When you have leftover baguette…..make chips!
leftover baguette
2 tbsp butter, melted
4 garlic cloves, roasted or softened somehow (I do mine on the sandwich press)
Slice your baguette finely
Oil your flat sandwich press and toast the baguette slices with the lid down until toasted. Set aside on paper towel.
Combine melted butter with mashed garlic.
Butter each slice and serve with your favourite dip.
450g mixed onions, sliced thinly (red and white)
1tbsp butter (I use nuttelex)
4 garlic cloves, skins on
Olive oil
1/4 cup white wine
1/2 tsp veggie stock powder
3/4 cup vegan yoghurt
Squeeze of lemon juice
salt and pepper
Pinch of cayenne pepper
Cook onions and garlic in pan with oil and butter over low-medium heat. Stirring regularly, cook until soft and starting to caramelize.
Add white wine and stock powder and cook, stirring, until liquid evaporated. Turn heat off and let cool. Get a bowl ready.
Remove garlic cloves and squeeze out of skins. Mash and put in bowl.
Finely dice cooled onions and add to bowl.
Add yoghurt, lemon juice and cayenne. Season with salt and pepper.
Serve with crackers
1/2 block firm tofu
2 tbsp oil
2 tbsp maple syrup
2 tbsp liquid smoke
1 tbsp soy sauce
1 tsp garlic powder
1 tsp smoked paprika
salt and pepper
lettuce leaves
1/2 tomato, sliced
Your favourite BBQ sauce – I use Stubbs
1 tbsp vegan mayo
1 tsp truffle salsa
Two slices bread of your choosing
To make bacon:
Combine oil, maple, liquid smoke, soy sauce, garlic, paprika and salt and pepper in a tupperware container.
Thinly slice block of firm tofu and put in tupperware container. Ideally, you want this to marinate in the fridge for around a day but you can gently shake it around a bit and make immediately.
In pan, fry slices of tofu in oil until browned. Set aside on paper towel while you prepare the rest. Don’t wash that pan yet.
Combine mayo and truffle salsa.
Wash and dry lettuce, slice tomato.
To serve: Toast slices of bread in remaining oil from frying the tofu bacon. Layer: one slice of toast, BBQ sauce, lettuce, tomato, bacon, truffle mayo, salt and pepper, second slice of toast.
Dedicated to Penny. Coeliac, friend, birthday enthusiast.
4 tbsp flax meal
1 cup soy milk
1 1/2 tsp Apple Cider Vinegar (ACV)
3 tsp baking powder
2/3 cup rice syrup
2/3 cup sugar
a pinch of salt
1/2 cup melted vegan butter
1 tsp vanilla essence
1 cup pureed banana
1/2 cup pureed beetroot
1/2 cup vegan yoghurt
1 cup raw cacao
1 cup almond meal
2 cups gluten free flour
1/2 cup orange marmalade.
1/4 cup raspberry jam. Good quality stuff. Ideally made by your friend, Chloe’s mumma.
1/2 cup non-dairy milk of your choosing (I used soy)
1/4 cup room temperature vegan butter (I use nuttelex)
1 1/2 cups icing sugar
200g dark chocolate
Cake:
Preheat oven to 180 C.
Combine flax meal with 10tbsp boiling water. Stir and set aside.
Combine milk and ACV. Stir and let sit for a few minutes.
Add to milk, baking powder, rice syrup, sugar, salt, butter, vanilla, banana, beetroot, yoghurt and flax. Stir to combine.
Add cacao, almond meal and flour. Stir to combine.
Spray a layered cake tin set (five shallow tins so you don’t have to slice a big cake later) and pour about a cup of batter in to each one. Divide any remaining batter among the tins until it’s been evenly distributed.
Bake in the oven for approx 30minutes. The cakes are ready when a skewer comes out of the centre clean.
Let cool and refrigerate.
Icing:
Heat milk and butter in microwave for approx 1 minute until warm.
Add chocolate, let sit for a couple of minutes then stir.
Once all melted and smooth, add icing sugar. Whisk until well combined.
Jammy Layers:
Combine marmalade and jam. Add 1/3 cup icing mix to jam and stir to combine.
Take chilled layers out of the fridge. Put 1/4 of the jam/chocolate icing mix on each layer and spread to the edges and top with the fifth layer. Return to fridge for about an hour.
Ice with remaining icing and return to fridge until ready to serve.
Notes
I always use raw cacao. It is not heat treated so it retains nutrients. Eat that chocolate!
Gluten free flour is readily available at the supermarket.
re: the cake tins. You can cook this in one regular sized cake tin and slice it later, just be mindful of the cooking as it will need to be in the oven for longer. Just check it every so often after half an hour has passed and take it out once a wooden skewer comes out clean from the centre.
