Marinated Rainbow Carrots

This dish was adapted from the recipe Carote marinate from one of my favourite Italian blogs, Memorie di Angelina. Its a simple side dish that can be prepared ahead of time or while you are waiting on other dishes to cook. I used rainbow carrots because I love the colours and the more mild flavour. I chose to steam the carrots, so that they would retain more nutrients.

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Marinated Rainbow Carrots (vegan, gluten free, soy free, nut free)

Ingredients:

1 bunch rainbow carrots

1/2 cup extra virgin olive oil

juice of 1/2 small lemon

1 small garlic clove, crushed & diced

small handful italian parsley, diced

sea salt to taste

Methods:

1. Scrub the carrots with a vegetable brush. If they are quite large chop in half and half again the top half, so that they are equally around the same size.

2. Steam the carrots until they have softened but are still a little crunchy. Rinse in a collander, so that they are not hot.

3. Combine the rest of the ingredients in a large bowl. Stir the carrots through and cover. Leave to marinate for at least 1 hour. Leave on the bench to marinate if you don’t want them too cold or place in the fridge.

*Serves 4 as a side dish

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Roasted Potatoes two ways with Cashew Coriander Sauce

Now that Marco has his new BBQ he needs to BBQ every weekend and pretty much any other chance he gets. I’ve never liked BBQ, unlike most people in Australia.  I never liked the charcoal overcooked taste of meat. Last Sunday when it was BBQ o’clock again, I decided to prepare something special for myself, but it ended up being a fabulous side dish that everyone loved.

Marco has always hated coriander. But when it was blended into this delicious sauce it tasted more like a pesto with a twist. The fresh garlic also gave it some heat. I paired it with Roasted Sweet Potato Mash and a couple of days later with some spicy Roasted Kipfler Potatoes. Both ways tasted really good with this sauce. This sauce is also great as spread or dip.

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Cashew Coriander Sauce (vegan, raw, gluten free, soy free)

Ingredients:

1/2 cup cashews

4 garlic cloves

1 cup fresh coriander

1/4 cup extra virgin olive oil

1/4 cup water, sea salt to taste

Methods:

1. Just add all the ingredients into a Vitamix or high speed blender. Blend until smooth.

*Makes about 1 cup.

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Sweet Potato Smash with Cashew Coriander Sauce (vegan, gluten free, soy free)

Ingredients:

1 large sweet potato (or 2 medium)

1/2 cup Cashew Coriander Sauce (recipe above)

2 tablespoons pumpkin seeds

Methods:

1. Preheat the oven to 200 degrees.

2. Place whole sweet potatoes a tray with baking paper and puncture the skin with fork (about 4 times).

3. Roast the sweet potato until soft and mashy inside. Should take about 40-50 minutes, depending on the size of your sweet potato. If you using a larger sweet potato chop into pieces.

4. While it is cooking you can prepare the Cashew Coriander Sauce.

5. Dry toast the pumpkin seeds in pan on a low heat. It should only take a couple minutes till they start to pop.

6. Serve mashed sweet potato flesh topped with the coriander sauce and toasted pumpkin seeds

*Serves 4 as a side

*Makes 1 cup of Cashew Coriander Sauce.

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Roasted Spiced Kipfler Potatoes with Cashew Coriander Sauce (vegan, gluten free, soy free)

Ingredients:

500g kipfler potatoes

1/2 tablespoon ground cumin

1 tablespoon cajun spice blend (or 1/2 tablespoon ground cayenne pepper)

sea salt to taste, olive oil

1/2 cup cashew coriander sauce (recipe above)

Methods:

1. Preheat the oven to 200 degrees.

2. Wash and brush the dirt from the potoatoes. Then slice into halves or quarters.

3. Toss potatoes with olive oil, spices and sea salt and place into a baking tray.

4. Roast pototoes for 40-50 minutes or until cooked and golden brown.

5. Serve roasted potatoes topped with Cashew Coriander Sauce.

*Serves 4 as a side

Vegan Polish Potato Pancakes

I was reminiscing of my time in Poland and got a craving for Placki Kartoflane (Potato Pancakes). This had to be one of my favourite dishes that I had in Eastern Europe, that is still vegan friendly. 182507_10151023948612292_459393868_nThey are usually served with Sour cream, but I ordered my with a spicy paprika sauce. You can find different variations of Potato Pancakes across Europe. I even made some delicious Italian-Austrian in my cooking class in Italy, that I will definitely have to be making soon. The potato in Polish Pancakes are much more finer and very crispy.

