tag:blogger.com,1999:blog-61239527159171310092024-02-19T08:19:52.054-08:00Found InspirationCharlottehttp://www.blogger.com/profile/04138465597494495427noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6123952715917131009.post-32513982602355872572013-08-30T03:34:00.001-07:002013-08-30T03:35:34.154-07:00Reversible Tote Bag<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWssG8bD5sMn8cLCf2HMUY8gAck5wpjY6AQ0IOKddyOSqKn4YLHvR6C-Ah3S9i9Qh00kKRMfkdGw8_HP0mBP4pJrT-aL8nCYEbO2da6KUkdUUrLRifxpppv6dFn8IyXDbnQEsCkNeBDeQ/s1600/Untitled1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWssG8bD5sMn8cLCf2HMUY8gAck5wpjY6AQ0IOKddyOSqKn4YLHvR6C-Ah3S9i9Qh00kKRMfkdGw8_HP0mBP4pJrT-aL8nCYEbO2da6KUkdUUrLRifxpppv6dFn8IyXDbnQEsCkNeBDeQ/s1600/Untitled1.JPG" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I love to find uses for all my fabric scraps and remnants. I have lots of beautiful fabric left over from random projects and thought I'd make a bag. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now tote bags sound like a pretty simple thing to make, but if you want them lined and neat with no raw edges it can get a bit fiddly. </span></div>
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<span style="font-family: Verdana, sans-serif;">Luckily I found this brilliant <a href="http://www.skiptomylou.org/2009/07/17/how-to-make-a-simple-reversible-totebag/" target="_blank">reversible tote bag tutorial</a> from SkiptomyLou.org which happens to be really easy to follow. Even if part way through you think "this isn't going to work", it will, trust me, it's a very good tutorial.</span></div>
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<span style="font-family: Verdana, sans-serif;">One of the great things about this tutorial is that you can make it with fabric of any size you want.</span><br />
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<span style="font-family: Verdana, sans-serif;">As it is reversible, you can have two completely different fabrics on either side and just turn it inside out to reveal the other design.</span><br />
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<span style="font-family: Verdana, sans-serif;">This was the first one I made and I gave it a leather handle. I love that each bag is a complete one of a kind!</span><br />
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<span style="font-family: Verdana, sans-serif;">Give it a go yourself, it may take a bit of figuring out the first time but it will be worth it. Alternatively, I will be putting this one and others up for sale in my shop soon so you can purchase one there via the this blog.</span><br />
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Charlottehttp://www.blogger.com/profile/04138465597494495427noreply@blogger.com0tag:blogger.com,1999:blog-6123952715917131009.post-17456319842812447422013-07-25T06:08:00.003-07:002013-07-25T06:11:14.169-07:00Tempeh with Rosemary & Thyme Mushroom Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIgd4P3A8tNN2QUXRNhb94fhUpjSd1Crlpx1Z3aucLWJgbp6lc5SdwJCI3tmdRiSmh9NJ7xybr8pPMENwF32IWfYvRwHm5RnyKFAVNa8mIxK3yEOl-5CJkCVFIAZHd5M7tVq9-cnmlE1P/s1600/P10302251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIgd4P3A8tNN2QUXRNhb94fhUpjSd1Crlpx1Z3aucLWJgbp6lc5SdwJCI3tmdRiSmh9NJ7xybr8pPMENwF32IWfYvRwHm5RnyKFAVNa8mIxK3yEOl-5CJkCVFIAZHd5M7tVq9-cnmlE1P/s1600/P10302251.JPG" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This tempeh recipe is easy to make, as well as being really satisfying and 100% vegetarian/vegan. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I find tempeh to be a really versataille ingredient and is a great substitution for meat in many dishes for those wanting an alternative.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Ingredients - serves 2</u></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">200g tempeh</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">100-150g mixed mushrooms e.g shitake,chestnut</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10g dried porcini mushrooms</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 clove garlic, minced or diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pinch of fresh or dried rosemary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pinch of fresh or dried thyme</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp cornflour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">white or brown rice to serve</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Instructions</u></span></div>
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<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Place the dried porcini mushrooms in a small bowl, cover with boiling water and set aside for later. (soak for about 10 mins)</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Slice the tempeh into 1cm thick slices and chop all of the mushrooms into large pieces.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">In a large non-stick frying pan, heat 2tbsp of the oil and mix in a dash (as much as preferred) of soy sauce and season well. Add the tempeh slices, coat with the oil on both sides and leave to brown lightly, turning them regularly. Cook for about 15 minutes.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile in a non-stick pan/saucepan, add the remaining oil and the garlic and stir for a minute. Add the mushrooms, thyme, rosemary, a dash of soy sauce, season well and cook for 5 minutes to sweat the mushrooms down a little.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Whilst the mushrooms are cooking, remove the soaked porcini mushrooms from the water with a slotted spoon and add to the mushroom mixture. Seive the left over water to remove any stones or grit but keep back as much of the water as possible and add the water to the mushroom mixture.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">In a small bowl, mix the tbsp of cornflour with 2 tbsps of water until it forms a</span><span style="font-family: 'Trebuchet MS', sans-serif;"> paste. Add this to the mushroom mixture and stir to remove any lumps. Cook the sauce on a low heat for 5 mins and it should start to thicken. A few more drops of water can be added if it gets too thick.</span></li>
