RSS Feed

Monthly Archives: November 2012

Potato cauli mash bake, the epitome of comfort food methinks

I made this last Wednesday to rave reviews. I didn’t actually think it was going to be THAT good.. after all, I’ve made so many vege and white sauce bakes before, but somehow this had everyone drooling, and I got a comment here the next day from April asking me to post this.. so, here goes! Sorry, no photo, as I said, I didn’t think it was going to be worth posting but it seems it was. ūüôā Anyway, its gluten, dairy and sugar free!

Serves 10

10 large potatoes, peeled and chopped into circular disks. I used Agria

3/4 regular sized head of cauliflower

1 L soy milk

1/3 cup rice flour

1/2 cup light tasting oil

6 drops stevia liquid

paprika, for sprinkling

1/8 tspn nutmeg, ground

2 tspn salt

3/4 cup sunflower seeds

1 recipe vegan cheese (recipe here)

Method: Chop the potatoes and cook them on the stove until just cooked. Chop the cauliflower into tiny pieces and boil it too until soft.

In the meanwhile, make a white sauce. Heat the oil at low temp. Saute the rice flour, nutmeg and 1 tspn of th salt for half a minute. Turn off heat and add soy milk. Stir well. Add the stevia. Now bring to the boil. Your element should be on moderate heat, and you’ll need to stir heaps to stop it from sticking.

Make the vegan cheese. The recipe for it is in this post

Toast the sunflower seeds until slightly browned, and grind them, either in a spice grinder or with a mortar and pestle.

Now, put it all together. In a large shallow baking dish spread out all the potatoes. Now sprinkle them with some salt. On top of this, arrange the cauliflower. Press it all down so it’s nice and compacted. On top of this, pour the white sauce. On top of the white sauce, sprinkle the toasted seeds. On top of that, drizzle some of the vegan “melted cheese.” And to top it off, sprinkle some paprika.

Bake at 200 degrees celcius for around 25 mins, or until the white sauce/ cheese layer is bubbling and golden. Serve hot!

Carob pancakes with avocado carob pudding.. healthy enough to eat for breakfast!

I gave up sugar in January, cold turkey. After more than 10 months completely sugar free (everything, sucrose, honey, molasses, dried fruit, even fresh fruit for some of the time (I don’t recommend giving up fresh fruit, btw, was just what my body needed at the time)) I can report that after a while my desire to eat sweet tasting foods diminished HEAPS. Oh, and my health is way better!

However… as I am beginning to understand, even the seasoned sugar renunciant craves chocolate every now and then. When that happens, I fight back with these!

Image

Carob pancakes

2 cups buckwheat flour

2 tspn egg replacer

2 Tbspn soy milk

1/4 cup carob powder

10 drops liquid stevia

a dash of chocolate essence

About 2 cups water, maybe a bit more

A little oil, for frying.

Mix the flour and the carob powder. In a¬†separate¬†container, whisk together the egg replacer and soy milk. Now add all the wet ingredients to the flour mix. You might need more water- you want it to be nice and runny, easily pourable. Whisk well. Now, you know the drill. Put a little oil into either a non stick or cast iron frypan and set it to medium heat. Pour 1 pancake’s worth of batter into the pan and leave it alone until the bubbles pop. If you want a crepe instead of a pancake (like photo 2), use a spatula to spread to batter out so its very thin. It’ll cook really quickly.

Serve with avocado carob pudding:

1 ripe avocado

1 Tbspn carob powder

1 drop choc essence

4 drops liquid stevia (or if you have a really sweet tooth you can add more!)

As much water as required to make it your desired consistency.

Mash the avocado and add the rest of the ingredients. Serve on the pancakes! .

Voila! Chocolate cravings gone, breakfast sorted!

Millet sushi.. as healthy as sushi comes!

I’ve been on such a sushi buzz for the last fortnight! Seriously. Quinoa sushi, fruit sushi, regular sushi.. ¬†This is my new favourite though!

