Sunday, 9 November 2014

Vegan salami, tomato, and basil pasta bake.

Today we went to the Word vegan day festival in Melbourne.
Thank goodness it was a little less busy that last year. They moved half of the exhibitors into a separate section this year and it really made a big difference.
I basically just ate my face off for a few hours. lol
My boyfriend got a huge burger with loads of cheese and sauce. It looked like it could do with some lettuce but he said it was nice. I had some little 'fish' balls with an amazing creamy potato salad and a slice of buttered bread. It was really nice.
We then headed to Half pint dairy and bought a mini tub of their honeycomb ice cream. It was definitely the best vegan ice cream I have ever had. It was incredibly creamy and so sweet. We also bought a tub of their vegan butter which was great too. I can't wait to have some slathered on a piece of toast with Vegemite! :)
After eating every sample on offer and having a browse through the rest of the stalls I came home to cook this pasta bake for dinner. See always thinking about food. 



Vegan salami, basil and tomato pasta bake

Ingredients:

1 pack Cheatin vegan pepperoni * 
3 Large tomatoes
1 punnet cherry tomatoes 
1 handful basil leaves 
olive oil for frying onions and garlic 
3 cloves garlic 
1 large red chilli 
1/2 red onion 
2 teaspoons dried italian herbs 
3/4 cup water 
1 Tablespoon balsamic vinegar 
1/4 cup nutritional yeast 
1 cup bread crumbs
1/4 stick parmesan style cheezly* 
1/4 stick mozzarella style cheezly*
3/4 bag penne pasta
Lots pepper 
salt 

Pesto:
2 big handfuls basil leaves 
squeeze lemon 
3 Tablespoons olive oil 
1/4 cup water 
1 clove garlic 
Nuts or seeds- Seriously chuck in a handfuls of any nuts or seeds you have lying around. I used a Tamari seed mix that had pepitas and sunflowers. 

Method:

Placed chopped onion and garlic in a pan with a glug of oil and fry on a low heat. When onions turn transparent add in chopped salami and chopped chilli and fry lightly. Add dried herbs and torn basil. While frying, chop tomatoes and halve cherry tomatoes. Add to pan with water, vinegar and yeast.
Place pasta in a pot of boiling water and cook for about 4 minutes until only slightly cooked. Drain and add to pot with tomato and salami mixture. 
Either transfer to baking dish or in the same dish if it is oven proof, grate cheese on and sprinkle bread crumbs. 
Bake, covered in a hot oven for about 15 minutes. Removed lid and bake for another 5 minutes. 

While baking prepare pesto. Place all ingredients in a blender or food processor and season well. 

Serve pasta bake in bowls and spoon on a big blob of pesto. 
Eat! 


I made this pesto quite runny so it would mx into the pasta well. Normally I wouldn't add water.





Pre- baking cheesy goodness shot!


Post baking cheesy goodness shot!!







My mouth is super garlicy after eating this and it is ok with me!! Think I might go back for seconds!

*If you want to buy the salami I used or any of the cheeses I use, you can grab them online from 
Vegan perfection. They also have a bunch of awesome sweets and other dairy alternatives.  http://www.veganperfection.com.au/


Have a jolly good week everyone! xxx







Monday, 3 November 2014

Persian Chocolate mousse tart

So.... this isn't really a Persian recipe, but it has Persian flavours. I was watching a cooking show the other day and got extremely inspired to use all those fragrant ingredients. I called it a chocolate mousse tart as it is so creamy. When I made it I thought it would turn out much more solid but its much better than I anticipated. Creamy and smooth and really surprising with those persian flavours.



Persian chocolate Tart.

Ingredients:

base:
1/2 cup coconut flour
1/2 cup walnuts
1 teaspoon cardamom
1/4 cup pistachios
1/2 cup rolled oats
pinch good quality salt
4 mejool dates
3 Tablespoons coconut oil-melted
1/4 cup melted nuttelex or other vegan margarine

Centre:
1 block dark chocolate
2 cartons sojade soya cream *see note
1 teaspoon cardamom
2 teaspoons rose water
1 teaspoon vanilla
1/4 cup melted coconut oil

Topping:
Good quality turkish delight
rose petals
pistachios

Method:
In a good food processor, process the oats, walnuts and pistachios into a fine powder. Add all remaining base ingredients and process until mixture starts coming together and forming a ball.
Press into a spring form tin and bake in a 180 degree oven for about 10 minutes or until browning slightly.