Although I didn’t completely nail mine, they were still pretty good. I served them with Cashew Sour Cream, Roasted Brussels Sprouts with Maple Wholegrain Mustard Glaze and Pickles.

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Vegan Polish Potato Pancakes (vegan, gluten free, soy free, nut free)

Ingredients:

4 large potatoes (about 4 cups tightly packed grated potato)

1 large brown onion, diced  (about 3/4 cup tightly packed)

2 egg replacer (2 teaspoon plus 4 tablespoons water)

3 tablespoons gluten free or unbleached plain flour

sea salt & black pepper to taste

rice bran oil or other vegetable oil to fry

Method:

1. Grate the potatoes and onion finely. Use a processor to grate or hand grate then place in in the processor to get finer.

2. In the process add egg replacer, flour, sea salt and black pepper and mix well.

3. In a pan heat oil, then place 2 tablespoons of the potato and flatter with the spoon, so it resembles a pancake. Cook for a couple of minutes on both side.

4. Drain oil from the pancakes with paper towel, then serve with some vegan sour cream.

*Makes 10 pancakes

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Roasted Brussels Sprouts with Maple Wholegrain Mustard Glaze (vegan, gluten free, soy free, nut free)

Ingredients

20 brussels sprouts

2 teaspoons wholegrain mustard

1 teaspoon maple syrup

3 tablespoons rice bran oil

sea salt to taste

Method:

1. Preheat the oven to 180 degrees.

2. Remove the outer leaves from the brussels spouts. Chop of the woody end and slice in half.

3. Combine the rest of the ingredients in a small bowl and stir well.

3. In a larger mixing bowl add brussels spouts and coat in the mustard maple mixture.

5. Roast the brussels sprouts for 20-30 minutes or until the brussels sprouts are cooked.

*Serves 2-3 as a side dish.

Miso Glazed Roasted Butternut Pumpkin with Miso Ginger Satay Sauce

Since I have one foot out the door at the moment, I am trying to make use of all of our pantry ingredients. Tonight was buckwheat night. I decided to pair it with some roasted butternut pumpkin and lightly sautéed vegetables. To make it a bit more interesting I created a glaze and sauce with my nearly expired white miso. The sauce was so delicious. It tasted almost like satay, but without the peanuts. I’m so in love with Tahini at the moment. Its really delicious and full of calcium. Feeling really nice and light after such a wholesome dinner.

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Miso Glazed Roasted Butternut Pumpkin with Miso Ginger Satay Sauce (vegan, gluten free, nut free)

Ingredients for Miso Glazed Roasted Pumpkin:

1/2 butternut pumpkin

1/4 cup coconut oil

1/2 tablespoon crushed ginger

1 tablespoon white miso paste

1 tablespoon brown rice syrup

sea salt to taste

Ingredients for Miso Ginger Satay Sauce:

2 tablespoons unhulled tahini

1 tablespoon white miso paste

1 teaspoon crushed ginger

1 tablespoon brown rice syrup (or more to taste)

2 tablespoons pure sesame oil

1/4 filtered water

sea salt to taste

Method:

1. Preheat the oven to 180 degrees.

2. Wash the butternut pumpkin well. Then cut the the pumpkin in half and then cut into thin slices.

3. In a bowl large bowl combine the coconut oil, ginger, white miso and rice syrup. Whisk with a fork until it is all blender well. Toss in the butternut pumpkin to coat.

4. Place the butternut pumpkin in a baking tray. Pour the extra marinate on top of the pumpkin.

5. Bake pumpkin for 30 mins or until softened and golden.

6. In the meantime prepare the Miso Ginger Satay Sauce. Combine all the ingredients in a bowl or a blender. Whisk with a fork or blend until it has blended together well.

