Wednesday, 29 October 2014

Smokey chickpea bowl with oozey cheese sauce and mango salsa!!

So I cook dinner every night and I love it! I love vegaising recipes and love making 'something' from 'nothing' but...... I find it really difficult to share it with you all on a regular basis as its hard to take photos at night (when I'm eating dinner). I really need to get a lighting rig!
Any other bloggers have this same problem?? What do you do?


Anyway, I made this amazing recipe during the day so I was able to get some snaps!



Smokey chickpea bowls

Ingredients:
1 Tablespoon vegetable oil
2 cans chickpeas drained
1 can diced tomatoes
3 drops smoke essence
1 1/2 cups of TVP or any veggie mince (I used Tofurky)
1 onion
4 cloves garlic
1/2 cup bread crumbs
3 Tablespoons smoked paprika
2 teaspoons ground cummin
2 teaspoons ground coriander
1/2 cup nutritional yeast
1/2 cup water
1 teaspoon vegetable stock
1 teaspoon soy sauce

Gooey cheese sauce:
2 Tablespoons vegan margarine (I used Nuttelex)
6 Tablespoons plain flour
Non dairy milk (about 2 cups)
2 Tablespoons nutritional yeast
Salt
You are going to need a butt-load of good vegan cheese!!
I used 1/2 stick of 'Cheezly' nacho style cheese and  1/2  stick of Vegusto melty cheese.
*see note at bottom

Mango salsa:
1 large mango
2 tomatoes
2 Tablespoons diced spanish onions
A good hanful of coriander
 A small handful of mint
1 good squeeze of lime


Method:
In a large pan place olive oil, diced garlic and diced onion and sautee on a low heat until see through.
Add spices and bread crumbs and toast.
When the spices have become fragrant, Add the mince and break up well. Add the tomatoes, stock, water, nutritional yeast and stir.  Now, add the soy sauce and simmer on a low heat for about 20 minutes or until nice and thick.

Meanwhile, in a smaller pot place vegan margarine and melt. Once melted add the plain flour and mix well until a ball has formed. With a whisk, gradually add rice milk, making sure there are no lump and the flour is not sticking to the bottom. You want this sauce quite thick so just keep mixing and it will thicken!
Take the sauce off the heat and add grated cheese, a pinch of salt and yeast. Whisk well to get rid of any lumps. (Lick utensils thoroughly... Its too good to resist)

After you have made your cheese sauce, dice up your tomatoes mango and spanish onion. Place in a small bowl and cover in fresh chopped herbs. Before serving add a generous squeeze of lime.

Layer your bowl up with chickpeas and dream cheese sauce and top with salsa and have your fill!




Omg look at that cheese sauce oozing down! YUUUUUMM!

I promise I am going to try and blog a little more regularly. I miss it heaps when I don't so keep at me. If you haven't seen a post in a week or two send me a comment and tell me to get off my butt and stop watching weeds season 3. LOL


I honestly just ate this like an hour ago but going through these photos I wanna eat it again!


*You can get a hold of these cheesey beauties at http://www.veganperfection.com.au/

These cheezes are also available at these location all around Australia:

Melbourne/Vic:
Cruelty Free Shop - Fitzroy
Prahran Convenience - Prahran
Apples & Sage - Balwyn
Mad Cowgirls - Preston
Sunnybrook - Ormond
Bendigo Wholefoods

Sydney/NSW:
Cruelty Free Shop - Glebe
Elim Health Store
Funky Pies (distirbutor)

Adelaide
Everything vegan - Adelaide city centre
Avo Trading (distributor)

Canberra
The Greenway Organic - Greenway

International
Cruelty Free Shop - Auckland, New Zealand






Sunday, 21 September 2014

Kale chips & vegan Mofo 2014

So I never really got the deal with kale, it just seemed like this tough, leathery leaf that didn't taste of much. I would have rather eat any other greens really.
That is until I tried KALE CHIPS. Man these things are a cool invention. I would now rather eat a bag of these than potato chips in a heart beat. 
This recipe is just me trying to replicate my favourite brand (I have forgotten the name now but I think it has the word earth in it). 




