Vegan Rocky Road

This is more just a make up as you go along type of thing,  because you can't go wrong with adding whatever you really like to this, I mean I am sure you have had Rocky Road before so I wasn't the one that came up with it nor can I take that credit...but this is my vegan version. I made way too much and I will eat the lot if my partner doesn't hide it from me 😊

This makes enough to feed an army

Ingredients
3x 300 Gms Dark Chocolate Sweet Williams Baking Buttons
2x Large pkt Sourpatch Kids
150 Gms Pastachios
1/2 Cup Unsalted Peanuts
1/4-1/2 Cup Dried Cranberries
1pkt Oreos or Choc Ripple broken up


Instructions
Combine all the ingredients in to a large bowl except chocolate give a little stir, Melt chocolate in a microwave in microwave safe bowl 30secs a time and check and stir or on stove top with double boiler, Pour the melted chocolate over the ingredience and stir to combine well, Place in linned slice tin or smallish baking tray and chill in fridge for an hour and cut. Enjoy! =)

Vegan Chicken Salt

Vegan Chicken Salt IS a thing!
I have noticed how many vegans and vegetarians and of course people that just want to have chicken salt without the cruelty say.... is there a vegan friendly chicken salt available? Well here it is and the best part you can make it yourself with just a few spices you may already have in your spice rack.
Most chicken salts on the market are made with actual chicken skin, some contain MSG which you can use in this recipe if you wish, but that is purely optional.

Ingredients
4 Tbsp massel Chicken Stock powder
1 tsp White Pepper
1/4 tsp Dried Sage
1/4 tsp Turmeric
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Celery Salt
1 tsp Nutritional Yeast
3+1/2 tsp Castor Sugar (or super fine sugar)

Instructions
Add the celery salt and nutritional yeast to pestle and mortar and grind till fine, add it to the rest and shake well and use.
Enjoy!  =)

Jamaican Vegan Chickenless Curry

                                                                                  

I'm sharing this delicious recipe from a lovely girl Tamisha who is no longer with us, You should check out her recipes on YouTube "saveyonfoods" she was awesome and inspired me to make a few of her dishes, and it was her that helped me make and not be afraid of seitan.

Ingredients 
5 Potatoes cubed
1 Whole bulb Garlic diced/minced
1/2 cup Curry Powder
2 Tbsp Black Pepper
3-4 Tbsp Salt
1/4-1/2 cup Chicken stock powder
1/4 cup Cayenne Pepper
1 cup vegan Butter
4 cups water (just cover the ingredients)

Ingredients for Seitan
3 cups of Wheat Gluten Flour I get this from my local health food shop
2 cups water
1/4 cup soy sauce
(You can add any flavors you like)

Instructions 
In a large bowl add the flour water and soy sauce, Stir till combined and give it a little knead,
cut small pieces off and add to a large pot add 4 cups water and potatoes you don't want to add too much water just cover the surface, Add the remaining ingredients of the curry apart from the butter, The seitan will puff up and float at this point... but it will cook down and mix in eventually, once the potatoes begin to soften add the butter and once melted turn off stove. 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!  =) 


 

 

Simple Vegan Broccoli Soup

This is a great soup for keeping the colds and flu's away, I can vouch for that...Andy my partner had a sore throat and sniffles upon waking...due to the change of seasons I guess,
He had my Broccoli soup and voila bye bye cold symptoms, Would be nice to say this cures all ailments but prevention is better than cure, I'm sure if you eat your green vegetables it definitely will help.

One of my bulk meals! Makes 19 serves..

Ingredients
8 Heads of Broccoli (pulled from stalks)
2 Large Onions chopped roughly
6 Cloves Garlic (peeled and smashed
Stock Powder I used one can Here! basically to taste
6 Liters Cold Water
2 Tbsp Chili Flakes (to taste)
2 tsp Cayenne Pepper 
Pepper to taste

Instructions
In a 10 Liter Stock pot add the 6 liters of water, In a frying pan add the onions and garlic till translucent add to the water and add stock powder now stir and set aside till you add the broccoli and chopped stalks and any leaves it's all important to use.

