Archive for Photos
October 16, 2009
· Filed under Photos, Recipes, Vegan, Vegetarian · Tagged cake, chocolate, cupcake, soy, vegan
This vegan chocolate cupcake recipe is soooo good that even the non vegans of the world will love them (that means you Tennille!!).
Vegan Chocolate Cupcakes
(Vegan Cupcakes Take Over The World)
Ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond or chocolate extract (I prefer chocolate – almond extract has quite a strong flavor)
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Method:
1. Preheat oven to 180 degrees celsius and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract and other extract, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay!)
3. Pour mixture into liners, filling 3/4 of the way. Bake for 18 – 20 minutes, until a toothpick inserted into the centre of the cupcake comes out clean. Transfer to a cooling rack and let cool completely before icing.
For the icing, I just used a plain chocolate icing: 2/3 cup of cocoa powder, 3 cups of icing sugar and enough warm water to make a paste.. ice your cupcakes and sprinkle with some 100s and 1000s and you’re all done!
October 16, 2009
· Filed under Photos, Recipes, Vegan, Vegetarian · Tagged beans, ragout, slow cooker, soup, stew, vegan, vegetarian
I have had a bit of a slow cooker fetish lately, I think it has to do with the cold New Zealand weather, there’s nothing like the smell of comfort food wafting through the house all day long while you sit by the fire.
This one is one of my favourites from the slow cooker so far, it’s super easy and very delicious!
Bean & Vegetable Ragout
(Fresh from the Vegetarian Slow Cooker)
Ingredients:
2 tablespoons of Olive Oil
1 medium sized onion, leek, finely chopped
1 large carrot, halved lengthwise and sliced into half moons
1 large turnip, peeled and sliced
1 large parsnip, peeled, halved lengthwise and sliced into half moons
1 large sweet potato, peeled and diced
1 1/2 cups of cannellini or other white beans (or one can)
2 cups vegetable stock
1/2 cup dry white wine
1 teaspoon minced fresh thyme leaves or 1/2 tsp dried
1/4 teaspoon freshly ground black pepper
1 cup cooked chopped collards or other dark leafy greens (we used silver beet)
Method:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened – about 5 minutes.
2. Transfer the cooked vegetables to the slow cooker. Add the turnip, parsnip, sweet potato, beans, stock, thyme, salt and pepper. Cover, and cook on low for 6 – 8 hours.
3. About 30 minutes before ready to serve, stir in the collards or leafy greens.
4. Serve hot! (for the non vegans, top with some grated parmesan for extra yum!!)
Nice and easy!
October 15, 2009
· Filed under Photos, Recipes, Vegan
I know, I know, I’ve been terrible at keeping this blog going!
In the last week I’ve made a really great vegan ragout in the slow cooker and some super delicious vegan chocolate cupcakes and I’ll update the blog with them in the next couple of days.. for now though, I just wanted to show of this gorgeous little guy:
He is a variation on our ginger scented vegan pot stickers that we blogged about last year. The only difference being that we steamed them in a bamboo steamer instead of frying them like potstickers.. well, that and the fact that they are super adorable hedgehogs..
April 19, 2009
· Filed under Photos, Recipes, Vegan, Vegetarian
This is another recipe inspired by a Joyous mama, who will remain nameless because she hasn’t given her blessing to be named yet! I can really see this recipe becoming a staple in our house, it was fast, really easy and very delicious! It is especially good because the uncooked sausage rolls can be frozen and heated up in the oven whenever you want a snack! The original recipe asked for an egg to be added to bind the mixture but we found that we didn’t need it, the grated vegetables and mashed beans had enough liquid that the ingredients all bound together really well. The quantities below made HEAPS of mixture, be warned!!
Vegan Sausage Rolls
Ingredients:
1 cup mashed kidney beans
1 cup mashed berlotti beans
1 cup crushed roasted peanuts
1 cup grated zucchini
1 cup gratedl pumpkin
1 cup grated sweet potato
1 cup chopped mushrooms
1 cup roughly chopped fresh basil
3 celery stalks – chopped
1 tablespoon garam marsala
1/2 teaspoon nutmeg
1 cup rolled oats
salt and pepper to taste
vegan puff pastry
soy milk (for glazing)
Method:
Combine all ingredients (except pastry obviously) in a large bowl and mix well.
Place mix onto puff pastry sheets and form into rolls.
Pierce the rolls with a fork and glaze with soy milk before putting in the oven for approx 25 mins.
