Perfect Scalloped Potatoes - The Vegan Way

 

 

Hope everyone has had a happy Sunday!

 I have loved this dish from a young age and always associate it with feelings of home and warmness in my youth. I thought it was only fair to veganise it so I could enjoy it again, especially in the colder months.  This dish is so indulgent that it will knock your socks off. Only not as heavy as fatty and heavy as its non-vegan version.  Please do not add cheese! Or at least try it first without it, because I guarantee that you will not need it with this. Many would probably say that it looks like the kind of thing that would call for some kind of cheese either through it or on top of it, but that is only because they are accustomed to that kind of restricted taste palate. I detest when flavor problems are masked over by slathering cheese over vegetables for example, making them easier to down, instead of seeking out other interesting flavor combinations that serve to pay off much better. If you insist however, at least make it Potato Au Gratin by adding minimal grated cheese over the top and sprinkling on a layer of breadcrumbs. 

Some recipes call for pre boiling the potatoes, or at least pre cooking them in some way, but I like to save time by skipping on this. The potato are sliced thin enough that they do not require a lot of time to cook. Not only is time saved, but by allowing the potatoes to bake in the creamy mixture raw means they come out tastier after having absorbed the flavors. Yum! This is such an awesome one to bring to barbeques or other social gatherings because its a good vegan option and others will want a helping of it too.  I'll eat a serve of it with every main meal over the remaining days until its through, never tiring of it.

 

Ingredients:

- 4 or 5 yellow potatoes, sliced
- 1 large brown onion, sliced
-1/2 cup Nuttelex, or vegan butter of choice
- 1 tbs flour
- 1/2 tsp garlic paste
- 3 cups soy milk
- 1 tbs Dijon mustard
- 2 tbs nutrional yeast (yeast flakes)
- 1/2 tsp parika
- dash of cayenne pepper
- salt and pepper to taste
- chopped chives to top

Method:
 

   

 

 Start by preheating your ovens to 180 degrees Celsius! Maybe a little lower if you have a strong fan forced one.  

 

 

 

If you have a mandolin, that would really come in handy here to slice up your potatoes uniformly thin, however if you are like me and you don't, just slice them by hand 5mm thin or less. I like leaving the skins on so they form a crispy deliciousness.

 

 

Grease a dish and lay down some potato like so, ensuring that it is even and has full coverage.  

Next add a sporadic layer of your onion.

Continue alternating between potato and onion layers until the dish is close to full. Ensure that you finish with a potato layer.

Heat a pot over medium heat, and once hot add your butter and melt.

 

Add your flour to the melted butter and stir to fry with the butter, allowing the starch grains to burst.

Add your paprika, cayenne, nutritional yeast, Dijon, garlic paste and stir to combine.  

Next add your milk and increase the heat. Now is the time to season with salt and pepper and to taste to ensure the flavor is good and that it is salty enough considering that potatoes can be quite bland.

 

Bring to the boil to make sure everything is nice and fused and seasoned. Simmer for 5 minutes.

Remove the pot from the heat and pour the mixture over your layered potato and onion. Top with chopped chives. Note the feeling of anticipation that will overcome you right at this moment ha ha.

 

Bake in the oven for approximately 45 minutes. Test if its ready by inserting a skewer. If the potatoes are soft and you reach the bottom, along with the top having browned, it is ready.  Let it stand for 5 to 10 minutes so that it thickens and develops.

 

 

It stays great for a few days and it works as a side dish to almost anything if you ask an indulgent eater like me haha, but you can see here that I served it with a simple salad. You may want to double up if you want more at hand for stocking up or require bigger servings for entertaining, or what have you.

 

 

 

 

Eat well,

xoxo Cody 

 



Vegan Molten Chivey Cheese Fondue

Today I'm going to show you a real treat by going back in time to the 70's when fondue parties were a thing.  It's relatively simple, being only a one pan dish and its great for sharing with loved ones. Everyone will be amazed by not only its appearance, but by its moreish qualities as a vegan dish. Even those non-vegans skeptical of 'fake cheese' will be won over by its wholesomeness. Trust me on this, my non-vegan parents were licking the spoon and scrapping the pot in no time. Happy fondue party!

