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Vegan White Bean Patties

                                                                        

Ingredient
1 Can of White Beans (rinsed and drained)
1/4 cup Chick Pea Flour/Gram Flour  
1 small Onion finely diced 
Garlic salt & Pepper to taste

Instructions
After rinsing and draining white beans pop them into a bowl and mash them thoroughly to form a paste, Add diced onion the salt and pepper and mix well, Sprinkle in the flour bit by bit so as not to make it too dry.
take dessert spoonfuls of mixture and form patties and shallow fry them in a pan with vegetable oil and drain on paper towel when golden brown. These are so tasty I couldn't stop eating them,  Enjoy!  =)

Vegan Spaghetti Bolognese

                                                                       

     A timeless classic made the vegan way, 
    With not your "Normal" ingredients.

 
Ingredients
1 medium Onion diced finely
2-3 cloves of Garlic minced
1 can Chickpeas (rinsed and drained) (may need to par cook first)
1 can of Butter Beans or 4 bean mix (rinsed and drained)
1 jar of Passata or Pasta sauce
1 can of crushed Tomatoes
vegetable stock powder to taste
Fresh Basil and Oregano to personal taste (i like lots) dried is fine
1 Tbsp Tomato sauce or Ketchup (check that it's vegan) or 1 tsp sugar is fine.

Instructions
Fry off onions gently in a saucepan till translucent, Add garlic but don't burn it! add the chickpeas stir to mix through.... continually stir for 2-3mins on med-low heat, Now add the pasta sauce, canned tomatoes, stock powder and herbs and let cook for approx. 30mins at a simmer till the chickpeas are tender.
Taste to see if it could use a little sweetness to cut the acidic nature of the tomatoes, Finally add the beans at the last minute before serving as they can be delicate and break up. In the picture, I have sprinkled on top some delicious vegan Parmesan Cheese and the recipe can be found Here!   Enjoy!   =)
** Update years on I make this with mostly Butter Beans as they are meatier and don't need as long to cook

Mum's Vegan Sweet & Sour Sauce

   
A delicious recipe my Mother taught me how to make many years ago!

Ingredients Sauce
1/4 cup Brown sugar 
1/2 cup White wine vinegar 
1/2 cup Tomato sauce/Ketchup
1/2 cup pineapple juice (from can pineapple in natural juice)
1/2 Tbsp Tomato paste
1/4 tsp salt to taste
2 Tbsp corn flour/starch dissolved in a small amount of water till runny set aside 

Instructions
In a bowl add all the ingredients except corn flour, Stir till the sugar dissolves and is well combined.
at this point, taste for yourself and see if its to your liking and adjust to suit accordingly, Add the corn flour water now and mix well......Its now ready to pour over vegetables that have been stir frying till slightly tender.
I chose to use red and green peppers/capsicum cut into chunks, Carrot sliced, Snow peas, Onion wedges, After they cooked slightly for 10mins I added the sauce and stirred continuously till the sauce thickened slightly, and 2mins before serving a few pineapple pieces thrown in. Goes great with Jasmin rice.    Enjoy!   =)

"Fat Free" Vegan Minestrone Soup

A soup that eats like a meal, Another of my bulk freezable meals as we face the winter months to be prepared.   Makes 19 Dinners!


I suggest using a 10 Litre pot or larger for this one, These ingredients are an approximate guide      

Ingredients 
2 large Onions diced
1kg Carrots sliced
half Celery sliced
500gm Green Beans
Zucchini sliced (optional)
Pea's (frozen or fresh)
500gm Corn (frozen or fresh)
2 small or 1 large Cabbage (sliced thinly)
3 Cans Crushed tomato
Vegetable stock (massel brand is vegan if in Australia)
1 large jar Tomato Paste
Risoni or macaroni (there's no rule to what pasta you use) 
2x Tins Borlotti Beans
1 bunch thyme stripped of the stalks
1 bunch Parsley chopped
5 Litres cold Water
Salt & Pepper to taste

Instructions
In a very large 10+ litre pot Add the chopped Onions, Carrots and Celery till the onion is translucent, If they may stick to the bottom just add a tiny touch of water to help fry without using oil.

