tag:blogger.com,1999:blog-7938984477211200512024-03-13T14:11:36.654+11:00vegan loves to cookI'm a vegan guy from Melbourne, who loves to cook. When I tell people i am, many ask me, "What do you eat, then?" ... Well, these are some of my favourites (and not so favourites)... People who are stuck with what to cook for their vegetarian / vegan friends & family can use these as a good starting point.veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-793898447721120051.post-18367291730285874002011-02-23T17:08:00.000+11:002011-02-23T17:08:52.666+11:00vegie garden update<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">You should see my little patch now! </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I've been picking so many cucumbers off the vines, I've been giving them away, and even had to compost some (I left a few on the vine too late)! </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I've had a nice little crop of tomatoes too, enough to make a delicious tomato & basil bruschetta (so tasty), although my basil is getting a bit old - the leaves are quite tough now and very aniseed-y, and i should let it go to seed for collection. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Tomatoes are actually quite easy to create new plants from! More about that another time. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I cut away almost all of the spinach, blanched & stuck in the freezer. From a big mixing bowl overflowing with leaves, it's only half a containers' worth. But it'll make very nice vegan triangles (watch out for the next recipe!). </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">My poor aubergine produced two pitiful fruits, one was already been eaten by some kind of bug, but I've saved the other. Not sure what to do with such a small amount.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">On other news, the pumpkin is TAKING OVER THE WORLD! Well, just the section I'd already set aside, really.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Oh, and I never was able to find my carrot seeds. Weird. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1VWi_iXm_0Qpe9AhT2gG9xvJBc8lUiMD5isKzNSkTFgW5SSeQFcBkzj1oeq5OQ7e74MsK_Y0bScwMXSW4lPCnnQ6TtU5iYv8Uu-9dLmZslT31BtwqMxtJGfppvDtNxhYT4OhhkNfLTSC/s1600/IMAG0258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1VWi_iXm_0Qpe9AhT2gG9xvJBc8lUiMD5isKzNSkTFgW5SSeQFcBkzj1oeq5OQ7e74MsK_Y0bScwMXSW4lPCnnQ6TtU5iYv8Uu-9dLmZslT31BtwqMxtJGfppvDtNxhYT4OhhkNfLTSC/s400/IMAG0258.jpg" width="400" /> </a></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><span><i>Left: Compost Bin, Spinach, Lettuce, Basil, Tomato, Cucumber & Aubergine</i></span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><span><i>Right: Up top, little Bean shoots & new Tomato & Onion territory! </i></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVCtaFZ_73q5IHalA0aH8zYUtih-D5LyTag0H9eZhLOS4Zta7MO1l54D0PzgNBN_a4yc2Dk73S58bOgub1-qSBaP0y5j69X_RGiOsPlu8sYmbZ9lEnpDocYB6XMmX1pbc2Qdt54vYj__y/s1600/IMAG0259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVCtaFZ_73q5IHalA0aH8zYUtih-D5LyTag0H9eZhLOS4Zta7MO1l54D0PzgNBN_a4yc2Dk73S58bOgub1-qSBaP0y5j69X_RGiOsPlu8sYmbZ9lEnpDocYB6XMmX1pbc2Qdt54vYj__y/s400/IMAG0259.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><i>From </i><i>Left: C</i><span><i>ucumbers, new Tomatoes, Sweet Corn, & Red Onions in the frame [+weeds & fallen apples]</i></span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjr3_VwTNh7igLD-vFB-pkfhaD_SkYBbgqBWxEqouYGa0QvR4hkAqv50VpfZLIJudu36Ff1lWHOk_H_Q4Z9SxcQlSsVCGEkJ5DUo1-mTuzwU7tf1s8lcyvwsywxEX_rxmfXliCpDzDsAwU/s1600/IMAG0261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjr3_VwTNh7igLD-vFB-pkfhaD_SkYBbgqBWxEqouYGa0QvR4hkAqv50VpfZLIJudu36Ff1lWHOk_H_Q4Z9SxcQlSsVCGEkJ5DUo1-mTuzwU7tf1s8lcyvwsywxEX_rxmfXliCpDzDsAwU/s400/IMAG0261.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"> </span><span style="font-size: small;"><i>From </i><i>Left: </i><span><i>Bean Trellis with little bean shoots under, new Tomatoes, Sweet Corn, & Red Onions in the frame, with my Pumpkin quickly running amok! </i></span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><span><i>To the bottom right is my recently re-potted avocado plant I grew from supermarket fruit over 2 years ago. I know it probably won't produce fruit, but it's been a fun experiment. </i></span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPe6ZR48taYOeEbeleCFTPRxKsyVqCo7F5E7DIf4LEsK1joomSpGFrlN1N2YuzjIBqP2eOkuXOPMNz_vF0zuu2hop2eWJ4FYNVeXRufg9UBrwVDbuWuMOkG_3kRHt_AV9dk4pjE4qj0mG/s1600/IMAG0262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPe6ZR48taYOeEbeleCFTPRxKsyVqCo7F5E7DIf4LEsK1joomSpGFrlN1N2YuzjIBqP2eOkuXOPMNz_vF0zuu2hop2eWJ4FYNVeXRufg9UBrwVDbuWuMOkG_3kRHt_AV9dk4pjE4qj0mG/s400/IMAG0262.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"> </span><span style="font-size: small;"><i>From </i><i>Left: Big tomato that i had to cut down, trellis </i><span><i>with little bean shoots under, cucumbers, new Tomatoes, & olive frame. </i></span></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYg9cMcyxLA9tB27YcLY0gEZvnc2E_eQvLwtZXJdmfs9jr1-yQtEXysKtZv_4TjWDTfFeZ6LI3EhcrzyG5_Y6pWLxU56fqG5dItk9So_1CTh4oFGQEtKOM0WpVKgjXf0C0LAHGa97sswh/s1600/IMAG0263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYg9cMcyxLA9tB27YcLY0gEZvnc2E_eQvLwtZXJdmfs9jr1-yQtEXysKtZv_4TjWDTfFeZ6LI3EhcrzyG5_Y6pWLxU56fqG5dItk9So_1CTh4oFGQEtKOM0WpVKgjXf0C0LAHGa97sswh/s400/IMAG0263.