April 15, 2009
· Filed under Photos, Recipes, Vegan, Vegetarian
I got this recipe from a Joyous Mama that I know online. Her recipe is vegetarian, but in honour of Vegan Month I’ve made a few adjustments to make it vegan. It is the perfect dish for this week as the weather is starting to cool down and those dumplings were oh so yum! Such deliciousness! I’m already looking forward to having the leftovers for lunch at work tomorrow!
Vegetable ‘Stoo’ with Dumplings
ala Beatrice
STEW:
2-3 onions celery sticks (celery is our new onion replacement!)
1 clove garlic – crushed
2-3 carrots – diced
4-5 potatoes – diced
1 small sweet potato – diced
1/4 cup barley
1/4 cup dried lentils
basil
a slosh of balsamic vinegar
1 cup frozen peas
black pepper & salt to taste
1 tsp vegeta (vegetable stock powder)
Method: Saute onions and garlic. Brown the diced vegetables a little. Add barley and lentils and cover with water, simmer gently until root vegetables are just tender. (make sure you check the water levels as the barley and lentils will absorb some of it).
DUMPLINGS:
200g plain flour
2 tsp baking powder
pinch nutmeg
1 tsp ground parmesan savoury yeast flakes
50g butter nuttelex
enough cold water to form a soft dough.
Method: combine dry ingredients, work in butter with your hands and then add water, kneeding to make a dough. Divide into 12 and roll into balls, before adding the dumplings to the stew, stir in frozen peas and fresh basil, add your dumplings and cover pan, leaving dumplings to steam for 10-15 minutes. Garnish with some fresh basil! Enjoy!
February 22, 2009
· Filed under Photos, Recipes, Vegetarian
This recipe could easily be converted to a vegan one, the pizza dough is vegan so it all comes down to what you put inside these delicious little deep fried pockets. We decided to follow the recipe on this one and added the buffalo mozzarella. It’s the first time we have cooked a non vegan dish in a long time actually! Anyway, here goes!
Calzoni
(The Vegeterranean)
DOUGH:
375g Italian ‘oo’ flour
1 teaspoon salt
218ml warm water
1 tablespoon olive oil (extra virgin)
19g fresh yeast
1 pinch sugar
FILLING:
(your only limitation is your imagination!)
180g cherry tomatoes
1/2 teaspoon dry oregano
24 basil leaves – 12 chopped & 12 whole
1 garlic clove chopped
salt and pepper to taste
extra virgin olive oil
110g fresh mozzarella, drained
Vegetable oil for frying
The recipe called for cherry tomatoes, which we didn’t have, so instead we made up a tomato sauce using tinned tomatoes, fresh oregano and garlic all blended together and then strained so that it wasn’t too watery. We added some mushrooms and chopped olives to the mix as well. We also added some ground flaxseed to the dough mixture for extra fibre, iron and protein (flaxseed is our wonder food! We use it in everything!). I have left the method as it was in the book, for reference, but you can see pretty clearly from the pics where ours differed. This is the kind of recipe where you really can mess around and add what you want.
Method:
To make your dough, combine the flour and salt in a large bowl. Create a well in the centre and add the water and olive oil.. Add the yeast and sugar into the well and mix using your fingertips. work around the well the incorporate the flour until the dough comes together. Knead well until soft and elastic. Gently spread a few drop of oil around the surface of the dough, cover with a cloth and rest for 35 minutes in a warm, dry place. After the dough has rested, sprinkle the surface of the dough with flour and ‘turn’ it by pulling small portions of the dough around the edge towards the oppoistie side of the bowl. Once one full turn has been made, cover again and rest for 35 more minutes.
For the filling – while the dough is resting – deseed and roughly chop the tomatoes. Set over a colander for 30 minutes to drain. Combine with the oreganoc, chopped basil, garlic, salt, pepper and two drops of olive oil in a bowl. Cut the mozzarella into cubes around the same size as the chopped tomatoes, dry slightly and add to the filling mix.
Assembly: on a clean work surface dusted with flour, roll the dough out into a disc shape 3mm thick. With the use of a 8cm round cutter, cut out 24 rounds from the soft dough. Take each disc and place a full teaspoon of filling in the centre. Place half a whole basil leaf over the filling. Fold over half of the disc and seal using the teeth of a fork, gently pressing down so that it firmly seals the dough but does not break it. Place the calzoni on a tray lined with parchment paper and dusted with flour.
In a large pot, heat enough vegetable oil to cover the calzoni. When the oil is ready, gently place the calzoni in the pot. Allow one side to brown for about 1 minute before flipping it over to cook the other side. When the calzoni are golden brown in colour, remove with a slotted spoon and drain on a tray lined with paper towels. Season with salt and serve immediately.
