Ultimate Vegan Vegetable Quiche // RSF
05 / 08 / 2018
Alright so before anyone gets their nickers in a knot, let me just say that a vegan quiche of this kind (aka make with chickpea flour) is a creation of it's own. It's similar to eggs for sure, but the texture is not exactly what you might be hoping for. But DON'T LET THAT STOP YOU, because what this is honeybunches is a dashingly delicious quiche of a thing on it's own. It keeps better than any quiche you've ever had and actually tastes phenomenal cold - so move over red rover and get a piece of this deliciousness in your lunch box asap.
Makes one 22cm quiche (you could make it in a bigger tart tin if that's all you have & just keep an eye on it during the cooking time)
- 1 1/4 cups plain flour (you could use GF if desired or a mix of wholemeal and plain too).
- 1 heaped tsp coconut sugar
- generous pinch salt
- 1/2 cup cold vegan butter
- 1/4 cup cold water
- 1 onion, sliced
- 50g vegan ham/bacon, finely diced (optional)
- 2 tsp garlic, minced
- handful of button mushrooms, sliced
- 1 large handful spinach
- 1 cup chickpea flour (besan flour)
- pinch black salt (if you have it, otherwise use normal salt)
- 1 heaped tbsp nutritional yeast
- 1 tsp vegetable stock powder
- 1 x 400g chilled coconut milk (just the hard cream off the top though is what you're using) as well as enough unsweetened soy milk to equal 1 1/2 cups of liquid with the coconut cream
- 1 tsp miso paste
- 1 medium tomato, diced
- vegan parmesan or vegan cheese chreds to sprinkle with
- In a large bowl combine the first three ingredients, then add the vegan butter and using a fork, mash and mix it together with the flour until if forms a crumbly-combined consistancy.
- Add the cold water and mix until combined and the pastry comes together.
- Tip the pastry out onto a floured surface and roll out into a circle (ish) with a floured rolling pin to a size around 5cm (or 2 inches) larger than your chosen quiche tin (mine was around 22cm). Grease your quiche tin with a little vegan butter or coconut oil and then using the rolling pin to help pick up the pastry, place the rolled out pastry over the tin and press into all the corners and up the sides. If there's some pastry overhanging, just run your rolling pin over the rop of your dish to trim off the excess.
- Put your pastry lined tin in the freezer for 15 minutes to chill, meanwhile, preheat your oven to 200C.
- Once the oven has heated up and the pastry is chilled, blind bake it (with some baking paper and pie weights/uncooked rice on top of the paper) for 15 minutes. Take the pastry out of the oven, remove the pie weights and set aside until needed. Turn the oven down to 180C.
- Meanwhile in a nonstick pan add a little oil along with the onion, vegan ham and garlic and saute until the onion is softened and the ham slightly golden. Add the mushrooms and saute for a few minutes more, then add the spinach and stir until wilted and combined.
- In a large mixing bowl combine the chickpea flour, black salt, nutritional yeast, vegetable stock powder and pepper, whisking until combined. Add the coconut cream/soy milk as well as the miso paste and whisk until smooth.
- Create your quiche by adding half the sauteed veg mixture to the pastry crust, then topping with all the eggy-chickpea batter, and finishing with the tomato, remaining sauteed veg and some vegan parmesan or vegan cheese sprinkled on top.
- Bake in the 180C oven for 30 minutes. Let sit for at least 5 minute before slicing and serving. Yumoo!!!
Vegan Spiced Tofu Benedict // GF + RSF
05 / 08 / 2018
I have to be honest here and say that eggs benedict was never a real favourite of mine pre-vegan days so when it came to veganizing it for my favourite film ever This Beautiful Fantastic I was slightly hesitant. But with most vegan food recreations, your tastebuds are more than willing to give the vegan version a go. And as an alternative to tofu scramble or any other number of vegan "egg" focused breakfasts - this one does pretty darn well for itself. The sauce is so simple to whip up making this whole thing come together in no time at all. Plus a neat little stack ontop of an English Muffin is one lovely looking breakfast/brunch to behold. Enjoy honeybunches!!
Makes enough sauce for 6+ vegan bennedicts
- 2/3 cup almond meal (otherwise known as almond flour or ground almonds)
- 3/4 cup unsweetended soy milk
- 1/2 tsp vegetable stock powder
- 1 heaped tbsp nutritional yeast
- 1 tsp dijon mustard
- 2 tbsp grapeseed oil (or any light flavoured oil)
- 1 lemon, juice only
- 1 tsp white wine vinegar
- sprinkle of turmeric
- pinch of black salt (or regular salt, if that's what you have)
- pinch of pepper
- firm tofu
- black salt & pepper
- to serve: sauteed mushrooms, spinach, tomato & english muffins if desired.
