tag:blogger.com,1999:blog-31815533834075574982024-03-14T11:51:19.469+13:00Vegan NZrecipes, remedies and how-tosvegaNZhttp://www.blogger.com/profile/08098728612616082716noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-3181553383407557498.post-73995229522716928942008-10-04T22:22:00.002+13:002008-10-04T22:26:50.559+13:00Tofu Croquettes<strong></strong><span style="font-weight: bold;">455g Tofu rinsed and drained</span><br /><span style="font-weight: bold;">1 onion, chopped</span><br /><span style="font-weight: bold;">2 carrots, grated</span><br /><span style="font-weight: bold;">1 stick celery, chopped</span><br /><span style="font-weight: bold;">1 tablespoon roasted sesame seeds</span><br /><span style="font-weight: bold;">2 tablespoons wholemeal breadcrumbs</span><br /><span style="font-weight: bold;">1 teaspoon mixed dried herbs</span><br /><span style="font-weight: bold;">Soy sauce</span><br /><span style="font-weight: bold;">Your choice of Seasoning, to taste</span><br /><span style="font-weight: bold;">Vegetable oil, for frying</span><br /><br />Use your hands to mix together the tofu, onion, carrot, celery, sesame seeds, breadcrumbs and mixed dried herbs. The result should be a soft dough.<br />Add just enough breadcrumbs to make this hold together, and flavor to taste with herbs, soy sauce and seasoning.<br />Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side. Be sure to take care when you turn them. (For a firmer texture add some soya flour or egg substitute.)cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com5tag:blogger.com,1999:blog-3181553383407557498.post-46501974486867696752008-10-04T22:18:00.003+13:002008-10-04T22:22:40.954+13:00Soyannaise<span style="font-weight: bold;">125ml sweetened soy milk</span><br /><span style="font-weight: bold;">A pinch of salt</span><br /><span style="font-weight: bold;">100ml sunflower oil</span><br /><span style="font-weight: bold;">1 dessertspoon white wine vinegar</span><br /><span style="font-weight: bold;">1 garlic clove, crushed (optional)</span><br /><span style="font-weight: bold;">1 tbsp Dijon mustard</span><br /><span style="font-weight: bold;">25ml flax oil </span><br /> <p>Put the soy milk and salt in a saucepan and heat until hot, but not boiling.<br />While whisking the milk with a hand-held blender, add the oil and vinegar.<br />Still whisking, add the crushed garlic (if using) and the mustard and flax oil.<br />Refrigerate and use as required. This should keep for up to one week.</p>cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-82076733171030309452008-10-04T22:03:00.002+13:002008-10-04T22:14:20.993+13:00Cream Cheese<span style="font-weight: bold;">175g tofu</span><br /><span style="font-weight: bold;">50g coconut oil, melted (you can get this from health stores, huckleberry farms and harvest have this too)</span><br /><span style="font-weight: bold;">1 tablespoon avocado oil</span><br /><span style="font-weight: bold;">1 tablespoon lime juice</span><br /><span style="font-weight: bold;">1 tablespoon agave syrup (if you can't find this, use maple syrup)</span><br /><span style="font-weight: bold;">2 teaspoons salt</span><br /><br />Place all ingredients in a food processor and combine until very very smooth.<br />Store in a glass jar or container in the fridge and use as required.<br />This should keep for a week.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-37200059610830824812008-10-04T21:56:00.002+13:002008-10-04T22:03:54.336+13:00Summer Pudding3 tablespoons Olivani, melted to grease<br />500g (4 cups) raspberries, washed<br />250g punnet strawberries, washed, stalks cut off.<br />150g blueberries, washed<br />3/4 cup raw sugar<br />2 tablespoons fresh lemon juice<br />10 thick slices day-old white bread, crusts removed<br />Vanilla soy ice cream, to serve <br /><br />Brush a 6 cup capacity pudding basin or glass bowl with the melted olivani to lightly grease.<br />Line the base and side with 3 layers of plastic wrap, allowing it to overhang on the sides.<br />Combine the raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.<br />Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries make sure the berries don't lose their shape.<br />Remove from heat and set aside.<br />Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.<br />Use your hands to gently press the bread together to seal.<br />Fill in any gaps with small pieces of bread so the pudding basin is completely covered.<br />Reserve 2/3 cup of the berry mixture.<br />Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices. Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.<br />Place a weight on top of the plate.<br />Place the pudding in the fridge for 8 hours or until set.<br />Turn the pudding onto a large plate and pour over the remaining berry mixture, making sure you've covered any bits of bread that are still white.