Kale Chippies

Ingredients
1/2 head fresh kale 
1 cup almonds (soaked over night)
1/2 cup water
2 teaspoons smoked paprika 
1/2 teaspoon salt 
1 teaspoon soy sauce 
1/4 cup nutritional yeast 
Juice of 1 lemon
salt


Method:
Cut kale into manageable chunks and remove any hard stalks from the centre (the finer stalks are fine but any thicker than about 1/2 a centimetre you want to remove).
Place soaked nuts and water in a good blender and blend until smooth paste. Add more water if required. 
Add remaining ingredients and mix well.
Coat individual pieces of kale in almond mixture and scrunch over in your hands. 
Place on a lined tray and place in a dehydrator until crispy and crunchy. Alternatively place in oven on the lowest heat with the door ajar for about 5 hours or until crisp. 

Note:
These tend to go soggy if you place them in tupperware. What i do is keep the little silica sachets that you get in store bought bags of kale chips and include them in the tupperware to store.



I ate all of these amazing things before I got to photograph the final product!! eeek.
You get the idea though! Yummy, crispy, salty snack that are beyond healthy!


Friday, 12 September 2014

Strawberry, balsamic salad with coconut bacon-Vegan mofo 2014

Vegan mofo is so fun. Its just nice to see a little community around food. Vegan food, which is even better.

Doesn't that name of this salad sound appetizing?
It look and tastes pretty good too.

I am really excited to share this one with you because it is just so vibrant and fresh.



Strawberry, balsamic salad with coconut bacon

Ingredients:

Coconut bacon:
1/2 cup coconut chunks
2 drops liquid smoke
1 Tablespoon soy sauce
2 teaspoons coconut syrup

Salad:
3 big handfuls of rocket
1 punnet strawberries
1/4 red onion
10 cherry tomatoes
1/4 cup slivered almonds
fresh, oregano, mint, thyme

Dressing:
1/4 cup extra virgin olive oil
2 Tablspoons balsamic vinegar
1 teaspoon coconut syrup or other liquid sweetener such as agave or maple syrup
1 teaspoon soy sauce
salt
pepper

Method:
Preheat your over to 160 degrees.
Place your coconut ingredients in a small bowl and coat well. Place on a pan with some grease proof paper and bake for about 10 minutes or until browning (coconut will crisp up when cooled)
In a jar with a lid place all the ingredients for the dressing and shake well.
Cut your veggies and tear in the herbs into a big salad bowl.
In a dry pan place the chopped almonds and fry on a low heat until becoming brown.

Combine coconut, almonds and salad. Drizzle over dressing and serve immediately!





I would never have thought that oregano and strawberries would be such a good combination but they really are a perfect match. So make sure you add a lot of it!



I think I may be overdosing on strawberries at the moment. I am literally eating a punnet a day.
Could that be a bad thing?















Tuesday, 9 September 2014

Spiced almond milk ice coffee-Vegan MOFO

Just a quick one today as I have to get ready for netball in a minute.

Here is another addition to "Things I made in My new Vitamix"

I have been making these ice coffees since trying to recreate a combination of my two favourite drinks that I buy from shops around my house. One is a chocolate protein smoothie, the other a spiced milk. The result is this super creamy, sweet drink with a mean coffee kick!

So the recipe starts with this recipe for home made almond milk.




Spiced almond milk, ice coffee 

Ingredients:

1 litre home made almond milk, see recipe above 
3 Tablespoons instant coffee granules 
6 pitted mejool dates 
1 teaspoon vanilla 
1/4 cup raw cacao powder 
2 Tablespoons maca powder (optional)
2 teaspoons cinammon 
1/2 teaspoon ground cardamom 

Method:

Place all ingredients in your extreme blender (aka vitamix) and blend until super smooth with no lumps. Chill and serve over ice.



If you feel like adding some protein, a scoop of chocolate rice protein would work a treat! 
I have also tried adding avocado and it make it super rich and smooth!




How good do my succulents look? They were all dormant for about 4 months and now the sun has come out for a day or two and they have just shot up! So excited for the summer!


