The BEST Vegan Egg Yolk

After a long few months of health problems, I am finally on the mend and ready for a new line of recipes to share with you.

I was reminiscing about how Andy and I used to enjoy our Sunday sleep-in and big breakfast many years ago, We would love our runny fried eggs on toast, we would even have it for a dinner here and there if we were feeling lazy. It got me thinking of what an egg yolks consistency is like and the flavor also and remembering my childhood and having Lecithin sprinkled over my cereals and loving it so much I'd eat it with a spoon.

I was thinking I wonder if I could make some sort of egg yolk using it, it has that fatty texture reminiscent of egg yolk, maybe by adding a few subtle flavors to make it as close to an egg yolk flavor as I can it could work out just right...and, it did!

I know there's products out there on the market selling power you mix with water but I can assure you this tastes great and has a scary similar texture to the real thing and it isn't always accessible to everyone and the price can be hairy when you don't get a lot of your money.

I hope this recipe is enjoyed by you and your family.

*Recipe makes enough yolk for 4 people or alternatively used as egg dip for french toast or as a crumb binder

Ingredients 

3 Tbsp Lecithin Granules

1 Cup Hot Water

3 Tbsp Nutritional Yeast (or to taste)

1/4 tsp Onion Powder

Sprinkle of Tumeric

Sprinkle of Salt and White Pepper (to taste)

Pinch of Black Salt (optional but recommended)

1. Add all the ingredients and half the water to any blender and blend till emulsified, drizzling the water in to get the desired consistency (adjust where necessary)
2. Great for toast soldiers! though I haven't tried it...it might be good for french toast, it's also great for breading or as a binder.  Enjoy! :-) 

Vegan Black Bean Burgers

I thought I'd do a bit of experimenting tonight, to come up with some "meaty" patties to sink our teeth into, While these taste really good and you wouldn't think they are good for you, they are really healthy too.

Makes 8 Large Burger Patties

Ingredients
1 Large Onion diced
2 Large cloves Garlic minced
3 cups soaked Black Beans
4-5 slices of Gluten Free fresh Bread crumbs
5 Tbsp Tomato Ketchup
4 Tbsp Tamari
3 Tbsp dried Parsley
2-3 Tbsp vegan Beef Stock Powder
1 tsp dried Coriander 
1/3 cup Sesame Seeds
1 Tbsp Coconut Oil (optional)
  
Instructions
1. In a small amount of oil fry the onions and garlic lightly till translucent
2. In a food processor add the beans, onion and garlic, ketchup, tamari, parsley, coriander and bread crumbs and process for a minute scraping down the sides as you go, till it is mashed well.
3. Put the contents in to a bowl and add the sesame seeds and oil now and stir them in to combine.
4. Form patties with clean hands and cook in a frying pan in a small amount of oil cooking for 10 mins on each side or till they are lovely and golden brown on both sides. Enjoy!  =)

Falafels

                                                                                   

I tried Falafels years ago and have to admit I didn't like them really, I tried them again since going vegan, and I absolutely love them and could happily eat them every meal.
So I made my own and now I am even more in love.

Makes approx 17-20 falafels

Ingredients
375gm Packet of Dried Chick Peas (soaked overnight)
1 large Onion chop roughly
2-3 cloves Garlic
1 Bunch Parsley
1/2 Bunch Coriander
2-3 tsp Coriander Powder
2-3 tsp Paprika
2 tsp Clove Powder
2-3 tsp Cumin Powder
1/2 tsp Bi Carb of Soda
1 Tbsp Flax Meal and 2 Tbsp Water mix (if you need binder)
Salt to taste


Instructions
In a food processor add the Chick peas, Onion, Garlic, Parsley, Coriander and Salt...Pulse till it becomes fine but not a mushy consistency.
Add all the spices and Bi carb and Flax now if you need it, mix well to combine taste for more spice or salt, Form balls or any shape you like and in a fry pan add a decent amount of oil over medium heat fry each side till dark golden brown color. Serve as finger food, In wraps, on sandwiches the sky's the limit. Enjoy!  =)

                                                                          

 
 

Sugar Free, Low Fat, Guilt Free, "Vegan Chocolate Pudding"

This is one delicious dessert that you don't have to hide inside the pantry and hope no one catches you gobbling it, You can indulge just that little more because it's completely guilt free, Thanks to Jenelle for the inspiration for this great dessert.

