Category: Vegan Recipes

March 3, 2016 Accompaniments, Mediterranean Recipes, Middle East, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Authentic Tahini Paste – Homemade Tahini, Quick & Easy!!!

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How to Make Authentic Tahini Paste - Homemade Tahini, Quick & Easy!!!
Author: 
Recipe type: Sauce
Cuisine: Middle Eastern / Mediterranean
 
Tahini paste originates in the Middle East and has gained wide popularity in almost every country of the world. It is one of the main ingredients in hummus, and can be thinned further to make a pourable sauce.
Ingredients
  • 125ml Hulled sesame seeds
  • 30ml Extra virgin olive oil
Instructions
  1. Measure the hulled sesame seeds and the extra virgin olive oil. I am going to process this with a stick blender which is ideal for small quantities, however you can do this in a small food processor, or of you have a large processor, double or triple the recipe to do this.
  2. Place the sesame in a pan over medium heat. Stir the seeds continuously to avoid burning. The toasting process will take 5 to 6 minutes. About halfway through, you will notice the seeds starting to clump together as a result of the oil being released.
  3. Towards the end, the seeds will be very fragrant and will have darkened to a golden color.
  4. Place the sesame in a tall jug and pour in 2 thirds of the oil. Process this with your blender until smooth.
  5. You will notice here that the paste is still a little thick, so Add the remaining oil. Process again to combine this.
  6. Pour the paste into a bowl for immediate use, or store it in an air-tight container in your refrigerator for a few months.
  7. Stay tuned for our next episode where we're using this sesame paste to make hummus.

 

February 29, 2016 Barbecue, Garnishes, Instructional Techniques, Smoking, Spice Mixes, Vegan Recipes, Vegetable, Vegetarian Recipes

Smoked Garlic Powder using Smoke Daddy’s Vortex Smoke Generator

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Smoked Garlic Powder using Smoke Daddy's Vortex Smoke Generator
Author: 
Recipe type: Smoking
Prep time: 
Cook time: 
Total time: 
 
Okay, we've just had a look at the Smoke Daddy Vortex coming out of the box, now let's give it a test run. To do this, I am going smoke some garlic. Using a bit of heat from the barbecue, I am also going to dry the garlic out, then grind it to a powder.
Ingredients
  • Garlic (at least 2 full heads to make it worth your while)
Instructions
  1. To start, separate the heads of garlic. There are easier ways to this, but you actually want to remove the skins exactly like this for this procedure.
  2. To skin the cloves, cut the stem end off. Place the clove on the board and crush it by banging the knife blade down on the clove. Grab the pointed end of skin and the entire skin will simply slip off. Transfer the crushed clove to a mesh strainer or a splatter screen.
  3. Place the Vortex near the center of the barbecue. The burner to the left of the Vortex will be the only burner running. Notice my probe thermometer on the right. This will help me monitor my target temperature of 67c or 168f.
  4. Using a blow torch or heat gun ignite the one side of the circle on the Vortex. Swing the unit around 180 degrees and ignite the other side to get the double burn. Depending on your wood pellets, you may have to repeat this a couple of times.place the mesh basket of garlic near the thermometer, ignite the left-hand burner, close the lid, and you're on your way.
  5. Set a timer for 4 hours to time the process.
  6. After 4 hours, remove the garlic from the barbecue. It will be lovely and golden, with an aroma from heaven. Most of the garlic will be pretty dry by this stage, however, some of the thicker bit might still be a bit spongy. Pop this into your oven at 67c or 168f with the door slightly open and continue to desiccate the garlic until completely dry.
  7. Run the dried garlic bits in your spice grinder for a few seconds to reduce it to a powder.
  8. And here is all that is left of the pellets in the Vortex.... just a little clean ash. Simply empty this out, give the unit a rinse, and it's as good as new.

 

February 27, 2016 Baking, Bread, French Recipes, Vegan Recipes, Vegetarian Recipes

Crusty White Farm Bread – How to Make Rustic, Flavorful Bread at Home!!!

