Tag Archives: vegan

Vegan french toast

Yum! Thought I’d share my best batch of vegan french toast yet ๐Ÿ™‚

Very easy. Medium firm tofu blended with tumeric, salt, little bit of sugar, nutritional yeast, tiny bit soy milk. Spread generously over sour dough both sides and fried in vegan marg. Topped with vegan marg and whatever topping like maple syrup.

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Vegan cheesy spinach canneloni with tomato sauce

Hi. I made vegan canneloni for the first time. I’ve made heaps of pastries, tarts, pies, scrolls etc with a similar filling base  (varied) but never stuffed a pasta tube with it, smothered with sauce and baked it.

I must admit i didn’t really measure anything because i just threw it all together for dinner. It was so, so good that I’ll share the basics if you are interested.

 Filling
Fry onion and crushed garlic until golden. 

Crumble in block of firm tofu and fry.

Add lots of finely diced mushrooms (or processed).

Add teaspoon stock powder and season with salt and pepper.

Add soy milk

Add onion powder and garlic powder

Add cornflour water mix

Stir to thicken

Turn off heat.

in stick mixer/processor, chop fresh spinach (more than you think you need so that when you stir through the tofu mixture turns really green)

Mix through spinach. 

Add generous amount of nutritional yeast and stir through. The mixture will still thicken on standing.

In a saucepan stir a jar of bolognese and a bottle of passata together until warmed through.

Spray a lasagne dish with spray oil.

Put a layer of sauce on bottom in nice layer.

Fill cannelloni tubes with mixture and lay in single layer.

Cover with remaining sauce so generously covered.

Grate biocheese on top.

Oven cook for about 40 minutes. Cover with foil at start then remove for last 15 mins or so.

I served this with baby kale dressed with fig balsamic glaze and olive oil. Very tasty! Everyone loved it ๐Ÿ™‚

Easy, creamy, vegan tomato soup with pasta

Easy, creamy tomato soup.

Please note I’m a real home cook so with stuff like this I rarely use measurements so all is approximate and will taste good even if you have more of something etc…
Ingredients 

Small shell pasta 1/3 pkt

Small can condensed tomato soup (300 gm but 420 gm can also fine)

1 cup full fat soy milk

2 heaped tbsp Tofutti cream cheese

Dried italian herb mix

Small brown onion diced

Cup of frozen peas

1 or 2 cups green veges chopped (this version has leftover sauteed brocollini)

Olives
Optional:

Can of chickpeas or cannelini beans drained

Chopped fresh rosemary

Can crushed tomatoes
Method

1- In medium pot of salted boiling water cook pasta shells

2- in larger nonstick pot fry onion in a little vegetable oil until golden

3- add all other indredients plus 1 to 2 cans of water excluding pasta and peas.

4- when pasta 2/3 cooked, loosely drain and add to soup.

5- when pasta al dente, add peas and stir until defrosted.
Serve with garlic bread (preferably not burnt like mine). 
I’ve also served this with 1/2 a toasted biocheese wholemeal sandwich for each person.

Enjoy!

Quick weekly baking

Oh jeez. So much has happened since my last post. Where do i start? Maybe a picture of the muffins I made mostly one – handed tonight.

These don’t come with a recipe. I just threw them together while getting dinner in the table.  I guess the best tip is to mix all the dry ingredients then add wet ingredients.  Stir until just combined so the muffins come out of the oven fluffy.

These have a hugh proportion of vegetables to flour. I used mushrooms,  fresh corn, spinach, nutritional yeast, chia seeds, vegan stock powder, olive oil, soy milk and topped with sesame seeds.

They are then sliced in half, spread with either vegan margarine or cream cheese,  wrapped and frozen. They defrost in the lunchbox.

Not easy, but slowly doable for someone with a broken finger three weeks after reconstructive surgery. 

Family sushi dinner

We love sushi. It’s so delicious, healthy and full of vegetables. I love making vegan sushi so much.

Tonight’s sushi dinner includes:

– edamame in pods blanched and tossed in salt.

