Vegetable Vindaloo (Slow-Cooker)

[tweetmeme source=”VeganChickie”] Vindaloo is traditionally very hot and I’ve made my version suitably spicy, if you don’t like a lot of chili you might want to leave out the red chillies altogether and just rely on the cayenne pepper and Tabasco for heat. And of course if you like things super spicy it might worth adding an extra chili into the mix. It’s helpful to remember that some of heat will be lost in the cooking process as the slow cooker does often render some of the heat a bit flat after so many hours of cooking, so if you sneak a taste test two hours in and it’s hotter than you expected, don’t panic, some of the flavours will settle down by the time it’s ready to be eaten.

Vegetable Vindaloo

Ingredients:

2 tbs olive oil
3 cloves garlic, minced
1 knob of ginger, minced (about 1.5 tbs)
2 red chillies, minced (or 2 tbs dried chillies)
2 tsp brown sugar
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground mustard seeds
1 tsp cayenne pepper
1 tsp turmeric
2 tsp hot curry powder
2 tsp apple cider vinegar
Tabasco sauce
1 medium leek, chopped
2 medium carrots, chopped
1 medium green capsicum, chopped
1/2 small head of cauliflower, cut into florets
1/2 small head of broccoli, cut into florets
2 medium zucchini, chopped
2 ribs of celery, chopped
1 cup chopped button mushrooms
2 cups vegetable stock
1 can red kidney beans
140g tomato paste
1/2 cup frozen green peas
Salt and pepper to taste
jasmine rice to serve

Method:

1. In a small bowl, combine 1 tbs of the oil, garlic, ginger, chillies, sugar, coriander, cumin, mustard seeds, cayenne, turmeric, curry powder, vinegar and tabasco sauce (to taste), mix with a fork until everything is combined and a paste is formed. Set aside.

2. Set your slow-cooker on HIGH and heat the remaining tablespoon of oil, add the leek and carrots, cover and cook for about ten minutes, until the vegetables are warmed, add the spice paste and stir to coat, cook for 5 minutes, until fragrant. Add the capsicum, cauliflower, broccoli, zucchini, celery and mushrooms and stir until vegetables are coated in the paste mixture. Turn the slow cooker setting back to LOW.

3. In a small bowl – you can use the one used to make the paste if you like this will pick up any remaining paste – combine the vegetable stock and tomato paste, pour the mixture over the vegetables, mix well, cover and cook on LOW for 6 hours.

4. 1/2 an hour before serving add the frozen peas, stir through. Add salt and pepper if required and start making your Jasmine rice as per packet instructions. Serve over rice and garnish with some fresh coriander.

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Vegan Chocolate Tart

[tweetmeme source="VeganChickie"]This tart was so easy to make that I kind of feel like it was cheating to call it home made. We served it with chocolate soy ice cream, but if that is too much chocolate for you (no such thing!) then it would be great with a vanilla ice cream or coconut cream whipped cream instead.

NOTE: Your chocolate mixture may differ than the pictures below, don’t panic! I used firm tofu for this recipe but you can use silken with no issues, I prefer the firm but silken is also delicious and has a much more smooth moussey type consistency).

Vegan Chocolate Pie

Ingredients:
3 packets of oreos
1/2 cup non dairy butter (melted)
500 g firm tofu
500 g non dairy choc chips
1 teaspoon vanilla paste (or 2 teaspoons extract)

Method:
1. Preheat the oven to 180 degrees. Blend the Oreos until they are just crumbs (you can do this with or without the Oreo filling, I did it with, if you are removing the filling you might want to add more butter). Combine crumbs with melted butter and line a pie tin with the crumbs to form a pie crust. Bake in the oven for 10 minutes and then remove and allow to cool completely.

2. Blend your tofu and vanilla until creamy.

3. In a medium pan, on low heat, melt your chocolate chips. Add the melted chocolate to the tofu mixture and blend until smooth. Pour the mixture into the (cool) pie crust, spread evenly and put it in the fridge for a minimum of 3 hours before serving.

It’s so good, but very rich! I sprinkled the top with crushed fruit tingles, but that was just to make it pretty, and didn’t actually have a function!

Enjoy!

Eating Animals – Jonathan Safran Foer

[tweetmeme source=”VeganChickie”]If you know me in real life you will probably have already heard me talk about Jonathan Safran Foer. He is my favourite author and has been since I read the first chapter of his first book all those years ago (thanks Adam), I have bought his books over and over and over again, because I keep giving my copies away to people who I think will enjoy them. After reading “Everything’s Illuminated” I wanted to name my first-born daughter Brod – Luke, wasn’t too keen on that one though – and halfway through “Extremely Loud and Incredibly Close” I went back to page one and started the book over again because it was so beautiful that I just didn’t want it to end. With that in mind, it’s no surprise that I love his most recent book, in fact if he had written a book in support of factory farming I probably still would have bought it, that is the depth of love I have for this man. As it turns out Jonathan Safran Foer’s new book “Eating Animals” is quite the opposite, thank goodness for that! Before I heard about the book, I didn’t really think that I could be MORE in love with JSF, I thought the love fest had reached it’s peak, imagine my surprise when I find myself swooning for him all over again.

