Monday, September 30, 2013

Vegan MoFo 21- Jamie at Home- Butternut Pumpkin Muffins (Vegan, GF, Sugar free, Low Fat)


The lucky last recipe to get my vegan MoFo makeover is from Jamie O's Jamie at home. These muffins could be little gluten treats packed with fat and sugar (and topped with extra fat and sugar) but my version is a delicious healthy alternative full of fruit and veggies. I made them to bring along to a meeting the other day and they went down a treat so I'm not just biased, they really are delicious and you should most definitely try them.

Butternut Pumpkin Muffins 
(Vegan, GF, Sugar Free, Low Fat)
Jamie's Version:
Makes 12
400g butternut squash, skin on, de-seeded, roughly chopped
350g light soft brown sugar
4 eggs
300g plain flour, unsifted
2 heaped tsp baking powder
a handful of walnuts
1 tsp ground cinnamon
175ml extra virgin olive oil


Frosting
zest of 1 clementine
zest of 1 lemon
juice of 1/2 lemon
140ml sour cream
2 heaped tbsp icing sugar
optional
lavendar flowers/rose petals
1 vanilla pod

Claire's Version:
Makes 12
400g butternut squash, skin on, de-seeded, roughly chopped
350g light soft brown sugar (replaced by apple sauce but add additional stevia to sweeten if desired)
4 eggs 4 flax/chia eggs, no egg or egg replacer of choice
300g plain flour, unsifted gluten free flour blend
2 heaped tsp baking powder
a handful of walnuts
1 tsp ground cinnamon
175ml extra virgin olive oil 250g apple sauce

Frosting
zest of 1 clementine orange
zest of 1 lemon
juice of 1/2 lemon orange
140ml sour cream 3/4 cup raw cashew nuts, soaked overnight
2 heaped tbsp icing sugar
optional
lavendar flowers/rose petals
1 vanilla pod (or 1 tsp vanilla bean paste)
  • Soak raw cashew nuts for as long as is convenient (the longer the creamier the frosting)
  • Preheat oven to 180c 350f
  • Line muffin tins
  • De-seed and food process or grate pumpkin
  • Add apple sauce and walnuts and process until smooth
  • Add egg replacer (flax/chia egg or no egg or similar)
  • Pause machine and scrape down sides- just to make sure it's all combined
  • Combine flour, baking powder, cinnamon in a large bowl
  • Add wet ingredients into the dry ingredients and stir to just combine
  • Fill muffin cases (mixture will rise by 1/3)
  • Bake for 20-25 mins or until a toothpick comes out clean
  • Allow to cool while making the frosting
  • Zest lemon and orange
  • Combine frosting ingredients in a blender and blend until smooth 
  • Ice muffins immediately before serving (the frosting will dry out and discolor slightly if left for extended periods)
  • Enjoy!

Now I do realise the dressing isn't low fat being made of nuts and all but the muffins are! and as far as fats go, you really want to be getting good fats like those from nuts anyway. Plus, this frosting tastes divine, seriously, I could eat it with a spoon.. frosting pudding!

Love and Smiles,








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Friday, September 27, 2013

Vegan MoFo 20- 5 Nights a Week- Coconut Pie


This coconut pie recipe comes from ABC's Delicious- 5 Nights a Week. We've had this book for years and dip into it regularly, granted I never follow the recipes but it's served us well.
I've made the original recipe many times (in my pregan days) often for family gatherings because it's quite dense and travels well and it was always well received and enjoyed by all. This vegan version is just as yummy! the creamy coconut base is cut nicely by the citrus and when eaten with fresh fruit is just perfect. This is a really great alternative to pavlova in summer.

