Saturday, 28 December 2013

Christmas Lunch 2013

We had our Christmas lunch a few days late this year so we could wait for the family to be together.
Was delicious and i was very happy to have leftovers :)

For starters we had corn chips, homemade crackers and mini carrots with spinach dip, guacamole, salsa and mushroom pâté.
For mains we had Torfurkey roast, nut loaf, rosemary potatoes, green bean casserole, candied yams and coleslaw with mushroom gravy and boozy cranberry sauce.
For dessert we had honey cookies, cinnamon cookies, rum balls and a failed attempt at Hungarian walnut log.

Hungarian Poppy Seed & Walnut Roll (Beigli)

This rich sweet bread is filled with either poppy seed (mákos) or walnut (diós) filling.
his poppy seed log was a staple at all our Hungarian family Christmas gatherings. I've made this recipe from Bay Area Bites gluten free. Great video on YouTube. I had a slight fail with mine and the gluten free flour didn't exactly hold up...but one it cooled I cut it into squares like tea cake and it still tasted the same...delicious!

Hungarian Poppy Seed Rolls (Beigli)


For the dough
500 GF flour
200 vegan butter, softened (I used Earth Balance)
3 portions of prepared Ener-G Egg Replacer equal to 3 eggs
1 packet dry active yeast
1/3 cup lukewarm vegan milk (I used almond)
1 Tablespoon sugar
2/3 cup vegan sour cream
pinch of salt

Walnut Filling 
(I found this to be probably double the amount that was actually needed)
1 cup sugar
1 1/2 cups vegan milk (I used almond)
2 1/2 cups ground walnuts (I use a rotary cheese grater, which is what’s used in Hungary. It grinds the walnuts leaving them light and fluffy, not gritty like a food processor.)
1 3/4 cups of dry bread crumbs
Zest of 1 lemon
Juice of 1 lemon
1/2 teaspoon vanilla extract
1 teaspoon rum
1/2 cup of rum-soaked raisins (optional)
1 tsp cinnamon (optional)

Poppy Seed Filling
1 cup sugar
1 1/2 cups vegan milk (I used almond)
2 1/2 cups ground poppy seeds (You can use a coffee grinder to grind them.)
1 3/4 cups bread crumbs
Zest of 1 lemon
Juice of 1 lemon
1/2 teaspoon vanilla extract
1/2 cup of rum-soaked raisins (optional)
1 tsp cinnamon (optional)


1. Dissolve yeast in a mixture of the 1/3 cup lukewarm milk and 1 tablespoon sugar and wait a few minutes until frothy.
2. Combine flour and butter until crumbly. I used my KitchenAid mixer’s flat beater and it worked great.
3. Add the yeast mixture wait a few minutes. Add the egg replacer, sour cream, and salt and combine to a soft dough (add 70-100 gr more flour if needed).
4. Divide the dough into 4 and place in the refrigerator for 30-60 minutes to rest.

Walnut Filling:
1. Combine, in a large bowl, the ground walnut, bread crumbs, lemon zest, lemon juice, vanilla, rum, and raisins and cinnamon if adding.
2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well.

Poppy Seed Filling:
1. Combine, in a large bowl, the ground poppy seeds, bread crumbs, lemon zest, lemon juice, vanilla, and raisins and cinnamon if adding.
2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well.
Cool both fillings.

1. Preheat oven to 350F.
2. Roll out the dough (each part) to a rectangular shape that’s not too thin (1/8”-1/4” thick). Spread the cooled filling over it, leaving about an inch all around the edges. Fold the edges over the filling. This will create a nice finished edge after rolling. Another way to do it is to roll the filling out between sheets of plastic wrap first. It’s important to get a fairly even ratio of dough to filling. [I went a little overboard on my fillings as you can see -- but the filling is the best part!]
3. Roll up the dough along the longer side, creating a log. Prick with a fork along the top. Traditionally, at this point, an egg wash is brushed on top. I left mine au naturale, but feel free to add a vegan egg wash.
4. Place on a cookie sheet or large baking dish. Let the rolls rest a couple of minutes, then place in the preheated oven and bake until golden brown for 35-40 minutes.
5. Let cool completely and only slice once you are ready to serve.

Spinach Dip

This dip is sooo simple and soooo delicious. I got the recipe from the back of the Knorr Vegetable Recipe Mix.

Spinach Dip


1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) vegan sour cream
1 cup vegan mayonnaise
1 package Knorr Vegetable recipe mix or a dry vegetable soup mix.
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)


Mix all ingredients together and let sit in the refrigerator for 24 hours before serving.
This give the dried vegetable bits time to re hydrate.

