Friday, February 10, 2017

Zucchini & Corn Muffins - Revisited

I first made these muffins in April last year. I made them quite a few times after that, as they are yummy, and versatile, as in you can add lots of different veggies.

I had forgotten all about them, until this week someone in the "Australian Vegan Foodies" facebook group posted their own version of yummy savoury muffins and reminded me about them.

I set out to make them again, but this time, I wanted to add a little extra protein to them, in the form of a plant based protein powder.

They seem to have worked, warm, they are delicious. The test will be tomorrow morning when they have completely cooled. I will post an update then.
Nutrional Panel Source


1/2 (140 gms) grated zucchini -
1/2 (55gms) a sliced red onion (I cut the onion in half then quarters, and then sliced the quarters thinly)
1 cup of fresh (175 gms) corn kernels
Handful of parsley (15 gms chopped)
Handful of chives (10 gms chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
2 1/2 tsp (15 gms) baking powder
2 cups (305 gms) of white spelt flour
3 TBS (45 gms) Orgran No-Egg
1 tsp (5gms) salt
1.5 cups (375 gms) of light soy milk
1/2 (95 gms) cup of olive oil
2 TBS pumpkin seeds
1 TBS sesame seeds
1 TBS sunflower seeds
35 gms natural protein powder
1/4 cup (70 gms) coconut yoghurt


  1. Preheat oven to 180 degrees celcius.
  2. Prepare a 12 hole cupcake pan by greasing each hole with vegan butter or a little oil. Set aside.
  3. Place all dry ingredients (including only 1 TBS of the pumpkin seeds) in a bowl including the veggies, mix with a fork to combine.
  4. Place milk, yoghurt and oil in a cup/jug and mix well.
  5. Pour milk/yoghurt/oil mix over the veggie/flour mix and combine with a fork. (do not over mix)
  6. Place in the pan, sprinkle with pumpkin/sesame/sunflower seeds and bake for half an hour or until a toothpick inserted into the center comes out clean.
These are delicious as an afternoon snack or for breakfast. Each muffin has 7.9gms of protein, the regular ones I made previously, had 5.6 gms of protein if made the same size.

Saturday, February 4, 2017

Sticky Maple Sesame Tofu

Please note that the suggested amount of thickener for the sauce is 1 to 1.5 teaspoons. Start by adding only 1 teaspoon to the sauce, and only add the extra 1/2 teaspoon if you find it is too thin and it requires further thickening. The tofu from Aldi is the perfect texture for this.



500gm block of firm tofu
2 tablespoons of maple syrup (40mls)
2 tablespoons Thai seasoning sauce
1 clove of garlic sliced
2 tsp sesame oil
1 tablespoon sesame seeds
1-1.5 tsp tapioca or corn flour
2-4 tablespoons of water
2 tablespoons rice bran or other low flavour oil (for stir frying)
1 tablespoons of sesame seeds


  1. Place the two tablespoons of maple syrup in a 1/3 size measuring cup, then fill the rest up with water.
  2. Cut tofu into cubes. 
  3. Place all ingredients except for tofu, sesame seeds and rice bran oil in a bowl. Process with a stick blender.
  4. Add tofu and gently mix through. Allow to sit for at least 10 minutes.
  5. Heat a large wok, and add oil.
  6. Stir fry tofu until it has become a nice golden colour.
  7. Add marinade and allow sauce to thicken.
  8. Adjust sweetness or saltiness and serve with a sprinkling of sesame seeds.

Thursday, February 2, 2017

Fisherman's Eggplants

Fisherman's eggplant is one of my all time favourite dishes.
The way I make it is not at all authentic, but the flavour is pretty close to the delightful dish I first tried at "Ant's Bistro" on Little Bourke Street.

Here is my version


1 medium eggplant
1 medium red capsicum
4 cloves of garlic (finely sliced)
3 tablespoons of balsamic vinegar
2 tablespoons of oil (I used olive)
2 tablespoons of light soy (I used a Thai soy which is very flavoursome and less salty)
1 tablespoon of maple syrup
1 cup of water
1 tsp of tapioca flour (cornflour will also work)
1 large red chilli (finely sliced) *optional


  1. Cut eggplants and capsicum in thin strips. (Should be slightly thinner than what I have in the picture below, otherwise they take too long to cook.
  2. Heat up a large wok, and add oil.
  3. Stir fry eggplants and capsicum together for a few minutes, until the eggplants caramelise slightly.
  4. Add all other ingredients and simmer for 10-15 minutes until the eggplants are soft, and the sauce has thickened. Stir every few minutes to avoid sticking. If the sauce has dried considerably and your eggplants are still not soft enough, add a bit more water, and continue to simmer. 
  5. Serve with steamed rice.

