Monday, 30 June 2014

Vegan KFC Cauliflower

This recipe comes from Stairway to Vegan blog.



Vegan KFC Cauliflower
Serves 2 – 4

Ingredients

1/2 head cauliflower broken into medium size flowerettes
1 cup GF flour (I used brown rice)
1/2 cup non dairy milk
1 tspn apple cider vinegar

Herb and Spice mix:
3 tspn paprika
1/2 tspn salt
1/2 tspn black pepper
1 tspn vegetable stock seasoning
1 tspn oregeno
1 tspn tarragon
1 tspn parsley
1/2 tspn thyme
1 tspn chives
1/2 tspn garlic powder
1/2 tspn onion powder
1/2 tspn celery salt


Method

Preheat oven to 400.
Blend all herb and spice mix ingredients together in a bowl with flour.
In separate bowl, mix together milk and vinegar.
Dip cauliflower pieces in milk mixture, then in flour spice mixture.
Redip in milk mixture and again in flour spice mixture.
Place on greased baking sheet.
Bake 10 mins then turn over and bake for another 10 mins.
Remove from oven. Allow to cool slightly.
Heat vegetable oil in pan and lightly fry each piece for a few mins on all sides until crispy or deep fry.
Place on paper towel to drain, then serve.

Sunday, 29 June 2014

Mandarin Lime Marmalade


Mandarin Lime Marmalade

Ingredients

1kg Mandarins, fruit and skin
3 cups vegan/organic sugar (600g)
2 limes, juice and zest or rind
3 cups water
1 packet pectin
1/2 -1 Tbls Agar powder


Method

Remove mandarin pieces from skin, cut or puree if desired. I like whole fruit chunks in mine.
Slice the rind julienne or in small pieces as desired.
Zest lime and then juice (if you want julienne lime rind then juice first).
Add fruit, juice and rind to a container and refrigerate overnight.
When ready add water, sugar and fruit mix to a large pot and heat on low-medium until sugar has melted.
Turn heat to high and boil for 5 minutes.
Reduce heat to medium and add pectin mixing well.
Leave on a low-medium heat to simmer for around 1 hour.
When rind has softened add the agar powder and stir well for 5 minutes.
Jam should now start to thicken quickly.
Do a quick "setting test" by placing a teaspoon of jam on a glass or ceramic plate and refrigerating.
If jam sets within 5 minutes then the jam is ready for you to spoon into sterilized jars*.
Put on the lids lightly, do not tighten.
Once jam cools tighten lids.


*To sterilize jars make sure they have been thoroughly wash and dried then place in a medium oven for 20 minutes. Allow to cool before spooning in mixture.

Tuesday, 24 June 2014

Seed Crackers

My friend gave me this recipe comes from "I Quit Sugar" by Sarah Wilson.


Seed Crackers

Ingredients

1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup almond meal
2 cloves garlic, crushed
2 tsp fresh chopped herbs (I used oregano and parsley)
1 tsp dulse flakes
1/4 tsp salt


Method

Preheat oven to 160C/320F and line a cookie sheet with baking paper or foil and lightly spray.
Whisk together garlic, herbs and 250ml water. Combine all other ingredients in a bowl.
Add wet mixture to dry mixture and mix well.
Spread out on baking sheet. I used a layer of cling film and then rolled the mixture down to around 5mm thick.
Back for 30 minutes.
Remove from oven and using a pizza cutter cut crackers into desired shape.
Bake for another 20 minutes.
Cool completely before removing.
Store in air tight container.

