Honeybunch of
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17 / 07 / 2018

When veganizing food from the film Ratatouille it became pretty clear that this dish was going to have to make the cut. I have a pretty delicious yet also super quick to make Ratatouille recipe already on the blog, so I knew this version would have to be it's own epic incredible thing - that took the stock standard one pot on the hob number up at least 100 notches.

This DOES NOT DISAPPOINT HONEYBUNCHES!! It's a work of flippin' art, and so delicious and actually pretty to make in the end. The hardest part is having the patience to layer the veg, but if you make little stacks in your hand first and build it up from there you'll find that the dish comes together in no time, whilst giving you a little therapeutic mindful session with yourself. So win, win, win! I feel like I would serve this at a lunch when I'm trying to impress someone big time, while keeping it chill. I mean it is Ratatouille (aka a peasant dish (aka the best kind) as the film points out), but it's also mega stunning - making it ideal.

There's a bechamel underneath all that veg too honeybunches so it really is next level I promise. Hope you give it a go and love it <3

Serves 4

Ingredients

  • 2 small/medium potatoes
  • 1 small (or at least skinny) eggplant
  • 1 zucchini (fatter the better)
  • 3 small yellow squashes (or 1 x yellow zucchini summer squash type of thing)
  • 1 medium red capsicum
  • 1 x 400g crushed tomatoes
  • 1 heaped tbsp mixed herbs
  • small handful parsley, chopped
  • salt & pepper
  • balsamic vinegar
  • 1/2 onion, diced
  • 1 tsp minced garlic
  • 1 tbsp vegan butter (or light flavored oil)
  • 1 tsp vegetable stock powder
  • 1 tbsp plain flour (GF if necessary)
  • 1 cup unsweetened soy milk
  • 1/4 coconut cream
  • generous pinch nutmeg

Method

  1. Preheat your oven to 180C.
  2. Take your potatoes and boil whole, for roughly 10 minutes or until mostly cooked. Leave to cool slightly.
  3. Using a mandolin, or a similar attachment on a food processor (or using a knife, but RIP sanity for those taking this choice) set at roughly 2mm - slice your eggplant, zucchini & squash having topped and tailed them with a knife prior. You want disks that are roughly the same size (but obviously the zucchini will not be most likely - but all good!). Slice the slightly cooled potato in the food processor/mandolin too.
  4. Prepare your capsicum by cutting the four quarters around the pips off, then cutting thin little strips out of the walls of the capsicum so to speak.
  5. Make your white sauce by sauteing the onion and garlic in a small non-stick pot (or similar) in a little oil until soft and lightly golden. Add the vegan butter over high heat and wait until it's melted. Add the veg stock powder and flour and stir to combine for a minute or so more to cook off the raw flour. Add the soy milk in stages to the pan, whisking after each incremental addition. Once all combined take off the heat and whisk through the coconut cream, nutmeg and a generous pinch of salt & pepper.
  6. Assemble your ratatouille by initially mixing a glug of olive oil in a pan (I used an approx 30cm long oval dish) with the tin of crushed tomatoes, the mixed herbs & parsley. Stir through some cracked pepper as well and then create a well of sorts in the center. Pour in the white sauce, then use a spoon to ripple it through the tomato sauce.
  7. Make stacks of all the sliced veg (including the capsicum, just lay a little strip of it near the top side of your stack) in your palms and add to the pan this way (to save oodles of time), building up your ratatouille in stages.
  8. Once all filled in, drizzle generously with olive oil and a little balsamic vinegar. Cover with baking paper (or foil) and cook in the preheated oven for 1 hour.
  9. Uncover and cook for 20 minutes more. It may take a while, but it will be worth it, promise honeybunches!! Serve on its own or over rice, or with some crusty bread and enjoy!


17 / 07 / 2018

I'm kind of a believer that soup is soup and that while it sure does have it's purpose, half the time these new fancy-schmancy sweet potato spiced-whatever varieties that pop up here there and everywhere are actually like adult baby-food that isn't all that delicious.

So when it came to making this soup as a homage to the beyond epic one served in Ratatouille (I'm totally taking a wild guess on what the actual flavour was by the way honeybunches), I wanted it to carry some oomph ya know?! Afterall, for a soup to have a food critique going "wow-wee" it's got to be pretty phenomenal.

