Vegan Ice-Magic

Vegan Ice-Magic

Serves 2

Ingredients:

• 2 Rows of Whittaker’s Dark Ghana (broken up into small blocks)
• 2 Tablespoons Coconut Oil
• ½ Teaspoon Vanilla Extract
• Pinch Salt

Method:

• Combine ingredients in a microwave safe small bowl and microwave on high for 30 seconds. Remove from microwave and stir.
• Put the bowl into the microwave for another 30 seconds, remove and stir.
• Mix ingredients until all chocolate is dissolved and forms a smooth, runny sauce.
• Topping is now ready to be poured over ice-cream.
• Leave to set for a few minutes and serve.
• Enjoy!

Vegan Lindt Chocolate Rice Cream

Vegan Lindt Chocolate Rice Cream

So I haven’t posted for a couple of weeks, but I figure this recipe will make up for my absence! This recipe was modelled on one of my favourite childhood desserts- chocolate rice cream. The coconut cream makes this dish even more deliciously thick and creamy. Decadent hot or cold, this recipe is super easy and is a great way to impress people. If you don’t have Dark Lindt Chocolate, you can always use any good quality vegan chocolate, or perhaps even any Easter chocolate, providing you still have some left 😉

Ingredients

• 1 cup white rice

• 2 x 400 ml cans of coconut milk

• 2 ¼ cups almond milk

• 1 x 100gm block of Lindt Dark Chocolate (see note*)

• 1 Tbsp cocoa powder

• 3 Tbsp of 100% Maple Syrup

• 3 Tbsp of Agave

Method:

1. Place rice into a sieve and rinse under cold water until water runs clear. Transfer into a medium to large saucepan

2. Place Lindt chocolate  into a food processor and process until crumbly.  Put aside.

3. Add  almond milk and whisk cocoa into the rice. Slowly bring to the boil over medium heat, stirring frequently.

4. As the rice is beginning to slowly boil, add coconut milk and Lindt Chocolate and continue to stir until it has melted.

5. Once the mixture has reached boiling point, add the agave and maple syrup and stir thoroughly.

6. Reduce the heat  to low and cook for 30 minutes or until rice has cooked. Be sure to stir the mixture regularly to ensure it does not burn on the bottom. The mixture should be thick and ‘gooey’! If the liquid begins to evaporate, slowly add more almond milk and stir.

7. Serve hot or cold either on it’s own, or with fresh berries and ‘Whip it Good Coconut Cream’.

**Note:  Dairy Free (cruelty free and therefore vegan!) Chocolate varieties include Lindt Plain Dark Chocolate- 70% or 85% cocoa. Alternatively, all of the Whittakers dark chocolate range (available at Woolies or IGA)are dairy free.

Vegan Vietnamese Spring Rolls with Fresh Mint and Tempeh

Vegan Vietnamese Spring Rolls

I remember I became addicted to these when I travelled in Vietnam some seven years ago- and have noticed they have become increasingly popular  in Australia since then.   These Vietnamese spring rolls always look impressive, however they are super easy to make and are great for healthy entrée’s, lunches or healthy snacks.  The Tempeh (What is this?) gives them a nice protein kick to go with the fresh raw veggies- I hope you enjoy them as much as I do!

Ingredients:

Rice Paper Wraps (10)

Fresh Mint  (enough for 2-3 leaves per roll)

1 Cucumber, sliced thinly

3 Carrots- grated

 ½ Iceberg Lettuce- shredded

200 grams Tempeh

3 Tablespoons Tamari

1Garlic Clove

Dipping sauce:

¼ cup Tamari

1 Teaspoon fresh Ginger

 

Instructions:

1. Cut the Tempeh into long strips and marinade in the Tamari and crushed garlic for several hours. Bake this in a moderate oven for 15-20 minutes and allow to cool.

2. To prepare the dipping sauce, simply combine the soy sauce and ginger in a small bowl and allow the flavours to infuse.

3. Meanwhile, prepare a container with hot water. Add a rice paper wrap for about 30 seconds, or until it becomes soft.

4. To make the rice paper rolls, lay the wrap flat on a clean wooden surface.  Add some of the grated carrots, cucumber, shredded lettuce and mint leaves in to the middle, and place a strip of Tempeh on top. Fold the sides in first, and then roll up from the side nearest to you. The rice paper will stick to itself and hold the ingredients inside.

5. Serve the fresh rolls with the dipping sauce and enjoy! 🙂

17 Vegan Hacks Every Vegan (Or Aspiring Vegan) Should Know!

I wish I could claim these tips as my own, as this is a fantastic resource for anyone wanting to adopt a more cruelty-free lifestyle in the choices they make! Written by Leonora Epstein at BuzzFeed, 17 Vegan Hacks Every Vegan Should Know is a helpful article which will make your vegan cooking adventures easy and successful.  Whilst there are a couple of american references, Aussie followers will also benefit from the huge range of dairy and egg substitutes offered.

