Monday, March 30, 2015

Vegan Curried Egg"less" Sandwich

I've made this before...well something along these lines, trying to come up with a tuna-less sandwich, But I always felt it was more like eggy texture and flavor. After a few tweaks I've perfected it! I hope you like it.

1 Can of Chick Peas (rinsed)
1/2 tsp Curry Powder (optional)
2-3 Tbsp Vegan Mayonnaise 
a Sprinkle of Onion Powder
a Pinch of Kala Namak (Black Salt) (optional)
1-2 Tbsp Lemon Juice
Salt & Pepper (to taste)

In a food processor add the can of drained and rinsed Chick peas, Give it a quick pulse and add the lemon juice and pulse again then add the mayo, onion powder and curry powder and mix well by scrapping down the sides after each pulse, Taste and add some salt and pepper to individual taste and a pinch of black salt if you wish, This makes enough for 4 sandwiches. Enjoy!  =)

Saturday, March 28, 2015

Trio Of Vegan Sides

Ive had a few people ask me for some ideas for vegetable sides, So I made three in one go, We had a sale at our local supermarket the other day and some of the produce was fill a bag to the rim for $3 so I grabbed a bunch of four colored tomatoes and some asparagus, So I made some of the sides I love.

My favorite vegetable is potato, There isn't a way I don't like them but roasting has to the best way.
Instructions Potatoes
Have your oven on 180C, 350F, gas 4, cover the bottom of a baking tray with oil of choice and pop it in the oven for 10 mins to heat up, I used peeled Organic Dutch Creams... in a pot I boiled them till completely cooked and drained them now add the to the hot oil and brush them all over put them in to the oven for 1hr and 15mins or till golden brown, They come out crispy on the outside and fluffy on the inside.

I always loved can asparagus but there's no substitute for fresh grilled.
Instructions Asparagus
The base of the asparagus is woody so either break it off or chop it, I used my George foreman grill or if you have a grill or BBQ even better, Brush the grill with a little oil and pop them on cook till tender and you see grill marks.

Tomatoes are my favorite fruit and they go so well with basil and garlic.
Instructions Tomato salad
Halve the tomatoes put in a bowl, I used a lot of basil because I love it I just sliced it finely, I added it to the tomatoes with some oregano and 2 small cloves of garlic and a drizzle of olive oil and balsamic vinegar, gave it a gentle mix let it sit for a few mins to take on the flavors and served.

Cauliflower Pizza Crust

Sometimes I leave some of the regular pizza crust because its dry and boring, This has such a delicious flavor and well worth the effort to go to for the end result, Best eaten with knife and isn't the best crust to hold but sometimes that's ok.

Ingredients (for two medium/large)
1 large head Cauliflower
3-4 Tbsp Nutritional Yeast Flakes
1/2 tsp Onion Powder
2 Flax Eggs (2 Tbsp flax meal 6 Tbsp water mixed)
1/4 tsp Salt

In a food processor, Add half the cauliflower in chunks and process down till it forms rice size pieces, do the same to the other half, Either on the stove or a microwave steam the cauliflower till it becomes a little soft, Best not to add water as there is a lot of water content in the cauliflower, Once par cooked, Using a kitchen towel or nut milk bag squeeze as much of the liquid out of it as you can some can remain, Add onion powder, nutritional yeast and salt stir well and add the flax eggs now combine well, To a pizza tray add baking paper give it a light spray with cooking spray add half the mixture and flatten out with hand not too thin but thin enough so it evenly cooks, Put it in the oven on 170C, 340F, 3-4gas, and cook till golden brown or about 15mins... watch the edges don't burn, take out of the oven add your topping and cook further. Goes great with a nice green salad. Enjoy!  =) 

Friday, March 27, 2015

Bird Seed (Granola)

I was looking for something different to my usual breakfast which is a smoothie everyday, It had to be substantial and tasty and beneficial to my health also, I thought about something that has many uses, Granola! Off I went to compile a recipe to cater to my personal taste that I can eat as a cereal or scatter over soy yoghurt or even as a trail mix. Here it is, and I'm sure you will love it as much as I do.This one isn't one of my budget buster recipes, but we should splurge from time to time.

