Wednesday, December 10, 2014

Buttery Vegan Shortbread

2 cups Plain Flour
1 cup Rice Flour
250gms firmly packed Vegan Butter
2/3 cup Icing Sugar sifted, (More for individual taste)

Preheat oven to 150-160C, In a stand mixer or hand mixer, Add Butter and Sugar and whip till creamy, Slowly add Flours with mixer on low till all flour is used up, It should form a ball, On a floured surface bring the dough together and wrap with plastic wrap and pop into fridge to chill for 30mins.
After it's chilled, Portion it out into two and for a nice round ball and start to roll it out using a rolling pin making sure you keep the surface floured so not to stick, I prefer mine to be fairly thin but you can have them thicker it's up to you, using a cookie cutter cut out the shapes and pop them on to cookie sheets lined and into the oven till they are dry to touch or only "just" starting to lightly golden on the edges no longer!  Enjoy!  =)

Friday, December 5, 2014

Bundaberg Rum Balls "Mini Vegan Xmas Puddings"

Growing up, our Christmases were "Australian" traditional with an English influence, Would have been perfect if it would snow too! Though back then I didn't like rum balls, But as i grew i found i loved them.
This is my take on rum balls.

2x Boxes of 3pkt Oreos ...approx 205.5gms each pack (If you have more that's fine too)
4 Tbsp Cocoa Powder
4 Tbsp Icing Sugar
1 Tub Tofutti Cream Cheese
3/4 cup Desiccated Coconut (more if you desire a dryer mix)
1 small bottle Bundaberg Rum approx 50ml or (Essence to taste for a not so adult batch)
1/2 cup vegan white chocolate buttons
I used Sour Patch Kids for jellies

In a food processor add the cookies chop to a fine crumb, Add cream cheese, Cocoa, Rum and Icing Sugar mix well to combine, Tip out into a big bowl and add some coconut and stir add a little more and stir again till it comes together and isn't runny (should be a mouldable paste) form into even balls pop onto a tray in to the freezer to chill for an hour.
In a small ramekin add the chocolate buttons and put into microwave to melt for 1 min and stir, Drizzle the top of each ball so it looks like cream and add chopped jellies to make it look like mistletoe, while still warm so they stick, Pop back into the freezer to keep firm till serving, They don't last long sitting around in the warmer climates, Will last 3+weeks in freezer. Enjoy!  =)

Saturday, November 22, 2014

Vegan Choc Dipped Kool Mints

I used to love Kool Mints growing up, But they aren't vegan, They contain egg whites. So after some testing I came up with a recipe that tastes like them, not chewy like the original but same great flavor!

2-3 cups Icing Sugar
peppermint drops to taste
2Tbsp Soy milk
2Tbsp vegan butter
200gm Whittaker's Dark Ghana block chocolate or any dairy free dark chocolate

In a large bowl add icing sugar, drops approx 5-10 (you can add more later to taste) butter, Milk, mix well and if the mixture is too wet add more icing sugar (you can always add more liquid, but you can't take it out so just experiment) Taste for mint to suit you, roll into balls, Pop onto a plate and chill for an hour or so, when they are firm, melt some dark chocolate and dip each one and chill again and serve.  Enjoy!  =)

Saturday, November 8, 2014

3 Onion Vegan Salad

Lettuce and Rocket leaves mix
Sliced Tomatoes
Chives & Chive Flowers chopped
Spring Onions chopped
Red Onion sliced
Grated beet
Orange juiced

Put all into a large bowl and toss and a drizzle of the orange juice as a light dressing. Enjoy!  =)

Sprouted & Dehydrated Vegan Savory Almonds

Why soak your Almonds first? Raw almonds contain certain phytochemicals that prevent your body from receiving the full benefit of the nutrients almonds contain, So when soaked for approx 12hrs, this deactivates the enzyme inhibitors and brings the nut to life, And helps you to digest them easier.

