Serves 6
1/2 cup cacao
2 cups coconut cream
4 tbsp maple syrup
1 tsp vanilla
2/3 cup chia seeds
1/2 tsp sea salt
Whisk all ingredients until all cacao is combined and set in fridge for at least four hours. The chia seeds will swell and your mousse will be ready to eat.
If you would like a smooth consistency, blend the mousse ingredients in a high powered blender until smooth and then set in fridge.
Serves 4
CORIANDER SAUCE
2 limes
1 tbsp vegan fish sauce
70 grams coriander
1 lemongrass stalk, chopped
pinch of caster sugar
fresh red chilli to taste
MIXED MUSHROOMS
100 grams mixed mushrooms
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
SWEET POTATO CHIPS
1 sweet potato, sliced thinly on mandolin
3/4 teaspoon salt
2 teaspoons smoked paprika
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chilli powder
1/4 teaspoon celery salt
OTHER BURGER INGREDIENTS
4 burger buns
lettuce
4 vegan mince patties of your choosing
block of vegan feta, sliced
2 tomatoes, sliced
To make the Coriander Sauce:
Zest the two limes in to blender and add juice.
Add all other ingredients.
Blend until combined. (I like to stop blending before it becomes liquid so you keep a bit of texture)
To make the Mixed Mushrooms
Combine all ingredients and stir through the mixed mushrooms. BBQ or pan fry, adding any left over marinade as you go
To make the Sweet Potato Chips
Cook sliced sweet potato in batches on a lightly oiled, flat sandwich press.
While the first batch is cooking, combine all remaining seasoning ingredients in a jar and shake to combine.
As each batch is done – you want them to be slightly browned and crunchy. Keep an eye on them as it takes a very short period of time for them to be overdone – put them in to a bowl, add about a teaspoon of seasoning and shake through the chips.
To assemble Burger
Toast the buns by placing cut side down on a BBQ and cooking until slightly charred. Set aside on serving plates.
Cook the patties on the BBQ until cooked through.
Top base with lettuce, slices of tomato, patty, feta slices, mixed mushrooms, coriander sauce and top of bun.
Serve with sweet potato chips and additional coriander sauce.
2kg pumpkin, chopped up in to smallish pieces
1tbsp oil
2 onions chopped
1tsp cumin
2tbsp dijon mustard
2tbsp maple syrup
6 cups vegetable stock
400g can chickpeas
Roast the pumpkin until it’s soft and browned. Set aside while you prepare the rest.
Heat the oil in a pot and cook onion and cumin until the onion is soft.
Add mustard, maple, stock and roast pumpkin. Stir and simmer for five minutes
Add the chickpeas.
Process with a stick mixer or in your blender and serve topped with a spoonful of yoghurt and some crusty, toasted bread.
Makes about 2 cups
1 cup cashews
1/3 cup maple syrup
1/3 cup coconut oil
3/4 cup soy milk
1 teaspoon vanilla bean paste
1/4 teaspoon sea salt
1/4 plus 1/8 cup congac
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg powder
1/4 teaspoon clove powder
Put all in high powered blender and blend until smooth
Notes:
Once made, check consistency is to your liking and simply add more soy milk if you want a thinner custard. This is seriously boozy, feel free to just add 1/4 cup congac.
Serves 10
SOAKED BISCUITS
~20 plain digestive brand biscuits
3/4 cup freshly brewed coffee, cooled
3tbsp maple syrup
3tbsp kahlua
CREAM
1 3/4 cup cashews
1 cup soy milk
1/3 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla essence
1/3 cup freshly brewed coffee, cooled
1 tablespoon Kahlua
Pinch of salt
ADDITIONALLY
Cacao powder
Combine cooled coffee, maple syrup and kahlua in a bowl or container that is wider than your biscuits as you’ll be dipping them in here.
In a blender: Cashews, soy milk, maple syrup, coconut oil, vanilla, coffee, kahlua and salt. Blend on high until smooth and refrigerate.
About 6 hours before serving (you can also make a day ahead) get your individual serving crockery ready. Ramekins are a good option as they’re the right size to fit the digestive biscuits. Submerge each biscuit in coffee soaking liquid for about ten seconds then place in bottom of ramekin. You want them to be soaked through but not falling apart. Top with ~2tbsp cream and finally, dust with some raw cacao. Repeat the biscuit and cream layers again and return to fridge until ready to serve.
Dust with cacao just before serving.
2 onions, finely sliced
2tbsp butter
1tbsp oil
1tbsp balsamic vinegar
1tsp brown sugar
S+P
6 zucchinis, finely sliced
2tbsp butter
1tbsp oil
2tbsp crack
2tbsp sugar
3 tbsp butter
2 sprigs thyme, leaved removed from stalk
1tbsp balsamic vinegar
Pepper
1 sheet puff pastry
Heat the butter and oil in a pan and cook the onions until caramelised. Add balsamic vinegar, sugar and salt and pepper and cook until sticky. Set aside.
