Passionfruit Cupcakes (DF, V)

My go-to for milk is usually almond milk and I'll often substitute rice milk in baking.  Today I didn't have any and had my daughter's friend over who is allergic to nuts, so I made up some coconut milk and used that instead.  Loved the result!  The cupcakes were light and fluffy with a really subtle coconut flavour which I thought would be complimented by passionfruit.  Delicious...

Makes 12 good-sized cupcakes

Ingredients:

250 gm dairy-free spread (Olivite or Olivani)
2 tsp vanilla essence
1  c caster sugar

8 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
2 c plain white baking flour

4 tspn baking powder

1 c coconut milk (watery)

Method:

1. Preheat oven to 170°C. 
2. In a mixer cream dairy-free spread, vanilla and caster sugar until light and fluffy.  Add No Egg and mix again.
3. Combine flour and baking powder into the creamed mixture. 
4. Add coconut milk and mix till smooth (take care not to overmix).
5. Using a wet spoon, share mixture into cupcake wrappers.
6. Bake for approximately 15 minute until golden and they spring back to the touch.
7. Cool on a wire rack and then ice.

Passionfruit Buttercream:

50 gm dairy-free spread (Olivite or Olivani)

1 c icing sugar 

1 tspn vanilla essence

Generous dollop of passionfruit pulp

Method:

1. Cream all ingredients until light and fluffy.
2. Spread onto cupcakes and drizzle with passionfruit pulp to decorate.

Recipe by Alina @ LittleByLittle

Little Miss Nine's variation on the decorations ... 'Ice Cream Cupcakes'! 

'They'll be coming back for seconds' Lasagna (DF, V)

I do apologise for the lack of updates lately.  I have been baking/cooking (we're a family of four so not doing so isn't really an option, lol) but have been busy with work & life so just sticking to the basics and the 'old favourites'. I'm off work this week though and my son has been begging for "yummy lasagna" for ages, so whipped up this beauty today.  Far out ... it was DELICIOUS and we all went back for seconds!

Serves 6 (single serves)

Ingredients:

2 tsp oil
1 medium onion finely chopped
2 cubes of frozen spinach
3 large mushrooms chopped finely
1 zucchini chopped finely
2 medium carrots grated
1 small orange kumara grated
1/2 head of broccoli cut finely
2 400gm tins of chopped tomatoes
Generous dollop of tomato paste
1 tbsp Worcester sauce (check label to make sure it doesn't have anchovies in it)
1 tsp sugar
1 tso dried basil
1 tsp dried oregano
salt & pepper to taste
San Remo Large Instant Lasagna Sheets (375g family pack)

Cheese sauce:
2 tbsp dairy-free spread (Olivite or Olivani)
2 tbsp white flour
Almond milk
2/3 cup of Angel Food Dairy-Free Mozzarella alternative grated
Angel Food Dairy-Free Parmesan alternative

Method:

1. Preheat oven to 180°C. 
2. In frying pan, cook onion in oil until soft.
3. Add frozen spinach, kumara and carrot and cook until thawed/softened.
4. Add remaining vegetables and cook through.
5. Stir through tomatoes, paste, Worcester sauce, sugar
6. Finally, add herbs and seasoning to taste.
7. Line a small roasting dish with baking paper.  Spread a thin layer of the sauce evenly across the bottom.  Top with lasagna sheets.  Repeat layers, with a tomato sauce layer on top.
8. Clean frying pan and put back on the stove top.  Melt dairy-free spread.
9. Add flour and using a whisk, briskly stir until mixture is 'foamy'.  Slowly add almond milk, whisking carefully as you do so to ensure there are no lumps. As mixture thickens again, continue to add milk until you get a creamy, runny mixture.
10. Add 1/2 of the grated Mozzarella alternative and mix until melty.  Pour carefully over the top of the layered lasagna mixture.
11. Spread remaining grated Mozzarella on top and sprinkle some Parmesan alternative on top.
12. Bake for 40 mins.

