For those who don't know, Lord of the Fries is a vegetarian/halal burger chain in Melbourne that also has many vegan & gluten free options.
Very exciting! Little taste of the menu below...
Thursday, 29 September 2011
Lord of the Fries
Little bit excited. Just got an email from Lord of the Fries telling me they are planning on opening some Sydney stores early next year!
For those who don't know, Lord of the Fries is a vegetarian/halal burger chain in Melbourne that also has many vegan & gluten free options.
Very exciting! Little taste of the menu below...
For those who don't know, Lord of the Fries is a vegetarian/halal burger chain in Melbourne that also has many vegan & gluten free options.
Very exciting! Little taste of the menu below...
Monday, 26 September 2011
Quick Corn Chowder
This is a receipe of Nigella Lawson's which I use all the time because it's so quick and easy. Original recipe is here. I got 5 serves out of this. If you want it thicker add more corn or polenta. I put fake chicken in too this time (made from soy).
Quick Corn Chowder
Ingredients
1kg frozen sweetcorn, defrosted
3 spring onions, each one debearded and halved
1-2 clove garlic, peeled
3-4 Tbls polenta
1.5 litres hot vegetable stock
Handful tortilla chips (for each bowl)
Chillis or Chilli flakes (optional for serving if you like spice)
Method
Drain the sweetcorn and put into a food processor with the spring onions, garlic and polenta.
Blitz until smooth.
Tip this mixture into a large saucepan, add the hot vegetable stock and bring to the boil.
Turn down the heat and let the chowder simmer, partially covered for 10 minutes.
Serve in bowls with corn chips on top.
Quick Corn Chowder
Ingredients
1kg frozen sweetcorn, defrosted
3 spring onions, each one debearded and halved
1-2 clove garlic, peeled
3-4 Tbls polenta
1.5 litres hot vegetable stock
Handful tortilla chips (for each bowl)
Chillis or Chilli flakes (optional for serving if you like spice)
Method
Drain the sweetcorn and put into a food processor with the spring onions, garlic and polenta.
Blitz until smooth.
Tip this mixture into a large saucepan, add the hot vegetable stock and bring to the boil.
Turn down the heat and let the chowder simmer, partially covered for 10 minutes.
Serve in bowls with corn chips on top.
Sunday, 25 September 2011
Packet Chocolate Mudcake with Ganache Icing
I can't really take any credit for this recipe because I used a packet mix for the cake (I know, I disgust myself) but I was feeling lazy and want chocolate. I also ate 2/3 of the cake and made myself feel a bit average.
The cake mix was Naturally Good Deliciously Free "Moist Chocolate Mud Cake Mix" (which I bought at Woolworths) and the icing was Chocolate Ganache from the Post Punk Kitchen (I got it from the Vegan Cupcakes Take Over the World cookbook but the recipe was also on their website so I can share it!!)
Chocolate Ganache Icing
Ingredients
1/3 cup almond milk (I used rice milk)
1/3 cup semisweet chocolate chips (I used a block of Green & Blacks 70% Dark Chocolate)
2 tablespoons pure maple syrup
Method
In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup.
Mix with a rubber spatula/wooden spoon for about 30 seconds.
Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.
Store in fridge for 30mins to solidify if desired.
The cake mix was Naturally Good Deliciously Free "Moist Chocolate Mud Cake Mix" (which I bought at Woolworths) and the icing was Chocolate Ganache from the Post Punk Kitchen (I got it from the Vegan Cupcakes Take Over the World cookbook but the recipe was also on their website so I can share it!!)
Chocolate Ganache Icing
Ingredients
1/3 cup almond milk (I used rice milk)
1/3 cup semisweet chocolate chips (I used a block of Green & Blacks 70% Dark Chocolate)
2 tablespoons pure maple syrup
Method
In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup.
Mix with a rubber spatula/wooden spoon for about 30 seconds.
Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.
Store in fridge for 30mins to solidify if desired.
Saturday, 24 September 2011
Bean Burritos
I was very excited to find Mission's White Corn Tortillas (which are gluten free) so I felt the need to make bean burritos. One of my favourite foods but something that can be a challenge being gluten intolerant!
The Mission tortillas are mini so the photo is of bthe non gluten free burritos.
Bean Burritos
Ingredients
Gluten free tortillas
Refried bean dip
1 can kidney beans, washed and rinsed
1 jar salsa
vegan cheese, grated
packet of taco seasoning
1 jar jalepanoes (optional)
vegan sour cream (for serving)
Taco sauce (for serving)
Guacamole (for serving)
Method
Preheat oven to 180˚C.
In a saucepan boil kidney beans in water until bubbling up to the surface.
Remove, drain well and place back on the stove, mixing in remaining salsa and taco seasoning to taste.
In a tortilla place a few spoons on refried bean mixture, top with grated cheese and roll.
To roll a burrito place the mixture in the middle but leaving one end free of mixture to roll.
Start by rolling one side (parallel to mixture), then roll up the end that has not mixture, then continue to roll to the other side ending with the edge underneath to hold it on place.
Place burritos servings on an oven proof plate. Pour kidney bean mixture over the top and more cheese if desired.
Bake in oven for 15-20mins until starting to brown.
Serve with jalapenoes, taco sauce, guacamole, sour cream and anything you like.
The Mission tortillas are mini so the photo is of bthe non gluten free burritos.
Bean Burritos
Ingredients
Gluten free tortillas
Refried bean dip
1 can kidney beans, washed and rinsed
1 jar salsa
vegan cheese, grated
packet of taco seasoning
1 jar jalepanoes (optional)
vegan sour cream (for serving)
Taco sauce (for serving)
Guacamole (for serving)
Method
Preheat oven to 180˚C.
In a saucepan boil kidney beans in water until bubbling up to the surface.
Remove, drain well and place back on the stove, mixing in remaining salsa and taco seasoning to taste.
In a tortilla place a few spoons on refried bean mixture, top with grated cheese and roll.
To roll a burrito place the mixture in the middle but leaving one end free of mixture to roll.
Start by rolling one side (parallel to mixture), then roll up the end that has not mixture, then continue to roll to the other side ending with the edge underneath to hold it on place.
Place burritos servings on an oven proof plate. Pour kidney bean mixture over the top and more cheese if desired.
Bake in oven for 15-20mins until starting to brown.
Serve with jalapenoes, taco sauce, guacamole, sour cream and anything you like.
Vegan Dinner Party
We had some friends over for dinner and I was determined to let them know that vegans eat super yummy food!
