This recipe was kind of adapted from a combination of 2 banana breads I would make. I think the end product is nicer, but that's because I love the spices in it and the moist cakey-ness that is best eaten warm with some margarine slathered on.
2.5 cups flour
2 tsp baking powder
1/2 tsp salt
4 bananas
1/2 cup milk (I use almond)
1/4 cup oil (I use rice bran or sunflower)
3/4 cup sugar
2 tsp vanilla
1.5 - 2 tsp cinnamon
1.5 - 2 tsp ginger
1/2 tsp mixed spice
1/2 tsp nutmeg
flaked almonds
Preheat oven to 175* and grease a loaf tin.
Sift together flour, baking powder, salt and spices
In a blender or food processor blend together the bananas, milk, oil, sugar and vanilla
Make a well in the centre of the flour mixture and add the wet mix. Stir gently as not to overwork the flour.
Pour into the loaf tin and top with some flaked almonds. Cook for 55 mins or until a tooth pick comes out clean.
Leave to cool in the pan for 15 - 20 mins, then turn out onto a wire rack.
Slice and eat with a giant slathering of margarine or even some dark cherry jam!
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Tuesday, May 15, 2012
Vegan Colcannon
2 leeks cut in half moons
4 cloves of garlic, flattened with knife and sliced
15 brussel sprouts, outer leaves removed, cut in half, then chiffionad-ed
1 bunch of kale, stems removed and shredded
7 small-ish potatoes, boiled and mashed with margarine and milk to a creamy consistency
2 TBS nuttelex
Rice milk
salt
white pepper
There are a few separate components to this recipe but this is the work flow I came up with
Wash kale, remove stems, shred and boil in hot, salted water for 5 mins. This will soften them and reduce cooking time later. Drain and set aside.
While this is boiling, peel and cut up potatoes. By this time the kale should be ready and you can use the same pot to boil some fresh water. (Always start root vegetables in cold water with a little salt) Drain and set aside once the potatoes are soft.
While the potatoes are cooking, prep the brussel sprouts by washing and removing a small amount of the stem and the outer few leaves. Cut each sprout in half vertically and then shred the half.
Trim the leeks and wash of any dirt that may have collected. Slice these into half moons.
Lastly peel 4 cloves of garlic and crush with your knife, then slice. This doesn't have to be too thin, I like it as a rough chop.
Once all the prep is ready you can then heat 2 tbs nuttelex on a medium heat (again, we use the La Chasseuer cast iron because it is ridiculously awesome) Add the leeks and soften them, which takes a few minutes. Add the garlic and cook for another few minutes. It will smell pretty awesome by this point already. Now you can add the brussel sprouts, add a pinch of salt to help break them down and stick the lid on for a minute or 2 if you want to hurry the process. Stir so it doesn't stick to the bottom and once the brussel sprouts have softened up you can add the kale that you have already pre boiled.
While these flavours get acquainted you can mash the potatoes that you have ready and set aside. Mash them with some nuttelex and milk (I used rice milk) a splash at a time. Add a bit of salt and some white pepper. Make sure it is nice and creamy because you are going to add it to the big pot.
Combine the mash with the greens. Stir thoroughly. You may need to add a little extra milk and/or butter. Taste and season with some extra salt and white pepper if needed.
This is traditionally served topped with ham or bacon. I think it is nice on its own, but if you'd like to spruce it up a bit use some fake ham (Our local Asian grocery does a fake ham log which would be nice diced and fried and put on top)
I also made a chickpea gravy to use as the bottom layer for the colcannon to sit on and add some extra flavour, then topped with facon cubes.
4 cloves of garlic, flattened with knife and sliced
15 brussel sprouts, outer leaves removed, cut in half, then chiffionad-ed
1 bunch of kale, stems removed and shredded
7 small-ish potatoes, boiled and mashed with margarine and milk to a creamy consistency
2 TBS nuttelex
Rice milk
salt
white pepper
There are a few separate components to this recipe but this is the work flow I came up with
Wash kale, remove stems, shred and boil in hot, salted water for 5 mins. This will soften them and reduce cooking time later. Drain and set aside.
