Vegan Omelette with Egg Replacer

I made a pretty good omelette Follow Your Heart Vegan Egg. My local health store ordered it in for me pretty easily and it's a powder so you can just keep it in the pantry. Initially I wasn't super impressed because it's not that flavorsome and was quite rubbery (more so than regular eggs) so in terms of scrambled eggs I didn't really like the texture but for an omelette it worked great! I also used it as an egg replacer in my Devil's Food Cake and it turned out well too.

Vegan Omelette with Egg Replacer

Ingredients

2x Vegan Egg (4 Tbls Follow Your Heart Vegan Egg + 1 cup ice water, whisked together)
1/2 - 1 tomato, chopped
1 large mushroom, chopped
1 green onion, sliced
1/4 tsp salt
1/4 tsp black salt
1/2 tsp pepper
1/4 cup grated vegan cheese (I used Daiya Cheddar shreds but have also used Parmesan))
1 Tbls vegan Parmesan cheese (I used Follow Your Heart)
2 Tbls olive oil


Method

Whisk the salts and pepper into the egg mix then stir in the cheeses.
In a non-stick frying pan add oil and heat pan on high.
Add egg mix and let set for a minute before turning heat down to medium.
Sprinkle vegetables over one half of the egg circle.

After a few minutes use a spatula to test the non-vegetable side to make sure the bottom is set.
If so flip that side over on top of the vegetables.
If you're super skilled you can flip the omelette over after a few minutes to get both sides nice and brown, I failed and so mine was a bit messy but still delicious!

The messy (but delicious) version!

Devil's Food Cake

I was supposed to make this for my husband for Valentine's Day but then our little Peanut arrived early and it through a spanner in our V-Day plans. So a month later I finally got around to making it. This is based on a Nigella Lawson recipe. Verdict was the cake was perfect but the icing not so much. Maybe a softer buttery icing next time.

Devil's Food Cake

Ingredients

For Cake;

50 grams best-quality cocoa powder

100 grams dark brown muscovado sugar (I used brown sugar)

250 millilitres boiling water

125 grams soft vegan butter (plus some for greasing)

150 grams vegan sugar

225 grams plain GF flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

2 teaspoons vanilla extract

2 egg replacers (I used Follow Your Heart Vegan Egg)

For Frosting;

125 millilitres water

30 grams dark brown muscovado sugar (I used brown sugar)

175 grams unsalted butter

300 grams vegan dark chocolate (finely chopped)


Method

Preheat the oven to 180°C/350°F.

Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides. (I had to use the same pan in two batches.

Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.

Cream the butter and caster sugar together, beating well until pale and fluffy.

In a separate bowl, stir the flour, baking powder and bicarb togetherl, and set aside for a moment.

Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg replacer, quickly followed by a scoopful of flour mixture, then the second egg replacer.

Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.

Divide the batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.

Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.

For frosting: put the water, 30g / 2 tablespoons muscovado sugar and 175g / 1 1/2 sticks butter in a pan over a low heat to melt.

When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.

Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting. I found this didn't by itself so I put it in the fridge and then in the microwave for 10-20 seconds before frosting the cake.

Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula.
I used a cookie cutter to contain the sprinkles into the heart shape, pressed them into the frosting, then removed the cutter.

Chocolate Chip Oatmeal Cookies

I got this recipe of Noel Trujillo from Food.com and have veganised it. The main reason I made them was because they were supposed to promote lactation in breastfeeding mothers - although I'm not sure they had that effect they definitely were delicious. The whole family ate them.

Chocolate Chip Oatmeal Cookies

Ingredients

1 cup vegan butter
1 cup vegan sugar
1 cup firmly packed vegan brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 vegan egg replacers
1 teaspoon vanilla
2 cups GF flour
1 teaspoon baking soda
1 teaspoon salt
3 cups GF oats
1 cup chocolate chips (I used Enjoy Life)
2 -4 tablespoons brewer's yeast

Method

Preheat oven to 350°.