<br />Cut the pudding into wedges and serve with soy ice cream! <div class="info"> </div>cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-17564983529980279722008-10-04T14:40:00.002+13:002008-10-04T14:45:26.383+13:00Three Bean, Tomato and Spinach Stew<span style="font-weight: bold;">1 large onion, finely chopped</span><br /><span style="font-weight: bold;">1-2 cloves garlic, crushed</span><br /><span style="font-weight: bold;">Olive Oil</span><br /><span style="font-weight: bold;">400g can of chopped tomatoes</span><br /><span style="font-weight: bold;">1 tablespoon ground cumin</span><br /><span style="font-weight: bold;">100g green beans, chopped</span><br /><span style="font-weight: bold;">1 can kidney beans, drained and rinsed.</span><br /><span style="font-weight: bold;">1 can cannellini beans, drained and rinsed.</span><br /><span style="font-weight: bold;">100g spinach, washed and chopped.</span><br /><span style="font-weight: bold;">1 cup water</span><br /><br />Cook onion and garlic in a little olive oil until softened.<br />Add cumin and cook for a minute.<br />Add the chopped tomatoes, green beans and water.<br />Leave to simmer for 10 minutes, until thickened.<br />Add the canned beans and cook for 5 minutes.<br />Add the chopped spinach and cook for a further 5 minutes.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-76955606583648837082008-10-04T14:35:00.002+13:002008-10-04T14:39:09.035+13:00Easy Apple and Boysenberry Crumble<span style="font-weight: bold;">4 apples</span><br /><span style="font-weight: bold;">1 can whole boysenberries (or any berry)</span><br /><span style="font-weight: bold;">1/2 cup of syrup from can of berries</span><br /><span style="font-weight: bold;">100g Olivani</span><br /><span style="font-weight: bold;">1 cup flour</span><br /> <span style="font-weight: bold;">1/2 cup caster sugar (brown works well too)</span><br /><span style="font-weight: bold;">1/2 cup rolled oats</span><br /><br />Preheat oven to 180C.<br />Slice the apples and place into a pot.<br />Add the boysenberries to the apple, with the 1/2 cup of syrup.<br />Cook until the apples are soft.<br />In a bowl mix a crumble with the butter, flour and sugar.<br />Add in the rolled oats.<br />Place the cooked fruit into an ovenproof dish and cover with the crumble topping.<br />Bake for 25-30 minutes.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-30769442857464911182008-10-04T14:13:00.003+13:002008-10-04T14:21:57.847+13:00Focaccia with Rosemary and Sea Salt<span style="font-weight: bold;">8g sachet dry yeast</span><br /><span style="font-weight: bold;">1 1/2 cups warm water</span><br /><span style="font-weight: bold;">1/2 teaspoon sugar</span><br /><span style="font-weight: bold;">4 1/2 cups standard flour</span><br /><span style="font-weight: bold;">1/2 cups olive oil, plus extra for brushing</span><br /><span style="font-weight: bold;">1 teaspoon table salt</span><br /><span style="font-weight: bold;">Flaky Sea Salt</span><br /><span style="font-weight: bold;">Rosemary</span><br /><br />In a bowl mix together the yeast, water and sugar.<br />Leave in a warm place for 15 minutes, or until frothy.<br />Mix together the flour, oil, salt and the frothy yeast mixture until the dough is a smooth round ball. (This is a workout!)<br />Place the ball in a large well oiled bowl and cover with glad wrap.<br />Leave in a warm place for an hour, until it has doubled in size.<br />Turn out onto a well floured surface and knead for 2-3 minutes.<br />Flatten out into a larger oiled roasting dish, to about 2cm thick.<br />Cover with glad wrap and leave to rise for 30 minutes.<br />Preheat the oven at 200C.<br />Using your fingers and/or knuckles make indentations over the bread and brush with olive oil.<br />Sprinkle with fresh rosemary and sea salt.<br />Bake for about 45 minutes or until golden.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-53192483289370296942008-10-04T13:41:00.002+13:002008-10-04T13:53:23.073+13:00GingerbreadIn time for Gingerbread Houses!<br /><br />125g Olivani<br />3/4 cup golden syrup<br />1 cup sugar<br />3 cups plain flour<br />2 tablespoons ground ginger<br />3 tablespoons ground mixed spice<br />1 teaspoon baking soda<br />2 tablespoons soy milk<br /><br /><br />Preheat the oven to 170C.<br />Melt the olivani, golden syrup and sugar in a large pot and bring to the boil. It's important to let this boil rapidly for a few minutes and stir as it boils. This makes sure the dough is smooth and easy to work with.<br />Sift the flour, ginger and mixed spice into a large bowl.<br />Pour the melted olivani mix into the dry ingredients and mix to combine.<br />Mix the baking soda and milk in a cup.<br />Pour into the dough, stirring well.<br />Cover the bowl with glad wrap and let sit for 15-20 minutes.<br /><br />Roll out handfuls of the dough on lightly floured pieces of baking paper.<br />Cut into whatever shapes you like. Remember to leave room between the shapes of dough as it will slightly expand while baking.<br />Slide the baking paper with the cut out dough onto baking trays and put in the oven for 10-15 minutes.<br />Let cool on a wire rack.