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For
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This page is a page where people can share their
favourite vegetarian recipes. If you'd like to have a recipe included, please email
it to webmaster@vnv.org.au.
Recipes available on
this page:
Breakfasts:
- Tofu French Toast
- Vegan French Toast
- Vegan French Toast (with bananas)
Lunches:
- Potato & Carrot Pancakes
Mains:
- Cajun Vegetable
Kebabs
- Carrot & Cashew
Loaf
- Cheesy
Macaroni Casserole
- Express Vegetable Pie
- Festive Nut Roast
#1
- Festive Nut Roast
#2
- Festive Nut
Roast #3
- Grilled
Eggplant with Chickpea Puree and Harissa
- Leek Puff
- Lentil Bolognese
- Meaty Meatless
Lasagne
- Nutmeat Goulash
- Spaghetti
Bolognese
- Tahini
Vegetable & Pasta Stir Fry
Salads:
- Cous Cous Salad
Desserts & Cakes
- Aunty Tui's
Apricot Loaf
- Banana/Walnut
Caramel Pudding
- Chocolate,
Chocolate Chip Cheesecake
- Chocolate Tofu
Mousse
- Dallas' Quick 'n' Easy Vegan
Cake
- Date Loaf
- Egg and Dairy-Free Birthday Cake
Biscuits & Snacks:
- Apricot Oat Slice
- Banana Biscuits
- Carob Coconut Fudge
- Carob Hedgehog Slice
- Carob Peppermint Balls
- Chocolate
Chip Rice Bubble Cookies
- Chocolate Crunch
- Coconut
Apricot Balls
- Coconut Bars
- Dave's Tahini Balls
- Fig and Ginger Balls
- Fruit Candy
- Fruit Chews
- Macadamia Fudge Balls
- Marshmallows (Jeanette's EggFree Marshmallows)
- Mixed Fruit Bars
- Nut Balls
- Prune Bars
- Super Snowballs
- Sweet Nut Roll
- Tahini Balls
Other:
- Basic Fluffy
Vegan Pancakes
- 'Better Than Bailey's Irish
Cream'
- Butterbean
and Herb Cream Soup
- Coconut
Whipped Cream
- Frozen Banana Treat
- Keffi's
Pate
- Nutty
Burgers
- Persian
Red Lentil Dip
- Spiced
Lentil Pate with Exotic Fruit
- Sweet Tofu Cream
- Tahini Dressing
----------
Breakfasts
Tofu French Toast (vegan)
You will need:
250g soft tofu
1/4 cup soy milk or rice milk
1
tsp vanilla
1
tsp cinnamon
1/4 cup water
4 slices wholemeal bread or specialty bread
oil for frying
fresh berries
banana
maple syrup
granola/muesli
Method:
Mix tofu, soy or rice milk, vanilla, cinnamon, and water in a blender on
"liquefy" or
highest level, until you get the consistency of beaten eggs. Dip pieces of bread into
mixture and place in a non-stick skillet (with
oil) until golden brown. When all pieces
are done, top of with fresh berries, banana, granola/muesli and maple syrup.
Vegan French Toast
This recipe appears in Conveniently
Vegan, by Debra Wasserman, refer
www.vrg.org/catalog/convvegan.htm.
The delicious batter makes this
French toast irresistible! Serves four - 2 slices per person.
You will need:
16-ounce can fruit (peaches or pears), keep juice
1/2 cup
soy or rice milk
1/8
tsp
cinnamon
8 slices whole grain bread
Method:
1 Blend fruit, soy or rice milk, and cinnamon together in a blender
until smooth.
2 Soak slices of bread in mixture and fry 5 minutes on each side in
lightly oiled frying
pan over medium heat. Serve warm.
Vegan
French Toast (with bananas)
You will need:
3 cups sliced bananas (about 2 large)
2/3-1
cup soymilk
1 1/2
tsp cinnamon
3/4
tsp vanilla
12 slices bread
oil for frying
maple syrup for serving
Method:
Blend together bananas, soymilk,
cinnamon and vanilla. Pour into a pie plate, dip
slices of bread into batter. Fry in a non-stick skillet until slightly golden, be sure to use
plenty of oil or else it will stick to the pan.
Serve with maple syrup.
Lunches
Potato & Carrot Pancakes (vegan)
Credit for this ABSOLUTELY YUMMY recipe goes
to Margaret Ogilvie.
These pancakes are fantastic for weekend lunches.
You will need:
4
medium-sized potatoes
2-3
medium-sized carrots
1
medium-sized onion
1 tsp
curry powder
1 heaped tsp self-raising flower
2
egg-equivalents (Egg Replacer, Egg Like or No Egg)
1/2 to 1 tsp salt
Method:
1 Coarsely grate the potato and carrot. Finely dice the onion.
2 Add all ingredients to a large bowl and mix well.
3 Fry the mixture in spoon-sized quantities in a fry pan with sufficient oil to
cover
the bottom of the pan. Flatten into pancakes and cook on both sides until
golden
brown and the potato and carrot is cooked through.
4 Serve as a side dish or as a meal on its own.
Mains
Cajun
Vegetable Kebabs (vegan)
You will need:
250g
firm tofu-cubed
165gm jar cajun
flavour base
2 baby eggplants - sliced
2 small zucchinis - sliced
1/2
red capsicum - cut into 2 1/2cm chunks
1/2
green capsicum - cut into 2 1/2cm chunks
250g
cherry tomatoes
1 small pineapple - cubed
1
tbsp olive oil
Method:
1 Marinate the tofu in the cajun
flavour base for a few hours, even overnight.
2 Soak the skewers in water for
about 20 minutes (you'll need about 12).
3 Thread the vegies, pineapple and
tofu onto the skewers allowing at least 3 cubes
of tofu per skewer.
4 Lightly brush the kebabs with
oil, then BBQ or grill them until lightly browned on
both sides and cooked through.
5 Serve the kebabs with any
remaining sauce and rice or cous cous.
Carrot & Cashew Loaf (vegan)
This recipe was sent in by Greg
Barnacle. "This loaf goes down very well at Christmas, even with meat eaters."
You will need:
1 kg carrots
300g cashew nuts
1-2 crusty
roll(s)
1 medium-sized onion
1 green capsicum
1 red capsicum
3-4 mushrooms
1 green chilli
1 tsp chilli powder
1 tsp soy sauce or vegemite
sunflower oil
Method:
1 Steam carrots for 30 mins or pressure cook for 5 mins. Mash.
2 Chop onion, green chilli, mushrooms and capsicums finely and fry in
1 tbs of the oil.
