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Thursday, April 12, 2012

Mango Ginger and Cranberry Crumble

Well folks, all I can say is that this is one yummy crumble invention! :-) Serves 6 very generous portions.

2 cups frozen mango chunks (Trader Joe's has fantastic ones)
1/4 cup sliced crystallized ginger pieces (MOM's)
1/2 cup orange flavor dried cranberries (Trader Joe's)
1/4 cup or less of pure maple syrup
pinch of nutmeg (optional)
pinch of cinnamon (optional)
1/4 cup water

Cook on a medium flame til mango has softened and liquid is almost nil. Set aside.

Crumble Topping:
1 cup rolled oats
2 cups organic sprouted wheat flour (Arrowhead Mills)
1/2 cup pure cane sugar or to taste
1/4 tsp sea salt
1 stick or 8 TBSP melted butter
2 tsp vanilla essence

Mix all dry ingredients. Add in butter and rub together to form a crumbly mixture.

Scoop mango mixture into a glass baking dish. Arrange crumble on top. Bake in a pre-heated oven at 385 degrees Fahrenheit, til crumble is golden on top.

Delicious served at room temperature as is, or with custard or whipped double cream. :-)

*For a variation in flavor you can add 2 TBSP sour cream into the filling.

Savory Veggie Cheese Rolls

These delectable very more-ish savory rolls were a great hit at home here at the Institute and earned me a big bear hug from Madhva, hehe! :-D Great for lunch packs! Hope you enjoy them.

Makes approx 14 rolls.

Approx 6-8 cups of fresh yeast dough
(made with organic sprouted wheat flour (Arrowhead mills), milk, instant yeast, cane sugar, butter, water, make in the traditional manner for a basic yeast dough with plenty of kneading etc., so its lovely and smooth), have ready to use

Approx 2 cups of cooked chickpeas, blended coarsely
1 red bell pepper washed and chopped, blend into a paste
2 TBSP olive oil to taste
2-3 TBSP sour cream
1 fresh celery heart washed, chop very fine
3 TBSP of fresh rosemary chopped roughly
1 cup of dried cranberries
1 cup of shredded vegetarian parmesan cheese
1 cup of shredded vegetarian mozzarella cheese
1 cup of black olives chopped small
2 TBSP sea salt or to taste
1 tsp ground black pepper
1 tsp paprika
1 tsp red pepper flakes
1 tsp asafoetida
2 TBSP dried basil
1/4 tsp black salt (optional)
4 TBSP nutritional yeast (optional)

Mix all the above filling ingredients together. Set aside.

Roll out the yeast dough about 2 cm thick on an even counter top. Spread filling evenly across the dough.

Beginning at one end slowly and gently roll it up into a fat snake shape. Pinch the ends and the seam closed.

Use a sharp knife to cut into rings approx 1/2 - 3/4 inch wide. Pat a little flour onto either side of the ring to soak up any moisture from the filling and firm the ring up.

Place on a lightly oiled baking stone or sheet.
Bake in a pre-heated oven at 385 degrees Fahrenheit for approx 30 minutes, or until deep golden brown.

Brush with melted butter and allow to cool - on a wire rack if you have. They should be soft and light in texture, and deep golden brown in appearance.

Delicious served warm or at room temperature.

Mini Ginger Spice Loaf

Here's my latest creation...they disappeared before the day was out, not least because our Madhva loves them! He made my day when he said they are "to die for!" Makes approx 10-12 mini loaves. :-)

Approx 4 cups of organic sprouted grain pancake and waffle mix (Arrowhead Mills)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
Approx 4 TBSP cinnamon powder (Frontier brand is great)
1/2 TBSP nutmeg powder
1/2 tsp cardamom powder
1/4 tsp clove powder

Mix all above ingredients together evenly. Then add in the following:

1/2 cup safflower oil
1/4 cup apple cider vinegar
1 cup maple syrup
3/4 cup chopped crystallized ginger pieces (MOM's)
3/4 cup orange flavored cranberries (Trader Joes)
3/4 cup vegan carob chips (Sun Sweet)
Enough water and or orange juice to make a thick wet dough, it should drop slowly off a spoon.

Mix dry and wet ingredients evenly. Allow the dough to sit for 30 minutes to bring out the flavors. Spoon into oiled mini loaf pans. Bake in a pre-heated oven at 385 degrees Fahrenheit for approx 25 - 30 minutes.

Slice and serve at room temperature. Lovely as is, or spread with a little butter and served with a cuppa hot milky chai! :-)

Gopi's Veggie Pockets

These veggie pockets make great all in one meals, especially for when you are travelling! :-)
Makes approx 8 - 10 generous sized pockets.

5 medium sized organic carrots peeled, washed and chopped into small cubes
I small head of celery, washed, ends and major strings removed, and chopped small
1/2 a large red bell pepper chopped into small cubes (optional)
1 1/2 cups of frozen peas
1 cup of frozen spinach
1/2 cup black olives chopped into small rings
1 cup of shredded mozzarella cheese
Approx 1-2 TBSP sour cream
3/4 TBSP sea salt or to taste
1 tsp black pepper
1 tsp paprika
1 tsp of curry powder
1 tsp asafoetida
 nutritional yeast to taste (optional)

Steam the carrots, celery, bell pepper til tender. Add the frozen spinach and peas and steam another 5 mins or til thawed.

Mix the steamed veggies with the rest of the ingredients. Use to fill the pastry when it has cooled off

Approx 4 cups sprouted wheat flour
1/4 tsp sea salt
1 1/2 tsp baking powder
3-4 heaped TBSP soft ghee

Mix the dry ingredients and then rub in the ghee to make a crumbly mixture. Add enough warm water to make a soft non sticky dough. Knead a few mins to improve the texture and let sit for 10 mins.

Roll into rounds approx 2.5 x 2.5 inches. Place 2-3 TBSP of the veggie mix in the middle. Take two opposite sides of the round and pinch together til sealed especially be sure to get the corners. Be careful not to pinch holes into the pastry or it will be messy when it bakes!

Place on a lightly oiled baking tray. Bake in pre-heated oven at 390 degrees Fahrenheit for approx 25 minutes or until lightly browned.

Delicious served warm! :-)

You can make a great veggie pie using the same ingredients. Here's a picture to give you the idea! :-)