Meanwhile place a glass bowl over a boiling pot of water and melt the chocolate. Take it off the heat and add the soy cream. Mix well. Add rose water, cardamom, vanilla and coconut oil and mix well.
When the base is cooled, pour over chocolate mixture and refrigerate for at lease 2 hours.
Top with chopped turkish delight, rose petals and pistachios.
Serve with vanilla ice cream!


 I was so excited to find that most Turkish delight is vegan. I really love it. It must be extremely bad for me thought. That rose flavour just gets me every time.
The brand I bought to make this cake turned out not be all the same though. There were rose flavoured blocks but also these yellowy coloured ones. Anyone know what flavour they were?



This is probably the first time I have made a tart like this. It was soo easy im going to do it all the time. I think it would be awesome with orange!! Just zested orange in the chocolate layer and maybe some dehydrated orange pieces on the top.


The cream I used in this is great. I have never used it before today but I will definitely be using frequently after this. As far as texture goes it is like a thickened cream. It has a slight soy taste to it but not strong enough for a dairy eater to notice ;) It would also be perfect for creamy pasta sauces and pouring over desserts. Here is a piccy of the packet so you can pick it up if you want some.
*you can grab it over at http://www.veganperfection.com.au/ its only $3 and its awesome!








xxx I am totally making 'Salami' and tomato pasta bake for dinner so I will try and share it with you during the week!



Sunday, 2 November 2014

Greek salad with vegan gyros strips!!

So it was world vegan day yesterday!! I didn't do anything particularly vegan however I will be making 2000 cupcakes for world vegan day festival in Melbourne next weekend. Come down and buy some!
I had a huge night last night at a friends wedding and ate a bunch of junk food and a million wines. I don't feel that crash hot today:( I slept until about 2pm and the last thing on my mind was eating but now my appetite is back and the only thing that will do is GREEK SALAD! Do you get that when your hung over? You get something in your mind that you just have to eat?

I used to eat greek salad about twice a week for lunch before I was vegan. Since then it has just kind of fallen off my radar. Today I have changed that!



You can't really mess with this classic so I have just veganised it and added some greek style 'meat' strips and a bad ass dressing!


Greek salad

Ingredients:
4 tomatoes
1 punnet cherry tomatoes
1 1/2 crunchy cucumbers
1 big handful kalamata olives
1/2 spanish onion finely sliced
1/4 stick of Cheezly mozzarella style cheese.
Fresh oregano and mint

Dressing:
1/4 cup good quality extra virgin olive oil
2 Tablespoons vinegar (red wine or balsamic)
1 teaspoon castor sugar
2 teaspoons mixed dried italian herbs
1 clove finely chopped garlic
1 teaspoon soy sauce
salt
pepper

1 pack Viana veggie Gyros strips *see note

Method:
In a small frying pan, place gyros strips and fry until slightly blackened on the edges. Leave to cool.
Cut up all your veggies roughly and place in a large bowl.  Add olives, oregano, mint and chopped cheese.
In a jar add all dressing ingredients. Shake well and taste.
Combine the cooled gyros strips, salad and dressing and coat well.
EAT!!!!


My boyfriend doesn't like onion...what the? I really don't understand how you can hate onion but anyway. I am obsessed with it, especially spanish. When it is raw though it gives me pretty bad heart burn so I guess it is good that  I don't over do it. I feel like you need a lot in greek salad so do add a lot if you make this but make sure to cut it very finely.








Its like the perfect mouthful on a fork! mmmmmm




This is the first time I have used these strips and they are really great. They taste a lot like souvlaki meat but slightly firmer. They would be perfect in a souvo or you could just wrap this salad up in a pit bread with some garlic dip! oohh yeah why did I not do that?