Citrus and Passion fruit Coconut Pie
Original Ingredients:
4 eggs
1 cup (225g) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup desiccated coconut
2 tbsp lemon rind
2 tbsp orange rind
1/2 cup (125ml) lemon juice
1/2 cup (125ml) orange juice
1 cup (250ml) coconut milk
1/2 cup plain flour, sifted
lightly whipped cream and fresh passion fruit pulp to serve
Claire's Version:
4 eggs chia/flax eggs or other egg replacer
1 cup (225g) caster sugar stevia to taste, approx 1 tsp
100g unsalted butter, softened 100ml coconut milk
100g slivered almonds
1 cup desiccated coconut
2 tbsp lemon rind
2 tbsp orange rind
1/2 cup (125ml) lemon juice
1/2 cup (125ml) orange juice
1 cup (250ml) coconut milk--> making 350ml total
1/2 cup plain flour, sifted (I used a self raising gluten free blend)
Optional
lightly whipped cream nut or soy 'cream'
Fresh passion fruit pulp to serve
  • Pre-heat oven to 180c (350 f)
  • Add almonds to the food processor and chop into small pieces
  • Add all other ingredients to food processor and combine well
  • Pour into 28 cm pie plate (I only had a 24 cm quiche one which worked well)
  • Bake for 1hr, until lightly browned
  • Set aside to cool, refrigerate for 1hr to chill (it will fall a bit)
  • Slice and serve with fresh passion fruit
  • Enjoy!
If you're not a fan of passion fruit this is absolutely delicious as is, the creamy coconut makes it lovely to eat as is... but doesn't it just look like a blank canvas ready to be covered with fruit? strawberries, blueberries, raspberries, kiwi, mango anything would taste great!

Love and Smiles,







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Thursday, September 26, 2013

Vegan MoFo 19- Plenty- Saffron 'Tagliatelle' with spiced 'butter'


This recipe come from Plenty: Vibrant Recipes from London's Ottolenghi. This gorgeous cookbook was recommended to me by my darling neighbour who knows me well... I borrowed her copy and fell in love with it so I got a copy for myself. The recipes are more restaurant-ey than my usual cooking style but having something a little special on hand for guests or special occasions- plus, I can always simplify while veganising these yummy vegetarian recipes.

I've got 2 versions of this recipe for you today, I made the first one with the hubs in mind but even he found it too oily so I've got a version without the non-dairy butter too. I'd make that one if I were you... it's not pictured, that's the first version but it's the one I'll be making again and again.

This pasta dish is something a little different, it has quite a spicy kick to it so it felt almost like a curry gravy with pasta which took me a little getting used to but once my brain had caught up to my taste buds it was great. I absolutely loved the combination of parsley, mint and pine nuts and will be using that again but overall I found the oiliness of the sauce put me off a bit. My other half started drooling before it was served, he agreed the herbs and pine nuts were a winner combined with the spicy sauce but he agreed it was a bit on the oil side- his genius suggestion was adding some breadcrumbs to it to soak up more of the sauce.

I decided to add some more goodness to this indulgent recipe and peel some veggies to have veggie 'pasta'. Feel free to use whatever you like- my favourites are zucchini and carrot but sweet potato or beetroot would also be yummy, pretty much any veggie you can peel will work. I had a combination of gf noodles and the veggie 'pasta' to satisfy me (I'm still striving for consistency not perfection here).

Saffron Tagliatelle Pasta with spiced 'butter'
Original ingredients:
Serves 4
Pasta
2 tsp saffron threads
4 tbsp boiling water
4 eggs
4 tbsp oil
440g 00 pasta flour, plus extra for rolling
1 tsp ground turmeric

80g pine nuts, toasted and roughly chopped
4 tbsp roughly chopped mint
4 tbsp roughly chopped parsley

Spiced butter
200g butter
4 tbsp olive oil
8 shallots, finely chopped
1 tsp ground ginger
1 tsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
1/2 tsp chili flakes
1/2 tsp ground turmeric
1 tsp salt
black pepper


place saffron in boiling water- infuse for 10 mins
add eggs and oil and beat to mix
add flour and turmeric, blend until crumbly
dust surface, knead leave for 30 mins
divide dough, roll, laminate, cut.
Make spiced butter- fry shallots, oil, butter, add spices, s and p- remove from heat.
cook pasta, drain, add butter, cover with herbs and nuts.