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Crusty White Farm Bread - How to Make Rustic, Flavorful Bread at Home!!!
Author: 
Recipe type: Bread & Dough
 
This rustic farmhouse bread is amazing. It can be free-formed, rolled and baked in the shape of a baguette, or baked in a bread pan. Most amazing though, is the amazing crust.... thick and chewy, with a flavor from heaven.
Ingredients
  • 950g Strong white bread flour
  • 60g Butter, grated
  • 15ml Sugar
  • 10ml Salt
  • 12.5ml Instant yeast
  • 30ml Milk powder
  • 600ml Warm Water
Instructions
  1. Measure out the flour, grate the butter and measure the salt, sugar, milk powder, instant yeast and warm water.
  2. Place the mixer bowl on your stand mixer and add the grated butter. Attach the beater paddle to the mixer for this stage.
  3. Run the mixer on low speed for 60 seconds until the butter has been rubbed into the flour.
  4. Add all of the remaining dry ingredients and mix these in until well combined.
  5. Pour in the warm water and run the mixer on low speed to form the dough. When all of the water has been absorbed, and there is no loose flour at the bottom of the bowl, stop the mixer and exchange the beater for the dough hook.
  6. Allow the dough hook to knead the dough on medium-low speed for 8 to 10 minutes until it is smooth and elastic.
  7. Remove the bowl from the mixer, scrape the dough down from the sides of the bowl, cover the bowl with cling-wrap and allow the dough to rise for 45 minutes in a warm place.
  8. After rising, the dough will be at least doubled. Punch it down and turn it out onto a floured work surface. Flour the top of the dough as well, then knead the dough briefly, adding a little extra flour every time it becomes too sticky. Using a dough scraper also helps tremendously.
  9. Roll the dough into a large log and divide it into 4 equal pieces for baguette-style rolls, 2 pieces for 2 large 900g loaves, or leave it in one piece for extra-large loaf.
  10. I am doing baguette-style rolls which will be featured in another recipe tomorrow when I make gourmet pancetta, blue cheese, garlic and butter rolls.
  11. Knead the dough briefly and shape it into loaves, or in this case, roll it into lengths to fit your baguette pan or baking sheet.
  12. Transfer the rolls to the pan and cover them lightly with cling-wrap. Allow to rise again for 30 minutes. While they rise, preheat your oven to 200c or 400f.
  13. After 30 minutes the loaves will have doubled in size. Dust the tops of the loaves with flour then slash the loaves with a sharp blade. Spray your oven with a mist of water and bake the loaves for 30 minutes. Spray more water into the bottom of the oven halfway through.
  14. Bake 35 minutes for a 2 large loaves and 40-45 minutes for the extra large loaf.
  15. Test for doneness by flicking the loaves --- if it sounds hollow it is done.
  16. Once baked and golden, remove them from the oven. If you're using a perforated baguette pan, allow them to cool on the pan, otherwise transfer the loaves to wire racks to cool.
  17. All that remains is to savour these wonderful breads.

 

February 26, 2016 Accompaniments, Garnishes, Mexican Recipes, Pickling Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Pickle Jalapeño Peppers – Homemade Pickled Jalapeño Peppers Quick & Easy

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How to Pickle Jalapeño Peppers - Homemade Pickled Jalapeño Peppers Quick & Easy
Author: 
Recipe type: Pickles / Preserves
Cuisine: Mexican
 
Pickled jalapeños are a great way to preserve your crop. Apart from the preserving aspect, pickled jalapeños have an amazing flavor that only pickling reveals.
Ingredients
  • 200g Jalapeño Peppers
  • 200ml White wine vinegar
  • 30g White sugar
Instructions
  1. Snip off the stems from the jalapeños. Use a sharp paring knife to slice lengthways down the side of the chilies.
  2. Pack the chillies tightly into a suitable clean glass jar.pack the as tightly as possible.
  3. Add the sugar and wine vinegar to a small saucepan and bring this to a boil. Remove this from the heat and put it aside.
  4. Place the jar of chillies in a saucepan of hot water. This will acclimatize the glass to receiving the boiling hot vinegar syrup. If you skip this step, the jar may crack.
  5. Pour the syrup into the jar until the chillies are covered. Carefully put the lid on the jar, then allow this to cool in the hot water.
  6. Once cooled, place the pickled jalapeños in your refrigerator for at least a month before opening.

