Oat Flour Cookies: Choc Chip + Double Chocolate

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A post shared by Kim 💚 (@amazekitchen) on Apr 10, 2020 at 6:42pm PDT

Kia ora tātou! I thought I'd share the recipe to these oat flour cookies since 8 people voted yes on my IG poll 😝. Amidst, the great covid shortage of flour, I had to improvise with oats. 

To make oat 'flour' whizz rolled oats in a high-speed blender such as a magic bullet or food processor and you're done! Oats are naturally gluten-free but if you are extremely intolerant just grab a pack of certified GF oats.

If you use coconut sugar, vegan milk and dark choc these cookies are VG GF RSF :) However, use whatever ingredients you have on hand, milk choc chips or chunks of Whittakers would be delicious too! Also, no eggs means that you could just eat the batter raw... 😋

OAT CHOCOLATE CHIP COOKIES
Ingredients
1 1/4 cup oat flour (blended oats)
1/4 tsp salt
1/2 tsp baking powder
1/3 cup coconut sugar or brown sugar
1/2 cup chocolate chips

1 tsp vanilla extract or essence
2 tbsp melted coconut oil or vegetable oil
3 - 5 tbsp mylk (start w/ 3 tbsp and add more if needed)


Method

1. Preheat oven to 180C.
2. Mix all dry ingredients. Make a well in the middle add in wet ingredients and mix well.
3. Cool batter in the fridge for 10 mins (you can skip this step if you don’t mind a flatter cookie).
4. Spoon out about tablespoon sized mixture leaving plenty of space apart.
5. Bake for 10 mins or until golden.

Leave to cool on a wire rack (if you have one) for at least 10 min and enjoy! :)


DOUBLE CHOC CORNFLAKE COOKIES 

These are based on popular antipodean biscuits that are named after a country starting with A (an interesting read).

Ingredients
1 1/4 cup oat flour (blended oats)
1/2 cup cornflakes or branflakes optional
2 tbsp sifted cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/2 cup coconut sugar or brown sugar 

1 tsp vanilla extract or essence
2 tbsp melted coconut oil or veg oil
3 - 5 tbsp mylk (start w/ 3 tbsp and add more if needed)

Topping: 1/2 cup chocolate melted + extra cornflakes or nuts. 

Method
1. Preheat oven to 180C.
2. Mix all dry ingredients. Make a well in the middle add in wet ingredients and mix well. 3. Spoon out about tablespoon sized mixture using two spoons or your hands!
4. Bake for 15 -20  mins or until crisp.
5. Leave to cool on a wire rack (if you have one) for at least 10 min. 

6. Melt the chocolate - I simply put a heatproof bowl over a pot of hot water.
7. Top cookies with melted chocolate & decorate with cornflakes or nuts such as walnuts.

I hope you enjoy ISO baking and you eat all of the treats you please. 

Stay safe, kia kaha Aotearoa, 

Kim xx

Flax Seed Crackers

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Flax seeds, linseeds whatever you may call them, these crackers are extremely delicious and addictive! 💚🤤❤️ Recipe link is my bio 🤗🥜🧀🥑🍓 #flaxseedcrackers #linseeds #lowcarbcrackers #ketocrackers

A post shared by Amaze Kitchen (@amazekitchen) on Dec 16, 2018 at 7:18pm PST

Flax seeds, linseeds whatever you may call them, these crackers are extremely delicious and addictive! I have made these a few times now as they are super easy to make. The original recipe is from Keto Connect, I haven't adapted the recipe much, have just made a plain salted version.

Flax Seed Crackers

Ingredients
1 cup of whole flax seeds/linseeds
1/2 cup of water
1/4 teaspoon of salt (I used fine Himalayan)

Method
1. Mix flax seeds, water and salt until seasoning is evenly distributed. Cover and place in the fridge overnight or 12-14 hours.

2. Remove flax seed mixture from the fridge, and place mixture on a sheet of baking paper or a silicone baking mat. Place another piece of baking paper on top and roll out. Make them as thin as you like. The thinner you get them the crispier they will be.

3. Score the crackers making small squares using the back of a butter knife. Bake at 130C for 50-60 minutes.  

Allow to cool for 10 minutes (crackers will become crisp when cooled).

Enjoy!

