Ratatouille

This recipe is from The Kitchn and turned out really nicely. Was great the next day when the flavors had mixed.

Ratatouille 

Ingredients

1 medium zucchini (about 8 ounces)

1 medium yellow summer squash (about 8 ounces)

2 medium Chinese or Japanese eggplant (about 8 ounces)

2 medium Roma tomatoes (about 8 ounces total)

1 small yellow onion

1 small red, orange, or yellow bell pepper

3 cloves garlic

1/2 small bunch fresh thyme

1/2 small bunch fresh basil

4 tablespoons olive oil, divided

1 1/4 teaspoons kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 cup tomato purée

1 teaspoon red wine vinegar

Method 

Arrange a rack in the middle of the oven and heat the oven to 375ºF.

Trim and cut the following with a mandolin or sharp knife crosswise into 1/16-inch-thick rounds: 1 medium yellow summer squash (about 2 cups), 1 medium zucchini (about 2 cups), 2 medium Chinese or Japanese eggplants (about 2 3/4 cups), and 2 medium Roma tomatoes (about 1 1/4 cups).

Dice 1 small yellow onion (about 1 cup). Trim and dice 1 small bell pepper (about 1 cup). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh thyme until you have 4 teaspoons. Pick the leaves from 1/2 small bunch fresh basil and finely chop until you have 1/4 cup.

Heat 2 tablespoons of the olive oil in a 10-inch oven-safe or cast iron skillet over medium heat until shimmering. Add the onion, bell pepper, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.

Add the garlic, 2 teaspoons of the thyme, and basil, and cook until fragrant, about 30 seconds. Add 1 cup tomato purée and stir to combine. Bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened, about 10 minutes.

Remove the skillet from the heat. Add 1 teaspoon red wine vinegar and stir to combine. Spread the sauce into an even layer.

Arrange the zucchini, yellow squash, eggplant, and Roma tomatoes on top of the sauce in a concentric circle: Start at the outer edge of the skillet and work inward, alternating the vegetables and overlapping the slices so that just a little bit of each slice is visible.

Drizzle the remaining 2 tablespoons of the olive oil over the vegetables. Sprinkle the remaining 2 teaspoons thyme and remaining 1/4 teaspoon kosher salt over the top.

Cover with a tight-fitting lid or aluminum foil. Bake until the vegetables are softened and have released their liquid, but are not browned around the edges, 45 to 50 minutes. Uncover and let sit for 5 minutes before serving. Garnish with torn basil leaves.

Bubble & Squeak

Bubble and Squeak is almost and English version of a hash frittata. Recipe by Jamie Oliver.

Bubble & Squeak

Ingredients

1 kg potatoes 

600 g mixed vegetables , such as carrots, swede, turnips, parsnips, kale, Brussels sprouts

40 g unsalted vegan butter

olive oil

a few sprigs of fresh herbs , such as rosemary, sage, thyme or whatever you have knocking about in the fridge

Method

Peel and trim all the vegetables, cutting the root veg into small cubes.

Cook the veg in a large pan of boiling salted water for 10 minutes, or until they are all cooked through.

If you’re using swede or turnips, put them in about 5 minutes earlier than everything else as they take slightly longer to soften up. If using kale, just blanch this for a few minutes right at the end.

Once all the veg is cooked, drain and leave to steam dry for a few minutes.

Melt the butter and a large splash of oil in a medium non-stick frying pan (roughly Put a medium non-stick frying pan (roughly 26cm–28cm) over a medium heat. Cast iron works well.

Pick and chop the herb leaves, then add to the pan with the cooked vegetables. Season well with sea salt and white pepper, then mash everything up in the pan.

Pat everything into a flat layer and cook for 3 to 4 minutes, or until a lovely golden crust starts forming underneath. Fold those crispy bits back into the mash, then pat and flatten down and repeat the process for about 15 or 20 minutes. Concentrate on building up flavours, character and crispiness.

Halfway through the cooking, flip it over. If it breaks don’t worry, just push it back together.

Let it crisp up on the underside then nick a bit and taste it. This is the time to correct the seasoning. 