 

February 18, 2016 Accompaniments, Instructional Techniques, Pickling Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Homemade Apple Cider Vinegar – Make Real, Healthy Apple Cider Vinegar at Home!!!

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Homemade Apple Cider Vinegar - Make Real, Healthy Apple Cider Vinegar at Home!!!
Author: 
Recipe type: Vinegar / Condiments
 
Apple cider vinegar is used in tons of different cuisines and despite the fact that there is a permanent glut of apples in the marketplace, cider vinegar is stupidly expensive. This is how to make it at home.
Ingredients
  • 1.5kg Apples (your favorite variety)
  • 1.5lt Pure water / mineral water (non-chlorinated)
  • 120g Sugar
Instructions
  1. Cut your apples into blocks, including the cores, and place this in a large non-reactive bowl. In another bowl, combine the sugar and mineral water. Don't use tap water as the chlorine in the water will inhibit the fermentation process. Stir the mixture until all of the sugar has dissolved.
  2. Pour the sugar solution over the apple and add a little more mineral water to top up if necessary. Cover the bowl with cling-wrap and prick a few tiny holes in the plastic to allow the CO2 to escape.
  3. Place this out of the way on your counter at room temperature. Let this stand for 7 to 10 days, stirring each day.
  4. Every day you will notice a froth on top of the bowl. This is the fermentation in progress. After 7-10 days, the mixture will have the aroma of an apple cider.
  5. Strain the fermented mixture to remove all of the solids. Pour the liquid into suitable sterilized containers.
  6. Cover the containers using multiple layers of cloth, secured with elastic bands. Place the jars in a dark cupboard for 6 weeks to mature.
  7. And there you have it, home made apple cider vinegar.

 

December 21, 2015 Accompaniments, Potato Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Honey Roasted Sweet Potato – Sticky Roasted Sweet Potato – Best Sweet Potato Recipe

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Honey Roasted Sweet Potato - Sticky Roasted Sweet Potato - Best Sweet Potato Recipe
Author: 
Recipe type: Vegetable / Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These golden sticky sweet potatoes will make a perfect accompaniment to any roast. Flavored with honey and cinnamon, all I can say is yum, yum....
Ingredients
  • 2 Large sweet potatoes
  • 60ml Olive oil
  • 60ml Honey
  • 10ml Cinnamon
  • Salt & Cracked Black Pepper to taste
Instructions
  1. To start, peel and cut the sweet potato into 1 inch cubes. Place the cubes in a large roasting pan.
  2. Combine the honey and olive oil in a jug.
  3. Heat this briefly in your microwave to thin it out and pour it over the potatoes. Stir the the pan until everything is well coated.
  4. Sprinkle the ground cinnamon over the potatoes and mix the pan again.
  5. Give this a generous grind of salt and cracked black pepper before popping it into a preheated oven at 190c or 375f.
  6. Roast the potatoes for 25 to 30 30 minutes, giving them a good stir every 10 minutes.
  7. Remove the potatoes from the oven and serve immediately.

 

October 14, 2015 Accompaniments, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Pickle Onions – Homemade Pickled Onions Recipe – Make Pickled Onions at Home!!!

