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 Prawn Sesame Toast

I don't know about you, but I love Asian cuisine it has to be my favorite.
Just prior to going vegan and not being a seafood lover I discovered prawn toast....just the regular one in the frozen section mind you, but it was enough for me to love it. I have made it one of the few things on my short journey of must haves, to veganise and finally, I found vegan prawns of all things so I began to put some traditional Asian flavors together and created this...masterpiece...even if I do say so myself :-)

Makes enough paste for 8 slices of bread

Ingredients
10-12 Vegan Prawns
3 Tbsps Spring Onions Chopped
1 tsp fresh Ginger grated  
1 Tbsp Soy Sauce 
1/2 tsp Sesame oil
1 tsp Tahini
1 small Clove of Garlic
1 Flax Egg (1 Tbsp flax meal 2 Tbsp water mix)
S&P to taste (I used approx 1/4 tsp salt)
8 Slices couple day old bread


Instructions
1. In a processor add all the ingredients except the bread, and process till a paste.

2. Pop into the fridge till it's needed or can be frozen till you need it.... if not using it within 3 days

3. Cut the crust from the bread, if you like thinner crunchier toast lightly roll each piece of bread (but not till it's as flat as a pancake) you want some texture there.
4. Add a thin layer of paste to each slice and cut into quarters, dip the filling side into sesame seeds.
5. On a lined tray, spray lightly with spray oil (optional) and add each piece bottom side down filling side up and brush gently, each piece with a little oil (optional) but it gives it a crunchier texture and cook till they are golden brown and crispy!      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!  =)

Vegan Chicken and Quinoa Balls

If you are a fan of Quinoa and simple meal ideas then these are for you, They have very little fat if you are looking for a healthier choice too.

Makes approx 15

Ingredients
Half a small brown Onion diced
3 cloves of Garlic minced
2 Tbsp Soy Sauce
2 Tbsp Sesame Seeds
1/2 tsp Vegetable stock powder (optional)
1 generous tsp Fresh Oregano chopped
1 generous tsp fresh Parsley chopped 
1/2 cup Quinoa
1 cup Water (for Quinoa)
The Vegg using the direction on the back for 2-3 eggs (optional)
1 pkt of Match Ground Chicken Here!
Salt & Pepper to taste
Instructions
1. Pre-heat oven to 180C, bring the Quinoa to a boil and turn down very low and cover till all water has absorbed.
2. Add onions and garlic to a pan and lightly fry to remove any raw taste.
3. In a bowl add the vegan chicken and all the other ingredients including onions and garlic and mix well.
4.  Add the quinoa and mix thoroughly again, form into balls almost the size of a golf ball and pop them on a paper lined tray, Bake for 20mins or till golden brown. Serve any way you like these are even nice dipped into hommus once cold or with roasted vegetables and gravy. Enjoy!  =)
 

Vegan Satay Chicken & Spinach Pizza

I wanted to try something new with a very different pizza flavor, This one is so tasty, Using the Rice Protein & Chia Stir Fry Strips and the Satay Sauce really make a great team for this delicious meal.

Ingredients
1 Packet Rice Protein & Chia Stir Fry Strips (will make two large)
small handful baby spinach
Satay Sauce Find Here!
1 small Onion (Diced)
dried Oregano and Basil
Salt to Taste
Fresh Moxarella Cheese Find Here!
Pizza Dough I used Instructions
1. On a pizza tray preferably with holes, add a small amount of Satay sauce to the Chicken strips set in fridge for an hour (optional)
2. Add some Satay sauce to the base to almost all the way to edge
3. Add the Onion next just a sprinkle over the base, and add some spinach
4. Add the Chicken strips and Moxarella cheese in blobs, Sprinkle with basil and oregano and salt
and bake 180C for 20mins or till it is golden brown, Add some more spinach to wilt on top and serve!  Enjoy!  =) 

 

Easy Vegan Satay Sauce

This is a lovely sauce to marinade with or brush on vegetable skewers or even a base for a pizza
It's so simple to make with most ingredients people have already.

Ingredients
1 Small Onion (peeled cut into 4)
1 Clove Garlic
2 Tbsp thick Soy Sauce, I Use 
1/2 cup raw Cashews
1 Tbsp Brown Sugar
3 Tbsp Peanut Butter
1/4 cup Water
salt to taste


Instructions 
1. Add all the ingredients to a good blender and blend till smooth as you like.
Enjoy!  =)

*If it's too runny for a pizza sauce add a tsp of corn flour and pour into a small pot and cook till it thickens.  