Thai Basil Fried Rice

 I changed this recipe a bit from the original. Found on Seonkyoung Longest blog.

Thai Basil Fried Rice

Ingredients

5 Garlic Cloves

1-5 Thai Chilis (Depended on spice level- I used 2)

1 medium shallot, small onion or green onions, chopped

2 Tbls Vegan oyster sauce (mushroom based)

1 Tbls spoon vegan fish sauce

1 Tbls GF soy sauce

1 Tbls palm sugar

1/4 tsp white pepper

2 Tbls vegan butter

12oz extra firm tofu, textured soy curls or vegan chicken pieces

2 vegan eggs (I used the Just Egg squares) - optional

2.5 cups cold jasmine rice

Handful of Thai basil (no it can't be regular basil)

Method

Add chili and garlic to a pestle and mortar and grind to create a paste.

Chop onion and set aside with garlic/chili mixture.

Mix sauce ingredients (vegan oyster sauce, fish sauce, palm sugar, pepper, soy sauce) together in a bowl and set aside.

Heat a wok or large skillet over a medium-high heat and add butter, faux chicken, garlic/chili mix and onion and mix for a couple of minutes until faux chicken is seared.

If using tofu instead of egg fry separately and set aside. I used Just Egg squares and just put them in the toaster and then chopped them up to add at the end.

Add vegan eggs with the faux chicken, garlic, chili, onion mixture to the wok and mix together well.

Pour in sauce and let simmer a moment until sugar is melted.

Add in cold rice in slowly and toss everything together until rice is covered in sauce.

Heat for around 3 minutes and then add in the basil and turn off the heat.

I like to serve with a side of steamed bok choy drizzled with vegan oyster sauce and sesame oil.

Notes:

You can sub faux egg with soft crumbled tofu, sprinkled with some Black Salt if you wanted to include the egg flavor but not the processed product.

For textured soy curls, dehydrate in some veggie stock before frying.

Veggie Pot Pie

Hubby made this vegan version of his chicken pot pie the other day and it was SOOO GOOD! We were all fighting over the leftovers LOL. I think it would work well with faux chicken too! Switch mushrooms for faux chicken and you vegan chicken pot pie ;)

Veggie Pot Pie 

Ingredients

2 thawed pie shells (I used the Wholly Wholesome GF pie crusts - they come in a 2 pack)

Filling

1/3 cup vegan butter or margarine

1 medium chopped onion

1/3 cup rice flour

2 teaspoon salt or veg seasoning

1 teaspoon pepper

1 cups vegetable broth

1 cup cashew milk (or very creamy non-dairy milk)

1 1/2 cups chopped/sliced mixed mushrooms 

2 cups frozen mixed vegetables, thawed

Method

Heat oven to 425°F. and put one pie crust in to cook for 13 mins, then remove

In 2-quart saucepan, melt butter over medium heat. 

Add onion; cook 5 minutes, stirring frequently, until very tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in meat substitute and mixed vegetables. Remove from heat. Spoon mixture into cooked pie crust from step 1. Top with second crust; seal edge and flute. Cut slits in several places in top crust. (this is where I differ, I am lazy and just like to throw the top pie crust ,tin and all, on the top and pinch the edges together. After about 15 mins of cooking you can safely pull the top pie tin off and the crust should stay in place. )

Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.

I’ve made individual ones (when I only had one pie crust) with faux chicken pieces instead of mushrooms and halving the recipe. Took about 20-30 mins at 425F.

Spinach & "Cheese" Puffs

I made this up on the spot because I had people coming for dinner and had planned to do spaghetti but then accidentally had spaghetti the night before lol. This was super simple was definitely very well received by all the guests, even the fussy ones. I was so excited I finally found vegan GF puff pastry at Native Sun that I'd been dying to do something with it.

