October 30, 2014

How to Make Your Own Vegan Buttermilk Recipe - Only 2 Ingredients!

makes 250ml

230ml soy milk
20ml fresh lemon juice

  1. In a jug or bowl, add the soymilk and the lemon juice.
  2. Whisk and allow to sit for 10 minutes or so until thickened.
  3. Enjoy your easy, quick and delicious vegan buttermilk! 

  • If you are substituting this buttermilk in a recipe, it may alter the balance of the baking powder or baking soda if the recipe calls for it. Goodbaker.com suggests reducing the baking powder by 1 teaspoon and replacing it with 1/4 teaspoon baking soda for each cup of buttermilk used.  
  • Soy milk is needed to make vegan buttermilk due to its high protein content. This allows the lemon juice to effectively curdle the soy milk leading to it thickening. Other plant based milks may not work. 

October 14, 2014

Vegan Zucchini and Kale Slice Recipe

 serves: 12

drizzle olive oil
1 onion, diced
1 garlic clove, crushed
500g zucchini, grated
1 big handful roughly torn kale leaves
2 teaspoons curry powder
big pinch salt
big pinch black pepper
350g extra firm tofu
200ml Plant Based Milk such as Soy Milky Lite
1 tablespoon nutritional yeast
2 tablespoons flour
2 teaspoons dijon mustard

  1. Preheat your oven to a moderate temperature at approximately 180 degrees Celsius. 
  2. In a fry pan on medium to high heat, add the oil and onion and sauté until transparent.
  3. Wrap the grated zucchini in a cloth and squeeze hard to discard the excess liquid.
  4. Add in the garlic, kale and grated zucchini, season with salt and pepper and sauté until the zucchini has softened. Remove from the heat and set aside.
  5. In a food processor, add the curry powder, salt, pepper, tofu, soy milk, nutritional yeast, flour and mustard and blend until smooth.
  6. Spray a 25cm x 25cm baking tin.
  7. Combine the creamy mixture from the processor and the zucchini mixture and pour it into the tin.
  8. Bake for 50 minutes to 1 hour until lightly browned on top and a skewer comes out clean.
  9. Allow to cool and put in the fridge until needed. Serve cool for lunch or at a tea party!
  10. Enjoy your zucchiniliciousness! 

September 16, 2014

Vegan Sweet Balsamic Dressing Recipe

Trust me when I say that there is nothing better than having a couple of good dressing recipes under your belt. This is sweet, tasty and extremely easy to make. It also will last for a good couple of weeks or so in the fridge. I absolutely love having a couple of premade dressings in the fridge ready to go. Drizzle it over salads, roast veggies and anything that your heart desires! Enjoy :)

makes 150ml

   1/4 cup balsamic vinegar
   2 tablespoons maple syrup
   3 tablespoons olive oil
   1 tablespoon sesame oil
   1 teaspoon dijon mustard
   big pinch sea salt
   big pinch black pepper
   1 garlic clove

  1. Say goodbye to boring salads.
  2. Add all ingredients to a processor or blender.
  3. Blend until smooth and creamy.
  4. Store in an airtight container and refrigerate until needed.
  5. Say hello to the magical world of salad deliciousness. 

  • If you don't have a blender or food processor, just mince or crush the garlic as finely as possible and add into a bowl with the other ingredients and whisk until smooth.

September 7, 2014

Vegan Cajun Tofu Bites Recipe

Yummmmmm... I love tofu, I love cajun, I love anything bite size, I also love sloths but that is a bit irrelevant. If you are looking for a snack that is fun, delicious, easy and tastes extremely naughty then this is your lucky day. I guarantee that these will be the ultimate hit with your guests! More importantly, they will be the cool-dudest-most-fantastical-magicalistic-wabbadoodoody thing with any child or non-vegan. Give them a taste of these babies and purchase them an "I am Vegan" shirt because they will surely be on the vegan bandwagon after these snazzy little gems. Enjoy! Thank me later :)

serves 2 as a snack

   250g extra firm tofu, diced

   1/4 cup flour
   1/3 cup plant milk (such as Soy Milky Lite)
   big pinch of salt and pepper
   1 teaspoon dijon mustard
   2 tablespoons nutritional yeast
   1/2 teaspoon Cajun seasoning 
   few dashes of oil to fry

  1. In a bowl, add the flour, soymilk, salt and pepper, mustard, nutritional yeast and Cajun seasoning. Whisk until combined.
  2. Add the diced tofu to the bowl and toss to coat. 
  3. In a frypan on high heat, drizzle oil in the pan and allow to heat.
  4. Fry the tofu in batches in a single layer until browned on all sides.
  5. Season with salt and serve immediately with your favourite dipping sauce. 
  6. Enjoy the deliciousness!