RAW Lemon and Blackberry Slice

I am loving creating so many different ideas for raw things, in particular desserts it's unlimited the many different fruits available to create thing with.


Ingredients Base
1 cup Raw Almonds (soak overnight if you don't have a great blender)
1 cup shredded Coconut
9-11 Medool Dates (pitted)
2 Tbsp Cacao Powder
1/4 tsp Himalayan Pink Salt 

Ingredients Fillings
3 cups Raw Cashews (soak if needed)
3/4 cup Coconut Cream
1/2 cup Organic Rice Malt Syrup
1/4 tsp Himalayan Pink Salt
1 Tbsp + 2 tsp Lemon Juice
1 tsp Vanilla Extract
Zest of one Lemon 
125 grams Fresh Blackberries
remainder of the Lemon juiced extra
4 tsp Coconut Oil

For the chocolate drizzle: mix cacao powder, maple syrup or agave nectar and coconut oil in equal parts... melt if needed and stir, taste and adjust to your own liking.

Instructions
1. In a processor add all the ingredients for the base except dates and pulse till all incorporated well add the dates and process again, test to see if pinching a small amount in your fingers holds together, if not add another date at a time till it does.
2. In a square slice tin, with baking paper liner press the mixture into it evenly covering the whole base (you might have a small amount left over that you can freeze), you can use a class to roll the base while it's in the tin so it's one thickness. Pop in to the freezer till the filling is made. 
3. In a blender add the nuts, coconut cream, rice syrup,1 Tbsp + 2 tsp lemon juice, vanilla, and salt and blend till smooth, It should have a thick gloopy consistency and that's fine.
4. Scoop out about half into a bowl and leave the other half in the blender,  add the blackberries to the half in the blender and blend till all mixed in, pour into a clean bowl.
5. To the plain mixture add the remainder of the lemon juice and all the zest and mix and add 2 tsp of coconut oil and stir.
6. To the blackberry mixture add 2 tsp coconut oil and mix well.
7. Grab the base from the freezer and add the lemon mixture to it spreading it evenly, pop it back into the freezer for 10mins.
8. Now add the blackberry mixture to the top of the lemon mixture and put it back in the freezer till it's firm, This holds it's shape well in the fridge and doesn't need to be kept frozen...it's up to you.
9. Once it's firm slice it up anyway you like and drizzle with the melted raw chocolate if you like.
Enjoy!  =) 

 

 

Blueberry Muffin Vegan After Workout Smoothie

This is my after workout smoothie I have most day's, I change it up sometimes and add some fruit juice or chia seeds as well, but basically this has what you need prior to a workout to help repair the muscles.
An easy recipe when you have limited ingredients in the fridge!

 Ingredients
2 cups Soy Milk
1 cup Water or Fruit Juice
1/2 cup Rolled Oats (not quick oats)
2-3 Medool Dates or Maple Syrup to taste
1 cup Blueberries (frozen or fresh)

Instructions
Add all the ingredients to a good blender on high for 30-40 secs  Enjoy!  =) 

Raw Layered Vegan Cheesecake Mango,Kiwi and Strawberry

The first of many Raw Cheesecakes I want to create! I planned this out way differently then how it turned out, but I am really happy with the results.
*Raw cheesecakes will be part of my catering business that I hope to have up and running very soon.


Ingredients 

Crust
1+1/2 cups Shredded Coconut
2 cups Walnuts
7-8 Medool Dates
1/4 tsp Himalayan Pink Salt
2 tsp Vanilla Bean Extract
(optional) 2 tsp Coconut Oil

Filling
3-4 cups Cashews
1/2 cup Maple Syrup or Agave Nectar
1+1/2-2 cups Cashew Milk or Almond Milk 
1 small Lemon Juiced
1/4 tsp Himalayan Pink Salt
7 Medool Dates
2 tsp Vanilla Bean Extract
3/4 cup Coconut Oil
6 Kiwis (blended to pulp without skin) 
3 large ripe Mangoes (peeled and deseeded and blended to pulp)
1 handful of ripe Strawberries (blended to pulp)