We did half our batch in the oven and half we deep fried like the recipe suggested. The oven ones worked out well, and would probably be preferable for the health conscious but I do have to admit that the deep fried ones were much tastier! We have also cooked a few of these and then placed then in the freezer for fast lunches or lazy dinners over the next couple of weeks.
February 21, 2009
· Filed under Photos, Recipes, Vegan, Vegetarian · Tagged asian vegan kitchen, carrot, daikon, dipping sauce, mushroom, pancakes, pickled vegetables, radish, savoury, vegan, vegetarian, vietnamese
The cookbook calls this one Vietnamese Pizza, but it’s about as far from pizza as you can get while still having vegetables on a doughy base! It was good though, and the Vietnamese dipping sauce was a very nice surprise. We will most certainly be using that one again. The pancakes are savory, chewy and a little bit crispy. Rolling them out was a bit fiddly but I suspect that will get easier with time.
Pancakes Rolled with Vegetables
Served with Picked radish and carrot and Vietnamese dipping Sauce
(The Asian Vegan Kitchen)
Ingredients:
2 cups rice flour
2 tablespoons corn starch
1/2 teaspoon turmeric
3 1/2 cups coconut milk
1/2 teaspoon salt
Pinch of baking powder
2 tablespoons vegetable oil
1 small onion leek sliced
2 cloves garlic sliced
50g Daikon radish, julienned
1 carrot julienned
1 cup bean sprouts
4 tablespoons chives, chopped
Vegetable oil for drizzling
Method:
In a bowl, mix the rice flour, cornstarch, and turmeric with the coconut milk. Add the salt and baking powder and stir until smooth. Set aside for 15 minutes.
Heat the oil in the saucepan and saute the onion leek and garlic briefly. Add the daikon and carrot, stir over high heat for a minute, then remove with a slotted spoon and set aside. reserve the oil.
Heat a frying pan and grease it with a little oil. Pour in a quarter of the rice-flour batter and spread it out to make an even layer. Take a quarter of each of the sauteed vegetables, bean sprouts and chives and spread over the batter. drizzle a little oil around the edges of the pancake and cook for 3 – 4 minutes, until the underside is golden brown.
Fold in half and slide onto a serving plate. Repeat with the remaining batter and vegetables. Serve with Vietnamese Dipping Sauce or Pickled Radish and Carrot (or both!).
Pickled Radish and Carrot:
Ingredients:
100g white radish
1 carrot
1 teaspoon salt
1 tablespoon castor sugar
1 tablespoon rice vinegar
1 tablespoon water
Method:
(this dish can be made with julienned cucumber, sliced chilies, water spinach stem or garlic cloves)
Slice the radish and carrot in julienne strips, in a bowl, mix the salt, sugar, vinegar and water and stir until the sugar has dissolved. Add the radish and carrot and leave to start for at least 20 minutes before serving.
Vietnamese Dipping Sauce:
Ingredients:
3 Dried shiitake Mushrooms
3 cups water
1/2 cup soy sauce
4 tablespoons fresh lime juice
3 tablespoons castor sugar
2 cloves minced garlic
1 teaspoon cayenne pepper
Method:
place your mushrooms in a pan with water, boil for 10 minutes, then, saving the water, puree the mushrooms in a blender. In the saucepan, combine the dashi with the soy sauce and the mushroom puree and bring to the boil. turn down the heat and simmer for 2 – 3 minutes. Add all the other ingredients and stir until the sugar has dissolved. Serve at room temperature. (we added a bunch of chilies to this one.. we love it hot!)
(the mushroom water can be frozen and used as a stock).
December 2, 2008
· Filed under Photos, Recipes, Vegan, Vegetarian · Tagged chocolate, dairy free, ice cream, oreos, Photos, Recipes, sorbet, vegan, vegan planet, vegetarian, whittakers
I am so excited about this recipe.. I currently have half a tub of this ice cream in my freezer and I can’t stop thinking about it.. I doubt it will survive the night. I love ice cream (and I mean LOVE!), especially chocolate ice cream with extra crunchy bits. Well, let me tell you, this recipe REALLY hit the spot, especially today on such a hot summers day. You will need an ice cream maker for this one, we just bought ours on the weekend for about $40. I’m pretty sure you can get them cheaper than that if you are a bargain shopper.. anyway, without further ado..