Spinach & "Cheese" Puffs

Ingredients

1 box Vegan GF puff pastry (I used Schär)

Filling;

1lb bag frozen, chopped spinach

6-10oz vegan Feta cheese (I used Follow Your Heart)

Miyoko's liquid mozzarella (1/2 bottle)

6oz Vegan Parmesan (I used Follow Your Heart)

2 tsp Onion powder

1 tsp Garlic powder 

Olive oil for brushing

Method

Preheat oven to 400F or whatever is recommended on your puff pastry. 

Place your your ingredients in a bowl and mix well. 

Lay out your room temperature pastry on some non stick paper.

My pack only have two large sheets and GF is always tricky to work with so I put half the filling in one and folded over diagonally creating a large triangle and then pressing down the sides with a fork.

Repeat with the other sheet of pastry.

Transfer to baking tray with non-stick paper/silicone sheet etc.

I used olive oil spray but you can brush olive oil or vegan butter onto the top of the pastry to give it a golden brown finish.

Bake for 30mins then check and if browned on top and filling is spilling out a bit it should be ready!

Let cool for at least 10-15mins before carving up, I just cut in random triangles and served with salad.

Aloo Gobi (Potato & Cauliflower Curry)

Original recipe from Cook with Manali a great source of vegan and vegetarian Indian dishes! I served with Saffron Rice.

Aloo Gobi (Potato & Cauliflower Curry) 

Ingredients

2 potatoes medium, sliced or cubed

1 cauliflower medium, cut into small florets

1 onion medium, chopped

2 tomatoes medium, chopped

1/2 teaspoon cumin seeds

1 1/2 teaspoons ginger-garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon dry mango powder amchur

1/4 teaspoon red chili powder or to taste

1/4 teaspoon garam masala powder

1 teaspoon coriander powder

3-4 teaspoons oil

2 tablespoons chopped cilantro

salt to taste

Method 

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.

Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.

Drain on a tissue paper and set aside.

In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.

Add the onions and cook for 2 minutes till translucent.

Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.

Add the chopped tomatoes and cook for 2 minutes till they are little soft.

Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).

Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.

Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine. 

Garnish with some more coriander leaves.

Vegan Honey Prawns

I had been craving Honey Prawns lately, they were one of my favourites to get as a kid at the local Chinese restaurant. I found a recipe online that was easy enough to make GF and vegan! Original recipe from Recipe Tin Eats. I made the recipe with vegan prawns and with tofu and they both came out great!

Vegan Honey Prawns

Ingredients

300g vegan prawns or tofu (frozen and then thawed works best)

1/2 tsp kosher/cooking salt (halve for table salt)

Dredging:

1/2 cup corn flour/cornstarch

Ultra-crispy fry batter:

9 Tbsp corn flour/cornstarch 

6 Tbsp GF flour (I used rice flour)

1/2 tsp baking powder (NOT baking soda)

1/2 tsp salt , kosher/cooking (h1/4 tsp table salt)

2/3 cup + COLD soda water, club soda or seltzer water 

Oil, for frying:

3 - 4 cups vegetable or canola oil (1.5" depth in a pot)

Honey Sauce (Note 8 on sweetness):

1/3 cup vegan honey (or just use thicker corn syrup/golden syrup)

1.5 Tbsp agave or corn syrup (light) 

1 Tbsp GF soy sauce 

2 tsp Chinese cooking wine (or mirin)

Garnish / serving:

Cooked rice 

Sesame seeds, finely sliced green onions

Method 

Place 1/2 cup cornstarch in a bowl. 

Dip prawn/tofu chunks in, shake off excess then put on a plate. Repeat with all prawns/tofu.

For Batter: Whisk together flour, cornstarch, baking powder and salt in a bowl. 

Place in fridge while oil heats up. 

Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. 

Heat to 160°C/320°F on medium high stove.

Make cold batter: When the oil is near target temp, add soda water into the dry ingredients. 

Then do the minimum whisks to just combine (10 or so) - a few lumps ok, better than whisking too much (changes coating texture).

Batter thickness: Should fully coat prawns easily, not be see-through, but not thick and heavy.  

Use extra soda water 1 teaspoon at a time to achieve right thickness.

