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!  =)