Thursday, 5 March 2015

BBQ Shredded "Pork"

Perfect for vegan pork buns, salads or sandwiches! Recipe from Alien's Day Out.


BBQ Shredded "Pork"

Ingredients

1 540g can young green jackfruit in brine
1Tbs olive oil
1 tsp sesame oil
1 medium onion, sliced long
4 garlic cloves, minced
1 carrot, chopped
1 Tbs sugar or rice syrup
1 1/2 Tbs soy sauce
1 1/2 Tbs hoisin
1/2 Tbs minced ginger
1 tsp Chinese 5-spice powder*
salt and pepper to taste


Method

Rinse the jackfruit thoroughly to get rid of the brine, Cut out the tough core.
Use your fingers to shred any larger chunks of jackfruit.
In a large pan or pot, heat up the olive oil over medium-high heat and then add the onions, garlic, and ginger. Sautee for a a few minutes, until onions are starting to get clear.
Add the jackfruit pieces and carrots and continue to saute for another few minutes.
Add the remaining ingredients and cook for about 10 minutes, stirring occasionally to make sure it doesn't burn on the bottom.
Continue until all the sauces and flavors have been absorbed into the jackfruit and the veggies are fully cooked.


Taste and season with more salt and pepper, to taste.

Turn off the heat and let it rest in the pot for a bit so the flavors can settle in more, before serving.

*Chinese Five Spice;
Blend the following ground spices:
1 1/2 tbsp star anise
2 1/2 tsp fennel seeds
1 1/2 tsp cassia or cinnamon
1/2 tsp Szechwan pepper
1/2 tsp cloves
optional: 1/2 teaspoon white pepper and/or 1/2 teaspoon ground ginger.
Both will give added bite and depth of flavor

Monday, 2 March 2015

Tofu Korma

This is my husband's recipe that he adapted from something he saw on Youtube. You can also add vegetables such as cooked chucks of potato, cooked sliced carrots or peas to this dish.


Tofu Korma

Ingredients

Curry Base Ingredients**
3 onions, chopped
2 cloves garlic, chopped
2 tsp ginger, grated
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cayenne pepper (none if you don't like it spicy)
1 tsp turmeric
1 tsp curry powder
1 tsp ground coriander
1/2 tsp ground cardamon
1 tsp cumin
1 tsp salt
1/4 cup tinned tomatoes
1 1/2 Tbls olive oil

Korma Ingredients
1 block of firm tofu (or a cup of vegan chicken strips)
1 1/2 cup of base
1/2 cup coconut cream
1/4 cup coconut or almond milk
2 tsp sugar
1 Tbls raisins


Method

Cover onions, garlic & ginger with water in a medium pan, bring to boil and simmer, covered for 20 mins.
Add rest of base ingredients and let simmer, covered for another 10 minutes.
Cool and blend with hand blender or food processor.
While base ingredients are simmering, pan fry the tofu (or vegan chicken) so that they are brown on both sides until browned.
Pour base over the tofu and let simmer for a minute.
Pour in the coconut cream and milk and mix well.
Add raisins and sugar and simmer for 10 minutes, covered.
Serve with basmati rice and papadums!

**Note - this recipe makes more base than you need for the korma but it can be frozen.



Saturday, 28 February 2015

Vegan M&Ms and Creme Eggs!

I found these vegan M&Ms called No Nos (plain and peanut butter) and mini vegan creme eggs from Premium Chocolatiers. I was hoping they would last till Easter but they barely lasted a week!


Homemade Honeycomb

Honeycomb is that fabulous golden crunchy goodness that you find in Violet Crumbles, Crunchie bars or Hokey Pokey ice-cream. It is so simple to make and great with ice-cream, covered in chocolate or use for gifts. This is from a Nigella Lawson recipe.


Homemade Honeycomb

Ingredient

100 grams vegan sugar
4 tablespoons golden syrup (I get this in the States from a British store but you could substitute with a mixture of molasses and agave)
1 ½ teaspoons bicarbonate of soda


Method

Put the sugar and syrup into a saucepan and stir together to mix.
You mustn't stir once the pan's on the heat, though.
Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold.
Turn this immediately onto a piece of reusable baking parchment or greased foil.


Leave until set and then bash at it, so that it splinters into many glinting pieces.


Cover with melted chocolate and refrigerate to make your own chocolate covered honeycomb!

Thursday, 19 February 2015

Green Tea Ice-Cream

So simple it's ridiculous!


Green Tea Ice-Cream

Ingredients

1 pint vegan vanilla ice-cream (I've also used mint choc chip which was so good!)
1 Tbls green tea powder


Method

Wait for ice-cream to soften.
In a food processor blend the ice-cream and green tea powder until mixed.
Done!