500gm pkt Raw Almonds
1/2 tsp Onion salt
1/2 tsp Garlic power
1/4 tsp paprika
Dried Chives

Soak Almonds in a large bowl cover and put in a dark cool place approx 12hrs, Drain and rinse till the water runs clear, Drain in a colander and pat some of the water off with paper or clean tea towl.
add all the spices and mix well till they are coated, have a dehydrator ready, Place almonds on two shelves its ok to have them slightly bunched up as long as you loosen them every few hours, Dehydrate over night and into the next day, Dehydrate till no moisture is left, You don’t want them to mold, you want them tasty and crunchy. 12-24hrs just taste and see every 6hrs.
be considered “raw” they need to be at a temperature no higher than 46C or 115° F so this can be done in the oven but keep the temp under that. Enjoy!  =)

Monday, October 27, 2014

Vegan Broccoli & Spring Onion Dip

3 head of Broccoli (for the above amount)
1/3 cup Tofutti Cream Cheese
5 Spring Onions (snipped with scissors)
1/2 tsp garlic powder
1/2 tsp vegetable stock powder
1/2 tsp onion salt
1/4 tsp Cayenne pepper
salt and pepper (to individual taste)

Cut the stems off the broccoli and steam till tender not soft (want them to stay under done) and pop them into iced water to chill them off for a few seconds and stop the cooking process.
Add all the ingredients to a food processor and blend it till smooth as you like (I like mine a little more textured) Serve with cut up raw vegetables or crackers and croutons.  Enjoy!  =)

Tuesday, October 21, 2014

"Creamy" Vegan Nacho Cheese Sauce

This sauce comes with its own warning label, Due to its addictive nature, So, Don't say I didn't warn you =)  

1 decent wedge of pumpkin (peeled,diced and steamed)  
1 large Carrot (peeled sliced and steamed with pumpkin)
1 large Onion diced
2 cloves Garlic minced
1/2 tsp Turmeric
3/4 cup Coconut Cream (Skimmed of the top of the water)
1 cup Soy Milk
1/2 cup water
1-2Tbsp Veg Stock powder
1/2 cup Tofutti Cream Cheese
1/4 cup Nutritional Yeast Flakes
pepper & salt to taste

After steaming pumpkin and carrot, Add onion and garlic to a pot with a small amount of oil and fry till translucent, add pumpkin and carrot stir till combined add milk, water, yeast, stock and turmeric and stir, Cook for 2 mins on low stirring frequently and add coconut cream. 
Pour into a blender or using a stick blender blend for 1 min till there are no lumps, Pour back into the pot it came from and add the cream cheese, On low heat stir till it melts away. Pour over pasta or would work great chilled and used for a dip!  Enjoy!  =)                                            

Saturday, October 11, 2014

Vegan Swamp Soup with Sausage Debris

1-2 onions diced
1 clove Garlic diced
4 Broccoli Heads (more for more people)
1 cup of frozen Peas
1-2 large potatoes (again more for extra people)
1 handful of baby spinach
vegetable stock powder to taste
water to cover

Chop roughly the broccoli and stalks and set aside, Add the Onions to the pot and diced garlic cook till see through, Add broccoli, Peas, Potatoes, Stock, Water, and cook stirring occasionally on a simmer till the potatoes are tender, At this point taste for seasoning turn off the stove and add spinach, The heat still remaining will wilt it...Blend and serve with vegan sausage logs and sticks. Enjoy!  =)


Friday, October 10, 2014

Vegan Mexican Rice Stuffed Jack O Lanterns

2-3 cups Cooked Rice
1 Onion diced
1 can or pkt Nut Meat/ TVP
1 tsp onion salt
1 tsp Cayenne pepper, (more if you like it spicy)  
1 tsp Garlic powder
1 Tbsp Mexican spices
1 can Crushed or diced Tomatoes
2-3tsp stock powder
1/2 cup water
As many orange or yellow peppers you like