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com2tag:blogger.com,1999:blog-3181553383407557498.post-27260850823263420752008-10-04T13:32:00.002+13:002008-10-04T13:40:21.989+13:00Easy Satay Sauce<span style="font-weight: bold;">1 cup crunchy peanut butter</span><br /><span style="font-weight: bold;">3/4 - 1 cup coconut milk</span><br /><span style="font-weight: bold;">1 tablespoons dark soy sauce (if you don't have dark, add 1 tablespoon brown sugar to sweeten)</span><br /><span style="font-weight: bold;">2 teaspoons fresh ginger, minced.</span><br /><br />Combine all ingredients in a bowl and whisk until smooth.<br />If it's too thick, add a little more coconut milk or warm water.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-86594359193476707582008-10-04T13:24:00.003+13:002008-10-04T20:35:03.804+13:00Roasted eggplant and garlic dip2 eggplants<br />1/4 cup olive oil<br />4 large garlic cloves, peeled<br />Juice of 1 lemon<br />1 teaspoon flaky sea salt<br />1/2 teaspoon ground black pepper<br />1 tablespoon freshly copped coriander<br /><br />Preheat oven to 180C.<br />Cut the ends of the eggplants and cut them in half lengthwise.<br />Place each half skin side down on a baking tray.<br />Drizzle with 2 tablespoons olive oil and sprinkle with a bit of salt and pepper.<br />Add the garlic cloves to the tray and make sure they are coated in the oil.<br />Bake in the oven for 25-30 minutes, or until the egg plant and garlic are soft.<br />Using a spoon, scrape the flesh from the skin of the eggplants.<br />Put the flesh into a food processor with the garlic, remaining olive oil and lemon juice.<br />Blend until smooth and spoon into a bowl.<br />Season with the flaky sea salt and stir in the pepper and coriander.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-50283010847158690652008-10-04T13:14:00.004+13:002008-10-04T13:23:58.820+13:00Pumpkin Laksa<span style="font-weight: bold;">2 tablespoons canola oil</span><br /><span style="font-weight: bold;">1 red chilli, finely sliced</span><br /><span style="font-weight: bold;">1 red onion, finely diced</span><br /><span style="font-weight: bold;">4cm piece ginger, peeled, finely sliced and cut into thin strips</span><br /><span style="font-weight: bold;">2 cloves garlic, finely sliced</span><br /><span style="font-weight: bold;">4 kaffir lime leaves</span><br /><span style="font-weight: bold;">1/4 pumpkin, peeled, seeded and cut into small cubes</span><br /><span style="font-weight: bold;">400ml can coconut milk</span><br /><span style="font-weight: bold;">2 cups water</span><br /><span style="font-weight: bold;">1/4 cup crunchy peanut butter</span><br /><span style="font-weight: bold;">1 pottle cherry tomatoes</span><br /><span style="font-weight: bold;">2 cups frozen peas</span><br /><span style="font-weight: bold;">2 tablespoons soy sauce</span><br /><span style="font-weight: bold;">Juice of 2 limes</span><br /><span style="font-weight: bold;">Grated rind of 2 limes</span><br /><span style="font-weight: bold;">1 bunch coriander, roughly chopped</span><br /><span style="font-weight: bold;">1/2 cup roasted peanuts, chopped</span><br /><br />Heat the oil in a large frying pan and saute the chilli, onion, ginger, garlic and kaffir lime leaves for 2 minutes.<br />Add the pumpkin, coconut milk, water and peanut butter. Cook until soft. (10-15 minutes)<br />Add the tomatoes, peas, soy sauce, lime juice, rind and coriander. Cook until peas are bright green and the tomatoes are cooked.<br />Serve with rice.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-66207527761108733732008-10-04T13:11:00.002+13:002008-10-04T13:14:24.607+13:00Tofu Scramble with Mushrooms and Spinach<span style="font-weight: bold;">2 tablespoons olice oil</span><br /><span style="font-weight: bold;">2 tomatoes, chopped</span><br /><span style="font-weight: bold;">2 cloves garlic, crushed</span><br /><span style="font-weight: bold;">3/4 cup sliced mushrooms</span><br /><span style="font-weight: bold;">400g firm tofu, crumbled</span><br /><span style="font-weight: bold;">1 bunch spinach</span><br /><span style="font-weight: bold;">1/2 teaspoon soy sauce</span><br /><span style="font-weight: bold;">1 teaspoon lemon juice</span><br /><br />In a frying pan heat the olive oil.<br />Over medium heat add the tomatoes, garlic and mushrooms.<br />Cook for 2-3 minutes.<br />Rinse the spinach and add to the frying pan, along with the crumbled tofu, soy sauce and lemon juice.<br />Cover and cook for 5-7 minutes stirring occasionally.<br />Season with salt and cracked pepper before serving.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-62583700462339895712008-10-04T13:04:00.002+13:002008-10-04T13:11:22.729+13:00Mediterranean style couscous with Tofu<span style="font-weight: bold;">1 1/2 cups vege stock</span><br /><span style="font-weight: bold;">1 cup couscous</span><br /><span style="font-weight: bold;">2 tablespoons olive oil</span><br /><span style="font-weight: bold;">400g firm tofu</span>, <span style="font-weight: bold;">cut into bite sized pieces.