Monday, 24 December 2007

Onion Dip

Gotta have onion dip at Christmas time, because, well ready salted chips are pretty boring really! This isn't quite condensed milk and onion soup, but it's not too bad, if my hubby will eat it it's got to be ok.

Onion Dip

2 heaped Tbsp cornflour
1 cup soy milk
1 Tbsp Maggi onion stock
1 Tbsp Malt Vinegar
60gms Olivani dairy free margarine

Mix the cornflour and soymilk and cook until thick, then cool in a water bath.
Beat Margarine until fluffy with the onion powder. Beat in the cornflour mix and the vinegar, and add more vinegar to taste if needed.
Chill and serve with your favourite dip friendly foods.

Friday, 21 December 2007

Pineapple cheesecake slice

Ok, tried this now, it's incredibly yummy, but the filling didn't really set (not that it matters to the end result, it's very creamy), plus I used a lamington tin (quite large) and found the filling and base wasn't quite enough, and the topping was well short, so I'll post the altered recipe first, and leave the original below it.
The base uses a marge/ kremelta combo as Olivani is too soft by itself, you could use straight margarine if you can find a hard one that is dairy free.
I'll be posting a cooked chocmint cheesecake later when I can track down soy cream cheese again, the local supermarkets seem to have stopped stocking it.

Pineapple cheesecake slice - altered

Crust:
1 pkt Arnotts Nice biscuits
55gms Olivani dairy free margarine
55gms Kremelta

Topping:
1 can drained crushed pineapple in syrup
saved pineapple syrup from can
3 tsp agar-agar
2 tsp lemon essence
3/4 cup white sugar
2 1/4 cups boiling water

4 Tbsp cornflour
2 cup soy milk
120 gms Olivani dairy free margarine
60 gms icing sugar
1 tsp vanilla essence

1 pkt firm silken tofu
1 tsp grated lemon rind
1/2 tsp vanilla essence


Base:
Crush the biscuits. Melt the margarine and kremelta together, mix the biscuit crumbs through and press into a foil lined 9 inch lamington tin, chill.

Topping:
Remove tofu from container, wrap in a clean, non fluffy tea towel and place under a flat weighted object such as a cookbook to drain as much excess liquid as possible from it.

Blend cornflour with a little of the soy milk in a heavy bottomed pot, then add rest of soy milk. Bring to boil gently stirring until thick, set aside to cool in a water bath.
Cream marge, vanilla essence and icing sugar until pale, beat into cooled cornflour mix a little at a time, chill.

Mix agar-agar, boiling water, sugar, lemon essence and pineapple syrup in a pot, boil 3-4 mins until agar is properly dissolved, then cool slightly, remove 1 1/4 cups to cool in a water bath and keep the other 1 cup on the element so the jelly doesn't start to set.

Beat together drained tofu, lemon rind, and vanilla essence until smooth.
Blend agar mix, cornflour mix and tofu together and pour into the crumb crust.

Refrigerate until set.

Mix the remaining still warm 1 cup agar and the crushed pineapple and cool without letting it set, pour on the top of the cheesecake and refrigerate until firm and cold.




Pineapple cheesecake slice - original

Crust:
6oz Arnotts Nice biscuits
1.5oz Olivani dairy free margarine
1.5oz Kremelta

Topping:
1/2 cup drained crushed pineapple in syrup
1/2 cup pineapple syrup from can
1 tsp agar-agar
1 tsp lemon essence
1/4 cup white sugar
1 1/4 cups boiling water

2 Tbsp cornflour
1 cup soy milk
60 gms Olivani dairy free margarine
30 gms icing sugar
1/2 tsp vanilla essence

1 pkt firm silken tofu
1 tsp grated lemon rind
1/2 tsp vanilla essence


Base:
Crush the biscuits. Melt the margarine and kremelta together, mix the biscuit crumbs through and press into a foil lined 9 inch lamington tin, chill.

Topping:
Remove tofu from container, wrap in a clean, non fluffy tea towel and place under a flat weighted object such as a cookbook to drain as much excess liquid as possible from it.