Recipe by Alina @ LittleByLittle

Mexican Pies (DF, V)

Inspired by the rather delicious Mexican Vegan pie sold at Z, I decided to try and make my own tonight.

Makes 12 pies

Ingredients:

1/2 red onion chopped

1 tbsp dairy-free spread (Olivite or Olivani)

1 can refried beans

1 can organic black beans

1 can diced tomatoes

1/2 cup frozen mixed vegetables (carrots, beans, peas)

1 tbsp ground cumin

2 tbsp crushed garlic

1 tbsp chilli powder

Dash of sweet chilli sauce

6 tbsp tomato paste

Chopped coriander

Salt and pepper to taste

Vegan flakey puff pastry sheets (I used Budget brand)

Method:

1. Preheat oven to 160°C. 
2. Coat muffin tins with non-stick cooking spray.
3. In frying pan, cook onion in dairy-free spread until soft.
4. Add frozen mixed vegetables and cook until thawed,
5. Stir through garlic, cumin, chilli powder, chilli sauce and tomato paste.
6. Add black beans (rinse off and discard liquid), refried beans and tomatoes.
7. Finally, add coriander and salt and pepper to taste.
8. Cut pastry sheets to fit muffin tins.  Spoon mixture into cases and top with pastry.
9. Spray lightly with cooking spray.
10. Bake at 160 degrees for approximately 20 minutes until golden and flakey.

Recipe by Alina @ LittleByLittle

Vanilla Cupcakes with Custard Buttercream Icing (DF, V)

A little bit of decadence for the kids lunch boxes this week ...

Makes approx 10 cupcakes

Ingredients:

125 gm dairy-free spread (Olivite or Olivani)
1 tsp vanilla essence
1/2 c caster sugar4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 c plain white baking flour

2 tspn baking powder

1/2 c almond milk (or rice milk)

Method:

1. Preheat oven to 180°C. 
2. In a mixer cream dairy-free spread, vanilla and icing sugar until light and fluffy.  Add No Egg and mix again.
3. Sift flour and baking powder into the creamed mixture.  Combine.
4. Add almond/rice milk and mix till smooth (take care not to overmix).
5. Using a wet spoon, share mixture into cupcake wrappers.
6. Bake for approximately 15 minute until golden and they spring back to the touch.
7. Cool on a wire rack and then ice.

Custard Buttercream:

50 gm dairy-free spread (Olivite or Olivani)

2 tbsp of Orgran Custard Powder

1 c icing sugar 

Sprinkles or shaved dark chocolate to decorate

Method:

1. Cream dairy-free spread, custard powder and icing sugar until light and fluffy.
2. Spread onto cupcakes and decorate with sprinkles/chocolate.

Recipe by Alina @ LittleByLittle

YoYos (DF, V)

These super delicious, melt-in-your-mouth morsels remind me of my Nana's baking.  The blend of custard powder and icing sugar make a sweet but smooth texture, a little like shortbread but less buttery.

Makes approx 30 sandwiched cookies

Ingredients:

350 g dairy-free spread (Olivite or Olivani)
1/2 c icing sugar
few drops of vanilla essence
3 c plain white baking flour
1/2 c Orgran Custard Powder

Filling:

100 g dairy-free spread (Olivite or Olivani)

1 c icing sugar

4 tbsp Orgran Custard Powder

(combine filling ingredients into mixer and beat until fluffy and smooth)

Method:

1. Preheat oven to 180°C. 
2. Cream dairy-free spread, vanilla essence and icing sugar until light and fluffy. 
3. Sift flour and custard powder together into the creamed mixture. 
4. Combine until smooth (do not overmix).
5. Roll teaspoonfuls of the mixture onto a lined baking tray and press with a wet fork.
6. Bake for approx 15 mins (until just starting to turn golden).  
7. Cool on wire rack, and then sandwich together with filling.