Hot Cross Cakes

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Hoppy Easter everyone! 🐣💕🐇🍫I've finally clocked the recipe for #glutenfree #lowcarb Hot Cross Cakes 💚Holla if you would like me to post the recipe😋💚. . . . . . . #lowcarbcake #eastercake #almondflour #stevia #glutenfree #cleaneating #plantbased #veg #vegetarian #vegetarianfood #vegetarianfoodshare #whatvegetarianseat #foodie #8020lifestyle #amazekitchen #aucklandeats #aucklandfoodie #nzvegetarian #lowcarbbaking #highprotein #refinedsugarfree

A post shared by Amaze Kītini 💚 (@amazekitchen) on Apr 1, 2018 at 2:04am PDT

Every Easter, it's not the chocolate eggs or bunnies I want, I go straight for hot cross buns. There's something about the doughy, sweet spiced bun that I just can't resist! So in true Easter spirit, I've decided to come up with a low-carb, gluten-free & refined sugar-free alternative.

Now I'm all for treats in moderation, I'm a firm believer of the 80/20 lifestyle. However, I know what it's like to have such cravings, and I can't be having hot cross buns every day of Easter! I tried my best to create a moist cake crumb using almond flour and have ensured that I've added enough fruit and spice to satisfy those hot cross buns cravings.


Hot Cross Cakes

Ingredients
1 cup almond meal
1/4 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
pinch of salt

3  tbsp sweetener of choice: Natvia (low carb), coconut sugar or maple syrup
1/4 cup milk (I used soy)
2 tbsp melted coconut oil
1 tsp vanilla
1 egg or vegan flax egg (1 tbsp + 3 tbsp hot water)
1/2 cup diced apple
1/4 cup sultanas

Method
1. Pre-heat oven to 180C.

2. Mix dry ingredients, make a well in the center.

3. Add in wet ingredients, mix gently, avoid over mixing.

4. Grease mini cupcake pan (I used silicone) or use mini cupcake cases. Fill 12 mini cases evenly.

5. Bake at 180C for 15-20 minutes.

6. Cool before removing from tin, then glaze with a little apricot jam.

7. Decorate with white crosses using a piping bag or zip lock bag.

Icing recipe
1/2 cup butter or cream cheese (dairy free alts work well!)
1-2 tbsp sweetener of choice
1/2 tsp vanilla

Whip all ingredient together until well combined.



I hope you enjoy this recipe, and if so I'd love to hear your feedback and see your photos via Instagram. Please tag me in your photos or use the hashtag #amazekitchen :)  xxx

Chickpea 'Tuna' Salad

Chickpea 'tuna' salad inspired by 💚 @polyvegan 💚 I honestly can eat this by the bowl full! It's so good and really does remind me of the good old tuna sammies I used to have. I had a look at a few recipes and decided to go with what I had in the cupboard. You must give it a try, it's great on its own, with bread or corn thins💚 Also check out @polyvegan she post some pretty mouth watering vegan goodies😁👌🏼💯 #chickpeatuna

A photo posted by AMAZE KITCHEN🌱 (@amazekitchen) on Aug 26, 2016 at 7:21am PDT

Chickpea 'Tuna' Salad

Ingredients
1 can of chickpeas
Half of a small red onion finely diced
3-4 tablespoons of mayonnaise of choice (veganaise works well)
Salt and pepper to taste


Method
1. Smash chickpeas with potato masher or in a food processor (this is much easier). Make sure to leave a few chunks in there.

2. Mix in the rest of your ingredients. Season to taste and that's it!

Serve with crackers, sand which bread or eat in its own. You can imagine there are so many more variations on this recipe. Shout out to @polyvegan and @hotforfood for the inspiration!


Enjoy,


Kim xx

Chana Masala - Chickpea and Aubergine Curry

Chana masala is something that I discovered here in London. Since their is a big South Asian population here, a hot curry isn't too hard to find - but a good one can be!

Our local Indian takeaway isn't exactly fine dining, however they make the best chana masala - and I think it's because there is so much ghee/oil used, but ohh so good. Also that fact that these curries have been cooking for hours makes them even better!

This recipe is a combination of my two favourite curries from our local - chickpea curry and aubergine (eggplant) curry. I always order both on rice which comes to about £12 which I find a little pricey, but well worth it.

For a good veg curry I've learnt two great tips - the longer you cook it the better and always mash a few chickpeas/potatoes to help thicken the gravy. Curries do take a while to make sure to set enough time, if you have a slower cooker, boy o boy that would make it perfect. I wish had one!


