Cauliflower Con Queso (Aldi’s) – hot dip

February 6, 2022 / Lyn Jones / 0 Comments

Makes 10 dipping serves

Ingredients


4 cups cauliflower florets (no stalks)
1 Tab coconut oil
1 brown onion, finely diced
3 garlic cloves, peeled & finely diced (or crushed)
1 red capsicum, deseeded & diced
2 cups Vegetable Stock
5 Tab almond milk
4 sun dried tomatoes, diced
Quarter cup natural cashews
½ tsp ground cumin
1½ tsp chilli flakes
Quarter tsp ground turmeric
Salt & pepper to taste
corn chips, to serve

  • Soak cashews in a bowl of hot water for 1 hour.
  • Heat frypan over medium heat. Add coconut oil, onion, garlic, capsicum and 1 tsp chilli to pan and sauté until soft & fragrant. Remove half of the mixture and set aside.
  • Add cauliflower & stock to frypan and cook for approximately 15 minutes or until cauliflower is tender and has absorbed the stock.
  • Drain cashews and place in food processor. Add cauliflower mixture to processor with the remainder of ingredients and process for 2 minutes. Then blend through remainder of capsicum mix. Add to a bowl to serve.
  • Garnish with chopped chilli flakes and lime wedges. Serve with corn chips.

TIP: For an optional flavour change you can add a quarter cup of fresh coriander to your food processor and blitz with the cauliflower mixture.

Vegan (raw) Chocolate Lava Cakes

June 26, 2021 / Lyn Jones / 0 Comments

A simple vegan chocolate cake made with simple clean ingredients and with a luscious centre that’s runny and rich in chocolate flavour.  Makes: 4 muffin-sized double-choc lava cakes

Ingredients
  • 1¼ cup dates (soaked for several hours or overnight)
  • 2 Tab almond milk
  • 3 Tab chickpea flour
  • ½ cup coconut flour
  • 1½ Tab coconut oil
  • ¼ cup cacao powder
  • ½ tsp vanilla
  • a pinch fine sea salt
  • ¼ cup smooth almond butter
  • ¼ cup cacao powder
  • ¼ cup + 1 Tab maple syrup
  • ¼ cup almond milk
  • ½ tsp vanilla
  • a pinch fine sea salt
  • optional: 1 Tsp Maca powder (no different flavour or texture)
  1. In a blender combine the dates with the coconut oil, the salt and vanilla until smooth
  2. Add the rest of the ingredient and form a dough with your hands.
  3. Press ¾ of the dough onto the edges of the muffin tin.
  4. For the filling combine all the ingredients in a small bowl.
  5. Put about 3-4 tsp of the filling into each cake and freeze for short 10 minutes
  6. With the rest of the dough form 4 discs that will serve as the bottom of your cake
  7. Press the discs on top of the cake and adjust with your fingers.
  8. Freeze for about 2 hours and then de-freeze, dust with cacao powder and enjoy!

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