Tuesday, April 12, 2016

Vegan Bounty Bars






Bounty Bar! These have to be mine and my partner Andy's favorite, We don't have to miss out on them either and we get a whole lot more then one bar too. I made these a few years ago when I wasn't vegan and to recreate them now this way is great.


Ingredients
2 cups Desiccated Coconut
1 can Coconut Condensed Milk
2 Tbsp Soy Milk Powder
approx 1 +1/2 cups worth Dark Chocolate Buttons  (or any vegan dark block chocolate)

Instructions
1. Line a tray with baking paper set aside, Add the Coconut, Condensed milk and Milk powder to a bowl and mix well.
2. Form bars or balls whatever shape you like and place into freezer to firm up 30mins to an hour.
3. Melt chocolate and dip each bar into the chocolate and drip excess off, put on lined tray and pop back into the fridge till set.  Enjoy! =)



Sunday, April 10, 2016

Vegan Cheesy Chicken & Broccoli Calzone


I have to say these little babies are so delicious. After experimenting with flavors one morning and thinking how great it would be to make it a filling in a Calzone....Brilliant!!! The possibilities are endless to the fillings you can have in them but really, you must try this one.

Ingredients
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1/2 head of Broccoli in Florette's
3/4 Tub of Tofutti Cream Cheese (at room temp)
1/2 Block Bio Cheese (or 2 cups of any vegan grated cheese)
2 Tbsp Nutritional Yeast
3 Cloves of Garlic
2 tsp Vegetable Stock Powder
1 large Onion diced
Salt & Pepper 
Pizza Dough

Instruction
1. Pre-heat oven to 170C, Fry off the onion and garlic till translucent, Chop the strips into cubes.
2. In a bowl add all the ingredients for the filling and mix well adding the onion and garlic also  
3. It should be a crumbly mix instead of wet.
4. Cut dough in half or any size you want, roll out into a pizza shape trying to make the edge slightly thinner than the center as it will be crimped and doubled when closing them.
5. Add a good amount of the filling and take one edge and stretch it over the other side creating a half moon.
6. Press lightly around the filling to expel the air out and you should have about an inch of dough around the edge.
7. Crimp an edge binding the seam closed either using your finger or you can use a fork by pressing down along the edge to seal it closed.
8. Bake it till golden brown on top and bottom.  Enjoy!  =)  












 

Thursday, April 7, 2016

Vegan Chicken and Quinoa Balls


If you are a fan of Quinoa and simple meal ideas then these are for you, They have very little fat if you are looking for a healthier choice too.

Makes approx 15

Ingredients
Half a small brown Onion diced
3 cloves of Garlic minced
2 Tbsp Soy Sauce
2 Tbsp Sesame Seeds
1/2 tsp Vegetable stock powder (optional)
1 generous tsp Fresh Oregano chopped
1 generous tsp fresh Parsley chopped 
1/2 cup Quinoa
The Vegg using the direction on the back for 2-3 eggs (optional)
1 pkt of Match Ground Chicken Here!
Salt & Pepper to taste
Instructions
1. Pre-heat oven to 180C, bring the Quinoa to a boil and turn down very low and cover till all water has absorbed.
2. Add onions and garlic to a pan and lightly fry to remove any raw taste.
3. In a bowl add the vegan chicken and all the other ingredients including onions and garlic and mix well.
4.  Add the quinoa and mix thoroughly again, form into balls almost the size of a golf ball and pop them on a paper lined tray, Bake for 20mins or till golden brown. Serve any way you like these are even nice dipped into hommus once cold or with roasted vegetables and gravy. Enjoy!  =)