 

I simply prepared the bread and celery sticks for dipping, but the fun doesn't end there. Broccoli, capsicum, cauliflower, mushrooms and many other vegetables would work really well when submerged into this sublime concoction. This dish also holds its heat very well, making it great for entertaining. It is important that the cashews are soaked prior, to aid in breaking them down to a smooth texture.

 

Ingredients:

 

- 1 tbs Nuttelex, for frying

- 1 large crusty cobb loaf

- 2 garlic cloves, thinly sliced

- 1 large brown onion, diced

- 1/4 cup of chives, sliced

- 2 shallots, sliced

- 2 packed cups of cashew nuts, soaked in water for 2+ hours

- Juice of half a lemon

- 2 tbs Hot English mustard

- 3 cups soy milk

- 1/4 cup soy sauce

 

optional: - 2 tbs nutrional yeast

- 1 cup grated Cheezly mozzarella style cheese

- salt, to taste

 

For topping: - celery sticks

- dollop of Tofutti cream cheese

- soy sauce

- tabasco sauce

- shiitake bacon bits ( recipe here )

- sprig of parsley

- chopped chives

 

Method:

 

 

Preheat your oven to 140 degrees Celsius.

 

 

In a large pot, melt your nuttelex over low heat, and then add your onion, garlic, shallots, and chives. Lightly begin to fry this mixture until it all begins to soften and break down.

 

 

Meanwhile, cut the top of your cobb loaf with a bread knife, being careful not to break or shatter the lid. Retain the lid for later presentation and eating.

 

 

Remove the inside bread carefully, without stripping it right to the crust. Divide the insides into bite size pieces. Put your loaf and lid onto an oven tray and your bread pieces spread out over another, and toast both in the oven for 10 minutes, until the bread pieces are browned. Remove from the oven and let stand.

 

 

Now coming back to the pot, add your cashews, soy milk, mustard, and soy sauce. Stir to combine. Considering our food processor died, I instead used a handheld blender to transform our molten cheese into a smooth and creamy consistency. I think it worked equally as well as a food processor, only leaving less mess to clean up.

 

 

Still keeping it over low heat, now is time to add your lemon juice, (and optional nutritional yeast, salt, and mozzarella cheese if you chose to).

 

 

Increase the heat a little so all ingredients are melted and the cheese begins to lightly bubble. Stir to ensure that it is all well combined. Return to low heat and remove from the heat once it reaches a gloppy consistency, if it hadn't already.

 

Next, spoon the hot mixture into the toasted cobb loaf to fill. Stick in some celery sticks and your parsley around the edges. Lightly drizzle with tabasco and soy sauce. Sprinkle with the bacon bits and chives, and add your dollop of cream cheese. I placed my lid off to the side, like so, and added some bread bits to surround.

 

Yum! Now you can enjoy some vegan cheesy goodness without the cruelty or health issues. I know you are going to just love it!

 

xoxo cody

 

Jamie's Favourite Chip Buttie with a Balsamic Reduction

So my boyfriend wasn't feeling too good and was in need of some good comfort food. This chip buttie serves to be quite a quick and easy meal, as well as a good crowd pleaser. You may find yourself eating more than one, and they don't leave you with that overly heavy feeling afterwards.  Anyway, this is my take on the good ol' chip buttie and I hope it inspires you with alternative fillings for this classic.

Ingredients:

- Hamburger rolls
- Oven chips (prepared following packet instructions)
- Shiitake bacon bits (recipe here)
- Sauerkraut
- Tofutti mozzarella style cheese slices
- Sliced avocado
- Vegan gravy (prepared following packet intructions)
- Some sort of relish to use as a spread (I used a chilli one)
- 1 head of cos lettuce
- 1 cup balsamic vinegar
- 1 clove of garlic, peeled and lightly crushed with the side of a knife
- 1 tsp mixed dried herbs
- 1 tsp dried thyme
- 1 red onion, sliced
- 1 cup swiss brown mushrooms, sliced

Method:

Preheat the griller on a medium heat and slice the hamburger buns open. Once hot, put the buns in the griller, crusty side up. Make sure that you keep watch of them regularly to ensure that they don't start to burn. Should take about 15 minutes.While the buns are grilling, you should have sufficient time to get the mushroom and red onion in a balsamic reduction going. In a small saucepan, bring your balsamic vinegar to the boil over medium heat. Add in your garlic clove, dried mixed herbs, and dried thyme. Now you want to allow it to reduce. Do not increase the heat in hope of quickening the process as it can ruin it. It should take about 15 minutes to halve in volume. Remove from the heat and fish out the garlic clove. For future reference, this reduction can be prepared and stored in the fridge for a week, and also be used as a salad dressing or a drizzle for vegetables.

