Vegan Chicken Paella // GF + Oil Free + RSF
15 / 06 / 2017
This dish is so unexpectedly incredible. It has such a complex flavour that I can't exactly describe - other than it being mildly sweet, full of textural excitement and it screams comfort food. However, there's nothing to hide in this Vegan paella which is full of goodness and oil free to boot. The last point surprises me a little, because of how rich (in a way) and juicy is turns out. If I have one tip before you start, it is that you shouldn't over stir everything while cooking, as you don't want this to turn into pureed dog food (which I am mildly guilty of). Enjoy this staple honeybunches!! It's on a weekly rotation at our place :)
- 1 large handful of TVP
- 1/2 onion, diced small
- 1 red/green capsicum (or a mixture of both), large dice
- 2 cloves garlic, minced
- 2 tomatoes, diced (or 1 x 400g tin)
- 1 small jar/tin (120g) artichoke hearts, drained
- large handful green beans, top and tailed, then cut in half
- large handful frozen peas
- 1 cup basmati rice
- 2 tsp turmeric ground
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1-litre vegan chicken stock (or vegetable if you prefer)
- salt & pepper to taste
- chopped parsley & lemon wedges to serve
- Prepare your TVP first, by putting it into a small bowl and covering with boiling water. Don't overfill the bowl with water, as you are going to be pouring all the contents into the dish later on.
- In a large fry-pan, water saute the onion, capsicum and garlic until soft. Add the tomatoes, artichoke hearts, beans, peas and soaked TVP (water included), sauteing for 5-10 minutes until everything is lightly tender.
- Add the rice and toss over heat until slightly translucent. Now add the spices, stock and salt and pepper. Turn the heat to medium-high heat and let gently bubble away for 15-20 minutes, stirring occasionally.
- Once most the liquid has evaporated, and the rice is cooked, cover and sit for 10 minutes off the heat.
- Serve with lemon and parsley, sharing with friends. Delicious!!
Oaty Choc-Pecan Snack Bars // Vegan + GF + RSF
28 / 05 / 2017
Hey folks - this is such a fabulous recipe. First of all, the combination of chocolate, pecans and oats is totally worthy of celebration, let alone the added bonus that it's all apart of a snack bar that is actually filling and full of good stuff to keep you going. These are becoming a regular in our house, and they sure do not last long when I whip them up, and they're incredibly moreish and perfect as a breakfast thingy, snack, after meal morsel or dessert - whatever floats your boat. I would imagine serving them warm with some vegan ice cream on top would also be a party. Enjoy honeybunches, you can't go wrong xo
Makes 9+ bars
1 1/1 cups quick oats
1/2 cup plain GF flour
1/2 cup desiccated coconut
1 tsp baking powder
1 tsp cinnamon
1/4 cup coconut sugar
2 handfuls of pecans, chopped
2 tbsp ground flax
2 handfuls of dairy free dark chocolate chips
1/3 cup apple puree/mashed banana
2 tbsp melted coconut oil/vegan butter
1/2 dairy free milk (or more, to bring the batter together)
1 tbsp maple syrup
1 tsp vanilla
- Pre-heat the oven to 180C.
- In a large bowl, mix the first 9 ingredients together until thoroughly incorporated.
- In another medium bowl, mix the remaining ingredients together until smooth.
- Pour the wet into the dry and mix until a batter forms. If the mixture is too dry, add splashes of plant mylk and stir until it comes together.
- Grease and line a brownie tray (18cm x 25cm tin territory - although the thickness of the bars doesn't really matter), then fill with the batter, smoothing over with a spatula until flush.
- Place in the pre-heated oven and bake for 20-30 minutes until golden around the edges. Remove when cooked and leave to cook for 20 minutes before being tempted to devour. Enjoy!
