Tuesday, April 28, 2015

Eggless Butterfly Sponge Cakes

These are just so nice I found it hard to stop at one, Don't get a shock but these do actually say white bean juice/brine (*Aquafaba) as an ingredient, No I haven't gone mad this is instead of eggs and you won't even know it's in there, Great huh? Light like a sponge and they taste really buttery and good, Not ones for watching the waistline, but we don't eat these everyday either.

1 cup Sugar
1 cup Dairy Free Butter (8 oz) room temp
1+1/2 cups Self Raising Flour
1-2 tsp Vanilla Extract
1x 400grm can White Bean Juice or Brine (Aquafaba) (can use chickpea also)

Using a stand mixer or hand mixer, Beat Butter and Sugar till fluffy, Slowly add the *Aquafaba a bit at a time till its all mixed in while keeping the mixer running on medium then gradually turn it up high and give it a quick whip, Turn it back down and add the Vanilla, Turn off the mixer and sift the flour in to the butter mixture a half cup at a time...Now gently fold it in till all is incorporated well, Scoop out small amounts using an ice cream scoop in to patty pans and bake 170C, 335F, Gas Mark 3-4, approx 10-15mins till golden and a skewer comes out clean all ovens are different, I served mine with whipped coconut cream and a dash of icing sugar.
Enjoy!  =)

Wednesday, April 22, 2015

Sugar Free, Low Fat, Guilt Free, "Vegan Chocolate Pudding"

This is one delicious dessert that you don't have to hide inside the pantry and hope no one catches you gobbling it, You can indulge just that little more because it's completely guilt free, Thanks to Jenelle for the inspiration for this great dessert.

8 Large Medool Dates cut in half and De-seeded
2-3 Tbsp Cocoa Powder
1 Tbsp Stevia approx 8 sticks (more to taste if needed)
1 Litre (just over a quart) Soy Milk or any dairy free milk
3 Tbsp Psyllium Husks

In a microwave safe bowl add the Dates and cover with some of the Milk and microwave on high till just on boiling (you can do this on the stove top also) you can skip this step if your blender is powerful enough to break down the dates, Remove from microwave and pour in to a blender and blend till smooth. add the Cocoa powder and Stevia now and blend again, At this point taste for extra sweetness or cocoa powder needed, Finally add the psyllium husks and blend one last time it will thicken very fast now, Pour in to glasses or bowls and serve with fresh fruit or soy yoghurt. Enjoy!!  =)

Tuesday, April 21, 2015

Vegan Fudge Brownies

I'm not a great photographer, But the flavor of these little beauties might just make up for it.
I love brownies but to get a brownie to be slightly crunchy on the outside and chewy on the inside takes a little patience, I'm glad I got it right the first time because I'm not a very patient person.

3/4 cup dairy free Butter
1/2 cup + 2 Tbsp Plain Flour
3/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Cocoa Powder
1 tsp Baking Powder
1 tsp Vanilla Extract
1/4 tsp Salt
1/4 cup Chopped Macadamias or nut of your choice (optional)
1/4 cup dairy free Chocolate Buttons (optional)

Pre-heat oven to 160C, 325°F, Gas Mark 3, In a large bowl add sifted flour and cocoa, sugar, baking powder and salt, In a separate bowl melt butter add the vanilla to it and pour it into the dry ingredients stir well, Now add the nuts and choc buttons mix again and spread it out in to a lined slice tin/tray a small square one if you have it.... the thicker the batter can stay the better for chewiness, Bake for about 15-20 mins the outer edge should feel firm and the center soft, It will firm up a fair bit on cooling also the type of oven you have depends on the end result. You can ice these with a nice chocolate icing too.  Enjoy!  =)

Tuesday, April 14, 2015

Simple Vegan Stew

The colder months are coming and my family was in the mood for a tummy filler that warms as well
My partner loves an ordinary stew with no frills and this is my go to recipe I've been making for years.
Serves 2-3.

1 large Potato cut to bite size
1 bunch of baby Carrots or 4-5 small chopped or whole
1 small red capsicum/pepper
1/2 Butternut Pumpkin bite size
3 Tbsp frozen Peas
3 Tbsp Frozen Corn
1 large Onion diced
2 cloves Garlic
2 tsp vegan Beef Stock
2 cups water
1 can diced Tomatoes
3 Tbsp Plain/all purpose flour

Heat oven 160C, 325F, Gas mark 3, In a sauce pan add a bit of oil and add the onion till soft then add the garlic leave to cook for 1 minute and in a bag add the flour and all of the carrots pumpkin and potatoes and shake to cover well, add the bagged vegetables to the pot and stir well.
Add the can of tomatoes now and stock and water combine well, add the last of the remaining vegetables, Pour in to a casserole dish with lid and pop it in to the oven for approx 2 hrs checking after 1.5hrs. Serve with rice, over pasta, or crusty bread. Enjoy!  =)

Saturday, April 11, 2015

Baked Mushroom Vegan Rice

As someone that has never liked mushrooms I really wanted to think of a way to incorporate them into my diet, Along with the other flavors it really went so well together.
Serves 2 for a main meal or 4 for side dish.