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><i>From </i><i>Left: </i><span><i>Tools of the trade, old, old Oregano, Purple Sage, what's left of the Spinach & Lettuce, Basil, Tomato, Cucumber & Compost bin.</i></span></span></div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com4tag:blogger.com,1999:blog-793898447721120051.post-82204157146580789192011-02-14T13:31:00.000+11:002011-02-14T13:31:38.396+11:00A simple snacking dip<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Just a quickie:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tub Tofutti Cream Cheese </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 jar salsa</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 avocado (or more!)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 box water crackers</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">mix cream cheese & salsa together.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">cut avocado to fit biscuits, layer.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">add dip to top, EAT!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com1tag:blogger.com,1999:blog-793898447721120051.post-17720107853137639422011-01-09T22:06:00.003+11:002011-01-09T22:07:18.463+11:00Vegie garden<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I recently moved from a tiny little apartment to a nice big house, and a <b>*veggie patch*</b>!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">It was filled with Kikuyu grass, but a couple of hard weekends worth of digging has solved that problem. A fence to keep the dogs out, and it was ready for planting. The sheet metal against the fence is existing. I think it was an attempt at stopping the grass from growing through the fence.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So, below is how nice it currently looks:</span><br />
<span style="font-size: small;">(Click photos for fullsize view) </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisaCnsAlrVzpj6uAqBbXB6k37YD6N5tTEIBkLglKvN2eFkCZzRjMec4liCCoWmE3b1YPiRqj3sKwKJLDkgOOyLE-AJ9zsRXB5JbTFV6WvnpAXPRHHER1qIJ2tXR4f4Cz7oj5uNIZtkski/s1600/IMAG0059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisaCnsAlrVzpj6uAqBbXB6k37YD6N5tTEIBkLglKvN2eFkCZzRjMec4liCCoWmE3b1YPiRqj3sKwKJLDkgOOyLE-AJ9zsRXB5JbTFV6WvnpAXPRHHER1qIJ2tXR4f4Cz7oj5uNIZtkski/s400/IMAG0059.jpg" width="400" /> </a></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><i>Left: Compost Bin, Spinach, Lettuce, Basil, Tomato, Cucumber & Aubergine</i></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><i>Right: Prepared bed; soon to be bean & carrot country! </i></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXyMSeN34mAQWz2gFVX6LjvK0IJzjWK8reiqevkvlQK9u9UyghtTBAqoOPIjBIj5xXwl0KpUV8lrMXvN63aJY8zhWQLpYRbYf0srG1JpHkHscpKpPxiGJv9hz9QYNQisHOEVWxudrenVY/s1600/IMAG0060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXyMSeN34mAQWz2gFVX6LjvK0IJzjWK8reiqevkvlQK9u9UyghtTBAqoOPIjBIj5xXwl0KpUV8lrMXvN63aJY8zhWQLpYRbYf0srG1JpHkHscpKpPxiGJv9hz9QYNQisHOEVWxudrenVY/s400/IMAG0060.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><i>Pumpkin (at the back), Spring Onion, & Chillies [+weeds & fallen apples]</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-12546830371536649982010-12-20T21:58:00.001+11:002010-12-20T22:30:45.657+11:00Eggplant ParmigianaFrom all the recipes & excepts I've read today, apparently chicken & veal parmas are an immigrant invention! Below is a combination of the best recipes I've read throughout the day.For this recipe, I haven't mentioned amounts for some of the ingredients, as they are to personal taste. Recipe is best when doubled.<br />
<br />
<b>Equipment:</b><br />
<br />
Peeler<br />
Chopping Board<br />
Grater<br />
Knife<br />
Casserole Dish / Roasting Pan<br />
Saucepan<br />
Wooden Spoon<br />
Paper Towel or Clean tea-towel<br />
<br />
<b>For the Eggplant:</b><br />
<br />
1 large Eggplant, peeled, 1cm slices <br />
breadcrumbs (I prefer cornflake crumbs - and make sure if you're buying them that they don't have <u><i>fish</i></u> or <u><i>milk</i></u>!)<br />
oil<br />
egg substitute (watery) <br />
melty vegan cheese <br />
<br />
<b>For the Tomato Sauce:</b><br />
<br />
small can of tomatoes/jar of passata<br />
small can of tomato soup<br />
italian herbs<br />
dash of balsamic vinegar<br />
salt & pepper to taste<br />
oil<br />
1 small onion<br />
1 tsp garlic (more if you like it!)<br />
1 tsp ginger (less if it's overpowering for you)<br />
<i>OR</i> follow the <a href="http://veganlovestocook.blogspot.com/2008/05/luscious-lasagna.html">Luscious Lasagna</a> recipe, minus the TVP/mock meat for more flavour<br />
<br />
<br />
<b><i>Making the Eggplant</i></b><br />
<br />
Preheat oven to 180-200<span style="font-size: 100%; line-height: 115%;">°</span>C<br />
Salt eggplant, leave for 20 minutes. Wash off salt & juices, pat dry with paper towel.<br />
Crumb eggplant by dipping in egg mixture, then coat in breadcrumbs. Fry in oil. Drain & cool.<br />
<br />
<br />
<b><i>Making the Tomato Sauce</i></b><br />
<br />
