simple sydney vegan

A 22 year old animal lover living in the city of Sydney, Australia.
Posting every ethical aspect of her life in the hope of inspiring others and showing them how easy it is to live cruelty free.

Vegan Eggplant Parmigiana with Sweet Potato Mash and Kale Chips!
♥ 1 large eggplant, thickly sliced lengthways
♥ Oragan “No Egg” egg replacer powder (available from the health food isle of most supermarkets)
♥ 1 cup soy milk (unsweetened)
♥ bread crumbs or rice crumbs
♥ plain pasta sauce
♥ cherry tomatoes, one per eggplant slice
♥ handful of baby spinach
♥ finely chopped fresh parsley
♥ Notzarella cheeze (check your local stockists at notzarella.com.au)
♥ 1 medium sized sweet potato
♥ a small about of diced leek
♥ 1 tsp crushed garlic
♥ 2 stalks of kale, destemmed and cut into small pieces
♥ lemon juice
♥ olive oil
♥ 1 Tbsp Savoury Yeast Flakes/Nutritional Yeast (usually found in health food stores)
♥ salt and pepper
Preheat oven to 180 degrees celsius. In one bowl, mix No Egg and about half a cup of the soy milk, keep stirring and adding the no egg until the consistency is thick (but not too thick). In another bowl, mix crumbs and parsley together. Coat each eggplant slice first in the “egg” mix, and then in the crumb mix.
Place them on a tray that you have already lined with baking paper and olive oil. Drizzle some olive oil on top and a bit of lemon juice, then place in the oven until they start to look crisp and golden. You may wan to flip them every 10 minutes to prevent sticking. Prepare the toppings for the parma while they cook.
Cut the potato into small chunks and boil or steam until they are soft, adding the chopped leek just near the end to soften it. Mash together with the rest of the soy milk, salt, pepper, yeast flakes and garlic, add some parsley in if you have some left too. 
When the eggplant is nearly ready, take it out and spread the pasta sauce on top, followed by the tomatoes, spinach and cheese. Place them back in the oven, turn it up to 200 degrees celsius and remove when cheese is melted. 
At the same time, put your kale pieces in an oven dish, coat with olive oil and a pinch of salt, and place in the oven for ten minutes. or until crisp. Add a splash of lemon juice if they seem a bit dry.

When the cheese is melted you are ready to put it all on a plate together! Enjoy!

Vegan Eggplant Parmigiana with Sweet Potato Mash and Kale Chips!

♥ 1 large eggplant, thickly sliced lengthways

♥ Oragan “No Egg” egg replacer powder (available from the health food isle of most supermarkets)

♥ 1 cup soy milk (unsweetened)

♥ bread crumbs or rice crumbs

♥ plain pasta sauce

♥ cherry tomatoes, one per eggplant slice

♥ handful of baby spinach

♥ finely chopped fresh parsley

♥ Notzarella cheeze (check your local stockists at notzarella.com.au)

♥ 1 medium sized sweet potato

♥ a small about of diced leek

♥ 1 tsp crushed garlic

♥ 2 stalks of kale, destemmed and cut into small pieces

♥ lemon juice

♥ olive oil

♥ 1 Tbsp Savoury Yeast Flakes/Nutritional Yeast (usually found in health food stores)

♥ salt and pepper

Preheat oven to 180 degrees celsius. In one bowl, mix No Egg and about half a cup of the soy milk, keep stirring and adding the no egg until the consistency is thick (but not too thick). In another bowl, mix crumbs and parsley together. Coat each eggplant slice first in the “egg” mix, and then in the crumb mix.

Place them on a tray that you have already lined with baking paper and olive oil. Drizzle some olive oil on top and a bit of lemon juice, then place in the oven until they start to look crisp and golden. You may wan to flip them every 10 minutes to prevent sticking. Prepare the toppings for the parma while they cook.

Cut the potato into small chunks and boil or steam until they are soft, adding the chopped leek just near the end to soften it. Mash together with the rest of the soy milk, salt, pepper, yeast flakes and garlic, add some parsley in if you have some left too. 

