Almost Raw Mexican Inspired Corn Tortilla Wraps

You could make these raw if you wanted I prefer the spinach wilted but it would be just as good with chopped raw spinach :)
Again you can use this list of ingredients as a base and add or exchange what I've used for your favourite ingredients. Also the amounts are up to you too add more or less of ingredients depending on your tastes. That is the best way to cook :)

Ok so for the filling I just wilted the spinach and chopped everything else up and mixed it sll together

Fresh Corriander
Sweet Long Red Peppers
Sweetcorn
Wilted Spinach
Avocardo
Red Onion
Spring Onions
Chilli Kidney Beans
(you can make your own chilli beans but I find that Morrisons or Asdas own canned kidney beans in chilli sauce are a nice quick easy substitute :)
Fresh Lime Juice
Salt & Pepper

I topped mine with

Cashew Cheddar (I will post this recipe in a seperate post)
Jalapeños 

Cumin & Corriander Coconut Sauce

To make the Coconut Sauce...

1 x tin Coconut milk
2Tbs Ground Corriander
1Tbs Ground Cumin
1tsp Chilli Powder
The juice of one Lime
Salt & Pepper to taste

Put all the ingredients in a blender and wizz for a minute or so. If you wanted to make a sour cream type consistency use Coconut Cream instead of the runnier milk.

Also for the second batch I made a Organic Tomato salsa

4 Fresh very ripe tomatoes

1 Red Onion 

2tsp Ground Cumin

1tsp Gound Corriander

1/4 of a bunch chopped Fresh Corriander

2 Red Chill

Salt & Pepper to taste

1tsp Agave

Blend everything together with a hand blender or food processor

6 weeks today :)

So it has been 6 weeks already!!! It seems to have flowen by! I would like to thank everyone that has supported me on my journey.  You may be pleased to know that I have decided to stay mostly Vegan. My boyfriend is now a Lacto Ovo Vegetarian because of my experiment. I have decided that I will eat the eggs from my chickens occasionally and some local cruelty free cheese every now and then. We will be staying off meat, milk and mass processed cheeses. I also believe in eating local honey (not mass produced) The honey business is keeping our bee population alive at the moment and I believe without bees we will all be In very deep trouble. So if I have to give myself a label It would probably be  Lacto Ovo Vegetarian although I prefer Environmental "Mostly" Vegan ;)
Anyway I will still be posting only Vegan recipes on this blog. I may do a seperate Vegetarian one in the future..... 

Gluten Free Aubergine Pizzas

I threw these together the other night for a little starter that satisfied my pizza craving!!!

I made a tomato, garlic and basil pizza sauce and put  it on top of fried slices of aubergine and topped it with my cumin and mint vegan feta. Baked for 20mins and topped with fresh basil leaves they were to die for. Also as is true with pizza they were even yummier cold later on (they didn't last long enough to be breakfast the next day!!!)

Cumin Seed & Mint Cashew Feta

1 2/3 Cups Cashew Nuts 

(soaked overnight in cold water, discard the water before use as it will contain any dirt or toxins that were in the nuts)

1 Cup Water

2 tsp salt

1 Heaped Tbs Nutritional yeast

1Tbs Lemon Juice 

(approximately 1 lemon depending on the juiciness)

1tsp Apple Cider Vinegar 

(preferably unprocessed,  still with the mother)

4Tbs Coconut Oil

(2 for in the mix and 2 for drizzling on top once cooked)

1 heaped tsp Agar Agar Powder mixed to a paste with 3Tbs Warm Water

(Agar Agar, for those of you who don't know,  is a natural thickening agent derived from Seaweed.  It is available from most healthfood shops in powder or flake form. Powder is a must for this recipe. An interesting fact about agar agar... although it sets liquid like gelatin, unlike its animal alternative Agar Agar can be warmed to approx 30 degrees before it melts making it possible to fry this feta without it falling apart. Also I will put my recipe for warm Elderflower Jelly up if anyone is interested. Please let me know!!! :)

3Tbs Whole Cumin Seeds 

(Toasted. 1Tbs for on top and the rest to be mixed through)

3Tbs Fresh Mint, Organic if possible 

(ripped or shredded with a blunt knife to release the essential oils. 1Tbs to go on top before cooking then the rest after)

Put the drained Cashews and Fresh Water in a good strong food processor and blitz till smooth and creamy. This will take approximately 5 mins depending on the strength of your blender.

Add the rest of the ingredients except the mint, cumin seeds and coconut oil that should be kept aside for garnishing after cooking.

Line a loaf tin with grease proof baking paper and pour the mix in. The size and shape of tin is entirely up to you. I used a 20cm loaf tin. If you are using a cake tin or larger loaf double the mix if you want a thicker cheese. Sprinkle the remaining Cumin seeds and 1Tbs of the mint on top.

Bake at 150 degrees Celsius on the bottom shelf for 40mins. I like to turn it at the 20min mark to ensure an even bake.

Once you remove it from the oven sprinkle the remaining mint and coconut oil over the top and leave to cool at room temperature for 1 hour. After the hour wrap the whole tin in cling film and refrigerate for 12 hours. If you want to eat it after the hour it is fine but leaving it for the 12 hours helps develope the flavour and a hard texture more suited to frying so it is completely up to you :) Enjoy!!!

Check out my Instagram page for serving suggestions and inspiration xox