In the same pan (Don’t clean it in between any of these steps), heat the butter and oil and add the sliced zucchini. cook until softened and browned. Add crack and turn off the heat. Set the zucchini aside.
In the same pan, heat the sugar, butter, thyme, balsamic vinegar and pepper, stirring, until the mix becomes thickened. Make sure that when you’re stirring it, you collect any bits leftover from the onion and zucchini cooling. It’s flavour city!
Pour this liquid in to a ceramic quiche pan.
Using your artistic skills, lay out the zucchini slices and then top with the caramelised onions. Finally, place the puff pastry on top, trim and edges and tuck it inside the pan around the veggies.
Bake in an oven at 200C until the top is browned and cooked.
Place a board or a plate over the tarte tatin and flip it so the pastry is on the bottom and the zucchini is on show.
This is good eaten hot, room temp or straight from the fridge.
300ml soy milk
400ml can of coconut cream
2 vanilla beans
1 tbsp vanilla bean paste
150g maple syrup
approximately 3/4 cup fruit mince mix
Pour soy milk and coconut cream in to a 1 litre jug
Cut vanilla pods in half lengthways and scrape out the seeds with a teaspoon. Add to jug.
Add vanilla paste and maple syrup and stir with fork until evenly mixed.
Pour in to your ice cream machine and churn for approximately 60 minutes.
In the last ~15 minutes, slowly add the fruit mince mix and finish churning.
Put in a container and set in freezer until ready to enjoy.
Notes:
You can rinse your vanilla bean pod, dry it and keep it in your caster sugar.
I’ve served this ice cream with some left over fruit mince pie pastry for that extra mmmmm….
Serves 3
MINCE
1.5 cups tvp mince
1 tablespoon sake
1 1/2 tablespoon soy sauce
1 tablespoon white miso paste
2 garlic cloves, crushed
1 tsp fresh ginger, minced
1 tablespoon doubanjiang chilli bean paste
pepper
BROTH
3 garlic cloves
1 teaspoon fresh ginger, minced
2 teaspoons rice wine vinegar
3 tablespoons soy sauce
2 tablespoons doubanjiang chilli bean paste
1 tablespoon sesame oil
4 tablespoons sesame paste/ tahini
300 ml vegetable stock
300 ml soy milk
2 teaspoons sugar
pepper
3 serves of your desired ramen noodles
To make the mince; put all mince ingredients in a heatproof bowl and add about 3/4 cup boiling water. Stir until the miso is dissolved and the water is absorbed.
To make broth; add all broth ingredients to pot and simmer while you finish preparing the mince.
Cook mince in a non-stick pan with about a teaspoon of oil on medium-high heat until the mince starts to brown. Reduce heat to low and cook, stirring regularly. The aim here is to get a slightly charred, dry mince mix. It’ll be a bit crunchy and therefore a great texture to compliment the broth and noodles.
Prepare other toppings you want to add and cook noodles according to packet instructions.
Serve noodles in to your bowls, top with a few ladlefuls of broth and toppings. Serve with chopsticks, a spoon and serviettes.
Enjoy the tasty, slurpy mess.
Notes:
Here are some topping ideas!
Vegg
Seaweed snack
Salt and pepper tofu
Snow peas
Fried onions
Roast pumpkin
Corn
Garlic spinach
Shiitakes
Black garlic oil
Shallots
2 cans 400ml coconut cream
1/3 cup caster sugar
1/4 cup maple syrup
2/3 cup raw cacao
1 teaspoon vanilla
100g chocolate
In a pot, combine all ingredients except the chocolate.
Using a whisk, stir constantly while on low heat until the mix is lump free and the sugar is dissolved.
Turn the heat off and stir in chocolate. Leave for a couple of minutes and stir again. The residual heat will be enough to melt the chocolate.
Allow to cool and then churn in your ice cream maker according to manufacturers instructions.
1 cup good quality soy milk or other non-dairy milk
3 tablespoons cornflour
4 tablespoons icing sugar
1/2 teaspoon tumeric
1 vanilla bean
1 can 400ml coconut cream
Put all ingredients in to a medium sized pot (Split the vanilla bean in half and scrape out the seeds from each half with a teaspoon. Put the seeds and the pod in to the pot) and whisk so the corn flour dissolves.
Cook over medium heat constantly stirring with a whisk until the mix starts to thicken. This should take about 7-10 minutes. Turn off the heat and let sit until you’re ready to serve. The custard will thicken more as it cools. Can be served cold or reheated in the pot over low heat and stirring with a whisk to avoid any lumps.
