GRAIN-FREE SEED CRACKERS

I made these crackers for breakfast this morning. I was craving something crunchy, crispy and just

VEGAN MAYO - PLUS HOW TO RECIPE VIDEO

Whether you are vegan or NOT this mayo is the bomb dot com, yip I just said that. Thats not how I usually speak but I felt it was the best way to describe a recipe that is:

PEPPERMINT AND DARK CHOCOLATE COCONUT ICE CREAM

So browsing the internet for amazing food you don't expect to find this! eeeek!
Clearly Im not the super adventurous type when it comes to food.... Are you?

GREEN GODDESS DRESSING

With the crazy busyness of studying plus work and family life I haven't been able to get to cook and photograph many things in the day time. Hence the lack of recipe posts -sorry. I think about it often and check in here and on facebook to say hi and answer comments etc...

I will be back - one day ;) kidding , Im still here just lurking in the background.
Studying is going well and Im getting close to the end, about 5 - 6 weeks and Im finished -Eeek!
I will be studying 2 other short courses after that but much less work load so life will ease up a little - yay!
I have LOVED studying, I never thought I would like it that much but now Im sad to finish. Life always has ways of flipping things on its head and surprising us.

CHOC MINT SMOOTHIE

It's official choc-mint smoothie for the WIN! I think I'm addicted to these. And they're dairy-free, and refined sugar free. So they're healthy and delicious - what not to love?!

The flax helps the smoothie thicken and has fiber which is great for your digestive system. Plus the green veggies are great for vitamins and anti-oxidants. The avocado makes it silky smooth and you won't even taste it- PROMISE! 

BUTTERNUT PIE AND THANKSGIVING

 

I've never had pumpkin pie before in my life so I'm really not sure if what I created is anything close to what its supposed to be like. I really wanted to try and make it... so I read loads of recipes and the common thread was pumpkin, sugar, eggs and milk plus cinnamon, spices and a pie crust (duh)!---BUT I wanted it to be minus the dairy and mounds of sugar And I really like butternut so I subbed that for pumpkin. So in the end I think I really created a vegan, dairy free variation of "a kind of pumpkin pie?"...  I suppose it could maybe be called South African Butternut "thanks giving" pie

ALMOND MILK

 

This recipe is so ridiculously simple that I can't believe I haven't made almond milk before!
It would be delicious to make into any flavoured milk...
And even though its not dairy it has a lovely texture and tastes really amazing.
I was even able to make frothed milk with it to create a flat white coffee! Which is great news if you need to be dairyfree. This means you can have a decent cup of coffee with frothy milk !!!  How cool!
Well at least I thought so.

DAIRY FREE POTATO-VEGGIE BAKE

Dairy-free Potato/ veggie bake on www.bettybake.co.za

One of my all-time favorite dishes to eat is a homemade potato bake creamy and rich and filled with flavour. No packet sauce, just home peeled and thinly sliced potatoes cooked with butter and cream and some friendly onion and mushroom in-between. I make it often and especially when I want comfort food. But when we decided to cut out as much dairy as possible I sadly knew I would have to say goodbye to my potato bake that I loved so much ... I mean it has butter and cream in it! Anyway after much fretting I decided to try my hand at making a dairy-free potato bake *Drum roll please* And it worked! YAY! We now eat this yummy dish with no remorse or regret. I love it so much I don't even miss my other creamy dish I used to make (deadly serious and no lies promise)

This is one of those recipes where the recipe is just a guide line and you can alter it to suit your tastes and whats in your fridge

INGREDIENTS
2 - 4 spring onions
garlic (optional)
200ml coconut milk (a small tin or half a big tin of coconut milk)
salt
fresh herbs (i use fresh thyme and oregano)
+/- 6 medium Potatoes
1 onion very thinly sliced (as thin as possible)
125g Mushrooms (optional)
half a smallish Butternut (optional)




METHOD
Take the spring onions, wash and thinly slice and place in a pestle and mortar, mash into a mooshy paste (it doesn't have to be perfect). Add garlic and salt and mash some more. Add chopped fresh herbs and once they are mashed in add half of your coconut milk
Peel your potatoes and slice thinly.
Oil the bottom of a medium to large oven dish (like one you would use for lasagne)
Arrange a layer of potatoes on the bottom top with scattered slices of onion and pour a little bit of the "sauce" made with coconut milk - blobs every here and there.
Arrange layers like this with a layer of mushrooms or butternut inbetween the potato layers (or leave them out)
When all the potato and vegetables are used up pour the "sauce" on top and top up the bake with a little more coconut milk if you feel like it needs it.
Sprinkle a thin layer of onion on top and salt
Bake in the oven at 180 degrees celcius for 45 min or until brown on top and a knife inserted in the dish is soft

 Serve