Saturday, 19 August 2017

Vegan Gnocchi

Adapted from original recipe on Serious Eats. This made about 6+ servings so I froze two thirds of it (before cooking). Serve with your sauce of choice, I used marinara but a lot of people like a cheezy or buttery sauce.


Vegan Gnocchi

Ingredients

2 pounds russet potatoes, washed
1 cup brown (or white) rice flour
1/2 cup sweet rice flour
2 egg replacers
Kosher salt


Method

Adjust oven rack to center middle position and preheat oven to 400°F.
Pierce potatoes a few times with a knife and place on a baking sheet.
Roast until tender, about one hour.
Remove potatoes from oven and allow to cool.
Whisk together white rice flour and sweet rice flour.
Using the flour mixture, flour your counter.
Peel the potatoes and pass through a potato ricer onto the counter.
Whisk together eggs and 1 teaspoon salt.
Pour over the potatoes.
Work the egg mixture into the potatoes with a bench scrapper or fork until potatoes begin to hold together.
Work one cup of the flour mixture into the potato mixture.
Start by working the flour into the potato mixture with a bench scrapper or fork.
As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated.
The dough should be firm and not sticky.
If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
Divide the dough into quarters.
Then, as you work with it, cut each quarter in half.
Cover remaining dough with a damp paper towel.
Roll out each dough eighth into a log.
Cut into bite-size pieces.
Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
Transfer shaped gnocchi to a lightly white rice-floured baking sheet.
Shaped gnocchi can either be frozen or cooked right away..

To Freeze: Place baking sheet filled with gnocchi in the freezer. Once the gnocchi are frozen, transfer to a plastic freezer bag. Gnocchi may be frozen for up to two months. Cook as directed below.

To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.

Artisan Vegan Cheese

No doubt by now you've heard of Miyoko's Cremery, fabulous vegan nut cheeses available all over the US now (and beyond). Artisian Vegan Cheese by Miyoko Schinner was one of the first vegan cheese cookbook I bought, long before her cheeses were available to buy. I tried once and wasn't happy with the result and I think it came down to the rejulevac. I found this YouTube video which helped fill in the gaps which the book left out, for me anyway! You can also use rye, quinoa, buckwheat, or other grains. Wheat, rye and quinoa seem to make the best rejuvelac apparently but obviously being gluten intolerant the wheat and rye were out. So i actually used amaranth grain and it seemed to work pretty well! I made the Pub Cheddar with Chives, Hard Gruyere, Boursin (Herb cheese) and Brie (with Peppercorns).



This is the Pub Cheddar with chives which was probably my favourite.


This is the Hard Gruyere 





Vegan Products - August 2017

Vegan products for August YAAAYY! 

My lovely husband sent me a truffle box and a sample box from Coracao Chocolates, all vegan and a little pricey. They were very good but the chocolate is dark so has a bite to it and they use very natural/superfood typ ingredients so they don't taste like your average chocolate box.


After much research (you're welcome!) I found these vegan wines at Total Wine;
Marlborough region in New Zealand is known for their amazing Sauvignon Blancs so I always try those first!
Layer Cake Pinot Noir & Sauvignon Blanc and Paringa Shiraz are also vegan and on the Total Wine website but I couldn't find them in store (Town Center). 

Mallee Point Merlot & Pinot Noir (South Eastern Australia)
Whitehaven Sauvignon Blanc (New Zealand, Marlborough)
Geisen Sauvignon Blanc (New Zealand, Marlborough)


I got a lovely helpful email back from the people at Menchie's Frozen Yogurt. They confirmed that all their non-dairy varieties use non-char bone sugar and so are considered vegan (sorbets, coconut milk varieties). The Pina Colada was AMAZEBALLS!
There is a caveat though...the almond milk based varieties often have egg so ask the server.
Also any non-dairy varieties that have added ingredients (such as Oreo cookies) would then be considered not vegan by the ingredient.


I've mentioned Sweet Pete's before but I had never been inside..it's so cool! Like Willy Wonka's Chocolate Facotory mixed with Wonderland. They had a few varieties of individual vegan chocolates and the servers seemed to be very knowledgeable about ingredients which is always a plus!
they also see the Go Mars bars upstairs if you consider them vegan (I don't because they use non-sustainable palm oil).
Also looks like they have GF/vegan options on their menu too, so winning!
They go by weight so these little lovelies set me back $2.


Found some bargains at Home Goods (TJ Maxx's home wares store);

Found these Free to Eat GF vegan chocolate chip cookies. I'm a fan of crunchy chocolate chip cookies because I like to dunk them in my tea so I didn't love these because they were the chewy kind but you may love that! They also had very granulated sugar so a grainy texture. Taste was good though.


They had this Palais Des Thes iced tea mix down to $1, was pretty good! A fruity oolong.


And these Simply Protein Bars which were pretty good, they came in handy on my road trip! A bit crumbly though.


And these Veggie Sticks which at first I thought were a bit bland but then they grew on me lol


Bought this organic juice from Earth Fare and it was not that great, especially for $7. Tasted a bit watered down :(


I found these vegan GF Lucky Spring Rolls at Earth Fare. LOVED THEM! They still stayed crunchy after baking, I'm sure not super healthy but nice for a treat! They came with a sauce but I didn't really like it so I made my own Sweet & Sour Sauce.




I've spoken about Little Northen Bakehouse bread before (my new favorite GF vegan bread) but I hadn't tried the Cinnamon & Raisin Bread...totally addicted to having this every morning. Their website also says they have hamburger and hot dog buns coming soon!!!!


I just discovered that Paul Newman (Newman's Own) now has organic pasta sauces and sugar free! This one was really good. I normally like to make my own pasta sauce but this is really great alternative for nights when I need an instant meal. I nearly wet myself when I found out he also has an organic Sockarooni sauce...ohmegawd!!!


Just tried the Garden Truck Food Co. last weekend at the Riverside Art Markets. I had the BBQ pulled "pork" jackfruit bun with a side of potato salad and baked beans, I think $7 altogether.
The only complaint I would have is the GF buns weren't goo and very dry but if they could find a better bun the rest was delicious!





Really been trying to find an Australia style French Dressing (like the old clear Kraft one) for one particular recipe so in my desperateness I found this Drew's Organic Italian Dressing. It was pretty good but alas not what I was looking for.



Bought this Heartland Gluten Free Lasagna. I was skeptical about the "oven ready" part as I normally soak GF lasagna slats but these really didn't need it and I was impressed with the texture, slightly chewy but not sloppy or under cooked. Used it for Roast Vegetable Lasagna. MMMMMM



I went to one of Fresh Jax's clear out sales (still very sad about the closing) and got these items...

The Better Chip Jalapeno Corn Whole Grain Chips, loved the heat from the pepper.


These Vega Snack Coconut Cashew Bars, pretty tasty and no chocolate.


And these Edward & Sons Brown Rice Snaps - Vegetable. I really liked these but I haven't really seen them anywhere else.


I had heard that Publix (Atlantic/Hodges) had Kite Hill Cream Cheese in so I went to try, I didn't try the plain only the Chive but it was pretty nice. It also has a coupon on the back side of the packaging for 50c of the next purchase.


I bought these Cascadian Farm Organic Purely O's for my 18 month old son because kept eating other children's Cheerios at the baby gym. These are super plain, no sugar and organic whole grains but he loves them so win!


I had tried the plain unsweetened Califia creamer and liked it a lot so I tried this Hazelnut one and it was SO sweet, way too sweet for me but if you like it sweet then it might be for you!


Start with chocolate end with chocolate, m I right?
I had reviewed one of these Bixby bars once before but I have now tried all the vegan ones that Earth Fare had and I loved them all! A cross between a chocolate bar and protein bar these are a lovely treat and great for travel! Judging by their website there are many vegan treats to try!




Friday, 18 August 2017

Butternut Spiced Quinoa Balls

This original recipe is from Kids Spot. I thought they were a bit bland but my 18 month old loved them. There's not reason why you couldn't swap the butternut for acorn squash or sweet potato.
This recipe made quite a big batch so uncooked ones can go in the freezer, separated at first but once frozen into a ziplock bag.



Butternut Spiced Quinoa Balls

Ingredients

1/2 butternut pumpkin (cut into wedges, seeded)
1 tbs olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground nutmeg
1/2 cup quinoa
1 cup broccoli (broken into florets)
1 red onion (finely grated) (I used regular onion and cooked it first)