Sunday, 22 June 2014

Mini Stuffed Peppers

I just made these tonight with stuff I had lying around and I thought they were delicious!
I just used



Mini Stuffed Peppers

Ingredients

16 small peppers, tops and bottoms cut off and seeds removed.
1/2 cup faux mince (I used Gardein)
1/4 cup bread crumbs
2 large mushrooms, diced finely
2 tsp onion powder
1 tsp garlic powder
1/2 cup red wine (you can use any liquid you like)
2 green onions, chopped finely
1 cup cooked brown rice
1/4 cup vegan cheddar cheese shreds


Method

In a medium saucepan on a medium heat cook faux mince, onions and mushrooms.
Once cooked through add all other ingredients (except cheese) and stir through.
Once everything is sufficiently heated through turn off heat and stir through cheese till melted.
Spoon mixture into each pepper and place each one in a mini cup muffin tray, small side down.
Bake at 350F/180C for around 20-30mins.
If you want you can sprinkle with cheese on the top before you bake,,,I didn't have enough :)



Monday, 16 June 2014

Layered Jar Salad

This salad was inspired by a recipe I saw on Oh She Glows which in turn was inspired by a salad at Wholefoods. Jars just make them look cute and show off the layering but of course it tastes just as good all mixed together :)
I used a Wasabi Lime Dressing but you can use whatever you like - this was not included in the calorie count.
Obviously you can use whatever grains and vegetables you love but the calorie count will differ :)



Layered Jar Salad
Makes 4 large jars
Calories per serve: 361

Ingredients

1 cup cooked brown rice
2 cups cooked quinoa
2 cups kale, chopped
3 medium carrots, diced
2 cups edamame, cooked
2 large tomatoes, diced


Method

Use sterilized jars and layer your ingredients.
Kale at the bottom is good because the heavier grains will push it down to make more room.
Drizzle over desired dressing and serve.
So cute for picnics!


Wasabi Dressing

Ingredients

1 tsp wasabi paste
juice of 1 lime
1 tsp agave
2 Tbls olive oil


Method

Whisk together or put into a jar and shake well.

Friday, 13 June 2014

Candied Orange Rind Chocolates

I got this recipe from The Food Network which was featured in on The Sprouting Seed's 30 Uses for Orange Rind... brilliant! These were so delicious, I ate most of them myself. Even hubby liked them and he HATES rind and zest in anything!


Candied Orange Rind Chocolates

Ingredients

1 large navel orange
3/4 cup vegan sugar, I used brown
1/2 cup water
1/2 cup semisweet chocolate chips, I used Enjoy Life


Method

Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. 
Bring a heavy small saucepan of water to a boil. 
Add the peels and cook for 1 minute. 
Drain and then rinse the peels under cold water. 
Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.

Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. 
Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. 
Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.

Line a small baking sheet with parchment paper. 
Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.


Edamame Stew

This was a recipe from the BeachBody website that was given to me by a friend. It is super delicious and I could seriously eat it all the time! It is delicious cold too, like a healthy salsa salad. Would be delicious with avocado as well.



Edamame Stew
Serves 4
Calories per serve: 263

Ingredients

3 cups frozen edamame beans
1 Tbls olive oil
1 large white onion
1 large zucchini, diced
2 tsp minced garlic
2 tsp cumin
1 tsp coriander
cayenne pepper to taste
28oz can tomatoes
1/4 cup cilantro, chopped
3 Tbls lemon or lime juice


Method

Cook edamame in boiling water as per packet directions, drain and set aside.
Heat oil in a pot and cook onion until tender on a medium heat.
Add zucchini and cook for another 3 mins.
Add garlic, cumin and coriander.
Stir in tomatoes and bring mixture to boil.
Reduce and simmer for 5 mins.
Stir in edamame and heat through.
Remove from heat and stir in lemon/lime juice and cilantro.
Serve with bread.


Spinach & Mushroom Pasta

This recipe was given to me by a friend and based on one from the BeachBody website.



Spinach & Mushroom Pasta
Serves 4
Calories per serve: 430

Ingredients

1 packet of gluten free pasta (any brand)
2 Tbls olive oil
1 Tbls Vegan butter
1 small red onion, chopped
3 tsp minced garlic
Cayenne to taste
1 1/2 cups vegetable stock
16oz mushrooms, washed and sliced
4 handfuls of spinach
1 tsp old bay seasoning (optional)
salt and pepper to taste


Method

Cook pastas as per packet instructions, drain and set aside.
In a large pot add onion, oil and garlic and saute for 5 minutes on a medium heat.
Add stock and mushrooms and bring to boil.
Add in butter and cayenne.
Add spinach and let wilt in.
Turn heat down to medium and let stock reduce to a sauce.
Add in pasta and toss through, then serve.