I  pre-ordered the book on Amazon, literally within minutes of finding out about its existence, and waited – impatiently – for weeks for it to arrive. The day I discovered it in my postbox, I couldn’t even wait to get home before I read it, so I walked the whole way back to my house with my nose stuck in the book, I tripped once or twice on the treacherous terrain and twisted my ankle a little, but it was still worth it.

I haven’t finished it yet, it’s in my nature to devour books, sometimes I can read 5 in a week, and I always feel sad once they are over, so I’m trying desperately to savour it. Having said that, even though I’m only 111 pages in, I can confidently say that this book has changed my life. By page ten I had already laughed out loud, and had to mop my tears off one the pages. It’s the first non-fiction book to make it into my ‘top ten favourite books’ list, and in fact, it has even surpassed both of Foer’s other novels and found itself in first place. When Foer wrote about the first time he made the connection between meat and animals, I almost wept with my personal recollection of that moment from my own childhood.

“My brother and I looked at each other, our mouths full of hurt chickens, and had simultaneous how-in-the-world-could-I-have-never-thought-of-that-before-and-why-on-earth-didn’t-someone-tell-me? moments”.

Everything about this book is thoughtful and compassionate. Every description so moving and so heartfelt, JSF brings so much grace to this argument, which is usually filled with aggression and anger, he is truly a breath of fresh air. His book is really unlike any other on the subject, and I’m already trying to think of ways to work into my weekly budget enough money to buy multiple copies of the book just so I can send them to everyone I know. Unfortunately – or perhaps fortunately for all the meat eaters in my life – I just don’t have the money to do that at the moment.

Anyway, I am not a book reviewer, and generally I’m not the kind of person who speaks so openly about vegan issues, preferring to keep a low profile and avoid the aggression from others that comes with voicing your opinion about such things – although that is changing! – so I won’t go on, the whole point of this post is to simply say:

Buy it! Read it! You won’t be disappointed!

I’ll leave you with this passage from the book which I think speaks volumes:

“Silently the animal catches our glance. The animal looks at us, and whether we look away (from the animal, our plate, our concern, ourselves) or not, we are exposed. Whether we change our lives or do nothing, we have responded. To do nothing is to do something”.

Mum’s Banana, Date & Walnut loaf

[tweetmeme source=”VeganChickie”]This is one of my Mum’s specialties, which I have veganised. It worked out really deliciously well, so I’m hoping that Mum will take note and make it for me this way next time I visit her! *hint hint*

If you are looking for a healthy banana loaf, try this link for a sugar-free, wholemeal version, because this loaf is filled with sugary & (vegan)buttery goodness!

Mum’s Banana, Date and Walnut loaf

Ingredients:

125 g vegan butter/marg (I use olivani)
3/4 cup castor sugar
1/2 cup vegetable oil
3 very ripe bananas
1 teaspoon vanilla
3/4 cup chopped walnuts
1/2 cup chopped, pitted dates
3/4 cup SR flour
3/4 cup Plain flour
1 teaspoon bicarbonate of soda

Mash bananas finely with fork (should be about 1 cup of banana).  Cream butter and sugar until light and fluffy.  Add oil, mix well. Add bananas and vanilla, mix until well combined.  Stir in sifted flours and soda in two lots. Mix well. Add walnuts and dates, mix, and then spread mixture into a well-greased loaf tin, bake in moderate oven for 60 – 80 minutes or until cooked when tested with a skewer.  Stand for a few minutes before turning onto a wire rack.

*Mum actually uses a 20cm ring tin to bake this one, and baking time is greatly reduced with the ring tin because you don’t have to wait for the middle to cook through. I don’t have one though so I used a regular tin.

Vegan Chocolate Cupcakes

[tweetmeme style="compact" source="VeganChickie"]This vegan chocolate cupcake recipe is soooo good that even the non vegans of the world will love them (that means you Tennille!!).

Vegan Chocolate Cupcakes
(Vegan Cupcakes Take Over The World)

Ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond or chocolate extract (I prefer chocolate – almond extract has quite a strong flavor)
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Method:
1. Preheat oven to 180 degrees celsius and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil,  and vanilla extract and other extract, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay!)