So its no big secret that the sushi that you buy in a shop isn’t exactly health food, although many people seem to think so. White rice= no real nutrition, added cane sugar= not the best and oily mayonaisse in the fillings, or loads of sugar and salt are some of their unfortunate features. Enter millet sushi! No sugar, oil or white rice to be seen!

Millet sushi filled with teriyaki tofu and avocado.. vegan, gluten and sugar free

2 cups millet

1/2 an avocado

100grams tofu, thinly sliced and marinated in soy sauce with 1 tspn ginger, a small pinch of hing, 5 drops stevia and 2 tbspns chinese sesame paste

nori (for rolling)

pinch salt

2 Tbspns rice vinegar

Method:

Toast the millet by putting it in a pan on the stove on a low heat, and stirring it every now and then for about 10 mins until it’s golden and smells nutty.

Add 2 cups water. Stir every min or two so it doesn’t stick to the bottom. Now add 2 cups more water. Stir again until its all gone.. Now 2 cups more! Once all this water is gone, it should be cooked through.

Transfer the rice to a shallow container and mix through the vinegar and salt.

Wait for it to cool.

Meanwhile, transfer the marinating tofu to a lined baking tray and put into an oven set to “grill.” ¬†Drizzle a little of the marinade over the top.¬†Depending on how fast your grill is, you want them to be in there for 1o mins-25 mins until golden and crispy. Just keep checking. You don’t want them to burn..

Now the millet should be cool.. Hurrah!

Roll up the sushi by placing a sheet of nori on top of your sushi mat, and spreading out a thin layer of millet. At the end closest to you, place a line of tofu and avocado. Now roll up tightly, tucking the nori sheet inside itself, into a nice cylinder of goodness.

Serve with miso soup, wasabi, soy sauce and pickled ginger. Nom!

 

Fruit sushi- vegan dessert sushi

Strawberry dessert sushi? Why not!

We’re¬†definitely¬†in the lead up to summer now, so I have started to cook a lot lighter, and I thought these were perfect for a light, summery meal. I was cooking with Nicola yesterday for the last time in 3 months :S She is going to Tauranga until February. Will miss cooking with you Nicola! ūüė¶

It is also¬†strawberry season which is amazing, so it was nice to be able to feature them here. I got these little gems right out of Colleen Patrick-Goudreau’s book “The vegan table” (page 122.) I more or less made them to her recipe, but made a few little tweaks- like gently rolling the sushi in lightly toasted coconut, and changing the sauce from strawberry to raspberry. Also, her recipe says that 1 cup of rice will make 36 pieces of this, and I multiplied the recipe by 4 and it only made 38! Confusing. They also look the same size as the ones in her photo on page 120. Ah well, it’s a beautiful recipe, and people loved them!

Vegan, gluten free and seasonal!

Ingredients:

4 cups sushi rice

4 cups coconut milk

4 cups water

8 tablespoons raw sugar/ 48 drops liquid stevia

small pinch himalayan salt

Small amount of good quality seedless fruit jam, slightly blended so it’s smooth

500 grams fresh strawberries, thinly sliced

2 cups dessicated coconut, lightly toasted.

Put the rice, coco milk and water in a pot. Bring to the boil. Stir often otherwise it will stick. Then, simmer for about 20 mins until all liquid is evaporated. I needed to add about another 2 cups of water more than the recipe said. Especially when almost all liquid is gone, stir often.

Now add the sweetener and salt, mix¬†thoroughly¬†and put into a long shallow tray to cool. I just whacked it in the fridge for an hour. ūüėČ

After an hour, take a small handful of rice and mould it into an oblongy shape. Toss it in the coconut. Now, on top of each piece, spread a small amount of jam, and into the jam, stick the strawberries! Genius!

Serve them with this sauce

Raspberry reduction sauce:

1L frozen raspberries

3 tablespoons balsamic vinegar

3/4 cup more of the jam you used (optional)

a big pinch black pepper

1/4 cup orange juice (I actually used orange and mango and it was wildly successful)

1 cup water.

Boil everything until the raspberries are all broken down and the liquid has reduced heaps. It should look syrupy. Blend with stick mixer for a couple of seconds, and serve with the sushi.

