Monday, September 21, 2015

Vegan Mango Mousse Cheesecake

There's just one word to describe these....Yum!  These are for the serious cheesecake lover, Sweet and creamy. I was never a lover of Mango but these are my new favorite way to have it. Yes! there are many ways to make a dessert like this more healthy...but, in moderation everything is good :)

2 tubs Tofutti Cream Cheese (sat at room temp)
3-4 Mangoes or canned 
1 can of Condensed Milk I use
1 cup of Coconut Cream
5 Tbsp lemon Juice
1 pkt Nice Biscuits (any plain sweet biscuits vegan)
1/2 cup Butter

In a blender add the mangoes and blend till liquefied and set aside. 
In a food processor add the biscuits and process till sand texture, put in to a bowl and add the butter mix to combine and starts to clump.
Scoop in to glasses or mini spring form pans and press down till firm, Put in to the fridge while you get on to the next stage.
Add the cream cheese to a mixer and slowly mix till no lumps appear, Add the coconut cream, condensed milk and mix on a higher speed till well incorporated, Add half of the mango puree now and lemon juice... mix well on high till it becomes light and fluffy (mousse like) get the glasses and spoon any way you like the mixture into the glasses, Add the reminder of mango puree to each glass.
Put the glasses back into the fridge to chill, This amount makes enough for 6-8 people or one large cheesecake but must be frozen to serve and has no binding agents in it, Can halve the recipe.  Enjoy!  =)

Monday, September 14, 2015

Vegan Carrot Dogs

I'm sure you have seen these on other blogs, And I'm not taking credit for the invention of these wonderful things, These are just my take on the Carrot Hotdog, I bet if you made these for the kids they wouldn't know the difference. A much healthier alternative to processed "meat"

med/large Carrots peeled and shaped 
2 tsp Liquid Smoke
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 cup water
1/2 cup Soy Sauce
2 Tbsp Brown Sugar
Dairy free butter
vegetable oil
Onions sliced

In a pot over high heat bring carrots to a boil and check them regularly by inserting a knife in to them, They will be ready when the knife slides in easy but still with a little give.
Fry up the onions in some oil and butter till golden brown and set aside, 
When cooked put the carrots into a cold water bath to chill while you set about making the marinade,
In a long container or zip lock bag add the liquid smoke, onion powder, garlic powder, water, soy sauce and brown sugar mix well and add the carrots to it cover and refrigerate overnight or 2 days.
When you are ready to cook them, heat a pan over medium/high heat and cook them turning to brown them on every side, You can add some of the marinade to them while cooking but not a lot at a time as they wont brown just stew. I used mustard on my buns which gave it a nice savory flavor.  Enjoy!  =)   

Saturday, September 12, 2015

Jamaican Vegan Chickenless Curry


I'm sharing this delicious recipe from a lovely girl Tamisha who is no longer with us, You should check out her recipes on YouTube "saveyonfoods" she was awesome and inspired me to make a few of her dishes, and it was her that helped me make and not be afraid of seitan.

5 Potatoes cubed
1 Whole bulb Garlic diced/minced
1/2 cup Curry Powder
2 Tbsp Black Pepper
3-4 Tbsp Salt
1/4-1/2 cup Chicken stock powder
1/4 cup Cayenne Pepper
1 cup vegan Butter
4 cups water (just cover the ingredients)

Ingredients for Seitan
3 cups of Wheat Gluten Flour I get this from my local health food shop
2 cups water
1/4 cup soy sauce
(You can add any flavors you like)

In a large bowl add the flour water and soy sauce, Stir till combined and give it a little knead,
cut small pieces off and add to a large pot add 4 cups water and potatoes you don't want to add too much water just cover the surface, Add the remaining ingredients of the curry apart from the butter, The seitan will puff up and float at this point... but it will cook down and mix in eventually, once the potatoes begin to soften add the butter and once melted turn off stove. Enjoy! =)


Sunday, September 6, 2015

Vegan Almond Cruch

Keeping in line with my tradition of crunch snacks, I have made a new one and it's no less Delicious.
If you pack this in the kids lunch box or for work for a snack, I promise these will be a great satisfying snack to keep you and them going for the rest of the day.

1/4 cup Rice Malt Syrup
1/4 tsp Salt
1 Tbsp Raw Sugar
2 cups Roasted Almonds

In a small sauce pan, Add the rice syrup, sugar, and salt and stir till dissolved and starting to boil, Boil for 2 mins stirring, Add the almonds slowly and stir till all coated reasonably well, Pour into a baking paper lined small slice tin, the bigger it is the more spread out your crunch will be.
pop in to a preheated oven at 170C and bake slightly for 10mins checking every 5 mins, Take out of the oven and leave it to set and cool fully and cut or break into pieces.  Enjoy!  =)

Saturday, September 5, 2015



I tried Falafels years ago and have to admit I didn't like them really, I tried them again since going vegan, and I absolutely love them and could happily eat them every meal.
So I made my own and now I am even more in love.

Makes approx 17-20 falafels

375gm Packet of Dried Chick Peas (soaked overnight)
1 large Onion chop roughly
2-3 cloves Garlic
1 Bunch Parsley
1/2 Bunch Coriander
2-3 tsp Coriander Powder
2-3 tsp Paprika
2 tsp Clove Powder
2-3 tsp Cumin Powder
1/2 tsp Bi Carb of Soda
1 Tbsp Flax Meal and 2 Tbsp Water mix (if you need binder)
Salt to taste

In a food processor add the Chick peas, Onion, Garlic, Parsley, Coriander and Salt...Pulse till it becomes fine but not a mushy consistency.
Add all the spices and Bi carb and Flax now if you need it, mix well to combine taste for more spice or salt, Form balls or any shape you like and in a fry pan add a decent amount of oil over medium heat fry each side till dark golden brown color. Serve as finger food, In wraps, on sandwiches the sky's the limit. Enjoy!  =)