White Jaffa
(combination of cocoa butter and blood orange essential oil)
Tea Tree
(from 100% Australian Tea Tree oil, great for sensitive skin conditions)
Tuesday, 27 August 2013
Gluten Free Vegan Pizza Base
Thank you to Gluten Free Goddess for the original recipe! I have found a perfect GF vegan pizza base yet but this one is pretty damn good! This recipe makes two bases but you can always freeze the other :)
Gluten Free Vegan Pizza Base
Ingredients
1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch (I substituted with arrowroot flour)
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 and 1/4 cups warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar - for proofing the yeast
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
Egg replacer for two eggs (as per packet instructions)
1/4 teaspoon light tasting rice vinegar
Method
Grease two 12-inch pizza pans (or baking sheets) and dust lightly with gluten-free cornmeal or rice flour. Set aside. (I actually roll out the dough onto wax paper and then flip onto heated pizza stone).
In a large mixing bowl, whisk together the GF flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar.
Add the proofed yeast and water to the dry ingredients. Add the oil, egg replacers and vinegar.
Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to.
The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.
Divide the dough in half. Scoop each half onto the center of a prepared pizza pan.
Rollout dough to flatten to create a thin, even pizza shell, with slightly raised edges, which can be created with your fingers.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.
Preheat the oven to 400ºF/200ºC.
When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven.
Brush the pizza shell with extra virgin olive oil.
I make pizza sauce by mixing tomato paste, Italian herbs, crushed garlic and a squeeze of ketchup.
Top with your choice of fresh vegetables and herbs (and sauce, cheese, cooked meat etc).
Bake for 15-20 minutes or until your toppings are cooked/melted.
Gluten Free Vegan Pizza Base
Ingredients
1 cup tapioca starch
1 cup sorghum flour
1 cup potato starch (I substituted with arrowroot flour)
1/2 cup brown rice flour
1/2 cup GF millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar
1 and 1/4 cups warm water (between 110 - 115ºF)
1 teaspoon organic light brown sugar - for proofing the yeast
1 packet (1/4 ounce) active dry yeast
1/4 cup good olive oil
Egg replacer for two eggs (as per packet instructions)
1/4 teaspoon light tasting rice vinegar
Method
Grease two 12-inch pizza pans (or baking sheets) and dust lightly with gluten-free cornmeal or rice flour. Set aside. (I actually roll out the dough onto wax paper and then flip onto heated pizza stone).
In a large mixing bowl, whisk together the GF flours and dry ingredients.
Proof the yeast in 1 cup warm water with a pinch of sugar.
Add the proofed yeast and water to the dry ingredients. Add the oil, egg replacers and vinegar.
Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to.
The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.
Divide the dough in half. Scoop each half onto the center of a prepared pizza pan.
Rollout dough to flatten to create a thin, even pizza shell, with slightly raised edges, which can be created with your fingers.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.
Preheat the oven to 400ºF/200ºC.
When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven.
Brush the pizza shell with extra virgin olive oil.
I make pizza sauce by mixing tomato paste, Italian herbs, crushed garlic and a squeeze of ketchup.
Top with your choice of fresh vegetables and herbs (and sauce, cheese, cooked meat etc).
Bake for 15-20 minutes or until your toppings are cooked/melted.
Sunday, 25 August 2013
Choc Mint Pancakes
A variation on my choc chip pancake recipe for all you choc mint lovers out there...
Choc MintPancakes
Ingredients
1 cup Instant Pancake Mix
1 egg replacer (according to packet instructions)
250ml (1 cup) rice/soy milk
3 tablespoon vegan butter
1/2 cup vegan chocolate chips (I used Enjoy Life brand)
1 bunch fresh mint leaves, broken up by hand.
Method
Heat some butter or spray oil on a non-stick pan on medium/high.
Using a hand mixer combine all ingredients well. If you want thinner pancakes add more milk.
Stir through the chocolate chips and mint leaves by hand.
Empty a ladle of pancake batter onto pan (I use a 1/4 cup), 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.
Choc MintPancakes
Ingredients
1 cup Instant Pancake Mix
1 egg replacer (according to packet instructions)
250ml (1 cup) rice/soy milk
3 tablespoon vegan butter
1/2 cup vegan chocolate chips (I used Enjoy Life brand)
1 bunch fresh mint leaves, broken up by hand.
Method
Heat some butter or spray oil on a non-stick pan on medium/high.
Using a hand mixer combine all ingredients well. If you want thinner pancakes add more milk.
Stir through the chocolate chips and mint leaves by hand.
Empty a ladle of pancake batter onto pan (I use a 1/4 cup), 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.
Saturday, 24 August 2013
Vegetable Fajitas
Fajitas are soooo delicious and fun to say! Not mention incredibly easy...
Instead of frying you can BBQ/char-grill your vegetables...yuuuum!!
Add whatever toppings you like, vegan sour cream or vegan shredded cheese etc
The marinade recipe is from Good Life Eats.
Vegetable Fajitas
Serves 4
Ingredients
2 large onions, sliced
4 large red bell peppers, sliced
4 (8oz) Portobello mushrooms sliced
Pineapple Salsa
Guacamole or sliced avocado
Corn or Flour Tortilla
2 Tbls oil for frying
For the Portobella Marinade:
1 tablespoon water
1 tablespoon red wine vinegar
1 lime, juiced
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 - 3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Method
Whisk marinade ingredients together in a medium bowl and add mushrooms making sure they are all coated. Leave to marinade for 20-30 mins.
