Tofu frittata

I started back at uni this week and was already struggling with lunch ideas. A non-vegan friend mentioned to me that she takes frittatas which got me thinking. I was vegetarian for 20 years before becoming vegan around 8 months ago however I never liked eggs while I was a vegetarian. I hated anything that tasted eggy so obviously frittatas and quiches were out of the question. I’m pretty pleased with my first attempt of a frittata, ever!

Recipe is adapted from http://chefchloe.com/entrees/end-of-summer-frittata.html

Sorry for the poor quality of pictures, I wasn’t planning on blogging this!

Ingredients
2 x 300g blocks of silken tofu
5 tbsp cornstarch
3 tbsp vegan butter (I used nuttelex)
2 tsp baking powder
2 tsp black salt (aka kala namak or you can sub regular salt)
1 1/2 tsp turmeric powder
1 1/2 tsp garlic powder
1 tsp ground pepper
Any vegetables you prefer. I used –
1 brown onion, diced
6-7 button mushrooms, thinly sliced
6-7 stalks of asparagus, lightly steamed and cut into small pieces
60g spinach
6 cherry tomatoes, halved
3 spring onions, thinly sliced
vegan pepperoni, diced (optional)

Method

Start by preheating your oven 180c.

Get a pot of water boiling with a steamer over the top and steam the asparagus until it is nearly done.

Start to sauté the onion in a frying pan until it is soft and lightly coloured. Add the mushrooms and begin sweating them off. Once the asparagus is done, cut into small pieces and add to the frying pan.

Add vegan pepperoni. Cook for a few minutes and then add the spinach until it just starts wilting. Set aside.

In a blender add the tofu, vegan butter, cornstarch, baking powder, black salt, pepper, turmeric powder and garlic. Blitz until smooth and combined.

Add the vegetable mixture to a wide pan/skillet which is oven safe and pour over the tofu mixture. Mix well to combine.

I garnished with cherry tomatoes and spring onions. You could also top it with vegan cheese.

Bake at 180c for 30-35 minutes. Remove from the oven and et it set until cold before slicing.

 

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“Chicken” noodle soup

Last week I woke up with a sore throat and a horrible headache so I decided to whip up some chicken noodle soup. I took pictures and promised myself that I would blog about it however that night I got extremely sick. Once I recovered I’ve been super busy/lazy whichever you’d like to use haha!

The chicken chunks I’ve used are from Vincent Vegetarian Food in Melbourne. There are quite a few Vietnamese stores around Melbourne that stock these products.

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Also, in my pictures the soup looks a bit oily, this is because in my sick state I accidentally added way too much oil to the pot. Ooops!

Anyway, here it is!

Ingredients
4 cups chicken style stock
2 small carrots
1 small onion
1 packet of 2 minute noodles
3 heaped tsp of garlic and ginger paste
Large handful of “chicken” chunks

Method

Chop the carrots and onion into small chunks.

In a large pot sauté the onion and when nearly golden, add the garlic and ginger paste. Add the carrots one minute later.

Add the chicken chunks and cover with the stock. Let it simmer for 10 approximately 10 minutes until the carrots are cooked. I like mine to still have a bit of bite to them.

Just before the carrots are done, add the noodles.

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Lemon and coconut balls

I know, I know. I haven’t posted in forever! I’ve been super busy and haven’t been cooking anything exciting. I’ve made a few things, photographed them and then forgotten to blog about it! Due to that, the ingredients are a bit blurry in my mind. Those that know me, know that I don’t ever follow recipes.

This recipe doesn’t have any measurements because I cant remember them but I will be putting the approximates in brackets from what I can recall.

Ingredients
Quick oats (1 cup)
Desiccated coconut (1/2 cup)
Rice malt syrup (1 tbsp, I was trying to cut back on the sugar though)
Lemon juice and rind (1/2 lemon for both)
Plant milk of choice (a few tbsps as needed to bind)

Method

Pretty straight forward really. Mix everything in a bowl, add milk as needed and roll into balls!

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Pumpkin pie smoothie

I haven’t been making anything interesting lately, hence my lack of posts. I love smoothies, I have them for breakfast every day over my granola. This is one of my favourites! I’m usually not a fan of pumpkin but this is something a bit different from the usual.

When I make smoothies, I don’t measure anything out. It’s usually whatever is laying around so these measurements are approximates!