Ingredients (dry)
3 cups Rolled Oats
3/4 cup Slivered Almonds
1/2 cup Chopped Macadamias 
1 cup Shredded Coconut
1/2 cup Chopped Apricots (dried)
1/2 cup Cranberries (dried)
1/2 cup Blueberries (dried)
1/3 cup Sultanas
1 cup Pepitas (punkin kernels)
3/4 cup Sesame Seeds
1 tsp Sea Salt
1/2 tsp Cinnamon
1/8 tsp All Spice

Ingredients (wet) 
1/2 cup + 2 Tbsp Apple Juice
1/4 cup Coconut Oil
1/4 cup Maple Syrup
1/4 cup Brown Sugar
1 tsp Vanilla Extract

In a large bowl, Combine the dry ingredients and mix well, In a separate bowl stir all the wet ingredients together well till the sugar mostly dissolves and pour over the dry ingredients and stir though till everything is coated well, It shouldn't be to wet just enough to coat everything.
On a baking sheet add some baking paper and scatter an even coat of mix to cover the tray bottom and bake on 150C or 302F or gas mark 2 and slowly bake till golden brown giving it a mix every 10-15mins to evenly color, cool on a tray before storing. *This makes A lot! Enjoy!  =) 

Wednesday, March 25, 2015

Vegan Lemon Blueberry Bread

This could be classed as more a cake than a bread, It's very moist from the blueberries and I love the lemon flavor goes very well together.

1-1/2 cups Flour
1 cup brown Sugar
1/3 cup non dairy Butter or vegetable oil
3 Tbsp Lemon juice
2 tsp Bicarb mixed in 1 Tbsp apple cider vinegar
1 tsp Baking Powder
1 tsp Salt
1/2 cup non dairy Milk
1 Tbsp Lemon zest
1/2 cup of  chopped Nuts (I used Macadamias)
1 cup fresh or frozen Blueberries 

Preheat oven 150C or 302°F, In a large bowl add Butter, Sugar, Lemon juice, Bicarb and Vinegar.... mix well
In a separate bowl, Combine flour, Baking powder & Salt and add small amounts alternately of flour mixture and milk to the butter mixture..... Fold in nuts, blueberries and lemon zest.
Pour into a greased and lined loaf pan, Bake for approx 45mins-1 hour when inserting a skewer comes out cleanly.   Enjoy!   =) 

Beetroot Vegan Frosting

Some people prefer more natural ingredients used for their children, Food coloring is one of those things that can have side effects to some little ones, Beetroot is an awesome vegetable and the color it produces is better than any artificial dye, Any day.

2 Tbsp Lemon juice
2 cups Icing sugar/mixture
1-2 Tbsp vegan butter
1-2 Tbsp non dairy milk
*as many drops of beetroot juice you like (From freshly juiced half of a beet)

In a medium bowl add sugar, lemon juice, butter and a few drops of beet juice *a little goes a long way.
with a electric beater or whisk mix well and slowly drizzle in the milk till its the right consistency for your cake, If its too runny add more sugar.
Flavor should have a slight zing from the lemon and a little earthiness from the beets.  Enjoy!  =)

Tuesday, March 24, 2015

White Bean Vegan Hummus

I do love hummus, Maybe a little too much! But I went experimenting with other ingredients as a base for this one, It's milder than chickpeas and makes a nice change from the usual.

2 cups White beans (cannellini beans) drained and rinsed
1-2 cloves Garlic (minced)
2 Tbsp Lemon juice
2 tsp Sea Salt
3 Tbsp Water (more if you want in thinner)
1/3 cup Tahini (sesame paste)
1 Tbsp Sriracha Hot Sauce to taste

Tortilla Chips
2 large Tortillas
Garlic/Onion salt
Spray Oil
In a food processor add the beans, garlic, salt and tahini till it forms a paste, Add water, Lemon juice, till its at a creamy dip consistency, Then add hot sauce to your individual taste.
Serve with raw cut vegetables or homemade tortilla chips whatever you like.

