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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Cardamom Poached Apricots with Tofu Ricotta and Granola Brittle

Cardamom Poached Apricots with Tofu Ricotta and Granola Brittle

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For the Apricots


5 apricots (stoned and quartered)

2 cups water

50g caster sugar

4 strips of orange zest (is a potato peeler)

Seeds of 5 cardamom pods


For the Ricotta


100g vegan cream cheese

30g icing sugar

70g silken tofu

40g coconut oil (melted)


Granola Brittle


30g golden syrup

30g coconut oil

30g pecans chopped

2 tbsp soft dark brown sugar

30g rolled oats

8g flour

1/8 tsp cinnamon

Seeds of 5 cardamom pods (ground in mortar and pestle)

Good pinch of maldon salt

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To Make the Apricots


Bring the water and sugar to the boil in a medium saucepan. Add the orange zest and cardamom seeds and boil for a minute.

Add the apricots and reduce the heat to low. Simmer for 3 mins.

Transfer the Apricots using a slotted spoon to a bowl. Pour in the syrup from the pan through a sieve until the Apricots are just covered. Return the pan and what’s left of the syrup to the job over medium heat. Reduce for 10 minutes until the volume has reduced by about half. Again, pour the syrup over the apricots through a sieve. Allow to cool for twenty minutes and then cover and refrigerate for at least an hour.


To Make the Ricotta


Place all the ingredients into a high speed blender and blitz until almost smooth. (You can go completely smooth if you like but the texture resembles ricotta more if you leave it slightly lumpy)

Remove and refrigerate for an hour in a covered container.


To Make the Brittle


Preheat the oven to 180c and line a baking tray with parchment.

In a small pan over low heat mix together the coconut oil and the golden syrup until melted and combined.

Meanwhile mix all the other ingredients in a medium bowl.

Pour the coconut oil mixture over the dry ingredients and mix thoroughly.

Spread out evenly onto the parchment lined baking tray and place in the oven for 15 minutes, removing to stir half way through.

Remove from the oven and allow to cool thoroughly before breaking up into pieces.


To Plate Up


Put a large spoon of the ricotta onto a plate. Top with apricots and then top with the brittle pieces.

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