Saturday, November 28, 2015

Spiced Vegan Apple Turnovers

These are super easy for all skill levels, Something fast to whip up if you need it, Best eaten on the first day if you like them crispy.

1 large Tin Pie Apple (can use fresh just cook down)
3 Tbsp Brown sugar
2-3 tsp Cinnamon
Sheets of frozen puff pastry (1sheet makes 2-3 turnovers depending on size)
1 chilled can Coconut Cream water removed
Icing sugar for sweetness and decoration 

1. Add the cinnamon and brown sugar to the apple and stir well and leave.
2. Once the pastry has thawed enough cut it in to 3 strips and fold each piece over to see how they will look.
3. Open them up and add a dessert spoon of apple filling to each only on center on one half.
4. fold them back over and press down all three sides firmly or using a fork pinch each side to seal.
5. Place in pre heated oven at 170C, around 325°F and gas mark 3 till golden brown and crisp.
6. Set aside to cool, and start whipping the coconut cream with a Tbsp of icing sugar till fluffy and stiff.
7. Once the turnovers are completely cooled, pipe the cream into each and Enjoy!   =)

Monday, November 23, 2015

Vegan Pizza Pockets

Went for something different for lunch today, I haven't had Pizza Pockets in years and when I did have them they weren't anything special, I changed that!

Makes approx 13

Pizza Dough
4 Vegan BBQ Sausages sliced
1 small red Capsicum
1 small Onion Sliced
Tomato paste
Fresh Moxarella Cheese Recipe I go to
herbs for top

Preheat oven 170C roll out the dough and cut into 13-14 squares.

Roughly flatten out one piece and add some tomato paste then some cheese and about 4-5 pieces of sausage a small amount of onion and capsicum, I prefer pineapple on mine so I left off capsicum,

Bring up all four corners and pinch together crimping a seal at the bottom to help it to stay closed...some will burst open if they are too full.
Continue to do all of them and brush with oil or spray and sprinkle with herbs.
Put them in to the oven till golden brown and sound hollow when tapped.  Enjoy!!  =) 


Friday, November 13, 2015

Rustic Vegan Lentil Pie

Ok so it's not the most attractive pie ever and it's no surprise that I am not the greatest pie maker, But really to me it's the taste that matters not the look, and believe me this tastes wonderful.

Ingredients Pastry
2 cups Plain Flour
1/2-1 cup Ice Water
3/4 cup cold firm vegan Butter
1/2 tsp Salt

In a large bowl add the flour and firm butter and salt using a knife cut through the flour till the butter breaks up and starts to mix in to the flour to form crumbs, try not to use your hands as they will melt the butter and you wont get a nice flaky pastry.
Once the butter is mostly combined start adding the water a bit at a time... it might require only 1/2 cup of water not a full cup, mix it through till it is still slightly dry and form a rough ball trying not to get it too warm with your hands, and wrap it in plastic wrap and refrigerate for 30mins-1hr.

Ingredients Filling 
3+1/2 cups Soaked Lentils
1+1/2 Onions diced
2 Cloves Garlic minced
2 Tbsp Nutritional yeast
2 Tbsp vegan Beef stock powder
1 Tbsp Tamari/Soysauce
3 Tbsp Tomato Paste
1 Tbsp Potato Starch/Corn Starch
3 cups Water

The filling can be made ahead of time or at this point, In a saucepan add the onions in a small amount of oil and cook till tender add the garlic and cook for 2 mins.
Add the lentils and cook for 5 mins stirring now and then, add the tomato paste, nutritional yeast, stock, soy sauce and potato starch and cook stirring for a further 4mins to cook the flour taste out.
Add the water now and cook down till most of the liquid is evaporated out and has thickened, You may want to add a small amount more liquid so it doesn't go dry turn off the stove and put a lid on it and let it sit for 20 mins till it cools slightly.

Preheat oven to 170C and lightly spray a spring form pan, On a clean dry floured surface cut the pastry in to two, 3/4 for the bottom and 1/4 for the top, Quickly roll out the bottom half big enough to fit the base and sides of the pan, place it into the pan pressing lightly into the pan if any holes form just use any excess that may be over the edge and press it in to fill the spots (if any) Pour the filling in and roll the top half of pastry and place it on the top, cut any major excess hanging over and be as creative as you like with the edges....this is rustic so doesn't have to be perfect ;) 
Put steam holes in the top and brush with non dairy milk or butter melted or even spray oil and bake for 45mins-1hr or till the top looks golden and sounds hollow when tapped.  Enjoy!  =)

Monday, November 2, 2015

2 Ingredient "Vegan Chocolate Fudge"

This really was a fluke, I haven't made fudge to success before now and it turned out wonderfully!
This can't be easier, It really takes as long as it does for the chocolate to melt.

2 Cups of Dairy Free dark Chocolate Chips
1 Can of Coconut Sweetened Condensed Milk
(Optional) 1 tsp Vanilla 

Line a slice tin with baking paper, In a medium microwave safe bowl... add Condensed Milk and Chocolate Chips put in microwave for 2 mins checking after 1 minute and stirring. Every microwave is different and make take more or less time to melt.

When melted and stirred, add Vanilla if you like and mix and pour into the tray/dish and smooth evenly.

Refrigerate for 30mins and cut into pieces.  Enjoy!  =)