- Make the hollondaise to begin with by combining the ingredients from the almond meal all the way down to and including the "pinch of pepper" in a high powdered blender until smooth and combined.
- Transfer the sauce to a small saucepan and gently heat until warmed through, then set aside/keep on low heat until needed.
- Take your firm tofu and cut off as many slices (around 1 cm thick) as you are wanting to top your english muffins with. Take some paper towel and press firmly on each side of the tofu to draw out some excess water.
- Next sprinkle each side of the tofu with the paprika, a little turmeric for colour (not a lot as you'll taste it pretty easily), black salt & pepper - rubbing the spices and seasoning in with your hands.
- Heat a little oil in a non-stick pan and fry off your tofu slabs for a couple of minutes on each side until looking slightly brown & golden and smelling fab.
- Serve your tofu "eggs" on toasted english muffins with some sauteed mushrooms, spinach and even tomato if you fancy. Finish with the hollondaise sauce and tuck in. Deeelish!
Hella-Fudgy Delicious Vegan Brownies // RSF
28 / 07 / 2018
Agh brownies, the ultimate. Rich slabs of sweet, slightly crispy fudginess. Many vegans have had a smidge of trouble working out how to get these to 100% float their boat. Sure, it's easy to whip up a batter that's close enough, bang it in the oven and settle for something that resembles a decent chocolate cake. But standards are high and understandably so honeybunches, because those brownies you grew up with are a major nostalgic hit. They've got to tick a bunch of boxes for the brownie connoisseur to say, ‘woah these are bang on, brilliant'!!.
I trialled a few when getting these right honeybunches and i'm pretty choofed with the result. There's my all-time favourite, healthier than usual, yet don't taste at all healthy brownies in my cookbook that I'm beyond happy with and will always stand by, but these are the more copy-cat variety that you should serve at your next party asap!
Here are some fudgy texture side-shots for some perspective on why this recipe is so brilliant.
Remember not to over cook them as that will hands down foil your efforts and if you can, dust with icing sugar as this just takes the taste straight back to that brownies at b-day parties type taste that made you shout "bloomin' heck these are good"!! On with the recipe...
Makes 12 brownies (or one 7 x 10 inch pans worth)
- 1 cup plain flour
- 1/2 cup almond meal
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1 tbsp ground flaxseed
- pinch of salt
- 1/2 cup plant milk (or water)
- 3/4 coconut sugar
- 1/2 cup maple syrup
- 1/2 cup grapeseed oil (or any light flavoured oil/vegan butter)
- 1 tsp vanilla (paste, extract, essence all work)
- 1/3 cup roughly chopped vegan dark chocolate
- 2 extra handfuls vegan chocolate chips
- optional handful of nuts of choice (almonds, walnuts, pecans)
- icing sugar, to dust
- Pre-heat the oven to 180C.
- In a large bowl, sift the first six ingredients (down to and including the pinch of salt), then whisk until combined.
- In a medium saucepan, combine the next five ingredients (from the coconut sugar, down to and including the 1/3 cup of chopped vegan dark chocolate) over low-medium heat. Keep an eye on it, whisking every minute or so and wait for the chocolate to melt into the rest of the ingredients.
- Combine the wet ingredients into the dry, whisking until smooth. Mix in the extra chocolate chips and nuts (if using) with a spoon.
- Grease and flour (or grease and line) a brownie baking tin (mine was 7x10 inches/18x28 centimeters, but a similar dish will work too) and pour in the mixture scraping out every last bit. Smooth out to the edges and bake in the preheated oven for 12-16 minutes. Keep an eye on it as you want it to still be fudgy on the inside - and adjust the cooking times if using a different shaped tin. I find it's done the second after there's no glistening pool of brownies batter in the middle of the pan visible through the oven door.
- Leave to cool in the tin for about 10 minutes, then turn out onto a rack to cool. Dust with icing sugar (highly recommended) and then dig in!!
Next Level Ratatouille // Vegan + GF + RSF
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
- 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 cup coconut cream
- generous pinch nutmeg
- Preheat your oven to 180C.
- Take your potatoes and boil whole, for roughly 10 minutes or until mostly cooked. Leave to cool slightly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Flavour-Packed Potato & Leek Soup // Vegan + GF + RSF
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
- 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
- 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.
- Add the cubed potatoes and the stock, stirring to deglaze the pan. Bring to the boil and then cover and simmer for 20 minutes.
- Uncover, and add the mixed herbs, nooch, miso paste, coconut cream, soy milk and a pinch of salt & pepper. Stir to combine.
- 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!!