Sunday, May 31, 2015

Sesame Snap

Just one word...Yum, Is all that's needed to describe these little treats, I see them in the stores but they want to charge me so much for them and really they aren't hard to make. So here they are.

1 cup Sesame Seeds
1 Tbsp Sugar (optional)
1 Tbsp Glucose Syrup
1/4 cup Rice Syrup

pre-heat oven to 160C, 325°F, gas mark 3, In a saucepan add all but the Sesame seeds and turn on medium/ high heat till sugar is dissolved and it's bubbling, In a bowl add the seeds and pour mixture over stir well (best to be done in a warm room) once it's mixed in you can use your hands carefully it may still be slightly hot! Tip on to a lightly sprayed tray and press it out thinly or use a rolling pit with a little spray oil on it to help not to stick, when you're happy with it pop it in to the oven for 10 mins you don't want it to get very browned, Take it from the oven and leave to cool 15 min or so and break it in to pieces.  Enjoy!  =)

Sunday, May 24, 2015

Granola bars

As a follow-on from my last post Pumpkin Crunch, I thought I could go down the same lines as it with these, And they turned out great!

Makes approx 8 Bars
2 cups Granola or oven baked Muesli I used This
1/4 cup Organic Rice Syrup
1 Tbsp Raw Sugar

Pre-heat oven to 170C and line a small slice tin with baking paper, In a bowl add the granola, In a small saucepan add the rice syrup and sugar bring to a biol and turn off when sugar has dissolved, Pour the very hot liquid over the dry ingredients and mix well to coat, Pour in to the slice tin and pop in to the oven for 10-15mins. Take it from the oven and leave on a bench to cool at room temperature for 1 hr, Cut in to bars (it is very hard) or break into chunks.  Enjoy!  =)

Pumpkin Crunch

I have been wanting to make my very own Pumpkin Crunch for some time, I find Mrs May's Pumpkin Crunch so addictive and so pricey that it was a matter of urgency...either I make it at home or go without, And going without wasn't an option, You will be so surprised just how much these rival the originals.

1/8 cup Organic Rice Syrup
1 Tbsp Sugar
2 cups Pepitas (Pumpkin Seeds)
1/3 cup Sesame Seeds
Pinch salt (optional)

Pre-heat oven to 170C, 325°F Gas mark 3, In a dry frying pan over medium heat, add the pumpkin seeds and sesame seeds and dry fry till they start to pop and get crispy and very lightly golden, Tip in to a bowl and set aside.
In a small saucepan add the sugar and rice syrup and bring to a boil... turn off when the sugar dissolves.
Pour the mixture straight in to the bowl of seeds and mix to coat well, Pour in to a slice tin lined with baking paper and press it all down firmly packing it in tightly, (A tip for you so it doesn't stick on your hands is to put just a drop of olive oil or vegetable oil and rub hands together). Pop it in to the oven for 15mins or till it starts to turn a light golden color, Take it out and leave it to cool on the bench for 1 hour and cut into bite size pieces.  Enjoy!! =)

Monday, May 18, 2015

Fast & Affordable "Vegan Pasta Sauce"

The perfect pasta sauce, for a night that you just don't have it in you to really be bothered to make too much effort, This is so fast, it can be made by the time you boil the pasta, I promise.... if you throw this together for unexpected guests, they will think that you went through some elaborate fuss to make it.

Serves two

1 large Onion diced
1 400gm can diced Italian Tomatoes $0.60c
2 Cloves Garlic diced
1-2 tsp vegetable stock (to taste)
1 tsp Dried Oregano
1 tsp Dried Basil

Fry off onions and garlic till onions are translucent, Add the tomatoes, basil and oregano stir well and taste for seasoning if you like add the stock now leave it to simmer till the pasta is cooked and give it one last taste and serve.  Enjoy!  =)

Easy Vegan "Baked Beans"

I've been making these for years now and they never fail me, Loads better than store bought baked beans and better for you because you know what's in it.

Serves Two

1 400gm can 3 Bean Mix $0.75c
1 400gm can Diced Tomatoes $0.60c
1 medium Onion diced
2 Cloves Garlic diced
1 tsp Dried Oregano
2 tsp Nutritional Yeast Flakes (optional)
Salt and Pepper to taste

In a fry pan add the onions in a small amount of oil or for fat free add a small amount of water if it sticks, after 2 mins add the garlic and fry till the onion becomes translucent.
Add the beans now and cook for 1 min and add the tomatoes and oregano stir well, Bring to a boil and stir till the mixture thicken slightly, Taste for seasoning now and add salt if needed. Serve as you would have baked beans normally.   Enjoy!  =)

Saturday, May 16, 2015

Vegan Peanut Butter And White Chocolate Chip Cookies

I'm so addicted to these cookies, If I could eat one thing for the rest of my life...It would be these!

Makes approx 16 large cookies.