Green Bean Casserole with French Fried Onions

My husband is from Georgia and one of his favourite Xmas food memories is Green Bean Casserole. It was invented by Campbell's so you can use their Cream of mushroom soup but I've found a recipe from scratch I can veganize from 100 Days of Real Food. Husband gave it the thumbs up :)

Green Bean Casserole with French Fried Onions


Casserole Ingredients
2 pounds green beans, trimmed, cut in half, and steamed (8 to 10 minutes or until tender and easily pierced with a fork)
6 tsp veganbutter
8 ounces mushrooms, diced (Shiitake is a great choice, but button mushrooms are good as well)
2 garlic cloves, minced
4 tablespoons GF flour
1 tsp salt (add more taste)
1/2 tsp Pepper, to taste
2 ½ cups soy milk
1 tablespoon soy sauce (I used Tamari)

Onion Topping Ingredients
½ onion, peeled, cut in half, and sliced very thin
½ cup whole GF flour
4 tablespoons vegan butter
Salt, to taste


Casserole Instructions
Preheat the oven to 350 degrees F.
In a large sauté pan over medium heat, melt the butter.
Add the mushrooms and garlic and cook while stirring for 2 to 3 minutes.
Sprinkle in the flour and stir vigorously for 1 to 2 minutes, being careful not to let the flour burn.
Stir in the salt and pepper.
Carefully whisk in the milk and soy sauce while scraping the brown bits off the bottom of the pan. Bring to a light boil. Whisk and cook until the sauce thickens to the consistency of a really thick soup, about 3 to 4 minutes.
Mix the sauce with the (previously steamed) green beans in a casserole dish and toss to combine.
Bake in the oven until bubbly, about 15 minutes.

Remove from oven and top with French Fried Onions (instructions below).

French Fried Onion Topping Instructions
While the casserole is baking, spread the flour out on a large plate, carefully separate the onion pieces, and dredge them in the flour until they are evenly coated.
Melt the butter for the topping in a large sauté pan over medium heat.
Shake the excess flour off the onions and add them to the pan, being careful not to overcrowd the pan. Depending on the size of the pan you may need to cook them in batches.
If cooking more than one batch, be sure to wipe out the pan in-between to prevent the residue from burning.
Once the onions are golden brown on the bottom (after about 1 to 2 minutes), carefully flip them over to brown the other side. Add extra butter to the pan if they begin to look dry.
The onions do cook quickly, so keep a close watch!
Transfer the onions to a paper-towel lined plate and generously season with salt.

KFC Coleslaw

I actually cheated and used a pre-coleslaw salad mix but this dressing is divine! Recipe from Top Secret Recipes.

KFC Coleslaw


1/2 cup vegan mayonnaise
1/3 cup granulated vegan sugar
1/4 cup soy milk
1/4 cup soy creamer
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.

Tuesday, 24 December 2013

Gluten Free Flour Mix

Recipe from

Gluten Free Flour Mix


2 cups sorghum flour
2 cups brown rice flour (I use superfine brown rice flour)
1 1/2 cups potato starch, not potato flour
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup quinoa flour


Mix together and keep in an airtight container.

No-Egg Royal Icing

Recipe from Love To Know - Vegetarian.

No-Egg Royal Icing


4 1/2 cups confectioner's sugar
1 Tbs. cornstarch
1/2 teaspoon xanthan gum
1/3 cup water
1/2 teaspoon clear vanilla extract


In a glass bowl, whisk together the sugar, cornstarch and xanthan gum.
Using an electric mixer set on low speed, slowly add the water.
Add the extract and continue mixing until the icing is smooth and thick enough to pull up peaks.

Sunday, 22 December 2013

Vegan Pho (Vietnamese Noodle Soup)

This is a Pho recipe my husband made delicious and comforting but still light and refreshing! Would also be good with little cubes of tofu! If you use whole spices instead of ground, crack them and place them in a nut bag in the soup until ready to serve. To serve you can add some Hoisin and/or sambal olak.

Vegan Pho (Vietnamese Noodle Soup)


1 onion, chopped
1 tsp fresh ginger, minced
1 Tbls fresh garlic, minced
1 Tbls fresh basil, chopped (optional)
1 Tbls fresh coriander/cilantro leaves, chopped (optional)
1 bunch green onions, sliced
3 carrots, shredded
5 mushrooms, slice thinly
1 cup frozen peas
1 tsp cloves
1 tsp anise
1/2 tsp cardamon, ground
1 bay leaf
1/2 cinnamon stick
1/2 Tbls ground coriander
4 drops sesame oil
2 drops liquid smoke
2 tsp Bragg's liquid aminos
2 litres water
Vegetable stock for amount of water (I like to use vegan beef stock also)
1 packet dried rice noodles


Add all ingredients (except noodles) to a large pot and bring to boil.
Take out cinnamon stick.
Turn heat down to medium and simmer for 30-40 minutes until reduced down and all vegetables are soft.
Add noodles 5 minutes before serving and remove bay leaf.