When the eggplant is nearly ready, take it out and spread the pasta sauce on top, followed by the tomatoes, spinach and cheese. Place them back in the oven, turn it up to 200 degrees celsius and remove when cheese is melted. 

At the same time, put your kale pieces in an oven dish, coat with olive oil and a pinch of salt, and place in the oven for ten minutes. or until crisp. Add a splash of lemon juice if they seem a bit dry.

When the cheese is melted you are ready to put it all on a plate together! Enjoy!

Vegan mexican vegie plate!
Serves two:
♥ 1 small brown onion, diced
♥ 6 button mushrooms, diced
♥ 1 zucchini, diced
♥ 1 can of red kidney beans
♥ 1 large tomato, diced
♥ 1 small fresh red chili, thinly sliced
♥ 4 small potatoes
♥ half a cucumber, diced
♥ 6 or so cherry tomatoes, quartered
♥ 1 avocado
♥ salsa
♥ hommus (I used one with chili in it)
♥ Tofutti ‘Sour Supreme’ vegan sour cream alternative
♥ 2 stalks of kale, de stemmed and cut into bite sized pieces
♥ salt
♥ taco mix powder
♥ olive oil
♥ lime juice or a fresh lime
Pre heat oven to 180 degrees Celsius. Cut potato into bite sized chunks. Line a baking tray with non stick paper, place potatoes on tray. Drizzle with olive oil and sprinkle with taco mix, and toss them a bit to make sure they are coated all over. Place in oven until golden brown outside and soft on the inside. 
Meanwhile, put a teaspoon of olive oil, the beans, mushrooms, onion, zucchini, tomato and chili in a fry pan, and cook on a medium heat until veggies start to soften, then add about half a packet of the taco mix and some lime juice and stir it through. You don’t want to overcook the veggies or they’ll turn to mush and lose their flavours/nutrients!
When the potatoes are almost done, place the kale pieces in an over dish, coats with olive oil, taco mix and a little bit of salt and put them in the oven. They will only need about 10 minutes to turn into chips! 
Whilst the oven foods are finishing up, get the salads and dips ready on the plates. When everything is done, put the potatoes on the plate first, veggie mix on top (like nachos!) and kale chips on the side. Drizzle lime juice on the kale chips to give them some moisture and a nice tangy taste.
Voila! All veggie mexican feast ♥ 

Vegan mexican vegie plate!

Serves two:

1 small brown onion, diced

6 button mushrooms, diced

1 zucchini, diced

1 can of red kidney beans

1 large tomato, diced

1 small fresh red chili, thinly sliced

4 small potatoes

half a cucumber, diced

6 or so cherry tomatoes, quartered

1 avocado

salsa

♥ hommus (I used one with chili in it)

Tofutti ‘Sour Supreme’ vegan sour cream alternative

2 stalks of kale, de stemmed and cut into bite sized pieces

salt

taco mix powder

olive oil

lime juice or a fresh lime

Pre heat oven to 180 degrees Celsius. Cut potato into bite sized chunks. Line a baking tray with non stick paper, place potatoes on tray. Drizzle with olive oil and sprinkle with taco mix, and toss them a bit to make sure they are coated all over. Place in oven until golden brown outside and soft on the inside. 

Meanwhile, put a teaspoon of olive oil, the beans, mushrooms, onion, zucchini, tomato and chili in a fry pan, and cook on a medium heat until veggies start to soften, then add about half a packet of the taco mix and some lime juice and stir it through. You don’t want to overcook the veggies or they’ll turn to mush and lose their flavours/nutrients!

When the potatoes are almost done, place the kale pieces in an over dish, coats with olive oil, taco mix and a little bit of salt and put them in the oven. They will only need about 10 minutes to turn into chips! 

Whilst the oven foods are finishing up, get the salads and dips ready on the plates. When everything is done, put the potatoes on the plate first, veggie mix on top (like nachos!) and kale chips on the side. Drizzle lime juice on the kale chips to give them some moisture and a nice tangy taste.

