Friday, 30 December 2011

Spicy Scrambled "Eggs"

This is adapted from Nigella Lawson's Spicy Scrambled Eggs recipe. It's a yummy weekend breakfast or brunch with a Latin flavour.





Spicy Scrambled "Eggs"

Ingredients

400g silken tofu (or medium tofu crumbled)
2 tomatoes, chopped
2 chillis, chopped finely
4 spring onions, chopped
2 large or 4 small tortillas (I used Mission Mini White Corn Tortillas)**
oil for frying
Salt & pepper for seasoning (Black salt is amazing for getting that egg flavor)


Method

In a large frying pan heat the oil (a small amount or shallow fry) on medium/high.
Rip the tortillas up into smaller corn ship size pieces.
Fry until golden and crispy, then remove from heat onto some paper towels.
Remove any excess oil from the pan.
If you want to be super healthy you can bake them in the oven.
Whisk tofu in a bowl seasoned with salt & pepper.
Mix in the chillis, spring onions and tomatoes. (If you want to go to the effort you can deseed tomatoes to avoid excess liquid)
Add mixture to the frying pan and cook on a medium/high heat until liquid has evaporated.
Add the tortillas back for a moment to mix in and serve.

**Note: if you want to be really lazy you can just crumble up some left over corn chips or taco shells instead of frying the tortillas.

Thursday, 29 December 2011

Leftovers Bake

I had a lot of stuffing left over from Xmas so I make a potato style bake to use it up and it was delicious!


Leftovers Bake

Ingredients

1 packet of g/f pasta shells, cooked
1-2 cups stuffing (or g/f breadcrumbs)
1/2 cauliflower, broken into florets and blanched
1/2 cup frozen peas
4 large potatoes, boiled for 15-20mins
vegan Parmesan
vegan cheese, grated
1 227g tub of vegan sour cream/cream cheese (I used Tofutti)
2 cups vegetable stock
Fresh parsley


Method

Preheat oven to 200C.
Once potatoes have cooled, slice thickly.
In a large casserole dish layer potatoes, pasta, cauliflower and stuffing.
Sprinkle each layer with parsley, Parmesan and cheese.
Once all ingredients have been layered whisk together the stock and cream cheese/sour cream.
Pour evenly over the casserole and bake for 30mins.

Wednesday, 28 December 2011

Bean Sausages

I was dubious about these at first because they wanted "gluten flour" but I substituted and they turned out great! No where near as fiddly as I was expecting. I got the original recipe from Where's the Beef? blog.



Bean Sausages
(this made around 16)

Ingredients

435g can refried beans (I used the one with chilli)
2 teaspoons gravy powder (I used Organ Gravy Powder)
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/4 cups gluten free gluten powder (I used Orgran)
1 cup plain flour
1 cup chickpea flour (besan flour)
1 1/2 teaspoons garlic powder
1 teaspoon onion powder (I used onion flakes)
1 teaspoon Tabasco sauce (you can substitute to another chilli sauce that has not gluten such as Nando's Peri Peri Sauce or Sambal Oelek)
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 teaspoon celery seeds (I used celery salt)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 cup water


Method

Combine all the ingredients in a bowl, adding the water last to form an almost sloppy dough.


Prepare some pieces of aluminium foil for wrapping.
Take around a 1/4 cup of the mixture at a time and shape them into sausages.


Place each sausage on a small square of the foil, rolling it to cover and folding over or twisting the ends.


Steam the sausages for 30 minutes (15mins on each side). I used a rice maker for this but you can steam on the stove by boiling water in a saucepan and adding foiled sausages to a colander which sits above the steam.


Once cooled you can remove from foil. They should be firm, if not steam for another 10 minutes.
You can refrigerate or freeze until ready to use.
When ready to use fry the sausages up in a little oil until they have a golden crispy exterior.

Sunday, 25 December 2011

Tacos

These tacos are simple but always feel like a treat.


