VeganVirtue

This is the most yummiest dish ever.
I cannot wait to cook it tonight !!!!

Looking through YUMMY baking recipes.
I love to bake but it’s usually a simple cup cake.
Time to get creative !!!!!

Anonymous asked: Just opened a vegan place in USA, New Hampshire. Tiny kitchen, outdoor seats, depending on high foot traffic summer season and have 6 month lease. Never great at baking but want to do gluten free. I bought GF flour, buckwheat flour, and use garbanzo bean flour in my falafel mixture. Any recipes for muffins, small cakes/loaves using these flours? I'm Laura

Hi Laura.
I made up a good cookie recipe the other week and it was amazing..
Coconut choc chip :)
I will test it one more time then pop it up.
I will go through my recipe box and see what yummy things i can find for you..!
Thanks.

Toppings for Vegan Pho.

Ingredients:
2tbsp Brown Rice Miso Paste
½ small Carrot Diced.
½ celery stick Diced
½ small chilli diced.
¼ small capsicum diced.
6 snow peas topped and tails.
sprinkle over some sesame seeds.
Coriander
pickled ginger. (beware some supermarket brands are not vegan)
2 lemon wedges.
1 spring onion diced.
a small amount of brown rice noodles.
2 cup water

Method:
Fill and boil kettle.
place noodles in a bowl and add boiling water to soften.
In a separate bowl pour a cup of water over the miso paste
Add in everything put lemon chilli and ginger.
add noddles.
ENJOY!

Spicy Lentil Pizza:
1 Gluten free pizza base.
tomato paste.
Spicy lentil mixture.
Smoked tofu Crumbled
Coriander
sesame seeds.

Method:
preheat oven to 180
spread tom paste over base.
pile on spicy lentil mix, crumble on tofu
sprinkle with sesame seeds and coriander

Spicy Lentil mixture:
½ can brown lentils
½ can crush tomatos
1/2tsp tomato paste
½ 1 small chilli diced.
Mix all ingredients together.

Pizza #2 Ingredients:
GREEN POWER PIZZA:
1 pizza base.
tomato paste.
½ zucchini cut into thin chunks.
½ red onion roughly diced.
1 small handful snow peas topped and tailed.
small handful broccoli heads.
Crumbled smoked tofu.
hadful spinach.

Method:
Lets be honest, you know what to do :)

Gnocchi:
3Large potatoes.
1cup Gluten Free All purpose flour. (i used ORGRAN)
Extra flour for dusting bench.

SAUCE:
8 tomatoes -Quartered
1 Large Onion -Quartered
4 Garlic cloves -Peeled
½ tsp each dried Oregano, Rosemary and Thyme
salt/pepper
Drizzle Oil.
1 ½ tsp Tomato paste.

METHOD:
Heat the oven to 190 Degrees.
put all the Sauce ingredients into a oven proof dish and
place in the oven.

Leaving the Skin on the potatoes stab them a few times with a fork then,
wrap each potato in foil and place them in the oven.
After an hour give the tomato dish a shake and a stir.
check the largest potato to see if its soft enough.
When Potatoes are soft take them out of the oven, unwrap them
and cut them down the middle. Leave then to slightly cool (enough to handle)

Check the tomato dish, if the toms are nearly dried up take them out and let it cool slightly.
Put in the blender, Add tomato paste and puree. Set aside until gnocchi is ready.

Once potatoes are cool enough to handle take the skin off of them with a knife
and mash. Once mashed pour place the mash straight onto a dusted bench or board and flatten out to finish cooling.

Note: Flatten the mixture out to cool so that when the potatoes cool the steam doesn’t build up in the mixture and get watery.


Once cool mix half the flour in work it into the dough.
(you may not have to use all the flour) once you are happy with the texture take off a handful and roll it into a worm, cutting it into pieces and placing on a piece of baking paper Continue with the rest of the mixture.
once all dough is done. Boil a pot of SALTED water. Once Boiling add the gnocchi in batches. Gnocchi will sink to the bottom. once it has risen to the top take the gnocchi out with a strainer.
and serve with your Tomato Sauce.

ENJOY!

Method:
4 Carrots
1 Medium Sweet Poatao
1ltr Stock
1 Large Onion roughly diced
2 garlic cloves.
1 can coconut cream
1tsp each, Ground Coriander, Cumin, Curry and paprika.
½ small red chilli

Ingredients:
In a medium pot heat oil add Onion Garlic and Chilli
saute and add spices, carrots and sweet potato
stir and add stock, Boil and add s&p
let simmer for 20-30mins until veggies are soft.
Add coconut cream and let cool slightly.
Blend and serve with coriander to Garnish.

Ingredients:
1 cup yellow lentils (yellow split peas) Rinsed thoroughly
2cups water/stock
1tsp turmeric
1/2tsp cayenne pepper
½ tsp salt
2tbs Nutlex/melrose omega spread
1tsp cumin seeds
2 whole cloves
1 onion diced roughly
1 clove garlic minced.
1tsp grated ginger
Black pepper to taste.

Method:
In a pot Combined Lentils, water/stock, Turmeric, cayenne and salt.
Bring to a slow simmer, partially cover and allow to cook for 30 to 40mins.
stirring occasionally (sometimes a little extra water needs to be added)
In a separate pan saute onion, garlic, ginger, cumin and clove in nutlex.

Add Onion mixture to Lentil Mix once all water in absorbed stir together and let cook for a further 5 mins.
Than serve.
YUM!

Ingredients:
1tsp coconut oil
1 large shallot diced.
2 garlic cloves minced.
1 medium red capsicum diced.
2 large potatoes. cubed.
1 can chickpeas Rinsed and drained.
1 can crushed tomatoes
1tsp cumin and curry powder
salt and pepper to taste
1/2cup of stock
1tsp xylitol

Method:
Heat Coconut oil in a medium pot.
Add Shallots and garlic. Saute.
Add Capsicum and spices. Stir.
add potatoes, chickpeas and tomatoes.
stir and add stock and xylitol.
Let simmer for 20mins/until potatoes are soft.
season with salt and pepper.
serve.

Note:
Xylitol is a Natural Sweetener derived from corn and birch trees.
Used to replace sugar. Of course you can use sugar if your a sicko :)
It’s amazing.