Pesto, Pumpkin & Rocket Focaccia // Vegan + RSF
22 / 04 / 2018
I wasn't going to post this recipe here because it's quite straight-forward, but bloomin' heck it's too good not too!! I used to have a similar focaccia at school from the canteen (when was not vegan - it had Brie in it I think from memory) and it was so warming and comforting I was excited by the idea of veganising it. The result really didn't disappoint, so scrumptious and the flavours are meant for one another, so do yourself a favour and if you need to have one epic lunch - then look no further!! Hope you like it as much as I do <3
Makes: as many as you want it to
- Turn your oven onto 200C.
- Cut some pumpkin into slices (about 1/2 cm thick) and place on a lined baking tray, sprinkle with salt & pepper and cook in the preheated oven for about 20 minutes, or until tender and lightly brown. Alternatively, use leftover roast pumpkin.
- Once the pumpkin is cooked, build your focaccia by cutting it in half, and spreading one side with pesto and the other nut cheese. Add your pumpkin slices, rocket and red onion, then close the focaccia and toast in a fry-pan or a sandwich press until crunchy and smelling incredible. Devour and enjoy !!
Movie-Night Loaded Vegan Hot-Dogs // RSF
07 / 04 / 2018
There is something incredibly satisfying about anything that's labelled as 'loaded'...I think anyway. It means maximum flavour and a party for your taste-buds!! These are super chill, yet mega scrumptious loaded vegan hotdogs that are sure to impress your friends. I say chill as the recipe is mostly a guideline as you might just want to make one or 10 - who knows, and this "recipe" will help you achieve your vegan hotdog dreams. The crunch, savoury-ness, sweetness, bitterness, everything-ness is mega swell here honeybunches, and if you don't like mustard, swap it out for pesto for an even more impressive bun of your dreams.
Serves - as many as you want it too
- vegan sausages
- bagette or hot dog buns
- onions, cut into half-moons
- coconut sugar
- red wine vinegar
- lemon juice
- salt & pepper
- red cabbage (thinly sliced)
- vegan cheese, grated
- tomato sauce
- Start by caramelising your onions. Whack a pan on the heat (with a little olive oil for best results) and then saute your onions (1 medium onion per person is a good start) until soft and slightly brown. Keep them going over medium heat, adding 1-2 tbsp of coconut sugar and a generous glug of red wine vinegar to help it along and to de-glaze the pan. They are ready when dark in colour and tasting insane (about 15 minutes).
- Meanwhile, cook your sausages according to the packet instructions, or just in a pan with a little oil until crunchy on the outside.
- Cut open your buns, set aside, and grate your vegan cheese, setting that aside too.
- Turn your oven on to it's highest heat/the grill setting.
- Make your guacamole by mashing your avocado (1 avocado for four people works) until smooth with a fork. Mix in a squeeze of lemon juice and a generous pinch of salt & pepper as well. Finely shred a handful or so of red cabbage, break apart with your hands and mix thoroughly into the guacamole. Set aside.
- When your sausages and onions are done, build up your hot-dogs by spreading the insides of the buns with a little mustard (if desired), adding a sausage, a generous amount of caramelised onions and then a sprinkle of vegan cheese shreds. Place in the pre-heated oven for about 5-7 minutes, or until the buns are slightly crunchy and the cheese it slightly golden.
- Top the sausages with the guacamole mixture and drizzle with tomato sauce to finish. Voila! Enjoy honeybunches!!
Scruffy yet Sensational Samosas // Vegan + RSF
07 / 04 / 2018
Who doesn't like samosas - hardly anyone, that's right, because they are pretty easy on the taste-buds (lightly spiced potato and peas people) and user-friendly as well (coming in their own little pocket - how considerate!). This version is ultra-simplified without skimping on the flavour - no-oh. I put them in puff pastry because it does a fabulous job at standing in for the homemade dough that in the case of the 'I'd quite like a samosa now please' individual, is not something they are going to feel like whipping up. So puff-pastry it is - and a flavourful, mushie yet miraculously complex filling to top it off.
I'm going to be making these quite often honeybunches - as with this muffin tin, assembly method as well - they come together in a flash!!
Makes approx. 10 samosas
- 2 1/2 puff pastry sheets (or equivalent)
- 4 small-medium yellow potatoes, peeled and diced
- 1 onion, peeled cut into half moons
- 1 tsp each of garlic powder, cumin, coriander, fennel seeds
- 1/2 tsp each of ground ginger, onion powder, turmeric, garam masala, ground fenugreek
- 3/4 cup frozen peas
- cheek of 1 lemon, juiced
- 2 tsp coconut sugar
- salt & pepper
- Preheat your oven to 200C.