Preheat oven 180C, In a large fry pan, Add onions till golden and add Mince stir though 2mins, add tomatoes keep cooking a further 2mins, add all the spices and stock and water, It shouldn't be too wet but have a bit of sauce. Always!!! taste as you go!
Add enough rice to soak up most of the juices stirring it well....Cut faces into your peppers any way you like and cut the core in the top out neatly to reseal them before cooking, Hull the seeds and veins gently and stuff them with the mixture, Pop their tops back on, Spray a deep, high sided dish with cooking spray, and place them into it, Give them a light spray also and put foil over them loosely.
Pop them into a preheated oven 180C for 45-50mins and remove foil and pop back in a further 15mins to color slightly.  Enjoy!   =)

Wednesday, October 8, 2014

Not Too "Shabby" Vegan Vanilla Cupcakes

I like any recipe that is easy to make, These are no exception! As well as, no nasty food colorings that will have the kids climbing the walls  =)

1 1/2 cups Plain Flour
1 cup Sugar
1 Tbsp Apple cider vinegar
125gms or approx 1/2 cup vegan Marg
3 tsp Vanilla
1/2 cup Soy or Almond milk
1 3/4 tsp Baking powder

With hand mixer or whisk beat the butter and sugar together till its light and fluffy, Add vanilla, milk and vinegar and mix till combined, Add sifted flour and baking powder and stir well, it should resemble thick batter.
using an ice cream scoop divide mixture into patty pans leaving space at the top of each for room to rise, Bake 170C for approx 20mins or till the tops turn a golden brown.

Butter Cream Frosting 
2 cups icing mixture
4 Tbsp Vegan Marg
1 tsp Vanilla
1/2 Raw beetroot Juiced or (grated and strained, will work too) for pink!
1 Carrot Juiced, for orange!
1/2 tsp Turmeric, for yellow!
small hand full of spinach juiced, for green!

Combine well and apply to cupcake or cake!  Enjoy!  =) 


Tuesday, September 23, 2014

Vegan Cottage Pie


Our favorite on cold nights, This one is a must to try on a meat eater, I promise they wont know the difference.
1 Diced Onion
1 can Veggie Mince 
1 can diced tomatoes
vegetable stock powder
1 tsp Garlic powder
Sprinkle of Cayenne pepper
1/4 tsp Ground Coriander
Pea's and Corn
Mashed potatoes

In a pan fry off onion add mince and cook for a minute, Add tomatoes, Pea's, corn, spices and stock powder to taste, Cook for 5 mins longer let cool and add it to an oven dish and top with mashed potatoes...For the the crispy topping i added about 2Tbsp nutritional yeast in a small amount of water and brush it on and dollop a couple of little knobs of vegan butter around. Bake for 20-30mins 180C till golden and crispy. Enjoy!  =)

Sunday, September 21, 2014

"Raw" Vegan Neapolitan Ice Cream Cake With Raw Magic Ice and Walnutty Date Base


I didn't really count how many bananas I used for each layer but approx 5-6 depending on how big you want the cake to be. A very yummy guilt free ice cream anytime of the day, The flavor reminds me of banana paddle pops without the dairy!

Frozen Bananas approx 15 (slightly thawed)
Raspberries or Strawberries (approx 1-1/2 cups)
Cacao Powder (for choc layer to taste) or Cocoa Powder even Carob powder
Vanilla extract
5-6 Medool Dates
1 cup Walnuts

In a food processor or blender add Dates and nuts till it holds together when pressed, In a spring form pan add the base mixture and press it in.
Add 5 bananas to the processor and vanilla blend till a soft serve consistency and pour it into the base and smooth down, Pop it into the freezer for 5 mins while making the pink layer.
Add the next 5 bananas and raspberries or strawberries and mix till it becomes smooth add it on top of the vanilla layer and put it back into the freezer, Finally add the last few bananas to the processor and approx 1/4cup of cacao powder or Carob powder but to individual taste and blend well, If the bananas are ripe and spotted they should be sweet enough if not add a couple of dates per layer.
Pour the final layer on top of pink layer and freeze.
For the chocolate ice crackle topping see Here! Enjoy!   =)

Tuesday, August 5, 2014

Vegan Pear Honey

I found this delicious Jam on All, Its very addictive
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups sugar
Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings.   Enjoy!   =)

Vegan Melting Moments

I've been making these for many years, Found the recipe in a magazine and veganised them since.