<span style="font-size: 100%; line-height: 115%;">Sauté the onion in oil. Add the crushed garlic, ginger, salt, pepper & italian herbs (if using dried herbs).<br />
<br />
Add the tinned tomatoes and some water or vegetable stock, stir.<br />
<br />
Add balsamic vinegar (and italian herbs if using fresh), cook for at least 20 minutes, stirring occasionally as needed. Sauce is cooked when tomatoes have broken down and the bitterness is gone.<br />
<br />
Transfer to a jug for easy pouring.</span><span style="font-size: 100%;"><br />
</span><br />
<br />
<i><b>Compiling the Parmigiana</b></i><br />
<br />
Add a little sauce & oil to the bottom of the casserole dish / pan. Add a single layer of eggplant. Top with some cheese, and cover with tomato sauce. Repeat until all the ingredients are used up.<br />
Top with a little cheese, cover with breadcrumbs, & bake for 30-40 minutes (up to an hour for more than 3 layers).<br />
<br />
Serve with a cold basil pasta salad.veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com1tag:blogger.com,1999:blog-793898447721120051.post-32213553144827232202010-11-01T21:48:00.000+11:002010-11-01T21:48:26.827+11:00Cheese-stuffed tofu<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is a recipe for tofu eaters. If you aren't, marinade the blocks first!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><span>Equipment:</span></b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>Baking Pan</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>Knife</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>Chopping Board</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Ingredients:</b></span><span style="font-size: small;"><span> </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>500g firm tofu, cut into 4 cubes (marinate cubes for more flavour)</span><span> </span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>150g cheezly or other vegan cheese</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>50g grilled eggplant / zucchini / caramelised onion /other soft vegetable</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>herbs & spices</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>balsamic vinegar</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>margarine</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">To Prepare:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Preheat oven to 160<span><span>°C. </span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span>Cut a square in the top of the tofu cube. Scoop out most of inside the cube, leaving a bottom. Keep top of cut out.</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span>Place grilled eggplant in the bottom. Add cheese, herbs, a dash of balsamic vinegar, and a dab of margarine. Place lid over. Sprinkle spices over.</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span>Bake in oven for about 20-25 minutes, making sure the tofu is lightly browned on top.</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span>Serve on a bed of garlicky greens.</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span><br />
</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span><i><b>Garlicky Greens</b></i></span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span>I prefer fresh spinach, but any greens can be used.</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span>Lightly saute crushed garlic in margarine.</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span><span>When garlic is cooked to your liking, slowly add greens, making sure to mix in garlic well. Serve slightly wilted.</span></span></span></div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-56545968599333833752010-10-22T21:11:00.004+11:002010-10-23T21:26:49.257+11:00Couscous stuffed Eggplant<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sometimes I actually find the time to make something properly, and usually when that happens, I try to make different recipes to freeze, then add them together!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">To make the stuffed eggplant, you will first make a bolognese sauce.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i><b>For the Bolognese</b></i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Equipment:</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 large saucepan (depending on how much you are making)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I wooden spoon or other stirring device</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Chopping board</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Knife</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1 500g jar of plain tomato sauce </div><div style="font-family: "Trebuchet MS",sans-serif;">about 350g TVP (rehydrated and flavoured) or other vegan mince</div><div style="font-family: "Trebuchet MS",sans-serif;">1 capsicum </div><div style="font-family: "Trebuchet MS",sans-serif;">1 onion</div><div style="font-family: "Trebuchet MS",sans-serif;">1 clove of garlic, crushed</div><div style="font-family: "Trebuchet MS",sans-serif;">1 carrot</div><div style="font-family: "Trebuchet MS",sans-serif;">1 cup stock</div><div style="font-family: "Trebuchet MS",sans-serif;">herbs (oregano, thyme, basil, etc)</div><div style="font-family: "Trebuchet MS",sans-serif;">spices (1 tsp paprika, 1 tsp chilli powder, 1 tsp turmeric)</div><div style="font-family: "Trebuchet MS",sans-serif;">bay leaf </div><div style="font-family: "Trebuchet MS",sans-serif;">a dash of balsamic vinegar</div><div style="font-family: "Trebuchet MS",sans-serif;">salt & pepper (to taste)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">To Prepare:</div><div style="font-family: "Trebuchet MS",sans-serif;">Add onion capsicum & carrot to saucepan with a dash of oil. Cook until softened.