PVAG, Indian spiced rice and the ultimate vegan cupcakes…..

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I have always admired PFLAG – parents and friends of lesbians and gays. I completely love the fact that they are happy to stand up and say ‘this is my child, I am loving who they are and supporting them in any way I can’. In the spirit of all this parental lovingness I have decided to instigate the Kurrajong Heights chapter of PVAG – parents of vegan/vegetarian amazing girls !!!!!

It hasn’t been a huge leap for us to change our ways from vegetarian to a more vegan friendly diet but it has taken a bit of effort and the desire to be supportive and interested. Our beautiful conscious girl has made a choice to be kinder to the planet, all it’s inhabitants and to her own body. What an amazingly astute choice for someone of such tender years. It has taken commitment, determination, some strength in standing up to those who think she is just ‘going through a phase’ and quite a bit of forward thinking. She is making considered choices for herself and for the greater good. It is sometimes expensive and can often mean that she misses out when other people are unable or unwilling to cater to her dietary choices. This is where I come in – not on my watch.

We are having a family picnic tomorrow to celebrate a birthday. I am determined that my gorgeous girl will not miss out and in the spirit of respecting her decisions, keeping her belly full and making her taste buds sing I having been cooking up a vegan storm.

Pasta salad ( Barilla brand pasta is generally egg free) with avocado dressing instead of sour cream, Indian spiced rice with pistachios, herbs and peas, big yummy green salads form the garden and some truly delish gingerbread cupcakes with cinnamon and maple syrup fluffy icing.

There is nothing here that screams VEGAN. No nasty meat substitutes, no strange tofu/fake cream cheese dressings, not a lentil in sight. Just good for you, good for the planet, satisfying food to nourish body and soul.

Why not give these recipes a go – I bet you wont even notice they are vegan. Who knows, you may even become a member of PVAG Kurrajong Heights.

Nothing says I love you, I care about you and I respect your choices more than getting on board with your kids decisions. Be proud of them, honour who they are and raise up a mighty HUZZAH for the great good fortune that they came to you.

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Indian Spiced Rice. 

1 cup jasmine or basmati rice
1/4 cup olive  – this may seem like a lot but it forms the dressing for the rice
2 spanish onions
2 cloves garlic
1 tablespoon on cumin
1 tablespoon mustard seeds or roasted black sesame seeds
I teaspoon of turmeric or some saffron threads soaked in a little warmed soy milk
6 cardomom pods
1 cup fresh or frozen peas
1 cup sheeled pistachios or cashews
Good handful of herbs – parsley, chives, mint.
2 tablespoons red wine vinegar

Cook rice.
Fry onions and garlic till soft and caramelised, add spices and fry for a minute or so until fragrant. Add rice to frypan and stir till coated. Allow to cool then add all other ingredients.

Gingerbread cupcakes

1 1/4 cups flour
1/2 cup  brown sugar
2  teaspoons ground ginger
1/2 teaspoon cinnamon
1 teaspoon freshly ground nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 mashed banana
1/2 cup soy milk
1/2 cup treacle
1/4 cup real maple syrup
1/2 teaspoon vanilla
2 teaspoons lemon juice
1 teaspoon of egg replacer mixed with 1/4 cup water – this is optional – it makes the cakes a bit fluffier but they will still be yummy without it. If you are ok with eggs you can just add 1 egg to the mix.

Preheat oven to 180 degrees.  Mix all dry ingredients in a medium sized bowl.   In small mixing bowl, mix wet ingredients. Pour wet ingredients into the dry ingredients bowl and mix until combined and there are no lumps. Do not over-mix. Place cupcake pans into tray and fill to about 2/3.  Bake 15-20 minutes or until toothpick comes out clean.  Makes 12.

When cool ice with maple syrup icing and top with toasted flaked almonds for extra yumminess.

1/3 cup Nuttelex or butter
3 tablespoons maple syrup
1 tablespoon vanilla extract
1 tablespoon soy milk
1 heaped teaspoon of cinnamon
2 cups icing sugar

Beat butter/Nuttelex till fluffy then add all other ingredients adjusting the amount of soy milk and icing sugar to get the consistency you like. Pipe onto cooled cupcakes or spread over the top and sprinkle on the almonds.

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One thought on “PVAG, Indian spiced rice and the ultimate vegan cupcakes…..

  1. Jeanette October 14, 2012 / 9:48 pm

    Yummy…. guess what we will be having for morning tea this week! Not to mention that delicious rice recipe when my friend Johnny comes to visit this Wednesday night.. Thanks for sharing.. !!

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