Chickpea and Aubergine Curry

Ingredients
2 -3 tablespoons of oil - coconut oil preferably
1 large onion diced
3 cloves of good garlic sliced
1 thumb of ginger diced

2 bay leaves
2 teaspoons paprika powder
1 teaspoon whole cumin seeds
1 teaspoon coriander powder
1/2 teaspoon cinnamon
Chill power to taste
*If you can't be bothered with all those spices, find a good quality pre mixed curry powder or spice mix that has most of these spices, but do get whole cumin seeds!

1 can of chopped tomatoes in juice
2 tablespoons of tomato paste
1 can of cooked chickpeas
2 large cooked potatoes diced
1 aubergine sliced in to battons
1-2 tablespoons dairy free butter or coconut oil
Salt and cracked pepper to finish


Method
1. On a medium high heat fry onion, garlic and ginger till soft (don't be shy with the oil).

2. Next add in the spices. Cook until cumin seeds pop and the spices become fragrant. Set pan aside.

3. In another pan fry aubergine in a little oil. Add in a few tablespoons of water each time to help with cooking. Aubergine is best served when it is super soft and gooey, cook it well before this point.

4. Add aubergine, potatoes and chickpeas to the spice mix, sauté for 2 minutes then add chopped tomatoes and tomato paste.

5. Leave to simmer till potatoes and chickpeas are soft, about 30-60minutes, adding extra water if you need to.

Mash at least a quarter of the potatoes and chickpeas with the back of a fork to help with thickening. Season with salt and chilli powder to taste.

6. Finish of with cracked pepper and for extra indulgence (optional) stir in 2 tablespoons of dairy free butter or coconut oil.

If you want to cook this a slow cooker follow steps 1-2, then add the lot in your slow cooker.

Good luck and enjoy!

Kim xx

Chocolate Fudgesicle Slice with Black Beans

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Chocolate Fudgesicle Bites🍫🍦❄️ These ice cream bites are made with black beans, cocoa, date paste, coconut oil and vanilla extract🍫 I left them in the freezer to set, then sliced then into small bars for a quick protein fix😋 Full recipe is on my blog💕💚 #chocolatefudge #fudgesicle #icecreambites #vegan #dairyfree #highprotein #plantprotein #naturalsugar #sweetenedwithdates

A post shared by Amaze Kitchen (@amazekitchen) on Aug 24, 2015 at 10:20am PDT

I have been so eager to try out black bean fudge, and finally whizzed up a batch last night. Looking through recipes online I found that most used agave syrup or honey, and I really wanted to use the date paste I made earlier on in the week.

The date paste and black beans made for a smooth and creamy ice cream texture, rather than that of a fudge. Next time I'll try it using agave syrup and see if there is much difference.

Also, if you are worried about the black beans, please don't be, you can't even taste them! I challenge you to make these and not tell your taste testers the star ingredient until later. I cut my mine into square slices, and kept them in the freezer for a quick and easy chocolatey protein hit. If you have cupcake cases or ice block moulds they would be even better. I'm definitely making this for my kids in the future.

Chocolate Fudgesicle Bites

Ingredients 

1 425g can organic black beans drained or 1 3/4 cups
4 tablespoons dark cocoa powder

6 tablespoons date paste or 12 dates soaked in hot water

4 tablespoons coconut butter or coconut oil

1 teaspoon vanilla extract 

a pinch of sea salt 

Method

1. Place the beans and cocoa powder in food processor or a heavy duty blender (this might not work in a normal blender). If you don't have any of these gadgets, a mortar and pestle will work fine. Whizz till beans are smooth.

2. Add in the rest of the ingredients, and whizz until you have a smooth batter. You may have to scrape down the sides to get all the lumps out.


If using soaked dates and not date paste, soak in hot water and heat on the stove or microwave for 1-2 minutes just to soften. Drain the water, and add the dates to the mixture.

3. Smooth out the mixture in a tin lined with baking paper (I used a bread tin) or pour into cupcake cases or ice block moulds. Set in the freezer for a minimum of 2- 3 hours or overnight.

Once the fudgesicle mix is set, cut into square slices and put back into the freezer  to store in an airtight container or bag. 

Enjoy,

Kim x

Date Paste - Alternative Sweetener

I often use date paste in sweets, desserts, baking, smoothies, and on occasion eat it right off the spoon! Date paste is a great alternative to refined sugar, and its caramel taste and flavour is oh so good! 

Tomorrow I am planning to create a recipe for bean fudge, so I thought I'd prepare some date paste before hand. You could use mejool dates if you like, however I use regular pitted dates as they are a lot more cost effective.

There is no right or wrong way to make date paste, it is basically soaking, draining and whizzing!