*you can get a hold of these strips and cheeses over at http://www.veganperfection.com.au/ or grab them at these stores around Australia.
Melbourne/Vic:
Cruelty Free Shop - Fitzroy
Prahran Convenience - Prahran
Apples & Sage - Balwyn
Mad Cowgirls - Preston
Sunnybrook - Ormond
Bendigo Wholefoods

Sydney/NSW:
Cruelty Free Shop - Glebe
Elim Health Store
Funky Pies (distirbutor)

Adelaide
Everything vegan - Adelaide city centre
Avo Trading (distributor)

Canberra
The Greenway Organic - Greenway

International
Cruelty Free Shop - Auckland, New Zealand






Wednesday, 29 October 2014

Smokey chickpea bowl with oozey cheese sauce and mango salsa!!

So I cook dinner every night and I love it! I love vegaising recipes and love making 'something' from 'nothing' but...... I find it really difficult to share it with you all on a regular basis as its hard to take photos at night (when I'm eating dinner). I really need to get a lighting rig!
Any other bloggers have this same problem?? What do you do?


Anyway, I made this amazing recipe during the day so I was able to get some snaps!



Smokey chickpea bowls

Ingredients:
1 Tablespoon vegetable oil
2 cans chickpeas drained
1 can diced tomatoes
3 drops smoke essence
1 1/2 cups of TVP or any veggie mince (I used Tofurky)
1 onion
4 cloves garlic
1/2 cup bread crumbs
3 Tablespoons smoked paprika
2 teaspoons ground cummin
2 teaspoons ground coriander
1/2 cup nutritional yeast
1/2 cup water
1 teaspoon vegetable stock
1 teaspoon soy sauce

Gooey cheese sauce:
2 Tablespoons vegan margarine (I used Nuttelex)
6 Tablespoons plain flour
Non dairy milk (about 2 cups)
2 Tablespoons nutritional yeast
Salt
You are going to need a butt-load of good vegan cheese!!
I used 1/2 stick of 'Cheezly' nacho style cheese and  1/2  stick of Vegusto melty cheese.
*see note at bottom

Mango salsa:
1 large mango
2 tomatoes
2 Tablespoons diced spanish onions
A good hanful of coriander
 A small handful of mint
1 good squeeze of lime


Method:
In a large pan place olive oil, diced garlic and diced onion and sautee on a low heat until see through.
Add spices and bread crumbs and toast.
When the spices have become fragrant, Add the mince and break up well. Add the tomatoes, stock, water, nutritional yeast and stir.  Now, add the soy sauce and simmer on a low heat for about 20 minutes or until nice and thick.

Meanwhile, in a smaller pot place vegan margarine and melt. Once melted add the plain flour and mix well until a ball has formed. With a whisk, gradually add rice milk, making sure there are no lump and the flour is not sticking to the bottom. You want this sauce quite thick so just keep mixing and it will thicken!
Take the sauce off the heat and add grated cheese, a pinch of salt and yeast. Whisk well to get rid of any lumps. (Lick utensils thoroughly... Its too good to resist)

After you have made your cheese sauce, dice up your tomatoes mango and spanish onion. Place in a small bowl and cover in fresh chopped herbs. Before serving add a generous squeeze of lime.

Layer your bowl up with chickpeas and dream cheese sauce and top with salsa and have your fill!




Omg look at that cheese sauce oozing down! YUUUUUMM!

I promise I am going to try and blog a little more regularly. I miss it heaps when I don't so keep at me. If you haven't seen a post in a week or two send me a comment and tell me to get off my butt and stop watching weeds season 3. LOL


I honestly just ate this like an hour ago but going through these photos I wanna eat it again!


*You can get a hold of these cheesey beauties at http://www.veganperfection.com.au/

These cheezes are also available at these location all around Australia:

Melbourne/Vic:
Cruelty Free Shop - Fitzroy
Prahran Convenience - Prahran
Apples & Sage - Balwyn
Mad Cowgirls - Preston
Sunnybrook - Ormond
Bendigo Wholefoods

Sydney/NSW:
Cruelty Free Shop - Glebe
Elim Health Store
Funky Pies (distirbutor)

Adelaide
Everything vegan - Adelaide city centre
Avo Trading (distributor)

Canberra
The Greenway Organic - Greenway

International
Cruelty Free Shop - Auckland, New Zealand






Sunday, 21 September 2014

Kale chips & vegan Mofo 2014

So I never really got the deal with kale, it just seemed like this tough, leathery leaf that didn't taste of much. I would have rather eat any other greens really.
That is until I tried KALE CHIPS. Man these things are a cool invention. I would now rather eat a bag of these than potato chips in a heart beat. 
This recipe is just me trying to replicate my favourite brand (I have forgotten the name now but I think it has the word earth in it). 




