Satay Tempeh

This satay sauce you could use as a dipping sauce or with your favourite vegan stirfries and skewers.
I served with carrots, broccoli, eggplant and fried green onions because I wanted to use up all the vegetables in my fridge.  The broccoli and carrots I steamed and the eggplant I cut into cubes and  baked in a thin layer of oil at 375F for 20mins. This is a mixture of recipes from Chipped Bowl and Nigella Lawson's blogs.

Satay Tempeh

Ingredients

Marinade;
1/4 cup soy sauce (I used tamari)
2 Tbs  toasted sesame oil
1½ tsp grated fresh ginger
1x 8 oz package tempeh, drained and cut into chunks

Satay Sauce;
1/2 cup creamy peanut butter
2 Tbs. tahini (I used sunflower paste)
2 Tbs low-sodium soy sauce
2 Tbs toasted sesame oil
1 tsp minced fresh ginger
1 Tbs. chilli sauce (I used Sambal Oelek but you could use Sriracha sauce or fresh diced chillies)
2/3 cup water
1 Tbls agave syrup (you could use vegan sugar)
1/2 cup coconut milk


Method

Combine soy sauce, sesame oil, and ginger in resealable plastic bag or or container.
Add tempeh and coat in marinade. Refrigerate 1 hour, or overnight.
Preheat oven to 375°F. Coat baking sheet with nonstick cooking spray.
Place tempeh on prepared baking sheet, and bake 20 mins (flipping after 10 minutes), or until tempeh is browned and firm.

To make the sauce blend all ingredients except water and coconut milk in blender until smooth.
Once smooth add in water and blend again.
Once tempeh is ready (and any other vegetables that you are using are ready) place sauce in a medium saucepan and heat on a low setting.

Whisk in the coconut milk and once heated through serve with tempeh and vegetables over steamed jasmine rice.

NB: As my friend who lives in Japan pointed out to me, you can't buy tempeh in all countries. In this case you can easily use extra firm tofu. Just make sure to press tofu properly before marinading :)

Salty Caramel Popcorn

My husband made this amazing caramel popcorn using household ingredients. The salty/sweet combination is divine!

Salty Caramel Popcorn

Ingredients

For popcorn;
1/3 cup Popcorn kernels
3 Tbls Popcorn oil (we used Orville Redenbacher's Popping & Topping Buttery Flavor Popcorn Oil)

For caramel;
3 Tbls oil (enough to cover the top of the sugar, we used the popcorn oil)
1 Tbls vegan margarine
1/3 cup sugar (we used Florida Crystals Organic Sugar)
salt (to taste)


Method

In one large pan add oil and corn kernels and coat well. Turn temperature up to medium/high (we use a gas stove).
Cover with lid and ever few minutes pick up pot and swirl so kernels don't get stuck on the bottom and burn. Once popping slows down to 1 pop every 3 seconds the popcorn should be all done.

In a separate saucepan, pour sugar, margarine & oil and mix well on a medium/high heat, stirring constantly, until sugar starts to turn slightly brown then remove from heat.
Pour over popcorn, using a spoon (husband uses a chopstick to avoid sticking) to stir through evenly. Allow to cool so that the caramel sets before eating.

Vegan Faces - Face Paint

I found a UK brand called Vegan Faces which makes organic mineral cosmetics and face paint.
The face paint isn't very thick, it's more like using cream eye shadow or blush and the tubs are quite small but it worked fine and went on easily. I used the liquid eyeliner as the outline. It's not as great as regular liquid eyeliner but did the job and was vegan and organic so I can't complain! My step-daughters have very sensitive skin so this was perfect for them where usually they would break out in a rash. Very happy girls :)

Banana Walnut Ice-cream

This is a simple and healthy way to make a quick desert with what's in the house. You really don't need the agave unless you want it really sweet as the bananas have a lot of natural sweetness. I got this recipe from Dr Joel Fuhrman's diet.

Banana Walnut Ice-cream

Ingredients

2 ripe bananas, frozen and in pieces
1/3 cup soy milk (vanilla works best)
2 Tbls chopped walnuts
Agave/maple syrup to taste (optional)


Method

Blend all ingredients in a high power blender or food processor.

Chocolate Walnut Brownies

I got this recipe from Vegan Baking and it was a bit fiddly but the brownies turned out really well.
They go a bit hard once cooled but get soft again if you reheat them on the stove or microwave.

