4 Refreshing Summer Drinks

My favourite time of the year is here and tomorrow's set to be a scorcher! Stay hydrated with this round-up of fresh summer drinks:

1. Ginger Ale

2. Fresh Citrus Punch

3. Mint Iced Tea

4. Watermelon and Grapefruit Punch

Mango Thumbprint Cookies | Easy Vegan Recipe

I suddenly had a hankering for some shortbread cookies the other day. As you can imagine, finding vegan shortbread is next to impossible, butter being the primary ingredient: all butter this, all butter that. So I decided to make my own. I also had some leftover mango puree that needed using up and so decided to incorporate it into this recipe. Mango puree is stupidly easy to make. Blend fresh mango, pour into a pan and cook on medium heat, stirring consistently until it reduces down and thickens slightly. For a cheat version of this recipe, use store-bought mango jam instead.

I hate to state the obvious, but this is not the healthiest snack in the world. I suppose replacing the white flour with wholemeal or spelt flour would be a step in the right direction, but on this occasion I'm embracing the shortbread cookie in all it's nutritionally-void glory ;)

Thumbprint cookies, as the name suggests, involves using your thumb to press an indentation into each mound of cookie dough and adding a filling. Why not try strawberry jam, thickened pineapple puree or marmalade?

If you like this recipe, you'll also enjoy:
- Garri/Cassava Cookies
- Double Choc Cookies
- Baked Chin Chin

Ingredients
(makes about 20)
- 1 cup vegan butter/margarine (I use this brand)
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 tsp vanilla paste or 1 tsp vanilla extract
- 2 cups plain flour
- 3/4 cup mango puree*/jam

*For homemade mango puree
- 3 ripe mangoes (peeled, seeded and chopped)
- 1 tsp sugar (or leave out for reduced sugar version)
- 1 tbsp lemon juice

To make the cookies,

Cream the vegan butter and sugar until smooth. Add the salt, vanilla and plain flour. Mix with your fingers/hands to form a soft dough. Don't over-knead it.

Form into small, bite-size rounds and place on a lined baking tray. Flatten each cookie, forming a small well in the middle with your thumb. Fill each cookie with about 1 teaspoon of the mango puree/jam.

Bake in a pre-heated oven, 160°C, for 20-25 minutes. Leave to cool for a few minutes before devouring. The mango will set and meld into the cookie. Little slabs of sunshine.

To make your own homemade mango puree, blend the chopped mango (preferably using an immersion hand blender) until fairly smooth. Transfer to a saucepan and add the sugar and lemon juice. Stir continuously on medium heat until it starts to thicken. Remove from heat and allow to cool slightly.

Harissa Bean Spread | Easy Vegan Recipe

This rich, intensely flavoured bean spread is absolutely delicious and versatile - perfect in sandwiches, on toast, flat bread and even crackers.

It's important to cook off the spices in order to properly release the flavours. You'll be left with earthy, smoky tones. The taste is bold - just how I like my food - and its the ideal thing to have on hand when those savoury food cravings kick in.

Feel free to use other types of beans - kidney, black-eyed beans, adzuki, etc.

Hope you enjoy this recipe!

Ingredients

- 1 tbsp coconut oil

- 1/2 red onion (finely chopped)

- 1 tsp harissa paste
- 1/4 tsp ground coriander
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/2 tsp dried ginger
- 1/2 tsp dried garlic

- 1 tbsp tomato purée

- 1 tin butter beans (drained)

- 1/4 cup lemon juice

- salt/pepper to taste

- Fresh mint (optional)

Fry the chopped onion in coconut oil (medium-high heat), then add the harissa paste, ground coriander, cumin, paprika, turmeric, cinnamon, ginger, garlic and tomato purée. Keep stirring for a couple of minutes to release all the spice flavours. Add the butter beans, lemon juice and seasoning (to taste). Cook for a further 2 minutes.

Transfer to a large mixing bowl and mash until you reach a spreadable consistency. Taste and add more seasoning if necessary.

Spread on toast, crackers or flat bread and finish off with some chopped fresh herbs such as mint, if you have any lying around.

Keeps for 3 days in the fridge.