Add the Beans, Corn, Peas, Cabbage, Zucchini and Tomatoes now stir for 2mins to get everything well combined and started cooking. Add the Thyme here.

Add the Stock and Water and Tomato Paste stir let the cabbage wilt down further and add the pasta and herbs, After 5mins before turning off the stove add the Parsley and Borlotti Beans this is last minute so they don't break down too much, Best served with some warm crusty baguette or ciabatta Bread. Makes approx 19 meals. Enjoy! =)

 

Vegan Cheese & Chive Cream Cheese Spread

                                                                                      

Ingredients
1 tub Tofutti Cream Cheese
1tsp garlic powder
1tsp onion salt
fresh or dried chives (in the mix and extra for decoration)

Instructions
Combine all ingredients in a bowl make sure to taste, pop back in the fridge for a few hour and roll in dried or fresh chives, Serve with nibbles.    Enjoy!   =)

Vegan Date and Walnut Loaf

                                                                                

Ingredients
1-1/4cups Plain Flour
1 heaped cup Walnuts chopped
1 heaped cup medjool Dates chopped
1/2 cup Brown Sugar
1/2 cup Psyllium Husk or 3/4 cup rolled Oats or any bran fiber
1 tsp Bicarb of soda
2 tsp sugar extra
1-1/2 cups Boiling water

Instructions
Preheat oven to 180C or (see my conversion chart for temps) In a loaf tin grease and line with baking paper, In a small bowl add dates and 2tsp sugar and boiling water and set aside.
In a large bowl add flour and Bicarb and stir well, Add sugar, bran, walnuts combine and add the date mixture stir well (if mixture is a little thick add a dash of non dairy milk or water)
Pour into lined tin and bake till golden brown or a skewer inserted into it comes out cleanly.   Enjoy!  =) 

Vegan Raspberry Ripple Cheesecake

                    

                                                            
Ingredients Filling
2 Tubs Tofutti Cream Cheese 
1/2-3/4 cup Soy Condensed Milk (you can make you own)
Juice of 1 small Lemon
1 cup frozen Raspberries
dash of icing sugar

Ingredients Base
1 packet of plain sweet vegan biscuits
1/1/2 Tbsp Cocoa Powder
Vegan Butter melted and added to form sand texture

Instructions
Form the crust in a spring form pan pop it in the freezer to chill, In a food processor add Cream Cheese, Condensed Milk, and Lemon Juice mix well, Pour in to a bowl set aside.
In a small sauce pan add the Raspberries and a small dash of icing sugar to taste on low heat till the raspberries break down, Add a small amount of the raspberry sauce to the cheesecake mixture and fold it gently so to not mix it too much (just want to form a ripple through the white mixture)
pop it in the freezer for 2hrs and decorate as you like.    Enjoy!   =)

Vegan "KFC" Gravy

This tastes just like KFC gravy only much better, It's our family favorite gravy, Its also fool proof and will replace any store bought packet gravy.

Ingredients 
1/4 cup Plain Flour
1-1/2 cup Vegetable or Chicken Stock (I use massel vegetable it's vegan)
1 cup Soy Milk
1/4 cup Vegan Butter
white pepper to taste (need a good few shakes)

Instructions
In a medium sauce pan, Add butter till melted and add flour, Stir well over medium heat to cook the flour taste out about 2-3mins. Take pot of stove and whisk in the milk till all the lumps are gone and add the stock water, Continue to whisk and put back on stove till it starts to thicken, This will last 4-5 days in the fridge if you can stay away from it, Great over mashed potatoes ;)  Serves approx. 6.    Enjoy!   =)

Vegan Lemon Drizzle Tea Cake

                            