Chocolate Walnut Brownies

Ingredients


3 Tablespoons water
2 Tablespoons flax meal
1 ¾ cups all-purpose GF flour
¼ teaspoon baking soda
7 Tablespoons cocoa powder
4 ounces semi-sweet chocolate, chopped into small pieces
1 teaspoon instant espresso powder (optional)
¾ teaspoon salt
¼ cup boiling water
1 ½ cups sugar
6 Tablespoons (80 grams) Regular Vegan Butter or non-hydrogenated stick margarine, melted (not tub margarine)
1 ½ teaspoons vanilla extract
½ cup walnuts, chopped (optional)


Method

In a small mixing bowl whisk together the water and flax meal. Let it sit for about 10 minutes so the mixture gets goopy. Place your oven rack on it's lowest position and preheat your oven to 350F. Line an 8 x 8 inch baking dish with parchment paper allowing excess parchment paper on opposite sides so you can pull the brownies out of the baking dish later.

In a medium mixing bowl whisk together the all-purpose flour and baking soda. Set aside.

In another medium mixing bowl add the cocoa powder, semi-sweet chocolate, espresso powder and salt. Add the boiling water and using a spoon, mix in the ingredients into a paste, making sure that all of the chocolate pieces are melted. Add the sugar, Vegan Butter, vanilla extract, flax meal mixture into the chocolate mixture and mix with an electric mixer until smooth. Stir in the walnuts if you're using them. Using a spoon, mix in the flour until well combined. The mixture will become extremely thick and you may need to use your hands to mix. Refrain from mixing this dough with an electric mixer at this point; this will overwork the dough and activate too much gluten, negatively affecting the texture of the brownies.

Transfer the batter to the baking dish. You may need to use your fingers or a spatula to press the thick dough into place. Bake for 35 minutes on your oven's lowest rack. Transfer the baking dish to a wire cooling rack and allow it to cool for about an hour.

Transfer the brownies to the wire rack by lifting them out of the baking dish by taking hold of the exposed parchment paper on each side. Allow them to cool completely before slicing into squares.

Vegan Gluten Free Beer

Just wanted to share one of my favourite things about America...decent gluten free beer! ;)

I'm loving all that I've tasted so far but I'd have to say my favourite is New Planet Gluten Free Raspberry Beer
 & Green's Dark Ale...yuuuuuuuuuuuuuuum!

New Planet Gluten Free Beer

Redridge Gluten Free Beer

Glutenator by Epic Brewery - so good! 

Love the name too ;)

Green's Gluten Free Beers

New Grist Gluten Free Beer

Bard's, Omission and Fox Tail Gluten Free Beers.

Omission is malted barley based by modified to remove the gluten.

Mixed Bean Chilli

This is my husband's vegetarian chilli. It's as simple as throwing a whole lot of common ingredients into a slow cooker and letting the flavours fuse together. Obviously you can use dried beans but make sure they have soaked for at least 24 hours prior.

Mixed Bean Chilli

Ingredients

400g can kidney beans, drained and rinsed
400g can chickpeas, drained and rinsed
400g can black beans, drained and rinsed
300g can vegan baked beans, incdluing sauce (or home made)**
200g can diced tomatoes, with green chillies (green chillies optional)
2 x 400g can diced tomatoes (fire roasted)
400g can tomato sauce (tomato puree, not ketchup)
400g can sweet corn, including juice
1 can V8 juice
400g dry TVP (optional)
2 Tbls chilli powder
1 Tbls ground cumin
2 bay leaves
1 tsp paprika
2 tsp ground corriander seeds
1 Tbls dried basil
4-6 drops liquid smoke (no more) (optional)
1 tsp black pepper
1 1/2 tsp salt
1 clove garlic, crushed
2 cup water
1 onion, sliced


Method

Add all ingredients to a slow cooker and cook for 6-8 hours. Alternatively you could try and oven safe dish on 200F for the same amount of time but you wouldn't want to leave the house. If doing it on the stove top, fry onion first, then add all ingredients to an extra large pot, bring to boil then simmer on a low heat for 2 hours (testing the beans after that time).
With all methods stir occasionally. Remove bay leaves before serving.

**if you can't find vegan baked beans and don't want to make them you can just use pinto beans and add some ketchup, bbq sauce and some tomato paste.