3 Add chilli powder and soy sauce or vegemite to onions.
4 Add carrots.
5 Blend roll(s) and cashews to a rough powder and add to mixture.
6 Oil a 25 cm loaf tin with sunflower oil and line the bottom with
foil.
7 Push the mixture into the loaf tin, cover with foil and cook in a
medium-high
(180-200 degrees Celsius) oven for 25 minutes.
8 Remove foil and cook for a further 25 mins.
9 Keep in foil if eating cold.
Notes:
1 Pushing the mixture
down hard into the loaf tin means there's absolutely no need
for egg.
2 Greg has found that multiplying the amounts by 1.5 means the first
0.5 can be
used for large-golf-ball-sized patties baked on a tray and eaten
the same night,
and the remaining 1.0 made into the loaf & eaten cold,
"which is the better way to
eat it for mine."
Cheesy
Macaroni Casserole (vegan)
You will need:
1/2
cup nutritional yeast flakes
1/3
cup unbleached all-purpose flour
1
cup vegetable broth/stock
Up to 1 & 1/2
cups water
1 1/2
tbsp
soy sauce or tamari
1/2
tsp garlic powder
1/4
tsp paprika
1/4
tsp dried basil
1/4
tsp dried oregano
1 4-ounce
can tomato sauce
2
cups elbow macaroni, cooked according to package directions
Method:
1 Preheat the oven to 350 degrees Fahrenheit.
2 Combine the yeast and the flour
in a medium saucepan.
3 Place the mixture over low heat,
stirring until lightly toasted.
4 Slowly add the broth, stirring to make a
thick batter.
5 Add water 1/4 cup at a time
until the sauce is smooth and slightly thick.
6 Add the remaining ingredients
except the macaroni, and stir well.
7 Place the cooked macaroni in a
casserole dish and stir in the sauce.
8 Bake for 30 minutes, or until
sauce bubbles.
Note:
Add cooked or canned peas or hot sauce
if your taste calls for them.
Express
Vegetable Pie (vegan)
You will need:
1 large onion, peeled and finely chopped
3
tbsp Nuttelex margarine
2 celery sticks, diced
3/4 cup cashew nuts
4
cups mixed frozen vegetables
2
tsp tomato paste
2/3 cup stock
1
tsp yeast extract
3-4 large potatoes
a little soymilk
Method:
1 Sauté the onion in 2 tbsp of
margarine together with the celery and a little water
until just tender.
2 Add the remaining ingredients
apart from the potatoes, soy milk and remaining
margarine.
3 Simmer for 3-5 minutes, adding a
little more water if the mixture seems too dry.
Keep hot.
4 Cook the potatoes until soft,
mash with margarine and a little soy milk, adding salt
and pepper to taste.
5 Turn the vegetable mixture into
a casserole dish and cover completely with the
mashed potato.
6 Fork over the top roughly and
broil for 3-5 minutes until golden brown.
Festive Nut Roast
#1 (vegan)
Credit for this recipe goes to
Tom Perry. This is a very tasty nut roast that is perfect for Christmas.
You will need:
1
cup ground peanuts
1
tbsp oil
1
tsp carraway seeds, cumin, coriander and turmeric (1 tsp of each)
1
cup cooked lentils
1 medium onion, finely chopped
1 large carrot, grated
2 celery sticks, finely chopped
1 vegetable stock cube dissolved in half a cup of water
1 egg-equivalent (Egg Replacer, Egg Like or No Egg)
1
tbsp
tomato paste
1 & 1/2 cups breadcrumbs
1
tsp Marmite
1
tsp crushed garlic
1
tbsp tomato sauce
Sprinkle
sesame seeds
Method:
1 Saute onions, garlic, celery and carrot in oil.
2 Add spices, then mix well with the peanuts, lentils, breadcrumbs,
egg equivalent,
vegetable stock, Marmite and tomato paste.
3 Press into a greased loaf tin, glaze with tomato sauce and sprinkle
the sesame
seeds on top.
4 Bake at 180 degrees Celsius for 45 minutes.
Note:
Roasted almonds or cashews (or a combination of nuts) can be used instead of
peanuts.
Festive
Nut Roast #2 (vegan)
Credit for this recipe goes to
Su Stephens.
You will need:
100g cashew nuts
50g almonds
75g brazil nuts
50g walnuts
100g red lentils
200g onions
125g carrots
100g red capsicum
1 Clove
garlic
50g wholemeal breadcrumb/oats
2 bay leaves
2
tsp Marmite
vegetable oil
vegetable stock cube (Massell)
fresh sage/parsley/marjoram
water
black pepper
Method:
1 Soak lentils for a few hours then drain.
2 Grind nuts.
3 Sauté onions, carrots, capsicum/garlic (in this order) in
vegetable oil until soft.
4 Cook lentils in water, about 20 minutes, until soft with stock
cube/Marmite.
5 Mix all ingredients together, not too wet.
6 Cook in greased dish/loaf pan for about 50 minutes at
180 degrees Celsius.
7 Serve hot/cold with salads/vegetables.
Festive
Nut Roast #3 (vegan)
Credit for this recipe goes to
Tom Perry.
You will need:
1 medium onion, diced
1
tsp
Marmite
1/4
tsp sage
1/3
cup chopped parsley
415g
tin chopped tomatoes
1 Weet-Bix, crushed
1
cup breadcrumbs
1/2
cup peanut butter
100
g ground almonds
100
g ground cashews
Method:
1 Saute onions in oil.
2 Add Marmite, sage, tomatoes, parsley,
Weet-Bix, almonds, cashews and peanut
butter. Stir and mix well
for 5 minutes.
3 Add breadcrumbs, mix thoroughly and blend
into a solid mixture.
4 Grease and line a loaf tin and spoon in the
mixture.
5 Bake for 30 minutes at 190 degrees Celsius.
6 Serve with fruit chutney and side
vegetables or salad.
Grilled
Eggplant with Chickpea Puree and Harissa (vegetarian)
"This is my favourite recipe. I found it in Nigel Slater's wonderful book 'Real Fast Food' and it only takes about 30 minutes to do but it makes a great dinner
party dish as it looks quite fancy served with steamed rice and a dressed salad. Enjoy!"
