Eggless Nog

For a Christmas treat this vegan Egg Nog is so much better than traditional recipes. I guess it should just be called Nog but anyway. This recipe was adapted from a recipe on Maple Spice.

Eggless Nog
Makes a jug that has 8 serves

Ingredients

400ml can coconut milk
400ml rice milk
8 Tbsp maple syrup (start with 6Tbls and add more to taste)
1/2 tsp cinnamon
4 tsp brandy or more to taste ;) (substitute rum extract for non-alcoholic)
Sprinkle of ground nutmeg for serving

Method

Pour all ingredients except nutmeg into a jug and whisk well.
I like to use a blender because it comes out light and frothy :)
Obviously add more brandy to taste :)
Served chilled with a sprinkle of nutmeg.

Mushroom Gravy

This gravy is so amazing you'll have to hide the left overs from other household members. In fact you might just want to make a double batch. It's incredible with Roast Vegetables, Nut Loaf or Lentil Meat Loaf. Recipe is from All Recipes.

Mushroom Gravy

Ingredients


1 medium onion, diced
2 tablespoons olive oil
1 tablespoon g/f flour
2 tomatoes, diced
120 g mushrooms, finely chopped
300ml vegetable stock
1/2 teaspoon of oregano or thyme
a bay leaf
1 teaspoon Vegemite (or vegetable bouillon)
a generous splash of red wine
salt and pepper to taste


Method


In a medium size pot over a medium heat, cook the onion in the oil until it turns brown, add the tomatoes and continue to cook, stirring until the liquid has evaporated and the tomatoes are starting to brown.
Add the flour, stir through, then add the stock.
Bring the sauce to the boil and continue stirring until it thickens.
Add the mushrooms, herbs, vegemite and red wine and simmer for 20 minutes, stirring occasionally. Season to taste and serve.

Nut Loaf

This a yummy alternative to a roast for Christmas Day (or any occasion really). I have veganised the recipe from All Recipes. Really great served with Mushroom Gravy.

Nut Loaf

Ingredients


220g mixed nuts (oily nuts work best such as macadamia, brazil, walnuts & cashews)
220g g/f wholemeal breadcrumbs
1 medium onion, chopped
3 tablespoons olive oil
2 egg replacers (prepared as per packet instructions)
salt and pepper
2 cloves garlic, finely chopped
2 teaspoons Vegemite (or vegetable bouillon)
1 teaspoon fresh oregano or thyme
1 tablespoon chopped parsley
100g grated vegan cheddar cheese


Method


Preheat oven to 180C. Prepare baking tray with greased baking paper.
Process the nuts till well ground and mix together with the breadcrumbs in a bowl.
Fry the onions in the oil on a medium heat till golden then add them and all the the oil to the bowl and mix through.
Add the egg replacers with the remaining ingredients and pour into the nut mixture.
Mix well and knead thoroughly together. If mixture isn't forming together add another egg replacer.

Let stand for 15 minutes then shape it into a log about 15cm long and place in a greased baking dish or tray.
Bake for 40-45 minutes till golden brown.

Stuffing Balls

Everyone loves stuffing. Just because you're not shoving it up a bird's backside doesn't mean you should miss out! This stuffing is yummy! The balls may not stay together very well but they still taste good! This is from All Recipes Tofu Turkey recipe.

Stuffing Balls

Ingredients

2 tablespoons sesame oil
1 red onion, finely diced
4 celery sticks, chopped
220g mushrooms, chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
salt and freshly ground black pepper to taste
5 cups dried breadcrumbs
3-4 egg replacers ( as per packet instructions)


Method

In a large frying pan gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil on a medium heat until tender.
Add the garlic, sage, thyme, rosemary, salt and pepper.
Stir well and cook for 5 minutes, then add breadcrumbs and mix well.
Remove from heat.
Once cooled place into a large mixing bowl, add 3 of the egg replacers and mix well.
Preheat oven to 180C and have baking trays ready lined with baking paper.
Try and form into golf sized balls. If the mixture is still too crumbly then add another egg replacer.
Once at a good consistency for the balls and gently place onto baking trays.
Bake for 15-20mins or until browned.
Once cooked wait until cooked and place gently onto serving plate.

Marinaded Tofu & Vegetable Skewers

This marinade is from All Recipes which is from the tofu turkey recipe. The marinade is great for tofu or as a stir fry sauce.

Marinaded Tofu & Vegetable Skewers

Ingredients

Skewers;
1 block firm tofu, drained and chopped into cubes
10 mushrooms, washed and cut in half
2 tomatoes, washed and cut into chunks
2 Zucchinis, washed and chopped into rounds
(any vegetables you like)
Wooden skewers

Marinade;

extra 6 tablespoons sesame oil
6 tablespoons soy sauce
2 tablespoons miso paste
5 tablespoons orange juice
1/2 teaspoon orange rind
1 teaspoon mustard



Method

In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well.
Add to tofu and let marinade for a couple of hours in the fridge (or overnight).
Reserve the marinade to pour over after skewers are cooked.
Once ready place your skewers in some water before using (this prevents burning on the BBQ or stove).
Place a piece of tofu and one of each vegetable on the skewer.
Repeat until all ingredients are used.
Cook on a medium heat either on a BBQ, oven or stove top.
Once one side has browned turn to next side and repeat until all sides are cooked.
Place all cooked skewers onto a serving plate.
Pour marinade over the top and serve.

Note: If you're using zucchini, potato, sweet potato etc make sure you cook slightly before cooking with the skewers.