Thai Chickpea Burgers

This simple recipe is from Chloe Coscarelli's book "Chloe's Kitchen", original recipe found on Miss Ashley.

Thai Chickpea Burgers


Ingredients

1 15oz. can chickpeas, rinsed and drained
1 small onion, cut into quarters
2 cloves garlic
1 teaspoon grated fresh ginger
1/2 small jalapeño or green chill, seeded and finely chopped
1/4 cup packed fresh cilantro
1/2 cup bread crumbs
1 Tbsp. lime juice
1 tsp. sea salt
2 Tbls GF flour (if needed)

2 Tbsp canola oil (for frying)


Method

Place ingredients (except oil) in a food processor and pulse until just combined, stopping frequently to scrape down sides. If the mixture is too liquidy add some GF flour. Using the palms of your hands, form mixture into six burger patties. (I froze mine till I needed them and they were fine).

In a large non-stick skillet, heat oil over medium heat and pan-fry patties, letting them cook about 3 to 5 minutes on each side. Once patties are nicely browned, remove from heat and drain on paper towels.

Serve with hamburger buns, fillings of choice and Chloe Coscarelli's Sweet 'n' Spicy Sauce.

Husband's non GF burgers...

Strawberry Jam (using pectin)

This recipe comes from Tasty Kitchen as I couldn't find any jam setting sugar in Utah supermarkets :(
I might see if I can find a recipe that doesn't take 3 days but still this worked really well. I got 5 1/3 pint jars worth out of these measurements. Personalised labels from Autumn Leah Designs on Etsy. I prefer powdered pectin but sometimes I can only find liquid pectin pouches which are fine too - just follow the instructions inside the box.

Strawberry Jam (using pectin)

Ingredients

4¼ pounds Fresh Strawberries
6⅓ cups White Sugar
6 ounces, fluid Lemon Juice
4 Tablespoons Powdered Pectin


Method

You will also need a large non-reactive glass or metal bowl, a very large pot and 9 sterilized 1/2-pint canning jars, lids and bands.

Day 1:
Gently rinse the strawberries and allow them to air dry. Remove the stem and hull from each berry. Quarter any berries that are larger than 1 1/2 inches (4 cm), and halve berries that are larger than 3/4 inch (2 cm). For berries smaller than 1/2 inch (1.25 cm), leave them whole.
In a large bowl, mix the strawberries with about half of the sugar (3 1/3 cups or 625 g) and half of the lemon juice (3 ounces). Leave them to macerate for 12 hours or overnight. If it is cool, you can leave them on the counter. If it is warm, refrigerate.

Day 2:
Pour the now juicy strawberry-sugar mixture into a large pot and bring to a simmer. Allow to simmer for a minute then remove from heat. Cool for a few minutes in the pan, then carefully pour into a large heat-proof bowl and refrigerate overnight. When cold, cover with a sheet of waxed paper, making sure that the berries are all fully submerged in the juice. The berries can be stored in the refrigerator for up to 2 days at this stage.

Day 3:
Measure the remaining white sugar (3 cups or 625 g) and put it into a bowl. Add the pectin powder and mix until combined.Transfer the strawberry syrup mixture into a large pot. Bring to a simmer and add the pectin sugar blend, stirring until dissolved. When the sugar is dissolved, add the remaining lemon juice (3 ounces) and bring to a full rolling boil. Continue to boil until the mixture reaches 221 F, which should take between 15 and 20 minutes.***

Remove from the heat and allow to cool for 2 to 3 minutes.
Fill up the canning jars according to proper canning protocols, making sure that the strawberries are distributed evenly.

Process according to your favorite method. I used the hot water canning method and boiled jar, with lids only lightly screwed on, in 2 inches water for 20mins (will differ due to altitude).
Store in a cool, dark place. Lasts up to year.

***NOTE: This foams rapidly and voluminously, so be sure to use a very large pot and do not leave unattended for even a second. If it threatens to foam over, turn down the heat and stir to dissipate the foam. You can also add a small (1/2 teaspoon) pat of butter as you bring it to a boil, which helps dampen the excessive foaming remarkably well and does not affect the taste or shelf life of the jam.

Emily's Chickpea Salad

My beautiful cousin Emily gave me this delicious recipe. So easy and so healthy!

