Vegan MoFo2014 – Recipe: Chilli

So I’m going to this picnic and I tried to make baked doughnuts and they failed. So I had to come up with another dish. A little while ago I made a Salami Style Crumb. The taste wasn’t particularly salami like and I thought at the time that it would make a good base for chilli.

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The original mix

Ingredients:

1 batch of Salami Style Crumb.
1 Can of Diced Tomato.
1 Can of 3 Bean mix.
2 Large Tomatoes, diced.
2 Cups of Water.
1/2 A teaspoon of Cumin Powder.
1 Tablespoon of Sugar.
Chilli Flakes  and Salt to taste.

Method:

Put all the ingredients in a pan except the Chilli Flakes and Salt. Cook until excess water is gone and fresh tomatoes are softened.

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In the pan

Add the Chilli Flakes and Salt to taste.

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Chilli

Verdict: I should have added the chilli flakes! There was too much pepper on the mix already and the chilli is very spicy. Mind you I am a chilli wimp, other than that it taste pretty good.

Vegan MoFo2014 – Recipe: Baked Doughnuts with Lemon Glaze

At the last minute I decided to RSVP for a pot luck picnic being run on Sunday by one of the meetup groups I subscribe to. It’s not a vegan event so I was at a bit of a loss as to what to make. After a lot of useless thinking I decided to have a look through the recipes bookmarked on my computer and I came across a jam doughnut recipe. After a bit more thinking I decided that The recipe wasn’t the right one for me as they required deep frying (which I have only done once in my life and wouldn’t taste as good when cooled down and served the next day. So I did a bit of Googling and found this recipe

Ingredients:

2 Cups of Non Dairy Milk (I used soy).
1/3 Cup of Oil.
1/3 Cup of Agave or Maple Syrup (I used Brown Sugar).
1/2 Cup of Sugar.
1 7g Package of Dry Active Yeast.
4 1/2 Cups of Flour.
1 Teaspoon of Salt.

Method:

In a saucepan combine the Milk, Oil, Syrup and Sugar and bring to the boil. Turn of heat and leave to cool for 1/2 an hour.

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The boiled mixture

Add the Yeast to the liquid mixture and stir in. Leave to activate for 10 minutes.

Put 4 cups of the Flour and the Salt in a large mixing bowl and add the activated yeast mixture. Mix thoroughly.

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Before proving

Cover the mixture with a tea towel and leave to prove in a warm place for 1 hour.

Set the oven to 180 Celsius (350 Fahrenheit). After the mixture has proved, it should have doubled in size, add the remaining 1/2 cup of Flour.

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Cutting out

Roll out dough to about 1 Inch thick and cut into shape. Place the doughnuts and the holes on a tray covered with baking paper and bake for 10 minutes

Lemon Glaze

Ingredients:

1/3 Cup of Lemon Juice.
1 Cup of Icing (Powdered) Sugar.

Method:

Combine Lemon Juice and Icing Sugar thoroughly and leave to harden a little.

Remove the doughnuts and holes from the oven and dunk them into the glaze. Leave to cool on a rack with something underneath to catch drips.

Eat.

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Baked and glazed

Verdict: Unfortunately my dough didn’t rise properly (I think the wet mixture was still too hot when I added the Yeast). The end product was a bit doughy, edible, but not something I would serve to others. The glaze was delicious. Since I can’t take the doughnuts to the picnic I had to make something else.

Vegan MOFO2014 – Recipe: Tomato, Lentil and Herb Lasagne

This recipe s for the 52 Weeks of Vegan Cooking week 36 Italian Challenge on Reddit. For all my talk of “Italian food is not just tomato and cheese” in the challenge introduction for this week… I’ve made a pretty traditional (westernised) lasagne. In my defence I’ve had most of the ingredient in the cupboard for a while but have been too lazy to actually make anything.

Tomato and Lentil Sauce

Ingredients:

1/2 a Yellow Onion, diced.
1 Clove of Garlic, minced.
1/2 a Medium Capsicum (Red Pepper), diced.
1/4 head of Cabbage, chopped small.
125 Grams(4.5 Ounces) of Spinach, I used frozen.
2 Cans of Diced Tomatoes.
1 Can of Lentils, drained and washed.
Salt and Pepper to taste.