2 sheets puff pastry
400g pumpkin, cut in to small cubes
1 big red onion, halved and thinly sliced
1 tsp balsamic vinegar
1 tsp brown sugar
3 cloves garlic
2 tbsp rosemary
2 tbsp butter
400ml bonsoy
1 tsp tumeric
1 tsp massel veggie stock powder
4 tbsp corn starch
1 tsp black salt
salt and pepper
Preheat oven to 200 C. Put chopped pumpkin on a baking tray, season with salt and pepper and roast for about half an hour (until browned and a little crispy). Set aside.
Cook sliced red onion in a pan with butter over low-medium heat until softened – about seven minutes. Add balsamic vinegar, brown sugar and crushed garlic and cook, stirring occasionally until liquid has gone. Set aside.
In a small pan fry rosemary in butter until crispy. Set aside.
Put bonsoy, tumeric, stock and cornstarch in a pot and whisk until corn starch has dissolved. Heat, stirring with whisk until thickens. As soon as it starts to thicken, take off the heat, season and stir through black salt.
Grease a false bottom tart pan and line with puff pastry. Cut the second sheet to fit any gaps. Lay a sheet of baking paper on top of puff pastry and top with baking beads or rice. Bake in the oven for 15 minutes. Remove baking paper and beads/rice and bake for a further 7ish minutes. You’re looking for the base the be cooked through.
Spread baked pumpkin, caramelised onion then rosemary over tart base. Pour sauce in last. Season and return to oven for about 15 minutes or until browned on top.
Before serving sprinkle an extra tsp on black salt, salt and pepper.
400ml soy milk
1 tbsp dried yeast
1 tsp caster sugar
300g plain flour
½ tsp bicarb soda
Warm milk in a bowl. Add sugar, yeast and 100ml warm water. Leave for 15 minutes until the yeast turns frothy.
In a separate (large) bowl, combine flour, bicarb soda and 1tsp sea salt. Add milk mixture
Whisk until combined thoroughly.
Cover and let sit for 45 minutes until bubbles form on surface
Oil a non stick pan and turn on to med-high heat. grease four egg rings with butter or oil and place in pan. Once hot spoon 2 tbsp of the mix in each ring. Cook for a couple of minutes until bubbles appear on surface. Remove ring molds and flip crumpets.
Serve warm with jam and butter.
You can save the remainder in the fridge for a few days. Just toast them when hungry.
1/3 cup cacao
4 tbsp linseed/flax meal
150g dark chocolate
150g nuttelex
1 1/3 cup brown sugar
1 cup almond meal
1 tsp baking powder
1/2 cup gluten free flour
Preheat oven to 180 C and grease a 20cm cake tin.
Combine cacao and 1/3 cup hot water in a small bowl and set aside.
In a separate small bowl, combine linseed meal with 4tbsp hot water.
In a double boiler, melt chocolate and nuttelex over low heat.
Once melted, stir in cacao mix, linseed mix, brown sugar, almond meal, baking powder and gluten free flour.
Pour in to cake tin, tap on counter to even the top and cook in oven for 50 minutes.
Note
Eat this cake on it’s own, serve it with ice cream or turn it in to a cake shake!
1 tsp dairy free probiotic or 6 capsules, emptied in to a bowl
1 litre bonsoy
Combine the two together.
Pour in to yoghurt maker and make according to manufacturers instructions.
Flavour with whatever you like. Berries, maple syrup, fruit, muesli OR use it in a savoury dish.
1/4 cup vegetable oil
10 cloves garlic
1/4 cup sesame oil
1 tsp sea salt
300g plain flour
pinch of salt
160ml water
half a bunch of spring onions (approx. 5)
olive oil
30ml soy sauce
30ml chinkiang vinegar
1 tsp mirin
1 birdseye chilli, finely sliced
To make black garlic oil: heat vegetable oil and garlic in small pot, stirring, until garlic literally turns black. Turn off heat and add sesame oil and salt. Let cool then blend on high and set aside.
Combine flour, water and salt and knead until smooth. You can do this by hand. I used my kitchen aid with the dough hook attachment.
Set aside in an oiled, covered bowl while you prepare the rest.
Combine soy sauce, chinkiang vinegar, mirin and chilli in a saucer to serve as dipping sauce
Divide dough into about eight pieces. Roll each piece out to about half a cm thickness. Roll up as though you’re making sushi then coil into a snail shell shape. Roll out again. Top with finely sliced shallots and roll up again, first like a sushi roll and again, coiled in to a snail shell shape. Set aside while you do the rest.
When you’re ready to serve, roll each snail dough out as thin as possible (this will be the thickness of your sliced shallots), heat oil in a pan over high heat and cook each one until golden. Drain on paper towel. Once all are cooked, season with salt, drizzle with garlic oil and serve with dipping sauce.
Notes
You can find chinkiang vinegar in the supermarket. It’s delicious. Once you have it at home you’ll find lots of uses for it.
Thanks to Lara for the recipe request!
1 cup almond meal
6 tbsp nutritional yeast
1 tbsp garlic powder
1 tsp salt
Combine all and sprinkle liberally on everything!
