Suddenly Vegan

Sweetened Condensed Soy Milk

2011-07-04T19:20:00.000-07:00

My local supermarket doesn't sell condensed soy milk. I searched online for recipes and most of them use powdered soy milk. Again, this is something I haven't been able to find in my local supermarket. I found one recipe that uses liquid soy milk and adapted it. It takes a while but the end result is pretty yummy. Store in the refrigerator. I would suggest using the condensed milk within days of making it.

Sweetened Condensed Soy Milk

3 cups soy milk. (I used Soy Milky Lite.)
1/2 cup sugar.
1 large tab margarine (I use nuttelex)
1/2 teaspoon vanilla essence

Pour soy milk into a saucepan and add sugar, stir until sugar is dissolved and the milk is on a low simmer. Stir occasionally and keep simmering until mixture thickens and condenses to one cup of liquid. It will take one and a half to two hours. Remove and add the margarine and vanilla stirring until blended.

Self-saucing Chocolate Pudding

2011-06-01T15:50:00.000-07:00

I usually eat fruit for dessert or something relatively healthy but its cold and wintery and I felt like something warm and decadent and full of sugar and best of all...chocolate.

I adapted it from this recipe on taste.com.au however, I used oil, made extra sauce and cut down the sugar a little but it is still very sweet. It contains brown sugar which I didn't pack down at all. I just scooped it out of my brown sugar jar so it was quite loose.

Self-saucing Chocolate Pudding

1 cup self-raising flour
2 tablespoons cocoa powder
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup soy milk
Egg substitute to the value of one egg. I use Orgran No egg

Preheat oven to 180°C. Grease an 8-cup capacity ovenproof baking dish. Sift flour and cocoa into a large bowl. Stir in brown sugar.

Combine oil, soy milk and No egg in a jug. Slowly add to flour mixture, whisking until well combined and smooth. Spoon into baking dish. Smooth top.

To make the sauce, combine 1 cup brown sugar and 4 tablespoons sifted cocoa powder. Sprinkle evenly over the top of pudding.

Slowly pour 2 1/2 cups boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.

Serve warm with custard.

Molasses Ginger Cookies

2011-04-07T21:17:00.000-07:00

Molasses Ginger Cookies

I've been trying to not eat too many sugary things for a while but today I was overwhelmed by the desire for a sweet bikky. I didn't want chocolate or anything too naughty, so I searched the net and found these.

I used 50% whole wheat flour & 50% white flour to make them a little healthier and I used 1/3 cup canola oil instead of margarine to avoid non-hydrogenated fats. Did you know that every tablespoon of molasses contains 3.5 mg of high quality iron? Does that mean this bikkies are almost a health food? Hehehe

Jam doughnut cupcakes

2011-02-07T18:31:00.000-08:00

This is a recipe from Veg News Magazine and the smell awesome. I've never been a fan of doughnuts, cinnamon, jam/jelly or iced but I thought these would be interesting to taste. According to the original recipe, the cakes are better if you let them cool and sit for 24 hours before eating and to use the cheapest jam possible. Well, a) there is no way my family would let any cake sit for that long before eating and b) I had blackberry jam in my fridge so that is what I used. I warmed the jam in the microwave for half a minute to make it easier to use.

Jam Doughnut Cupcakes

Ingredients:

1 cup soymilk
1 teaspoon apple cider vinegar
2 tablespoons cornflour
1-1/2 cups plain flour
3/4 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla
1/3 cup red jam

Preheat oven to 180C and line a cupcake tin with paper liners.
In a small bowl, combine the soymilk, vinegar, and cornflour and set aside.

In a large mixing bowl, sift together flour, baking powder, bicarb soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients.

Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar, and vanilla, and mix well.

Fill the liners with batter about full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.

Bake cupcakes for 20 to 23 minutes.

Sprinkle with powdered sugar when cold if you want to eat them immediately or wait for 24 hours to sprinkle with sugar if you can hold off that long.

Butterly cakes

2010-09-15T23:24:00.000-07:00

The other day, someone asked me if I felt like I was eating second best, because I don't eat meat, eggs or dairy. I said that I didn't feel like I was eating second best at all. I'm eating as healthy as I can as I am trying to stop my auto immune disease getting worse or gaining more complications.

Anywho, I don't think these cakes look or taste second best. You can cook them in small patty pan tins or as I did on this occasion, cook them in a muffin tin. This recipe made a dozen grown up sized cute butterfly cakes.

Hubby came home and inhaled two of these cakes and didn't think they were second best either...lol

Golden Vanilla Cupcakes

Mock cream

2/3 cup margarine (I used nuttelix)
1 1/2 cups icing sugar
half teaspoon vanilla essence
a little soy milk

Beat the margarine until soft. A half the icing sugar and the vanilla essence and beat until smooth. Add the remainder of the icing sugar and beat again. If it is to dry, add a little soy milk. If you add too much milk, just add more icing sugar. It's pretty much foolproof.

When cup cakes are completely cool, using a sharp knife, cut a shallow v shaped circle out of the top of each cake. Cut the small round pieces of cake in half to make two semi circles. Fill the hole in the cake with a heaped teaspoon of mock cream. Position the semi circles of cake on top of the icing to make 'wings'. Sprinkle liberally with icing sugar and place a small dollop of jam between the 'wings'.

Gluten Free ANZAC Biscuits

2010-08-17T22:06:00.000-07:00

I've been asked to supply morning tea at work on Monday. I've decided to show everyone how delicious vegan food can be. At least one of the ladies in the group is on a gluten free diet and I think a couple others are trying to reduce the amount of gluten in their diet. I've decided to bring in some bikkies and I thought ANZACs would be nice. ANZAC bikkies usually have rolled oats as one of the key ingredients but I did some research and found that rolled oats can be irritating to some celiacs, but quinoa flakes are a good substitute.

Gluten Free ANZAC Biscuits

1 cup gluten free plain flour
1 cup sugar
1 cup desiccated coconut
1 cup quinoa flakes
pinch salt
2 large tablespoons golden syrup
125 gms vegan margarine
1 teaspoon bicarbonate of soda
1 tablespoon boiling water

Combine all dry ingredients except bicarbinate of soda in a large bowl.

In a saucepan on low heat melt together golden syrup and margarine. When margarine is melted, combine bicarbinate of soda and boiling water in a small dish. Add to melted margarine mix and stir until the mixture froths. Combine wet and dry ingredients and mix well.

Roll this dough into balls and press slightly on a baking paper lined baking tray or cookie sheet. They will spread little so leave some space between the biscuits. Cook in a medium hot oven (about 150 -175C) oven for 12 to 15 minutes.

The biscuits will be soft & a bit fragile when you remove them from the oven. Allow them to cool on the trays or if need the trays for more bikkies, you can carefully remove them with an egg flip onto a rack to cool completely.

Sesame Parmesan Sprinkle

2010-06-29T17:45:00.000-07:00

Recently I went to the doctor/specialist who was concerned that I should be drinking milk for the calcium intake. I tried to explain that I eat lots of seeds and nuts but she refused to listen. She probably didn't know that half a cup of sesame seeds contains three times the amount of calcium that is in whole dairy milk, but now you know.

Anywho, this sesame sprinkle is a pretty good substitute for parmesan cheese. I found it on the Vegfamily website.

Sesame Parmesan Sprinkle

1/2 cup sesame seeds toasted and cooled
2 tablespoons savoury yeast flakes
1/4 teaspoon salt

Coarsely grind all the ingredients in a blender and store in a covered jar. I keep it in my kitchen pantry and it doesn't go 'off' but you can always keep it in the fridge if you desire.

Dairy Free Cheese Spread

2010-03-08T20:42:00.000-08:00

Since I've gone vegan, the only two things I miss are a decent tasty vegan cheese and decent chocolate. I found this recipe for Vegan Cheese and adapted it according to the ingredients I had in my pantry and fridge. This is really yummy spread on crackers with tomato or in a sandwich with lettuce. Its may not taste exactly like real dairy cheese but I really like this spread and it fills the spot for me.

Conventional cheese has a fair bit of salt in it so remember to be generous with the salt. It is not as moist as the original recipe states, but spreads beautifully. Use a good sized jar (I used a clean 400grm vegemite jar) and store your cheese spread in the fridge. It should last a week although I've had mine for a little over week and it is still good.

Dairy Free Cheese Spread
1 cup tahini
1/8 cup white vinegar
1/8 cup olive oil
1 heaped tablespoon savoury yeast
1 heaped teaspoon dry mustard
salt and pepper to taste.

In your jar whisk together the oil, vinegar, mustard, salt and pepper together. Add the tahini and savoury yeast and stir well until combined.

Candied Sweet Potatoes

2009-10-07T18:19:00.000-07:00

I was in the supermarket and golden sweet potatoes were really cheap. I grabbed some and made Candied Sweet Potatoes which I served with regular roast potatoes, roast onions and a colourful mix bright green peas and sun yellow corn kernels. Alas, I was so busy cooking and eating that I forgot to take a photo. However this picture below is very similar. However, the recipe it came from is more complex and much higher in fat than mine. Do really enjoyed my candied sweet potatoes and they weren't too sweet despite the name.

