Miriam Sorrell's Blog, page 7

Special Juicy Gluten-Free Breakfast Bars

Summer is hot in Malta, and it’s easy to wake up drained from the daytime’s heat, so during the forthcoming months, I like to know that I can just trail downstairs to the kitchen table, pull out a homemade juicy breakfast bar, pour a glass of freezing cold fresh cashew or almond milk, sit down and contemplate the day ahead, without any stress or pressure. These bars are energy boosters and packed with flavour and lots of fibre as well as vitamins, the mouthfeel is simply amazing. Feel free to experiment with your favourite ingredients – these bars are so very convenient and dare I say it, ‘child friendly’ and ever so more-ish ! Making them a great snack for any time of the day, as well as breakfast treat, picnic snack, beach, after gym snack you name it !

 

INGREDIENTS

1½ cups mixed nuts – I used brazils, raw almonds, pistachios

2 Tbsp chia seeds

1 Tbsp poppy seeds

4 Tbsp sunflower seeds

2 Tbsp raw sesame seeds

4 Tbsp flaxseeds

3 Tbsp raw pumpkin seeds

2 Tbsp cranberries

4 Tbsp sultanas

1 tsp ground ginger

½ tsp ground turmeric

½ tsp ground cinnamon

the juice of an orange

the zest of an orange

2 ripe mashed bananas

2 Tbsp maple syrup

1½ cups gluten free porridge oats

2 Tbsp oat bran

2 Tbsp grated dark chocolate

2 cups hot water (for porridge, plus extra)

a pinch of salt

2 Tbsp psyllium husks

 

METHOD

Place the oats in a saucepan with the water, stir and heat. Continue to mix until the mixture thickens nicely – it must be gooey and thick, but not a ball ! Cover and set aside.

 

Meanwhile, place your nuts, seeds and remaining ingredients, except for any liquids, the fruits and the chocolate, in your food processor. Process until they break down – for about a minute or less – add in the fruit, blitz for a few seconds, add the banana mix, and then sweeten a little with your maple syrup (always taste to check).

 

Now in a very large bowl stir in the two mixtures together (don’t worry if you’ve added one ingredient before the other, the point is that you have got the lot in and are incorporating them together in one large bowl) – mix these well and then spoon the mixture into a large oven dish (I used a tray measuring around 12” x 12”, 1” deep), lined with greaseproof paper, and distribute as evenly as possible. Then be sure to score them first before putting them in tie oven. I sometimes add a little bit of coconut sugar on the top before baking to achieve that slight caramelised flavour for a breakfast super treat !

 

Bake in the oven on 375°F /190°C for under an hour, and keep your eyes on them lest they burn – in the event that they cook before, bring them out and let them cool down for 15 minutes before you GENTLY turn them around and bake on their other side for a further 15 minutes !

 

After the bars cool down on a wire rack, cut individually and place in an airtight container, refrigerate and you’re good for the following week.

 

Enjoy !

 

Tip/Note : Be sure to grease whatever dish you will use, otherwise they’ll get stuck.

 

 

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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The post Special Juicy Gluten-Free Breakfast Bars appeared first on Mouthwatering Vegan Recipes™.

Hot Sexy Roast Potato Wedges

I am obsessed with potatoes, I have sometimes made this with a mixture of sweet potatoes as well as ordinary ones, so mix and match as you please. They are more-ish, I warn you, and are a meal in themselves, especially when served with your favourite green herb salad with a little onion. Also ideal for b’que accompaniment ! Use your imagination, as these potatoes marry well with vegan sausages as well as vegan burgers, so, enjoy and be merry !