Enjoy and may the vegan baking begin!

 

Vegan ANZAC Biscuits

ANZAC Biscuits

Anzac Day is a national day of remembrance in Australia and New Zealand which commemorates all Australians and New Zealanders who served and died in all wars, conflicts, and peacekeeping operations and. April 25 serves as a day to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli during World War 1. This year in particular marks the centenary for the ANZAC’s: 100 years since soldiers departed Australia for Gallipoli and the Western Front in 1914.

Anzac biscuits are popular in Australia and New Zealand; and it has been claimed these were sent by wives to soldiers abroad because the ingredients would not spoil and the biscuits kept well during naval transportation. This is my Nan’s recipe which has been easily vegan-ised, and tastes just as delicious.

 

Ingredients:

125 grams vegan margarine (or Nuttelex in Australia)

½ cup white sugar

1 cup rolled oats

1 cup self-raising flour

3 tablespoons coconut

1 teaspoon golden syrup

½ teaspoon bicarbonate soda

1 ½ tablespoons of boiling water

 

Preparation:

1. Preheat oven to 170 ° Celsius

2. Melt the vegan margarine slowly over low heat.

3. Stir in the sugar, rolled oats, flour, coconut and golden syrup.

4. Dissolve the bicarbonate soda in the boiling water, and add this to the biscuit mixture.

5. Spoon biscuit mixture onto a lined baking tray.

6. Bake for approximately 12 minutes or until golden brown.

Teriyaki Tempeh with Brown Sushi Rice

 

Teriyaki Tempeh with Brown Sushi Rice

This dish was originally made by Yuko, a Japanese student we had stay with us on exchange several years ago. It was traditionally made with chicken, but since we are going cruelty-free,  tempeh (What is this? ) makes a fantastic substitute which is high in protein and of course, flavour! It’s a really filling meal, though I have to say it doesn’t stop me from going back for seconds (and sometimes thirds 😉 )

 

Ingredients:

600 grams of Organic Tempeh, sliced

2-3 Onions, chopped

180 ml Tamari or Soy Sauce

180 ml Mirin

50 ml water

½ teaspoon sugar

2 teaspoons of fresh minced ginger

2-3 teaspoons of gluten-free corn flour for thickening (optional)

Shredded Nori paper for seasoning

 

For the Sushi Rice

1 ½   cups of brown rice, washed and soaked for 30 minutes

2 ½ cups of water

3 tablespoons white vinegar

2 ½ tablespoons Mirin

 

Process:

1. Boil the rice and water in a saucepan and once boiling point has been reached, turn down to medium and simmer partially covered. Let the rice simmer for 20 minutes. Turn off the heat and let the rice sit in the pot with the lid on for another 10-20 minutes.
2. Meanwhile, heat the soy sauce, water, Mirin and sugar in a fry pan.
3. Once the liquid has become hot, add the ginger and chopped onions; and allow the ingredients to simmer for 1 minute
4. Add the sliced tempeh and allow all ingredients to simmer until the onions have cooked.
5. If you are wanting the sauce to be thickened, use a large serving spoon to remove some of the hot liquid. Add this to the corn flour and stir thoroughly until dissolved. Once this has formed a thick paste, stir it into the teriyaki sauce and heat until the sauce thickens to your desired consistency.
6. Whilst the tempeh is simmering, add the 3 tablespoons white vinegar and 2 ½ tablespoons Mirin to a small bowl and stir. Pour this onto the steamed brown rice and stir through thoroughly.

7. Serve the Teriyaki Tempeh with the sushi rice and enjoy with shredded Nori for seasoning.

‘Whip it Good’ Coconut Cream

‘Whip It Good’ Coconut Cream

Attention non-vegans: You can now give up the whipped cream (and the guilt that goes with it)… and here’s the best part- you will LOVE cruelty free version! Beating chilled coconut cream creates a delicious alternative to cream which will go with everything- from cakes, to apple crumble to fresh fruit and berries. The trick to this is scooping off the solid layer of chilled cream and beating it for several minutes. Don’t be tempted to throw the coconut cream in the freezer as a short cut though (make sure you chill it overnight in the fridge), as any hint of ice crystals will cause the cream to separate. Other than that, this recipe is easy and scrumptious!

