Wednesday, October 27, 2010

Monster Salad and cake

I don't tend to like salads very much. I love potato salad and pasta salads though, nice big bowls of carby goodness! When I go out to a restaurant for dinner, I usually assume that a salad will be the only vegan option - usually even salads aren't a vegan option, they are either covered in eggy milky mayonaise, creamy dressings, cheese, or pieces of decomposing cows, chickens, pigs and or ducks! Who puts meat in a freaking salad? Don't even get me started on the other vegetarian options so loaded with cheese you'll have a heart attack just looking at it...!

ANYWAY, today I was planting some beetroot seeds in the garden (I planted some a few weeks ago just before the rains came so I think they rotted before they sprouted) and I noticed 1 radish was ready to be eaten, and that I had millions more butter beans since yesterday! So I harvested it all and wanted to eat it. There's no better way to eat freshly picked radishes and beans than raw, so I decided to make it into a salad.

And damn was it GOOD!

The massive bowl full includes: kale, a large handful of butter beans, 1 sliced spring onion, 1 cob of fresh corn stripped of it's kernels (best way to eat corn!), the 1 tiny radish, 1 tomato, the leaves of the radish, 1 tbsp avocado oil, 2 tsp balsamic vinegar and a drizzle of extra virgin olive oil, and some black pepper.

Argh I just remembered I was going to put some fresh parsley and basil leaves in it too but I forgot. It was still delicious without them though! The avocado oil and corn mix really well.

I was struggling to finish it by the end, but I managed :)

Since it'll be summer soon, I'm going to try and eat raw at least once a week, or every lunch or something like that. There's nothing quite as refreshing (except perhaps a mojito in Spain) and if I keep getting beans, this type of salad will come up often :)

Yesterday I had a bit of an accident while riding to tafe on my bike! I thought I would make it over this tiny little gutter (actually I knew I wouldn't make it but went anyway) and I hit it at the wrong angle and completely stacked it on the concrete! I've ended up with a twisted wrist, bruised shoulder bones, bleeding knee and bruised swollen ankle. What a freakin pain the the ass!

I still made it to school and all the way home on my bike though which is good. Apart from the falling, it felt really good to ride all the way. I've been trying to ride to school a few times lately, but it's mostly failed. The first time I tried I nearly fainted and died (time of month = very low iron levels), the next time I got too hot and ended up with a little bit of heat on and so forth. But this time I just kept going! (There's a huge big hill, but once you get over it it's all downhill from there!) So falling and hurting myself has ruined my endeavour to ride to school every day this week. I'll have to start again next Tuesday. Argh!

SO I decided to stay home from school today (I think driving would hurt my shoulder) and I baked myself a big ass banana cake.

I have used this recipe maybe 4 or 5 times now and it's still amazingly good. Everyone I've served it to loves it. I don't even like cake! Or bananas! I found it somewhere on the internet. It's a pretty basic recipe that I have tweaked a tiny bit.

Vegan Banana Cake
Serves 8 (or 2 pigs like us!)


2 cups whole meal flour
1 1/2 teaspoons of baking soda
1/2 teaspoon salt
1 cup raw sugar (this time I used about 1/2 cup raw vanilla sugar* and filled the rest up with dextrose**)
1/3 cup unrefined coconut oil (this is the type that tastes like coconut)
3 ripe bananas
1/4 cup water
1 teaspoon vanilla essense


In one bowl, stir together the flour, salt and baking soda.

In another bowl, whisk or beat the sugar and oil together. Mash in the bananas and add the water and vanilla. Stir well.

Plonk the dry ingredients into the wet ones and stir until combined. (Mixture may be quite thick - every time I've made this I've used a different type of oil. This one is the best so far.) Pour into a lightly greased springform cake pan and bake for 45 minutes, or until a toothpick comes out clean, in an oven at 180 degrees C.

Let cool for minute and serve!

Sometimes I make up a 'cream cheese' icing using tofutti better than cream cheese, or simply sprinkle icing sugar (powdered sugar) on top. It doesn't need any topping at all unless you feel like it :) The cream cheese one is the nicest, though, but my local supermarket stopped carrying tofutti, which is probabaly a good thing...

*When I buy vanilla beans to use the seeds I just put the pods in a jar of sugar. It will taste of vanilla almost instantly!
**I'm trying to use up the last of my dextrose because I want to use real sugar again...or stevia or something. Dextrose is a bit too processed for my liking. I'll have to research it a bit more I think!

I had this a little while after my monster salad with a cup of freshly brewed Italian plunger coffee with a glob of So Good Vanilla Bliss ice cream in it :) I'm not a big coffee drinker, but I like it with cakes and muffins and cookies etc. I also usually drink it black with no sugar but my lovely Nadine bought me the ice cream last night when I was in my invalid state :) Aawww <3

No comments: