Sunday, 7 February 2016

Super Bowl 50!

Do I care about American football? Not in the slightest - even though the half time show can be mildly entertaining but I do love ANY excuse to make a whole lot of delicious vegan yums and share them with my friends and family! I also enjoy having lots of yummy leftovers to feed me during the week so I make more than I'll need.

Here's what our Super Bowl Sunday looked like...vegan food wise of course ;)

Easy Jalapeno Poppers
Served with vegan ranch (some times I make my own, sometimes I use Follow Your Heart brand)

Buffalo Tofu Bites
Served with vegan ranch or blue cheese dressing (make your own or I use Follow Your Heart Brand)

Avocado Fries with Chipotle Mayo
You can make your own Chipotle Mayo or use Follow Your Heart or Hampton Creek brand.

Easy Jalapeno Poppers

Original recipe from Very Vegan Recipes. If you like you can add spices or vegan cheese shreds to the cream cheese before filling the peppers.

Easy Jalapeno Poppers


1 flax egg (1 Tbls flax + 3 Tbls water mixed and left for 15 mins)
1/4 cup gf flour
1/4-1/2 cup water
1/2 cup gf breadcrumbs
1/2 cup gf corn flake crumbs
1/2 tsp salt
1 cup vegan cream cheese
12 jalapenos


Prepare the jalapenos by cutting the end with the stem off of each pepper. (I use latex gloves for this)
Then with a sharp knife  slice each pepper down the center of one side.
This should allow you to open the peppers enough to scrape out the seeds and membrane.
Fill each jalapeno with a little over a tablespoon of cashew cheese, adjusting for the size of the peppers.
In a small mixing bowl combine the flax egg, flour, and water, and mix well.
In a second bowl mix together the bread crumbs, corn flake crumbs, and salt. ou could use just bread crumbs, panko, or even corn meal, however I find I prefer the texture of this mixture best for jalapeno poppers.
For each pepper dip first in the flour mixture, and then place in the bowl with the bread crumb mixture.
Spoon the mixture over the peppers until coated evenly.
In a medium frying pan heat ¼ inch of oil to 350°.
Place each of the coated peppers in the pan and fry for 2-3 minutes until golden brown, turning to make sure each side is cooked evenly.
Serve with your fresh vegan jalapeno poppers with your favorite dipping sauce, and enjoy.

Saturday, 6 February 2016

Spicy Vegan Queso Dip

Recipe found on Follow Your Heart. This was delicious! Cheesy and spicy! Leftovers make a great filling for quesadillas, tacos or nachos!

Spicy Vegan Queso Dip


Avocado oil (I just used olive oil)
12 oz vegan soy chorizo
1/2 red onion, diced
3 cloves garlic, minced
1 tablespoon Adobo sauce from a can of Chipotle peppers***
1 tsp each spice: cumin, cayenne, smoked paprika
2 tablespoons white rice flour (or all purpose flour)
8 oz beer of your choice or vegetable broth
10 oz Vegan Cheese Alternative (I used Daiya Chedder Shreds)
1/4 cup Vegan Sour Cream (I used Tofutti)
Tortilla chips, for serving


First, drizzle a tablespoon or so of avocado oil in a medium saucepan. Add the soyrizo and brown over medium-high heat. Remove soyrizo with a slotted spoon, set aside to drain on paper towels or in mesh sieve.
Leave about 1 Tbsp of grease in the pan, then add the onion and garlic and cook about five minutes, stirring often, until the onion is translucent.
Add in the adobo sauce and spices and stir until effectively combined with the vegetables. Sprinkle in the flour and stir, another 3 minutes or so, until it sticks to the onions and garlic.
Pour in the beer and bring to a boil.
Reduce heat to medium-low and add the cheese, one handful at a time, until it melts. Stir frequently and use a rubber spatula to prevent it from sticking to the side.
After all the cheese is incorporated and melted, stir in the sour cream.
Serve (if possible in a fondue pot or a small slow cooker set to Warm) immediately with tortilla chips!

*** Please note that  Adobo sauce is usually not gluten free so you can substitute with this recipe;

Mix together;
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix)
1/2 teaspoon cumin
A pinch of oregano
A pinch of garlic powder
A pinch of salt.