 

In a lightly oiled pan over medium heat, begin to fry the mushroom and onion. After a minute or so, add the balsamic vinegar reduction and stir fry for 10 minutes.

Once done, transfer the mixture onto absorbent paper.

Now comes the time to assemble the chip butties. Spread relish over the hamburger buns and lay down a layer of chips. Next pour over some gravy and top with a slice of Tofutti cheese. Add some avocado slices and a layer of the herby mushroom and onion balsamic reduction. Next comes the sauerkraut and cos lettuce to finish. Lastly place on the top part of the bun and enjoy this delicious treat while it's hot!

The Best Vegan Tofu Gyoza!

I love gyoza, I really do. Although they can be time consuming to prepare, the hard work all pays off when you feel the appreciation and enjoyment from sharing these cute little homemade morsels with family and loved ones, considering each piece is delicately crafted by hand.  I'm always trying to think up new combinations for fillings, and I currently have two favourite go-to fillings that I opt for when the mood strikes. They are quite similar, the only difference is swapping the tofu in this recipe with mashed sweet potato and chives, which makes for an interesting and unique variation.  I thought I'd kill two birds with one stone by noting that here. I find the most difficult part can be the cooking, so having a good quality non stick pan with a lid really comes in handy here and is important to prevent them from sticking and falling apart. Heavy duty cast iron pans work a treat too.

 Having one side steamed and one side fried serves to be the quintessence of gyoza, setting them apart from other forms of dumplings. If it's easier or more suiting for you; you can however fry or steam the entire thing. Only the result won't be as satisfying. Gyoza can be enjoyed with a number of accompaniments that I will list below! 

They are best when served immediately and eaten on the day they are cooked. Any left over gyoza should be left raw and can be refrigerated for up to 2 days before cooking. They can also be frozen, but be sure to allow them to defrost properly when you are ready to use them. Makes approx. 60 gyoza pieces.

Ingredients :

- oil of your choice, for frying
-  2 packets of Gyoza skins (1 pack = 30 skins)
- 2 tsp sesame seeds
- 1 packet of firm tofu, crumbled
- 1 red chilli, chopped
- 2 thumbs of ginger, finely chopped
- 2 cloves of garlic, finely chopped
- 1 handful of coriander, chopped
- 3 shallots, sliced
- 1/2 cup sauerkraut
- 1 cup shiitake mushrooms, chopped
- 1/2 cup soy sauce
- sesame oil, to drizzle

Dipping sauces :

option 1 : 2 parts soy sauce to one part orange juice
option 2 : 2 parts soy sauce to one part rice vinegar, dash of sesame oil
option 3 : good old Sriracha!

 
 Method :

Once all of your ingredients are prepped, heat about 1 tsp of oil in any ordinary fry pan. Once going, add garlic, ginger, and sesame seeds and fry until fragrant. Next add chilli, sauerkraut, shallots, shiitake mushroom, and crumbled tofu. Drizzle with a little sesame oil and pour in the soy sauce. Continue to fry until the mixture is well combined and forms a thick consistency.

Remove from the heat and allow to cool, for about 15 minutes to half an hour. Now comes the assembly.  It may be a bit tricky and fiddly at first but once you get the hang of it, its quite easy. Prepare a bowl of water to dip your fingers to aid in sealing the gyoza skin together.
  

Spoon roughly a teaspoon of mixture onto a skin and dampen the top half of the wrapper, in a semi circle. Pick up the skin with both hands and hold both ends up, sort of to form a taco shape.

Now dampen the outside part of the front lip, facing you. Now you want to start pleating the front skin and pinching it against the back part of the skin as you go. It sounds much more complicated than it is!

Now begin to heat your non stick frying pan with a little sesame oil in it, and get a cup of water ready.

Once it has reached high heat, arrange the gyoza in the pan leaving sufficient space between them.

Once they begin to sizzle profusely, pour in a 1/3 cup of water and immediately cover the pan with a lid. Once the steam dissipates and the water has evaporated from the pan, remove the lid. This may take some practice to get the gyoza to steam efficiently. Pick up the pan and shuffle/shake it forward to loosen any immobile gyoza. Allow them to continue frying until the underside is a nice golden brown, then remove from the pan, setting them upright to prevent the fried side from going soggy. Serve immediately with the dipping sauce/s of your choice!