Candied Sweet Potatoes

3 large Sweet Potatoes, peeled and diced into 1 inch cubes
1/3 cup brown sugar
1 tablespoon light olive oil
1/4 teaspoon salt
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg

Place diced sweet potatoes in boiling water. Boil until soft but not mushy (about 8-10 minutes). Drain off water.

In a medium-sized bowl, toss sweet potatoes with brown sugar, oil, salt, ginger and nutmeg.

Place in a baking dish and bake in a hot oven, uncovered, for 15 minutes.

Suddenly Gluten Free Vegan?

2009-08-19T15:18:00.000-07:00

Last year I eliminated all dairy from my diet in an effort to lower my cholesterol. My only motivation was not wanting to go on tablets. I'm taking thyroid tablets everyday as it is and I reckon once you start taking meds, then you just increase them until you end up taking a dozen or so with every meal.

I'm still tired/exhaused all the time so after half dozen B12 injections and dozen visits to the GP, he has finally referred to me a specialist. (I did ask him a few times if I should see a specialist and he said that it wasn't necessary)

Two weeks ago, I finally got into see the specialist and he did another round of xrays and blood tests. He is looking at things as varied as lupus, coeliac disease and hepetitis. One of the questions he asked me was if my toilet habits had changed. I said no because I wasn't expecting that question. I thought about it all the drive home and it struck me that since I cut out dairy I no longer suffer from stomach cramps and chronic diarrhoea. When I was y0ung I had tests to find out why I had chronic diarrhoea and there was no results (as far as I knew) so I thought it was just the way my body was working. I spoke to DO and he said that he never thought about it either but now I mention it, he has noticed that I haven't had to stop at almost every public toilet whenever we go out.

I'm still waiting on the results from the specialist but after doing a bit of research, I wondered if I might have an intolerance for gluten, even if it isn't coeliacs. I was going to wait until I saw the doctor for my results but I thought about putting myself on a gluten free diet for a few weeks to see if that makes me feel better.

The thing that made me decide to take the leap of faith was after visiting the dentist this week. Dental problems are another symptom of coeliac disease. I made an appointment with my dentist after getting a small chip in one of my teeth. I couldn't get in for five weeks but it didn't worry me until it started hurting badly. When I finally saw the dentist, he checked my teeth and couldn't find the chip at first. I pointed it out and then he started drilling, thinking it would be a small filling/repair job. To both our surprise, he said the nerve was badly damaged and he had to remove my tooth...there was nothing else to do.

So, now I will be gluten free for a few weeks and see if that makes a difference to my energy levels. I'm not eating much at the moment because my mouth is still sore but DO and I went shopping last night and bought some gluten free pasta and some gluten free bread (from the freezer section) and we will see how I go.

By the way DO, who is only on a vegan diet reluctantly, had to cook his own dinner last night. I didn't nag or say a word as we headed toward the frozen food section of the supermarket. I assumed he would choose fish fingers or frozen meat pie but instead he chose vegie patties and potato wedges. He then came home and proceeded to make himself a vegie burger (without cheese) for dinner and really enjoyed it.

Of course, I couldn't eat either because sore mouth. But I gave him a kiss and hug and told him that I was proud of him for his food choices. And I am so very very proud of him!

I nuked a potato, then squashed it on my plate, topped it with a spoonful of leftover salsa and a little vegan cream cheese thatI had previously mixed with lemon juice. It was soft but tasty.

Sundried Tomato and Olive Chickpea Patties

2009-08-11T01:38:00.000-07:00

I made these tonight and they were so delicious that I will have to make them again. DO was really impressed as he is finding that he likes chickpeas more and more, except in falafel. He isn't at all fond of falafel. I just threw everything into this without measuring so the measurements are pretty much guestimates. (guess + estimate)

Sundried Tomato and Olive Chickpea Patties

1 can chickpeas, drained and rinsed
1/4 large onion diced
1 large clove of garlic crushed (I used the stuff from a jar)
1 tab olive oil plus extra for frying patties
2 heaped tabs flour
2 heaped tabs cornflour
1 tab vegan Worcester sauce
1 tab dried oregano
1 tab dried basil
2 - tabs sundried tomato strips
4 tabs sliced olives (they were already sliced in the jar)

In a food processor, process the chickpeas until just starting to break up a little but not complete mush. Heat the tablespoon of olive oil in a frypan and gently fry the onion and garlic until soft. Add onion and garlic to chickpeas and pulse again. Next add oregano, basil, sundried tomato strips, worcester sauce and 2 tabs of the olives. Pulse again to mix. Place the whole lot in a bowl and stir through the flours and the remainder of the olive slices. Let rest for 30 mins in the fridge. Form the mixture into patties and fry until golden brown on each side.

Spicy Vegetable and Bean Goulash

2009-08-04T03:24:00.000-07:00

This is my adaptation of a recipe I found on a yahoo.com.au homepage. I found the original recipe for Vegetable and Bean Goulash a little bland for my tastes so I added some dried chilli flakes and white wine. Unfortunately , I didn't have spinach so I didn't add it, even though it was in the original recipe. DO really enjoyed this and has taken some to work to be reheated for his lunch. Once again, I didn't take a photo but I've added the one from the original recipe as it looks similar.

Spicy Vegetable and Bean Goulash

1 tab olive oil
1 leek, finely diced
3 cloves fresh garlic, crushed (I used the stuff in the jar)
1 red capsicum diced
1 green capsicum diced
3 large potatoes, peeled and diced into 2cm cubes
300 grams button mushrooms, sliced
400g can red kidney beans, drained
2 tabs paprika
300g can crushed tomatoes
1 cup vegetable stock
1/2 cup white wine
1/2 tea dried chilli flakes
salt and pepper

Heat the oil in a large, heavy-based saucepan. Cook leek until soft, about 4 min. Add garlic, capsicum, potato and mushrooms. Cook for a further 5 min. Add the beans, paprika, crushed tomato, white wine and stock. Season with salt and pepper. Stir well, cover and simmer for 10-15 min or until potatoes are tender. Serve with rice.

Moroccan Spice Blend

2009-07-29T00:21:00.000-07:00

At the moment, I have Moroccan Roast Vegies in the oven and the aroma in my kitchen is divine. I cut cut up sweet potato, potato, onion, carrots (pretty much all the fresh vegetables I had on hand), gave them a small drizzle of olive oil and sprinkled them liberally with Moroccan Spice Blend, and stuck them in a hot oven to cook. I still have plenty of the spice blend in the pantry for the next time I decide to do something Moroccan. Hmm...I have some cous cous in the pantry. I am thinking Moroccan Cous Cous. I found this recipe on Limes & Lycopene and there are some interesting recipes on this site.

Moroccan Spice Blend.

2 teaspoons each of ground cumin, ground coriander, paprika, ginger and cinnamon
1 teaspoon each of ground white pepper and turmeric
1/4 teaspoon each of chilli powder and ground nutmeg

Combine all spices and store in a sealed jar. Because spices lose their pungency with age, blend in small batches.

Mediterranean Roasted Vegetables

2009-07-08T01:29:00.001-07:00

Sorry no photo this time. This is so yummy that you don't even need a recipe. But I will give you a rough recipe anyway. I eyeballed the amounts of ingredients, so just use your best judgement. I cut the vegies so that they would all cook in approximately the same time.

Mediterranean Roasted Vegetables

3 lebenese eggplants (the long and thin kind) quartered
2 large red onions quartered
2 med carrots quartered
1 red capsicum (bell pepper) cut into eights
1 green capsicum (bell pepper) cut into eights
12 large mushrooms cut into halves
10 small potatoes but into halves (or quarters depending on size)

Place all prepared vegetables into a large baking dish.

In a small bowl whisk together 1/2 cup olive oil, 1/3 cup balsamic vinegar and 2 tabs minced garlic. (I used the stuff from the jar) Pour over vegetables and sprinkle 2 tabs of dried basil over the whole lot. Mix with a large spoon until all vegies are coated with herbs.

Place in a hot oven for 40 minutes or until the potatoes are cooked.

I served this with fresh home made olive focaccia. Use your own recipe, if you have one or use this one...Olive and Rosemary Focaccia

Sesame Noodles

2009-07-04T22:46:00.000-07:00

I was looking around at food blogs and I saw Vegan Dad's Udon Noodles with Sesame Crusted Tofu and decided it looked yummy. This isn't his recipe. However, I did take bits of his recipe, looked in my fridge and cupboard and came up with Sesame Noodles. I used Golden Hokiien noodles as I had them in the cupboard. I suppose you could use any noodle that you desire. DO loved this dish and will take the leftovers to work to reheat in the microwave for his lunch.

Sesame Noodles

440 gram pkt Golden Hokiien noodles
1 tab vegetable oil
3 med carrots cut into matchsticks
1 med onion sliced finely
1/2 red capsicum (bell pepper) sliced finely
1/2 green capsicum (bell pepper) sliced finely
1 heaped tsp minced garlic (I used the jar stuff as it is easiest)
1 heaped tsp minced ginger (again I used the jar stuff)
1/3 cup sesame seeds
1/4 cup rice wine vinegar
2 tabs soy sauce
2 tabs hoisin sauce
1 tab sesame oil

Prepare noodles according to packet directions. For my noodles, it was to place them in a bowl and cover with boiling water for a few minutes and then drain and set aside.