Potato & Lentil Dahl Roti Wraps // Vegan + RSF + Nut Free
26 / 05 / 2017
Gently spiced stews are one of the many fabulous creations that can nourish you throughout the year (winter and warm weather alike) while never getting old. You can add any variety of vegetables and plant-based proteins to them, making the possibilities really quite endless! Then there is the matter of how you decide to serve them - and that brings a whole other world of possibility to your table. Roti, rice (of many varieties), biriyani and many more options - keep the possibilities rolling over. You can even turn your curry into soups extremely easily - if you so desire. But enough of the wonders of that incredible concept - here is a recipe for a dahl that I think works wonderfully paired in a scrumptious roti wrap - and all in all, makes for a quick, satisfying and nourishing midweek (or heck! anytime of the week) meal. Enjoy honeybunches!!
Adapted from Food 52's Recipe
- 4 medium potatoes, peeled & roughly chopped
- 1 onion, diced
- 2 tbsp curry paste (korma or rogan josh etc.)
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp coconut sugar
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 x 400g tin chopped tomatoes
- 2 large handfuls of spinach
- 1/2 cup coconut mylk
- 1 x 400g tin of brown lentils, drained
- lemon juice, coriander leaves, slithered almonds & coconut yogurt to serve
- roti wraps (or any vegan roti you can find to have with this curry)
- Peel, dice and boil the potatoes until soft and easily pierced with a knife.
- Meanwhile, in a large fry-pan, water saute the onion until soft. Add the curry paste, spices, sugar, garlic and ginger, stirring for 2 minutes until fragrant and mixed through.
- Add the chopped tomatoes, and stir until incorporated and warmed through.
- Add the spinach, coconut mylk, lentils and potatoes, stirring until combined - and let simmer over a medium heat for 5-10 minutes or until thick and delicious.
- In another fry pan, gently warm up your roti wraps as needed - then serve by filling them with some curry, and any additional lemon juice, coriander leaves, almonds or coconut yogurt you prefer. Wrap up and devour (yet probably best done with a knife and fork).
Vegan Banoffee Pie // Quick & Easy
16 / 05 / 2017
There are some vegan recipes that just make you want to moan. Moan in the holey guacamole kind of way - because it's just tastes SO GOOD!! This is definitely one of the those recipes and I have a pack of non-vegans backing me up on this one. I made it on mother's day for two mother's and a bunch of family who all went back for seconds. You can catch the video through the spunky button at the bottom of this post, but first just a couple of things to know about this recipe. I made it just on the spot using a few short cuts, being digestives in the base and a pre-bought soy whip cream (because I can't for the life of me conjure up coconut whipped cream without it curdling and turning into a runny mess...yay - but you might have more luck). But for the purpose it needed to serve it did it's job wonderfully. Aka - the job being to make everyone smile with delight on Mother's Day, impress them with the healthy list of obscure ingredients. It didn't cut 100% neatly, yet I would say 80% with a crumbly 20% in there too, but hey - the taste was not to be faulted and I think it's sort of meant to be a little messy right? It's a banoffee pie - not a sleek chocolate pie. Anyhoo - enjoy friends.
- 300g plain digestive biscuits
- 1 tbsp vegan butter
- 6 medjool dates, pitted
- pinch of cinnamon
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla paste (or extract/essence)
- 300ml vegan whipped cream (I used this brand)
- 10g dark vegan chocolate, grated/peeled into shreds
- 2 bananas, peeled and sliced
- 1/2 a lemon
- Pre-heat your oven to 190C.
- In a food processor, blitz the first four ingredients until crumbly and slightly sticking together. Grease a 24cm tart tin/dish with coconut oil or vegan butter and then proceed to press the base mixture into the dish. Start with using 2/3 of it for the bottom of the crust, pressing down with the base of a cup or spatula. Then with the remaining mixture, build up the sides to be about 3/4 of a cm thick. Press it all into place firmly and place in the pre-heated oven for 10-15 minutes, or until lightly golden.
- Meanwhile prepare the caramel by combining the almond butter, maple and coconut oil in a blender until smooth and drizzly.
