Healthy Vegan - Red Lentil Pasta and Edible Crystals In My Kitchen

I have quite a lot of new ingredients in my kitchen.  

 Some that I have had before and some that I have never had before, but its all good.   
I kick off with Organic Coconut Sugar that I have used in the past for a vegan Vanilla-Coconut Creme Brulee.  I guess I could also use it in my Coconut Bliss Balls too, but at the time I did not have it.  I also have some Polenta.  I do like polenta and often use it in my take on Mexican Tamale Pie - except the Mexican girl I met in Wales, she had never come across a Tamale pie before, but gave mine the thumbs up. I have a number of new recipes to try out with it.  
I am looking forward to trying these Red Lentil Fusilli pasta.  I want to do more with it than make a bog standard cold pasta salad lunch - so any suggestions are welcome.



I have been looking out for Marigold Liquid aminos, so many vegan recipes these days call for it, so I am pleased that I now have it to hand
Those of you who know me well and read my blog regular, will know that I love Kettle chips - I could eat a whole bag in one sitting.  Well, Kettle chips has competition.  I have now fallen for Ten Acre crisps - my favourite had to be Chicken Soup Saved The Day, which is 100% vegan by the way, but this The Story of When The Cheese Met The Onion, ain't that bad either, and its vegan too.  
As a true Chilli Spice Girl, I love chilli.  My favourite chilli enhanced chocolate has to be Dr Burnorioums Psycho chocolate.  It is well balanced, so I am looking forward to seeing how Montezua's compared.  I have had Ombar chocolates before and don't mind them now and again. 
I have heard loads about these vegan nougatine called Vegoline.  I had one and must say, it melted in the mouth beautifully.
I have two jars of Meridian nut butters, I have to start going though my kitchen cupboards and start using what I have there. These won't be going on toast let me tell you, a bagel maybe...
Finally, the Dr Oetker Violet Edible crystals.  I picked up a few of these last year when they were on offer.  Other than making a  vegan Violet, Lavender - Chocolate Cake last year, I haven't done much else with them, so a few days back 
I decided to make some Coconut Bars and cover them in edible violet crystals.  They not only looked impressive, but were most welcome and made a change from usual sweet things.

 As Maureen of The Orgasmic Chef the host for In My Kitchen is taking a much needed rest Francesca has been kind to compile an informal list of the contributors on her blog, so I hope you will go on over and have a nosy and see what is going on in her kitchen too.  

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