Scrumptious Caramel Stock-Pot Pudding (DF, V)

My amazing hubby made this as a treat last weekend and the whole family scoffed it down! He said I can share his recipe with you :)

Pudding Ingredients:
1 1/2 cups self-raising flour (or 1 1/2 cups of white plain flour and 1 1/2 tsp of baking powder)
1/2 c brown sugar
50 gm melted dairy-free spread (Olivite or Olivani)
1/4 c coconut
1 c almond milk
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 tsp vanilla essence

Sauce Ingredients:
1 c brown sugar
1/2 c golden syrup
1 1/2 c water

Method:

1. Turn stock-pot to hot.
2. In a saucepan, heat the sugar, syrup and water (sauce ingredients) until bubbling.
3. Stir until sugar dissolves, then put aside.
4. Spray non-stick cooking spray inside a large glass bowl that fits comfortably in the stockpot bowl.
5. Mix the melted dairy-free spread, coconut, almond milk, No-Egg and vanilla essence together in a smaller bowl. 
6. Fold flour and sugar into wet mixture and pour into glass bowl, leaving at least a couple of centimetres unfilled.
7. Pour sauce mixture over the back of a spoon, on top of pudding mixture (this reduces splatter and leaving 'holes' in the soon-to-be-cake-like mixture).
8. Put the glass bowl inside the stock-pot bowl, and add hot water 1/2 way up the sides of the bowl.
9. Put lid on the stock-pot and cook for 3 hours before lifting.  
10. The sauce will sink to the bottom of the pudding, and the pudding should be firm and bounce back when you touch it.  If the pudding needs more cooking, put lid back on and cook for a further 15-30 minutes,
11. Put a plate on top of the bowl and carefully turn over the bowl, the sauce will spread across the pudding.

Serve warm with dairy-free icecream, custard or whipped coconut cream.  

Recipe by Alina @ LittleByLittle

Warm Potato and Kumara Salad (GF, DF, V)

This yummy dish can be served warm or cold.

Ingredients:
1 large kumara (peeled and cubed)
3 medium potatoes (washed and cubed)
1/2 cup frozen peas
2 frozen spinach cubes
1 carrot (peeled and cut into very small cubes)
Handful of mint leaves, finely chopped
1/2 red onion finely chopped
1/2 cup of vegan mayonnaise (I use Edmonds Dijon Sandwich Mayo)
1 tbsp of wholegrain mustard

Method:

1. Boil kumara, potato, peas, carrots, mint and spinach until cooked, but still firm.
2. Drain and set aside.
3. Fold through onion, wholegrain mustard and mayo.

Recipe by Alina @ LittleByLittle

Pikelets (or Pancakes) (DF, V)

Pikelets make such an easy morning or afternoon tea, and are great for a lunchbox addition.

Makes approximately 30 pikelets

Ingredients:
100 gms melted dairy-free spread (Olivite or Olivani)
2 cups self-raising flour (or white flour + 2 tspn baking powder)
1/2 cup white sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups almond (or other plant-based alternative) milk

Method:

1. Melt dairy free spread in frying pan.
2. In food processor mix dry ingredients.
3. Add melted spread, No Egg and almond milk and mix until smooth.
4. Cook spoonfuls of the batter in a frying pan over medium heat.  When pikelets start to 'bubble', carefully flip over and cook the other side until golden.
5. Place on an airing rack to cool.

Variation..

This recipe can be adapted for pancakes too.  I just add a little bit of cold water in mixing, to make a runnier batter and make fewer (but larger) of them. Yum!  For brekkie, serve with fresh berries, sliced banana and maple syrup.

Recipe by Alina @ LittleByLittle

Lemon Syrup Cake (DF, V)

Ingredients:

125g dairy-free spread (Olivite or Olivani)
1/2 cup white sugar
1 tsp lemon rind (you will need approx 3 lemons in total for this recipe)
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups self-raising flour
1/2 cup almond milk (or alternative plant-based milk)

Topping:
1/4 cup caster sugar
1/4 cup of lemon juice

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

Topping:

1. Mix sugar and lemon juice together.
2. Pour over cake when cooked.  

Serve warm or cold.

Breakfast On the Go (GF, DF, V)

For an easy breakfast on the go, you can't go past a good smoothie!

Ingredients:

Handful frozen raspberries
1 ripe banana
2 scoops of NuZest Clean Lean Protein powder (I use chocolate flavour)
1 tbsp Ceres Organics Super Seed Blend
Almond mik or coconut water

Method:

1. In blender, mix berries and banana.
2. Add powder, seed and milk (or water) and blend.
3. When smooth, serve and enjoy.

Creamy Fettuccine (DF, V)

Carb loading on my first day back at work after the summer break! The kids love 'snakes' (fettucine) and this vegan version is always a big hit.  Serve it with some vegan friendly garlic bread and a generous serving of Angel Food Parmesan dairy-free alternative and you're set to go.  Yum!

Ingredients:

1 packet of dried fettuccine (check ingredients list on label)
Olive oil
2 tsps crushed garlic
1 zucchini sliced into very thin julienne strips
2 florets of brocolli finely sliced
2 portobello (breakfast) mushrooms finely sliced
1/2 red onion chopped finely
1/2 red capsicum finely sliced
Cube of frozen spinach
Handful of frozen peas and beans
1/2 cup water
1 tbsp Olivite or Olivani (dairy-free spread)
White wine (my favourite are Yealands wines)
4 sun-dried tomatoes sliced thinly (and some of the oil from them)
1 packet of soy cream (I use Alpro brand)

Method:

1. Boil a large saucepan of water with a dash of oil.  
2. Add fettuccine (broken into 1/2 lengths), turn down.
3. Cook pasta through until al dente. 
4. Put lid on and then stir regularly to avoid clumping while you make the sauce.

Sauce:

1. Cook onion and garlic in a dash of oil until transparent, taking care not to overheat the oil.
2. Add vegetables and water and cook through until water has reduced.
3. Add dairy-free spread and wine, and cook until reduced.
4. Stir through sun-dried tomatoes and pour in cream.
5. Fold through. 
6. (You might like to add cubes of avocado and some chopped olives at this point).
7. Drain pasta, leaving a spoonful of the starchy water (this gives the sauce a nice shiny appearance).  
8. Add to sauce and fold through.
9. Spoon carefully into serving plates and garnish generously with Parmesan dairy alternative.

Recipe by Alina @ LittleByLittle

Tofu Coconut Curry (GF, DF, V)

Ingredients:

1 packet of firm tofu (rinse off and then pat dry with a paper towel before cutting into cubes)
2 tbsp crushed garlic
1 tbsp crushed ginger
2 tsp curry powder
1 finely chopped onion
1 carrot cut into very fine julienne strips
1 handful frozen peas
2 cubes frozen spinach
1 handful frozen beans
1 vegetable stock cube (I use Massell brand)
3/4 cups water
1 tin of coconut cream (shaken) - for a lighter alternative use coconut milk but you may need to thicken
1 tin of diced tomatoes
Rice bran oil

Method:

1. In a frypan, add a dash of oil and heat.  Add tofu cubes and cook until just golden, being careful as you handle not to break them.
2. Remove tofu and set aside.
3. In same pan add onion and cook until transparent.
4. Add curry, garlic and ginger and cook through.
5. Add water, stock and vegetables and cook until thawed.
6. Add coconut cream and tomatoes and continue to cook until thickened and carrots are tender.
7. Carefully fold through tofu.
8. Serve on top of steamed jasmine or basmati rice, garnished with sliced almond and a sprig of fresh coriander.

Recipe by Alina @ LittleByLittle