Thursday, January 28, 2016

Vegan Fruit Tarts With Custard Filling

A great little dessert to share with a special someone or have it all to yourself, It's an easy recipe anyone can make for Valentines Day or any time of the year.

Make 4-5 Tarts

Ingredients Base
1 cup SR/ Flour
3/4 cup Sugar
1/2 cup Dairy Free Butter (room Temperature)
1 cup Desiccated Coconut 

Ingredients Filling
2 cups Soy Milk
2 tsp Vanilla Extract
1 Tbsp Corn Flour
1 Tbsp Sugar 
3 tsp Water

Ingredients Glaze
1 Tbsp Sugar
1 Tbsp Rice Syrup
1 Tbsp Water

1. Make the custard first to chill, Add the milk, sugar and vanilla to a sauce pan bring it to the start of a boil.
2. In a cup add the corn flour and 3 tsp of water and mix till there's no lumps.
3. Take the pot off the stove and add the flour to the milk whisking and put it back on the heat turning it down slightly so to not boil, It's ready when it coats the back of a spoon or drips slowly off a spoon.
4. Set the custard aside to chill well.
5. Make the base, Add the flour, sugar and coconut to a large bowl and mix to combine, Add the butter and mix using clean hands till it come together to form a ball.
6. Using small pie tins fill with the base mixture evenly pressing it down into every corner, cut off excess around the top, pop on a tray and bake in a preheated oven 180C, 350F, Gas 4, for 10 minutes and checking every 5 minutes till golden brown.
7. Take out and cool slightly before releasing them from the tins, Leave to cool completely.
8. Give the custard a mix and add enough to each tart top with any fresh fruit of your choice, Put in fridge till you make the glaze.
9. In a small sauce pan add the Sugar, rice syrup and water, Bring to a boil continuously stirring for 1 minute, Using a pastry brush dipped into the glaze brush each tart.  Enjoy!  =)


Wednesday, January 20, 2016

Tofu Chocolate Vegan Mousse

I made this dessert a long time ago and am just posting it now, I am not a fan of tofu but I like to incorporate most things I'm not keen on... into my recipes to learn to like them.
What better way to have tofu then this? especially when you can't even tell, This is a dense rich chocolate mousse so best to have after a light meal.

250gm Silken Tofu
100gm Dark Vegan Chocolate (melted)
2-3 Tbsp Cocoa Powder (to taste) 
approx. 1/2 cup Sugar (castor is best)  
2-3 tsp Vanilla Extract

Combine all ingredients into blender, blend till well beaten and pour into glasses or bowls and refrigerate till firm. Enjoy! =)

Sunday, January 17, 2016

Vegan Black Bean Burgers

I thought I'd do a bit of experimenting tonight, to come up with some "meaty" patties to sink our teeth into, While these taste really good and you wouldn't think they are good for you, they are really healthy too.

Makes 8 Large Burger Patties

1 Large Onion diced
2 Large cloves Garlic minced
3 cups soaked Black Beans
4-5 slices of Gluten Free fresh Bread crumbs
5 Tbsp Tomato Ketchup
4 Tbsp Tamari
3 Tbsp dried Parsley
2-3 Tbsp vegan Beef Stock Powder
1 tsp dried Coriander 
1/3 cup Sesame Seeds
1 Tbsp Coconut Oil (optional)
1. In a small amount of oil fry the onions and garlic lightly till translucent
2. In a food processor add the beans, onion and garlic, ketchup, tamari, parsley, coriander and bread crumbs and process for a minute scraping down the sides as you go, till it is mashed well.
3. Put the contents in to a bowl and add the sesame seeds and oil now and stir them in to combine.
4. Form patties with clean hands and cook in a frying pan in a small amount of oil cooking for 10 mins on each side or till they are lovely and golden brown on both sides. Enjoy!  =)

Tuesday, January 5, 2016

Vegan Sweet N Sour Porkless And Noodles

I am a huge lover of Asian cuisine and I am starting to make a few things of my own variation using the authentic flavors of the respected parts of Asia.
This particular dish I used the sauce sachet that came in the box with the pork-less bites and transformed it to a meal to suit my partner and I.
Andy doesn't usually like saucy things... unlike myself so, I have to adjust certain things I want to cook to suit his palate while still not compromising on the way I like things to taste.

Serves 2-3 people

2 packets Singapore Noodles (pre-cooked versions you soak in hot water)
1/4 cup Frozen Peas and Corn
handful of beans and snow peas Chopped in 3
1/2 Red Bell Pepper/Capsicum Chopped in small chunks
1 Carrot in thin strands or circles
1 pkt Gardein Sweet and Sour Porkless Bites 
can use Fry's Strips also
4 Tbsp Soy Sauce or Liquid Aminos
3 Cloves crushed Garlic
1 Small Onion Sliced in wedges

1. Pour hot water over the noodles and set aside 
2. Add the Onion and Garlic to a pan and cook till onion goes translucent
3. Add the Capsicum and Beans and Peas and Corn now stir well for 3 mins
4. Add the Porkless bites Carrot and Soy sauce now and stir...taste it and adjust to suit
5. Add the Noodles now and gently stir through to heat them.  Serve and Enjoy!   =)