Ingredients
2 Cups/150 grams Self Raising Flour
3/4 Cup Castor Sugar
2 eggs worth of Egg Re-placer (can try 2 tsp Flax Meal in 2-4 Tbsp warm water)
125 grams/approx 3/4cup Vegan Butter
2 tsp Lemon Juice
1-2 tsp Lemon Zest
1/2 Cup Non Dairy Milk
pinch of salt

Lemon Drizzle
1-2 Cups icing sugar/Confectioners sugar
the juice of 1 large Lemon
dash of water to thin out

Instructions
Pre-heat oven to 180 C = 350 F, Grease and line a cake tin.
Cream the butter and sugar together until its fluffy, Gradually add the egg replacer half at a time mixing well each time, Sift the flour and salt a few times it will help make the cake lighter,
Slowly add the flour into the wet mixture adding some milk and zest and then lemon juice then flour etc till its all combined.... but don't over work the mixture, Pour the mixture in to the prepared tin bake for approx 10-15mins or till a skewer placed into the cake comes out clean. Leave it to cool and Top it off with the lemon drizzle or icing sugar.  Enjoy!  =)

Vegan Bread Croquettes

                                                                            

                             
These are fast to make, Great for using up left over mashed potatoes and most people have these ingredients in their home, One of those "occasional" meals :) 

Ingredients 
1-1/2cups mashed potatoes
1 large onion diced
a sprinkle of pea's and corn or veg of your choice
1/4 tsp cayenne pepper
1tsp garlic salt
1/4 tsp turmeric powder
2 day old bread slices crusts cut off
salt and pepper to taste

Instructions
To a medium bowl add cold mash, peas and corn and mix, Fry off onion in a fry pan with a little olive oil till translucent, Add onion to mash and add the remaining ingredients, stir gently to combine.
Form oval shapes out of all the mixture, Get your bread and quickly dip it on one side into a bowl of water.... don't sit it in the water as it doesn't need to be water logged, place it between both palms flat and squeeze out excess water, should look like a thin sheet of damp bread, place a log of stuffing onto the bread and roll it up poking the ends inward and seal the join by pressing with your finger gently.
I fried some in a woke with oil they are the more decadent ones, I baked others with spray oil in the oven for a more health conscience approach.  Enjoy!   =)

Roast Vegetable Vegan Pot Pie

                                                                      

      

This pie is so versatile, Any top can be used from Mashed potato, Potato gems, herb bread crumbs and Puff pastry including filo the sky is the limit. This is a great one for left over roasted veg or any vegetables.

Ingredients
Your choice of veg   
1 cup Cashews (soak over night in cold water if you don't have a great working blender)  
2 cups water  
1/2 tsp onion powder  
1/2 tsp garlic salt  
1 cup soy milk  
2 Tbsp corn flour  
2 Tbsp Hot water  
2 Tbsp veg stock

Instructions 
Peel and cut up all veg, into bite size pieces and pop in the oven till roasted, Leave to cool slightly, Drain cashews and place into blender with 1 cup of water onion powder, garlic salt, vegetable stock powder blend till smooth, Add milk and blend till combined. Pour into sauce pan add the other cup of water, Mix together the corn flour and 2 Tbsp hot water and pour into the mixture turn it medium/high and whisk it till it starts to thicken and looks like runny custard. Put all the vegetables into an oven safe casserole dish and pour the sauce over the top and add a topping of your choice (see above for ideas) To make the golden top, I brush on some of the juice from 3 bean mix or chick peas Enjoy!  =)

Gluten Free "Vegan Deep Pan" Pizza Base

                                

                                                                             

Crispy crunchy puffy pizza base you wouldn't think was gluten free and so Easy to make, Like all of my recipes 100% vegan toppings included.