In a large frying pan add 1 Tbls oil and heat on a medium-high heat.
Add the onions and fry until soft and starting to brown.
Add bell peppers and fry until soft.
In a separate pan add 1 Tbls oil and fry the mushrooms on a medium heat until soft.
Remove from heat and place in a serving bowl.
Place some of the fried vegetables on one of the tortillas and top with salsa and guacamole/avocado slices.
Instead of frying you can BBQ/char-grill your vegetables...yuuuum!!
Add whatever toppings you like, vegan sour cream or vegan shredded cheese etc
The marinade recipe is from Good Life Eats.
Vegetable Fajitas
Serves 4
Ingredients
2 large onions, sliced
4 large red bell peppers, sliced
4 (8oz) Portobello mushrooms sliced
Pineapple Salsa
Guacamole or sliced avocado
Corn or Flour Tortilla
2 Tbls oil for frying
For the Portobella Marinade:
1 tablespoon water
1 tablespoon red wine vinegar
1 lime, juiced
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 - 3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Method
Whisk marinade ingredients together in a medium bowl and add mushrooms making sure they are all coated. Leave to marinade for 20-30 mins.
In a large frying pan add 1 Tbls oil and heat on a medium-high heat.
Add the onions and fry until soft and starting to brown.
Add bell peppers and fry until soft.
In a separate pan add 1 Tbls oil and fry the mushrooms on a medium heat until soft.
Remove from heat and place in a serving bowl.
Place some of the fried vegetables on one of the tortillas and top with salsa and guacamole/avocado slices.
Pineapple Salsa
This is a salsa that my husband made up and it's soooo delicious and and fresh!! Love it!
If you don't like it spicy then omit the jalapeno and chipotle peppers and just a little smoked paprika for the smoky flavor.
Pineapple Salsa
Ingredients
1 cup sweet corn kernals
5 tomatoes
1 large red pepper
1 red onion
1 jalapeno
1 can crushed tomatoes
15oz can of pinapple chunks (retain 1Tbls juice)
2 chipotle peppers
1 Tbls ground cumin
2 Tbls lime juice
black pepper to taste
Method
In a food processor blitz the onion, jalapeno pepper, chipotle peppers so they are finely ground.
Add red pepper, tomatoes and pineapple and processes with the pulse button so you have everything well chopped but still have chunks.
Stir in corn, lime juice, cumin and pineapple juice.
Serve with corn chips.
If you don't like it spicy then omit the jalapeno and chipotle peppers and just a little smoked paprika for the smoky flavor.
Pineapple Salsa
Ingredients
1 cup sweet corn kernals
5 tomatoes
1 large red pepper
1 red onion
1 jalapeno
1 can crushed tomatoes
15oz can of pinapple chunks (retain 1Tbls juice)
2 chipotle peppers
1 Tbls ground cumin
2 Tbls lime juice
black pepper to taste
Method
In a food processor blitz the onion, jalapeno pepper, chipotle peppers so they are finely ground.
Add red pepper, tomatoes and pineapple and processes with the pulse button so you have everything well chopped but still have chunks.
Stir in corn, lime juice, cumin and pineapple juice.
Serve with corn chips.
Sunday, 18 August 2013
Spinach and Ricotta Parcels
I adapted this recipe from BBC Good Food for the filling. My husband added some garlic fried mushrooms to his...delicious! You don't have to use filo pastry, puff pastry would work too.
Spinach and Ricotta Parcels
Ingredients
300g young spinach or thawed frozen spinach
1 large onion, sliced
3 Tbls butter (for frying)
50g butter (for brushing)
egg replacer (for brushing)
1 garlic clove,crushed
250g tub vegan ricotta (I used Tofutti)
3 tbsp vegan Parmesan
1/2 cup vegan mozzarella cheese (optional)
Salt & Pepper to season
6 large sheets Vegan Filo Pastry (twice my recipe), unrolled and cut into rectangles (26 x 12cm)
Method
Heat the oven to 375°F/190°C.
Chop the spinach finely.
Cook the onion in butter with the crushed garlic on a medium heat until softened.
Add the spinach to the onion and cook until wilted. Leave to cool.
Mix the ricotta with the Parmesan, then stir the onion and spinach into the ricotta mix and season with salt and pepper.
Generously dust a flat clean surface with tapioca starch.
Cut dough into 10 equal parts.
Leave one part out and refrigerate the others until needed.
Flatten a piece of dough on the surface and dust the top with tapioca starch.
Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square, or how every big you like.
While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg replacer on the inside edges of one side of the dough - one of the triangles in the diamond.
This will help keep it sealed once closed.
In one half of the square near a corner, add a little over 1 tablespoon of filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal.
You may use a pastry edger to create scalloped edges.
Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.
Melt 50g butter and brush a pastry rectangle with the butter, cover with another and brush again.
Increase temperature to 375°F/190°C and bake for an additional 12-16 minutes (depending upon how brown you want them).
I found in all it needed about 40-50 minutes to get brownish.