– inari stuffed with garlic, sesame mushrooms

– tofu and vegetable sushi rolls,

– ginger sesame cabbage

– tofu nigiri

– vegetable gyoza.

A lovely friend showed me Costco and i bought the edamame and tofu there at good prices.

The lettuce in the sushi rolls came from our vege patch!

The gyoza i buy frozen. Served with accompaniments ๐Ÿ™‚

This big banquet served 3 adults and 2 children for dinner and has enough leftovers for 3 lunches. You could easily make dinner go further by adding a serve of miso soup for each person and some tempura vegetables.  Yum!

Hope you have a lovely week full of vegetables hehe.

Xx

The easiest cake hack

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This cake hack is so easy, I never thought to share it on the blog. Here goes! Every time I serve it people they say how delicious it is. Then i admit the method and everyone is surprised!

Ingredients
Vanilla version
1 vanilla cake mix (black & gold brand 75c)
1 440 gm can full fat coconut cream (home brand 75c )
1 tsp vanilla extract
Chocolate version
1 chocolate cake mix (black & gold brand 75c)
1 440gm can of full fat coconut cream (home brand 75c)
3 tbsp dark cocoa powder

Method
Preheat oven to 180 degrees celciusย  (or 160 fanforced). Prepare cake pan by lining base with nonstick baking paper and spraying sides with canola oil spray.

Obviously, you can prepare individual cakes and just serve one cake. However, if you want to make the marble cake add cake mixes to separate mixing bowls with the can of coconut cream and either vanilla extract or cocoa. Mix with a whisk until smooth.
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If making one flavoured cake pour into pan and bake. If making marble cake add scattered dollops to the pan then bake as directed on the packet.

This cake is so inexpensive, so easy, and has a nice flavour.

Here’s a chocolate version i dressed in chocolate icing and cheap strawberries.

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Japanese share platter for family movie night

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We love Japanese food. It’s delicious!  I made this for our family movie night at home. There are a few components, but they are all easy to prepare. Stacked together on a big board looks very nice too.

So basically, you make the sushi rice first, then the accompaniments, then pile it on a board for serving. Note: this recipe will feed a family of four with leftovers to go into lunchboxes.

Sushi rice
To make sushi rice add 2 cups of sushi rice and 3 cups of boiled water to medium saucepan. Bring to the boil. Boil for 3 to 5 minutes. Reduce heat to low and simmer for 10 minutes or so. Turn off heat, keeping the lid on. Let rest for 5 minutes. Sprinkle in about 4 tbsp of mirin. Fluff with a fork to combine.

Edamame (on inari)
I buy these beans frozen. Boil one cup of frozen, shelled edamame  (soy beans) in salted water for up to 4 minutes. Drain, rinse under cold tap water and set aside.

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Tofu strips
For the next three components, just use the same large non-stick frypan. Cut about 250 gm tofu into long strips. Add to large frypan on medium high heat in 1 or 2 tbsp vegetable oil. Drizzle generous amount of premade Japanese sauce over tofu. This time I used tonkatsu sauce (available in Asian section of supermarket). Rotate until most sides are browned. Set aside.

Mushrooms
Slice/dice 3 cups of mushrooms and fry in large saucepan with vegan margarine and soy sauce. Fry until lightly browned. Set aside in a bowl.

Cabbage
Saute 3 cups of sliced cabbage in 1/2 tbsp of vegetable oil, drizzle of sesame oil and sprinklle of salt. Pile onto serving board.

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Fill inari pockets
Fill desired number of pockets 2/3 to 3/4 full with rice. Top with edamame, then mushrooms. Place on board. Press down so these stay upright.

Make sushi
Sushi is very easy to prepare once you get the hang of it. You need a bamboo rolling mat (from supermarket).

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Ingredients
Strips of cucumber, red capsicum, prepared tofu, pre-purchased seaweed salad, 2 inari pockets, vegan Japanese mayonnaise. You can use whatever salad vegetables you have. I have made 2 versions in this meal, but many variations come out of our kitchen!

