Friday, August 22, 2014

Bit-like Coconut Curry

I was going to call this "Corn & Kale Curry" but I decided "Bit-like Coconut Curry" sounded far more appealing - especially to those who are not kale lovers in our home! It has all the flavour of a curry made with rich coconut milk, yet substantially less fat.
Thankfully it went down a real treat - even none kale-loving members went back for seconds!!! I hope you enjoy it just as much as they did.




BIT-LIKE COCONUT CURRY
(Serves 4)
You'll need:
400g corn cobs (about 3 cobs) - kernels removed
1 bunch kale - finely chopped
500g pumpkin - about 1/4 medium sized one
1 onion
2 cloves garlic
2 1/2 cups soymilk
1 1/2 teaspoon coconut essense
1 Tablespoon curry powder of choice
1 teaspoon dessicated coconut (optional)

Chop all the veggies.
Saute the onion & garlic with a bit of water until lightly browned.
Add all the remaining ingredients and bring to a boil. 
Reduce heat & simmer for 20 minutes until pumpkin is soft.
Using the back of a spoon gently press the pumpkin pieces so they begin to fall apart. Stir dish well so everything is well distributed.

Serve over rice or potatoes.

 

Monday, August 18, 2014

Slow-cooked Mexican Stew

Monday nights are slow-cooker night in our home.
I must admit that for the first few years of owning a slow cooker I used it for nothing other than soup.
I am discovering that there is so much more than just soup that can be done in the slow cooker. I regularly make dried beans and love that on the high function it takes only 2-3 hours to cook them from scratch, even without pre-soaking if I haven't had the chance to do that.

Here's a way I make a complete meal that isn't soup:

SLOW-COOKED MEXICAN STEW

You'll need:
1 cup brown rice
1 can black beans
1 can red kidney beans
1 onion
1 green capsicum
1 cup frozen corn kernels
1 can tomatoes
2 cups vegetable stock
2 garlic cloves
1 teaspoon taco spice mix of choice

Chop all the vegetables and drain the beans.
Add all ingredients to slow cooker. 
If you have the option, saute the onion & garlic first. If not, don't worry because it will still work out and be delicious.
Cook on slow for 6-8 hours.

Serve.

The rice will fluff up to be lovely & thick. It will absorb all the liquid so that this isn't the consistency of a soup.


Thursday, August 14, 2014

Fruit & Oat Cookies - Sugar Free

My daughter doesn't like dried apricots...

My husband doesn't like ground flax seeds...

But I can get them BOTH to eat these cookies!!!


Fruit & Oat Cookies
(Makes 20)

You'll need:
2 over-ripe bananas
1/2 cup applesauce
1/3 cup each: raisins, dates, dried figs, dried apricots
1/2 cup ground flax seeds
1 teaspoons cinnamon
2 teaspoons vanilla
2 cups oats

In a large bowl combine the bananas and applesauce. Mash until smooth.
Finely chop all the dried fruit.
Stir the fruit, flax, cinnamon & vanilla into the banana/apple mixture.
Gently stir through the oats until well combined.
Using wet hands, roll 2 Tablespoons of mixture into a ball shape and press firmly til the ball holds together. Place onto a lined baking tray and press down gently to form a cookie shape.
Bake in a preheated 170C oven for 25 minutes until lightly golden brown.

(You may notice the fruit in my cookies looks brown and not coloured - that is because I use non-sulphur dried fruit. I highly recommend you use it too - its available in health food stores.)


Question of the day:
What food do you dislike but enjoy when it's cooked into something else?

Tuesday, August 12, 2014

Quick Pear Tarts

I recently did an interview for Plant Plate about being a parent who follows a plant based diet.  
My daughter whilst enjoying eating plant foods, often makes it known to me that she wishes for some "vegan junk food", as she mentioned in the interview!
So with one last sheet of pastry left in the freezer & it nearly reaching it's best before date these tarts were made! 
Yes, pastry falls into the "junk food" category for me! And now that it's all gone I won't be replacing it, instead I am enjoying experimenting more with home-made pastry options.

This is a really quick & easy treat to whiz up when visitors are due, or for a special occasion dessert!
But most importantly of all..... my daughter LOVED them and felt like she was having real 'junk food'! 