Vegan Crème Caramel
I say caramel custard because I need to use a lot of custard powder to solidify the cream. Was yummy!
Vegan Crème Caramel
Serves 4
1. Caramel
Ingredients
3/4 cup of caster sugar
¼ of a cup of water
1/2 Tbls lemon juice
Method
In non-stick saucepan the sugar, water and lemon juice and heat on a medium heat and allow to bubble. When it turns a nice golden colour, lower the heat and allow the caramel to turn into a darker medium brown colour.
Pour equal amounts into your ramekins.
Vegan Crème Caramel
Serves 4
1. Caramel
Ingredients
3/4 cup of caster sugar
¼ of a cup of water
1/2 Tbls lemon juice
Method
In non-stick saucepan the sugar, water and lemon juice and heat on a medium heat and allow to bubble. When it turns a nice golden colour, lower the heat and allow the caramel to turn into a darker medium brown colour.
Pour equal amounts into your ramekins.
2. Cream Custard
Ingredients
560ml soy/rice milk
2 Tbls vegan custard powder (I used All Natural brand)
2 Tbls raw or caster sugar
1 Tbls Agar Agar
1 300g vegan cream (I use Soyatoo)
Method
In a small bowl add sugar, custard powder and whisk in 2 Tbls of the milk until smooth.
In a medium saucepan put remaining milk on to boil.
Take saucepan off heat and whisk in custard mixture and Agar Agar powder.
Return to stove and bring to boil.
Reduce heat and simmer, adding cream.
Stir constantly until thickens.
Add equal amounts of mixture to ramekins.
Preheat oven to 200˚C. Place ramekins in a baking dish (I used a bread pan) and pour in boiling water about 1/2 way up the dish.
Bake for 30-45mins.
Allow to cool then refrigerate for 3-4 hours (or over night).
When ready to serve, place a serving plate over the ramekin and tip upside down. Caramel should have softened and come out with the caramel custard.
I served with strawberries and the bitter sweetness went really well with the sickly sweetness of the dessert.
Buckwheat Crêpes with Spinach & Almond Feta Filling
I got this recipe from Maple Spice and it was definitely a winner. Boyf said it was expensive restaurant quality. Original recipe here.
Buckwheat Crêpes with Spinach & Almond Feta Filling
1. Almond Feta Filling (the day before)
Ingredients
145g ground almonds (about 1 1/2 cups)
60ml lemon juice (1/4 cup)
1/2 cup water (4 fl oz)
3 Tbsp olive oil
2 cloves garlic, minced
1 1/4 tsp salt
Method
Place everything there in a blender and blitz until super creamy and smooth. Mine took only a few minutes. Stop and scrape down if need be.
Now line a small bowl with 3 layers of cheesecloth and spoon mkixture in.
Tie up tops of cheesecloth (or use a rubber band) so that the cheese forms a rough ball.
Place in a colander over a bowl and refrigerate for 12 hours.
Once set, preheat oven to 180˚C.
Place cheese in an oven proof dish or a baking tray lined with baking paper.
Bake for 40mins.
2. Tomato Cream Sauce (can be prepared the day before)
Ingredients
1 Tbsp vegan margarine
1 Tbsp olive oil
1 large shallot, diced
4 cloves garlic, finely chopped
100ml white wine
250g tomato paste
125ml full fat coconut milk, from a can
1/4 tsp salt
about 5 grinds black pepper
1 Tbsp fresh parsley, finely chopped
Method
Heat the margarine and olive oil in a medium saucepan until the margarine melts.
Add the shallots and garlic and fry for a few minutes over low heat until the shallots are soft.
Add the wine and let simmer until it has reduced about a third.
Add tomato paste, salt and pepper, stir well, bring back to a simmer, cover and let simmer for about 15 - 20 minutes stirring occasionally. At this point it should have reduced quite a bit and look almost thick.
Pour in the coconut milk and stir well.
Turn off the heat and let cool slightly then tip it all into a blender and blend until smooth and creamy.
Now it's ready to either put in the fridge until use or reheat on the stove, adding the parsley.
3. Spinach & Almond Feta Filling (can be made earlier and stored in fridge)
Ingredients
200g baby spinach
1 onion, chopped fine
100g almond feta
1/2 Tbsp olive oil
salt and pepper
freshly grated nutmeg
about 40g walnuts, toasted
Method
Wash spinach and place in a bowl.
Pour over boiling water and once wilted drain the water.
In a small saucepan heat the olive oil and add the onion and some freshly ground black pepper and fry until very soft and a little golden. Let cool slightly. Add this to the spinach, crumble in the feta, add a pinch of salt and a small grating of nutmeg and stir until the mixed well. If making this earlier in the day you can now cover with cling film and pop it in the fridge.
4. Buckwheat Crêpes
Buckwheat Crêpes with Spinach & Almond Feta Filling
1. Almond Feta Filling (the day before)
Ingredients
145g ground almonds (about 1 1/2 cups)
60ml lemon juice (1/4 cup)
1/2 cup water (4 fl oz)
3 Tbsp olive oil
2 cloves garlic, minced
1 1/4 tsp salt
Method
Place everything there in a blender and blitz until super creamy and smooth. Mine took only a few minutes. Stop and scrape down if need be.
Now line a small bowl with 3 layers of cheesecloth and spoon mkixture in.
Tie up tops of cheesecloth (or use a rubber band) so that the cheese forms a rough ball.
Place in a colander over a bowl and refrigerate for 12 hours.
Once set, preheat oven to 180˚C.
Place cheese in an oven proof dish or a baking tray lined with baking paper.
Bake for 40mins.
2. Tomato Cream Sauce (can be prepared the day before)
Ingredients
1 Tbsp vegan margarine
1 Tbsp olive oil
1 large shallot, diced
4 cloves garlic, finely chopped
100ml white wine
250g tomato paste
125ml full fat coconut milk, from a can
1/4 tsp salt
about 5 grinds black pepper
1 Tbsp fresh parsley, finely chopped
Method
Heat the margarine and olive oil in a medium saucepan until the margarine melts.
Add the shallots and garlic and fry for a few minutes over low heat until the shallots are soft.
Add the wine and let simmer until it has reduced about a third.
Add tomato paste, salt and pepper, stir well, bring back to a simmer, cover and let simmer for about 15 - 20 minutes stirring occasionally. At this point it should have reduced quite a bit and look almost thick.
Pour in the coconut milk and stir well.
Turn off the heat and let cool slightly then tip it all into a blender and blend until smooth and creamy.
