Kale and Soba salad with Sesame Dressing

I hope been hopeless at keeping my blog up to date.  I seem to only be able to do one thing at a time.  Anyway we have been feasting on home grown artichokes recently which has been a huge treat. H has been complaining that we eat too many cards, so this was my compromise.
I made this a week ago -loosely based on a recipe from Vegetable Literacy.  It is heaven!

1 bunch tuscan kale (cavolo nero)
5 tsp light sesame oil
Sea salt
4 brussle sprouts-I used some finely sliced cauliflower florets, and some french breakfast radishes instead!
1 clove garlic
1 tbsp brown rice wine vinegar
1 tsp soy sauce
1 tbsp sesame seeds, toasted in a dry frying pan until golden
clives to finish
A bundle of soba noodles-cooked, drained and cooled-cook according to instructions as brands do vary

Slice the kale leaves off their ropy steams and discard the stems.  Working in batches, stack the leaves, roll them up tightly lengthways, and the thinly slice cross ways into narrow ribbons.  Put the ribbons in a slad bowl with 1 tsp of the sesame oil and a pinch of salt.  Squeeze the leave repeatedly with your hands until they glisten.
Slice the cauliflower thinly, and the radishes paper thin, then toss them all with the kale.
Pound the garlic with a pinch of salt in a small mortar until smooth.  Stir in the vinegar then whisk in the remaining sesame oil and the soy sauce.
Toss the salad with cooked, cooled soba, pour the dressing over and toss well.
Just before serving, toss with the sesame seeds and chives.

vegan chocolate mousse

We are coming to the end of our avocado harvest and it has been heaven to have an endless supply of avos.  We have had to get creative once or twice-from new versions of guac to mango and avo smoothies.  Today I discovered a new use for avocados and it is heavenly!  A new favourite, and no one would know the main ingredient is avocado.

Vegan Chocolate Mousse
300g ripe avocado-weighed without skin and stone
125g good quality cocao powder (it seems alot but it isnt!)
2 tbsp coconut oil
200ml agave or maple syrup
2 tsp vanilla extrct

To decorate-1-2 tbsp cocao nibs

Its a really quick and easy recipe with the aid of a food processor.  simply put all of the ingredients into the machine and process until thick and smooth.  You will need to open the food processor and push down the mixture from the side a couple of times.
Spoon the mixture into small bowls and chill in the fridge until required: it will keep for several hours. Serve decorated with the cocao nibs.

Tangled Carrot and radish salad with tahini dressing

I have been hopeless at posting on my blog, and hope thst now life is a bit simpler and less hectic I will be able to keep this up.  My veggie garden looks incredible at the moment and yesterday I managed to pick: pak choy, yellow carrot, orange carrots, radishes, lettuce, green beans, runner beans, limes, lemons, oranges...with this glut of everything I have been busy in the kitchen experimenting.

Tangled Carrot and radish salad with tahini dressing:

I made this a few days ago, thinking James would hate it-I was very wrong!  This is very loosely based on a salad in “The Spouted Kitchen” cookbook. 

Serves 4

6 carrots-I use an assortment of orange and yellow carrots

1 radish- moli (the long white ones!)

½ cup toasted cashew nuts or pistachios

Tahini dressing:

¼ cup tahini

1 tbsp extra virgin olive oil

2 tbsp agave nectar

3 tbsp freshly squeezed lemon juice

Sea salt

Freshly ground black pepper

1-3 tbsp water, as needed.

Using a vegetable peeler, peel the carrots.  Rest the bottom of the peeled carrot on a chopping board and starting at the skinny end of the carrot, press firmly down the length of the carrot with the peeler to create thin shavings.  Do the same with the radish.  Add the shaved carrots and radish to a mixing bowl.

To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt and pepper.  Add the water 1 tbsp at a time until you reach the consistency of a basic vinaigrette.

Add the dressing to the bowl with the vegetables and toss to coat.  Add the toasted nuts-sprinkled on top and serve immediately.