Sunday, 28 May 2017

What do you eat/ What do you use? Part 30


Water Drop Vegetarian Café’s Nutella slices are bomb! I haven’t had bibimbap in years so this was a treat. I do miss kimchi though.  



·       *   Cupcakes by Loving It Vegan https://lovingitvegan.com/vegan-vanilla-cupcakes-strawberry-vanilla-frosting/ I can’t find vegan strawberry flavouring (got carmine or cochineal) where I live, so I used lemon juice instead. Any oil like canola works fine in place of olive if you want to go cheaper. Joyline sprinkles appears to be vegan friendly.
·        *  These cup noodles are vegan and although are far from being zero waste, they’re good when you’re in a pinch. I found these at Moorhouse PAK’n SAVE but not sure how long they’ll be there.
·        * Vegan Rocky Road can be found at South City New World with the gluten free baked goods. They sell quick though. 



Ingredients:

300 grams of Angel Food’s cheddar alternative or 200 grams of Angel Food’s cheddar alternative and 4 tablespoons of nutritional yeast
3 tablespoons flour
3 tablespoons dairy-free margarine (Olivani, Nuttelex etc)
2 cups dairy-free milk

1 jar pasta sauce
A box of lasagne sheets
A bag of spinach frozen or fresh
2-4 cloves of minced garlic
1 onion
1-2 courgettes
A big handful of mushrooms
1 can of lentils or 1 cup of soaked-overnight lentils
1 bell pepper
Spices, herbs, and salt to sprinkle to taste
1-2 tablespoons of tomato puree/paste (optional)
 


With Angel Food’s cheddar alternative, I was able to make the lasagne I used to make as a vegetarian carnist. Put three tablespoons of dairy-free margarine in a saucepan with 3 tablespoons of flour. Mix them together over heat. You need 2 cups of dairy-free milk; I used rice milk as it’s neutral. You want to slowly add the DF milk with the flour-margarine mix and stir often. Sometimes I end up just pouring the rest in, which means it’s just liquid and thin, but that’s okay, just wait for it to thicken, which it will with some heat and lots of stirring. Add a third of Angel Food’s cheddar alternative grated, about 100 grams, and about 4 tablespoons of nutritional yeast – or just more cheddar alternative to taste (it’s cheaper to use nutritional yeast if you have some though). Once that’s done, start with the ragu. You can make it how you’ve always done it but if you have no idea and want one, then: fry some chopped onions and minced garlic in a frying pan with some water or oil. Add chopped pepper, mushroom, courgette, and whatever else you think would go with it. Pour a jar of pasta sauce; add spinach and lentils; season with herbs like basil, rosemary, thyme to taste; and add salt and pepper to taste. If you’d like it richer, add some tomato paste or tomato puree or more pepper or both. You can layer it how you like but I put a layer of lasagne sheets, ragu, ‘cheese’ sauce, lasagne sheet, ragu, lasagne sheet, ‘cheese’ sauce, and then grated ‘cheese’/Gary on top. Put this in the oven at 180 degrees for about 20 minutes or until the surface browns.     


Fry’s braai style sausages are my go to sausages. They’re found in the frozen section of supermarkets. I’m a big fan of Fry’s. 


This was not easy to make at all; the trick is to make them tiny so that they don’t fall apart. They might also be easier to make with a deep fryer if you have one. Anyway, if you miss doughnuts, these are great and hit the spot. Thanks Bosh 💗 https://www.facebook.com/bosh.tv/videos/1254397717972059/  


Nachos with chopped mushrooms, red kidney beans, diced tomatoes and onions. Angel Food’s cheddar alternative melts well. 


Finally went to The Origin on Cranford street and loved it! Oh the almond mochas are great: chocolately but not too sweet. The dumplings were tasty too, I’m surprised they don’t use onions or garlic. And the cake slices were pretty and delicious. It’s going to be a favourite.   

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