- Lucy, Melbourne
(Serves 2)
You will need:
1 x 400g tin chick peas, drained
1 sprig fresh thyme
1
tbsp chopped thyme leaves
1 large potato peeled and diced
3 large cloves garlic
1 large eggplant
2
tbsp natural yogurt
150 ml
oil
50g butter
Harissa or other spicy chilli sauce
Lemon juice
Salt
Method:
1. Put chickpeas in pan, cover with water (or vegetable stock) add sprig of
thyme and
bring to the boil.
2. Add diced potato and 2 cloves garlic. Salt and
simmer for 15 minutes.
3. Meanwhile slice eggplant into 12 rounds about 1 cm thick. Chop remaining
garlic
clove and add to oil with chopped thyme leaves.
4. Brush eggplant with garlic and thyme oil and cook under preheated grill
until tender
and golden brown, brushing with more oil as needed.
5. Remove thyme spring from chickpeas, drain and mash. Stir in butter and
yogurt.
Season with salt.
6. Arrange half the eggplant slices on warm serving plate. Top with a generous
spoonful of chickpea puree. Spread a thin layer of harissa on remaining
slices and
place on top of the others to form sandwiches. Squeeze lemon
juice over and serve.
Leek Puff (vegan)
This recipe was sent in by Anna
Mumford.
You will need:
600mL soy milk
4 leeks, chopped finely
wheat flour
Masterfoods Bacon Flavoured Chips (these are vegan)
Omega Care or Nuttelex margarine
onion powder
garlic powder
puff pastry sheets
Method:
- White sauce:
1 Cook the leeks for 5 mins, then
drain.
2 Melt 1.5 ounces margarine.
3 On low heat, stir in the flour
with a wooden spoon, a little at a time.
4 Turn off the heat, add onion
powder, garlic powder, salt & pepper.
5 Add the soy milk slowly whilst
stirring on low heat until sauce thickens.
6 Bring to the boil, stirring
continuously, turn down the heat and simmer for
2-3 minutes.
7 Turn heat down, add leeks, then
the jar of "bacon" bits.
8 Leave to cool.
- Puff:
1 When cold, dollop the sauce onto
pastry, wet edges to seal. Brush with soy
milk.
2 Lay onto a greased bakery sheet
and place in oven on middle shelf at 200
degrees Celsius for
30-40 minutes.
Lentil Bolognese (vegan)
You will need:
1
onion, chopped
2 cloves garlic, crushed
2
carrots, coarsely grated
2 sticks celery
3 tbs olive oil
2/3 cup red lentils (uncooked)
400 g chopped
tomatoes
2 tbs tomato
puree
450 ml stock
(Massell make great vegetarian stock cubes and powders)
1 tbsp fresh
marjaram, chopped, or
1 tsp dried
marjoram
salt
ground black pepper
Method:
1 In a large saucepan gently fry the onion, garlic, carrots and celery in the oil
for
about 5 mins, until they are soft.
2 Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning.
3 Bring the mixture to a boil then partially cover with a lid and simmer for 20
minutes until thick and soft.
Note:
Chilli can be added for additional flavour if
desired.
Meaty
Meatless Lasagne (vegan)
Thanks
for this recipe go to
Richard Perry.
You will need:
Main Ingredients:
1
pack Lasagne sheets
1
tin Sanitarium Nutmeat
350g Tofu
2 large jars Paul Newman’s spaghetti sauce
2
tbsp vegetable oil
Cheez Sauce:
6
tbsp tahini
3
tbsp lemon juice
1½
tsp mustard
30
ml soy sauce
300
ml soy
milk
Method for cheez
sauce:
Mix well in saucepan
over low heat. Simmer for 5 minutes, stirring occasionally.
Method:
1 Fry large slices of tofu in 1 tbsp oil
for 3-5 minutes until golden in a large,
non-stick pan or wok. Turn tofu out
onto a plate, slice into smaller pieces and set
aside.
2 Slice and dice Nutmeat into small cubes,
then add to fry-pan. Fry gently in 1 tbsp
oil for 10-15 minutes, or until
Nutmeat is well broken up and browned (use wooden
spoon to help break it).
3 Add 1 large jar of Paul Newman’s sauce to
Nutmeat mixture and simmer on low
heat for 5 minutes.
4 Make "Cheez Sauce" while Nutmeat
simmers.
5 Once the ingredients have been cooked, and
the Cheez Sauce finished, begin
building the Lasagne layers in a
large, oblong baking dish. First, put down a
generous layer of Paul Newman’s sauce from
the unused jar. Then, lay down
Lasagne sheets, and on top of them a few slices of tofu
here and there. Then pour
a shallow covering of Cheez Sauce over the tofu, then a
third of the
Nutmeat/tomato mixture. Next, lay down Lasagne sheets, tofu, Cheez
Sauce and
Nutmeat mixture. On the last layer of Lasagne sheets, cover with the rest
of the
tofu, Cheez Sauce, and a final, generous covering of the unused Paul Newman’s
sauce.
6 Bake at 180 degrees Celsius for 1 hour. Serve
with salad or side vegetables.
Makes 6 large portions.
Nutmeat Goulash (vegan)
This is a really yummy casserole
that's very
quick and easy to prepare and is great on cold wintery evenings.
You will need:
1 onion
1
green pepper
450-700 g potatoes
1 clove garlic
2 tbsp
vegetable oil
225 g
tomatoes
1
tin Sanitarium Nutmeat or Nutolene
300 ml
water
2
tbsp tamari or soy sauce
Method:
1 Chop the onions and green pepper. Dice the potatoes.
Crush the garlic. Heat
the oil in a large saucepan and saute these ingredients for a few minutes,
stirring
frequently.
2 Chop the tomatoes. Add them to the pan and cook for a couple of minutes
longer.
Dice the Nutmeat/Nutolene and add it to the pan with the water and
tamari.
Bring to the boil, then lower the heat, cover the pan, and simmer for 20-30
minutes, until the potatoes are cooked and most of the liquid is absorbed.
3 Serve with warm, crusty wholemeal bread.
Note:
Be careful not to stir the casserole too much after the Nutmeat/Nutolene is added
as this
will cause the Nutmeat/Nutolene to break apart. Alternatively, you can add
it at the
end, just allowing enough time for it to warm through (Nutmeat and
Nutolene are pre-cooked).
Spaghetti
Bolognese (vegetarian/vegan)
This recipe was sent in by Lynne
Gray.
You will need:
1 onion
1
clove garlic
1
tin
Sanitarium Nutmeat
1 small tub tomato
paste
1
tin tomato soup
1
tin
tomatoes (or fresh tomatoes)
1/2
tsp Italian herb
blend
1 small pkt pasta
2
cups water
parmesan cheese
Method
1. In a saucepan fry the onion in a small amount of
oil and when it is clear add the
garlic and fry gently for a
few seconds.
