Photo – Panorama Shots

Here are some panorama shots taken on my iphone from places I have visited.

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Culloden, Scotland
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Gold Coast, Australia
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Yarrabilba, Queensland, Australia
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Fort Augustus, Scotland
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The Mound, Scotland
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Urquhart Castle


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Mt Tamborine Resort, Queensland, Australia
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Bangkok, Thailand Rajamangala National Stadium

 

 

 

Why You Should Avoid Adding Vegetable Oils ?

A great write up from Dr Mcdougall about why we should be avoiding vegetables oils
When Friends Ask: Why Do You Avoid Adding Vegetable Oils?

Dr Mcdougall is a physician and nutrition expert who teaches better health through vegan cuisine.

One reason to avoid oils is that they are very high in calories approx 120 C per
tablespoon. Compared to vegetable broth (2 Calories)
Water (0 Calories), soy milk (8)

Here are a few things I do to replace oils in my cooking

Sauteing vegetables simply replace oil with vegetable broth. If you
usually use one tablespoon of oil then I use 3 tablespoons of vegetable broth. Just
add small amounts of vegetable broth if the vegetables appear to be sticking.
Roasting vegetables just use the same recipe as you would
and replace the oil with water. For instance in this recipe Vegan Mexican Roasted Potatoes
I would just replace the oil with water.
Roasting will take a bit longer but they will crisp up and still taste great/
Baking goods just replace oils with foods like apple sauce, bananas, dates, silken tofu

Recipe – Sticky Vanilla Coconut Rice with Mango

Sticky Rice with mango
My favourite dessert of all time !! Easy to make and delicious to eat.
Ingredients – Rice
1 C Sticky Rice (glutinous rice) You can buy this in the health store
1 1/2 C coconut milk
1 tsp vanilla extract
1/4 C raw sugar
1/4 tsp salt
Ingredients – Rice Sauce
1/4 C coconut milk
1 Tbsp raw sugar
1/4 tsp cornstarch
1 ripe mango
1 tsp black sesame seeds
Sticky Rice
Instructions
Cook the sticky rice
Wash the sticky rice and then place the rice in a pot along with 1 3/4
of water
Cook the sticky rice without stirring the rice for 10 minutes and then
check to see if any water is remaining. If water is remaining then
continue to cook for a further 5 to 10 minutes or until the liquid
has disappeared.
Remove the pot from the stove and let the rice stand for 10 minutes.
Sticky Rice Coconut milk
In a pot add the coconut milk, vanilla extract, raw sugar and salt
then whisk together on a medium heat then turn down the heat to
low and leave to simmer for 10 minutes then leave to the side
Coconut Sauce
Place the coconut milk, raw sugar, and cornstarch in a
pot on a medium heat and stir until the sauce becomes thick then turn off
the heat and place the pot to the side
Pour the sticky rice coconut milk into the sticky rice and combine.
Now leave the rice to the side to allow the sticky rice to absorb the coconut milk
for 30 minutes.
Slice a ripe mango and leave to the side
When the sticky rice has absorbed the liquid serve the sticky rice in a dessert bowl
then pour on top of the rice the sticky coconut sauce then sprinkle a few black
sesame seeds on top. Plate the mango up along with the vanilla coconut rice and
enjoy the taste of Thailand

Recipe – Lemon and Coconut Cupcakes with Vanilla Icing

Cupcakes
Ingredients
Cupcake
1 3/4 C self-raising flour
1/2 tsp baking powder
1/2 C non dairy margarine
1/2 C caster sugar
1 Tbsp fine lemon zest
1/2 C shredded Coconut
1 3/4 C Almond Milk
Icing
2 C icing sugar
2 Tbsp vegan margarine
1 Tbsp Vanilla Extract

Instructions
Preheat the oven to 160° C / 325° F.
Sift together the flour and baking powder.
Cream the vegan margarine, sugar and lemon zest together in a large bowl until light and fluffy.
Stir in the coconut, half the non dairy milk, and sift in half the flour.
Mix well. Fold in the remaining flour and the non dairy milk and mix until evenly blended.
Spoon the mixture into small cup-cakes paper cases.
Bake for 20 minutes, or until golden brown, well risen and spongy.
Turn off the heat, but allow the cakes cool for an extra 5 minutes
before removing and cooling on wire racks.

Prepare the icing topping:
Sift the icing sugar into a bowl.
Stir in the vanilla and vegan margarine.
Ice the cupcakes whilst the cake is cooled down.
Serve warm or cool.

