Pizza Couscous Timbales

 

It is with a little bit of a frown that I share with you my last official recipe for "My Great Vegan Bake Off as part of Vegan Mofo.

Can you believe a month has past already?!? I felt like it went really quickly!

There are still so many recipes that I wanted to share! And I'm sure in time I will...

But for now here's some comfort food! :-)

PIZZA COUSCOUS TIMBALES

You'll need:

2 cups wholemeal couscous (pre-cooked)
2 Tablespoons tomato paste
2 Tablespoons nutritional yeast
1 Tablespoon Italian herbs
1 teaspoon minced garlic

Combine all ingredients together in a bowl and mix well.
Lightly oil spray ramekins. (2-4 depending on how many you want to make and if you want them to be large or small.)
Scoop spoonfuls of mixture into the ramekins and press down firmly.
If desired, spread more tomato paste over the top.

Bake in a preheated 200C oven for 15-20 minutes until warmed through.
Flip out onto a plate (be sure to wear an oven mit!). They will slide out of the ramekins really easily and hold their shape nicely.

Kids Lunchbox Club - Chickpea Nuggets

 

Today's recipe is a childhood favourite turned healthy. If you saw the way chicken nuggets were made perhaps you'd never eat them again, let alone give them to your children.

Yet I don't believe in deprivation....
So fill your kids lunch box with these nuggets instead :-)
(Or your own, or your husbands.....)

Although panko breadcrumbs do work best fried, they also work baked to give a nice crispy outer layer - of course you can fry these nuggets if you would prefer.

CHICKPEA NUGGETS

You'll need:

2 tins chickpeas

2 spring onions

2 Tablespoons lemon juice

2 Tablespoons soy sauce

1 teaspoon sage

1 teaspoon garlic powder

*panko breadcrumbs to coat

Drain the chickpeas and mash well.

Finely chop the spring onions and add them to the mashed chickpeas along with the other ingredients.

Stir until well combined.

The mixture will hold together.

Shape into nugget pieces and coat in panko breadcrumbs.

Bake in a preheated 180C oven for 30 minutes until golden brown.

Apparently these are best served with either tomato sauce, BBQ sauce or mayonnaise - depending who you ask in our home ;-)

Banana Sultana Loaf

 

Back to real baking today! 

So pleased that this loaf turned out as good as I hoped it would.
It was so moist and tasty :-)

BANANA SULTANA LOAF

You'll need:

2 over-ripe bananas

1/4 cup soft silken tofu

1/2 cup brown sugar

1 teaspoon vanilla

1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water

1 cup sultanas

1 1/2 cups self-raising wholemeal flour

1/4 cup plant milk of choice (I used unsweetened vanilla almond milk)

Blend together the bananas, tofu, brown sugar and vanilla til smooth.

Add the flax mixture, and sultanas, followed by the milk and flour.
Stir until well combined.
Pour into a loaf tin (lined if needed).
Bake in a preheated 180C oven for 40-45 minutes until cooked through and golden brown.
Allow to cool before slicing.

Events we don't plan!

 

This morning I had wonderful intentions of baking a banana sultana loaf......
I had even written out a recipe that I thought would work and was busting to try it.....
All my best intentions for today were laid aside when we had a incident in our family that meant we spent all day at the hospital..... yes alllllllllllllllllllllll day.

I can't decide what's more tiring... emotional exhaustion or physical exhaustion.

I was devastated by the thought of not being able to do a 'baking' post today, and then when my hubby made dinner & put it in front of me I grinned from ear to ear!....
Although he had made us all a 'quick & easy' dinner, it also included a baked item!!!!!!!!! :D
How could I NOT post that! lol

So today's baking post is not something I baked, but something that was baked for me.....

Look at those lovely pieces of Lebanese bread that he baked!

We often cut slices of Lebanese bread & bake them.
They only take about 10 minutes to come out wonderfully golden & crunchy.
I love how they make a nice crusty addition to meals :-)

Lebanese bread works great as a pizza base too! It also works great as 'fold-overs' toasted in a sandwich press. It also makes a great snack to use for dipping into hummus and other spreads or dips.

So, I do have every intention of sharing with you my banana sultana loaf tomorrow..... but let's just see what the day brings!!!

Precooked Grains

 

I previously shared with you my tip about how handy it is to keep a snack box in the freezer.

Now I'm here to share another tip that is just as easy & just as wonderfully helpful.