</div><div style="font-family: "Trebuchet MS",sans-serif;">Add mince & garlic, cook until slightly browned.</div><div style="font-family: "Trebuchet MS",sans-serif;">Add tomato sauce, stock, balsamic vinegar, herbs, bay leaf & spices.</div><div style="font-family: "Trebuchet MS",sans-serif;">Heat until boiling, then lower heat to a simmer & cover for 30 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;">After 30 minutes, simmer uncovered for about 20 minutes, stirring occasionally.</div><div style="font-family: "Trebuchet MS",sans-serif;">If it is still too watery, keep cooking until you achieve a nice consistency.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i><b>For the Stuffed Eggplant</b></i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Equipment:</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Knife/Spoon</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Baking Tray</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">Eggplant (1 large eggplant should serve 2 people)</div><div style="font-family: "Trebuchet MS",sans-serif;">Bolognese sauce (The sauce above will make about 3 stuffed eggplants.)</div><div style="font-family: "Trebuchet MS",sans-serif;">Couscous (1/4 cup per eggplant) </div><div style="font-family: "Trebuchet MS",sans-serif;">Breadcrumbs / vegan cheese / nutritional yeast</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">To Prepare:</div><div style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 180°C </div><div style="font-family: "Trebuchet MS",sans-serif;">Cut eggplant in half, then scoop out the centre, leaving about 10mm around the edges.</div><div style="font-family: "Trebuchet MS",sans-serif;">Mix bolognese sauce with couscous, fill eggplant with sauce, then add your choice of topping.</div><div style="font-family: "Trebuchet MS",sans-serif;">Cook for about 30 minutes, or until eggplant has browned.</div><div style="font-family: "Trebuchet MS",sans-serif;">Serve warm with a basic salad!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-54521549847297570842010-10-08T21:03:00.001+11:002010-10-23T21:25:14.051+11:00Making Tofu Taste Good (marinating tofu)<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Marinating tofu is the easiest way of getting rid of the usual *eww, rubbery chalk* kind of reaction from people who haven't eaten it before! The difference in reactions based on how well tofu is prepared is amazing. Some people don't even realise what they're eating!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Equipment:</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Freezer</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Knife</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Paper Towel</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Some food-friendly weights (books work well!)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Ingredients:</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Tofu</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Marinade (store-bought or make one yourself! I like soy-based ones best) OR</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">pasta sauce</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Optional: vegetables such as capsicum, zucchini, or eggplant!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><span style="font-size: small;">To Prepare</span></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Place the tofu in the freezer for about 24 hours, take out and defrost (whichever way you have time for - in the fridge, sitting in hot water, etc). </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Make sure tofu is completely defrosted before you continue, otherwise it won't soak up </span><span style="font-size: small;">as much of </span><span style="font-size: small;">the marinade.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Place a couple of sheets of paper towel</span><span style="font-size: small;"> on a plate</span><span style="font-size: small;">. Place tofu (out of packet!) on this. Add a couple more sheets of paper towel on top, and another plate or board.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Add your weights to the top of the pile, making sure it doesn't fall over, and leave for at least 30 minutes.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Once you've become impatient of waiting (try to amuse yourself for at least 30 minutes!), </span><span style="font-size: small;">Prepare the marinade in a container suitable for sealing airtight in the fridge. Pat the tofu until it's </span><span style="font-size: small;">dry</span><span style="font-size: small;">. Cut tofu into the size you desire, and add to marinade container.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Leave for up to 24 hours in the fridge to get the best taste.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Fry, bake, or grill tofu!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Serve with steamed vegies & cooked marinade; in a pasta sauce; on couscous; or just eat it by itself!</span></div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-27550883995440858932010-10-04T22:57:00.013+11:002010-10-23T21:25:22.109+11:00Missing Egg (for sandwiches)<span style="font-family: trebuchet ms; font-size: small; font-style: italic;">Recipe adapted from <a href="http://www.nutritionmd.org/recipes/view.html?recipe_id=15">http://www.nutritionmd.org/recipes/view.html?recipe_id=15</a><br />
