Honeybunch of
Onion Tops
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19 / 08 / 2018

Spaghetti Bolognese or Spag-Bog (as us kids used to call it) was a regular feature at the dinner table growing up. Hide some grated veg in there and all at the dinner table were pretty happy. Since going vegan I think I've only ever had a vegan version once or twice, trying out the new vegan "mince" on the block with this really-don't-need-a-recipe kinda dish. To be honest, soy mince is just not something I become overly excited about. It just doesn't carry that much... pizzaz. Well that goes for the ones I've tried so far anyways, which really hasn't been that many.

Since seeing many delicious lentil based bolognese sauces around the place I have wanted to give one ago. By adding my own little spin to it, I really wasn't disoppointed AT ALL. Super scrummy and the perfect thing to make a big batch of for last-minute meals throughout the week. Yum.

Serves enough sauce for 4-8, depending on how hungry you are

Ingredients

Method

  1. In a large non-stick pot (or deep-ish fry-pan), saute the onion, carrot, celery and garlic for about 3-5 minutes in a little oil (or saute the veg in water for this recipe to be oil free).
  2. Add the bay leaves and mushrooms, stiring and cooking for 3 minutes more until the mushrooms have shrunk down and are fragrant.
  3. Now add to the pot the lentils, tin of tomatoes, vegetable stock, passata, herbs, worstechire sauce, coconut sugar, nutritional yeast and pepper. Stir to combine, bring to the boil then reduce to a simmer. Cover and let the lentils cook for 40 minutes. Stir once or twice during this time.
  4. After that time has elapsed, put some pasta on to serve it with if desired. Season the bolognaise and add a splash more water to loosen if required. Once the pasta has cooked, serve with the sauce and sprinkle generously with the vegan parmesan if desired. Enjoy!


19 / 08 / 2018

Scones, little dry blobs of gluten - wait hold up!!! These will smash your perceptions of scones, if that description is similar to the one you hold to these grandma-esque numbers. These are far from dry, but rather flavourful and absolutely heavenly. The combo works wonders with a little bit of vegan butter and a cup of tea, so I suggest you make these pronto for anyone in your life that has ever made YOU a scone and see what they think. Because I think they're definetely in with a 99.99% shot at impressing.

They're stupidly easy and rather divine. Feel free to swap out the flour for GF plain flour or a mixture of buckwheat, brown rice etc.

Makes approx. 10 scones

Ingredients

Method

  1. Preheat your oven to 180C.
  2. In a large bowl, combine the first six ingredients, pushing out any lumps of flour/almond meal with the bottom of a measurng cup if need be. Whisk to combine.
  3. In another bowl (or small dish) combine the remaining ingredients, whisking until smooth.
  4. Add the wet mixture into the dry and stir until combined. It should form a dough of sorts. Add more flour if your mixture is too sticky. Line a baking tray in preparation, and while you've got the baking paper out, take two extra sheets. Plonk the dough in between them (sprinkling with a little more flour if need be) and roll the mixture to be just below an inch thickness/2.5cm-ish. Using a scone cutter or the rim of a glass, cut out circles and place on the prepared baking tray. Re-roll and re-cut, until all the dough is used. The scones will rise a little, but you can cook them snug up against each other or apart, either will work.
  5. Brush the tops with more plant mylk before baking in the pre-heated oven for approx. 15 minutes. Keep an eye on them and when the tops are only ever so slightly golden they will be ready. Best enjoyed fresh out of the oven or within a day or so of baking with a little vegan butter. Deeelish!


12 / 08 / 2018

Bagels. One of the most satisfying thing to make in the dough-department, yet are actually really quite do-able to whip up. I have my sights set on all sorts of flavour combinations after such success with these wee things. The dough calls for no shmancy sciency activating of yeast and as someone who's had all too many fail-whales in that department, I am MOST greatful. The dough rises like a treat and only needs an hour to do it's thing - win!

These are definetely savoury bagels that would be amazing as sandwich bases, or as soup dippers, or just as a snack on their own because somehow they are the softest, loveliest, most delightful bagels I've ever had - meaning that I'm quite happy to have one on it's own. Enjoy honeybunches!!

