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Banana & Coconut Pancakes!

Ingredients:

  • 1 cup  plain flour

  • 1 tablespoon  sugar

  • 2 teaspoons  baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon vanilla extract

  • 1 tsp egg replacer like no egg

  • 1 cup coconut cream

  • 2 tablespoons nuttelex, melted

  • 2 ripe bananas, mashed

How to cook it:

1. Mix the flour, sugar, egg replacer, baking powder & salt in a bowl

2. In a separate bowl combine the vanilla, coconut cream, melted nuttelex and bananas and whisk thouroughly to blend.

3. Gently whisk the flour mixture into the liquid until just incorporated.allow the batter to rest for 5 minutes.

4. Heat a frypan & add a little nuttelex — add a heaped portion of batter into the pan and cook for 1-2 mins until underside is golden brown, flip and cook for 1-2 mins more until cooked through — Continue with remaining batter.

Happy eating!

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Picnic food!

Today I went on a picnic to the botanical gardens with edward. I decided to cheer him up because it was a monday and work was getting him down, plus it’s also nice to do cute stuff with the ones you love.

I actually couldnt think of what to take on a picnic, I had decided I felt like 2 things: noodles and beetroot. I ended up making a beetroot salad and a satay/noodle/tofu salad which I’d never done before but I tried to rip off the ones I usually get from soul mama in St Kilda. It went a little somethin’ like this:

Beetroot & chickpea salad

1/4 red onion finely sliced

one standard can of chickpeas – drained

two standard cans of whole baby beets – drained and sliced in half

100g bag baby spinach and rocket mix

one teaspoon Dijon mustard

half teaspoon english mustard

3 heaped tablespoons soy mayonaise

one teaspoon olive oil

one teaspoon apple cider vinegar

salt and pepper

put beets, chickpeas, onion, rocket and spinach into a large bowl. In a seperate bowl mix together the rest of the ingredients and add salt and pepper to taste. Add the dressing to the beet mix and stir in. Refrigerate til cold and serve.

Satay cold noodle salad:

half red onion finely sliced

1 clove crushed garlic

1 teaspoon crushed ginger

half red capsicum sliced

one bunch broccolinni chopped

3 tablespoons peanut butter

3 tablespoons kecap manis (which is essentially just a sweetened soy sauce, so you could actually use soy sauce with a little brown sugar instead)

4 tablespoons of boiling water

one packet of soyco satay tofu – sliced

300g hokkien noodles – prepared as indicated on the packet.

Brown onions in pan with a little olive oil. When cooked add ginger and garlic, stir and then add capsicum and broccolinni.

Cook for 5 minutes stirring. Then add kecap manis, peanut butter and hot water into the pan to the side and stir all into a paste then stir through. Remove from heat and add tofu and noodles, mix. Put it into a bowl and refrigerate. These can be eaten hot too.

Chocolate Cake

This is an awesome chocolate cake recipe, it is really moist, stays together and super chocolatey. I took this recipe from La Dolce Vegan!

1 1/2 cups flour

1/3 cup cocoa

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1/3 cup oil

1 tbsp apple cider vinegar

1 tsp vanilla essence

1 cup cold water

Preheat oven to 175 C. Oil an 8 inch cake pan.

In a bowl stir together flour, cocoa, sugar, baking soda, and salt. Add oil, vinegar, vanilla, and water and stir til just combined.

Pour into the cake tin and bake for 30 – 35 minutes. Put a knife in the middle it should come out clean if it’s done. Let it cool completely before putting on the frosting.

Chocolate frosting

2 cups icing sugar

1/2 cup vegan margarine

1/4 cup cocoa

2 tbsp soy milk

1 tsp vanilla essence

pinch of salt

In a bowl mix all the ingredients together til smooth. Add to the cake when it is completely cool or it will drip off. x

Christmas Cheezecake

I love egg nog and I love cheesecake, so this cake pretty much just became my new boyfriend.

EGG NOG CHEEZECAKE

Crust

1/2 cup maple syrup

1/4 cup sunflower oil

1 3/4 cups plain flour

1/2 teaspoon vanilla essence

Filling

1 350g package extra firm light silken tofu
8-ounce Tofutti Better than Cream Cheese
3/4 cup caster sugar
1/2 cup vanilla soy milk
2 1/2 tablespoons lemon juice
3 teaspoons rum essence
1/2 teaspoon vanilla essence
1 teaspoon ground nutmeg
3 tablespoons cornstarch

Preheat oven to 180 C.Grease a 9-inch springform pan.

Add all crust ingredients into a bowl and mix into a dough. Press into the bottom of the greased pan and place in the oven for 10 minutes.

Meanwhile add the cream cheese and drained tofu into a food processor until creamy. Add sugar and the soymilk, blend again for a couple of minutes. Add all the remaining products and blend.

Once the crust is done, turn the oven down to 170 C.

Pour the filling into the pan on top of the crust and place back in the oven for 55 minutes. Turn off the oven after the 55 minutes and allow the cake to cool in the oven. Once the cake has cooled place in the fridge for 8 hours or til set. Serve.

VEGANS TAKE OVER THE WORLD!

World Vegan Day is coming up again on the 1st November. It is an amazing day with lots of food, information, beauty products and lots of cruelty free goodness. For more info check out http://www.wvd.org.au

Sugar Dumpling!

I veganised my aunts dumplings for dessert tonight because they are one of the best and easiest things to make when you have a sweet tooth! I have become quite slack with blogging well pretty much since I got this, strange really since I am only ever either in the kitchen or at uni so this blog should be full!

Anyway here it is-

Golden Syrup Dumplings

Dumplings:

1 1/4 cups of Self Raising flour

2 TBSP nuttelex or any vegan margarine

1/3 cup soy milk

1/3 golden syrup

Sauce:

2 TBSP nuttelex

3/4 brown sugar

1 1/2 cups water

1/2 golden syrup

Sauce –

1. Place all ingredients into a saucepan

2. mix together and let it all come to the boil, then turn it down to simmer – everything should be dissolved.

Dumplings –

3.  Put the flour into a bowl and rub butter into it with your fingers (hate this part)

4. Pour in golden syrup and milk and mix in til it forms a moist dough

5. Now take TBSPs of mix and roll them into balls and place into the sauce, once they’re all in put the lid on and allow to simmer for about 25 mins or until golden and puffy!

xx

Why not?

Animal Liberation Victoria are doing a 30 day, go vegan challenge. They will send you a full 30 day menu made by their chefs for free! Infact just by entering you could win $1000!

If you have been thinking about going vegetarian or vegan but dont really know what to eat, and are worried about being able to maintain a balanced diet, then this is the challenge for you!

Even if you are not successful in converting into a vegan or vege, you can still get a good handful of recipes you can cook that are animal friendly, and the more meat-free days you can achieve the happier our fellow animals will be!

here’s the link:

http://www.alv.org.au/veganchallenge.php

Give it a go and do something postive for our planet!

Rhianna xx