Thursday, 24 July 2014

Kale, Zucchini & Sweet Potato Croquettes with Tropical Salsa Verde

I made this using what I had left in the vegetable crisper :)
I had never tried tomatillos before and did not have the ingredients for a traditional Salsa Verde,,,so I was winging it a little...
Hubby just had the croquettes with some sweet chilli sauce and thought they were the best thing ever!



Kale, Zucchini & Sweet Potato Croquettes with Tropical Salsa Verde
Makes around 20 croquettes

Ingredients

3 large zucchinis
1 large sweet potato, peeled
1 bunch kale
4 Tbls GF flour
GF breadcrumbs

oil for frying (I used canola)

for the Tropical Salsa Verde;
(makes about a cup)
6 tomatillos
2 large sweet green chilli peppers
200g pineapple chunks
2 tsp crushed garlic
1 Tbls onion powder
1 tsp cumin
1 tsp oregano
1/2 tsp chipotle powder
4 drops liquid smoke
Juice from 1/2 lime
1 tsp salt
1 tsp mexican chilli powder (or taco seasoning)


Method

In a food processor grate the zucchinis, sweet potato and kale.
Place in a large bowl.Squeeze out excess liquid.
Add flour and mix well. Add milk or an egg replacer if you think it need binding. I didn't use this.
In a large frying pan add frying oil, just enough to coat the bottom of the pan and heat on medium.
I tried to shallow fry them first and they fell apart :(
Once pan is ready, grab some croquette mix and make a ball.
Coat in bread crumbs and add to frying pan.
Press down with a spatula to make into a pattie.
Fry for approximately 3-4 mins per side or until golden.
Place on a tray lines with paper towel.
Continue making batches until mix is finished.
Serve with Tropical Salsa Verde.


For the Tropical Salsa Verde;
Add all ingredients into a food processor and pulse until chopped and well combined.
Drain if desired.

Sunday, 20 July 2014

Creamy Turnip Soup

I bought some lovely turnips from the framers market and I found this recipe on Eating Well.
The soup kind of taste like potato and leek - but healthier!


Creamy Turnip Soup
Serves 3 for main and 6 for starter
Per serving: 110 calories

Ingredients

4 medium turnips (about 1 1/2 pounds), peeled and chopped
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium onion, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth


Method

Heat 1 tablespoon oil and butter in a large saucepan over medium heat.
Add onion and cook, stirring, until beginning to brown, about 5 minutes.
Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine.
Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil.
Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.)
Serve with crusty bread.

Tuesday, 8 July 2014

Kale & Brown Rice Salad with Cherry Jam Dressing


Kale & Brown Rice Salad with Cherry Jam Dressing
Serves 2 as a main
Calories per serve:

Ingredients

2 cups chopped kale
1 cup brown rice, cooked
1 cup bean sprouts
1 carrot, grated
1/4 cup alfalfa bean sprouts (optional)

Dressing:
2 Tbls Vegan fish sauce
1 tsp Tamari soy sauce
1 Tbls Cherry jam (Red Current Jelly works well too)
1 Tbls Agave
1 Tbls Rice vinegar
1/4 tsp chilli flakes
2 Tbls chopped chives or green onions
1 tsp Sesame oil

Method

Assemble all the salad on your plates.
Whisk together the dressing ingredients until jam is completely mixed in.
Pour over salad and serve...yum!




Cherry Jam


Cherry Jam

Ingredients

3lbs cherries (pitted and chopped)*
6 1/2 cups vegan sugar
2x 3fl oz packets of fruit pectin
1 Tbls Agar powder

Method 

In a large pot add cherries and sugar on a medium heat until sugar has melted.
Bring to boil and add pectin.
Let boil for 5 minutes then turn heat down to medium.
Whisk in agar powder and wait till it becomes more jelly like.
Put a small amount of jam on a ceramic or glass plate and put it in the freezer for a couple of minutes, if it solidifies then the jam is ready to can!
Pour into sterilized jars and put the lids on not too tight.
Once cooled down then tighten lids.



*This is what happens when you pit cherries and don't pay attention...


Friday, 4 July 2014

Our Vegan 4th July

We only had a couple of friends coming over so we didn't need a lot of food but it had to be American, relatively simple and child friendly! being Australian I was kind of winging it ;)


I made the bunting myself, just on Microsoft Paint and taping it to twine.

 Lovely guacamole veges and blue corn chips.

What's more American than hot dogs? I used Field Roast Vegetarian Frankfurters for everyone else (they are not gluten free)

Potato Salad (I just made a simple one of vegan mayo, olive oil, salt, garlic powder, onion powder, fresh chives and dried parsley.

Fresh boiled corn on the cob - my daughter ate 5 cobs and still wanted more.



This was my plate with the Light Life Smart Dogs which are gluten free.

Flag made from blueberries, strawberries and banana...this was a huge hit!


Apple Pie Samosas - these were not gluten free but everyone seemed to love them!



Happy 4th July everyone! 

Apple Pie Samosas

I had some filo pastry in the freezer and wanted to somehow turn it into something applie pie-ish for 4th July celebrations. This recipe was adapted from BBC Good Food. Please note this recipe is only gluten free if you use gluten free filo pastry. I used regular as I knew I wasn't going to be eating any :)
They were a big hit!