Spinach and Ricotta Parcels
Ingredients
300g young spinach or thawed frozen spinach
1 large onion, sliced
3 Tbls butter (for frying)
50g butter (for brushing)
egg replacer (for brushing)
1 garlic clove,crushed
250g tub vegan ricotta (I used Tofutti)
3 tbsp vegan Parmesan
1/2 cup vegan mozzarella cheese (optional)
Salt & Pepper to season
6 large sheets Vegan Filo Pastry (twice my recipe), unrolled and cut into rectangles (26 x 12cm)
Method
Heat the oven to 375°F/190°C.
Chop the spinach finely.
Cook the onion in butter with the crushed garlic on a medium heat until softened.
Add the spinach to the onion and cook until wilted. Leave to cool.
Mix the ricotta with the Parmesan, then stir the onion and spinach into the ricotta mix and season with salt and pepper.
Generously dust a flat clean surface with tapioca starch.
Cut dough into 10 equal parts.
Leave one part out and refrigerate the others until needed.
Flatten a piece of dough on the surface and dust the top with tapioca starch.
Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square, or how every big you like.
While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg replacer on the inside edges of one side of the dough - one of the triangles in the diamond.
This will help keep it sealed once closed.
In one half of the square near a corner, add a little over 1 tablespoon of filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal.
You may use a pastry edger to create scalloped edges.
Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.
Melt 50g butter and brush a pastry rectangle with the butter, cover with another and brush again.
Increase temperature to 375°F/190°C and bake for an additional 12-16 minutes (depending upon how brown you want them).
I found in all it needed about 40-50 minutes to get brownish.
Gluten Free Vegan Filo Pastry
This gluten free filo or phyllo pastry I veganised from a recipe on Gluten Free Recipe Box.Remember it's gluten free so it's not going to flake exactly like real filo pastry, it can be rolled out very thin though.
Gluten Free Vegan Filo Pastry
Instructions
1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup cornstarch (Bob's Red Mill's is GMO-free)
1/4 cup sorghum flour
3/4 tsp gluten-free baking powder
1/8 tsp sea salt or salt
3 tsp xanthan gum
1/4 cup (1/2 stick) vegan margarine, cold, cut into pieces
1/3 cup vegetable shortening, refrigerated or frozen
1 teaspoon apple cider vinegar
1/4 cup vegan greek yoghurt or vegan sour cream
Tapioca flour/starch for dusting
Egg replacer (made up per instructions) for brushing
Method
In a bowl, add all dry ingredients together and whisk thoroughly.
Add butter, shortening, vinegar and yogurt/sour cream.
With a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mold it like clay with your hands.
If the dough is too wet add more starch (corn or tapioca); if the dough becomes too dry and begins to crack, create a well in the center of the dough and add 1-2 drops of cold water.
With your hands form it into a ball and refrigerate for 1 hour.
Roll dough according to your recipe.
To fill your gluten free phyllo dough, preheat oven to 350°F.
Generously dust a flat clean surface with tapioca starch.
Cut dough into 10 equal parts. I actually only got 8 parts but I wanted bigger squares.
Leave one part out and refrigerate the others until needed.
There is no need to cover the dough, as it does not dry out easily.
Flatten a piece of dough on the surface and dust the top with tapioca starch.
Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square.
While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg replacer on the inside edges of one side of the dough - one of the triangles in the diamond.
This will help keep it sealed once closed.
In one half of the square near a corner, add a little over 1 tablespoon desired filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal.
You may use a pastry edger to create scalloped edges.
Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.
Increase temperature to 375°F and bake for an additional 12-16 minutes (depending upon how brown you want them)
Gluten Free Vegan Filo Pastry
Instructions
1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup cornstarch (Bob's Red Mill's is GMO-free)
1/4 cup sorghum flour
3/4 tsp gluten-free baking powder
1/8 tsp sea salt or salt
3 tsp xanthan gum
1/4 cup (1/2 stick) vegan margarine, cold, cut into pieces
1/3 cup vegetable shortening, refrigerated or frozen
1 teaspoon apple cider vinegar
1/4 cup vegan greek yoghurt or vegan sour cream
Tapioca flour/starch for dusting
Egg replacer (made up per instructions) for brushing
Method
In a bowl, add all dry ingredients together and whisk thoroughly.
Add butter, shortening, vinegar and yogurt/sour cream.
With a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mold it like clay with your hands.
If the dough is too wet add more starch (corn or tapioca); if the dough becomes too dry and begins to crack, create a well in the center of the dough and add 1-2 drops of cold water.
With your hands form it into a ball and refrigerate for 1 hour.
Roll dough according to your recipe.
To fill your gluten free phyllo dough, preheat oven to 350°F.
Generously dust a flat clean surface with tapioca starch.
Cut dough into 10 equal parts. I actually only got 8 parts but I wanted bigger squares.
Leave one part out and refrigerate the others until needed.
There is no need to cover the dough, as it does not dry out easily.
Flatten a piece of dough on the surface and dust the top with tapioca starch.
Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square.
While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg replacer on the inside edges of one side of the dough - one of the triangles in the diamond.
This will help keep it sealed once closed.
In one half of the square near a corner, add a little over 1 tablespoon desired filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal.
You may use a pastry edger to create scalloped edges.
Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.
