All posts tagged: mint

Vegan Mint Chocolate Chip Ice Cream

In 2011 I joined the Sea Shepherd ship M/V Brigitte Bardot in Belgium as the cook and my journey into discovering vegan cooking began. The Sea Shepherd ships are all strictly vegan and so was I when I joined. I soon learned though that cooking for yourself in your own home compared with the reality of cooking on a moving ship, providing 3 meals a day for a hungry group of sailors was a whole different and extremely challenging thing! This was also my first time on this type of ship (a trimaran which jerks in every direction possible with seemingly no pattern, extremely fun when trying to drain a huge pan of pasta). I felt for a while I might be out of my depth, I was sea sick, I wasn’t that good a cook, I couldn’t sleep but at the same time I was so excited o be on board and luckily had a very supportive crew to help me. After a while I started to enjoy myself… we got past the Bay of Biscay …

Minted Apple Sauce

The next few weeks I am dedicating to posting Christmas inspired recipes! Which basically amounts to recipes for amazing vegan English roast dinners, which in my opinion should be eaten all year round! One of the best things about vegan roast dinners is the sauces. And the fact you don’t have to stick to the one type someone decided is the right sauce to go alongside whichever animal flesh is on offer…with a vegan dinner you can have them all! And mint and apple are my favourites, so why not mix them together? So I give you my recipe for Minted Apple Sauce, best served with roast potatoes, stuffing, and tons of lightly steamed veggies.   Minted Apple Sauce 4 green apples ¼ cup water 1 tsp sugar 1 Tbsp lemon juice ½ tsp salt 1 Tbsp dried mint leaves, crumbled up 1 Tbsp maple syrup 2 Tbsp apple cider vinegar   Peel apples and chop into small cubes. Place apples, water, sugar and lemon juice in a small saucepan, place on a medium heat and cover …

Mint and Rosewater Sorbet

I think a big part of me is trying to hang on to whats left of the British summer by making lots of sorbets and ice creams lately. But its still getting colder and I am really not prepared! I have spend about the last 2 years or more in summer, either in UK during summer or off sailing near the equator where it doesn’t matter what time of year it is, it’s just HOT! I have always missed the seasons, the autumn especially, the rains in England and snow in winter… but I think I forgot the horrible parts… like cold feet, cold nose and icy cold wind that makes your ears hurt. So I think I will live in denial a little longer and keep telling myself summer hasn’t gone just yet and it’s definitely still OK to make sorbets and ice creams! This one I made because I have always wanted to use rosewater in something, and absolutely love mint… so thought maybe they might be happy together in this sorbet!   …

Simple Tabbouleh

I love making this simple salad to go along side hummus baguettes, felafel pittas and couscous dishes. Its refreshing and citrusy which I love. To make it a big more substantial try mixing in a couple of cups of cooked and cooled Quinoa or Bulgar wheat. Simple Tabbouleh   2 cups loosely packed fresh flat leaf parsley, finely chopped 1 Tbsp fresh mint, finely chopped 5 cherry tomatoes, chopped small ½ cucumber, peeled, deseeded and diced 1 small red onion, diced 2 Tbsp fresh lemon juice 2 Tbsp extra virgin olive oil salt to taste   Mix all ingredients well together in a bowl and serve straight away. Serves 4-6    

And it begins…

So… this is my first ever blog post. I wanted to start with something epic, and this is one of my all time favourite desserts. Its pretty easy to make, and non-vegans are always shocked something this good can be dairy and egg free. Not sure why so many people view eggs and dairy as indispensable ingredients, and believe nothing can be delicious without them. I guess it’s our job to prove them wrong! This is the perfect dessert if you want to impress someone with vegan food, a good example of us not missing out on anything, especially fancy desserts. For a plain chocolate torte, just skip steeping the mint, and serve with fresh berries instead. And make sure you used some good quality dark chocolate. Mint Chocolate Torte Base 1¼ cup cashews 1 cup dates ¼ cup cacao powder Filling ½ cup loosely packed fresh mint leaves 2 cups non dairy milk (soy, oat, almond) 400g vegan dark chocolate 2½ Tbsp arrowroot powder mixed with ¼ cup water Pinch of salt For the base, soak the dates …