Kale Chippies

Ingredients
1/2 head fresh kale 
1 cup almonds (soaked over night)
1/2 cup water
2 teaspoons smoked paprika 
1/2 teaspoon salt 
1 teaspoon soy sauce 
1/4 cup nutritional yeast 
Juice of 1 lemon
salt


Method:
Cut kale into manageable chunks and remove any hard stalks from the centre (the finer stalks are fine but any thicker than about 1/2 a centimetre you want to remove).
Place soaked nuts and water in a good blender and blend until smooth paste. Add more water if required. 
Add remaining ingredients and mix well.
Coat individual pieces of kale in almond mixture and scrunch over in your hands. 
Place on a lined tray and place in a dehydrator until crispy and crunchy. Alternatively place in oven on the lowest heat with the door ajar for about 5 hours or until crisp. 

Note:
These tend to go soggy if you place them in tupperware. What i do is keep the little silica sachets that you get in store bought bags of kale chips and include them in the tupperware to store.



I ate all of these amazing things before I got to photograph the final product!! eeek.
You get the idea though! Yummy, crispy, salty snack that are beyond healthy!


Friday, 12 September 2014

Strawberry, balsamic salad with coconut bacon-Vegan mofo 2014

Vegan mofo is so fun. Its just nice to see a little community around food. Vegan food, which is even better.

Doesn't that name of this salad sound appetizing?
It look and tastes pretty good too.

I am really excited to share this one with you because it is just so vibrant and fresh.



Strawberry, balsamic salad with coconut bacon

Ingredients:

Coconut bacon:
1/2 cup coconut chunks
2 drops liquid smoke
1 Tablespoon soy sauce
2 teaspoons coconut syrup

Salad:
3 big handfuls of rocket
1 punnet strawberries
1/4 red onion
10 cherry tomatoes
1/4 cup slivered almonds
fresh, oregano, mint, thyme

Dressing:
1/4 cup extra virgin olive oil
2 Tablspoons balsamic vinegar
1 teaspoon coconut syrup or other liquid sweetener such as agave or maple syrup
1 teaspoon soy sauce
salt
pepper

Method:
Preheat your over to 160 degrees.
Place your coconut ingredients in a small bowl and coat well. Place on a pan with some grease proof paper and bake for about 10 minutes or until browning (coconut will crisp up when cooled)
In a jar with a lid place all the ingredients for the dressing and shake well.
Cut your veggies and tear in the herbs into a big salad bowl.
In a dry pan place the chopped almonds and fry on a low heat until becoming brown.

Combine coconut, almonds and salad. Drizzle over dressing and serve immediately!





I would never have thought that oregano and strawberries would be such a good combination but they really are a perfect match. So make sure you add a lot of it!



I think I may be overdosing on strawberries at the moment. I am literally eating a punnet a day.
Could that be a bad thing?















Tuesday, 9 September 2014

Spiced almond milk ice coffee-Vegan MOFO

Just a quick one today as I have to get ready for netball in a minute.

Here is another addition to "Things I made in My new Vitamix"

I have been making these ice coffees since trying to recreate a combination of my two favourite drinks that I buy from shops around my house. One is a chocolate protein smoothie, the other a spiced milk. The result is this super creamy, sweet drink with a mean coffee kick!

So the recipe starts with this recipe for home made almond milk.




Spiced almond milk, ice coffee 

Ingredients:

1 litre home made almond milk, see recipe above 
3 Tablespoons instant coffee granules 
6 pitted mejool dates 
1 teaspoon vanilla 
1/4 cup raw cacao powder 
2 Tablespoons maca powder (optional)
2 teaspoons cinammon 
1/2 teaspoon ground cardamom 

Method:

Place all ingredients in your extreme blender (aka vitamix) and blend until super smooth with no lumps. Chill and serve over ice.



If you feel like adding some protein, a scoop of chocolate rice protein would work a treat! 
I have also tried adding avocado and it make it super rich and smooth!




How good do my succulents look? They were all dormant for about 4 months and now the sun has come out for a day or two and they have just shot up! So excited for the summer!


Have an awesome week! xxx