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.