3/4 cup plain flour
1/4 cup Icing sugar
125g vegan Butter, softened
1/3 cup Custard powder 
60g vegan butter, softened, extra
2/3 cup Icing sugar, extra
2 tsp grated lemon rind
1 Tbsp lemon juice

Preheat oven to 160°C. Line 2 oven trays with baking paper, In a mixer beat the 125g butter till pale and creamy, Add the 1/4 cup Icing sugar, flour, custard powder and mix with spoon till well combined, Make balls with the mixture and using a fork press it into each ball leaving a mark, Bake for approx 10mins and check every 5mins after that "they don't take long" Set aside to cool while you make the filling.

Filling: Beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined, Put a dollop on the flat side of half the biscuits and sandwich them together with the rest.    Enjoy!  =)

Monday, August 4, 2014

Easy Vegan Arancini Balls

These are great to make if you have left over rice and your not watching your figure haha!
No, they aren't too bad and good for occasional 

Left over risotto
flax meal (if you have it, don't worry too much if you don't)
water to add to flax meal (till its runny)
Panko bread crumbs (preferably without palm oil)
Vegan mozzarella cheese

Risotto should be cold from the night before (for best results) roll risotto into decent size balls or any round like shape add a piece of mozzarella cheese to center of each and dip into the flax and water coat well and plonk into the bread crumbs (Ive used with and without flax meal and find the flax makes them a lot crunchier) deep fry till golden brown, Serve as they are or with a vegan bolognese sauce.   Enjoy   =)

Vegan Nutella

Ingredients Hazelnut Butter
2 cups dry oven roasted hazelnuts
1/2 tsp of Salt
1/2 tsp of Sugar or Agave Nectar
Remove as much of the outer skins as you can with a clean tea towel by rubbing them together,
In a high powered blender Add the hazelnuts and salt and sugar and blitz till it turns into butter, Mine wasn't a high powered blender so it stayed nutty I didn't mind the texture, Now continue on to making the nutella.

Ingredients Nutella
2 heaped tablespoons of coconut oil
2-3 heaped tablespoons of cocoa powder
½ cup of Hazelnut Butter (above)
Combine all ingredients, add maple syrup or agave to taste, If you like it creamier add a splash of nondairy milk, i use Soy Milky Lite.  This part of the recipe i found somewhere on the inter webs.    Enjoy!   =)


Vegan Nutella Mousse Cheesecake

This was more of a fluke, I don't live in a town that sells vegan cheeses and creams so most recipes that require using them I make from scratch or purchase them online which isn't good on the money side of things. If you are fortunate enough to get them where you are great!

360gms vegan Cream Cheese or Mascarpone Cheese I used Mascarpone
1 Can Coconut milk (separate the cream from the milk)
2-3 Tbsp Coco powder
2 Tbsp Sugar or to taste
1 Cup Nutella...(See my Nutella recipe below)
1 Tbsp Coconut Oil
2 tsp Vanilla
1 pkt Choc ripple biscuits (they are vegan) crushed to crumbs
4 Tbsp vegan Butter melted

In a stand mixer add the mascarpone cheese and nutella and beat it till smooth, Add the remaining ingredients including the coconut cream (you can use canned coconut cream but drain the water from it) and whip on high for 5-6 minutes till its light and fluffy (mousse like) in a bowl add crumbs and butter combine till it hold together when pressed, In 4 mini spring form pans evenly distribute the crumbs and press it into the base of each pan...Chill in the freezer for 5mins pour mixture into each of the pans and set in the freezer an hour or so and serve.   Enjoy!   =)

Saturday, August 2, 2014

Gnocchi "Vegan Chickn" Soup

This fantastic dish is from one of my favorite bloggers and is inspired by her recipe Here
 Check her out. I made this when I first went vegan and its one of my go to soups.