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How to Pickle Onions - Homemade Pickled Onions Recipe - Make Pickled Onions at Home!!!
Author: 
Recipe type: Pickles and Preserves
 
With the festive season just over 2 months away now is the perfect time to start making pickled onions. These make a simple and tasty accompaniment to any meal and are the perfect ingredient to liven up salads.
Ingredients
  • 750g Pickling onions
  • 3 Tbs Salt
For the Spiced Vinegar
  • 750ml White wine vinegar
  • 110g Sugar
  • ½ Tsp Coriander seeds
  • ½ Tsp Mustard seeds
  • ½ Tsp Black peppercorns
Instructions
  1. To start, top and tails the onions. Place the onions in a large heat-proof bowl and pour boiling water over them until covered. Allow these to stand for 15 to 20 minutes.
  2. After this time the skins will slip from the onions with ease.
  3. Transfer the skinned onions to a dish cloth and pat them dry.
  4. Place the onions in a clean, dry bowl and sprinkle the salt over them. Cover the bowl with cling-wrap and allow these to stand for at least 8 hours, preferably overnight.
  5. The following day, combine the sugar, coriander seed, mustard seed and black peppercorns. Place these in a pot along with the white wine vinegar. Bring this to a boil, lower the heat and allow it to simmer for 30 minutes.
  6. In the meantime, unwrap the onions and rinse the salt off with cold water. Transfer the onions to sterilized jars.
  7. Strain the vinegar mixture through a sieve. Place the jars of onions in a pan of hot water and pour the vinegar solution into the jars until the onions are covered.
  8. Close the jars and allow them to cool in the pan. Once cooled, place the jars in a cool, dry place to age for at least 2 months before opening. After opening the jars, they should be stored in the refrigerator.

 

July 25, 2015 Cocktail Snacks, Finger Foods, KFC Recipes, Main Courses, Snack Food, Spice Mixes, Vegan Recipes, Vegetarian Recipes

Vegetarian & Vegan KFC “Chicken” Strips. Deep-Fried Gluten Strips KFC-Style!!!

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Vegetarian & Vegan KFC "Chicken" Strips. Deep-Fried Gluten Strips KFC-Style!!!
Author: 
Recipe type: Vegetarian / Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Some time ago I did a popular recipe using gluten called mock duck. Today we're going to use gluten to replace the chicken in a vegetarian rendition of KFC chicken tenders.
Ingredients
The Herb & Spice Mix
  • 7.5ml Paprika
  • 5ml Salt
  • 2.5ml Dried sage
  • 2.5ml Garlic powder
  • 2.5ml Dried oregano
  • 2.5ml Cayenne pepper
  • 2.5ml Crushed black pepper
  • 2.5ml Dried basil
  • 2.5ml Dried marjoram
  • 2.5ml Dried coriander leaf
  • 5ml Ground allspice
The Rest...
  • 1 Portion prepared gluten (350g)
  • 1½ Cups All-purpose flour
  • Milk (or substitute for cold vegetable stock)
Instructions
  1. Flatten the gluten out across a platter. Mill the herbs and spices in your spice mill until fine and pour the powder into a sprinkle bottle. Sprinkle an even coating of the herbs and spices across both sides of the gluten.
  2. Place the gluten in your refrigerator for at least 30 minutes to marinate.
  3. In a bowl combine the flour with the remaining herb and spice mixture. Half fill a second bowl with full cream milk (or cold vegetable stock)
  4. In addition, sprinkle a layer of the seasoned flour over the surface of a large platter. This layer will prevent the coated gluten from sticking to the platter while it sets.
  5. Remove the gluten from your refrigerator and cut it into manageable strips of about an inch in width and 3 to 4 inches in length.
  6. To coat the strips, dip them in the milk (or cold stock), dredge them in the seasoned flour to get a good solid coating, then transfer them to the coated platter to set. Allow the coated strips to set for 20 minutes.
  7. Half fill a wok or pot with oil and heat this to 160c or 320f.
  8. Carefully drop the strips into oil in batches and fry them for 4 to 5 minutes until the are golden. Remove the strips from the oil, drain any excess oil on kitchen paper and serve immediately.

