Lemon and Passionfruit No-Bake Cheesecake (V, DF, EF)

So here we are in the middle of 'lockdown', and looking at ingredients we have in the cupboard and having the opportunity of a little more try to give things a go.  I had a 3/4 tub of Angel Food Cream Cheese and a stack of fresh lemons from a friend's abundant tree, and my daughter loves cheesecake, so I thought - why not!?

Base Ingredients:

• 3/4 packet of RSA Anzac cookies (tehy're vegan friendly!)
• 1/2 cup of cereal
• 2 tablespoons melted Olivete

Method

1. Put all base ingredients into a mixer and combine until mixture resembles course breadcrumbs
2. Lightly spray a springform baking tin with cooking oil (for ease of removal later).
3. Press mixture into container, and use the back of a wet spoon to compress firmly.  
4. Put base into freezer while you make cheesecake topping.

Cheesecake Ingredients:

• 3/4 tub of Angel Food Cream Cheese
• The thick part of a tin of Coconut Cream
• 1/4 cup caster sugar
• The rind of 2 lemons
• The juice of 2 lemons (about 5 teaspoons in total)
• Passionfruit pulp

Method

1. In mixer, use whipping blade and whip coconut cream until peaks form.
2. Add caster sugar, cream cheese (spoonfuls rather than a big lump), lemon juice and rind.
3. Mix until smooth (but take care not to over mix as it'll get very runny)
4. Pour over the top of the base and smooth surface.  
5. Put into refrigerator to set.
6. You can freeze, but take care not to leave too long in the freezer as the coconut milk will freeze into shards and change the texture.
7. Service with a dollop of passionfruit pulp drizzled on top.

Big Breakfast (V, DF, EF)

So this deliciousness has become my go-to brunch, particularly on study days! 

Scrambled Tofu

Ingredients:

• 1/2 packet of firm tofu
• 1/2 teaspoon of crushed garlic
• 1 tablespoon of coconut cream
• Generous sprinkle of turmeric and paprika
• Salt & pepper to taste

Method

1. Mix all ingredients in a bowl - use your fingers to break up tofu or a potato masher.
2. Heat some olive oil in a non-stick pan and cook tofu until golden.  Colour will intensify as it cooks from the turmeric - looks a nice yellowy egg colour.

Creamy Mushrooms

Ingredients:

• Mushrooms cut in 1/2
• Tablespoon of coconut cream
• Squirt of soy sauce
• Sprinkle of curry powder

Method

1. Cook mushrooms in a pan with a little bit of Olivete or dairy-free spread.
2. When cooked, add coconut cream, soy sauce and curry.  Mixture will become a creamy, mushroomy sauce.

I serve mine on ciabatta, with wilted spinach, grilled tomato, avocado, relish, hummus and pesto.  Sometimes add fake bacon, tofu, beans, zucchini, asparagus, hashbrowns.  Mix it up - whatever is in the cupboard/fridge!
Really nice garnished with some hulled hemp husks, chia seeds and a sprinkle of shredded coconut.

Quiche (V, DF, EF)

Ingredients:

• 1 tub of dairy alternative sour cream (I use the Zenzo one, it's affordable and available at Pak'n'Save)
• 3/4 block of dairy alternative cheddar cheese (I use AngelFood usually, but this recipe works with whatever you have on hand!)
• Generous sprinkle of nutritional yeast flakes (brings out the cheesy flavour)
• A blob of chilli
• Extras: cherry tomatoes, chopped up onion, chopped up mushroom, pesto, mock meat
• Vegan pastry (New Way)

Method

1. Preheat oven to bake at 180 degrees. 
2. Mix all ingredients in mixer and spoon into pastry cases (in muffin tins)
3. Cook for approx 10 minutes, until golden.  Note - this mixture rises quite a lot while it's cooking, so you might want to put a baking tray underneath to stop you having to clean the oven afterwards!

Delicious!