2 Tbsp olive oil
2 Tbsp Butter
8-10 Cups chicken broth (I used vegetable)
4 medium roughly chopped carrots
2 celery stalks plus a couple of leaves chopped
1 medium Onion diced
3 cloves garlic minced
approx. half a box of the Fry's
Rice Protein & Chia Stir Fry Strips Here!
1 pkt vegan Gnocchi (check the pack)
1/3 cup Parsley
1 Bay leaf
1 tsp fresh thyme minced
4 cups full fat coconut milk (approx 3-4cans)
3/4 cup flour 1/2 cup if you like a thinner soup (can also be gluten free flour)
Optional 1 cup chopped Spinach and 1 tsp minced Dill

To a large pot or stock pot, Add oil and butter add the onion carrot celery garlic and herbs and saute till the onion becomes translucent or about 8-10mins, Add the flour now and stir well cook for 2-3mins to cook off the flour taste. At this point add the vegan chicken and combine, Add the stock and coconut milk now and turn up heat if necessary to bring to a boil cook for 3-4mins then reduce heat to low and cook till the veggies are tender, The stock will thicken up.... though it may look separated at first, but its fine. When the veggies are tender add the gnocchi, Leave it to cook through about 4-5mins till the gnocchi is tender, Don't forget the bay leaf! Serve with a nice warm crusty roll or great on its own!  Enjoy! =)

Vegan Ricotta Cheese

500ltrs Soy milk
1 small juicy lemon (squeezed)
2 tsp salt flakes
1/2 tsp onion powder

In a sauce pan add the milk and bring slowly to a boil stirring constantly, turn it down when it start to bubble and add the lemon juice.
Don't panic it starts to curdle add the salt and onion powder and keep stirring, Have a cheese cloth bag or fresh new chux cloth handy so that it can strain the liquid from the curds, keeping it in the cloth pop it in a strainer and leave it 30mins to drain, After 30mins fold the edges up and squeeze gently but firmly even more liquid out of the curds till its dry enough to crumble, i used a ramekin to store it till chilled and it was good to go, can be eaten fresh and hot used in cakes, muffins, salads and pasta where ever it requires ricotta cheese.  Enjoy!  =)

Light Fluffy Vegan Pikelets "Pancakes"

This is the only Pancake recipe you need, You will be so surprised just how fluffy these are, I like to make these for special breakfasts for my partner Andy and he just loves them, also great for dessert with ice cream.

1 cup Self Raising Flour
1/4 cup Custard powder
2 tsp Castor Sugar
1 cup non-dairy Milk (or less, to make a thick batter to make fluffy fat ones)
1 tsp Vanilla extract
pinch of salt

In a bowl, place flour, custard powder, sugar and salt and mix well, drizzle in milk till its a thick batter,combine well.
add a small amount of vegan butter to a frying pan and on medium/low heat spoon in dollops of the side is done when the bubbles that formed on the surface have all popped and flip over and cook the other side. Traditionally served cold with jam and cream
*vegan of course... if they are pikelets or any topping of your choice  Enjoy!  =)

Polymer Clay Charms

Polymer Clay Charms are a fun creative craft for any one, My charms are free from cruelty, they can be used for bracelets, necklaces or anything! Here are a few of mine I made when I first started out.


Friday, August 1, 2014

Vegan Coconut Ice

I remember the CWA fetes growing up and all the yummy cakes and goodies homemade by all the senior citizens, I would come away with toffees and banana cake and the coconut ice would have to be my favorite, Why go without? Just make it cruelty free

1 Can of soy condensed milk
3+1/2-4 cups Dessicated Coconut
3 cups Icing sugar
vegan pink food coloring, Beetroot juice is great!

