Back in the kitchen

I'm back from my trip across the pond and more importantly back in my own kitchen, which I've missed more then you'll ever know. Getting back into the swing of things, I made roman pizza, thin spelt flour crust topped with roasted tomato and basil sauce, portobello, crimini mushrooms, pine nuts with argula. It's good to be back.

Treats for the flight

More mini muffins

Chocolate, coconut and nut bar.
A blend of almonds, pecans, coconut, chocolate, oats, agave and maple syrups.

Their has been a death in my family, my grandmother passed away yesterday and I shall be flying back home to Scotland tomorrow morning, I'll be gone for two weeks before returning back to my second home, America. I don't mind flying, well except for the food. The Vegan chooses are pathetic so I decided to make some treats. They should keep me going until I get onto dry land. I might post a few food related topics when I'm away, if not then, I'll be back on the 27th of February!

Tea and Cookies

These are ready for the oven...

Mouthwatering....

I'm not a cookie addict but I am when it comes to these spicy orange ginger cookies. The fresh ginger and white pepper give these a zesty kick!

The Dinner

Cilantro and chickpea dip with fresh green beans, tomatoes and bell pepper

Ravioli made with semolina, garbanzo and whole wheat flours. The garbanzo acts as a binder as their are no eggs. The ravioli are filled with a mixture of tofu, portobello mushrooms, eggplant and spices which were blended together.

A ravioli with a sprinkling of rocket and cashew cream.

Who could resist a rich, chocolate and coconut mousse...?
The base is a blend of ground almonds, ground oats, coconut, agave and oil. Then pressed into tart shells and baked until golden. The mousse, a combination of silken tofu, chocolate with cacao nibs, kuzu, agar-agar, agave, and coconut milk.

Dinner is my favorite time of day. I spend the day thinking about what I am going to make and then it comes down to the making it. The kitchen is the heart of the home. I can spend 3 hours making a 3 course dinner, but I don't mind. I love my kitchen and it love's me back!

The Sunday Groove

Every Sunday I wake up knowing that I have a special once a week treat in store for me, muffins! Without a second thought I get into the Sunday groove and make a batch of mini muffins.
This week I went for a low fat choice, Applesauce Oat Bran and Cranberry. Sometimes I indulge and make Banana and Chocolate Chip muffins which are to die for. Using only whole grain spelt flour along with natural sugars, like agave, barley malt syrup, maple syrup and using minimal oil, my muffins are a treat without the concern of calories.
Another great thing about Vegan baking, you can lick the bowl, keep licking and keep licking as their are no raw eggs!

Thai Green Curry, Coconut Rice with Tofu Flowers

This Thai dish incorparates a green curry sauce, coconut milk, green chilies, cilantro, limes and spices, along with a coconut wild rice, finished with tofu flowers.

Bienvenue, willkommen, benvenuto, recepion

Welcome.
The Artful Vegan blog has been a long time coming but it's here now! Brimming full of fabulous Vegan fare, offering a wide range of foods to excite even the most red blooded carnivore.
Being Vegan is something I choose and you don't have to choose, but just open your mind to what can be done. All the photography for this blog is done using my Canon 30D along with a 100mm Macro f/2.8. Also double click on any of the photos for a closer look!
Please feel free to comment, drop me an e-mail if you want to ask me something and I will try to reply as quick as I can.
Enjoy this blog, as I share my ideas with you.