AFRICAN WEEKEND RECIPES!
So to celebrate a succesful round of pop ups this month at The Food Temple we are sharing two of our recipes from last week, a cold avocado soup great for this lovely spring weather and an African Lime Cake…… YUM! Enjoy the sun and enjoy the food.
This is me and my dear African friend Pape from Sydney, he taught me so much! This is us during a vegan African workshop back in the day….. so much fun!
Chilled avocado soup from the Ivory Coast
A good African friend from the Ivory Coast shared this recipe with me and i really am grateful for that. This recipe is so amazing, never thought cold soup could taste THIS good, you do really need to serve it as cold as possible, so I recommend refrigerating the soup for a few hours before serving.
Ingredients:
2 very ripe avocados
4 cups vegetable stock
2 tablespoons soy-milk
2 cups lime juice
2 hefty dashes Tabasco sauce salt and black pepper to taste
Method:
Put the avocado flesh into a food processor or blender and puree. Add the stock and continue processing until smooth. Blend in the lime- juice, milk, tabasco sauce, and salt and pepper. Refrigerate for at least one hour. When ready to serve, spoon into bowls, top each with a thin lime slice, and sprinkle a bit of Tabasco sauce over each portion.
AFRICAN LIME CAKE- Gluten Free!
Inspired by the original African recipe which contains dairy and eggs i just made my own vegan version of it with great results.
Ingredients:
1 1/2 cups buckwheat flour
2 tbsp soy yogurt
1/4 cup soy milk (i used almond milk instead)
2 limes, juiced
1 tbsp lime peel
2 1/4 teaspoons baking powder
Method:
Pre-heat the oven on 180 degrees.
Start with mixing together the butter, flour, baking soda and sugar, mix well. Then add the yogurt, soy milk and lime juice and keep mixing well. Mix in the lime peel and keep mixing for about a minute and then transfer the mixture into a baking tin, bake for about 45 minutes.
Serve covered in coconut cream, nuts, some orange and lime peel and pretty flowers 🙂
ENJOY!