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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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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)

 

Creamy Curried Cauliflower and Kumera Soup

IngredientsFoods_588

  •  1 onion, diced
  • 5 cloves of garlic, minced (OR 5 tsp of pre-crushed garlic)
  • 1 tsp minced ginger
  • 1 tsp of olive oil for frying (optional)
  • 1/2 tsp golden mustard seeds
  • 1/2 tsp curry powder (English style OR sub a 40ish/60ish mix of cumin and turmeric with a pinch of garam masala)
  • 3 cups diced orange sweet potato (golden kumera) – about one very large or two medium kumera
  • 2 cups chopped cauliflower, small florets – about half a medium cauliflower
  • 1/2 cup diced parsnip
  • 6 cups of veggie stock
  • 1 tin (400ml) coconut milk

MethodFoods_566

  1. Heat the oil in a large saucepan. Add garlic and onion and fry until golden.
  2. Add ginger and mustard seeds and heat for a further minute until fragrant (you should be able to smell the sweet spiciness of the mustard seeds and the onion).
  3. Optional: microwave the sweet potato, cauliflower, and parsnip in a microwave safe bowl with 1/4 cup of water for 8 minutes. This will soften them and reduce cooking time. If you skip this step simmer for at least an hour in step 5.
  4. Add sweet potato, cauliflower, and parsnip to the saucepan. Mix the curry powder into a thin paste with a few teaspoons of stock then add this to the veggies. Stir to mix through and coat the veggies with the curry powder mix.
  5. Add the stock and bring to the boil. Lower heat and simmer for 35 minutes.
  6. After 35 minutes check to see if the sweet potato is soft and mushy if you press it against the side of the pot with a fork. If not simmer for a further 10 minutes and repeat until the kumera is crumbly and soft.
  7. Add coconut milk.
  8. Turn the heat off and let cool for 5 minutes. Blend the soup with an immersion blender or add to a standard blender in small batches.
  9. Turn the heat back on or reheat (if required) then serve.

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Sweet & Smoky Vegan BBQ Sauce

Ingredients

(makes just under 1.5 litres)

  • 3 green apples, diced
  • 1/4 cup of water
  • 2 brown onions, diced
  • 1/2 cup raw or brown sugar
  • 1 Tbl nut or tea oil for frying
  • 3 cups diced fresh tomatoes + 1/4 cup of tomato paste OR 2 tins crushed tomatoes
  • 1 stem celery, fine diced (or 1.5 Tbls pre-diced frozen celery)
  • 2 Tbls soy sauce
  • 2 tsps liquid smoke
  • 1/4 tsp allspice
  • 1/4 cup cider vinegar
  • 1 tsp salt

Method

Add the diced apples, 1/4 cup of water and half the sugar to your slow cooker. Cook on high for 30 minutes.

While the apples start cooking caramelise the onions.

Once the onions are ready add them along with all other ingredients to the slow cooker.

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Cook for 4 hours on high or 8 hours on low. Stir occasionally.

When fully cooked use a hand blender (immersion blender) to purée the sauce. Cook for a further 1/2 hour blending again. Then turn off the slow cooker and allow to cool for at least 1 hour before bottling. Blend again before bottling or serving if required.

Foods_558That picture is very brightly lit and taken at night under a flash. However yes it is quite orange at first so don’t be alarmed.

 

Vegan Chilli Cheese Fries – without the chilli, cheese or fries!

In our house chilli cheese fries don’t actually involve any chilli, cheese, or fries!

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Being vegan we don’t eat cheese. I’m intolerant to capsaicin (not quite allergic but close) so I make everything – even chilli beans – with little to no chilli. And finally potato wedges are marginally more healthy than the traditional fry style chips (in general the larger the thing being fried or coated in oil the less fat it absorbs).

So these are made with mild ‘chilli’ beans, a vegan cheesy sauce and oven baked wedges. They’re still delicious and certainly not a health food!

Wedges

Cook wedges. If using frozen pre-prepared ones follow packet directions (normally around 20 minutes at 200ºc).

To make from scratch:

Put potatoes in a plastic or paper bag along with 1/4 cup of flour, 1 tsp garlic salt, 1 tsp paprika, and 1 tsp of arrowroot powder (tapioca flour). Shake to coat.

Cook in a baking tray or lasagne dish for 35 minutes at 195ºc.

Not-chilli Beans

  • 1 tin refried black beans (or 1.5 cups homemade)
  • 140g tomato paste
  • 1 Tblsp seasoned salt
  • 1 tsp taco seasoning

Mix in a microwave safe bowl (or just use a saucepan for stove top) then microwave (or heat on stove top) for 4 minutes. Mix again and set aside.

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Cheesy Sauce

I used the Angel Foods Cherub Cheesey Sauce mix made to directions with 2.5 cups of soy milk and 1/4 cup of hulled tahini.

Angel Foods Cheesey Sauce

Although if I was feeling less lazy I could have made some of my own cheesy bechamel.

Assemble!

Put wedges in a bowl or plate, add 2/3 cup of non-chilli beans, top with 3/4 cup of cheesey sauce. Devour.

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Mustard and Bean Pies

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Ingredients

(makes 6 half pies or 3 full sized pies)

  • 6 sheets of vegan pastry (or 1.5 batches of home made wholemeal pastry)
  • 2 tins of beans (or 4 cups of cooked beans) – e.g. kidney beans and/or mixed beans
  • 2 cups frozen mixed vegetables – use the diced varieties, I use Coles ‘Australian Mix’ which is diced potato, peas, carrot, and broccoli.
  • 1 medium onion, sliced or diced
  • 2 stems of celery, diced
  • 2 Tbls of olive oil
  • 2 Tbl of flour
  • 2 to 3 cups soy or nut milk
  • 3 Tbl of mustard
  • 1/2 tsp cracked pepper
  • 2 Tbls savoury yeast flakes (nutritional yeast)

Method

Defrost pastry. Pre-heat oven to 180ºc (355ºf) and line and grease two cookie sheets (or three pie dishes)

Add veggie mix and drained beans to a large bowl and leave to defrost while cooking the sauce.

Heat oil in a medium saucepan. Add onion and fry until browning. Add celery and cook until bright.

Add flour and mix thoroughly. Then slowly add milk (in 1/2 cup amounts) and blend slowly allowing to thicken before adding a further amount of milk. Once the sauce has a thick consistency add the mustard, yeast flakes, and pepper. Turn off the heat and continue to stir until fully mixed.

Once cooked and while still warm, add the sauce to the bowl with the beans and vegetables and stir through.

Assemble pies according to your preferred method. To assemble half pies take a single sheet of pastry and place on greased cooking sheet. Add enough filling mixture to cover half of the sheet with a 2.5 cm (1 inch) border.

Mustard and bean pie filling

Fold over the other half to cover the filling. Seal the edges firmly ensuring that top and bottom are melded into each other. Then fold the edges to create a crust and press down again. Cut three or four small vents into the top of the pie with a sharp knife.

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Cook pies for 20 minutes at 180ºc until golden.

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Enjoy!