Vegan and Allergen Sensitive Recipes
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| Purple cauli from Otara fleamarket |
Steam a delectable array of veges until cooked. I like to wow with as many colours as I can. Purple cauliflower, orange fleshed pumpkin, carrots are favourites. Save vege water.
Line pie dish with pastry. I use a GF number I make from substitute flour, ground nuts and Olivani.
Cheese sauce
I love the Cheezly cheeses, so unlike the usual disappointing vegan cheeses - this one uses Cheddar. We are stocking from the range supplied by Angel Foods.Their website is www.angelfoods.co.nz if you would like to view the complete range.so...
Either thaw 1/2 cup frozen spinach or blanch spinach (or other preferred greens - cavalo nero or kale is great. Save water
Saute
1 Tbsp sunflower oil
1 onion
1 clove garlic
Add and brown gently
2 Tbsp potato flour
2 Tbsp channa (chickpea) flour
Add a mix of oat milk and vege waters to dissolve. Stir until thickened. When sauce is at pouring consistency, Add
1 tsp Rapunzel organic veg stock
1/2 tsp smoked paprika
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| Líl Sweetie capsicums |
About 70 gms Cheezly Mature Cheddar (not cheese for those unaquainted with Cheezly)
Salt and pepper to taste
Adjust consistency again with vege water, and add a knob of Olivani if you wish.
Assemble pie with layers of vege and cheese sauce. Top with a few bits of the cheddar sub, pepper and a drift of Life Dairy Free if you wish.
Bake 180 degrees about 40 mins until pastry cooked, and serve with a salad of roast tomatoes, cannelloni beans, and rocquette folded through quinoa, and dressed with lemon juice, great olive oil, pepper and salt.
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| Vegan Pie |
Fat noodles with marinated tofu, peanuts and mushrooms
This recipe is good enough to grace any table with no suggestion of food sensitivity.
Ingredients - quantities are negotiable!
Packet fat noodles
Dried shiitake mushrooms
Uncooked blanched peanuts
2 pkts firm tofu (about 500gms)
Mushrooms button or other
Dark soy sauce
Light soy sauce
or Gluten Free soy sauce for all
Ginger
Garlic
Shao sing wine
Oil
Medly of delectable mushrooms
Capsicums
Courgette
Spring onion
Bean sprouts
Anything else you really love
Sesame oil or sauce of choice, hoi sin, chilli,
Topping of chopped roasted mushrooms and coriander
Fat noodles are available in some Asian stores. They are mainly rice, but gf foodies need to know many also have some gluten. Warm them slightly in hot water or microwave to soften enough to unroll.
Soak 1/2 cup uncooked peanuts overnight, strain and boil about 40 minutes until cooked.These taste quite different to the peanuts served at bars and are very sustaining.They can be frozen.
Soak 1/4 cup shiitake mushrooms in boiling water to cover.
When ready to prepare, julienne firm tofu, and marinate in 1Tbsp grated ginger, 1 Tbsp finely chopped garlic, 1/4 cup shao sing wine (sherry is a poor substitute for this), 1 Tbsp dark soy sauce.
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| The tofu gentleman at Otara fleamarket who prepares my breakfast most Saturdays comprising hot tofu custard a glorious sauce of mushrooms and egg |
In a pan, heat 2 Tbsp peanut or sunflower oil. Stir fry tofu and peanuts. Add ordinary mushrooms chopped, shiitake mushrooms, and their soaking water with 2 Tbsp cornflour stirred in. Add marinade, probably a little light soy sauce, and check seasoning. Make it taste how you think it should, rich enough to be a main with the piquant stir fry veg on top
Unroll noodles, spread filling over length, thinly and reroll. Place on platter.
I will update this recipe on the stri fry topping with roasted peanut asap!
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