Ingredients
8 Large Medool Dates cut in half and De-seeded
2-3 Tbsp Cocoa Powder
1 Tbsp Stevia approx 8 sticks (more to taste if needed)
1 Litre (just over a quart) Soy Milk or any dairy free milk
3 Tbsp Psyllium Husks

Instructions
In a microwave safe bowl add the Dates and cover with some of the Milk and microwave on high till just on boiling (you can do this on the stove top also) you can skip this step if your blender is powerful enough to break down the dates, Remove from microwave and pour in to a blender and blend till smooth. add the Cocoa powder and Stevia now and blend again, At this point taste for extra sweetness or cocoa powder needed, Finally add the psyllium husks and blend one last time it will thicken very fast now, Pour in to glasses or bowls and serve with fresh fruit or soy yoghurt. Enjoy!!  =)

Gluten Free Chickpea & Choc Chip Vegan Cookies

There's nothing much in this world more welcoming than to walk in to a home with cookies baking in the oven, well perhaps bread and cookies, And you don't have to have a gluten intolerance to eat these yummy little morsels.... just dig right in, Crunchy outside and soft inside and dare I say reasonably good for you.

Ingredients
400gm can of Chickpeas drained and rinsed
1/2 cup Crunchy Peanut Butter
3 Tbsp Natvia/Stevia or Agave nectar (golden syrup is fine too or just sugar)
2 tsp Baking Powder
1/4 cup Dairy free Choc Chips
1/4 cup Chia Seeds
1/4 cup Toasted Almonds
1/4 cup Shredded Coconut

Instructions
In a bowl mash the chickpeas till they are just mush, add peanut butter, the sweetener of your choice, baking powder, almonds, coconut, chia seeds and choc chips and combine well, using a dessert spoon scoop out spoon fulls of mixture and form balls and slightly flatten out, bake at 160C, 325F, Gas Mark 3 till golden brown approx 20mins every oven is different so check every 10 mins or so (the flatter they are the crispier they should go) I like these ones to be softer in the center. Enjoy!  =)

Cauliflower Pizza Crust

Sometimes I leave some of the regular pizza crust because its dry and boring, This has such a delicious flavor and well worth the effort to go to for the end result, Best eaten with knife and fork....it isn't the best crust to hold but sometimes that's ok.

Ingredients (for two medium/large)

1 large head Cauliflower

3-4 Tbsp Nutritional Yeast Flakes

1/2 tsp Onion Powder

2 Flax Eggs (2 Tbsp flax meal 6 Tbsp water mixed)

1/4 tsp Salt

Instructions 

In a food processor, Add half the cauliflower in chunks and process down till it forms rice size pieces, do the same to the other half, Either on the stove or a microwave steam the cauliflower till it becomes a little soft, Best not to add water as there is a lot of water content in the cauliflower, Once par cooked, Using a kitchen towel or nut milk bag squeeze as much of the liquid out of it as you can some can remain, Add onion powder, nutritional yeast and salt stir well and add the flax eggs now combine well, To a pizza tray add baking paper give it a light spray with cooking spray add half the mixture and flatten out with hand not too thin but thin enough so it evenly cooks, Put it in the oven on 170C, 340F, 3-4gas, and cook till golden brown or about 15mins... watch the edges don't burn, take out of the oven add your topping and cook further. Goes great with a nice green salad. Enjoy!  =) 

 

Raw Vegan Chocolate Fudge Slice

These are almost guilt free, Just a touch of sweetness, Just so you know they are a sweet treat! 