Cut the tortillas using a pizza cutter if you have one and shape you like, spray with oil lightly and sprinkle with paprika and either garlic or onion salt and lay on a baking tray, put in a pre-heated oven till crispy and golden will only take 5 mins so stand-by.  Enjoy!   =)

Slow Cooker Vegan Strawberry Rice Pudding

Winter is approaching here in Australia, Time for some comfort food. I love rice pudding, had it a lot as a child and I even loved the canned stuff , I started making my own in a crock pot and It's the only way I do it now.

1+1/2 Cups of Rice  (I used Jasmin, but for creamier rice use basmati)
1/2 Cup Brown sugar  (adjust to taste)
2 Cans Coconut Milk
4 Cup Soy Milk or Almond (any non dairy milk, creamier the better)
1/2 tsp salt
2 tsp Vanilla extract
1 Cup frozen Strawberries or fresh Chopped

In a slow cooker on high for 5hrs, add all ingredients except Strawberries, Leave to cook approx 1hr and stir leave again another hour and stir again, After 3hrs add Strawberries and stir every 15-20mins as the rice starts to thicken add a splash more milk (it shouldn't be too runny) also if you like cinnamon add 1/2 tsp here, Cover and turn down to low for 30mins till fully puffed up and cooked. {These times are how long it took my slow cooker....times may vary}  Enjoy!   =)

Monday, March 23, 2015

Vegan Ricotta Cheese

I was looking  for some inspirations and saw a cooking show where they made Ricotta Cheese with dairy milk, I thought to myself I shall try this and see if ill get the curds with soy :D....  I did! Here it is and tastes great, Its great in cooking also.

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

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 dish 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 30 mins 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!  =)


Vegan Strawberry Cheesecake

I'm a huge fan of Cheesecake, So when I found Tofutti cream cheese you can bet, that was the first thing I made.

2x Tubs of Tofutti Cream Cheese
3/4 cup Sugar
2 Tbsp Non Dairy Milk (optional) leave out if you have a good working processor.
1 pkt Frozen Strawberries or fresh
1 tsp Vanilla
1 pkt Plain sweet biscuits
2-3 Tbsp non dairy Butter

In the food processor add Biscuits till sand texture and add butter (melted) mix till it holds together, Press the biscuit mixture into a spring form pan and pop it in the freezer, In a blender or food processor add all ingredients leaving out half of the strawberries for decoration.
Once blended till smooth, Pour mixture into the biscuit base and top with the remaining strawberries and chill till set in the fridge or freezer, This can melt in warmer climates keep chilled till needed or serve frozen is nice also.  Enjoy!   =)

Sunday, March 22, 2015

"No Fail" Vegan Lasagne

Who doesn't love lasagna? Not many, You wont believe how good this is! Meat free and dairy free.

1 can Casserole mince Here! 
or TVP approx 2 cups soaked
1 Onion finely diced
2 cloves Garlic finely diced
Vegetable stock powder to taste
jar Passata/ Bolognaise sauce
2 tsp fresh Basil
2 tsp fresh Oregano
salt and pepper to taste

In a pot add diced onion till translucent over medium heat, then add garlic, add the nut meat and stir to heat through.
Add jar pasta sauce and approx. 1Tbls vegetable stock powder to your individual taste, turn heat down stirring occasionally, Finally add herbs and salt and pepper to taste.
 I used dry lasagna sheets but you can use fresh, on the bottom of a heat proof dish spread some "meat" sauce and a layer of lasagna sheets and then some white sauce....If you omit the onion from my cheese sauce recipe you will have white sauce found Here! Just layer as you go till you run out of sauce and sheets and the final layer should be white sauce, I also sprinkled the top of mine with nutritional yeast for a cheesy texture. Enjoy  =)  

Vegan Dairy Free Cheese and Onion Sauce

I use this for a few things, It's great for lasagna, as a gravy substitute or with roast vegetables.
Basically a bechamel sauce with the added goodness of onions for flavor and a sprinkle of nutritional yeast for cheesiness.