Blend cornflour with a little of the soy milk in a heavy bottomed pot, then add rest of soy milk. Bring to boil gently stirring until thick, set aside to cool.
Cream marge, vanilla essence and icing sugar until pale, beat into cooled cornflour mix a little at a time, chill.

Mix agar-agar, boiling water, sugar, lemon essence and pineapple syrup in a pot, boil 3-4 mins until agar is properly dissolved, then cool slightly, remove 1 1/4 cups to cool and keep the other 1/2 cup on the element so the jelly doesn't start to set.

Beat together drained tofu, lemon rind, and vanilla essence until smooth.
Blend agar mix, cornflour mix and tofu together and pour into the crumb crust.

Refrigerate until set.

Mix the remaining still warm 1/2 cup agar and the crushed pineapple and cool without letting it set, pour on the top of the cheesecake and refrigerate until firm and cold.


Wednesday, 19 December 2007

Christmas Fruitmince Pies

This recipe makes tons, so you may wish to halve it.

Christmas Fruitmince Pies


Pastry:
500gms flour (about 4 cups)
220gm icing sugar
220gm Olivani dairy free margarine
about 4 Tbsp water

Sift flour and icing sugar.
Rub margarine through the flour mix until it resembles breadcrumbs, if the mix becomes too greasy to work with pop it in the fridge for a few minutes.
Add the water 1 Tbsp at a time until the dough sticks together and isn't crumbling, be careful not to over water as it will quickly become sticky, it should be soft and pliable.
Wrap in gladwrap and place in the fridge for at least 10 minutes.

Fruitmince:

4 apples
2 cups mixed fruit
1/2 cup brown sugar
1 Tbsp lemon juice
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp brandy essence (or 1 Tbsp brandy)

Remove stalks and core from apples and chop with skin on into raisin sized bits, mix the other ingredients in with the apple.

To put together, cut a small portion from the pastry to work with at a time and return the rest to the fridge. This pastry is best rolled and cut on a board that can be popped back into the fridge if it becomes difficult to work with due to warming up too much.
Roll the pastry using short strokes and cut to fit into patty tins, fill each pie with a tsp or two of fruitmince and cover with a pastry lid. Brush the tops of the pies with soy milk and bake 180C for 15-20 mins until starting to go golden.

Sausage Rolls

This is my take on a recipe from Good Health Naturally. The original recipe uses chickpeas, but as Junior Food Critic #4 has an intolerance to chickpeas this version uses baked beans, which means it's a very quick recipe to put together (I always cook my chickpeas from scratch). Another omnivore pleaser these make really nice savoury nibbles at any kind of party.

Sausage Rolls


2 cans baked beans, drained
1/2 cup walnuts
1 heaped tsp sage
2 tsp mixed herbs
1/2 tsp salt
1 large onion
1 cup rolled oats
3 slices bread
2 Tbsp soy sauce
2 Tbsp tomato sauce

1 packet New Way Vegetarian Flaky pastry

Process onions, baked beans, walnuts, and bread separately.
Combine with other ingredients and mix well.
Mixture should be smooth and reasonably moist - you should be able to spoon it onto the pastry without it slopping everywhere but still wet, if it's too dry add a little water, if too sloppy add more rolled oats or breadcrumbs.

Divide the pastry sheets in half and spoon a line of mix about 2 cms from one of the long edges, damp the edge and roll up so it looks like a bought frozen sausage roll. Press the edge down to seal it.
Either cut and cook the rolls straight away, or wrap uncut in gladwrap and freeze for later.
Fanbake 210C for 10 mins (non fan, 220C 10-15 mins)
Frozen- 15-20 mins

Chocolate Truffles

Chocolate Truffles

30gm Olivani dairy free margarine
1 Tbsp golden syrup
60mls soy milk
100gms pams choc chips
1 packet arnotts Nice biscuits, crushed
60gm currants
1 tsp rum essence (or 1 Tbsp rum)

Melt marge, syrup, soy milk and choc chips in a double boiler.
Stir in the biscuits, currants and essence.
Roll tspfulls in coconut or chopped nuts and then chill till firm.

