Hawaiian Crunch

My love affair with Lolly Gobble Bliss Bombs sent me on a journey to find a way to make them into something else...And I did!

I have now had my quota for the rest of this year and maybe next although, If you could lose weight and eat these too I wouldn't eat anything else.


Ingredients
1x 175gm pkt Lolly Gobble Bliss Bombs
2x 100gm Blocks Sweet William Milk Chocolate
3-4 Tbsp Shredded Coconut
3 Tbsp Unsalted Peanuts

Instructions

1. Break up chcocolate and place into a microwave safe bowl and melt at 30sec intervals and stir till it's fully melted. Alternatively melt in double boiler on stove top.
2.  Open a Packet of Lolly Gobble Bliss Bombs and to the packet add the Coconut and Peanuts and then add the melted Chocolate and shake as best you can coating well you can use a bowl if you like, Some might not be fully coated and this is fine!
3. On two large baking trays lined with baking paper or foil, add the contents of the bag scattering them loosley as you can.
4. I made this twice and made a slice with the first one, I pour the dry ingredients in a bowl and added the melted chocolate stired and poured into a small slice tin.
5. Pop it into the fridge for 30 mins,    Enjoy!  =)

  
 

Cauliflower Burger Ring Bites

You saw it here first! Yes Burger Rings made into an ingredient, I have been wanting to make something with the burger ring dust for a long time since finding out Burger Rings were vegan and burger rings are one of Australia's favorite chips most of us were brought up having then from time to time and I have always loved them. So this is a celebration of Burger Rings recipe.

makes enough for two for a snack

Watch You Need

1x 100gram pkt Burger Rings

5 Individual large Cauliflower florets

3 Tbsp Flax Meal + 1/2 cup Water mixed set aside (add more water if it thickens)

Instructions  

1. Cut the florets in to bite size pieces
2. In a food processor or alike add the burger rings and blitz till crumbs
3. dip each bite-size cauliflower into the flaxmeal mix and dunk into the burger ring dust coating well and pressing gently but firmly to make sure the crumbs hold to your bites.

• I used an Air fryer to make these at 185 degree celsius for 15mins but check every 5 mins, This can be made in an oven also but just watch it, I tried frying these but you will need to add bread crumbs to the burger ring dust to fry them as the dust is light and delicate and falls off in the oil
• I made a mac and cheese balls and tried to fry them but they fell appart, it could be possible using bread crumbs mixed in to the dust and as long as you mac and cheese is gloopy and cheesey enough to hold together.

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 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!  =) 

 

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!  =) 

Vegan Savory Popcorn

You can't watch a movie without popcorn, well not in our house anyway. I've been making this flavor for the longest time and it's very nice, Savory snacks are my thing even though I don't mind a sweet thing now and then.

Ingredients
1/4 cup Popping Corn
2-3 tsp Onion Powder
2 Tbsp Nutritional Yeast
3 tsp Dairy Free Butter
1 tsp Salt
1 Tbsp Oil

Instructions 
1. In a heavy based sauce pot add the oil on medium/high heat add the popping corn and cover
2. Once it start to sizzle give the pot a little shake to coat all the corn in the oil.
3. Once it's all popped take it off the heat and add the butter and stir well to coat all the corn.
4. Add the onion powder, nutritional yeast and salt and mix well. serve however you like!  Enjoy!  =) 

Vegan Pizza Pockets

Went for something different for lunch today, I haven't had Pizza Pockets in years and when I did have them they weren't anything special, I changed that!

Makes approx 13

Ingredients
Pizza Dough
4 Vegan BBQ Sausages sliced
1 small red Capsicum
1 small Onion Sliced
Tomato paste
Fresh Moxarella Cheese Recipe I go to
herbs for top


Instructions 
Preheat oven 170C roll out the dough and cut into 13-14 squares.

Roughly flatten out one piece and add some tomato paste then some cheese and about 4-5 pieces of sausage a small amount of onion and capsicum, I prefer pineapple on mine so I left off capsicum,

Bring up all four corners and pinch together crimping a seal at the bottom to help it to stay closed...some will burst open if they are too full.
Continue to do all of them and brush with oil or spray and sprinkle with herbs.
Put them in to the oven till golden brown and sound hollow when tapped.  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!  =)
 

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 Muffin Pizza's

Lately it seems I don't have much time to even eat let alone post a recipe, So I thought of a very fast meal for nights like these, These may be something you've seen before... but these are my take on a fast pizza night.

Ingredients
Breakfast Muffins (English Muffins)
Tomato Paste or Pizza Sauce
Onion Sliced
Pineapple Crushed or Pieces
Capsicum (Red Bell Pepper)
vegan Mozzarella Cheese Find Here!
Bio Cheese or any Vegan cheese
Basically, any topping you like that's Cruelty Free =)
sprinkle with dried Basil and Oregano

Bake in an oven on 170-180C, 350F, 4 Gas mark, till crispy and golden, Enjoy!  =)

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!  =)

Pumpkin Crunch

I have been wanting to make my very own Pumpkin Crunch for some time, I find Mrs May's Pumpkin Crunch so addictive and so pricey that it was a matter of urgency...either I make it at home or go without, And going without wasn't an option, You will be so surprised just how much these rival the originals.