Method:

Heat some oil in a large pot and add the onion and garlic. Cook until onion is translucent.

Add the Capsicum, Cabbage and Spinach and cook until soft.

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Veggies!

Add the Lentils, then add the Tomatoes plus one can full of water.

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Before reducing

Cook until the excess water is gone, you want it wet but not watery.

Herbed White Sauce

Ingredients:

1/4 Cup of Vegan Margarine or Oil.
1/4 Cup of Plain Flour.
1 Clove of Garlic, minced.
2 Cups of Water.
2 Cups of Non-Dairy Milk, I used Rice Milk.
1 Teaspoon of Vegetable Stock Powder, I used Massel.
1 Tablespoon of Dried Thyme.
1 Tablespoon of Dried Basil.
1 Tablespoon of Dried Oregano.
Mustard (Optional).
Salt and Pepper to taste.

Method:

In a large pan heat the Margarine and the Garlic. Add the Flour and whisk.

Add the Milk and the Water one cup at a time, whisking as you go.

Add the Stock Powder and the Herbs. Add the Mustard if you’re using it.

Add Salt and Pepper to taste.

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The herbed white sauce (it’s under the steam)

Assembly

Ingredients:

1 Packet of Lasagne Sheets, I used Wholemeal.
Vegan Cheese (optional), I used Cheezly Parmasan style.

Method:

Preheat the oven to 180C (350F).

In a large deep baking pan ladle 1/4 of the White Sauce and spread evenly over the bottom. Place 1 layer of Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add 1/3 of the White Sauce, then 1 layer of the Lasagne Sheet.

Add 1/2 of the Tomato Sauce, then 1 layer of the Lasagne Sheet.

Add the remaining White Sauce and then top with Vegan Cheese if using.

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Ready to bake

Bake for 40 minutes.

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Done!

Cool for 10 – 20 minutes then serve.

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Delicious

Verdict: Yum yum yum! A little too salty, but that’s my own fault. Sweet too, presumably from the cabbage. The vegan cheese left a lot of oil on the top, otherwise fantastic!

Vegan MOFO2014 – Recipe: Salami Style Crumb

52 Weeks of Vegan Cooking challenge on Reddit is back again (because I’ve recently taken over as moderator) and the Week 33 challenge was DIY Mock Meats. Now there was a recipe I saw and saved a while back that I’ve been wanting to try… sort of. I’ve never particularly liked the spice combination of chorizo but I thought the recipe had a good base. I used that base in an attempt to make my own vegan salami.

Ingredients:

1 and 3/4 Cups of TVP (Textured Vegetable Protein) Mince.
2 Cups of Vegetable Stock, Hot. I used Massel brand.
1/4 Cup of Roasted Capsicum (Red Pepper), finely chopped.
1/4 Cup of Black Olives, finely chopped.
1/4 Cup of Red WIne Vinegar.
3 Tablespoons of Tomato Paste.
3 Tablespoons of Soy Sauce.
1/2 and White or Yellow Onion, minced. I used the food procssor for this.
3 Garlic Cloves, minced.
3 Tablespoons of Paprika.
Coarsly Ground Pepper.
A Pinch of Ground Cinnamon.

Method:

Put the TVP and the hot Vegetable Stock in a large bowl, cover and set aside for at least 10 Minutes. I only has TVP Strips so I had to rehydrated them then chop them into mince sized pieces; sooo time consuming!

Add all the other ingredients into the bowl and stir together.

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All chopped up and ready to go

Set aside for about 20 minutes while you hang out the laundry (or whatever it is you need to do).

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Almost done

Heat a little olive oil into a large pan or wok and add the mixture. Cook until all excess moisture is gone.

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The finished product

Set aside to cool. Enjoy.