- Also prepare your bananas by placing the 1cm sliced pieces in a bowl and squeezing over the juice of the lemon half. Lightly toss till combined and set aside until needed.
- When the base has sat out of the oven for at least 20 minutes to cool slightly, add the caramel and spread out over the base. Top with the chopped bananas (they will sink slightly) and then place in the freezer for 20 minutes until slightly set and the base is fully cooled.
- Open your whipped cream (you could alternatively make this one here) and give it a slight stir, then remove the pie from the freezer and dollop over, smoothing to your liking. Grate or use a peeler to get little flecks of dark chocolate to decorate over the top of your pie, then place in the fridge this time until serving (good to do this for at least 1 hour).
- Serve & enjoy!!
Two Actually Satisfying Salads // Vegan + GF + RSF
29 / 04 / 2017
So we've all heard the retort that all vegans eat is salad. It's old, annoying and most importantly incredibly incorrect. Sure salad can be a party (like these two I'm sharing today), yet in truth, we just eat food that tastes delicious, is full of plants and is as normal as "meat & 3 veg" (except the vegan equivalent). I've posted many random thrown together salads on Instagram and people seem to genuinely want the recipes, which I think shows that vegans don't always shove vegan salads in people's faces, and that when they do pop up - they can actually look and taste so unbelievably good. So here are two loose recipes that hopefully inspire you to make some incredibly delicious and refreshing nosh, that's good for you and the planet. Enjoy!!
- grated carrot
- chopped tomato
- crunchy ice burg lettuce, shredded
- crunchy cucumber, cut into half-moons
- fresh mint, roughly chopped
- avocado, cubed
- spinach leaves, roughly chopped
- vegan caesar dressing (such as this one here)
- tempeh bacon (like this recipe here)
- Make as much of this recipe as you desire, by combining the desired amounts of each ingredients (sans the dressing) in a bowl.
- Pour over a 1/4 cup of the dressing to start with, adding more until you reach your desired amount.
- Taste, adjust and season as necessary. Enjoy!
Pesto, Strawberry & Tofu Salad
- GF small pasta noodles, cooked and drained
- crunchy cucumber, cut into half moons
- fresh strawberries, cut into quarters
- fresh mint, roughly chopped
- firm tofu, cubed and lightly crispied up in a non-stick fry-pan
- kale, sauteed lightly in a pan until wiltered
- pesto (such as my recipe found here)
- Mix as much of the above ingredients as you desire (sans the pesto) in a large bowl.
- Add 2 tbsp of the pesto to start with, increasing until you reach your desired flavour strength.
- Taste, season and enjoy!!
Best-Ever Vegan Lasagne Recipe // Oil Free + GF + RSF
18 / 04 / 2017
It's finally here, the HBOT best-ever vegan lasagne - hooray!! Lasagne is just a necessary recipe to have on hand to make at least once a month I reckon. It's deceivingly easy when you understand what you're doing (like all recipes) and is so wonderfully all in one, that you just feel complete eating it. This version is GF and with an oil free suggestion, but I promise you won't even realise what you're missing. Lasagne is so forgiving - so I promise it will only be a pleasant experience making this goddess. I've tested it on many family and friends and the only "comment" was that it was "filling" - and that ad' be because of the fiber haha. How reassuring I say!! There's plenty of cheesey-goodness in this and the sauce really does a fabulous job at being a quick and easy bechamel, that tastes even better in my opinion. I hope you make it for yourself or your family and have a wonderful time doing so :)
- 2 medium carrots
- 2 medium zucchini
- 6 button mushrooms
- 1 tsp of garlic powder (or 2 tsp fresh minced)
- 500 frozen spinach
- 1 cup TVP mince (textured soy protein)
- 300g medium tofu
- 3 tbsp nutritional yeast
- 1 tbsp mixed herbs
- 1 tbsp dijon mustard
- salt & pepper
- 1 lemon, juice only
- 375g GF lasagne sheets
- 700g passata
- 1 x 400g crushed/chopped tomatoes
- 100g vegan cheese shreds, or just grate your own - optional (alternatively for an oil free version use vegan Parmesan
- Pre-heat your oven to 200C, fan-forced.
