Archive | October, 2014

Homemade vegan Sauerkraut.

29 Oct

I have been a bit obsessed with raw fermentation and food full of good bacteria lately and sauerkraut is one of the simplest to make!

You will need
1 head of white (Dutch) cabbage
1 tsp of Himalayan sea salt or very coarse sea salt

Method

Cut your cabbage into 4 using a food processor or with a mandolin slice the cabbage as thin as possible.

Place in a large dish, add the salt and begin to massage and crush the cabbage with your hands like you are squeezing all the juice out. Do this for about 5-7 minutes.

This breaks down the cell wall and releases the juice and helps with the fermenting process.

Let the cabbage sit for 30 minutes.

Then place the cabbage in a jar placing a smaller lid on top and then a weight on top of the lid. Keep the cabbage covered by the liquid or else it will cause mould and spoil the batch.

Cover with a towel or cheese cloth to keep any bugs or dirt from finding their way in.

You can leave it to ferment for 3-5 days and up to 2 weeks. Taste every few days until it reaches just the right tang for your taste buds! Store in a warm dry place. Till it right for you .

Once ready refrigerator and keep for 2-3 months

You can also use red cabbage as an alternative.

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Chinese Style Steamed Dumplings Stuffed with Dee’s Vegan Sausages

28 Oct

I have been wanting to make these for months now. They are inspired by my friend and her Chinese husband – she used to make these for me when I was a kid and I loved them!

You will need

Filling-
2 packets of Dee’s sausages
2 tsp of Chinese 5 spice
1 small onion (diced)
1 stick lemongrass (chopped)
4 cloves of garlic (chopped)
2 inch of ginger (minced)
3 spring onions (chopped)
1/2 red & 1/2 green chilli (chopped)
15-20g coriander (finely chopped)
15 ml toasted sesame seed oil
15 ml dark soy sauce

Bread base –
7g dry yeast (one packet)
250 ml rice milk, warm
3 cups of bread flour
15-25g sugar
15 ml oil
1 tsp salt

Dipping sauce –
50ml soy sauce
50ml water
1/2 chilli, diced
25g sesame seeds
25ml toasted sesame oil
25ml rice wine vinegar

Method:
Start with the bread base.

Add the yeast to the warm rice milk and let it sit for 5-10 minutes to activate.

Add the sugar, salt, oil and flour in a large bowl and mix thoroughly. Make a well in the centre and add the rice milk and mix until it forms a ball.

Next place the dough on a floured work surface and need the dough until it’s all incorporated and does not stick to the surface.

Alternatively you can make the bread base in an electronic mixer and need it for 5-10 minutes.

Finally place the dough in a warm place to double in size.

While the bread is proving make the filling.

In a wok add your onion and lemongrass and cook until soft and browned. Add in the Dee’s sausages and cook until they become soft. Next add the garlic and ginger cook for 2 minutes.

Add the rest of the ingredients and spices, cooking for 3-5 minutes more, then leave aside to cool.

When bread has doubled in size, knock it back. This will remove the air. Now need it on a floured surface and and divide in to 12-15 evenly size balls.

Take a piece and roll it 1/2 inch thick and place a little of the filling in the middle and fold it to cover and seal.

Let it rise again for 30 minutes and then place in a steamer and cook for 5-7 minutes.

Meanwhile, in a small bowl add all the dipping sauce ingredients and whisk it all together, you could also use sweet chilli sauce as an alternative.

You can make a double batch and cook ahead of time and then just reheat in the streamer for 1-2 minutes.

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Gluten Free Rhubarb, Apple and Strawberry Crumble

9 Oct

It’s the last of the rhubarb season and so I decided to make a yummy crumble using both rhubarb and apples from my aunt’s garden. It’s also the end of the Irish Strawberry season so I decided to add a few of those in as well. Delicious!

You will need:

2 stalks of rhubarb
1-2 two sour apples
200g strawberries
60-100g sugar
1 tsp of vanilla extract

For the topping-
100g GF flour
80g coconut oil or 100g dairy free butter
80g brown sugar
1 tbsp vanilla extract.
50g flaked almonds

Method
Preheat your oven 180° C.
First start on the topping. In a bowl place the flour, oil/butter, sugar, vanilla and mix to a soft bread crumb like texture, add the almonds and mix, then leave to the side.

Peel and slice the apples, dice the rhubarb, and cut the strawberries into quarters. Place in a bowl and mix with the sugar and vanilla.

Place the fruit mixture in an oven proof dish, sprinkle on the crumble topping and bake until golden brown and the fruit is soft, around 25-30 minutes.

When cooked allow to cool and serve with some vegan Ice Cream or yoghurt ! Yummy!

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Gluten Free Spicy Corn Bread Casserole

2 Oct

Gluten Free Spicy Corn Bread Casserole with Dee’s Tex-Mex Veg Pots.

I used to make cornbread quite a bit when I was in the States and over there everyone has their own spin on it, with everyone claiming ‘their mum’s is the best!’ Anyway this is my take on the American classic.

Serves 4-6

You will need:
2 Dee’s Tex-Mex Pots
150g cornmeal
75g GF flour (dove is a good brand to check out)
1 tbs of baking power
50g vegan butter or coconut oil
½ red chilli, chopped
2 spring onions, chopped
150-160ml soya milk
25g sugar
1 tsp apple cider vinegar

Method:
Pre-heat the oven to 180° C.
Place the two Dees Tex Mex Veg Pots in an ovenproof dish and leave aside.
In a jug, pour in the soya milk and vinegar and let it sit for 5-10 minutes.
Place all the dry ingredients, the chilli and spring onion into a bowl and mix well.
Add the butter/oil and mix until it’s all incorporated.
Begin slowly adding the soya milk mixture to the dry ingredients. Don’t feel you have to use all of the milk in one go, instead add a little and then mix and add some more, but in the end if it’s looking a little dry add a bit more in to get the desired consistency.
Pour the mixture over the Tex Mex pots and bake in the oven for about 20-30 minutes and serve.

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