Claire's Version:
Serves 4
2 1 tsp saffron threads
4 tbsp boiling water
4 eggs
4 tbsp oil
440g 00 pasta flour, plus extra for rolling
1 tsp ground turmeric
Vegetable 'Pasta' (2 zucchini, 2 carrots etc)
AND/OR 
1 packet GF Pasta of your choice

80g pine nuts, toasted and roughly chopped
4 tbsp roughly chopped mint
4 tbsp roughly chopped parsley

Sauce
200g butter non-dairy spread/coconut oil (I found this to be too much and would suggest cutting it down but see how you go)
4 tbsp olive oil
8 shallots, finely chopped pinch of asafetida
1 tsp ground ginger
1 tsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 1/2 tsp cayenne pepper
1/2 tsp chili flakes
1/2 tsp ground turmeric
1 tsp salt
black pepper
  • Cook pasta as packet direction or spiralize/peel vegetable 'pasta'
  • Make sauce by combining the spices, saffron and non-dairy spread until fragrant
  • Season to taste
  • Toast pine nuts
  • Chop herbs and nuts
  • Combine pasta and sauce, top with herbs and nuts
  • Enjoy!
As I sit here writing up this post I've just realised what I should have done to save myself the oily treat that my tummy isn't liking. I should have used the pine nuts, herbs and spices to make a creamy nut based sauce instead of the non-dairy butter!!! Argh! Why didn't I think of that before? Oh well, now I have a plan for next time and for those of you who were put off by the non-dairy butter there's your healthier sauce option!

Claire's Version #2:
Serves 4
2 1 tsp saffron threads
4 2 tbsp boiling water
4 eggs
4 tbsp oil
440g 00 pasta flour, plus extra for rolling
1 tsp ground turmeric
Vegetable 'Pasta' (2 zucchini, 2 carrots etc)
AND/OR 
1 packet GF Pasta of your choice

80g pine nuts, toasted and roughly chopped

4 tbsp roughly chopped mint
4 tbsp roughly chopped parsley

Sauce

200g butter
4 tbsp olive oil
8 shallots, finely chopped pinch of asafetida
1 tsp ground ginger
1 tsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp chili flakes
1/2 tsp ground turmeric
1 tsp salt
black pepper
Approximately 1/4-1/2 cup hot water
  • Cook pasta as packet direction or spiralize/peel vegetable 'pasta'
  • Soak saffron in 2 tbsp hot water
  • Toast pine nuts
  • Dry roast spices until fragrant
  • Combine nuts, herbs and spices in a food processor and blend until smooth
  • Thin out by drizzling in some warm water until you reach your desired consistency
  • Season to taste
  • Combine pasta and sauce
  • Enjoy!
Apologies for the brain-lag. That's what happens when you work too hard! May that be a lesson to us all- get out and have some fun! x

Love and Smiles,








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Wednesday, September 25, 2013

Vegan MoFo 18- Peas, Beans Greens- Stuffed Capsicums


I usually use rice to make my stuffed veggies but this creamy Indian version goes down much better with my (fussy) other half. This recipe comes from Peas beans and greens: a cook's book of vegetables.

I made a fair few changes... because I really can't stick to a recipe but it turned out really quite well- we both enjoyed it and would make it again. I put in less spice because despite my mouth's love of the heat the rest of my body rebels. I added some lemon juice for acidity. I added millet because to me stuffed capsicums should have rice, or at least a grain! without it would just be potato curry in capsicums. Also I mixed the sauce in instead of keeping it separate because the hubs will only eat raw capsicums so cooking them in the sauce was a no no, but not including the yummy sauce wasn't an option either so I added it to the mixture...ok that's quite a lot of changes but who cares? It tasted really good! 

Stuffed Capsicums
Original Ingredients:
Serves 6
400g potatoes, quartered
6 small green capsicums (peppers)
2 tbsp oil
2 onions, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder

Sauce
1/2 onion, finely chopped
6 cloves
6 cardamon pods, crushed
2 cm piece of ginger, finely chopped
1 cinnamon stick
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp chili powder
250 ml coconut cream

Claire's Version:
Serves 6
400g 2 medium potatoes, quartered 1cm dice
+ 1 cup millet
6  small green + red capsicums (peppers)
2 tbsp oil
2 onions, finely chopped 1/2 tsp asafoetida
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder I just used the sauce to flavour because I can't take the heat.

