Hummus (V, DF, GF, EF)

Ingredients:

• 2 400gm tins of Chickpeas in springwater (drain and save the liquid (aquafaba) to make meringues!)
• 1 heaped teaspoon crushed garlic
• 1 generous tablespoon Tahini paste
• 1 lemon (grate 1 tbspn zest and reserve, you will use this and the juice of the lemon in recipe)
• Olive oil
• 1/2 teaspoon paprika
• 2 heaped tablespoons ofTomato chutney

Method

1. Put all ingredients in a mixer and blend together until smooth.
2. Season to taste with salt and pepper and serve with your favourite crackers, carrot sticks or other snacks.

Recipe by Alina @ LittleByLittle

Vegan Big Breakfast (V, DF, EF, GF)

A breakfast feast!

Suggestions:

• Tofu sliced 
• Tandoori paste (check out this recipe from Tinned Tomatoes)
• Tomato cut in halves
• 1/2 zucchini sliced into long thin slices
• 1/2 avocado
• a few asparagus speats
• Vegie Delights Bacon Style Rashers
• Hash browns
• Mix of Baked Beans and Black Beans
• Fresh spinach
• Tomato relish
• Gluten Free Torpedo Rolls (and some Olivani for spreading)

Method

1. In a saucepan, combine and heat beans.
2. Cut torpedo rolls long ways and in 1/2, and toast.
3. On large grill (I love our George Foreman griddle and use it every day), cook hash browns, bacon, tomatoes, zucchini, asparagus and tofu pasted with tandoori.  When everything has finished cooking, wilt spinach on griddle whilst you plate the rest.
4. Serve with relish.

Cheese Ball of Deliciousness (V, DF, EF, GF)

So this cheese ball of deliciousness is based on a recipe my work colleague shared with me.  Never one to miss out, I decided to 'veganise' it and voila ...

Ingredients:

• 1 punnet Angel Food Cream Cheese
• 1/2 block Angel Food Cheddar Cheese
• Handful of cashews (or mixed nuts) crushed
• 1 small red onion cut finely
• 1/2 teaspoon of paprika
• 1/4 of each - red, green, yellow capsicum cut finely
• 1 small jar of Barker's Peach and Mango Chutney
• Crackers

Method

1. In a mixer combine cream cheese, 1/2 of the amount of cheese, 1/2 of the amount of capsicum and 1/2 of the amount of red onion, paprika and nuts.  
2. Roll into a ball shape, and then coat in remaining cheese.
3. Place on serving dish and pour chutney over the top.
4. Sprinkle with remaining onion and capsicum.
5. Serve with crackers, and garnish with parsley to taste.

Spinach and Cream Cheese Savoury Muffins (V, DF, EF)

I keep complaining that cafes don't seem to make savoury vegan muffins, so I made my own! Spinach, cheese, bacon bits, cream cheese and relish ... savoury muffins.

Makes 18 muffins!

• 5 c plain flour
• 5 tspn baking powder
• 1 cup grated dairy-free cheese
• 1 tspn mustard powder
• 1/2 tspn paprika

Stir all these dry ingredients together.

Add:

• 2 cups thawed & drained frozen spinach
• 1/2 c vegan bacon bits

Fold through.

In a cup mix: 

• 4 tspn egg-replacer and 5 tablespoons cold water. 

Whisk in a bowl with:

• 250gm melted Olivani
• 2 c plant-based milk.

Add milk/egg/butter mixture to dry ingredients.

Spoon into prepared muffin tins, 1/2 full. Add a blob of dairy-free cream cheese and some relish to each then top with more mixture.

Cook at 200 degrees for approx 20 mins.

Yum!

Recipe by Alina @ LittleByLittle