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