Twisty Treats (GF, DF, V)

Ingredients

• Gluten-free, vegan pastry (I used Pavillion pastry available from Countdown and Pak'n'Save)
• Savoury fillings - such as Seasons Gourmet Chunky Vegan Dips (Basil and Cashew), Barker's Roast Vegetable Chutney and Angelfood Dairy-free Parmesan Alternative
• Sweet fillings - vegan dark chocolate, thinly sliced and cut strawberries.
• Plant-based milk (almond, rice, soy etc)
• Icing sugar to dust
• Dairy-free parmesan to sprinkle

Method

These were for a Christmas function, but have made a number of times for different occasions - just not cutting into the shape of a Christmas tree...

1. Turn oven on to bake 180 degrees
2. Roll out pastry till it's a couple of millimetres thick and 'evenly' rolled out.  Cut into 4 equal shapes.
3. On first piece of pastry, spread savoury fillings and layer pastry on top.
4. On third piece of pastry, spread sweet fillings and layer pastry on top.
5. With a sharp knife, make cuts down either side of the sandwiched pastry sheets. Carefully lift and twist each strip, leaving the centre intact.
6. Brush with milk.
7. Sprinkle savoury with parmesan alternative.
8. Bake on lined baking trays until golden.
9. Cool on wire rack.
10. Sprinkle sweet treats with icing sugar.
11. Serve savoury treats with hummus and chutney or relish.

Simply twist off strips and dip to enjoy!

Recipe by Alina @ LittleByLittle

Vegetable Bake (GF, DF, V)

Inspired by a vegetable bake mum bought when we went to a cafe, I decided to try my hand at making a vegan and gluten-free version.

Ingredients

• 1/4 of a small crown or butternut pumpkin
• 1/2 large golden kumara
• 1 courgette
• 1 large red onion
• 1 red pepper
• 1 carrot
• Olive oil
• Dried rosemary
• Salt & pepper
• Gluten-free no precooking necessary, lasagne sheets 
• Roast vegetable chutney
• 1 tbsp dairy-free spread
• Small handful of grated dairy-free mozzarella
• Plant-based milk
• 1 tbsp gluten free flour
• Dairy-free parmesan 

Method

1. Turn oven on to bake 180 degrees
2. Cut vegetables into thin slices. Place into lined roasting dish and sprinkle with a generous dash of olive oil.
3. Sprinkle rosemary, salt and pepper over and bake for 15-20 mins, as vegetables start to golden.
4. Whilst vegetables are cooking, line a sponge roll tin with baking paper.  Make cheesy sauce for topping.
5. In saucepan, melt dairy-free spread.  Add tablespoon and stir briskly until it's 'fluffy'.  Slowly add milk, whilst continuing to stir to avoid lumps and ensure a smooth consistency.  When thickened, add grated mozzarella. Stir again.
6. When vegetables are cooked, assemble your bake.
7. Start with a layer of vegetables (keep in like layers, e.g. pumpkin, kumara, courgette etc). 
8. Dribble with a spoonful of cheesy sauce.
9. Cover with a layer of lasagne sheets.
10. Spread a spoonful of chutney over the top of the pasta sheets.
11. Repeat layers, ending with a lasagne.  Cover with remaining cheesy sauce and sprinkle parmesan on top.
12. Bake at 180 degrees for approx 15-20 mins until lasagne is softened and topping is golden.
13. Serve either hot or cold, with a garnish of fresh salad.

Recipe by Alina @ LittleByLittle

What, all wine isn't vegan?

When I first went vegan I was really surprised to learn that wine isn't all vegan!  I mean, it comes from grapes ... what animal products could be in it?

Wineries might use animal-derived products as finings. Fining agents remove proteins, yeast, and other organic particles which are in suspension during the making of the wine.

Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). 

Don't worry, there are lots of reputable wineries in New Zealand and some lovely wines to choose from.  

For an extensive and current list, check out Barnivore.

Satay (GF, DF, V)

Ingredients

• Onion finely cut
• Selection of fresh veges diced into cubes (carrots, courgette, mushroom, tomato, capsicum, brocolli, spinach...)
• 1/2 c frozen peas
• Packet of meat-alternative chicken.   I used the variety pictured, made by the Meat Alternative Company which is also gluten-free.
• 2 tablespoons good quality chunky peanut butter (my favourite is Fix and Fogg)
• Soy sauce
• Crushed garlic
• Jasmine rice 

Method

1. Cook rice according to instructions on packet.  Whilst rice is cooking...
2. Brown chopped onion and garlic in frypan.
3. Add meat alternative and stir to combine.  As 'meat' begins to brown...
4. Add veges and cook on a low heat so mixture doesn't stick to bottom of pan.
5. Add a splash of soy sauce and peanut butter and stir through until it melts.  If you'd like more sauce, add some water and if necessary thicken with a sprinkle of gluten-free cornflour.
6. Serve on top of rice. 
7. Optional garnish - fresh coriander.