Increase temperature to 375°F and bake for an additional 12-16 minutes (depending upon how brown you want them)
Saturday, 17 August 2013
No-Bake Hazelnut Date Slice
I found this recipe on My Darling Lemon Thyme blog. Yummy. It was basically raw and the kids loved it - they thought it was brownies.
No-Bake Hazelnut Date Slice
Ingredients
Makes 8 decent slices
2 cups (265g) dried dates
4 Tbls coconut oil
2 Tbls maple syrup
2 Tbls cocoa powder
1 tsp pure vanilla essence
1/2 tsp ground cinnamon
2 tsp ground flaxseeds (linseeds)
2 small pinches fine sea salt
1/2 cup (60g) hazelnuts, toasted, skins rubbed off and roughly chopped *
cocoa powder, extra, for dusting
Method
Place all the ingredients except for the hazelnuts into a food processor and blend until the mixture is reasonably fine and paste-like. You may need to stop the machine on occasion and mix it with a spoon to help your processor along.
Transfer date mixture to a medium bowl and mix the hazelnuts through by hand. Press the mixture into a baking paper lined tin (I used a loaf tin), smoothing off the top with the back of a spoon.
Refrigerate for at least 1 hour or preferably overnight before slicing. Dust with cocoa powder if you like and serve. This will happily store in an air-tight container in the fridge for 5-7 days.
* To toast the hazelnuts, cook in a preheated oven at 180 C/350 F for 8-10 minutes, shaking the tray a few times during cooking, until golden. Remove from the oven and tip onto a clean tea towel. Rub the hazelnuts between the towel to remove some of the skin. You will probably not be able to remove all the skin, that's fine, do your best.
No-Bake Hazelnut Date Slice
Ingredients
Makes 8 decent slices
2 cups (265g) dried dates
4 Tbls coconut oil
2 Tbls maple syrup
2 Tbls cocoa powder
1 tsp pure vanilla essence
1/2 tsp ground cinnamon
2 tsp ground flaxseeds (linseeds)
2 small pinches fine sea salt
1/2 cup (60g) hazelnuts, toasted, skins rubbed off and roughly chopped *
cocoa powder, extra, for dusting
Method
Place all the ingredients except for the hazelnuts into a food processor and blend until the mixture is reasonably fine and paste-like. You may need to stop the machine on occasion and mix it with a spoon to help your processor along.
Transfer date mixture to a medium bowl and mix the hazelnuts through by hand. Press the mixture into a baking paper lined tin (I used a loaf tin), smoothing off the top with the back of a spoon.
Refrigerate for at least 1 hour or preferably overnight before slicing. Dust with cocoa powder if you like and serve. This will happily store in an air-tight container in the fridge for 5-7 days.
* To toast the hazelnuts, cook in a preheated oven at 180 C/350 F for 8-10 minutes, shaking the tray a few times during cooking, until golden. Remove from the oven and tip onto a clean tea towel. Rub the hazelnuts between the towel to remove some of the skin. You will probably not be able to remove all the skin, that's fine, do your best.
Salt and Pepper Tofu
This is so delicious. If you want a simple but still delicious recipe just skip the sauté step.
Recipe from Veggie Belly. If you skip the saute steo you can serve with vegan aioli sauce.
Salt and Pepper Tofu
Serves 2 as an entree or about 4 as an appetizer
Calories per serve: 46 (appetizer)
Ingredients
For the sauté
1/2 tablespoon oil
2 medium leeks, white part only, washed and grit removed (1 cup when chopped)
1 celery rib (1/2 cup when chopped)
1 small green pepper (1/2 cup when chopped)
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
For the tofu
1 block (14 oz when drained) extra firm tofu
4 tablespoons corn starch
1/2 teaspoon or to taste freshly cracked black pepper
Salt
Vegetable or canola oil for frying
Method
Chop the leeks, celery and green pepper into a fine dice.
Heat oil in a wok on medium-high heat.
Add chopped leeks, celery, and green pepper.
Sauté on high heat for about 2 minutes.
Add ginger and garlic.
Cook another 1-2 minutes.
Add soy sauce and brown sugar and cook 30 seconds.
Set this mixture aside.
Pat dry the drained tofu and cut into 1 inch cubes.
Place the tofu cubes in a large bowl.
Add corn starch, salt and pepper and gently toss till the tofu pieces are very well coated.
In a skillet, pour oil so that it comes up 1/2 inch.
Heat the oil. Make sure oil is hot.
Add tofu cubes a few at a time.
If you fry too many in one go they won’t crisp up.
Fry the tofu pieces, flipping them around, so that all sides are golden brown.
Drain onto a few layers of paper towels.
Heat up the leek mixture.
Add the fried tofu cubes to this and toss well.
Serve vegan Chinese salt and pepper tofu with your favorite chili sauce and garnish with celery leaves or green onions.
Recipe from Veggie Belly. If you skip the saute steo you can serve with vegan aioli sauce.
Salt and Pepper Tofu
Serves 2 as an entree or about 4 as an appetizer
Calories per serve: 46 (appetizer)
Ingredients
For the sauté
1/2 tablespoon oil
2 medium leeks, white part only, washed and grit removed (1 cup when chopped)
1 celery rib (1/2 cup when chopped)
1 small green pepper (1/2 cup when chopped)
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
For the tofu
1 block (14 oz when drained) extra firm tofu
4 tablespoons corn starch
1/2 teaspoon or to taste freshly cracked black pepper
Salt
Vegetable or canola oil for frying
Method
Chop the leeks, celery and green pepper into a fine dice.
