Monday, 30 September 2013

Homemade Baked Beans

I missed having baked beans on toast for a weekend breakfast and this BBQ sauce recipe from Vegan Dad blog works perfectly.



Homemade Baked Beans

Ingredients
Serves 4 as a side

1 400g can Pinto beans (or whatever beans you prefer), rinsed and drained
1 sweet onion, sliced
2 cloves of garlic, chopped
1/2 cup water
1 cup ketchup
1/3 cup maple syrup
1/3 cup brown sugar
1 tbsp vegan Worcestershire sauce
1 tbsp mustard
A dash of hot sauce


Method

To make the BBQ sauce, melt margarine in a saucepan over medium heat.
Saute onion and garlic for 15 mins, until onions have cooked down and are nicely browned.
Add the remaining ingredients and bring to bubbling.
Simmer for 15-20 mins, until sauce thickens and gets a nice deep red colour.
Add in the pinto beans and heat through, around 3-5 minutes.
Serve in a bowl, on toast or as a side with your favourite vegan brekkie!

Friday, 27 September 2013

Tempeh BBQ Spare Ribs

This sauce is sooo good. It would be perfect for homemade baked beans!
Original recipe from Vegan Dad blog.


Tempeh BBQ Spare Ribs

Ingredients
Serves 4

1/2 cup margarine
2 sweet onion, sliced
4 cloves of garlic, chopped
1 cup water
2 cup ketchup
2/3 cup maple syrup
2/3 cup brown sugar
2 tbsp vegan Worcestershire sauce
2 tbsp mustard
2 few dashes of hot sauce
2 pkgs tempeh, sliced
2 drops liquid smoke (optional - I use this to give it a smokey flavor)

Method

To make the BBQ sauce, melt margarine in a saucepan over medium heat.
Saute onion and garlic for 15 mins, until onions have cooked down and are nicely browned.
Add the remaining ingredients and bring to bubbling.
Simmer for 15-20 mins, until sauce thickens and gets a nice deep red colour.
Transfer 2/3rds of the sauce to a large cast iron skillet and add sliced tempeh.
Place on a BBQ or frying pan on medium heat (about 500 degrees) and bring to bubbling.
Cook for 15-20 mins, or until sauce has thickened and mostly reduced. Baste regularly.
Remove pan from BBQ and place tempeh on the grill.
Grill 5 mins per side, then return to pan. Put pan back on the BBQ.
Add remaining sauce to pan and cook until sauce is thick. Serve.

Thursday, 26 September 2013

Perfect Vegan Bacon

This was the closest thing I've tasted to bacon, although it was a bit crumbly and hard to fry. Recipe from No Meat Athlete.


Perfect Vegan Bacon

Ingredients

1/2 cup dried adzuki beans or other small red beans
1/3 cup hulled wholegrain buckwheat (not buckwheat flour)
1 teaspoon onion powder
1 teaspoon hickory liquid smoke
4 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 tablespoon Braggs Liquid Aminos (May be substituted with soy sauce)
1/2 teaspoon kosher salt
2 teaspoons tomato paste
1 teaspoon coconut oil
2 teaspoons maple syrup


Method

Rinse the beans and buckwheat,  place in large bowl covered with several inches of cold filtered water; let soak overnight.
Preheat the oven to 400 degrees.
Strain the soaked beans and buckwheat and rinse.  Place in the bowl of a food processor.  Add the onion powder, liquid smoke, nutritional yeast, smoked paprika, aminos or soy sauce, salt, tomato paste, coconut oil, and maple syrup.  Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform but not as pureed as hummus.
Line a 9×13 casserole dish with parchment paper and coat pan with baking spray.  Place bacon mixture in pan and spread as much as possible with a spatula.  To get the mixture very thin and evenly spread, spray another piece of parchment paper lightly with baking spray and press the paper on top of the mixture and flatten with your hands.  Remove and discard the top piece of parchment paper, then use a spatula to spread over and fill in any bare spots.
Bake for 10 minutes.  Remove from oven and let cool for 10 minutes, then slice into 24 strips, about 1 inch by 4 inches (Do this by making one lengthwise cut down the center, and then twelve cuts across the shorter side).  Remove the strips with a small spatula.
Heat a tablespoon of oil in a frying pan on medium-high heat.  Fry the bacon slices for 2-3 minutes, flipping once.  Alternatively, before frying, you can freeze the bacon, then fry when ready to serve (no need to thaw first).