Lazy Lasagne (GF, DF, V)

Ingredients

• Serving of 'meat alternative (see recipe here)
• 1 red onion
• 1 can chopped tomatoes
• Basil
• Mixed herbs
• Dollop of tomato paste
• Crushed garlic
• Gluten-free no precooking necessary, lasagne sheets

Method

1. Brown chopped onion and garlic in frypan.
2. Add meat alternative and stir to combine.
3. Add remaining ingredients and cook through on a low heat so mixture doesn't stick to bottom of pan.
4. Spread a layer of mixture into the base of a lined 20cm sponge tin pan.  Cover with a layer of gluten-free lasagne sheets (break to fit). Continue to layer, with the top layer being tomato/meat mix.
5. Cover in cheese sauce, sprinkle with dairy-free mozarella and parmesan and bake at 180c until cooked and golden.

CHEESE SAUCE

Ingredients

• 1 tbsp dairy-free spread (Olivite or similar)
• 1 tbsp gluten-free flour
• Plant-based milk
• 1/2 block of Angelfood Dairy-free mozarella cheese
• Salt & pepper to taste

Method

1. Melt butter in saucepan.
2. Stir in flour until mixture 'bubbles'
3. Slowly add milk, stirring continuously with a whisk over a low heat until thickened.
4. Add cheese and stir through until melted.
5. Add salt and pepper to taste.

Recipe by Alina @ LittleByLittle

'Meat' alternative - mince, sausages, patties (GF, DF, V)

This is my first foray into making a scrumptious dairy-free, gluten-free, meat-free 'meat'!

Ingredients

• 1/2 red onion
• 1 tsp of crushed garlic
• Handful of button mushrooms (I used about 6)
• 1/2 cup gluten-free breadcrumbs
• 1 can of blackbeans in springwater (washed & drained)
• 2 tbsp roast vegetable chutney
• 1 tsp paprika
• Salt & pepper to taste

Method

1. Chop onion and mushrooms finely in food processor or chopper.
2. Fold breadcrumbs through.
3. Cook in frypan until golden.
4. Mash beans and add to crumb mixture.
5. Stir through chutney, paprika and salt & pepper to taste.
6. Allow to cool.
7. Roll into sausage shapes, patties (separate with baking paper before freezing) or use as a mince.  

Recipe by Alina @ LittleByLittle

Scrumptious Salad (GF, DF, V)

I have a fabulous little manual processor/chopper made by Tupperware that I use at almost every meal. 

 Today I made a delicious salad with the following ...

Ingredients

• 1/2 red onion
• Several florets of broccoli 
• 1/2 red pepper 
• 1 carrot
• 5 mushrooms 
• 1/2 zucchini 
• Can drained chickpeas (in springwater)

Method

1. Chop ingredients until small.  
2. Stir to combine chopped ingredients and drizzle with a simple dressing of Flaxseed Oil & a squeeze of lemon juice. 
3. For a bit of extra crunch, add some flaked almonds and stir through.

Super Smoothie (GF, DF, V)

Ingredients:

• Scoop of NuZest pea protein powder
• Kiwifruit
• Banana
• Small carrot
• Blueberries
• Bunch of spinach
• 40ml Flaxseed Oil
• Water

Method:

1. Chop up fruit and vegetables and layer into smoothie cup.
2. Top with protein powder and fill to line with water.
3. Whizz, serve and enjoy!  Yummy.

The healing power of fruit and veggies...

Bluberries

• Healing; contains vitamin K, vitamin C, fibre, manganese and other antioxidants (notably anthocyanins and quercetin); anti inflammatory.

Carrot

• Nourishing; contains beta-carotene; is an alkaline food which purifies and revitalizes the blood; helpful for eyesight.

Spinach

• Healing; anti-inflammatory; high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese; flavanoids which act as antioxidants for a healthy cardiovascular system and to maintain brain function.

Kiwifruit

• High source of vitamin C.; sleep aid; good source of dietary fibre; digestion aid; contains folate, vitamins and minerals.

Banana

• Contains tyrosine, rutins (which compliment vitamin c and help revitalize the blood vessels), antioxidants, tryptohan (mood-lifter), vitamin B6, magnesium; anti-inflammatory.

Flaxseed Oil

• Healing; contains tyrosine, vitamin B, manganese, magnesium, phosphorous, Omega-3, phytonutrients and antioxidants )notably lignane); anti-inflammatory.

Pea Protein

• Gluten-free; dairy-free; soy-free; GMO free; high protein, low carbohydrates; contains essential amino acids for energy, recovery and repair. 