 

INGREDIENTS

4-5 medium sized potatoes, cut into wedges (skins on)

 

Sauce/Marinade :

2 Tbsp sweet chilli sauce

1 Tbsp nutritional yeast

¾ tsp sea salt

½ cup refined coconut oil, melted

1 tsp miso

1½ tsp smoked or sweet paprika

1 tsp Sriracha Hot Chilli Sauce – (US available from here, UK available from here)

a pinch of chilli

2 cloves garlic

2 tsp maple syrup

3-4 halved sun dried tomatoes

 

Extras :

a handful of whole cherry tomatoes

 

METHOD

Place the marinade ingredients in your food processor and blend until smooth.

 

Massage the marinade into the potatoes, skins and all, and let them rest covered for an hour or so, tossing them a couple of times.

 

Place and spread the potatoes in an oven dish, toss on the cherry tomatoes, and roast on 220° C / 430°F until golden – crunchy on the outside and as soft as ‘butter’ on the inside.

 

Enjoy with your favourite salad, or anything else that takes your fancy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

 

 

The post Hot Sexy Roast Potato Wedges appeared first on Mouthwatering Vegan Recipes™.

Hot Sexy Potato Wedges

I am obsessed with potatoes, I have sometimes made this with a mixture of sweet potatoes as well as ordinary ones, so mix and match as you please. They are more-ish, I warn you, and are a meal in themselves, especially when served with your favourite green herb salad with a little onion. Also ideal for b’que accompaniment ! Use your imagination, as these potatoes marry well with vegan sausages as well as vegan burgers, so, enjoy and be merry !

 

INGREDIENTS

4-5 medium sized potatoes, cut into wedges (skins on)

 

Sauce/Marinade :

2 Tbsp sweet chilli sauce

1 Tbsp nutritional yeast

¾ tsp sea salt

½ cup refined coconut oil, melted

1 tsp miso

1½ tsp smoked or sweet paprika

1 tsp Sriracha Hot Chilli Sauce – (US available from here, UK available from here)

a pinch of chilli

2 cloves garlic

2 tsp maple syrup

3-4 halved sun dried tomatoes

 

Extras :

a handful of whole cherry tomatoes

 

METHOD

Place the marinade ingredients in your food processor and blend until smooth.

 

Massage the marinade into the potatoes, skins and all, and let them rest covered for an hour or so, tossing them a couple of times.

 

Place and spread the potatoes in an oven dish, toss on the cherry tomatoes, and roast on 220° C / 430°F until golden – crunchy on the outside and as soft as ‘butter’ on the inside.

 

Enjoy with your favourite salad, or anything else that takes your fancy !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

 

 

The post Hot Sexy Potato Wedges appeared first on Mouthwatering Vegan Recipes™.

Spaghetti Pomodoro (Tomato Sauce) with Real Almond Ricotta Vegan Cheese

This is a regular staple in our household – an easy to make, delicious pomodoro tomato sauce, which we serve on spaghetti or penne with generous helpings of my Almond Ricotta vegan cheese (see here for recipe), which partner perfectly with the sauce.  Feel free to spice your sauce up with a few chillies, or perhaps add in some chopped olives, which you can fry up at the beginning with the garlic before you add the tomatoes.

 

INGREDIENTS

olive oil for frying

4 cloves garlic, finely chopped

2 Tbsp tomato puree / tomato paste

½ tsp dried oregano

1 14oz tin chopped tomatoes or passata

1 tsp vegan butter

1 tsp agave, or other sweetener of your choice

salt to taste

extra olive oil for drizzling

fresh parsley, or basil, for garnishing

 

METHOD

Heat your saucepan, and fry the garlic in olive oil for a few moments. Then add the  the tomato paste a few moments later. Stir for a minute on a low heat, but be careful not to burn the garlic.
Next, add the remaining ingredients, except only half the tinned chopped tomatoes at this point. Lower the heat, and simmer gently for 10 minutes.
Now add the remaining tomatoes, cover, and simmer for a further 20 minutes or so, until the sauce is an orange-reddish colour.
Boil up your spaghetti or other pasta of your choice, cooked a little al dente.  Taste the sauce for salt before serving.
Garnish with fresh herbs, and drizzle with more extra virgin olive oil.
Serve with generous portions of my Almond Ricotta cheese (click here for recipe)

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Spaghetti Pomodoro (Tomato Sauce) with Real Almond Ricotta Vegan Cheese appeared first on Mouthwatering Vegan Recipes™.