Precooked grains

I often cook up a variety of grains on the weekend and store them in containers in the fridge. They are great additions to main meals or salads, breakfast or even to make desserts like rice pudding.

I can't recommend highly enough getting a rice cooker if you don't already have one. We got a cheap one and it works fantastic - switch it on and leave it to do all the hard work - no worries about the time or a pot bubbling over! :-)

They really do cook more than just rice!

Just keep in mind that cooked grains will only last about 3-5 days, so make sure that if you won't use them in that time then you freeze them instead.

Here's some recipes that you can use precooked grains for:

Barley choc smoothie

Leafy couscous salad 

Chickpea, rice and sweet potato stew 

Cheezey brown rice 

Tropical brown rice breakfast 

Pasta bake 

 And can't forget yesterdays recipe of Stuffed capsicums.

WIAW - Roasted Stuffed Capsicums

Look at this super yummy salad that I ate today!

 I did end up cooking my mushrooms though, and I smoothered it with hummus prior to eating ;-)

 I have always thought of roasted capsicums as a main meal, however when I saw these adorable little baby capsicums I couldn't help but turn them into lunch...

And this is how:

 

ROASTED STUFFED CAPSICUMS

You'll need:

5-6 mini capsicums

1/2 cup wholemeal couscous

3/4 cup boiling water (plus extra)

1 teaspoon vegetable stock powder

2 cubes frozen spinach

1 teaspooon italian herbs

2 Tablespoons tomato paste

In a bowl combine the couscous and the stock. Pour over the boiling water and cover. Allow to stand for 5 minutes. Fluff with a fork.

Put the spinach in another bowl and pour over boiling water. Cover and allow to stand til defrosted.

Mix spinach, herbs & tomato paste together with the couscous. Stir well.

Scoop out the core of the capsicums.

Fill the capsicums with the couscous mixture. Press couscous in firmly and make sure the capsicums are well filled.

Place in a preheated 200C oven for 20 minutes until capsicums are softened and skin has blistered.

Chocolate Prune Cookies

 

Sometime ago I made chocolate prune cookies using okara. I love the moistness that okara provides in baking. But its been in the back of my mind ever since that I should un-okara these cookies! And today that is exactly what I did! This version is not quite as moist, but equally as delicious :-)

I really do love the mix of dried fruit & cocoa. 

CHOCOLATE PRUNE COOKIES

You'll need:

1 cup wholemeal flour

1 teaspoon bi-carb soda

3 Tablespoons cocoa

1/2 cup chopped prunes

1/2 cup agave nectar

1/4 cup applesauce

1/4 cup plant milk of choice

Place all the ingredients in a mixing bowl and stir until well combined.

Place heaped tablespoons of mixture onto a lined baking tray & bake in a preheated 180C oven for 12-15 minutes until cooked through.

Makes 14 (depending on size)

I LOVE these new diced prunes that are available! They're so great for cooking with or adding to a breakfast bowl!

Chopping whole prunes is such a sticky job ;-)

Peanut Butter Scones

 

Great tasting scones without using butter?!? 

This is how:

PEANUT BUTTER SCONES

You'll need:

2 cups wholemeal flour

2 teaspoons bi-carb soda

2 Tablespoons raw sugar

1/2 cup natural smooth peanut butter

3/4 cup sparkling mineral water

Combine all the ingredients together in a bowl. Use a knife to mix together until crumbly.

Turn mixture onto a lightly floured board and knead for 5 minutes. 

Press out til the mixture is about 1.5-2cm thick.

Flour the edges of a cup and use to press out scones.

Place cut out scones closely together on a lined baking tray.

Brush the tops with soy milk.

Place in preheated hot 220C oven for 10-12 minutes.

Serve with jam of course ;-)

Makes 15

Cranberry & Macadamia Cookies

 

When someone mentions baking I immediately think of cake and cookies! Yet I haven't really shared too many of them yet in this bake-off......

So today I share a basic cookie recipe with you, that is so easy to make & yet so divinely tasty :-)

CRANBERRY & MACADAMIA COOKIES

You'll need:

1 1/2 cups wholemeal self-raising flour

1/3 cup dried cranberries

1/3 cup macadamia nuts

1/3 cup agave nectar

1 Tablespoon ground flax seeds 

3 Tablespoons boiling water

1 teaspoon vanilla

1/4 cup plant milk of choice

Whisk together the boiling water with the ground flax seeds. Set aside.