Date Paste

Ingredients

Pitted dates 

Warm water for soaking 

Optional extras

Vanilla extract 

A pinch of salt 

Method

1. Place dates in a bowl or container. I used about 300grams which fills at 400gram jar or about 1.5 cups. 

2. Add in the warm water, making sure to fully the cover dates. Soak for a minimum of 1 hour or overnight, the longer you soak the better as they will be easier to whizz. 

Speedy method: boil dates in hot water for 1-2 minutes. You don't want too cook them, simply soften them. 

3. Drain the dates making sure to save the soaking water. Add the dates to a food processor using the S blade or heavy duty blender (it won't work in a normal blender unless you add load of liquid), you can add the vanilla and a pinch of sea salt at this point.

If you soaked your dates overnight, you probably won't need to add any soaking water, if you soaked only for an hour you may need to add in a tablespoon or two.

Whizz for about 3-4 minutes or until smooth, making sure to stop in between to scrape down the sides. Add soaking water if needed (make sure not to add too much liquid in order to keep its sweetness, I only ever use 2 tablespoons).

4. Transfer the date paste into a clean jar or container and store in the fridge for up to 3 months.


Enjoy!


Kim x

Mini Chocolate Cake - Vegan

Holidays mean recipe testing and plenty of eating! Today I was really itching to make a chocolate cake, but I didn't want to make regular sized one since it's just Jake and I. So I opted for a mini mug cake. I've made these in the past using regular dairy and processed ingredients. 

This time I created a dairy free and gluten free version. The result - fudgy chocolate cake with a delish choc mousse frosting with zero guilt!

I randomly whipped up the frosting using what I had in the fridge, and I can tell you it is amazing and oh so moorish! I know it only uses a small amount of coconut cream, but I always have tinned coconut milk in fridge for smoothies, tea and cooking (transfered into a glass container of course). When chilled it hardens and becomes close in texture to whipped cream or thick Greek yogurt, I could eat it by the spoonful! Now for the recipe.


Mini Chocolate Cake

Ingredients
1/4 cup flour or 3 levelled tablespoons (I used doves farm gluten free flour)
1/4 teaspoon baking powder
1 tablespoon cocoa powder
a pinch of salt
1 tablespoon unrefined sugar (I used light muscovado)
2 tablespoons melted coconut oil or oil of choice
1/4 cup of milk or 4 levelled tablespoons (I used rice milk)
1/2 teaspoon vanilla extract


Method
1. If using an oven preheat to 180C or 350F. Lightly grease a small mug, bowl or ramekin with oil or dairy free butter.

2. In a separate bowl mix dry ingredients together till well combined.

3. Add in wet ingredients and mix till just combined. Place the cake batter into the greased mug.

4. If using an oven, bake for about 13-14 minutes. If using a microwave, cook on high heat for 40-50 seconds. Make sure to keep a good eye on it so it doesn't overcook.

5. Leave to cool completely before removing. If you want to eat the straight from the mug, skip this step and enjoy!

Chocolate Mousse Frosting

Ingredients

1/2 teaspoon cocoa powder
1 teaspoon unrefined sugar (I used light muscovado)
1 teaspoon peanut butter
2 tablespoons thickened/chilled coconut cream (make sure to chill the coconut milk overnight in the fridge and used the tinned full fat kind)

Method

1. Mixed all ingredients together with a fork.

2. Slice the cooled cake into layers if desired, frost and devour!



Kim xx

Gluten Free Flat Bread

If you follow me on Instagram you will know that I have been experimenting with gluten free flours lately. Only ever making gluten free flour pancakes and buckwheat flour pancakes, today I ventured out into making flat bread.

We were rather pleased at how they turned out, super quick and easy to make. The flat bread had a good soft texture and a little crunch too. Jake even suggested that they would be great as pizza bases, so I guess that's my next mission!

Gluten Free Flat Bread

Ingredients 

1 cup of gluten free flour mix (I used doves farm)

1/2 cup of warm water

a pinch of sea salt 

oil for greasing  

Method 

1. Heat a pan to a medium high heat. Place all ingredients in a bowl and mix till a firm dough forms. You may need to wait for the dough to cool so it is easy to work with.

Your dough should be easy to handle, and not sticky - if so add a tiny bit more flour.

2. Dived the dough into 8 large pieces or 4 small, and roll into balls. Flour a flat surface and roll out using a combination of a rolling pin and fingertips, try and roll it out as thin as you can. I used a flat spatula to transfer the rolled dough to the pan.