7. Serve the pumpkin and sauce with some buckwheat or grain of your choice and some lightly sautéed or steamed vegetables.

*Serves 4

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Roasted Cauliflower, Beets, Capsicum and Chickpeas with Tahini Sumac Dressing

As promised another recipe with cauliflower. I just love roasted cauliflower. It doesn’t have that bitter flavor that steamed cauliflower has. I usually make roasted vegetables with potatoes, pumpkins and other root vegetables. But this variation was really nice change and the dressing gave it a bit more zing.

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Roasted Cauliflower, Beets, Capsicum and Chickpeas with Tahini Sumac Dressing (vegan, gluten free, soy free, nut free)

Ingredients:

olive oil

1 large beetroot, sliced

1/2 large cauliflower, chopped

1 red capsicum, sliced

1 tin chickpeas

handful of italian parsley, chopped

sea salt & black pepper to taste

Ingredients for Tahini Sumac Sauce:

1 whole garlic head

3 tablespoons unhulled tahini

2 tablespoons lemon

handful of italian parsley

1 teaspoon sumac

2 teaspoons ground cumin

1 teaspoon ground cayenne pepper

1/4 cup olive oil

1/4 cup water

sea salt to taste

Method:

1. Preheat the oven to 180 degrees.

2. Place beetroot in a baking dish and toss with olive oil. Bake for 20 minutes or until tender.

3. Add cauliflower, capsicum and whole garlic, drizzle with more olive oil. Bake for a further 20 minutes or until the vegetables have cooked. Remove the whole garlic once it has softened.

4. In the meantime add all the ingredients to the blender. Also peel roasted garlic and add to the process and blend.

5. Add a tin of chickpeas to the baking dish and cook vegetables for a further few minutes, then remove from the oven.

6. Toss the vegetables with the dressing, parsley and season with sea salt & black pepper before serving.

*Serves 4 as a side dish.

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On the side I made Syndian Asian Bean and Kumera Patties. This was the first Syndian product that I have tried and it wasn’t too bad. It really tasted homemade, which is probably because it had all real ingredients in it. The only thing that it needed was a sauce, as I found it was a little dry, but otherwise not to bad.

Early birthday gift…

Hi all, hope you’ve had a lovely weekend. Mine has been nice and relaxing. I got my early birthday present this week from Mum and Marco. They both put in to get me a Vitamix! So I finally got to try it out last night and have been blending ever since.

Last night I made some cashew cream, which was so lovely and silky. It was much nicer then what my Kenwood blender usually produces, plus it didn’t leak, which was a bonus. I showed my mum, who is also dairy free, but not as strict as me that cashew cream can be used just like cream for pasta. She was amazed. Sorry no photos of the actually pasta, we were so hungry by the time it was ready.

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I’ve only had a week of early mornings but my body clock has already changed which is great. This morning we got up early and went to the Northey Street Organic Markets at Windsor. We haven’t been here since before I went to Europe, which is over a year ago. I was really big on organics back then and am trying to get back into buying organic.

Before we left I made a special morning smoothie, with my garden Tuscan Kale. This is a Chocolate Peanut butter Kale Smoothie. I was delicious! Mum and Marco weren’t keen on the kale for breakfast, but they agreed it was a good way to get the kale in firs thing.

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Chocolate Peanut butter Kale Smoothie (vegan, raw, gluten free, soy free)

Ingredients:

1/2 bunch tuscan kale

3 cups almond milk

2-3 tablespoon peanut butter

2 tablespoons cacao

2 tablespoons chia seeds

2 tablespoons agave or honey

Method:

1. Whiz all the ingredients in your blender until all the kale has broken down and the smoothie is nice and smooth. Then serve.

At the market I didn’t buy too much. Just two bunches of Red Russian Kale ($6 plus free bok choy), daikon, cherry tomatoes and sunflower sprouts. Unfortunately there was no more organic vegan brownies left, so we better be a bit earlier next time. I love these markets there are always so many interesting people and great food.

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I did get to see this in action and it looks like hard work to earn your smoothie.