While this is boiling, peel and cut up potatoes. By this time the kale should be ready and you can use the same pot to boil some fresh water. (Always start root vegetables in cold water with a little salt) Drain and set aside once the potatoes are soft.
While the potatoes are cooking, prep the brussel sprouts by washing and removing a small amount of the stem and the outer few leaves. Cut each sprout in half vertically and then shred the half.
Trim the leeks and wash of any dirt that may have collected. Slice these into half moons.
Lastly peel 4 cloves of garlic and crush with your knife, then slice. This doesn't have to be too thin, I like it as a rough chop.
Once all the prep is ready you can then heat 2 tbs nuttelex on a medium heat (again, we use the La Chasseuer cast iron because it is ridiculously awesome) Add the leeks and soften them, which takes a few minutes. Add the garlic and cook for another few minutes. It will smell pretty awesome by this point already. Now you can add the brussel sprouts, add a pinch of salt to help break them down and stick the lid on for a minute or 2 if you want to hurry the process. Stir so it doesn't stick to the bottom and once the brussel sprouts have softened up you can add the kale that you have already pre boiled.
While these flavours get acquainted you can mash the potatoes that you have ready and set aside. Mash them with some nuttelex and milk (I used rice milk) a splash at a time. Add a bit of salt and some white pepper. Make sure it is nice and creamy because you are going to add it to the big pot.
Combine the mash with the greens. Stir thoroughly. You may need to add a little extra milk and/or butter. Taste and season with some extra salt and white pepper if needed.
This is traditionally served topped with ham or bacon. I think it is nice on its own, but if you'd like to spruce it up a bit use some fake ham (Our local Asian grocery does a fake ham log which would be nice diced and fried and put on top)
I also made a chickpea gravy to use as the bottom layer for the colcannon to sit on and add some extra flavour, then topped with facon cubes.
Saturday, April 21, 2012
Vegan chicken noodle soup
For the first time in over a year I caught a cold, probably due to the change of weather recently, so I decided to make a chicken noodle soup. Vegan, of course!
Here is what I did;
A splash of oil
1 onion, diced
3 carrots, diced
4 sticks of celery, diced
half a bulb of garlic, crushed
1-2 cups of soup pasta
8-12 cups chicken stock (massel cubes or powder are vegan)
soy chicken chunks (or which ever fake version you prefer)
thyme - a handful of sprigs fresh from the garden
parsley - a handful
3 bay leaves
salt and pepper to taste
You may need a large pot for this one. I used my cast iron Chasseur round dutch oven.
Over a medium heat, warm the oil and sauté the onion until it is clear and glossy. Add the carrots and celery, cook for about 5-7 mins and then add the garlic and cook for another 3-5 or so minutes.
Add the stock (start with 8 cups to begin with, then you can adjust later), bay leaves, thyme, parsley, salt and pepper. Bring to a gentle boil and scoop out any foam that is floating on the top.
Next add the soup pasta and the chicken and simmer for about 10-15 minutes (or longer if the pasta/noodle packet says to)
At this point you can take out the bay leaves, add more salt and pepper of you need to, and enjoy!
Note: I found that using 2 cups of soup pasta was quite a lot and ended up adding the extra 4 cups of stock to the pot, but you can decrease the pasta to avoid this.
This will make quite a lot of soup for one person. I stored it in the fridge and ate it for lunch every day for about 5 days.
Here is what I did;
A splash of oil
1 onion, diced
3 carrots, diced
4 sticks of celery, diced
half a bulb of garlic, crushed
1-2 cups of soup pasta
8-12 cups chicken stock (massel cubes or powder are vegan)
soy chicken chunks (or which ever fake version you prefer)
thyme - a handful of sprigs fresh from the garden
parsley - a handful
3 bay leaves
salt and pepper to taste
You may need a large pot for this one. I used my cast iron Chasseur round dutch oven.