 

Ingredients:

1 can coconut cream, chilled overnight
1-2 Tablespoons of light agave
1 teaspoon vanilla extract (vanilla extract yields a nicer flavour than vanilla essence)

Preparation:

1. Carefully open the chilled can of coconut cream (There will be a thick solid layer of cream which has separated from the milk).
2. Scoop off the solid creamy layer and place it into a bowl (you can use the remaining liquid as a milk replacement).
3. Slowly beat this creamy layer on low, gradually adding in the agave and vanilla extract.
4. After several minutes of beating, the mixture will become thicker and ‘fluffy’. Continue beating to your desired consistency (it will become quite thick and maintain it’s shape if you keep beating)
5. Serve with fresh fruit, on cakes, scones or anything that you would normally dollop cream on! 😉

Let’s Do It For The Chics- In Honour of Amnesty

Help Free Hens From Cruelty

In Australia alone, there are 12 million hens cruelly confined in small cages less than the size of an A4 piece of paper (Read more in The Sad Truth Behind Your Food). Fortunately we have an amazing not-for-profit group ‘Animals Australia‘ who is the nations most diligent and active animal protection organisation, who continually advocates on behalf of these sentient beings.

Their latest campaign targets battery hens and specifically, caged eggs. The group has recently launched a comedic and inspiring campaign ‘that ain’t no way to treat a lady’  to raise much-needed awareness about this issue, which you can watch here.

As a result, I have started an online fundraising page to help Animals Australia spread the word to as many people as possible. This page was developed in honour of Amnesty, whom was rescued by Animals Amnesty, another proactive animal protection group based here in Western Australia.

“Amnesty”. Photo courtesy of Animal Amnesty

Amnesty spent her whole life confined in a tiny cage, where she couldn’t spread her wings or even turn around. She was, and continues to be a large driving force behind the group and their brilliant Animal Rescue Team. Her legacy can now live on thanks to compassionate people all around the world.

Whilst abolishing caged/battery hen farms does not eliminate all the cruelty that is inherent in the egg industry (i.e the gasing/ maceration of male chics, the early slaughter age and the barbaric method in which this occurs), it will certainly begin to pave the way for a kinder and compassionate world for those we share this beautiful planet with.

So if you can spare any change, please donate to my fundraising page in honour of Amnesty and the millions of animals who suffer in silence on factory farms every day.

http://fundraise.animalsaustralia.org/amnesty

 For the animals, our planet and our sense of humanity,

Fern

 

Armenian Lentil-Apricot Stew

Armenian Lentil-Apricot Stew

This recipe is adapted from a fantastic book which I can’t recommend enough: ‘Big Vegan- More Than 350 Recipes: No Meat/ No Dairy, All Delicious’ by Robin Asbell. It’s a great resource for anyone who is wanting to start experimenting with the joys of vegan cooking and contains inspiring ideas for breakfasts, mains, desserts, cheeses – just to name a few! So even though this isn’t one of my creations, it’s worth sharing and plugging Robin’s book 😉 Not only is this dish easy to make, it’s super delicious with the apricots and mint giving it a refreshing twist.

 

Ingredients:

1 ½ cups of red lentils, rinsed

3 medium onions, chopped

5 cups vegetable stock

2 small eggplant, diced

2 zucchinis, diced

2 x 400 gram canned tomatoes

1 1/3 cups dried apricots, chopped

3 teaspoons paprika

1 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon cayenne pepper

¾ cup fresh mint, chopped

1 cup fresh parsley

 

Preparation:

1. In a large pot, combine the lentils, vegetable stock and onions. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for approximately 10 minutes or until tender, adding more stock if required.

2. Add the eggplant, zucchini, tomatoes and apricots and simmer, uncovered for approximately 20 minutes. Stir every five or so minutes to prevent lentils from sticking to the bottom of the pot.

3. When the lentils and vegetables are tender, add the paprika, salt, cinnamon, allspice and cayenne; and simmer for another 5 minutes to blend the flavours.

4. Add the parsley and mint just before serving and stir thoroughly.

 

Recipes to Make You Say, “YES!” to Vegan Cheese

For my lovely friends who have asked me about cheese: here’s a great compilation of vegan cheeses put together by Celeste at her fabulous site- ‘Honk if your Vegan’.

Honk If You're Vegan

My mom, my blogger friend, Mike, and countless others have told me that they can’t go vegan because they could never give up cheese. I get where they’re coming from – I was there. I found, however; that giving up cheese was easier than I imagined it would be. Sure, it was hard at first, but once I discovered how to make wonderful sauces, cheese-free pizzas and other cheese replacements it was a cinch (and delicious too!).

I’ve been perfectly content without cheese, but a few weeks ago my sister mentioned that a vegan cheese shop, Peace Cheese, opened up in San Diego. I thought this was strange because I didn’t think it was possible to make really good vegan cheese. Online, however; their cheeses like Cashew Glow and Pumpkin Sun looked tasty.

“Pumpkin Sun” – Vegan Cheese Alternative to mild Cheddar by PeaceCheese

I have yet to…

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