stairway to vegan

Sharing a journey into the world of fabulous vegan food.


1 Comment

Coconut Oil, my all time favourite thing. #veganMoFo #vgnmf15 day 11, Focus on a nutritent

Today’s prompt is “Focus on a nutrient”. I decided to loosley translate that into, my favourite food that has wonderful nutritional content. Enter, the King/Queen of the the nutrient world, the amazing coconut.

Coconut oil

Coconut oil

I love all things coconut. I love the smell, body washes, shampoo’s, perfumes, bubble baths.

I love the taste, Lamingtons (if you are not Australian, you will probably not be familiar with these, but just know they are delicious and covered in coconut), young coconut meat, coconut milk,  CocoLatte (see my day one post).

I love the amazing end results of using coconut oil, soft skin, silky hair. Is there nothing this wonderful product cannot do?

Coconut water

Coconut water

I have added below some links to interesting sites I found regarding the use of coconut oil. I hope you enjoy browsing and learning some new ways to use Coconuts and Coconut oil.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

 

10 Health benefits of using coconut oil.

David Wolfe and the benefits of using coconut oil and water

Dr Oz and the surprising benefits of coconut oil

 


3 Comments

Classic Tuna(less) Casserole #veganMoFo #vgnmf15 day nine Most retro recipe.

What is more retro than Tuna Casserole?

Classic Tuna(less) Casserole

Classic Tuna(less) Casserole

There are only two kinds of people in this world, those that LOVE Tuna Casserole and those that HATE Tuna Casserole. Interesting side note here, would it be the same people who love or hate Christmas fruit cake…..I LOVE bothūüôā

This recipe uses mashed chick peas as the Tuna substitute. I mashed them with a fork so that they did not get too smooth.

The “fishy” taste comes from dulse flakes, a mild seaweed with a fresh salty side to it, perfect for this recipe.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Classic Tuna(less) Casserole

Serves 4

  • 1 can chickpeas drained and mashed with a fork
  • 2 cups cooked pasta (I used mini lasagne noodles)
  • 1/2 onion finely diced
  • 1 can coconut milk
  • 1/2 cup frozen green peas
  • 1 or 2 Tblspns dulse flakes (depending on how much of a “fishy” taste you like)
  • 1 tspn lemon pepper
  • crushed potato chips (enough to cover top)
  • 2 Tblspns nutritional yeast

Combine all ingredients except potato chips and nutritional yeast,

Put in casserole dish. Cover with crushed potato chips, sprinkle with nutritional yeast,

Bake uncovered in 325 F oven for 20 mins till bubbly.

Classic Tuna(less) Casserole

Classic Tuna(less) Casserole


Leave a comment

Reach out! Make a new vegan friend & tell us about it – #veganmofo day eight #vgnmf15

Don’t you love to make new friends….I know I do. Since stating this blog I have found so many wonderful vegans around the world and now consider a lot of them friends.

This year is the third time I have participated in Vegan MoFo and each year, one new friend stands out. So for today’s post, I thought I would introduce you to them and showcase some of their wonderful vegan recipe’s. Please visit their blogs and enjoy their great content.

2013 was my first year blogging and during Vegan MoFo I found Luca, from the vegan kitchen of dr caligari. Luca, who is from Torino, Italy posted the most amazing recipes of cupcakes I have ever seen. He posted everything from:

Tapenade filled cupcakes with tzatziki and caramelised garlic topping

tapenade-filled-cupcakes-with-tzatziki-and-caramelised-garlic-topping

tapenade-filled-cupcakes-with-tzatziki-and-caramelised-garlic-topping

 

 

 

 

 

 

 

 

 

 

to Fondue cupcakes with porcini mushrooms

fondue-cupcakes-with-porcini-mushroomstwo

fondue-cupcakes-with-porcini-mushroomstwo

 

 

 

 

 

 

 

 

 

 

to Eggplant Parmigiana cupcakes

eggplant-parmigiana-cupcakes

eggplant-parmigiana-cupcakes

 

 


4 Comments

Bridget Jones Blue Leek and Potato Soup #veganmofo #vgnmf15

Make and/or eat some thing inspired by a book or film.

Day seven of Vegan MoFo and it is the delightful Bridget Jones Diary inspired, Blue Leek and Potato Soup.

The Diary of Bridget Jones is one of my favourite books and movies. I love how imperfect she is. If you want a good laugh, then this is the movie for you.

Bridget Jone Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup

Now, of course you do not have to turn the soup blue……I did , just for fun with a couple of drops of blue food colouring. Poor Bridget had the misfortune of using blue string to tie up¬†the leek¬†in her soup which gave her the blue version.

blue-soup

blue-soup

This soup is delicious in either colour.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

(Blue) Leek and Potato Soup

Serves 4 – 6

  • 2 Tblspns olive oil
  • 5 medium potato’s peeled and roughly chopped
  • 3 leeks, trimmed, thoroughly washed and sliced
  • 4 cloves garlic chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 Tblspn lemon juice
  • salt to taste
  • finely chopped green onions¬†for garnish if wanted.

