Monday, May 30, 2011
This one is nice and easy
You will need
2 Large white onions, cut into thick slices and pulled into individual rings
Orgran rice crumbs - a whole packet
2 cups of corn flour
1 cup of water
Oil for deep frying
Heat oil on High until drops of water dropped into oil spit.
Place 3 bowls on your kitchen bench
In the first bowl place 1 cup of flour
In the second bowl place 1 cup of flour and 1 cup of water, this should look like a pancake mixture, if not, adjust amounts accordingly.
In the third bowl, place the rice crumbs.
Rinse the onion rings and then individually place each slice in the first bowl, the second bowl, and then into the third bowl, they should be very well covered in crumbs.
Place crumbed onion ring into the oil and cook for roughly 5-8 minutes or until browning.
Do this for every onion ring until cooked.
Sunday, May 29, 2011
3 tablespoons of nutellex or vegan butter of choice
4 tablespoons of flour
3 tablespoons of tomato sauce
3 tablespoons of american mustard
2 tablespoons of lemon juice
5 tablespoons of nutritional yeast flakes
1 1/2 cups of soy milk
Melt nutellex over heat, add flour and whisk until completely blended in
add soy milk, tomato sauce, mustard, lemon juice and yeast flakes and whisk over heat until thickened.
If you would like this to be thicker add more flour, if you would like it thinner, add more soy milk - pretty easy concept.
Note: I like to add a few drops of yellow food colouring when feeding this sauce to omnis/children. It works as a placebo, the more yellow the sauce is, the more 'cheesy' it will taste.
Add this sauce to boiled macaroni elbows (shells are pictured, and I used 1 cup of pasta) and season with salt and pepper, if you would like to make this into a complete meal, like pictured, add 2 cups of chopped, steamed vegetables. This is a great way to get kids eating their vegetables! Pictured is steamed : Cauliflour, Peas, Corn, and Carrot, but you can add whatever is in the fridge.
Garlic toasted turkish bread:
2 turkish bread rolls, cut in half as you could cut a bun to add filling (I use the rather flat long ones, but anything goes)
2 cloves of garlic, finely chopped/minced
1/4 cup of olive/vegetable oil
2 tablespoons of finely diced parsley or other herbs
2 tablespoons of sesame seeds (optional)
Combine oil, garlic, sesame seeds and herbs in a cup
Spoon and spread mixture over turkish bread onto the exposed cut part of the bread bun
toast in a sandwich press on on the pan until golden brown and starting to show signs of slight burning on each side - serve immediately
Wednesday, May 11, 2011
I hope you all spoilt your mothers on Mothers Day! This is what my mum got on her special day.
Recipe makes roughly 4 crepes
3/4 cup of flour
1/2 cup of soy milk
1/3 cup of nutellex or vegan butter, melted
additional water to thin mixture if needed
Mix ingredients together until smooth
Heat a frying pan and gently oil with some extra vegan butter.
Pour roughly 1/2 cup of the mixture into the pan and move pan around to cover batter mixture over a majority of the pan. Cook through and flip as you would a pancake - set crepes aside.
1 cup of frozen(or fresh) mixed berrys
1/5 cup of water with 2 tablespoons of cornflour added
4 tablespoons of sugar
Place sugar and water(with cornflour) in a pot and gently boil until sugar is dissolved, add berrys and cook for 5-10 more minutes until sauce is berry coloured.
1 can of coconut cream, separated (place in fridge for a few hours and skim the white cream from the top half of the can, use this)
1 tablespoon of vanilla essence
1/2 cup of icing sugar or powdered sugar
Beat cold coconut cream with other ingredients until thickened. You can always add mixture to the freezer to harden, but keep in mind this will melt further if let to sit in the crepe on it's own.
Compile your crepes! Wrap coconut cream into crepe and top with berry sauce. I accompanied mine with an orange juice and a lovely Sweet Williams rice crackle chocolate bar!