Sauce
1/2 onion, finely chopped
6 cloves
6 cardamon pods, crushed
2 5 cm piece of ginger, finely chopped
1 cinnamon stick
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp chili powder
250 ml coconut cream
+ juice of 1/2 lemon
  • Chop into 1 cm dice and simmer potatoes in salted water until tender 
  • Cook millet (1 cup millet, 2 cups water) until fluffy
  • Combine sauce ingredients and simmer for 20 minutes
  • Mix cooked potato, millet and sauce
  • Chop the tops off the capsicums and remove seeds
  • Stuff capsicums with the filling mixture and replace the top
  • Enjoy!
I actually think this recipe works better with raw sweet red capsicums but the hubs only likes green so we tried it with both... also the addition of lemon juice was much needed, I find straight coconut cream quite fatty.

Love and Smiles,








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Tuesday, September 24, 2013

Vegan MoFo 17- Kurma Dasa Great Vegetarian Dishes- 'Creamy' Rice Pudding


Today's recipe comes courtesy of Kurma Dasa's Great Vegetarian Dishes. This Indian style rice pudding tastes absolutely divine. Even with the alterations I've made it still stay true to the original, it's rich, sweet, 'creamy' and satisfying- so much so that you don't want too much of it.

I must say it's not my usual kind of recipe, it took far more work than I'm used to and to be honest, I'm not sure I'd make it again unless I had more time on my hands (read: the holidays). Usually when I make rice pudding I don't use as much milk, just cooking rice in non-dairy milk in the normal ratio of 1:2 but for this one you use a ratio of 1:12 and reduce it down to the delicious 'creamy' pudding consistency. I have to confess my short attention span really didn't help me in this endeavor, I may or may not have let it boil over numerous times which I would not recommend! Regardless of my inability to continually stir a pot and not let life distract me, it really did taste delicious. 

Since we didn't have any white and brown rice is better for you I used that and some other alterations I made were the addition of chia seeds, because they're good for you, they help the consistency and how else was I going to sneak them into my husband? I also topped it with pistachios, because they're yummy- but any nut would work and I ate some warm rather than waiting for it to cool as Kurma suggests. In my opinions it tastes great both warm and cool, since it's winter here I'd go for it warm but it does get thicker when you cool it.

'Creamy' condensed milk Rice Pudding 
(Chaval Ksira)
Kurma's Version:
Makes 4-5 cups
slightly less than 1/2 cup (120 ml) short grain rice
4 green cardamon pods- optional, pinch saffron or 1 vanilla bean
8 cups (2 L) fresh whole milk
3/4-1 cup (185-250 ml) Sugar
Claire's Version:
Makes 2 serves (pictured in one bowl)
1/2 1/4 cup short grain white brown rice
4 cardamon pods
1 tsp vanilla paste
8 4 cups non-dairy milk
3/4-1 cup Sugar Stevia to taste
Optional
1 tbsp chia seeds
Pistachio Nuts
  • Clean, wash and drain rice
  • Tap cardamon pods (I add mine to a tea infuser for easy removal)
  • Pour non-dairy milk and cardamon pods into heavy based pan- stir constantly with wooden spoon
  • Bring to the boil, reduce heat and add rice
  • Stir attentively for 25-30 mins
  • Reduce heat and boil for another 10-15 mins
  • When thick remove from heat --> I found that it needed more time to become thick but that could be my pot/heat so yours could take longer too!
  • Extract cardamon
  • Add stevia and chia seeds
  • Allow to cool (or not if you're eating it warm)
  • Top with chopped nuts
  • Enjoy!

I hope this gives you some ideas to spice up your normal rice pudding recipes, I'm trying the saffron one next time :)

Love and Smiles,







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Monday, September 23, 2013

Vegan MoFo 16- Madhur Jaffrey Indian Cookery- Kasmiri Rogan Josh


This curry comes from Madhur Jaffrey's Indian Cookery. The original was my husbands favourite meal growing up so I knew I had to do this one justice! (no pressure). The flavour base is to die for, but if you're not a fan of the heat adjust the paprika/cayenne pepper to your taste or your mouth really will die (mine did).


