Beet Sweet

Oh, my, this dip was so tasty, it didn’t last longer than the day I made it. It is quite easy to make, low fat, tastes great by the spoonful, or use it as a dip, a side salad in a burger or wrap! Do as you feel it will work! I’m craving to make this again as it was really enjoyable ❤
Remember to use organic, fair-trade/local ingredients where possible!

49-beet-sweet
To start with boil (steaming is good too) until soft the following ingredients in separate pots:
3 cups of peeled chopped sweet potato, I used the orange variety, but you could use the white or purple.
1 cup of peeled chopped beetroot – I used purple beets, but you can use the orange/yellow if you like.
Once the vegetables are soft but still are holding their shape, drain the water and allow to cool.

In a mortar and pestle grind these dry ingredients until combined or use a machine that will do it for you if you would rather, I personally really enjoy the effort I have to put into the mixing and grinding the ingredients:
4 Black Pepper Corns
1 Whole Allspice
1 Whole Clove
½ teaspoon Murray River Salt (or a salt of your choice, but please not ‘table salt’, if possible)
¼ teaspoon Cumin Seeds
Once grinded well, add the these wet ingredients and pound until combined (not smooth, just mixed well):
2 tablespoon Parsley – freshly chopped
1 tablespoon Basil – freshly chopped and packed in to the tablespoon
1 tablespoon Red Onion – finely diced
2 teaspoons Garlic – freshly crushed, about 1 large clove
Now mix in:
2 tablespoons Lemon Juice – freshly juiced
2 tablespoons Coconut Milk (I used fresh, canned is fine)
1 tablespoon Maple syrup (Agave or Rice Malt could substitute)

Now back to the Sweet Potato and Beetroot, If you look at the photo above of the finished Beet Sweet, you will see I left a lot of texture, if you want a smoother dip, chop/mash the vegetables more finely, it is up to you! Then mix through the flavouring, place into a serving bowl, sprinkle with fresh basil and parsley.

Yummmmy! Chill in the fridge before serving if you wish or eat it right now!

If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Savoury Pancakes

Pancakes, I love pancakes especially when served with avocado, cooked mushrooms and vegan mayo, here is a recipe I’ve been making a lot-  they really are not anything special but they are fairly quick and simple to make! Adjust how you see fit! Remember to use organic, fair-trade/local ingredients where possible!

43 Savoury Pancakes

In a bowl mix 1 2/3 cup of your favourite dairy-free milk (I used organic soy milk)
1 teaspoon of apple cider vinegar
Stir and let it curdle, then in another bowl mix:

1 1/4 cup flour (I’ve used both wheat & spelt flours)
1 1/4 teaspoons baking powder
1 teaspoon of sugar (simply add more sugar for sweet pancakes)
1/4 teaspoon salt (add 1/4 more if you like things salty)

Add the wet to the dry, mixing with a spoon or whisk as you add the liquid, once smooth pour a little bit of the mixture (it is up to you how much but I like smaller pancakes, as they are easier to flip!) onto a hot non-stick pan, if you wish to use some vegetable oil, go for it, I’ve made them with and without oil, make sure the pancake is evenly spread out and is not to thick so it cooks all the way through, after a minute or two, depending on the heat of the pan use a flat wooden spoon to flip the pancake over, cook until both sides are a golden brown, I enjoyed mine with sautéed mushrooms, fresh tomato and avocado, cracked pepper, shallots, vegan mayo + a lime wedge (:

Yum!!!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Ginger Orange Dressing

This dressing is so simple and tasty!!!
Remember to use organic, fair-trade/local ingredients where possible!

In a blender blend the following ingredients together until smooth:
1 cup of fresh orange juice
2 table spoons of lime juice
2 large kaffir lime leaves
2 tablespoons of tahini
2 tablespoons of chopped ginger
1 tablespoon of tamari (wheat-free) or soy sauce
1 chilli (or less if you don’t want to much spice)
½ teaspoon of agave

27 Asian Dressing

Use this dressing on your choice of raw vegetables, sprinkle with sesame seeds and garnish with edible flowers and thinly sliced kaffir lime leaves if you wish =)
The dressing can be used with rice paper rolls as a dipping sauce.