Emily's Chickpea Salad

Ingredients

1 cup Brown Rice, cooked and cooled
1 can chickpeas, drained & rinsed
2 tsp Moroccan Spice
1 tsp Paprika
1/4 cup Sultanas/Raisins
1/2 bunch Corriander/Cilantro leaves, chopped
Squeeze of lemon juice


Method

Add all ingredients together in a large bowl and add any extra spices to taste.

Cinnamon Buns

This cinnamon bun (or cinnamon scroll) recipe comes "Perfect Cinnamon Buns" from Veggie Yum Yum. She has a great video of the kneading and rolling process here. Using GF flour I found that the dough wasn't as elastic and the buns didn't rise as much but still tasted delicious!
This recipe will make 12 large buns or 24 mini buns.

Perfect Cinnamon Buns

Ingredients

Yeast Mixture
4 tsp Active Dry Yeast (a little less than 2 packets)
1 tsp Sugar
1 Cup Water, 110º F / 40º C

Dough
1 Cup Soy milk (I used Silk Organic Soy Milk)
2/3 Cup Sugar (I used Florida Crystals Organic Sugar which is vegan)
2/3 Cup Vegan Margarine (I used Earth Balance)
2 tsp Salt
2 Egg Replacer Eggs, prepared
Yeast Mixture (from above)
6 Cups GF Flour plus more for kneading (I used around 800g of Red Hill GF All Purpose Baking Flour)

Dough Filling
1/2 Cup Vegan Margarine, melted
1 1/2 Cups Sugar
3 Tbs Cinnamon

Pan Sauce
1/2 Cup Vegan Margarine, melted
1/3 Cup Sugar

Cream Cheese Frosting
1/4 Cup Vegan Margarine
1/3 Cup Vegan Cream Cheese (I used Tofutti)
1 tsp Vanilla Extract
1 Cup Powdered Sugar


Method

Combine yeast mixture and set aside to proof.
From the dough ingredients, combine the soy milk, sugar, earth balance, salt, and egg replacers in a small sauce pan.
Heat on a low heat until earth balance is melted and all the ingredients are well combined, but do not let the mixture get too hot.
The yeast should now be nice and foamy (proofed).
Combine it with the warmed liquid you just made; make sure it’s not too hot, or you will kill your yeast.
Place 4 cups of all purpose flour in a large bowl. Add the warmed wet ingredients.
Beat the batter well with a wooden spoon.
The dough will be very wet and liquid, much more like a batter than a dough.
Add 2 more cups of flour and mix in partially. It’ll look like a wreck. That’s fine!
Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.
Begin kneading, gently at first. It’s going to take about 8 minutes to get the dough where it needs to be.
Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough.
You want the dough to end up smooth and elastic, and slightly tacky, but not sticky.
You should be able to knead it on a bare table without it sticking.
Once the dough is ready, place it in an oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm spot.
If you’re lacking a warm spot, turn your oven on low for 1 minute (remember to turn it off after 1 minute), then turn it off and place the dough in the oven to rise with the door closed.

Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.
Turn the dough out onto a floured surface and press it down (this is part is in the video above).
You want it press or roll it out into a 15 x 20 inch rectangle. You can use a roller if you want, but it’s not necessary.
Pour the 1/2 cup of melted earth balance on the dough. Brush it so the dough is covered completely. It’s okay if it pools in some locations.
Mix together the cinnamon and sugar from the dough filling above. Sprinkle it evenly over the dough.
Prepare a large baking dish, like a lasagna dish, by pouring in the melted earth balance from the pan sauce ingredients above. Brush the sides of the pan so they are greased.
Add the sugar, spreading evenly over the bottom of pan. The pan is now ready for the buns.

Roll the dough up gently, starting from one of the short sides. Let it rest on the seem once it’s rolled up completely.
Cut 12 rolls with dental floss or sewing thread. Place the rolls in the pan. (Ignore the fact that they are practically floating in earth balance and sugar.)
Cover the buns and let rise for 45 minutes if you will be baking these immediately.

Preheat the oven to 350º F / 180º C, remembering to remove the rising buns if they are in there!
Bake for 25-30 minutes, or until golden brown and bubbly. Let cool for a few minutes.

In a saucepan stir together the frosting ingredients on a low heat.Whisk until there are no lumps.
Drizzle the buns warm with frosting.
Cooled buns can be microwaved for 45-60 seconds before eating.