- Firstly thinly slice your carrots, zucchini and mushrooms either by hand, with a julienne or in a food processor with the appropriate attachment. Alternatively you could finely chop all the veggies by hand or in the food processor - this would also work.
- In a large fry-pan or non-stick pot, add your thinly sliced veggies with a splash of water and the garlic, water sauteing until soft (up to 15 minutes). Set aside when soft, yet not mushie.
- Meanwhile prepare your spinach and TVP, by boiling the kettle, grabbing two separate bowls and adding the spinach into one and the TVP into another. Cover both with enough boiling water to just cover them. Once the spinach is defrosted, drain and squeeze out all the water with the back of spoon in a fine sieve. The TVP will absorb all the water, so no need to drain that. Set these two aside until needed.
- Make the cheese now, by combining the tofu, noosh, herbs, mustard, salt & pepper and lemon in a food processor or blender of choice. When smooth and creamy, stop blending and set aside until needed.
- Time to build your lasagne!! Start with some passata or chopped tomatoes and cover the base to prevent your sheets from sticking. See how I build mine up here, but really you can't go wrong. I would recommend saving 2/3 of the cheesey sauce for the top, and finish by sprinkling over the cheese shreds if using, or vegan Parmesan.
- Cook in the pre-heated oven for 30 minutes, then switch to the grill setting and cook for 10 minutes more to crispy up the top of your lasagne.
- For best results (in the serving department), let it sit for 15 minutes - but it's just as good straight away. It keeps well and tastes even better the next day!! Enjoy!
Ricotta & Spaghetti Squash Lasagna Bake // Vegan + Oil Free + GF + RSF
29 / 03 / 2017
Hmm... the bakes and warming bowls that the cooler months bring - oh how "warm hug" like they are. This recipe fits into the mentioned category perfectly, being a host of familiar, yet strikingly wonderful flavours and fascinating textures. Having scene the ol' spaghetti squash hop around the recipe blog sphere for some time now, I have been dying to get my hands on one. Yet, like more things in Melbs, it was a while before I landed my eyes on one of them, let alone found a price tag that wasn't jaw dropping (and not in a nice way). So it's been a journey (a first world one at that) for my taste-buds to be blessed with the presence of spaghetti-like strands of wonder, yet it was so worth the wait. While I definitely plan on using this crazy veg in a host of ways, for now I am rather pleased with this bake that is triple tested and omni-family approved. Enjoy!
- 1 large spaghetti squash
- 375 block of firm tofu
- juice of 1 lemon
- leaves from 1 bunch of basil
- 1 tsp onion powder
- 2 tsp minced garlic
- 2 tbsp nutritional yeast
- 1 tbsp dried oregano
- salt & pepper
- 100g fresh spinach
- 1 x 700g jar of passata
- 1 x 250g box of GF or wholemeal lasagna sheets
- 2 tbsp vegan Parmesan
- Pre-heat the oven to 200C fan-forced.
- Grab your spaghetti squash, and using a large sharp knife cut it into quarters (from top to bottom, and then around the middle). Place face down on a lined baking tray and cook in the pre-heated oven for 45 minutes or until tender.
- Meanwhile, prepare your ricotta by placing next eight ingredients (down to the salt & pepper) into a blender, or food processor if that's what you have, blending until smooth and it's adopted a green hue. Grab a plastic zip-lock bag and fill it with the "cheese" and set aside until needed, cutting a 2 cm whole in one of the bottom corners.
