Classic Vegan Carrot Cake

Classic Vegan Carrot Cake

Ingredients:

2 1/3 cups all-purpose flour (or plain flour)
1 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt

6 tbsp flax seed meal
3/4 cup warm water
1½ cup sugar
1 cup oil
1 tsp vanilla
2 cup shredded carrots
1 cup walnuts, chopped

Cream Cheese Icing

230g vegan cream cheese (e.g. Toffutti's brand of "Better Than Cream Cheese" available in Coles, Woolworths, IGA, etc)
¼ cup margarine, softened (e.g. Nuttlex)
1 tsp vanilla
2 cup powdered sugar

Method:

1. Preheat oven to 180ºC (350ºF). Line two 8×8″ pans with baking paper.

2. In a small bowl, sift together dry ingredients (flour through to salt).

3. In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and carrots and mix until combined.

4. Add dry mix and stir until moistened. Fold in walnuts.

5. Pour equal parts into pans. Bake for 18-20 min, or until a toothpick comes out clean. Let cool in pans 10 minutes.

6. For the icing, beat together "cream cheese" and margarine. Add vanilla and powdered sugar; whip until smooth. (Don’t overbeat; in my experience, store-bought vegan cream cheese has a tendency to get runny.)

7. Use a knife to loosen edges of cake from pans. Using the baking paper, lift cakes out of pans. Carefully remove paper from the cakes.

8. Ice both cakes (one acts as filling), layer one on top of the other, and decorate as you wish. Serve chilled.

Source: http://hellyeahitsvegan.com/?p=1739

Rating: 5

Makes: makes 2 8×8″ cakes (or 2 9″ round cakes)

Simple Carrot Soup

Simple Carrot Soup

Ingredients:

2 Medium Onions, Chopped
5 Cups Water
3 Medium Gold Beets, Chopped (if unavailable, you can use the usual Red Beetroots, but the colour will be different that's all)
4 -5 Carrots, Chopped
1/4 Cup Sweet White Miso Paste
2 Tablespoons Lemon Juice
Salt to Taste

Method:

1. In a large soup pot, throw in your chopped onions, beets, carrots, and water. The water should just cover all of the veggies; if not, add a splash or two more. Cover, bring to a boil, and then reduce the heat to a simmer.

2. Allow everything to cook for about 30 minutes, until the beets and carrots are fork-tender.

3. Transfer everything (carefully!) to your blender, and thoroughly puree, until completely smooth.

4. Add in the miso, lemon juice, and salt as needed, and blend to incorporate. Serve immediately for a hot soup, or chill for at least three hours if you’d prefer it cold.


Source: http://bittersweetblog.wordpress.com/2010/04/12/simple-spring-fare/

Rating: 4

Makes: 8-9 cups

Satay Tofu & Vegetables

It is important to remember that tofu takes on the flavours in which it is marinaded.

This recipe is so much tastier than the "off the shelf" varieties that come in jars. This way, you know what you're putting into your body, and you can avoid nasty additives like MSG.

This dish can be made vegan by substituting agar agar or maple syrup for the honey as well as using soy milk.

Satay Tofu & Vegetables

Ingredients:

350g firm tofu
1 tablespoon olive oil
1 carrot, sliced
1 red capsicum, sliced
1 cup snow peas
½ cup broccoli florets

Marinade:

1 cup pineapple juice
2 tablespoons soy sauce
2 cloves garlic, crushed
1 teaspoon honey

Satay Vegetable Sauce:

½ cup Crunchy Peanut Butter
1 small onion, diced
1 cup vegetable stock
1 teaspoon cumin
½ cup low fat soy milk or dairy milk
½ teaspoon mild curry powder
½ cup reserved marinade
1 ½ tablespoons lemon juice

Method:

1. Cut tofu into eight 1cm thick small rectangles.

2. Combine all marinade ingredients in a shallow dish and place tofu in marinade and stand for 30 minutes.

3. Heat half the oil in a frypan. Cook tofu until golden brown on both sides, set aside and keep warm.
4. Combine all Sauce ingredients in a small saucepan over medium heat.

5. Bring mixture to the boil, reduce heat and simmer continuously for 5 minutes.

6. Whilst sauce is simmering, heat remaining oil in the frypan. Stir-fry carrot, capsicum, snow peas and broccoli for 2-3 minutes.

7. Add tofu to the frypan and pour satay sauce over the vegetables and tofu.

8. Serve over steamed rice.

Per Serve: 1100 Kilojoules (265 Calories). Protein 14g. Total Fat 15g. Saturated Fat 2g. Carbohydrate 19g. Total Sugars 13g. Sodium 580mg. Potassium 505mg. Calcium 230mg. Iron 2.5mg. Fibre 6g.

Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Satay-Tofu--Vegetables.aspx

Serves: 4-6
Rating: 4.5

Vegetable tagine with apricots

This dish is low-fat, low-GI, and diabetic-friendly, and is easily made into a vegan recipe by omitting (or substituting) the yoghurt. The fruit adds a great sweet answer to the spices.

Vegetable tagine with apricots

Ingredients:

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve

Method:

1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.

2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.