We served it with yesterdays spinach and silken tofu 'yoghurt' side, brown rice and some extra greens. Just like any curry the longer you leave it in the fridge the better it tastes but the hotter it gets! The curry sauce is thick and creamy, emulating thick greek yoghurt used in the original and the flavour is almost spot on.. if you're after a 'meatier' curry I'd chuck in some mushrooms or use seitan cooked in stock instead of the tofu but this purist version for the hubs went down a treat.

Kasmiri Rogan Josh
Madhur's Version:
Serves 4-6
1 tbsp fennel seeds
750 ml natural yoghurt
6 tbsp tbsp vegetable oil
2 cm cinnamon stick
1/2 tsp cloves
Pinch of asafetida
1.5kg stewing lamb with bone cut into 5cm cubes
2 1/2 tsp salt (to taste)
4 tsp bright red paprika mixed with 1/4-1 tsp cayenne pepper
1 1/2 tsp powdered ginger
900 ml water
1/4 tsp garam masala

grind fennel seeds
beat yoghurt until smooth
add cin and cloves to hot oil then asafetida
add meat, stir on high for 5 mins
add paprika, cayenne
slowly add yoghurt, 100-150 mls at a time stirring vigorously
cook until all liquid has burned away
add fennel and ginger
add water, cook for 30 mins
cover and cook for another 45 mins
remove lid, add garam masala
Claire's Version:
Serves 2-4
1 1/2 tbsp fennel seeds
750 ml natural yoghurt 250g silken tofu, blended (add upto 1/2 cup of water to thin if needed)
6 tbsp tbsp vegetable oil
2 1 cm cinnamon stick
1/2 1/4 tsp cloves
Pinch of asafetida
1.5kg stewing lamb with bone cut into 5cm cubes 1 packet Firm tofu, pressed overnight
2 1/2 1 tsp salt (to taste)
4 2 tsp paprika mixed with 1/4-1 tsp 1/8-1/2 tsp cayenne pepper
1 1/2  3/4 tsp powdered ginger
900 ml 250ml water/vegetable stock
1/4 tsp garam masala
  • Grind fennel seeds
  • Chop firm pressed tofu into large chunks
  • Blend silken tofu until smooth- adding water if needed
  • Add cinnamon and cloves to hot pan until fragrant, then add asafetida
  • Add firm tofu, stir on high for 5 mins
  • Add paprika, cayenne pepper
  • Slowly add blended silken tofu 100 mls at a time, stirring well
  • Cook until additional liquid has burned away
  • Add fennel and ginger
  • Add water/stock, cook for 10 mins
  • Add garam masala
  • Enjoy!

As you can see I reduced the cooking time significantly, that's one of the great things about not using meat! Even though this curry is very soy heavy it's divine, filling, packed full of flavour and as my other half said 'very thick, spicy, has a creamy feel to it and it's a very good replica of the sauce'. From the fussy eater himself, what more could I want?

Love and Smiles,







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Friday, September 20, 2013

Vegan MoFo 15- Madhur Jaffrey's World Vegetarian- Saag ka dahi


This delicious recipe comes from Madhur Jaffrey's Indian Cookery. This book has been a part of both my husbands and my childhood, packed full of delicious Indian favourites you can't go wrong (especially if you reduce the oil she uses) We even missed it so much when we moved out my mother in law got us a copy one Christmas!


The spinach and silken tofu 'yoghurt' in this dish is a great combination. Packed with flavour, goodness and spice these are a wonderful addition to an Indian meal. We we enjoyed ours with some brown rice, my husbands favourite veganised Kashmiri Rogan Josh curry that I'll be posting tomorrow and some extra greens for good measure. 

In my opinion the best part of this dish is the toasted ground rice- I'm officially adopting that and part of my culinary repertoire- it tastes AMAZING! My hubs thinks the spice combination is the winner and yes, it is delish but the ground rice is heavenly. If you're not a spice lover then I suggest you use less cayenne pepper because it was a bit hot for me! (which obviously meant my other half was in heaven) so adjust to taste!