Over a medium heat, warm the oil and sauté the onion until it is clear and glossy. Add the carrots and celery, cook for about 5-7 mins and then add the garlic and cook for another 3-5 or so minutes.
Add the stock (start with 8 cups to begin with, then you can adjust later), bay leaves, thyme, parsley, salt and pepper. Bring to a gentle boil and scoop out any foam that is floating on the top.
Next add the soup pasta and the chicken and simmer for about 10-15 minutes (or longer if the pasta/noodle packet says to)
At this point you can take out the bay leaves, add more salt and pepper of you need to, and enjoy!
Note: I found that using 2 cups of soup pasta was quite a lot and ended up adding the extra 4 cups of stock to the pot, but you can decrease the pasta to avoid this.
This will make quite a lot of soup for one person. I stored it in the fridge and ate it for lunch every day for about 5 days.
Monday, June 20, 2011
Vegan bathroom and make up
For a more comprehensive guide on how to veganise your bathroom, head on over to VEGANZA for her awesome 3 part series.
Friday, June 17, 2011
Vegan New York
New York was an absolute blast! We stayed around Times Square and did all the touristy stuff, as well as eating everything vegan in sight.
Sacred Chow was an amazing first taste of New York.
I tried the biscuits and gravy with scrambled tofu. Delish! Andy had the frittata which was also really nice.
We headed over to Babycakes next for some take away treats.
What a cute little cafe. Pretty crowded and hustle bustle. Cakes are in demand!
We got a few different things, some cookies, cupcakes and donuts.
My personal favourite was the brownie cupcake with mint icing.
Moo Shoes was close by to Babycakes. Andy got some great shoes and they have the cutest, fluffiest kitty there just hanging out.
Angelica Kitchen was a nice place we had brunch another day. Nice whole foods. Nice atmosphere.
We kept stopping by Whole Foods on a daily basis either to get a cheap breakfast or snacks to fill the backpack with. Travelling is hard work and snacks are essential! I became addicted to Sweet and Sara peanut butter smores and at $5 a pop it became an expensive habit! Another filthy addiction I picked up was Peanut Butter and Jelly Lara Bars
We also headed over to MoMA and checked out the Warhol, Picasso, and Vintage kitchen exhibitions. We also saw our favourite painting, Starry Night by Van Gough. AMAZING!!
John's of 12th was accidentally discovered a few steps away from Angelica Kitchen. Vegan pizza and pasta. They also have vegan cannoli. Does life get any better than this? The restaurant was dark and candle lit for those who enjoy that but it just made my photos look bad.
Another mind blowing meal was at the Candle Cafe. The little brother/sister of Cafe 79. The service here was FANTASTIC and the food was even better. We had our first try of chimmichurri here and it was almost inhaled on sight. The serving sizes were huge and all the uptowners were eating this up. Literally. The dessert is something I will never forget and I would fly back to New York to eat it again but instead I bought the cook book so I can make it myself. Chocolate mousse pie in a cookie crumb crust. Enough said!
We saw the Addams Family on Broadway. It sucked.
We hung out in Central Park trying to find the bridge from Home Alone: Lost in New York.
New York is huge and incredible and being vegan was so easy there.
I think I left my heart on the Lower East Side.
I tried the biscuits and gravy with scrambled tofu. Delish! Andy had the frittata which was also really nice.
We headed over to Babycakes next for some take away treats.What a cute little cafe. Pretty crowded and hustle bustle. Cakes are in demand!
We got a few different things, some cookies, cupcakes and donuts.
My personal favourite was the brownie cupcake with mint icing.
Moo Shoes was close by to Babycakes. Andy got some great shoes and they have the cutest, fluffiest kitty there just hanging out.
