Monday, June 20, 2011

Easy Lentil Pie

This is so much easier to make than traditional 'shepherds pie'.
The potatoes cook in the time that the lentils take to prepare, so its much quicker than having to cook each part separately.

You'll need:
For the filling:
1 tin lentils
1/2 cup frozen carrot, peas & corn mix
1 onion, chopped
1 tin crushed tomatoes
1 tablespoon bbq sauce
For the topping:
4 potatoes
garlic flakes
italian herbs

1) Chop the potatoes and put them into a pot with enough water to just cover them. Bring to the boil and then cook for about 12 mins until potatoes are tender.
2) While the potatoes are cooking, drain the lentils & place them in a bowl with the chopped onion, carrot peas & corn mixture. Stir til well mixed. Add the tin of tomatoes & the bbq sauce. Combine well.
3) Use a ceramic baking bowl & place lentil mixture into bottom of bowl - press down.
4) Once the potatoes are ready - drain & transfer to a mixing bowl (i always use the lentil bowl to save on washing up!). Add garlic flakes to taste. Mash until smooth - you can add a drop of soymilk if you desire for better consistency.
5) Place mashed potatoes over the lentil mixture in the oven bowl.
Sprinkly with italian herb mix & place in moderate oven for 25-30 minutes until golden brown on top.

Lentil mixture placed into oven bowl.

Custard Apple Mousse

mmmmmmmmmmm custard apples!
But they can be made even yummier when I turn them into "custard apple chocolate mousse"

and this is how.....

Pull apart a ripe custard apple and scoop out the flesh - be sure to remove all the pips.

In a food processor, blend together  1/4 cup of raw cashews & a teaspoon vanilla.

You can process as much or as little as you desire. Do it for a short time to have some chunky pieces of nuts, or you can process it until completely smooth.

Add the custard apple to the food processor, along with a tablespoon of cocoa powder, and a tablespoon of raw sugar.

Process until well combined.

Pour mixture into serving glasses and top with a sprinkling of coconut.

Best served chilled. They will firm up & slightly set after being in the fridge for at least an hour.

Nutty Cheesecake

This was the first time I ever tried a vegan cheesecake!
Its very easy, but it is time consuming.
It was delicious & all my non-vegan friends even agreed!!!!

I'm sure you could use other nuts in the base to give it a slightly different taste but I like how hazelnuts somehow remind me of chocolate (this is possibly nuttela's fault!)!!!!

For the base you will need:
1 x 250g packet of vegan choc-chip cookies (I found some in Aldi that were also gluten free - alternatively use oreo's!)
3 tablespoons nuttelex butter
1/2 cup hazelnuts

For the filling:
1 tub tofutti cream cheese (softened by leaving out of fridge for an hour)
1/4 cup icing sugar
3 tablespoons agave nectar
2 cups cashew cream (make this by soaking a cup of cashews overnight in a cup of warm water, cashews will absorb some of the water. Drain the remaining water & place cashews in a food processor. Add one teaspoon vanilla essence and process on high til smooth - this could take 7-10 mins. A light fluffy 'cream' will be made.)

In a food processor combine all the base ingredients.
Process until smooth.
Press into a pie dish.
Chill in fridge for at least half an hour.

Mash the tofutti and cashew cream together until well combined. Gently stir through the icing sugar & agave nectar.
Pour on top of the base & refrigerate for 4 hours or overnight if possible.

Serve with berries of your choice & a sprinkling of cocoa!

This keeps well & also freezes without any worries.


Purple Pasta

This simple combination makes for a wonderfully tasty dish!
The purple colour is purely for the eyes pleasure!!!!

To serve 2
You'll need:
1 red onion, chopped
1/4 red cabbage
1/2 red capsicum

Lightly fry these in a pan with a tablespoon of water to prevent sticking.
(I'm not usually a fan of using oil, as I rather fry with water - but you can use oil if you prefer.)
Fry until cabbage and onion begin to wilt.
Stir in a tablespoon of tofutti cream cheese until it melts.

Serve over pasta (lets face it - everyone knows how to cook pasta right?!?!?!?) & mix together.
My favourite type of pasta to have with this is spelt pasta.

Friday, June 10, 2011

Breakfast burgers

This recipe was inspired by mcdonalds! hahahaha - now don't laugh its true!
I was just thinking, how come the only 'veg' breakfast that cafes seem to be able to come up with is eggs and cheese on toast!
So i decided to make a burger that feels like it's a breakfast burger!
Somehow the corn flake crumbs and the baked beans just make it feel like its breakfast time!
PS - it also makes for a yummy dinner with a side salad!

You'll need:

1/2 red onion, chopped finely
1/2 tin baked beans (i like the bbq flavour ones but you can use any flavour you like)
1/2 tin corn kernals
1/2 cup kellogs corn flake crumbs

2 tablespoons flax seeds, mixed with 2 tablespoons water (this will stick together quite a bit)

Drain the sauce from the baked beans & the corn.
Mix all the ingredients together in a bowl.
Shape into patties.
Lightly fry.

Serve on a bread roll with BBQ sauce and fried onion & a slice of tofutti cheese.
Who needs cafe breakfast when you can make your own this good!!!!

Alternatively, you can have this as a meal with salad!