Daily Archives: April 20, 2012
Asparagus, herb and vegan ham muffins
Ingredients
For the vegetables
2 spring onions, cleaned and sliced 4-5 tablespoons extra virgin olive oil 450-500 g fresh asparagus, cleaned and chopped freshly ground black pepper, to taste filtered water around 70 g vegan ham, chopped
For the muffin batter
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml extra virgin olive oil 200-250 ml oat milk, unsweetend and unflavoured
Makes around 10 muffins. Read the rest of this entry
Zucchini Pomodoro!
Wow, this is fabulous! Relatively quick, very easy, and no cooking required as it’s all raw. A fabulously refreshing dish for a warm day, yet the cayenne makes it warming for a cool night too (so versatile!) You could possibly heat it up if you wanted a cooked dish, but I haven’t tried that to know how it goes.
You’ll need a vegetable spiraliser to make the zucchini ‘spaghetti’. I bought mine from King of Knives, check it out here. It’s really easy and fun to use, I can tell my salads are going to look pretty funky from now on ![]()
On to the recipe… this will make ALOT! I halved the recipe for two of us, and only used maybe just over half the amount of zucchini spaghetti, and there’s a little bit of sauce left too. If you don’t like much heat, you might want to halve the cayenne pepper also, though we quite liked it. Smaller portions would make a great entree, but it works just as well as a main meal, which is how we had it tonight. Certainly something different!