Method

Preheat the oven to 180°C (350F) and line 2 baking trays with baking paper.
Put the pumpkin into a bowl, add the olive oil and spices and toss to coat.
Arrange the pumpkin in a single layer on a lined tray and bake, turning halfway through cooking, for 25 minutes or until soft and caramelised.
Remove from the oven and set aside until cool enough to handle.
Meanwhile, place the quinoa in a fine-meshed sieve and rinse thoroughly under cold running water. Transfer to a heavy-based saucepan, add 1 cup (250 ml) water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes.
Turn off the heat and set aside, without lifting the lid, for 4 minutes.
Fluff the quinoa with a fork and leave to cool.
Bring a small saucepan of water to the boil. Add the broccoli and cook for 2 minutes or until tender. Drain well.
Scoop the pumpkin flesh from the skin and place in a bowl.
Squeeze the liquid from the grated onion and use paper towel to pat the onion dry.
Add the onion, broccoli and quinoa to the pumpkin and mash together until well combined.
Dollop teaspoon-sized balls of mixture onto the remaining lined tray.
Bake the balls, turning halfway through cooking, for 30 minutes or until golden brown.

Sweet Potato Pancakes

Brilliant baby/toddler recipe. You can sneak in a green veg like spinach and it's virtually undetectable.


Sweet Potato Pancakes

Ingredients

1 baked sweet potato*
1 banana
dry ground oatmeal
handful baby spinach, finely chopped


Method

Mash sweet potato and banana until gooey.
Mix in spinach.
Add in small amounts of oatmeal until the mixture is thick enough to form patties in your hand.
Lightly fry on each side until golden, around 3 minutes either side.
Transfer to paper towel and serve once cooled.
I freeze these and then pop them in the microwave for 30-40 seconds.

*Bake sweet potato, stab a few times with a fork, at 375F for 40-60 mins turning halfway through.

Snowballs

Baby recipe, these are a great way to get rid of any rice or bananas that are about to get mushy.


Snowballs

Ingredients

1 ripe banana
1/2 cup cooked rice
1/4 cup coconut flour
Shredded coconut
1/4 tsp cinnamon
coconut or non dairy milk


Method

Preheat oven to 300F.
Mash banana and mix well with rice, cinnamon and flour.
Add a little coconut milk if mixture is too dry.
Roll mixture into small balls and dredge in shredded coconut.
Place balls on a lined baking tray.
Bake for 5 minutes on each side, keeping an eye on the coconut as it can burn easily.
Let cool before giving to baby.
I freeze mine and pop them in the microwave for 10-20 seconds.

Friday, 11 August 2017

Potato Skin Chips

I made this with left over potato skins that had been from a baked potato but I'm sure fresh potato skins would work too, just fry for longer. They were so delicious, just like potato chips!


Potato Skin Chips

Ingredients

Potato skins
Oil for frying
Salt


Method

Using a large frying pan (I used cast iron) pour enough oil to shallow fry, around 1/4 inch up the pan sides.
Heat on high until oil is ready, you can test by dropping a small potato skin in, if it sizzles up then it's ready.
Drop the heat down to medium/high and add potato skins and fry until golden brown, moving around the pan.
Pull potato skins out and place on a paper towel to absorb any excess oil.
Salt as desired and serve once cooled slighly.

Baby Cheesy Pasta

This is an easy recipe to introduce baby to pasta and solid foods. It's easy for them to pick up and soft enough for them to chew. My 18 month old loved this past, to eat and to throw ;)

Baby Cheesy Pasta

Ingredients

4 cups cooked spiral pasta (I used whole wheat)
1/4-1/2 cup nutritional yeast
1/4/-1/2 tsp Himalayan salt
1 Tbls coconut oil


Method

Once pasta is cooked and drained, coat well with the coconut oil.
Add nutritional yeast, adding more to taste and mix well.
Sprinkle over the salt if using and mix well.
Make sure pasta is cool enough to touch.









Fried Zucchini Noodles

This very simple recipe adapted from Baby Nosh went down very well with my 18 month old. You can add some nutritional yeast too, yum! I cut up the noodles at the end with some kitchen scissors so the pieces aren't too long.

Fried Zucchini Noodles

Ingredients

2 Zucchinis peeled and spiralized
2 Tbls coconut oil
pinch salt




Method

Heat oil in large frying pan on medium, I like to use to cast iron.
Add zucchini noodles and keep them moving so they don't stick.
Once soft sprinkle with salt and remove onto a paper towel.
Serve once cooled to warm.




Electrolyte Juice

Adapted from a recipe by Wellness Mama, this is great for a sports drink or when sick.


Electrolyte Juice

Ingredients

1 litre water (I used boiled)
1/4 Himalayan pink salt
1/4 cup orange juice
2 Tbls cordial syrup (or sugar)


Method

Add all ingredients together and mix well.
Will last up to four days in the fridge.