Mix the flaxseed meal and water and let sit for 3-5 minutes.

Beat butter, sugar, and brown sugar well.

Add eggs and mix well.

Add flaxseed mix and vanilla, beat well.

Sift together flour, brewers yeast, baking soda, and salt.

Add dry ingredients to butter mix.

Stir in oats and chips.

Scoop onto baking sheet.

Bake for 12 minutes.

Let set for a couple minutes then remove from tray.

Homemade Twix Bars

Yes, it is true. Vegan and gluten free Twix Bars!!!! They are slightly fiddly but worth it! It would be easier to make it all in one pan and then just cut it into pieces as well! Original recipe from Fork and Beans.

Homemade Twix Bars

For the cookie:

Ingredients

1/2 cup sorghum flour
1/4 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
1/3 cup sugar
pinch of salt
4oz vegan butter (cold)


Method

Combine the flours, xanthan gum, sugar and salt together with a whisk until completely mixed.
Add butter into flour mix and with a fork/hand, cut the butter into dough until combined.
Knead dough briefly until smooth, divide in half and chill in fridge for 20 minutes.
Preheat oven at 400 degrees.
I skipped this next step by just cutting the pieces straight from the cold ball of dough.
Roll out dough between 2 pieces of parchment or wax paper until 1/2″ thick.
Cut into rectangle shapes (I used a candy mold so I have to make sure the cookies would fit inside–so I needed the cookies at 3″x1″)
Gently using a metal spatula, place cookie dough rectangles onto a parchment lined baking sheet and freeze for 15 minutes (to ensure that they will not spread in the oven).
Bake cookies for 8-10 minutes or until lightly browned.
Remove from the oven and allow to cool on the baking sheet.
Freeze the cookies while you are making the caramel.


For the caramel:

Ingredients

1/2 cup Earth Balance
1 cup sugar
1 cup coconut milk (full-fat, canned)
1/2 cup light corn syrup
1/2 tsp vanilla


Method

Line an 8 inch x 8 inch pan with parchment or cover a baking sheet with parchment
In a large saucepan (must be large enough where your candy thermometer will not touch the bottom when you attach it to the pot), put the coconut milk, sugar, butter and corn syrup in a large saucepan.
Over medium-high heat, bring to a boil stirring continually.
Keep stirring. You want the candy to reach 250 degrees.
Remove from heat and stir in vanilla.
Pour into a parchment paper lined pan (8×8 works great).
Allow to sit out for a few minutes before placing into freezer for 10 minutes to set.
Cut into rectangles with food scissors or a knife.
Wrap extras in parchment paper.


For the chocolate:

Simply melt 1-2 packets of vegan chocolate chips in a double broiler.


Putting it all together:

Place a strip of semi-hardened caramel on top of a shortbread cookie.
Place back in freezer while chocolate is melting to make sure the caramel stays hard.
Place the cookie and caramel into the chocolate bowl and using a spoon, drizzle chocolate until completely coated.
Be gentle though–the cookies will be fragile.
Set on a a piece of parchment or wax paper to allow excess chocolate to drip off.
drizzle any extra chocolate over the top of the bars for effect.
Place molds or place of candy into freezer to set for 20 minutes.

Super Bowl 50!

Do I care about American football? Not in the slightest - even though the half time show can be mildly entertaining but I do love ANY excuse to make a whole lot of delicious vegan yums and share them with my friends and family! I also enjoy having lots of yummy leftovers to feed me during the week so I make more than I'll need.

Here's what our Super Bowl Sunday looked like...vegan food wise of course ;)

Spicy Vegan Queso Dip

Easy Jalapeno Poppers
Served with vegan ranch (some times I make my own, sometimes I use Follow Your Heart brand)

Buffalo Tofu Bites

Served with vegan ranch or blue cheese dressing (make your own or I use Follow Your Heart Brand)

Avocado Fries with Chipotle Mayo
You can make your own Chipotle Mayo or use Follow Your Heart or Hampton Creek brand.