Tacos

Ingredients

10 hard Tacos
Taco "Mince" (2 cups)
Refried Bean Dip
3 Tomatoes - chopped (for serving)
1/4 head Iceburg lettuce chopped (for serving)
Taco Sauce (for serving)
Guacamole - (for serving)
Jalapenoes (optional for serving)
Vegan sour cream (optional for serving)
Vegan cheese, grated (optional for serving)


Method

Preheat over to 200°C. Once heated place tacos on cookie sheet for 10-15 mintues or till brown.
Put all items on the table and let people help themselves.
If you're anything like me you'll need a table cloth and lots of serviettes close by!
If you have refried bean mix left over it makes a great dip or base for burritos.

Handmade Chocolates

These aren't strictly handmade chocolates because it's just melting and pouring but by mixing different vegan chocolates together and setting them in molds you can really make them look and taste special (and more importantly show the non-vegans we can actually eat chocolate).



Handmade Chocolates

Ingredients

2 blocks vegan white chocolate (I used Sweet Williams)
2 blocks vegan milk chocolate (I used Sweet Williams)
2 blocks vegan dark chocolate (I used Kinnerton)
Chocolate molds of your choice


Method

Boil a small pot of water. Use a separate bowl for each chocolate type.
Place a heat proof bowl over the water.
Break the white chocolate up into pieces and place in bowl, stirring as it starts to melt (you may need oven mits to hold the bowl steady to avoid steam burns).
Once melted take bowl off pot and place to the side.
Repeat with other chocolates.
For marble chocolates swirl all chocolates together before spooning into molds.
For top deck chocolates place white chocolate in half the molds first, wait until set then add dark chocolate on top.
For separate chocolates add separate types to each mold.
Refrigerate till hard before removing from moulds (around 2 hours).
Once set push chocolates out of molds and refrigerate. Silicon molds work best.

Christmas Day 2011

Christmas Day can be difficult when your family doesn't understand veganism (or even know how to pronounce it in my Mum's case). If you have Christmas at your place you can show everyone how amazing and varied vegan food can be and you know you'll have something to eat (or too much to eat in our case). Here was our Christmas Day with a link to all the recipes used.



Starters










Mains

Rosemary Baked Vegetables, Stuffing Balls, Green Bean, Tomato and Avocado Salad, Nut Loaf, Sanitarium Veggie Roast (contains gluten)





















Dessert

served with vegan custard (All Natural Custard Powder)







Tea & Coffee





Green Bean, Tomato and Avocado Salad

This is a nice simple salad recipe which is great if you just want a side salad and don't anything too overpowering. I added English Spinach leaves to this salad. Recipe is from the Sexy Foodie.



Green Bean, Tomato and Avocado Salad

Ingredients

Salad;
400g green beans
2 avocados
250g grape or cherry tomatoes, quartered

Dressing;
3 tbsp balsamic vinegar
3 tbsp olive oil
1 minced garlic clove


Method

Trim the tops off the beans, cut each one in half and place them in a large salad bowl. 
Peel and dice the avocados and add these to the bowl along with the quartered tomatoes. 
Mix the dressing ingredients together, pour over the salad and toss well.

Rosemary Roast Vegetables

This is a simple but very effective roast vegetable recipe. Just choose the vegetables you like. It's a tasty staple in winter or any family gathering.



Rosemary Roast Vegetables

Ingredients

1/2 pumpkin, peeled and chopped into chunks
1 sweet potato, peeled and chopped into chunks
2 onions, peeled and cut into quarters
1 bulb of garlic, peeled
4 potatoes, peeled and chopped into chunks
2 carrots, peeled and chopped into rounds
Olive oil
Sea salt for serving
4 sprigs of fresh rosemary


Method

Preheat oven to 200C. Prepare baking trays with greased baking paper.
Place all prepared vegetables onto the baking trays.
Pick rosemary leaves off the sprigs (easiest way is to hold the sprig at the top and pull the leaves down with your fingers).
Sprinkle rosemary over the vegetables and drizzle with desired amount of olive oil.
Bake for 20 mins.
Turn vegetables over and bake for a further 20mins (or longer if necessary).
Serve sprinkled with sea salt and another drizzle of olive oil if desired.

Cranberry, Orange and Ginger Sauce

This is a twist on regular cranberries sauce for something different on Christmas Day. This sauce goes well with Nut Loaf and faux meats. Original recipe from Animals Australia. If you have trouble finding cranberries or red currents (or just want a short cut) you can substitute store bought cranberry sauce for the cranberries and sugar and just whisk in with other ingredients.