So all in all an excellent recipe!

 

Easy indian dahl with squash, brocolli and spinach

I love dahl. Protein rich, easily digestable, tasty, a one pot meal in itself- I could sing its glories all day. ¬†I make variations on this recipe all the time. Dahl means lentil, or a pulse which has been split. However, dahl as a dish means a thick, soupy stew made from some variety of lentil which has been cooked until it begins to break down, making a thick starchy sauce. I usually cook with moong dahl, which is halved moong beans. Its great, because it doesn’t need to be soaked first. Other favourites of mine are urid dahl, channa dahl and toover dal.

Image

Ingredients:

2 cups moong dahl

3 bay leaves

1 tspn salt

1 small head of brocolli, diced

3/4 cup diced squash

1 bunch spinach, leaves removed and chopped a little

1.5 Tbspn grated ginger (fresh)

1/2 Tbspn cumin seeds

1/4 tspn cayenne pepper

1/2 tspn turmeric

1/4 tspn hing

fresh lemon juice, to serve

fresh coriander, to serve

Method:

Wash the moon dahl, then drain it, then wash it, then drain it etc etc until the water runs clear and isn’t cloudy. Traditionally, the yellow colour on the dahl was turmeric, but unfortunately these days it can be (not always) a toxic food dye- and often if you buy it from an indian or asian store its not listed on the packet. So wash wash wash your dahl! (You should do this even if it IS turmeric on the dahl BTW.)

Now, put the dahl into a saucepan and cover with 6 cups of water. Add the bay leaves and salt and bring to a gentle boil. I put a wooden spoon over the pot so that it doesn’t foam up and overflow, because dahl foams like mad if it gets too hot.

After about  15- 20mins mins of gentle boiling, or, when you can see that the dahl is beginning to break up,  add the broccoli and spinach. Boil until soft.

Once those veges are cooked, add the spinach. You don’t need to cook it really. It will just wilt and cook itself in the hot dahl.

Heat 1-2 Tbspn oil in a frypan. Fry the cumin seeds until they go golden brown, then add the ginger, constantly moving it about so it doesn’t stick. Then add hing and cayenne pepper, and lastly turmeric. Now quickly put the fried spices into the dahl mixture. Mix the dahl a bit, then put a lid on the pot and let the spices infuse the soup for a few mins.

Chop a handful of coriander coarsely. Cut a lemon into wedges. Serve the dahl while hot, with a sprinkle of coriander and a wedge of lemon to squeeze over the top. This is also awesome served on basmati rice with a splodge of soy yohurt and an indian bread!ImageImage

Sugar free date and carob cake with avocado frosting!

Happy 22nd birthday to a wonderful best friend/ all round good chap Jamie- date and carob cake!

So. It was Jamie’s birthday yesterday, and it definitely called for date (the fruit) cake. Jamie and dates go together like.. uh.. fish and water? Anyway, you get the point, they are her favourite. Jamie is also on the wholefoods buzz and so I decided to make a datey- caroby sugar free cake. Ok, so it still contains white wheat flour and oil, but hey, what better day to eat white flour?! This would be a cinch to make gluten free too with buckwheat flour, rice flour, tapioca starch and xatham gum flours. It may just be slightly drier than the glutenous variety.

Ingredients:

3 cups pure plain flour

3 tspns baking powder

1 cup carob powder

1 Tbspn egg replacer

1/4 cup apple cider vinegar

3 cups dates soaked in 3.5 cups water

1.5 cups suflower oil

1 few tbspns soy milk

Method:

Preheat oven to 180 degrees celcius.

Soak the dates in warm but not boiling water (you are going to add them to the cake mix soon and don’t want them too warm so that they react with the baking powder)

Meanwhile, mix the flour, baking powder, carob and dry egg replacer.

With a stick mixer/ blender, mix the date and water mix so it is a smooth thick paste. To this, add the sunflower oil and apple cider vinegar.

Add the wet to the dry ingredients and mix well. I needed a few tablespoons of soy milk to get it to the perfect consistency.