Recipe by Alina @ LittleByLittle

Anzac Biscuits (DF, V)

During World War One, Australian and New Zealand soldiers (known as the ANZACs - Australian and New Zealand Army Corp) were issued with Anzac tiles or wafers.  These were very hard 'biscuits', and a substitute for bread.  Soldiers were known to break teeth on them!  

The Anzac biscuits we know and love here in New Zealand are very different from these.  You can cook them just a few minutes more to make a crispy cookie, or take them out of the oven just as they start to go golden for a chewier biscuit.  Your choice!  In our household, we like to dribble/dunk/dip them in dark chocolate too for an extra special treat.

Today is Anzac Day, 25th April.  This is a national day of remembrance in Australia and New Zealand that proudly commemorates those "who served and died in all wars, conflicts, and peacekeeping operations" and "the contribution and suffering of all those who have served", past and present.  

So today, it was fitting that we made Anzac Biscuits...

Makes approx 40 cookies

Ingredients:

3 c plain white flour
1 1/2 c white sugar
3 c dessicated coconut
3 c rolled oats
250gm melted dairy-free spread (Olivite or Olivani)
3 tbsp golden syrup
3 tspn baking soda
3 tbsp boiling water

Dark chocolate melted (for decoration)

Method:

1. Preheat oven to 180°C. 
2. In a saucepan, melt dairy-free spread and golden syrup.  When smooth, set aside to start to cool.
3. Mix together flour, sugar, coconut and rolled oats together. 
4. Dissolve baking soda in the boiling water and add to golden syrup mixture. 
5. Fold through dry ingredients.
6. Place balls of mixture onto cold greased trays, press with a wet fork. 
7. Bake about 15 minutes or until golden.
8. When cool, drizzle/dunk/dip with chocolate.

Recipe by Alina @ LittleByLittle

Bliss Balls (GF, DF, V)

I've seen similar recipes online and they are commonly called Bliss Balls!  For want of a better title, I've called these the same thing, but the recipe will vary every time I make them.

Such a quick and easy thing to make, and a treat and protein boost that will last for several days.

Ingredients:
2 scoops Nu-Zest Clean Lean Protein (Chocolate flavour)
1 scoop Lifefoods Primal Awakening 
Handful of prunes

Handful dried apricots

1 tbsp pumpkin seeds

Handful of mixed cashew and almond nuts

2 tbsp coconut oil
Small handful dried cranberries

Sprinkling dried goji berries

Desiccated coconut

Method:

1. Put all ingredients (except coconut) into food processor and combine until fine and dough-like.
2. Roll into small balls, then roll in coconut.
3. Store in refrigerator until eaten. 

Scrumptious Caramel Stock-Pot Pudding (DF, V)

My amazing hubby made this as a treat last weekend and the whole family scoffed it down! He said I can share his recipe with you :)

Pudding Ingredients:
1 1/2 cups self-raising flour (or 1 1/2 cups of white plain flour and 1 1/2 tsp of baking powder)
1/2 c brown sugar
50 gm melted dairy-free spread (Olivite or Olivani)
1/4 c coconut
1 c almond milk
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 tsp vanilla essence

Sauce Ingredients:
1 c brown sugar
1/2 c golden syrup
1 1/2 c water

Method:

1. Turn stock-pot to hot.
2. In a saucepan, heat the sugar, syrup and water (sauce ingredients) until bubbling.
3. Stir until sugar dissolves, then put aside.
4. Spray non-stick cooking spray inside a large glass bowl that fits comfortably in the stockpot bowl.
5. Mix the melted dairy-free spread, coconut, almond milk, No-Egg and vanilla essence together in a smaller bowl. 
6. Fold flour and sugar into wet mixture and pour into glass bowl, leaving at least a couple of centimetres unfilled.
7. Pour sauce mixture over the back of a spoon, on top of pudding mixture (this reduces splatter and leaving 'holes' in the soon-to-be-cake-like mixture).
8. Put the glass bowl inside the stock-pot bowl, and add hot water 1/2 way up the sides of the bowl.
9. Put lid on the stock-pot and cook for 3 hours before lifting.  
10. The sauce will sink to the bottom of the pudding, and the pudding should be firm and bounce back when you touch it.  If the pudding needs more cooking, put lid back on and cook for a further 15-30 minutes,
11. Put a plate on top of the bowl and carefully turn over the bowl, the sauce will spread across the pudding.