Apple Pie Samosas

Ingredients

2 cooking apples, peeled, cored and chopped
50g vegan caster sugar
1 tsp ground mixed spice
50g sultanas
4 sheets filo pastry
25g vegan butter, melted


Method

Heat oven to 200C/400F fan/gas 6.
Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook on a medium heat, covered, for 6 mins or until the apples are soft, stirring once or twice.
Tip into a shallow dish and spread out to cool slightly.
Cut the sheets of filo in thirds length ways, then brush lightly with the melted spread.
Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels.

Brush on top with melted butter.

Place on a baking sheet and bake for 15-20 mins until crisp and golden.


If you are planning on making these in advance and cooking them later make sure you cover with a damp tea towel to prevent the pastry drying out.

Monday, 30 June 2014

KFC Cauliflower

This recipe comes from Stairway to Vegan blog.



KFC Cauliflower
Serves 2 – 4

Ingredients

1/2 head cauliflower broken into medium size flowerettes
1 cup GF flour (I used brown rice)
1/2 cup non dairy milk
1 tspn apple cider vinegar

Herb and Spice mix:
3 tspn paprika
1/2 tspn salt
1/2 tspn black pepper
1 tspn vegetable stock seasoning
1 tspn oregeno
1 tspn tarragon
1 tspn parsley
1/2 tspn thyme
1 tspn chives
1/2 tspn garlic powder
1/2 tspn onion powder
1/2 tspn celery salt


Method

Preheat oven to 400.
Blend all herb and spice mix ingredients together in a bowl with flour.
In separate bowl, mix together milk and vinegar.
Dip cauliflower pieces in milk mixture, then in flour spice mixture.
Redip in milk mixture and again in flour spice mixture.
Place on greased baking sheet.
Bake 10 mins then turn over and bake for another 10 mins.
Remove from oven. Allow to cool slightly.
Heat vegetable oil in pan and lightly fry each piece for a few mins on all sides until crispy or deep fry.
Place on paper towel to drain, then serve.

Sunday, 29 June 2014

Mandarin Lime Marmalade


Mandarin Lime Marmalade

Ingredients

1kg Mandarins, fruit and skin
3 cups vegan/organic sugar (600g)
2 limes, juice and zest or rind
3 cups water
1 packet pectin
1/2 -1 Tbls Agar powder


Method

Remove mandarin pieces from skin, cut or puree if desired. I like whole fruit chunks in mine.
Slice the rind julienne or in small pieces as desired.
Zest lime and then juice (if you want julienne lime rind then juice first).
Add fruit, juice and rind to a container and refrigerate overnight.
When ready add water, sugar and fruit mix to a large pot and heat on low-medium until sugar has melted.
Turn heat to high and boil for 5 minutes.
Reduce heat to medium and add pectin mixing well.
Leave on a low-medium heat to simmer for around 1 hour.
When rind has softened add the agar powder and stir well for 5 minutes.
Jam should now start to thicken quickly.
Do a quick "setting test" by placing a teaspoon of jam on a glass or ceramic plate and refrigerating.
If jam sets within 5 minutes then the jam is ready for you to spoon into sterilized jars*.
Put on the lids lightly, do not tighten.
Once jam cools tighten lids.


*To sterilize jars make sure they have been thoroughly wash and dried then place in a medium oven for 20 minutes. Allow to cool before spooning in mixture.

Tuesday, 24 June 2014

Seed Crackers

My friend gave me this recipe comes from "I Quit Sugar" by Sarah Wilson.


Seed Crackers

Ingredients

1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup almond meal
2 cloves garlic, crushed
2 tsp fresh chopped herbs (I used oregano and parsley)
1 tsp dulse flakes
1/4 tsp salt


Method

Preheat oven to 160C/320F and line a cookie sheet with baking paper or foil and lightly spray.
Whisk together garlic, herbs and 250ml water. Combine all other ingredients in a bowl.
Add wet mixture to dry mixture and mix well.
Spread out on baking sheet. I used a layer of cling film and then rolled the mixture down to around 5mm thick.
Back for 30 minutes.
Remove from oven and using a pizza cutter cut crackers into desired shape.
Bake for another 20 minutes.
Cool completely before removing.
Store in air tight container.

Sunday, 22 June 2014

Mini Stuffed Peppers

I just made these tonight with stuff I had lying around and I thought they were delicious!
I just used



Mini Stuffed Peppers

Ingredients

16 small peppers, tops and bottoms cut off and seeds removed.
1/2 cup faux mince (I used Gardein)
1/4 cup bread crumbs
2 large mushrooms, diced finely
2 tsp onion powder
1 tsp garlic powder
1/2 cup red wine (you can use any liquid you like)
2 green onions, chopped finely
1 cup cooked brown rice
1/4 cup vegan cheddar cheese shreds


Method

In a medium saucepan on a medium heat cook faux mince, onions and mushrooms.
Once cooked through add all other ingredients (except cheese) and stir through.
Once everything is sufficiently heated through turn off heat and stir through cheese till melted.
Spoon mixture into each pepper and place each one in a mini cup muffin tray, small side down.
Bake at 350F/180C for around 20-30mins.
If you want you can sprinkle with cheese on the top before you bake,,,I didn't have enough :)