❤ Enjoy, and if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x
Missy

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Vegan Pavlova

This recipe takes a lot of prep and cooking time, but if you want to make and egg-free vegan Pavlova its totally worth it!
Use organic, fair-trade/local ingredients where possible =)

24 Vegan Pav

Preheat the oven to 120 degrees fan-bake.

In a bowl put 2/3 cup of flaxseeds with 2 cups of filtered water and mix well, let the seeds sit in the water for about 2 or so hours (overnight if you can) the water should go gooey, using a sieve strain the gooey water from the seeds, put the seeds aside, you can use them for something else, such as crackers, put them in home-made bread, smoothies… etc.

Measure 1 cup of the gooey water.
Put it in a bowl with 1 ¼ teaspoon of fruit pectin (I used Jamsetta)
Add ½ a cup of No Egg
Beat the mixture together on high for at least 5 minutes before adding;
1 teaspoon of vanilla bean extract with the vanilla seeds in it (if possible)
1 tablespoon of coconut sugar (brown sugar will be fine)
Mix in well, now it is time to add in 1 ¾ cup of sieved icing sugar, it is important to only beat in 1 tablespoon at a time =)
Once all of the icing sugar is bet in and the mixture is nice and fluffy, beat in 1 tablespoon of corn flour, 1 teaspoon of apple cider vinegar, 1 teaspoon xanthan gum, then you need to quickly pour the mixture onto pre-greased (vegan butter or coconut oil etc) piece of baking paper which is lightly sprinkled with rice flour, or whatever flour you have, this is so the pav doesn’t stick to the paper, the first time I made this pav I didn’t do this and the Pavlova didn’t want to come off the baking paper, so this step is super important!.

Pop the Pavlova in the oven on 120 degrees fan bake for at least 3 hours, depending on the width and height of the pav will determine how long it will take for the Pavlova to cook to protection.

After 2.5 hours check on the pav, it may take 4 hours to cook properly so be patient!

Turn the oven off and let the pav cool down in the oven. To garnish the pav I beat up some coconut cream that I had left  in the fridge overnight, with a little icing sugar, I cut up some mango, popped on a few raspberries and passion fruit =) Mmmm, divine!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

Enjoy!!!

 

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Chilli Mayo

This mayo is low in fat and is really fast and easy to make, it tastes great with sweet potato chips or with spring rolls!
You can use it in any way you normally would with mayonnaise, if you don’t like chilli or want a plain mayo, just don’t put the chilli in, it still tastes great!
Use organic, fair-trade/local ingredients where possible =)

chilli mayo

 

In a high-speed blender of food processor blend the following until smooth:

1.5 cups of silken tofu
¼ cup of fresh lemon juice
¼ cup water
1 tablespoon of white wine vinegar
2 tablespoons of sugar
½ teaspoon salt
½ teaspoon of mustard powder
1.5 tablespoons of cornflour
1 teaspoon of chopped fresh chilli

Then put the mixture into a pot and mix over medium heat until it thickens, also note after you take the mayo off the heat and let it cool it will most likely thicken up a little more, but  if you want a thicker mayo just mix in more cornflour (mix it with a little bit of water before adding it to the pot).

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

Enjoy (-=

x Missy

 

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Sweet Spiced Oat-milk

This is a beautiful tasting milk perfect to drink alone, but it pairs well with cookies! It is perfect to use in baking!!

oatmilk

Soak 1/2 cup of Oats in 1 cup of water over-night or if you are strapped for time at least for half an hour.

Put the soaked Oats (including the water they have been soaking in) into a high speed blender:
Add 1 cup of water
2 tablespoons of Brown Sugar
1/2 teaspoon of Cinnamon
1/4 teaspoon of Mixed Spice

Blend until smooth and then using a sieve remove the solid from the liquid, you can put the remains of the oats into a smoothie! So then nothing is wasted!

Enjoy!!!

Also if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy

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