Friday, 20 December 2013

Vegan Bailey's Irish Cream

Who doesn't love a glass of Bailey's during the holiday season! Thanks to Oh She Glows for this wonderful recipe! Husband didn't like the hint of coconut so if this is you try it with vegan creamer or almond milk.

Vegan Baileys Irish Cream


1 can light coconut milk
1 can full-fat coconut milk
1/2 cup Sucanat (or brown sugar should work)
3/4 cup strong espresso or coffee, or to taste
3/4-1 cup Jameson Irish Whiskey, or to taste
pinch of salt


In a medium or large pot, add the cans of coconut milk and whisk.
Now whisk in the sugar.
Bring to a low boil, stirring frequently.
Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly.
Remove from heat and stir in the espresso or coffee.
Just buy a cup from the coffee shop and use that. Add in espresso/coffee to taste.
Add a pinch of salt and finally the Jameson, to taste.
I added about 3/4 + 2 tbsp of whiskey and it was strong, but so is the original!
Make it as strong or weak as you prefer.
Allow to cool.
Store in sealed jars and serve over ice, with coffee or tea, or in baked goods.
The whiskey and espresso settles to the bottom of the jar slightly, so give it a good stir before using.

Strawberry Cream Filled Chocolate Truffles

I actually only used the strawberry cream part of this recipe to use as filling for my Vanilla Pound Cake but I wanted to put up the whole recipe. Recipe from Damy Health. Then I made the chocolates to see what they tasted like. I found the filling to taste a little like strawberry yoghurt and the chocolate to taste a bit bitter. Next time I think I would just melt down some vegan dark chocolate instead.

Strawberry Cream Filled Chocolate Truffles (Ice Cube Tray Chocolates)

Chocolate Ingredients:
1 Cup Coconut Oil
1/2 Cup Natural Cocoa Powder
1/4 Cup Natural Maple Syrup

Strawberry Cream Ingredients:
1/4 Cup Natural Cashew Butter
3/4 Cup Strawberries (Fresh or Thawed)
1/4 Cup Coconut Oil
1/8 Tsp Salt
3 Packets Stevia (Agave, Maple Syrup or Honey)
1/2 Tsp Lemon Juice
1/2 Tsp Vanilla Extract


Blend Strawberry Cream ingredients until smooth in your food processor and set aside.
In a separate food processor bowl blend Chocolate ingredients until smooth.
Spray a pre-chilled, clean ice cube tray with a healthy oil.
Using a spoon pour the chocolate into each ice cube mold.
Coat the bottom and the sides of each ice cube mold using your spoon.
Tip – I picked up the ice cube tray and kind of tilted it around to make sure all the angles were covered. Make sure the molds are completely coated.
Fill each ice cube mold with Strawberry Cream filling.
Top with a layer of chocolate coating.
Place in the freezer for 2-3 hours.
Remove from freezer and set on the counter for a minute or two.
Gently twisting the ice cube tray, as you would to remove ice cubes, remove each truffle and place on a plate.

Wednesday, 18 December 2013

City Cakes & Cafe

My husband surprised me for my birthday by taking me to a vegan bakery I didn't even know existed!!
He had ordered me a gluten free chocolate cake from City Cakes & Cafe in Salt lake City, Utah which is 100% vegan but when I got there they had SO much more! Gluten free bakery treats and bread!!! I got a loaf of bread which was delicious, a chocolate peanut slice (similar to Reeses but with cake) and a donut with chocolate icing that I'm still thinking was amazing!!
Can't wait to go back again!!

With a glad of vegan Australian Shiraz...Happy Birthday to MEEEEE!! Yum!

Other treats from City Cakes & Cafe...

NYE Cookies

Bird's Nest Cupcakes for Easter...

Delicious soup of the day, AMAZING doughnuts and my staple order of bread and cashew cheese sauce...

Surprise! More cashew cheese sauce - actually have discovered that you can just eat it with a spoon and pretend it's soup ;)
The zuchinni bread is AMAZEBALLS!

Cinnamon Roll!

Our daughter's birthday cake... 

And they deliver in SLC...

Halloween Treats

Try story...

Delicious chocolate doughnut birthday cake ordered by my awesome husband!

Gingerbread man and orange poppyseed cupcake given to me by a colleague.

Delicious lemon birthday cake given to me by my work colleagues.

Amazing BBQ Jackfruit "Sloppy Joe...

Gorgeous Sugar Cookies

An AMAZING Choc Mint Brownie

Delicious Lentil Soup

Delicious cashew cheese and pepper cream cheese.

The GF Strawberry Parfait was SO AMAZING!!

GF vegan cupcakes :)

GF Vegan Parfait!