2. Add the Italian herbs and tomato paste mixing in
well.
3. Add the tomato soup and tinned tomatoes.
4. Mash the nutmeat and add to the mixture.
5. Finally add the water and slowly bring to the
boil. At this stage you can either:
a) add the pasta to the
mixture and boil it all together, boiling the excess liquid off
but making sure that the mixture doesn't catch on the bottom of the
saucepan,
b) cook the pasta in
boiling salted water. The mixture still has to be reduced and
instead of 2 cups of water just add 1.
6. When the excess liquid is boiled off,
serve with parmesan cheese sprinkled on
top.
Great with side salad
and garlic bread and great as leftovers.
Tahini
Vegetable & Pasta Stir Fry (vegan)
Thanks to Jill Turner for sending
this recipe in. "A macrobiotic friend showed me how to cook it
about 25 years ago, when I was learning to be a vegetarian. I've
always liked it."
You will need:
1 onion, sliced in half moons
2-3
cloves garlic, crushed
2
tsp fresh ginger, grated
½-1
carrot, relatively finely sliced diagonally in lengths of about 6-7 cms,
and cut into matchsticks
1 zucchini, sliced diagonally and cut into matchsticks (as above)
6 (or more) mushrooms, medium sized, sliced
½-1 red capsicum, finely sliced
1-2
tbsp olive oil, or oil of
preference
2
tbsp tahini
1-2
cups water
½-1 pckt Soyaroni (pasta), cooked
Pepper to
taste (optional)
Method:
1 Heat oil in frying pan and gently fry
garlic, ginger and onion for a few minutes until
onion is transparent.
2 Add carrots, stir fry for a few minutes, then do
the same with capsicum, zucchini,
and mushrooms.
3 Add tahini to the pan and mix to a creamy sauce
with the water.
4 Stir in drained cooked soyaroni. Season with
pepper.
5 Cover with lid and simmer gently for approx. 5
minutes or until vegetables are
cooked but still firm.
Serving:
This stir fry is yummy on its own or served with fresh whole-grain
bread/rolls.
Salads
Cous Cous Salad (vegan) (serves 4)
Credit for this absolutely yummo salad goes to Clare Stromsvac.
You will need:
200
g cooked cous cous
2
tbsp currants
300
ml hot vegetable stock or boiling water
125
ml olive oil
2
tbsp pine nuts
2
tbsp almonds (skin on)
2
cloves garlic,
finely chopped
1
tsp ground cumin
1
tsp ground coriander
1
bunch shallots,
sliced on the diagonal
2 zucchinis, sliced
1 capsicum (yellow or orange) cut into 2cm cubes
1 red chilli, finely sliced
sea salt
freshly cracked pepper
Method:
1 Put cous cous and currants in a bowl. Pour over vegetable stock or hot water.
Cover. Leave to soak for
10-15 minutes, fluffing grains occasionally with a fork.
2 Heat oil in a wok or frying pan. When
hot, add pine nuts and almonds. Stir until
nuts are just turning colour, then
add garlic and spice. Stir for another 30
seconds, being careful they don’t
burn. Toss in shallots, zucchini, capsicum and
chilli.
3 Cook over medium heat, stirring and tossing
constantly, for 1-2 minutes. Stir in
cous cous mixture, tossing to
fluff up grains. Stir to combine for another 2-3
minutes. Season to
taste. Remove from heat and serve warm or at room
temperature.
Tip:
Cooked chickpeas are a nice addition to this salad.
Add a cupful when tossing in the
cous cous.
Desserts & Cakes
Aunty Tui’s
Apricot Loaf (vegan))
You will need:
1
cup chopped, dried
apricots
1
cup All Bran
1
cup brown sugar
1
cup soy-milk
1
cup self raising
flour
Method:
Combine above ingredients except flour and stand
in a bowl overnight in the fridge.
Then add the flour and mix thoroughly. Place in a greased
loaf tin. Bake at 180
degree Celsius for 1 hour.
Banana/Walnut
Caramel Pudding (vegan)
Credit for this recipe goes to Richard
Perry.
You will need:
The Pudding:
1
cup self raising flour
1/4
tsp salt
1/2
cup brown sugar
2
tbsp margarine (Nuttelex)
1/2
cup mashed banana
1/2
cup chopped walnuts
1/2
cup soymilk
The Sauce:
1/4
cup water
2/3
cup firmly packed brown sugar
2
tbsp margarine
Method:
1 Combine flour and salt in a mixing bowl.
2 Melt margarine.
3 Add sugar, soy milk, melted margarine to
bowl, and mix well.
4 Stir in banana and walnuts, then pour
mixture into a medium-sized over-proof
dish.
5 Make the sauce by putting the ingredients
into a saucepan and simmering for 5
minutes.
6 Gently pour the sauce over the pudding
mixture, and then place into an oven at
about 180 degrees Celsius (350
degrees Fahrenheit) for about 40-45 minutes.
7 Take out and scoff with ice-cream, custard
or milk.
Chocolate,
Chocolate Chip Cheesecake (vegan)
You will need:
2
packets plain chocolate biscuits (e.g. Westons)
half a
tub Nuttelex
margarine, melted
1
block silken tofu
1
tub Kingland Soy Cream Cheese
1
packet dark chocolate bits
2
tbsp icing sugar
2
tbsp cocoa
"springform" cheesecake dish
Method:
- Biscuit Base:
1 Crush the biscuits into small
pieces in a blender or plastic bag with a rolling pin.
2 Add the margarine to the biscuit
pieces gradually until it’s a firm, but soft
mixture.
3 Grease the bottom of a
"springform" cheesecake dish. Place the biscuit mixture
onto the base of the tin and refrigerate until hardened.
- Filling:
1 In a bowl, blend the cocoa,
icing sugar, silken tofu, and soy cream cheese with
a
blender, until it reaches a creamy, yet firm consistency.
2 Remove from blender and add half
of the chocolate chips, mixing through with
a
fork.
3 When base has hardened, pour in
the filing, and then return it to the fridge for
30 mins.
- Topping:
1 Put the leftover chocolate into
a bowl and melt.
2 Pour some of the melted
chocolate onto the middle of a sheet of greaseproof
paper. Spread with a spatula into an even thickness.
3 Freeze for 5 minutes.
4 Once hardened, smash the
chocolate sheet into "shards".
