Sunday, 21 September 2014

Sludge soup, Smoky buffalo hummus and Smooth cashew chocolate butter

Welcome to the Sunday edition of Vegan MoFo brought to you by the Letter S with some speedy recipes with dubious claims to be included the my stable of recipes starting with S.  Sadly I don't have time to tell you about my new blender - that will have to wait for another day.  I can say I am very happy it is making dips, nut butter and smoothies.  However I still love my hand held blender for soups.

Firstly let me thank Janet for inspiring me to make a buffalo hummus recipe that has been in my bookmarks for ages.  My blender made far smoother dip than my cranky old food processor does.  E and I found the dip very pleasing.  A little bit smoky, a little bit spicy, a really good hummus.  Sylvia still prefers the hummus I buy from the shops.

I couldn't wait to try a nut butter in the blender.  It took minutes.  Hurrah.  I even dug out a recipe for chocolate cashew butter with a touch of coconut.  I am just trying to use up my coconut butter.  No doubt coconut oil would also work.  I liked it but with the melted chocolate it firm up too much when cool and I didn't have as much control over the sweetness as I would like.  I have my eye on a chocolate coconut butter with cocoa and maple syrup.  Something like this.

However I am sure that we would all love me to repeat this chocolate coconut cashew butter.  It was so soft and spreadable when just made.  Great on toast.  Once colder I loved it spread on apple slices.  And strangely enough, it disappeared within the day.  I blame E and Sylvia.  I think some of it was eaten straight from the tub.

Lastly I am sharing a sludge soup.  It was made primarily from purple carrots, cauliflower and chickpeas.  It looked like the sort of thing that Daleks would eat.  On the first night I would have been more than happy to give them the whole saucepanful.  It was ok but not great.

The second night it was graced by that mysterious alchemy that happens when soups and stews sit overnight.  I loved it.  The balance of flavours was just right.  I could have eaten the whole saucepanful myself.  I didn't.  It lasted a few nights.  I am sending this soup to Shaheen of Allotment to Kitchen for her Vegetable Palette event which this month focuses on purples and blues vegies and fruit.

More recipes for blenders from Green Gourmet Giraffe:
Cauliflower alfredo pasta sauce
Hurry up pumpkin alfredo
Pepper-crusted cashew goat cheese
Pumpkin and chocolate bread pudding 

Buffalo Hummus
Adapted from Oh She Glows and Taste Space

400g tin of chickpeas, rinsed and drained
1/4 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt flakes
1 large clove of garlic, chopped
2 tsp tahini
1 tbsp hot sauce (I used Frank’s Hot Sauce)
1 tbsp lemon juice
1/2 red capsicum, chopped
2 tbsp olive oil (or water)
Cayenne pepper, to taste, for serving (I didn't use any)

Blend all ingredients together until smooth.  I did this for a few minutes at a low speed (between 2 and 3) with some scraping down in between.

Chocolate coconut cashew butter
Adapted from Cooking with Cakes

115g raw cashews
1/4 cup dark choc chips
 2 tbsp coconut butter
1 pinch salt

Blend cashews until finely ground.  Add coconut butter and blend until smooth butter.  Melt choc chips and mix in with a pinch of salt.  It will be very soft when first made and firm up as the choc chips cool.

Purple Sludge Soup
An original recipe from Green Gourmet Giraffe
Serves 4-6
slurp of olive oil
1 onion
1 small beetroot chopped finely
2 large purple carrots
2 garlic cloves
1 1/2 cups stock
4-6 cups water
1 cauliflower
1 tin chickpeas
1 tsp worcestershire sauce
1 tsp smoked paprika
1 tsp onion salt 
1 tsp salt, or to taste
black pepper

Fry onion in oil for about 5 minutes.  Add beetroot and purple carrots and fry another 5 to 10 minutes or until softening.  Stir through garlic.  Add remaining ingredients and simmer for about 30 to 45 minutes until vegetables soft.  Puree. (I used my hand held blender.)

On the Stereo:
Down in the valley: Handsome Family

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Some recipes I couldn't fit in during the week.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts. 

Saturday, 20 September 2014

ShanDong MaMa for a speedy lunch!

Given that E and I eat the same dinner most nights, you wouldn't think it would be so hard to find a place to eat together on his lunch break.  Yet we had a lunch date a few weeks back when he was focusing on time and I was focusing on taste.  I suggested ShanDong MaMa based on Veganopoulous' review.  I told E there might be queues.  He does not do queues at lunchtime.  So I went alone.  As I arrived there were no queues.  I texted him and he hurried down.