Now it's ready to either put in the fridge until use or reheat on the stove, adding the parsley.
3. Spinach & Almond Feta Filling (can be made earlier and stored in fridge)
Ingredients
200g baby spinach
1 onion, chopped fine
100g almond feta
1/2 Tbsp olive oil
salt and pepper
freshly grated nutmeg
about 40g walnuts, toasted
Method
Wash spinach and place in a bowl.
Pour over boiling water and once wilted drain the water.
In a small saucepan heat the olive oil and add the onion and some freshly ground black pepper and fry until very soft and a little golden. Let cool slightly. Add this to the spinach, crumble in the feta, add a pinch of salt and a small grating of nutmeg and stir until the mixed well. If making this earlier in the day you can now cover with cling film and pop it in the fridge.
4. Buckwheat Crêpes
Ingredients
200g pure buckwheat flour
1 tsp salt
600ml water
Method
Add the buckwheat flour and salt to a large bowl then pour in the water.
Give it a really good whisk and let sit a few minutes then whisk again.
Heat a small non stick frying pan with a spray of cooking oil and using about 1/3 cup of the batter pour into the medium/hot pan turning it as you do to make sure the batter covers the whole frying pan surface. Cook for a few minutes then flip by loosening them all around the edges.
Place on a plate and cover with a sheet of baking paper.
Repeat until all are cooked, you should get about 8 here, depending on size of pan.
Now, lay a crêpe out and place a strip of the spinach/almond feta mixture, about a couple tablespoons down the middle, top with a sprinkling of toasted and roll up. Place in a greased baking dish and repeat with the remaining crêpes.
Cover the dish with foil and pop in a 200C oven for 20 minutes.
Warm sauce on the stove and add parsley if haven't already.
When they crêpes are done, place 2 on a plate and spoon the sauce over and top with walnuts.
Baked Falafel with Baba Ghanoush
This is a recipe from family member and it's sooo yummy. Obviously you can fry the falafel if you prefer.
Baked Falafel
Ingredients
2 425g cans chick peas, washed & drained
3 Tbls olive oil
1 red onion, finely chopped
2 cloves garlic
3 Tbls parsley, chopped
3 Tbls coriander, chopped
3 Tbls GF plain flour
1 Tbls chili powder (this just gives them a little kick, not too spicy but omit if you don't want spice)
1 1/2 Tsp salt
1 Tbls lemon juice
1 Tbls cumin
1/2 tsp baking powder
Method
Preheat oven to 200˚C. Spray mini muffin tray with oil.
Process chickpeas in a food processor and then add all remaining ingredients until smooth.
Shape into balls and place in mini muffin cup.
Bake for 40mins, turning after 20mins.and pressing down.
Tip out onto paper towel and allow to cool slightly.
Baba Ghanoush
Ingredients
2 Eggplants (around 1kg)
1 clove garlic
2/3 cup tahini
1/2 cup lemon juice
1 tsp salt
1tbls parsley (preferably flat leaf)
Method
Place whole eggplants over a gas flame grill BBQ until blackened and softened, turning often. Alternatively place in a 220˚C oven for 40mins, turning regularly.
If you bake in the oven you won't get the smoky flavour so you can add a dash or two of liquid smoke.
Peel the eggplant and place flesh and all ingredients into a food processor and blend until smooth. Omit parsley if you prefer to stir in afterwards for presentation.
Serve with a sprinkle of paprika and a drizzle of olive oil.
Baked Falafel
Ingredients
2 425g cans chick peas, washed & drained
3 Tbls olive oil
1 red onion, finely chopped
2 cloves garlic
3 Tbls parsley, chopped
3 Tbls coriander, chopped
3 Tbls GF plain flour
1 Tbls chili powder (this just gives them a little kick, not too spicy but omit if you don't want spice)
1 1/2 Tsp salt
1 Tbls lemon juice
1 Tbls cumin
1/2 tsp baking powder
Method
Preheat oven to 200˚C. Spray mini muffin tray with oil.
Process chickpeas in a food processor and then add all remaining ingredients until smooth.
Shape into balls and place in mini muffin cup.
Bake for 40mins, turning after 20mins.and pressing down.
Tip out onto paper towel and allow to cool slightly.
Baba Ghanoush
Ingredients
2 Eggplants (around 1kg)
1 clove garlic
2/3 cup tahini
1/2 cup lemon juice
1 tsp salt
1tbls parsley (preferably flat leaf)
Method
Place whole eggplants over a gas flame grill BBQ until blackened and softened, turning often. Alternatively place in a 220˚C oven for 40mins, turning regularly.
If you bake in the oven you won't get the smoky flavour so you can add a dash or two of liquid smoke.
Peel the eggplant and place flesh and all ingredients into a food processor and blend until smooth. Omit parsley if you prefer to stir in afterwards for presentation.
Serve with a sprinkle of paprika and a drizzle of olive oil.
Thursday, 22 September 2011
Vegan Leek Quiche
I got this recipe from Spark Recipes. It was good but wasn't as flavoursome as I would've liked so i think next tiem I'd add fried onions and some extra salt.
Vegan Leek Quiche
Ingredients
For Crust;
1 cup GF pastry flour
1/2 cup pine nuts
1/4 tsp. baking powder
1/4 cup plain, unsweetened soymilk
2 Tbs. olive oil
1/4 tsp. salt
For Filling:
4 Tbs. olive oil, divided
2 medium leeks, white and light green parts chopped (about 3 cups)
1 lb. light firm or extra-firm tofu, drained and cut into 1.5-inch cubes
2 Tbs. fresh lemon juice
2 tsp. miso paste
1 clove garlic, minced (about 1 tsp.)
3/4 tsp. salt
1 cup GF breadcrumbs
1/4 cup chopped fresh basil
1/4 cup chopped sun-dried tomatoes, drained
Method
1.To make Crust: Preheat oven to 180°C. Coat 9-inch springform pan with cooking spray.
Pulse flour, pine nuts and baking powder in food processor until finely ground. Whisk together
soymilk, oil and salt in bowl. Stir in flour mixture.
Press into pan. Bake 5 minutes, then cool.
2. To make Filling: Heat 1 Tbs. oil in a frying pan over medium heat. Add leeks, and saute for 8 minutes, or
until softened. Set aside.
Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes. Drain, and pat dry.
Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl. Mash in tofu with fork.
Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
3. Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.