 

July 11, 2015 4th of July Cookout, Accompaniments, KFC Recipes, Salads, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make KFC Coleslaw – KFC Coleslaw Recipe, The REAL DEAL!!!

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How to Make KFC Coleslaw - KFC Coleslaw Recipe, The REAL DEAL!!!
Author: 
Recipe type: KFC / Fast Food / Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-10
 
KFC coleslaw is quite unique in its flavor, with a thin, tangy sauce that barely glazes the cabbage. This is how to make it at home!!!
Ingredients
  • 600g Green cabbage, cut into blocks, thick bits removed
  • 100g Carrot, peeled and chopped
  • 30ml Yogurt or cultured buttermilk
  • 30ml Apple cider vinegar
  • 90ml Tangy mayonnaise
  • 2.5ml Salt
  • 5ml Sugar
Instructions
  1. Cut the cabbage into blocks, roughly chop the carrots, measure out the yoghurt or cultured buttermilk, the tangy mayonnaise, salt, sugar and apple cider vinegar.
  2. In a jug, combine all of the ingredients except the carrot and cabbage. Stir this until the salt and sugar have dissolved.
  3. Place the carrot in your food processor and chop this until fine. Add the cabbage to the processor and pulse this until almost fine.
  4. Pour in the sauce and continue to pulse this until it is finely chopped.
  5. The added peppery flavor comes from allowing this to age overnight covered in the refrigerator.
  6. Like any coleslaw, this is best served well chilled.

 

June 6, 2015 Bread, Cocktail Snacks, Curries, Finger Foods, Indian Recipes, Snack Food, Starters, Vegan Recipes, Vegetable, Vegetarian Recipes

Snack Platter Catering – Part 20 – Chilli Bites, Deep Fried Chilli Puffs – Quick, Easy & Delicious!!!

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Snack Platter Catering - Part 20 - Chilli Bites, Deep Fried Chilli Puffs - Quick, Easy & Delicious!!!
Author: 
Recipe type: Snack Food / Finger Food / Superbowl
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 40-50
 
This recipe is real lifesaver when you're catering for larger numbers. Chilli bites are dead simple to make, and although they can't be prepared long before the time, they are really quick.
Ingredients
Makes 40-50 Chilli Bites
  • 3 Cups Chickpea flour
  • ½ Tsp Bicarbonate of Soda
  • 1½ Cups Water
  • ½ Cup Chopped coriander
  • 3 Chillis, chopped
  • 1 Onion, finely chopped
  • ½ Cup Spring onion, finely chopped
  • 2 Tsp Toasted cumin seeds
  • 1 Tbs Chilli powder
  • 1 Tsp Garam masala
  • 1 Tsp Salt
Instructions
  1. Combine the chickpea flower and the bicarbonate of soda in a large mixing bowl. Add chopped coriander, chopped chillis, chopped spring onion, chopped onion, toasted cumin seeds, chilli powder, salt and garam masala. Mix these into the flour.
  2. Pour in the water and stir this to a thick batter. For the best result, allow the batter to stand for 15 minutes before proceeding with frying.
  3. Half fill a large pan with oil and heat this to 170c or 340f.
  4. Carefully drop slightly heaped tablespoons of the batter into the oil. Allow the chilli bites to fry for 4 minutes until golden, turning halfway through.
  5. Remove the puffs from the oil using a slotted spoon and drain them on kitchen paper. Continue with second batch of puffs until all them are fried.
  6. Transfer the bites to platters and serve hot or cold.

