Marcelle Rogers - A Tasty Vegan Table

Welcome to My Kitchen

Cooking and eating brought our family together each evening, and now brings us together each birthday and each Christmas to share and laugh and live. The plant-based meals we enjoy preparing and eating passes on more than a collection of recipes, they teach the next generation a way to live.

Rustic Pear & Walnut Crisp

Rustic Pear & Walnut Crisp

untitled-337.jpg

My family came to stay in our backyard just before multiple covid lockdowns. During their stay, I made the pear and walnut crisp several times and served it warm from the oven with dollops of cooling coconut yogurt. Spoonfuls of its comfort is like being snuggled in a pair of woollen socks, sitting in front of a crackling fire on a cold winter’s day.

untitled-339.jpg

Health benefits:

·       Pears are a great source of fibre, contain potassium and are a low-glycemic fruit.

·       They're a good source of antioxidants, like vitamin C, not just found in your glass of orange juice, pears are excellent sources of vitamin C.

untitled-336.jpg

RUSTIC PEAR & WALNUT CRISP

PB, V, DF, GF, RSF

6 Bosc (brown) pears, cored and thinly sliced

½ cup (75 g) raisins

¼ cup (62 ml.) maple syrup

3 tbsp (21 g) flax seeds

Crumble:

1 cup (14 g) puffed brown rice

¼ cup (22 g) organic whole rolled oats

¼ cup (30 g) pumpkin seeds

4 tbsp (33 g) coconut oil

To serve:

yogurt     

Preheat the oven to 180’C. Make the crumble by placing all the ingredients in a bowl, mix and set aside. Simmer the pears, raisins and medjool dates or maple syrup in a saucepan over a medium heat, uncovered, for 8-10 minutes until the pears have softened. Remove from the heat, add the flax seeds and gently mix. Pour the mixture into a 1 litre baking dish and add the crumble. Bake for 15 minutes until golden. Serve with spoonfuls of yogurt.

Chocolate Strawberry & Cream Cake

Chocolate Strawberry & Cream Cake

Carrot, Ginger & Coconut Cake

Carrot, Ginger & Coconut Cake