Avocado Fries with Chipotle Mayo

Recipe found on Follow Your Heart. So delicious, especially if you are like me and LOVE hot avocado! Also great with a sprinkling of vegan chicken salt!

 Avocado Fries with Chipotle Mayo


2 cups vegetable oil
4 avocados, halved, seeded, peeled and sliced lengthwise
1/4 tsp salt, or more to taste
1 cup all-purpose flour
4 prepared egg substitutes
1 tsp chili powder
1 tsp cumin
1 cup Panko breadcrumbs (I used a combination of rice & corn flake crumbs)

For serving;
1 1/2 cup Chipotle vegan mayo (you can buy ready made or make your own - recipe below)
Juice from 1/2 a lime


Heat vegetable oil in a dutch oven or large pot over medium high heat
Create three bowls: 1 for flour, 1 for crumbs, and 1 for egg substitute.
Prepare VeganEgg by combining powder with ice cold water.
Whisk until consistency is thick.
Mix flour, chili powder, and cumin together.
Set up last bowl with Panko
Season avocados with salt, to taste
Working one at a time, dredge avocado slices in flour, dip into egg substitute, then dredge in Panko, pressing to coat
Working in batches, add the avocado slices to oil, 5 or 6 at a time, and fry until evenly golden brown and crispy (about 1-2 minutes on each side).
Transfer to paper-towel lined plate.
Serve immediately, top with a squeeze of lime, cilantro and serve with Chipotle Vegenaise

Chipotle Mayo
Whisk together;
1 cup vegan mayo
1/2 – 3/4 teaspoon dried chipotle powder, or more to taste
1/2 teaspoon garlic powder
2 teaspoons lime juice
1/4 teaspoon paprika
1/4 teaspoon pepper
salt to taste, around 1/8 to 1/4 teaspoon

Friday, 5 February 2016

Vegan Items - February 2016

Very excited to see that Ikea's Vegetable Balls are now available in the frozen section near the checkout! I love them so much!!!! I wish I could buy online!

I saw this Two Faced: Better Than Sex vegan mascara being recommended online. I do really like it although it is slightly clumpy and even though it's not a waterproof mascara I have the same problem with getting it off as I did with Tarte Amazonian Clay Mascara. You do get good volume though! I bought mine at Sephora.

I am in love with Image Skincare! A totally vegan spa range. I love their Vital C which is amazing for facial products, smells like oranges and is fine for pregnancy woman. I particularly love this Prevention+ 32 SPF Moisturizer, it's so silky and not at all it smells amazing! I'm hooked! 

I know Butter London vegan nail polish isn't anything new but since I got my incredible bargain I thought I'd mention them again!

Saw this Vegan Egg Nog over Christmas by Califia Farms and it was delicious!

Bought these Hail Merry raw vegan chocolate mint tarts over Xmas but honestly didn't really enjoy them. Too bitter and raw for me!

My amazing brother and sister-in-law got me this amazing gift from Healthy Surprise. It's a vegan box of snacks that comes not just once but for THREE months in a row! So awesome!! My second delivery didn't come and I emailed their customer service and although they were quick to respond they still haven't sent the second one - it's two weeks late now :(

 I found some Amy's meals at Wholefoods that I hadn't seen before and although they didn't say all they were gluten or dairy free when I checked the ingredients list they definitely were vegan and gluten free! They were all pretty good, I mean they are frozen meals so that's the standard you have to expect but pretty good considering they are gluten free and vegan!


This may not be new but I got a we bit nostalgic when I saw vegan Neapolitan ice-cream by So Delicious - reminded of my childhood. Did anyone else's household end up with just the strip of vanilla in the tub? LOL

I have had Follow Your Heart vegan ranch but never tried the Honey Mustard. OMG so good!! t reminded me of a thicker version of Agave Mustard Salad Dressing.

I had never heard of this brand but I saw these Engine 2 vegetable based patties at Wholefoods. They were pretty delicious, they taste like vegetables, not meat but were very hearty.

I saw this Jackfruit Company at Wholefoods and got really excited but I was a little disappointed. The jack fruit was still in chunks and the sauce wasn't very tasty. Think I'll stick to making it myself! Recipe here!

Saturday, 30 January 2016

Black Bean Paste

This makes about 2 cups of black paste but it is a great Asian base for recipes such as black bean sauce and hoisin.

