Malva Pudding

A sticky-sweet baked pudding, best served warm.

1/3 cup non-dairy milk
1/4 cup raw cashews, soaked
2 tbsp non-dairy margarine
1/4 cup cane sugar
1/2 tsp vanilla extract
1/4 tsp almond extract

In a blender, combine the non-dairy milk and the cashews (soaked in water for at least two hours) and blend for around a minute until no cashew pieces remain.  Add the thickened milk to a small pot along with the margarine, sugar, and vanilla and almond extracts.  Set aside.

Preheat the oven to 350°F and assemble the following ingredients:

1/2 cup cane sugar
1/2 cup non-dairy vanilla yogurt
1/4 cup apricot jam
1 tbsp vegetable oil
1/3 cup non-dairy milk
1/2 tsp salt
1 cup white spelt flour
1/2 tsp baking soda

Add the sugar, non-dairy yogurt, and jam to a large bowl and beat for around a minute, just until there are some air bubbles in the mixture.  Add the non-dairy milk, vegetable oil, and salt and beat until combined.  Add the spelt flour and baking soda in 2 batches, beating until the batter just comes together.  Pour into an 8x8 cake pan and bake for 25 minutes.

While the pudding bakes, heat the milk, margarine, sugar, and extracts mixture over low heat until the margarine has melted and the mixture is warmed through (the mixture should never even simmer; if it does, lower the heat).  When the pudding is finished, remove from the oven and use a fork to poke shallow holes throughout.  Pour the mixture over the pudding and tilt the pan to ensure that it evenly covers the pudding, then return to the oven to bake for another 18-20 minutes.

Note: If doubling the recipe, pour into two cake pans rather than a single larger pan.

Curry Lentil Soup

This soup is excellent when you're sick.  If cooking any other time, use only 1 jalapeño and 4-5 cloves of garlic.

3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt

Add the vegetable oil to a large pot and place on medium heat.  Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently.  Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil.  Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour.  Add the salt and lime juice and cook for 2 more minutes, uncovered.  Add more salt to taste if needed.  Use an immersion blender to slightly puree to desired thickness.