Double Chocolate Strawberry Tart.

Since my return from Europe, I've been getting a little more adventurous in the kitchen. Sometimes my kitchen adventures end in utter disaster, which is hilarious though not so fun. I'll probably jinx myself by saying this, but lately I seem to be on a lucky streak, and most things I get busy whipping up seem to be exceptionally tasty, a case in point being this tart which is a solid 15/10.

This tart is delicious. It's similar to my Salted Caramel and Chocolate Tart though, curtesy of having a chocolate base, also quite different (but still equally as tasty). This tart also keeps really well in the fridge - in actual fact is probably best when it's been allowed to sit for a day or two (haha, who am I kidding, what kind of self-control freak could ever let it sit that long?!) and would absolutely 110% go down a treat at a dinner party, for midnight snack, a fancy afternoon tea or also as a pre-breakfast appetizer (yeah, I've been there, done that...). Today though, I won't rabble on, rather just leave you with the delicious chocolatey goodness that is this tart!

Oh! And this is also nut free, which is something some people have been asking me to create for a while! Whilst I love nuts, some people don't/have allergies, so if that's the case, this is the dessert for you!!

Ingredients;
The Base

12 medjool dates, pitted (preferably the softest, gooiest ones you can find)
1 cup oats
2 tbsp raw cacao powder

1. Place all the base ingredients into a high speed blender. Blend on medium-high speed until well combined, gooey, and sticky enough that the mixture will form a ball and hold its own shape. If it won't (this will depend on the softness of the dates you use), add a few extra dates and blend again until it will!
2. Take a baking tin/tart tray and, if it doesn't have a pop out bottom, line it with some baking paper. Scoop the base mixture out from the blender and press it down evenly across the bottom and sides of your container. When evenly spread, place in the fridge to cool whilst you make the filling.

The Filling
2 cups soy milk
100gm high quality, dairy free dark chocolate
Pinch salt (optional)
1 tsp vanilla bean paste
1 tbsp cornflower
2 tbsp coconut sugar

1. In a saucepan, heat the soy milk, salt and vanilla bean.
2. While the milk is heating, roughly chop the dark chocolate. Before adding to the pan, take a small cup/mixing jar and remove approx. 1/4 cup the warm soy milk.
3. Turn the heat down to low and add in the chocolate and coconut sugar.
4. Take the 1/4 cup warmed soy milk you removed and add the cornflower to it. Mix well with a spoon.
5. When the chocolate has completely melted, add in the cornflower and stir through until the mixture is totally combined. Remove from the heat.
6. Remove the base from the fridge and gently pour the filling over the top. Place in the fridge and allow to cool overnight.

To serve (the following day/minimum 8 hours later), take a sharp knife and slice the tart up into your desired serving size. Chop some fresh strawberries in halves, and if you have some, cut some star shapes using cookie cutters. Serve garnished with the strawberries and, for some extra cheekiness, a sprinkling of some shaved dark chocolate. * mouth waters* *enters food coma* ENJOY!

Sweet Potato Fries with Garlic and Green Pea Guacamole.

Arguably a rather unconventional sounding recipe, this is in actual fact probably one of the most genius dishes I have ever created. I mean, sweet potato fries in any format with any dipping sauce/side dish are always a mighty fine option, but garlic and green pea guacamole (sounds very strange, I know), has definitely taken things to the next level.

Ever since sweet potato became somewhat mainstream a few years ago, inevitably whenever I am eating out with my mum and 'sweet potato ____' food item features on the menu, my mum will want to, no, rather will STRONGLY INSIST (n.b. demand) that we order that thing. She's apparently obsessed, which is generally okay with me because hey - sweet potato is tasty. No complaints here.

So, sweet potato fries aren't exactly new in my house/family/recipe collection, but garlic and green pea guacamole definitely is, and in my opinion is about to be the new 'it' thing. WHAT. A. COMBINATION. Like, avocado is always 11/10, so it goes without saying that anything 'guacamole' will be good, but garlic and green peas really take things to the next level. The green peas give a subtle flavour (and an extra veggie hit!), yet a brilliantly vibrant green tone and garlic adds a flavour twist that is unexpected, though extremely complimentary to the potato. Topped off with some chilli flakes, this is a side dish/share plate/dinner that is sure to go down as tasty in anyone's books!