Ingredients
For Crust;
1 cup GF pastry flour
1/2 cup pine nuts
1/4 tsp. baking powder
1/4 cup plain, unsweetened soymilk
2 Tbs. olive oil
1/4 tsp. salt
For Filling:
4 Tbs. olive oil, divided
2 medium leeks, white and light green parts chopped (about 3 cups)
1 lb. light firm or extra-firm tofu, drained and cut into 1.5-inch cubes
2 Tbs. fresh lemon juice
2 tsp. miso paste
1 clove garlic, minced (about 1 tsp.)
3/4 tsp. salt
1 cup GF breadcrumbs
1/4 cup chopped fresh basil
1/4 cup chopped sun-dried tomatoes, drained
Method
1.To make Crust: Preheat oven to 180°C. Coat 9-inch springform pan with cooking spray.
Pulse flour, pine nuts and baking powder in food processor until finely ground. Whisk together
soymilk, oil and salt in bowl. Stir in flour mixture.
Press into pan. Bake 5 minutes, then cool.
2. To make Filling: Heat 1 Tbs. oil in a frying pan over medium heat. Add leeks, and saute for 8 minutes, or
until softened. Set aside.
Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes. Drain, and pat dry.
Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl. Mash in tofu with fork.
Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
3. Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.
Wednesday, 21 September 2011
Fry's Chocolate
UPDATE - just found these in the "British" section of Woolworths, Neutral Bay (the new one on Rangers Road/Yeo St) and they had all the flavours! And only $2.30. The are $3.00 at the mini mark. SO EXCITED!
I'm super excited because was just reading the back of random chocolate bars at the local lolly shop (at Gateway, Circular Quay) and found two new yummy vegan chocolate bars! Fry's was bought out by Cadbury but the ingredients are still vegan. Just found them all at my McMahon's Point Grocery Store on Blues Point Road, McMahon's Point.
Fry's Chocolate Cream bar - tastes like a Cadbury cream egg
Fry's Mint Cream Bar - tastes like after dinner mints
Fry's Orange Cream Bar - tastes like Terry's Chocolate Orange
I'm super excited because was just reading the back of random chocolate bars at the local lolly shop (at Gateway, Circular Quay) and found two new yummy vegan chocolate bars! Fry's was bought out by Cadbury but the ingredients are still vegan. Just found them all at my McMahon's Point Grocery Store on Blues Point Road, McMahon's Point.
Fry's Chocolate Cream bar - tastes like a Cadbury cream egg
Fry's Mint Cream Bar - tastes like after dinner mints
Fry's Orange Cream Bar - tastes like Terry's Chocolate Orange
Tuesday, 20 September 2011
Frozen Banana "Ice Cream"
I use the term "ice-cream" loosely, it's more like banana mush but quick and healthy if you feel like dessert but don't want to put in the effort. Obviously you could vary it with other flavours (like adding cocoa etc).
Frozen Banana "Ice-Cream"
Ingredients
2-3 frozen bananas
1/4 cup agave syrup
1/4 cup soy/rice milk
1/4 cup soy cream (optional)
Chocolate sprinkes for the top
Method
Place all ingredients except the sprinkles in a blender/food processor and blend till smooth. If it's too thick, add some more milk. If it's too runny leave in freezer for 10 minutes.
Frozen Banana "Ice-Cream"
Ingredients
2-3 frozen bananas
1/4 cup agave syrup
1/4 cup soy/rice milk
1/4 cup soy cream (optional)
Chocolate sprinkes for the top
Method
Place all ingredients except the sprinkles in a blender/food processor and blend till smooth. If it's too thick, add some more milk. If it's too runny leave in freezer for 10 minutes.
Sunday, 18 September 2011
Stuffed Zucchini Flowers
This is really easy but looks super impressive. I bought my flowers from North Sydney Markets but I've also seen them at good green grocers like Thomas Dux.
Stuffed Zucchini Flowers
Ingredients
6-8 zucchini flowers
20g vegan parmesan
100g vegan cream cheese
1/4 tsp nutmeg
1/2 tsp salt
125g GF flour (I used brown rice flour and quinoa flour)
225ml sparkling mineral water, cold
Any fresh herbs you like, I used;
1 Tbls chives, chopped
1 Tbls basil, chopped
1 tsp dill
Method
Remove pistil or stamen from the flowers, keep stalk.
Mix cream cheese, salt, herbs, parmesan cheese and nutmeg in a bowl.
Place mixture in a piping bag and pipe mixture into each flower folding the petals over the top.
In a bowl whisk flour and sparkling mineral water together.
In a deep pan heat as much oil as you like (ideally you want to deep fry but shallow frying on both sides is fine too).
When oil is bubbling dip flowers in batter and place in pan, evenly spread out.
They should only take a few seconds on each side.
Serve immediately.
Stuffed Zucchini Flowers
Ingredients
6-8 zucchini flowers
20g vegan parmesan
100g vegan cream cheese
1/4 tsp nutmeg
1/2 tsp salt
125g GF flour (I used brown rice flour and quinoa flour)
225ml sparkling mineral water, cold
Any fresh herbs you like, I used;
1 Tbls chives, chopped
1 Tbls basil, chopped
1 tsp dill
Method
Remove pistil or stamen from the flowers, keep stalk.
Mix cream cheese, salt, herbs, parmesan cheese and nutmeg in a bowl.
Place mixture in a piping bag and pipe mixture into each flower folding the petals over the top.
In a bowl whisk flour and sparkling mineral water together.
In a deep pan heat as much oil as you like (ideally you want to deep fry but shallow frying on both sides is fine too).
When oil is bubbling dip flowers in batter and place in pan, evenly spread out.
They should only take a few seconds on each side.
Serve immediately.
Saturday, 17 September 2011
Simple Salsa
A quick, fresh dip for corn chips that takes no time. In my case it was boys watching rugby wondering if there was any salsa to go with their corn chips...and the answer was no but I can make some.
Simple Salsa
Ingredients
2 tomatoes, chopped into quarters
1 red onion, chopped into quarters (or 1/2 white onion)
1 red capsicum, chopped into quarters (optional)
1 Tbls jalapenos
1/2 bunch coriander
2 Tbls lime juice
1 tsp brown sugar
1 Tbls olive oil
1 tsp salt
Method
In a small bowl mix oil, lime juice, salt, brown sugar.
In a food processor place onion, tomatoes, jalapenos, coriander and capsicum. Process on medium-high until chopped finely but not mushy.
Add in lime juice mixture and mix by hand.
Place mixture in a strainer to remove extra liquid and serve with corn chips.