Easy Jalapeno Poppers

Original recipe from Very Vegan Recipes. If you like you can add spices or vegan cheese shreds to the cream cheese before filling the peppers.

Easy Jalapeno Poppers

Ingredients

1 flax egg (1 Tbls flax + 3 Tbls water mixed and left for 15 mins)
1/4 cup gf flour
1/4-1/2 cup water
1/2 cup gf breadcrumbs
1/2 cup gf corn flake crumbs
1/2 tsp salt
1 cup vegan cream cheese
12 jalapenos


Method

Prepare the jalapenos by cutting the end with the stem off of each pepper. (I use latex gloves for this)
Then with a sharp knife  slice each pepper down the center of one side.
This should allow you to open the peppers enough to scrape out the seeds and membrane.
Fill each jalapeno with a little over a tablespoon of cashew cheese, adjusting for the size of the peppers.
In a small mixing bowl combine the flax egg, flour, and water, and mix well.
In a second bowl mix together the bread crumbs, corn flake crumbs, and salt. ou could use just bread crumbs, panko, or even corn meal, however I find I prefer the texture of this mixture best for jalapeno poppers.
For each pepper dip first in the flour mixture, and then place in the bowl with the bread crumb mixture.
Spoon the mixture over the peppers until coated evenly.
In a medium frying pan heat ¼ inch of oil to 350°.
Place each of the coated peppers in the pan and fry for 2-3 minutes until golden brown, turning to make sure each side is cooked evenly.
Serve with your fresh vegan jalapeno poppers with your favorite dipping sauce, and enjoy.

Spicy Vegan Queso Dip

Recipe found on Follow Your Heart. This was delicious! Cheesy and spicy! Leftovers make a great filling for quesadillas, tacos or nachos!

Spicy Vegan Queso Dip

Ingredients

Avocado oil (I just used olive oil)
12 oz vegan soy chorizo
1/2 red onion, diced
3 cloves garlic, minced
1 tablespoon Adobo sauce from a can of Chipotle peppers***
1 tsp each spice: cumin, cayenne, smoked paprika
2 tablespoons white rice flour (or all purpose flour)
8 oz beer of your choice or vegetable broth
10 oz Vegan Cheese Alternative (I used Daiya Chedder Shreds)
1/4 cup Vegan Sour Cream (I used Tofutti)
Tortilla chips, for serving


Method

First, drizzle a tablespoon or so of avocado oil in a medium saucepan. Add the soyrizo and brown over medium-high heat. Remove soyrizo with a slotted spoon, set aside to drain on paper towels or in mesh sieve.
Leave about 1 Tbsp of grease in the pan, then add the onion and garlic and cook about five minutes, stirring often, until the onion is translucent.
Add in the adobo sauce and spices and stir until effectively combined with the vegetables. Sprinkle in the flour and stir, another 3 minutes or so, until it sticks to the onions and garlic.
Pour in the beer and bring to a boil.
Reduce heat to medium-low and add the cheese, one handful at a time, until it melts. Stir frequently and use a rubber spatula to prevent it from sticking to the side.
After all the cheese is incorporated and melted, stir in the sour cream.
Serve (if possible in a fondue pot or a small slow cooker set to Warm) immediately with tortilla chips!


*** Please note that  Adobo sauce is usually not gluten free so you can substitute with this recipe;

Mix together;
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix)
1/2 teaspoon cumin
A pinch of oregano
A pinch of garlic powder
A pinch of salt.

Avocado Fries with Chipotle Mayo

Recipe found on Follow Your Heart. So delicious, especially if you are like me and LOVE hot avocado! Also great with a sprinkling of vegan chicken salt!

