Crispy Vegan Cauliflower Wings

                                                                                

After a few failed attempts...I give you.. Crispy Cauliflower Wings! These are yummy and hard to stop eating, I look forward to spring and planting more cauliflowers to make more of this.

Ingredients
1 head of Cauliflower flourettes
1 cup Flour or Chick pea flour
1/2 tsp Bi carb Soda
1-2 Tbsp vegetable stock powder
2 tsp Garlic powder
2 tsp Onion powder
pepper
4-5 pieces of fresh bread in to crumbs
water to make it a runny batter

Instructions
Pre-heat oven to 180C, In a bowl mix all ingredients except for the cauliflower to form a runny batter, Not too thin needs to stick, Coat each piece of cauliflower in the batter and then in to the bread crumbs pop them on to a tray and give them a light spray with oil or keep the fat free and put them in to the oven turning every 10-15mins, Serve as a side or as the main star!  Enjoy! =) 

Vegan Vietnamese Pho

                                                                              

We aren't in a position to be able to eat out, We do grab a soy latte if we go down town on occasion, But I really love Asian cuisine but it's too expensive to eat out these days unless it's a birthday.
I have made this a few times now to get the flavors spot on, And to be fair I can't stop eating it. Recipe was shared in a vegan group by Adriana JC and I adapted it from there. Another recipe made using the awesome Fry Family Food Co. Australia products.

*Makes 14 serves

Ingredients
4 med-large Onions (sliced)
1 kg Carrots (sliced on angle)
2-3 Red Peppers/Capsicum (Sliced)
300gms Snow Peas (Sliced length ways)
4-5 heads of Broccoli (cut in to Florette's) 
1 piece or 2 tsp Ginger grated finely
Whole Bulb Garlic Minced + couple cloves extra
6 small fresh Red Chilies (chopped finely) you may want less just taste
4-500ml Vegan Soy Sauce
7ltrs Cold Water
Vegetable Stock Powder (massel tastes the best)
2 tsp dried Chili Flakes (omit if you don't like hot)
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
2 Bunches Bok Choy (in whole or chop)
any noodles you like I like Rice Vermicelli
Sesame seeds to garnish

Instructions 
In a 10-15ltr Stock pot on med/high, Add the onions and a dash of oil to help fry it a little can use water to make it fat free, Add the garlic and chilies, fry till the onions start to go translucent and add the carrots stirring till the onions start to color slightly now add the water and stock powder to taste.
Add the soy sauce now and dump in the broccoli and cook for 3 mins we want them to still have green color now add the capsicum, snow peas and turn down heat to med/low and cook for 1-2 mins and add the chicken strips and bok choy stir it.
when the bok choy wilts down, add the noodles they wont take long to soften, Turn off the heat and serve, I made 14 serves + 4 stocks for future dishes from it.
Enjoy!  =) 


 

 

Vegan Chocolate Chip Blondies

                                                                               

Like a lot of my recipes they aren't for dieters (wink wink) let's just say... this make a nice treat and something good to share with others to take the guilt off you :-)

Ingredients
1 cup Plain Flour
3/4 cup Dairy free Butter (melted)
1 cup of Sugar
1 tsp Baking Powder
1 tsp Vanilla
1/4 tsp Salt
1/4-1/2 cup Choc Chips

Instructions
Pre-heat oven 160C, In a bowl add the flour, sugar and mix, Add the baking powder salt mix again
Add the melted butter and vanilla combine well.
Lastly add the choc chips and incorporate them, Spread the mixture in to a square slice tin and press the mixture into the corners, Bake for approx 15-20mins I like mine chewy in the center and slightly crunchy on the outside so anytime after 15mins they will start to change color and become firm to the touch, Pull them out and set them aside to cool before removing them from the tin.  Enjoy!  =)

Chili Vegan Carne

                                                                             

Something to warm you up on those cold cold nights, I love spicy foods and I made this to suit my taste buds so you may want to adjust to suit your own and just taste along the way.

Ingredients
2 cups TVP soaked in water (see directions on packet)
1 can Kidney Beans
1 can Diced Tomatoes
2 cloves Garlic minced
1 medium Onion diced
3 Tbsp Tomato Paste
1 cup Beef Stock
2-4 tsp Dried Chili Flakes
Salt and Pepper to taste

Instructions
In a large fry pan fry off the onions and garlic till the onions become translucent, Add the mince now and stir through.
Add the tomatoes and beans now stir well to combine, And add the chili, Stock, and tomato paste taste for salt and pepper, Cook for 6mins stirring now and then over simmer, Serve with Boiled or steamed rice. Enjoy!  =)

Vegan Blueberry Muffins

                                                                               

These make a simple tasty breakfast or snack, I love them fresh from the hot oven, with a little dairy free butter, They aren't too sweet just a hint of sweetness.

Ingredients
1+1/8 cups Plain Flour
1/4 cup Firmly Packed Brown Sugar (extra 2Tbsp if you like more sweetness)
1 tsp baking Soda
Pinch Salt
2/3 cup Frozen Blueberries
1 cup Soy Milk or any dairy free milk
2 Tbsp Flax Meal mixed with 3 Tbsp warm water
1/3 cup + 2 tsp Dairy Free Butter
1 tsp Vanilla extract

Instructions
Preheat oven 180C, In a large bowl, Add flour, brown sugar, baking soda and salt and stir to combine.
Add butter, milk, berries, flax mixture and vanilla, Now mix well, Line a muffin tray with patty pans and using an ice cream scoop, Scoop out mixture evenly between 10-12 pans.
Pop in to the oven till golden brown and cooked through,  Enjoy!   =)