Homemade Aloe Vera Lotion

This non-greasy lotion is divine, I love it! I got the recipe from Frugally Sustainable blog. I think next time I would leave out the cocoa/shea butter because it just ended up being small chunks in my lotion.
Also I recommend using a hand blender and not a blender. It didn't work well in the blender and it was a BITCH to clean afterwards! Just use boiling water to remove any dried wax mixture.
I really love this lotion and it has become my everyday body moisturiser!



Homemade Aloe Vera Lotion

Ingredients

1 cup aloe vera gel*
1 teaspoon vitamin E oil
3/4 ounce Candelilla wax (soy wax might also work)
1/2 cup almond or grapeseed oil
1 tablespoon cocoa butter (I added this for a slightly more luxurious lotion during the winter, but this is optional.)
10 drops essential oils of choice (optional)


Method

With a makeshift double boiler, over low heat, melt wax and oils.
In a medium-sized bowl, combine aloe vera gel, vitamin E oil, and essential oils.
Pour the melted oils into a bowl and allow them to cool to room temperature.
Once cooled, with a hand blender on low speed, slowly and continuously pour in aloe vera mixture. Run a rubber spatula aganist the sides of the bowl to incorporate all ingredients.
Blend until the mixture has the look and feel of lotion.
Pour the lotion into sterilized jars.
The lotion will keep for up to 6 weeks in the refrigerator.


*I ran out of aloe vera during one batch and ended up doing 1/2 cup aloe vera & 1/2 cup vegetable glycerin.

Sunday, 1 June 2014

Vegan Deviled Eggs

After a failed attempt with someone else's recipe I found this great one on Lugusta's Lucious! blog page. The egg white parts turned out great physically but didn't really taste like anything  - maybe I need to add more black salt next time which seems to be the key to getting that real egg flavour.
The yolk filling part however was amazing! Granted it's been at least 4 years since I tasted an egg but this tasted like the real thing to me! Brilliant!
Also another amazing vegan hard boiled egg recipe from Moutherwatering Vegan.



Vegan Deviled Eggs

Make the whites:

Ingredients

450 g (2 cups) unsweetened soymilk (I used almond milk which is why I might have gotten a bit of a sweet flavour)
2 tsp agar powder
1/4 tsp black salt (only use Kala Namak - Indian powdered black salt as it has the sulfur flavour)

Method

Whisk ingredients in a medium sized pan and bring all ingredients to a boil.
Pour into molds and refrigerate until set up (about 30 minutes).
If you're able to, use a melon baller to spoon out a half circle in the egg.

Make the filling:

1/2 lb. extra firm tofu (but I’d wager any kind would work just fine)
2 Tbls Vegenaise or other vegan mayonnaise
3 Tbls olive oil
1 tsp mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black salt
1/2 tsp turmeric (don’t use too much or your eggs will be fluorescent!)

Put all ingredients in food processor. Whiz until smooth.
Using an open star tip and pastry bag, pipe yellows into whites.
Garnish with paprika.


Vegan Curried Egg

Curried egg sandwiches were something I grew up on in Australia. Lagusta's Lucious! blog had a great recipe for Deviled Eggs so I used the filling recipe as a base for curried egg. This is smoother than traditional curried egg but you can use chunks of the vegan hard boiled egg whites from the Vegan Deviled Eggs recipe if you like. It also makes a delicious curried egg dip!



Vegan Curried Egg

Ingredients

1/2 lb. extra firm tofu (but I’d wager any kind would work just fine)
4 Tbls Vegenaise or other vegan mayonnaise
3 Tbls olive oil
1 tsp mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black salt - Kala namak
1/2 tsp turmeric (don’t use too much or your eggs will be fluorescent!)
2 tsp curry powder
1/2 bunch chives, chopped (optional)


Method

Put all ingredients in food processor. Whiz until smooth.
add more curry powder as desired.
Stir in egg chunks and chives if that's what you are using.
Spread on sandwiches or use as a dip.
Garnish with paprika.