Voila! All veggie mexican feast  

Two Vegan Girls: Vegan Card opportunity!

twovegangirls:

So I was reading that the 2013/2014 vegan card has been launched. Yay! I was smart enough to get one a few months ago in a set with one for 2012/2013 as well so I am WAY ahead of the ball for once!

This time though, David and Mandy have outdone themselves. Look! They are giving away a TRIP…

intiniermoments:

Chickpea, potato and tomato curry (vegan)
Ingredients
2 onions, diced
4 cloves of garlic, chopped
1/2 - 1 tsp. chilli powder
1 tsp salt
1 tsp tumeric
1 tsp. paprika
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tsp. garam masala
880g of chickpeas (tinned)
880g canned tomatoes
6 medium sized potatoes, diced
3 cups vegetable stock
Directions

1. Add onion and garlic to hot oil and stir over a medium heat until soft.


2. Add chilli powder, salt, tumeric, paprika, cumin & coriander. Stir over heat for 1 minute.
3. Add vegetable stock, diced potato, chickpeas and undrained tomatoes.


4. Cover and simmer on low heat until potato is cooked/soft and sauce has become thicker (stir occasionally).


5. Add garam masala.


6. Cover and simmer for 10 minutes.
My dinner tonight and last night n_n

intiniermoments:

Chickpea, potato and tomato curry (vegan)

Ingredients

  • 2 onions, diced
  • 4 cloves of garlic, chopped
  • 1/2 - 1 tsp. chilli powder
  • 1 tsp salt
  • 1 tsp tumeric
  • 1 tsp. paprika
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tsp. garam masala
  • 880g of chickpeas (tinned)
  • 880g canned tomatoes
  • 6 medium sized potatoes, diced
  • 3 cups vegetable stock

Directions

intiniermoments:

Pepper Mushroom Carbonara (Vegan)
Ingredients
6 spring onions, chopped
2 garlic cloves, chopped
250g of mushrooms, diced
50g sun dried tomatoes, sliced (optional)
6 asparagus stalks, chopped
salt
black pepper
3 tbsp vegetable or olive oil
1 can evaporated soy milk
a pinch of mixed herbs
pasta of your choice
Directions
Cook spring onions, garlic, asparagus, sun dried tomatoes and mushrooms in the oil. Once soft, add salt and a lot of pepper - this is the main flavour of the dish.
Meanwhile cook pasta, enough for two or three people. Once soft, drain and add cooked vegetables.
Put it all back on the heat and immediately add the condensed soy milk. Add the mixed herbs, probably more salt and pepper and stir it all through well.
Once it all warms up and the soy milk has thickened slightly, your meal is ready!

Made this tonight, I don’t put tomato in it usually but it turned out well! I miss creamy pasta so much.

intiniermoments:

Pepper Mushroom Carbonara (Vegan)

Ingredients

  • 6 spring onions, chopped
  • 2 garlic cloves, chopped
  • 250g of mushrooms, diced
  • 50g sun dried tomatoes, sliced (optional)
  • 6 asparagus stalks, chopped
  • salt
  • black pepper
  • 3 tbsp vegetable or olive oil
  • 1 can evaporated soy milk
  • a pinch of mixed herbs
  • pasta of your choice

Directions

Cook spring onions, garlic, asparagus, sun dried tomatoes and mushrooms in the oil. Once soft, add salt and a lot of pepper - this is the main flavour of the dish.

Meanwhile cook pasta, enough for two or three people. Once soft, drain and add cooked vegetables.

Put it all back on the heat and immediately add the condensed soy milk. Add the mixed herbs, probably more salt and pepper and stir it all through well.

Once it all warms up and the soy milk has thickened slightly, your meal is ready!