</span><br /><span style="font-weight: bold;">2 spring onions</span>, <span style="font-weight: bold;">sliced.</span><br /><span style="font-weight: bold;">2 teaspoons crushed garlic</span><br /><span style="font-weight: bold;">1 1/2 cups chopped tomatoes</span><br /><span style="font-weight: bold;">1/4 cup chopped fresh basil</span><br /><span style="font-weight: bold;">1/4 cup lemon juice</span><br /><br />In a saucepan bring the vege stock to a boil.<br />Stir in the cup of couscous.<br />Remove the pan from the heat and let stand for 5 minutes, or until the liquid has been absorbed.<br />Put 1 tablespoon olive oil in a large frying pan.<br />Over medium heat, add the tofu, spring onions and garlic.<br />Cook for 10 minutes or until the tofu is golden, turning carefully.<br />In a large bowl mix together the couscous and tofu mixture.<br />Add the remaining olive oil, the tomatoes, basil and lemon juice and toss to combine.<br />Season with cracked pepper.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-49711887818764904152008-10-04T09:31:00.003+13:002008-10-04T09:41:50.616+13:00Chewy Choc Chip CookiesThis is the only choc chip cookie recipe I will use. Perfect chewy cookies every time.<br /><br />1 cup Olivani, melted<br />2 1/4 cups bread flour (must be bread flour)<br />1 teaspoon salt<br />1 teaspoon baking powder<br />1/4 cup sugar<br />1 1/4 cup brown sugar<br />2 x no egg<br />2 tablespoons soy milk<br />1 1/2 teaspoons vanilla extract<br />2 cups dark choc chips<br /><br />Preheat oven to 190C<br />Sift the flour, salt, baking powder and baking soda in a large bowl and set aside.<br />Pour the melted butter into a separate bowl.<br />Add the sugars and cream together with the butter on medium speed.<br />Add the no egg, 2 tablespoons of milk and vanilla extract and mix with a fork until well combined.<br />Slowly fold this into the flour mixture until thoroughly combined.<br />Add the chocolate chips.<br />Put the dough in the fridge to chill for 15 minutes.<br />Place baking paper on a baking tray.<br />Roll the cookie dough into small balls and place on the tray. Do NOT flatten.<br />Make sure the balls are set at least 3cm apart as these cookies will spread out. The bigger the ball the bigger the cookie.<br />Bake for 12-15 minutes or until golden brown. Check the cookies every 5 minutes.<br />Place on a cooling rack for 10 minutes.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-28693798954138677592008-10-03T23:34:00.005+13:002008-10-03T23:48:08.998+13:00Chocolate Self Saucing PuddingPudding:<br /><br />100g Olivani, softened<br />3/4 cup sugar<br />1 no egg<br />1 teaspoon vanilla essence<br />1 1/4 cups plain baking flour<br />2 teaspoons baking powder<br />1 tablespoon cocoa<br />2 cups boiling water<br /><br />Sauce:<br /><br />1/2 cup brown sugar<br />1 tablespoon cornflour<br />1/4 cup cocoa<br /><br />Preheat the oven to 180C.<br />Beat olivani, sugar, no egg and vanilla.<br />Sift flour, baking powder and cocoa together in a bowl.<br />Fold the flour mix into the beaten mix.<br />Spoon mixture into a greased ovenproof dish.<br />Slowly pour sauce mixture over (whisk together the sauce ingredients).<br />Carefully pour boiling water over the back of a spoon onto the pudding.<br />Place in oven and bake for 35 minutes or until it springs back when lightly touched.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com1tag:blogger.com,1999:blog-3181553383407557498.post-89364554470923505992008-10-03T23:16:00.003+13:002008-10-03T23:23:17.329+13:00Corn Dogs!<span style="font-weight: bold;">1 pack vege hot dogs</span><br /><span style="font-weight: bold;">1/2 cup standard flour</span><br /><span style="font-weight: bold;">1/4 cup cornmeal</span><br /><span style="font-weight: bold;">1 teaspoon baking powder</span><br /><span style="font-weight: bold;">1/2 teaspoon salt</span><br /><span style="font-weight: bold;">1/2 teaspoon sugar</span><br /><span style="font-weight: bold;">1 x no egg</span><br /><span style="font-weight: bold;">1/3 cup plain soy milk</span><br /><span style="font-weight: bold;">1 tablespoon kremelta</span><br /><span style="font-weight: bold;">Plain popsicle sticks</span><br /><span style="font-weight: bold;">4 cups oil</span><br /><br />Precook the sausages and insert a popsicle stick into one end of each sausage.<br />Fill a large deep pan or a large pot with oil and eat to 180C.<br />Combine all dry ingredients in a bowl.<br />Add the kremelta and cut it in using a fork or a knife, until the mix resembles small peas.<br />Mix the milk and no egg into a cup and then mix this in with the cornmeal mix.<br />Pour the batter into a tall glass.<br />Dip the sausages into the batter, letting the excess drip back into the glass.<br />Drop the sausage into the hot oil and let fry for 1-2 minutes, watching until the batter turns a golden brown.<br />Grab the sausage out with tongs and drain on a paper towel.