3. Pour mixture into liners, filling 3/4 of the way. Bake for 18 – 20 minutes, until a toothpick inserted into the centre of the cupcake comes out clean. Transfer to a cooling rack and let cool completely before icing.

For the icing, I just used a plain chocolate icing: 2/3 cup of cocoa powder, 3 cups of icing sugar and enough warm water to make a paste.. ice your cupcakes and sprinkle with some 100s and 1000s and you’re all done!

Vegan Bean & Vegetable Ragout

[tweetmeme source="VeganChickie"]I have had a bit of a slow cooker fetish lately, I think it has to do with the cold New Zealand weather, there’s nothing like the smell of comfort food wafting through the house all day long while you sit by the fire.

This one is one of my favourites from the slow cooker so far, it’s super easy and very delicious!

Bean & Vegetable Ragout
(Fresh from the Vegetarian Slow Cooker)

Ingredients:
2 tablespoons of Olive Oil
1 medium sized onion, leek, finely chopped
1 large carrot, halved lengthwise and sliced into half moons
1 large turnip, peeled and sliced
1 large parsnip, peeled, halved lengthwise and sliced into half moons
1 large sweet potato, peeled and diced
1 1/2 cups of cannellini or other white beans (or one can)
2 cups vegetable stock
1/2 cup dry white wine
1 teaspoon minced fresh thyme leaves or 1/2 tsp dried
1/4 teaspoon freshly ground black pepper
1 cup cooked chopped collards or other dark leafy greens (we used silver beet)
Method:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened – about 5 minutes.

2. Transfer the cooked vegetables to the slow cooker. Add the turnip, parsnip, sweet potato, beans, stock, thyme, salt and pepper. Cover, and cook on low for 6 – 8 hours.

3. About 30 minutes before ready to serve, stir in the collards or leafy greens.

4. Serve hot! (for the non vegans, top with some grated parmesan for extra yum!!)

Nice and easy!

Vegan Ice Cream (Double Chocolate!!)

I am so excited about this recipe.. I currently have half a tub of this ice cream in my freezer and I can’t stop thinking about it.. I doubt it will survive the night. I love ice cream (and I mean LOVE!), especially chocolate ice cream with extra crunchy bits. Well, let me tell you, this recipe REALLY hit the spot, especially today on such a hot summers day. You will need an ice cream maker for this one, we just bought ours on the weekend for about $40. I’m pretty sure you can get them cheaper than that if you are a bargain shopper.. anyway, without further ado..

Dairy-Free Double Chocolate Ice Cream
(Vegan Planet)

Ingredients:
4 cups cold soy milk or other dairy free milk
2 tablespoons arrowroot
1/4 cup unsweetened cocoa powder
3/4 cup sugar or natural sweetener
1/2 cup semisweet vegan chocolate chips (we used our usual whittakers dark chocolate cut into chunks)
1 tablespoon pure vanilla extract

Method:
In a small bowl, combine 1/4 cup of the soy milk and the arrowroot. Blend well and set aside. Place the remaining 3 3/4 cups of soy milk in a medium saucepan over medium heat. Add the cocoa powder and sugar and bring to a simmer, stirring to dissolve the sugar. Stir in the arrowroot mixture, stirring constantly until the mixture thickens and starts to bubble, about 5 minutes. Do not let boil. Remove from the heat and add the vegan chocolate. Let the chocolate sit in the hot liquid for a few minutes before whisking to combine thoroughly. Stir in the vanilla and let cool to room temperature. Refrigerate until chilled, then freeze in an ice cream maker according to the manufacturer’s directions.

(about halfway through the freezing process we added some crushed up Oreo cookies for some extra crunch, next time I might also add some vegan choc chips and some crushed nuts.. yummo!)

And now the photo montage (although, silly me, was so excited to EAT the ice cream, that I forgot to get a photo of it being served up and looking all pretty, so instead, the end of the series is just a boring old shot of inside the tub after we had eaten some):

Vegan Pad Thai

This recipe is a nice fast one for a lazy night in when you aren’t up for cooking a feast. (or when you are already worn out from cooking cupcakes all afternoon!)

Brooklyn Pad Thai
(Vegan with a Vengeance)

Ingredients:
450g rice noodles

For the sauce:
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato puree
2 tablespoons chilli sauce
3 tablespoons rice wine vinegar
3 tablespoons tamarind concentrate or lime juice

For the pad Thai:
6 tablespoons ground nut oil (we just used vegetable oil)
450g tofu drained and pressed and cut into small triangles
2 cloves garlic, finely chopped
1 tablespoon lemongrass, finely chopped
125 g bean sprouts
8 spring onions. sliced
2 small dried red chillies, crumbled
50g chopped roasted peanuts
4 tablespoons chopped fresh coriander
Lime wedges for serving.