Serve warm with dairy-free icecream, custard or whipped coconut cream.  

Recipe by Alina @ LittleByLittle

Warm Potato and Kumara Salad (GF, DF, V)

This yummy dish can be served warm or cold.

Ingredients:
1 large kumara (peeled and cubed)
3 medium potatoes (washed and cubed)
1/2 cup frozen peas
2 frozen spinach cubes
1 carrot (peeled and cut into very small cubes)
Handful of mint leaves, finely chopped
1/2 red onion finely chopped
1/2 cup of vegan mayonnaise (I use Edmonds Dijon Sandwich Mayo)
1 tbsp of wholegrain mustard

Method:

1. Boil kumara, potato, peas, carrots, mint and spinach until cooked, but still firm.
2. Drain and set aside.
3. Fold through onion, wholegrain mustard and mayo.

Recipe by Alina @ LittleByLittle

Pikelets (or Pancakes) (DF, V)

Pikelets make such an easy morning or afternoon tea, and are great for a lunchbox addition.

Makes approximately 30 pikelets

Ingredients:
100 gms melted dairy-free spread (Olivite or Olivani)
2 cups self-raising flour (or white flour + 2 tspn baking powder)
1/2 cup white sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups almond (or other plant-based alternative) milk

Method:

1. Melt dairy free spread in frying pan.
2. In food processor mix dry ingredients.
3. Add melted spread, No Egg and almond milk and mix until smooth.
4. Cook spoonfuls of the batter in a frying pan over medium heat.  When pikelets start to 'bubble', carefully flip over and cook the other side until golden.
5. Place on an airing rack to cool.

Variation..

This recipe can be adapted for pancakes too.  I just add a little bit of cold water in mixing, to make a runnier batter and make fewer (but larger) of them. Yum!  For brekkie, serve with fresh berries, sliced banana and maple syrup.

Recipe by Alina @ LittleByLittle

Lemon Syrup Cake (DF, V)

Ingredients:

125g dairy-free spread (Olivite or Olivani)
1/2 cup white sugar
1 tsp lemon rind (you will need approx 3 lemons in total for this recipe)
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups self-raising flour
1/2 cup almond milk (or alternative plant-based milk)

Topping:
1/4 cup caster sugar
1/4 cup of lemon juice

Method:

1. Cream dairy-free spread, sugar and No-Egg.
2. Combine lemon rind, flour and then milk.
3. Pour cake batter into floured and lined backing tin.
4. Bake at 180 degrees for approximately 40-50 mins (until firm and springy to touch).

Topping:

1. Mix sugar and lemon juice together.
2. Pour over cake when cooked.  

Serve warm or cold.

Breakfast On the Go (GF, DF, V)

For an easy breakfast on the go, you can't go past a good smoothie!

Ingredients:

Handful frozen raspberries
1 ripe banana
2 scoops of NuZest Clean Lean Protein powder (I use chocolate flavour)
1 tbsp Ceres Organics Super Seed Blend
Almond mik or coconut water

Method:

1. In blender, mix berries and banana.
2. Add powder, seed and milk (or water) and blend.
3. When smooth, serve and enjoy.

Creamy Fettuccine (DF, V)

Carb loading on my first day back at work after the summer break! The kids love 'snakes' (fettucine) and this vegan version is always a big hit.  Serve it with some vegan friendly garlic bread and a generous serving of Angel Food Parmesan dairy-free alternative and you're set to go.  Yum!