Turn on high till it heats up and turn down to halfway, Give it a stir and you will notice it has started to sink down in to the liquid and the spices now and make sure to taste.
Turn down to low heat, stirring now and again it's ok to leave it but don't forget it, As the broccoli gets soft you can turn it off and leave it till you are ready to blend it all up (most important for flavor and evenness). Makes approx 19 serves using 4 scoops of ladle.  Enjoy!  =)

Slow Cooker Vegan Strawberry Rice Pudding

Winter is approaching here in Australia, Time for some comfort food. I love rice pudding, had it a lot as a child and I even loved the canned stuff , I started making my own in a crock pot and It's the only way I do it now.

Ingredients
1+1/2 Cups of Rice  (I used Jasmin, but for creamier rice use basmati)
1/2 Cup Brown sugar  (adjust to taste)
2 Cans Coconut Milk
4 Cup Soy Milk or Almond (any non dairy milk, creamier the better)
1/2 tsp salt
2 tsp Vanilla extract
1 Cup frozen Strawberries or fresh Chopped

Instructions
In a slow cooker on high for 5hrs, add all ingredients except Strawberries, Leave to cook approx 1hr and stir leave again another hour and stir again, After 3hrs add Strawberries and stir every 15-20mins as the rice starts to thicken add a splash more milk (it shouldn't be too runny) also if you like cinnamon add 1/2 tsp here, Cover and turn down to low for 30mins till fully puffed up and cooked. {These times are how long it took my slow cooker....times may vary}  Enjoy!   =)

Gnocchi "Vegan Chickn" Soup

This fantastic dish is from one of my favorite bloggers and is inspired by her recipe Here
 Check her out. I made this when I first went vegan and its one of my go to soups.

Ingredients

2 Tbsp olive oil
2 Tbsp Butter
8-10 Cups chicken broth (I used vegetable)
4 medium roughly chopped carrots
2 celery stalks plus a couple of leaves chopped
1 medium Onion diced
3 cloves garlic minced
approx. half a box of the Fry's Rice Protein & Chia Stir Fry Strips Here!
1 pkt vegan Gnocchi (check the pack)
1/3 cup Parsley
1 Bay leaf
1 tsp fresh thyme minced
4 cups full fat coconut milk (approx 3-4cans)
3/4 cup flour 1/2 cup if you like a thinner soup (can also be gluten free flour)
Optional 1 cup chopped Spinach and 1 tsp minced Dill

Instructions 

To a large pot or stock pot, Add oil and butter add the onion carrot celery garlic and herbs and saute till the onion becomes translucent or about 8-10mins, Add the flour now and stir well cook for 2-3mins to cook off the flour taste. At this point add the vegan chicken and combine, Add the stock and coconut milk now and turn up heat if necessary to bring to a boil cook for 3-4mins then reduce heat to low and cook till the veggies are tender, The stock will thicken up.... though it may look separated at first, but its fine. When the veggies are tender add the gnocchi, Leave it to cook through about 4-5mins till the gnocchi is tender, Don't forget the bay leaf! Serve with a nice warm crusty roll or great on its own!  Enjoy! =)

Low Fat Vegan Corn Chowder

                                                                                    
Ingredients
1 Large Onion diced
4-5 Cloves Garlic minced
3x 600gms frozen Sweet Corn
5x canned Creamed Corn
1.5Ltr Vegetable stock
3 tsp Onion powder
2 tsp Garlic salt
1/2 tsp Cayenne pepper
2 Tbsp chopped Parsley
pepper and sea salt to taste
* For a creamier chowder soak a cup of raw cashews over night and blend them up till smooth and add at time of stock.

Instructions
Fry off onion in a stock pot till translucent and add garlic cook for 2mins stirring, Add all the corn and creamed corn stir, Add all the stock liquid and herbs and spices cook though for 20 min stirring occasionally so as not to stick till the corn is tender add salt and pepper to taste at this point and set aside to cool completely (I portion mine into individual freezer bags)  Enjoy!   =)

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! =)