Monday, 26 January 2015

Quick Pho

This recipe was taken from Oh My Veggies. Recipe for homemade Hoisin sauce here.

Quick Pho


64 ounces homemade or low-sodium vegetable broth
6 green onions, thinly sliced
1 tablespoon fresh ginger, peeled and grated
Salt to taste
1 1/2 tablespoon butter
6 ounces shiitake mushrooms, tough stems removed
1 1/2 tablespoon hoisin sauce
2 teaspoons sesame oil
14 ounces rice noodles, cooked according to package instructions
8 ounces bean sprouts
Fresh cilantro, basil, lime wedges, hoisin sauce, and chili garlic sauce or sriracha for serving


In a large pot, combine the vegetable broth, green onion, grated ginger, and salt. Be cautious of how much stock you add because it will become too salty.
Bring to a full boil, then reduce the heat and simmer for 15 minutes.
While the broth is cooking, melt the butter in a large skillet over medium heat.
Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently.
Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat.
Divide the rice noodles between four to six large bowls, then fill each bowl with the ginger broth.
Add bean sprouts, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.

Sunday, 25 January 2015

Blueberry Pancakes with Blueberry Syrup

This syrup is based on a Nigella Lawson recipe.
If you think this is blueberry overkill you can just use regular pancakes with the syrup. It's so delicious! What I love about the blueberries in the pancake mix is that they stay tart while the ones in the syrup are cooked and sweet. I usually just use one punnet of blueberries and split it up into 1/2 for the syrup and 1/2 for the pancakes. This recipe is so simple but so delicious!

Blueberry Pancakes with Blueberry Syrup
Yeilds 4 serves


Instant Pancake Mix (1 cup will feed 4 people)
1/2 cup Blueberries

1/2 cup maple syrup
1 cup maple syrup


Place syrup ingredients into a small pot and cook on medium-high until boiling, then turn down to medium. If it starts to boil to high up just turn down the heat.
Let simmer till all the blueberries have burst and the syrup is a deep purple (around 10 mins)
While syrup is simmering make the pancakes according to the Instant Pancake Mix instructions and drop blueberries on while cooking first side.

Once pancakes are done take syrup off the heat and allow to cool for a minute before transferring into a jug to serve.

Saturday, 24 January 2015

Faux Meat Loaf

This is based on The Fat Free Vegan's "Thanksgiving Meatless Loaf" recipe. Definitely loved this one even though the pics don't really do it much justice! Delicious with ketchup, Golden Gravy or Mushroom Gravy!

Faux Meat Loaf


1 medium sweet potato
1 medium onion
2 ribs celery
1 medium carrot
2 cloves garlic, minced
1 15-ounce can cannellini beans or white beans, drained and rinsed
14 ounces extra-firm tofu 
2 tablespoons gluten-free soy sauce
2 tablespoons tomato paste
1 tablespoon whole-grain prepared mustard
1/4 cup fresh parsley, chopped
1/2 tablespoon rubbed sage
1 tablespoon thyme leaf
1/2 tablespoon dried rosemary, crushed
1 1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons nutritional yeast
1/2 cup chopped walnuts (optional)
3/4 cup gluten free oats, ground


Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes.  
Allow to cool enough to handle and then peel and set aside.
Mince the onion, celery, and carrot. Food processor is the fastest way.
Heat a large, non-stick skillet. 
Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. 
Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. 
Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. 
Process until fairly smooth. 
Add the walnuts and pulse a few more times. 
Scrape the tofu mixture into a large mixing bowl and add the oats and the cooked vegetables. Stir well.


Preheat oven to 375F. 
Line the baking sheet with parchment paper or spray with non-stick spray. 
Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. 

Bake for 25 minutes or until the top is evenly browned. 
Loosely cover with aluminum foil and cook for 20 more minutes. 
Check to make sure that the center is firm; if not, give it a little extra time. 
Remove from oven and allow to stand for 10 minutes before slicing and serving.

Smoky Cheddar Dip

This is based on The Sexy Vegan's "Smoked Cheddar Sauce recipe from his amazing cookbook.