Ingredients
3 small bananas
250g pumpkin
200ml plant milk of your choice
1/2 tsp cinnamon
1/2 tsp crushed cloves
1/2 tsp ground ginger
1/2 tsp grated nutmeg

Method

Cut the pumpkin into small cubes and place in a microwave safe container. It took me 6 minutes in my microwave until they were soft. Obviously this will depend on your microwave and how big you cut your pumpkin. Alternatively, you could also steam them

Peel the bananas and add all the ingredients into your blender and blend until smooth. Easy!

Makes approximately 750ml

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Banana coconut bread

I was recently given 19 ripe bananas which for me was like winning the lottery. The shops always sell under ripe bananas and I often buy them thinking I’ll let them ripen before I bake with them. Of course this never happens, I usually eat them before they are ripe enough to bake with. So receiving all these ripe bananas was very exciting for me! I made some three ingredient cookies, a smoothie with some and froze the rest. I saved also saved a few to make this banana bread of course.

I love banana bread, I usually slice it, wrap individually and freeze them. Perfect for breakfasts on the go. This recipe is sugar free and nearly fat free. You can of course add extra sugar if your bananas are not super ripe.

If you haven’t realized yet, most of my recipes I create them as I go along. The oil measurement is an approximate as I forgot to measure it before I added it in. I usually use 1/2 cup of oil but I’ve tried to cut that back for this recipe. If you wish to use 1/2 cup of oil, only use 1/2 cup of milk.

Ingredients
2 1/2 cups self-raising flour
1 cup desiccated coconut
1 cup rice milk (or milk of your choice)
1 cup mashed banana
1/2 tsp bicarb soda
1/6 cup olive oil (approx)

Method

Preheat oven to 180c, spray and line a loaf pan. Set aside.

Add flour, coconut, bicarb soda (and sugar if using) to a bowl and mix well. Make a well in the centre.

Mash the bananas in a separate bowl, add the oil and milk. Pour into the well and mix with a spoon.

Pour into the pan and smooth the top.

Bake in the oven at 180c for 1 hour or until a skewer comes out clean.

Best

“Beef” seitan loaf with aquafaba

If you haven’t heard, aquafaba is the latest craze in vegan cooking. It is the liquid that is found in a can of beans. I know it sounds disgusting, when I first heard about it I was super sceptical. Aquafaba can be whipped to stiff peaks just like egg whites, it can also be used unwhipped as an egg replacement in things like cakes and pancakes.

In the past I’ve used the liquid from chickpeas, cannellini and four bean mix.

The following recipe is adapted from a suggestion I received from the Vegan Meringue – Hits and Misses facebook page.

Ingredients

Dry
150g gluten flour
2 tsp cajun seasoning
2 tsp Massels beef style stock
1 tsp paprika
1/2 tsp kala namak (black salt)

Wet
1 tbsp tomato paste
1 tbsp oil
Liquid from one can of beans

Method

Preheat oven to 120c degrees

Combine all the dry ingredients in a bowl and mix well.

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Mix the wet ingredients together in a separate bowl and mix into the dry ingredients. The mixture will look wet, within 30 seconds it will become dough like. I didn’t knead the dough at all, instead I mixed it with the spoon. Don’t overwork the dough too much or it will become chewy.

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Lay out a large sheet of aluminium foil and place the dough at one end and form into a log. Wrap tightly and twist the ends.

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Bake at 120c degrees for two hours

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I found it easier to slice thinner slices once the loaf is cool.

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Three ingredient cookies

These cookies are delicious, easy to make and super healthy. I bought 9 bananas for $1 at Woolworths the other day so this was the perfect way to use them up.

You’ll notice that the pictures are different this time around! I love food photography however I’m usually too lazy to pull out the camera and usually opt to snap pictures on my iPhone.

Ingredients
3 small bananas
2 tbsp peanut butter
1 cup regular oats
You can add in any extras you like eg. nuts, coconut, choc chips

Method

Prepare your baking tray by generously spraying it with cooking oil and preheat the oven to 180c

In a bowl add the bananas, I usually break them up. Mash with the back of a fork

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Add the peanut butter and mix until homogeneous

Add the oats and mix well. Depending on the size of your bananas, you might need some more oats. The mixture should be like a wet cookie dough but not runny

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Form cookies, I used a tablespoon for each cookie. Gently roll it in your hands to form a ball. I got nine cookies for this batch

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Bake for 15 minutes and enjoy!

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