Sunday, January 8, 2017

Thai Flavoured vegan Pie - Red Curry

This is a simple recipe for a pie.

Start with sautéing in a fry pan

1 diced red onion
1 half head of garlic crushed and chopped
When soft add
1 packet of Linda McCartney vege mince
2 tbs chilli sauce
2 tbs red curry paste (more if desired)
1 tbs mushroom oyster sauce (yes it is vegan, the mushrooms replace the oysters)
1 small tin coconut cream (270ml)

For the base, blind bake frozen shortbread pastry
(Basicly oil the pie dish then after thawing line with pastry sheets and weigh down, you can use dryed peas or ceramic weights, then cook for 30 minutes at 180c)

When cooked fill the base with the cooked filling top with thawed sheets of frozen puff pastry. Make sure to leave a gap for steam to escape, spray or brush with oil. Bake at 180c until golden.

Serve with a salad.

Sunday, March 27, 2016

Slow Cooker Duck

I have had a frozen duck in the freezer and it seemed it was time to cook it.

Start with placing rolls of aluminium foil in the base of the slow cooker, or a trivet if you have one. It will shed lots of fat.

Add to this some carrots, onion and celery. Don't worry about neatness you won't be eating them

Now cut the duck into pieces, much easier now than when it is hot.

Place the duck pieces on the foil and vegetables.

Cover with the juice of one lemon.

Season with dried basil, chilli power, salt and pepper.

Cook on low for 6 hours or until cooked.

Meanwhile bake some potatos and for the last 20 minutes brown the duck pieces.

Serve with gravy.

Saturday, February 6, 2016

Korean Beef - Slow Cooker

  • 1 cup beef stock
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha
  • 1 diced onion
  • 800 gms diced steak (round)
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced
  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place beef and onion into a slow cooker. Stir in mixture until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Saturday, January 30, 2016

Cauliflower Mash and Portabello Mushroom

This is a vegan recipe sourced from:

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Grilled Mushrooms
  • 2 large Portbello Mushrooms
  • Sprinkle of salt & ground black pepper
  • 1 teaspoon of extra-virgin olive oil
Cauliflower Mash
  • 1 medium head of cauliflower, trimmed and cut into small florets
  • 1 teaspoon of extra-virgin olive oil
  • 1/2 cup vegetable broth
  • salt & ground black pepper (or more or less to taste)
  • nutmeg (or more to taste)
  • sprinkle of cayenne pepper (optional - it definitely adds some heat)
  • handful of your favorite fresh herbs (optional)

  1. Heat oven to 200 c. Toss cauliflower with olive oil. Sprinkle a little salt & ground black pepper over top. Place cauliflower florets on a baking sheet lined with parchment paper or aluminum foil. Bake until golden and tender, about 30 minutes. Transfer to a food processor.
  2. Add half the vegetable broth, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)
  3. Purée until smooth adding a little more vegetable broth if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.
  4. Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for the mushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.
  5. Place the Portobellos stem side up on a baking tray. They should be soft and juicy . Slice and serve immediately over hot cauliflower mash.

Saturday, December 19, 2015

Vegan Spinach Lasagne

This recipe comes from:

DO NOT make this it is horrible. The recipe does not work, it goes as predicted a yummy chemical grey. My suggestion abandon replacing milk and cheese and just have an enjoyable vegetable lasagna using tomato sauce.


1 box of lasagna noodles

3 cups fresh spinach

1 cup fresh mushrooms, sliced

1/2 cup onion, finely chopped

1 package of firm tofu

1/4 cup plain soy milk

1/2 tsp garlic, minced

2 tbsp fresh basil, chopped

1 tbsp dried oregano

1 tsp sea salt (to taste)

2 cup shredded vegan mozarella cheese


1. Preheat oven to 350 degrees F. Cook lasagna noodles according to packaging.  Drain and seat aside.

2.  In a food processor blend together tofu, soy milk, garlic, basil, oregano and salt. This will be your tofu ricotta filing. You can use more or less soy milk depending on how thick you like your ricotta filling.

3. Using a skillet heat 2 tbsp olive oil over medum heat. Add spinach, mushrooms and onions. Cook for 5-7 minutes.

4.  Using a 9x13 baking dish cover the bottom with spinach mixture,  place a layer of lasagna noodles, then tofu ricotta and repeat until you have filled the dish. Add a sprinkle of vegan cheese in between layers.

5. Bake for 30-45 minutes, during the last 5 minutes add vegan mozzarella cheese to the top. Let cheese melt, remove from oven to cool before serving.

Sunday, November 22, 2015

Kale And Zucchini Coconut Pasta Bowl

This is another Vegan recipe sourced from here

This works ok.


fettuccine pasta
1/2 cup cashews
1/2 cup full fat coconut milk
1/2 cup hot salted pasta water
1/2 tablespoon lemon juice
½ teaspoon salt
1 tablespoon extra virgin olive oil
1 medium zucchini quartered  sliced thin
1 brown onion sliced thin
2 cloves minced garlic
¼ cup fresh or frozen green peas and corn
1 packed cup kale


Cook pasta in heavily salted boiling water until al dente.
Drain Pasta and save 1 cup of the pasta water
In a high-speed blender blend until smooth, cashews, coconut milk, cup pasta water,  lemon juice, and ½ teaspoon salt.
Add zucchini and onion to hot olive oil in large frypan
Add Kale and pinch of salt. Toss frequently
When veggies are fork tender (about 2 mins), add garlic and green peas to your skillet, and cook for another 30-60 seconds.
Pour pasta and blender contents over the veggies and combine.
Cook until cashew cream has thickened
Add the remainin 1/4 cup of pasta water you saved

Sunday, November 15, 2015

Vegan Spinach Balls with a Walnut and Basil Pesto

I have adapted this from:

for the spinach balls:
  • 2 cups of panko bread crumbs
  • 1 packet of frozen spinach, cooked
  • 1 tablespoon oil
  • 1 medium onions,diced
  • 2-3 tsp crushed garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 2 egg replacement equivalents
  • pinch nutmeg
for the vegan basil walnut pesto:
  • 2 cups tightly packed basil
  • 1/2 cup walnuts, chopped
  • 2 – 3 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • splash Tabasco 

to make the spinach balls:

Combine and mix ingredients in a large bowl
Shape into small balls and place on a baking tray
Cool in fridge for 30 minutes
Bake at 180c for 40 mins

to make the pesto:
  1. Place the basil, garlic, lemon juice and oil in a blender and plus to a smooth consistency.
  2. Add the walnut pieces and pulse again until it is smooth.
  3. Add the nutritional yeast and pulse.
  4. Add the salt and pepper and Tabasco, pulse again to mix.

Serve on pasta with vegan cheese