Tomato & Balsamic Spaghetti Soup

I veganized this recipe from a Rachel Ray magazine dish I saw. It saw serves 4 but I think more like 8!
This kind of reminds me of a nicer, fresher version of the canned SPC spaghetti I used to eat on toast when I was a kid. I'm a little bit of vegan cheddar or Parmesan would be delicious as a topper!
Disclaimer: if you are prone to acid re-flux this vinegar/tomato combo tends to repeat on you. If so skip the vinegar,


Tomato & Balsamic Spaghetti Soup

Ingredients

2 tablespoons vegan butter
1/4 pound GF spaghetti, broken into 1-to 2-inch pieces
2 tablespoons olive oil
1 onion, chopped
1 rib celery with leafy top, chopped
2 carrots, grated
2 cloves garlic, sliced
Salt and pepper
1 tablespoon agave syrup
2 tablespoons balsamic vinegar
1 28 ounce can  whole peeled tomatoes
2 cups passata or tomato puree (I used a cup of tomato paste mixed with a cup of hot water)
1 quart vegetable stock
A few leaves of basil, torn
Minced fresh parsley


Method

In a small skillet, melt the butter over medium heat.
When the butter foams turn down to low-medium, add the uncooked pasta and cook, stirring often, until toasted and golden, about 3 minutes.
Meanwhile, in a large pot heat the olive oil over medium to medium-high.
Add the onion, celery, carrots and garlic; season with salt and pepper.
Cover and cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes.
Uncover, stir in the agave, then stir in the vinegar, scraping up any browned bits on the bottom of the pot. Add the tomatoes, passata and stock.
Using an immersion blender or working in batches in a food processor/blender, puree the soup.
If using a food processor, return the soup to the pot and bring to a boil.
Add the toasted pasta and simmer until tender, about 8 minutes.
Divide soup among bowls; top with basil and parsley.

Sunday, 15 February 2015

Tomato Bisque

Full disclosure, my family did not dig this soup at all but I thought it was delicious. I certainly packs a punch so is better as an appetizer.


Tomato Bisque

Ingredients

3 tps vegan fish or miso paste
1 Tbls vegan fish sauce (I buy mine from an Asian grocer but you can make your own).
3 1/2 cups water
1 small packet of silken tofu
2 egg replacers (as per packet instructions)
1 Tbls soy sauce (I used Tamari)
1 Tbls cooking sake (or Japanese rice wine)
1 tsp potato starch mixed with 2 tsp water
2 shallots (spring/green onions) chopped
Chilli flakes (optional)
1 tbsp. olive oil
½ small onion, chopped
4 cloves garlic, minced
2 tsp. vegan Worcestershire sauce
½ tsp. ground black pepper
1 tsp. dried thyme
⅓ cup dry sherry
1 tbsp. tomato paste
1 tsp. paprika
4 tbsp. unsalted butter
salt to taste

Method

Heat the olive oil in a sauce pan over medium-high heat.
Add the shallots and onion and saute until tender, about 5-6 minutes.
Add the garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
Slowly add the sake, taking care to slowly incorporate the sake into the mixture.
Once mixed in and smooth, add the Worcestershire sauce, chilli flakes, pepper and thyme.
Cook for 1-2 minutes until this mixture becomes a thick paste.
Slowly add the sherry and deglaze the pan if any bits are sticking to the pan at this time.
Add the paprika, tomato paste, miso paste, soy sauce, fish sauce and water and stir to combine well.
Add potato starch mix and stir quickly.
In a medium bowl whisk egg replacers with silken tofu, adding more water if needed for that "beaten egg" consistency.
Continue stirring the soup as you pour in the tofu mixture.
Simmer, uncovered, for 10 minutes.
Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the butter.  Bring the mixture to a simmer.
Once warmed through serve, adding more salt if needed or chilli flakes if you prefer it hotter.




Saturday, 14 February 2015

Handmade Cotton Handbags

Handmade cotton handbags originally designed and made by me now available on my Etsy store!






Blood Orange Soap is Back!

New Blood Orange Soap batch is available on my Etsy store!


Valentine's Day 2015

Or as my children say "Valentime's Day" lol. Sometimes it's a family affair rather than a romantic night out!

Heart Shaped Pancakes using Instant Pancake Mix and a ketchup bottle.


Delicious vegan milk chocolate hearts filled with vegan truffles. YUM!
Chocolate by Sjaak's, bought from Natural Candy Store.



The card I made for my husband, just stamps on the bottom and a water color heart on top with stamped lettering.


Handmade card my husband made for me...he knows I'm obsessed with the Fleur de Lis LOL


Inside the card...



Origami hearts that are so easy to make that the kids helped!