1 cup Plain Flour
1 cup Sugar
1/2 cup firmly packed Dairy free Butter
2 Tbsp Chick Pea Juice "Aquafaba"
1/2 tsp Baking Powder
1/2 tsp Bicarb Soda
1 cup firmly packed Crunchy Peanut Butter
2/3 cup White Dairy free Choc Chips
1 tsp Vanilla Extract (optional)

Pre-heat the oven 160-170C, 325°F, gas mark 3.
In a large bowl add the room temperature Butter and Sugar and beat till fluffy and till the sugar starts to dissolve, Add half the chickpea juice and mix well and add the rest and mix till all is combined.
Now add the Peanut Butter and mix well, Over the wet ingredients in a sieve put the flour, bicarb and baking powder and salt now sift, Mix thoroughly now add the choc chips and give it one last stir around.
Pop it into the oven and bake for approx 15mins or till they are lightly golden in color.  Enjoy!  =)

Friday, May 15, 2015

Vegan Tarka dal

I rarely get to experiment with bold flavors as my partner Andy just can't eat spicier things, But tonight he actually liked it, After a bit of "It's a little hotter than I like...but good" He ate it and enjoyed it.

1 Onion chopped
3 Tomatoes chopped
3 Green Chilies chopped finely
4 Cloves Garlic
2 Tbsp Oil
1 Tbsp Dairy free Butter
1 tsp heaped fresh Ginger
1+1/4 cups Yellow Split Peas or Red Lentils
1 tsp Chili Flakes (optional)
1/2 tsp Garam Masala
1 tsp Cumin Powder
1/2 tsp Ground Coriander
1 tsp Coriander Seeds
1 tsp Turmeric
1 litre of Cold Water
Salt to taste

In a sauce pan add the water and pea's bring to a boil and skim off any foam turn down to a simmer and cook the pea's for 30mins or till tender, Take off the heat and with a fork mash them up slightly you want them to look like porridge once they have cooled, so if it looks very watery they will thicken.

In a pot add the oil and butter and over medium to high heat add the coriander seeds approx 1 min and add the onion,

Now add the garlic and ginger and turn down to medium/low so they don't burn, Add the rest of the spices now and the green chilies, stir well cook for a further 2 mins and add some salt now,

Add the tomatoes now and stir well, Stir continuously and mash the tomatoes slightly as you go.

It's ready when the tomatoes break down and meld in to the mixture. It adds moisture and further flavor to the dish.

Now remove from heat and put the pea mixture back on to medium heat and add the tomato mixture to them, Combine well and taste for seasoning add more salt if need be and finally add some chopped coriander and serve with a dollop of soy yoghurt and Naan bread (optional)  Enjoy!  =)

Thursday, May 14, 2015

Kids Vegan Dinosaur Mac N Cheeseless Bake Low Fat

One for the fussy eaters, I came up with this recipe after thinking of recipes for of all people my partner, I wouldn't call him fussy so much more picky, This particular Mac and Cheese is made with kids in mind that prefer subtle flavors. Of course, This can be eaten by anyone, I couldn't help myself.

This recipe makes enough for two nights of sauce (freezable)

1 Large Onion diced
2 cups Mashed Potato
3 cups Soy Milk
2 cups Water
2 tsp Vegetable stock
2 Tbsp Nutritional Yeast Flakes
1 tsp Tapioca Flour
Grated Non-Dairy Cheese (optional) I use This
Dinosaur Pasta or Macaroni

Preheat oven to 180C, 350°F, Gas mark 4, In a sauce pan boil up a 500gm packet of pasta once just on cooked remove from heat and drain, You can add cold water to it to stop it from further cooking.
Pan fry the onion till translucent without oil just adding a touch of water while cooking to prevent sticking, Once done add it to a blender add the mashed potato and milk, stock, nutritional yeast, flour and water also to the blender and blend till smooth, Add the mixture to a sauce pan and cook it over a med-high heat till almost boiling turn off taste add salt if need be.
Add some sauce to the cooked drained pasta, you will need to add more sauce than you think as the pasta will soak some of it up on further cooking.

Put the pasta and sauce in to a large oven proof dish and add the non-dairy cheese to the top now pop the lid on and bake for 20mins with the lid on after 20mins take the lid off and broil the top for a further 10-15mins depending on your own oven, You may have plenty of sauce left over as it makes a lot of sauce but it can be frozen down.

Thursday, May 7, 2015

Simple Vegan Broccoli Soup

This is a great soup for keeping the colds and flu's away, I can vouch for that...Andy my partner had a sore throat and sniffles upon waking...due to the change of seasons I guess,
He had my Broccoli soup and voila bye bye cold symptoms, Would be nice to say this cures all ailments but prevention is better than cure, I'm sure if you eat your green vegetables it definitely will help.

One of my bulk meals! Makes 19 serves..

8 Heads of Broccoli (pulled from stalks)
2 Large Onions chopped roughly
6 Cloves Garlic (peeled and smashed
Stock Powder I used one can Here! basically to taste
6 Liters Cold Water
2 Tbsp Chili Flakes (to taste)
2 tsp Cayenne Pepper 
Pepper to taste

In a 10 Liter Stock pot add the 6 liters of water, In a frying pan add the onions and garlic till translucent add to the water and add stock powder now stir and set aside till you add the broccoli and chopped stalks and any leaves it's all important to use.