Ingredients
1/8 cup Organic Rice Syrup
1 Tbsp Sugar
2 cups Pepitas (Pumpkin Seeds)
1/3 cup Sesame Seeds
Pinch salt (optional)


Instructions
Pre-heat oven to 170C, 325°F Gas mark 3, In a dry frying pan over medium heat, add the pumpkin seeds and sesame seeds and dry fry till they start to pop and get crispy and very lightly golden, Tip in to a bowl and set aside.
In a small saucepan add the sugar and rice syrup and bring to a boil... turn off when the sugar dissolves.
Pour the mixture straight in to the bowl of seeds and mix to coat well, Pour in to a slice tin lined with baking paper and press it all down firmly packing it in tightly, (A tip for you so it doesn't stick on your hands is to put just a drop of olive oil or vegetable oil and rub hands together). Pop it in to the oven for 15mins or till it starts to turn a light golden color, Take it out and leave it to cool on the bench for 1 hour and cut into bite size pieces.  Enjoy!! =)

White Bean Vegan Hummus

I do love hummus, Maybe a little too much! But I went experimenting with other ingredients as a base for this one, It's milder than chickpeas and makes a nice change from the usual.

Ingredients
2 cups White beans (cannellini beans) drained and rinsed
1-2 cloves Garlic (minced)
2 Tbsp Lemon juice
2 tsp Sea Salt
3 Tbsp Water (more if you want in thinner)
1/3 cup Tahini (sesame paste)
1 Tbsp Sriracha Hot Sauce to taste

Tortilla Chips
2 large Tortillas
Paprika
Garlic/Onion salt
Spray Oil
 
Instructions
In a food processor add the beans, garlic, salt and tahini till it forms a paste, Add water, Lemon juice, till its at a creamy dip consistency, Then add hot sauce to your individual taste.
Serve with raw cut vegetables or homemade tortilla chips whatever you like.
Cut the tortillas using a pizza cutter if you have one and shape you like, spray with oil lightly and sprinkle with paprika and either garlic or onion salt and lay on a baking tray, put in a pre-heated oven till crispy and golden will only take 5 mins so stand-by.  Enjoy!   =)

Raw Banana Vegan Energy Bites

I had some very ripe bananas sitting in my pantry, So I thought maybe i could make a nice sweet guilt free treat with some.... here it is.


Ingredients
1 cup nuts (I used cashews)
1 cup shredded Coconut
2 Large Bananas
5-6 Tbsp Agave nectar/Maple syrup
2 tsp Vanilla
2/3 cup coconut flour (maybe more if its still too sticky)

Instructions
In a food processor add the nuts and coconut till it becomes a sand texture, Add vanilla, agave, and bananas and mix again, Scrape down the sides and turn it back on and add the flour slowly till it starts to ball up... see if its slightly sticky but not so it glues to your hand and its ready to make into balls, any size you like and roll in coconut or cacao powder (coco powder is similar) pop into the freezer till they firm up and serve. Enjoy!   =)

3 Ingredient Vegan Apricot Balls

These are great in the kids lunch box or a mid morning snack for energy boost, Not too sweet and virtually healthy.

Ingredients
Just under 2 cups Dried Apricots (chopped)
1 cup Desiccated Coconut (extra for rolling the balls in)
3/4 cup Soy Condensed Milk 
(I made my own and was slightly runny needed more 1/4 cup more coconut)

Instructions
Add all to a bowl (adding more coconut if need be) mix well, Roll in to bite size balls and roll into coconut, Pop on a plate and freeze for an hour, transfer in to a jar and store in the fridge.  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!!  =)


 

Vegan Pistachio & Almond Dukkah (Mezze Platter)

Dukkah is a middle eastern aromatic spice blend made up of Seeds, Roasted Nuts and Spices.

It makes a great pre meal snack by dipping crusty ciabatta in extra virgin olive oil and then into the Dukkah, Great served with wine or alcoholic beverages.

Ingredients

1/2 cup Roasted Almonds

1/2 cup Roasted Pistachios

1/2 cup Toasted Sesame Seeds

1 Tbsp Coriander Seeds

1Tbsp Cumin Seeds

1/4 tsp Nutmeg

1/4 tsp Cinnamon

1 tsp Dried Red Chili Flakes

1/2 tsp Turmeric

(or your own spices)

Himalayan Salt and Cracked Black Pepper (to taste)

Instructions

In to a dry fry pan add all the spices and lightly toast to draw out their flavors (beware of chili fumes)

Add the Roasted nuts to a food processor and pulse till crumbly not too fine (a little texture is good)

Put the spice mix in to a pestle and mortar and grind to a fine powder.... then add it to the nuts, add the seeds also and salt and pepper now. Serve with Ciabatta or a crusty bread lightly grilled with a drizzle of extra virgin olive oil. Do you have plenty left over and not sure what to do with it? Makes a great crumb over cauliflower and baked in the oven or as a crumb for tofu.... even a sprinkle for salads!     Enjoy!!  =)