Virtual Vegan Potluck – Creamy Satay Hotpot Recipe

Welcome to the Virtual Vegan Potluck: bringing vegan food bloggers together to share a virtual potluck, linked by a blog circle – and our love of cooking, eating and sharing. Participating bloggers will be posting recipes – from appetizers to desserts.  Many Blessings to Annie from the wonderful blog an unrefined vegan for bringing us all together.

Links for the entire Potluck at the bottom of this post. You don’t have to be a vegan to join in – the Potluck is all about fantastic healthy recipes celebrating plant-based foods.  Something for everyone!

I have served this vegan recipe at my spiritual and psychic workshops for many years, where it is lovingly referred to as ‘Slop in a Pot’. No matter how big a quantity I make it is always gobbled up.

This dish is great grounding food (not sure what grounding is, or how to do it – click here), and it really nurtures your base, sacral and solar plexus chakras. It is also light enough energetically to allow you to make strong psychic connection while staying in that grounded space.  Needless to say, I eat this kind of food often when I am working!

It’s one of those fantastic recipes, where, once you get the hang of it, can be easily modified to suit whatever ingredients you have to hand. I have often served it to great compliment from people who had no idea (and still probably don’t!) that it was meat-free.

Note to those people with peanut allergies: I have also made this recipe with roasted macadamia nut paste in place of peanut butter. It still tasted heavenly, and the macadamias bring out a real sweetness in the dish. If you choose to use macadamias don’t use strong flavoured beans, tempeh or chick peas as the macadamia flavour will be overpowered.

Ingredients to serve four:

Sauce: One can of coconut cream, 1/2 can of water (you may need a little more), 2 tablespoons soy sauce, 2 heaped tablespoons peanut butter, 1 tablespoon palm sugar or equivalent sweetener, 2 tablespoons of your favourite curry powder, 2 large garlic cloves chopped finely, 1/2 inch of fresh root ginger grated (or use powdered ginger to taste), juice of half a lemon or lime, one sliced chilli or chilli powder to your taste (optional for those who prefer a milder flavour), one tablespoon of oil – coconut is great, but use whatever you have to hand.

Heat oil in a heavy bottomed saucepan, add garlic and ginger and cook until fragrant. Add curry powder and stir well, then pour in coconut cream.  Mix well.  Add all other sauce ingredients, stirring well after each addition.  Adjust seasoning if required. Then add water to thin down sauce. (Hint – this sauce is also delicious on its own, drizzled over steamed, baked or barbequed vegetables, or cooled and spooned over a crunchy salad – just don’t add the extra water, so that it stays thick and rich.)

Vegetables: Two washed potatoes – skin on, one large carrot, one onion, one cup each  (or your best guess) of sweet potato and pumpkin, 2 cups of quick cooking fresh seasonal vegetables such as capsicum (peppers) corn, beans, snow peas, broccoli, cauliflower etc

Additional protein: You can add a cup of cubed tofu or tempeh to this dish if you are looking to add more protein. Chickpeas also work delightfully well.

Chop all vegetables. Add root vegetables to the pot and cook for fifteen to twenty minutes on a slow simmer. Add more water if needed. Stir pot occasionally to prevent mixture sticking on the bottom. Check that the root vegetables are almost cooked before adding remainder of vegetables and any proteins that need to heat through. Cook for another five minutes or so until everything is done to your linking.  Remove from heat.

Garnish: While root vegetables are cooking dry roast a cupful of raw cashew nuts and set aside. Cut the other half of the lemon or lime into wedges. Chop some fresh coriander (cilantro) and a chilli (if you like things hot!)

Place a generous serve of rice in the bottom of a bowl, and then spoon the satay vegetables over the top.  Garnish with the toasted cashews, some coriander (cilantro) and chilli slices, and a wedge of lemon or lime. Enjoy! Namaste ♥ xx

To start at the beginning of the Virtual Vegan Potluck so that you can enjoy all the recipes and fun click here!

To visit the blog that precedes mine in the potluck click the image below:

To read the blog that follows mine in the potluck click the image below:

Cherry Ripe Slice Recipe

We’ve got a party to go to on the weekend – a neighbour’s son is turning eighteen! Like most parties in the country, people will be coming from near and far, and there will be quite a crowd to feed. I’m taking along a huge tray of of these delicious Cherry Ripe Slices and another big tray of my favourite Chocolate Brownies ( click here for the Brownie recipe  – it’s easy and fabulously yum, and I updated it yesterday for American measurements as well!)  .

The base of the Cherry Ripe Slice is a tasty chocolate biscuit, topped with a rich sweet coconut and cherry layer, finished with a drizzle of dark chocolate. It keeps very well, and also makes a lovely gift. It can also be made gluten-free very easily and still tastes heavenly.

Ingredients (American equivalents in brackets):

Base: 1 and 1/4 cups self raising flour ( or 1 and 1/4 cups all purpose flour with 2 heaped teaspoons baking powder) * Substitute your favourite gluten-free flour here if you have an intolerance – it works fine in this recipe, 2 tablespoons of cocoa, 3/4 cup dessicated coconut, 1/2 cup caster sugar (superfine sugar), 125g butter (1 stick or 4 ounces of butter), 1 egg

Cherry Layer: 2 and 1/2 cups of coconut, 200g glace cherries, quartered (7 ounces of glace cherries or 1 cup glace cherries, quartered), 1 x 395gram tin of sweetened condensed milk

Dark or Milk Chocolate: Your choice, dark or milk.  You’ll need between 150g to 200g (3/4 to one cup, or 7 ounces) melted.

I also make this in paper cups for easy individual serves.  I’ll show you both ways today!

Method:

Preheat your oven to 180C (moderate or 355F), and line a 20cm x 30cm (8 inch by 12 inch) slice tin with non-stick paper, or grease it well. You may also use a muffin tin or similar and line with paper cups. (*If you are being fancy-schmancy, make this in a spring-form flan dish, and serve in small wedges as your next dinner party dessert!)

Melt butter and cool slightly.  Beat egg well.  Sift dry ingredients into a bowl, then stir through the butter and egg until well combined.  Press into the slice tin, or push a spoonful of the mix into each individual cup and press down with fingers to form a base.

Bake in the oven for 15 minutes – check to see that it is firm and cooked through.  If not give it another five minutes.

Remove from oven but leave the oven on.  Cool slice for five minutes.

While the slice is baking, mix the topping ingredients together in a bowl.  Press over the chocolate biscuit layer and return to over for another 15 minutes.

Remove from oven and cool completely.

Melt chocolate and drizzle over top. Don’t worry too much about how it looks, let it be homespun and groovy. (If you are a total chocolate fiend, melt enough to spread a thick layer over the entire slice, adding a spoonful of vegetable oil or butter to stop it cracking when you cut it. This is divine but be warned, it is also very rich!) When chocolate has set, cut into small squares and store in an airtight tin.

This goes very well with coffee, tea or a glass of milk. It also makes a special dessert when served with some whipped cream, pouring cream, or a good vanilla ice-cream. ♥