NB: If baking the next day, cover the buns and let rise in the refrigerator overnight. Bake in the morning with no need for more rising.
If making the buns for a date in the future, cover the buns and freeze immediately. The day before you are ready to use them, defrost in the refrigerator overnight, then let warm up on the counter the next morning for an hour. In any case, when ready to bake, follow the directions above.

Simple Rice and Lentil Meatloaf

This recipe comes from About.com and is a quick and simple way to use up left over rice and/or lentils. This a very cheap base for many meals and will freeze well.

 Simple Rice and Lentil Meatloaf


Ingredients

1 1/2 cups lentils
3 1/2 cups water or vegetable broth
2 onions, diced
2 cloves garlic, minced
3 tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or barbecue sauce
1/2 tsp sage
1/2 tsp Italian seasoning


Method

Pre-heat oven to 350 degrees.
In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Saute the onions and garlic in olive oil for 3 to 5 minutes, or until soft.
Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.
Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
Makes six servings.

NB: I found the meatloaf a bit soft to serve as meatloaf but it was perfect for anywhere you want flavoured mince. I froze it and them used it for grill cheese sandwiches and as the base for Kind Shepherd's Pie. Would also be perfect for nachos or bolognese sauce.

Moo Chu Vegetables with Homemade Chinese Pancakes

This recipe is from "Chloe's Kitchen" by Chloe Coscarelli. Original recipe can be found here.
The filling is prefect as a stir fry as well. Soooo delicious!

Moo Chu Vegetables with Homemade Chinese Pancakes

Ingredients

Vegetable Filling
14 oz. extra-firm tofu, drained and pressed
4 tablespoons canola oil (separated)
3 tablespoons soy sauce (separated)
1 onion, thinly sliced
8 oz. mushrooms of your choice, sliced
Sea salt
2 teaspoons fresh grated ginger
2 garlic cloves, minced
7 oz. shredded cabbage
1 cup shredded carrots
1/2 cup vegetable broth
2 scallions, trimmed and sliced

Sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce

To make the sauce, combine hoisin sauce and soy sauce in a small bowl and stir until combined. Set aside.

NB: I actually found it too salty with the soy sauce so next time I'd just use my homemade hoisin which is already liquidy)

Method

Press tofu on a plate for 20 minutes using paper towels and a heavily weighted object. Afterwards, slice tofu into thin rectangles.
In a large skillet heat 2 tablespoons canola oil on medium-high.
Add tofu slices, pour soy sauce over the tofu.
Let cook for a couple minutes and then flip.
Cook until both slides are browned, remove from heat and transfer to a plate/bowl.
In the same skillet add 2 more tablespoons oil and cook mushrooms and onions until soft.
Season with salt and then add in grated ginger and garlic.
Cook for another few minutes.
Add in the cabbage, carrots, and broth with another tablespoon of soy sauce.
Stir together and let cook until the liquid dries up. Add in the tofu and scallion and stir through till heated.



Pancakes
2 cups GF flour
1/2 teaspoon sea salt
1 cup boiling water
Sesame oil, for brushing

Method 

To make the pancakes mix flour and salt together in a large bowl and then add in boiling water.
Stir with a wooden spoon and then use your hands to blend. Cover bowl with a towel and let sit for 20 minutes.
Roll out the dough into a log that is about a foot and half (16 in.) cut the log into 16 x 1 inch pieces.
Flatten and roll out pieces into thin pancakes, about 6 in. in diameter.
Brush each side of pancake with sesame oil.
Place pancakes on a hot (medium-high heat) griddle or skillet and cook.
Watch for bubbling and then check the first side, flip when it begins to brown.
Cook on other side then remove from heat and stake on a plate.
Trick is not to cook for too long or they will be too hard to roll.
Once pancakes are ready reheat the filling until warm and serve all three parts separately so everyone can make their own.

Delicious the next day as a salad...

Creamy Macaroni and Cheese

This Alfredo pasta recipe was based on a Chloe Coscarelli's Fettucine Alfredo recipe. Original recipe here.