- When the squash is cooked, begin to build up your bake. Grab a large lasagna dish and start with a layer of passatta 1/4 of spaghetti squash (obtained through raking a fork through the flesh). Put down a layer of spinach with some passatta, then more pasta sheets, a layer of 1/3 of the ricotta, passatta and another 1/4 of the spaghetti squash, then building up the layers from there as you please, using up the filling ingredients. Make sure your final layer however includes at least a 1/4 of the squash, passatta and thick blobs or squirts (see video) or the ricotta.
- Bake in the oven for 30 minutes with a sheet of foil across the top, then an additional 10 minutes without.
- Sprinkle with the vegan Parmesan and serve. For best results, let sit for 10 minutes before devouring. It's so delicious, I promise you!
*RECIPE VIDEO FOUND HERE
Indian Spiced Tofu Scramble // Vegan + GF + Oil Free + RSF
21 / 03 / 2017
I'm so surprised that I haven't included a tofu scramble recipe on here yet, considering that I visit this fabulous creation on a regular basis. While the regular "continental tofu scramble" does the job, I find one with some Indian-Esque spices can take it to an even more appealing level. Obviously, it's not exactly like eggs, because A) that would be a freaky resemblance, and B) eggs are one of the first things you tend to find repulsive in smell and taste when taking that vegan train. So this dish is it's own thing, and all the better for it. You only really need the tofu on hand and you can take it in any direction you please when you really want a belly-filling meal, that keeps you full until lunch, dinner or the new day ... whatever. I'd encourage the optional add-ins as they truly take it to another level. All about that balance of flavours peeps. Enjoy!!
- 1 medium onion, diced small
- 2 large cauliflower florets, thinly sliced
- 4 button mushrooms, diced small
- 1/4 capsicum, diced small
- 200g firm tofu, crumbled
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp turmeric
- 2 minced garlic cloves
- 2 handfuls of spinach, shredded
- 2 handfuls of peas (frozen is fine)
- salt & pepper
- herbs to garnish - cilantro, mint etc.
- lime, avo slices and sesame seeds to garnish
- Sourdough, or GF bread of choice to serve.
- Take a large fry pan and add a dribble of water. Place on high heat and add the onion, cauliflower, mushrooms and capsicum to it, sauteing until just soft.
- Meanwhile, in a medium bowl, combine the tofu with the spices, garlic, spinach, peas and seasoning. Use your hands to evenly distribute the seasonings and ensure the tofu mixture obtains a yellow hue throughout.
- Once the veggies are soft, add the tofu mixture to the pan. Occasionally stir to prevent sticking to the bottom of the pan, and continue to "crisp up" the bottom of the tofu slightly. If you don't mind the use of oil, add a dribble of extra virgin olive oil or coconut oil at this point, to assist this process.
- At this point, put your bread in the toaster to crisp up if you so desire. Continue to "scramble" the tofu in the pan every now and then for 4-6 minutes, or until the peas are cooked, and the spinach wilted.
- Serve on toast, and garnish with the herbs of your choosing, plus any lime juice, avocado slices and sesame seeds that you have on hand. Delicious!
*RECIPE VIDEO FOUND HERE
One Pot Comfort Ramen // Vegan + Oil Free + RSF
14 / 03 / 2017
SUPER DUPER EXCITED ABOUT THIS RECIPE PEOPLE!! Purely for the fact that I'm not a ramen expert at all - yet what would you know, I just whipped up a hella delicious ramen noodle recipe that ticks all the boxes and (in my opinion) is wonderfully balanced in flavours. It's been triple tested and enjoyed by the extent of my fam with big smiles all round. I tried to simplify the process down a bit, so you have less dishes at the end, yet don't have to compromise on flavour. Nor do you have to wait as long for the end product... hooray!! It can be most definitely put on the table in 45 minutes - success :)
While the broth may look a little ... dark by the end of the cooking process - rest assured, that that's only because of the purple cabbage bleaching into the broth. What you end up with, is a comfort bowl of good health to make your insides (taste buds included) sing with glee. Yippee!!