In a large bowl add all ingredients except for food coloring and mix well, as you get close to combining all the ingredients you may want to use your hands to work it in well, Separate half the mixture into a lined tray small but deep is best and with the remaining mixture add a couple of drops of coloring to it any color you like, mix well and lay it on top of the white mixture and press firmly and evenly.
Cover with plastic wrap and pop it into the fridge for 2hrs to set or freezer and slice. Enjoy!   =)

Low Fat Vegan Corn Chowder

1 Large Onion diced
4-5 Cloves Garlic minced
3x 600gms frozen Sweet Corn
5x canned Creamed Corn
1.5Ltr Vegetable stock
3 tsp Onion powder
2 tsp Garlic salt
1/2 tsp Cayenne pepper
2 Tbsp chopped Parsley
pepper and sea salt to taste
* For a creamier chowder soak a cup of raw cashews over night and blend them up till smooth and add at time of stock.

Fry off onion in a stock pot till translucent and add garlic cook for 2mins stirring, Add all the corn and creamed corn stir, Add all the stock liquid and herbs and spices cook though for 20 min stirring occasionally so as not to stick till the corn is tender add salt and pepper to taste at this point and set aside to cool completely (I portion mine into individual freezer bags)  Enjoy!   =)

Pumpkin Chickpea Vegan Pie

2-3 large wedges of pumpkin   
1 Onion finely diced
1-2 cloves garlic diced 
1 cup frozen peas and corn
Chickpea flour (approx 1/2-1cup)
Vegetable stock (approx.1-2cups)
2 sheets puff pastry

Chop the pumpkin into chunks and roast in the oven then set aside to cool, In a pie dish put the pastry and with a fork prick the base and lay the pieces of pumpkin around evenly spread, in a pot fry off onion and garlic, Add peas and corn stir, in a separate bowl add chickpea flour to liquid stock stir well and pour into pot cook out for 2-3mins stirring constantly it should start to thicken...before it gets too thick pour it into the pie dish on top of pumpkin till it reaches the top, Bake in a moderate oven about 180C for 20mins.     Enjoy!  =)


Mostly Raw Vegan Blackberry Cheesecake


This is such a deliriously delish creamy smooth Cheese Cake, I cant take all the credit though I found it Here! But this is my take on it to suit my partner and I. The base I changed as he isn't really into dates and raw sweet things but the center is the same as the recipe, The topping is almost the same I just didn't have blueberries so I used what I had blackberries, Ill put below the changes I made to it.
The base I used vegan plain sweet biscuits crushed to a sand texture with rolling pin, I added melted vegan butter to them till they start to clump together pop into a spring form pan and press firmly pop into the freezer, I then made the berry syrup using blackberries but any frozen berry would work here.
Just follow the recipe above and I have no doubt yours will look just as spectacular and taste as great as this one....If you prefer the raw sugarless gluten free version just follow the recipe to the letter.        Enjoy!  =)


"No Bake" Vegan Passion Fruit Swirl Cheesecake

Oh my! After many months of making different flavored cheesecakes I made this one, And let me tell you it's my absolute favorite to date!                     
2 Tubs of Tofutti Cream Cheese
1 Lemon Juiced
1 cup Passion Fruit Pulp (strained if you prefer)
1/2-1 cup Vegan Condensed Milk (to taste)Make it yourself!