Makes approx. 10-12

Ingredients

Method

  1. Start by making your dough by combining the flour, instant yeast, 2 tbsp coconut sugar and salt together in the bowl of a mix-master (or in a large bowl) with a whisk.
  2. Add in the warm water and with the general mixing attachment mix until combined. If doing this in a regular bowl, just mix until a dough is mostly formed. Now switch to your dough hook atachment and (or to a floured surface, and using your hand) gently knead for five minutes until a stiff dough forms. Feel free to add more flour during this time to ensure it's not super sticky.
  3. Take out the dough from the bowl of your mix master (if using) give a knead or two, shape into a ball or sorts and place it in a lightly oiled bowl. Cover with a damp tea-towel and set aside in a warm place for one hour. If you can't find a warm place to put it, put it in your sink, floating it on a little warm water, or put it in your oven on the lowest heat.
  4. Meanwhile make your caramelised onions, by sauteing your onions in a non-stick pan with a generous drizzle of olive oil until looking brown on some edges. Stir occationally (the process will take 10+ minutes) and then when looking 80% done, add in the splash of white wine vinegar and maple syrup. Turn the heat down, let it caramelise further for a few more minutes. Then turn off the heat and let cool.
  5. When the hour is up for your bagels, preheat your oven to 200C. Flour a work surface, tip out your dough and poke some of the air out of it. Sprinkle over the caramelised onions and roll up your dough to mix them throughout the mixture. Roll the whole piece of dough in a log of sorts and use a knife to divide the mixture into approx 10 equal pieces (depending on your desired size).
  6. Take out two baking trays, and give them a sprinkle with the polenta/cornmeal (which prevents the bagels from sticking to the tray). Fashion each piece of dough into a ball before squashing and pushing a finger through to create a bagel shape. Ensure it's a decent hole (as it will shrink) and place on the prepared baking tray. Repeat with the other pieces of dough and then leave the bagels to sit for 10 minutes.
  7. Meanwhile get a large pot of water boiling, and add in the remaining 1 tbsp of coconut sugar to it, and mix until dissolved.
  8. When the 10 mins are up and the water is boiling (a rapid boil is good), drop in the bagels (I did three at a time, they won't stick to each other in the pot) and cook for a minute or two on each side. Remove with a slotted spoon to drain off excess water and set aside on the prepared trays (I resprinkled my trays with more polenta before placing them back). Repeat the boiling process with all the bagels and then sprinkle with your desired seeds before placing in the preheated oven to bake for 10-15 minutes. Best eaten in the first day or two after making them. Which I'm betting you'll have little trouble doing, even if you think there's a zero chance hehe.


12 / 08 / 2018

Vegan cupcakes are one seriously easy number to bang together with pretty much insured success at being loved by skeptics and supporters who you feed them too. You see the classic dairy-egg-including cupcake is known to be verging on the dry-side at times which is far from an attractive state (and also a mystery since it's guarenteed to contain eggs & butter!). But the vegan cupcake on the otherhand is hands down going to be a moist little babe (in a good way) that stands out from the crowd and seems to reign in positive reviews.

This one is no different and the icing on these beauties really is something to behold as it turns out that a smidge of coconut cream in an icing that's of a vanillery flavour only adds to it's fresh-amazingness. This recipe doesn't contain refined sugar in the base so it's a bangin' ripper of a recipe. Change up the icing if you want the whole thing to be refined sugar free.

Makes 8

Ingredients

Method

  1. Preheat your oven to 180C.
  2. In a large bowl, sift the first four ingredients. Whisk until smooth.
  3. In another medium-large sized bowl, combine the plant mylk, grapeseed oil, maple, coconut sugar, vanilla and apple cidar vinegar by whisking until smooth.
  4. Whisk the wet ingredients into the dry until smooth.
  5. Divide the batter among 8+ lined muffin tins. Bake in the preheated oven for 20-25 minutes until risen and a skewer inserted comes out clean. Leave to cool while you make your icing.
  6. In a medium bowl of a mix master (or using just a regular bowl), combine the coconut cream, vegan butter and vanilla, and using a powered whisk preferably, whisk until smooth. Add the sifted icing sugar in increments, combining after each addition. Once all the icing sugar is added and the cupcakes are room temp, spread or pipe the icing onto the cakes and dust with a little more cocoa if desired before serving. Best stored in the fridge if you're not in a cool climate.


12 / 08 / 2018

Chowder, a hearty-creamy-corny soul satisfying soup that I definetely should include more often in my life. It's one of those recipes that definetely sounds far more epic than it looks and so yes my presentation skills on this one were a little short of the mark. It's a quick one to bang together and is full of savoury flavours yet pops of sweetness from the corn, making it rather dandy if I do say so myself.

Serves 4

Ingredients

Method

  1. Saute your onion, celery, carrot and garlic in a little oil in a non-stick pot until the onion is transluscent.
  2. Add in the potato and corn kernals and saute for a couple of minutes. Sprinkle over the flour and stir to cook it off for a minute or two, being careful not to burn it.
  3. Add the vegetable stock, cover the pot with a lid, bring to the boil then turn the heat down and let simmer for 10 minutes (or until the potatoes are tender).
  4. Add the mixed herbs, old bay seasoning, nutritional yeast, apple cider vinegar and a generous sprinkling each of salt & pepper. Stir to combine.
  5. Stir in the unsweetened soy milk and the coconut cream. Blend about half of the mixture until smooth in a blender/food processor, then return it to the pot and stir to combine. Alternatively leave all of it chunky, or blend all of it - if that's what you prefer. Serve and sprinkle over any desired toppings. Enjoy honeybunches!