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Category Archives: Recipes

Peach, Basil & Custard Tart

   vegan  Jul 29, 2015  0

Ingredients

Pastry

  • 1 cup plain flour
  • 1/4 cup caster sugar
  • 1 teaspoon salt
  • 3/4 cup vegan margarine
  • 1/3 cup chilled water

Custard

  • 1 cup caster sugar
  • 1/2 cup plain flour
  • 1 tablespoon agar agar powder
  • 1 litre soy milk
  • 2 teaspoons vanilla extract

Topping

  • 2 yellow peaches, cut into wedges
  • Handful of basil

Method

  1. Preheat oven to 100°C and grease a quiche tin.
  2. In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs.
  3. Add the chilled water and process until a dough comes together.
  4. Tip out onto a lightly floured bench and knead for a minute or two before wrapping in clingwrap and place in the fridge for 15 minutes.
  5. Roll the pastry out to a .5cm disc and gently place into the tin. Gently press the pastry into the grooves of the tin and tap on the bench to get the pastry in place.
  6. Slice the excess pastry off the edges of the tin with a sharp knife.
  7. Cut out a circular piece of baking paper and sit on top of the pastry before filling with baking weights.
  8. Blind bake the crust for 15 minutes then remove from the oven to cool. Turn the oven up to 220°C.
  9. Make the custard filling by chucking the sugar and agar agar in a saucepan, then sifting in the flour.
  10. Add the soy milk and vanilla before whisking constantly over medium-high heat until thick.
  11. Pour the custard into the crust and allow to cool for 10 minutes before adding peach pieces and basil.
  12. Bake in the oven for 30 minutes until the peach starts to cook on top. Remove from the oven and allow to sit for a little while before serving warm.

ENJOY!!!

Roasted Vegetable Lasagne
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Roasted Vegetable Lasagne

   Recipes, Uncategorized, vegan  Jun 30, 2015  0

Ingredients:

1 large eggplant, cut into approx 1cm cubes
2 zucchinis, cubed
1 large red capsicum, sliced
2 red onions, thickly sliced
1 garlic clove, minced
2 large tomatoes, chopped
1 tbsp tomato paste
1 tbsp dairy free pesto
1 tbsp flour
1 tbsp vegan margarine 
300ml fortified oat milk
Lasagne sheets (dried, ready to use)
Vegan cheese , eg. Cheezly, grated or finely chopped (optional)
a little olive oil
Salt and freshly ground pepper


Directions:

Drizzle eggplant, zucchini, capsicum and red onion with a little olive oil. Add garlic, salt and pepper and mix well so all vegetables are coated with a little oil and seasoning. Place in a medium oven and roast until soft and slightly brown, remove and leave to cool. When vegetables are cool, add the chopped tomatoes, pesto and tomato paste, and mix well.

To make the white sauce, melt the margarine in a large saucepan and then mix in flour and cook, stirring, for a minute ensuring it doesn't burn. Add the soy milk a little at a time, stirring constantly to ensure the mixture isn't lumpy. When you've added all of the milk stir through the cream 'cheese' and season well. Turn off the heat.

You will need a smallish oven proof dish, a bread tin is ideal.

To assemble the dish, place a layer of the vegetable mixture at the bottom of the tin followed by a layer of pasta (you can break it to make it fit the tin) and then a layer of white sauce. Continue until you have used all ingredients (if you are using a bread tin you should make 3 layers).

If you are using vegan cheese, sprinkle a little over the top. Place in a medium oven and bake until brown on top (about 30-40 minutes).

Serve with a green salad and ENJOY!!!

    Herb Falafel & Plant-Based Tzatziki
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    Herb Falafel & Plant-Based Tzatziki

       Recipes, vegan  May 27, 2015  0

    Herb Falafel

    INGREDIENTS
    2 cups cooked or canned chickpeas (well rinsed)
    ½ cup raw sunflower seeds, shelled
    ⅓ cup red onion, chopped
    3 tablespoons sesame seeds (for rolling the falafel into)
    3 tablespoons fresh parsley, cilantro, mint each chopped
    2 garlic cloves, chopped
    2 tablespoons olive oil
    2 tablespoons tahini
    1 juiced lemon (about 2 tablespoons)
    1 tablespoon brown rice flour
    1 teaspoon baking powder
    1 teaspoon coriander, ground
    1 teaspoon chili powder
    1 teaspoon cumin, ground
    1 teaspoon sea salt
    ½ teaspoon saffron threads
    fresh ground black pepper

    INSTRUCTIONS
    Preheat oven to 375° F.
    Pulse sunflower seeds in a blender or a food processor for about 30 seconds or until they're roughly chopped.
    Add chickpeas and pulse 1 minute, if you're using canned chickpeas be sure you rinse and drain them well.
    Add onion and pulse.
    You may need to scrape down the sides of bowl, keeping pulsing until the mixture is slightly coarse and well combined.
    Transfer into a mixing bowl and add all remaining ingredients chopped herbs, spices, flour, baking powder and stir until combined into a "dough"
    Using your hands, form 18 small round falafels and place on a lined baking sheet (I use parchment paper). Roll in sesame seeds.
    Bake at 375 degrees, turning each falafel halfway through baking, until all falafels are evenly golden brown. This takes about 25-30 minutes total.
    Serve with Tzatziki sauce and suggested variations in the blog post.
    If keeping for later, simply wrap them tightly in clear wrap or store in tupperware. Reheat by popping into the oven or toaster oven until heated through and crisp again.
    Enjoy!

    Plant-based Tzatziki

    INGREDIENTS
    1 cup raw cashews, soaked for at least 4 hours
    2 tablespoons tahini
    Juice of 1 lemon (about 3 tablespoons of lemon juice)
    ½ cup cucumber, diced
    1 tablespoon hemp seeds
    1 tablespoon fresh dill, chopped
    1 tablespoon fresh parsley, chopped
    ½ tablespoon fresh mint, chopped
    ½ teaspoon sea salt
    fresh black ground pepper to taste
    2 cloves of garlic, minced
    1 tablespoon olive oil

    INSTRUCTIONS
    In a high speed blender combine all ingredients (except cucumbers and fresh herbs).
    Blend until ingredients are combined and smooth.
    Stir in chopped cucumbers and chopped fresh herbs until combined.
    Store in the fridge until used.
    Serve as a side dressing or dipping sauce with Herb Falafel.
    Enjoy!

    Source: Nutritionstripped