Black Bean Paste

This makes about 2 cups of black paste but it is a great Asian base for recipes such as black bean sauce and hoisin.

Black Bean Paste

Ingredients

500 g (31⁄2 oz) salted black beans (Asian store), rinsed to get off extra salt
1 1/2 cups water
2 cloves garlic, chopped finely
2 tsp ginger, chopped finely
2 Tbls soy sauce (I use Tamari)
1 tsp grated peeled gingerroot
1 tsp grated orange rind
1/4 tsp crushed red pepper/sambol olak/chilli paste
2 Tbls rice vinegar
1/4-1/2 cup of vegan sugar (taste and add as desired)


Method

Place all ingredients except vinegar  and sugar in a saucepan and bring to boil.
Reduce to a simmer and cover for 20 minutes.
Remove from heat and mix in sugar & vinegar.
Pulse in a food processor until smooth.
For black bean sauce add paste to water and whisk.

Hoisin;

Cauliflower Fritters

Someone posted this video on Facebook, not sure of it's original source. Serve with your favourite sauce - I like it with Zucchini Dill Sauce!

Cauliflower Fritters

Ingredients

3 cups cauliflower, in florets
2 tsp salt
1 tsp pepper
2 garlic cloves
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 cup GF flour
1/3 cup vegan Parmesan
1 egg replacer
Extra flour for coating
Oil for frying.


Method

Microwave cauliflower for 15mins, or boil until soft, draining well.
Mash up the cauliflower in a bowl and add all ingredients except the flour you're using to coat and the frying oil.
Roll into palm size balls and coat with flour.
Flatten and shallow fry on each side until golden.

Served here with Zucchini Dill Sauce!

Zucchini Dill Sauce

This is a fantastic dipping sauce my Hungarian grandmother makes. Delicious with potatoes, any kind of fritter, patty or faux seafood.

Zucchini Dill Sauce

Ingredients

2 Zucchinis, grated
1/2 bunch fresh dill, finely chopped
1/4 onion, finely chopped
1/4 tsp sweet paprika
1 Tbls GF flour
1 tsp sugar
1 Tbls white vinegar
150ml vegan sour cream
1 tsp salt
oil


Method

Place grated zucchinis in a bowl, sprinkle with salt and leave.
Simmer 3 tsp oil and onion in a pan.
Add dill and stir until onion is clear and tender.
Squeeze liquid out of zucchinis and add to onion mix.
Add 1/2 cup water and bring to boil.
Cover and simmer for 10-15mins on low.
In a small saucepan add 1 Tbls oil and flour, simmer to create roux.
Add 1 cup water, bring to boil then take off heat but continue stirring.
Add sugar to zucchini mix, and then add flour roux, paprika and vinegar.
Add sour cream, stir gently.
Add more sugar, salt or vinegar to taste.

Baked Spinach and Artichoke Dip

Recipe from The Veg Life. This was seriously delicious!!! I think some fried onion instead of the pimento/pepper would be amazing!

Baked Spinach and Artichoke Dip
Serves: 2 Cups

Ingredients

1 cup Vegan Mayonnaise
½ cup Vegan Cream Cheese, softened
1 cup Vegan Parmesan, plus more for topping
15 oz. Can of Artichoke Hearts, chopped
8-9 oz. of frozen Spinach (defrosted, drained, and chopped)
1 Tbls of diced Pimentos (I used red pepper but you could also skip this step)
Minced Garlic, optional and to taste
Paprika, for garnish
Parsley, for garnish (I added parsley to my dip as well)


Method

Soften the cream cheese so it's easier to mix.
Preheat the oven to 350 degrees.
Lightly spray a baking dish with cooking spray. Set aside.
Combine the cream cheese, mayo and Parmesan in a large bowl.
Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
Add the pimentos and minced garlic, mixing until well combined.
Spoon into prepared baking dish.
Top with additional Parmesan, paprika and parsley.

Bake until golden and bubbly.

Serve hot with tortilla chips.

Great Vegan Freezer Recipes for New Mums!

As a new mother you want to concentrate on the needs of your infant child, not what to cook for your meals. Especially in my case where I had no friends or family around to help and hubby couldn't get much time off work. Here are some of the recipes that can be made prior to delivery and frozen or stored for easy meals!

BREAKFAST

The Best Banana Bread

Zucchini Brownies

Homemade Granola

Blueberry Muffins

Mango Banana Smoothie - this uses frozen fruits to make a quick breakfast!

MAIN MEALS TO KEEP YOU NOURISHED

Tomato Coconut Cream Soup (I added fresh basil this time)

Sweet Potato Curry Soup

Cauliflower Soup

Coconut Pumpkin Curry Soup

Mum's Simple Pumpkin Soup

Potato & Leek Soup

Split Pea Soup

3 Bean Soup

Chili Non-Carne or Mixed Bean Chilli

Basic Vegan Quiche

Kind Shepherds Pie

Jacquie Fried Rice

Mixed Mushroom Risotto

Roast Vegetable Lasagne

Vegetable Paella

Hungarian Cauliflower Bake

A DIY Vegan Baby Shower

At 34 weeks along I had my vegan baby shower! I just organised it myself since most of my friends and family live in another country. Everything was also gluten free except the sandwiches (just because of the bread). The brownies, strawberries, drinks and cutting of the cheesecakes I did the day before then made the sandwiches and muffins on the day to keep them fresh :)

I hired out a coffee/book shop in Ogden, Utah called the Wisebird Bookery which was super cute and didn't charge much. People were able to get tea and coffee from the staff and I supplied everything else.

I did all the food myself. I bought the cheesecakes because my attempts had been an utter fail! I was only hosting around 20 people so I didn't need a lot of food.

Raspberry Cordial

Traditional Lemonade

Cucumber Finger Sandwiches

Mini Vegan Cheese, Red Onion & Rosemary Mini Muffins

Mini Brownies 

Chocolate Covered Strawberries
(just melt the chocolate over a double broiler & dip strawberries then leave to cool in refrigerator on wax paper)

Raspberry & Chocolate Chip Mini Muffins

Daiya Cheesecake - New York, Strawberry, Key Lime Pie 

(I just chopped them into small squares and used a small scone cutter to get the round ones)

Raspberry & Chocolate Chip Muffins

Original recipe from The Conscientious Eater.

Raspberry & Chocolate Chip Muffins

Ingredients

2 cups GF flour
¾ cup vegan sugar
1 tablespoon baking powder
½ teaspoon salt
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 cup non-dairy milk
¼ cup unsweetened applesauce
1 cup fresh raspberries (I used frozen)
½ cup non-dairy chocolate chips


Method

Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray.
I used muffin liners.
In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water.
Set aside to gel while you prepare the rest of the batter.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
Add in the wet ingredients and mix until just combined.
Fold in the raspberries and chocolate chips.
Evenly divide the batter among the 12 muffin tins and bake for about 20 minutes until a toothpick inserted into the middle comes out clean.
Allow the muffins to cool slightly before removing from the pan.
Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. Best when warmed slightly before serving.