3. Use a tiny amount of oil or butter to grease your pan. Cook the flat bread and flip when bubbles appear on the dough.

These can also be cooked in an oven using the top grill at full blast and turning once you see bubbles.

Flavouring Ideas

Rosemary 

Garlic 

Cumin seeds 

Parmesan 

This recipe is super flexible, the flatbread could be used as tortillas, served with curries and soups, made as pizza bases or just eaten with hummus and dips.

Enjoy xx 

Vegan Dal Makhani

I made dal makhani last night! This is my favourite Punjabi dish, which is basically like butter chicken but uses black dal and red kidney beans instead.

I did plenty of research online and gave the recipe my own twist and veganised it by using coconut cream instead of fresh cream and dairy free spread instead of butter (you could even use coconut oil). The curry was still so creamy you couldn't tell the difference. This dish does use a bit of fat, but this is what makes it unique, rich and velvety. If it's too much for your taste, then just adjust!

You can find dry black dal in the international aisle at supermarkets or any Indian grocery store. It is very important to get a good quality/authentic garam masala powder as this could make or break your curry!


Vegan Dal Makhani

Ingredients

3⁄4 cup urad dal (black matpe beans)
1⁄4 cup dried red kidney beans or 1 cup canned
3 tablespoons dairy free butter or coconut oil
1 tablespoon oil (high heat)
2 teaspoons dried cumin seeds
1 onion diced
2 large garlic cloves diced
1 small thumb ginger diced 

1  1/2 teaspoons garam masala powder 

1/2 - 1 teaspoon chilli powder depending on preference
2 teaspoons sweet paprika powder
2 large tomatoes diced or 1 cup canned chopped tomatoes
3 tablespoons tomato paste  

1 teaspoon garlic powder

1 teaspoon brown sugar
1 cup full fat coconut cream/milk (I use the Asian kind)
salt


Method

Preparing dried beans
I used the quick soak method as I made this dish last min, either way works perfectly fine!

*Overnight soak - Soak black dal and red kidney beans overnight in 4 cups of water.
*Quick soak - Boil dried beans in 3-4 cups of hot water for 2 minutes. Remove from heat, cover, and let them stand in the hot water for 1 hour.


1. Cook the soaked black dal and red kidney beans (if using canned kidney beans add them in at the end) in 4 cups of water and 1/2 a teaspoon of salt till soft, about 30-40 minutes.

2. Heat oil and 2 tablespoons dairy free butter or coconut oil in a  medium heat heavy based pan. Fry cumin seeds till they start to pop, then add chopped onions, 1 teaspoon of garam masala, the chilli, sweet paprika and fry till golden.

Add chopped ginger and garlic, sauté until fragrant.

3. Next add in the chopped tomatoes and tomato paste. Sauté till the tomatoes are reduced and caramelised. You will know when you have reached this stage as the tomatoes become like a paste, are richer in colour and you will see the fat separate.

4. Add in the cooked dal and red kidney beans, without the water at first. Mash some of the dal with the back of your spoon while stirring, this gives a rich and creamy texture.

Using the liquid from the boiled beans add two cups of this and simmer and a reduce on a low heat for 15-20 minutes.

5. Add in coconut cream, 1 tablespoon of dairy free spread or coconut oil, garlic powder, sugar and 1/2 a teaspoon garam masala powder, then simmer on low for another 5 minutes.

Keep warm on low heat on the stove till ready to eat, the longer the dal cooks the better. Serve with rice, naan and veggies of your choice.

I hope you enjoy this dish as much as we did!


Kim xx

Vegan Pancakes

This morning I really wanted to make pancakes since I had some left over whipped coconut cream (any excuse), so I finally gave them a go.

I was a little scared at start, however I was surprised to end up with fluffy, light pancakes, and a hint of mixed spice really took it that extra mile. This is a super yummy and easy recipe! I enjoyed mine with passion fruit sauce and whipped coconut cream :)

The key to fluffy pancakes is in the baking powder, use a good quality one and make sure to check the expiry date too.

Yummy Vegan Pancakes!

Ingredients

1 cup plain flour or gluten free flour mix
2 teaspoons baking powder

a pinch of salt

1 cup dairy free milk
1 tablespoon melted coconut oil or oil of choice 

Flavouring ideas
You don't need to add in any of these as they are optional, I usually just add in vanilla extract or cinnamon. It all depends on what I have in the kitchen or what I'm in the mood for.