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-73017545583875234842008-10-03T23:05:00.003+13:002008-10-03T23:15:48.100+13:00Italian Meatball Sandwich1 cup chopped eggplant<br />1 cup sliced zucchini<br />450grams firm tofu, cut into small cubes (keep the water)<br />1/2 cup breadcrumbs<br />1/4 cup whole wheat flour<br />1/2 teaspoon salt<br />1/4 teaspoon cayenne pepper<br />1 teaspoon basil<br />1 teaspoon oregano<br />1/2 teaspoon thyme<br />1/2 teaspoon garlic powder<br />1 teaspoon mustard<br />1 cup chopped onions<br />1 cup olive oil<br />4 cups of your favorite pasta sauce<br />6 hot dog rolls, split<br /><br />Heat 1/2 cup oil in a pan over medium-high heat.<br />Add onions, and then garlic, stirring until onions are tender.<br />Add vegetables and cook until they are tender.<br />Add 1 cup of the pasta sauce and gently stir together.<br />Add 1/2 portion of each spice.<br />Cook and stir until heated through.<br />Turn off the heat and let the mixture cool for 20 minutes.<br /><br />Mix in the cubes of tofu, breadcrumbs and whole wheat flour, as well as the remaining 1/2 portions of spices.<br />If the mix becomes too dry, add a little of the water from the tofu and some a few teaspoons of the pasta sauce, enough to bring the mix to a good consistency for rolling "meatballs".<br /><br />Heat the remaining olive oil of medium heat in a clean pan.<br />Cook the "meatballs" for 5-10 minutes each, stirring occasionally to get an even browning.<br />Drain on paper towels.<br />Spoon onto hot dog buns and top with warm pasta sauce.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-2584712747946138142008-10-03T22:31:00.002+13:002008-10-03T22:39:39.913+13:00Awesome Sausage Rolls<span style="font-weight: bold;">1 can of Sanitarium Nutmeat</span><br /><span style="font-weight: bold;">1 onion, diced</span><br /><span style="font-weight: bold;">2 -3 tablespoons of tomato paste</span><br /><span style="font-weight: bold;">1-2 tablespoons gravy powder</span><br /><span style="font-weight: bold;">1 teaspoon salt</span><br /><span style="font-weight: bold;">1 tablespoon sesame seeds</span><br /><span style="font-weight: bold;">1 teaspoon sugar</span><br /><span style="font-weight: bold;">2 tablespoons oil</span><br /><span style="font-weight: bold;">1/4 cup fine breadcrumbs</span><br /><span style="font-weight: bold;">1 pack of puff pastry (neway brand are vegan. I think homebrand is too actually)</span><br /><br /><br />Preheat oven to 200C and prepare a baking tray with baking paper.<br />Have the pastry thaw out on the bench while you prepare the following..<br />Heat the oil in a large pan and gently fry the onions until they become clear.<br />Add in the can of nutmeat and stir it around on low-medium until it starts to heat up.<br />When you notice it getting a tad dry, add in the tomato paste, gravy powder (teaspoon by teaspoon) sugar and salt. You can add in more or less of whatever, of course depending on your taste preferences<br />Slowly add in the breadcrumbs teaspoon by teaspoon, mixing it all together. You most likely won't need all of it, it's there to add more 'texture' and absorb excess moisture.<br /><br />Cut pastry sheets in half.<br />Once it's to your taste preferences, spoon the mix from the pan to near the edge of the pastry sheet and roll the pastry together so it looks like a sausage roll.<br />Brush the sides with water or soy milk to make them stick together.<br />Brush the tops lightly with soy milk and sprinkle some sesame seeds on top.<br />Place the sausage rolls on the oven trays in the middle rack for about 15-20 minutes, or until golden brown.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-17309374091785286242008-10-03T22:24:00.002+13:002008-10-03T22:30:40.574+13:00Spicy Oaty Apple Loaf<span style="font-weight: bold;">125g Olivani</span><br /><span style="font-weight: bold;">3 teaspoons baking powder</span><br /><span style="font-weight: bold;">1 teaspoon baking soda</span><br /><span style="font-weight: bold;">½ teaspoon cinnamon</span><br /><span style="font-weight: bold;">1 cup brown sugar</span><br /><span style="font-weight: bold;">3 large apples grated</span><br /><span style="font-weight: bold;">1 teaspoon ground mixed spice</span><br /><span style="font-weight: bold;">1 cup sultanas</span><br /><span style="font-weight: bold;">1 cup water</span><br /><span style="font-weight: bold;">2 x no egg, beaten</span><br /><span style="font-weight: bold;">1 cup rolled oats</span><br /><span style="font-weight: bold;">1 ½ cups plain baking flour</span><br /><br />Put olivani, baking soda, spice, cinnamon, sugar, apple, sultanas and water into a large pot and bring to the boil.<br />Turn off the heat and let the mixture cool for about 15 minutes.<br />Beat in the no egg and rolled oats.<br />Sift the flour and baking powder into the mix fold together.<br />Pour into a well greased loaf tin.<br />Bake at 180C for 45 minutes, or until a toothpick comes out clean.<br />Leave in tin for 10 minutes before turning out onto cooling rack.