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I have seen purple carrots but never these golden ones before. Regretting now that I didn’t get any.

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There are also a communal veggie patch here and the grounds are quite nice too.  This is mum and Marco as we are leaving.

For dinner I thought I would try out a few more meals with my new Vitamix. These patties are similar to my Red Lentil Patties with Kale Pesto, but I used cannellini beans and sweet potato puree. I also tried to make my delicious Kale Pesto. As beautiful as it looks, it came out really bitter. I think next time I won’t use the stems. On the side I made this a delicious mash to make use of my green cauliflower and a sunflower sprout salad. So in love with my new Vitamax! So expect to see it around a lot more.

Do any of you guys have one?

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Cannellini Bean & Sweet Potato Patties (vegan, gluten free, soy free, nut free)

Ingredients:

2 medium sweet potatoes

1 tin cannellini beans

1 tablespoons grapeseed/olive oil

1 medium red onion

1 tablespoon cajun spices/other spices you prefer

sea salt to taste

1/2 cup quinoa crumbs (or other gluten free breadcrumbs)

1/2 cup sesame seeds

Method:

1. First cut and steam the sweet potato, until soft. Transfer into a bowl and place to the side.

2. Meanwhile,  preheat oven to 180 degrees  and heat a pan with olive oil. Saute the red onion and garlic for 5 mins or until the onion has softened.

3. All the  sweet potato, cannellini beans, red onion, garlic, cajun spices (or other spices)  and sea salt into the processor. Blend until smooth.

4. Place the mixture into a bowl then add quinoa crumbs and stir through the mixture.

5. Form the mixture into 10 patties. Place the sesame seeds in a small bowl and dust the patties in the sesame seeds.

6. Place patties on a nonstick cookie tray, then bake for 20-25 mins. Turn once while they are cooking so that the seasame seeds on both sides get a little browned.

*Makes 10 patties

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Green Cauliflower, Potato & Leek Mash (vegan, gluten free, soy free, nut free)

Ingredients:

1 small green cauliflower

3 potatoes

1 tablespoon grapeseed or olive oil

2 garlic cloves

1 leek

Method:

1. Cut the cauliflower and potato into small pieces, then place them in a steamer until tender.

2. Dice the garlic and chop the leek.

3. Heat a pan with oil, then saute the garlic and leek for 5 mins or until lightly browned.

4. Place cauliflower, potato, leek and garlic in the processor and blend until smooth.

5. Transfer into a pot and add sea salt to taste (and water if too thick). Heat through then serve.

*Serves 5-6

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Sunflower Sprout Orange Salad (vegan, raw, gluten free, soy free)

Ingredients:

2 handfuls of sunflower sprouts

1 handful snow pea sprouts

segments of 1 orange

2 tablespoons orange juice

1 tablespoon sesame oil

1 teaspoon agave

sea salt to taste

1-2 tablespoons pepitas seeds

Method:

1. Wash all sprouts and roughly chop the snow pea sprouts. Place all in a bowl.

2. Juice orange for the orange juice and cut the segments from 1 orange.

3. Add the orange segments to the spouts.

4. In a small bowl, add the orange juice, sesame oil, agave and sea salt.

5. Drizzle the dressing on top of the salad.

6. Dry toast the pepitas seeds in a pan. Then top onto the salad and serve.

Linda McCartney Sausages

???????????????????????????????I have heard lots of other blogs and vegan cookbooks mention that their favorite vegan sausages are Linda McCartney Vegetarian Sausages. I finally got around to trying them tonight and now I can see what everyone is raving about. These sausages are fantastic. They have a very similar texture and taste to real sausages, both on the outside and inside. Both mum and Marco also really liked them as well. ???????????????????????????????

These sausages don’t contain any soy, however they do contain gluten, wheat and sulphar dioxide. Sulphar dioxide often use in processed meats, like salami, sausages and hams.  This is definitely not healthy. I am not sure how much are in these sausages, but considering that I would not eat these regularly. In saying that, as a transitioning food these do hit the spot.