- Get your puff pastry sheets out of the freezer to defrost and boil your potatoes for about 10 minutes or until ultra-soft.
- Meanwhile, saute your onion in a little oil in a non-stick pan until soft and lightly brown. Add all the spices to the pan, cooking for a minute or so until fragrant, then add the peas and stir around until they have changed colour slightly.
- Drain the potatoes and add them to the pan, half mashing with a potato masher, so the mixture is only full of little chunks of potato. Stir around so the spices are all incorporated and then add the lemon juice & coconut sugar, stirring until combined.
- Grab a muffin tin, spray or dap with the tinsiest bit of oil to prevent the samosas from sticking.
- Cut a puff pastry sheet into four, and stick each little square into a whole of the muffin tin - forming a cup. Add some of the filling and then casually flop the excess over the filling to form a little casing around the samosa filling (see video - link below). Repeat to use up all the filling, then sprinkle the tops with a little more oil (if desired) and a sprinkling of fennel seeds.
- Cook in the preheated oven for approx. 20 minutes or until looking golden and poofy. Remove from the pan and enjoy honeybunches!!
Cookies & Cream Milkshake // Vegan
07 / 04 / 2018
Milkshakes are something I used to very frequently have when growing up. To think back it's kind of ridiculous to think how A) big and B) rich they were with the oodles of dairy they contained. It may seem impossible for vegan mylkshakes to be even remotely convincing when... well there's not a scrap of dairy in sight. There are some super swell vegan options out there so don't feel like it's all downhill, all you really need is some vegan ice cream and plant-based milk and you're good. However if you are out and about and what one (at least in Australia), know that 'Lord of the Fry's' do cracking milkshakes that taste like the "real deal".
This flavour-combo I happened to feel like creating one day and goodness it didn't disappoint. Ridiculously indulgent, but fabulously on-point. The cookies and creamy-ness is totally convincing, and if you want something to make for your next movie night, I promise you this will deliver. Bottoms up honeybunches!!
Makes 1 Mylkshake
- 1 cup plant mylk
- 2-3 regular oreos (or chocolate ripple biscuits, or digestives etc.)
- 1 tsp cacao powder
- 1 tsp vanilla
- 1/2 cup vanilla ice cream
- ice cubes (optional)
- Grab yourself a blender and place all of the ingredients in it.
- Blend until smooth.
- Serve straight away and enjoy honeybunches!
Legit Lentil & Walnut Vegan Pâté // GF + RSF + Oil Free
31 / 03 / 2018
Pâté - what a weird food. The original meat-including version has all-sorts of animal-parts in it, I was never a fan growing up. No brown moist-mush for me please!! However, I spied a vegan version in this cookbook I have called 'Salad Samurai' - and goodness was I happy to make it on a whim for a christmas get-together. I actually loved it (because it had walnuts and lentils as a base), and so did everyone else - more than normal pâté!! How cool.
The original recipe had sherry in it, which is dandy and all, however I bet the average-joe doesn't always have sherry hanging around, especially if you don't live with your parents and have access to their alcohol cupboard (which for the first time ever came in handy for moi). Turns out you don't need Sherry for vegan pâté to taste exceptional - and this simplified & streamlined version of the recipe will no doubt blow you and your friends minds out as soon as they taste it. Can't wait for you to try it!!!
Makes approx. 1 1/2 cups of pate
- 1 heaped cup walnuts
- 1/2 onion, chopped
- 1 heaped tsp garlic, minced
- 1 tsp minced ginger
- 1 x 400g tin brown lentils, drained & rinsed
- 2 tsp red wine vinegar
- 1 tbsp vegan worcestershire sauce
- 2 tsp dried mixed herbs
- 1 dijon mustard
- 1/2 tsp nutmeg
- 1 tsp balsamic vinegar
- 1 tbsp coconut sugar
- salt & pepper
- In a dry non-stick fry-pan, toast the walnuts until fragrant and lightly golden. Remove from the pan.
- Then add (to the same pan), a splash of water (or oil) along with the onion, garlic, and ginger. Saute until soft and caramelized.
- Add the toasted walnuts, sauteed onion mixture and all the remaining ingredients to a food processor. Blend until ultra smooth and pate looking, scraping down the sides if necessary.
- Transfer to a container to chill before serving. Enjoy!!