“Beef” & Green Bean Stir Fry

Original recipe from Cooking Made Healthy.

“Beef” & Green Bean Stir Fry

Ingredients

 

1/4 cup low sodium soy sauce

2 Tbls mirin

1/2 teaspoon cornstarch

1 teaspoon white sugar

1 tablespoons canola oil

3/4 lb textured vegetable protein chunks/soy curls (I used Just Like Beef)

1 lb green beans trimmed

2 teaspoon ginger minced

2 cloves garlic minced

1 teaspoon of sesame seeds optional

Method

In a small bowl or measuring cup mix the soy sauce, mirin, cornstarch and sugar.

Add the canola oil to your skillet on medium high heat.

Cook the faux beef in batches in the skillet for 1-2 minutes on each side before removing from the pan.

Add in the green beans and cook for 2-3 minutes, stirring occasionally.

Add the garlic and ginger and cook for 30 seconds while stirring.

Add the stir fry sauce into the skillet and cook for 30 seconds, then add the beef back in and toss to coat.

Garnish with sesame seeds if desired.

Graveyard Cupcakes

These were a big hit last Halloween, I made something different this but kept getting ask about last years so here they are :) I've made choc mint ones by adding a couple drops of DoTERRA peppermint to both the cake mix and frosting mix. 

Another version I’ve done is with chocolate ganache or butter icing and ground cookies to resemble dirt. (recipe below)

Graveyard Cupcakes

Ingredients

Cake;

175 g all-purpose gluten-free flour

1 tsp bicarbonate soda

A pinch of salt

50 g cocoa powder

225 g coconut sugar (vegan brown or regular sugar will work too)

275 ml hot water

60 ml sunflower oil or other mild-tasting vegetable oil

2 tsp apple cider vinegar

Butter Icing;

225g vegan butter 

350g icing sugar

1 Tbls non-dairy milk (optional)

Any food colouring (add one drop at a time as you don't need much)

If wanting chocolate butter icing add in 30g cocoa powder.

Decoration;

Vegan chocolate bits

Graveyard mold

Green vegan food dye (I used yellow too for a more Fall look)

Shredded unsweetened coconut

Method

Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.

Mix the dry cake ingredients together until well combined.

Stir in the remaining wet ingredients until the mixture is smooth and lump-free.

While cake is cooking you can double broil your chocolate pieces until melted, pour into mold and then refrigerate until needed. You can also prep the coconut but mixing a few drops of food color in a bowl with the coconut until the desired color has formed and then set aside.

Divide the mixture equally between the 12 muffin cases/or greased tin and bake for 15-20 minutes.

Use a cake tester or skewer to test the middle of the cupcakes come out clean.

If not, bake for a further 5 minutes.

Once cupcakes have cooled to room temperature make the icing.

In a large mixing bowl add the vegan butter (at room temperature) and sifted icing sugar and beat until mixed.

Add any food colouring you like and beat until mixed.

If too thick add the milk slowly. Either spread onto cupcake with a spoon or knife or pipe.

Pipe onto cupcakes, place upside down in the bowl of coconut and gently shake excess.

Once all cupcakes have icing and coconut then remove the chocolate gravestones from the fridge and place one in each cupcake.

Refrigerate until eating as the butter icing can easily melt.

Version 2

Replace the butter icing with chocolate ganache

1/3 cup non-dairy milk

2/3 cup vegan chocolate bits 

2 Tbls maple syrup/agave/date syrup

Vegan GF chocolate cookies or crackers (I used about half a box of the ones below)

Method

Blitz crackers in a food processor until resembling breadcrumbs, then set aside.

In a small sauce pan heat the milk until hot but not boiling. Add chocolate bits and syrup and stir continuously until completely melted. Set aside to cool to room temperature before using. 

Once ganache is cooled place cookie crumbs in a bowl and spread a small amount of chocolate on a cupcake and push down in the cookie crumbs.

Refrigerate before serving and when ready to serve push the gravestones in. 

*the fondant version is just the butter icing version with a small disc of fondant on top - I had a spider press mold.

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.