Monday, 23 September 2013

Vegan Worcestershire Sauce

Thanks to Martha Stewart for this recipe.

Vegan Worcestershire Sauce

Ingredients

2 cups apple-cider vinegar
1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper


Method

Place all ingredients in a medium saucepan.
Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes.
Strain through a fine-mesh sieve and let cool completely before using.
Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Peanut Tempeh with Rice Noodles

Original recipe from Vegan Dad blog.


Peanut Tempeh with Rice Noodles

Ingredients

225g medium rice noodles
1 block of tempeh, cut in half lengthwise, then cut in small cubes
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp water
1/4 cup smooth peanut butter
1 tbsp vegetable oil
1 can coconut milk
1 Tbls sweet chilli sauce (or agave if you don't want the spice)
1/4 tsp red curry paste (or to taste)
1 tsp coriander
1 tsp sesame oil
salt to taste
coriander for garnish


Method

Get noodles soaking in hot tap water for 30 mins.
Meanwhile, prep the tempeh.
Heat 2 tbsp peanut oil in a frying pan or wok over med-hi heat.
Add tempeh and fry for 5 mins, until golden all over.
Add soy sauce and water and mix well, letting tempeh soak up most of the liquid.
Reduce heat to medium and add peanut butter, mixing well. Add a splash of water if needed. Remove tempeh from pan. Stir in sweet chilli sauce and sesame oil.


Drain noodles when ready.
Heat 1 tbsp oil in pan or wok.
Add noodles and fry for 3-4 mins, until they get translucent and begin to stick together.
Add curry paste and mix well. Then mix in coconut milk.
Add coriander and season to taste.
Mix tempeh into the noodles and let simmer for a few mins to heat through.
Garnish with cilantro and serve.

Sunday, 22 September 2013

Mac n' Cheese

I found this recipe really delicious and cheese-like. Original recipe from Vegan Dad blog.


Mac n' Cheese

Ingredients

3 cups GF macaroni
3/4 cup raw cashews
1 1/2 cup hot water
1/2 cup nutritional yeast
1 tbsp Dijon mustard
2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp tumeric
1/2 paprika
1 tsp salt
1 tbsp flour
1/4 cup margarine
1 cup soy milk


Method

Add boiling water to cashews and let sit for 5 mins.
Meanwhile cook pasta according to directions.
Start processing cashews and water in a blender until very smooth (3 to 5 mins).
Add yeast, mustard, spices, salt, and flour to the blender. Blend until smooth.
When pasta is cooked, drain.
Add margarine to the now empty hot pot and return to the stove over medium heat.
When melted, slowly whisk in cashew mixture, then add pasta and mix well.
Add soy milk slowly until desired consistency is reached. You may need more milk than is recommedned.

Taiwanese Bubble Tea

In Sydney I used to get vegan Bubble (or Boba) Tea all the time from places like Chatime but in Utah...kinda hard to find. I found the tapioca pearls in an Asian grocer and this recipe on The Ktchn. This milky black tea recipe was for my husband but I love the green tea ones too! So refreshing!