5 Once the cake has firmed, poke
the chocolate shards into the top of the cake
and
refrigerate until ready to serve.
Chocolate Tofu Mousse
(vegan)
You will need:
1 packet (16oz)
silken/soft tofu
10
oz chocolate chips
3
tbsp maple syrup
fruit (strawberries, kiwi, etc...)
Method:
Blend tofu in food processor (or blender) just until smooth. Melt
chips over
double boiler. Add maple syrup to melted chocolate
and combine. Put
chocolate and syrup blend into processor and mix
with tofu until creamy.
Chill. Top with fruit.
Note:
Serves: 6, Preparation
time: 10 minutes
Dallas'
Quick 'n' Easy Vegan Cake (vegan)
This recipe was sent in by Margaret Ogilvie, with
thanks to Dallas Morales.
"This cake is very quick and easy to make and is very delicious too!"
You will need:
1 cup self-raising flour
1 cup desiccated
coconut
1 cup mixed dried fruit or a combination of nuts/dried
fruit
1 cup raw sugar
1 cup soy milk
Method:
Add all dry ingredients to a bowl and slowly mix in the soy milk.
When well mixed,
place into a greased and lined loaf or ring tin and bake at 180 degrees
Celsius
(350-375 degrees Fahrenheit) for 1 hour. Test with skewer.
Note:
Approximate Loaf tin size: 215mm long, 110mm wide, 75mm deep.
Date
Loaf (vegan)
Credit for this recipe goes to
aunty Gale Hayes from Redhead NSW who made this delicious cake for VNV's
David Ogilvie on a recent visit.
You will need:
1
cup chopped
dates
1
cup chopped
walnuts
1/2 cup
brown sugar
1
tbsp olive oil
1
tsp
bicarbonate of soda
1
cup boiling
water
1 & 3/4 cup wholemeal self-raising flour
vanilla essence (to taste)
Method:
Mix together first six ingredients and stand until
cool. Add flour and vanilla essence and mix. Place into small loaf tin and
bake at 180 degrees Celsius
(350-375 degrees Fahrenheit) for 30-45 minutes. Test with
skewer.
Egg and Dairy-Free Birthday Cake
(vegan)
Source of this recipe: Woman's
Day
You will need:
Cake
1/4 cup
water
2 tbsp
vegetable oil
2 tsp
baking powder
3 cups
plain flour
1 & 3/4 cups caster sugar
1/2 tsp
vanilla extract
1/2 cup
Nuttelex margarine
1 & 1/4 cups Extra water
2 & 1/2 tsp Extra baking powder
Hundreds and thousands or similar to decorate
Creamy vanilla frosting
1 & 1/2 cups Nuttelex margarine
4 cups
icing sugar
2 tbsp
hot water
1 tsp
vanilla extract
Method:
Cake
1. Grease two deep 20cm round cake pans; line bases with baking paper.
2. Beat water, oil and baking powder in a large bowl with an electric mixer on
low speed for about 30 seconds or until combined.
3. Add remaining ingredients; beat mixture on low speed for one minute or until
just combined. Increase speed to medium; beat for about three minutes or
until mixture is smooth and thick. Divide mixture evenly among prepared
pans.
4. Cook in a moderate oven, 180 degrees Celsius, for about 35 minutes or until
cooked when tested.
5. Stand cakes in pans for five minutes; turn onto a wire rack to cool.
Creamy vanilla frosting
1. Beat margarine in a small bowl with an electric mixer until light and fluffy.
Gradually add icing-sugar, beating until combined. Beat in water and vanilla
extract until just combined.
Final preparation
Sandwich cakes together with one-third of the frosting. Spread remaining
frosting over top and sides of cake. Decorate with hundreds and thousands.
Biscuits & Snacks
Apricot Oat Slice (vegan)
You will need:
1 cup
dried apricots, finely chopped
1 cup
raisins, chopped
1 tbsp
sesame seeds, toasted
1/2 cup
soy milk powder
2 cups
rolled oats
1/2 cup
orange juice
Method:
Combine apricots, raisins, nuts and sesame seeds in food processor. Mix with rest of
ingredients. Press into tin and refrigerate.
Banana Biscuits (vegan)
Taken from Conveniently Vegan by
Debra Wasserman.
You will need:
3 small ripe bananas, peeled and mashed
1 cup soy milk
2
tbsp oil
4 1/4 cup white
flour
1
tbsp baking
powder
Method:
1 Preheat oven to 210 degrees Celsius.
2 Mix the mashed bananas, soymilk,
and oil together in a large bowl.
3 Add the flour and baking powder
and stir well.
4 Place dough on a floured surface
and knead for 3 minutes.
5 Using a rolling pin, roll dough
to a 1/2 inch thickness. Cut into 2 inch wide circles
using a cutter or tin can.
6 Place biscuits on a lightly
oiled cookie sheet, bake 20 minutes or until browned.
Carob Coconut Fudge (vegan)
You will need:
1/2 cup
peanut butter (any nut butter will do)
1/2 cup
carob powder
1 cup
coconut
1/2 cup
rice malt syrup or maple syrup
1 tsp
vanilla
Method:
Combine all ingredients. Form into balls then roll in coconut.
Carob Hedgehog Slice (vegan)
You will need:
1 cup
dates
1 cup
sultanas
1/2 cup
almonds
2 cups
rolled oats
2 tbsp
carob powder
Method:
Grind the dates, oats, sultanas and almonds in a food mill or food processor. Then add
carob powder. Combine well together then press into a tin and refrigerate.
Carob Peppermint Balls (vegan)
You will need:
1/4 cup
rice malt or maple syrup
1/4 cup
tahini
1/2 cup
carob powder
peppermint
oil to taste
Method:
Stir together tahini and rice malt. Add carob and peppermint. Mix well. Roll into balls then
roll in coconut
Chocolate
Chip Rice Bubble Cookies (vegan)
You will need:
125g Nuttelex margarine
1/2 cup castor
sugar
1
cup self raising flour
2
tsp Egg Like/Egg
Replacer/No Egg
1/2 cup dark
chocolate chips & 2 cups rice bubbles
Method:
1 Beat the castor sugar and
margarine until smooth.
2 Add the Egg Like and flour and
mix well.
3 Add the choc chips and mix in.
4 Scoop up a teaspoon full of
mixture and roll into a ball then roll in the rice bubbles
and place on a baking tray,
flattening with a fork slightly.
5 Bake in a moderate oven for 15
minutes only. If they don't quite look done, don't
panic they will firm up a
little whilst cooling.
