Wednesday, July 29, 2015

Chocolate Okara Pie

For those of you who make your own motherless milk, it can often be quite a dilemma what to do with all the leftover pulp. It seems wasteful to throw it away, and yet it isn't always the easiest thing to find uses for, especially if you go through a lot of milk in your home.
Here's a great way to use up some of that pulp.
I have only tried this pie with okara (soy milk pulp) but I see no reason why it wouldn't work with other plant-based milk pulps.

Chocolate Okara Pie

Crust:
1 cup oat flour/bran
1/2 cup okara
1/2 cup applesauce
1 teaspoon baking powder

Put all ingredients in a food processor and pulse a few times until combined. Mixture will be a wet crumble. 
Press into a 20cm pie dish, making sure to press some of the mixture up onto the sides.
Bake for 12-15 minutes in a preheated 180C oven.


Pie filling:
1/2 cup okara
1 1/2 cups motherless milk of choice
1/4 cup cocoa powder
1/4 cup coconut sugar (or other dry sweetener of choice)
1/4 cup cornflour
2 teaspoons vanilla

Combine all the pie filling ingredients in a food processor or blender and mix until smooth.
Pour mixture over the baked pie crust.
Cook at 160C for 1 hour. Remove from oven.
The mixture will be slightly wobbly.
Allow to cool prior to slicing.
The mixture will thicken upon cooling.

Serve with frozen berries of choice.



Question of the day:
Do you make your own plant-based milk? If so, what do you do with the pulp?

Saturday, July 25, 2015

Kale, Quinoa & Falafel Salad

Have you seen mini kale in your supermarket or farmers market lately?
I have found these little kales in Coles, and not only are they super cute, but they are really delicious too. 
They don't have the same grassy taste that regular kale does. They have a subtle sweetness to them.
We have been enjoying them the last few months.


They are called "kalettes" and Coles has described them as a combination of kale and brussels sprouts with a nutty flavour.

I think that is a very good description.

Here's a quick and easy way to add them to a eye-pleasing salad:


KALE, QUINOA & FALAFEL SALAD
You'll need:
1 cup quinoa
1 punnet of kalettes
Approx 20 pre-cooked falafels
1 red capsicum


Dressing:

1 can chickpeas, drained
1 Tablespoon sweet chili sauce
2 Tablespoons soft tofu
1 teaspoon lemon juice

Place the quinoa in a microwave safe dish with 2 cups of water. Place a lid on and cook in the microwave for 12 minutes or until quinoa is clear and cooked through.
Allow to cool slightly.
Remove the woody ends from the kalettes and steam for 3-4 minutes.
Slice the capsicum.
Combine all the above in a salad bowl along with the falafels.
You can make your own falafels, or use packet ones. (Click on this link to see my preferred packet brand.)
To make the dressing, simply combine all the ingredients in a blender with 2-3 Tablespoons of water and blend til smooth. You can add more water if you prefer a thinner sauce.
Pour over the salad.

Can be served warm or cold.

*You can use regular kale if you can't find kalettes. Just steam and chop into rough pieces.



Question of the day:
Have you seen kalettes in the shop?

Thursday, July 23, 2015

"Sausage-less" Rolls

Life has been very busy for me lately - this is reflected in my lack of posts! 
I hope to be more motivated soon and share all the drafts that I have lined up waiting to be published. 

These "sausage" rolls were inspiration enough to get me started back at it again. They are super easy to make and they are very delicious. 

"SAUSAGE-LESS" ROLLS

To make 4 rolls you'll need:
2 tins lentils
1 Tablespoon each: nutritional yeast, onion flakes, soy sauce
1/2 teaspoon each: ground garlic, sage powder, liquid smoke and molasses
8 sheets filo pastry

Drain the lentils and combine them in a bowl with all the other ingredients except for the pastry.
Mash until the lentils have crumbled and the mixture resembles mince. 
Place a quarter of the mixture onto the side-middle of 2 sheets of filo pastry. 
Fold the side of the filo pastry in, then fold the edges up and roll until you reach the end of the pastry.
Repeat for the other 3 rolls.
Place on a lined baking tray and brush the tops with soymilk.
Bake in a 180C oven for 20 minutes until golden brown.



Best served while still hot from the oven.


Sunday, June 21, 2015

Potato-topped, white bean pie

I'm sorry, there simply is no way to photograph this and make it look pretty....
Then again, often the sloppy-messy dinners are the most delicious!

We definitely think this is one of those dinners!!! :-)
This eventuated when a lentil shepherd's pie was on the cards, but no tins of lentils were in the pantry. Alas, potato-topped white bean pie came about :-)
I haven't given this recipe the usual make, try, try again process. However, it's quite a simple dish that is versatile and you basically can't go wrong!