Smoky Cheddar Dip
makes around 2+ cups


1 cup whole raw cashews
One 12-ounce package soft silken tofu
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon liquid smoke
1/2 teaspoon yellow miso
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon mustard powder
2 teaspoons extra-virgin olive oil
2 tablespoons nutritional yeast
2/3 cup water
1-2 cups shredded vegan cheddar (I used Daiya)


In a small pot, cover the cashews with water, and boil for about 8 minutes to soften them up.
Drain and let cool.
In a food processor or blender, process the cashews until they’re finely ground.
Add the tofu, garlic powder, onion powder, turmeric, liquid smoke, miso, paprika, salt, mustard powder, oil, nutritional yeast, and water.
Puree till the sauce is as smooth as the following.
Add to a saucepan on a medium heat and when heated add the cheddar cheese.
Stir through until cheese is melted and serve with raw vegetables or corn chips. YUM!

Friday, 23 January 2015

Tortilla Soup

This recipe is based on a recipe from Kathy Hester's The Vegan Slow Cooker cookbook. I changed it slightly so it's more like a Chili Soup but either way it was amazing. A thumbs up from the whole family...which rarely happens.

Tortilla Soup 
Serves 6+


1 Tb olive oil
1 medium onions, chopped
1 clove garlic, minced
28 oz. organic tomatoes (diced, crushed, or whole)
1/4 cup tomato paste
4 cups filtered water
1 tsp pepper
Salt to taste
1/2 lime, juiced
1 Tb cilantro, chopped
1 tsp cumin
1/2 tsp chili powder
1-2 cups vegan ground beef (I used Gardein)
1/2 avocado, chopped
1/4 cup tequila (optional)


Saute onions in olive oil until transparent and then add garlic for another minute.
Add everything but the avocado and tequila. I didn't add the cilantro because I have haters in my family so I left it as an optional extra on the table.
Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust. 
Serve topped with fresh cilantro, avocado, lime wedges and corn chips.

New Vegan Soaps

Just finished a batch of new vegan soaps available on my Etsy store. Licorice Clove, Ginger Lemongrass, Peppermint Tea Tree and Lemon Eucalyptus...

Wednesday, 14 January 2015

Vegan Tuna Melt

Vegan Tuna Melt
Serves 2


2 cans Sophie's Kitchen Toona, drained or 1 can chickpeas, drained
1/3 cup vegan mayonnaise
2 celery sticks, minced
2 Tbls red onion, minced
1 Tbls grain mustard
1 tspn parsley, finely chopped
lemon juice to taste
black pepper to taste

4 pieces of toast
1 cup vegan cheddar, shredded
Dill pickles to serve


Preheat broiler/griller on a high setting.
If using chickpeas, pulse in a food processor until mushed.
Whisk mayonnaise, celery, onion, mustard, parsley, lemon juice and pepper.
Stir Toona or chickpeas through. If using chickpeas you can add a sprinkle of dulse flakes for a fishy taste.
On a baking tray place a layer of aluminum foil and place the toast, a layer of the tuna mixture and a layer of vegan cheddar.
Broil/grill until cheese is melted.
Serve with dill pickle slices.

Saturday, 10 January 2015

Tempeh Bacon

Part of a delicious weekend breakfast! Shown here with vegan scrambled eggs and steamed baby spinach. 

Tempeh Bacon
Serves 4

1 packet Tempeh

1/2 cup Braggs liquid aminos or Tamari soy sauce
2 tsp Liquid smoke.
2 Tbls water

Maple syrup (optional)


Steam the tempeh for 10-20 minutes. You can skip this step if you don't mind the regular taste of tempeh but it helps to kill the bitterness.
Slice tempeh thinly and put aside.
Whisk all marinade ingredients together and place in a seal-able container or a ziplock bag.
Add tempeh to the marinade and refrigerate for at least 1 hour (best over night), turning occasionally.
Drain tempeh from marinade and pat dry with a paper towel.
Heat oil in frying pan on a medium heat.
Add tempeh and brown on each side, around 5 minutes on each side.
If you want to make maple tempeh bacon drizzle the tempeh with 1 Tbls maple syrup will cooking.
Once brown serve with other breakfast items.

Building a Healthy Bowl

Bowls are a great way to get the correct portions while being super healthy and delicious! The sky's the limit once you have the basic down because you can choose anything!

This bowl is brown rice, tempeh bacon, steamed broccoli and shredded carrots with a homemade teriyaki sauce and sprinkle of sesame seeds.

Building a Healthy Bowl
Serves 1


1/3 of the bowl will be a grain (brown rice, quinoa, noodles etc)
1/2 of the bowl will be vegetables (green is best!)
Remaining section of the bowl will be protein (beans, tempeh, tofu)
Sauce or dressing of choice


Cook your ingredients and assemble your bowl.
Your choice of ingredients, sauce and method of cooking will determine how healthy your bowl.