This usually requires a wide straw but if you don't have one use a spoon :)

Taiwanese Bubble Tea

Ingredients

1/4 cup dried boba tapioca pearls per serving
1-2 tea bags per serving, any kind
1/2 cup water
1/2 cup sugar
Milk, almond milk, or sweetened condensed milk
Fruit juice or nectar (optional)


Method

Cook the Boba: Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.
Turn the heat to medium and cook the boba for 12-15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12-15 minutes.
Prepare Sugar Syrup for the Boba: While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
Prepare a Strong Cup of Tea: This can be done either while the boba are cooking or ahead of time. Allow enough time for the tea to cool completely before making the boba. Bring 1 cup of water to a boil. Remove from heat and add the tea bag. Use one tea bag for regular-strength bubble tea or two for a stronger tea flavor. Remove the tea bag after 15 minutes and chill the tea.
Finish the Boba: Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.


Make the Bubble Tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba.

Wednesday, 18 September 2013

Salisbury Steak

OK, so this doesn't exactly taste like steak, more of a thicker pattie but the kids loved it.
Original recipe from Vegan Dad blog.


Salisbury Steak

Ingredients

Serves 6
1/2 pkg tempeh, boiled in water for 10 mins, cooled, and grated
1 cup vital wheat gluten
1 tsp each onion and garlic powder
1 tsp coriander
1 tsp sage
2 tsp paprika
1/2 tsp dill
1/2 tsp salt
2 tbsp HP/A1/BBQ sauce
1 tbsp soy sauce
3/4 to 1 cup water


Method

Get water boiling in your steamer.
Mix grated tempeh, wheat gluten, and spices together in a bowl. Add sauces and enough water to make a wet but firm dough and mix with a fork. Knead for a min to mix well. The dough should be the same consistency as the vegan sausage dough. Divide into 6 pieces and shape each into a "steak." Wrap each in foil and steam for 30-35 mins (rotating halfway through), until steaks have swelled against the foil.
Heat a thin layer of oil in a frying pan over medium heat. Fry steaks for a few mins on each side, to firm them up a bit and get a bit of a crispy outer layer. To serve use Mushroom Gravy or your favourite brown gravy.

Simple Gravy
Heat 1 tbsp of olive oil and whisk in 1 tbsp of GF flour.
Whisk in 1 cup of soy milk and 2 tsp soy sauce.
Seasoned with salt, pepper, coriander, sage, paprika, garlic and onion powder (around 1/2 tsp of each).

Sunday, 15 September 2013

Some New Vegan Products - September 2013

Lately I have come across a few new products that are both vegan and gluten free....yay!!!


Accidentally discovered that this Pilbury frosting and sprinkles were both vegan and gluten free!
They have all the ingredients on their website and looks like all their frosting flavours are vegan & gluten free!



Absolutely addicted to the Alexia's sweet potato & potato range most of which are gluten free and vegan. The Waffle Cut Sweet Potato Seasoned Fries are my favourite...


 

In fairness I haven't tried Phoney Baloney's Coconut Bacon yet but  I've ordered them in hope...review to come!

Friday, 6 September 2013

Spinach and Ricotta Pie

This is kind of like a vegan quiche.  Original filling recipe by Dawn Murray on Epicurious. I used Gluten-Free Vegan Pastry recipe for the pie crust.





Spinach and Ricotta Pie

Ingredients

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose GF flour
3 tablespoons vegan margarine
1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container vegan ricotta cheese
10 ounce vegan mozzarella cheese, grated
1/2 cup grated vegan Parmesan cheese
1/2 cup nutritional yeast
3 egg replacers, as per packet instructions


Method

Preheat oven to 350°F. Grease a 10" pie pan or spring form pan.
Press out pastry into pan. If crust cracks, wet fingers and push edges together to seal.
If using the Gluten-Free Vegan Pastry it will be crumbly at first but just press it into the pan.


Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
Melt margarine in heavy large skillet over medium heat.
Add onion and sauté until tender, about 8 minutes.
Mix in spinach, salt, pepper and nutmeg.
Sauté until all liquid from spinach evaporates, about 3 minutes.
Combine egg replacers with ricotta, mozzarella and Parmesan cheeses in large bowl.
All spinach/onions and mix well.
Spoon mixture into pie crust.