Place rice vinegar, soy sauce, hoisin sauce and sesame oil in a bowl, stir to combine and set aside.
Sprinkle the seeds into a large hot dry frypan. Toss the pan until the seeds toast and are fragrant. Be careful because the seeds can go from just right to burnt quickly. Remove toasted seeds and set aside.

Place the vegetable oil in the bottom of the frypan you used for the sesame seeds. Add the garlic and ginger and stirfry until fragrant. Next add the onion, carrots, red and green capsicum. Stir quickly. To help the cooking along, add half a cup of hot water and continue to stir until the water is half boiled away. Add the noodles and stir carefully. Add the vinegar mix and stir again. Keep stirring until the sauce is thickened. Now sprinkle the sesame seeds over, stir to make sure the seeds are evenly distributed and serve.

Potato (cottage) Pie

2009-06-23T18:20:00.000-07:00

The temperature outside is dropping and you feel like something substantial than soup. Of course hubby comes home hungry and you know that an old fashioned potato pie is just the thing to warm you up. DO was a bit sceptical that he would like a potato pie without meat but he really enjoyed it, helping himself to seconds and taking leftovers to work for lunch.

Potato Pie

5 large potatoes
dairy free milk
dairy free margarine
2 tabs olive oil
1 small onion diced
1 teaspoon crushed garlic (I used the stuff in the jar)
1 teaspoon crushed cumin seeds
1 can drained and rinsed kidney beans
1 can tomatoes
2 tabs dried mixed herbs
1 1/2 cups water
2 beef flavoured vegan stock cubes
2 teaspoons unsweetened cocoa powder
1/3 cup bourghal (cracked wheat)
1 teaspoon vegan Worcestershire sauce
salt and pepper

Peel potatoes. Place into a saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 20 to 25 minutes or until tender. Drain. Return to saucepan. Add margarine and milk. Mash until smooth.

In a large saucepan, place oil, onions, garlic and cumin saute until cumin is fragrant. Add kidney beans and tomatoes and crush with potato masher until beans are smooth. Place stock cubes and cocoa powder into tomato can, add 1/2 cup water and stir until smooth. Add that to saucepan along with the remainder of the water. Add herbs, bourghal, worcester sauce and season to taste with salt and pepper. Place lid on saucespan and simmer for 20 minutes.

Preheat oven to 200°C. Grease a 6cm deep, 24cm x 30cm (base) lasagne dish. Spoon sauce into dish. Top with mashed potato. Dot the potato with a little margarine and bake for 30 to 35 minutes or until potato is golden brown. Serve.

Creamy Celery and Carrot Soup

2009-06-17T23:17:00.000-07:00

I was feeling sick as a very sick dog with a terrible head cold and decided to make some soup. I had half a bunch of celery in the fridge as well as some carrots. I was twittering with Sue from VeganMarthaStewart when she suggested I try the Cream of Broccoli Soup on her recipe page, Vegan Occasions and tweak it a bit. I tweaked to my hearts content and before long, Creamy Celery and Carrot Soup was cooked. I didn't whiz it in my proper blender but used my stick blender instead, so isn't as smooth as it could have been. I was feeling pretty crappy at that point and didn't have any extra energy to spare. However this soup is still delicious and it whipped my cold like nobodies business.

Creamy Celery and Carrot Soup

2 tabs olive oil
1 large onion roughly diced
1/2 bunch celery leave and stems roughly diced
3 medium carrots roughly diced
4 rounded teaspoons crushed garlic (I used the stuff in the jar)
2 rounded teaspoons crushed ginger (again, I used the stuff in the jar)
4 teaspoons vegetable stock powder
1 tin chickpeas, drained and rinsed
1 teaspoon dried thyme
1 heaped tablespoon italian herb mix
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
water
125grams vegan cream cheese (optional)

In a large stock pot, heat the oil and sauté the onion, celery, carrots, garlic and ginger for about 10 minutes, stirring frequently. Add the stockpowder, herbs, salt, pepper and chickpeas.

Bring to a boil and simmer with the lid on for about 20 minutes or until all of the vegetables are tender. Use a hand blender to puree the soup until it is creamy smooth. For added creaminess, blend in the cream cheese.

Veggie Sausage Rolls

2009-06-12T00:17:00.000-07:00

I found a recipe hidden away on a forum on Vegsoc. I was by a poster named Dorothy. I modified it a little to taste like real sausage rolls. I added the cocoa powder for colouring. The pastry I used was frozen and the recipe used two sheets, cut in half. The only complaint from DO is that I didn't make enough. I wasn't able to take a photo my veggie sausage rolls, but this one looks quite similar. It is from Where's the beef?

Veggie Sausage Rolls

1 cup cooked lentils mashed
1/2 onion finely diced
1 cup besan (chick pea flour)
1/2 medium carrot grated
1 heaped teaspoon cocoa powder
1 heaped tablespoon dried mixed herbs
1 tablespoon tomato sauce (ketchup)
salt
pepper
a little water
puff pastry
sesame seeds

Preheat the oven to 230C.

Place mashed lentils, onion, carrot, flour, cocoa, herbs, tomato sauce, salt and pepper in a bowl and mix together. Add enough water to make it easier to combine. I used some of the lentil water. Spoon the mixture in the bottom third of each pastry rectangle. Roll up and seal the edges with a little water. Repeat with the remaining mixture and pastry. Slice each roll into four and place on a slightly greased baking tray. Cut two or three slits on the top of each roll, spray with cooking oil and sprinkle with sesame seeds.

Bake for 20 minutes or until rolls are golden brown. Serve with tomato sauce.

Vegetarian Chilli

2009-06-03T00:16:00.000-07:00

This chili is totally yummy. This recipe was on Vegweb.com but as usual, I adapted it to my taste. The cocoa powder seems strange but it adds to an authentic colour and the bulgur gives the consistency of minced meat. I ate mine with a generous portion of vegan cream cheese and coriander as I found it very spicy. I just added the coriander topping to DO's serving as he loves hot and spicy food.

Totally Yummy Vegetarian Chilli

3 tabs olive oil
2 diced onions
1 tab chilli powder
2 red chillies deseeded and sliced finely
1 tab ground cumin seeds
3 tsps minced garlic (or 3 cloves finely minced)
2 small capsicums (bell peppers) diced
3 large tablespoons unsweetened cocoa powder
2 cans tomatoes undrained
2 cups water
2 cans mixed beans, drained and rinsed well
2 cups frozen corn kernels
1/2 cup bulgur (cracked wheat)
salt and pepper

In a large pan, saute the onion, chillies, garlic and spices in the olive oil. Add capsicum and saute for a further minute. Add cocoa, tomatoes, water and bring to a boil. Add beans, corn and bulgur, lower the heat to simmer. Simmer for 15 minutes until bulgur is cooked. Add salt and pepper to taste.

Serve topped with vegan cream cheese and sprinkle with finely chopped coriander.

Lemon and Poppy Seed muffins

2009-05-22T22:00:00.000-07:00

I found this recipe for Lemon and Poppy Seed muffins on Vegan Bicyclinguist . They are absolutely delish! I cooked my muffins until their tops were a nice golden brown, a little darker than the one on the recipe page.

Lemon and Poppy Seed Muffins

Tomato Relish

2009-05-15T23:39:00.001-07:00

While I as waiting in the doctors surgery, I was leafing through some old magazines when I came across this recipe. It has a whole red chilli in it but it isn't hot...just has a slight hint of heat. I've since made this relish several times, increasing the amount of chillies and tomatoes. Everyone who gets a jar of this relish tells me that once they start eating it, they can't stop until the jar is empty.

Tomato Relish

2 small red capsicums (bell peppers)finely sliced
2 small onions finely sliced
400gms can crushed tomatoes
300gms castor sugar
1 long red chilli seeded, deseeded and finely sliced
100mls white vinegar
1/2 tsp salt
2 garlic cloves crushed

Place all the ingredients in a large saucepan and bring to the boil. When it boils, lower the temperature to simmer and continue cooking for 40 - 50 minutes or until sauce is thick.

While hot, pack into sterilised jars or in a covered container in the fridge for up to two weeks.

Makes approx 2 1/2 cups relish.

Date Crumble Squares

2009-04-25T14:31:00.000-07:00

I was on the morning tea roster for church and wanted to cook something vegan with the dates I had sitting in my pantry cupboard. So after some searching, I found this recipe on Taste.com.au and decided to adapt it. Be warned it is quite sweet but you only eat a small square at a time.

Date Crumble Squares

2 cups chopped pitted dates
1 cup water
1/3 cup caster sugar
1/2 cup canola oil
1 cup brown sugar
1 1/3 cups plain flour
1/2 teaspoon bicarbonate of soda (baking soda)
1 1/2 cups rolled oats

Preheat oven to 180°C. Line a 3cm deep, 20cm x 20cm flat pan with baking paper.

Combine dates, water and 1/4 cup of caster sugar in a saucepan over medium heat. Cook, stirring, for 10 to 15 minutes, or until dates have absorbed liquid. Set aside to cool to room temperature.

Sift flour, brown sugar, and bicarb together. Add oats and stir to combine. Pour in canola oil and mix well. Press half the mixture into base of prepared pan. Spread date mixture over the top. Crumble remaining oat mixture over date mixture so dates are completely covered, pressing on with your fingertips.

Bake for 35 to 40 minutes, or until golden. Sprinkle with remaining 1 tablespoon of caster sugar. Cut into squares. Serve warm or cold.