<br /><br />P.S. This recipe turns out awesome in muffin tins too, just reduce the baking time to about 30 minutes.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-70796310727412098082008-10-03T22:02:00.003+13:002008-10-03T22:23:53.177+13:00Fresh Pasta<span style="font-weight: bold;">1 2/3 cups unbleached white flour</span><br /><span style="font-weight: bold;">1/2 cup chickpea flour (they sell bags of this at Fruit World)</span><br /><span style="font-weight: bold;">2/3 cup water</span><br /><span style="font-weight: bold;">1/2 - 3/4 teaspoon salt (this is optional. due to this being egg less it will taste a little bland, so the amount of salt, if any, is to up to you)</span><br /><span style="font-style: italic;">NOTE: If you want to make lasagna sheets or dough for ravioli, add 1 tablespoon olive oil to make the dough more suitable for stretching and shaping.</span><br /><br /><br />Mix the white flour, chickpea flour and salt together in a large bowl.<br />Slowly pour in the water and stir with a fork until the dough starts to come together into a ball/<br />Knead the dough on a lightly floured board for about 10 minutes, or until the dough becomes smooth. (Note: Humidity makes the dough harder to work with).<br />Place the dough in a plastic bag and let it sit for at least 10 minutes.<br /><br />Roll out the dough and cut into small-medium portions. Keep what you aren't currently working with in the plastic bag.<br />Roll each piece on a floured surface until it is about 1/2cm thick. Keep flouring the dough and the board to prevent sticking.<br />Cut your pasta to your desired width and length with a sharp knife.<br />Shake these a little to get rid of excess flour coating.<br /><br />To cook, drop the pasta in to a large pot of boiling salted water.<br />Cover the pot with a lid and remove when the water starts boiling again.<br />Thin and fine noodles will only take about 5-10 seconds to cook, while thicker noodles will take about 15-30 seconds.<br /><br />Drain the pasta and serve with your favorite sauce.cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-7458096217579707412008-10-03T21:50:00.003+13:002008-10-04T09:13:53.608+13:00Perfect Vegan Brownies<span style="font-weight: bold;">1/2 cup canola oil</span><br /><span style="font-weight: bold;">1/2 cup maple syrup</span><br /><span style="font-weight: bold;">1/4 cup soy milk</span><br /><span style="font-weight: bold;">1.5 teaspoons vanilla</span><br /><span style="font-weight: bold;">1/2 cup white flour</span><br /><span style="font-weight: bold;">1/2 cup wholewheat pastry flour</span><br /><span style="font-weight: bold;">1/2 cup cocoa powder</span><br /><span style="font-weight: bold;">1/2 cup sugar (1/4 white and 1/4 brown sugar works well too)</span><br /><span style="font-weight: bold;">1 teaspoon baking powder</span><br /><span style="font-weight: bold;">1/2 teaspoon salt</span><br /><span style="font-weight: bold;">1/2 cup dark chocolate chips</span><br /><span style="font-weight: bold;">1/2 cup walnuts (optional, of course)</span><br /><br />Preheat oven to 180C.<br />Lightly oil an 20cm square GLASS pan.<br />Whisk the milk, vanilla, maple syrup and oil together in a small bowl.<br />In a separate bowl combine the flours, cocoa powder, sugar, baking powder and salt.<br />Fold the dry ingredients into the wet mixture. Don't over mix.<br />Fold in the chocolate chips and walnuts, if using.<br />Put the batter in the pan and spread out evenly.<br />Bake for 35 minutes.<br />Do not over bake.<br />Let cool in the pan before cuttingcuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-16346519826653854162008-10-03T21:44:00.004+13:002008-10-03T21:50:38.341+13:00Baked Potato Chips<span style="font-size:100%;"><span style="font-weight: bold;">Cooking spray (or use baking paper)</span><br /><span style="font-weight: bold;">1kg potatoes (to make a nice large bowl full), cut into 1/4mm thick slices</span><br /><span style="font-weight: bold;">3 tablespoons olive oil</span><br /><span style="font-weight: bold;">1 tablespoon salt</span><br /><span style="font-weight: bold;">A pinch of your choice of seasoning(s)</span><br /><br />Preheat oven to 205C<br />Lightly spray 2 baking trays with the cooking spray, or alternatively place baking paper on the trays. Set aside.<br />Put the sliced potatoes in a large bowl with the oil, salt and your choice of seasonings. Toss to combine.<br />Arrange the slices on the trays roughly 1cm apart.<br />Place them in the oven, and rotate the trays halfway through, until potatoes are crisp and golden. This will take about 30 minutes depending on your oven.<br />Spread out the chips on paper towels or baking paper and let dry for 5 minutes.<br />Sprinkle with a little salt or more of your seasoning.<br /></span>cuppycakehttp://www.blogger.com/profile/15528492935495741120noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-52018573366946277702008-10-03T01:13:00.003+13:002008-10-03T01:21:58.154+13:00Sweet As Apple Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://legacy.punchstock.com/image/brand_x/2191432/comp/bxp164832.