Ingredients
1 Tbsp Oil
2 tsp Sugar
1-1/2 cups Warm Water
7 grams/approx 1 Tbsp Dry Yeast
3 cups Gluten free Flour and (extra for kneading)
2 tsp Salt
1 Tbsp Polenta

Instructions 
In a jug or bowl add water, sugar, oil and yeast mix to combine and set aside to react it should foam up if the water temperature is not too hot or too cold, In a separate bowl add flour, salt and polenta and mix, Add wet ingredients to dry and stir till a dough forms and start kneading for approx. 10mins till it gets stretchy, Grease a bowl with spray oil and plop the dough in it, Cover with plastic wrap and a tea towel and leave it in a warm spot for an hour, It should be doubled in size.....Knock the air out of it and give it another slight knead, Cut in half and form a ball and using either a greased baking tray or baking paper on a tray press the dough out till its the shape you desire and add your toppings
 
For the topping I used for the Margarita: 
Pizza Sauce (i.e Tomato paste with garlic herbs etc)
Char grilled red capsicum strips (marinated)
sun dried tomato strips (marinated)
onion sliced the vegan mozzarella cheese used you can find Here! You wont be disappointed.
Enjoy!  =) 
 

Raw Vegan Key Lime Pie

              

This is a great raw key lime pie recipe and the only one ill go to from now on, found it "Here"
And I followed the directions to the letter, I made a full size pie and portioned it up and froze it.

Ingredients Crust
1 cup organic raw almonds
4 large organic medjool dates
2 tablespoons organic coconut oil
1/8 teaspoon organic vanilla extract
1/8 teaspoon pink Himalayan salt  

Ingredients Filling
1 1/2 cup organic raw macadamia nuts
1/2 cup homemade almond milk
1/2 cup organic lime juice
6 tablespoons organic maple syrup
1 teaspoon organic vanilla extract
6 tablespoons organic coconut oil

Instructions

Put all the crust ingredients into a food processor and process until it's a sticky coarse meal. Scoop out 1 - 2 tablespoons and put in the bottom of the cheesecake pan and press down firmly. Set in the freezer to harden while you prepare the filling.

Put all the filling ingredients into a blender and blend until smooth and creamy. Remove the cheesecake pan from the freezer and pour the filling on top of the crust. Return the cheesecake pan back to the freezer for approximately 2 - 3 hours or until hard and firm.

 Remove the cheesecake from the freezer after it's hardened and set at room temperature for 5 - 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room  temperature. Garnish the tops with homemade coconut creme, crushed walnuts, shredded coconut,  lemon zest or lime wedges.   Enjoy!  =)

 

Vegan Peanut Butter Cup Hearts

                                                                               

                                        
Anyone who has tried the mass produced peanut butter cups knows they just get sickly and sugary and not much else, So these are my simple take on the shop bought ones...Only Better! 

Ingredients Chocolate
1/2 cup Cacao Powder
1 cup of Coconut oil
1/4-1/2 cup of Maple syrup or Agave Nectar (to taste)

Ingredients Peanut Butter Filling
4 Tbsp Maple syrup or Agave nectar (depends on the peanut butter you use so sweeten to individual taste)
3/4 cup Peanut butter
1/4 cup Coconut flour or more or less depending on the consistency
1/2 tsp Salt (depends of the peanut butter you use...taste along the way!

Instructions 
Melt coconut oil in microwave (remove lid) or place the jar in the sink with boiling hot water in it till melted, In a bowl add cacao powder, coconut oil, and maple syrup and stir, that's your chocolate done set aside.
In a separate bowl, Put your peanut butter and maple syrup and stir, Then add the coconut flour a bit at a time till it becomes a paste and doesn't stick too much to your fingers.
On a tray set out patty pans or molds, Pour a table spoon or so of chocolate into each mold leaving enough room to add the center and more chocolate on top, Make small balls from the peanut mixture, put a peanut mixture ball in to each mold, Then top each one with remaining chocolate and pop in to the freezer, Store in the fridge or freezer, will last a week or 2 even longer (if they don't get eaten first!)  Enjoy!  =)