 Avocado Fries with Chipotle Mayo

Ingredients

2 cups vegetable oil
4 avocados, halved, seeded, peeled and sliced lengthwise
1/4 tsp salt, or more to taste
1 cup all-purpose flour
4 prepared egg substitutes
1 tsp chili powder
1 tsp cumin
1 cup Panko breadcrumbs (I used a combination of rice & corn flake crumbs)

For serving;
1 1/2 cup Chipotle vegan mayo (you can buy ready made or make your own - recipe below)
Juice from 1/2 a lime
Cilantro

Method

Heat vegetable oil in a dutch oven or large pot over medium high heat
Create three bowls: 1 for flour, 1 for crumbs, and 1 for egg substitute.
Prepare VeganEgg by combining powder with ice cold water.
Whisk until consistency is thick.
Mix flour, chili powder, and cumin together.
Set up last bowl with Panko
Season avocados with salt, to taste

Working one at a time, dredge avocado slices in flour, dip into egg substitute, then dredge in Panko, pressing to coat
Working in batches, add the avocado slices to oil, 5 or 6 at a time, and fry until evenly golden brown and crispy (about 1-2 minutes on each side).
Transfer to paper-towel lined plate.
Serve immediately, top with a squeeze of lime, cilantro and serve with Chipotle Vegenaise

Chipotle Mayo
Whisk together;
1 cup vegan mayo
1/2 – 3/4 teaspoon dried chipotle powder, or more to taste
1/2 teaspoon garlic powder
2 teaspoons lime juice
1/4 teaspoon paprika
1/4 teaspoon pepper
salt to taste, around 1/8 to 1/4 teaspoon

Vegan Items - February 2016

Very excited to see that Ikea's Vegetable Balls are now available in the frozen section near the checkout! I love them so much!!!! I wish I could buy online!

I saw this Two Faced: Better Than Sex vegan mascara being recommended online. I do really like it although it is slightly clumpy and even though it's not a waterproof mascara I have the same problem with getting it off as I did with Tarte Amazonian Clay Mascara. You do get good volume though! I bought mine at Sephora.

I am in love with Image Skincare! A totally vegan spa range. I love their Vital C which is amazing for facial products, smells like oranges and is fine for pregnancy woman. I particularly love this Prevention+ 32 SPF Moisturizer, it's so silky and not at all greasy...plus it smells amazing! I'm hooked! 

I know Butter London vegan nail polish isn't anything new but since I got my incredible bargain I thought I'd mention them again!

Saw this Vegan Egg Nog over Christmas by Califia Farms and it was delicious!

Bought these Hail Merry raw vegan chocolate mint tarts over Xmas but honestly didn't really enjoy them. Too bitter and raw for me!

My amazing brother and sister-in-law got me this amazing gift from Healthy Surprise. It's a vegan box of snacks that comes not just once but for THREE months in a row! So awesome!! My second delivery didn't come and I emailed their customer service and although they were quick to respond they still haven't sent the second one - it's two weeks late now :(

 I found some Amy's meals at Wholefoods that I hadn't seen before and although they didn't say all they were gluten or dairy free when I checked the ingredients list they definitely were vegan and gluten free! They were all pretty good, I mean they are frozen meals so that's the standard you have to expect but pretty good considering they are gluten free and vegan!

 

This may not be new but I got a we bit nostalgic when I saw vegan Neapolitan ice-cream by So Delicious - reminded of my childhood. Did anyone else's household end up with just the strip of vanilla in the tub? LOL

I have had Follow Your Heart vegan ranch but never tried the Honey Mustard. OMG so good!! t reminded me of a thicker version of Agave Mustard Salad Dressing.

I had never heard of this brand but I saw these Engine 2 vegetable based patties at Wholefoods. They were pretty delicious, they taste like vegetables, not meat but were very hearty.

I saw this Jackfruit Company at Wholefoods and got really excited but I was a little disappointed. The jack fruit was still in chunks and the sauce wasn't very tasty. Think I'll stick to making it myself! Recipe here!

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;