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://legacy.punchstock.com/image/brand_x/2191432/comp/bxp164832.jpg" alt="" border="0" /></a><span style="font-weight: bold; font-style: italic;">This is not my pie. The post just looked really dull without a photo.</span><br /></div><span style="font-weight: bold;"><br /><br />Crust:</span><br /><br /><span style="font-weight: bold;">1 cup flour</span><br /><span style="font-weight: bold;">1/2 cup vegan </span><span style="font-weight: bold;" class="blsp-spelling-corrected" id="SPELLING_ERROR_2">margarine</span><span style="font-weight: bold;"> (I use </span><span style="font-weight: bold;" class="blsp-spelling-error" id="SPELLING_ERROR_3">Olivani</span><span style="font-weight: bold;"> Lite)</span><br /><span style="font-weight: bold;">1/4 cup chilled water</span><br /><br /><span style="font-weight: bold;">Filling:</span><br /><br /><span style="font-weight: bold;">5 </span><span style="font-weight: bold;" class="blsp-spelling-error" id="SPELLING_ERROR_4">deece</span><span style="font-weight: bold;"> sized apples, or thereabouts</span><br /><span style="font-weight: bold;">Cinnamon</span><br /><span style="font-weight: bold;">Brown sugar</span><br /><span style="font-weight: bold;">Nutmeg</span><br /><br />Preheat oven to 230°C<br /><br />Filling: Peel, quarter, core and cut apples into chunks which are suitable for a pie. Roughly the size of a 10 sent piece (bit bigger, maybe?), I guess but you know, not circular, or flat. Or you could make them circular, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">that'd</span> be pretty sweet, it'd just take ages. Put apple pieces in pot with enough water to cover them, put on the pot lid, bring to boil then turn the heat down and let them simmer till they are sufficiently soft. Once soft, drain the apps and season to your taste with cinnamon, brown sugar and nutmeg.<br /><br />Crust: Cut <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">margarine</span> into flour until it looks somewhat breadcrumb-<span class="blsp-spelling-error" id="SPELLING_ERROR_10">ish</span>. Add water bit by bit until it all sticks together, dough like. You probably won't need the whole amount of water, so do it bit by bit! I used the whole amount and it was too sticky to roll out, had to add extra flour. You can do that if you want, I guess. Roll out into a pie shaped ... shape, bung into pie tin. It should have bits hanging over the edge. Remember to leave some dough out for the pie top, idiot.<br /><br />Pour āporos into crust covered pie tin. Sprinkle over some extra cinnamon/nutmeg/<span class="blsp-spelling-error" id="SPELLING_ERROR_12">sugs</span> etc if you are so inclined. Roll out remaining dough, place over apples. Flip in the hanging bits and pinch around the edges to make a sweet crust. I don't recommend a Pizza <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Hutt</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_14">esque</span> cheesy crust for this pie. Although cheese and apple ain't that bad together. You could try it. Vegan cheese, of course.<br /><br />Place the pie lovingly in the oven. After 10 minutes, lower temperature to 175°C. Bake for another 20 - 30 minutes. I did mine for about 25 minutes, and the top was sweet as, but the bottom <span class="blsp-spelling-error" id="SPELLING_ERROR_15">could've</span> been a bit more cooked. So maybe 30 minutes is good. It should be a lovely golden brown colour. If it is black, you have cooked it too long. Better luck next time.<br /><br />Serve with soy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">icecream</span>, or if you're cheap like us, soy milk, which is pretty fucking good too.<br /><br />NB: You can throw some sugar and cinnamon into the crust mixture if you like a sweet, sweet pie. Also don't go easy on the sugar when seasoning the apples. It's not suppose to be healthy, it's suppose to be delicious.<br /><br />Sorry, no pictures, this pie was literally gone within 10 minutes of coming out of the oven.vegaNZhttp://www.blogger.com/profile/08098728612616082716noreply@blogger.com0tag:blogger.com,1999:blog-3181553383407557498.post-37407154281954651762008-10-03T01:11:00.001+13:002008-10-03T01:13:13.822+13:00Chocolate Chip Cookies<span style="font-weight: bold;">2 cups flour</span><br /><span style="font-weight: bold;">1 teaspoon baking powder</span><br /><span style="font-weight: bold;">1/2 teaspoon salt</span><br /><span style="font-weight: bold;">Vegan chocolate chips/drops (We just smashed up some </span><span style="font-weight: bold;" class="blsp-spelling-error" id="SPELLING_ERROR_0">Whittakers</span><span style="font-weight: bold;"> Dark Ghana and Dark Chunks)</span><br /><span style="font-weight: bold;">1 cup sugar</span><br /><span style="font-weight: bold;">1/2 cup canola oil</span><br /><span style="font-weight: bold;">1 teaspoon vanilla essence</span><br /><span style="font-weight: bold;">1/4 cup water</span><br /><br />Preheat oven to 180°C<br /><br />Mix flour, baking powder, salt and chocolate in a bowl. Making a valley in the middle. Pretend the chocolate is mini-a-ture cows. Stage a wee farm play. Put it aside for awhile.