Sesame Prawns - Vegan

In December 2016  I bought myself an air fryer. I love this gadget and I use it all the time.

I had been meaning to make sesame prawns for a very long time, but I just never got around to it. Finally, today was the day.

These are so easy! You just need to find yourself some mock prawns from your local Asian Grocery store. They usually have them in the freezer section.


250gm packet of mock prawns
1 tsp tapioca flour
4 slices of square bread (I used Rye, will use white next time)
1/2 cup of sesame seeds
oil spray
sweet chilli sauce


  1. Remove the crusts from  you bread and set aside.
  2. Place prawns in a food processor and add tapioca flour.
  3. Process until prawns resemble a mince.
  4. Divide "prawn" mixture into four.
  5. Spread the mixture onto the bread, pressing lightly to make it stick.
  6. Cut each slice of bread diagonally.
  7. Place the sesame seeds in a shallow bowl.
  8. Carefully dip the "prawn" side of the bread into the sesame seeds. 
  9. Spray each toast, on the bottom(bread part) and top ("prawn" part) with the oil spray.
  10. Place in the air fryer at 200 for 12 minutes. Check after 8 minutes to ensure they are not burning.
  11. Serve with sweet chilli sauce.

Friday, November 4, 2016

Iced Vovos - vegan

I have been having some fun veganising some classic sweets in the last few weeks. Using aquafaba (the juice from a can of beans, mainly chickpeas), sweets with marshmallow have been fairly easy to make.

Iced Vovos have been on my list of things to veganise for some months, I got the final push when a lady (a member of Australian Vegan Foodies) mentioned a lovely story about her granddad and how iced Vovos reminded her of him. 

So here is my first attempt. I think the cookies are a bit on the dry/crunchy side. They probably could do with less cooking at the start and letting them dry out more once the marshmallow icing is drying in the oven. I baked the cookies for 15 minutes but seeing the final results I think that 8 minutes would be sufficient.


For the cookies

90gms of nuttlelex (or other vegan butter/margarine that is able to be creamed)
200gms of raw caster sugar
80gms of aquafaba
370gms of flour
2 tsp baking powder

For the icing

120gms of sugar
70gms of aquafaba
1/2 tsp xanthan gum
1 tsp vanilla extract
Queen pink food colouring (optional)

To assemble

150 grams of finely grated dessicated coconut
300gms of raspberry jam


To make the cookies

  1. Sift flour and baking powder and set aside.
  2. Preheat oven to 200 degrees Celsius.
  3. Prepare two cookie trays by lining them with baking paper.
  4. With hand mixer, cream the nuttelex until it turns pale. 
  5. Add the sugar one tablespoon at a time, and keep mixing on high with the hand mixer until all the sugar is incorporated.
  6. Add one tablespoon of aquafaba at a time, while continuing to mix on high.
  7. Once all aquafaba is incorporated, add the flour mix, and using a flat knife, mix it with the butter mix.
  8. Turn out the mix onto a floured surface, to make a soft dough. Do not over knead, just enough to bring the dough together.
  9. Roll out the dough between two pieces of baking paper, roll it to approximately 4 millimeters.
  10. Cut the dough into rectangles using a cutter or with a knife. 
  11. Place on a baking tray covered with baking paper, and bake for 8 minutes.
  12. Remove from the oven and allow to cool.

To make the icing/marshmallow

  1. Place aquafaba in the bowl of a stand mixer.
  2. Mix initially on low speed and turn it to high when the mix is frothy.
  3. Mix for approximately 10 minutes until stiff peaks form.
  4. Add one tablespoon of sugar at a time, and continue mixing, until all sugar is mixed in.
  5. Add food colouring if desired.
  6. Add the xantan gum and mix for two more minutes.

To assemble

  1. Place the mashmallow mix in a piping bag with a small star tip.
  2. Pipe stars all long each long edge of the cookie, and cover imediately with coconut.
  3. Once all the cookies are done, shake off any excess coconut and place in the oven at 100 degrees celcius for 20 minutes. This will allow the marshmallow to set.
  4. Remove cookies from the oven and allow to cool.
  5. Heat the raspberry jam in a pot on the stove. When it has become runny, strain it using a fine mesh metal strainer.
  6. Spread the hot strained raspberry jam down the middle of the cookie and allow to cool.
Store in one layer in an airtight container.
Makes 24.