Saut√© the potato’s, leeks and garlic in the olive oil until vegetables start to soften a little and brown. Add the vegetable stock and simmer covered for 30 mins until the vegetables are soft.

Blend with an immersion blender until smooth. (or you can wait until the soup cools a little then place in small batches in a blender and process. Be Very Careful that the soup is not too hot or it could explode out of the top of the blender and cause serious burns).

Add coconut milk, lemon juice and stir to combine.,

Add salt to taste.

Sprinkle each bowl with green onions if desired.

Bridget Jones Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup


4 Comments

Beefless Wellington and KFC (Kentucky Fried Cauliflower) Re-create a restaurant meal #veganmofo day six #vgnmf15

Wow, here we are at day six already, time is flying by as usual. There should be a term “mofo time” kind of like tropical island time, but the opposite. In mofo land, time speeds up and flies by before you know it.

Beefless Wellington

Beefless Wellington

Anyway back to mofo day six and our prompt “Re-create a restaurant meal”. I have two restaurant meal recipes for you. The first is Beefless Wellington. You see this at high end restaurants and I wanted to try and replicate the concept of roast beef smothered in a mushroom garlic pesto then wrapped in puff pastry and baked to perfection.

KFC (Kentucky Fried Cauliflower)

KFC (Kentucky Fried Cauliflower)

The second is a take on KFC, but this time it is Kentucky Fried Cauliflower. Now, there could be a debate on whether KFC is a restaurant, but I am not going there. Last summer I did a post on this and explained how I live one block “down wind” of a local KFC and the aroma that greets me almost on a daily basis has me drooling in my driveway. So for this post, I will link back to that post for the commentary regarding KFC and¬†here¬†for a recipe to satisfy your “finger licking good” cravings.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Beefless Wellington

Beefless Wellington

Beefless Wellington

Serves 4

  • 1 beefless roast
  • 2 Tblspns Dijon mustard
  • 2 Tblspns olive oil
  • 1/2 lb mushrooms cleaned and sliced
  • 4 Tblspns dry red wine
  • 3¬† cloves garlic crushed
  • 1/2 tspn thyme
  • 6 – 8 slices vegan chicken or turkey
  • 1 packet vegan puff pastry
  • 2 Tblspns non dairy milk

Beefless Roast

  • 1 cup Vital Wheat Gluten
  • 4 Tblspns chickpea flour
  • 4 Tblspns nutritional yeast
  • 2 tspns onion power
  • 2 tspns garlic powder
  • 1 Tblspn vegan worsteshire sauce
  • 1/4 tspn ground pepper
  • 1¬†¬† cup water
  • 1 Tblspn olive oil
  • 1 Tblspn tamari
  • 1 tspn browning liquid (optional)
  • 8 cups vegetable broth for simmering

Combine all liquid ingredients. In separate bowl, combine all dry ingredients. Add liquid ingredients to dry and mix well. If necessary add a little more chickpea flour to make a dough like ball. Knead for 5 mins to develop gluten.  Form into a loaf. Wrap in cheesecloth loosely and tie the ends.

Bring vegetable broth to a boil, lower dough in and bring back to a slow simmer. Cover and simmer (do not boil) for  on hour turning occasionally. Allow to cool in broth. When cool, remove from broth and put in a Ziploc bag with 1/4 cup of broth and refrigerate overnight,

Brush roast with mustard on all sides.  Preheat oven to 400 F,

Place mushrooms, garlic and thyme in food processor and process into a pesto. Add to frying pan with olive oil. Sauté for 10 mins until mushrooms have released their moisture and most of it has cooked down. Cool.

Lay out piece of plastic wrap on counter. Place turkey/chicken slices on top overlapping to make a square that is slightly wider than your roast and long enough to wrap completely around.

Spread mushroom pesto on top of turkey slices. Place roast in the middle and wrap with turkey slices using the plastic wrap to help you roll it up. Tuck in ends as you go. Wrap tightly in plastic wrap and refrigerate for 20 mins.

Lay pastry down on lightly floured surface and roll out to a rectangle slightly larger than the previous turkey square.

Place roast in middle of pastry and roll up inside pastry, securing the ends and making sure the roast is completed encased.

Place seam side down on a  baking tray. lightly score the top with slits to allow steam to escape. Brush with milk, bake in oven 25 Р25 mins until golden.

Beefless Wellington

Beefless Wellington

Let sit 10 mins before slicing and serving with your favourite gravy.

Beefless Wellington

Beefless Wellington


15 Comments

Toasted Ruben Best sandwich ever #VeganMoFo #vgnmf15 Day 5

Day five of Vegan Mofo and we are sharing the best sandwich ever.