</span><span style="font-family: trebuchet ms; font-size: small;"><br />
Now, one thing that I didn't think i had been missing since becoming vegan is curried egg sandwiches, but once i tasted this recipe I made it twice in one week!<br />
Although I've never been a fan of eggs in general, my grandmother used to make the most delightful and simple mixture from 'English' curry powder (Keen's, etc.), but I never found out the recipe. This tastes just like I remember!</span><span style="font-family: trebuchet; font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">Even if you don't like the flavour of tofu or eggs, still give this a go!<br />
</span><span style="font-family: trebuchet ms; font-size: small;"><br />
<span style="font-weight: bold;">Equipment:</span><br />
Potato Masher<br />
teaspoon<br />
tablespoon<br />
<br />
<span style="font-weight: bold;">Ingredients:<br />
<br />
</span>1 container of silken to firm tofu<br />
1 tablespoon vegan mayo (I use Praise 97% fat free)<br />
1 teaspoon mustard (wholegrain is my favourite!)<br />
1/2 teaspoon soy sauce (the good kind, not from the supermarket bottom shelf)<br />
1/4 teaspoon cumin<br />
</span><span style="font-family: trebuchet ms; font-size: small;">1/4 teaspoon turmeric<br />
</span><span style="font-family: trebuchet ms; font-size: small;">1/4 teaspoon garlic (fresh or less if using powder)</span><span style="font-family: trebuchet ms; font-size: small;"><br />
</span><span style="font-family: trebuchet ms; font-size: small;">optional: 1/2 teaspoon of your favourite curry paste; pepper<br />
Notes: There is usually no need for salt, as most soy sauces have more than enough!<br />
Make sure to taste when adding the spices, as too much for your taste will spoil the delight!<br />
<br />
<br />
<span style="font-style: italic;">To Prepare<br />
</span>Mash tofu into chunks.<br />
Add mustard, mayo and soy sauce, then add the rest of the spices to taste.<br />
Mix very well.<br />
This mixture matures nicely if left for up to a day, but if you are making it in advance add fewer spices because they do develop a fuller flavour.<br />
<br />
A few slices of your preferred soft bread, some lettuce or baby spinach, cucumber and thinly sliced tomatoes go perfectly with this.<br />
</span>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-63647952259829567002008-11-18T19:46:00.005+11:002010-10-23T21:24:48.697+11:00Creamy Dahl Makhani<span style="font-size: 130%;">Dahl Makhani</span><br />
<br />
<b>Equipment:</b><br />
Saucepan (with lid)<br />
Potato Masher<br />
Wooden Spoon<br />
Knife<br />
<br />
<br />
<b>For the Dahl</b><br />
<br />
175g Split black urid dhal (or other dhals - split lentils/peas)<br />
Water to soak + 1.25L water to cook<br />
5 Tbsp Red Kidney Beans (1 small tin)<br />
ginger to taste (5cm is good)<br />
5 garlic cloves, crushed<br />
4 Tbsp tomato puree/ paste (or 2 tomatoes)<br />
1 tsp chilli powder<br />
60g margerine / oil<br />
125ml of cream replacement (creamed corn, mashed banana, soy cream)<br />
salt to taste<br />
<br />
<i>For the Cooking</i><br />
<br />
Soak lentils in a saucepan overnight. Make sure they are fully covered with water, as they expand by at least 100%.<br />
Drain, then add water for cooking. Bring to the boil, then reduce heat to a simmer until lentils are cooked. (They become nice and soft! Squash a few between two fingers, it should just disintergrate)<br />
Lightly mash, then add the kidney beans, ginger, garlic, tomato, chilli powder, margerine & salt. Cook for a further 30 minutes.<br />
Add cream subsitute, warm through.<br />
<br />
Serve with rice and indian bread (naan, roti, etc).veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-5053183189634422572008-05-31T11:58:00.004+10:002010-10-23T21:41:40.680+11:00Pizza Gourmet<span style="font-size: small;"><span style="font-family: trebuchet ms;">Okay, pizza. Freshly made take-away is good. If you have a somewhere like </span><a href="http://www.plushpizza.com.au/" style="font-family: trebuchet ms;">Plush Pizza</a><span style="font-family: trebuchet ms;"> near you. But if you don't, that's fine. Its easy enough to make your own.</span><br />
<br />
<span style="font-family: trebuchet ms; font-weight: bold;"><span style="font-size: large;">Pizza</span><br />
<br />
</span><span style="font-family: trebuchet ms;">Equipment: pizza / cookie tray</span><span style="font-family: trebuchet ms; font-weight: bold;"><br />