This soup is just that - a conversation starter, FOR SURE. It's one that embraces the potato and leek flavour but then carries it to the height of the heavens making it just splendid. Hope you enjoy honeybunches <3

Serves 4

Ingredients

  • 1 onion, diced
  • 2 tsp minced garlic
  • 2 large or 3 medium-small leeks, cut into half moons
  • 3 medium-large potatoes, peeled and cubed
  • 3 cups vegan chicken stock (or vegetable if you don't have it)
  • 2 tsp dried mixed herbs
  • 1 tbsp nutritional yeast
  • 1/2 tsp miso paste
  • 1/4 cup coconut cream
  • 1/4 cup unsweetened soy milk
  • salt & pepper
  • fresh parsley to serve

Method

  1. Heat a little oil in a large non-stick pot (or whatever you have) and saute the onion, garlic and leeks until soft and starting to go lightly golden.
  2. Add the cubed potatoes and the stock, stirring to deglaze the pan. Bring to the boil and then cover and simmer for 20 minutes.
  3. Uncover, and add the mixed herbs, nooch, miso paste, coconut cream, soy milk and a pinch of salt & pepper. Stir to combine.
  4. Blend until smooth in a food processor or blender and serve with some chopped parsley sprinkled on top and some crusty bread on the side. Deelish!!


11 / 07 / 2018

I don't know anyone on the planet who doesn't like custard. Then pop the vanillery, silky, deliciousness in a cinnamony tart form and holy heck - they are one of the most delicious things on the planet. I remember making these growing up from a Jamie Oliver recipe (authenticity questionable) and remembering they were just other-worldly delicious.

I've been trying to master the art of vegan custard for a while now. Turns out I was just definitely off on a bum-steer in the beginning trying to chuck some silken tofu in on the mix. Fellow honeybunches came to my aid and told be to get my but into gear with the cornflour method and you were right in a big way. After some experimentation, this recipe is a major winner honeybunches. I might just open a cafe solely to sell these - they're that good!

Makes approx. 12 little tartlets

Ingredients

  • 2 tbsp cornflour
  • 1/2 cup icing sugar
  • 1 cup unsweetened plant milk (I found rice milk, oat milk or soy to be my favourite)
  • the hard cream from 1 x 400g tin of coconut milk (I used the macro brand from woolworths if you live in Australia)
  • 1 tsp vanilla (paste, extract etc.)
  • pinch of black salt (Kala namak - a salt that has an eggy as heck smell/flavour to it. Online is the easiest way to source it)
  • pinch of turmeric
  • 2-3 sheets puff pastry (most are vegan, but check)
  • cinnamon
  • coconut sugar

Method

  1. Take out your pastry from the freezer to thaw.
  2. Make your custard by sifting the cornflour and icing sugar into a small saucepan. Add a little of the plant milk, then whisk until smooth, then add the rest and whisk until combined. This way you don't end up with lumps of cornflour in the stuff. Yay.
  3. Put your saucepan over the heat, whisking continuously on a medium heat until the stuff thickens. It will take five minutes or so.
  4. Take off the heat, add your coconut cream (from your can of coconut milk - which FYI, if you open the can and the creamy stuff isn't set, you can still use it. Just scoop out the cream and leave the water below it. If you get some of the water into your custard it doesn't matter one bit) whisking until combined and smooth. Add the black salt, turmeric and vanilla, whisking once more ensuring the yellow from the turmeric is evenly dispersed throughout the custard. Set aside to chill in your fridge or freezer (if your impatient) while you make your pastry shells.
  5. Preheat your oven to 180C.
  6. Take a sheet of your pastry, sprinkle it with cinnamon, then roll it up tightly into a log and cut into four little caterpillars (or just smaller logs). Watch my video below if you're confused at all about this process.
  7. Now take a log, stand it up on it's end then use your wrist to smoosh it down into a little disk. Use a rolling pin (or something similar), roll the circle a little thinner. Repeat with all the little logs of cinnamon puff pastry, making more from your other sheets of puff until you've got 12 disks of pastry.
  8. Grease a 12-hole muffin tin with vegan butter and then line each hole with your pastry disks. Smooth it up the sides and then if your custard is still quite warm at this stage, leave your pastry to chill in the fridge until the custard has cooled.
  9. When the custard is at least 70% chilled, take it and your muffin tin out of the fridge/freezer. Divide the custard amongst the tartlets, only filling them 3/4 full at the most. Sprinkle each tart with a little coconut sugar for that burnt sugar effect.
  10. Bake in the preheated oven for 20-25 minutes until the pastry is cooked & lightly golden. You don't want to overcook these as the custard will bubble over the sides.
  11. Leave to cool for at least 15 minutes before digging in. Best served fresh or at least the day of making them.