<li style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Serve the mushroom sauce over the tempeh and serve with rice or your choice of side dish. (mashed potatoes would work well with this dish also). </span></li>
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<br />Charlottehttp://www.blogger.com/profile/04138465597494495427noreply@blogger.com0tag:blogger.com,1999:blog-6123952715917131009.post-35323256285845740612013-07-04T09:34:00.001-07:002013-07-25T05:03:41.404-07:00Vegan & Gluten free Banana Cupcake/Muffin with Coconut Lime frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoeZFLQMP_MvkpmGJnIfnPfmqC5suZ2-hMxmlxmX0428q1nSFwiVY-h8xNNiC539GQIOlhd1k7_tMRG7Ul9LDmcnWt07Xt0DTf2qenlCYqHMW8-Rz73TacFM52MkSTdvjePNorhrEWRCV/s470/P1030180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoeZFLQMP_MvkpmGJnIfnPfmqC5suZ2-hMxmlxmX0428q1nSFwiVY-h8xNNiC539GQIOlhd1k7_tMRG7Ul9LDmcnWt07Xt0DTf2qenlCYqHMW8-Rz73TacFM52MkSTdvjePNorhrEWRCV/s1600/P1030180.JPG" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">As I'm new to vegan baking and relatively new to gluten free, the thought of combining the two elements to create something as delightful as a cupcake seemed rather unachievable.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">After only a few GF baking successes and numerous dry, powdery, brittle and weird tasting vegan baking disasters I was starting to lose hope.</span></div>
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<span style="font-family: Trebuchet MS;">Luckily a craving for muffins and a couple of well ripened bananas made my next attempt an obvious one. Inspired by this</span> <a href="http://www.seriouseats.com/recipes/2011/02/gluten-free-wheat-egg-milk-free-vegan-banana-bread-muffins.html" target="_blank"><span style="color: purple; font-family: "Trebuchet MS", sans-serif;">vegan banana bread muffin recipe</span></a> <span style="font-family: "Trebuchet MS", sans-serif;">and after a few changes and experiments of my own, I can proudly present my first vegan(and gluten free) successful baking creation!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Muffin/cupcake Ingredients: makes 12</u></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">140 caster sugar<br />2 well ripened bananas (optional: extra slices for decoration)<br />2 tbsp. ground flax meal<br />3 tbsp. hot water<br />180g gluten free self raising flour (I use doves farm)<br />40g white rice flour<br />1 tsp. baking powder<br />1 tsp. baking soda<br />1/4 tsp. salt<br />70g coconut oil</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Instructions</u></span></div>
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Preheat oven to 180°c. Line a muffin tray with 12 paper liners or grease with preferred oil/butter/cooking spray. Silicone muffin/bun trays work well too (that's what I used).</div>
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In a small mixing bowl, mash the two bananas until only tiny lumps remain and stir in the sugar until well combined. In another small bowl, combine flax meal and hot water and stir to combine. Leave both the banana mixture and flax mixture to stand whilst you prep other ingredients.</div>
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In a medium mixing bowl, thoroughly combine the gluten free self raising flour, rice flour, baking powder, baking soda, and salt.</div>
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In a large mixing bowl, cream the coconut oil until light and fluffy,(about 20 seconds) Add the flax meal mixture and mix until smooth, taking care to scrape the sides of the bowl to combine all the mixture.</div>
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Add half the dry ingredients. Blend until smooth. Add the banana-sugar mixture. Blend until well incorporated. Add remaining dry ingredients. Blend batter until all dry mix is incorporated and no powder remains but be careful not to over mix once this is achieved . Batter will be thick and gloopy.</div>
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Fill muffin cups/liners with batter. Bake on the middle rack of the oven until golden brown, about 16/18 minutes. Transfer muffins to a wire rack to cool.</div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> Now these are delicious on there own with breakfast or as a snack but can be transformed yet again with the help of this simple frosting.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>Frosting Ingredients: ices 12 generously</u></span><br />
<u><span style="font-family: Trebuchet MS;"></span></u> <span style="font-family: "Trebuchet MS", sans-serif;">80g coconut oil<br />140g icing sugar<br />20g fine desiccated coconut<br />the juice of a small lime + grated lime zest<br />1 tsp. vanilla seed paste/essence<br /><br /><u>Instructions</u></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">In a bowl, combine coconut oil, vanilla seed paste and lime juice and zest. Cream until light and fluffy.</span></div>
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<span style="font-family: Trebuchet MS;">Add icing sugar a bit at a time and mix well as you go along until all is incorporated. the mixture should be smooth </span></div>
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<span style="font-family: Trebuchet MS;">Finally, stir in desiccated coconut and pipe onto muffins/cupcakes or spread on as you wish and top with sliced banana for decoration.</span></div>
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Charlottehttp://www.blogger.com/profile/04138465597494495427noreply@blogger.com0