3. Spoon among serving bowls and top with coriander. Serve with yoghurt.

Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots

Serves: 4
Rating:

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

I haven't tried this recipe yet, but it looks amazing. I can't wait to try it out.

You can get the dried tofu skin (sometimes known as "bean curd skin" or "bean curd sheets") on the shelf at your local quality asian market. I found mine by chance at the Westfield in Hornsby!

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

Ingredients :

200 g (4 cups) fresh mung bean sprouts
50 g (1/2 cup) enokitaki mushrooms, separated, cleaned, and blanched
2 carrots, peeled and cut into very fine strips
110 g (1 cup) sugar snap or snow peas, sliced thinly lengthwise
4 sheets dried tofu skin
1 tablespoon flour
2 tablespoon oil

Dipping Sauce:

2 tablespoon sesame paste or tahini, blended with 5 teaspoon water
1/2 teaspoon black soy sauce
1/2 teaspoon salt
3 1/2 teaspoons sugar
4 tablespoon black Chinese vinegar
1 tablespoon sesame oil
2 clovers garlic, minced
1 spring onion, thinly sliced
2 sliced fresh ginger, minced
1 red finger-length chili, deseeded and minced

Method :

1. Bring a large pot of lightly salted water to a boil and add the bean sprouts, mushrooms, carrots, and snow peas. Stir a few times, leave in the water for about 30 seconds, then transfer to a colander, rinse in cool water, drain, and set aside.

2. Cut each tofu skin sheet in half. Place one half on top of the other. Repeat, ending up with 4 layered rectangles about 20x25 cm.

3. Place the vegetables in a mixing bowl, sprinkle evenly with the flour and mix. Divide the vegetables evenly into 4 portions, and place them neatly at the edge of each of the 4 rectangles. Roll the skin over the vegetable to form cylinders. To prevent the tofu skin from opening up while frying, seal the skin with a dab of paste made from flour and water.

4. Heat the oil in a large skillet over high heat and when the oil is hot, but not smoking, gently place the rolls in the pan and fry for about 2 minutes, then turn and try the other side for another 2minutes. The skins should turn light golden brown, but be careful not to scorch them. When done, remove from the skillet and place on paper towels on a plate to remove excess oil.


Source: http://www.asianfood-recipes.com/Asian_Vegetarian/Vegetarian-Bean-Curd-Skin-Rolls-with-Sesame-Ginger-Dipping-Sauce.php

Serves: 4
Rating: ??

Red Coleslaw

Ok, so this salad is VERY RED!! But, don't let that put you off it. It tastes divine. It's also vegan (therefore egg and dairy free), and gluten and nut free.

Red Coleslaw

Ingredients:

1 whole red cabbage, finely shredded (about 4 cups)
2 cups fresh beetroot (peeled and grated)
2 cups carrot (peeled and grated)
2 cups red apple, quartered & sliced thinly
3 Tbsp flaxseed oil
1 Tbsp Braggs Aminos (or tamari or soy sauce will do)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1/2 Tbsp mustard

Method:

1. Place cabbage, beetroot, carrot & apple in a large bowl and toss together.

2. In a small bowl, whisk together the remaining ingredients.

3. Just before serving, dress the coleslaw.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 4/5

Carrot and Orange Soup

A warming winter soup with protective properties from its rich supply of vitamins. Contains protein, iron, zinc and calcium, is an excellent source of vitamins A & C, and is a good source of niacin and potassium.

Carrot and Orange Soup

Ingredients:

2 tsp olive oil
1 leek, washed and sliced
1 clove garlic, crushed
1/2 tsp dried sage
800g carrots, scrubbed and chopped (no need to peel)
1.5 cups of orange juice
2.5 cups vegetable stock
3 bay leaves
1/2 cup natural yoghurt (can be replaced with Tofutti's brand of Vegan cream "cheese" or sour "cream)
1 Tbsp chopped chives

Method:

1. Heat oil in a large saucepan and add the leek, garlic and sage. Cover and allow to sweat over a gentle heat for 5 minutes.

2. Add carrots, orange juice, stock and bay leaves, bring to the boil, cover and simmer for 15 minutes or until carrots are tender.

3. Puree soup in batches. Reheat, and serve topped with a dollop of yoghurt (or Tofutti replacement) and a sprinkle of chives.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Borscht

The beautiful colour of this soup is much enhanced by suspending some raw grated beet in it after cooking. It is a classic cold soup, but in some countries it is served hot to departing guests to keep out the cold. Tastes great when accompanied by sour dough bread.

Borscht

Ingredients:

450g raw beetroots
2 large onions, sliced
2 large carrots, sliced
2 bay leaves
2 Tbsp olive oil
25g butter
1.5litres of boiling water
juice of 1 lemon
seasoning, to taste
1 raw beetroot, grated
sour cream or yoghurt for garnish

Method:

1. Peel the beetroots and cut into a small dice. Place them with the other sliced begetables in a large saucepan with the bay leaves, olive oil and butter. Add a pinch of salt and saute over a low heat for 10 minutes.