Cranberry, Orange and Ginger Sauce

Ingredients


3/4 cup/150g castor sugar
1/2 cup of orange juice
Zest of 1 lemon
1 teaspoon of fresh grated ginger
2 cups of fresh cranberries
Pinch of salt


Method


Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes.
Give the berries a mash and add the sugar, zest and salt.
Cook gently until all the sugar is completely dissolved.
The sauce will thicken up as it cools slightly.
Once thickened, serve.

Fruit Salad with a Twist

I know this sounds like a lame recipe to blog about, I mean everyone knows how to make fruit salad but there is one special ingredient that brings out the flavour of fresh fruit (especially stone fruits and berries). It's Orange Flower Water. It sounds lame but it really does enhance the flavour through scent. It's about $12 a bottle which sounds expensive but you don't use much and it lasts for a long time in the pantry. You can buy it from health food stores. Inspired by Nigella Lawson's Peaches & Blueberries recipe.



Fruit Salad with a Twist
Serves 4

Ingredients

2 peaches or nectarines, washed and chopped
1 punnet blueberries, washed
1 punnet strawberries, washed and chopped
2 plums, washed and chopped
1 punnet raspberries (optional)
2 figs, washed and chopped
1 Tbls orange flower water


Method

Place all chopped fruits into a bowl and mix or layer onto serving plate.
Sprinkle orange flower water over the top and serve.

Grand Marnier Fruit Cake

This fruit cake is a bit special and makes a great Christmas fruit cake dessert. Original recipe from Ninemsn recipes.



Grand Marnier Fruit Cake

Ingredients


500g (3/4 cup) sultanas
250g (1 cup) mixed peel
125g (3/4 cup) chopped raisins
125g (3/4 cup) chopped dates
125g (1/2 cup) chopped dried plums (prunes)
125g (1/2 cup) chopped glace apricots
125g (1/2 cup) chopped glace pineapple
60g (1/2 cup) slivered almonds
1/2 cup pecans or walnuts
1 tablespoon grated orange rind
1/2 cup castor sugar
1/4 cup orange juice
1/2 cup Grand Marnier
250g vegan margarine (I used Nuttalex)
1/2 cup brown sugar
5 egg replacers (as per packet instructions)
2 cups plain flour


Method


Combine fruits, nuts and rind in large bowl; mix well.
Sprinkle castor sugar evenly into heavy-based frying pan, place over medium heat, cook until sugar begins to melt and brown, gently stir until completely melted and golden brown.
Remove from heat, add orange juice, return to heat, stir constantly until toffee pieces are dissolved.
Do not boil as this will evaporate too much of the liquid.
Add Grand Marnier, strain liquid to remove any small pieces of toffee; cool to room temperature.
Place fruit mixture in airtight container or large jar with tight-fitting screw-top, pour Grand Marnier mixture over fruit mixture.
Seal, stand overnight.
Next day, invert jar or mix fruit mixture well.
Do this for 10 days (up to a month is fine).
Once fruit is "drunk" preheat oven to  150°C and grease a deep 19cm square or deep 23cm round prepared cake pan. A spring pan works the best.
Beat margarine until soft, add brown sugar and beat until combined.
Add egg replacers and beat until combines.
Pour fruit mixture into large bowl, add creamed mixture, mix well.
Add sifted flour, mix well.
Spread mixture into cake pan.
Bake at 150°C for 3 to 3½ hours.
Serve with vegan custard or to be really special you can drown each piece of cake with a shot glass of Grand Marnier and set fire to it, blowing out after 30 seconds.

Eggless Nog

For a Christmas treat this vegan Egg Nog is so much better than traditional recipes. I guess it should just be called Nog but anyway. This recipe was adapted from a recipe on Maple Spice.


Eggless Nog
Makes a jug that has 8 serves

Ingredients

400ml can coconut milk
400ml rice milk
8 Tbsp maple syrup (start with 6Tbls and add more to taste)
1/2 tsp cinnamon
4 tsp brandy or more to taste ;) (substitute rum extract for non-alcoholic)
Sprinkle of ground nutmeg for serving


Method

Pour all ingredients except nutmeg into a jug and whisk well.
I like to use a blender because it comes out light and frothy :)
Obviously add more brandy to taste :)
Served chilled with a sprinkle of nutmeg.