Spinach with Yoghurt and Cloves
Madhur's Version:
serves 4-6
2 tbsp + 1 tsp oil
1 small cinnamon stick
4 cardamon pods
8 cloves
1 small onion, peeled, cut into fine half rings
1 clove garlic, peeled, crushed to a pulp
285g (10 oz) spinach, tough stalks trimmed, washed, drained and coarsley chopped
3/4 tsp salt
475ml or 500g natural yoghurt
freshly ground black pepper
large pinch or tsp of cayenne pepper to taste
1 tbsp any long grain rice (raw)
Claire's Version:
serves 2-4
2 tbsp + 1 tsp oil
1 1/2 small cinnamon stick
4 2 cardamon pods
8 4 cloves
1 small onion, peeled, cut into fine half rings pinch of asafetida
1 clove garlic, peeled, crushed to a pulp
285g (10 oz) 750g spinach, tough stalks trimmed, washed, drained and coarsely chopped (or defrosted drozen chopped spinach)
3/4 tsp salt
475ml 250g natural yoghurt blended silken tofu + up to 1/2 cup water
freshly ground black pepper
large pinch or tsp of cayenne pepper to taste
1 1/2 tbsp any long grain brown rice (raw)
  • Dry fry cinnamon, cardamon, 2 cloves
  • Remove and grind to a powder
  • Return to pan and add asafetida
  • Add spinach and 1/4 tsp salt- cook for 3-4 mins
  • Turn off and leave while you blend silken tofu until smooth and creamy
  • Add salt, cayenne and pepper and mix
  • Cook rice for 4 mins until reddish in colour, grind and add 1 tsp to silken tofu and the rest to the spinach
  • Add 2 ground cloves to tofu mixture
  • Serve together but do not mix
  • Enjoy!

This yummy side dish would work well with so many different Indian meals but it's got potential to be eaten as a main with some rice and some extra nuts or legumes thrown in...I even ate some cold in one of my lunchtime super salad! It's a winner in our house, I hope you like it too.

Love and Smiles,







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Thursday, September 19, 2013

Vegan MoFo 14- Eating for the Seasons- Fresh Spring Rolls


This yummy recipe is from Janella Purcell's Eating for the Seasons (pg 16). She calls them fresh spring rolls, I call the rice paper rolls, whatever you want to call them they're seriously yummy and one of my favourites in summer.

Obviously they're not all the same, we made some packed full of veggies, some super spicy with spring onion and some with lots and noodles and tofu. I switched up the veggies, I always try to get some veg in my hubs so I'll change the recipe to things he'll eat and enjoy. I decreased the avo, increased the leafy greens, 

I made a couple of dipping sauces to got with them because when it comes down to it rice paper rolls are lonely without a yummy dipping sauce and we can't have that! I made a scrummy satay sauce and a lower fat chili soy ginger lime dipping sauce.

Fresh Spring Rolls
Rice Paper Rolls
Janella's Version:
Serves 4
2 small packets bean thread vermicelli
1/2 cup tamari
1/2 tsp sesame oil
rice paper wrappers
2 sheets nori
2 carrots, julienned
1 lebanese cucumber julienned
2 avocados
3 cups yummy tofu (pg 154)
8 spring onions
1 cup mint and coriander leaves
Claire's Version:
Serves 2
Rice paper wrappers (I like the small ones)
1 carrot, julienned
2 cups lettuce
1/2 cucumber
1-2 red chili
1 cup mint leaves
1 cup coriander leaves
1 cup beanshoots
1 packet slim me noodles (konjac, kelp, bean, rice noodles etc)
1/4 cup Nori (seaweed)
2 cups Kale 
1 Avocado
Marinated tofu (below)

  • Wash and chop all ingredients into thin strips
  • Cook noodles according to packet instructions
  • Assemble rolls by dipping rice paper in a bowl of lukewarm water for approximately 5 seconds
  • Remove soft rice paper and allow excess water to drip off
  • Place on a damp tea towel or plate (something it won't stick to)
  • Assemble with a mint/coriander leaf face down on the bottom (it looks pretty)
  • Add a small amount of cooked noodles
  • Add a small amount of desired additional fillings, tofu, avocado, nori, chili etc
  • Add desired vegetables, lettuce, carrot, cucumber, bean shoots, kale etc
  • Wrap the side closest to you over the filling, fold in the sides and wrap the other side over making sure not to pull it too tightly as it will rip
  • Repeat
  • Enjoy!

