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

Passionfruit Cupcakes (DF, V)

My go-to for milk is usually almond milk and I'll often substitute rice milk in baking.  Today I didn't have any and had my daughter's friend over who is allergic to nuts, so I made up some coconut milk and used that instead.  Loved the result!  The cupcakes were light and fluffy with a really subtle coconut flavour which I thought would be complimented by passionfruit.  Delicious...

Makes 12 good-sized cupcakes

Ingredients:

250 gm dairy-free spread (Olivite or Olivani)
2 tsp vanilla essence
1  c caster sugar

8 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
2 c plain white baking flour

4 tspn baking powder

1 c coconut milk (watery)

Method:

1. Preheat oven to 170°C. 
2. In a mixer cream dairy-free spread, vanilla and caster sugar until light and fluffy.  Add No Egg and mix again.
3. Combine flour and baking powder into the creamed mixture. 
4. Add coconut 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.

Passionfruit Buttercream:

50 gm dairy-free spread (Olivite or Olivani)

1 c icing sugar 

1 tspn vanilla essence

Generous dollop of passionfruit pulp

Method:

1. Cream all ingredients until light and fluffy.
2. Spread onto cupcakes and drizzle with passionfruit pulp to decorate.

Recipe by Alina @ LittleByLittle

Little Miss Nine's variation on the decorations ... 'Ice Cream Cupcakes'! 

'They'll be coming back for seconds' Lasagna (DF, V)

I do apologise for the lack of updates lately.  I have been baking/cooking (we're a family of four so not doing so isn't really an option, lol) but have been busy with work & life so just sticking to the basics and the 'old favourites'. I'm off work this week though and my son has been begging for "yummy lasagna" for ages, so whipped up this beauty today.  Far out ... it was DELICIOUS and we all went back for seconds!

Serves 6 (single serves)

Ingredients:

2 tsp oil
1 medium onion finely chopped
2 cubes of frozen spinach
3 large mushrooms chopped finely
1 zucchini chopped finely
2 medium carrots grated
1 small orange kumara grated
1/2 head of broccoli cut finely
2 400gm tins of chopped tomatoes
Generous dollop of tomato paste
1 tbsp Worcester sauce (check label to make sure it doesn't have anchovies in it)
1 tsp sugar
1 tso dried basil
1 tsp dried oregano
salt & pepper to taste
San Remo Large Instant Lasagna Sheets (375g family pack)

Cheese sauce:
2 tbsp dairy-free spread (Olivite or Olivani)
2 tbsp white flour
Almond milk
2/3 cup of Angel Food Dairy-Free Mozzarella alternative grated
Angel Food Dairy-Free Parmesan alternative

Method:

1. Preheat oven to 180°C. 
2. In frying pan, cook onion in oil until soft.
3. Add frozen spinach, kumara and carrot and cook until thawed/softened.
4. Add remaining vegetables and cook through.
5. Stir through tomatoes, paste, Worcester sauce, sugar
6. Finally, add herbs and seasoning to taste.
7. Line a small roasting dish with baking paper.  Spread a thin layer of the sauce evenly across the bottom.  Top with lasagna sheets.  Repeat layers, with a tomato sauce layer on top.
8. Clean frying pan and put back on the stove top.  Melt dairy-free spread.
9. Add flour and using a whisk, briskly stir until mixture is 'foamy'.  Slowly add almond milk, whisking carefully as you do so to ensure there are no lumps. As mixture thickens again, continue to add milk until you get a creamy, runny mixture.
10. Add 1/2 of the grated Mozzarella alternative and mix until melty.  Pour carefully over the top of the layered lasagna mixture.
11. Spread remaining grated Mozzarella on top and sprinkle some Parmesan alternative on top.
12. Bake for 40 mins.

Recipe by Alina @ LittleByLittle

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