1/4 teaspoon cinnamon or mixed spice
1 teaspoon vanilla extract
1 tablespoon date paste 

1 teaspoon coconut sugar 
mashed banana
berries


Method

1. Whisk together the dry ingredients.

2. Make a well in your flour mixture and add in the dairy free milk, oil, water and vanilla extract. Mix till just combined. 

3. Heat your pan at medium-high heat, and add oil of choice.

4. Pour a ladle full of batter on the pan for each pancake. Cook until bubbles pop up, flip then cook till golden brown.


Vegan Pikelets

To make Pikelets (mini sweet pancakes) add 1/4 cup of  unrefined sugar. When cooking mini pancakes, use about 2 tablespoons of batter for each.

Variation: Banana Pancakes!

Buckwheat Pancakes

Follow the same recipe as above, but use one cup of buckwheat flour.

Buckwheat pancakes 

Enjoy,


Kim :)

Slow Cooked Tomatoes

Slow cooked tomatoes.

These tomatoes are cut in half, placed in a pan with olive oil and fresh rosemary, then slow cooked on the stove top on a low heat for an hour or more. Season with salt and pepper to taste.

The slow heat concentrates the flavour of the tomatoes and makes them rich and sweet. 

Falafels

Falafels served with hummus slaw and tomato rice. 

Falafels are a staple in my kitchen. They are quick and easy to make, are super tasty and packed with protein. I kind of chuck ingredients together and viola! Well, actually I based my recipe on Chloe Coscareilli's. I made them once, a while ago and they are just so easy to whip together.

Falafels

Ingredients

1 can of chickpeas, rinsed and drained

1/2 cup green peas (I thawed from frozen)

1/2 red onion, finely chopped
2 garlic cloves, roughly chopped
1/2 cup fresh parsley, chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon sea salt
1/2 cup chickpea flour or any kind will do
2 tablespoons of olive oil

Method

1. Place all of the ingredients (except olive oil) in a large food processor and pulse until combined (not overly pulsed or else it’ll become liquidy). If you don't have a food processor, just mix all indredients in a bowl and mash beans with a potato masher or pestle.

2. Form mixture into small oval shapes using two spoons, this is called quenelling (see my video here) or make flat patties.

3. In a large nonstick pan, heat oil over medium-high heat and pan-fry until nicely browned. Remove from pan and drain.

Serve with salad and your choices of breads and dips.

She makes these great sliders with the falafels check it out. (PS she is vegan which makes her even cooler).

Enjoy,

Kim xx

San Choy Bau

This is a quick, fresh and tasty meal to make in a hurry. Instead of the traditional mince meat, I used bean vermicelli and a variety of vegetables. San choy bau is such a versatile dish! You can get creative when adding in vegetables and creating dipping sauces, while impressing your loved ones at the same time!


San Choy Bau

Ingredients

100 grams uncooked vermicelli
1-2 tablespoons oil
1 onion sliced
2 cloves of garlic sliced
1 sliced carrot
1 cup of sliced mushrooms
1 cup of sliced red cabbage
2 cups of sliced spinach
1 red capsicum (bell pepper) diced

¼ cup tamari or soy sauce
1 teaspoon sesame oil (optional)
1 teaspoon lemon juice or apple cider vinegar
Salt and white pepper to taste
Crushed peanuts and lemon to garnish


Method

1. Prepare your vermicelli noodles by placing them in a bowl with hot water, cover with a plate and leave aside. It should take under 5 minutes for them to soften.

2. Saute onion, garlic and carrots in oil on a medium heat till soft. Strain the vermicelli well, then add it to the add it in along with the rest of the vegetables.

3. Season with tamari, sesame oil, lemon juice and salt and white pepper to taste. Cook for a further 5 minutes to let the noodles absorb the flavours.

Serve with lettuce leaves, and garnish with crushed peanuts and a squeeze of lemon or apple cider.

Enjoy xx

Kumara Cakes

This is a quick and easy recipe that tastes as good as it sounds! I had a tricky time trying to figure out what to add to mixture to bind the cakes. So instead of using egg, I just left it out and they worked out fine! If you have chic pea flour or any type of flour, that will help to make them bind better. Use you imagination and add whatever you like to the cakes, I just used what I had as usual :)

Kumara Cakes - Sweet Potato Cakes

Ingredients

2 medium kumara 

1/2 red onion diced 

1 clove of garlic diced 

1 sprig of sliced spring onion

1/4 teaspoon smoked paprika
4 tablespoons of chic pea flour or any flour (optional)

2 tablespoons high heat oil
Salt and pepper to taste 

Method

1. Boil kumara in a pot or microwave for about 5 minutes. Strain water once soft, then cool.

2. Mash kumara roughly with a fork, then mix in the rest of the ingredients and season to taste.

3. Cook cakes on a medium high heat with a little oil. Use a spoon to drop them into the pan, and a spatula to flip.

Serve with sautéed baby spinach and mushrooms or a green salad.