Instructions
1. Make the crust first, In a food processor add the dates, walnuts, coconut, Vanilla and salt process till it starts to ball up or when you pinch a small amount it stays together (the oil can help here or add more dates)
2. In a large spring form pan, Tip the mixture in to it and spread evenly over entire base of pan pressing down to make sure it's firmly packed and pop in to the freezer to chill.
3. If you have a good processor otherwise using a blender, add the cashews, dates, maple syrup, salt, lemon juice, vanilla and oil and mix, if the ingredients are still too dry add some of the milk a bit at a time (it should be a thick pancake batter constancy) 
4. Once all the mixture is done, separate the mixture in to 3 bowls as evenly as you like I only used a small amount of mixture for the strawberry top. Then add the kiwi to one bowl, the mango to another bowl and the strawberry to the final bowl and mix well to incorporate.
5. Grab the crust from the freezer and add one layer and put back into the freezer for 30mins or so just to firm up slightly and do the same for each layer. Set overnight or at least 4hrs and can store in the fridge or freezer, Will hold it's shape in fridge. 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!  =)

Rustic Vegan Lentil Pie

Ok so it's not the most attractive pie ever and it's no surprise that I am not the greatest pie maker, But really to me it's the taste that matters not the look, and believe me this tastes wonderful.

Ingredients Pastry
2 cups Plain Flour
1/2-1 cup Ice Water
3/4 cup cold firm vegan Butter
1/2 tsp Salt

Instructions
In a large bowl add the flour and firm butter and salt using a knife cut through the flour till the butter breaks up and starts to mix in to the flour to form crumbs, try not to use your hands as they will melt the butter and you wont get a nice flaky pastry.
Once the butter is mostly combined start adding the water a bit at a time... it might require only 1/2 cup of water not a full cup, mix it through till it is still slightly dry and form a rough ball trying not to get it too warm with your hands, and wrap it in plastic wrap and refrigerate for 30mins-1hr.


Ingredients Filling 
3+1/2 cups Soaked Lentils
1+1/2 Onions diced
2 Cloves Garlic minced
2 Tbsp Nutritional yeast
2 Tbsp vegan Beef stock powder
1 Tbsp Tamari/Soysauce
3 Tbsp Tomato Paste
1 Tbsp Potato Starch/Corn Starch
3 cups Water

Instructions 
The filling can be made ahead of time or at this point, In a saucepan add the onions in a small amount of oil and cook till tender add the garlic and cook for 2 mins.
Add the lentils and cook for 5 mins stirring now and then, add the tomato paste, nutritional yeast, stock, soy sauce and potato starch and cook stirring for a further 4mins to cook the flour taste out.
Add the water now and cook down till most of the liquid is evaporated out and has thickened, You may want to add a small amount more liquid so it doesn't go dry turn off the stove and put a lid on it and let it sit for 20 mins till it cools slightly.



 
Preheat oven to 170C and lightly spray a spring form pan, On a clean dry floured surface cut the pastry in to two, 3/4 for the bottom and 1/4 for the top, Quickly roll out the bottom half big enough to fit the base and sides of the pan, place it into the pan pressing lightly into the pan if any holes form just use any excess that may be over the edge and press it in to fill the spots (if any) Pour the filling in and roll the top half of pastry and place it on the top, cut any major excess hanging over and be as creative as you like with the edges....this is rustic so doesn't have to be perfect ;) 
Put steam holes in the top and brush with non dairy milk or butter melted or even spray oil and bake for 45mins-1hr or till the top looks golden and sounds hollow when tapped.  Enjoy!  =)

Vegan Carrot Dogs

I'm sure you have seen these on other blogs, And I'm not taking credit for the invention of these wonderful things, These are just my take on the Carrot Hotdog, I bet if you made these for the kids they wouldn't know the difference. A much healthier alternative to processed "meat"

Ingredients
med/large Carrots peeled and shaped 
2 tsp Liquid Smoke
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 cup water
1/2 cup Soy Sauce
2 Tbsp Brown Sugar
Dairy free butter
vegetable oil
Onions sliced