Chocolate Crunch (vegan)
You will need:
1/2 block
copha
150g
vegan chocolate
2 cups rice puffs
1 cup
chopped nuts
Method:
Melt copha and chocolate in a bowl over gently shimmering water. Mix rice puffs, nuts
and melted copha and chocolate until well combined. Press into tin and set in fridge.
Coconut
Apricot Balls (vegan)
You will need:
125g crumbled tofu
180g diced dried apricots
1/2 cup toasted muesli
1/4
cup shredded coconut
2 tbsp rice syrup
1/4 cup desiccated coconut
Method:
Toss well to combine. Add 3 tablespoons of rice
syrup and mix with hands. Roll into
balls and coat with desiccated coconut.
Coconut Bars (vegan)
You will need:
1/2 cup
ground sunflower seeds
1 cup ground sesame seeds
1/2 cup
rice malt syrup
1 cup
coconut
Method:
Place rice malt in saucepan and bring to boil. Boil gently for 2 minutes. Stir in sunflower
seeds and boil 1 minute longer. Add sesame seeds and coconut and mix well. Press into
tin and refrigerate until set.
Dave's Tahini
Balls (vegan)
Here's the recipe for Dave's (in)famous Tahini
Balls!
You will need:
1 & 1/4 cups
tahini (preferably hulled and preferably
thick (with less oil))
1 & 1/2 cups rice syrup
1/2 cup
desiccated coconut
1/3 cup
cocoa powder (or 1/2 cup carob powder)
1/2 cup
crushed roasted hazelnuts
1 cup
rice bubbles/puffs
vanilla essence to taste
Method:
1 Mix all dry ingredients together.
2 In a separate bowl mix the tahini and syrup.
3 Add the above two together in a large bowl and mix.
4 Kneed with hands until thoroughly mixed.
5 Break into bite-sized pieces and roll into balls.
6 Roll in coconut and refrigerate until
being served.
Fig and Ginger Balls (vegan)
You will need:
250g
dried figs
3 tbsp
preserved ginger
3/4 cup
almond meal
2/3 cup
coconut
Method:
Grind figs and ginger. Then combine all ingredients and make into balls. Roll in coconut.
Fruit Candy (vegan)
You will need:
1 cup
dates
1 cup sultanas
1 cup chopped nuts
1 cup coconut
Method:
Process dates and sultanas. Add nuts and 3/4 cup coconut and mix well. Form into roll
about 1 1/2 inches in diameter. Roll in remaining coconut. Wrap in greaseproof paper.
Chill the slice and store in covered container.
Fruit Chews (vegan)
You will need:
1/4
whole lemon
1/4
whole orange without skin
1/4 cup diced pineapple
1/4 cup
rice malt syrup or maple syrup
1/4 cup currants
2 cups coconut
1 1/2
cups sesame seeds
Method:
Blend lemon, orange and pineapple. Mix together with the rest of the ingredients. Roll into
balls and roll in coconut then set in fridge.
Macadamia Fudge Balls (vegan)
You will need:
1/2 cup
macadamia butter
1/4 cup maple syrup
1/4 cup carob
powder
1 tsp vanilla
1 cup
coconut
Method:
Mix all ingredients together and roll into small balls. Refrigerate.
Marshmallows
(Jeanette's EggFree Marshmallows) (vegan)
This recipe was sent to us from Jeanette Sutton from
www.meatandeggfree.com. She has successfully produced the first homemade vegan marshmallow recipe on the internet. She says, "The breakthrough ingredient to making vegan marshmallows is you need a fluffy mixture into which you beat the jell mixture. Soy protein isolate is what the commercial vegan marshmallow makers use for the fluffy stuff."
NOTE: This recipe requires at least a handheld electric beater and preferably an electric cake mixer.
You will need:
3/4 cup
sugar
1
tbsp
cornflour or cornstarch
5 tsp
powdered agar agar (not flavoured)
1/4 cup
palm sugar (grate if in a block form) (see notes below)
2
tbsp
glucose powder (optional)
1 & 1/2 cups water
2 & 1/2 tbsp soy protein isolate (see notes below)
1/4
tsp baking soda
1/8 tsp
tartaric acid
1/4 tsp
sea salt
1/8 tsp
gum (zanthan, guar or acacia)
6
tbsp
cold water
2 tsp
vanilla essence or extract
Method:
1 Spray a 30 x 20cm (12 x 8 inch) Swiss roll pan well then dust with potato, corn or
tapioca flour.
2 In a medium size saucepan place the sugar, cornflour, agar agar, palm sugar and
powdered glucose if using and whisk until combined. Whisk in the water and heat,
stirring, until the mixture comes to the boil. Cook at a rolling simmer for 15 minutes
stirring from time to time. Remove saucepan from the heat and carefully add the
vanilla essence.
3 In the meantime, sift the dry ingredients into a medium size bowl. Add the water and
beat until increased in volume and fluffy-ish (about 10 minutes). Set aside.
4 With electric beaters or cake mixer running carefully pour small amounts of the hot
mixture into the fluffy mix. Keep beating until the mixture is lukewarm and risen in
volume.
5 Spread into the prepared Swiss roll pan. Place a sheet of baking paper over the top
of the marshmallow and pres down lightly to smooth the surface and get mixture into
the corners. Set aside to cool and firm up (about an hour).
6 To turn out, remove the baking paper. Dust a chopping board with potato, corn or
tapioca flour or desiccated coconut. Run a knife around the edge of the pan. Then
holding the pan of marshmallow upside down above the dusted board give it a sharp
jerk downwards keeping your fingers out of the way. The marshmallow will drop out
onto the board. With a sharp knife cut the marshmallow into squares. Coat each
individual square well with potato, corn or tapioca flour, cocoa powder or desiccated
coconut.
7 The marshmallow is now ready to eat. If you want to keep it for a few days leave
them to air for 24 hours then store in an airtight container at room temperature.
Place in refrigerator in hot weather.
Makes 40-50 marshmallows.
Variations:
- MINT MARSHMALLOWS - Omit the vanilla essence/extract. Add 1-2 teaspoon peppermint essence/extract and tint the mixture pale green with a few drops of vegan friendly colouring.
- RASPBERRY MARSHMALLOWS - Add 1 -2 teaspoons raspberry essence/extract until the marshmallow is pale pink.
Notes:
- Make sure you are using unflavoured soy protein isolate not hydrolysed soy protein which has MSG in it. It can be bought in the health or sports department in supermarkets, health and sports shops or over the internet.