11 / 07 / 2018

This mac & cheese is so much like the original it's simply glorious. The sauce is so much creamier and luscious than any cashew, potato and carrot based one you'll ever make. They're delicious don't get me wrong - but when you try this version you sort of realise that they're their own thing and that this, THIS is the stuff to behold when you're wanting some outstanding Mac & Cheese. My whole family devoured this ridiculously quickly as soon as I made it honeybunches, and I know you will do the same if you make it. It's HEAVEN!!!

Serves 4-6

Ingredients

  • 300g small-shaped pasta (I used a GF elbows shape which mopped up the sauce wonderfully)
  • 100g vegan ham/bacon, diced
  • 1 small onion, diced finely
  • 2 tsp minced/crushed garlic (2 cloves)
  • 2 1/2 tbsp vegan butter (or light flavoured oil)
  • 2 1/2 tbsp flour (GF if desired)
  • 1 tsp vegetable stock powder
  • 1 1/2 cups unsweetened soy milk
  • cream from 1 x 400g chilled can of coconut milk (I used the Macro brand from Woolworths if you live Australia and were wondering)
  • 1 heaped tbsp nutritional yeast
  • 1 heaped tsp miso paste
  • 1/2 tsp garlic powder
  • juice from 1 cheek of lemon
  • 1 tsp salt
  • pepper

Method

  1. Cook the pasta according to packet instructions. Drain and set aside until needed.
  2. In a small non-stick saucepan or non-stick pot add the vegan ham/bacon and saute in a little olive oil until slightly golden brown. Tip the ham into a bowl and set aside.
  3. In the same pan/pot add the onion and garlic along with a little more olive oil and saute until soft and lightly golden.
  4. Add the vegan butter, leave to melt (or let your oil heat up) then add the flour and vegetable stock powder, stiring to form a roux. Stir and let the flour cook off for a minute or two.
  5. Add all the soy milk in stages, switching to a whisk for this process to ensure a smooth (as much as it can be with the onion in there) sauce is formed. Keep whisking for a handful of minutes until the white sauce thickens into a sexy looking thick white sauce. Remove from the heat.
  6. Add you coconut cream (if it's a dud of a can and the cream actually isn't hard when you open it, then just scoop out as much of the white stuff as you can, leaving as much of the water as possible - it will all work out I promise) and remaining ingredients (down to and including the pepper), whisking until smooth and seriously delicious. Taste and adjust the seasoning as desired.
  7. Stir the sauce into the cooked pasta along with the vegan bacon (that you crisped up) until everything is coated and looking mighty fine. Serve and enjoy.


11 / 07 / 2018

This is a warming staple dish that works wonderfully as is, along side some rice or quinoa, OR (if you're wanting to live a little) over some corn chips with some vegan cheese and avo on top. It's flavourful and full of all the good stuff, beans & veg. It's a weeknight-wonder as they say !! Anyhoo it's pretty simple stuff and is a great recipe for TVP users, or enjoyers or those who want to experiment with the stuff. It's around the place these days in health food shops and what-not, but if you can't find it ANYWHERE then may I point you to the internet because you'll definitely be able to get some shipped to wherever you are.

Serves 6-8

Ingredients

  • 1 1/2 cups TVP mince (or any small shape of the stuff will do)
  • 2 tsp vegetable stock powder
  • 1 onion, diced
  • 2 heaped tsp minced/crushed garlic (2 cloves)
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried mixed herbs
  • 1/2 tsp cinnamon
  • generous pinch each of cloves, nutmeg & chilli flakes
  • 1 tbsp tomato paste
  • 2 x 400g tins of chopped/crushed tomatoes
  • 2 x 400g tins of kidney beans, drained
  • 1 heaped tsp cocoa powder
  • 1 heaped tsp coconut sugar
  • to serve: rice, natural coconut yogurt, avocado slices, chopped corriander & lime

Method

  1. In a medium bowl, combine the TVP, vegetable stock along with 2 cups of warm water. Set aside to absorb all the water and do it's thing.
  2. In a large pot, saute the onion and garlic in a little olive oil until soft and lightly golden brown.
  3. Add the diced capsicums, sauteing for a few minutes more until they are slightly softened and caramelised.
  4. Add all the spices and stir for a minute or two - being careful not to burn them. Add the tomato paste, stir to combine and coat everything, then add the tomatoes, kidney beans, 1 x 400g tins worth of water and the TVP (along with any left over water in the bowl that it was soaking it). Stir to combine then add the cocoa powder and coconut sugar along with a sprinkle each of salt & pepper. Bring to the boil, pop on the lid and reduce the heat - leaving to simmer for 30 minutes.
  5. Stir before serving over rice, quinoa, corn chips (whatever you fancy) along with some coconut yogurt, coriander, lime and avocado if you have some/want to. Enjoy!