Mushroom Gravy

This gravy is so amazing you'll have to hide the left overs from other household members. In fact you might just want to make a double batch. It's incredible with Roast Vegetables, Nut Loaf or Lentil Meat Loaf. Recipe is from All Recipes.


Mushroom Gravy

Ingredients


1 medium onion, diced
2 tablespoons olive oil
1 tablespoon g/f flour
2 tomatoes, diced
120 g mushrooms, finely chopped
300ml vegetable stock
1/2 teaspoon of oregano or thyme
a bay leaf
1 teaspoon Vegemite (or vegetable bouillon)
a generous splash of red wine
salt and pepper to taste


Method


In a medium size pot over a medium heat, cook the onion in the oil until it turns brown, add the tomatoes and continue to cook, stirring until the liquid has evaporated and the tomatoes are starting to brown.
Add the flour, stir through, then add the stock.
Bring the sauce to the boil and continue stirring until it thickens.
Add the mushrooms, herbs, vegemite and red wine and simmer for 20 minutes, stirring occasionally. Season to taste and serve.

Nut Loaf

This a yummy alternative to a roast for Christmas Day (or any occasion really). I have veganised the recipe from All Recipes. Really great served with Mushroom Gravy.



Nut Loaf

Ingredients


220g mixed nuts (oily nuts work best such as macadamia, brazil, walnuts & cashews)
220g g/f wholemeal breadcrumbs
1 medium onion, chopped
3 tablespoons olive oil
2 egg replacers (prepared as per packet instructions)
salt and pepper
2 cloves garlic, finely chopped
2 teaspoons Vegemite (or vegetable bouillon)
1 teaspoon fresh oregano or thyme
1 tablespoon chopped parsley
100g grated vegan cheddar cheese


Method


Preheat oven to 180C. Prepare baking tray with greased baking paper.
Process the nuts till well ground and mix together with the breadcrumbs in a bowl.
Fry the onions in the oil on a medium heat till golden then add them and all the the oil to the bowl and mix through.
Add the egg replacers with the remaining ingredients and pour into the nut mixture.
Mix well and knead thoroughly together. If mixture isn't forming together add another egg replacer.


Let stand for 15 minutes then shape it into a log about 15cm long and place in a greased baking dish or tray.
Bake for 40-45 minutes till golden brown.

Stuffing Balls

Everyone loves stuffing. Just because you're not shoving it up a bird's backside doesn't mean you should miss out! This stuffing is yummy! The balls may not stay together very well but they still taste good! This is from All Recipes Tofu Turkey recipe.



Stuffing Balls

Ingredients

2 tablespoons sesame oil
1 red onion, finely diced
4 celery sticks, chopped
220g mushrooms, chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
salt and freshly ground black pepper to taste
5 cups dried breadcrumbs
3-4 egg replacers ( as per packet instructions)


Method

In a large frying pan gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil on a medium heat until tender.
Add the garlic, sage, thyme, rosemary, salt and pepper.
Stir well and cook for 5 minutes, then add breadcrumbs and mix well.
Remove from heat.
Once cooled place into a large mixing bowl, add 3 of the egg replacers and mix well.
Preheat oven to 180C and have baking trays ready lined with baking paper.
Try and form into golf sized balls. If the mixture is still too crumbly then add another egg replacer.
Once at a good consistency for the balls and gently place onto baking trays.
Bake for 15-20mins or until browned.
Once cooked wait until cooked and place gently onto serving plate.

Marinaded Tofu & Vegetable Skewers

This marinade is from All Recipes which is from the tofu turkey recipe. The marinade is great for tofu or as a stir fry sauce.