- Palm sugar can be obtained at supermarkets or Asian groceries. I love the flavour it imparts and it also helps to disguise the agar and soy protein flavours or use Muscovada or Demerara sugar if you wish. If you are unable to source any of these just use
1 cup of plain, raw or golden sugar.
- Tartaric acid can be exchanged for citric acid.
- Guar, zanthan or acacia gums can be bought in supermarkets and health food, or bulk bin shops or over the internet.
- Glucose powder is available in supermarkets but it's cheaper at bulk bin shops.
- Baking soda is bicarbonate soda.
Tip: I prefer to use potato flour to coat the marshmallows. Potato starch liquefies at a low temperature so does not need further heat processing to cook the starch particles unlike cornflour.
For ways to use this recipe go to www.meatandeggfree.com.
Mixed Fruit Bars (vegan)
You will need:
125g
dried apricots
125g
dried pears
125g
dried peaches
125g
sultanas
2 tbsp
maple syrup
2 tbsp
fruit juice
1 cup
wheat germ
2/3 cup coconut
Method:
Grind or chop the dried fruit finely. Combine everything and press into a tin. Refrigerate
before cutting. (The longer these taste delights are left before cutting the better.)
Nut Balls (vegan)
You will need:
1 cup
ground almonds
1 cup
ground hazelnuts
1 cup ground pecans
3/4 cup dried apricots
1 tsp pure orange essence
1 tsp orange rind
1 tsp
maple syrup
Method:
Soak apricots in orange juice to soften then chop finely. Mix ingredients together well
and shape into balls.
Prune Bars (vegan)
You will need:
2/3 cup
finely chopped prunes
1/3 cup
finely chopped dried apple
1 tbsp
sunflower seeds
1 tbsp
sesame seeds, toasted
1/2 cup
rolled wheat flakes
1/2 cup
bran
1 cup
rolled oats
1/2 cup soy milk powder
1/2 cup orange juice
2 tsp
finely grated lemon rind
Method:
Combine first 8 ingredients in a food processor then lemon rind and enough orange juice
to bind it all together. Press into tin and refrigerate.
Super Snowballs (vegan)
You will need:
1/3 block
copha
2 tbsp
nut butter
2 cups
rolled oats
2 cups
sultanas
shredded coconut
Method:
Melt copha and nut butter. Place rolled oats, sultanas and melted copha in a food
processor and process until the mix forms a ball around the bowl. Shape large balls
and roll in shredded coconut. Set in fridge.
Sweet Nut Roll (vegan)
You will need:
1/2 cup
sunflower seeds, ground
1 cup
minced dates
1 tsp
cinnamon
1/4 cup tahini or nut butter
1 tbsp
lemon juice
1 tsp
ginger juice
1/4 cup
coconut
Method:
Blend all ingredients together except coconut. Shape into a roll
1 1/2 inches in diameter
and roll in coconut. Refrigerate if necessary.
Tahini Balls (vegan)
You will need:
1/4 cup
tahini
1/4 cup rice malt
syrup
1/2 cup ground sunflower seeds
1/4 cup sultanas
Method:
Mix together. Form into balls and roll in extra coconut if needed.
Other Recipes
Basic
Fluffy Vegan Pancakes
You will need:
1 & 1/2 mugs self raising flour
1
mug soy/rice milk
3
tsp lemon juice
Method:
1 Slowly blend the milk into the flour,
adding a little at a time.
2 Add the lemon juice and blend in.
- For savoury pancakes
add herbs, garlic, vegan stock powder, grated vegan
cheeses or
toasted crushed seaweed to the mix.
- For sweet pancakes add
sugar, vanilla, cocoa, raisins, chopped apricots or zest of
lime to the
mix.
3 In a very hot non-stick frying
pan put a dribble of olive oil and enough mix to
barely cover the bottom
of the pan. Swirl the mix around in the pan to get an even
thickness and wait for
bubbles to rise and the mix to start to set. Then toss and cook
the other side.
Savoury pancakes can be
filled with stir-fry etc. and sweet pancakes with bananas
and ice cream and
drizzled with maple syrup.
'Better Than Bailey's Irish Cream' (vegan)
This recipe was sent in by Mark
Olsen.
"Make yummy Irish Cream for about 1/3 the cost of the 'real' one! Apart from being
delicious it's also suitable for vegans and those who are lactose intolerant."
You will need:
1 tin coconut milk
2 tbs brown sugar
2 tbs chocolate topping
2 tsp vanilla essence
3/4 cup whisky (or to taste!)
Method:
Combine all ingredients thoroughly using a whisk, but do not froth.
Keep
refrigerated, preferably in a dark bottle. Old 'Bailey's' bottles are ideal!
Note:
If your coconut has separated into solid and liquid, be sure to mix or blend
thoroughly first into a completely smooth liquid with no lumps.
Experiment with
different
brands as applicable.
Variation:
To make a thick, alcoholic dessert, mousse: Use coconut cream and 500ml of vegan
custard. You can make your own custard using custard powder and soy milk
(e.g.
Vitasoy Vanilla Delight).
Pour the mixture into suitable serving dishes and refrigerate
for at least 24 hours until thick.
Butterbean
and Herb Cream Soup (vegan)
This recipe was sent it by
Nat and Rob. "This is the yummiest recipe ever - I adapted it from veganchef.com."
You will need:
375g/2 cups dried lima beans, soaked overnight
20g each
fresh chives, parsley and basil, chopped
salt and pepper to taste
Method:
1 Boil the lima beans in enough water to cover until they are very soft - around 40
minutes.
2 Once they are soft, add the chopped herbs and seasonings.
3 Transfer in batches to a blender and whizz until smooth and thick
Note:
This is great served with bread and salad.
Serves 4-6.
Coconut Whipped Cream
(vegan)
You will need:
1
can unsweetened
coconut cream or coconut milk
1/3 cup powdered
sugar
1/4 cup soymilk
powder
2
tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)
Method:
1 Put can of coconut cream/milk in fridge for
4 hours.
2 Open can, and remove the thick part at the
top. Save the rest for other uses.
3 Put thick coconut cream into a chilled
metal bowl.
4 With electric beaters, beat cream until
thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for at least an hour.
7 Use on fruit, cakes, pies, etc., just
before serving. Store in fridge. Use as soon as
possible.