Enjoy xx

Vegan Eggplant Lasagne

Vegan Eggplant Lasagne 

The last time I made a vegan lasagne, I used gluten free pasta sheets, tofu and spinach. It was yummy, but not as good as this eggplant lasagne. I felt I could eat more of this lasagne, as it was nourishing, light and all vegetable based. This dish is also vegan and gluten free. A very comforting and warming dish perfect for a winters day or summers night.


Ingredients

Lentil Tomato Sauce:
2 tablespoons of oil
1 large onion diced
3 cloves garlic sliced
1 red capsicum dice
1 cup of sliced mushrooms
1 can of tomato puree
2 tablespoons tomato paste
1 can of brown lentils
2 teaspoons of mixed dried herbs
1/2 teaspoon raw sugar
Salt and pepper to taste


Lasagne Sheets:
3 european eggplant sliced

Vegan Cheese Sauce:
1 tablespoon oil
1 tablespoon flour of your choice, I used tapioca
1 cup full fat dairy free milk, I used rice milk
4 tablespoons nutritional yeast
1 teaspoon english mustard
Salt to taste
*If you can’t find nutritional yeast, just make a white sauce :)



Method

1. Sauté onion and garlic in oil, on a medium high heat. Once onions are soft add the capsicum and mushrooms.

2. Pour in the tomato puree and paste, then add the herbs sugar, salt, and pepper. Simmer on a low heat for 5-10 minutes. Then stir in the lentils.

3. Prepare the vegetable lasagne ‘sheets’, by cutting eggplant into 1 cm thick slices. I grilled the eggplant in my sandwich press till soft. I used the sandwich press as it is much faster then putting them in the oven.

If you don’t have a sandwich press, put them in the oven for 20 mins, making sure to turn them over halfway through.

4. To make the vegan cheese sauce, mix all the ingredients in a bowl. Then cook in a saucepan a on a medium heat, constantly stirring till thick.

5. Assemble the lasagne in a medium sized pyrex dish. Spread a small amount of lentil sauce on the bottom, then add a layer of eggplant, then another layer of lentil sauce. Keep this same pattern, then top with the vegan cheese sauce.

6. Cook the lasagne in the oven at 180C for 15-20 minutes, or just until the top starts to brown.

Leave to stand for at least 10 minutes to set. Then serve with a salad or on its own!

You can garnish with grated nuts for a parmesan effect, I used peanuts :)

Enjoy xx

Lentil Bolognese Sauce

Lentil Bolognese Sauce

This sauce can be used with your favourite pasta!

Ingredients

2 tablespoons of oil
1 large onion diced
3 cloves garlic sliced
1 red capsicum dice
1 cup of sliced mushrooms
1 can of tomato puree
2 tablespoons tomato paste
1 can of brown lentils
2 teaspoons of mixed dried herbs
1/2 teaspoon raw sugar
Salt and pepper to taste


Method

1. Sauté onion and garlic in oil, on a medium high heat. Once onions are soft add the capsicum and mushrooms.

2. Pour in the tomato puree and paste, then add the herbs sugar, salt, and pepper. Simmer on a low heat for 5-10 minutes. Then stir in the lentils.

Raw Vegan Snickers Slice

I came across this recipe over a year ago on Pinterest. Funny story, I was on a juice fast and pinned over 500 vegan recipes that I intended to make after the fast, one year later lol… Anyway, I finally found the time, and here they are. It’s really scary when you eat this vegan snickers slice, as they are just as dreamy, and even better than the original!

This recipe is inspired by Lauren’s over at Oatmeal with a Fork. Here’s my version of her amazing recipe with a few adjustments. The original recipe uses oats in place of the almond meal, which I am definitely going to try next time.

