Eggless quiche pie

This is a fantastic quiche style pie. For mine I used whatever vegetables I had including sweet potato which I steamed first, celery, onion, bok choy, frozen peas. I also pre-baked a shortcrust pastry base.

I also added a little vegetable stock to the vegetables in the pan before adding to the tofu mix.

Rice paper vegetable rolls

Rice paper vegetable rolls

INGREDIENTS:

Rice paper sheets
A variety of vegetables cut into sticks or slices
Favourite dipping sauces.

METHOD:

Here, the key is in the wrapping process.
Place one sheet of rice paper at a time into a container of warm water.
Allow the water to just soften the rice paper. If left for too long the rice paper becomes very difficult to handle and may fall apart.
Place the softened rice paper on the bench and add about 1/2 of a cup of the vegetable mix into the centre.
Now fold the bottom, the sides then roll up the remaining.
Your rice paper rolls should self seal as the water dries.

Serve with you favourite dipping sauces. Suggestions include sweet chili, soy sauce, sweet and sour, Thai dipping sauce. Just check the ingredients for things like fish sauce and pastes.

Oven baked tofu with garlic stir fried vegetables.

Well, as you can see I've been extremely slack keeping this updated.  So I will try to add a few recipes each month.

Oven baked tofu with garlic stir fried vegetables.

INGREDIENTS:

250g tub of firm tofu
75g chicken coating, or make up your own (try inghams or tandaco)
olive oil
a little rice milk

a mixture of stick sliced vegetables (carrots, zucchini, snow peas, red and green capsicum, bok choy)
1-2 cloves of garlic, chopped finely

METHOD:

drain tofu and cut into slices
press between paper towel

remove and put onto a lightly oiled plate to allow the oil to lightly coat the tofu.

coat tofu with the coating mixture
dip in the rice milk and coat again.

Place the tofu on baking paper in a 200C oven for about 1/2 hour turning once.

While the tofu is cooking prepare the vegetables
Heat some olive oil in a wok and toss in the vegetables adding the garlic just before the leafy vegetables.

Serve with some steamed rice.

Potato cakes

Looking for inspiration I turned to Vegan Yum Yum's site and found her Bubble and squeak cakes.
I used green cabbage instead of brussel sprouts and put a clove or whole garlic into the potatoes while they were boiling. This adds great flavour when you mash it all together.

The only other change I made was to add a good few tablespoons of dijon mustard to the potatoes and some parmazano soy cheeze to the flour coating. It added a little extra flavour and excitement. I think you could also use chick pea flour successfully.

They were absolutely delicious and great the next day on some wholemeal bread with lettuce and more dijion mustard.

Raspberry Smoothie

A quick and super tasty smoothie that my girls love.

1 banana
1 cup frozen raspberries
500-750 mls of Rice milk

Add all ingredients to a blender and blend until smooth.

Using frozen berries adds the coldness to it that ice does but without the extra water.

Custard and Raspberry Tart

Here is a simple and quick tasty and attractive dessert.

Ingredients:
1 1/2 cups of made up custard (I used Coles Smart Buy. It is a custard powder which is vegan, I made it up with rice milk and added a splash of vanilla)
1 cooked shortcrust pastry shell
Raspberries (I used frozen, the heat of the custard defrosts them)

Method:
Place the custard into the pastry shell and decorate with the raspberries.
Allow to set in the fridge

Curry Puffs

Yum yum! Here is my simple and tasty curry puff recipe.

Ingredients:
1 cooked potato, mashed
1/4 cup coconut milk
1/2 onion finely diced
1 stalk of celery finely diced
2 tsp massaman curry paste
puff pastry

Method:
Saute onion and celery in pan until soft
Add the curry paste and cook for a minute
Add the mashed potato and coconut milk and stir until all ingredients are well combined.
Add spoonfuls of the mixture to pastry circles and fold in half and seal.
Bake in a 200C oven until golden