How to Vegan-ise a regular yummy recipe

How to Vegan-ise a regular yummy recipe 1 How to Vegan-ise a regular yummy recipe 2 How to Vegan-ise a regular yummy recipe 3

Some tips to remember if you wish to substitute the following
• Eggs
• Milk
• Margarine / Butter

1 egg = Mix 1 TBS Flaxseed Meal with 3 TBS warm water. If you only have Flaxseed and not Meal, put the seed in a coffee grinder and grind to powder and Voila, you have Flaxseed Meal.
Let is sit for around 5min and you’ll see the consistency looks like an egg then it’s good to use!
OR
1 egg = 1 banana
OR
1 egg = ¼ cup applesauce

Milk = Organic Almond Milk or Organic Soy Milk

Margarine / Butter = Sweet Baking use Coconut butter/oil
*I usually do half the sugar in recipes for baking especially when I use coconut butter/oil because it’s naturally sweet as well.
Margarine / Butter = Savoury Baking – Olive Oil.
Margarine / Butter = Sweet or Savoury Baking – Earth Balance’s Organic Butter

Source: Sarien Slabbert
TRIED AND TESTED

30 day Weet-Bix muffins

30 day Weet-Bix muffins   Tried Tested

If ever there was a breakfast super hero for busy moms, this recipe is it. Mix up a batch of this muffin batter and store it in the refrigerator and you can serve the family healthy fresh muffins each morning for breakfast, for their school lunchboxes or even when last-minute guests pop around for a cuppa. It’s a basic recipe that everyone needs to have so keep it in a safe place. And the best part, other than the smell of freshly baked muffins wafting through the house, is that you can make them as healthy as you like; chopped nuts, dried fruit, blueberries, seeds, grated carrot, and spices – the possibilities are endless.

2 cups crushed Weet-Bix
2 ½ cups nutty wheat flour
1 tsp salt
2 ½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix
2 eggs
1 ½ cups soft brown sugar
2 cups milk
½ cup oil
1 tsp vanilla essence

Combine the dry ingredients together well. Whisk the eggs, sugar, milk, oil and vanilla and add the wet ingredients to the dry ingredients. Leave overnight in the fridge then fill greased muffin tins ¾ fill and bake at 200C for 15-20 minutes or until a skewer comes out clean. Serve warm with a glass of fruit juice.

TIP: The muffin batter can be stored in the fridge in a sealed container for up to a month.

Source: The Recipe Hunter – Origin Unknown
TRIED AND TESTED

RAW VEGAN RASPBERRY CHEESE CAKE (GRAIN FREE, PROCESSED SUGAR FREE)

RAW VEGAN RASPBERRY CHEESE CAKE 1 RAW VEGAN RASPBERRY CHEESE CAKE 2 Tried Tested
INGREDIENTS
Crust
1 ½ cups of sliced almonds
2 tablespoon unsweetened coconut flakes
3 large medjool dates, pitted
½ teaspoon vanilla extract
1-2 teaspoon water
pinch of salt

Filling
2 ¼ cups of raw cashew nuts
¾ cup water
¾ cup fresh squeezed lemon juice
3 tablespoon honey or agave nectar
1 teaspoon vanilla extract
¾ cup coconut oil, melted

Topping
1 cup raspberries (I used frozen raspberries)
2 tablespoon fresh squeezed lemon juice
1 tablespoon water
1 cup of the filling

DIRECTIONS
Crust
1. Soak dates in water for about 30 mins, then chop
2. Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture
3. Add dates, vanilla extract, water and salt and process until well combined
4. Divide the dough between 6 dessert glasses and press to the bottom of the glass

Filling
1. Blend cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty!
2. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust
3. Place glasses in freezer while making the topping

Topping
1. Combine the filling that you have set aside with raspberries, lemon juice and water in a blender and blend until creamy and smooth.
2. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).

Photo: The Recipe Hunter
Source: Sarien Slabbert
TRIED AND TESTED

Greek Stuffed Peppers

Greek Stuffed Peppers 1 Greek Stuffed Peppers 2 Tried Tested
This is dinner tonight – the peppers are in the oven!

Ingredients:
6 large or 8 small bell peppers
1 large onion, diced
3 small zucchini, peeled and diced
3 medium carrots, peeled and diced
1 cup low-sodium vegetable broth
3 cups cooked brown rice
5 tablespoons tomato paste
3/4 cup fresh parsley, chopped
3/4 cup fresh dill, chopped
1 lemon, juiced
1/4 teaspoon pepper
1/2 teaspoon Herbamare or salt

Directions:
Preheat oven to 350º F.
Cut around stem of peppers like you would cut a jacko-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
Place peppers in an oven safe dish and arrange upright and put tops back on.
Bake at 350º F for 30 minutes.
Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 minutes.
Stir in the rice and tomato paste and coat thoroughly.
Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
When peppers are ready, take out of oven and fill with stuffing.
Place tops back on peppers and bake for an extra
30-40 minutes until the peppers are soft.

Source – Mona Aumair
TRIED AND TESTED

Caramel Cheesecake

Caramel Cheesecake  Tried Tested
Crust
¾ packet of Tennis biscuits
60 ml coconut
80 ml melted butter/margarine

Cheesecake
180ml pineapple juice
20ml gelatin powder
250g cream cheese
300ml (1 tin) caramel (cooked condensed milk)
500ml cream
1 teaspoon vanilla

I lined the bottom and sides of a 23cm spring pan with parchment paper, to ensure that it will come out clean once frozen and you want to get creative with decoration.

1. Place biscuits in a zip lock bag and roll with a rolling pin to crush till you have fine crumbs and then mix with butter/margarine and coconut. Spread it in the bottom of your pan and pat down firmly and place in the fridge or freezer while making the topping.
2. Pour half of the pineapple juice in a microwave bowl and then add the gelatin and let it jellify for approximately 5 minutes. Heat it up in the microwave, till just melted (do not cook it) and then add the remainder of the juice and mix.
3. I made my own caramel. Pour a tin of condensed milk in a small pot, place on the stove top and bring to boil over medium/low heat, stirring continuously to prevent burning. Boil for 5-10 minutes till it thickens up and have the correct consistency of regular store bought caramel. You may not have the same brown color, but that’s not a problem, it will taste the same and work perfectly. Let it cool down before continuing with the next step.
4. Whip the cream cheese and caramel till smooth and creamy and then add the juice/gelatin and whip again. I used an electric hand mixer and it worked well.
5. Add the vanilla to cold cream in a separate bowl and beat till stiff.
6. Fold the caramel mixture into the cream mixture and pour out onto the crust.
7. Place in the freezer.
8. I took it out the following day, but 1-2 hours will also do, and then you can decorate with toasted coconut and tropical fruit, or any which way you prefer.
9. Remember to take it out of the freezer, you can defrost in the fridge, or just leave it out till ready to serve, as it should be thawed and not eaten frozen, after all it’s a cheesecake and not ice cream.
10. I had a special request from my grandson (his birthday cake) and had to decorate as per the picture. I used Wilton decorating icing.
11. Wow, it’s delicious and everybody loved it and went for a second and third piece of cheesecake.

Source: The Recipe Hunter – Highly modified from various online versions
TRIED AND TESTED