We kept stopping by Whole Foods on a daily basis either to get a cheap breakfast or snacks to fill the backpack with. Travelling is hard work and snacks are essential! I became addicted to Sweet and Sara peanut butter smores and at $5 a pop it became an expensive habit! Another filthy addiction I picked up was Peanut Butter and Jelly Lara Bars
We also found the coveted "Tweeps" when we went to Lula's Sweet Apothecary. While there, I enjoyed a Root Beer ice cream which blew my mind.
We also headed over to MoMA and checked out the Warhol, Picasso, and Vintage kitchen exhibitions. We also saw our favourite painting, Starry Night by Van Gough. AMAZING!!
John's of 12th was accidentally discovered a few steps away from Angelica Kitchen. Vegan pizza and pasta. They also have vegan cannoli. Does life get any better than this? The restaurant was dark and candle lit for those who enjoy that but it just made my photos look bad.
We saw the Addams Family on Broadway. It sucked.
We hung out in Central Park trying to find the bridge from Home Alone: Lost in New York.
New York is huge and incredible and being vegan was so easy there.
I think I left my heart on the Lower East Side.
Monday, January 31, 2011
What do you do when the fridge is bare?
Google, of course!
Throw in a few key words such as COCONUT MILK, TOMATOES, RICE and VEGAN and what do you get?
Tomato Curry with Coconut Milk. Ok, so it's not exactly Vegan but pretty easy to veganise.
And as usual, I had to play around with the recipe. Here is what I did.
2 cans of whole peeled tomatoes
2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
2 red chilies (if you like really hot curries)
1 can coconut milk or cream
3 tsp chickpea (besan) flour
1 can chickpeas
Salt to taste
Put the canned tomatoes into a heavy bottom fry pan, add salt and bring to a boil. Add cumin, red chili and turmeric powders. Keep boiling then add coconut milk to the mixture until it thickens. Add the chickpea flour mixed in little water and cook until you get a nice, thick, saucy consistency. Turn down to a medium low heat and add chickpeas and cook for a further 10 minutes. Dry fry the cumin and mustard seeds until you hear them popping and then add to the curry. Stir through and enjoy on a bed of rice.
Throw in a few key words such as COCONUT MILK, TOMATOES, RICE and VEGAN and what do you get?
Tomato Curry with Coconut Milk. Ok, so it's not exactly Vegan but pretty easy to veganise.
And as usual, I had to play around with the recipe. Here is what I did.
2 cans of whole peeled tomatoes
2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
2 red chilies (if you like really hot curries)
1 can coconut milk or cream
3 tsp chickpea (besan) flour
1 can chickpeas
Salt to taste
Put the canned tomatoes into a heavy bottom fry pan, add salt and bring to a boil. Add cumin, red chili and turmeric powders. Keep boiling then add coconut milk to the mixture until it thickens. Add the chickpea flour mixed in little water and cook until you get a nice, thick, saucy consistency. Turn down to a medium low heat and add chickpeas and cook for a further 10 minutes. Dry fry the cumin and mustard seeds until you hear them popping and then add to the curry. Stir through and enjoy on a bed of rice.
Monday, December 27, 2010
Sunday, October 31, 2010
The best vegan moussaka you will ever eat
A few days ago I accidentally saw a tv show by Master Chef's winner Julie Goodwin called Home Cooked. In this particular episode she was making moussaka. I love a good moussaka and the best one I have ever tried is in Veganomicon but the only problem is that it takes AGES to make and assemble. Julie's recipe takes about 20 minutes to prepare and about 30 minutes to cook. It seemed pretty simple to veganise, so I gave it a go a few nights ago and was super impressed with the results.
The recipe goes a little like this......
2 medium eggplants, cut into 1cm thick slices
salt
Vegetable oil, for frying
1 pack sanitarium vege mince
1 brown onion, finely diced
2 cloves garlic, chopped
1 teaspoons cinnamon
1/4 teaspoon allspice
2 tablespoons tomato paste
½ cup red wine or veg stock
1 can whole peeled tomatoes
Béchamel Sauce
3 Tbs Nuttelex
3 Tbs plain flour
1.5 cups water (or soy milk if you like)
½ cup nutritional yeast
Salt the eggplant slices on both sides and lay between 2 layers paper towel for around 15 minutes. Wipe carefully with fresh paper towel to remove salt and liquid that has been drawn out of the eggplant. Fry in batches in vegetable oil over medium-high heat until browned; drain on paper towel.