Bake until filling is set in center and brown on top, about 40 minutes.
Let stand 10 minutes. Cut pie into wedges.

Gluten-Free Pie Pastry

This recipe which is good for sweet or savoury pies is from She Knows and original recipe from Savory Pies by Greg Henry.



Gluten-Free Pie Pastry
Yields 2 (8-inch) pie crusts or 1 (8- to 10-inch) double-crust shell

Ingredients

2 cups millet flour
1/4 cup tapioca flour
1/4 cup potato starch, plus more as needed
1 teaspoon salt
2 teaspoons lemon juice or white vinegar
2 sticks (1 cup) very cold European-style unsalted butter, cut into 1/2-inch dice
1 egg replacer (as per packet instructions)
2 tablespoons water, or more as needed


Method

In the bowl of a food processor, pulse the flours, potato starch and salt 5 to 6 times until well combined.
Add lemon juice or vinegar and butter. Process 6 to 8 seconds until crumbly and coarse, with various-size chunks of butter visible throughout.
Add egg replacer and 2 tablespoons water. Run machine until the dough comes together and begins to pull away cleanly from the sides of the bowl, 15 to 20 seconds. Add water as needed.
On a work surface lightly floured with potato starch, gently knead the dough 2 to 3 times. If it seems sticky, sprinkle in a few teaspoons of potato starch and give it a couple more quick, gentle kneads.
Divide in half and shape into 2 discs about 5 inches in diameter and 3/4-inch thick.
Wrap in plastic and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 1 month.


Monday, 2 September 2013

Crispy Spiced Chickpeas

My friend Jen gave me this recipe and it's great for a healthy snack. You can add any spices you like.
Apparently some people make them just with cinnamon sugar as well :)
I think the spice mix from Party Popcorn would also be delicious.


Crispy Spiced Chickpeas

Ingredients

2x 400g cans of chickpeas/garbanzo beans (alternatively you can use 3-4 cups of cooked chickpeas)
1/4 tsp paprika
1/4 tsp smoked paprika
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp Italian herbs (optional)
1 Tbls olive oil

Method

Preheat oven to 350F.
Rinse chickpeas and dry on a paper towel.
In a bowl mix the chickpeas with the oil, salt and spices/herbs.
Lay out in a single layer on a baking tray (I put foil underneath).
Bake for 40-60 mins or until they are the level of crispiness you desire.
Once cooked put out onto a paper towel and then serve.





Sunday, 1 September 2013

Bean and Tomato Stew

I made up this stew with raw beans that I had soaked for days and then left in a slow cooker all day and they were still hard, so next time I'd use canned beans...cause the flavor was great. Mushrooms, carrots and potatoes would also work great.


Bean and Tomato Stew

Ingredients

4 cups cooked beans (you can use 4 cans of different beans, rinsed and drained - I like Pinto, Navy, Kidney and Lentils)
1 can chopped tomatoes
2 fresh tomatoes, chopped
1 packet vegan mince (I used Helen's Kitchen)
1/2 cup brown rice
10 cups stock (vegetable or vegan beef/chicken)
1 onion, chopped finely
2 Tbls tomato paste
2 handfuls of english spinach
1/2 cup red wine
1 tsp black pepper
2 bay leaves


Method

If you're using a slow cooker just throw everything in and leave cooking on high so 8-10 hours. You may need to add more water if necessary.
If not, use a large saucepan and fry the onions in a little oil on medium heat for around 5-10 minutes or until soft.
Add all other ingredients and mix well.
Turn heat to high and boil for 10 minutes.
Return to a low simmer for 1-2 hours, depending on bean cooking time.
You may need to add more water from time to time.
Once stew is thick and everything is cooked through remove bay leaves and serve.
You can puree in a blender if desired.
Serve with toast or crusty bread.