Spaghetti Pomodoro (Tomato Sauce) with Almond Ricotta Vegan Cheese

This is a regular staple in our household – an easy to make, delicious pomodoro tomato sauce, which we serve on spaghetti or penne with generous helpings of my Almond Ricotta vegan cheese (see here for recipe), which partner perfectly with the sauce.  Feel free to spice your sauce up with a few chillies, or perhaps add in some chopped olives, which you can fry up at the beginning with the garlic before you add the tomatoes.

 

INGREDIENTS

olive oil for frying

4 cloves garlic, finely chopped

2 Tbsp tomato puree / tomato paste

½ tsp dried oregano

1 14oz tin chopped tomatoes or passata

1 tsp vegan butter

1 tsp agave, or other sweetener of your choice

salt to taste

extra olive oil for drizzling

fresh parsley, or basil, for garnishing

 

METHOD

Heat your saucepan, and fry the garlic in olive oil for a few moments. Then add the  the tomato paste a few moments later. Stir for a minute on a low heat, but be careful not to burn the garlic.
Next, add the remaining ingredients, except only half the tinned chopped tomatoes at this point. Lower the heat, and simmer gently for 10 minutes.
Now add the remaining tomatoes, cover, and simmer for a further 20 minutes or so, until the sauce is an orange-reddish colour.
Boil up your spaghetti or other pasta of your choice, cooked a little al dente.  Taste the sauce for salt before serving.
Garnish with fresh herbs, and drizzle with more extra virgin olive oil.
Serve with generous portions of my Almond Ricotta cheese (click here for recipe)

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Spaghetti Pomodoro (Tomato Sauce) with Almond Ricotta Vegan Cheese appeared first on Mouthwatering Vegan Recipes™.

Vegan Spaghetti Bolognese | MOUTHWATERING VEGAN TV

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Welcome to my brand new YouTube channel – Mouthwatering Vegan TV, where I will be posting up the very best vegan recipes every week.  Be sure to give this video the thumbs-up if you like it, and Subscribe to my channel to receive notifications of my new video recipes.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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No-Bake Vegan Oreo Cheesecake | MOUTHWATERING VEGAN TV

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Welcome to my brand new YouTube channel – Mouthwatering Vegan TV, where I will be posting up the very best vegan recipes every week.  Be sure to give this video the thumbs-up if you like it, and Subscribe to my channel to receive notifications of my new video recipes.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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The post No-Bake Vegan Oreo Cheesecake | MOUTHWATERING VEGAN TV appeared first on Mouthwatering Vegan Recipes™.

Easy Vegan Mac & Cheese | MOUTHWATERING VEGAN TV

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Welcome to my brand new YouTube channel – Mouthwatering Vegan TV, where I will be posting up the very best vegan recipes every week.  Be sure to give this video the thumbs-up if you like it, and Subscribe to my channel to receive notifications of my new video recipes.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Vegan Calamari | Vegan Squid | MOUTHWATERING VEGAN TV

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Welcome to my brand new YouTube channel – Mouthwatering Vegan TV, where I will be posting up the very best vegan recipes every week.  Be sure to give this video the thumbs-up if you like it, and Subscribe to my channel to receive notifications of my new video recipes.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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Vegan Steak (YouTube Video – see Text below this image)

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Welcome to my brand new YouTube channel – Mouthwatering Vegan TV, where I will be posting up the very best vegan recipes every week.  I’m kicking off with a delicious vegan steak, so here goes !  Be sure to give this video the thumbs-up if you like it, and Subscribe to my channel to receive notifications of my new video recipes.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

The post Vegan Steak (YouTube Video – see Text below this image) appeared first on Mouthwatering Vegan Recipes™.