Serves 4 people
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 onion, diced small
- 2 carrots, halved and sliced diagonally
- 1 cup red cabbage, shredded
- 2 pak choi, shredded
- small handful of dried mushrooms, re-hydrated in 200mls of hot water
- 6 cups vegetable stock
- 3 tbsp tamari
- 1 tbsp white miso paste
- dribble of sesame oil (optional)
- 270g packet of ramen noodles (or enough for 4 people)
- 200g firm tofu, squeezed dry with paper towel (just with your hands for 10 seconds or so if fine)
- 1-2 tbsp panko bread crumbs
- 2 tbsp olive oil (if desired)
- cilantro leaves, chopped
- sesame seeds
- In a large pot, add the first 6 ingredients with a splash of water, and water saute until reduced in size, and the cabbage has softened.
- Add the water only, from the soaked dried mushrooms, as well as the stock, tamari, miso and sesame oil (if using). Stir and cover the pot, bringing to the boil and simmering for 20 minutes.
- Meanwhile prepare your tofu, if you are using, by cutting it into bite sized cubes, and adding it to a bowl. Add the panko crumbs and toss with your hands so they become lightly coated with the crumbs. Heat a non-stick fry pan over high heat and add the oil (if using), then the crumbed tofu tossing occasionally to develop some colour to the exterior of the cubes (10+ minutes).
- Once the 20 minutes is up, stir once more and add the ramen noodles. Return the lid to the pot and cook for 5 minutes, or until tender and delicious. Adjust flavours if you so desire, otherwise tip in the crispy tofu to the pot, plonk it in the middle of the table and let people add their own noodles and broth to their bowls. Top with cilantro and sesame seeds if desired.
*RECIPE VIDEO FOUND HERE
Raspberry & White Chocolate Muffins // Vegan + Oil Free + RSF
20 / 02 / 2017
Ahh muffins, how prolific you were in the non-vegan previous life. I would have them in school lunches, buy them from the school canteen, make them on weekends and enjoy their therapeutic properties whenever I felt like chilling out with a wooden spoon. The bummer with a vegan muffin is that they often require a 1/3 cup of oil. You see that amount splashed around a whole lot, 1/3 here, 1/3 cup there - and it can make me cry out, "come on people, there has to be another way!!". The rather successful Banana Bread recipe that I have, inspired me the other day to pull out the oil-free baking talent buried beneath and master another victory. And what do you know, I DID IT!! Unbelievably delicious muffins with a welcome tang of lemon, I personally go nuts for. If ya' not a lemon fan, just leave it out - but for the rest of you, you're in for a treat!!
Makes 12 muffins.
- 2 cups plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- zest of 1 lemon, finely chopped
- 3/4 cup coconut sugar
- 1 tsp vanilla
- 1 1/2 cups plant mylk
- 2 tbsp almond butter
- 1 tbsp apple cider vinegar
- 3-4 handfuls frozen raspberries
- 2 handfuls white chocolate chips
- Preheat the oven to 200C.
- In a large bowl, combine the first 4 ingredients with a whisk until combined.
- In a medium bowl, combine the sugar, vanilla, mylk, almond butter and vinegar with the same whisk until mostly smooth.
- Tip the wet into the dry mixture and whisk until smooth. Don't overmix, yet don't be alarmed either if there are still some lumps in the mixture.
- Toss in the raspberries and chocolate, then mix once more to gently combine.
- Line 12 muffin holes with paper or alternatively grease with a plant fat, then spoon in the mixture, dividing it among the 12 holes. Bake for 14-20 minutes, until risen and lightly golden. Cool for 10+ minutes before devouring.