Meanwhile I had ordered panfried vegan dumplings.  I asked the staff to put them on hold til E arrived.  Another stomach meant we could share another dish.  I ordered the scallion pancakes.  The dumplings were already cooking but they kindly put them aside until E arrived.  Meanwhile I drank the complementary tea and did some sudoku.

Once E arrived the dumplings did not take long.  They are filled with zucchini, tofu, black fungus, coriander, rice noodles, ginger and garlic.  We picked them off the plate with our chopsticks and dipped them in soy sauce.  They were very light and flavoursome.  Despite being panfried they are pillowy soft.

Next came the scallion pancakes.  I can't remember having any scallion pancakes before but I think I am right in claiming these are quite unlike the usual ones you might be served.  They are crispy birds nests of coiled fried dough.  E kept waiting to discover a soft centre but they were crunchy most of the way through.  Like the oddest chips you have ever had.  And so good you can't wait to have them again.

By the time we left the restaurant was busy.  No queues.  But not many free seats.   The menu had a few other dishes marked vegan including an intriguing edamame with olives.  Nothing else to challenge the delicious dumplings and scallion pancakes.

It seems there was quite a buzz about the place last year, especially after it won the Time Out Food Award Best Bang for Buck category (2013).  With 12 dumplings for $12 dollars, it was good value.  The food was delicious and interesting.  The staff very friendly and the ambiance was relaxed.  We will be back, especially next time we need to sort out a place for a quick lunch date.

ShanDong MaMa
Mid City Centre Arcade
Shop 7, 200 Bourke St
Melbourne, CBD
Tel: 03 9650 3818
Opening hours: Mon-Sat 11am - 9pm

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for ShanDong MaMa.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts. 

Friday, 19 September 2014

Smoky coconut bacon and chocolate topped doughnuts

A few weeks back Sylvia was at home sick for the good part of a week.  She was too sick to go to school but well enough to need constant entertainment.  It seemed a good time to make doughnuts.  I have had my eye on the quirky recipe for Chocolate and Coconut Bacon Doughnuts at Oh My Veggies.  Smoky chocolate is one of my new favourite combinations.  And this has to be one of my favourite recipes I am sharing during Vegan MoFo.

The doughnut recipe at Oh My Veggies was not quite right for me.  Too flaxy, no yeast and it didn't give me an opportunity to use my cute doughnut cutter.  So I searched for baked yeasted doughnuts and found Cate's simple recipe for vegan doughnuts.  I even knew it was good because I had sampled some at the Vegan Roast Masterclass.  I tweaked it slightly by omitting the baking powder (I wasn't sure I needed it) and using coconut milk.  They were lovely and soft.  I probably could have let them cook a bit longer so they had a bit more colour.  (Curse you, slow oven!)

I really love my doughnut cutter but it was a wee bit small in the middle for these doughnuts.  I need to roll them a bit thinner.  When they came out of the oven the holes were virtually closed over.  Determined to have holes, I poked at the holes as you can see in above photo.  Speaking of holes, there were doughnut holes.  I rolled them in butter and sugar for Sylvia.  We probably ate too many.

The doughnuts were lovely.  Best on day of baking when the coconut bacon was crispiest -  but we kept some for the next day.  They were a great distraction.  Kids' sick days can go so slowly.  My mum had bought this below mosaic activity home from a trip to Ireland.  Sylvia had fun putting all the little stickers on the pictures and all over our house.  She has put up the pictures when she creates her own little houses.

We also read a lot while she was sick and whizzed through The Lion The Witch and The Wardrobe.  Which is just the way to read any decent book.  Less ideal was falling asleep while reading it but it helped Sylvia get to sleep when she was unsettled.  Then we had to work out where we were.  As an aside, I find it quite hard finding good chapter books suitable for a 5 year old.  Any recommendations would be welcome.

A final note, I am flying to Adelaide this evening - without my laptop or family!  I can't wait to get on the plane.  A couple of posts are scheduled for the weekend but I will have to catch up with MoFo posts next week.