2 pkts of vegan plain sweet biscuits I used Arnotts Nice biscuits (processed to a fine crumb)
Approx 1/2-3/4 cup melted vegan Butter or Marg 
1/2 cup Desiccated Coconut

Make the base first by combining both ingredients and pressing it into a spring form pan, Pop it into the freezer to chill firm.
In a food processor, Add Cream cheese, Lemon juice, Pulp, And slowly add the condensed milk tasting as you go (my favorite part) keep whipping it for 2 mins, Pour into the base, And decorate as you like! Chill in the freezer till 30 mins before serving.  Enjoy!   =)

Monday, July 28, 2014

Coloring In For Kids

    Printable Pictures to Color In 


Sunday, July 27, 2014

Vegan White Bean Patties

1 Can of White Beans (rinsed and drained)
1/4 cup Chick Pea Flour/Gram Flour  
1 small Onion finely diced 
Garlic salt & Pepper to taste

After rinsing and draining white beans pop them into a bowl and mash them thoroughly to form a paste, Add diced onion the salt and pepper and mix well, Sprinkle in the flour bit by bit so as not to make it too dry.
take dessert spoonfuls of mixture and form patties and shallow fry them in a pan with vegetable oil and drain on paper towel when golden brown. These are so tasty I couldn't stop eating them,  Enjoy!  =)

Vegan Spaghetti Bolognese

     A timeless classic made the vegan way, 
    With not your "Normal" ingredients.

1 medium Onion diced finely
2-3 cloves of Garlic minced
1 can Chickpeas (rinsed and drained) (may need to par cook first)
1 can of Butter Beans or 4 bean mix (rinsed and drained)
1 jar of Passata or Pasta sauce
1 can of crushed Tomatoes
vegetable stock powder to taste
Fresh Basil and Oregano to personal taste (i like lots) dried is fine
1 Tbsp Tomato sauce or Ketchup (check that it's vegan) or 1 tsp sugar is fine.

Fry off onions gently in a saucepan till translucent, Add garlic but don't burn it! add the chickpeas stir to mix through.... continually stir for 2-3mins on med-low heat, Now add the pasta sauce, canned tomatoes, stock powder and herbs and let cook for approx. 30mins at a simmer till the chickpeas are tender.
Taste to see if it could use a little sweetness to cut the acidic nature of the tomatoes, Finally add the beans at the last minute before serving as they can be delicate and break up. In the picture, I have sprinkled on top some delicious vegan Parmesan Cheese and the recipe can be found Here!
   Enjoy!   =)
** Update years on I make this with mostly Butter Beans as they are meatier and don't need as long to cook

Mum's Vegan Sweet & Sour Sauce

A delicious recipe my Mother taught me how to make many years ago!

Ingredients Sauce
1/4 cup Brown sugar 
1/2 cup White wine vinegar 
1/2 cup Tomato sauce/Ketchup
1/2 cup pineapple juice (from can pineapple in natural juice)
1/2 Tbsp Tomato paste
1/4 tsp salt to taste
2 Tbsp corn flour/starch dissolved in a small amount of water till runny set aside 

In a bowl add all the ingredients except corn flour, Stir till the sugar dissolves and is well combined.
at this point, taste for yourself and see if its to your liking and adjust to suit accordingly, Add the corn flour water now and mix well......Its now ready to pour over vegetables that have been stir frying till slightly tender.
I chose to use red and green peppers/capsicum cut into chunks, Carrot sliced, Snow peas, Onion wedges, After they cooked slightly for 10mins I added the sauce and stirred continuously till the sauce thickened slightly, and 2mins before serving a few pineapple pieces thrown in. Goes great with Jasmin rice.    Enjoy!   =)

"Fat Free" Vegan Minestrone Soup

A soup that eats like a meal, Another of my bulk freezable meals as we face the winter months to be prepared.   Makes 19 Dinners!

I suggest using a 10 Litre pot or larger for this one, These ingredients are an approximate guide      
2 large Onions diced
1kg Carrots sliced
half Celery sliced

500gm Green Beans
Zucchini sliced (optional)
Pea's (frozen or fresh)
500gm Corn (frozen or fresh)
2 small or 1 large Cabbage (sliced thinly)
3 Cans Crushed tomato
Vegetable stock (massel brand is vegan if in Australia)
1 large jar Tomato Paste
Risoni or macaroni (there's no rule to what pasta you use)

2x Tins Borlotti Beans
1 bunch thyme stripped of the stalks
1 bunch Parsley chopped
5 Litres cold Water
Salt & Pepper to taste

In a very large 10+ litre pot Add the chopped Onions, Carrots and Celery till the onion is translucent, If they may stick to the bottom just add a tiny touch of water to help fry without using oil.