Thursday, November 3, 2016

Alfajores de dulce de leche cubiertos en chocolate

I love love love alfajores. I do not make them often, and I've never made them covered in chocolate before.

But here they are, they are easy, and yummy!!!

I used Callebaut dark chocolate buttons, but you can use any vegan chocolate of your choice.


120gms Plain flour
120gms Self Raising flour
125gms Nuttelex (or other vegan butter/margarine that can be creamed)
100gms raw caster sugar
4tbs (60gms) aqua faba

To assemble

1/2 a can of soy "dulce de leche"
300gms of vegan dark chocolate


  1. Preheat oven to 180 degrees Celsius.
  2. Prepare a cookie sheet by lining with baking paper.
  3. Sift flours together and set aside.
  4. Cream the nuttelex with a hand mixer until light and fluffy.
  5. Start adding sugar to the nuttelex whilst mixing, ensuring that it stays light and creamy.
  6. Add the aqua faba,  one tablespoon at a time, whilst you continue to mix. Ensure that each tablespoon is fully incorporated before adding the next. This will ensure that the nuttelex/sugar/aquafaba mix stays light and fluffy and doesn't separate.
  7. Using a spoon add all the flour to the mix and then gently fold in.
  8. Scrape all the contents of your bowl onto a well floured bench.
  9. Lightly knead, until the dough comes together. Do not over knead of the dough will become tough.
  10. Roll out to about 5 millimeters between two pieces of baking paper.
  11. Cut with a round cutter, i used one that was about 4cm in diameter (about one inch), and place on the prepared cookie trays.
  12. Bake for approximately 8 minutes. The cookies should not brown.
  13. Remove from oven and allow to cool.
  14. Once cool, spread about 1 tsp of "dulce de leche" on a cookie, and press another cookie to join together.
  15. Once sandwiched all the cookies with the dulce de leche, melt the chocolate.
  16. Dip each cookie in the chocolate, and remove using two forks. Place on a cookie tray to set.
If you can't get dulce de leche, you can fill these with anything you like, but it is traditional to use the caramel. You may also like to try making a caramel with dates. 


Edited 6 Nov 2016
After posting this recipe, I was given this link by Katrina Stuart of Plantified, for a vegan soy condensed milk which can be turned into Dulce de Leche.

Yesterday I tried it, I doubled the recipe and did not add the butter. I ended up simmering it for three hours. It is superb. So for those who cannot get dulce de leche ready made, then this is the best option. Actually, it is the best option hands down. I will never buy the ready made dulce de leche again. This one is too good. I want to play around with the sugar used to get a more carmelly flavour, but the texture is amazing. Thanks Katrina!!!

For those in Australia, I used 2 litres of Soy Milky, and raw organic sugar from Woolies.

Thursday, October 27, 2016

Spelt bread rolls


170gms cannellini bean aquafaba
140gms warm soy milk
30gms oil
3 TBS Rice Bran Syrup
1 tsp salt
560gms white spelt flour
1.5 TBS Wheat Gluten
1 tsp psyllium husk powder
1 pinch of powdered ginger
1 pinch of citric acid
2 tsp dry yeast


  1. Sift together the spelt flour, wheat gluten, psyllium husk, ginger & citric acid. Set aside.
  2. Place ingredients into your bread machine in the order listed above, then add the dry sifted ingredients and finish with the yeast.
  3. Turn your machine to the dough setting.
  4. Remove dough from the machine once it has risen, and punch down, cut into 10 pieces and roll into balls or other desired roll shape.
  5. Place rolls on a tray covered with baking paper.
  6. Cover rolls with a clean tea towel and set in a warm place to rise (for about 30 minutes).
  7. Preheat oven to 200C.
  8. Optional: Whisk together 2 TBS of olive oil and 2 TBS soy milk, brush on the top of the rolls, and sprinkle with sesame or poppy seeds.
  9. Bake rolls for 20 minutes or until they've developed a nice golden colour.
  10. Eat warm with soup or buttered or however you like.

NOTE: If you want to do the knot keiser shape and haven't done it before, have a look at youtube, they have a lot of keiser roll recipes where they show how to shape them.