Simple Salsa
Ingredients
2 tomatoes, chopped into quarters
1 red onion, chopped into quarters (or 1/2 white onion)
1 red capsicum, chopped into quarters (optional)
1 Tbls jalapenos
1/2 bunch coriander
2 Tbls lime juice
1 tsp brown sugar
1 Tbls olive oil
1 tsp salt
Method
In a small bowl mix oil, lime juice, salt, brown sugar.
In a food processor place onion, tomatoes, jalapenos, coriander and capsicum. Process on medium-high until chopped finely but not mushy.
Add in lime juice mixture and mix by hand.
Place mixture in a strainer to remove extra liquid and serve with corn chips.
Instant Pancake Mix
I love Nigella Lawson. She has this great pancake mix that you can keep in a container and then just add the wet ingredients as needed. You can find her original recipe here. I add a lot more milk because I find with GF flour it gets very thick. Add some chocolate chips for some serious delicious pancakes!
For crêpes add more liquid to have a thinner consistency. I love lemon and sugar or chocolate crêpes ;)
Instant Pancake Mix
Ingredients
For Dry Mix;
600g GF plain flour
3 x 15ml tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40g vanilla or caster sugar
Mix all the ingredients together and store in an air tight container.
Wet ingredients (for every cup, of dry mix);
1 egg replacer
500ml (2cups) non dairy milk
3 tablespoon vegan butter
For thinner pancakes, just add more milk.
Method
Heat some butter or spray oil on a non-stick pan on medium/high.
Empty a ladle of pancake batter onto pan, when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
Crêpes au chocolat, thinner mixture and vegan chocolate buttons melted on a low heat with vegan butter and some non-dairy milk.
Instant Pancake Mix
Ingredients
For Dry Mix;
600g GF plain flour
3 x 15ml tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40g vanilla or caster sugar
Mix all the ingredients together and store in an air tight container.
Wet ingredients (for every cup, of dry mix);
1 egg replacer
500ml (2cups) non dairy milk
3 tablespoon vegan butter
For thinner pancakes, just add more milk.
Method
Heat some butter or spray oil on a non-stick pan on medium/high.
Empty a ladle of pancake batter onto pan, when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
Chocolate Chip...
Use a ketchup bottle to make shapes - make sure batter is liquidy enough...
Crêpes au chocolat, thinner mixture and vegan chocolate buttons melted on a low heat with vegan butter and some non-dairy milk.
Lemon sugar crepes
Thursday, 15 September 2011
Appetite for Reduction
I just bought Appetite for Reduction by Isa Chandra Moskowitz (author of Veganomicon or Vegan With a Vengence). They are all very low in fat, sugar and salt.
2nd Avenue Vegetable Korma
This was yummy but much milder flavour than my usual curries.
Pasta e Faioli with Spinach (I used backbean pasta)
This was a tasty and healthy pasta sauce base. My pasta wasn't very tasty though :(
Cabbage & Pea Curry
This was really yummy. Simple flavours but it really worked. Definitely would make this again!
2nd Avenue Vegetable Korma
This was yummy but much milder flavour than my usual curries.
Pasta e Faioli with Spinach (I used backbean pasta)
This was a tasty and healthy pasta sauce base. My pasta wasn't very tasty though :(
Tamarind BBQ Tempeh & Sweet Potato (served with Polenta Stuffing)
I served this with spinach. The tempeh & sweet potato (I used purple sweet potato) mix was delicious! BBQ flavour, would be nice on a wrap!
Chickpea Piccata with Cauliflower Mashed Potatoes
This was really tasty!
Cabbage & Pea Curry
This was really yummy. Simple flavours but it really worked. Definitely would make this again!
Saturday, 10 September 2011
Lángos (Hungarian Fried Bread)
Lángos (pronounced "langosh") is a very popular snack in Hungarian snack served with garlic and sour cream (it's quite heavy though so can easily be an entire meal). Traditionally served at dinner time with tea. I remember being in Budapest with my grandmother and whenever we went to the markets she would buy lángos and it looked sooo good. Being gluten intolerant I've never had it...till now! This is not in any way healthy - but it's yummy comfort food.
Lángos
Ingredients
1 medium potato (or 150g of small)
30g yeast
3 Tbls Caster sugar
400ml soy/rice milk
400g GF flour
31/2 Tbls oil
salt
oil for deep frying
vegan cream cheese/sour cream (for serving)
garlic, crushed (for serving)
Method
Chop potato and boil until soft. Peel off skin and mash potato together.
In a jug dissolve the sugar and yeast in 100ml of warm water. Cover or keep somewhere warm for 10mins.
Sift flour into a bowl and make a well in the centre. Add yeast mixture, oil, potatoes and milk.
Mix and knead until forms a smooth dough. You may need to add more flour if mixture is too liquidy.
Place in a warm place for 1 hour until yeast has doubled the dough size.
In a large pan heat oil (about 3-5cm thick).
Take a baseball size piece of the dough and roll into a ball then flatten onto a floured surface.
Place flattened bread into oil and fry on each side until golden (1min or so).
Place fried bread onto some paper towl.
Serve immediately with garlic mixed with sour cream or cream cheese.
Thursday, 8 September 2011
Chickless Noodle Soup
This is a variation on the chicken noodle soup my grandmother used to make. Not all ingredients are in the picture because I didn't have them.
Chickless Noodle Soup
Ingredients
1.5L Vegetabe stock
2-3 carrots, chopped
1 onion, chopped
1 Tbls chopped parsley
2-4 celery sticks, chopped
1 pk thin rice noodles
2 leeks, chopped (optional)
1 Tbls oil
Method
In a large pot heat oil on med and cook onions and carrots until soft.
Add the stock, celery, parsley & leeks. Boil, then reduce to simmer for 15mins (covered if you have a lid).
Add rice noodles and heat on medium for 5 minutes.
When noodles are cooked serve. You may want to add more stock if soup has become too thick.
Chickless Noodle Soup
Ingredients
1.5L Vegetabe stock
2-3 carrots, chopped
1 onion, chopped
1 Tbls chopped parsley
2-4 celery sticks, chopped
1 pk thin rice noodles
2 leeks, chopped (optional)
1 Tbls oil
Method
In a large pot heat oil on med and cook onions and carrots until soft.
Add the stock, celery, parsley & leeks. Boil, then reduce to simmer for 15mins (covered if you have a lid).
Add rice noodles and heat on medium for 5 minutes.
When noodles are cooked serve. You may want to add more stock if soup has become too thick.
Tuesday, 6 September 2011
Kind Shepherd's Pie
This is an easy one to throw together if you have a few potatoes you want to use up.