Heat oil in a wok on medium-high heat.
Add chopped leeks, celery, and green pepper.
Sauté on high heat for about 2 minutes.
Add ginger and garlic.
Cook another 1-2 minutes.
Add soy sauce and brown sugar and cook 30 seconds.
Set this mixture aside.
Pat dry the drained tofu and cut into 1 inch cubes.
Place the tofu cubes in a large bowl.
Add corn starch, salt and pepper and gently toss till the tofu pieces are very well coated.
In a skillet, pour oil so that it comes up 1/2 inch.
Heat the oil. Make sure oil is hot.
Add tofu cubes a few at a time.
If you fry too many in one go they won’t crisp up.
Fry the tofu pieces, flipping them around, so that all sides are golden brown.
Drain onto a few layers of paper towels.
Heat up the leek mixture.
Add the fried tofu cubes to this and toss well.
Serve vegan Chinese salt and pepper tofu with your favorite chili sauce and garnish with celery leaves or green onions.
Monday, 12 August 2013
Vegan Corn Dogs
I changed up this recipe slightly from Vegan Dad's baked mini corn dogs. I thought they were delicious! We call them Dagwood Dogs in Australia :)
It wasn't difficult but was fiddly so preparing your dough the day before or in the morning helps.
Vegan Corn Dogs
Ingredients
1 1/2 cups plain soy milk
1 tsp apple cider vinegar
1 tbsp instant or active dry yeast
3 tbsp vegetable oil
3 tbsp brown sugar
1 1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups fine cornmeal/flour (not starch)
2 1/2 cups white bread flour***
10-12 veggie hot dogs cut in half (I used the jumbo size Lightlife Smart Dogs)
Oil for frying
Method
Warm up soy milk to between 90 and 100 degrees F, then whisk in vinegar.
When thick, whisk in yeast, oil, and sugar. Let sit for 5 mins to allow yeast to dissolve.
Meanwhile, whisk salt, baking soda and cornmeal in stand mixer bowl.
Add yeast mixture and mix well. Let sit for 5 mins.
Add flour and mix into a rough dough.
Let sit for 5 mins, then knead with a dough hook for 5 mins on med-lo speed.
Personally I mixed by hand, I found I needed to add around 1/2+ cups water.
The dough should clear the bottom of the bowl and should be tacky but not be sticky.
Adjust flour as needed.
Transfer the dough to a lightly oiled bowl and turn to coat. Cover and refrigerate overnight.
If you're in a hurry you can just refrigerate the dough for about 4 hours.
Divide the dough into 24 equal pieces (or how ever many hot dog halves you have) then cover to keep from drying out.
Roll each piece into a rectangle slightly longer than the veggie dog half and wide enough to wrap around the veggie dog. I found a slightly oiled surface was easier than a floured one.
Wrap the dough around the veggie dog and pinch to seal the seam and ends. Gently roll the dog back and forth in your hands to smooth out the dough as much as possible.
Place on the prepared sheet and repeat.
You can either shallow fry or deep fry, I used a large pot with around 4 inches of canola oil.
You can probably fit all in at once but I did two batches.
Fry, turning once, until golden brown.
Place of paper towel to cool, then insert skewer.
Serve with ketchup.
*** For the flour mix I used 2 1/2 cups worth of the following mix;
2 cups rice flour
1 cup corn starch
1 cup tapioca starch
2/3 cup gluten substitute (I used Organ brand)
It wasn't difficult but was fiddly so preparing your dough the day before or in the morning helps.
Vegan Corn Dogs
Ingredients
1 1/2 cups plain soy milk
1 tsp apple cider vinegar
1 tbsp instant or active dry yeast
3 tbsp vegetable oil
3 tbsp brown sugar
1 1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups fine cornmeal/flour (not starch)
2 1/2 cups white bread flour***
10-12 veggie hot dogs cut in half (I used the jumbo size Lightlife Smart Dogs)
Oil for frying
Method
Warm up soy milk to between 90 and 100 degrees F, then whisk in vinegar.
When thick, whisk in yeast, oil, and sugar. Let sit for 5 mins to allow yeast to dissolve.
Meanwhile, whisk salt, baking soda and cornmeal in stand mixer bowl.
Add yeast mixture and mix well. Let sit for 5 mins.
Add flour and mix into a rough dough.
Let sit for 5 mins, then knead with a dough hook for 5 mins on med-lo speed.
Personally I mixed by hand, I found I needed to add around 1/2+ cups water.
The dough should clear the bottom of the bowl and should be tacky but not be sticky.
Adjust flour as needed.
Transfer the dough to a lightly oiled bowl and turn to coat. Cover and refrigerate overnight.
If you're in a hurry you can just refrigerate the dough for about 4 hours.
Divide the dough into 24 equal pieces (or how ever many hot dog halves you have) then cover to keep from drying out.
Roll each piece into a rectangle slightly longer than the veggie dog half and wide enough to wrap around the veggie dog. I found a slightly oiled surface was easier than a floured one.