Pour the macadamias into a small plastic bag and crush.

Place crushed nuts in a mixing bowl and add the flour and cranberries. Stir well so the fruit & nuts are evenly distributed.

Add the agave, vanilla, plant milk & flax mixture.

Stir til combined.

Line a baking tray with baking paper. Using wet hands, get 2 Tablespoons of mixture and roll into cookie shape, press down onto the tray & slightly flatten the tops with your fingers.

Place in a preheated 180C oven for 15 minutes.

Cool before serving.

Makes 18 cookies.

Apple, Fig & Walnut Strudel

 

I did promise the occasional treat, and again I'm resorting to filo pastry :-)

But yes, I have added some tweaks to my version of strudel to make it healthier. 

Instead of spreading the pastry with butter & breadcrumbs to create layers I have used soy milk & oat bran, and I haven't sprinkled it with sugar either!
And just for the record --> No, I will never be bothered to make my own filo pastry ;-)

APPLE, FIG & WALNUT STRUDEL

You'll need:

2 green apples

4 dried figs

1 orange

1/4 cup walnuts

1/4 cup oat bran

2 Tablespoons ground flax seeds

1 teaspoon cinnamon

soy milk - roughly 1/4 cup

6-8 sheets filo pastry

Core the apples and slice into thin pieces. Dice the dried figs. Juice the orange and remove half the zest. Combine all of these in a saucepan and bring to a boil. Simmer for 10 minutes. 

Crush the walnuts into little pieces and stir into the apple mixture.

 

While the apples are cooking, prepare the pastry sheets.

In a small bowl mix together the oat bran, flax seeds and cinnamon. (This will be used in place of breadcrumbs in tradition recipes to create the layers between the pastry.)

Lay 2 sheets of pastry on a flat surface and brush with soy milk. Lightly sprinkle the pastry with a layer of the oat bran/flax mixture.

Repeat this layering process until you are down to the last sheet of pastry - if you're pressed for time you can add 2 sheets at a time.

*Do not spread the top layer of pastry with the milk and oat bran.* 

On the top layer spread the apple mixture in a log shape towards the end, but leaving the edges bare to be tucked in.

Roll the pastry up, folding tightly and tucking the side edges in.

Brush the top of the strudel with soy milk & sprinkle with another layer of the oat bran/flax mixture.

Bake in a preheated 200C oven for 30 minutes until golden brown and crispy.

Scrolls

 

SCROLLS

A family favourite in our home! Who doesn’t love a delicious scroll??

 

These are not difficult to make, but they are time-consuming. Definitely a weekend job! They don’t keep well, but then again, they won’t need to either ;-)

The fillings here are just suggestions – you can fill them as you desire.

 

You'll need:

3 cups wholemeal flour

¼ cup raw sugar
2 Tablespoons ground flax seeds
6 Tablespoons boiling water
7g yeast (one sachet)
1 cup soymilk

For the filling:

¾ applesauce

2 teaspoons cinnamon
¼ cup raisins
Soymilk

Mix the ground flax seeds with the boiling water, whisk until fluffy & thickened.

In a large mixing bowl combine the flour, sugar and yeast.  Stir in the flax-seed mixture.
Warm the milk in the microwave, but don’t boil (approx. 40 seconds). Stir the warmed milk into the flour mixture. Stir well. The dough will hold together and be slightly sticky to touch.

Turn the dough onto a lightly floured board and knead til elastic, approx 5 minutes.

Place in a warm spot and allow to rise for 1 hour.

The dough will double in size.

Once it has been left to rise, punch the air out of the dough.

Roll the dough out to form a large rectangle the size of a mixing board. (Be sure to flour your rolling pin.)

Spread the applesauce over the dough, then sprinkle with the cinnamon and raisins.

Roll the dough up into a log lengthwise. Be sure to press gently on the seal so it won’t undo.

Slice into 12 pieces.

Lightly spray a muffin tray & place each of the slices of dough in the muffin tray. Brush each scroll with soymilk.

Bake at 180C for 20-25 minutes until lightly golden brown and cooked through.

 

NB: I used home-made soymilk which was vanilla flavoured, which added a lovely taste. You can add a teaspoon of vanilla to the milk if you wish.

Tip:

You could make these a quick way by using self raising flour in place of the yeast! You won’t need time for kneading or raising then! They won’t work out quite as ‘bread’ like, more cake-like, but that’s not always a bad thing!

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan

veggie nook

greenthickies