Sunday, November 5, 2017

Cauliflower Burger Ring Bites

You saw it here first! Yes Burger Rings made into an ingredient, I have been wanting to make something with the burger ring dust for a long time since finding out Burger Rings were vegan and burger rings are one of Australia's favorite chips most of us were brought up having then from time to time and I have always loved them. So this is a celebration of Burger Rings recipe.

makes enough for two for a snack

Watch You Need
1x 100gram pkt Burger Rings
5 Individual large Cauliflower florets

3 Tbsp Flax Meal + 1/2 cup Water mixed set aside (add more water if it thickens)

  1. Cut the florets in to bite size pieces
  2. In a food processor or alike add the burger rings and blitz till crumbs
  3. dip each bite-size cauliflower into the flaxmeal mix and dunk into the burger ring dust coating well and pressing gently but firmly to make sure the crumbs hold to your bites.
  • I used an Air fryer to make these at 185 degree celsius for 15mins but check every 5 mins, This can be made in an oven also but just watch it, I tried frying these but you will need to add bread crumbs to the burger ring dust to fry them as the dust is light and delicate and falls off in the oil
  • I made a mac and cheese balls and tried to fry them but they fell appart, it could be possible using bread crumbs mixed in to the dust and as long as you mac and cheese is gloopy and cheesey enough to hold together.

Sunday, October 15, 2017

The BEST Vegan Egg Yolk

After a long few months of health problems, I am finally on the mend and ready for a new line of recipes to share with you.

I was reminiscing about how Andy and I used to enjoy our Sunday sleep-in and big breakfast many years ago, We would love our runny fried eggs on toast, we would even have it for a dinner here and there if we were feeling lazy. It got me thinking of what an egg yolks consistency is like and the flavor also and remembering my childhood and having Lecithin sprinkled over my cereals and loving it so much I'd eat it with a spoon.

I was thinking I wonder if I could make some sort of egg yolk using it, it has that fatty texture reminiscent of egg yolk, maybe by adding a few subtle flavors to make it as close to an egg yolk flavor as I can it could work out just right...and, it did!

I know there's products out there on the market selling power you mix with water but I can assure you this tastes great and has a scary similar texture to the real thing and it isn't always accessible to everyone and the price can be hairy when you don't get a lot of your money.

I hope this recipe is enjoyed by you and your family.

*Recipe makes enough yolk for 4 people or alternatively used as egg dip for french toast or as a crumb binder

3 Tbsp Lecithin Granules
1 Cup Hot Water
3 Tbsp Nutritional Yeast (or to taste)
1/4 tsp Onion Powder
Sprinkle of Tumeric
Sprinkle of Salt and White Pepper (to taste)
Pinch of Black Salt (optional but recommended)
  1. Add all the ingredients and half the water to any blender and blend till emulsified, drizzling the water in to get the desired consistency (adjust where necessary)
  2. Great for toast soldiers! though I haven't tried might be good for french toast, it's also great for breading or as a binder.  Enjoy! :-) 

Wednesday, February 22, 2017

Vegan Prawn Sesame Toast

I don't know about you, but I love Asian cuisine it has to be my favorite.
Just prior to going vegan and not being a seafood lover I discovered prawn toast....just the regular one in the frozen section mind you, but it was enough for me to love it. I have made it one of the few things on my short journey of must haves, to veganise and finally, I found vegan prawns of all things so I began to put some traditional Asian flavors together and created this...masterpiece...even if I do say so myself :-)

Makes enough paste for 8 slices of bread

10-12 Vegan Prawns
3 Tbsps Spring Onions Chopped
1 tsp fresh Ginger grated  
1 Tbsp Soy Sauce 
1/2 tsp Sesame oil
1 tsp Tahini
1 small Clove of Garlic
1 Flax Egg (1 Tbsp flax meal 2 Tbsp water mix)
S&P to taste (I used approx 1/4 tsp salt)
8 Slices couple day old bread

1. In a processor add all the ingredients except the bread, and process till a paste.

2. Pop into the fridge till it's needed or can be frozen till you need it.... if not using it within 3 days

3. Cut the crust from the bread, if you like thinner crunchier toast lightly roll each piece of bread (but not till it's as flat as a pancake) you want some texture there.
4. Add a thin layer of paste to each slice and cut into quarters, dip the filling side into sesame seeds.
5. On a lined tray, spray lightly with spray oil (optional) and add each piece bottom side down filling side up and brush gently, each piece with a little oil (optional) but it gives it a crunchier texture and cook till they are golden brown and crispy!      Enjoy!  :-)