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 Buttermilk Waffles

So, We have bought a waffle maker to start a potato "diet" soon and we had to christen it.
I had never created a recipe for waffles because I'd never made them before, surely it couldn't be that hard...they are like pancakes really, how hard could it be? I was right! soft and airy inside sweet crispy waffly texture outside.

Ingredients
2 cups vegan Buttermilk (2 cups milk 2 tsp apple cider vinegar and stir)
2 cups Plain Flour
3 Tbsp Melted vegan Butter
4 tsp Sugar
1 tsp Vanilla
3 tsp Baking Powder

Instructions
1. Place dry ingredients into a bowl and stir
2. Add wet ingredients to dry and mix well (add a splash more milk if it needs it) should be a runny batter not watery or too thick.
3. Pour into waffle machine and cook till golden crispy and puffed. Serve hot with vegan butter and maple syrup or ice cream.  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 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!  =) 

 

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! =) 

Vegan Bush Bread "Damper" No Knead

This is a traditional bread from Australia, Bush Bread was made by The Indigenous Australians for hundreds of thousands of years, It was high in protein and carbohydrate, and helped form part of a balanced traditional diet, Traditionally it is made from milling seeds and grains. Now this is a much easier way to do it.

<sup>Ingredients
3 cups Self Raising Flour
3/4 cup + 2 Tbsp Dairy Free Butter 
Pinch Salt
1 tsp Sugar 
1 tsp Bi Carb of Soda  
2 cups Soy Milk (more if need be) 
any herbs you like (I used oregano)
Flour extra for dusting
Milk extra for brushing

Instructions
Pre-heat oven to 180C, 350°F, 4 Gas, In a large mixing bowl add the flour,the sugar, salt, and bi carb, Mix to combine, Add the butter now and rub it all through the flour till it's fully mixed in, add the milk using your hands till it forms a dough, It should be a little sticky but it shouldn't coat your hand at this point, Line and place it in a casserole dish or any oven safe round deep dish and leaving the lid off, Brush with milk well all over the top and coat the top with flour, no need to pat it on just loosely throw it on the top, Put it in the oven for 30mins or till you tap the bottom and it sounds hollow.  Wonderful served with Stew or soups even on it's own. Enjoy!  =)</sup>

Trio Of Vegan Sides

Ive had a few people ask me for some ideas for vegetable sides, So I made three in one go, We had a sale at our local supermarket the other day and some of the produce was fill a bag to the rim for $3 so I grabbed a bunch of four colored tomatoes and some asparagus, So I made some of the sides I love.

My favorite vegetable is potato, There isn't a way I don't like them but roasting has to the best way.
Instructions Potatoes
Have your oven on 180C, 350F, gas 4, cover the bottom of a baking tray with oil of choice and pop it in the oven for 10 mins to heat up, I used peeled Organic Dutch Creams... in a pot I boiled them till completely cooked and drained them now add the to the hot oil and brush them all over put them in to the oven for 1hr and 15mins or till golden brown, They come out crispy on the outside and fluffy on the inside.


I always loved can asparagus but there's no substitute for fresh grilled.
Instructions Asparagus
The base of the asparagus is woody so either break it off or chop it, I used my George foreman grill or if you have a grill or BBQ even better, Brush the grill with a little oil and pop them on cook till tender and you see grill marks.


Tomatoes are my favorite fruit and they go so well with basil and garlic.
Instructions Tomato salad
Halve the tomatoes put in a bowl, I used a lot of basil because I love it I just sliced it finely, I added it to the tomatoes with some oregano and 2 small cloves of garlic and a drizzle of olive oil and balsamic vinegar, gave it a gentle mix let it sit for a few mins to take on the flavors and served.

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!   =)

Vegan Ricotta Cheese

I was looking  for some inspirations and saw a cooking show where they made Ricotta Cheese with dairy milk, I thought to myself I shall try this and see if ill get the curds with soy :D....  I did! Here it is and tastes great, Its great in cooking also.


Ingredients
500ltrs Soy milk
1 small juicy lemon (squeezed)
2 tsp salt flakes
1/2 tsp onion powder (optional)

Instructions 
In a sauce pan add the milk and bring slowly to a boil stirring constantly, turn it down when it start to bubble and add the lemon juice.
Don't panic! it starts to curdle add the salt and onion powder and keep stirring, Have a cheese cloth bag or fresh new dish cloth handy so that it can strain the liquid from the curds, keeping it in the cloth pop it in a strainer and leave it 30 mins to drain, After 30mins fold the edges up and squeeze gently but firmly even more liquid out of the curds till its dry enough to crumble, I used a ramekin to store it till chilled and it was good to go, can be eaten fresh and hot used in cakes, muffins, salads and pasta where ever it requires ricotta cheese.  Enjoy!  =)
 

Vegan Dairy Free Cheese and Onion Sauce

I use this for a few things, It's great for lasagna, as a gravy substitute or with roast vegetables.
Basically a bechamel sauce with the added goodness of onions for flavor and a sprinkle of nutritional yeast for cheesiness.