More vegan sweet yeasted baking from Green Gourmet Giraffe: 
Fruit mince scrolls
Doughnuts - baked and vegan (cinnamon sugar or glazed)
Plum kuchen
Pumpkin Spice Scrolls 
Rhubarb and raspberry no knead focaccia

Baked doughnuts with chocolate glaze and coconut bacon
Adapted from Green Gourmet Giraffe, A Travelling Cook and Oh My Veggies.
Makes about 9-10 doughnuts plus holes

1 cup coconut milk
1 tbsp nuttalex margarine (or other margarine)
1/4 cup brown sugar
1/12 tsp dried yeast
1/2 tsp salt
1/2 tsp cinnamon
2 1/2 cups white flour, plus more for kneading

Coconut bacon
Adapted from Green Gourmet Giraffe

3 handfuls of  coconut flakes
2 tbsp soy sauce
2 tbsp maple syrup
2 tsp liquid smoke
1/4 tsp smoked paprika
pinch salt
oil to fry

Chocolate glaze
Adapted from the Green Gourmet Giraffe

1/2 cup choc chips
2 tbsp coconut milk (or other milk)
1 tbsp coconut butter (or nut butter)

Heat milk to lukewarm.  Stir in the margarine and pour into a large mixing bowl.  Mix in sugar and yeast (leave for 5 minutes if you want to check your yeast is blooming but this is not necessary) and then mix in flour.  The last bit might need to be done by hand to mix in all the flour.  It will be a lovely soft dough.

Tip dough onto a lightly floured board and knead for 10 minutes.  I found I didn't need any flour after the first few minutes.

Place dough in a lightly oiled bowl (just use the one you mixed the dough in) - turn it around so the whole ball of dough is covered in oil.  Cover with a teatowel and prove for one and a half hours or until the dough has doubled in size.

Punch down and knead briefly until the dough is smooth.  Press the dough out to about 1cm thick.  Cut out either doughnut rings or round circles and place about 5cm apart on a lined tray.

Cover doughnuts with a teatowel and prove for about 30 minutes or until doubled in size.  Meanwhile preheat oven to 200 C.

While the doughnuts rise, make the coconut bacon by mixing all ingredients in a bowl, heating some oil in a frypan and cook until golden brown (ie lighter than mine!)

Bake for 10 minutes and cool on a wire rack.

When doughnuts are cool, make the chocolate glaze.  Mix all ingredients and melt in the microwave.  (I did 30 seconds and then mixed until smooth and glossy.)  Spread glaze over doughnuts and sprinkle with crushed coconut bacon.

On the Stereo:
Act of Free Choice: David Bridie

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Smoky Fridays.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts. 

Thursday, 18 September 2014

Sunshine Pancakes

Do you know how hard it is to flip a sunshine shaped pancake!  I used to follow Jim's Pancakes and admire all his miraculous pancake creations - a ferris wheel, a carousel and even a toilet.  It all looked so easy.  So Sylvia and I made pancakes on a weekend, loaded up our squeezy bottles and created chaos in the kitchen.

We wanted squeezy bottle art.  Our usual pancake recipe is too chunky.  Instead we turned to a recipe as used by Veganopoulous.  She says she always makes pancakes using the Vegan Brunch recipe.  When I checked out the recipe, Isa is apologetic about having already published the recipe in Vegan with a Vengeance.  It must be good to republish it.  Like any pancake professional - ha ha - we had two colours.  One coloured with a little turmeric.  Another coloured by blood orange juice.

Squeezy bottle amateurish chaos followed.  We made a sun - most of the rays fell off but were stuck back on for the photo; a flower and of course Dolly - who looks like she belongs in a horror film.

Sylvia loved driving the squeezy bottles.  She loved the whole pancake making.  It was possibly the first time she has flipped pancakes herself.  She burnt herself on a frypan while trying to flip a while back so her childlike confidence has a touch of caution.  She was very proud of herself.  I just wonder how long until she can make me breakfast.

And finally because I have this silly theme of The Letter S for Vegan MoFo, we made an S - which fell apart in the frypan!  The S might not be sensational but the pancakes were.  I have tried a few vegan pancakes and found them too soft in the middle.  These pancakes were brilliant and could become my go-to vegan pancakes.  Especially when we want a bit of squeezy bottle fun.

We loved these so much we have already made them again and this time the pancakes were not quite so coloured but we made the layers a bit fancy. 