Have an awesome week! xxx


Sunday, 7 September 2014

Strawberry and mango smoothie-Vegan mofo 2014

Smoothies are the ultimate breakfast!
Just blend up every piece of fruit you have, add a date or two and a handful of spinach and you are in business. I really don't know how I lived without my new vitamix.


This recipe is beyond easy and with smoothies you can just add and omit ingredients whenever you feel. I chose stawberries as they are super cheap at the moment and I had a bunch of frozen mango in the freezer. What a combo!

Strawberry and mango smoothie

Ingredients:
1 punnet of fresh washed strawberries
2 handfulls frozen mango
2 teaspoons powdered stevia or other sweetener (agave, dates, brown rice syrup)
2 scoop of lemon flavoured sorbet
About a 2 cups of water but it depends on your fruit
Chia seed to add on top

Method:
Throw everything except the chia in your blender and blend till your hearts content.
Add chia on top and drink up quick!


 What a beautiful colour!





 I guzzled this down in about 6 seconds.



AH-MAZING Bean Dip and mexican Wrap- Vegan Mofo 2014

I think I should just theme my vegan mofo for this years, "Things I made in my brand new Vitamix"!! I just can't get enough of this machine.
I will definitely do Smoothie sundays. It has a nice ring to it. Although, today is sunday and im not doing a smoothie. Maybe smoothie mondays :)







Working in Hospitality for so many years it is rare that I get the weekends off. Since become a baker and cake decorator in this amazing vegan cake shop I have, by some miracle managed to get sundays off.
Today is sunday and the weather is perfect so that means photos of food, a nice walk, cleaning and of course making this amazing bean dip!




 Mexican Bean dip

Ingredients:
2 can of drained and rinsed mixed beans
2 cloves chopped garlic
1 handful of almonds (soaked over night)
1 teaspoon ground corriander seed
2 teaspoon ground cummin
2 Tablespoons smoked paprika
3 Tablespoons nutritional yeast
1 tablespoon good chipotle sauce
2 Tablespoons tomato paste
2 Tablespoons lemon juice
1 teaspoon soy sauce
A handful of fresh coriander
Salt and pepper to taste
Enough water to make a thick 'dippy' consistency

Method:
Throw everything in your blender and blend until smooth and silky.
Serve chilled with corn chippies or other crackers.



I hadn't made anything for dinner one night last week and my boyfriend and I were starving!
I came up with this dip and added it to some wraps and boy was it YUM.



I used tomato, avocado, corn, rocket and fresh corriander. All wrapped up in a mountain bread with mock chicken strips and loads of the bean dip and a good squeeze of lime. It was such a quick and east dinner, and so tasty.
Some of the best meals are the ones you make when you have "nothing" in the fridge.





Tuesday, 2 September 2014

Almond milk and VEGAN MOFO

Its vegan mofo again!!




It is my second year running and last year was a so much fun. I will admit it was challenging and I think this year it will be even harder as I am working so much but I am excited to give it a shot!
I am going to try and post 20 times this month!! ARGGGG
Its such an awesome opportunity to find vegan blogs and bookmark a million recipes to try. If you are keen to get some amazing new ideas and read about hundreds of other vegans around the world you should like them on facebook and you can get a daily 'round up' of all their favourite recipes for the day.

I got a vitamix for my birthday so naturally one of the first things i wanted to make in it was Almond milk. I just love fresh almond milk, Ice cold and slightly sweetened with dates. I find it to be a completely different drink to the stuff you get in the carton. Not even comparable.




This is beyond easy to make and you can make it with basically any nuts you like. Hazelnuts, cashews and macadamias work amazingly well. You will need a good blender and a nut milk bag though (or a piece of muslin cloth).




Almond milk

Ingredients:
1 Cup almonds (soaked in water over night)
2 dates
750 mL fresh water

Method:
Place soaked nuts, pitted dates and water in blender and blend for about 30 seconds or until nuts are turned into pulp.
Strain the pulp and milk through muslin cloth and refrigerate.

Enjoy in smoothies, on cereal or just by the glass with ice!



I have been using the almond milk in breakfast smoothies I usually put in:
 Almond milk
Vanilla
Chocolate protein powder
Cacao powder
Maca powder
Coffee
Ice
Soooooo yummy!!




xxx