RECIPE VIDEO FOUND HERE
Vegan Chicken Buddha Bowl // GF + RSF + Nut Free
02 / 02 / 2017
My relationship with food tends to be a very positive and enthusiastic one at that, and I am very much those things towards this delectable bowl as well. Any meal which is just a wonderful surprise in each and every bite - is most definitely something to rave about. It seems that it's a highly requested recipe concept as well as I wasn't planning on posting this creation, yet since there was such a response from in on the insta-land I then thought, why not. It's incredibly simple and scrumptious - making it one of those meals you'll probably have on the repeat until you get sick of, yet while you're going head over heals for it, I promise you it will be an incredible foodie adventure. I apologise if it's not totally do-able in your neck of the woods, as the vegan chicken isn't available here there and everywhere (we're getting there one day), however, you could most definitely adopt the concept and sub it for some marinated tofu. Delicious.
Serves 1 hungry person, or 2 peckish people.
- 1 potato, cubed
- 2-inch slice sweet potato, cubed
- 1 red onion, peeled and quartered
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- small handful vegan chicken (marinated or not)
- small handful edamame beans, defrosted and shelled
- large handful mixed leaves
- 1/4 avocado, diced
- 90g soba noodles (GF, is desired)
- hulled tahini
- sesame seeds
- Pre-heat your oven to 200C.
- Grab a large bowl and combine the potatoes, onion and spices in it (through a tossing motion), until the spices cover the veg. Place on a lined baking tray, and cook in the pre-heated oven for 30-40 minutes.
- Meanwhile, prepare your other ingredients through cooking the soba noodles according to their packet instructions, draining and then setting aside until needed. Also cooking your "chicken" until crispy, then cutting into chunks. Also preparing your edamame beans through defrosting and shelling them.
- Once all the components are ready, compose your bowl (or two of them, if you are sharing) by adding a handful of mixed leaves and the soba noodles to the base. Top that with the cooked starch, chicken, beans and avocado chunks. Drizzle with tahini, and sprinkle the bowl with sesame seeds to finish. So incredibly delicious!!
*RECIPE VIDEO FOUND HERE
The Ultimate Comfort Vegan Toastie // GF + Nut Free + Soy Free
26 / 01 / 2017
I don't drink, yet I imagine from all the Hollywood movies that have clued me in on what people like to eat the morning after - this could be a solid option. It's the ultimate comfort (and convenience) food wrapped into one. I hate to make yet another HP reference, but it really does take on Butterbeer's loveliness of serving the purposes of a "warm hug". It's incredibly simple and can be made up with leftovers in the fridge. If you'd like to make this GF then opt for a sourdough or GF loaf, while if oil free is your priority then use up some leftover nacho cheese sauce you have in the fridge. You can also use any dip of your choosing, yet keep in mind it is the vehicle for adequate seasoning. So while you can't exactly taste all the flavours of the dip, it will ensure your Toastie is seasoned to perfection.
Makes 2+ Toasties
- 1 large sweet potato, cut into cm chunks
- 1 1/2 tsp oregano/Italian herb mix
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 slices of vegan cheese (or leftover cheese sauce)
- 3 tbsp starch based vegan dip (I used carrot and coriander)
- nuttelex/vegan butter (optional)
- 4 slices of quality bread (homemade/sourdough/GF etc.)
- Pre-heat the oven to 200C. In a large bowl combine the sweet potato chunks with all the spices. Toss until coated, then spread out on a lined baking tray. When the oven is suitably hot enough, cook for 30-40 minutes, until thoroughly tender and golden. Set aside.
- Grab your slices of bread, and spread out the chosen dip thickly onto two pieces. Top with one slice of vegan cheese on each, and then take your remaining two pieces and smoosh a generous amount of potato onto each slice with a fork.
- Bring the two side of the sandwiches together, then (if desired) thinly spread the exterior sides of the sandwiches with your vegan fat of choice.
- Turn on and heat up your sandwich press/waffle iron/frying pan, and once warm, toast your toasties into perfection. Ensure the cheese is gooey and melted, then remove, slice into 2 triangles, pop on a plate and devour.
*VIDEO FOUND HERE