One of my favourite blog events is We Should Cocoa run by Choclette of Chocolate Log Blog.  Each month bloggers share recipes featuring chocolate.  This month the event is 4 years old and the theme is Jam.  So we made a celebratory pancakes stack sandwiched together with layers of choc chips, jam and banana slices, all drizzled with maple syrup.  So simple and so yummy. 

We always have pancakes for breakfast but when I was young we always had them for dessert so I am also sending the pancakes to Elizabeth's Kitchen Diary for Dead Easy Desserts (overseen by Maison Cupcake and Feeding Boys.).

More  sweet vegan brunch ideas on Green Gourmet Giraffe:

Isa's Vegan Pancakes*
Adapted from Vegan Brunch

6 tbsp plain flour
1 tsp baking powder
1/4 tsp turmeric (for yellow colour: optional)
1/4 tsp salt (forgot this)
6 tbsp soy milk
2 tbsp and 2 tsp water
2 tbsp maple syrup
1 tbsp canola oil
1/2 tsp vanilla essence
Margarine for frying

Mix together all the ingredients in a medium bowl.  Heat heavy bottomed non-stick frypan over medium high heat.  Rub some butter over the frypan (it should be hot enough that it melts right away).  Spoon pancake mixture into the pan to make small pancakes, use 1/4 cup measures for medium pancakes, or use a squeezy bottle to draw shapes.  Fry until a few bubbles appear and flip over.  Cook about another minute or until golden brown.  Eat hot.

*NOTES: I halved Isa's recipe because we wanted two colours.  I doubled the maple syrup as I was concerned there was a slight spicy taste from the turmeric.  To make the purple pink colour we added juice of blood oranges (about 2) instead of water and milk and didn't use the turmeric.

On the Stereo:
The Trip: Various Artists: curated by Jarvis Cocker and Steve Mackey. 

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Sticky Thursdays.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts. 

Wednesday, 17 September 2014

Spaghetti Pie and Random Notes

Readers and friends often comment at how much work I put into cooking.  Here is my secret.  Leftovers!  Yes I love to cook up a big bake or lasagne and let it feed us the rest of the week - if we run out I make a simple soup.  So when I share this pasta bake which took quite a lot of time, bear in mind that the extra effort on one night meant very little effort for a few nights afterwards.

The crazy idea of spaghetti pie comes from Kate of No Meat and Three Veg. I saw her post at the end of August when I was thinking about dishes starting with the Letter S for Vegan MoFo.  The vision of this dish would not go away.  Finally I had some leftover vegan cheese sauce and a cauliflower I had bought on special for $1 that needed to be used quickly.  Suddenly the dish presented itself. 

I had already decided that I would use puff pastry rather than shortcrust like Kate's.  I had a huge packet of vegan puff pastry in the freezer.  So I was surprised to find myself running short on the pastry.  It seems that  the three batches of sausage rolls made a bigger impact on the stash than I had expected.  Hence the lattice topping.  I never planned for it to look that pretty.

And the verdict!  This was great.  I was a bit nervous about using the puff pastry on the bottom of the pie.  I even rang my mum for advice.  She suggested I use a metal tray and bake it on a pizza stone.  The double carbs of pasta and pastry made fantastic comfort food.  I wished that I had more and less intense cheese sauce.  I made Ricki's walnut and cauliflower mince meat which gave the back a really rich flavour.  A light milky cheese sauce would work well with it.  I also considered grating my vegan bio cheese on top but didn't have quite enough left.

Indeed it was a very substantial pasta bake.  (Note that the above slice was actually a bit too generous!)  It is a recipe with lots of components that requires lots of time.  Yet it is worth the effort and it can be made ahead of time if you are entertaining or going to a potluck.  I would recommend eating it with lots of salad or green vegies.  However, if like me, you don't have lots of energy leftover to prepare sides to eat with it, you can console yourself that it has lots of vegies in it.  Even if it does get drowned in tomato sauce.

I am sending this pie to Shaheen's combined Eat Your Greens and Pasta Please blog events with this month's theme being pasta with green vegies.  Jac is the coordinator of Pasta Please.  I am also sending it to Elizabeth's Kitchen Diary for the Extra Veg blog event that is overseen by Fuss Free Flavours and Utterly Scrummy.  Though the pie looks like a lot of carbs, it hides a head of cauliflower, carrot, zucchini, tomato, onion and spinach.