Makes 20 squares.

mmmmm....pesto

2009-04-12T14:25:00.000-07:00

Mmmm....pesto. I love garlicky pesto with tomato and balsamic vinegar on crunchy crackers. The mix of textures and flavours really does something to me.

I recently started growing some herbs and decided the basil needed a haircut. Well that was my excuse for making pesto. A bit fake but there ya go.

As the case, I didn't take a photo but this one below is similar.

Basil Pesto

1 bunch fresh basil.
3 cloves garlic
1/3 cup pinenuts
1 heaped tablespoon savoury/nutritional yeast
salt
freshly ground pepper
olive oil

Place all ingredients in a food processor adding just enough oil to help the machine blend everything together. Add salt and pepper to taste. I ended up adding about half a teaspoon of salt.

Banana Muffins

2009-04-05T13:50:00.000-07:00

It's been a while since my last blog entry and I have been cooking...just not photographing and recording recipes. I made these delish banana muffins for breaky and took three in to my Father in Law who is in hospital. He has complained about the quality of food whilst he has been there. He inhaled the large muffins like a man who hadn't eaten in a week. I don't know if it was because he really enjoyed them or if he was starving and would eat anything at that stage.

I didn't take a photo of my muffins but this is one I found on the web. It is from a blog called Black Dogs But the picture looks similar to my muffins.

Sweet and Sour Vegies

2009-03-02T16:37:00.000-08:00

I've been meaning to add this recipe for a few weeks but was feeling lazy up until now. This is one of DOs favourite meals and it easy to get everything ready in advance. I make the uncooked sauce including the cornflour in a screw top jar and keep it in the fridge for a few hours until I need it. My local supermarket sells packs of frozen asian style vegetables, so this dish takes minutes to cook. I keep jars of minced garlic and ginger in the refrigerator, so that makes it even easier.

Sweet and S0ur Vegetables

30 mls vegetable oil
500 grams mixed asian style vegetables
1 large brown onion, peeled and sliced
1 teaspoon minced garlic
1 teaspoon minced ginger

In a screw top jar combine
80 mls pineapple juice
2 tabs castor sugar
1/4 cup white or apple cider vinegar
1 tab soy sauce
2 tabs tomato sauce (ketchup)
200 mls vegetable stock

In a small bowl combine 2 tabs cornflour with 2 tabs of water and stir until smooth. Add to the rest of the ingrediants in the jar put on the lid and shake well. Set aside until needed.

In a hot frypan add the oil, garlic and ginger, stirring quickly. Add the onions and stir again, cooking over medium/high heat for a few minutes. Add the remaining vegetables and keep stirring until they are almost cooked through. Shake the sauce mixture again and add to the frypan. Stir until the sauce thickens and then serve over steamed rice.

Waldorf Salad

2009-03-02T16:05:00.000-08:00

Along the Road is a ministry of my church and it provides food for needy families. They also do a fruit and vegie on a fortnightly basis as a service for anyone who would like to take part. Two days before the run, baskets and money is collected, and on the Thursday, the group go into the fruit markets and try to buy the best value, fresh fruit and veg they can with the money alloted. This was my first time ordering a fruit and veg basket but I wanted a challenge of having something different than what I normally buy at the supermarket. I rarely buy celery or so many apples and oranges. It was also super fresh so that was a fantastic bonus.

Some of the items in this weeks basket was a ton of small red apples, half a celery and green grapes. I already had some pears in the fridge and walnuts in the freezer, so I decided to make a Waldorf Salad. I had only had Waldorf Salad once, years ago but I really enjoyed it back then. The dressing is a mixture of a homemade mayonaise and coconut cream.

Waldorf Salad

3 small red apples cored and cubed
1 pear peeled, cored and cubed
2 tabs lemon juice
1 cup green grapes
2 sticks celery sliced into small pieces
generous half cup walnuts pieces
1 cup mayonaise (I used Bryannas recipe... it was quick and less vinegary than bought mayonaise. Scroll down the page to find the recipe.)
1/4 cup coconut cream approx

Place cube apples and pears in a bowl. Our over the lemon juice and stir to make sure each piece of apple and pear is coated. This is to stop the fruit going brown and unappetizing. Add the grapes, celery and walnut pieces.

In another bowl, mix the mayonaise and coconut cream. You might want to add the coconut cream by the tablespoon, stirring and tasting until it gets to a creamy smooth flavour.

Refrigerate before serving.

Salvation Army Promoted Vegetarian Diet

2009-02-28T17:01:00.000-08:00

GENERAL BRAMWELL BOOTH OF THE SALVATION ARMY ON VEGETARIAN DIET:

(General Booth is the son of the founder William Booth)
(General Booth used vegetarian diet in his London alcohol cure clinics because he believed that meat and alcohol crave each other. His successin this regard was one factor in the Salvation Army's rapid growth. He believed that meat is highly concentrated and alcohol highly expansive.)These passages are taken from a pamphlet written by General Bramwell Booth, former director General of the Salvation Army, and a son of founder General William Booth.

"Here are some of my reasons for doing so (becoming vegetarian):
1. Because I have myself tried a vegetarian diet with the greatest benefit having been for more than 10 years at l time a strict vegetarian.
2. Because according to the Bible God originally intended the food forhumans to be vegetarian. (here he quotes Genesis 1:29)
3. Because a vegetarian diet is favourable to purity, to chastity,and to perfect control of the appetites and passions which are often a source of great temptation, especially to the young.
4. Because a vegetarian diet is favourable to robust health and strength.With very few exceptions, and these only confirmed invalids, I believe the people would be stronger....
5. Because tens of thousands of our poor people (could save money)...
6. Because a vegetarian diet of wheat, oatmeal and other grains, lentils, peas, beans, nuts and similr food is more than ten times as economical as a flesh diet. Meat contains half its weight in water which has to be paid for as though it were meat. A vegetarian diet, even if we allow cheese, butter and milk will only cost about a quarter as much as a mixed diet of flesh and vegetables.
7. Because a vegetarian diet would stop the enormous waste of all kinds of animal food.
8. Because a vegetarian diet is a great protection against our drinking (this belief of General Booth has been upheld by modern biochemistry research about the relationship of meat and alcohol)....
9. Because a vegetarian diet is favorable to industry and hard work...
10. Because it is proved that life, health, and happiness are all favoured by a vegetarian diet.
11. I favour a vegetarian diet because the digestive organs of humans are not well adapted to the use of flesh....
12. Because it is very difficult.. especially in hot weather and warm climates to keep flesh food sweet long enough to cool and eat it and a great deal of meat is eaten after it has begun to decay...(We have temporarily mislaid the sheet which lists reasons
13, 14,and 15.. http://groups.msn.com/christianveg has a link to the complete text)
16. Because of the awful cruelty and terror to which tens of thousands(now billions) of animals killed for human food are subjected in traveling long distance by ship and rail and road to the slaughterhouses of the world. God disapproves of all cruelty.. whether to man or beast.
17. Because of the terrible cruelties practised for killing animals in many slaughter houses. The whole business of killing is cruel.. even when it is done with care, and we know that in the case of millions of creatures it is done with very little care. Ten thousand pigs are killed for food every hour in Europe alone. (Now Oscar Mayer kills1100 pigs an hour at their Madison Wisconsin plant.)
18. Because the occupation of slaughtering animals is brutalising to those who are required to do the work. "The highest sentiments ofhumanemen" says a certain writer, and I agree with him, "revolt at the cruelty,the degrading sights, the distressing cries, the perpetual blood shed,and all the attendant horrors which must surround the transit and slaughter of suffering creatures."
19. Because a flesh diet is not necessary to hard work. A great part of the work of the world is done by animals which subsist on vegetable food..namely, horses, mules, camels, oxen, etc.I believe this matter is well worthy the serious consideration of Christian leaders. It has an important bearing not only on their own health and happiness but upon their influence among the people, as men and women who are free from the bondage of that selfish gratification which so often afflicts the professed servants of Christ. Let remember the Apostle's direction: 'Whether ye eat or drink, or whatsoever ye do,do all to the glory of God.' "(published by the LVS 53 Marloes Rd. Kensington London UK W8)

Booth text reprinted from the London Vegetarian Soc.

Gingerbread Squares

2009-02-21T23:45:00.000-08:00

It was my turn to be on the morning tea roster at church, along with another lady. I served a platter of fresh fruit, crunchy vegies with Sweet Chilli Hommus, chocolate cake, potato chips and this delicious gingerbread cake which I had never made before.

I adapted from this recipe substituting Origan Egg Free and soy milk for eggs and cows milk. The cake took about 45 minutes to cook in a moderate oven and a knife inserted in the centre came out clean, I knew it was ready.

When it was cold, I decorated the cake with lemon icing and scattered walnuts on top.

Gingerbread Squares

1 1/2 cups plain flour
3/4 cup self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 1/2 teaspoon mixed spice
1 cup brown sugar
3/4 cup canola oil
1 cup golden syrup
Egg substitute equivalant of two eggs
3/4 cup soy milk

Preheat oven to 180°C. Grease a 5cm deep, 21cm x 31cm (base) slab pan and line base and sides with baking paper.Sift flours, bicarbonate of soda, ginger and mixed spice into a large bowl. Add sugar and stir until well combined. Combine oil, golden syrup, egg substitute and soy milk in a large jug. Add to dry ingredients. Stir until just combined. It should look a little lumpy. Pour mixture into pan. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.

chocolate cup cakes

2009-02-10T19:33:00.000-08:00

When did Aussies start calling patty pans cupcakes?

