check out Eventsinkilkenny.com for directions.

The next meeting will take place on the 11th of September  2011.

Please stay tuned.

Cumin, Ginger, Mustard Powder, Tumeric, Salt, . . . → Read More: orange hummus – Clodagh]]> Orange hummus:

•   1 tin of cooked chick-peas [or the cheaper option, a cup of dried chickpeas,

  soaked over night and simmered for 30 mins or so until soft, don't throw out the water you cooked 'em in]

•  Third of a teaspoon some or all of the following;

  Cumin, Ginger, Mustard Powder, Tumeric, Salt, Cayenne

•  Couple cloves garlic, minced
• Dash of Cider Vinegar
• Essential: small glass of orange juice, or the juice of an orange

Get all the above and whist in a blender, if it’s too solid, -slowly- add some of the water you cooked the chickpeas in,taste and add what spice you think is lacking, i like the zingy taste the cider vinegar adds.
This will keep for 2-3 days in the fridge.
eat with tortilla chips or on bread or whatever you’re having yourself.
The original recipe has tahini in it, it’s really good for you but I think it tastes like sellotape so that is why i omit it.

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ingredients

2 cups of nuts( whatever variety you prefer)

2 onions(chopped and cooked)

2 cloves of garlic( chopped)

a variety of  vegetables- peppers, courgettte, mushrooms

1/4 cup of bouillion( or any veg stock)

Method

Use a food processor . . . → Read More: vegan nutroast]]> hi this is a general receipe for a nutroast but you can add whatever ingredients you prefer.

ingredients

2 cups of nuts( whatever variety you prefer)

2 onions(chopped and cooked)

2 cloves of garlic( chopped)

a variety of  vegetables- peppers, courgettte, mushrooms

1/4 cup of bouillion( or any veg stock)

Method

Use a food processor to blend the nuts or if you dont have a food processor use chopped mixed nuts.

Saute all the vegetables with garlic and onion.

Add to the nuts and blend quickly. Add bouillion and mix with spoon.

Prepare a loat tin( preferrably a rubber one) using Pure soay spread. If using a tin line with grease proof paper.

Pour nut and veg mixture into loaf tin.

Cook in oven at gas mark 7/8 or 200 degrees for 40-50 mins.  If the edges are burning cover with tinfoil.

When the nutroast is cooked, place a plate over the top of the loat tin and ease out gently.

Enjoy with some tomato chutney!