Turn on high till it heats up and turn down to halfway, Give it a stir and you will notice it has started to sink down in to the liquid and the spices now and make sure to taste.
Turn down to low heat, stirring now and again it's ok to leave it but don't forget it, As the broccoli gets soft you can turn it off and leave it till you are ready to blend it all up (most important for flavor and evenness). Makes approx 19 serves using 4 scoops of ladle.  Enjoy!  =)

Sunday, May 3, 2015

"Low fat" Vegan Ranch Dressing

The best and easiest ranch dressing ever! Getting the right balance of the spices is the part that makes this all come together, I'm a lover of creamy dressings but some can be quite high in fat, I've made this one leaving out as much of the fat as I could while not sacrificing the flavor.

Dry herbs can be used in place of fresh, but I can't guarantee the same flavor outcome.

1/2-1 cup Vegan Butter Milk- depending how runny you like. (1Tbsp Vinegar or Lemon Juice and top up to 1 cup Lite Soy Milk) stir and leave it to sit for 10-15mins to thicken.
1 cup Low Fat Mayonnaise I use this
1 tsp Fresh chopped Dill
1 tsp Fresh chopped Parsley
1/2 tsp Onion Powder
1/2 tsp Garlic powder
1/4 tsp Sugar
Himalayan Pink Salt and White Pepper to taste

 In a bowl add the ingredients add just a small amount of salt and pepper till you have tasted it first.

Stir till all is combined and taste, makes just over 2 cups of liquid, place in a jar with lid and store in fridge. Mine is served with Teriyaki Chicken-less Strips by making an *optional marinade up of,

Vegan Soy Sauce or Tamari
Fresh Garlic
Mirin or Maple Syrup or sugar if you don't have either
Fry's Rice Protein & Chia Stir Fry Strips Here!
2 slices bread (crumbs)
2 Tbsp Flax Meal and water I use This

Marinade for 1 hour drain and pat dry with paper towel, In a bag add plain flour and the strips to it and coat well.

Mix a small amount of flax meal and water and coat each piece in the flax egg and then in bread crumbs, Fry in a small amount of oil or oven bake till golden.  Enjoy!  =)

Saturday, May 2, 2015

Vegan Bush Bread "Damper" No Knead

This is a traditional bread from Australia, Bush Bread was made by The Indigenous Australians for hundreds of thousands of years, It was high in protein and carbohydrate, and helped form part of a balanced traditional diet, Traditionally it is made from milling seeds and grains. Now this is a much easier way to do it.

3 cups Self Raising Flour
3/4 cup + 2 Tbsp Dairy Free Butter 
Pinch Salt
1 tsp Sugar 
1 tsp Bi Carb of Soda  
2 cups Soy Milk (more if need be) 
any herbs you like (I used oregano)
Flour extra for dusting
Milk extra for brushing

Pre-heat oven to 180C, 350°F, 4 Gas, In a large mixing bowl add the flour,the sugar, salt, and bi carb, Mix to combine, Add the butter now and rub it all through the flour till it's fully mixed in, add the milk using your hands till it forms a dough, It should be a little sticky but it shouldn't coat your hand at this point, Line and place it in a casserole dish or any oven safe round deep dish and leaving the lid off, Brush with milk well all over the top and coat the top with flour, no need to pat it on just loosely throw it on the top, Put it in the oven for 30mins or till you tap the bottom and it sounds hollow.  Wonderful served with Stew or soups even on it's own. Enjoy!  =)

Friday, May 1, 2015

Eggless Vegan Vanilla Meringues & Almond Cookies

The Chickpea brine egg white is storming the food world, No doubt you may have come across it in your travels or at least heard of it. I have been getting a lot of practice in for some time now... to get the recipe for mine just right.
I didn't come up with the idea and I don't take credit for it either, My experiments with it in my kitchen are my own, whether they might have been done before or not.

Ingredients Meringue
1/4 cup Icing Sugar
2 tsp Vanilla Extract
1 Can Chickpeas (drained for their liquid)
1/2 tsp Cream of Tartar

Add the chickpea brine to a stand mixer and mix on high for 5-7 mins or till it starts to form stiff  peaks, Now add cream of tartar continue to mix and gradually add the sugar 1 Tbsp at a time till all in incorporated add the vanilla turn it down till its mixed in and now its ready to be piped on to trays. Bake at 100C or lowest temp your oven goes for approx 15-20mins. If your oven is hot prop open the door while cooking.
Separate half the mixture in to a piping bag and leave the other half for the following recipe below

I get asked a lot if you can taste the chickpeas and no, you can't surprisingly :-)

Ingredients Almond Cookies
The last half of mixture from meringues above or (start from scratch new batch)
1 cup Almond Meal
food coloring

Take great care to only fold in the food coloring and almond meal so to keep as much air in the mixture, Pipe small circles on to lined baking tray and bake 15mins 100C if you have a very hot oven prop open the door slightly, They are done when they are firm to touch and have a little bit of color, If they are soft in the center pop them back in for another 5 mins.  Enjoy!!  =)

You can also use the un-cooked mixture as Marshmallow fluff, Great on hot chocolate :-)