POTATO-TOPPED WHITE BEAN PIE

You'll need:
1 onion

3 cloves garlic
2 stalks celery
1 zucchini
2 carrots
1 green capsicum
120g fresh spinach leaves
2 tins white beans
1/2 large jar of tomato passata
1 Tablespoon mixed Italian herbs

For the potato topping:
6 medium sized potatoes
1/2 cup motherless milk of choice
2 Tablespoons nutritional yeast
1/2 Tablespoon dried onion flakes
1 teaspoon dried chives

Chop the potatoes into little pieces and place in a microwave safe dish and cover with water. Heat in the microwave for 10 minutes (or until totally soft).
Combine all the vegetables except for the spinach in a food processor and pulse a few times until desired size. 

Put chopped veggies into a frying pan and dry-fry until then begin to soften.
Add the drained white beans, the passata, spinach and herbs.
Stir frequently until warmed through and spinach has wilted.
Transfer to a large lasagne size baking dish and press down evenly.

Drain the potatoes and mash with the other ingredients needed for the topping.
Spread the potatoes over the top of the bean/veggie mix.

Place in a preheated 180C oven for 30minutes until lightly browned on top.
Serve :-)

Tuesday, June 2, 2015

Cheesy Baked Cauli & Capsicum

I am totally in love with these mini capsicums that are readily available in the grocery store lately.
There's something about the mixture of the colours and their little cone shapes that I just find incredibly appealing!

Here's our families favourite way of using them lately. This makes a great side dish. 
The capsicums make little cups that hold the cheese sauce - just delicious :-)

CHEESY BAKED CAULI & CAPSICUM

You'll need:
250g tub of mini capsicums
1/2 head cauliflower
1/4 cup nutritional yeast 
1 Tablespoon cornflour
2 teaspoons onion flakes
1/2 teaspoon each sage, garlic powder, paprika
1/2 cup motherless milk of choice
1/4 cup water

Half the capsicums and scrape out the seeds. Place in a baking dish along with the cauliflower broken into florets. 

In a microwavable measuring jug, combine the remaining ingredients and stir with a fork until dissolved. 
Microwave for 1 minute until the mixture starts to thicken.

Pour over the vegetables.

Place in a preheated 200C oven for 40 minutes until veggies have softened and lightly browned.


The top will be crisp and underneath will be filled with oozing-gooey-cheesy sauce :-)



Question of the day:
Are mini capsicums available in your area?
Do you use them as mini scoops for anything?

Friday, May 22, 2015

Blueberry Breakfast Muffins

These are a delicious, sugar fee, oil-free, yet moist muffin. They are easy to make and we often prepare them the day before if we will be staying somewhere overnight and want a quick and easy breakfast. My husband always said he didn't like blueberry muffins..... now he LOVES them!

BLUEBERRY BREAKFAST MUFFINS
To make 4 jumbo muffins you'll need:
1 cup oats
1 cup wholemeal spelt flour
2 teaspoons baking powder
1/4 cup ground flax seeds
1 cup dates (soaked in boiling water)
1 cup blueberries (fresh or frozen)
1 teaspoon vanilla essence
1 teaspoon cinnamon
1 cup motherless milk of choice
Optional extras:
2 Tablespoons chocolate chips
small handful of walnuts

In a large mixing bowl combine the oats, flour, baking powder, flax seeds and cinnamon. 
Place the drained dates, milk, and vanilla in a blender and blend til smooth.
Pour the wet ingredients into the dry ingredients. Stir til combined. Add the blueberries and fold through the batter gently.
Pour into a lined or lightly sprayed jumbo muffin tin.
Top with crumbled walnuts if desired.
Place in a preheated 180C oven for 25-30 muffins until cooked through.
 
ENJOY! :-)

Question of the day:
What's your favourite muffin flavour?

Friday, April 17, 2015

Refried Bean Dip with Corn Crisps

Brace yourself --> I bring you fabulous news!!!
It is possible to make delicious Corn Chips that haven't been deep fried!

Here's how:

Layer half a can of creamed corn onto a lined dehydrator tray.
(You can use as many cans and trays as you like.)

Dehydrate for 8-10 hours, time will vary depending on your dehydrator. You can tell when it is done as the colour will have changed completely and the corn will be crisp.
Note: You can stir into the corn some paprika or taco flavoured spices if you desire.


 Gently pull the lining away from the corn crisps, being careful not to split them.

Using a large knife, slice into pieces (or you can do it with your hands if you'd rather!).

Serve! 
Yes, it's really that simple!  
The hardest part is waiting for the dehydrator whilst a delicious aroma fills your home!

Now for a perfectly paired dip.


Mix a can of re-fried beans with 1/4 cup diced tomatoes (either canned or freshly chopped). Stir until the re-fried beans are now more spreadable.
Pour bean mix into a serving container.
Chop 1/2 red capsicum into little pieces, sprinkle over the top of the dip along with 1/2 can drained corn kernels and 1 chopped spring onion. You can put a dollop of salsa in the middle if you like for presentation purposes.

 


Would you like an invite to our home for pre-dinner snacks???