4 Tbsp Vegan Butter
3 Tbsp Plain Flour
2 Cups of Dairy free milk
1 Onion Finely diced
3 Tbsp of Nutritional yeast or to taste Can be bought from health food stores
Salt & White pepper to taste

In a small sauce pan add milk and onions over medium heat till the onions become translucent, add salt and pepper and nutritional yeast and stir well.
In a larger pot add butter and flour to make a roux and stir well for approx 6mins to cook out the flour taste, Take the pot with the roux off the hotplate and using a whisk slowly add the milk to the flour and butter whisking well,5 when its well combined pop it back on medium heat to thicken still constantly whisking. Makes heaps for a large lasagna with extra left over, Alternatively halve the ingredients to make less. "Enjoy"  =)

Saturday, March 21, 2015

Raw Vegan Chocolate Fudge Slice

These are almost guilt free, Just a touch of sweetness, Just so you know they are a sweet treat! 

1 cup Cacao Powder 
1 cup Almond Meal
1 cup Coconut Flour
1/2 cup Cashew Butter ( you can use peanut butter if you don't have cashew butter)
1/2 cup Coconut Oil
1/4 cup Agave Nectar or Golden Syrup
1 tsp Vanilla Extract 
Place all ingredients into a bowl, Stir till all is combined well and line a baking sheet or small slice tin with baking paper and spread the mixture evenly using a spatula or hands pressing it down gently.
Pop it in the fridge till chilled and firm and slice (can freeze it if you're impatient) store in an air tight container or jar in the fridge or freezer.  Enjoy!  =) 

Raspberry Soda

For something healthier, If I have children I wont want to be giving them sugary soft drinks very often, Here's one that's sugar free, tasty and very refreshing, Because its a healthier version.... perhaps a small scoop of soy ice cream to make a spider, or for adults a splash of alcohol. great for a summer treat! You can use any frozen fruits.

1-1/2 cups raspberries
2 Tbsp Lemon juice
1-2 tsp Stevia/Natvia (to personal taste)
Soda water/Mineral water to top up

In a strainer or cheese cloth bag (may stain) put the raspberries and using a spoon push them through the strainer to separate the seeds from the juice. In a jug add the juice the sweetener and lemon juice and stir then add soda water give it a gentle stir and pour into a mason jar or glass.  Enjoy!  =)

Raw Banana Vegan Energy Bites

I had some very ripe bananas sitting in my pantry, So I thought maybe i could make a nice sweet guilt free treat with some.... here it is.

1 cup nuts (I used cashews)
1 cup shredded Coconut
2 Large Bananas
5-6 Tbsp Agave nectar/Maple syrup
2 tsp Vanilla
2/3 cup coconut flour (maybe more if its still too sticky)

In a food processor add the nuts and coconut till it becomes a sand texture, Add vanilla, agave, and bananas and mix again, Scrape down the sides and turn it back on and add the flour slowly till it starts to ball up... see if its slightly sticky but not so it glues to your hand and its ready to make into balls, any size you like and roll in coconut or cacao powder (coco powder is similar) pop into the freezer till they firm up and serve. Enjoy!   =)

Lemon Drizzle Vegan Tea Cake

I love lemon and lemon in a cake is the ultimate. I have a tiny lemon tree growing with three tiny lemons on it, I can't wait till it's big and producing lots of lemons for me.

