The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Recipes – Nov 25 November 27, 2011

Filed under: Uncategorized — rabbitholecafe @ 4:22 am

Hope you enjoyed the action-packed 2nd-last week of Rabbit Hole…

here are some recipes in case you feel like a study break

Chickpea- carrot salad

100 g chickpeas, cooked from dry (or one can)

1 bunch italian parsley

1 diced up purple/ red onion

1 pound shredded carrots

handful chopped dill

i/2 pkg of tofu, cubed (marinaded in lemon/ lime juice, oil, salt, chili flakes and pepper for 7 days)

thai coconut curry dressing

1/2 cup lite coconut milk

2;4 tablespoons of hot thai red curry paste (green would also probably be wonderful)

juice of one lime


dash of allspice, basil, salt and pepper

1/4 cup oil (peanut or sunflower would be ideal)

mix well and pour over salad. serve cold.

Harissa Pasta

3 medium cloves garlic, peeled
a big pinch of fine grain sea salt
1/4 cup extra virgin olive oil
2 tablespoons harissa (paste)

8 ounces (1/2 pound) pasta
1 small bunch kale, well-washed and deveined (we used spinich)
1/2 cup oil-cured black olives, pitted
1/2 cup pine nuts, toasted
zest of 1 lemon

Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle then with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl whisk together the garlic paste, harissa, and olive oil. Set aside.

Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done add the kale to the pasta water, count to six, drain and set aside.

Heat half of the harissa dressing in the now empty pasta pot Add the pasta and kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil.

Banana cake with strawberry-chocolate icing

2 cups all purpose flour
1 cup sugar
2 Tablespoons corn starch
2 ½ teaspoons baking powder
1 teaspoon salt

½ cup vegetable oil
1 ½ cups non-dairy milk

2 tablespoons vinegar

1/4 cup strawberry jam
3 cups mushed banana (overripe is best)


Mix dry and wet ingredients separately, then combine.. add soymilk or water if it’s looking dry.Pour into greased cake pan and bake at 350 for 30-40 minutes.


Choc strawberry icing


  • 1/2 cup vegan margarine
  • 2 cups vegan powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons vegan soymilk
  • 1/3 cup cocoa powder (or more)
  • a dash of salt
  • 1/2 cup strawberry jam again.

and spread over cake


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