Dredge: Holding a prawn by the tail, dip into the batter then hold up for a 2 seconds to let the excess batter drip off. Then carefully place in oil. Repeat with another 5 prawns/tofu chunks (6 per batch).

Cook for 3 minutes until light golden and crispy. When you pick them up, you can tell it's very crispy.

Drain and repeat: Place prawns/tofu chunks on a tray with paper towels. 

Repeat with remaining prawns/tofu chunks. 

Don't crowd the pot as it brings oil temperature down too much.

Cool prawns.

Honey Sauce: Place ingredients in a small saucepan over medium heat. 

Bring to simmer, turn down stove to medium low then leave to simmer for 3 minutes.

The consistency should be like maple syrup. 

Turn off stove, place lid on to keep warm (when cool, it gets too thick to toss prawns in it).

Transfer prawns to a metal bowl then pour over Honey Sauce. Quickly toss with rubber spatula to coat prawns in sauce. (Sauce starts thickening if you take too long, so be quick!)

Pile prawns over rice, scatter with sesame seeds, green onion and serve!

With cornstarch fried tofu;

Mango Curry with Chickpea Flour Dumplings

This is a copy cat recipe I had been sent in a meal prep bundle. It was so good I knew I'd be making it over and over again.

Mango Curry with Chickpea Flour Dumplings

Ingredients

1 onion, peeled and diced (divided) 

2 tsp curry powder  

½ tsp garam masala

2 tsp tomato paste 

5.5 oz coconut milk

1 Veg Bouillon Cube (around 1 tsp powdered)

2/3 cup garbanzo bean flour (besan/chickpea flour)

¼ cup Cashew milk or dairy free yogurt

¼ tsp baking powder 

1 mango, peeled and diced

4 oz baby spinach 

8.8 oz precooked brown rice

3Tbls vegetable oil

Salt

Method

Make the curry sauce - Heat 2 tsp vegetable oil in a medium saucepan over medium heat. 

Add just half the onion and cook, stirring frequently, until softened, 3 to 5 minutes. 

Add curry powder, garam masala, and tomato powder, and cook for 1 minute. 

Add coconut milk, bouillon cube, and 1 cup water and bring to a simmer. 

Cook curry sauce until slightly thickened, 5 to 7 minutes.

Prepare the chickpea dumpling batter - Add just 2 tbsp of the remaining diced onion, garbanzo bean flour, yogurt, baking powder, 2 tbsp vegetable oil, and ½ tsp salt to a medium bowl. 

Mix the dumpling batter.

Cook the chickpea dumplings - Add mango and ½ tsp salt to the curry sauce, and stir. 

Drop heaping tablespoons of dumpling batter into the sauce. 

Reduce heat to low, cover, and gently simmer dumplings until tender and cooked through, 10 to 12 minutes. 

Rotate the dumplings halfway through cooking to ensure they cook evenly. 

Sauté the spinach - Heat 1 tsp vegetable oil in a large skillet over medium-high heat. 

Add baby spinach and cook until just wilted, 2 to 4 minutes. 

Make a small tear at the top of the brown rice bag and microwave bag for 60 seconds.

Divide the brown rice between large bowls. Top with sautéed spinach and mango curry with chickpea dumplings.

 

Mushroom & Onion Gravy Shepherds' Pie

I made this on a whim one night thinking how good the onion gravy from Bangers & Mash would be in a Shepherds' Pie. I was not wrong, so good. Very comforting for the winter months (or week here in Florida LOL) :)

Mushroom & Onion Gravy Shepherds' Pie

Ingredients

For the Mash;

6-8 Medium potatoes, peeled and chopped into chunks

2 Tbls vegan butter

1/4 cup vegan milk

salt & pepper to taste

For the Filling;

2-3 cups mushrooms of choice, sliced or chopped

13oz vegan beef crumbles

1 cup peas (frozen is fine)

2 Tbls olive oil

For the Gravy;

1/2 stick (56 grams) vegan butter

2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)

2 teaspoons vegan sugar

1/2 cup vegan red wine

2 sprigs fresh thyme (I used dried or frozen)

1 large sprig fresh sage (I used dried or frozen)

2 cups vegan broth (if unsalted, salt as desired)

1 teaspoon vegan Worcestershire sauce

1/2 teaspoon prepared yellow mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon dark balsamic vinegar (I LOVE Mountain Town Olive Oil Co. 18 Year Aged)

1 tablespoon cornstarch dissolved in 1 tablespoon water

Method

Start with Gravy; 

Melt the butter in a saucepan over medium high heat.

Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). 

(While this is caramelizing start on potatoes and filling)

Mash;

Cook potatoes in boiling water until tender then remove from heat (I use an Instapot instead to cook them in 10 minutes without having to watch them).

Drain potatoes and mash to desired texture. 

Add in butter and milk and mix well.

Add salt and pepper to taste and set aside.

Filling;

For the filling, heat oil in a large frying pan on a medium heat and add in the mushrooms and vegan beef crumbles.

Stir occasionally until crumbles have browned and mushrooms have cooked down.

Add in peas and a few tablespoons of water and cover to allow peas to cook through.

Once cooked through and water has evaporated, turn off heat and set aside. 

Back to Gravy;

Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. 

(Preheat oven to 375F and grab a greased, oven proof baking dish)

Add the stock, mustard, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. 

Remove sprigs of herbs. 

Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. 

Pour the filling into the baking dish, followed by the gravy and mix well.

Spoon potato mash over the mixture and gently smooth over entire surface.

Spray with a little olive oil or drizzle over the top (I love garlic olive oil)

Bake uncovered for 30 minutes.

Broil for a few minutes at the end to brown the top of the potato.

Let sit for 10 minutes before serving.

Vegan Bulgogi

 Original recipe from Nora Cooks. This is a nice simple quick recipe and the taste is amazing.

Vegan Bulgogi

Ingredients

12 ounces Gardein or Beyond beef crumbles (I'm sure TVP would work too)

1 small onion, thinly sliced

4 tablespoons GF soy sauce

1/4 cup packed vegan brown sugar

1 tablespoon agave

1 tablespoon toasted sesame oil

4 large garlic cloves, mined

1/2 teaspoon ground ginger

1/2 teaspoon dried red chili flakes, or more to taste

1/4 teaspoon ground black pepper

2 teaspoons sesame seeds

Method

In  a large nonstick skillet over medium-high heat, add the crumbles and cook until brown, using a wooden spoon to break it up into small chunks.

Once brown and no longer pink, add the sliced onion, soy sauce, brown sugar, agave, sesame oil, garlic, ginger, red chili flakes and black pepper. Stir well into the vegan beef.

Lower the heat to low-medium and continue to cook for 5-10 minutes.

Remove from heat and stir in the sesame seeds.

Serve over rice with chopped green onions and enjoy!

Turmeric Cauliflower Steaks

This recipe of Antoni Porowski's was from an episode of Queer Eye and although he wasn't specific about the measurements and I had to wing it I have to admit it was pretty delicious!

Turmeric Cauliflower Steaks

Ingredients

1 Cauliflower head

1 tsp turmeric powder

1 tsp salt

2 Tbls olive oil

2 cups vegetable stock (I used Better than Bouillon Vegetable)

Dressing

Juice of a lime

1/2 Tbls maple or agave syrup

1 Tbls chopped cilantro

1 tsp chili paste/sambal olak/chili flakes

Method

Preheat oven to 325F.

Remove outer leaves of the cauliflower but leave the stalk and baby leaves.

Slice down the centre and then slice each piece again. 

You're left with 2 large steaks, but I through the smaller ones in too.

In a large oven safe skillet or pan  cover the bottom with olive oil salt and turmeric and rub the steaks on both sides in the mixture.

Over a medium heat sear on both sides for a few minutes until browned.

Once seared on both sides pour in broth and place in oven for 15-20 minutes.

While the cauliflower steaks cooking whisk the dressing ingredients in a small bowl and set aside. Incorporate as much or little chili as you like depending on your spice level.

Once cooked remove steaks from the stock, add to serving plate and drizzle dressing over the top before serving.

