Archive | January 2015

Crumbed Eggplant with Mustard & Wine Sauce

Grilled Eggplant with Mustard Wine Sauce

This crumbed aubergine with a decadent mustard sauce and a drizzle of balsamic reduction is deceptively easy to make.

Crumbed Eggplant

Ingredients

  • 1 medium/large eggplant (aubergine)
  • 2 cups marinade
  • Up to 1 cup bread crumbs (though you’ll probably use much less – more like 1/2 cup)

Batter

  • Prepared egg replacer for 2 x eggs (I use Ogran No-egg, I think Ener-G is the US version)
  • 1/2 cup plain flour
  • 1/2 cup almond or soy milk
  • Up to 1/2 cup water

Method

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Basics: Marinade

Making a marinade is actually really easy. all it needs to be is acidic. Normally a good marinade liquid is a balance of salty, acidic and sweet. Oil often helps distribute the marinade and balance the flavours too.

Marinating Tofu

When I’m not using the smoky marinade from the Veganomicon I have two go-to versions.

Maple & Sesame Marinade

  • 4 parts double strength veggie stock
  • 2  parts maple syrup
  • 2 parts cider vinegar or red wine vinegar
  • 1 part sesame oil

Whisk together then use to marinate!

Vegetarian Soy Marinade

This one uses the pre-made ‘Vegetarian Stir-fry Sauce’ that you can get at various Asian grocery places. It is basically a mock-oyster and soy sauce made with the same mushroom flavouring that goes into a lot of Asian mock-meats.

  • 4 parts vegetarian stir-fry sauce (or 2 parts kecap manis and 2 parts stock)
  • 2 parts mirin (rice wine vinegar) or  sake
  • 1 part corn oil or olive oil
  • 1 part sugar or agave syrup

Whisk together then use to marinate!

American Style Hotdog Pasta Casserole

Ok, so I’m not American. And I’ve adjusted this recipe a lot. Not just in veganising it but also in adapting it for my Kiwi tastes. This is adapted from a non-vegan recipe which used packet sauce. I make my own cheesy blachemel but you could use a packet vegan cheese sauce to good effect (such as the Cherish one if you’re in Au/NZ – I don’t know about the US brands – sorry).

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Ingredients:

  • 1 500g package of dry pasta (spirals or macaroni work best)Foods_755
  • 2 small onions, diced
  • 1 Tbls sugar
  • 1 package of vegan hotdogs, sliced diagonally into 3 cm (ish) slices
  • 1 cup sun-dried or semi-dried tomatoes, chopped
  • Retain oil from sun-dried tomatoes for frying
  • 1 litre (1.5 batches) of cheesey sauce (prepared without the onion)
  • Sesame seeds for topping (about 1/4 cup?)

Method:Foods_758

Cook the paste for half the recommended duration. So in this case the packet called for 10-12 minute pasta and I cooked it for 5 minutes before straining it. Let it sit in the strainer while you finish the rest.

Prepare sauce.

Preheat oven to 175ºc (About 350ºF).

Caramelise the onion in a large fry pan according to the ‘cheating’ method which adds sugar. Then add the hotdogs and sun-dried Foods_757tomatoes. Cook on med-high heat until hotdog slices start to brown up.

Mix the pasta and hotdog/onion/tomato mixture together thoroughly. To do this I add them back into the big stock pot I cooked the pasta in, put the lid on and toss it vigorously. But I’m lazy and don’t do my own dishes (yay spouse!) – so do whatever works for you.

Add the pasta and sausage mix into a greased casserole or lasagne dish. Pour in all the sauce – yum. Top with sesame seeds.

Cover with foil (or lid if you have one) and cook for 20 minutes. Remove foil and cook for a further 5-10 minutes to brown.

Devour.

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Variants:

  • Add 1 cup of frozen peas before cooking
  • Mix fresh baby spinach through cooked pasta (when you add the sausage mix)