Spiced Apple Cake (DF, V)

Ingredients:

100 gm melted dairy-free spread
2 cups white sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
4 apples (peeled, cored, sliced very thinly)
4 cups white flour
4 tsp baking soda
2 tsp nutmeg
4 tsp cinnamon

Topping:
2 tbsp caster sugar 
2 tbsp water
1 tsp cinnamon

Method:

1. Mix melted butter, sugar and egg-replacer in mixing bowl.
2. Fold through sliced apples.
3. Add flour, baking soda, nutmeg and cinnamon to mixture. Stir until mixed.  
4. Tip: If mixture seems too thick, add a little water to allow easy mixing (without over mixing).
5. Spread mixture into a greased and lined 20 cm baking tin.  If you want two smaller cakes or tea loaves, split into two pans.  Would also make nice mini-cakes using muffin tins.
6. Bake at 180 degrees for approximately 50 mins until cake shrinks away from the tin edge.
7. Add topping.

Topping:

1. When cake is cooked, mix sugar and water together to form a syrup.
2. Pour over hot cake and sprinkle with cinnamon.  
3. Leave in oven for a few minutes to form a crusty topping.

Serve warm or cold.   Store in an airtight container when properly cold.

Recipe by Alina @ LittleByLittle

Trifle - practice run for Christmas (DF, V)

Trifle is a pretty Kiwi Christmas staple.  Until now I've not attempted a vegan version.  Use what fresh berries that you can find, make a simple sponge or use a vegan cake recipe.  Purchase dairy-free alternatives (see previous post).

For this recipe I used the sponge recipe from the Safe website - see here for recipe.

Ingredients:

• Cooked cake (see link above, or use your favourite cake)
• Jelly (either purchase store-bought jelly such as the pottles of Countdown pears in raspberry jelly that use non-animal setting agents, or make your own using agar-agar or Jel-it-in)
• Fresh berries - strawberries, blueberries, blackberries (and anything else you might be able to get in season)
• 500 ml custard (Edmonds custard powder is vegan-friendly)
• 250ml dairy-free cream (Soyatoo!  Make a rice and soya whipping cream)

Method:

1. Make jelly and custard and whip cream according to their instructions. Set aside in refrigerator.
2. When jelly is set, assemble trifle.
3. Pull apart sponge into smaller pieces.  Layer evenly on the bottom of a glass serving bowl.
4. Sprinkle berries over the top of the sponge (I used individual berries for the layers and then a variety for the topping).
5. Blob jelly over the top of the berries, and top with some custard. 
6. Blob cream over the top of the custard.
7. Repeat layers.
8. Final layer should be cream, and sprinkle with a mixture of fresh berries.  A sprig of mint  gives your trifle a nice finish, and as an option grated dark chocolate and or sliced almonds.

Whenever I had trifle growing up, it had a big splosh of sherry in it (which I hated). If you like sherry you can either soak the sponge/cake in it, or pour a little over the top of each fruit layer before you add the custard and cream.

Leave in refrigerator until ready to serve.  Looks great served n tall glass parfait glasses and long spoons!

It pays to read the label

In New Zealand, lots of additives in our foods are derived from animal products.  It pays to read and understand the labels.  There are a number of free apps available to download on your phone which makes shopping a whole lot easier.  If you're not sure, just enter in the additive numbers and voila!

I use the app called 'Food Additives' ...

Some common things to look for when you're grocery shopping:

Fats and Oils

Tallow, lard, suet are all animals fats. Beef fat is often found in bought pastry and biscuits.  Check the label - some budget brands are vegan friendly, and Pak'n'save even sell gluten-free and vegan friendly puff pastry!

Margarine

Margarine may contain whey* (a by-product of cheese-making) and E471 (which may be derived from fish oil or animal fat).  Go for a plant-based option like a nut spread or olive spread.  You can use this in place of butter in your baking, cooking and as a spread.

Cheese (if you're vegetarian, rather than vegan)

Cheese made from animal rennet is not vegetarian as animal rennet is an enzyme extracted from the stomach of slaughtered calves. Cheese produced with enzymes from plants or micro-organisms (i.e. microbial rennet or vegetable rennilaise) is vegetarian.  Most vegetarian friendly cheese in New Zealand is labelled non-animal rennet.  Better still - go for a vegan brand that uses no animal derived product, such as Angel-Food Cheese (check out the tab on this blog called Alternatives)

Whey*

Acid whey is vegetarian. Whey from cheese or casein making using animal derived rennet is not.

Gelatine - see previous post here

Gelatine is a by-product derived from collagen extracted from the skin, bones and connective tissues of animals.  It is used as a gelling and firming agent.  Commonly found in marshmallow, desserts, ice cream, yoghurt, dips, gummy candy and chocolates.  Often used in capsules too - check label to see if your vitamins are vegetarian friendly.

Gravies and Stock

Many liquid, cube and powdered stocks and gravy mixes contain meat, chicken or fish extract. There are some good ones which don’t, so check the labels.  Massels have a good, animal product free ranges of stocks.