 

May 13, 2015 Accompaniments, Cocktail Snacks, Finger Foods, Indian Recipes, Snack Food, Starters, Vegan Recipes, Vegetarian Recipes

Snack Platter Catering – Part 14 – Traditional Indian Sev – Spicy Deep-Fried Chickpea Noodles

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Snack Platter Catering - Part 14 - Traditional Indian Sev - Spicy Deep-Fried Chickpea Noodles
Author: 
Recipe type: Snack Food / Finger Food / Party Food / Superbowl Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
In the realm of snack platter catering, Sev is another lifesaver recipe that can be made way in advance in any quantity. This spicy deep-fried chickpea noodle is an all-time favorite at parties!!!
Ingredients
  • 1 Cup Chickpea flour
  • 1.25ml Tsp Fine black pepper
  • 2.5ml Salt
  • 1.25ml Turmeric
  • 1.24ml Chilli powder
  • 15ml Hot oil
  • 60ml Water
Instructions
  1. Place the chickpea flour, black pepper, salt, turmeric, and chilli powder in a mixing bowl. Stir this together until combined.
  2. Measure the oil in a small measuring glass. Place the glass in a bowl and pour boiling water into the bowl to surround the oil. Allow the oil to heat up for 3 minutes.
  3. Pour the oil into the flour mixture and stir this in until totally combined, and the flour resembles rough breadcrumbs.
  4. Pour in half of the water and stir this in until totally combined.
  5. Pour in the rest of the water and stir this in until you have a thick sticky paste, resembling peanut butter.
  6. Rub your hands with oil and compress and work the dough into a smooth ball. For the best results, let this rest for 30 minutes before continuing.
  7. In the meantime, half fill a large pan with oil and heat this to 190c or 375f and rub a coating of oil onto the inside and outside of your potato ricer.
  8. Once the oil reaches temperature, load the dough into the ricer and press this over the oil. As the dough comes to an end, you may have to cut the hanging strands off from the surface of the ricer using a knife.
  9. Allow the noodles to fry for 2 minutes, turning halfway through.
  10. Remove the noodles using a slotted spoon and drain them on kitchen paper.
  11. Allow the sev to cool for 15 minutes before separating and breaking into manageable strands. Some of strands may be stuck together, but they will come apart during this process.
  12. If you double or triple this recipe, divide the dough accordingly and process in batches.
  13. Transfer the sev to serving nowls and serve as required. To store pre-prepared sev, place it in air tight containers in a cool place.

 

April 8, 2015 Accompaniments, Baking, Cheese, Vegan Recipes, Vegetarian Recipes

How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer – Quick and Easy!!!

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How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer - Quick and Easy!!!
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
 
Lemon cheese is quick and easy to make at home, and requires no specialised equipment or ingredients. You can use lemon cheese as you would use any cream cheese, or for the most amazing cheesecake.
Ingredients
  • 4lt / 1 Gallon + 1 cup full cream milk
  • Approx. 150ml lemon juice
  • Cheese salt / Kosher salt (optional)
  • Herbs (optional)
  • 100ml Cream or Cultured sour cream (optional)
Instructions
  1. Pour 4 liters or 1 gallon plus a cup full of full cream milk into a large pot over medium heat. Heat this stirring regularly until the milk reaches a temperature of 80c or 175f.
  2. Pour in half of the lemon juice. You will see the curds forming almost immediately. Pour in the remaining lemon juice little by little until there is a clear separation between the curds and whey. Turn the heat off.
  3. The whey must be clear. Allow the curds to set undisturbed for 10 minutes.
  4. Place a large colander in your sink and line it with cheese cloth or butter muslin. If you don't have either of these, you can use any finely woven, clean fabric.
  5. Pour the curds and whey into the colander. Fold the corners of the cloth over the curds, place a clean plate on top of this and weigh it down with about 5 lbs of weight, or about 2.5kg.
  6. Leave this to drain for 30 minutes.
  7. After the draining time, unwrap the cheese and place it in a bowl. Add cheese salt or kosher salt to taste, and any herbs or spices of your choice. If you intend using the cheese for cheesecake, leave the cheese unsalted and unflavored. If you want the cheese to be spreadable, add 100ml of cream or cultured sour cream and stir this in thoroughly.
  8. As a serving suggestion, use your burger press to mold the cheese on a serving platter. Scatter the platter with crisps and drizzle the cheese with a splash of fruit chutney or sweet chilli sauce and serve immediately.

 

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