Vegan Snickers Slice

Ingredients

Chocolate Base:
5 tablespoons melted extra virgin coconut oil
4 tablespoons cocoa powder
2 tablespoons agave, pure maple or honey (not vegan)
* Chocolate shortcut: use melted vegan chocolate instead e.g. Green and Blacks 

Nougat Layer:
4 tablespoons melted extra virgin coconut oil
2 tablespoons dairy free milk of your choice
1 tablespoons agave, pure maple or honey (not vegan)
½ teaspoon vanilla extract
⅓ cup almond meal or GF oats ground into flour
2 pinches of sea salt

Caramel Layer:
8 medjool dates or 12 regular dates soaked in hot water till soft
2 tablespoons peanut butter
1 teaspoon vanilla extract
1 tablespoon water
¼ cup roasted peanuts (use raw peanuts if want a raw vegan version)
a pinch of salt

¼ cup extra peanuts for topping

Method

1. To make the chocolate base mix all required ingredients till well combined. Line a small dish such as a small pyrex or loaf tin (that’s what I used) with baking paper. Pour in chocolate, then freeze for about 10-15 minutes until hard.

2. While chocolate is freezing, mix all nougat ingredients. Once chocolate is hard, spread nougat on top, then freeze again till hard about 30 minutes - an hour. The longer the better.

3. Prepare the caramel by whizzing in a food processor or whip out the old pestle like me! Top the caramel on the set nougat layer. You can use the back of a wet spoon or your fingers to do this. 
*You can add an extra chocolate layer on the top, just make more chocolate mix or melt more.

4. Freeze again for 30 minutes - an hour until the top layer is set. And again the longer the better. Do the dishes, clean the house or check your facebook while waiting hehe.

5. Finally pull out the of tin, and cut into minibars, and devour!

Keep your minibars in the freezer in an airtight container or zip lock bag. 



Enjoy xx

Vegan Cheese Sauce

Vegan Cheese Sauce

Ingredients

1 tablespoon oil
1 tablespoon flour of your choice, I used tapioca
1 cup full fat dairy free milk, I used rice milk
4 tablespoons nutritional yeast
1 teaspoon english mustard
Salt to taste

Method

1. To make the vegan cheese sauce, mix all the ingredients in a bowl.

2. Cook in a saucepan a on a medium heat, constantly stirring till thick.

Speedy Paella

This is a healthier and faster recipe for Paella or Spanish Rice. I think I may stick to calling it Spanish Rice as it is not prepared the traditional way with the slow absorbing method (similar to risotto), instead I pre-cooked the rice in my rice cooker and added in all of the broth ingredients in one go. Also it is made using medium grain brown rice instead of arborio rice, which is healthier as brown rice is wholegrain.

As this is a vegan recipe, it is very important that you try your best to get an authentic spanish Pimenton. Pimenton is the main ingredient for spanish chorizo sausage (not vegan hehe), this is where we get the smoky flavour from. Regular paprika won’t really do the trick. I buy mine form new world, they usually come in small tin containers.

Speedy Paella - Healthy Spanish Rice

Ingredients

Rice:
1 cup medium grain brown rice
3 cups hot water
½ teaspoon turmeric
½ teaspoon spanish pimenton (smoked paprika)
½ teaspoon black pepper
3 bay leaves
1 vegan chicken stock cube or vegetable stock cube


Vegetables:
2 tablespoons oil
1 onion diced
4 cloves garlic sliced
½ red capsicum sliced (for garnish)
½ red capsicum diced
1 green capsicum diced
5 portobello mushrooms sliced (reserve one for garnish)
1 cup of diced kumara or carrot
half a head of broccoli sliced into small florets

¼ cup of sliced black olives
4 sun-dried tomatoes diced (optional)
½ cup of peas

Extra Seasonings:
½ teaspoon spanish pimenton (smoked paprika)
Salt and pepper to taste
Olive oil to finish



Method

1. Put all ingredients for the rice in a rice cooker or pot and boil till the rice is tender.2. You will notice that the rice will be cooked, but there is still about 1 cup of water left. Drain this broth out, take the bay leaves out, then set both the rice and broth aside. This step can be done ahead of time e.g. the night before. 

3. For the topping/presentation, gently fry the sliced capsicum and one sliced mushroom, set aside. Saute onion, garlic, diced capsicum and ½ of teaspoon spanish pimenton in the oil on a medium heat. Cook these till soft making sure not to brown them.

4. Add the mushrooms, kumara, broccoli, and cook.

5. Next add in the rice, cook till the rice is hot. Then add in the broth, and let it simmer till all broth is absorbed.

6. Once all broth is absorbed, add in olives, sun-dried tomatoes and peas. Season to taste with salt and pepper if need be.

7. Take rice of the heat and place arrange you capsicum and mushroom, then dress with olive oil to taste.

If you can get your hands on vegan chirozo then even better! In NZ you can get it at huckleberry farms :)


Enjoy xx