Worcester Sauce

Often contains anchovies which are a fish.

Fruit Juices

Some juices are clarified using gelatine - check the label.

Additives and Preservatives to look out for ... those pesky numbers!

E120 – Cochineal (Carmine)  A red dye derived from a crushed scale insect.

E433 – Emulsifier Derived from animal fat.

E542 – Edible bone phosphate Derived from animal bones.

E640 – Glycine Produced from gelatin.

E901 – Beeswax Used as a glazing agent.

E904 – Shellac, Lac Derived from the Lac insect. Used as a glazing agent.

E920 – L-cystein monohydrochloride Derived from animal hair and chicken feathers. Flour treatment agents used in breads. Commonly used in supermarket bakery breads and rolls to keep them soft and fresh.  Go for the sour dough/ciabatta  type breads which do not usually have it in.

E966 – Lactitol – Derived from whey (milk)

*E1105    Lysozyme        Commercially prepared from chicken eggs or bacteria.

Information on this page is  from the NZ Vegetarian Society page and the Food Additive App.

Roast Vegetable Salad (GF, DF, V)

It's been way too long between posts, but fear not ... I've not wasted away from not cooking, I've just been slack at posting!

This is an awesome go-to recipe that makes the most of winter roast goodness and makes a great lunch or dinner option.

Ingredients:

• Selection of vegetables suitable for roasting.  I used:
• Pumpkin, parsnip, carrot, kumara, beetroot, capsicum, yam, red onion, cherry tomatoes and zucchini.
• A splash of olive oil
• Salt and pepper for seasoning
• Maple syrup
• Chick peas
• Pumpkin Seeds (roasted) and/or sunflower seeds or nuts
• Baby spinach leaves

Method:

1. Preheat oven to 180°C. 
2. Dice all your roasting vegetables into small cubes.  Cut cherry tomatoes into half. Spread evenly over a lined roasting pan.
3. Drizzle with olive oil, salt and pepper and a generous squirt of maple syrup.  
4. Stir to coat all vegetables and put in centre of oven.
5. Bake until almost golden, checking intermittently and turning to cook evenly.
6. Add drained and washed chick peas and pumpkin seeds.  Fold through and cook for a further 10 minutes.
7. Allow to cool and toss with baby spinach leaves.
8. For something extra yummy, fold through some avocado chunks.
9. Drizzle with your favourite dressing.
10. Enjoy heated or cold.

Gelatin

Gelatin is in so many things ... different icecreams (the extra bits like lollies that go in them), many sweets, some biscuits, most jelly, cakes, yoghurts.  It's also in lots of things that aren't food - capsules for tablets and vitamins, makeup, shampoos and other cosmetics.  It's an animal derived product that is often used as a thickener or fining agent.

There's non-animal alternatives that are easy to get.  One is called Agar Agar which is derived from algae, from seaweed.  It sounds gross, but it's tasteless and does the same job at gelatin! You can get it easily from many supermarkets (or the likes of places like Davis Trading or Moore Wilsons).

If you want some advice about how to use agar, check out chef Peter Gordon's post on it here.

Another easy alternative to gelatin is Jel-it-in made by Queen.  Jel-it-in can be used in sweet and savoury recipes including panna cotta, jelly, terrines and pies. It is fast acting and sets quickly at room temperature and it holds it's shape when it is taken out of the fridge.  

Like any alternatives (rather than subsitutes) your recipe may require some tweaking, if you're using agar-agar or Jel-it-in, particularly things like cheesecake.  For best cheesecake results, slowly blend the hot Jel-it-in mixture into the cream cheese mixture using a food processor.  And yes - you can get dairy-free cream cheese.
Check out this great compilation of dairy alternatives here in NZ.

I am looking forward to making trifle this Christmas ... 

Citrus Cake (DF, V)

This is a different take on my Lemon Syrup Cake recipe featured earlier in this blog.  I had a surplus of citrus and decided to use all of them in this delicious cake...

Ingredients:

125g dairy-free spread (Olivite or Olivani)
1/2 cup white sugar
1 tsp lemon rind,1 tsp mandarin rind, 1 tsp grapefuit rind (juice the fruit to use for topping)
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups self-raising flour
1/2 cup rice milk (or alternative plant-based milk)

Topping:
1/4 cup caster sugar
1/4 cup of juiced citrus fruit 

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 baking paper lined baking tin.
4. Bake at 180 degrees for approximately 40-50 mins (until firm and springy to touch).

Topping:

1. Mix sugar and  juice together.
2. Carefully remove hot cakes from pan by lifting baking paper.  Put onto a wire rack.
3. Pour topping over cakes and allow to cool.  
4. Decorate with any remaining rind.

Recipe by Alina @ LittleByLittle