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?
Mozambican-born Portuguese South African; reflecting on travel, writing, editing, life, family and change that has social impact; chief wide eyed in wanderer, wonderer and bottlewasher