</span><span style="font-family: trebuchet ms;">(this recipe is designed to make one pizza only. Or two if you like <span style="font-style: italic;">really</span> thin bases)</span><span style="font-family: trebuchet ms; font-weight: bold;"><br />
</span><br />
<span style="font-weight: bold;">For the Pizza Base</span><br />
<br />
1/2 cup flour (It doesn't matter which kind, but I use lighthouse brand pizza & bread flour - but self-raising is the cheaters way to perfection!)<br />
</span><span style="font-size: small;">warm water<br />
yeast (one dried packet; about 30g fresh)<br />
extra water<br />
extra flour</span><br />
<span style="font-size: small;">optional: </span><span style="font-size: small;">1 tablespoon white vinegar (as not to flavour)</span><br />
<span style="font-size: small;">optional: </span><span style="font-size: small;">1 tablespoon oil</span><br />
<span style="font-size: small;">optional: no-egg equivalent to 1 small egg (no-egg, from orgran)</span><br />
<span style="font-size: small;"><br />
<br />
<span style="font-weight: bold;">For the Toppings</span><br />
<br />
Ok, this part you can make up yourself. Staples on my pizzas are tomato paste, vegan cheese, and thinly sliced tomatoes; these are my personal favourites -<br />
<br />
Fresh Basil & Caramelised Onion with spinach<br />
Hawaiian (with mock-ham)<br />
Roast Vegetable<br />
Vegemite (very thinly spread, omit the tomato paste)<br />
Antipasto (grilled eggplant, capsicum, artichoke, olives - everything thats in a jar!)<br />
<br />
<span style="font-style: italic; font-weight: bold;">Making the Pizza Base</span><br />
<br />
Spread yeast over the top of about 100ml of warm water. Set aside until bubbles form.<br />
<br />
Sift dry ingredients together in a bowl. Add oil, no-egg, and yeast mixture.<br />
<br />
Stir until mixture combines. If not add extra flour or water to suit.<br />
<br />
Roll into a ball on a floured bench. Roll into a size to fit your tray. Leave in a warm place to rise.<br />
<br />
</span><span style="font-size: small;"><span style="font-style: italic; font-weight: bold;">Making the Pizza<br />
<br />
</span></span><span style="font-size: 100%;"><span style="font-size: small;">If you have a pizza maker, you should already know what to do. Otherwise, preheat oven to around 180°C.</span> <span style="font-size: 100%;"><span style="font-size: small;"><br />
Pick your toppings and go for it. Add the tomatoes first and vegan cheese last.<br />
<br />
Cook in the oven for 15-20 minutes or until the base is browned.<br />
</span> <br />
</span></span>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-63290471369219809302008-05-31T00:29:00.007+10:002010-10-23T21:31:20.375+11:00Caramelised Onions<span style="font-family: trebuchet ms; font-size: 100%;"><span style="font-size: 100%;"><span style="font-size: 100%;">These are some of my favourite toppings for pizza. They go fine with mock-sausages too!</span></span></span><span style="font-family: trebuchet ms; font-size: 100%; font-weight: bold;"><span style="font-size: 100%;"><br />
</span><span style="font-size: 130%;">Caramelised Onions</span><br />
<br />
</span><span style="font-family: trebuchet ms; font-size: 100%; font-weight: bold;">For the Onion<br />
<br />
</span><span style="font-family: trebuchet ms; font-size: 100%;">3 large spanish onions<br />
2 tablespoons vinegar (I prefer dark balsamic)<br />
2 tablespoons sugar<br />
<br />
</span><span style="font-family: trebuchet ms; font-size: 100%; font-weight: bold;">Making the Onion<br />
<br />
</span><span style="font-family: trebuchet ms; font-size: 100%;">Sauté the onion until it colours.<br />
<br />
Add the vinegar and sugar, cook till soft.<br />
<br />
Makes less than 1 cup, enough for one large pizza.</span><a class="cssButton" href="javascript:void(0)" id="publishButton" onclick="if (this.className.indexOf("ubtn-disabled") == -1) {var e = document['postingForm'].publish;(e.length) ? e[0].click() : e.click(); if (window.event) window.event.cancelBubble = true; return false;}" target=""><div class="cssButtonOuter"><div class="cssButtonMiddle"><div class="cssButtonInner"><br />
</div></div></div></a>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-74422371602157813722008-05-30T20:32:00.003+10:002010-10-23T21:27:03.966+11:00Pasta Bake<span style=";font-family:trebuchet ms;font-size:100%;" >Yes, it's simple. But for those who don't know how to make a pasta bake, here it is.<br />
<br />
<span style="font-weight: bold;"><span style="font-size:130%;">Pasta Bake</span><br />
<span style="font-weight: bold;"><br />
</span></span>Melt in your mouth goodness, so creamy and yum.<span style="font-weight: bold;"><span style="font-weight: bold;"><br />
</span></span><br />
<span style="font-weight: bold;">For the Pasta</span><br />
<br />
See "<a href="http://veganlovestocook.blogspot.com/2008/05/luscious-lasagna.html">luscious lasagna</a>"<br />
<br />
</span><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold;">For the White Sauce</span><br />
<br />
See "<a href="http://veganlovestocook.blogspot.com/2008/05/luscious-lasagna.html">luscious lasagna</a>"<br />
add 2 sauteed onions at the end<br />
<br />
<span style="font-weight: bold;">For the Topping<br />
<br />
</span>breadcrumbs (optional)<br />
vegan cheese </span><span style=";font-family:trebuchet ms;font-size:100%;" >(optional)</span><span style="font-size:100%;"><br />