Ingredients:

1 packet of dried fettuccine (check ingredients list on label)
Olive oil
2 tsps crushed garlic
1 zucchini sliced into very thin julienne strips
2 florets of brocolli finely sliced
2 portobello (breakfast) mushrooms finely sliced
1/2 red onion chopped finely
1/2 red capsicum finely sliced
Cube of frozen spinach
Handful of frozen peas and beans
1/2 cup water
1 tbsp Olivite or Olivani (dairy-free spread)
White wine (my favourite are Yealands wines)
4 sun-dried tomatoes sliced thinly (and some of the oil from them)
1 packet of soy cream (I use Alpro brand)

Method:

1. Boil a large saucepan of water with a dash of oil.  
2. Add fettuccine (broken into 1/2 lengths), turn down.
3. Cook pasta through until al dente. 
4. Put lid on and then stir regularly to avoid clumping while you make the sauce.

Sauce:

1. Cook onion and garlic in a dash of oil until transparent, taking care not to overheat the oil.
2. Add vegetables and water and cook through until water has reduced.
3. Add dairy-free spread and wine, and cook until reduced.
4. Stir through sun-dried tomatoes and pour in cream.
5. Fold through. 
6. (You might like to add cubes of avocado and some chopped olives at this point).
7. Drain pasta, leaving a spoonful of the starchy water (this gives the sauce a nice shiny appearance).  
8. Add to sauce and fold through.
9. Spoon carefully into serving plates and garnish generously with Parmesan dairy alternative.

Recipe by Alina @ LittleByLittle

Tofu Coconut Curry (GF, DF, V)

Ingredients:

1 packet of firm tofu (rinse off and then pat dry with a paper towel before cutting into cubes)
2 tbsp crushed garlic
1 tbsp crushed ginger
2 tsp curry powder
1 finely chopped onion
1 carrot cut into very fine julienne strips
1 handful frozen peas
2 cubes frozen spinach
1 handful frozen beans
1 vegetable stock cube (I use Massell brand)
3/4 cups water
1 tin of coconut cream (shaken) - for a lighter alternative use coconut milk but you may need to thicken
1 tin of diced tomatoes
Rice bran oil

Method:

1. In a frypan, add a dash of oil and heat.  Add tofu cubes and cook until just golden, being careful as you handle not to break them.
2. Remove tofu and set aside.
3. In same pan add onion and cook until transparent.
4. Add curry, garlic and ginger and cook through.
5. Add water, stock and vegetables and cook until thawed.
6. Add coconut cream and tomatoes and continue to cook until thickened and carrots are tender.
7. Carefully fold through tofu.
8. Serve on top of steamed jasmine or basmati rice, garnished with sliced almond and a sprig of fresh coriander.

Recipe by Alina @ LittleByLittle

Best Ever Chocolate Cake (DF, V)

This recipe is really versatile...

You can pour the batter into cupcake wrappers and make single serves, or fill a 20cm round springform pan for a high, rounded cake.  Grossify it for Halloween ... ice with vegan-friendly fondant, rolling into 'worms' and twisting them all over the rounded cake surface  Depress the back edge of a knife down the middle to create the two hempispheres of a brain and glaze with 'melted' raspberry jam!

Sometimes I share the recipe between two sponge tins and sandwich together with chocolate cream icing.

If you're wanting a yummy brownie recipe, use gluten free flour and fold in a handful of dark chocolate buttons.  Dribble raspberry coulis on top and serve warmed as a dessert, with a trickle of soy cream as a garnish.

You might've cottoned on that I pretty much just substitute butter for Olivite/Olivani, dairy milk for almond milk and egg for No Egg and voila!  Being vegan is easy.  Don't be put off from trying to 'convert' a recipe, it is incredibly easy.

Anyway, here is my chocolate cake recipe after a number of experimental efforts!