Wrap the dough around the veggie dog and pinch to seal the seam and ends. Gently roll the dog back and forth in your hands to smooth out the dough as much as possible.
Place on the prepared sheet and repeat.
You can either shallow fry or deep fry, I used a large pot with around 4 inches of canola oil.
You can probably fit all in at once but I did two batches.
Fry, turning once, until golden brown.
Place of paper towel to cool, then insert skewer.
Serve with ketchup.
*** For the flour mix I used 2 1/2 cups worth of the following mix;
2 cups rice flour
1 cup corn starch
1 cup tapioca starch
2/3 cup gluten substitute (I used Organ brand)
Sunday, 11 August 2013
Peachy Dessert Pizza
My husband made this the other day and used a regular pizza whole wheat pizza base but you could easily do this with a GF base.
Peachy Dessert Pizza
Ingredients
1/2 cup Spiced Peach Jam
3/4 Cup Powdered sugar/Icing sugar
1 Tbls Water
1/4 Cup Vegan margarine
Pizza base
Method
Heat oven to 430F.
Spread margarine over the pizza base and cook for 10+ minutes to make it golden and crispy.
Remove from oven and spread jam evenly, cook for a further 5 minutes.
In a small saucepan heat powdered sugar and water until the sugar dissolves.
Drizzle sugar mixture over the pizza. Wait until cooled (or refrigerate) before slicing and serving.
Peachy Dessert Pizza
Ingredients
1/2 cup Spiced Peach Jam
3/4 Cup Powdered sugar/Icing sugar
1 Tbls Water
1/4 Cup Vegan margarine
Pizza base
Method
Heat oven to 430F.
Spread margarine over the pizza base and cook for 10+ minutes to make it golden and crispy.
Remove from oven and spread jam evenly, cook for a further 5 minutes.
In a small saucepan heat powdered sugar and water until the sugar dissolves.
Drizzle sugar mixture over the pizza. Wait until cooled (or refrigerate) before slicing and serving.
Thursday, 8 August 2013
Deep Fried Mushrooms with Horseradish Dipping Sauce
Mushroom recipe from Blog Chef. Original sauce recipe from About.com.
Deep Fried Mushrooms with Horseradish Dipping Sauce
Ingredients
10 ounces whole fresh mushrooms
1 cup GF flour (I used rice flour)
½ cup cornstarch
¾ teaspoon baking powder
¼ teaspoon salt
1 1/2 cup water
2 cups GF breadcrumbs
Method
In a large bowl mix flour, corn starch, baking powder and salt.
Add water and mix until a smooth batter has formed. Add more water if batter is too thick.
Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off.
Roll the mushrooms in breadcrumbs until coated thoroughly, then place on a cookie tray lined with wax paper.
Repeat until all mushrooms are coated.
Use a deep fryer or heat 3-4 inches of vegetable oil on the stove in a large pot.
Deep fry mushrooms in batches until golden brown, takes about 5-10 mins.
Drain on paper towels.
Serve (on skewers or toothpicks if required) with dipping sauce.
Horseradish Dipping Sauce
Ingredients
1/2 cup vegan mayonnaise (I actually used 1/4 vegan mayo & 1/4 cup vegan ranch)
3 Tbsp. vegan horseradish
1 Tbsp. malt/tarragon vinegar or fresh lemon juice
1 Tbsp. chopped fresh chives or chopped fresh dill or chopped green onion tops
Method
Combine all ingredients in a small bowl but hold back 1 tablespoon of horseradish.
Taste and add more horseradish if desired and a pinch of salt if needed.
Deep Fried Mushrooms with Horseradish Dipping Sauce
Ingredients
10 ounces whole fresh mushrooms
1 cup GF flour (I used rice flour)
½ cup cornstarch
¾ teaspoon baking powder
¼ teaspoon salt
1 1/2 cup water
2 cups GF breadcrumbs
Method
In a large bowl mix flour, corn starch, baking powder and salt.
Add water and mix until a smooth batter has formed. Add more water if batter is too thick.
Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off.
Roll the mushrooms in breadcrumbs until coated thoroughly, then place on a cookie tray lined with wax paper.
Repeat until all mushrooms are coated.
Use a deep fryer or heat 3-4 inches of vegetable oil on the stove in a large pot.
Deep fry mushrooms in batches until golden brown, takes about 5-10 mins.
Drain on paper towels.
Serve (on skewers or toothpicks if required) with dipping sauce.
Horseradish Dipping Sauce
Ingredients
1/2 cup vegan mayonnaise (I actually used 1/4 vegan mayo & 1/4 cup vegan ranch)
3 Tbsp. vegan horseradish
1 Tbsp. malt/tarragon vinegar or fresh lemon juice
1 Tbsp. chopped fresh chives or chopped fresh dill or chopped green onion tops
Method
Combine all ingredients in a small bowl but hold back 1 tablespoon of horseradish.
Taste and add more horseradish if desired and a pinch of salt if needed.
Tuesday, 6 August 2013
Candied Yams
This traditional Southern Xmas dish is called "Candied Yams" but they really mean sweet potatoes. I used Okinawa yams (purple) and they were delicious! Recipe from here.