2. Add the boiling water then cover and simmer for about 2 hours, or until all the vegetables are tender.

3. Add the lemon juice and a little black pepper and leave to cool.

4. Remove the bay leaves and blend the soup into a puree. If it is too thick, add a little vegetable stock.

5. With the soup still off the heat, place the raw beetroot in a muslin/cheesecloth bag and suspend it in the soup. Remove after a few hours and stir the soup well.

6. Reheat it gently (if desired), or serve chilled with yoghurt, or swirls of sour cream.

Source: Spencer, C. (1992). The New Vegetarian: The ultimate guide to gourmet cooking and healthy living. Gaia Books: London

Serves: ????

Rating: 4

Lentil Bolognaise Base

It's popular, healthy and quite yummy. It's suitable for Vegans, too. It takes a bit of time to prepare and cook but you get quicker as you get used to the recipe. And, as it can be used as a base (or by itself), you can add other things to it as you go. This mixture can be used to make a lasagna dish, to fill canneloni tubes and can be used to fill savoury pancakes.

Lentil Bolognaise Base:

Ingredients:

250 g brown or green lentils
600 ml water
3 bay leaves

250 g carrots
2 large sticks celery
2 medium onions
125 g mushrooms
1 large clove garlic
3 Tbsp chopped parsley
4 Tbsp virgin olive oil
3 Tbsp tomato paste
500 ml water
1 grated cooking apple with skin on
sea salt to taste
Enough spaghetti for 4 to 6 people.

Method:

1. Put first 3 ingredients into a saucepan of cold water and bring to the boil. Simmer for 30 to 45 minutes until cooked. Drain and set aside.

2. In an electric frypan (or other saucepan with a lid), heat the oil, stir in the finely chopped carrots and celery and stir until carrots are almost cooked. Add the chopped onion and garlic and cook until onion is soft. Add the water, then the tomato paste and bring to the boil. Add mushrooms apple and parsley and simmer (with the lid on) till the liquid has almost evaporated. Add the lentils with the bay leaves removed. Mix well and leave for about 10 minutes for the flavors to mingle.

3. Serve on top of spaghetti.

NOTE: You can leave out mushrooms and parsley (or substitute them) but not the green apple. Do not substitute anything else for the apple.

Variations:

* You might like to add a 440g tin of crushed tomatoes to this to give it a bit more sauce
* If not serving for vegans, it tastes great with a little grated cheese on top
* You can add any other bite-sized pieces of vegetable to this dish. I like using corn and baby spinach leaves.

Serves: 4-6

Rating: 4.5

Carrot, Zucchini & Parsnip Frittata Fingers

This is a great lunch box food! It's quick and easy and has many variations.

It's so MORE-ISH!!

Carrot, Zucchini & Parsnip Frittata Fingers


Makes
12 fingers

Ingredients:

Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) Grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted

Method:

1. Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.

3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.

4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Notes:

* These frittata fingers are suitable for children aged around nine months and older.
* You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe.
* You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.

Makes: 12 "fingers"

Rating: 4.5

Carrot Cake With Apricots and Cranberries

This deliciously moist carrot cake recipe is packed full of carrots and succulent apricots, topped off with a yummy buttercream icing and chopped cranberries. It can keep for several days when stored in an airtight container

This recipe comes from http://www.tried-and-tested-vegetarian-recipes.com/carrot-cake-recipe.html

Carrot Cake With Apricots and Cranberries:

Ingredients:

Cake:

3 medium sized carrots, peeled and finely grated
100g dried apricots, chopped into small pieces
3 medium sized eggs, lightly beaten
175g light brown sugar
175g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
grated zest of 1 large orange
175ml olive or sunflower oil

Buttercream icing:

75g butter
175g icing sugar
Few drops of vanilla essence
25g dried cranberries, finely chopped

Method:

1. Pour the brown sugar, eggs and oil into a large bowl and stir gently. Next, add in the grated carrot, chopped apricots and orange zest and mix gently.

2. Place the flour, bicarbonate of soda and ground cinnamon in a large sieve and sift into the cake mixture. Gently mix together all the ingredients.

3. Pour the cake mixture into a greased and lined 8" round cake tin and bake in a preheated oven at 180 degrees Celsius for approximately 40-45 minutes until the cake has risen nicely and feels firm and springy in the middle. Cool the cake in its tin for about 5 minutes then turn out, peel off the lining paper and leave to cool on a wire rack.

4. While the cake is cooling, make up the buttercream icing by placing the butter in a bowl and beating until softened. Next, gradually sift and beat in the icing sugar then add a few drops of vanilla essence until the icing is a creamy consistency. Spread the icing over the cooled cake and sprinkle with the chopped cranberries.

Variations:

You could try adding 100g of chopped raisins to the cake mixture instead of the chopped apricots. And a sprinkling of chopped walnuts in place of the cranberry pieces also works really well in this carrot cake recipe. If you don't have any oranges to zest, a squirt or two of lemon juice will do the tangy trick!


Nutrition:

As well as helping to improve our eyesight, carrots also contain beta-carotene - a powerful antioxidant that is believed to combat harmful free radicals in our bodies which can contribute to heart disease and cancer.


Rating: 5!!