I made these delicious little chocolate cupcakes from this recipe from Vegan Cupcakes Take Over The World.

They were easy to make, easier than creaming butter and sugar and breaking eggs! I didn't have to buy anything special just used the ingredients that I already had in my pantry. This recipe was supposed to make 12 muffin sized cakes but I used small patty pans and it made 29 small cupcakes. Of course the cooking time reduced from 20 minutes to 10 minutes in the smaller tins.

I made the icing for the cream cakes from vegan margarine, icing sugar mixture and vanilla. I decorated the plain cakes and then with the left over mock cream, I added a drop of strawberry flavouring and a drop of pink food colouring.

My first big failure

2009-02-10T00:37:00.000-08:00

Well, I reckon this was my first big failure but DO kindly said it was edible. I tried to make Lemony Veggies (like lemon chicken minus the chicken) I worried that it wasn't going to be lemony enough but in the end, the lemon overpowered the flavours of the veggies. We ate our servings but then DO joked and said that if he had a lump of chicken in it, he would be happy. I was going to throw the leftovers out but DO said to save them and he would eat it tomorrow night. Hmmm...next time I make this, I think I will use the grated rind and juice of one lemon instead of the grated rind of two lemons. In my opinion the oils from the lemon rind was the overpowering factor in this sauce.

This was the ingredient list of the sauce for future reference:
1 cup veggie chicken stock
2 tablespoons white wine
2 tablespoons cornflour
3 teaspoons sugar
3 tablespoons soy sauce
1 tablespoon sesame oil
rind of two lemons
juice of one large lemon

Vegan Blog Tracker

2009-02-06T22:56:00.000-08:00

This is a site that has links to hundreds of vegan blogs. Some are health related, others non food centric while others are food centric. It is too cool for school and one I think I will add to my sidebar of fave websites.

http://www.vegblogs.com/

Chocolate dipped shortbread buttons

2009-02-05T22:08:00.000-08:00

I felt like something small but sweet and this bikkie is what I made. I adapted it from a recipe that was in a magazine over 20 years ago. I made these on a really hot day, so after the buttons were cool, I put the baking tray and the paper tin the freezer to make the tray cold, ready for the bikkies after they are dipped in the chocolate. It made the chocolate set quickly and not run everywhere.

Chocolate Dipped Shortbread Buttons

1/2 cup canola oil
1 cup plain flour
1/3 cup castor sugar
1/4 cup cornflour
1 teaspoon vanilla essence
pinch salt
1/3 cup (approx) dairy free chocolate

Preheat oven to 180 degrees Centigrade and line a baking sheet with non stick paper.

In a food processor, combine all ingredients except chocolate. Process until the mixture clings together when pressed between fingers. Roll mixture into small balls, and place on prepared baking sheet. Flatten slightly with a fork.

Bake buttons for about 20 minutes or until lightly browned. Remove from baking sheet and cool on a wire rack.

When tthe buttons are cold, melt the chocolate in the microwave. Remember to go slowly in 30 second bursts and stir regularly so you don't burn the chocolate.

Dip the buttons in melted chocolate and place them on the baking sheet that you used earlier, when baking the bikkies.

This mixture made 18 button bikkies.

FOOD FOR THOUGHT: STUDY: TYPE 2 DIABETES

2009-02-05T02:07:00.000-08:00

Vegan diet has surprising stick-to-it-iveness

This is an interesting article by Leslie Beck, a nutritionist who isn't a vegan and doesn't promote veganism from her practice (as far as I can tell from her website lesliebeck.com). Type 2 Diabetes along with Obesity are in epidemic proportions in the western world. Can our diet reverse both diabetes and obesity?

An exerpt:

Is a vegan diet the new "non-diet"?

The question isn't if a diet works, but if it's sustainable. Any number of diets can lower blood sugar, reduce cholesterol or promote weight loss over its initial three months. But the real winner is the one that can accomplish these tasks over the long term.

Enter the vegan diet - a low-fat eating plan that shuns all animal foods including meat, poultry, dairy and eggs. Such a diet has been shown to improve blood sugar in people with diabetes, lower LDL (bad) cholesterol, promote weight loss and even help reverse heart disease.

A study published in the February issue of the Journal of the American Dietetic Association has concluded that a vegan diet - no calorie counting or measuring foods required - is easier to stick to than you might think.

In the study, researchers from the Physicians Committee for Responsible Medicine, the George Washington University and the University of Toronto assigned 99 people with Type 2 diabetes to follow either a low-fat vegan diet or a conventional diabetes diet for 18 months.

The conventional diabetes diet, based on guidelines from the American Diabetes Association, controlled calories, carbohydrates and monounsaturated fat (e.g. olive oil, canola oil, avocado) according to each participant's need to lose weight and lower blood cholesterol. The diet was low in saturated (animal) fat and cholesterol.

The low-fat vegan diet avoided animal products and fatty foods and favoured foods low on the glycemic index such as sweet potatoes, legumes and green vegetables. (Low-GI foods are digested more slowly and, as a result, don't produce large spikes in blood sugar.) There were no restrictions on calories, carbohydrate intake or portion size. In fact, the vegan diet followers consumed more of their daily calories - 75 per cent worth - from carbohydrate-rich foods than did folks on the diabetes diet.

Each group met with a registered dietitian for one hour to establish a meal plan and then attended weekly meetings for nutrition and cooking lessons for 22 weeks. This was followed by optional biweekly nutrition sessions for a year.

The vegan diet dramatically cut consumption of cholesterol, fat and saturated fat and increased fibre intake compared to the conventional diabetes diet.

People on the vegan diet lost weight, lowered their blood sugar and LDL cholesterol, and reduced the need for diabetes medication. Among people whose diabetes medications remained unchanged, those following a vegan diet achieved better blood-sugar control as indicated by bigger improvement in a blood test that measures hemoglobin A1c.

The fact that people assigned to the vegan diet ate as much as they wanted, increased their daily carbohydrate intake and still experienced favourable blood-sugar and weight-loss results may seem surprising. Researchers believe that a low-fat, plant-based diet improves how the body uses insulin. And because vegan diets are low in fat and high in fibre, they're typically lower in calories, which can facilitate weight loss and result in better blood-sugar control.

Sounds good so far, provided you can follow such a plan for the long term. According to this study, you can. While the vegan diet initially required a little more effort in meal preparation, this complaint was no longer heard at 18 months. In contrast, those following the standard diabetic diet reported more discomfort with restrictions such as watching calories and limiting portions of carbohydrate and fat.

While neither diet triggered increased cravings for fatty foods, the vegan diet followers were less likely to crave such foods after 22 weeks on their diet.

Other studies have also reported the acceptability of a vegetarian diet.

In a study of 250 young women who had tried both calorie-controlled weight-loss diets and vegetarian diets, most abandoned their calorie-restricted diet after four months but were able to stick with a vegetarian diet for two years.

A vegetarian diet has the advantages of being lower in saturated fat and cholesterol, and higher in fibre and low-GI carbohydrates, but it does require planning (and supplementation) to ensure you meet daily requirements for protein, vitamin B12, calcium, vitamin D and iodine.

If you've considered going vegetarian, but don't want to give up all animal foods, consider moving toward a plant-based diet - one that emphasizes grains, vegetables and legumes rather than meat, poultry and dairy. When you do eat meat or poultry, eat a smaller portion.

Start by replacing animal foods with meatless protein sources at three meals a week and build from there. Vegetarian protein foods include fortified soy beverages, tofu, soy burgers, tofu dogs, veggie ground round, tempeh, legumes and lentils.

Other types of vegetarian diets limit - but don't exclude - all animal foods. Lacto-vegetarians eat dairy products along with plant-based foods.

Lacto-ovo-vegetarians eat eggs, dairy products and plant-based foods.

While these diets may not lower your blood sugar or cholesterol to the same extent as a vegan diet, if planned properly they still have the advantage of being lower in saturated fat and higher in fibre.

One final note: If you have diabetes, consult your dietitian or doctor before making any changes to your diet. Do not stop taking your diabetes medication without checking with your doctor.

Leslie Beck, a Toronto-based dietitian at the Medcan Clinic, is on CTV's Canada AM every Wednesday. Her website is lesliebeck.com.

Sweet Chilli Hommus

2009-02-04T20:38:00.000-08:00

A year or so ago, in the refrigerator section of my supermarket was Sweet Chilli Hommus on sale. I decided to buy it to try the next time we had donor kebabs. It turned out delish and every time we had kebabs, I bought a tub. I would have any leftovers on a sandwich the next day. The tubs however, were small and not really that cheap.

Yesterday, I whipped up a batch of Sweet Chilli Hommus and it was even better than the bought variety...and I never say that! The base recipe was from the Vegan/Vegetarian Society of Queensland and I added the sweet chilli sauce afterwards, to taste.

Sweet Chilli Hommus

1 can drained chick peas
4 cloves crushed garlic
1/3 cup tahini paste
1/3 cup olive oil
juice of one lemon
pinch salt
1/2 cup sweet chilli sauce

Throw all ingredients into a food processor and process until smooth. If the hommus is a little dry, add more oil or lemon juice.