Vegan Candied Yams
Ingredients
4 medium sized sweet potatoes
1/4 cup earth balance/non-dairy margarine
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons vanilla extract
1/4 cup brown sugar
1/4 cup white sugar
Method
Pre-heat oven to 400 degrees F. Wash sweet potatoes. Prick with fork. Wrap in foil. Bake 25 minutes (until potatoes are soft to the touch, but not fully cooked). Let potatoes cool until they can be handled. Drop heat to 375 degrees F.
Peel and slice sweet potatoes into large (approx 1 1/2 -2 inch slices). Add layer of sweet potatoes, earth balance in pats, vanilla, sugar, nutmeg, cinnamon to baking dish. Repeat until all ingredients are in pan. Cover with foil. Bake 20-30 minutes, or until syrup is bubbling. Remove foil. Bake another 20-30 minutes until top is light brown and toasty.
Note: Baking times will depend on the size of your yams. Also, feel free to adjust the sugar amounts or to use other sweeteners depending on your preferences/dietary restrictions.
Ingredients
4 medium sized sweet potatoes
1/4 cup earth balance/non-dairy margarine
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons vanilla extract
1/4 cup brown sugar
1/4 cup white sugar
Method
Pre-heat oven to 400 degrees F. Wash sweet potatoes. Prick with fork. Wrap in foil. Bake 25 minutes (until potatoes are soft to the touch, but not fully cooked). Let potatoes cool until they can be handled. Drop heat to 375 degrees F.
Peel and slice sweet potatoes into large (approx 1 1/2 -2 inch slices). Add layer of sweet potatoes, earth balance in pats, vanilla, sugar, nutmeg, cinnamon to baking dish. Repeat until all ingredients are in pan. Cover with foil. Bake 20-30 minutes, or until syrup is bubbling. Remove foil. Bake another 20-30 minutes until top is light brown and toasty.
Note: Baking times will depend on the size of your yams. Also, feel free to adjust the sugar amounts or to use other sweeteners depending on your preferences/dietary restrictions.
Sunday, 4 August 2013
Mango Daquiri
You can substitute any fruit you like and it will be delicious!
Mango Daquiri
Makes 4
Ingredients
2 ripe mango, peeled, seeded and chopped (you can use frozen if you like)
1/4 cup lime juice (2 limes)
2 Tbls sugar syrup
1 cup white rum
1 Tbls Triple Sec (otional)
Crushed Ice
Method
Place the mango, lime juice, sugar syrup, triple sec and rum in a blender and process until smooth.
Pour the mixture over a glass full of crushed ice.
Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.
Mango Daquiri
Makes 4
Ingredients
2 ripe mango, peeled, seeded and chopped (you can use frozen if you like)
1/4 cup lime juice (2 limes)
2 Tbls sugar syrup
1 cup white rum
1 Tbls Triple Sec (otional)
Crushed Ice
Method
Place the mango, lime juice, sugar syrup, triple sec and rum in a blender and process until smooth.
Pour the mixture over a glass full of crushed ice.
Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves.
Lemon, Lime & Bitters
This is one of my favourite drinks in Summer. It's refreshing and so low in alcohol you'd need about 100 to even feel the effects. It's a great option at a party too if you know you're driving but don't want to miss out on the fun!
Lemon, Lime & Bitters
makes one
Ingredients
Angosturia Bitters
1/2 Fresh lime (cut into wedges)
Lemon soda
Ice
Method
Take a highball glass and add ice.
Use the Bitters and run it around the inside of the glass till all sides are covered.
Squeeze in your lime wedges and then top up the glass with your soda.
Delicious!
Lemon, Lime & Bitters
makes one
Ingredients
Angosturia Bitters
1/2 Fresh lime (cut into wedges)
Lemon soda
Ice
Method
Take a highball glass and add ice.
Use the Bitters and run it around the inside of the glass till all sides are covered.
Squeeze in your lime wedges and then top up the glass with your soda.
Delicious!
Saturday, 3 August 2013
Mojitos
This recipe that I've changed up from the Food Network says it serves 4 but honestly I think it's more like 2, strength wise.
Mojitos
Makes 4
Ingredients
Ice
6 ounces light rum like Bacardi (around 3/4 cup)
8 sprigs of mint, more for garnish if required
6 tablespoons fresh lime juice
4 tablespoons sugar syrup
Club soda/soda water
4 slices lime
Directions
Mix rum and sugar syrup in a jug and crush in the mint with your fingers.
Add your lime slices and pummel gently with a muddler (or do as I do and use a rolling pin).
Place ice into four high ball glasses and add ice.
Add 1/4 mix to each glass and fill up with soda water/club soda.
Garnish each with a slice of lime and a sprig of mint.
Mojitos
Makes 4
Ingredients
Ice
6 ounces light rum like Bacardi (around 3/4 cup)
8 sprigs of mint, more for garnish if required
6 tablespoons fresh lime juice
4 tablespoons sugar syrup
Club soda/soda water
4 slices lime
Directions
Mix rum and sugar syrup in a jug and crush in the mint with your fingers.
Add your lime slices and pummel gently with a muddler (or do as I do and use a rolling pin).
Place ice into four high ball glasses and add ice.
Add 1/4 mix to each glass and fill up with soda water/club soda.
Garnish each with a slice of lime and a sprig of mint.
Gluten Free Baking Mix
Here are some gluten free flour mixes for all your baking needs...