Garlic Baked Beans

Garlic Baked Beans

3 Tbsp oil
4 garlic cloves
1/4 tsp salt
1 heaped tsp beef style Massel stock
1/2 cup red lentils
1 can baked beans
Boiling water, about 2-3 cups

Chop garlic finely on the salt, add to oil and sauté. Add stock powder and fry briefly then pour in boiling water, lentils and baked beans. Bring to the boil, stirring to avoid sticking, then reduce to a simmer and cover until the lentils are mushy. Add more water if needed, or thicken with cornflour once cooked if too wet.

Brandy Balls

Brandy Balls

1 packet Nice biscuits, crushed
2 Tbsp raisins, chopped
2 Tbsp chopped nuts (walnuts work well)
1/4 cup icing sugar
1 Tbsp cocoa
125gms Kremelta, melted
1 tsp brandy essence (or 1 Tbsp brandy)

Mix well, the mixture will be crumbly, squeeze together into balls and then chill till firm.

Coconut Ice

A veganisation of a classic recipe, this works quite well and the end result still appeals to the omnivores of the house.

Coconut Ice


3 cups icing sugar
1/2 cup soy milk
25gms Kremelta
1/4 tsp salt
3/4 to 1 1/2 cups coconut
red food colouring

Mix all but the food colouring and coconut in a heavy based pot. Heat over a medium heat stirring until the sugar has dissolved, bring to the boil and boil without stirring until softball stage (once it's boiling you can turn the element down to med low to avoid burning).
Remove from heat, stir in coconut and leave to cool for 10 mins.
If you want half coloured then divide in half, colour one portion.
Beat until the mix starts to thicken, pour into a slice tin lined with baking paper, cut when cold.

Christmas Biscuits

These are a biscuit take on Stollen and Christmas cake.

Christmas Biscuits

1 tin crushed pineapple
1 kg dried mixed fruit
1/2 kg chopped dates
3 Tblsp oil
2 tsp dried ginger
Boiling water to cover well

Boil the above together until the dates are soft. While this is cooking divide a packet of Odense brand marzipan in half and break into thumbnail sized pieces.

Mix in

1 tsp each
nutmeg
cinnamon
allspice
ginger
lemon, vanilla, brandy and strawberry essence
Heaped Tbsp Treacle
Tbsp brandy
1 70gm packet ground almonds
1/4 cup ground sunflower seeds
1/4 cup ground pumpkin seeds
1 Tbsp ground linseed
1/4 cup oil
6 cups plain white flour
6 tsp baking powder
2 Tbsp Orgran egg replacer

Mix well, roll spoonfuls in coconut and push a piece of marzipan into the centre then flatten onto a baking tray lined with baking paper.
Bake 180 C for 20 mins.

Much like Christmas cake these taste better a few days after baking.

Yolanda's Soy Yoghurt Recipe

Posted with kind permission from Yolanda.


Easy step by step guide to making your own soy yoghurt

You will need:

- An easy-Yo maker, ie, Easy-Yo thermos flask and 1 litre container (can be purchased from any supermarket and are often found for a few dollars in markets and garage sales)

- 3 tablespoons of a vegan yoghurt starter. I just bought a plain vegan yoghurt from the local health food shop to start my batch,. It wasn’t a nice one, but it made yoghurt that was far nicer than the original starter.

- 1 litre So-Good Essential Soy milk (this is the only type that does it, other brands will fail)

Instructions:


1) Mix 3 tablespoons of the starter soy yoghurt with 1 litre of room temperature So-Good Essential in the 1 litre Easy-Yo container.

2) Pour boiling water in the Easy -Yo flask up to the line and place the container of milk inside. Put the lid on.

3) Incubate at least 12 hours - I usually make it up at dinner time and take it out for breakfast


4) Store yoghurt in the fridge.

5) Remember to leave at least 3 tablespoons to start the next batch. But if the culture dies then start over with more bought vegan yoghurt.


6) To eat - have as it is or mix with a little jam or stewed fruit - you don't need much to sweeten as the yoghurt is not sour (no lactose - therefore no lactic acid)


7) You will notice some liquid separating from the culture - you can either pour this off or mix it back in as it is nutritious.

8) One key thing - make sure you rinse all detergent thoroughly from the Easy-Yo container - even a small amount will lyse the cells and cause the culture to fail.