Instructions
In a pot over high heat bring carrots to a boil and check them regularly by inserting a knife in to them, They will be ready when the knife slides in easy but still with a little give.
Fry up the onions in some oil and butter till golden brown and set aside, 
When cooked put the carrots into a cold water bath to chill while you set about making the marinade,
In a long container or zip lock bag add the liquid smoke, onion powder, garlic powder, water, soy sauce and brown sugar mix well and add the carrots to it cover and refrigerate overnight or 2 days.
When you are ready to cook them, heat a pan over medium/high heat and cook them turning to brown them on every side, You can add some of the marinade to them while cooking but not a lot at a time as they wont brown just stew. I used mustard on my buns which gave it a nice savory flavor.  Enjoy!  =)   
 

Vegan Almond Cruch

                                                                           

Keeping in line with my tradition of crunch snacks, I have made a new one and it's no less Delicious.
If you pack this in the kids lunch box or for work for a snack, I promise these will be a great satisfying snack to keep you and them going for the rest of the day.


Ingredients
1/4 cup Rice Malt Syrup
1/4 tsp Salt
1 Tbsp Raw Sugar
2 cups Roasted Almonds


Instructions
In a small sauce pan, Add the rice syrup, sugar, and salt and stir till dissolved and starting to boil, Boil for 2 mins stirring, Add the almonds slowly and stir till all coated reasonably well, Pour into a baking paper lined small slice tin, the bigger it is the more spread out your crunch will be.
pop in to a preheated oven at 170C and bake slightly for 10mins checking every 5 mins, Take out of the oven and leave it to set and cool fully and cut or break into pieces.  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!  =)

                                                                          

 
 

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! =) 

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!   =)

 

Vegan Roasted Vegetable Pasta

Really a simple meal, The hardest part is peeling the veggies!


Ingredients
1 pkt Whole Grain Pasta
2 Zucchini (sliced)
1/4 of a large Sweet Potato (bite size pieces)
1/2 head Broccoli (in florettes)
5 Mushrooms sliced
1 Red Capsicum/Bell Pepper sliced
1 Red Onion sliced
2 cloves Garlic minced
2 tsp dried Oregano
small bunch Basil chopped
1/2 cup Vegetable stock water
1 can Diced Tomatoes

Instructions
Pre-heat oven to 180C, Add all the vegetables minus tomatoes unless they are fresh to a lined baking tray, either add a small amount of oil or leave them as you wish and add the oregano now and stir to coat them.... and pop them in the oven and check after 20 mins and give then another stir place them back in for a further 15 mins till they are cooked, Leave aside till you have made the rest.
In a saucepan of boiling water add the pasta and cook till tender and drain, Put back on the stove and add stock and tomatoes stirring well bring it to heat and add the vegetables now and basil, Combine well and taste for seasoning, Serves 4 meals with a nice crusty bread. Enjoy!  =)

They smell so yummy at this point!

Sesame Snap

Just one word...Yum, Is all that's needed to describe these little treats, I see them in the stores but they want to charge me so much for them and really they aren't hard to make. So here they are.

Ingredients
1 cup Sesame Seeds
1 Tbsp Sugar (optional)
1 Tbsp Glucose Syrup
1/4 cup Rice Syrup

Instructions
pre-heat oven to 160C, 325°F, gas mark 3, In a saucepan add all but the Sesame seeds and turn on medium/ high heat till sugar is dissolved and it's bubbling, In a bowl add the seeds and pour mixture over stir well (best to be done in a warm room) once it's mixed in you can use your hands carefully it may still be slightly hot! Tip on to a lightly sprayed tray and press it out thinly or use a rolling pit with a little spray oil on it to help not to stick, when you're happy with it pop it in to the oven for 10 mins you don't want it to get very browned, Take it from the oven and leave to cool 15 min or so and break it in to pieces.  Enjoy!  =)

Granola bars

As a follow-on from my last post Pumpkin Crunch, I thought I could go down the same lines as it with these, And they turned out great!

Makes approx 8 Bars
Ingredients
2 cups Granola or oven baked Muesli I used This
1/4 cup Organic Rice Syrup
1 Tbsp Raw Sugar

Instructions
Pre-heat oven to 170C and line a small slice tin with baking paper, In a bowl add the granola, In a small saucepan add the rice syrup and sugar bring to a biol and turn off when sugar has dissolved, Pour the very hot liquid over the dry ingredients and mix well to coat, Pour in to the slice tin and pop in to the oven for 10-15mins. Take it from the oven and leave on a bench to cool at room temperature for 1 hr, Cut in to bars (it is very hard) or break into chunks.  Enjoy!  =)