In the same pan, add a little more oil and brown the vege mince, breaking up lumps with a wooden spoon until crumbly and browned. Add the onion and garlic and cook for a further minute. Stir in cinnamon and allspice and cook for another minute. Add tomato paste and stir to combine. Pour in canned tomato and red wine/stock and cook until the liquid has evaporated and the meat sauce is quite a dry mixture; around 20 minutes.
The recipe goes a little like this......
2 medium eggplants, cut into 1cm thick slices
salt
Vegetable oil, for frying
1 pack sanitarium vege mince
1 brown onion, finely diced
2 cloves garlic, chopped
1 teaspoons cinnamon
1/4 teaspoon allspice
2 tablespoons tomato paste
½ cup red wine or veg stock
1 can whole peeled tomatoes
Béchamel Sauce
3 Tbs Nuttelex
3 Tbs plain flour
1.5 cups water (or soy milk if you like)
½ cup nutritional yeast
Salt the eggplant slices on both sides and lay between 2 layers paper towel for around 15 minutes. Wipe carefully with fresh paper towel to remove salt and liquid that has been drawn out of the eggplant. Fry in batches in vegetable oil over medium-high heat until browned; drain on paper towel.
In the same pan, add a little more oil and brown the vege mince, breaking up lumps with a wooden spoon until crumbly and browned. Add the onion and garlic and cook for a further minute. Stir in cinnamon and allspice and cook for another minute. Add tomato paste and stir to combine. Pour in canned tomato and red wine/stock and cook until the liquid has evaporated and the meat sauce is quite a dry mixture; around 20 minutes.
Preheat oven to 180° C /160° C (fan forced).
Melt nuttelex in a medium saucepan and stir in flour. Cook, stirring, for 2-3 minutes until thick, smooth and coming away from the sides of the pan. (This is called a roux.) Add a little of the water/milk and stir quickly; the mixture will form a dough immediately. Keep stirring and adding water/milk a little at a time. Once all the milk is added, stir (using a wire whisk if there are any lumps) and allow the sauce to thicken and the flour to fully cook. Stir in nutritional yease. Taste and add salt if required.
To assemble, place a layer of eggplant slices into the base of a 24x36cm baking dish. Top with half the "meat" mixture. Repeat with eggplant and sauce and finish with a layer of eggplant slices. Pour over the béchamel sauce and sprinkle with breadcrumbs, almond meal and some pine nuts. Bake for 30 minutes or until golden brown on top.
I'm definitely more of a Poh fan but Julie has won my vote with this recipe!
Friday, March 5, 2010
Carbonara, Vegan Style
There's nothing like a creamy, tasty, vegan carbonara. Just as the weather is getting cooler, my tummy asks for filling, comfort food. This carbonara really hit the spot. I will post the recipe soon.
Tuesday, March 2, 2010
Vegan in The Mountains
On Friday night we headed to Katoomba for a show and decided to stay the night. For dinner we headed to Katoomba Street - the main drag, and checked out the local restaurants. We chose the Three Sisters BBQ Chinese Restaurant who had a good veg*n selection.
I got the Satay Gluten and vegetables and the boy had sizzling vegetarian Mongolian Lamb.
Both were generous portions and filled us up quite nicely.
The satay was just the right amount of spicy for me but I found the lamb to be really rich. It was really cool to see it come out sizzling on a hot plate though.
I got the Satay Gluten and vegetables and the boy had sizzling vegetarian Mongolian Lamb.
Both were generous portions and filled us up quite nicely.
