Thursday, 16 August 2012

Tomato Cream Sauce


This is one of the nicest tomato based sauces I've ever had and is very versatile. The combination of tomato and coconut really makes it unique. I got this from Maple Spice, original recipe here.



Tomato Cream Sauce

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.

Lentil & Rice Vegan Meatballs

This is based on the Vegan Meatball recipe from My Vegan Cookbook. Served with Tomato Cream Sauce. Serves 4 as a main with pasta or rice.



Lentil & Rice Vegan Meatballs

Ingredients

1/2 Cup Cooked Lentils (I used tinned brown lentils)
1 Cup Cooked Brown Rice
1/3 cup GF bread crumbs
2 Tablespoons GF Soy Sauce
2 Tablespoons Olive Oil
2 Teaspoons Lemon Juice
1/4 Cup GF Flour
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Teaspoon Balsamic Vinegar
1/8 Teaspoon Nutmeg
1/2 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
2 Teaspoons Molasses
2 Teaspoons Dry Mustard


Method

Preheat oven to 200C.
Mix ingredients together in a bowl.
Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands.
Spray baking paper on a cooking sheet and place meatballs on it.
Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side.
After they are out of the oven, let stand for about 10 minutes to allow them to firm up.




Hungarian Cheese Spread

This spread is beautiful as a dip with corn chips or refrigerated as a spread on fresh bread, bagels and toast.



Hungarian Cheese Spread

Ingredients

1 container of vegan cream cheese (I used Tofutti)
Vegan margarine (same amount as the cream cheese, I used Nuttalex)
1/4 finely chopped white onion
1 tsp paprika (or more to taste)
Salt & pepper to taste
Pinch of caraway seeds


Method

Blend all ingredients in a food processor and serve.



Wednesday, 15 August 2012

Hungarian Cauliflower Bake

I got this original recipe from Vegan Chef but I've changed it slightly.



Hungarian Cauliflower Bake
Ingredients

1/2 cauliflower head, cut into florets
1 leek, sliced thinly
1 bunch kale, shreaded
3 Tbls rice/sunflower oil
3 Tbls GF flour (I used Millet Flour)
1 cup rice milk
1 cup vegan cream cheese or sour cream (I used Tofutti)
2 Tbls freshly chopped parsley
2 Tbls freshly chopped dill
1 Tbls nutritional yeast flakes
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/3 cup GF breadcrumbs
Hungarian paprika, for garnishing


Method

Preheat over to 180C.
Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside.
Please shredded kale at the bottom of the casserole dish.
Place the cauliflower florets & leek in a steamer basket/or boiling waater for 5-6 minutes or until crisp tender and drain well.
Transfer the cauliflower florets & leek to the prepared pan and set aside.
In a saucepan, whisk together the oil and flour until it forms a smooth paste.
Whisk in the rice milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes.
Remove the saucepan from the heat.
Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg.
Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs.
Bake for 40 minutes or until the top of the casserole is golden brown.
Serves 4 as a main.



Friday, 10 August 2012

Potato, Leek & Mushroom Pie

I adapted this recipe from Allyson Kramer's Potato & Leek Pie recipe from her cookbook "Great Gluten-Free Vegan Eats".



Potato, Leek & Mushroom Pie
Ingredients

2 sheets of GF vegan pastry (I used puff)
2 large potatoes, washed and sliced thinly
500g button mushrooms, sliced
1 leek, washed and thinly sliced (white part only)
8 Tbls vegan margarine
4 cloves garlic, crushed
2 Tbls fresh rosemary
salt & pepper to taste


Method

Preheat oven to 200C.
In a pie tray with high sides, spray with oil and place some baking paper over the tray and push down.
This makes it easy to lift the pie out afterwards.
Place the first sheet of pastry in the bottom of the tray and push down and around the sides.
Place potato slices in the bottom of the pie and evenly spread them out.
Sprinkle some rosemary over the top.
Repeat with the leek and mushrooms.