Marinaded Tofu & Vegetable Skewers

Ingredients

Skewers;
1 block firm tofu, drained and chopped into cubes
10 mushrooms, washed and cut in half
2 tomatoes, washed and cut into chunks
2 Zucchinis, washed and chopped into rounds
(any vegetables you like)
Wooden skewers

Marinade;

extra 6 tablespoons sesame oil
6 tablespoons soy sauce
2 tablespoons miso paste
5 tablespoons orange juice
1/2 teaspoon orange rind
1 teaspoon mustard



Method

In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well.
Add to tofu and let marinade for a couple of hours in the fridge (or overnight).
Reserve the marinade to pour over after skewers are cooked.
Once ready place your skewers in some water before using (this prevents burning on the BBQ or stove).
Place a piece of tofu and one of each vegetable on the skewer.
Repeat until all ingredients are used.
Cook on a medium heat either on a BBQ, oven or stove top.
Once one side has browned turn to next side and repeat until all sides are cooked.
Place all cooked skewers onto a serving plate.
Pour marinade over the top and serve.

Note: If you're using zucchini, potato, sweet potato etc make sure you cook slightly before cooking with the skewers.

Thursday, 22 December 2011

Ginger and Tamarind Spicy Eggplant

I got this recipe from Good Chef Bad Chef and I changed it a bit but the original recipe is here. It is a really tasty tangy eggplant Indian style dish. Serve with rice and papadums.



Ginger and Tamarind Spicy Eggplant
Serves 2 as a main


Ingredients

1 eggplants
3 tbsp safflower oil
2 garlic cloves, crushed
2 tsp coriander, ground
½ tsp cinnamon, ground
pinch of ground cloves or mixed spice
½ cup flaked coconut
1/4 tsp cayenne pepper (or more to taste)
½ tsp sea salt
1 tbsp tamarind paste
2 tbsp molasses, brown or demura sugar
½ tsp black mustard powder

Ginger-Tamarind Sauce
½ tbsp tamarind paste
1 tsp corn flour made into a slurry with ½ cup water
1 tbsp fresh ginger, grated

Peel the eggplant and chop into pieces. Heat in oven at 180C for 30-40mins.
Heat 2 tbsp of the oil in a large frying pan over medium-high heat for 1 min.
Add the garlic and fry for 30 sec.
Add the coriander, cinnamon, and cloves; fry for 15 more sec.
Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 min). Turn off the heat and stir in the mustard powder, salt, tamarind and molasses, and mix well.
Add the eggplants to the spicy coconut mixture and leave on a low heat, stirring often until sauce is ready.
For the Ginger Tamarind sauce place the tamarind in a pot with the corn four slurry then bring to a simmer for 2 min. Turn off heat and stir in ginger shreds.
Pour sauce into eggplant mixture and serve.

Wednesday, 21 December 2011

Booja Booja Truffles

I've avoided buying these in the past just because they are so expensive ($15 for 9) but they were totally worth it! For something special or a gift they are absolutely divine! I've only tried these Hazelnut ones but they were like a Ferrero Rocher truffle! Yum!

Asparagus and Shitake Mushroom Noodles

I got this recipe from Gormandize with A-dizzle & K-bobo blog. I changed the Udon noodles for Soba noodles to make it gluten free but they were a bit gluggy so I think it would be nicer with rice noodles.
I also found it a bit bland so I added some extra soy sauce and it was lovely!




Asparagus and Shitake Mushroom Noodles


Ingredients

400g dried shitake mushrooms
4 cloves garlic, sliced
1 bunch asparagus, sliced into 3rds
1 tin baby corn spears or stir fry mix, drained
1 packet of fried tofu puffs, sliced in half (I think next time I would used firm tofu and fry it)
500g packet of soba noodles (100% buckwheat)
1/3 cup strong stock
4-5 tbsp soy sauce
2 tbsp cornstarch
3 tbsp sesame oil


Method

Soak the dried shitake mushrooms in 1 cup of boiling water for 30 minutes, then remove and set liquid aside.
Heat 1-2 tbsp of the mushroom liquid in a wok and fry the garlic until soft.
Cook noodles according to packet instructions, drain and set aside.
Add the shitake mushrooms and fry, stirring constantly for 4-5 minutes, adding more liquid if it begins to dry out.
Add the asparagus and baby corn or stir fry mix and stir until the asparagus is just cooked but crisp.
Stir in the tofu puffs and noodles.
Add the mushroom liquid, stock and soy sauce and heat through (if you like it saucier you may want to add a bit more water or stock).
Add the cornstarch to 1/3 cup of cold water and stir until it is all dissolved and there are no lumps, add the sesame oil to the cornstarch mixture.
Once the stuff in the wok starts to simmer, slowly add the cornstarch while stirring constantly.
Once heated through turn off the heat and continue to stir, the sauce will thicken on standing for a few minutes then serve.