Add the Beans, Corn, Peas, Cabbage, Zucchini and Tomatoes now stir for 2mins to get everything well combined and started cooking. Add the Thyme here.

Add the Stock and Water and Tomato Paste stir let the cabbage wilt down further and add the pasta and herbs, After 5mins before turning off the stove add the Parsley and Borlotti Beans this is last minute so they don't break down too much, Best served with some warm crusty baguette or ciabatta Bread. Makes approx 19 meals. Enjoy! =)


Saturday, July 26, 2014

Vegan Cheese & Chive Cream Cheese Spread


1 tub Tofutti Cream Cheese
1tsp garlic powder
1tsp onion salt
fresh or dried chives (in the mix and extra for decoration)

Combine all ingredients in a bowl make sure to taste, pop back in the fridge for a few hour and roll in dried or fresh chives, Serve with nibbles.    Enjoy!   =)

Vegan Date and Walnut Loaf


1-1/4cups Plain Flour
1 heaped cup Walnuts chopped
1 heaped cup medjool Dates chopped
1/2 cup Brown Sugar
1/2 cup Psyllium Husk or 3/4 cup rolled Oats or any bran fiber
1 tsp Bicarb of soda
2 tsp sugar extra
1-1/2 cups Boiling water

Preheat oven to 180C or (see my conversion chart for temps) In a loaf tin grease and line with baking paper, In a small bowl add dates and 2tsp sugar and boiling water and set aside.
In a large bowl add flour and Bicarb and stir well, Add sugar, bran, walnuts combine and add the date mixture stir well (if mixture is a little thick add a dash of non dairy milk or water)
Pour into lined tin and bake till golden brown or a skewer inserted into it comes out cleanly.   Enjoy!  =) 

Tuesday, July 15, 2014

Vegan Raspberry Ripple Cheesecake


Ingredients Filling
2 Tubs Tofutti Cream Cheese 
1/2-3/4 cup Soy Condensed Milk (you can make you own)
Juice of 1 small Lemon
1 cup frozen Raspberries
dash of icing sugar

Ingredients Base
1 packet of plain sweet vegan biscuits
1/1/2 Tbsp Cocoa Powder
Vegan Butter melted and added to form sand texture

Form the crust in a spring form pan pop it in the freezer to chill, In a food processor add Cream Cheese, Condensed Milk, and Lemon Juice mix well, Pour in to a bowl set aside.
In a small sauce pan add the Raspberries and a small dash of icing sugar to taste on low heat till the raspberries break down, Add a small amount of the raspberry sauce to the cheesecake mixture and fold it gently so to not mix it too much (just want to form a ripple through the white mixture)
pop it in the freezer for 2hrs and decorate as you like.    Enjoy!   =)

Vegan "KFC" Gravy

This tastes just like KFC gravy only much better, It's our family favorite gravy, Its also fool proof and will replace any store bought packet gravy.

1/4 cup Plain Flour
1-1/2 cup Vegetable or Chicken Stock (I use massel vegetable it's vegan)
1 cup Soy Milk

1/4 cup Vegan Butter
white pepper to taste (need a good few shakes)

In a medium sauce pan, Add butter till melted and add flour, Stir well over medium heat to cook the flour taste out about 2-3mins. Take pot of stove and whisk in the milk till all the lumps are gone and add the stock water, Continue to whisk and put back on stove till it starts to thicken, This will last 4-5 days in the fridge if you can stay away from it, Great over mashed potatoes ;)  Serves approx. 6.    Enjoy!   =)