Method:
Prepare the rice noodles according to the directions on the packet.

Mix together the ingredients for the sauce.
Preheat a large nonstick frypan or wok over moderate-high heat, then quickly add the tofu. Stir fry for for 4 – 5 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.

Pour 2 tablespoons more of the oil into the pan, add the garlic and lemongrass, stir fry for 30 seconds. Add the sauce and when it starts to bubble, add the noodles. Cook for 2 minutes, stirring constantly, then add the tofu, bean sprouts, spring onions, chillies, and peanuts. Stir for 30 more seconds.

Transfer to two serving plates and garnish with coriander and lime wedges.

Vegan Shepherd’s Pie

[tweetmeme source=”VeganChickie”]This recipe was such a pleasant surprise.. I always feel a mix of anxiousness and excitement when we try a new recipe, never quite sure how it will turn out and hoping so much that it turns into another favourite dish. Tonight we tried something new from the Vegan Planet cookbook and it was so good that it has shot to the top of my favourites list. We modified the recipe a little because we didn’t have all the ingredients but I will explain that as I go along.

Ultimate Shepherd’s Pie
(Vegan Planet)

Ingredients:

2 tablespoons olive oil
1 onion, chopped (we – as always – used leek instead)
1 carrot, chopped
2 cups button mushrooms, chopped
1 tablespoon tomato paste
2 tablespoons tamari or other soy sauce
1 cup basic vegetable stock
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
Salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 frozen veggie burgers, thawed chopped or crumbled (here, we used 1 can chick peas, 1 can kidney beans, 1/4 cup urid dahl lentils)
1/2 cup frozen green peas, thawed
1/3 cup ground walnuts
1/4 teaspoon sweet hungarian paprika
3 cups mashed potatoes (mashed with Nuttelex)

Method:

Prehead the oven to 180°C. Heat 1 tablespoon of olive oil in a large pan, add the onion leek and carrot, cover, and cook until tender, about 5 minutes.

Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, tamari, stock, thyme, marjoram, salt and pepper. If you are using beans instead of vegie burgers, add them now. Stir in the cornstartch mixture to thicken slightly.

Spoon the mixture into a lightly oiled baking dish. Stir in the peas and walnuts (and vegie burgers if you are using them instead of the beans).

Spread the mashed potatoes over the top.

Sprinkle with the paprika and drizzle with the remaining tablespoon of olive oil. Bake until the potatoes are hot and bubbly and the top is golden brown – about 30 minutes. Serve Hot.

This is such a great comfort dish, it is so warming and hearty. Perfect for winter time and so delicious, I am really happy with this one!

Fudgy Wudgy Vegan Brownies

It looks like Sunday is going to become baking day in the foodie household and it is fast becoming my favourite day of the week! This weekend we made Fudgy Wudgy Blueberry Raspberry Brownies. The recipe (another Veganomicon wonder) called for Blueberries but we weren’t able to get any so instead we substituted for raspberries. It was a fabulous brownie! Reliving it is making me crave that chocolatey goodness!

Fudgy Wudgy Blueberry Brownies
(Veganomicon)

Ingredients:

2/3 cup plus 1/2 cup semisweet chocolate chips (We didn’t have choc chips so we used a Whittakers block – our new fav vegan choccie!)
250g blueberry spreadable fruit (we used raspberry)
3/4 cup soy milk
3/4 cup sugar
1/2 canola oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder (we use Green & Blacks – fair trade & organic)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries (or raspberries!!)

Method:

Preheat the oven to 160°C. Grease a 9 x 13 inch baking pan.

Melt the 2/3 cup of chocolate chips, reserving the other 1/2 cup. To melt, heat a small pan of water over high heat until boiling.

Place another small pan on top of that and place the chocolate in that one. Stir continuously until chocolate is melted. (Chocolate can also be melted in the microwave).

In a large mixing bowl combine the blueberry raspberry spread, soy milk, sugar, canola oil and extracts. Mix until no large lumps are visible.

Sift in flour, cocoa powder, baking powder, baking soda and salt.

Stir until well mixed, then mix in the melted chocolate as well.

Fold in the remaining 1/2 cup of chocolate and fresh blueberries raspberries.

Spread the batter in the baking pan and bake for 35 minutes. It will be squooshy in the middle (or fudgy wudgy depending on who you ask) and oh so lovely! The book suggests serving it with vanilla icecream (they have a fabulous vegan recipe in the book but we haven’t tried this yet.. we are saving that for another day!) but we ate it on its lonesome and it was fantastic as is they are a little rich, but I think that has more to do with the use of raspberries than anything else. I suspect the blueberries make it a little more subtle.