Recipe – Classic Vegan Wiener Apfelstrudel

ApfelStrudel
Ingredients
Dry ingredients
60g breadcrumbs
50g sliced almonds
Wet ingredients
1/2 C raw sugar
50g Non dairy margarine
50g sliced almonds
1 lemon (juice)
4 green apples apples – sliced thinly
3 Tbsp Brandy (or rum)
50 g raisins
1/2 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp Icing Sugar to sprinkle over the baked Apfelstrudel
Serve with some vegan ice cream
Preheat the oven 200C (400 F)
Pastry – I bought some vegan puff pastry and used four 20 cm x 20 cm sheets and joined two at the top and two at the bottom
Instructions
Dry ingredients – Place the breadcrumbs and sliced almonds in a fryer pan and toast for 3 minutes or until lightly brown then leave to cool
Wet ingredients – Add in a bowl the sugar, apple slices, raisins, cinnamon, nutmeg, lemon juice, brandy, margarine and gently coat the apple slices in the mixture.
Leave the mixture for an hour ensuring that the apples are coated well to prevent the apple from oxidation and turning brown.
Arrange the pastry with two sheets at the top an two at the bottom in front of you, now place the dry ingredients in the middle of the pastry.
On top of the dry ingredients now place gently the wet ingredients to form a layer 3cm high. Now fold the pastry over the filling and press the sides together
Make sure the also the both ends are also pressed together. Now pop the Apfelstrudel in the oven.
Bake at 200C (400F) for 20 minutes.
Before serving sprinkle lightly some icing sugar over the slice. I also had some vanilla soy ice cream with the delicious slice.
Note: The black stuff on the right is some vegan Christmas pudding.

Recipes – Umami Spread & Creamy Chive Cashew Cheez

Spreads
These two spreads are great on fresh bread, crackers and baked potatoes.
They both are raw and contain no oil. (Top right photo)
Creamy Chive Cashew Cheez
Creamy Chive Cashew Cheez
Ingredients
1 Tbsp raw tahini
1 C chives
8 Tbsp of fresh squeezed lemon or lime juice
6 Tbsp water
1 C raw unsalted cashews, soaked overnight in water
1/2 teaspoon sea salt
1 teaspoon black pepper
1 sheet of parchment paper
Instructions
The Soaked Cashews – Drain the cashews and rinse three or four times before adding
to the blender.
Blend – Measure all the ingredients into the blender container in the order
listed above.
Empty the Cashew Cheese onto some baking paper (Parchment paper) and produce
a roll, squeezing all of the air bubbles out.
Now place the Cashew Cheese in the fridge for at least 2 hours. Then plate
up and enjoy.
It will keep refrigerated for 4 weeks.
Umami Spread
Umami Spread
Ingredients
2 C raw, unsalted cashews soaked overnight in water
1/2 C red miso
1/4 C nutritional yeast flakes
1 tsp granulated onion
1 tsp granulated garlic
1 tsp smoked paprika
1/2 C water
2 Tbsp Sriracha sauce
Instructions
Add all of the ingredients into a high speed blender and blend until the consistency is creamy.
It will keep refrigerated for 4 weeks.

Recipe – Vegan Party – Umami Dip

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Ingredients
2 C raw, unsalted cashews (leave to soak overnight)
1/2 C red miso
1/4 C nutritional yeast flakes
1 tsp granulated onion
1 tsp granulated garlic
1 tsp smoked paprika
1/2 C vegan beer
2 Tbsp Sriracha sauce
Instructions
Add all of the ingredients into a high speed blender and blend until the consistency is creamy.\

Recipe – Vegan Party – Beetroot, Capsicum, Piquant Vegusto Cheese with Dill Canapes

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Ingredients
300g Beetroot Dip
2 red capsicums sliced thinly
100g Vegusto piquant cheese
100 Canape shells
Handful of fresh dill
Instructions
Using a piping bag arrangement, pipe the beetroot dip into the shells, then add the other ingredients as per the photo

Recipe – Vegan Party – Hummus bi Tahina & Black Bean Hummus with Fresh Vegetable Canapes

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Black Bean Hummus Ingredients
3 Tbsp reserved liquid from the black beans
2 cloves garlic
1 1/2 C Black Beans
2 Tbsp Tahini
3 Tbsp Lemon Juice
1/3 tsp cumin powder
Black Bean Hummus Instructions
Add all of the ingredients into a high speed blender and blend until the consistency is creamy
Vegetable Sticks – Capsicum, sugar peas, cucumber and snow peas
Place the black bean hummus in the bottom of the dip container and then add the vegetable sticks
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Hummus bi Tahina Ingredients
1 1/2 C cooked chickpeas
2 Tbsp chickpea liquid
1/4 C lemon juice
1/2 tsp yellow asafetida powder (OR to two cloves garlic)
1/2 C Tahini
1 tsp Olive Oil
1 tsp salt to taste (I prefer no salt)
For presentation add Paprika powder, pepper, olive oil and lemon slices

Hummus bi Tahina Instructions
Place the chickpeas in a food processor with the lemon juice, asafetida, tahini and half of the salt.
Process to a smooth puree, adding some of the reserved chickpea liquid if necessary to achieve a smooth result.
Add the remaining salt if it needs it.

Recipe – Vegan Party – Tofu with a Delicious Dip with Dill Canapes

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Ingredients
500g Firm Tofu
300g Spicy Mango Lime & Cashews Dip
300g Chilli & Lemongrass Dip
Handful of fresh dill
2 Tbsp smokey paprika
2 Tbsp olive oil
100 toothpicks
Instructions
Place the oil and paprika in a zip lock bag then add the tofu move them around make them evenly coated
Bake the coated tofu for 30 minutes @ 180C turn them over after 15 minutes so they are baked on both sides
Leave the tofu to cool and then assemble the canape as shown in the photo.
Spoon the dip on top and add a sprig of dill.