Ingredients
4 Tbsp Vegan Butter
3 Tbsp Plain Flour
2 Cups of Dairy free milk
1 Onion Finely diced
3 Tbsp of Nutritional yeast or to taste Can be bought from health food stores
Salt & White pepper to taste

Instructions 
In a small sauce pan add milk and onions over medium heat till the onions become translucent, add salt and pepper and nutritional yeast and stir well.
In a larger pot add butter and flour to make a roux and stir well for approx 6mins to cook out the flour taste, Take the pot with the roux off the hotplate and using a whisk slowly add the milk to the flour and butter whisking well,5 when its well combined pop it back on medium heat to thicken still constantly whisking. Makes heaps for a large lasagna with extra left over, Alternatively halve the ingredients to make less. "Enjoy"  =)
 

Zucchini Carpaccio

A nice starter for a raw meal, Just 3 ingredients and very healthy.

Ingredients
1 large Zucchini (Green or Yellow)
extra virgin olive oil
2 Tbsp Pepitas (pumpkin Seeds)
a sprinkle of salt or nutritional yeast flakes (if you like)

Instructions
Toast the Pepitas in a dry frying pan till they get a little bit of color to them or keep raw, Using a peeler or vegetable slicer slice thinly the Zucchini and place it on a plate, Add a drizzle of olive oil and sprinkle the Pepitas over the top. Enjoy!  =)

Onion & Garlic Vegan Focaccia

Light, fluffy and so tasty! I love bread and I used to eat a lot of it at one time, not so much anymore.
So I make this for special occasions and when I want a different pizza base just sliced in half.

Ingredients
3 Cups Plain Flour
1 med/large onion (Diced finely)
1 Cup warm Water
2 Tbsp Olive oil
2 tsp Sugar
1 tsp Salt
 2 tsp Yeast
4 large cloves Garlic (minced)
extra oil for garlic 


Instructions
I made mine with the luxury of a bread maker on the Dough setting follow the directions of yours, If you don't have one, In a large bowl add all the ingredients except garlic and mix to form a dough. On a floured surface knead the dough for approx. 10mins till if becomes elastic like in texture, Spray the bowl it came out of with spray oil and pop it back in it, Cover with a cloth and sit it in a warm quiet place to prove for 1hr till it doubles in size, Punch the air out and on a greased cookie sheet place the dough and push it into a shape you like, Cover with lightly greased plastic wrap and cloth and set aside to rise again another 30mins while waiting for the final rise pop some oil and garlic into a pan and cook it through but don't burn it.... this is the glaze for the top of the focaccia, When the dough is ready press your fingers into the dough gently and spread the garlic oil all over the top finally sprinkle with chives if you like, Pop into a preheated oven 180C takes about 15-20mins or till golden.  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!!  =)


 

Roasted Tomato and Zucchini Flower Vegan Pasta

This is a very inexpensive meal I made up using what i have growing in my garden, It went together so well. You can have it as a main meal, like we did or a side with Seitan or something just as yummy.

Ingredients
Pane Pasta, about 4 cups serves 4
10 Roma Tomatoes (cut in half)
A decent chunk of crusty bread/baguette (torn in to pieces)
As many Zucchini Flowers as you like
3-4 Cloves Garlic sliced thinly
2 small Onions (diced)
handful of Fresh Basil
Olive Oil

Instructions 
Preheat oven medium/low, In a oven safe bowl add the Tomatoes, Zucchini flowers and Bread pour olive oil over them a good amount and toss them around gently, Put them in the oven for about 15mins till golden. Have your pasta boiling now.
In a fry pan, drizzle a small amount of oil and fry Onion till translucent add garlic fry for further 2mins set aside, Once the pasta is cooked and drained pour it into a large serving bowl, Add the Onions and Garlic to the Tomato mix and stir very gently not to mash the tomatoes too much and pout it over the top of the pasta and add the Basil and Salt to taste and serve with garlic bread or crusty baguette. Enjoy!!   =) 

Spicy Vegan Apple And Tomato Chutney

I'm one of those people, that love sauces, pickles and chutney's, And since having a vegetable patch I've been inspired to make a lot of different things with my harvests. This was my first attempt at making chutney after I spent a while researching what the basis to a chutney is, I love it on everything!                    Makes approx 3ltrs just over 2 pints

Ingredients

2 Large Onions (diced roughly)

2 Cloves Garlic (minced)

1 kg or 2.2 pounds Tomatoes (chopped roughly)

about 8 Granny Smith apples or any other kind (into small chunks)

1 cup Sultanas 

300gms Jam Setting Sugar or demerara is fine too

1 cup Apple Cider Vinegar

1 tsp All Spice

2 tsp Mustard Powder or Seeds

1-2 tsp Dry Chili Flakes

1 tsp Cinnamon

Salt and Pepper to taste

Instructions

In a slow cooker or pot, Add all the ingredients, I used a slow cooker for mine and had it on high for 4hrs.

If you use a pot on the stove have it at a continuous simmer but not boiling. 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!!  =)

Vegan Bruschetta With Tomatoes and Basil

Our garden is bursting with Roma Tomatoes, And what a delicious way to eat them.
  
Ingredients
Bruschetta or Organic Sour Dough Bread
2-3 Roma Tomatoes sliced
1 clove Garlic
1/2 red Onion sliced thinly
5-6 Basil Leaves sliced finely
3-4 Tbsp Balsamic Vinegar
Hummus
Himalayan Salt and Pepper to taste 

Instructions 
In a bowl add Vinegar, Garlic, Onion, Basil,Tomatoes, and salt and pepper, Toss well to cover set aside, Pop bread onto an oven tray and drizzle with olive oil or spray oil, Put into the oven on medium till golden brown on both sides, Top toast with a spread of Hummus and tomatoes mixture.  Enjoy!!  =)