And now for a few random notes:
  • Last night we watched a really interesting tv show called Brilliant Creatures about intellectual Aussie icons and I was surprised to find I had seen three of them live.  I saw Germaine Greer speak at Queens Hall in Edinburgh, Barry Humphries perform as Sandy Stone at The Athenaeum in Melbourne and a live taping of the Clive James Show at the BBC Television Centre in London.  I have never seen Robert Hughes live.  And the show made me think about how we hear so much less about The Female Eunuch than when I was younger.
  • I am enjoying reading Tony Blair's autobiography.  It is surprisingly readable and gives great insight into government.  I have been surprised that Sylvia seems to like me reading it out loud to her when she wakes late at night and I am reading it.
  • On the weekend my dad and I test-drove a car.  The guy at the car sales lot had to charge the battery before we started.  We forgot this when I turned off the engine midway through the drive so we could swap drivers.  Then my dad and I had to search for the car sales lot on our phones so we could ring them to come and recharge the battery.  We are not buying the car but not because of the battery.  The search for a new car goes on.

More vegan spaghetti and fettuccine recipes on Green Gourmet Giraffe:

Spaghetti Pie
Serves 8

1 batch of cauliflower and walnut mince meat
1 batch of tomato pasta sauce (below)
500g spaghetti (I used wholemeal)
2 cups of vegan cheese sauce*
4 to 5 sheets of puff pastry (I used vegan)**
milk to glaze pastry

Preheat oven to 220 C.  Place a baking/pizza stone in the oven.

Cook and drain spaghetti according to package instructions.  Mix "mince meat" and tomato pasta sauce with spaghetti.  (I used my stockpot and pasta insert to cook the pasta and then mixed the sauce into the pasta in that pot.)

Grease a roasting tin (about 13 x 9 inch) and line with puff pastry.  Tip the spaghetti mixture into the lined tin and spread out evenly.  Spread cheese sauce over the spaghetti mixture. (I didn't have much cheese sauce and it resulted in a pleasing marbled effect but I quite fancy more cheese sauce.)  Cover with either full sheets of pastry or a lattice of pastry strips.  Brush pastry with milk.

Bake for about 30 minutes, or until the pastry is golden and flaky.

* I used 1/2 batch of hurry up pumpkin alfredo but would probably do a simple white sauce with seasoning, nutritional yeast flakes and seeded mustard for a simpler flavour.  I think more cheese sauce would be good so I have specified 2 cups.  You could always just do a simple margarine/flour/milk white sauce and cover with a vegan cheese like biocheese.

** This bake would work well without the pastry but then it would be a pasta bake not a pie and that wouldn't be so much fun!

Tomato pasta sauce

2-3 tsp olive oil
1 onion, chopped
1 carrot, diced
1 medium zucchini, grated
750g passata (pureed tomatoes)
2 tbsp tomato paste
2 tbsp red wine
1 tbsp tahini
2 tsp maple syrup
1 tsp seeded mustard
1/2 tsp salt flakes
handful of chopped spinach

Heat oil in a medium saucepan over medium heat and fry onion and carrots for 5 to 10 minutes or until vegies soften.  Add zucchini, passata, tomato paste, red wine, tahini, maple syrup, mustard and salt.  Use about 1/2 a cup of water to rinse out the passata bottle and add to saucepan.  Simmer for 30 to 45 minutes or until mixture has thickened.  Season to taste.  Remove from heat.  Stir in spinach.

On the Stereo: 
Jack White Presents The best of Third Man Records (MoJo freebie) - Various Artists

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Surprising Wednesdays.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts. 

Tuesday, 16 September 2014

Simple vegan chocolate cupcakes

Sylvia had just arrived home from school.  She was hungry.  Usually she is happy with bikkies and hummus as a snack.  Instead she suggested I make chocolate chip and cola muffins.  Those muffins were great but quite rich.  I wanted something lighter.  I remembered the vegan chocolate cupcakes that I baked for her birthday.

Back then I had accidentally added only half the flour.  They were good but very soft.  I decided to make them as the recipe said.  Then I tweaked them.  They were excellent.  More substantial and satisfying this time.  We all loved them.

Somehow Sylvia has gone off icing (frosting) on cakes.  Perhaps she has picked up on my dislike of it.  Too sweet, she says.  I just sieved a bit of icing sugar (powdered sugar) on top.  Somewhere - Pinterest no doubt - I saw someone had placed lace over their cupcakes to make pretty patterns with icing sugar.  It didn't quite work the same with me.  Possibly my cupcakes were too small or the paper doily not lacy enough.  It just looked like a light sprinkling of snow.  Which is not a bad thing.