The satay was just the right amount of spicy for me but I found the lamb to be really rich. It was really cool to see it come out sizzling on a hot plate though.
Monday, February 1, 2010
Vegan Paella
I have never made or eaten a Paella before, so I had no idea how this was going to turn out. Well, it turned out to be a delicious success so I will share the recipe with you.
Ingredients
1 tbs oil
1 spanish onion thinly sliced
2 cloves crushed garlic
1/2 tsp sweet paprika
1 tsp regular paprika
1 cup basmati rice (I used Jasmine instead)
small pinch of saffron
500 ml vegetable stock
1/2 red capsicum
1/2 green capsicum
1 truss tomato (de-seeded and diced)
1/2 cup corn kernels
1/2 cup frozen peas
100 grams firm tofu (cut into 1 cm chunks)
half a small jar of artichoke hearts cut into thin wedges
1/3 cup toasted pine nuts
You will need to pre-roast the capsicums first so quickly chop into strips and de-seed and put onto a roasting tray and drizzle in olive oil. Cook on each side for 10 mins at 165 degrees.
I also suggest adding your saffron to the stock at this point, just to be extra prepared.
While this is roasting heat the oil in a cast iron pot. (We have a fancy new La Chasseur French oven that works perfectly.) Keep on a medium low heat and add the onions stirring occasionally for about 5 mins.
Then add the garlic and stir in for another minute. Add the paprikas and cook for another minute. Add the rice to the pot and coat evenly with the spices.
Pour in the stock and bring to a boil, then reduce the heat to low. Cover and let simmer for 20-25 mins or until all the stock is absorbed.
By this time the capsicums should be ready, let cool for a few minutes, peel off the skin and dice.
Add capsicum, tomato, corn, peas and tofu to the rice. Combine well and cover again and cook for a further 5 mins.
I suggest while this part is cooking you toast the pine nuts.
Remove from heat and and stir in the artichokes. Top with pine nuts and enjoy!
Ingredients
1 tbs oil
1 spanish onion thinly sliced
2 cloves crushed garlic
1/2 tsp sweet paprika
1 tsp regular paprika
1 cup basmati rice (I used Jasmine instead)
small pinch of saffron
500 ml vegetable stock
1/2 red capsicum
1/2 green capsicum
1 truss tomato (de-seeded and diced)
1/2 cup corn kernels
1/2 cup frozen peas
100 grams firm tofu (cut into 1 cm chunks)
half a small jar of artichoke hearts cut into thin wedges
1/3 cup toasted pine nuts
You will need to pre-roast the capsicums first so quickly chop into strips and de-seed and put onto a roasting tray and drizzle in olive oil. Cook on each side for 10 mins at 165 degrees.
I also suggest adding your saffron to the stock at this point, just to be extra prepared.
While this is roasting heat the oil in a cast iron pot. (We have a fancy new La Chasseur French oven that works perfectly.) Keep on a medium low heat and add the onions stirring occasionally for about 5 mins.
Then add the garlic and stir in for another minute. Add the paprikas and cook for another minute. Add the rice to the pot and coat evenly with the spices.
Pour in the stock and bring to a boil, then reduce the heat to low. Cover and let simmer for 20-25 mins or until all the stock is absorbed.
By this time the capsicums should be ready, let cool for a few minutes, peel off the skin and dice.
Add capsicum, tomato, corn, peas and tofu to the rice. Combine well and cover again and cook for a further 5 mins.
I suggest while this part is cooking you toast the pine nuts.
Remove from heat and and stir in the artichokes. Top with pine nuts and enjoy!
Tuesday, July 7, 2009
VEGAN around the house
We all know how boring cleaning the house can be but it's a chore that has to be done.
You can go down the old fashioned tried and true path of using bicarb soda and vinegar to clean everything but there are other products on the market that are cruelty and animal free.
NATURES ORGANICS are Australian Owned, CCF Accredited and vegan friendly. They have several lines of product including haircare, skincare, bath/shower and household cleaning.