6-7 small Mushrooms (sliced)
1 cup Basmati Rice
2 cups Vegetable Stock
1 small Onion diced
1 clove Garlic

In pot or pan (preferably one that can go straight in to the oven) add olive oil the onion and garlic stir through and add the mushrooms stir well and now add the rice stirring over medium/low heat.
Now add the stock liquid turn up the heat till it comes to a boil, Put the lid on (or transfer to a casserole dish with lid) and pop it in the oven 180c, 350F, gas mark 4, for 25-30 mins depending on your oven so check it after 20 mins and see if all the liquid has been soaked up. Enjoy!  =)

Gluten Free Chickpea & Choc Chip Vegan Cookies

There's nothing much in this world more welcoming than to walk in to a home with cookies baking in the oven, well perhaps bread and cookies, And you don't have to have a gluten intolerance to eat these yummy little morsels.... just dig right in, Crunchy outside and soft inside and dare I say reasonably good for you.

400gm can of Chickpeas drained and rinsed
1/2 cup Crunchy Peanut Butter
3 Tbsp Natvia/Stevia or Agave nectar (golden syrup is fine too or just sugar)
2 tsp Baking Powder
1/4 cup Dairy free Choc Chips
1/4 cup Chia Seeds
1/4 cup Toasted Almonds
1/4 cup Shredded Coconut

In a bowl mash the chickpeas till they are just mush, add peanut butter, the sweetener of your choice, baking powder, almonds, coconut, chia seeds and choc chips and combine well, using a dessert spoon scoop out spoon fulls of mixture and form balls and slightly flatten out, bake at 160C, 325F, Gas Mark 3 till golden brown approx 20mins every oven is different so check every 10 mins or so (the flatter they are the crispier they should go) I like these ones to be softer in the center. Enjoy!  =)

Thursday, April 9, 2015

Warm Vegan Pumpkin Salad

Even though it's getting chilly here in Australia I still love a nice fresh salad from time to time, I had a request from a follower and my sister to try a pumpkin salad, So I set out to create a warm pumpkin salad that seems good for this in between season. It's great as a *side or a meal with warm pasta tossed with garlic and olive oil thrown in... and perhaps leave out the cranberries, The choice is yours.

Here it is with the dressing.

1/2 Butternut Pumpkin (cut up and roasted)
3 Tbsp Pepitas (pumpkin seeds)
3 Tbsp Dried Cranberries
Baby Spinach Leaves or Lettuce

Ingredients Dressing
2 Tbsp Balsamic Vinegar
4 Tbsp Olive Oil
1-2 Tbsp Maple Syrup/ Agave Nectar

Toast the Pepitas in a dry frying pan over medium heat stirring now and then so they don't burn, Set them aside to cool, In a bowl add the leaves and cranberries and chop some chives over give a little mix through, sprinkle some Pepitas over and have the pumpkin cooled but not cold and add it to the leaves, Sprinkle the remaining Pepitas over the top and add some dressing, give it a gentle mix. Enjoy!!  =)

*Sausages are delicious Here!

3 Ingredient "Vegan Lemonade Scones"

Scones are one of those yummy little snacks that is easy to make and wont break the budget.
What makes these even better is they are vegan and just 3 ingredients, Recipe adapted from Mellywood's Mansion.

3 cups Self Raising Flour Here
1 cup Coconut Cream
1 cup Lemonade/Sprite

Preheat oven to 160C, 325F, Gas mark 3 and in a large bowl add sifted flour, Coconut cream and lemonade and stir with a bread and butter knife till all well combined, On a floured surface tip it out and with a rolling pin roll out about an inch thick and using a cutter or a glass start pressing out scones from the dough.
Pop them on to a tray with baking paper leaving a small space between each one and brush each of their tops with a little milk or dairy free butter, Cook for 10-15mins or till the top just start to turn color and the bottoms sound hollow. Serve with jam and coconut cream whipped. Enjoy!  =)

Self Raising Flour

I am aware that there are a few countries that don't sell self raising flour, So here's a tip how you can make your own.

1 cup Plain / All purpose Flour
2 tsp Baking Powder

Throw it in a bowl and mix well. =)

Thursday, April 2, 2015

Easter Cake

This is evidence of the fact that I should stick to cooking rather than decorating cakes, But it gives an idea on how to decorate one if you have a more artistic hand than I....I shall now stick to cooking ;)

Pre-Baked Cake (vegan)
Shredded Coconut
Dessicated Coconut
Green Food Coloring (vegan)
Chocolate Bunny and Eggs (vegan)
Butter cream (vegan) (Icing sugar,dairy free butter, soy milk)

Have fun with it that's the most important thing. :) Happy Easter Everyone!  =)

Wednesday, April 1, 2015

3 Ingredient Vegan Apple "Dump" Cake

Just 3 simple ingredients and you have a delicious dessert, Store a can of pie apple and a vegan cake mix at the back of the pantry and you have it when you need it.

large can of Pie Apples
Vanilla Cake Mix as above (vegan) (A cheap vegan one is home brand vanilla if in Australia)
1/3 cup of melted dairy free Butter
a sprinkle of cinnamon goes really well on top (optional)
sprinkle brown sugar on top (optional)

spray crockpot so nothing sticks, Add the apples and sprinkle over cake mix evenly pour the butter over the top as evenly as possible and cook on low till golden or crispy on top and bubbly underneath (can take up to 4hrs.... set and basically forget). You can cook this in the oven, of course, won't need as long just keep an eye on it.  Enjoy!  =)