Black Bean Paste


500 g (31⁄2 oz) salted black beans (Asian store), rinsed to get off extra salt
1 1/2 cups water
2 cloves garlic, chopped finely
2 tsp ginger, chopped finely
2 Tbls soy sauce (I use Tamari)
1 tsp grated peeled gingerroot
1 tsp grated orange rind
1/4 tsp crushed red pepper/sambol olak/chilli paste
2 Tbls rice vinegar
1/4-1/2 cup of vegan sugar (taste and add as desired)


Place all ingredients except vinegar  and sugar in a saucepan and bring to boil.
Reduce to a simmer and cover for 20 minutes.
Remove from heat and mix in sugar & vinegar.
Pulse in a food processor until smooth.
For black bean sauce add paste to water and whisk.


Wednesday, 27 January 2016

Cauliflower Fritters

Someone posted this video on Facebook, not sure of it's original source. Serve with your favourite sauce - I like it with Zucchini Dill Sauce!

Cauliflower Fritters


3 cups cauliflower, in florets
2 tsp salt
1 tsp pepper
2 garlic cloves
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 cup GF flour
1/3 cup vegan Parmesan
1 egg replacer
Extra flour for coating
Oil for frying.


Microwave cauliflower for 15mins, or boil until soft, draining well.
Mash up the cauliflower in a bowl and add all ingredients except the flour you're using to coat and the frying oil.
Roll into palm size balls and coat with flour.
Flatten and shallow fry on each side until golden.

Served here with Zucchini Dill Sauce!

Zucchini Dill Sauce

This is a fantastic dipping sauce my Hungarian grandmother makes. Delicious with potatoes, any kind of fritter, patty or faux seafood.

Zucchini Dill Sauce


2 Zucchinis, grated
1/2 bunch fresh dill, finely chopped
1/4 onion, finely chopped
1/4 tsp sweet paprika
1 Tbls GF flour
1 tsp sugar
1 Tbls white vinegar
150ml vegan sour cream
1 tsp salt


Place grated zucchinis in a bowl, sprinkle with salt and leave.
Simmer 3 tsp oil and onion in a pan.
Add dill and stir until onion is clear and tender.
Squeeze liquid out of zucchinis and add to onion mix.
Add 1/2 cup water and bring to boil.
Cover and simmer for 10-15mins on low.
In a small saucepan add 1 Tbls oil and flour, simmer to create roux.
Add 1 cup water, bring to boil then take off heat but continue stirring.
Add sugar to zucchini mix, and then add flour roux, paprika and vinegar.
Add sour cream, stir gently.
Add more sugar, salt or vinegar to taste.

Sunday, 24 January 2016

Baked Spinach and Artichoke Dip

Recipe from The Veg Life. This was seriously delicious!!! I think some fried onion instead of the pimento/pepper would be amazing!

Baked Spinach and Artichoke Dip
Serves: 2 Cups


1 cup Vegan Mayonnaise
½ cup Vegan Cream Cheese, softened
1 cup Vegan Parmesan, plus more for topping
15 oz. Can of Artichoke Hearts, chopped
8-9 oz. of frozen Spinach (defrosted, drained, and chopped)
1 Tbls of diced Pimentos (I used red pepper but you could also skip this step)
Minced Garlic, optional and to taste
Paprika, for garnish
Parsley, for garnish (I added parsley to my dip as well)


Soften the cream cheese so it's easier to mix.
Preheat the oven to 350 degrees.
Lightly spray a baking dish with cooking spray. Set aside.
Combine the cream cheese, mayo and Parmesan in a large bowl.
Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
Add the pimentos and minced garlic, mixing until well combined.
Spoon into prepared baking dish.
Top with additional Parmesan, paprika and parsley.

Bake until golden and bubbly.

Serve hot with tortilla chips.

Thursday, 21 January 2016

Great Vegan Freezer Recipes for New Mums!

As a new mother you want to concentrate on the needs of your infant child, not what to cook for your meals. Especially in my case where I had no friends or family around to help and hubby couldn't get much time off work. Here are some of the recipes that can be made prior to delivery and frozen or stored for easy meals!


Mango Banana Smoothie - this uses frozen fruits to make a quick breakfast!


Tomato Coconut Cream Soup (I added fresh basil this time)