Onion Gravy (Bangers & Mash)

This is a super delicious Onion Gravy recipe from Daring Gourmet which I veganised. Bangers and Mash is a comforting British dish found in a lot of pubs. It mainly consists of Sausages, mash potato, onion gravy and peas (I love minty peas!). I make my mash pretty simply; boiled potatoes mashed with non-dairy milk, vegan butter and salt. The sausages were Beyond Meat Original Sausages. I took the salt ingredient out as I found the finished product very salty, I would add salt to taste.

Start the gravy at least an hour before you want to eat. It takes a while to make and every else takes 10mins. 

It's meant to be chunky like this;

My kids are fussy butts so I pureed it for them; 

Onion Gravy (Bangers & Mash)

Ingredients

1/2 stick (56 grams) vegan butter

2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)

2 teaspoons vegan sugar

1/2 cup vegan red wine

2 sprigs fresh thyme (I used dried)

1 large sprig fresh sage (I used dried)

2 cups vegan broth (I used Massel "Beef Style" Cubes)

1 teaspoon vegan Worcestershire sauce

1/2 teaspoon prepared yellow mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon dark balsamic vinegar (I LOVE Mountain Town Olive Oil Co. 18 Year Aged)

1 tablespoon cornstarch dissolved in 1 tablespoon water

2 tablespoons cold vegan butter (I accidently missed this step and it was still great)

Method

 

Melt the butter in a saucepan over medium high heat.

Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). 

Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. 

Add the stock, mustard, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. 

Remove sprigs of herbs. 

Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. 

Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.

Beer Battered "Fish" & Chips with Tartar Sauce

 Original recipe  for the Beer Battered Fish Sticks from My Darling Vegan. I like "pub style" or steak fries so I slice my potato into thick strips and shallow fry in vegetable oil. I remember going to the beach and gettin fish and chips with my family, I have such fond memories so I've been craving this lately. Obviously this isn't the healthiest of recipes but the kids loved them.

Beer Battered "Fish" & Chips with Tartar Sauce

Fish Pieces

1 can heart of palm, drained and broken into large pieces

1/4 cup GF panko bread crumbs

1 tablespoon crumbled roasted seaweed (I used Dulse flakes)

1 teaspoon vegan Worcestershire sauce (Annie's brand is good too)

salt and pepper, to taste

I also added a splash of Japanese Plum Vinegar (gives it a "sea" flavour)

Beer Batter

2 tablespoon chickpea flour

1/4 cup water

1 cup GF all purpose flour

1 tablespoon garlic powder

1 tablespoon paprika

2 teaspoons salt

1 teaspoon pepper

1 1/4-1 1/2 cup dark beer (I used gluten free beer Glutenberg Stout)

about 2 cups cooking oil

Tartar Sauce

1/2 cup vegan mayonnaise

1 tablespoon fresh lemon juice

1 heaping teaspoon sweet pickle relish

1 teaspoon prepared horseradish

salt and pepper, to taste

Method

Combine the ingredients for the tartar sauce and refrigerate until ready to use.

In a food processor combine ingredients for fish sticks. Pulse a few times until ingredients are broken down and well combined. There should still be large chunks.

Shape the heart of palm mixture into 8-10 fish sticks and place on a parchment-lined baking sheet, squeezing out excess water. Refrigerate for 1 hour.

To make the beer batter, combine the chickpea flour with water until thick and goopy. Set aside. 

In a separate bowl combine flour and spices. Mix in chickpea egg. 

Slowly add beer, about 1/4 cup at a time, while mixing. 

The batter should be fairly thick but thin enough to evenly coat fish sticks. If your fish sticks are falling apart in the batter, thin it with a little more beer.

Heat oil in a small cast-iron skillet, filling enough so that it's about 1" deep.

Once the oil is hot, coat the fish sticks in the batter 2-3 at a time. With a flat utensil, gently place in hot oil and deep fry for about 2 minutes, flipping halfway in between if necessary.

Remove from oil and place on a paper towel to absorb any excess oil.

Serve immediately with prepared tartar sauce.

