Fermented Raw Cashew Cheese

I’ve been culturing my own water kefir for a while and have been wondering for some time about using the finished kefir as a culture for my raw cashew cheese. So this is basically my first attempt and the start of much experiementation. I think that is what I love about vegan cheese making. So many possiblities and foods to try. Recently here in Australia Biocheese and Daiya became available, I’m yet to try Daiya. Bio Cheese is a great addition to my household cheese collection. Oh and let’s not forget Vegusto, wow that stuff is amaze! Who would have thought that as a vegan you could even utter those words?! My point is that although it is becoming increasingly easy to buy great tasting vegan cheese, it’s great to make your own and have different cheese otions for different uses, afterall, some melt and some don’t.

Sorry for these bad phone photos, it was too yummy I didn’t get a chance to shoot it with my proper camera!

Fermented Cashew Cheese | Oh My Humble Pie

Vegan Organic Jaffa Smoothie

Vegan Organic Jaffa Smoothie | Oh My Humble PieOne of the fantastic things about non-dairy smoothies is that you can add citrus-y flavours to smoothies and unlike a cow’s milk/citrus combo, it won’t curdle. This hits the spot for me because I’m a big lover of oranges and chocolate. Oranges are one of my favourite things about the cooler months, so when I got my fruit and veg box this week I started thinking that they won’t be appearing as often in the coming months and if they do, they certainly won’t taste as sweet and juicy as they do during winter! Ahhh winter citrus, I love you! So as we are now at the start of Spring, this is my little ode to Winter.

1 Organic Orange

3/4 cup Coconut water

1 Organic Banana (frozen and in pieces)

1Tablespoon of Lecuma powder

1 Tablespoon of Cacao powder

1-2 medjool dates

1 heaped tablespoon of Coconut Yogurt

Grated Dark Chocolate or Cacao Nibs

Grated Orange Rind

Grate the rind from the orange and put aside. Grate the some chocolate and put aside also.

Remove the remaining peel from the orange and cut into pieces and add to blender with all ingredients except the rind and grated chocolate.

Blend until smooth, stir in some of the rind and grated chocolate/nibs.

Garnish with even more to make it look pretty!

Enjoy!

Vegan Organic Jaffa Smoothie | Oh My Humble Pie

 

 

 

Vegan Pizza Day

Happy Vegan Pizza Day

I had this date noted in my calendar, but actually completely forgot about World Vegan Pizza Day. My sub-conscious mind must have locked on to that tidbit of trivia though, as I made Pizza for dinner tonight.

Homemade pizza is a definite favourite in out house. I’ve almost perfected the base and I can say that without a doubt the flour quality matters, but what really needs to be masters with vegan pizzas is the cheese.

Some prefer no cheese on their pizza, which is fine, but the moisture level must be adapted. There is nothing worse than a dry pizza and trust me, vegan and pre-vegan I’ve had my fair share.

Tonight I decided to use the recipe I’d found on One Green Planet. Overall it’s a great recipe and two large pizzas were devoured in no time. The Moxarella has the stringy/stretchy quality lacking in most vegan cheeses and I think this recipe could be made even better with a few tweaks. The base was far easier than my usual recipe, but I think using regular organic plain flour does nothing for the lightness needed in a pizza dough.

Vegan Pizza Day Vegan Pizza Day Vegan Pizza Day Vegan Pizza Day

While I was in Pizza mode, I decide to make a dessert pizza. I’d already made some custard when the idea sprung to mind. As an exchange student in the states, I remember going to some church social get together on a Friday night (I though it was the most boring thing ever) and making dessert pizza. Now what they served up was pretty terrible actually, but what’s not to like about some puff pastry, fresh fruit and custard with coconut flakes all baked in the oven until golden. It’s basically very similar to a danish, but Dessert Pizza sounds hella awesome!

Vegan Puff Pastry

Jam as Passata

Strawberries, Pineapple and Kiwi Fruit pieces

Custard

Coconut Flakes

 

So simple I can’t even write a recipe!

Vegan Pizza Day Vegan Pizza Day

Parmesan

I grabbed this recipe from a facebook group I’m in and am yet to try it, but it looks pretty good. I like that it’s not just nooch and nuts, which a lot of “parmesan” recipes are. Can’t wait to try it!

25 g of sesame seeds (unhulled seeds are better for calcium)
25 g of almonds (apparently it’s even better with walnuts)
15 g of savoury yeast flakes
1 teaspoon of miso (black miso is best)
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1/2 teaspoon of garlic powder

Mix everything. I didn’t bother mixing too much. Keep refrigerated for 10 days (it won’t last that long anyway)

Chocolate and Beetroot cupcakes with Salted Molasses Popcorn.