<br /><br />In another bowl, mix up the sugar and the oil. Then mix in the vanilla. Then mix in the water. Or if you're lazy like me, ignore the rules and do it all at the same time. Pour the wet stuff into your chocolate cow covered valley. Resume play. Make a big deal over the drowning chocolate cows. Have a moment of silence. Mix, but just enough so it's you know, mixed. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Over mixing</span> causes <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tuff</span> cookies. Maybe that's what you want.<br /><br />Drop spoonfuls onto whatever it is you're cooking it on. I'd suggest a baking sheet adorned baking tray. By the way, if you're using baking sheets, preheat them along with the oven. I didn't use baking sheets. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Infact</span>, I lightly floured the bottom of a <span style="font-weight: bold;">roasting tin</span>. I don't even own a baking tray. I like to squish them down with a fork a bit. You don't have to. Maybe you could squish them down with a potato masher. Once you're done fucking around, put them in the oven.<br /><br />After 5 minutes, flip your tray around. Even baking. Put them back in for another 4 minutes. This will produce a soft, chewy cookie that hardens as it cools. I left mine in for a little bit longer because the original recipe had <span class="blsp-spelling-error" id="SPELLING_ERROR_4">waaaaaay</span> too much baking powder in it, and my cookies spread like chicken pox at a kindergarten. Remove cookies, put them on a cooling rack to cool. Or a plate, in my case, because I don't own a cooling rack either.<br /><br />Enjoy your delicious cookies. Make sure you stash some before your flatmates eat them all. Om <span class="blsp-spelling-error" id="SPELLING_ERROR_5">nom</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">nom</span>.<br /><br />No photos <span class="blsp-spelling-error" id="SPELLING_ERROR_7">coz</span> I can't be bothered, but I'm pretty sure you all know what a chocolate chip cookie looks like.vegaNZhttp://www.blogger.com/profile/08098728612616082716noreply@blogger.com1tag:blogger.com,1999:blog-3181553383407557498.post-11011272083731064802008-10-03T01:06:00.002+13:002008-10-03T01:11:06.565+13:00Easy As Shortbread<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmeNM0sbiWHTvyfhPll3ByxognvunxjnQEhrM6cctK9BniBV7_pIGKEAjixToCwiL7DyGLUqT4OS8Z79ekCtHVgw95y8VXyoFyYaV40OgW67ySGSLW4M8pHaaXmJn-_d6DDuQ7oywwFnX/s1600-h/SSPX0037.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmeNM0sbiWHTvyfhPll3ByxognvunxjnQEhrM6cctK9BniBV7_pIGKEAjixToCwiL7DyGLUqT4OS8Z79ekCtHVgw95y8VXyoFyYaV40OgW67ySGSLW4M8pHaaXmJn-_d6DDuQ7oywwFnX/s320/SSPX0037.JPG" alt="" id="BLOGGER_PHOTO_ID_5252527703425920034" border="0" /></a><span style="font-weight: bold; font-style: italic;">(Sorry about the shitty picture, I wasn't really interested it making these look good at midnight-ish, just wanted to see how they tasted, haha.)</span><br /></div><span style="font-size:85%;"><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br />1 cup vegan margarine (I use </span></span><span style="font-weight: bold;font-size:130%;" class="blsp-spelling-error" id="SPELLING_ERROR_0" ><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Olivani</span></span><span style="font-size:130%;"><span style="font-weight: bold;"> Lite)</span><br /><span style="font-weight: bold;">1 cup icing sugar</span><br /><span style="font-weight: bold;">1 cup cornflour</span><br /><span style="font-weight: bold;">2 cups plain flour</span></span></span><br /><br />Preheat oven to 150°C<br /><br />Cream <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">marg</span></span> and sugar until it's light and fluffy. Don't be weak about it, it really needs a good creaming. Sift in the cornflour and flour, and knead.<br /><br />Like the cookies below, you can roll into balls and squish a bit on a baking sheet covered baking tray, or you can roll the dough out and cut it into shapes. Cocks and tits would be pretty <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">humourous</span></span>, depending on who you're planning on giving these to. Might want to stick to hearts and stars for Nana. They should be between a half a cm and 1cm thick.<br /><br />Bake for 25 - 30 minutes. Keep an eye on them, they're not suppose to go brown, but "slightly golden", <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">aww</span></span> bless. Remove from oven, cool, devour. Or you could dip them in chocolate and let them set, OR make some chocolate filling and squish it between them... that'd be pretty sweet.vegaNZhttp://www.blogger.com/profile/08098728612616082716noreply@blogger.com0