I made these sausages tonight with the leftover Onion Sauce from the Energise Your Life recipe, Spinach Parcels with Onion Sauce. On the side I made Sautéed Broccolini with Potatoes and a Spinach, Alfalfa and Cucumber Salad with Sweet Sesame Dressing.

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Sausages with Onion Sauce (vegan, nut free)

Ingredients:

Linda McCartney Vegetarian Sausages/other brand

grapeseed oil/other oil

Ingredients for Onion Sauce (makes about 1 1/2 cups):

2 tablespoons olive oil

225 g onion, finely chopped

2 tablespoons soy sauce

2 tablespoons flour

400 ml liquid vegetable/vegan chicken liquid stock

100 ml soy milk

sea salt & black pepper to taste

Method:

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1. Heat a griddle pan with oil. The cook sausages according to packet directions. These ones took 15 mins.

2. In the meantime,  heat olive oil  in a pot on medium heat, then add onions. Cook for 5 mins or until soften and browned.

3. Add soy sauce and flour, stir through.

4. Gradually add the stock, stiring constantly. Simmer for 3 mins.

5. Add soy milk and heat through.

6. Season with salt and pepper then serve on top of sausages.

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Sautéed Broccolini with Potatoes (vegan, gluten free, soy free, nut free)

Ingredients:

4 small potatoes

2 tablespoons olive oil

2 garlic cloves

brunch of broccolini

sea salt to taste

Method:

1. Place potatoes in a pot of water. Bring to the boil, then cook on medium heat for 20 mins or until cooked.

2. In the meantime, slice the garlic and cut the broccolini into thirds.

3. Peel the skin off the potatoes, then slice.

4. Heat olive oil in a large pan on medium heat. Add the sliced garlic and sliced potato. Then cook for 5 mins or until the potato begins to brown.

5. Add the broccolini and cook for a further 5 mins or until its tender. Season with salt then serve.

*Serve 3 as a side

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Spinach, Alfalfa and Cucumber Salad with Sweet Sesame Dressing (vegan, gluten free, nut free)

Ingredients:

50 g baby spinach

handful of alfalfa

1 small cucumber

2 tablespoons vegan soy mayo

1-2 tablespoons extra virgin olive oil

1 tablespoon toasted black/white  sesame seeds

agave to taste

1 teaspoon dijon mustard

sea salt to taste

Method:

1. Slice the cucumber, roughly chop the spinach and combine together with alfalfa.

2. Combine the remaining ingredients in a small bowl.

3. Add the dressing to the salad then serve.

*Serves 3-4 as a side

Tempura, Sushi and Miso Soup

Tonight Marco requested sushi and soup. For him I made his favorite tuna avocado sushi, but for me I made this shiitake vegetable sushi. As for the soup I tried to make my miso soup. I’m not sure how Japanese it was, but at least I got to try out this black fungus that’s been at the back of my cupboard for the past 6 months. I quite liked it, Marco wasn’t a fan, but he doesn’t usually like miso soup. I also tried for the first time making tempura vegetables and dipping sauce. I got this recipe from Chloe’s Kitchen. I had to reduce the ingredients by a quarter, as her recipe serves 10-12. I can’t believe how easy it was to make. Not exactly the healthiest way to enjoy vegetables, but a nice crunchy weekend treat. Marco really liked this and he comment that the dipping sauce taste just like from his favorite Japanese restaurant.

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Vegetable Tempura (vegan, soy free, nut free)

Ingredients:

1/2 cup plain flour

1/4 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup ice cold water (add 1 ice cube cool down water)

1/2 tablespoon sesame oil

2 cups vegetables (brocoli florets, aspargus, slices of sweet potato, sliced carrot, etc)

oil to fry

Method:

1. Place flour, baking powder and sea salt in a bowl. Whisk to combine.

2. Combine cold water and sesame oil and whisk.

3. Add the water to the flour mixture and whisk till a smooth batter. Don’t worry if its a bit lumpy. Place in the fridge till your ready to fry.

4. Heat oil in a wok. Once its hot enough dip the vegetables indivdually into the batter then drop into the water. Cook vegetables for 45 seconds to 1 minute. Then place fried tempura vegetables on a plate with paper towel to drain oil. Serve with the dipping sauce.