Ingredients:

100gm Olivite or Olivani (dairy-free spread) melted with small handful of dark 
chocolate (Whittaker's 50% dark cocoa or Pam's dark cooking chocolate buttons)
1 1/2 cups sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 tsp vanilla essence
1 3/4 cups plain white flour
1 1/2 tsp baking soda
1/2 cup cocoa powder
1 tsp salt
1 1/2 cups almond milk

Icing:

3 tbsp Olivite or Olivani spread
2 tbsp coca powder
1 cup icing sugar
1 tsp vanilla essence

Method:

1. Melt dairy-free spread and chocolate together. 
2. In mixer combine chocolate mixture, No Egg and vanilla essence.
3. Add sifted dry ingredients.
4. Add almond milk and mix until smooth.
5. Mixture is quite runny. Pour into lined baking tin.
6. Bake at 180 degrees until cake is starting to shrink from edges and is firm, but springy to the touch.
7. When cool, ice with chocolate cream icing.

Icing:
Mix spread, cocoa, vanilla essence and icing sugar until creamy.  If need be, add a teaspoon or so of water (or a dash of soy cream) to make a butter cream consistency.

Recipe by Alina @ LittleByLittle

Apple and Carrot Cake with Passionfruit Cream Icing (DF, V)

Ingredients:

225 gm Olivite or Olivani (dairy free spread)
1/2 cup caster sugar
1/2 cup brown sugar
8 tsp (+ 2 tbsp water) No Egg (egg replacer by Orgran) 
Grated rind of one orange
1 tbsp lime juice (or lemon)
1 1/2 cup sifted plain flour
2 tsp baking powder
1 cup (ground/crushed) mixed sunflower seeds, almonds, dried apricot, walnuts, chia seeds
4 cups grated carrot
1 grated apple
8 tsp (+ 4 tbsp water) No Egg

Icing:

3 tbsp Olivite or Olivani spread
Passionfruit pulp
1 cup icing sugar

Method:

1. In food processor, combine mixed seeds and nuts and process until ground/crushed.  Set aside.
2. Using grater attachment, grate carrots and apple.  Combine and set aside.
3. In bowl, cream spread and sugars until pale and creamy.  
4. Add first measure of No Egg, rind and juice and mix again.
5. Add flour, baking powder, seed/nut mixture, carrot and apple and mix to combine.  Set aside.
6. Mix 2nd measure of No Egg until stiff (not peaked, but well mixed).  Fold through the cake mixture until combined.
7. Pour batter into greased and floured ring cake tin.  Bake at 180 degrees until firm (but springy) to touch, shrinking away from edges of the tin and golden in colour.
8. Turn out onto cooling rack.  When cool, ice.

Icing:
Mix spread, passionfruit pulp and icing sugar until creamy.  If need be, add a teaspoon or so of water (or a dash of soy cream) to make a butter cream consistency.

Recipe by Alina @ LittleByLittle

Dark Chocolate Chip Cookies

Ingredients:

1 cup Olivite or Olivani (dairy free spread)
1 cup caster sugar
1 cup brown sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
2 tsp vanilla essence
2-4 tbsp water (enough to make dough damp but not soggy)
4 cups sifted white flour
1 tsp salt (brings out the chocolate flavour)
1 tsp baking soda
1 -2 cups of dark chocolate (Whittaker's 50% dark cocoa or Pam's dark cooking chocolate buttons)

Method:

1. In mixer, combine spread and sugars and cream till light and smooth.  
2. Add No Egg, vanilla essence and extra water, and mix well.  
3. Add flour, salt and baking soda and combine until just mixed (don't over mix or the mixture might go bit hard).
4. Fold chocolate chips through dough.
5. Roll mixture into small balls and place onto a baking paper lined cookie tray.
6. Bake at 180 degrees until just golden.  If you take them out at this point they will be nice and chewy, leave them for a minute or two longer for crispy cookies.

Recipe by Alina @ LittleByLittle

Homemade Bread

There's nothing quite like the aroma of fresh baked break wafting through the house!  We are lucky to have a Panasonic Breadmaker that makes the process so easy, but I have had to experiment a little with veganising a recipe that the whole family likes.  Mission accomplished!

