Tuesday, June 21, 2016

Almond & Spelt Cookies

A few months ago, I made my first batch of almond milk. It was a revelation, after years of hating the stuff, I realised, that I only hate the store bought almond milk. The homemade version, is absolutely heaven!!!

However, after making almond milk, you are left with an almond sludge. Some people use it as almond meal. I haven't made anything with almond meal for a long time, so the stuff just goes into the freezer waiting for me to get inspired to make something, anything with it.

Last weekend, I made two batches of almond milk. It was delicious. Also, it's all gone. I had quite a bit of almond sludge left over. It stared at me sadly from a bowl ont he counter, knowing that soon it would join it's brethren in the depths of my freezer, soon to be forgotten.

I couldn't take it, and in about half an hour or so, I had a batch of almond cookies made up.

Warning, these are a little bit too sweet. I will give you the recipe as I made them, however, the next time I make them, I will reduce the sugar but at least 50gms.

Nevertheless, they are awesome with a cup of chilled almond milk. These are soft cookies.

Nom noms, enjoy!!!


285 gms of almond sludge (leftover meal from making almond milk)
150 gms coconut nuttlex
200 gms raw organic sugar
100 gms spelt flour
1 tsp baking powder


  1. Break up the almond sludge, until it's crumbly.
  2. Sift flour and baking powder together.
  3. Cream sugar and nuttlex until light and fluffy.
  4. Add almond and flour mix to the nuttlex mix. Fold in gently, to form a dough. You want to keep as much of the air beaten in as possible.
  5. When thoroughly  mixed, either place the mix into a piping bag with a large star tip (Loyal No 17 has approximately 2.5cm wide star) and pipe stars or roll into 2.5 cms balls and slightly flatten.
  6. Bake for 20-30 minutes, do not allow to brown too much.
  7. Cool on a rack and store in an air tight container.

Monday, June 13, 2016

Polenta con tuco - Polenta bolognese

I belong to a "Vegan Foodies" group on Facebook. Each week a theme is set,and members are invited to post foods within that theme. It is just a bit of fun, and completely optional.

This week's theme is Mushrooms. Probably the easiest theme we've had since I've been a member, given that I put mushrooms in so many things :)

So here is my Polenta Bolognese. This is how we eat it in Uruguay, well except that this is my vegan version.

My whole family adores this!
The sauce below can be used for polenta or with pasta. I make a big batch and freeze leftovers.


1 large onion chopped
10 button mushrooms chopped finely (mine were the size of a 50c piece)
1 red capsicum (pureed or chopped)
1 small zucchini, finely chopped or grated
1 and 2/3 cup of TVP
1 large garlic clove, crushed
2 tablespoons of oil
2 cups of tomato puree or passata
3 cups of water
1 TBS mixed Italian herbs (thyme & oregano are great with this, however I use this this. )
Salt to taste
2 TBS chopped parsley


  1. Heat oil in a pan, and add onion, sauté until translucent.
  2. Add mushrooms and stir for two minutes.
  3. Add garlic, zucchini, capsicum and cook for two minutes.
  4. Add TVP, passata, water and herbs. Add salt to taste.
  5. Simmer for 20-30 minutes.
  6. Serve on top of polenta.
  7. Garnish with chopped parsley.

NOTE: Cook the polenta as per packet instructions, if the polenta is too firmed when cooked, add a little water, you want it to spread out on the plate when served.