Kind Shepherd's Pie
Ingredients
2 Cups Vege mince (I used TVP - makes around 3-4 cups once soaked)
1 brown onion (chopped)
1/4 cup GF flour
1/2 tsp dry mustard
1 1/2 cups vegetable stock
1 Tbls dried mint
1 Tbls dried parsley
1/2 tsp ground pepper
2 carrots, diced
1 cup peas (if using frozen, thaw out first)
2 Tbls Worcestershire sauce
salt to taste
1 Tbls oil
1 Tbls vegan Margarine
Potato topping;
4 large potatoes, peels & chopped
1/4 cup soy/rice milk
2 Tbls vegan margarine
Method
Preheat over to 200°C
In a medium saucepan boil some water and add potato. Leaving boiling till soft.
If you're using TVP add to a bowl and pour over equal amount of boiling water and some vegetable stock salt and cover with tea towel for 5 minutes.
In a small pot add vegan margarine and sauté onions until clear on med-high heat.
Stir in flour & dry mustard.
Add some of the vegetable stock and boil.
Start to simmer off until all stock is finished, constantly stirring to create a gravy.
If you want to skip this step you can just add all those ingredients in with the TVP mix.
Add gravy to TVP mix and stir in.
Drain your cooked potatoes and mash in the milk and vegan margarine until smooth.
In an oven dish or oven safe bowl place the TVP mix and top with potato mix.
Bake in oven for 30-45 minutes, or until browned on top.
Ingredients
2 Cups Vege mince (I used TVP - makes around 3-4 cups once soaked)
1 brown onion (chopped)
1/4 cup GF flour
1/2 tsp dry mustard
1 1/2 cups vegetable stock
1 Tbls dried mint
1 Tbls dried parsley
1/2 tsp ground pepper
2 carrots, diced
1 cup peas (if using frozen, thaw out first)
2 Tbls Worcestershire sauce
salt to taste
1 Tbls oil
1 Tbls vegan Margarine
Potato topping;
4 large potatoes, peels & chopped
1/4 cup soy/rice milk
2 Tbls vegan margarine
Method
Preheat over to 200°C
In a medium saucepan boil some water and add potato. Leaving boiling till soft.
If you're using TVP add to a bowl and pour over equal amount of boiling water and some vegetable stock salt and cover with tea towel for 5 minutes.
In a small pot add vegan margarine and sauté onions until clear on med-high heat.
Add carrots and fry for a 3 minutes.
Add TVP, peas, salt, pepper, parsley & mint and reduce to simmer.
Add TVP, peas, salt, pepper, parsley & mint and reduce to simmer.
Stir in flour & dry mustard.
Add some of the vegetable stock and boil.
Start to simmer off until all stock is finished, constantly stirring to create a gravy.
If you want to skip this step you can just add all those ingredients in with the TVP mix.
Add gravy to TVP mix and stir in.
Drain your cooked potatoes and mash in the milk and vegan margarine until smooth.
In an oven dish or oven safe bowl place the TVP mix and top with potato mix.
Bake in oven for 30-45 minutes, or until browned on top.
Monday, 5 September 2011
Basic Scones
I've never made gluten free scones but these came out so well. Serve with vegan cream and strawberry jam. The next few times I made them they didn't turn out well, very hard and didn't rise (pictured) :(
Basic Scones
Ingredients
1 1/4 cups GF self-raising flour
1 tsp baking powder
pinch salt
3 tbls vegan butter
1 tbls caster sugar
150ml rice/soy milk
1 Tbls GF plain flour (for dusting)
Method
Preheat oven to 220°C. Prepare a baking tray with greased baking paper.
In a bowl sift self-raising flour, baking powder & salt.
Rub in butter to resemble breadcrumbs.
Stir in sugar and milk and knead dough on a floury surface.
Roll out dough to 2cm thick and cut out scones with your prefered cutter.
Place on baking tray and dust with flour. If you wish you can lightly brush milk on the top of the scones first.
Bake for 15 mins or until golden.
Basic Scones
Ingredients
1 1/4 cups GF self-raising flour
1 tsp baking powder
pinch salt
3 tbls vegan butter
1 tbls caster sugar
150ml rice/soy milk
1 Tbls GF plain flour (for dusting)
Method
Preheat oven to 220°C. Prepare a baking tray with greased baking paper.
In a bowl sift self-raising flour, baking powder & salt.
Rub in butter to resemble breadcrumbs.
Stir in sugar and milk and knead dough on a floury surface.
Roll out dough to 2cm thick and cut out scones with your prefered cutter.
Place on baking tray and dust with flour. If you wish you can lightly brush milk on the top of the scones first.
Bake for 15 mins or until golden.
Quick Apple Crumble
For when you've got some apples that are about to get thrown out.
Quick Apple Crumble
Ingredients
3-4 apples, peeled and sliced
2 Tbls brown sugar
2 tsp cinnamon
1 Tbls sugar
1 cup GF flour
2 Tbls vegan margarine
Method
Preheat oven to 200°C.
Place sliced apples into a baking dish or two separate bowls.
Sprinkle with brown sugar and cinnamon.
In a bowl add flour sugar and margarine and rub to resemble breadcrumbs.
Sprinkle flour mixture over the apples.
Bake for 10 -15 mins or until browning on top.
Vegetable Stackhouse
I wanted to use all the vegetables in the crisper that were getting a bit iffy and I'd never made a vege stack before.
Vegetable Stackhouse
Ingredients
3 Zuchinis, sliced lengthways
2 capsicums, sliced into large pieces
1 sweet potato, peeled and sliced lengthways
3 tomatoes, thickly sliced
2 squash, sliced
2 portabello mushrooms sliced (I didn't have any but they would be nice)
3 Tbls Basamic vinegar
1/4 cup soy sour cream/cream cheese
olive oil
salt & pepper
Method
Preheat oven to 200°C.
Prepare some baking trays with baking paper and spray with oil.
Cook sweet potato for 10 minutes then add other vegetables.
Cook for another 10 mins then turn all vegetables over.
Cook for another 10 mins or until you think they are ready.
Alternatively you can BBQ the vegetables.
Stack the vegetables according to size.
Either serve the cream cheese by placing chunks around and on the veges and then sprinkling balsamic over or mix cream cheese and balsamic together and put between layers.
Salt & pepper to taste and drizzle some olive oil over the top.