While we were on holiday I stumbled across powdered coconut milk in the supermarket, and this has made all the difference to the recipe.  I am working on a gluten-free version at the moment ...  have so far come up with a loaf that tastes good but is dense and crumbly, so not ideal as sandwich bread. Will post a recipe on here once I've hit the jackpot!

Ingredients:

1 1/2 cups luke warm water
2 tbsp Olivite or Olivani (dairy free spread)
2 tspn salt
4 cups high grade flour
2 tbsp coconut milk powder
2 tspn white sugar (but other sugars will also work)
4 tspn of Surebake yeast (breadmaker)

Method:

1. Put ingredients into the breadmaker mixing bowl in the order listed.  When you add the flour, make sure all the water is covered, so when you add the yeast it is sitting on dry flour.
2. Select normal or dark option.  

Variation:

To make fruit bread, add 1 tspn mixed spice when you add the flour etc.  When your breadmaker beeps at approx 17mins into the cycle, add 2 small packets (or 1 large packet) of dried raisins.

Recipe by Alina @ LittleByLittle

Scones

"But what do vegans eat?" Hot, dreamy smelling scones, that's what!  A big thanks to my friend Penny for sharing her basic scone recipe.  

Ingredients:

4 cups self-raising flour

2 1/2 cups coconut milk

Pinch salt 

Method:

1. Combine all ingredients.
2. Spoon onto tray lined with baking paper.
3. Bake at 220 degrees for approximately 10 minutes or until golden (scones are best cooked in a hot oven towards the top).

Variations:

Finely chop some red capsicum, cut some Angel Food dairy-free mozzarella alternative into small cubes, add a pinch of mustard and fold through mixture for some very tasty savoury scones.

Add some all-spice, a pinch of cinnamon, a sprinkle of brown sugar and some raisins for some spicy fruit muffins (a nice alternative to hot cross buns).

Recipe by Penny

Roast With All the Trimmings

So I stumbled across Nadia Lim's Vegan Christmas Roast last year and seriously love it.  Each of the dishes are amazing and well-liked by everyone.  Click here for the link.  I love the combination of the cranberry and pistachio nuts and after a cooking lesson from my friend Marrisa (an amazing vegan cook), have used this as a stuffing for my own roast dish.

There's a great Asian grocer in Petone called Davis Trading, where I get some of my 'vegan supplies' from.  One of which is a Veg-Chicken (not really, of course) roll.  The 500gm roll is about $9.80 and the 1kg roll is about $20.  The small roll is enough to feed a family of four and leave a little bit left over for the next day (nice cold to pick on, or add to sandwiches, or toss in the pan and serve with hash browns and spaghetti for a cooked brekkie).

Ingredients:

500gm Veg-Chicken Flavoured roll

Crushed garlic

Small handful of dried cranberries

Small handful of roasted pistachio nuts

1 large portobello (or breakfast) mushroom

Olive oil

Method:

1. Slice the roll in thin slices, almost through but not quite!  Your roll will open up like a concertina.
2. Using a processor, combine garlic, cranberries, pistachios and mushroom with a dash of olive oil and mix until you get a pesto-like mixture.
3. Stuff each of the slices of the roll with the mixture.
4. Carefully place onto foil and dribble olive oil on top.
5. Wrap and bake at 180degrees for approx 40 minutes, or until golden brown.  
6. Using a sharp knife, slice roughly into small pieces.

Delicious served with a selection of roast vegies, fresh peas and gravy.  Yum!

Top middle, this recipe.  Served with Nadia Lim's Vegan Christmas Roast vegetables,
mushrooms and stuffing balls, with a tomato gravy and baked cauliflower.  What a feast!

Recipe by Alina Pescini

** Update Jan 2020.  Since publishing this recipe, the roll featured in this recipe has slightly changed and the manufacturers have now included whey in the ingredients, making it vegetarian, rather than vegan.  Use this recipe with other meat alternatives to make a delicious roast.