Ginger and Tamarind Spicy Eggplant

I got this recipe from Good Chef Bad Chef and I changed it a bit but the original recipe is here. It is a really tasty tangy eggplant Indian style dish. Serve with rice and papadums.

Ginger and Tamarind Spicy Eggplant
Serves 2 as a main


Ingredients

1 eggplants
3 tbsp safflower oil
2 garlic cloves, crushed
2 tsp coriander, ground
½ tsp cinnamon, ground
pinch of ground cloves or mixed spice
½ cup flaked coconut
1/4 tsp cayenne pepper (or more to taste)
½ tsp sea salt
1 tbsp tamarind paste
2 tbsp molasses, brown or demura sugar
½ tsp black mustard powder

Ginger-Tamarind Sauce
½ tbsp tamarind paste
1 tsp corn flour made into a slurry with ½ cup water
1 tbsp fresh ginger, grated

Peel the eggplant and chop into pieces. Heat in oven at 180C for 30-40mins.
Heat 2 tbsp of the oil in a large frying pan over medium-high heat for 1 min.
Add the garlic and fry for 30 sec.
Add the coriander, cinnamon, and cloves; fry for 15 more sec.
Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 min). Turn off the heat and stir in the mustard powder, salt, tamarind and molasses, and mix well.
Add the eggplants to the spicy coconut mixture and leave on a low heat, stirring often until sauce is ready.
For the Ginger Tamarind sauce place the tamarind in a pot with the corn four slurry then bring to a simmer for 2 min. Turn off heat and stir in ginger shreds.
Pour sauce into eggplant mixture and serve.

Booja Booja Truffles

I've avoided buying these in the past just because they are so expensive ($15 for 9) but they were totally worth it! For something special or a gift they are absolutely divine! I've only tried these Hazelnut ones but they were like a Ferrero Rocher truffle! Yum!

Asparagus and Shitake Mushroom Noodles

I got this recipe from Gormandize with A-dizzle & K-bobo blog. I changed the Udon noodles for Soba noodles to make it gluten free but they were a bit gluggy so I think it would be nicer with rice noodles.
I also found it a bit bland so I added some extra soy sauce and it was lovely!

Asparagus and Shitake Mushroom Noodles


Ingredients

400g dried shitake mushrooms
4 cloves garlic, sliced
1 bunch asparagus, sliced into 3rds
1 tin baby corn spears or stir fry mix, drained
1 packet of fried tofu puffs, sliced in half (I think next time I would used firm tofu and fry it)
500g packet of soba noodles (100% buckwheat)
1/3 cup strong stock
4-5 tbsp soy sauce
2 tbsp cornstarch
3 tbsp sesame oil


Method

Soak the dried shitake mushrooms in 1 cup of boiling water for 30 minutes, then remove and set liquid aside.
Heat 1-2 tbsp of the mushroom liquid in a wok and fry the garlic until soft.
Cook noodles according to packet instructions, drain and set aside.
Add the shitake mushrooms and fry, stirring constantly for 4-5 minutes, adding more liquid if it begins to dry out.
Add the asparagus and baby corn or stir fry mix and stir until the asparagus is just cooked but crisp.
Stir in the tofu puffs and noodles.
Add the mushroom liquid, stock and soy sauce and heat through (if you like it saucier you may want to add a bit more water or stock).
Add the cornstarch to 1/3 cup of cold water and stir until it is all dissolved and there are no lumps, add the sesame oil to the cornstarch mixture.
Once the stuff in the wok starts to simmer, slowly add the cornstarch while stirring constantly.
Once heated through turn off the heat and continue to stir, the sauce will thicken on standing for a few minutes then serve.

Chilli Jam

This one of Nigella Lawon's recipes. It's a great condiment for stirfries, vegan "meats" or nutloaf. It also makes a great gift because it's cheap (this cost about $10 for the batch) and looks really pretty.

Chilli Jam
Makes approx. 1.5. Litres

Ingredients


150g long fresh red chillies, each deseeded and cut into about 4 pieces.
150g red peppers, cored, deseeded and cut into rough chunks
1kg jam sugar
600ml cider vinegar
6 x 250ml sealable jars, with vinegar-proof lid, such as Kilner jar or re-usable pickle jar


Method

Sterilize your jars by washing, rinsing and putting in 120C oven for 10-20 minutes (lids off), then leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped.

Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan.

Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool.

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars, then seal tightly.

Orange French Toast

This is a recipe of Nigella Lawson's. It is in no way healthy but lovely for a weekend treat!

Orange French Toast
Serves: 2


Ingredients

2 egg replacers
Grated zest of 1 orange
Juice of 1 orange
60ml non-dairy milk
1/4 teaspoon ground cinnamon
2 large, thick slices white bread or 4 smaller slices
75g marmalade
50g caster sugar (I used evaporated cane juice)
1tbls vegan margarine


Method

Whisk the egg replacers, orange zest, milk and ground cinnamon in a wide shallow dish.
Soak the bread slices in this mixture for 2 minutes a side.
While the bread is soaking, bring the orange juice, marmalade and sugar to the boil in a saucepan, then turn down the heat to a fast simmer for 3-4 minutes.
Pour into serving jug.

Heat the butter in a heavy-based frying pan and cook the bread for about 2 minutes a side over a medium heat until golden.
Serve the French toast with some of the amber syrup poured over each slice, and a jug of extra syrup on the side. I served with orange pekoe tea...yummy!