Showing posts from October, 2011

Tasty Vegan Coconut Rock buns

It is one of those days where you get home from work tired yet you end up in the kitchen for hours.Not sure why though, I chose to bake, it must be that I keep hearing DH's voice in my head"are you gonna bake anytime soon". I felt guilty because I knew what he wanted and have been putting it off. So after making my country meat logs I decided to make 'coconut rock buns'. These are little cakes that are made with shredded coconut, a bit of coconut flour among other things. They are delicious with a cup of tea or coffee and spread with jam or cream cheese. They are my DH's favorite nighttime snack. These came out so good I am not sure how long they are going to last. I must confess and since confession is good for the soul, here goes....I had two of those rock bun while they were warm. Just unbelievable.

How I made it.

This is consistency the dough should be

11/2cups AP flour
1 cup sweeten shredded coconut
1/2 cup rolled oats
2 tbsp flax seed meal
1/4 tsp salt

Buttered Toast and Jam: Mock Vegan Fish Slices with Garlic Parmesan Sauce

Cooking Blue Fish with Pigeon Peas and Basmati Rice

Today, was one of those days, calm and relaxing with the weather just right. So, it was fish day and this is what I cooked for my friend Christina . I made blue fish, first time I am cooking it but, it turn out just awesome. I steamed it with a bit of veg and it was served with green pigeon peas and brown basmati rice.
How I did it

Rinse fish in cold water and pat dry with paper towel.
Season with salt, cayenne pepper and garlic powder. Let sit for 10 minutes.
Dice 1/2 red pepper, 1 small onion, 1 stalk celery, 1 tsp minced garlic and sautee for 5 minutes in 1 tbsp olive oil.

Place fish in pan with vegetables and add 1/2 cup of stock(fish or veg).
Add fresh herbs of choice, I used thyme and oregano. Adjust seasoning by adding 2 tsps Braggs Amino. Let fish cook for 15 minutes.

Spicy Curried eggplant and potatoes

It's is not all the time I can come up wiyh something exciting to cook with eggplants. on ther wurandmothis day I remembered a dish my grandmother would make using eggplants. So, I decided to go ahead and attempt to make it.

Cut the eggplant length wise in half, then proceed to cut it up into one inch dice. sprinkled with 1 tsp salt, stir and set aside for 15 mins. This method gets out the biter water in the eggplant, set aside.
Rinse eggplant and drain water. In a saucepan add 1 tbsp olive oil and 1 tbsp of curry power or thai curry paste, cook curry for 5 minuted , then add 1tbsp minced garlic and 1 cup chopped onion, stir for 2 more mins. and add eggplants. Add 2 medium size potatoes dice in one inch cubes.
Spice it up
Add whatever spices and sauce you would like. I happen to be. S

Mock Vegan Fish Slices with Garlic Parmesan Sauce

I am back after a long hiatus, I had to work on other pressing things and get family matters organized. I also had to make sure my husband's graduation from university was taken care of as this was a big moment for him. My daughter is in her last year of high school and it has been a hectic time both for her and myself. But, I have been busy cooking both for me and my friend Christia that I have been busy helping out for a bit.
Today, I am featuring a dish that is simple but,goes well with any side dish you marry it with. The sauce is clean yet tangy and smooth on the palate. This mock fish that is versitile, with a clean flavor that you could add any herb or spice and create a unique taste.
How I did it
I defosted 4 sclices of fish and drained all the excess water then, pat dry. I seasoned them with a bit of braggs amino,a pinch of cayenne pepper and garlic powder. I let the fish sit for 10 minutes then,I combine 1 cup vegan mozzarella cheese,3 tbsp vegan parmesan 2 tbsp of sof…