QUICK PEAR TARTS
Remove a sheet of dairy-free puff pastry from the freezer & allow to soften.
Cut the sheet of puff pastry into quarters. 
Along each cut, add another cut 1cm to either side. 
Also cut 1cm around the edges of the sheet of pastry.
Spread the inner 4 quarters with fig jam but not going all the way to the edge (or other flavoured jam of choice). 

Remove the 1cm sections of pastry from the lining sheet & press them gently into the edges of the tarts as shown.
Slice pears into thin pieces and spread them over the jam.

Sprinkle some frozen whole raspberries and broken pieces over the pears.

Bake in a preheated 220C oven for 15-20 minutes until puffed up and golden brown.

Serve with chocolate coconut cream for added eating pleasure!

Don't forget to check out my friends blog at Plant Plate.com
It's full of wonderfully handy hints and is an amazing resource of information and advice for following a plant-based diet!

Monday, July 21, 2014

Banana Oat Slice

I love to mix up a quick & easy slice. 
They are great for sneaking into lunchboxes, for adults and kids! 
This is a really simple one that doesn't require many ingredients, most of them are just staples in our home so they are always on hand anyway. 
And.... it's easy enough for kids to make themselves!

BANANA OAT SLICE
You'll need:
2 Tablespoons ground flax mixed with 6 Tablespoons boiling water
1/2 cup motherless milk of choice
2 overripe bananas
1 teaspoon each baking powder, baking soda
1/4 cup coconut sugar  (*see below)
1 cup oats
1 cup oatbran

Whisk together the flax and water and set aside til thickened.
Combine all the dry ingredients in a large mixing bowl. Stir until well combined.
In a smaller bowl mash the bananas well.
Add the milk and flax seeds and stir. 
Make a well in the centre of the dry mixture and pour the wet ingredients in.
Gently fold the wet ingredients into the dry until just combined. Do not overmix.

Pour mixture into a 18cm square baking dish either lined or silicone.
Bake in a preheated 180C oven for 30 minutes.

*For a sugar free version omit the sugar and replace with 1 teaspoon vanilla.

Friday, July 18, 2014

Noodles with Green Sauce

Noodles - my husband hates them.... I love them!
So on the occasions that he doesn't join us for dinner, then I get to indulge!
Here's my favourite way of indulging in them lately:

NOODLES WITH GREEN SAUCE
Serves 4
You'll need:
350g noodles
1 zucchini
1 bunch broccolini
1 cup snow peas
90g baby spinach leaves
1/4 cup nutritional yeast
1 teaspoon minced garlic
juice of half a lemon
150g soft silken tofu
1/2 cup soymilk (or other motherless milk of choice)
1 teaspoon cornflour
1/2 teaspoon dried sage
2 teaspoons dried basil
1/4 teaspoon allspice


Chop the zucchini, broccolini and snow peas into pieces of desired size. 
 
Place vegetables and noodles into a large pot  with water & bring to the boil. Once boiling simmer for 3-5 minutes. 

Whilst the noodles & veggies are cooking prepare the sauce.
In a blender combine the spinach, nutritional yeast, garlic, lemon juice, tofu, soymilk, cornflour & herbs. Blend until smooth.

Drain the noodles & veggies and then return to the pot.
Pour the sauce over the noodles and stir over a medium heat for a few minutes until warmed through & slightly thickened.

Serve.
 





Submitted for Health Vegan Friday


Add your recipe on Rock My Vegan Socks blog each Friday.

Thursday, July 17, 2014

Mexican Lunch Muffins

With Term 3 starting back this week, my daughter is missing her warm lunches that she got on holidays. She asked me to share this recipe.
Created by herself, it's a simple meal that she can easily make while Mummy is working from home.
So here you have it, Miss Vegans favourite school holiday lunch.

MEXICAN LUNCH MUFFINS

What you need:
Wholemeal English Muffin
Mild Salsa
Avocado
Refried beans from a can
Tofutti "Cheese" Slices

Split the muffin in half and toast it in a toaster.
Spread the muffin with the salsa, avocado and refried beans.
Put a slice of tofutti on top and then bake it in the oven until the cheese is melted.
Serve warm.



Question of the day:
Are there any simple little meals that your school age children can make themselves without needing your help?