2 Cups/150 grams Self Raising Flour
3/4 Cup Castor Sugar
2 eggs worth of Egg Replacer
125 grams/approx 3/4cup Vegan Butter
2 tsp Lemon Juice
1-2 tsp Lemon Zest
1/2 Cup Non Dairy Milk
pinch of salt

Lemon Drizzle
1-2 Cups icing sugar/Confectioners sugar
the juice of 1 large Lemon
dash of water to thin out

Pre-heat oven to 180 C = 350 F, Grease and line a cake tin.
Cream the butter and sugar together until its fluffy, Gradually add the egg replacer half at a time mixing well each time, Sift the flour and salt a few times it will help make the cake lighter,
Slowly add the flour into the wet mixture adding some milk and zest and then lemon juice then flour etc till its all combined.... but don't over work the mixture, Pour the mixture in to the prepared tin bake for approx 10-15mins or till a skewer placed into the cake comes out clean. Leave it to cool and Top it off with the lemon drizzle or icing sugar.  Enjoy!  =) 

Vegan Strawberry Protein Shake

This is breakfast for me everyday! Great for packing in some extra protein and fiber in to the diet.

1 cup Soy Milk
1 cup juice of your choosing
8 Strawberries
2 Scoops Protein Powder I use This!
2 Tbsp Oats or Psyllium Husks
4 Tbsp Soy Yogurt Here! 

Throw all ingredients in to a blender and mix well. Enjoy!  =)

Wednesday, March 18, 2015

3 Ingredient Vegan Apricot Balls

These are great in the kids lunch box or a mid morning snack for energy boost, Not too sweet and virtually healthy.

Just under 2 cups Dried Apricots (chopped)
1 cup Desiccated Coconut (extra for rolling the balls in)
3/4 cup Soy Condensed Milk 
(I made my own and was slightly runny needed more 1/4 cup more coconut)

Add all to a bowl (adding more coconut if need be) mix well, Roll in to bite size balls and roll into coconut, Pop on a plate and freeze for an hour, transfer in to a jar and store in the fridge.  Enjoy!  =)

Zucchini Carpaccio

A nice starter for a raw meal, Just 3 ingredients and very healthy.

1 large Zucchini (Green or Yellow)
extra virgin olive oil
2 Tbsp Pepitas (pumpkin Seeds)
a sprinkle of salt or nutritional yeast flakes (if you like)

Toast the Pepitas in a dry frying pan till they get a little bit of color to them or keep raw, Using a peeler or vegetable slicer slice thinly the Zucchini and place it on a plate, Add a drizzle of olive oil and sprinkle the Pepitas over the top. Enjoy!  =)

Monday, March 16, 2015

Homemade Vegan Dog Food

Like most I'm sure, My dogs are my children to me and their health is of the utmost importance to me, After carefully looking into a balanced diet and making sure it is vegan and contains a lot of the much needed benefits for our pooches health and well being. This recipe varies from month to month just to change it up a bit. This is a recipe for a bulk amount approx 2-3 weeks for two dogs, 21 meals per dog, bagged up and frozen down. but you can make it to suit.

2 kg Frozen Mixed Vegetables
a pkt frozen or fresh Spinach ( Iron, Calcium, Vitamin A)
2 pkt Sunflower Seeds (Omega 3 fatty acids)
1/2 cup Nutritional Yeast B12 vitamins
4-5 pkt Dried Lentils (soak over night) or 6 cans in liquid drained and rinsed well (Protein, foliate and magnesium)
1 pkt Pearl Barley soaked overnight for best results
1/2 cup Apple Cider Vinegar (helps with digestion and gas)
small amount of salt reduced Vegetable stock powder
1 cup Flax seed ground..... Ground flax seed has fiber, protein, flax hull lignans as well as Omega 3. If you don't have it try Flax oil
1 cup Rolled oats (if you need to bind it more, but leave it till it's almost finished cooking)
approx 2 ltrs Water
Bay Leaves and fresh parsley (for flavor, antioxidants, flavonoids, vitamins, Lycopene and carotene's 

