Dairy Free Crumbed Pork (with an option for egg free and gluten free) served with rice, steamed veges, coconut yoghurt dressing and slices of fresh lime. This is a pretty easy, nutritious mid week family meal and can easily be prepared in advance.
I was lucky enough to receive some snacks and chutney from Tambura Foods (https://www.tamburafoods.com) to review…sometimes this really is the best job in the world!
I was given 3 different types of crunchy snacks to try: original, lemon and spicy and an Indian style Chutney. These snacks are gluten and dairy free which is pretty awesome, and they just happen to be pretty delicious too! Two of my children (ages 1 and 8) were able to eat them and both happily munched away on the original flavour, which has a taste of Indian spice without much heat at all. Incidentally, they are VERY crunchy 🙂 My 8 year old really loved the lemon flavoured ones. She had some friends over one day and they had a great time daring each other to try the spicy ones which was hilarious to watch. They were a bit too spicy for my relatively tame daughter, her Japanese friend ate a whole mouthful and came running out for a glass of milk and her Thai friend couldn’t even detect any spiciness and hoovered back half the packet! As for me, I loved the original and spicy ones…the spicy ones have definitely got a kick but not enough to cause any distress and I think they would make a perfect adult party snack. For kids parties, I’d definitely go with the original or lemon. The cumin infused chutney is lovely too..it does have quite a strong cumin flavour which is fine for me. I have found it a great meat accompaniment and been serving it with chicken and venison, but I think it would be lovely in vegetarian dishes too. I think the spicy snacks would also be great mixed into a salad for an interesting texture. An added bonus is they come in resealable pouches and I found they kept really well.
This Vegan Chocolate Cherry Mousse Cake is dairy free, gluten free, egg free and nut free, but definitely not flavour free! I love the combo of chocolate and cherries, and the crunchy gluten free base just makes it even better 🙂 It is pretty rich though, which is all good for me, but others may just want a very small slice!
- 1 cup shredded coconut, toasted
- 1 1/2 cups Gluten Free rice bubbles/crispies
- 2 T coconut oil
- 130g dairy free chocolate (I use Whittakers)
- 1 jar chickpeas in brine (alternatively, use 140g egg white)
- 1x 300g pack of FIRM tofu
- 1 tin coconut cream, refrigerated for at least 24 hours
- 250 g melted dairy free chocolate
- 280g white sugar
- 1x 340g jar sour morello cherries
- 1/4 cup sugar
- 1 heaped teaspoon gluten free cornflour
- 2 T brandy if desired
- 125g coconut cream/milk substitute
- 125g chopped dairy free chocolate
- 1. Melt the coconut oil and chocolate together.
- 2. Mix all the ingredients together then place in a round spring form tin lined with baking paper. Refrigerate until set.
- 1. Drain the liquid off the cherries and place into a pot with the sugar. Bring to the boil and cook for a further 5 minutes. It should be starting to look quite syrupy. If not, cook for another few minutes.
- 2. Mix the cornflour with 2 T cold water. Whisk into the boiling syrup and stir well.
- 3. Add the cherries to the syrup and boil for another 2 minutes. Cool completely.
- 1. Cut the tofu roughly and place in a strainer over a bowl. Leave to dry out at room temperature for 2 hours at least. This helps achieve a smooth consistency.
- 2. Scoop the thick part of the coconut cream off (you can use the liquid for smoothies) and whip until consistency of whipped cream. Refrigerate until ready to use.
- 3. Place the tofu in a food processor and blend until very smooth.
- 4. Strain the brine off the can of chickpeas (reserve the chickpeas for salads) and place in the bowl of a cake mixer on high speed. Simultaneously put the sugar in a pot with 1/4 cup water and bring to the boil. Boil for another 2 minutes.
- 5. When the chickpea liquid (this is called aquafaba) is thick and white, slowly pour in the hot sugar syrup. Keep beating until cool, shiny and very white (about 10 minutes). Split the mix in half and reserve one half for another use. I bake mine into meringues at 50 degrees Celsius for 2 hours. (you can try to make half, but my cake mixer bowl doesn't whisk a half mix properly)
- 6. Place a spoonful of the chickpea mix into the melted chocolate and whisk quickly. Whisk together the chocolate, the tofu, the cream and the remaining chickpea mix as quickly, but gently, as possible.
- 7. Pour half the mix over the base. Make an indentation in the middle and place the cherries over the top. Pour over the remaining mix and smooth over with a spatula. Refrigerate until set.
- 1. Bring the cream/milk to the boil and pour over the chopped chocolate. Cover with cling film for 2 minutes, then whisk until it comes together.
- 2. Pour over the filling and spread with a palette knife or spatula. Refrigerate until ready to serve.