EARTH CHOICE have over a dozen products to help you make the house shine from top to bottom. Dishwashing liquid, cream cleanser, window spray, shower cleaner, laundry detergent and fabric softeners all kill germs without killing the budget. Affordable and available in most national supermarket chains.
After all that cleaning there is always time to pamper yourself. Why not try any of these items...
NATURES ORGANICS SPA SHOWER MILK is a PH balanced bodywash with 4 different scents. My personal favourite of the CREME BRULEE.
For the more masculine vegans there is also SPA FOR MEN aqua energising shower gel.
Don't forget the kids. They can splash around the bath with FUNTIME BUBBLE BATH
ORGANIC CARE hair care range's shampoo and conditioner comes in a plant based packaging and contains NO sles, sls, ales, parabens or petrochemical cleansers. Your hair will thank you for the lack of chemicals you're putting in it and will come off looking healthy and shiny.
Don't forget to look after your skin by cleansing and moisturising every day. The Natural Skin Care Range has a few great products. The face wipes are my favourite. All ingredients are plant derived and perfect for sensitive skin.
Who would have thunk cleaning the house and yourself could be so animal and environmentally friendly?
Monday, July 6, 2009
my top 5 VEGAN essentials
We all know how hard becoming a vegan can be, especially in Australia. Most Vegan cookbooks are from the US and ingredients are listed by brand rather than product a lot of the time. In Australia not many products are labelled as "VEGAN", so a lot of label reading has to be done and unless you know almost every non vegan food additive you are bound to make a few mistakes along the way.
Being Vegan isn't a competition and i'm not the vegan police but just remember to be the best vegan you can be.
So, my lovely vegan friends I shall list you my top vegan items.
Number One and by far the best source of vegan "milk" is BONSOY.If you're really lucky your local cafe will make you a delicious soy latte with this stuff. Tastes nothing like it's nutty counterparts and doesn't leave that weird coating in your mouth. Can be used in all kinds of baking or just enjoy a glass with a nice choc chip cookie.
Number Two and an essential to every VEGAN kitchen is the non dairy spread, NUTTELEX.
Also gluten free, soy free and nut free. Perfect for baking or just spreading on some toast. Nuttelex has a few different varieties - Original, Lite, Kosher, Olive and Pulse. All of which are found easily in the cold food aisle near butter and milk.
Number Three will satisfy your VEGAN sweet tooth. SWEET WILLIAM are a dairy free, VEGAN friendly company intent on saving all our VEGAN treat cravings. They come in Bars, Spreads, Blocks, Multi Packs, Cooking Chocolate and even Easter Bunnies and Eggs.
SWEET WILLIAM are also Dairy, Nut and Gluten Free, Kosher and Halal. Available at most national supermarket brands and found in the health food aisle.
My personal favourite is the cooking chocolate. Perfect for making cookies with.
Number Four is perfect for making those delicious "cheese" sauces in Lasagne, Macaroni Cheez, Pasta, Casseroles, Nachos and Gravy. SAVOURY YEAST, not to be confused with Brewer's Yeast, is packed full of those wonderful B Vitamins and gives a delicious savoury cheese flavour without the cholesterol. This is usually found in Health Food Stores in the Yeast section.
Number Five is a delicious treat used in a lot of my baking. MAPLE SYRUP comes in pure or imitation form. I use the PURE on pancakes and pikelets and the IMITATION in cooking, especially when a recipe calls for 1/2 cup or more. Pure MAPLE SYRUP is expensive but it's imitation tastes just the same in baking, so save the good stuff for topping crepes and waffles.Maple Syrup can be found in the baking aisle near golden syrup and treacle.
Of course there are plenty more VEGAN Essentials but these are the items that i use on a weekly basis and are an important part of all my cooking. I hope this helps you find brands in your local store and even if you aren't Vegan these are all still great products to use in your cooking.
Coming up on the next installment of VEGAN HELP-
Stace's favourite VEGAN cookbooks.
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