This one comes from the Gluten Free Girl.
200 grams superfine brown rice flour
150 grams sorghum flour
50 grams potato flour
250 grams sweet rice flour
150 grams potato starch
100 grams arrowroot powder
100 grams cornstarch
Mix together and store in a airtight container.
Sorry I can't remember where I got this one from...
Gluten Free Baking Mix
Ingredients
3 cups brown rice flour (fine ground)
1 cup potato starch (not potato flour)
1/2 cup tapioca flour
1 1/4 tsp guar gum or xanthan gum
Method
Whisk together well and store for use in gluten free baking.
Here are some other mixtures from Gluten Free Goddess.
Gluten-Free Flour Blend #1
Combine:
1 cup sorghum flour (or GF oat flour, brown rice flour)
1 cup potato starch, corn starch or tapioca starch (not potato flour!)
1/2 cup almond flour, GF millet, or GF buckwheat flour
1 teaspoon xanthan gum
This basic blend works for most breads, muffins, cookies, cakes and cupcakes. Note that if you use tapioca starch as your starch, blend it with a softer starch such as cornstarch or potato starch for best results.
Gluten-Free Flour Blend #2
Combine:
1 cup sorghum flour (or GF oat flour, brown rice flour)
3/4 cup potato starch (not potato flour), tapioca starch, or corn starch
1/2 cup GF millet flour
1/2 cup GF buckwheat flour or GF cornmeal
1/4 cup GF quinoa flour or almond flour
1.5 teaspoons xanthan gum
A slightly heartier blend for breakfast muffins, cookie bars and bread.
*For more baking tips and flour blend ideas see Karina's Gluten-Free Baking + Cooking Tips.
Read more: http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html#ixzz2nvvhrX19
This one comes from the Gluten Free Girl.
200 grams superfine brown rice flour
150 grams sorghum flour
50 grams potato flour
250 grams sweet rice flour
150 grams potato starch
100 grams arrowroot powder
100 grams cornstarch
Mix together and store in a airtight container.
Sorry I can't remember where I got this one from...
Gluten Free Baking Mix
Ingredients
3 cups brown rice flour (fine ground)
1 cup potato starch (not potato flour)
1/2 cup tapioca flour
1 1/4 tsp guar gum or xanthan gum
Method
Whisk together well and store for use in gluten free baking.
Here are some other mixtures from Gluten Free Goddess.
Gluten-Free Flour Blend #1
Combine:
1 cup sorghum flour (or GF oat flour, brown rice flour)
1 cup potato starch, corn starch or tapioca starch (not potato flour!)
1/2 cup almond flour, GF millet, or GF buckwheat flour
1 teaspoon xanthan gum
This basic blend works for most breads, muffins, cookies, cakes and cupcakes. Note that if you use tapioca starch as your starch, blend it with a softer starch such as cornstarch or potato starch for best results.
Gluten-Free Flour Blend #2
Combine:
1 cup sorghum flour (or GF oat flour, brown rice flour)
3/4 cup potato starch (not potato flour), tapioca starch, or corn starch
1/2 cup GF millet flour
1/2 cup GF buckwheat flour or GF cornmeal
1/4 cup GF quinoa flour or almond flour
1.5 teaspoons xanthan gum
A slightly heartier blend for breakfast muffins, cookie bars and bread.
*For more baking tips and flour blend ideas see Karina's Gluten-Free Baking + Cooking Tips.
Read more: http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html#ixzz2nvvhrX19
Cream of Mushroom Soup
This recipe comes courtesy of Vegan Richa, and is sooo delicious and healthy. If you want to make it more creamy you can add 1/2 cup of non-dairy milk or cream.
Cream of Mushroom Soup
Ingredients
1 diced onion
3 cloves minced garlic
1 lb sliced mushrooms
6 cups veggie broth
1/2 Cup dry sherry (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 Tablespoons nutritional yeast
1 Cup raw cashews
salt and pepper to taste
Method
Saute the onions and garlic in a bit of veggie broth.
Add the mushrooms once the onions are transparent. Saute until the mushrooms are reduced in size.
Add veggie broth, cashews, herbs and sherry. Reduce heat and simmer for 20 minutes.
Remove 2 cups of the hot soup, or how ever much 1/2 your blender jug is and blend the soup with nutritional yeast til completely creamy.
Repeat until all the soup is done return to the heat for 3 minutes to heat through, adding salt and pepper to taste.
Serve with vegan sour cream and bread.
Cream of Mushroom Soup
Ingredients
1 diced onion
3 cloves minced garlic
1 lb sliced mushrooms
6 cups veggie broth
1/2 Cup dry sherry (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 Tablespoons nutritional yeast
1 Cup raw cashews
salt and pepper to taste
Method
Saute the onions and garlic in a bit of veggie broth.
Add the mushrooms once the onions are transparent. Saute until the mushrooms are reduced in size.
Add veggie broth, cashews, herbs and sherry. Reduce heat and simmer for 20 minutes.
Remove 2 cups of the hot soup, or how ever much 1/2 your blender jug is and blend the soup with nutritional yeast til completely creamy.
Repeat until all the soup is done return to the heat for 3 minutes to heat through, adding salt and pepper to taste.
Serve with vegan sour cream and bread.