I am sending these little cakes to Stuart of cakeyboi for September's Treat Petite blog event.  The theme is Anything Goes.  He runs the event with The Baking Explorer.

More vegan sweet treats from Green Gourmet Giraffe:

Vegan chocolate cupcakes
Adapted from Vegan Cupcakes Take Over the World via Chow
Makes 24-30 mini cupcakes

1 cup soy milk
2 tsp apple cider vinegar
1/2 plain white flour
1/2 cup plain wholemeal flour
1/3 cup cocoa
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
1/3 cup rice bran oil
1/2 cup of choc chips
icing sugar, for sprinkling

Mix soy milk and vinegar in a large jug and leave aside to curdle.

Preheat oven to 180 C and line two to three mini muffin 12 cup tins with mini muffin papers.

Mix dry ingredients in a medium large mixing bowl. Whisk the sugar and oil into the milk mixture. Pour the milk mixture into the dry ingredients and gently mix until just combined. Spoon the mixture into cupcake papers, filling about 3/4 to the top.

Bake for 15 minutes or until cooked (when a skewer inserted into the middle comes out cleanly). Cool on a wire rack.  Sprinkle with icing sugar or frost if desired.

On the Stereo: 
Nightclub Jacks and Undertakers: Chicken Tractor Deluxe

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Same Same Tuesdays.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts. 

Monday, 15 September 2014

Sesame Hummus Bites

The truth is that I find Sylvia's lunches quite boring.  It makes me a little guilty for not giving her more interesting food.  Yet she seems quite happy with them and has little desire for new ideas.  Every now and again I try a little harder.  Like when I made Emma's Sesame Hummus Bites.  She resists my new ideas.  Then I think why bother and happily eat the leftovers of yet another failed lunch attempt.

Honestly I thought I might be onto a good thing with the Sesame Hummus Bites.  Sylvia loves hummus and she loves carrot.   Perhaps I should have factored in that she wont eat my homemade hummus.  It has to be from the shops.  Yet I still didn't expect a huge list of other women she would prefer to be her mother when I insisted that she try these little balls.

On the up side she ate two of them.  (She seemed to like the sesame seed coating!)  So there was some justification for reducing the spring onion and spicy flavours!  On the downside, it just seemed too much to expect her to eat any at school without my gentle persuasion.

At least I enjoyed them.  And forgot them.  And rediscovered some left in the fridge a week later and enjoyed them all over again.  So I can confidently tell you that they last up to a week very well.  They are great little snacks.  They would work brilliantly in a platter, or a picnic, as well as in a lunchbox of someone less fussy than Sylvia.  They are just the thing for a hot summer's evening when you don't want to turn on the stove.  And I can confirm that they are great with salad and work well in a salad sandwich.

I am sending these cookies to Healthy Vegan Fridays #12, hosted by Kimmy of Rock my Vegan Socks and Robin of Vegan Dollhouse.

More vegan finger food from Green Gourmet Giraffe:

Sesame Hummus Bites
Adapted from Coconut and Berries
Makes 20 balls

400g tin of chickpeas, rinsed and drained
1 spring onion, white part only, finely sliced
3 tbsp lemon juice
2 tbsp tahini
1/2 tsp sweet paprika
1/2 tsp salt
1 medium carrot, finely grated
1-3 Tbsp water, or as required
3 tbsp chickpea flour, or as required
1/2 cup sesame seeds (white, black or a mixture)

Mix chickpeas, spring onion, lemon juice, tahini, paprika and salt in food processor.  Stir in carrot by hand.  If required add water or chickpea flour to make a firm paste/mixture that you can roll into balls (make a little ball to test if it holds together).  I found my mixture very wet even with only adding 1 tbsp of water and added 3 tbsp of chickpea flour to bind it.  Lightly dry fry sesame seeds.  Roll chickpea mixture into walnut sized balls and roll in sesame seeds.

On the Stereo: 
A Story to Tell: Starbucks presents powerful songs from the coffee house - Various Artists

This post is part of Vegan Month of Food September 2014.  This year for Vegan MoFo my theme is The Letter S.  Today is S for Speedy Mondays.  Go to my Vegan MoFo list for more of my 2014 Vegan MoFo posts.