*Serves 2-3

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Dipping Sauce for Tempura (vegan, gluten free option, nut free)

Ingredients:

1/3 cup water

1 tablespoon soy sauce

1 tablespoon mirin

1/2 teaspoon agave

Method:

1. Combine all the ingredients into a small pot.

2. Bring the pot to the boil, then leave to simmer for 5 mins. Serve with Tempura Vegetables.

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Shiitake Vegetable Sushi (vegan, gluten free, soy free, nut free)

Ingredients:

1 cup sushi rice

2 tablespoons sushi vinegar

5 nori sheets

3 carrots, cut julienne

1/2 cup shittake mushroom, sliced

1-2 avocados

toasted black sesame seeds

tamari/soy sauce to serve

Method:

1. Cook sushi rice in a rice cooker. Once rice has cooked place in another bowl and leave to cool.

2. Add sushi vinegar to the rice and stir through.

3. Take a sushi mat and place some glad wrap onto. Then place a nori sheet ontop and with rice, smooth out with wooden spoon.

4. In the center of the sheet add carrots, shiitake mushroom and avocado. Then roll the sheet into a roll.

5. Slice the sushi roll into desired size.

6. Top with black sesame seeds and serve with tamari.

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Miso Soup with Nori and Black Fungus (vegan, gluten free, nut free)

Ingredients:

1 cup water

1/2 nori sheet

1/4 cup shredded black fungus mushroom

1.5-2 tablespoons white miso paste

Method:

1. Soak the black fungus mushroom in water for 15 mins and cut nori sheet in strips.

2. Bring a small pot of water to the boil and add nori and black fungus mushroom.

3. Once its boiled place on a simmer and take out a bit of water to combine with the miso paste. Once the paste has dissolved add this water back to the pot. Simmer for 5 mins then serve.

*Serves 3 small bowls

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Russian Mushroom Madness

Tonight I made some traditional wholesome Russian dishes for the family. I have never really made or eaten Russian food before, but I was inspired by this recipe Veg Russbiff from Veganwiz.com. I have been wanting to try these cutlets for ages and today was finally the night to do it. I am not sure of the origin of this dish or its name, as the boyfriend of the blogger  found this recipe somewhere. I slightly adapted this recipe and worked out the amounts for all the ingredients. Marco and I both really loved this recipe. These cutlets are made with primarily mushrooms, onion and rice. No it doesn’t taste like meat, but it does have a great taste and texture, that will not leave you feeling like you are missing out. I would love to make this again with a delicious sauce or gravy to make this even more spectacular.

The side dishes I made to go with the Veggie Cutlets are also typical Russian dishes, that complemented them well. The recipe Buckwheat Pilaf with Mushrooms and Caramelized Onion is by Bois de Jasmin. This traditionally dish is from Belarus and uses butter and is served with boiled eggs on top, but this was omitted to be vegan. Many recipes also use vegetable liquid stock to cook the buckwheat, or you can just use water as I did. This is a great nutritious dish that will leave your tummy very content on a warm winters night.

The last dish was adapted from Sweet-and-Sour Cabbage from Bon Appetit. This is a popular dish in Russian and throughout the Balkans. The sweet and sour flavours are strong, but they really complemented the rest of the meal.

The only other Russian dishes that I have attempted are Borscht & Pirozhki. I just love Slavic food and I can’t wait to bring you all some more dishes. Tomorrow I should hopefully be learning to make a Serbian bean dish… ??????????????????????????????? Russian Veggie Cutlets (vegan, gluten free, soy free, nut free)

Ingredients:

200g mushrooms, thinly sliced

1 onion, finely chopped

1 cup medium grain rice

2 teaspoons sweet hungarian paprika

2 tablespoons diced italian parsley

sea salt & black pepper to taste

3/4 cup oat milk (whole soy milk if you can tolerate)

1 cup unbleached plain flour

1 cup quinoa crumbs or other gluten free bread crumbs

olive oil or grapeseed oil to fry

Method:

1. Cook rice in a rice cooker or on the stove. Cook 1 cup of rice with 1 1/2 cups of water. Leave on warm until ready to use.???????????????????????????????