In a very large stock pot (I use a 20ltr) add Lentils and fill pot just over half full with water, Add all the other ingredients and turn on med/high till its starts to bubble slightly and turn down to a simmer leave going, It needs to cook till the lentils become soft and the barley is tender, I use freezer bags and set portions and store in the deep freezer i get out 3 nights worth and let them slowly defrost in the fridge, For us personally we have a malamute and weighs approx 40kgs we feed her about 400gms + dry biscuits and our staffy 200gms + dry Biscuits.   Enjoy!   =)
lycopene and carotenes
a source of flavonoids, antioxidants, and vitamins. It also contains lycopene and carotenes. - See more at:
a source of flavonoids, antioxidants, and vitamins. It also contains lycopene and carotenes. - See more at:
a source of flavonoids, antioxidants, and vitamins. It also contains lycopene and carotenes. - See more at:
a source of flavonoids, antioxidants, and vitamins. It also contains lycopene and carotenes. - See more at:

Sunday, March 15, 2015

Onion & Garlic Vegan Focaccia

Light, fluffy and so tasty! I love bread and I used to eat a lot of it at one time, not so much anymore.
So I make this for special occasions and when I want a different pizza base just sliced in half.

3 Cups Plain Flour
1 med/large onion (Diced finely)
1 Cup warm Water
2 Tbsp Olive oil
2 tsp Sugar
1 tsp Salt
 2 tsp Yeast
4 large cloves Garlic (minced)
extra oil for garlic 

I made mine with the luxury of a bread maker on the Dough setting follow the directions of yours, If you don't have one, In a large bowl add all the ingredients except garlic and mix to form a dough. On a floured surface knead the dough for approx. 10mins till if becomes elastic like in texture, Spray the bowl it came out of with spray oil and pop it back in it, Cover with a cloth and sit it in a warm quiet place to prove for 1hr till it doubles in size, Punch the air out and on a greased cookie sheet place the dough and push it into a shape you like, Cover with lightly greased plastic wrap and cloth and set aside to rise again another 30mins while waiting for the final rise pop some oil and garlic into a pan and cook it through but don't burn it.... this is the glaze for the top of the focaccia, When the dough is ready press your fingers into the dough gently and spread the garlic oil all over the top finally sprinkle with chives if you like, Pop into a preheated oven 180C takes about 15-20mins or till golden.  Enjoy!   =)

Saturday, March 14, 2015

Double Chocolate Vegan Hot Cross Buns

Recipe adapted from CookingwithKarma can be found on YouTube, Just in time for Easter are these yummy chocolate hot cross buns, My partner doesn't like fruit buns or bread so I had to think how  I could make chocolate ones, Here they are! *update she is vegan now check her channel out!

2 sachets of Yeast or 14 grams (add to warm milk and stir, set aside to froth up)
3-3/4 cups Plain Flour
1/4 cup Castor Sugar
3-4 Tbsp Cocoa powder
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1-1+ 1/2 cup Vegan Choc Chips
1/3 cup + 2 Tbsp Vegan Butter melted and cooled
300mls Warm Soy Milk
1 Egg worth of Egg Re-placer 

Preheat oven to 180.C.... After combining yeast and warm milk sift flour, cocoa powder and spices in a large bowl, Add sugar and stir.... Then add butter milk mixture, egg replacer and chocolate chips and stir well till it starts to form a dough.
On a clean bench scatter some flour over and start kneading the dough about 10mins until it becomes elastic, spray a large bowl with cooking spray and pop the dough in to it and cover with plastic wrap and a tea towel, sit it in a draft free warm spot for approx. 1 hour, Remove from bowl and "knock it back" (punch the air out of it) and give it a slight knead again not too long, form a log shape with it and cut it into about 10-12 round buns pop them onto a greased lined tray giving them enough space around each bun to expand, cover again and set aside for another 45mins- an hour and pop into the oven till golden or as dark as you like you can tell if they are done by tapping lightly on the bottom and it should sound hollow. Enjoy!   =)


Vegan "ANZAC" Biscuits

These are a favorite in our home, ANZAC Biscuits are an Australian traditional biscuit. During world war 1 the wives, Mothers and girlfriends of Australian soldiers, sent them these biscuits because they kept well as they didn't have eggs or dairy in the ingredients, which would spoil sent over long distances without refrigeration.