Verdict: So it doesn’t really taste like salami but that’s okay because it still tastes good. It has a rich flavour and a meaty texture. I added a bit too much pepper so it’s a bit spicy and I used all smoked paprika making it far to smoky. Next time I will use 1 Tablespoon of Smoked and 2 Tablespoons of Sweet Paprika.

Recipe: Tofu Scramble

I was scrolling through some recipes and I came across this one. I had all of the ingredients (almost), so I decided to give it ago. I added a few extra veges to use up what had in the fridge.

Ingredients:

500 Grams (14 Ounce) of Firm Tofu
3-4 Tablespoons of Tamari or Soy Sauce
2 Tablespoons of Sesame Oil
¼ Cup of Nutritional Yeast (also known as Savoury Yeast)
¼ Teaspoon of Garlic Powder
¼ Teaspoon of Salt
¼ Teaspoon of Tumeric
½ Teaspoon Ground Cumin

1 Small Yellow Onion, diced
¼ a Cup of Red Capsicum, diced
5-6 Large Sun-Dried Tomatoes, chopped into small pieces (the kind that are lightly seasoned, packed in olive oil – don’t use the dry ones!)
2 Cups of Washed Baby Spinach
10 Mushrooms, sliced
Plus additional Sesame Oil, Soy Sauce and Nutritional Yeast (to taste)

Method:

Put Soy Sauce, Sesame Oil, Nutritional Yeast, Garlic Powder, Tumeric and Cumin in a large mixing bowl and combine.

Squeeze excess liquid out of Tofu and crumble into pieces. Add to the mixing bowl and coat thoroughly with sauce.

Pit a little vegetable oil in a large frying pan/wok and heat. Add Tofu mixture and fry for about 10 minutes.

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The Marinated Tofu

Place cooked tofu in a clean bowl and add a little more oil to the pan and add the vegetables.

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The Veges

Cook until tender, then add in the Tofu. Combine.

Taste and add Sesame Oil, Soy Sauce and Nutritional Yeast to taste.

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Ready to eat!

Verdict: Not bad. I think there was too much soy sauce, which made it a little too strong in both colour and flavour. For some reason it had a bitter flavour.

 

Recipe: Creamy Tomato Pasta

This recipe is based on the recipe of a friend of mine; the original can be found here. I was a little unsure about this as I’ve never had a creamy tomato dish before, but I had some discounted Tofutti to use so I tried it.

Ingredients:

500 Grams of Pasta (I used penne).
Salt for the Pasta water.

1 Small Onion, diced.
2 Teaspoons of Garlic, crushed.
100 Grams of Mushrooms, sliced.
1 Teaspoon each of Dried Thyme, Dried Basil and Dried Oregano (or whatever Italian herbs you want).
1/2 a 700 Gram Jar of Passata (pureed Tomatoes).
125 Grams of Cherry Tomatoes, halved.
Olive Oil.
100 Grams of Spinach.
1 Tub of Vegan Cream Cheese (I used Tofutti).
Salt and Pepper to taste.

Method:

Boil water in a medium pan, then add salt and the Pasta. Cook until tender, drain and set aside.

In a large saucepan heat the Olive Oil then add the Onion and Garlic. Cook until Onion is see through, stirring occasionally.

Add the Herbs, the Mushrooms and the Cherry Tomatoes, cook until softened.

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Onions, Herbs and Mushrooms

Add the Passata and stir through.

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Tomato!

Add the Cream Cheese and combine thoroughly.

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After the cheese is stirred in

Stir through the Spinach and add the Salt and Pepper.

Add the pasta and stir through.

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Ready to eat

Verdict: So creamy! I can’t believe my friend actually suggests using 2 tubs of Cream Cheese! Despite the creaminess the dish still has a strong tomato flavour. It’s nice but I wouldn’t make it again. Nothing wrong with it, it’s just not my thing.

Recipe: Mushroom, Balsalmic and Herb Lasagna

So for Good Friday this year I’m headed to a vegan potluck and chocolate making lunch. I was trying to work out what to make and found a pack of dried lasagna noodles in the cupboard, Eureka! One problem… The host of the event doesn’t eat nightshades for health reasons. Nightshades are a family of plants that include tomatoes, capsicums and eggplants. Basically the staples for making lasagna. This is what I came up with.