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Ingredients:

2 cups flour

1/4 cup of cacao or cocoa powder

3 teaspoons baking powder

3/4 cup raw sugar

6 tablespoons oil

3 tablespoons of flaxseed gel (or 2 tablespoons of flaxseeds blended with 5 tablespoons of water)

3/4 cup grated roasted beetroot

1 1/4 cup of water

Popcorn topping

1-2 tablespoons of vegan butter/magarine or coconut butter

1 heaped tablespoon of raw sugar

1 tablespoon of Black Strap Molasses

Salt to taste

Method:

Heat oven to 160 degrees celcius In a large bowl, sift the flour, cacao/cocoa and baking powder.

Add sugar. oil, beetroot and water and mix until well combined.

Add to 12 large or 18 medium cupcake patty cases.

Bake for about 10-15 minutes.

Remove and allow to cool before icing with a chocolate icing or frosting or your choice.

Make a batch of popcorn. In a small saucepan melt the vegan butter/magarine or coconut butter, sugar molasses and salt until the sugar is dissolves.

Pour over the popcorn and while holding the lid of the popcorn pot, shake to distribute the molasses/caramel throughout the popcorn.

Add to the tops of the iced/frosted cupcakes.

You will have way more than you need to top the cupcakes, but it stores well in an airtight container for 1-2 days and it’s pretty yummy!

N.B. If you aren’t intending to eat them on the day that you ice them, leave the popcorn off until just before serving. It tends to get a little soft/soggy when left on top of the icing after a day.

 

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Apple, Blackberry and Chia Crumble

It was only recently that I discovered that Americans call crumbles crisps. It’s funny because the Brits call chips crisps and we obviously call them chips, although we do understand when someone refers to a bag of potato chips as crisp. When I visited Florida as an exchange student, these differences in naming ingredients or foods became apparent, we had biscuits and so did the yanks, but they serves them with gravy and a meal, we dunked them in our tea. Recently, in guess due to globalisation and internet culture, I see us adopting the american way more and more…cookies have become more popular and kids seem to use the word candy much more than lollies. Although these are subtle changes it’s part and parcel of out tradition and customs falling away to a mono-culture…

For this reason I will not call this a crisp, even though when I threw the ingredients together and baked it, that name seemed to suit it more. Am I being nostalgic? Probably a little!

But wait! Nostalgic? I’ve veganised a traditional recipe, but then again crumbles, crisps and cobblers lend themselves so nicely to this!

Blackberry, Apple and Chia Crumble

Ingredients:

1 can of blackberries

2 apples, cored, quartered and cut into chunks

1 cinnamon quill

1/4 cup sugar

1-2 table spoons of chia seeds

3/4 cup of flour

1/2 cup raw sugar

1/4 cup oats

100grams of nuttelex or coconut butter/oil (solid)

2 Tablespoons LSA (optional)

Method

Preheat oven to 180 degress celcius

Put the fruit, cinnamon and sugar in a small saucepan and simmer until apples are soft, but still keeping their shape.

Add the chia seeds and stir, simmer for 5-10 more minutes.

Remove from heat

In a large bowl combine the flour, sugar and oats (plus LSA) and stir until well combined.

Add the nuttelex or coconut butter and using your hands work it through the dry ingredients until it resembles crumbs. The more variation, the better I find, as long as the mixture is thoroughly combined.

Place the berry and apple mix into a square pyrex dish or similar.

Top with crumble mixture, making sure the entire dish is covered evenly. Don’t press down as the rougher the texture the better it bakes.

Bake in a moderate oven until the top is slightly golden.

Serve with vegan ice- cream or Cashew Cream

 

 

 

 

 

 

Zucchini and Coconut Bocconcini Tart

Quick Zucchini and Coconut Bocconcini Tart

Working from home most days, allows me to spoil myself with lunch choices. Although I am usually found sitting at the computer munching on last night dinner leftovers. Lately I’ve been making an effort to get out in the sun. Autumn is here and the Australian sun is becoming less fierce each day.

This tart is a really quick light lunch that satisfies you more than perhaps a salad might, although saying that, I’ve definitely had my fair share of hearty salads.

Zucchini and Coconut Bocconcini Tart

It’s super easy and the combinations of toppings are as limitless as pizza!

Preheat oven to 180 degrees celcius.

Ingredients:

1 square sheet of vegan Puff Pastry (I used Borgs)

1 large zucchini/courgette

A few mini roma or grape tomatoes

Olive oil

A few balls of coconut bocconcini sliced

Rocket/Arugula leaves

Method:

Using a vegetable peeler, make thin slithers of zucchini and lay them across the pastry making a lattice type pattern. Make sure to leave a border around the edge of the pastry.

Arrange the slices of coconut bocconcini and torn mini tomatoes.

Brush the outer edge of Pastry with non-dairy milk and bake in the oven until golden and puffy.

Drizzle with olive oil and season to taste with salt, pepper and your choice of herbs.

Add the rocket leaves to the tart after you remove it from the oven.

Add a squeeze of lemon juice!