Vegetable Stackhouse
Ingredients
3 Zuchinis, sliced lengthways
2 capsicums, sliced into large pieces
1 sweet potato, peeled and sliced lengthways
3 tomatoes, thickly sliced
2 squash, sliced
2 portabello mushrooms sliced (I didn't have any but they would be nice)
3 Tbls Basamic vinegar
1/4 cup soy sour cream/cream cheese
olive oil
salt & pepper
Method
Preheat oven to 200°C.
Prepare some baking trays with baking paper and spray with oil.
Cook sweet potato for 10 minutes then add other vegetables.
Cook for another 10 mins then turn all vegetables over.
Cook for another 10 mins or until you think they are ready.
Alternatively you can BBQ the vegetables.
Stack the vegetables according to size.
Either serve the cream cheese by placing chunks around and on the veges and then sprinkling balsamic over or mix cream cheese and balsamic together and put between layers.
Salt & pepper to taste and drizzle some olive oil over the top.
Fried Spring Rolls
For our anniversary I made boyf's favourite foods which consist of starters for dinner (Vegan Fish Cakes, Spring Rolls & Onion Rings) and Eaton Mess for dessert. I took lots of lovely photos and then did something idiotic to my camera and lost them all. Sorry. I'll put some up if I make them again.
These were a bit floppy so I think I'll bake them next time. Dipping sauces here.
Fried Spring Rolls
Ingredients
2 Tbls sesame oil
2 Tbls vegetable oil
1 small packet rice noodles
1/2 head Chinese cabbage
1 cup grated carrots
1/2 cup diced mushrooms
1/2 cup bean sprouts
1/4 cup water chestnuts, chopped
1 Tbls corn flour
1/4 cup soy sauce (Tamari)
Rice paper roll sheets
1 tsp onion powder
1 tsp ground ginger
Method
In a bowl place rice noodles and pour boiling water over until all under water. Place a kitchen towel over the bowl and leave to soak.
In a large pan heat sesame and vegetable oil.
Saute cabbage for 2 minutes.
Add carrots, mushrooms, bean sprouts, water chestnuts and cook for 1 minute.
In a small bowl add corn flour & soy sauce and mix until smooth.
Add mixture to vegetables.
Take off heat and let cool.
Pour out rice noodles into a colander and add to mixture.
Once mixture is cool place a couple of rice paper roll sheets in some warm water.
When soft clear off excess water and lay flat on a plate or chopping board.
Add a Tbls or so of mixture and roll up from one side, half way bringing in the sides before rolling to the end. Place made rolls on a baking sheet.
Either deep/shallow fry rolls for a minute on each side, they don't go brown.
These were a bit floppy so I think I'll bake them next time. Dipping sauces here.
Fried Spring Rolls
Ingredients
2 Tbls sesame oil
2 Tbls vegetable oil
1 small packet rice noodles
1/2 head Chinese cabbage
1 cup grated carrots
1/2 cup diced mushrooms
1/2 cup bean sprouts
1/4 cup water chestnuts, chopped
1 Tbls corn flour
1/4 cup soy sauce (Tamari)
Rice paper roll sheets
1 tsp onion powder
1 tsp ground ginger
Method
In a bowl place rice noodles and pour boiling water over until all under water. Place a kitchen towel over the bowl and leave to soak.
In a large pan heat sesame and vegetable oil.
Saute cabbage for 2 minutes.
Add carrots, mushrooms, bean sprouts, water chestnuts and cook for 1 minute.
In a small bowl add corn flour & soy sauce and mix until smooth.
Add mixture to vegetables.
Take off heat and let cool.
Pour out rice noodles into a colander and add to mixture.
Once mixture is cool place a couple of rice paper roll sheets in some warm water.
When soft clear off excess water and lay flat on a plate or chopping board.
Add a Tbls or so of mixture and roll up from one side, half way bringing in the sides before rolling to the end. Place made rolls on a baking sheet.
Either deep/shallow fry rolls for a minute on each side, they don't go brown.
Sunday, 4 September 2011
Vegan Fish Cakes with 3 Sauces
For our anniversary I made boyf's favourite foods which consist of starters for dinner (Vegan Fish Cakes, Spring Rolls & Onion Rings) and Eaton Mess for dessert. They don't really taste like fish cakes, more like crab cakes but still delicious!
Vegan Fish Cakes
Ingredients
1 pk extra firm tofu
1 egg replacer
1 carrot grated
2 Tbsp chopped parsley
2 Tbsp hoisin sauce
2 tsp hot sauce
2 tsp sesame oil
1/4 tsp salt
1/2 cup GF flour
vegetable oil
Method
In a large bowl mix carrot, egg replacer, parsley, hoisin sauce, sesame oil, hot sauce and salt.
Crumble tofu into the mix and mash together.
Add 3 tbls of flour and mix well.
Scoop out 1 tbls of mixture, shape into a ball then flatten onto some baking paper.
I like to dredge in some extra flour too otherwise they can fall apart easily.
Repeat until mixture is finished.
In a large pan, heat some vegetable oil on a med-high heat, just enough to cook one side at a time.
Once hot add a few cakes at a time, cook until golden then cook other side.
Place onto some paper towls and repeat.
Hoisin Sauce
Ingredients
4 tablespoons soy sauce
2 tablespoons black bean paste
1 tablespoon agave, molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno (I used Tobasco)
1/8 teaspoon black pepper
Method
Whisk together in a bowl.
Ginger/Soy Dipping Sauce
Ingredients
3 Tbls soy sauce (I use Tamari)
3 Tbls rice vinegar
1/4 tsp sesame oil
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
Method
Whisk together in a bowl.
Sweet & Sour Sauce
Ingredients
1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Method
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
Shown with homemade hoisin
Vegan Fish Cakes
Ingredients
1 pk extra firm tofu
1 egg replacer
1 carrot grated
2 Tbsp chopped parsley
2 Tbsp hoisin sauce
2 tsp hot sauce
2 tsp sesame oil
1/4 tsp salt
1/2 cup GF flour
vegetable oil
Method
In a large bowl mix carrot, egg replacer, parsley, hoisin sauce, sesame oil, hot sauce and salt.
Crumble tofu into the mix and mash together.
Add 3 tbls of flour and mix well.
Scoop out 1 tbls of mixture, shape into a ball then flatten onto some baking paper.
I like to dredge in some extra flour too otherwise they can fall apart easily.
Repeat until mixture is finished.
In a large pan, heat some vegetable oil on a med-high heat, just enough to cook one side at a time.
Once hot add a few cakes at a time, cook until golden then cook other side.
Place onto some paper towls and repeat.