Frozen Banana Treat (vegan)
Halve large bananas (or use smaller ladyfingers)
then insert a wooden stick into the end of each banana. Dip in maple syrup and roll in nuts or your own choice
- roasted slivered almonds, roasted macadamia pieces or finely chopped pecan nuts. Place on tray and freeze. Do not overlap or pile them up. When they are frozen they can be stacked together.
Keffi's
Pate (vegan)
This recipe was sent in
by Greg. It's from John Robbins' book Diet for a New World.
"I lent the book to a work colleague, and he prepared the
following pate recipe from it for our team's morning tea - it went
down well with everyone, though I have to say that it's a somewhat
unappealing grey colour. It does taste great."
You will need:
1
cup pumpkin kernels
1
cup sunflower seeds
1/2 small red onion, chopped
1/2 cup coarsely
chopped fresh basil
2 tbsp soy sauce
1/4 tsp fresh ground
black pepper
Method:
Cover the pumpkin seeds and sunflower seeds with tepid water (20-30
degrees) and leave to sit for six to nine hours. By this time
the sprouting process will have begun. Wash the seeds and
Kernels a number of times until the washing water is clear. Drain the seeds and kernels.
Put all ingredients in a blender
and blend until smooth.
Keeps for up to 3 days in the fridge.
Nutty
Burgers (vegetarian)
This recipe was emailed to us
from Evelyn. "I did a vegetarian cooking course at our local
community college and this was one of the delicious recipes. I don't know
what the original source was."
You will need:
2 oz
(50g) brazil nuts
2 oz
(50g) ground almonds
1/2
tsp mustard powder
3 oz
(75g) brown breadcrumbs
3 oz
(75g) onion peeled, finely grated
1 level
tsp yeast extract (Marmite or Vegemite)
1 level
tsp mixed herbs
1 egg, beaten
1
tblsp hot
milk
seasoning
to taste
vegetable
oil for frying
Method:
1 Finely grind brazil nuts in food
processor or blender. Tip into mixing bowl. Add
almonds, mustard, crumbs,
onion, yeast extract and herbs.
2 Bind together with egg and milk,
stirring with a fork. Season to taste with salt and
pepper. Shape into 8
burgers with damp hands. Leave to stand 1/2 hour to firm-up.
3 Heat about 1/4 inch (5mm) oil in
frying pan. Add burgers and fry until golden brown,
allowing about 5-6 minutes
and turning twice.
4 Remove from pan, drain on
crumpled paper towels and eat hot or cold.
These are delicious served warm as a burger with choice of salad; or eaten
cold with salad the next day.
Persian
Red Lentil Dip (vegan)
This recipe is by Tony
Chioda, of the Grainaissance Wholefoods Cooking School in South
Melbourne (no longer operating).
It is taken from The Age Epicure (29/10/02). Tony says: "...I borrowed
it from Cafe Di Stasio... try it either as a chilled soup or a
dip."
You will need:
2 tbsp virgin olive oil
1/2 cup onion, finely diced
2 cloves garlic, minced
1/4
red chilli, finely minced
1 cup organic red lentils
1 cup sweet potato, diced
2 tbsp bulgur wheat
1 tbsp paprika
3 cups water
1 tbsp sea salt
2 tbsp lemon juice
1 tbsp coriander, chopped
1 tbsp fresh mint, chopped
Method:
1 In a heavy pot, saute the onion, garlic and chilli in a tablespoon
of olive oil. Once
soft and fragrant (about 5 minutes), add the lentils,
sweet potato, bulgur,
paprika and top with water. Bring to boil,
lower, cover and simmer for 30 minutes.
2 When lentils are done, whisk with a wooden spoon or puree in a food
processor,
adding salt, lemon juice and the remaining tablespoon of
olive oil. Remove and stir
in the fresh herbs.
Note:
Search for the Australian organic red lentils grown in the
Wimmera region and
available at organic grocers' shops.
Spiced
Lentil Pate with Exotic Fruit (vegan)
This recipe was sent it by
Greg Barnacle. It has been taken from Australian Vegetarian,
issue 2:
You will need:
For the pate:
100g red lentils
1
tsp sunflower oil
1 medium onion, finely chopped
1
tsp ground cumin
1/2
tsp turmeric
1/2
tsp ground
coriander
1/2
tsp wholegrain mustard
2
tbsp smooth peanut butter
juice of 1 lemon
100g roasted cashew nuts, finely chopped
1/2
tsp chilli
powder
For the dressing:
1
bunch fresh mint
4
tbsp sunflower oil
grated rind and juice of 1 lime
seasoning
For the fruit:
1 orange-fleshed melon or small watermelon
1 ripe mango
1 ripe paw paw
1 small pineapple
3 ripe avocados, peeled, halved, sliced and sprinkled with lemon juice
Method:
1 Place the lentils in a pan with 250ml
water and simmer for about 15 minutes until
the lentils are soft
and the water is absorbed.
2 Meanwhile, heat the oil in a pan, add
the onion, spices and mustard and cook for
about 5 minutes until
the onion is soft. Add to the lentils with the peanut butter,
lemon juice, nuts,
chilli and seasoning. Mix well. Transfer to a container and chill
until ready to use.
3 For the dressing, place the lime rind
and juice in a blender with the mint and whizz
until smooth. With
the blender still running, add the oil slowly until incorporated,
and season.
4 Peel and deseed all the fruit and cut
the flesh into long segments.
5 To serve, shape the pate into rounds,
arrange on serving plates with the avocado
and fruit and drizzle
over the dressing.
Sweet Tofu Cream (vegan)
(Credit for this recipe goes to Anna Mumford.)
This tofu cream is great straight from the bowl, but if you've got any left over you can
use it in anything that calls for sweet cream (e.g. cakes).
You will need:
300g silken tofu
pinch sea salt
2 tsp lemon juice
1 tsp vanilla essence
1/4 cup icing sugar
1/4 cup sunflower oil
Method:
Blend all ingredients until creamy. Chill before serving.
Tahini Dressing (vegan)
(Credit for this recipe goes to Tarni Elder.)
This dressing is SENSATIONAL!!! It is bursting with flavour and is fantastic on
salads in
summer. It is even great on steamed vegies!
You will need:
1/4 cup freshly squeezed
lemon juice
1/2 cup canola or safflower
oil
1/4 cup tamari (authentic
Japanese soy sauce)
1/3 cup tahini (ground
sesame seed paste)
1 tbs finely chopped onion
1 clove peeled garlic
1 & 1/2 tbs rice syrup
1/4 cup water
Method:
Combine all the ingredients in a blender and blend until smooth.
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