Creamy Macaroni and Cheese

Ingredients

400g GF macaroni/pasta
2 Tbls olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 cup raw cashews
2 cups water
2 tsp white miso paste
1 Tbls lemon juice
1 tsp sea salt
1/4 ground black pepper
1/4 cup vegan grated cheese (I used Galaxy Nutritional Foods Mexican Shredded Vegan Cheese)
1/4 cup nutritional yeast flakes
400g vegan sour cream/cream cheese (I used Tofutti)
1 tsp corn flour
freshly chopped parsley for garnish


Method

In a large pot of boiling water cook pasta as instructed on package.
In medium saucepan heat the oil on medium-high heat.
Add onions and stir until soft and clear.
Add garlic and cook for a few minutes then remove from heat.
In a food processor blitz the onions, garlic, cashews, water, miso paste, lemon juice, salt and pepper until smooth.
Put back on the heat and whisk in corn flour. Keep whisking till mixture thickens.
Stir through nutritional yeast, sour cream and cheese until melted.
Once pasta is cooked drain and stir through the cheese sauce until well coated.
You will probably only need half of the sauce for four people with 400g pasta.
You can freeze the remainder or use as a cheesy dip :)

Cinnamon Ice Cream

My husband made the best cinnamon ice cream in the ice cream maker we picked up from a thrift store.
Cinnamon is may favourite flavour because it tastes like doughnuts ;)
You can make this without a rice maker, just follow the instructions on my Vegan Ice-cream blog.

Cinnamon Ice-Cream

Ingredients

3 cups canned coconut milk
2 cups vegan sugar
1/2 tsp salt
3 cups soy creamer/soy cream
2 cups Silk coconut milk
1 Tbls vanilla extract
1 Tbls ground cinnamon
Pinch of nutmeg (optional)


Method

Heat milk until bubbles form around edge of pan.
Remove from heat,add sugar and salt.
Stir until dissolved and then stir in vanilla extract.
Cover and refrigerate for 30 minutes.
Freeze as directed on the ice-cream maker.

Country Meatloaf & Golden Gravy

This delicious recipe from Chloe Coscarelli will have even the most skeptical of meat eaters asking for seconds. Recipe from Well Blog.

Country Meatloaf

Ingredients

3 tablespoons olive oil
1 large onion, diced
2 large carrots, diced
2 cups diced celery
8 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried parsley
2 (8-ounce) packages tempeh
1/2 cup soy sauce (I used Tamari)
1/2 cup vegetable broth
1 cup cooked brown rice, warm
1/2 cup GF bread crumbs
Sea salt and freshly ground black pepper


Method 

Preheat oven to 350 degrees. Lightly grease a 10-by-5-by-3-inch loaf pan.
Heat oil over medium-high heat in a large deep-sided skillet and sauté onion, carrots and celery until soft, about 15 minutes. If vegetables begin to stick, add a little bit of water to the skillet.
Stir in garlic, thyme, basil and parsley. Let cook a few more minutes.
Crumble the tempeh into the skillet and add soy sauce and broth.
Reduce heat to medium and cook for about 5 minutes, stirring frequently. Transfer the mixture to a large bowl.
Add warm brown rice and bread crumbs to the bowl and mix thoroughly with a large spoon. The more you mix it and mash it, the better it will hold together when you bake it. Season with salt and pepper to taste.
Transfer the mixture into the prepared loaf pan and pack it down very firmly using the back of a spoon. Cover the top of the loaf pan with foil. Bake for 45 minutes, covered, then remove foil, and bake for an additional 15 minutes. Remove from oven and let rest for 5 minutes before unmolding. Run a knife around the edges of the cooked loaf to loosen, then flip onto a serving plate to unmold. Slice and serve.

Chef’s note: Recipe can be halved to serve 3 to 4 people. If halving, bake in an 8-by-4-by-3-inch loaf pan for 30 minutes covered, then 15 more minutes uncovered.

Golden Gravy

Ingredients


2 tablespoons canola oil
1 large onion, roughly chopped
1/4 cup nutritional yeast flakes
1/2 cup GF flour
2 cups water
3 tablespoons soy sauce (I used Tamari)
1 teaspoon dried thyme
1 teaspoon garlic powder
Sea salt and freshly ground black pepper


Method

 In a medium saucepan, heat oil over medium-high heat and sauté onion until soft.
Add nutritional yeast and flour, and stir for about 1 minute.
Add water, soy sauce, thyme and garlic powder.
Continue to cook, whisking continuously, until mixture is very thick.
Transfer gravy to a blender and purée until smooth.
Adjust seasonings, and add salt and pepper to taste.

Yield: 6 to 8 servings.