Once finished heat the magarine in the microave for 30 seconds or until melted.
Whisk in the garlic and any remaining rosemary.
Pour mixture over the vegetables and season with salt and pepper.
Place the second pastry sheet over the top pressing down at the sides and fold up the edges.
Use a knife to create a few holes in the top for steam.
Cover with foil and bake for 40 minutes.
Remove foil and back for a further 40-60 minutes or until pastry is browned and crisp.
Allow pie to cool slightly before removing from tray and slicing.


Van's Gluten Free Waffles

I discovered Van's Natural Food's Gluten Free Waffles at Taste Organic, Crows Nest. They had Blueberry and Apple Cinnamon oh my!! They also have other flavours (and products) that are gluten, egg and dairy free. I had the Apple Cinnamon ones toasted with maple syrup and Nuttalex but I'd prefer to have it with SoGood Vanilla Ice-Cream...YUM).


Saturday, 4 August 2012

Hamelt 36's Chocola's Mint Thins

I love mint chocolate and so was super excited to fine Hamelt 36's Chocola's Mint Thins in IGA supermarket...dairy free!! They are thin wafers of dark chocolate with crunchy mint pieces inside. YUM


Droste Chocolate

I discovered Droste Dutch chocolate at IGA and the dark chocolate and extra dark are both dairy free...yay!! The regular dark one was so good and really smooth, not at all bitter.



Wednesday, 1 August 2012

Spicy BBQ Kale Chips

These are based of a recipe by Russell James (The Raw Chef). They are such a delicious and healthy snack.
They don't look pretty but they taste sooooo good!


Spicy BBQ Kale Chips

Ingredients

1 head organic kale, torn
1 handful of english spinach
1/2 cup soaking water
2 tablespoons olive oil
3 tablespoons tamari
2 tabelspoons apple cider vinegar
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon garlic powder
Pinch cayenne
1 cup sun-dried tomatoes
1 cup soft dates (I used regular dates softened in boiling water)


Method

Preheat oven to 170F. If using a dehydrator work with the low setting for 10 hours.
Pulse kale & spinach in a food processor until chopped roughly and place in a bowl.
Blend all other ingredients in a high-speed blender or food processor until smooth.
Thoroughly combine the kale and sauce in a bowl until all the kale is coated.
Spoon small amounts of kale mixture cookie tray covered with non-stick baking paper.


Bake for 8 hours, or until chips are firm and can be removed.
They can be eaten straight away or layed out on a drying rack to crisp up.

Vegusto No-Moo, Mild-Aromatic Cheese

I discovered this Vegusto No-Moo, Mild-Aromatic Cheese cheese at Taste Organic, Crows Nest and it's really yummy! It is gluten free as well. Vegusto is a Swiss brand of meat and cheese alternatives that are 100% vegan and use no palm oil. This one tastes like cheddar and was so nice on crackers with tomato and on toasted sandwiches.





Mum's Simple Pumpkin Soup

My mother hated cooking. I don't remember her cooking much when I growing up but what I do remember was quick and easy! This soup is so simple and has only a few ingredients. I served it with Tofutti sour cream and garlic bread.



Mum's Simple Pumpkin Soup

Ingredients

1 butternut pumpkin
1 can chopped tomatoes (or fresh if you want)
I onion, chopped
water
salt & pepper
Tofutti sour cream (for serving)

Method
Peel or slice of skin of pumpkin. If you get a good sharp peeler it makes this so easy!
Chop pumpkin into small chunks and put in pot with enough water to cover the pumpkin, also add onion.
Boil until pumpkin is soft.



Add tomatoes and season with salt and pepper.
Wait till tomatoes have warmed through.
Mash pumpkin till smooth (I use a potato masher but if you have a bar mix you'll get a much smoother soup).
Serve with vegan sour cream and garlic bread!
EASY!