"Lobster" Lettuce Cups

This original recipe from Follow Your Heart made a ton of sauce, even half of it was too much for the recipe in my opinion. It was very overpowering so you didn't need too much.

"Lobster" Lettuce Cups

Ingredients

¼ Cup Green Onions or Chives

4-6 Leafs Butter Lettuce Leafs

1 Avocado Sliced

¼ Cup Follow Your Heart Dairy-Free Feta Crumbles

2 Cups Chopped Hearts of Palm

2 Cups Chopped Oyster Mushrooms

1.5 Tbsp Minced Garlic 

2-3 Tbsp Vegan Butter 

1/8 tsp Smoked Paprika

 

Lobster Mayo Mix

2 cups Vegenaise

⅓ Cup Diced Celery

2 Tbsp Fresh Dill

2 Tbsp Chopped Fresh Chives

¼ Cup Diced Red Onion

1.5 Tbsp Maple Syrup

1 Tbsp Mustard Powder

½-1 Tbsp Smoked Paprika

2.5 Tbsp Old Bay Seasoning

2 Tbsp Lemon Juice

1.5 Tbs Kelp Powder or Japanese Multi-Purpose Seasoning (I used Dulse Flakes)

½ Tsp-1 Tsp Pink Himalayan Salt

½ Tsp Black Pepper

I also add a teaspoon of Japanese Plum Vinegar which is like adding sea water.

Method

In a pan, sauté your Hearts of Palm and Oyster Mushrooms in your Vegan Butter and Minced Garlic. Season with Smoked Paprika 

In a large bowl combine all of your ingredients for the Lobster Mayo until well incorporated. 

Once the Mushrooms and Garlic are cooked down, add them into the mayo mixture and mix everything until well incorporated.

Build your Lettuce Cups with Butter Head Lettuce, Avocado Slices, Combined Lobster Mayo Mix , Feta Cheese, Smoked Paprika, and top with Chopped Green Onion or Chives.

Vegan GF Potstickers/Dumplings

Recipe by Loud Noodle. If you haven't seen her YouTube vegan adventures channel, check it out. She soooo hilarious! I'm making potstickers but if you shape them slightly differently and don't fry after steaming then you can easily make wontons. NOTE: the dough dries out very fast, I only ended up with half the amount because it dried up too fast. If you can have a second pair of hands it will help tremendously! Also the filling mixture would make a great fried rice addition!!

Vegan GF Potstickers/Dumplings

Ingredients

Filling 

340g Chinese Cabbage (Wombok Cabbage)
100g carrot
100g tofu
2 stalks of spring onion, sliced
1 Tbls sesame oil
3 tsp soy sauce
1/4 tsp white pepper
1/4 salt
1/4 sugar

Wrapper
115g white rice flour
65g tapioca starch
1/4 salt
2 tsp oil
2/3 boiling water


Method

Filling
Blitz cabbage in a food processor and then squeeze out all the liquid.
Blitz tofu and carrot in food processor and add to cabbage mix.
Heat sesame oil in a wok or large frying pan and add onion.
Once glossy add in cabbage, tofu & carrot mixture stir through.
Pour in soy sauce, white pepper, salt and sugar.
Allow too cook through and take off heat to cool.

Wrappers
Mix wrapper dough with hands, kneading it for a long time will make the dough much easier to work with. Roll into a log and chop in 20 pieces.
Dust working bench with flour.
Roll each piece into a 9-10cm diameter circle, you can use a cookie/scone cutter.
Cover made wrappers with a tea towel to keep from drying out.

Once done get your filling and a small bowl of water for sealing the dumplings.
Find a large chopping board for the finished dumplings and sprinkle with flour.
Take the wrapper in your hand and spread a thin layer of water over the inside of the wrapper.
Add around 1 Tbls of filling in the middle and fold up from the sides first and seal the top.
Take your time and once done place on your board and continue until done.
Steam dumplings for 8 minutes.

If you want to them fry the potstickers in a lightly oiled frying pan until golden on both sides. Serve with dipping sauce of choice, I love coconut aminos!