Chocolate Cream

2009-02-02T01:33:00.000-08:00

I first made this recipe as whipped cream from Abbeys Vegetarian Recipes While the cream itself was nice, I changed it a little and added an extra step and then a few extra ingredients and made a delish Chocolate Cream.

Chocolate Cream

1 cup cashews
1 cup water
2 Tablespoon maple syrup (possibly more depending on taste)
1 teaspoon vanilla (possibly more depending on taste)
2 heaped tablespoons cocoa powder (more or less depending on taste)
1 heaped tablespoon sugar (possibly more depending on taste)
Soy milk

Soak the cashews in 2 cups of water, leaving them in the refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth texture. It wont take long because the soaking and softening of the cashew nuts.

Pour the cashew milk into a small saucepan. I then added a little more water to the blender and whizzed it up again to grab the last of the cashew milk. Stir over medium heat until the cashew milk thickens considerably. Make sure it doesn't burn or stick to the bottom of the pan. Add the maple syrup, vanilla, sugar and stir rapidly to blend the ingredients. Taste to see if you need more sugar or maple syrup. Add sifted cocoa powder and stir to combine. Taste again. If it tastes too 'raw', add another half a teaspoon of vanilla.

Refrigerate until quite chilled and when cold whisk in some soy milk, a little at a time, until you get a nice creamy constancy.

Cooking Dictionary

2009-01-31T21:17:00.000-08:00

Sometimes American recipes have ingredients which are known by a different name or are difficult to find in our Aussie shops. This site is a great help as it tells you the alternate names of the ingredients or what could be a good substitute.

Cooking Dictionary - Ingredients Substitutions and Equivalents
Our cooking dictionary includes over 2500 cooking ingredients and culinary terms. Terms include a description, a picture, ingredient substitutions and equivalents as well as *nutritional facts. When possible we include links to recipes and "where to buy" and more information. *Nutritional data not available for every item. Browse the dictionary by clicking on the alphabetical index or search using the search box below.

Crash Hot Potatoes

2009-01-29T00:26:00.000-08:00

Crash Hot Potatoes was completely and blatantly stolen from Vegan Yum Yum who in turn found it on The Pioneer Woman.

I didn't have new potatoes, so I used what I had in the cupboard andI used dried dill instead of rosemary. Oh, and partway through boiling the potatoes, I had to take the cat to the vet, so I ended up cooking them in the microwave. A girl has to take a shortcut when she can...

Okay, my Crash Hot Potatoes didn't look as nice as the ones on Vegan Yum Yum's site, but they tasted delish. I don't have a photo but if you go to her site, you can pretend.

Veggie Roast Scallopine with Red Wine Sauce

2009-01-28T19:46:00.000-08:00

I don't know is Scallopine is the right word to use to describe this dish but it is close enough I guess. A few months ago, the local supermarket had Santarium's VeggieRoast on special, so I grabbed a box and it sat in my fridge until the weather was cool enough to have a big hot meal.

This is what it looks like in the box at the supermarket.

I'm not a fan of fake meats but I thought I would give this a go. It was nice but it really appreciated the sauce. DO loved the sauce and would like me to make the sauce again, to see if it goes well with vegie patties.

Anywho, I served this with crumbed eggplant, mashed potatoes and grean beans and the sauce went well with both the mashed potato and the eggplant.

Vegie Roast Scallopine with Red Wine Sauce

Scallopine

1/2 480 gram loaf of Sanitariums Veggie Roast
1/4 cup plain flour
1 sachet tomato flavoured instant soup mix
1/4 cup vegetable oil

Red Wine Sauce

1 generous cup sliced mushrooms
1 teaspoon crushed garlic
1/4 cup vegetable oil
1 'beef' flavoured massil vegetable stock cube
1/2 cup water
1/2 cup red wine
2 tabs cornflour
1/2 cup water (extra)

Slice the roast into half a centimetre thick slices. They are what I called scallopine. Mix flour and tomato soup mix in a plastic bag and coat the roast slices, place the roast scallopine in the flour and coat well.

Mix the cornflour with cold water and set aside. You may not need all of this mixture, as it depends on how thick or thin you want your sauce.

Crumble the stock cube into the 1/2 cup water, whisk with a fork to make sure the cube is desolved in the water and then set aside.

Over medium, heat the 1/4 cup oil in a frying pan. Add the crushed garlic and mushrooms. Stirfry until the mushies are starting to soften and then remove from the pan. The mushrooms will have soaked up a lot of the oil but if there is any left, you won't need to add as much oil for cooking the scallopine. Add the 1/4 cup oil to the pan and when it is hot, place the floured slices of vegie roast, into the hot oil. They wont need a lot of cooking, just a few minutes on each side to brown and heat. Carefully remove the slices and set aside.

Whisk the red wine into the pan to deglase the pan. (That is to remove all the stuff that has burnt and stuck on the bottom of the frypan). Whisk in the stock cube and water. Slowly dribble in some of the cornflour mixture and whisk until the sauce is the desired thickness. Return the mushrooms to the pan and stir to make sure they are all coated in the sauce. Then carefully add the scallopine and reheat for five minutes.

Double Choc Chip Cookies

2009-01-27T21:10:00.000-08:00

I bought a packet of vegan choc chip cookies at the supermarket and ended throwing most of them out. They were horrid. I've never made vegan cookies but I saw this recipe for Dreena's Double Chocolate Almond Explosion Cookies and thought I would have a try.

I adapted it to the ingredients that I had on hand - it's hard to find vegan choc chips, so I cut up some Sweet William dairy free chocolate as well as some sugar fee dark chocolate that had bought ages agoin a health food shop and I used maple flavoured syrup because that is what I had. Pure maple syrup is really expensive but I'm thinking that I might buy some for future recipes.

I think they turned out delicious, DO was impressed and he isn't a fan of chocolate chip cookies, but off course the real test comes, when my non- vegan son tries them.

Double Choc Chip Cookies

1 cup plain flour 1⁄4 cup cocoa powder
1 tsp baking powder
1⁄2 tsp bicarbonate of soda 5
tbsp non-dairy chocolate (about 8 squares all up)
1⁄4 cup sugar
1⁄4 tsp salt
1⁄3 cup maple syrup (a little generous measure)
1 tsp vanilla extract
1⁄4 cup canola oil (a little generous measure)

Preheat oven to 180°C. In a bowl, sift in the flour, cocoa powder, baking powder, and bicarbonate of soda. Add the chocolate chips, sugar, and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the vanilla and then stir in the oil until well combined. Add the wet mixture to the dry, and stir through until just well combined (do not overmix). Using large spoons, scoop some cookie dough and roll into balls about the size of golf balls, and then flatten out to about 3/4 cm thick. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove with a large spatula and transfer to a cooling rack.

Gramma (pumpkin)

2009-01-24T18:39:00.000-08:00

A few days ago, I was given a huge gramma by a farmer friend of mine. Gramma is a type of pumpkin that is sweet and very moist. It is generally cooked as a dessert and is quite old fashioned. My mother used to cook gramma pies when I was young but saved the mashed gramma for me to eat as I preferred it sans pastry.

I am assuming that gramma is the type of pumpkin that Americans use for pumpkin pies and I have heard of pumpkin pie spice but I have never seen it in the shop.

Okay, so the first thing I did was to cut this huge monster in half - well DO cut it into almost halves - and we gave the slightly smaller half to his parents. His mum cut it into thirds and gave two thirds away to friends, cooked some and still had more of the huge gramma left over!

This is how I cooked it: Peel the gramma and roughly chopped it's flesh. Put it in a pot and cover with water, add a pinch of salt and boil or simmer until tender. Drain as much water a possible and then mash well with a potato masher. It will develop more water as it sits, and you can pour that off.

After it was cooked (I had to cook it in two batches in my large stock pot) I scooped out about four cups of hot mashed gramma into another bowl. I added a handful of sultanas, three tablespoons of sugar (or to taste), juice of a lemon and about a tablespoon of cinnamon powder. I mixed it well and tasted to see if it needed more lemon, cinnamon or sugar. It should be just slightly tart but not enough to taste the lemon juice.

I packed the remainder of the mashed gramma in freezer bags in two cup portions and when it was cool enough, I sealed the bags and put them in the freezer for a later date.

The farmer who gave me the gramma said that if I freeze the cooked flesh and thaw it out later, it will lose a fair bit of moisture and I will have a more compact pumpkin flesh. Just right for future recipes that call for mashed pumpkin... :)

Who'da thunk it a month ago?

2009-01-22T15:28:00.000-08:00

DO has been encouragement with my decision to be vegan and has not once complained about any of the vegan meals that I have been cooking. In fact, he has raved over the Lentil patties with Spicy Peanut Sauce as well at my Tomato Curry in a Hurry.

He doesn't like grain bread all that much and prefers white but he has been eating mostly grain bread on his lunch and says he feels fuller afterwards, which is a good thing. I don't stop him eating meat or cheese or having milk in his coffee if he really wants it but so far he has only had a handful of breakouts. He hasn't even been snacking that much of an evening.