Tofu1 x 250g packet Firm Tofu
1/4 cup Soy sauce
Juice of 1 lime
1 tsp Sesame oil
1 tbsp fresh ginger, grated
Stevia to taste

  • Press tofu overnight to remove excess moisture (it will work without this step it just has better texture when you press it)
  • Juice lime
  • Grate ginger
  • Combine soy sauce, sesame oil, lime juice, ginger and stevia
  • Pour over tofu and marinate for as long as is convenient
  • Allow excess marinade to drip off
  • Cut tofu into chunky strips (1cm wide)
  • Fry until they begin to crisp
  • Add to rice paper rolls, wrap, sandwich or stirfry
  • Enjoy!

Spicy Satay Sauce
1/2 cup peanut butter
3 tbsp soy sauce
1/2 tsp chili powder
1/2 tsp tumeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 cup warm water

  • Dry fry spices until fragrant
  • Add ginger
  • Combine peanut butter and warm water, add spices and ginger and mix until smooth
  • Dip rice paper rolls in and enjoy!

Chili Soy Ginger Lime Sauce
Juice of 1 lime
1 red chili (seeds in or out)
1 tsp grated ginger
1/4 cup soy sauce
Stevia to taste

  • Juice lime
  • Chop chili (you can remove the seeds if you don't like it hot)
  • Grate ginger
  • Combine soy, lime, chili, ginger and stevia
  • Dip rice paper rolls in and enjoy!


Love and Smiles,







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Wednesday, September 18, 2013

Vegan MoFo 13- Fast, Fresh, Simple- Pumpkin and Sage Risotto


This is another recipe from Donna Hay's Fast, Fresh, Simple (pg 162). It's a really great book, we were given it for Christmas. It's full of yummy recipes with beautiful clean, light photographs that make the food just pop! 

This 'risotto' was delicious, sweet and bursting with pumpkin flavour. This may or may not be because I doubled the quantity and roasted it to intensify it. The original recipe calls for the pumpkin to be added to the risotto raw so the end result is defined and the rice remains white... as you can see that wasn't what I was looking for so I pre-roasted and then mixed the pumpkin through to make it creamier (as good risottos should be) even with using brown rice. I left the skin on so some chunks of pumpkin remained to add texture and was very happy with the result!

Baked Pumpkin and Sage Risotto
Donna's Version:
Makes 4 serves
1 tbsp olive oil
1 onion, chopped
12 sage leaves
2 cups aborio rice
800g pumpkin
5 cups chicken stock
sea salt and cracked black pepper
30g butter
1/2 cup finely grated parmasan
Extra parmasan and fried sage leaves to garnish
Claire's Version:
Makes 2 serves
1 tbsp olive oil
1 onion, chopped Pinch of asafetida
12 6 sage leaves
2 1 cup aborio rice brown rice
800g pumpkin
5 2.5 cups chicken stock vegetable stock
Sea salt and freshly cracked black pepper
30g butter Non-dairy spread or ommit completely
1/2 cup finely grated parmasan nutritional yeast
Extra parmasan and fried nutritional yeast and sage leaves to garnish
  • Preheat oven to 200c (400f)
  • Chop pumpkin- leave the skin on, it's good for you!
  • Optional- Roast for 40 mins or until tender (you can also just cook it with the rice)
  • Chop sage leaves roughly
  • Combine rice, veggie stock, sage, pumpkin, asafetida in a pot with a tightly fitting lid
  • Cook for 30 mins (ours took longer because of the dish used- oops!)
  • Stir in nutritional yeast, cracked black pepper and non-dairy butter (if using)
  • Garnish with nutritional yeast and sage leaves
  • Enjoy!

To be honest I think it's quicker cooking the risotto normally on the stove top and I'd do that next time but this is a great option for when you want to do something else and not have to stay in the kitchen stirring. Hope you enjoy this one too!

Love and Smiles,








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