Method
Lay a seaweed wrap on the roling mat. Press a thin layer (less than a cm) of rice on the seaweed wrap. Note. The thicker the rice layer, the more filling needed and larger diameter the sushi roll will be. Go easy on the rice (ideally 5mm) but ensure it is even to the edges. Leave a 2 cm strip of seaweed at the far side of wrap. This you will spread with water and will form the seal.

Across the centre line add your fillings fairly evenly. One version has 2 inari pockets oened up and filled with seaweed salad. Roll firmly, cover 2 cm strip with water and roll to close. The second version repeat rice method then lay tofu and vegetables across, squeeze vegan mayo along mixture, then roll as before.

Slice rolls in half, then repeat cutting in half until you have 8 pieces. Place on serving board.

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Pile extra vegetables, seaweed salad, tofu strips and any pickled cabbage you might have.

Serve with soy sauce. I hope you like this. We demolished this platter with just enough left over for snacking and lunches ๐Ÿ™‚

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Toffee shards to make you famous

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OK, maybe they won’t make you famous, but these toffee shards will turn a pretty cake into a beautiful cake.

I’m working with a lovely woman at work. I really like her approach. She’s very practical and everything she says is well considered. Plus she is a really nice person. She had a birthday recently and so i made her a cake. This cake is made from caramel cake, chocolate cake, vanilla cream in between cake layers, then dressed in vanilla buttercream, dark chocolate ganache and toffee shards.

I was a bit nervous because I’m in recipe testing mode and the cakes weren’t perfected.  Everyone still liked it and it was completely vegan, like all of my baking. Phew!

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So toffee is really easy to make, I just ensure that i stay with the stove the entire time and don’t have my children in the vicinity.

Ingredients
1 cup caster sugar
1/2 cup water

Method
Line a baking tray with non-stick baking paper.

Add sugar and water to medium saucepan over low heat and stir for about 3 – 5 minutes until sugar is completely disolved.

Bring sugar syrup to the boil. Keep temperature on high and boil without stirring for around 10 – 12 minutes. Regularly brush down the side of the saucepan with a silicon pastry brush dipped in water. Do NOT change the temperature of the stove as the mixture gradually thickens

Mixture will turn golden. Turn off heat and rest mixture until it stops bubbling.

Pour toffee onto tray and slowly tilt tray from side to side to spread toffee into an even layer.

Let tray sit for about 15 minutes until completely cold and hard. Break into long shards and decorate your cake. Yay!

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The warm weather lunch

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Hi ๐Ÿ™‚ its still really warm in Queensland (Australia) so our lunches are still pretty light.

Mine is top. Cherubs have the bottom ones.

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I have a garden salad with macadamias and balsamic dressing.

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Vegetarian luncheon  (tofurky) and cheese sandwiches printed with a dolphin love heart shaped sandwich cutter ๐Ÿ™‚

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Zucchini and sweet potato slice based on this recipe
http://soy.com.au/recipe/zucchini-kale-slice/

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Finishing off with a blueberry muffin ๐Ÿ™‚

Jam drops with oats and chia seeds

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My littlie has a field trip this week and can’t take her insulated lunch bag so I am making very portable, robust food for this week’s lunchboxes.

These are easy and delicious, and made slightly healthier with the addition of oats and chia.

1 1/2 cups plain flour
210 gm dairy free spread at room temperature
1/2 cup loosely packed brown sugar
1/4 cup oats
1 or 2 tbsp chia seeds
Jam

Method
Preheat oven to 180 degrees celcius.
In large bowl, mix spread and sugar until well combined.
Add remaining dry ingredients and stir to combine.
Flour clean surface. Make ball of mixture. Brak into 2 halves and set aside one half back into mucing bowl.
Roll log from mix, about the diameter you want your biscuits to be.

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Slice about 2 cm off end. Roll into ball. Shape into disc and place on prepared tray. Repeat with all remaining mixture.

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To add jam hole to each biscuit press the back of a half teaspoon into each biscuit on trays. Use same half teaspoon to scoop jam level amounts into each indent.

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Bake for 10 to 12 minutes until biscuits are browned slightly on the bottom.
Let cool.

These freeze well with a layer of baking paper in between stacked biscuits.

Enjoy!