Toasted Ruben

Toasted Ruben

Before I was vegan, I loved a good toasted Ruben sandwich. Layers of corned beef topped with sauerkraut, cheese, russian dressing and mustard, yum.

Toasted Ruben

Toasted Ruben

Obviously, I no longer have the corned beef, but, through the wonders of seitan, I can now make a very close replica of this iconic sandwich.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

 

Toasted Ruben

Toasted Ruben

Toasted Ruben

Bread of choice

Vegan Cheese

Saurkraut

Mustard

Corned Beefless

  • 1 Cup Vital Wheat Gluten
  • 1 Tblspn dried onion flakes
  • 1 Tblspn smoked paprika
  • 1 Tblspn ground fennel
  • 1 Tblspn ground caraway
  • 1/2 Tblspn salt
  • 1 tspn dry hot mustard powder
  • 1/2 tspn ground cloves
  • 1/2 tspn white pepper
  • 1/2 cup vegetable broth
  • 1/4 cup olive oil
  • 1 Tblspn Maple syrup
  • 1/2 Tblspn balsamic vinegar

Russian Dressing

  • 1/3 cup olive oil
  • juice of half a lemon
  • 1/8 cup red wine vinegar
  • 1/2 tspn garlic powder
  • 1 tspn Dijon mustard
  • 1 tpn grated onion
  • 1 Tblspn hot chilli sauce
Toasted Ruben

Toasted Ruben

Prepare Corned Beefless:

Combine all dry ingredients in a large bowl.

In a separate bowl combine wet ingredients. Pour wet ingredients into dry. Mix together to form a dough. Knead for 2 -5 minutes to develop gluten strands.

Shape into a log and wrap in cheesecloth loosely, tying the ends.

Bring large pot of water to a boil (if you want to add additional flavour, add a cut onion, a few chopped garlic cloves and 2 or 3 tablespoons of soy sauce to the water). Place gluten log into the boiling water. Bring back to a slow simmer and allow to continue simmering (not boiling) for 1 1/2 hours. Remove pot from heat and allow to cool in simmering liquid.

When cool, remove from cheesecloth and place in Ziploc bag with 1/4 cup of simmering liquid. Place in the fridge and leave overnight. When ready to use, slice thinly.

Russian Dressing:

Blend all but the olive oil together in a blender. Once totally combined, very slowly drizzle the olive oil in while continuing to blend on high.

Toasted Ruben

Toasted Ruben

To assemble,

Toast bread slices of choice, top with multiple slices of Corned Beefless,  add a generous amount of sauerkraut. Top with vegan cheese, mustard and Russian dressing.

Toasted Ruben

Toasted Ruben

 


Leave a comment

Cold Tomato Hot Toast Combo – #VeganMofo #vgnmf15 Tell us about a weird food combo that you love

Tell us about a weird food combo that you love. Vegan MoFo Day Four.

Cold Tomato Hot Toast Combo

Cold Tomato Hot Toast Combo

Today’s prompt was a little hard for me. I don’t think I have any real weird food combinations that I love. I do however have a couple of “weird” food rituals that I cannot help but follow.

The first is my “Cold Tomato, Hot Toast” combo. This is a very selfish dish, but really, we are worth it and need to put ourselves first occasionally.

Now, while the combo of tomato on toast isn’t exactly earth shattering, the way I “have” to eat it is.

There is a very specific ritual that must be followed.

First: You must have a tomato that is as large (or as close as you can get to it) as the piece of toast you will be putting it on.

Second: The tomato must be cold. This means that you have to cut it quickly and have it ready to be placed on the toast.

Third: The toast must be hot, straight from the toaster…..

Fourth: The coconut oil must be room temperature and easy to spread on the toast

Finally: And this is the most important step. You Must be ready to eat this delicacy as soon as it is assemble

The toast is hot and crispy, the coconut oil is melted and buttery and the tomato is cold. This hot cold sensation in your mouth is wonderful.

Cold Tomato Hot Toast Combo

Cold Tomato Hot Toast Combo

My boyfriend knows that if I am making this, I cannot, “just come here….look at this…..or help out¬†¬†for a second”. I don’t have a second to spare if I want this hot and cold combo to work. So while this is not a weird food combo, I have been told it is a weird ritual….:)

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

Hot Toast, Cold Tomato Combo

Serves one (never try and make this for more than one as the timing will not work)

2 slices toast (don’t cook until everything is ready)

room temp coconut oil to spread on the hot toast

1 large tomato, cold straight from the fridge, sliced in large slices

Have the tomato sliced and waiting on the side, make the toast, spread with coconut oil, top with cold tomato slices and eat Immediately.,.,.you can take a millisecond to add salt if you must.

Follow

Get every new post delivered to your Inbox.

Join 206 other followers