 

Gold, Frankincense & Myrrh Soap

I wanted to make a soap for Christmas gifts that I'd never attempted before....Gold, Frankincense and Myrrh. The only problem is Frankincense and Myrrh essential oil is SOOOO expensive and it doesn't really smell like much besides earthy. So this is my Christmassy version! The 24k gold sheets and flakes weren't really that expensive at all. I got mine from Walmart and made sure they were food grade. I have just included basic instructions below. If you are new to soap making please make sure you follow regular instructions and protocol, I have not included them here but you can find it on my soap making tutorial. I estimated $170 for the block which is around $12 a bar depending on how small you cut them. I usually get around 14 bars. So to sell this would be quite expensive but as this is for homemade gifts it's not too bad. By far the most expensive soap I've ever made!

Gold, Frankincense & Myrrh Soap

Ingredients

201g Lye

543g Distilled water

435g Coconut oil

507g Vegetable Oil

507g Olive Oil

15ml Frankincense EO ($75)

7ml Myrrh EO ($34 wholesale for 15ml)

7ml Clove EO ($9 wholesale for 7ml)

10 drops Cinnamon Bark EO ($3)

1/2 tsp ground glove

30 24k Edible grade Gold sheets (for the top of the soap) ($20)

4g Edible grade Gold flakes (for inside the soap) ($16)

Method

Please follow regular soap making instructions and protocol.

I added oils to ground clove ahead of time to have the clove soak up the scent, it helps it keep for longer.

Once soap hit trace I adding in the flakes and oil mix and used the mixer I use for soap making to break up the flakes into tiny particles.

Once poured in mold I tried to fold the gold sheets on the top and then pressed them in a bit to get a crinkle effect.

The next day when I went to cut the soap I did notice that the sheets on the top were a little oily and had some orange residue.

I will wait the six week curing period before I take final pictures and also test the PH balance to make sure they are safe to use.

Vegan Vietnamese Pork Roll

A Vietnamese chef who runs my favorite Pho place makes this pineapple juice based dressing and it reminds me of the Vietnamese pork rolls I had once more than 25 years ago when I went through a "eating meat again phase". This is definitely not authentic or accurate but it tasted amazing to me!

Vegan Vietnamese Pork Roll

Ingredients

Vegan pork (I used Like Meat brand but you can used pulled jackfruit or oyster mushrooms as well-NO SAUCE)

2 Carrots (and cucumber is desired), julienned or shredded

2 Tbls chopped cilantro

Vegan mayo

GF vegan rolls - I used Schar brand (I like to heat it in the microwave slightly so it's soft and warm)

Dressing;

3/4 pineapple juice from a can (I used the one with pineapple in and omitted the fruit)

2 Tbls vegan sugar

4-5 lemon, juiced (I used limes but it was still awesome)

1 tsp Chili flakes, Sambal Olek or Chili paste

Lettuce leaves of choice

Method

In a small saucepan heat pineapple juice to boil.

Add in sugar and lemon juice and reduce heat to simmer gently for 10-20 minutes.

Allow liquid to reduce to at least half and remove once it become slightly syrupy.

Set aside.

Cook "pork" as per directions on method chosen.

Place 1/4 cup of syrup in a small mixing bowl. 

Add in chili flakes and mix well.

Pour dressing over pork and mix through.

Smear vegan mayo on both insides of bun.

Layer on the lettuce, carrot and then pork with dressing. 

Sprinkle with chopped cilantro and drizzle a couple teaspoons of dressing over the top.

SOOOO GOOD!!

 

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!

Easy Zucchini Fritters

Adapted from recipe on Just A Taste. I thought they were so tasty just with a squeeze of lemon but any sour cream/mayonnaise based sauce would work well also.

Easy Zucchini Fritters

Ingredients

4 cups shredded zucchini

2/3 cup all-purpose GF flour (I actually used this seasoning flour below - no salt needed)

2 egg replacers

1/3 cup sliced scallions (green and white parts)

2 Tablespoons olive oil

Fresh lemon slices for serving.

Method 

Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. 

Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, egg replacer, sliced scallions, ¼ teaspoon salt and ⅛ teaspoon pepper (omit if using seasoned flour) to the bowl, stirring until the mixture is combined. 

Add the olive oil to large sauté pan set over medium heat. 

Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. 

Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. 

Transfer the zucchini fritters to the paper towel-lined plate and season if needed

Repeat the scooping and cooking process with the remaining zucchini mixture.