Tuesday, 20 December 2011

Chilli Jam

This one of Nigella Lawon's recipes. It's a great condiment for stirfries, vegan "meats" or nutloaf. It also makes a great gift because it's cheap (this cost about $10 for the batch) and looks really pretty.



Chilli Jam
Makes approx. 1.5. Litres

Ingredients


150g long fresh red chillies, each deseeded and cut into about 4 pieces.
150g red peppers, cored, deseeded and cut into rough chunks
1kg jam sugar
600ml cider vinegar
6 x 250ml sealable jars, with vinegar-proof lid, such as Kilner jar or re-usable pickle jar


Method

Sterilize your jars by washing, rinsing and putting in 120C oven for 10-20 minutes (lids off), then leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped.


Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan.

Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool.


After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars, then seal tightly.



Orange French Toast

This is a recipe of Nigella Lawson's. It is in no way healthy but lovely for a weekend treat!


Orange French Toast
Serves: 2


Ingredients

2 egg replacers
Grated zest of 1 orange
Juice of 1 orange
60ml non-dairy milk
1/4 teaspoon ground cinnamon
2 large, thick slices white bread or 4 smaller slices
75g marmalade
50g caster sugar (I used evaporated cane juice)
1tbls vegan margarine


Method

Whisk the egg replacers, orange zest, milk and ground cinnamon in a wide shallow dish.
Soak the bread slices in this mixture for 2 minutes a side.
While the bread is soaking, bring the orange juice, marmalade and sugar to the boil in a saucepan, then turn down the heat to a fast simmer for 3-4 minutes.
Pour into serving jug.


Heat the butter in a heavy-based frying pan and cook the bread for about 2 minutes a side over a medium heat until golden.
Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side. I served with orange pekoe tea...yummy!

Sunday, 18 December 2011

Cocoa Cookies with Chocolate Cream

These are a chocolate cookie recipe which has a layer of chocolate cream between two layers of cookie. I just used the cookie recipe for my Batman cookies because they do not rise and keep their shape although are very crumbly and delicate!


Cookie Recipe

Ingredients

125g vegan butter, softened
75g icing sugar
115g plain flour
40g cocoa
1/2 tsp ground cinnamon


Method

Preheat oven to 160C and line cookie trays with baking paper.
Beat sugar and butter in a bowl until light and fluffy.
Sift in flour, cocoa and cinnamon and mix to form a dough.
Place dough between two sheets of baking paper and roll out to 3mm thick.
Note: If you find it's the dough is sticking use cocoa instead of flour to reduce stickiness.
Peel away the top layer of baking paper and use your cookie cutter (round if using the cream) to cut out the rounds.
Use a spatula to carefully lift them onto the cookie tray.
Bake for 15 mins. Leave to cook completely before adding cream.


Chocolate Cream Recipe

Ingredients

125g vegan dark or milk chocolate
50ml vegan thickened cream


Method

Place chocolate pieces and cream into a saucepan and heat on a low heat until melted and mixed well.
Leave to cool then refrigerate for 2 hours.
Once cold, spoon between two layers of cookie.
Alternatively you could use vegan margarine instead of cream.

Hummus

This is a simple but delicious hummus recipe that you can build on. Original recipe from Vegan Easy.


Hummus

Ingredients


1 400g can chickpeas
1/8 cup water
2 tbsp canola oil
1 tbsp tahini
Juice of ½ lemon
1 small garlic clove
Salt


Method


Place all ingredients (using only a small amount of salt at this stage) in a bowl, or blender.
Blend together until smooth.
Taste and add further salt if required.
If the hummus is a little too stiff add extra water until it is at your preferred consistency.

My Birthday

I had a costume party for my birthday last weekend and I got so many compliments on the food.
My best friend still goes on about it, he had no idea we ate such great food!




Here is some pics of what I served with some links to the recipes...

Hummus with vegetables
























Sushi (avocado & teryaki tofu)






X-Men Cupcakes (I know they look so lame!)