Ingredients
1 cup Cacao Powder 
1 cup Almond Meal
1 cup Coconut Flour
1/2 cup Cashew Butter ( you can use peanut butter if you don't have cashew butter)
1/2 cup Coconut Oil
1/4 cup Agave Nectar or Golden Syrup
1 tsp Vanilla Extract 
Instructions
Place all ingredients into a bowl, Stir till all is combined well and line a baking sheet or small slice tin with baking paper and spread the mixture evenly using a spatula or hands pressing it down gently.
Pop it in the fridge till chilled and firm and slice (can freeze it if you're impatient) store in an air tight container or jar in the fridge or freezer.  Enjoy!  =) 

Vegan Salsa & Cashew Falafels

I love these, So flavorful and their crumbly texture goes really well, Makes a great Antipasto.

Ingredients Falafels
Bunch of shallots/Spring Onions (whites only)
1 cup Cashews
2 Tbsp Soy Sauce or Tamari
1/2 tsp dried Chili Flakes
salt & pepper to taste
small bunch basil (chopped)
1 clove Garlic (chopped)
1 egg equivalent in egg replacer (you can try 1 Tbsp flax meal in 3 Tbsp water)

Ingredients Salsa
7 tomatoes (cut in half)
1 medium Onion cut in quarters
1 whole red capsicum/ red pepper (deseeded)
1 whole green capsicum/ green pepper (deseeded)
bunch of parsley or cilantro chopped
chili flakes to taste
1 small lemon juiced
salt & pepper to taste

Instructions
For the salsa, Add all ingredients in to a food processor and mix till its the consistency you like.

For the falafels, Add all to a processor mix till cashews are finely broken down, Gently spoon small amounts in to a hot pan with oil on medium heat turning till all sides are golden brown and serve.  Enjoy!!  =)


 

Strawberry Truffle Chocolates, raw, vegan, gluten-free, dairy-free, paleo-friendly

                                                                                     

The fact that these are a healthy alternative, means you can have a couple more :) Use organic where possible,   Recipe adapted from The Healthy Family and Home

Ingredients Chocolate
1 cup Coconut Oil (melt it by standing the jar in some hot water)
1/4 cup Maple Syrup or Agave Nectar (To taste)
1/2 cup Cacao Powder or *Coco powder (*Note It wont be raw any longer if you use Cocoa powder)

Ingredients Cream
1/2 cup Cashew Butter Here!
1+1/2 cup Strawberries fresh or frozen and thawed
1-2 Tbsp Maple Syrup or Agave nectar (To Taste)
1/2 cup Coconut Oil
1/2 Lemon Juiced
1/4 tsp Vanilla extract or Powder
1/4 tsp Himalayan Pink Salt

Instructions 
In a food Processor or blender, Add all the ingredients of the strawberry cream and mix till smooth and creamy.
In a bowl add all the chocolate ingredients adding more sweetness if you need, I used ice cube trays or you can use chocolate molds, Pour a small amount into each mold and then add a small amount of  strawberry filling to each, I put mine into the freezer after each step to get the layered effect, Add the final layer of chocolate and freeze, Serve, by letting stand out of the freezer for a couple of mins....They need to be kept in the fridge or freezer as they melt at a warn temperature.  Enjoy!! =)
 
 

Sprouted & Dehydrated Vegan Savory Almonds

Why soak your Almonds first? Raw almonds contain certain phytochemicals that prevent your body from receiving the full benefit of the nutrients almonds contain, So when soaked for approx 12hrs, this deactivates the enzyme inhibitors and brings the nut to life, And helps you to digest them easier.

Ingredients
500gm pkt Raw Almonds
1/2 tsp Onion salt
1/2 tsp Garlic power
1/4 tsp paprika
Dried Chives

Instructions
Soak Almonds in a large bowl cover and put in a dark cool place approx 12hrs, Drain and rinse till the water runs clear, Drain in a colander and pat some of the water off with paper or clean tea towl.
add all the spices and mix well till they are coated, have a dehydrator ready, Place almonds on two shelves its ok to have them slightly bunched up as long as you loosen them every few hours, Dehydrate over night and into the next day, Dehydrate till no moisture is left, You don’t want them to mold, you want them tasty and crunchy. 12-24hrs just taste and see every 6hrs.
be considered “raw” they need to be at a temperature no higher than 46C or 115° F so this can be done in the oven but keep the temp under that. Enjoy!  =)

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!  =)

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!  =)