Mushroom and Balsamic vegetables.

Ingredients:

3 Sticks of Celery, finely diced.
1 Large Carrot, finely diced.
2 Zucchini, finely diced.
500g (17 Ounces) of Mushrooms, chopped, including stems.
1 Small Onion, finely diced.
100g (3.5 Ounces) of Baby Spinach, roughly chopped.
1 Teaspoon of Ginger, minced.
1 Teaspoon of Garlic, minced.
1/2 Cup of Balsamic Vinegar.  I used 3/4 Cup.
1/2 Cup of Water.
1 Tablespoon of Sugar.
Olive Oil.
Salt and Pepper.

Method:

Finely chop Carrot, Celery and Zucchini and set aside in a bowl.

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Finely chopped vegetables

Chop Mushrooms and Spinach and set aside in another bowl. Chop Onion and mince the Ginger and Garlic (I got mine from a jar).

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Chopped mushrooms

Heat up Olive Oil in a large pot and add Onion, Garlic and Ginger. Saute until onion becomes translucent.

Add Celery, Carrot and Zucchini and combine. Cook for 5 minutes then add Mushrooms and Spinach. Cook, stirring occasionally until reduced by half.

Add Balsamic Vinegar, Sugar and Water. Cook until most of the liquid is gone. Add Salt and Pepper to taste.

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Balsamic vegetables

Herbed White Sauce.

Ingredients:

1/4 Cup of Vegan Margarine.
1 Teaspoon of Garlic, minced.
1/4 Cup of Flour.
1 1/2 Cup of Water.
1 1/2 Cup of Soy Milk or other non dairy milk.
1 Vegetable Stock Cube. I used Massel.
3 Tablespoons of Mustard.
1 Tablespoon of Dried Oregano.
1 Tablespoon of Dried Basil.
2 Teaspoons of Lemon Juice.
1 Teaspoon of Sugar.
Rice Flour and Water to thicken. I used Oat Flour.
Salt and Pepper.

Method:

Put Garlic and Margarine in a medium pan on a low heat. Stir ingredients as Margarine melts.

When melted add Flour and stir together to make a roux. Still stirring add Soy Milk and water. Continue stirring until the roux is fully incorporated.

Add the Stock Cube and stir until dissolved. Add Mustard, Oregano, Basil, Lemon Juice and sugar. Stir in.

Mix together equal amounts of Rice Flour and Water then add to the pot. Stir quickly to thicken and when desired consistency is achieved take the pot off the heat.

Taste then add Salt and Pepper as required.

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Herbed white sauce

To Assemble.

 Ingredients:

1 Packet of Dried Lasagna Sheets.
1/2 Cup of Water.
Optional 1/2 Cup of Vegan Cheeze. I used Cheezly Parmesan Style.

Method:

Preheat oven to 180C (350F).

Coat the bottom of a large baking pan with 1/3 of the White Sauce and layer Sheetson top.

Add a 1/2 of the Mushroom Balsamic mix and drip 1/3 of the water over the mix.

Add another layer of Sheets and cover with 1/2 of the remaining White Sauce, drip with 1/3 of the water.

Add Sheets and add the remaining Mushroom Balsamic mix. Drip on the remaining water.

Add final layer of Lasagna Sheets and cover with remaining White Sauce.

Optional. Sprinkle the Vegan Cheeze on top.

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Ready for the oven

Cover with foil and bake in the oven for 20 minutes.

Remove foil and bake for a further 20 minutes.

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Baked!

Allow to sit for 10 Minutes and serve.

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Om nom nom

Verdict: It turned out well. The balsamic flavor was a bit too strong and you will note the recommended changes in the ingredients list. The herb flavor was a little lost but hopefully the lessened balsamic should fix that. I’m unsure about the cheese on top, but that may be because I don’t really like Cheezly.
Edit: the lasagna was very well received at the lunch and when eaten cold the balsamic flavor was lessened and the herb flavor was more apparent. I would still use less vinegar when making it again.