Do and I were talking last night and I idly wondered if he might lose weight because he has cut down on the cheese and meat. I really would be surprised if I lost weight because of my thyroid problem but if I don't stack the weight on, I will be happy. Then without prompting, he mentioned how much energy he had at the end of his last game of golf. He has been playing more fortnightly and walking the 18 holes and last week he took a bottle of Gatorade with him because it has been so hot. DO has also been on an almost-vegan diet for the last five weeks and reckons it is a combination of all three things that has given him the extra energy.

He is happy to keep eating the meals I cook that are 100% vegan but occasionally break out and eat meat or cheese or have dairy milk in his coffee. He is being really supportive and I couldn't be prouder of him.

Curry in a Hurry

2009-01-20T23:44:00.000-08:00

Hubby and I came home with our new baby today. She is a pretty red Kia Rio and is parked in our driveway. I'll have a photo in the next day or so, when I remember to grab my camera. (ETA: Photo at the end of this post)

Talking about grabbing a camera...I didn't take a photograph of tonight's meal as we were too hungry and gobbled it all down quickly.

Tonight I made a curry in a hurry and it took about the same time to cook as did the rice in the rice cooker. It was easy to cook and easier to eat and totally delish. It was a big meal for two people and I felt uncomfortable at the end because I ate so much.

Tomato Curry in a Hurry

3 heaped tabs red curry paste. I had an open jar of tomato and coriander in the fridge but you can use any red curry paste you like, I suppose.
1 tab vegetable oil.
1 can tomatoes. I had Indian style tomatoes that had curry spices in the sauce. But any tomatoes would do. If using ordinary tinned tomatoes you can add a teaspoon of curry powder to the curry paste to give it a little extra flavour.
1 cup water.
1 heaped tablespoon vegetable stock powder.
500 grams frozen vegetables. My local supermarket has frozen asian style vegetables and they are quite inexpensive and are a good mix.
Fried Shallots if desired. I bought a pack of these at my local supermarket and stored them in a glass jar in the fridge. You only sprinkle them on the top of a finished asian style dish and they add a little something that, in my opinion, makes it a bit more special.

In a large pot, heat the vegetable oil. When the oil is hot add the curry paste and fry,stirring constantly to release the aromas. After a few minutes, open the tomatoes and dump the contents onto the curry paste. Stir to combine. Half fill the empty tomato can with water and add the vegetable stock powder and whisk briefly to mix. Pour the stock and water over the tomatoes and stir again. Open the packet of frozen vegetables and add them to the tomato sauce mixture. Stir again, until all the vegetables are covered. Simmer and as soon as the vegetables are hot, it is ready to serve....less than ten minutes...

Half fill a noodle bowl with the rice and top with a generous serving of vegetables and sauce. Sprinkle the fried shallots over the top and enjoy.

Edited to add a couple of pictures of my new baby...isn't she beautiful?

Creamy Mushrooms

2009-01-17T20:38:00.000-08:00

I am sure that I read this recipe on Bryanna Clark Grogans wonderful and inspiring site, Notes from the Vegan Feast Kitchen. I couldn't find it when I went to link it, so believe me, this is her recipe or at least inspired by her recipe.

DO thought it was nice but then again, he said that he would have preferred the mushrooms and onions without the sauce. I, myself, enjoyed the mushies and I used left over sour creme which was my aim for making this dish. However, I think that if I made the sour creme and left out the lemon, the sauce would have been sweeter and DO might have really taken to it. Mind you, he went to the empty pot, took a couple of slices of white bread and slopped up and gobbled down the last of the sauce.

The creamy mushrooms were served with corn fritters (frozen and cooked under the griller), Morrocan tomatoes (from a tin with a few chick peas thrown in for good measure) and steamed new potatoes.

Creamy Mushrooms

500 gms button mushrooms, roughly chopped.
1 medium onion finely chopped
1 tab vegetable oil
1 teaspoon crushed garlic
1 tab dried dill
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 cup vegan sour creme

Heat the oil in a large saucepan or stockpot. Add the garlic, followed by the onion. Cook on low heat to sweat and sweeten the onions. Add the mushrooms and turn up the heat. Stir continually so the vegetable don't burn or stick to the bottom. Throw in the salt, dill and black pepper and stir again. Turn down the temperature to low and add the sour creme. Stir until the mixture starts to simmer. Taste and adjust seasoning if required.

Vegan Sour Cream

2009-01-15T13:11:00.000-08:00

I tried two different recipes for Vegan Sour Cream, Both tasted nice but of course, nothing but real dairy sour cream tastes like real dairy sour cream. The sour cream was to go with East End Wedges but I couldn't decide which was nicest. I placed both sour creams in identical dishes, and we tested them both with our wedges, dipping in the sour cream by themselves or with guacamole or with salsa or with all three. DO didn't have a preference and he said they were both equally as nice.

Tofu Sour Cream from VegWeb.com (with a couple of slight adaptions)

1 290 gm tetra pack soft tofu
15 mls canola oil
5 teaspoons lemon juice
2 teaspoon vinegar ( I didn't have apple cider vinegar)
1 teaspoon maple syrup
1 teaspoon sugar
1/2 teaspoon salt

Place all ingredients in a blender and process until very creamy and smooth. Refrigerate before serving.

Bryannas Cashew Sour Creme (with couple of adaptions)

1/2 cup raw cashew pieces
1 cup water
1/4 teaspoon salt
1/4 cups non dairy milk (I used soy milk because I had it on hand but rice or almond milk is called for in the original recipe)
2-3 tablespoons lemon juice
1 teaspoon maple syrup

Blend the cashews, water and salt in a blender for several minutes, or until VERY smooth. Pour the mixture into a heavy based, medium saucepan and stir continually over medium high heat until the mixture thickens considerably. With a wire whisk, whisk in the lemon juice (to taste), the syrup and the milk until smooth. Place in a covered container and chill in the refrigerator.

East End Wedges

2009-01-15T12:53:00.000-08:00

Several years ago - well maybe more like a couple of decades ago - when the children were young, DO and I went one night to the cinema and afterwards went for supper at a small coffee shop called the East End Cafe. It was the only place open that late at night and we weren't particularly hungry but wanted to stretch our date night out longer. We had something called East End Fries which we shared between ourselves. The dish consisted of hot potato chips, salsa, guacamole and sour cream and was totally yummo.

East End Wedges is my veganised version of it. I used wedges because I had a packet in the freezer for a lazy snack but by adding the extras sauces, it turned into a meal and while it tasted decadent, I think it was quite healthy...kinda...well healthier than the original East End Fries at any rate.

East End Wedges

750gms potato wedges (cooked in the oven according to the pack)
Jar ready made salsa
1 1/2 to 2 cups guacamole
1 cup vegan sour cream

On a large serving plate place wedges, top with salsa, followed by guacamole and sour cream.

It's working!!!

2009-01-14T12:36:00.000-08:00

It was time for my blood test to determine how my thyroid meds were working and to see if my cholesterol had changed.

According to the doctor, my thyroid hormone levels are good and it was my antibodies attacking my thyroid gland. He said something else about the area being attacked was the hormones affecting my brain. I didn't quite understand him. But then the most interesting thing of all, my cholesterol levels, especially the bad cholesterol had dropped from 9.7 to 5.2 in only 5 weeks! He went so far as to say it is a remarkable change without the use of medication!!

I rang DO at work and told him and he was really pleased. He is quite happy to continue with me cooking vegan foods as long as he gets meat and cheese and dairy milk occasionally.

We had a salad for dinner, which is the first salad since I have been officially vegan. It was too hot to cook too much but I still served lentil patties with my spicy peanut sauce along with the potato salad, lettuce, tomatoes and coleslaw. I made extra sauce as it is DO's favourite and he was looking forward to eating it again.

I'm not sorry, I'm vegan

2009-01-13T13:41:00.000-08:00

I read this interesting article in the Huffington Post and I wanted to share it.

"Cheri Shankar: I'm not sorry, I'm vegan.

Today I have decided to become an unapologetic vegan. I'm already a vegan, it's the unapologetic part that is new."

It is well worth the read.

Eggplant Teriyaki

2009-01-13T02:26:00.000-08:00

This recipe is adapted from an eggplant recipe on vegan connection. I served this with seasoned potatoes and fried tomatoes. The marinade in this recipe seems excessive but it is enough for two large eggplants.

Eggplant Teriyaki

----TERIYAKI MARINADE----

1/4 cup Natural soy sauce
1/4 cup White wine
2 tbsp. Vegetable oil
2 tbsp. Dark sesame oil
3 tbsp. Light brown sugar
2 tbsp. Rice wine vinegar
2 Garlic cloves, crushed or minced
1 tsp. Ginger root, freshly grated

Combine the marinade in a small bowl. Peel and slice the eggplant into 1 cm thick pieces*. Place eggplant in a shallow dish and cover with marinade. Make sure each slice of eggplant is coated with marinade and leave it to sit for at least 15 minutes.

Pre-heat grill and grill tray. When very hot, place eggplant on a single layer on grill tray. Brush with marinade. Grill for ten minutes or until the first side is cooked. Turn the slices of eggplant over, brush with marinade and cook for a further ten minutes.

* Eggplant can be salted and place in a colander for 30 minutes to remove the bitter juices if desired. If salted, then rinse and drain well before proceeding with the next part of the recipe.

Chocolate Mud Cake

2009-01-12T02:07:00.000-08:00

I made this for my Mother-in-Laws birthday. I had never made an eggless cake before but it tasted delicious. I made it on the day before her birthday and iced it with a mocha frosting made with margarine, icing sugar, cocoa powder, a little vanilla and coffee. I think this cake would have been equally as nice served with vanilla icecream.