Serves 2 as a light lunch with a side salad.

Zucchini and Coconut Bocconcini Tart Zucchini and Coconut Bocconcini Tart Zucchini and Coconut Bocconcini Tart

 

 

 

 

Coconut Bocconcini

 

Today I thought I would experiment with my coconut cheese. I made abatch in preparation of the pizza we will have for dinner. I usually just let it set in a pyrex dish or bowl in the fridge, before scooping it out and adding it to the pizza in sizeable dollops.

Why not try setting it in molds to resemble bocconcini?

Success!

Why not take these little ‘balls’ and marinate them in olive oil, garlic and herbs?

Further success!

Coconut Bocconcini

I can’t wait to use these little beauties in more recipes, I already used them here. I love having marinated and roasted vegetable et al on hand to add to meals, it makes midweek dinners so much easier!

Ingredients:

1 can good-quality coconut milk
1 teaspoon apple cider vinegar or coconut vinegar
2/3  teaspoon salt
3/4 teaspoon agar powder
1 tablespoon tapioca flour
1 tablespoon nutritional yeast

Olive oil
Italian herbs
Crushed garlic

Method:

Add the coconut milk into a small saucepan and whisk over medium-low heat.  Add in the vinegar, salt nutritional yeast and agar then whisk frequently until it starts simmering. Reduce the heat immediately, add the tapioca flour, whisk to remove any lumps and heat for 5-10 minutes more. Transfer to your chosen molds and set in fridge or freezer. When set add to a glasses jar or container with olive oil, herbs and garlic and marinate overnight.

Coconut and Peanut Butter Fudge by Oh My Humble Pie

Coconut and Peanut Butter Fudge

Coconut and Peanut Butter Fudge by Oh My Humble Pie

Coconut and Peanut Butter Fudge

Most of my cooking usually involves lots of experiments. It’s actually a bit of a challenge for me to even have a recipe blog, because so much of it goes by feel and my mood. Of course I do follow other people’s recipes and get ideas, but I’m constantly whipping something up and not taking notes…Yep, silly me!

The first batch I made of this kind of just happened, I’m not even sure what I was trying to make, needless to say I was kicking myself for not jotting down a recipe and got to work fast to create the same deliciousness. I didn’t think anyone else in the house would even like these, but boy was I wrong, they almost need to be hidden!

INGREDIENTS:

1 1/2 cups of Dried Coconut (desiccated, preferably organic and sulphate-free.)

2 Tablespoons of Coconut oil

2 Tablespoons of Peanut Butter

1 1/2 Tablespoons Agave syrup (or maple or rice malt syrup)

1/4 cup Soaked Raw Cashews

1 Tablespoon Sweet Coconut Spread

Small amount of Almond Milk or other non-dairy milk if needed.

METHOD:

I used a stick blender when making this fudge, but a really powerful blender, like the Vitamix,  will most definitely make the whole process faster and the end result will probably be smoother. My Kenwood Handheld 700W does a pretty good job though, so I would at least recommend a stick-blender with a metal shaft and ample wattage.

In a suitable bowl or jug blend the coconut and the oil until it resembles coconut butter rather than anything grated and dried. The heat from blending with add in the oils from the coconut being released, so be patient and you will see results. If your blender is not super powerful, it just means the texture will be slightly more like Coconut Ice, than Fudge, but it will still taste great.

Once the coconut is well blended you can proceed to add the other ingredients one by one, until everything is mixed well. You can adjust the sweetness to taste.

Find a suitable silicon mould, I used some ice cube mould from Ikea, which worked out perfectly quantity wise for this recipe. You could also line a suitable flat tin with plastic or foil. Press the mix into your chosen mould and then freeze or refrigerate until set.

Remove from mould and then store in the fridge as they will melt in the warm weather. Enjoy!

Coconut and Peanut Butter Fudge
Coconut and Peanut Butter Fudge by Oh My Humble Pie

Coconut and Peanut Butter Fudge

Coconut and Peanut Butter Fudge by Oh My Humble Pie

Coconut and Peanut Butter Fudge

Coconut and Peanut Butter Fudge by Oh My Humble Pie

Coconut and Peanut Butter Fudge

 

 

The Cruelty-Free Festival 2013

Cruelty Free Festival 2013

Last Sunday I ventured down to The Cruelty Free Festival which took place at Belmore Park, Central. It was quite warm and I couldn’t stay as long as I had liked, but I’m already counting down the days until next year. There was such a great vibe and a very diverse cross-section of people, all sharing their love of animals and yummy foods. I can only see this festival getting bigger and better each year.

The best thing was that you didn’t have to ask whether something you ordered was vegan or not and there was no need to say “Hold the cheese!”

Well done to all involved in making it a fabulous day!

For more information: crueltyfreefestival.org.au

All photos by Mookie (please contact me first if you wish to use any images.)

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013

The Cruelty-Free Festival 2013