1 cup of plain Flour
1 cup of Brown Sugar
1 cup of desiccated Coconut
1 cup of rolled Oats
1/4 tsp salt
2 Tbsp Golden Syrup
1/2 cup vegan Butter
2 Tbsp water 

1 tsp Bicarb

Preheat oven to 180C, In a large bowl add the flour, Oats, Coconut, Sugar, and salt and stir.
In a sauce pan add the butter and golden syrup melt add the water and bring to a boil turn it off and add the Bicarb and stir well (it will foam up) have the dry ingredients ready and immediately pour the butter mixture into the dry ingredients, Mix into a dough and taking a spoon, Scoop small/medium amount and form balls place onto a cookie sheet and with a fork lightly flatten out, bake till they are golden brown approx. 15mins.   Enjoy!  =)



Friday, March 13, 2015

Special Vegan Fried Rice

Before you say it, I know I'm a rebel...I put corn in my Chinese fried rice, I like corn! You can use any vegetables you like. I've been making fried rice for years and only recently perfected it.

approx 4 cups cooked Rice (rinse 3 times prior to cooking)
1 Onion chopped
2-3 cloves Garlic minced
1/2-1 Red Capsicum/pepper
1/2 cup frozen Corn
1/2 cup frozen Peas
1 cup shredded "Chikun" recipe can be found Here!
2 small slices Polony Sausage Here!
vegan Soy Sauce or Tamari to taste
chili to taste
salt and pepper to taste

Have the Chikun pre-made to use as left over in this dish is good, Fry off onion till translucent and add garlic stir through add capsicum peas and corn stir well to combine, Add the polony and chili now cook all for 5mins to draw out the flavors (don't burn) Add the rice and stir it through thoroughly add soy sauce now a good guzzle taste and add more if needed, Add the chikun just before dishing up. Enjoy!   =)

Thursday, March 12, 2015

Vegan Vegetable Roulade

I made this after it got popular on the inter webs, I just used my own veganised filling, Don't be put off by the look of it it was very easy and cheap to make.

approx 3 of each large Green and Yellow Zucchinis (you may need more)
2 large Carrots (you can also use eggplant as well)
1 Tub Tofutti Cream Cheese
I used onion salt, garlic powder, salt and pepper to taste
sage and thyme.

Peel in to strips the zucchinis and carrots, Add the spices you chooses to the cream cheese, *To a slightly pre-baked pie crust add the cream cheese mixture to the base and with each peeling of vegetable start rolling so it forms one large veggie roll, Place it in the center of the pie add salt and pepper, a few sprigs of thyme and sage then bake in a moderate oven till the vegetable are tender and the crust is golden.  Enjoy!  =)

*(you may NOT want to blind bake the pastry first if its thin.... as the pastry will be cooked before the veggies cook)

Wednesday, March 11, 2015

Vegan Salsa & Cashew Falafels

I love these, So flavorful and their crumbly texture goes really well, Makes a great Antipasto.

Ingredients Falafels
Bunch of shallots/Spring Onions (whites only)
1 cup Cashews
2 Tbsp Soy Sauce or Tamari
1/2 tsp dried Chili Flakes
salt & pepper to taste
small bunch basil (chopped)
1 clove Garlic (chopped)
1 egg equivalent in egg replacer (you can try 1 Tbsp flax meal in 3 Tbsp water)

Ingredients Salsa
7 tomatoes (cut in half)
1 medium Onion cut in quarters
1 whole red capsicum/ red pepper (deseeded)
1 whole green capsicum/ green pepper (deseeded)
bunch of parsley or cilantro chopped
chili flakes to taste
1 small lemon juiced
salt & pepper to taste

For the salsa, Add all ingredients in to a food processor and mix till its the consistency you like.

For the falafels, Add all to a processor mix till cashews are finely broken down, Gently spoon small amounts in to a hot pan with oil on medium heat turning till all sides are golden brown and serve.  Enjoy!!  =)