Curried Lentil, Pumpkin and Apple Stew

This recipe is from Chloe Coscarelli's recipe book, however I found it on Well Blog and it was delicious and healthy :)
I recommend soaking or half cooking the lentils before adding because I found they didn't cook properly in the recipe time.

Curried Lentil, Pumpkin, and Apple Stew

Ingredients

2 Tbs olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 tsp grated fresh ginger
1 Tbs curry powder
1 1/2 tsp salt
1/2 cup dried lentils
2 1/2 cup veg broth
2 Tbs tomato paste
3 cups butternut pumpkin/squash peeled (1/2 in cubes)
1 large unpeeled apple, diced
5 oz baby spinach


Method

In a large pot, heat oil over medium-high heat, and saute onions and carrots until almost soft.
Add garlic, ginger, curry, and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover, and simmer for 25 minutes.
Add squash and apples, cover, and simmer for another 25 minutes, or until vegetable and lentils are tender. Uncover and stir in spinach until wilted. add salt to taste and serve!

The Best Banana Bread

I adapted this recipe from Nigella Lawson's Butterscotch Banana Muffins. It's the best banana bread I've ever had. Moist and flavoursome. Healthier version at the end!

The Best Banana Bread

Ingredients

3 very ripe banana(s)
125 ml vegetable oil
2 egg replacers
250 grams plain GF flour
100 grams caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
150 grams chocolate chips - optional
Crushed walnuts - optional
Cinnamon - optional


Method

Preheat the oven to 200°C/gas mark 6/400°F and grease a cake/bread tin.
Mash the bananas and set aside for a moment.
Pour the oil into a jug and beat in the egg replacers.
Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the egg replacer and oil mixture, followed by the mashed bananas.
Fold in the chocolate chips (if using), then pour into prepared cake tin and bake in the oven for 20-40 minutes. 20-25 mins if using muffin tray.
I usually set my timer for 20 minutes then test them by sticking in a knife. If the knife comes out clean they are ready, if not then the batter hasn't set.

I've made this healthier version for my kids;

Ingredients

3 very ripe banana(s)
125 ml coconut oil
2 egg replacers
250 grams wholemeal flour
100 grams brown rice syrup
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
2 Tbls hemp seed hearts

Crispy Orange Tofu

This recipe from Chloe Coscarelli make delectable little tofu morsels that the kids will think are chicken.
Really delicious. I recommend making double the marinade if you want to have vegetables and/or rice with it. Recipe taken from Vegan Cooking in Colorado.

Crispy Orange Tofu

Ingredients


1 14-oz package extra-firm tofu, drained and pressed
1 cup orange juice
peel from 1/4 orange, cut into 1/4-inch strips
2 Tbs agave nectar
1 Tbs soy sauce (I used tamari)
1 tsp grated fresh ginger
1 garlic clove, minced
1/2 tsp ground coriander
canola oil for frying
1/4 cup cornstarch or arrowroot (or GF flour)
1 1/2 tsp sea salt
2 Tbs chopped fresh cilantro
2 cups cooked rice, for serving
Steamed vegetables for serving (optional)


Method

After pressing the tofu, cut into 1/2-inch cubes and set aside. In a small bowl, mix orange juice, orange peel, agave, soy sauce, ginger garlic and coriander. Set aside.
Fill a large heavy-bottomed skillet with 1/2 inch oil and heat over medium-high heat.
While oil is heating whisk together cornstarch and salt in a small bowl.
Dredge tofu in the flour mixture by tossing a few cubes at a time in the bowl and removing them onto a plate. Be sure to shake off excess before frying.
The oil is hot enough when bubbles form around a wooden spoon inserted in the oil.
Carefully place tofu in the oil and let fry until the bottom is golden and crisp.

Flip tofu using a spatula or tongs and fry until the other side is golden and crisp.
Remove tofu from oil and drain on paper towels.
Heat a large skillet over medium-high heat and add fried tofu and orange juice mixture.
Let cook until the sauce bubbles down to a thick syrup. Turn off heat and mix in cilantro. Serve over rice.

Vegan Chorizo Brands

Helen's Kitchen and El Burrito Soyritzo make delicious vegan chorizo sausages which are also gluten free. They have so much flavour and only a small kick of spice. I used them in a basic tomato based pasta sauce and used the left overs for sloppy joes (with Galaxy Nutritional Foods Vegan Mozzarella - yum!).
Soooo good.