2. Heat 2 tablespoons olive oil in a pan, then sauté mushrooms for 5 mins or until browned. Remove from pan and place in a large mixing bowl.

3. Add another tablespoon olive oil, then sauté onion for 5 mins or until browned. Remove from pan and combine with mushrooms in the mixing bowl.???????????????????????????????

4.  Add cooked rice, paprika, parsley, sea salt and black pepper.  Mix well and taste to make sure there is enough salt.

5. Place the mixture in a processor and add soy milk. Blend so the mixture is thick, but the contents have been broken down. Add more soy milk if you need. If its easier do in two batches.

6. Place mixture back into the mixing bowl and add flour and quinoa crumbs.

7. Make 10 – 12 large balls with the mixture.

8. Place them one at a time in a hot pan with 1-2 tablespoons of olive oil. Press them down while they are in the pan with a spatula or with your fingers, so they are flat. Cook on each side for 2 mins. Repeat until you have cooked all the patties.

*Makes 10-12 Veggie Cutlets ??????????????????????????????? Buckwheat Pilaf with Mushrooms and Caramelized Onions (vegan, gluten free, soy free, nut free)

Ingredients:

2 cups raw buckwheat

6 cups water

2 onions, sliced thinly

8 cups thinly sliced white or brown mushrooms (about 450 g)

5 tablespooons vegan butter

sea salt & black pepper to taste

3 tablespoons minced parsley

Method:

1. Preheat oven to 170 degrees.???????????????????????????????

2. Place buckwheat in a bowl and stir through 3 tablespoons of vegan butter. Then place buckwheat on a tray and toast in the oven 20 min. During this time give them a stir, so they toast evenly. If you have pre-toasted buckwheat you only need to toast for 10 mins.???????????????????????????????

3. Bring a large put with 6 cups of water to the boil and add salt.

4. Add toasted buckwheat and stir through. Bring to the boil, then place on a low heat and cover. Cook for 20 mins or until the water has absorbed into the buckwheat.

5. Heat a pan with 2 tablespoons of olive oil and sauté the sliced onion for 10 mins or until browned. When finished remove from pan and set to the side.

6. Add another tablespoon of olive oil and sauté mushrooms for 10 mins or until they have absorbed any water they have released and browned.

7. Add onions, mushrooms, sea salt, pepper, parsley and 2 tablespoons vegan butter (omit butter if you prefer) to pot with the buckwheat (water should of absorbed). 8. Fluff buckwheat with a fork, then cover pot and leave on the lowest flame for 15 mins. After this serve.

* Serves 4-8, depending if it is a main or side dish serving. ??????????????????????????????? Sweet-and-Sour Red Cabbage with Apple (vegan, gluten free, soy free, nut free)

Ingredients:

2.5 tablespoons vegan butter

1 onions, thinly sliced (about 2 cups)

1/3 cup red wine vinegar

1/4 cup applesauce

2 tablespoon raw sugar

1 teaspoon sea salt

1 teaspoon black pepper

1 bay leaf

2 whole cloves

1/2 head red cabbage , sliced into 1/2-inch-wide strips

1 large green apple, cut into thin slices

1/4 cup apple juice

Method:

1. Melt butter in a  heavy large pot, over medium-low heat.???????????????????????????????

2. Add sliced onions and sauté  for 10 mins or until they are translucent.???????????????????????????????

3. Add red wine vinegar, bay leaf, raw sugar, sea salt, black pepper and cloves.

4. Add red cabbage and cook for 5 mins or until it starts to wilt. Stir often.

5. Place on a simmer and cover pot for 15 mins or until cabbage is tender.

6. Remove lid and add apple sauce, apple juice and apple slices. Cook for 10 mins or until apple is tender.

*Serves 4-6 as a side dish ??????????????????????????????? ???????????????????????????????