Pour mixture into two greased and lined cake tins.

Bake for.. (I forgot to time it, I ate breakfast while they baked).. I think it was about half an hour. Anyway, I baked them until a knife stuck into them came out clean. It won’t be totally smear free.. this is a very moist, fudgy cake. Someone (I think it was GT) said it had an almost cheesecakey texture. Hmm, I don’t know about that!

Yes, this is a very moist cake…and dense. If you’re a sponge cake kind of person, perhaps this is not your piece of cake ūüėČ

Now, to top it all off.. Avocado and carob frosting

Ingredients:

2/3 cup dates

1/2 cup carob powder

1 large ripe avocado

3 tbspns maize cornflour (cornstarch), mixed to a thick paste with 3 tbspns water

10 drops liquid stevia

Method:

put everything into a food processor and process!

If you want it thicker, add more corn starch and water mixture.

Use 1/3 of the frosting to stick the two cakes together (once they are cool of course), and the rest to cover the top and sides.

Decoration:

To decorate I put on some halved apricot, date, cashew and coconut bliss balls, and a big sprinkle of coconut- oh, and a few fresh flowers!

Datey caroby coconutty cake, part way through demolition..

Anyway, it must have been ok, because Jamie and I went out, and when we returned, half of the cake had been eaten by some unknown rascal! ūüėõ Or rascals. It’s ok rascals, we forgive you, apparently it was too rich to eat much more anyway.

World vegan day.. sushi and cupcakes anyone?

It’s world vegan day. I admit, I completely forgot. This happens every year ūüėõ ¬†Still, I cooked a vegan meal for 30 so that’s not a bad way to spend world vegan day! I would never have posted something as boring as I did this morning if I had remembered *face palm*. Ahem, onto bigger and better things like… this little beauty!

Image

Image

The menu today was

  • sushi
  • wasabi sauce (waaay toned down wasabi!)
  • asian-y stir fry
  • Japanese coleslaw with tofu mayo
  • Homemade cola drink

aaand.. vegan jammy vanilla cupcakes topped with carob mousse. These babies are¬†definitely¬†a sometimes food. Don’t be fooled by the word “carob!” But anyway, what better day to blog a treat than today?

Image

I know you’re all perfectly capable of making sushi/ googling how to make sushi! I won’t insult your intelligence. :d

Vegan mousse cakes:

Don’t let the innocent cupcake fool you: these are a vehicle for mousse.

Make a batch of regular vegan vanilla cupcakes such as these.http://whippedbaking.com/2012/04/11/very-vanilla-vegan-cupcakes/.  If you plan to make them gluten free, substitute 1/3 rice flour, 1/3 quinoa flour, 1/3 buckwheat flour and on top of this 1 tspn xantham gum and 1 tbspn tapioca starch. Fill each muffin case up 1/3 full, fill with strawberry jam and add a bit more batter over top. Bake like the instructions say..

Now, mousse.

250 grams firm silken tofu

170g extra virgin coconut oil

1/2 cup soy milk

1/2 cup carob powder

3/4 cup raw sugar OR 75 drops liquid stevia

1 tspn vanilla essence

Method:

Melt the coconut oil in a pan. Meanwhile, in a food processor, mix the rest of ingredients until smooth. Add melted oil and process. Transfer to a bowl (stainless steel is good, it makes it firm up faster) and let it set in fridge for 2 hours.

Once cupcakes are cool, pipe a swirl of mousse around them, and sprinkle with coconut.

Happy world vegan day!

bhajam

bhakti/ souls/ hearts/ wholes

Pastry Addict

Decadent pastries made vegan

Sondi Bruner

freelance writer and holistic nutritionist

simplehealthyhomemade

Simple Life, Healthy Lifestyle, Homemade Food

Melanie daPonte, Vegan Personal Chef

A Passion For Food...A Passion For Flavor!

The Vaishnava Voice

Contemporary practice of the teachings of Bhagavad-gita

An Auckland Vegan

Food and other good stuff for vegans in Auckland, New Zealand.

The Little Conch

a story of art and bhakti