Yesterday and today Jack wrote willingly with no encouragement needed at all 😀 such a big step from a few months ago when he would become instantly upset and frustrated just from being told he would be writing or seeing worksheets and pens out. Working with him one to one I quickly realised he wasn’t deliberately not writing but was actually having trouble holding the pen and using it with enough pressure to mark the paper. His grip was all wrong and when I suggested he try and copy me he said he couldn’t do it because he hurt him. We experimented with some different pens and he wrote best with a felt tip so I bought some chunky ones and he has found those much better.
Today are internet went down so we had to change around some things and dyed some eggs and made white play dough along with some minibeast project work and reading. We are reading the series of Seriously Silly Stories.
My big boy has done a whole week and a bit of not eating meat as of today which he is really pleased with. Just a few months ago he was worried he’d miss meat way too much and thought he didn’t like/had sensory issues around so many other foods that he would not be able to be vegetarian. So he is doing really well and has tried quite a few new foods as well.
Our pear tree has produced an incredible amount of pears this year. I have 12 jars of jam and 8 jars of preserved pears so far and have also given away 10 carrier bags full to other Freecyclers. Lots where no good after falling and were badly bruised of being eaten by insects so they have had a good meal too. Rather than collect them up and throw them out or compost them I have been putting them in the hedges and side borders to break down or being eaten by any creature that fancies. Next year I want to weigh them and see just how many. The smaller pear tree also has some fruit on this year though they are still small.
800g cauliflower, cut into florets
280ml vegan vegetable stock
115g of vegan cheese spread (grated hard cheese can also be used)
1 tsp mustard
1 tbsp chopped parsley
Freshly ground salt and black pepper
1 red onion, thinly sliced
120g cherry tomatoes, halved
1) Cook the cauliflower in boiling water until just cooked. This will take approximately 8-10 minutes.
2) Mix the cornflour with enough of the stock to make a paste.
3) Heat the remaining stock in a second pan. Add the cornflour paste and heat gently until the stock thickens.
4) Stir in the cheese into the stock and stir until melted. Now add the mustard and parsley. Season to taste and mix well.
5) Transfer the cauliflower into a heatproof dish. Pour over the sauce and mix gently until the cauliflower is coated.
6) Scatter the cherry tomato halves and sliced onions over the top of the cauliflower.
7) Grill for approximately 5 minutes, until bubbling and golden.
Vegan chocolate tart made using no milk, eggs, butter, soya or grains. I have made this recipe using several different types of nuts and also other kinds of dried fruit but I like this combination best.
- 300g Mixed nuts, (or nuts of your choice)
- 200g Medjool dates
- 50g Icing sugar, (Optional)
- 4 medium Avocados
- 200g Cocoa, (Use cocoa rather than drinking or hot chocolate mixes as these often contain milk or milk products)
- 300g Agave nectar, (Golden syrup is a good substitute)
- Blend the nuts in a food processor until they are ground. Alternatively or if you don’t have a food processor some types of nut can be bought already ground.
- Cut the dates in half and add to the nuts and pulse until they are chopped and the mixture sticks together. Sugar can be added to taste if required. Icing sugar works best I have found.
- Press the nut and date mixture into a cake tin, silicone mould or similar. Cover this with a lid if available or clingfilm and place in the fridge while you prepare the filling.
- Clean off any stray base mixture from the food processor bowl. Otherwise you will end up with crunchy bits in your filling.
- To make the filling, half the avocados and remove the stones. Scoop the avocado from the skins into the food processor. Add the cocoa and agave nectar. Process until smooth and uniform in colour. Check for taste and add more agave or cocoa if required.
- Spoon the filling on top of the base and freeze for around 1 hour or until quite firm.
I have made this tart several times and have used just one type of nuts such as almonds for the base and also different dried fruits such as raisins or mixed berries. Each is nice but slightly different in it’s own way.
Golden syrup can be used instead of agave and honey could be used but if you are making this for vegans check with them first as many do not eat honey.
Tart could also be decorated with berries or other fruits. Or you could use edible flowers or shop bought cake decorations.