Loaded Sweet Potatoes with Spinach, Tempeh ‘Bacon’ and Cashew Sour Cream

I am so obsessed with Roasted Whole Sweet Potatoes right now. They are so sweet and delicious and taste great with almost anything. I stuff them tonight with silverbeet and red onions and topped them with tempeh ‘bacon’. I am also in love with Tempeh. Its so delicious and really nutritious! This is the first time I tried to use it to make bacon. I really wanted to make it to substitute a piece of chicken or beef, but I didn’t have enough. I would definitely make this bacon again thought. It was really like bacon, but it did have a meat like taste.

By the way, I finished watching another documentary today called Vegucated. If I needed some more incentive to keep on going vegan this definitely gave it to me. It also had a great important message in the end that eating no meat or even less meat is helping the planet. Even Marco was really touched by this documentary.  Its about 3 people who love meat and aren’t vegan, who agree to try going vegan for 6 weeks. After learning about the food industry and trial out a vegan diet, they are all changed forever. There is a trailer on the website and also some great recipes. I was really shocked by some of the images I saw. It wasn’t just about the terrible conditions and death of the animals, but what you did see really makes you sick. Another video I watched which is a little closer to home was a 60 Minutes segment ‘Roam Free‘. I still can’t get the images out of my head of Steggles  live chickens eating other dead chickens in their pen and their terrible conditions. The Coles representative was really crafty as well and didn’t wanting to take ownership of those kinds of practices. Anyway I recommend viewing these if you want to know more about whats really going on behind the scenes.

For more whole roasted sweet potato recipes check out my Black bean & Corn Chili with Whole Roasted Sweet Potatoes and Broad bean GuacamoleWhole Roasted Japanese Sweet Potatoes with Almond Cinnamon Butter and Whole Roasted Sweet Potato with Mixed Bean Chili.

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Loaded Sweet Potatoes with Spinach and Tempeh ‘Bacon’ (vegan, gluten free, nut free)

Ingredients for Sweet Potato & Spinach:

4 medium or 8 small sweet potatoes

canola oil

1 tablespoon coconut oil

1 red onion, diced

2 garlic cloves, diced

1 head of silverbeet, roughly chopped (leaves only)

Ingredients: Tempeh ‘Bacon’:

100 g tempeh

1 teaspoon agave/maple syrup

1 teaspoon liquid smoke

1 teaspoon tamari/soy sauce

pinch of ground cayenne pepper

1 tablespoon coconut oil

Method:

1. Preheat the oven. Clean and scrub sweet potatoes.???????????????????????????????

2. Coat in oil and place in a baking tray. Piece a few times with a fork along the sweet potato, then bake for 45 mins or until soft inside.

3. Chop tempeh into small pieces and place into a small bowl.

4. Add agave, liquid smoke, tamari and cayenne, to the tempeh. Stir through and leave to marinate for 5-10 mins.???????????????????????????????

5. Heat coconut oil in a pan then add tempeh. Cook on medium heat for 7-10 mins or until golden. Leave to the side.

6. In another pan heat coconut oil. Saute red onion and garlic on medium heat for 5 mins.

7. Add silverbeet to the onion and garlic. Saute for 5 mins or until silverbeet is wilted.

8. Once sweet potatoes are ready, slice them down the center and stuff with silverbeet and onions. Sprinkle with Tempeh ‘bacon’ and serve with Cashew Cream and Guacamole.

*Serves 4

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Cashew Sour Cream (vegan, raw, gluten free, soy free)

Ingredients:

1 cup cashews (pre-soaked for 2 hours)

1/2 cup water

juice of 1 lemon

1/2 teaspoon apple cider vinegar

1/2 teaspoon sea salt

Method:

1. If you haven’t pre-soaked the cashews, then boil for 10 mins.

2. Place in a blender and grind until cashews break down.

3. Add water, lemon, apple cider and salt. Process until smooth.

*Makes about one cup.

Guacamole with Coriander & Lime (vegan, raw, gluten free, soy free, nut free)

Ingredients:

2 large avocado

juice from 1 lime

2 handfuls coriander, minced

sea salt & black pepper to taste

Method:

1. Mash avocodo flesh in a small bowl.

2. Add lemon juice, coriander, sea salt and black pepper.

*Serves 4

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