</span><span style=";font-family:trebuchet ms;font-size:100%;" ><br />
<span style="font-weight: bold; font-style: italic;">Making the Pasta Bake<br />
</span><br />
Preheat oven to </span><span style="line-height: 115%;font-family:trebuchet ms;font-size:100%;" >200°C.</span><span style="line-height: 115%;font-family:trebuchet ms;font-size:100%;" ><b><i><br />
</i></b></span><span style="font-size:100%;"><br />
</span><span style=";font-family:trebuchet ms;font-size:100%;" >Add all ingredients into a baking tray. Add the optional toppings and cook for 25-40 minutes.<br />
<br />
It will be cooked when browned on top.<br />
<br />
<br />
Pasta Salad goes really well.<br />
<span style="font-weight: bold; font-style: italic;"></span></span><span style=";font-family:trebuchet ms;font-size:100%;" ><br />
<br />
</span>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-12619212995873797332008-05-30T13:17:00.005+10:002010-10-23T21:55:20.863+11:00Luscious Lasagna<div class="MsoNormal" style="font-family: trebuchet ms;"><span style="font-size: 100%; line-height: 115%;">I'm going for an Italian theme now. Anyone who doesn't like lasagna should have a taste bud transplant. They obviously aren't working for you!<br />
<br />
</span><b>Lasagne</b><span style="font-size: 100%; line-height: 115%;"><br />
<br />
This is a recipe to simplify lasagne. Many people insist on certain ingredients, certain processes, and yes it may change the taste, but it will always taste delicious! You can make your own pasta, you own sauce, your own mock-meat, or you could buy them all. It's up to you!<br />
<br />
Equipment: large baking tray (at least 30 x 30 x 10cm, preferably metal, it cooks easier.)<br />
<br />
<b>For the Pasta</b><br />
<br />
2 Cups pasta flour (plain flour works, too)<br />
2 teaspoons salt<br />
no-egg equivalent to 3 eggs (orgran)<br />
extra water<br />
extra flour</span><span style="font-size: 100%;"><br />
</span><span style="font-size: 100%; line-height: 115%;"><br />
<b>For the Tomato Sauce</b><br />
<br />
900g tinned tomatoes<br />
2 onions<br />
3 cloves of garlic (or to taste, I like garlic and onion)<br />
1 carrot<br />
1 zucchini<br />
1 capsicum (or any other vegies in the fridge)<br />
small tin of tomato paste<br />
italian herbs (to taste)<br />
pepper (to taste)</span><span style="font-size: 100%;"><br />
</span><span style="font-size: 100%; line-height: 115%;">salt (to taste)<br />
mock meat, fried or roasted (to your preference) and/or tofu (fried and smoked taste best)<br />
oil (for frying)<br />
extra water, boiled</span><br />
<span style="font-size: 100%; line-height: 115%;">optional: 1 tablespoon balsamic vinegar<br />
<br />
<b>For the White Sauce</b><br />
<br />
200g plain flour<br />
200g margarine<br />
soymilk, boiled</span></div><div class="MsoNormal" style="font-family: trebuchet ms;"><span style="font-size: 100%; line-height: 115%;">optional: yeast flakes (to taste), carrot, onion, other vegies to taste<br />
<br />
<b>For the Vegetable Layers</b><br />
<br />
Any roast vegies (I like pumpkin, capsicum, eggplant, potato), cut into 5mm slices<br />
<br />
<br />
<b><i>Making the Pasta</i></b><br />
<br />
In a bowl, sieve the flour and salt. Add the egg replacement and stir.<br />
If mixture is like sticky breadcrumbs, perfect. If not add extra flour or water to suit.<br />
<br />
Turn out onto a floured bench, roll into a ball (extra flour or liquid may be needed), and using a rolling pin or pasta machine roll to desired thickness (about 1mm).<br />
<br />
Cut into strips that will fit your tray (two or three strips per layer cut down cooking time)<br />
<br />
Add to salted & oiled boiling water & cook for 3-4 minutes. Rest in warm water or leave to dry.<br />
<br />
<b><i>Making the Tomato Sauce</i></b><br />
<br />
Sauté the onion. Add the crushed garlic, salt, pepper & italian herbs (if using dried herbs).<br />
<br />
Add the tomato paste, tinned tomatoes and some water or vegetable stock, stir.<br />
<br />
Add vegies & mock meat (balsamic vinegar and italian herbs if using fresh), cook for at least 20 minutes, stirring occasionally as needed. Sauce is cooked when tomatoes have broken down and the bitterness is gone.<br />
<br />
Transfer to a jug for easy pouring.</span><span style="font-size: 100%;"><br />
</span><span style="font-size: 100%; line-height: 115%;"><br />
<b><i>Making the White Sauce</i></b><br />
<br />
Melt margarine in a large saucepan (it needs to hold the soymilk, too).<br />
<br />
Add the flour, and stir until mixture doesn't taste of flour any more. It may brown off while you are doing this, and it tastes better when it does.<br />
<br />
Add the soymilk slowly, always stirring the mixture and remove all lumps.<br />
<br />
When it starts to thicken, transfer to a jug for easy pouring.<br />
<br />
<b><i>Compiling the Lasagna<br />
<br />
</i></b>Preheat oven to </span><span style="font-size: 100%; line-height: 115%;">200°C.</span><span style="font-size: 100%; line-height: 115%;"><b><i><br />
</i></b><br />
Oil the tray, add a layer of tomato sauce.<br />
<br />
Add a layer of pasta.<br />
<br />
Add tomato sauce, and one of the roast vegies.<br />
<br />