Hoisin Sauce
Ingredients
4 tablespoons soy sauce
2 tablespoons black bean paste
1 tablespoon agave, molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno (I used Tobasco)
1/8 teaspoon black pepper
Method
Whisk together in a bowl.
Ginger/Soy Dipping Sauce
Ingredients
3 Tbls soy sauce (I use Tamari)
3 Tbls rice vinegar
1/4 tsp sesame oil
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
Method
Whisk together in a bowl.
Sweet & Sour Sauce
Ingredients
1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Method
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
Onion Rings with Dipping Sauce
For our anniversary I made boyf's favourite foods which consist of starters for dinner (Vegan Fish Cakes, Spring Rolls & Onion Rings) and Eaton Mess for dessert. I took lots of lovely photos and then did something idiotic to my camera and lost them all. Sorry. I'll put some up if I make them again.
I got this Onion Ring recipe from My Vegan Cookbook blog but had to make it gluten free. This was a low fat recipe so it called for baking which worked fine (except I'm a spaz and left them for longer than the recipe called for and subseqently burnt them) but I might try frying next time.
Onion Rings
Ingredients
1 Large White or Yellow Onion
1/2 Cup + 2 Tablespoons Soy Milk
2 Tablespoons GF Plain Flour
Corn Meal mix (1/4 Cup Polenta + 1/4 Plain GF flour + 1tsp baking powder + pinch salt)
1 Tablespoon Dry Unprepared Egg Replacer
1/2 Tablespoon Nutritional Yeast
1/4 Teaspoon Salt
1/2 Tablespoon Sugar
1/4 Teaspoon Black Pepper
1 Teaspoon Onion Powder
1/2 Teaspoon Vinegar
1 Tablespoon Canola Oil
1 Cup GF Bread Crumbs
Method
Preheat oven to 220°C. Place some baking paper onto a cookie tray and spray with oil.
Start by slicing onion into 1/2 inch slices and carefully separating into rings.
In a container with lid (or ziplock bag), put prepared onions and 2 Tablespoons of the soy milk, place lid on container and shake carefully until onions are coated in.
Now place flour in container and place lid back on and shake carefully until all the onions are coated with flour.
Now take onions out and place on the back of the lid, using it as a resting spot.
In a bowl add cornmeal, yeast, salt, sugar, pepper, onion powder and mix together.
In a separate mixing bowl add together wet ingredients; rest of soy milk, vinegar and 1/2 of the oil. Now mix the wet and dry ingredients together forming a batter.
Next in a small mixing bowl mix together the breadcrumbs and rest of oil together, using your hands to incorporate together well.
Carefully dip each onion ring into batter and then bread crumb mix and place onto cookie sheet.
Place into oven and bake for 8 to 10 minutes. (Seriously don't go over 15mins)
Dipping Sauce
Ingredients
1/2 cup vegan mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper
Method
Whisk all together in a bowl
I got this Onion Ring recipe from My Vegan Cookbook blog but had to make it gluten free. This was a low fat recipe so it called for baking which worked fine (except I'm a spaz and left them for longer than the recipe called for and subseqently burnt them) but I might try frying next time.
Onion Rings
Ingredients
1 Large White or Yellow Onion
1/2 Cup + 2 Tablespoons Soy Milk
2 Tablespoons GF Plain Flour
Corn Meal mix (1/4 Cup Polenta + 1/4 Plain GF flour + 1tsp baking powder + pinch salt)
1 Tablespoon Dry Unprepared Egg Replacer
1/2 Tablespoon Nutritional Yeast
1/4 Teaspoon Salt
1/2 Tablespoon Sugar
1/4 Teaspoon Black Pepper
1 Teaspoon Onion Powder
1/2 Teaspoon Vinegar
1 Tablespoon Canola Oil
1 Cup GF Bread Crumbs
Method
Preheat oven to 220°C. Place some baking paper onto a cookie tray and spray with oil.
Start by slicing onion into 1/2 inch slices and carefully separating into rings.
In a container with lid (or ziplock bag), put prepared onions and 2 Tablespoons of the soy milk, place lid on container and shake carefully until onions are coated in.
Now place flour in container and place lid back on and shake carefully until all the onions are coated with flour.
Now take onions out and place on the back of the lid, using it as a resting spot.
In a bowl add cornmeal, yeast, salt, sugar, pepper, onion powder and mix together.
In a separate mixing bowl add together wet ingredients; rest of soy milk, vinegar and 1/2 of the oil. Now mix the wet and dry ingredients together forming a batter.
Next in a small mixing bowl mix together the breadcrumbs and rest of oil together, using your hands to incorporate together well.
Carefully dip each onion ring into batter and then bread crumb mix and place onto cookie sheet.
Place into oven and bake for 8 to 10 minutes. (Seriously don't go over 15mins)
Dipping Sauce
Ingredients
1/2 cup vegan mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper
Method
Whisk all together in a bowl
Eton Mess
For the benefit of those who have never heard of Eaton Mess, it's whipped cream, meringue & strawberries. I adapted this to make it vegan from a Nigella Lawson recipe.
Eton Mess
Serves4
Ingredients
500g strawberries (rinsed and chopped)
2 teaspoons caster or vanilla sugar
2 teaspoons pomegranate juice (or balsamic vinegar)
500ml vegan whipping cream
4 x meringues (you can get a vegan meringue kit or use this recipe!)
Method
In a bowl place strawberries and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft.
Roughly crumble in 4 meringues nests - you will need chunks for texture, as well as a little fine dust.
Take out a ladleful, or about 100g, of the chopped strawberries, and fold the meringued cream and rest of the fruit mixture together.
Arrange on four serving plates or glasses, or in a mound, and top each one with some of the remaining macerated strawberries.
Eton Mess
Serves4
Ingredients
500g strawberries (rinsed and chopped)
2 teaspoons caster or vanilla sugar
2 teaspoons pomegranate juice (or balsamic vinegar)
500ml vegan whipping cream
4 x meringues (you can get a vegan meringue kit or use this recipe!)
Method
In a bowl place strawberries and add the sugar and pomegranate juice and leave to macerate while you whip the cream.
Whip the cream in a large bowl until thick but still soft.
Roughly crumble in 4 meringues nests - you will need chunks for texture, as well as a little fine dust.
Take out a ladleful, or about 100g, of the chopped strawberries, and fold the meringued cream and rest of the fruit mixture together.
Arrange on four serving plates or glasses, or in a mound, and top each one with some of the remaining macerated strawberries.