Dairy-Free Double Chocolate Ice Cream
(Vegan Planet)
Ingredients:
4 cups cold soy milk or other dairy free milk
2 tablespoons arrowroot
1/4 cup unsweetened cocoa powder
3/4 cup sugar or natural sweetener
1/2 cup semisweet vegan chocolate chips (we used our usual whittakers dark chocolate cut into chunks)
1 tablespoon pure vanilla extract
Method:
In a small bowl, combine 1/4 cup of the soy milk and the arrowroot. Blend well and set aside. Place the remaining 3 3/4 cups of soy milk in a medium saucepan over medium heat. Add the cocoa powder and sugar and bring to a simmer, stirring to dissolve the sugar. Stir in the arrowroot mixture, stirring constantly until the mixture thickens and starts to bubble, about 5 minutes. Do not let boil. Remove from the heat and add the vegan chocolate. Let the chocolate sit in the hot liquid for a few minutes before whisking to combine thoroughly. Stir in the vanilla and let cool to room temperature. Refrigerate until chilled, then freeze in an ice cream maker according to the manufacturer’s directions.
(about halfway through the freezing process we added some crushed up Oreo cookies for some extra crunch, next time I might also add some vegan choc chips and some crushed nuts.. yummo!)
And now the photo montage (although, silly me, was so excited to EAT the ice cream, that I forgot to get a photo of it being served up and looking all pretty, so instead, the end of the series is just a boring old shot of inside the tub after we had eaten some):
November 30, 2008
· Filed under Photos, Recipes, Vegan, Vegetarian · Tagged brooklyn, chilli, pad thai, Photos, recipe, vegan, vegan with a vengeance, vegetarian
This recipe is a nice fast one for a lazy night in when you aren’t up for cooking a feast. (or when you are already worn out from cooking cupcakes all afternoon!)
Brooklyn Pad Thai
(Vegan with a Vengeance)
Ingredients:
450g rice noodles
For the sauce:
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato puree
2 tablespoons chilli sauce
3 tablespoons rice wine vinegar
3 tablespoons tamarind concentrate or lime juice
For the pad Thai:
6 tablespoons ground nut oil (we just used vegetable oil)
450g tofu drained and pressed and cut into small triangles
2 cloves garlic, finely chopped
1 tablespoon lemongrass, finely chopped
125 g bean sprouts
8 spring onions. sliced
2 small dried red chillies, crumbled
50g chopped roasted peanuts
4 tablespoons chopped fresh coriander
Lime wedges for serving.
Method:
Prepare the rice noodles according to the directions on the packet.
Mix together the ingredients for the sauce.
Preheat a large nonstick frypan or wok over moderate-high heat, then quickly add the tofu. Stir fry for for 4 – 5 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.
Pour 2 tablespoons more of the oil into the pan, add the garlic and lemongrass, stir fry for 30 seconds. Add the sauce and when it starts to bubble, add the noodles. Cook for 2 minutes, stirring constantly, then add the tofu, bean sprouts, spring onions, chillies, and peanuts. Stir for 30 more seconds.
Transfer to two serving plates and garnish with coriander and lime wedges.
November 30, 2008
· Filed under Photos, Recipes, Vegan, Vegetarian · Tagged cakes, carrot cake, carrots, cupcakes, Photos, raisins, Recipes, vegan baking, vegan cream cheese, vegetarian, walnuts
During the week we bought ourselves a little treat: Vegan Cupcakes Take Over the World.
I have been very excited about this cookbook, being a huge Veganomicon fan, today wasn’t the first time we have tried one of these recipes, but it’s the first time trying one of these recipes when we own the book so that is a little special in itself. I am a lover of carrot cake so it was natural that this would be our first mission.. we weren’t disappointed! (I love you Isa & Terry!)
Carrot Cake Cupcakes with Cream Cheese Frosting
(Vegan Cupcakes Take Over the World)
Ingredients:
CUPCAKES:
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt
1 teaspoon vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins
VEGAN CREAM CHEESE FROSTING:
1/4 cup nuttelex
1/4 cup vegan cream cheese
2 cups confectioners sugar
1 teaspoon vanilla extract
Method:
FOR THE CAKES: Preheat oven to 180°C. Line muffin time with 12 cupcake liners. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrot, walnuts and raisins.
Spray the cupcake liners with non stick baking spray. Fill the liners 2/3 full. Bake for 26 – 28 minutes, until a toothpick inserted through the centre comes out clean. Leave to cool.
FOR THE FROSTING: Cream together nuttelex, and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners sugar in half cup batches. Mix until smooth and creamy, then mix in the vanilla.
Once cakes are fully cooled top generously with cream cheese frosting and top with a crushed walnuts.
