Tuesday, 13 November 2012

Vegan Bounty Balls

I was a big fan of Bounty chocolate bars as a child, so as soon as I saw this recipe on Veggieful I knew I had to make them.

The coconut filling is so similar to the original in flavour and texture. These are really, really yummy! They are simple to make and would make great gifts for Christmas.

Make them now!

Saturday, 10 November 2012

Best salad ever: Kale salad with sunflower seed dressing

The cliche is that vegans live on salads. Although I like most salads, I don't make them very often. When I do, I usually use brown rice or quinoa to make a more substantial and interesting salad.

However, in the last few months of this pregnancy I have craved the freshness of salads. I created this one completely guided by my cravings. I have made it a few times a week for the last month or two and I am still not sick of it! 

The salad contains kale. I have made kale chips, which I enjoy, but I much prefer the taste of raw kale. I have come across a few types of kale - curly, flat and purple. They all work in this salad. The sunflower dressing is very creamy, almost like mayonnaise, and the apples and sultanas add a bit of sweetness. It is not fancy or pretty, but it is delicious!

Kale salad with sunflower seed dressing (serves 2, or 1 pregnant woman)

2 ribs of celery, chopped
1 granny smith apple, chopped
1 carrot, chopped
2 cups of kale leaves, ripped up
1/4 cup sultanas

Dressing (based on sunflower thyme marinade from Ani's Raw Food Kitchen)
1/4 cup sunflower seeds
2-3 tbsp olive oil
1 clove garlic
1 tbsp apple cider vinegar
1/2 tsp salt or to taste
dash of water to thin it out (but it should be fairly thick, not runny)

Put the celery, carrot, apple, kale and sultanas in a bowl.

Blend all dressing ingredients together until smooth and desired consistency.

Add the dressing to the bowl and coat all ingredients well. I usually do this with my hands, it works best!