I mentioned in this week’s Share My World post that I’m going raw vegan for a month and have been trying new recipes. I tried this one and like it.
Blend together 1 cup carrots, 1/3 cup raw cashews, and 1/3 cup water. Sea salt, pepper and other seasonings of your choice. I used a nutribullet to do this soup (recipe from The Rawterian).
It is slightly sweet, creamy (without the cream) and very rich. Next time I’m going to cut down the cashews to 1/4 cup. This will thin it out slightly. I can always replace the rest of the cashews with raw almonds or sprouted chickpeas.
Sunday afternoon and time for tea. It just seems the right thing to do. On a cold Sunday afternoon. With raisin bread. So comforting.
The raisin bread is busy rising. I use a bread maker from start to finish. Che and I have not regretted buying this wonderful machine. The recipe is simple – it’s not my original but the one that comes with the bulk packs of sticks of 7g dry yeast.
125ml lukewarm water (1/2 cup)
80ml lukewarm milk (1/3/ cup)
1 large egg, beaten
5ml salt (1 ts)
60ml sugar ( 4 tbsp)
60 g butter, cut into pieces
420g cake flour (3 1/2 cups)
7g dry yeast
140g raisins (200ml)
Milk to brush
Sugar to sprinkle
Method – step 1:
Place ingredients 1 to 8 – in the order written above – into the bread machine pan (make sure the paddle is in position and secure) – the first time I made bread I forgot to put in the paddle and was quite surprised when the ingredients weren’t mixing.
Select setting 5 or sweet setting on your machine. Select loaf size (900g/1lb/1.5lb – I chose a 1lb loaf) and colour setting.
Method – step 2:
When the ingredients have mixed well and the machine beeps to indicate it is going to start the knocking down stage and that new ingredients can be added – open the lid and add the raisins.
Method – step 3 – it’s optional but I like to add it:
When the time shows 1h15 on the machine open the lid and brush the top with milk and sprinkle with sugar for a golden crust.
And there you have it. Wait for the machine to finish, let it cool only a bit, about 10 minutes or so, turn out the loaf and enjoy. With hot steaming tea.
The recipe recommends to glaze the loaf with a sugar water mix for a shiny finish but I don’t do this, the sugar sprinkles are enough. It’s not meant to win any looks competitions. But it does look good, don’t you think?
Reflections on writing, editing, life, family and social impact initiatives by a chief wide eyed in wanderer, wonderer and bottlewasher