Add a layer of white sauce.<br />
<br />
Repeat.<br />
<br />
For the top layer, don't put any vegies in. Add vegan cheese (it's not needed with the white sauce, but it tastes good!) and cook for 1 hour to 1 1/2 hours.<br />
<br />
Serve with a green garden salad.</span></div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0tag:blogger.com,1999:blog-793898447721120051.post-26346579740620389742008-05-29T12:14:00.002+10:002010-10-23T21:24:18.959+11:00Delicious Cakes<span style="font-family: trebuchet ms; font-size: 100%;">Cakes. Soft, fluffy, sweet. Everybody loves to eat cake. Here's an adaptation of a recipe i found from <a href="http://smittenkitchen.com/">smittenkitten</a>.<br />
<br />
</span> <br />
<div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 130%; font-weight: bold;">Double Chocolate Layer Cake</span><span style="font-size: 100%;"><b><o:p></o:p></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">This recipe calls for 2 layers, but 3 or 4 work best, especially with the raspberry filling </span><span style="font-size: 100%;"><a href="http://smittenkitchen.com/">smittenkitten</a> added! Just make two-thirds of the frosting if you use the filling instead.</span><span style="font-size: 100%;"><b><o:p></o:p></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">equipment: 20cm (10-inch)</span><span style="font-size: 100%;"> round cake pans</span><span style="font-size: 100%;"><br />
<b><o:p></o:p></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;"><b><o:p></o:p>For cake layers<o:p></o:p></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">50g vegan chocolate (try the new sweet william white chocolate)<br />
1 cup hot brewed coffee<br />
3 cups sugar<br />
2 1/2 cups plain flour<br />
1 1/2 cups unsweetened cocoa powder<br />
2 teaspoons baking soda<br />
3/4 teaspoon baking powder<br />
1 1/4 teaspoons salt<br />
no-egg equivalent to 3 large eggs (no-egg, from orgran)<br />
3/4 cup vegetable oil<br />
1 1/2 cups light soymilk<br />
3/4 teaspoon vanilla</span><span style="font-size: 100%;"><b><o:p><br />
</o:p></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;"><b>For ganache frosting (for frosting only, use two-thirds the recipe)<o:p></o:p></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">450g </span><span style="font-size: 100%;">vegan chocolate (try the new sweet william white chocolate)<br />
1 cup silken tofu (about 300g)<br />
4 tablespoons sugar<br />
2 tablespoons light corn syrup (rice syrup, golden syrup or similar work too.)<br />
2 </span><span style="font-size: 100%;">tablespoons </span><span style="font-size: 100%;">cornflour<br />
1/4 cup margarine<br />
</span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;"><br />
<b>Raspberry Filling<o:p></o:p></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">450-500g frozen raspberries, thawed<br />
1 cup sugar<br />
4 tablespoons cornflour</span><span style="font-size: 100%;"><br />
<b><i><o:p> </o:p></i></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;"><b><i>Make cake layers:<o:p></o:p></i></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Preheat oven to 150°C and grease pans. Line bottoms with rounds of wax paper and grease paper.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat no-egg mix until thickened slightly and bubbly. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to egg mix, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean. Test after 1 hour, mine took just over 1 hour and 10 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.</span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;"><br />
<b><i>Make frosting:<o:p></o:p></i></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Finely chop chocolate. In a saucepan bring cream, sugar, cornflour and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut margarine into pieces and add to frosting, whisking until smooth. <o:p></o:p></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Transfer frosting to a bowl and chill. <o:p></o:p></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Bring cake to room temperature before serving.</span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;"><br />
<b><i>Make filling:<o:p></o:p></i></b></span></div><div class="MsoNormal" style="font-family: trebuchet ms; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: 100%;">Puree the raspberries in a food processor or blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornflour until mixture boils, stirring constantly. As it boils, it should quickly thicken.<o:p></o:p></span></div><div class="MsoNormal" style="color: #ccffff; font-family: trebuchet ms;"><span style="font-size: 100%; line-height: 115%;"><span style="font-family: trebuchet ms;">Let it cool complete before spreading it thinly between layers.</span></span></div><span style="color: #ccffff; font-size: 100%;"><br />
</span><br />
<div class="MsoNormal" style="font-family: trebuchet ms;"><span style="font-size: 100%;"><br />
</span></div><div class="MsoNormal" style="color: #ccffff; font-family: trebuchet ms;"><span style="font-size: 100%;"><br />
</span><span style="font-size: 100%; line-height: 115%;"><o:p></o:p></span></div>veganlovestocookhttp://www.blogger.com/profile/12061816398189906119noreply@blogger.com0