Ingredients;
(serves 1/side dish for 2)

2 medium sized sweet potatoes (Kumara if you're one of the lovely NZ folk!)
1 tsp minced garlic
Approx. 1 tbsp mixed dried herbs
Approx. 1/2 tbsp sweet paprika
Approx. 1/2 tsp dried chilli flakes
Approx. 1 1/2 tbsp olive oil

1. Preheat an oven to 180 degrees Celsius (fan-forced).
2. Peel the sweet potatoes, then cut into fries (depending on your personal preference, you could also make wedges, though I personally prefer fries approx. 1cm square and around 10cm or so long).
3. Lay the fries out on a lined baking tray.
4. In a small container, combine the minced garlic, herbs, paprika, chilli flakes and oil. Mix through well and then pour over the uncooked fries. Use (clean) hands to make sure all the fries are well coated.
5. Cook the fries for approx. 20 minutes before flipping them over. Cook for a further 15-20 minutes, or until they just start to brown.

Guacamole
1 ripe avocado
1/4 brown onion
1/2 cup green peas
Small handful fresh coriander
1 tsp minced garlic
Juice from 1/2 lime
Chilli flakes (to serve)

1. In a blender, scoop the avocado flesh out, and add in along with all the other guacamole ingredients.
2. Blend on high speed for several minutes until smooth and fully combined.
3. Serve alongside the cooked fries, topped off with some chilli flakes.

To serve, plate the fries up alongside a bowl of the Garlic and Green Pea Guacamole. Enjoy!

Rainbow Singapore Noodle Stir-Fry.

I grew up eating stir-fry almost weekly. My mum (bless her), has never been much of a chef, nor has she ever had much time to unnecessarily spend in the kitchen making dinner. She's also always had the arguably ambitious view that as a family, we ought to eat more vegetables. As a child, I could not have disagreed with her more on that point, which is incredibly ironic given I'm now a vegan, but at the time, being told I needed to eat more vegetables was not exactly what I, or the other members of my family, wanted to hear.

Anyway. Mum persisted, mostly through routinely producing either a casserole (which I despise to this day) or a stir-fry (present-day favourite meal). Despite the presence of a deceptively large amount of vegetables, I LOVED her stir-fry's. So tasty. So much noodle. SO GOOD. Also, most importantly for mum (and now me), stir-fry's are like, the easiest, least time-consuming yet still incredibly nutritious and delicious meals you can make. Essentially the stir-fry wins on all fronts.

Ever since moving into my own place a few years ago, stir-fry has been a staple on my menu. It's an incredibly versatile meal, with almost endless options for sauces, proteins, vegetables and even noodles. I've long been in the pursuit of the perfect, 11/10 stir-fry, which has been a surprisingly elusive target, with getting the sauce-to-noodle ratio correct, the veggie composition spot-on or, as I have only recently discovered, the perfect noodles. My (very) recent addiction in life is Singapore noodles, and they've quickly become my noodle of choice for stir-fry's. I don't know what I've been doing my whole life till this point in not consuming Singapore noodles, but oooooo boy am I making up for all those Singapore-noodle-free years now. If you haven't tried this noodley goodness, remedy that ASAP. Singapore noodles are officially life. So. DAMN. TASTY. And, beautifully, they make the PERFECT base for an exceptional stir-fry!!

Ingredients;
The Stir-Fry
350gm Singapore noodles
125gm marinated tofu (I like to marinate mine overnight in tamari/soy sauce + garlic and chilli)
4 tbsp cornflower
3 tbsp (approx.) sesame seed oil
1 brown onion, diced
1 tsp mined garlic
1/2 head broccoli
1/2 red capsicum (pepper), finely sliced
1 cup sugar snap peas
1/2 cup finely sliced red cabbage
1 cup bean shoots
3 shallots, finely sliced
1 cob raw corn, kernels sliced off
Handful fresh coriander (cilantro)
Sesame seeds (to serve)

The Sauce
2 tbsp hoisin sauce (make sure you get a fish-free one!)
3 tbsp tamari/reduced salt soy sauce
1/2 tsp minced chilli (optional)
Zest and juice of 1 lime

1. Slice the marinated tofu into strips and coat in cornflower all over.
2. Heat a large fry pan on high heat. Add in the sesame seed oil, and then the coated tofu. Cook on both sides for several minutes, or until crispy and golden brown. Remove and place on some absorbent towel.
3. Turn the pan down to a medium heat and add the diced onion and garlic to the pan. Slice the broccoli into small florets and add to the pan, along with the capsicum. Cook for approx. 10 minutes, then add the sugar snap peas, red cabbage, shallots, corn and bean shoots.
4. Remove the Singapore noodles from their packet and, using your hands to break them up gently, add to the pan. Mix through with the veggies and cook for a few minutes.
5. While the noodles/veggies are cooking, take a small container/glass and add all the Sauce ingredients. Use a fork to whisk them together well.
6. Add the tofu to the pan, along with the sauce and fresh coriander. Mix everything through well.
7. Serve garnished with some sesame seeds (and fresh sugar snap peas for some extra fanciness!)