 

So that's how I make gyoza :) hope you enjoyed reading.

xoxo cody

Vegan Spicy Mexi Bean Pie

Hello!

Please excuse the simplicity of my page as I have only just begun and hope to get it together when I learn how!  I look forward to interacting with you all. For my first entry I decided to compile a low fuss recipe that I know you will enjoy if you decide to recreate it. This one is sure to please vegans and non-vegans alike.

 

 

This combination works really well and any left over chili can be saved to use as a topping for nachos or a filling for tacos or burritos. The beauty of this recipe is that it can be loosely followed and be easily manipulated, with ingredients being added or subtracted to suit you. I used a store bought vegan puff pastry to save time, but feel free to make your own if you prefer. 

 

 

Ingredients :

 

Chili spice mix:

-3 tsp cumin powder

-1/2 tsp garlic powder

-1 tsp onion powder

-2 tsp paprika

-2 tsp cayenne pepper

-2 tsp oregano

-1 tsp raw sugar

-salt to taste

*as an alternative you can find pre-prepared chili spice mixes in the Mexican section of supermarkets

 

-  1 tbs oil, to fry

- 1 tbs tomato paste

- 2 cups sliced mushrooms

- 1 large onion, diced

- 1 garlic clove, sliced

- 1 half red capsicum, diced

- 1 green chilli, sliced,

- 1 cup roughly chopped coriander

- 1 can kidney beans (approx. 400g)

- 1 can black beans (approx. 400g)

- 1 can corn kernels (approx. 400g)

- 1 can diced tomatoes (approx. 400g)

- 1 cup vegetable stock

- 1 packet of vegan puff pastry (I used Borg's vegan puff pastry)

 

Pie topping:

-  melted nuttelex and soy milk for brushing

-  4 sliced mini roma tomatoes

- 1 mashed potato (optional)

- 1/2 cup cheezly nacho cheese

 

Garnishes:

- Avocado (guacamole)

- chopped coriander

- Tofutti cream cheese

 

Method:

 

First and foremost, if you are using store bought pastry, take it out of the freezer and allow it to defrost.

 

 

In a large fry pan, heat your oil over a low heat. Once it's going, put your garlic slices in and be very attentive as garlic cooks very quickly and burnt garlic will soil the taste.

 

 

Once they are lightly browned, add your spice mix and lightly toast it until fragrant. Next add the tomato paste and fry it off for 2 minutes or so.

 

 

Add your mushrooms, onion, capsicum, chilli, and coriander to the pan and stir fry for about 10 minutes, until everything is coated in spice and starts to soften. 

Add your beans, corn, and canned tomatoes and bring it to the boil. Next add your cup of vegetable stock and bring to a simmer and allow it to reduce. Takes about 20 minutes. Now would also be the time to preheat your oven to 180 degrees Celsius.

While the pan is simmering away, grease your pie tin, and then line it with pastry, leaving the outsides to overhang. As you can see, I add an additional layer to the bottom because I just find that it keeps it sturdier and helps the pie hold its shape better.

It's up to you whether you choose to allow the mixture to cool a little because putting it in the tin. It may make handling easier and prevent the pastry from wilting so much. When you are ready, spoon it in and then gently pick up the tin and lightly tap it on a hard surface to even it out.

 

Put the pastry top on your pie, pinch the edges, and roll up the overhanging edges like shown in the photo.  Next grab a sharp knife and cut and 'X' in the middle of the pastry.

 

 

Top with your sliced mini roma tomatoes and pipe with mashed potato (optional)

 

 

Brush with melted nuttelex and soy milk so then it turns a nice golden brown when baking.

 

 

Top with cheezly nacho cheese, or a vegan cheese of your choice, and then put it in the oven for 30 - 45 mins, depending on the force of your oven. Simply keep watch and take it out once it is golden brown. 

 

 

Prepare to be dazzled. Once the pie has been taken out of the oven, allow it to stand for 10 minutes.

 Cut into desired portions and serve with guacamole, chopped coriander and cream cheese. There you have it! 

 

 

Thanks for reading, I'd love to know if you try it!

 

xoxo cody