Chocolate Mud Cake

Ricotta and Tomato Lasagne

2009-01-09T13:44:00.000-08:00

I made this lasagne using almond ricotta and it was totally yummy. I assembled the lasagne in the morning and left it in the fridge all day, as my energy levels are generally better in the morning but you could put it together and pop it straight in the oven. Even my DO, who loves meaty, cheesy and fatty lasagne enjoyed this low fat version. I adapted this recipe from Josh Latham's Spinach Lasagna recipe on his wonderful site, My Vegan Cookbook. (I did take a few photographs of this dish but for some reason, they didn't load onto my computer and I deleted all the photos from my camera...grrr.)

Ricotta and Tomato Lasagne

2 cups Almond 'ricotta'
100 grams baby spinach leaves
500 gram jar pasta sauce. (The one I used was generic and choc-a-block full of olives)
instant lasagne sheets
1 heaped teaspoon vegetable stock powder
8 water crackers

Cook spinach leaves until wilted in a small quantity of water. Drain well and then chop finally. With a spoon, stir the spinach leaves through the ricotta.

Next, lightly spray a lasagne dish or a large squarish shallow casserole dish.

Start layering with the tomato sauce at the bottom to prevent sticking. Then a lasagne sheet layer, then a spinach ricotta layer the lasagne sheets, then a pasta sauce layer and keep repeating the layers until you get to the last layer with just pasta sauce on the top.

Crush the water crackers and mix the stock powder with the cracker crumbs and spinkle over the top of the lasagne.

Bake covered until it becomes bubbly hot.

Almond Ricotta

2009-01-08T00:47:00.000-08:00

I made some almond ricotta using the recipe from Vegan.com You have to scroll down two thirds of the page to find it. I wanted to try this recipe because it is soy free. I didn't have any lemons so I substituted malt vinegar and it still taste tested totally scrummy.

I was planning on making ricotta, spinach and tomato lasagne but I was feeling a bit iffy today. Hopefully, I will feel better tomorrow.

Apple and Cinnamon Pikelets

2009-01-06T23:29:00.001-08:00

These were an experiment as I have never made pikelets with soy milk and without eggs. They ended up delicious. I had mine with sliced banana, So Good Vanilla Bliss icecream and maple syrup. Hubby had boysonberry icecream on his and he really enjoyed them. I never sift the dry ingredients whenever I make pikelets and it looked a bit lumpy but that was the apple sauce, I think.

Apple and Cinnamon Pikelets

1 and a half cups Self Raising flour
1 heaped teaspoon sugar
half teaspoon salt
1 tab baking powder
1 teaspoon cinnamon
1 cup soy milk

Half cup Apple sauce

Place dry ingredients into a mixing bowl. Add apple sauce and milk. Mix with electric beaters until combined. If too dry, add more milk but remember the batter will be slightly lumpy. The mixture should be thicker than the consistency of pouring cream.

Drop spoonfuls of the pikelet batter onto a slightly oiled hot frypan. When bubbles form on the top of each pikelet, and the bottom is golden, flip the pikelet over to let the other side cook. After a minute, remove pikelets and repeat with remaining batter.

Thai Green Curry

2009-01-05T18:12:00.000-08:00

I made Thai Green Curry using a whole 4oz can of Maesri Green curry paste. I found it a bit hot but DO loved it. He likes hot curries or anything with chilli in it. I had a packet of asian style vegies in the freezer and leftover boiled rice in the fridge so this only took a few minutes to make. I had bought the fried shallots ages ago and stored them in a glass jar in the fridge. They made the presentation of the dish more professional and the whole thing was quicker than take-away me thinks.

Thai Green Curry

1 tab oil
1 4oz can of Green curry paste
270 mls coconut milk (I used light)
1 heaped teaspoon Massel vegetable stock powder
250 mls water
2 teaspoons brown sugar
500 gms Mixed vegetables
Fried shallots

Put rice on to cook before starting the curry sauce as that part takes the longest. While the rice is bubbling nicely, heat oil in largish frypan. When the oil is hot stir in curry paste. If you would like onion in your curry, then fry it along with the curry paste. Keep stirring until fragrant and then add coconut milk. Mix the vegetable stock with water and pour over cococut/curry sauce. Next stir in the brown sugar. It should desolve instantly, and then add the vegetables of your choice. As soon as the vegetables are hot, then the curry is ready. The sauce is very runny and it is almost like a soup.

Drain your rice and spoon some into a bowl. Top with the vegetables and then ladle the sauce over. Sprinkle with fried shallots and serve.

Vegan Spring Rolls

2009-01-02T00:48:00.000-08:00

DO was impressed with the Vegan Spring Rolls I cooked tonight. I didn't have the right noodles, but I had some vermicelli spaghetti which worked in a pinch and I also left out the cilantro as I didn't have any. I made them a bit fatter than the recipe recommended, so I only made 6 rolls. I sprayed them with oil and baked them in a hot oven to make them crispy and healthier.

I served the Spring Rolls with a choice of two dipping sauces... Hoisin Sauce and a dipping sauce that I made by whisking together soy sauce, rice wine vinegar, sesame oil and a little sugar.

Quick Toasted Antipasto Sandwich

2008-12-31T23:21:00.000-08:00

I had been out shopping had a little rest and then went out with DO when he was selling raffle tickets at the Bowling Club. Mind you, the prizes are meat trays so I wasn't at all upset when the tickets we bought didn't win.

I made this sandwich (for lack of a better word) and it was really yummy. I used melty cheezly on it and I am not so sure if I like it or not. I had bought some antipasto in a tub at the supermarket and the Lebanese bread was in the freezer. I'll try it without the cheezly next time.

Earlier that day, I had bought myself a cafe sandwich press because, even though the George Forman Health Grill works well for this recipe, the DS and DO cook sausages and steak in it and they never ever cleans it properly. The new cafe sandwich press is mine and mine alone ahhhhahaha* NO ONE is allowed to cook meat on it, even if they promise to clean it afterwards.

Quick Toasted Antipasto Sandwich.**

Heat up a cafe sandwich press (or George Forman Health Grill).
In the centre of a round of lebanese bread, place cheezly and a nice mixture of antipasto. Roll the whole lot up in a piece of greasproof paper and toast until the bread is crunchy and the sandwich ingredients are hot.

*evil laughter

**Darn, I forgot to photograph my dish again. Next time I make it, I will add a couple of photographs (if I remember).
evil laughter

Suddenly I'm a Vegan

2008-12-29T23:09:00.000-08:00

Well, maybe not so suddenly...

I had been a vegetarian (eating dairy and the occasional egg) for over 30 years. Then I went to the doctor who found out that I have an underactive thyroid which has sent my cholesterol level into overdrive. The measure was 9.7 out of 10... which he said was dangerously high...hmmm.

He sent me to a nurse who said to cut down on cheese and chocolate as there wasn't much else I could do.

I walked out deciding that maybe a vegan lifestyle was the thing for me. I have friends overseas who are vegan and they gave me a ton of great links. I also joined the The Vegan/Vegetarian Society of Queensland and they sent me out a pack with some facts, figures and quite a few interesting recipes. I was pretty sick when I got the diagnosis so I wasn't eating much at the time, but now I am thinking more about food.

My hubby (who is now known as Dear One (DO)) and my youngest son (Dear Son, (DS) who still lives at home) are omnivores and although the son is not impressed with my vegan meals, my hubby is quite supportive...as long as he gets some meat occasionally.

DO has eaten everything that I have cooked that is vegan and while some things are 'okay' he has raved over a spicy peanut sauce I made to go with some vegie patties with I thought were bland by themselves. I made Chana Masala which I thought was heaven on earth, a Tadka Dahl, which was okay over rice and a curry. I never used to like curries or chillis but now I quite enjoy them. They reckon Chilli is good to give your metabolism a kick start and since I have gained weight becasue of the tablets I am on, I am hoping my metabolism will get a move on and I can burn it those extra kilos.

I've done a bit of research and I am doing my best to eat balanced meals. I'm not a huge fan of soy products so I they aren't going to take a huge place in my diet. I've tried one brand of soya cheese and I will survive if I never eat it again. Soya yoghurts are overly sweet and I guess they will do in a pinch when I need to get the right amount of protein.

The purpose of this blog is to keep track of some of the recipes I try, so interesting things that I have found as well as place to keep links to great vegan sites. And if I find some prepackaged foods that I enjo, I'll list them here too... For instance, I had some Belgian Truffles which are vegan. I found them in KMart just before Christmas and I finished the last one today. Yummo for vegan suitable chocolates!!!!!!!!!!!!1

I have found some great sites and blogs, whose owners kindly post photographs of the foods they make. I hope to get into that habit one day.

Here is my spicy peanut sauce recipe, which I forgot to write down the measurements as I went along...so I am guessing the levels.

Spicy Peanut Sauce

2 tablespoons peanut butter
1 tablespoon water
1 tablespoon sugar
1 teaspoon malt vinegar (I think lemon juice would have been nice if I had any)
1 teaspoon rice wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon chilli powder.

Stir over low heat until everything is melted together. Add more water if it is a bit dry. Adjust chilli and other sauces to taste.