Made this tonight, I don’t put tomato in it usually but it turned out well! I miss creamy pasta so much.

intiniermoments:

Dairy-free egg-free cake!
Ingredients:
1 1/2 cups plain flour
1/2 teaspoon salt
1 cup white or raw sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1 small tub of apple purée
1 teaspoon vanilla extract
1 cup cold water
1 block of Sweet William dairy free chocolate crushed into small pieces
Directions:
Preheat oven to 180℃. Grease a muffin or cake pan.
In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in apple purée and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate pieces and pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Icing: combine 1 cup icing sugar, 2 tbsp cocoa powder, 2 tbsp almond/soy/rice or other milk, 1 tsp vanilla essence and mix well, add milk or sugar to thicken/thin texture.

intiniermoments:

Dairy-free egg-free cake!

Ingredients:

  • 1 1/2 cups plain flour
  • 1/2 teaspoon salt
  • 1 cup white or raw sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 small tub of apple purée
  • 1 teaspoon vanilla extract
  • 1 cup cold water
  • 1 block of Sweet William dairy free chocolate crushed into small pieces

Directions:

  1. Preheat oven to 180℃. Grease a muffin or cake pan.
  2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in apple purée and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate pieces and pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Icing: combine 1 cup icing sugar, 2 tbsp cocoa powder, 2 tbsp almond/soy/rice or other milk, 1 tsp vanilla essence and mix well, add milk or sugar to thicken/thin texture.

intiniermoments:

Thai Coconut Soup with Tofu and Mushrooms
Ingredients:
1 can coconut cream
1 tbsp. oil
2 tsp. minced ginger
2 tsp. minced lemongrass
2 tsp. chili (dried or from a jar)
4 cups vegetable or “chicken” stock
1/2 - 3 teaspoons Thai red curry paste, depending on desired hotness
1/2 packet Soyco Thai style tofu, cut into small cubes
1 can pinot mushrooms, drained and rinsed
4 shallots/green onions, sliced
1 bunch baby bok choy, leaves separated
2 tablespoons soy sauce
Salt to taste
Lime juice to taste
1/8 cup coriander leaves, dried or fresh
1 packet hokkien noodles
1 “cake” vermicelli noodles
Directions:
Combine shallots, a splash of lime juice, lemongrass, ginger in a wok/saucepan with oil and cook until shallots start to go soft, add coconut cream with stock and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.
Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy. Stir in the tofu, mushrooms, bok choy, coriander, soy sauce, chili, salt and more lime juice - to taste. Simmer for about 10 more minutes.
Meanwhile place dry noodles in a bowl with boiling water until noodles are soft.
Place cooked noodles in bowls and pour soup over the top!

This tasted sooo good, but next time I’m going to use fresh mushrooms because the canned ones had a funny taste to them >_< But I’m definitely addicted to the tangy/creamy/spicy flavour!

intiniermoments:

Thai Coconut Soup with Tofu and Mushrooms

Ingredients:

  • 1 can coconut cream
  • 1 tbsp. oil
  • 2 tsp. minced ginger
  • 2 tsp. minced lemongrass
  • 2 tsp. chili (dried or from a jar)
  • 4 cups vegetable or “chicken” stock
  • 1/2 - 3 teaspoons Thai red curry paste, depending on desired hotness
  • 1/2 packet Soyco Thai style tofu, cut into small cubes
  • 1 can pinot mushrooms, drained and rinsed
  • 4 shallots/green onions, sliced
  • 1 bunch baby bok choy, leaves separated
  • 2 tablespoons soy sauce
  • Salt to taste
  • Lime juice to taste
  • 1/8 cup coriander leaves, dried or fresh
  • 1 packet hokkien noodles
  • 1 “cake” vermicelli noodles

Directions:

  1. Combine shallots, a splash of lime juice, lemongrass, ginger in a wok/saucepan with oil and cook until shallots start to go soft, add coconut cream with stock and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.
  2. Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy. Stir in the tofu, mushrooms, bok choy, coriander, soy sauce, chili, salt and more lime juice - to taste. Simmer for about 10 more minutes.
  3. Meanwhile place dry noodles in a bowl with boiling water until noodles are soft.
  4. Place cooked noodles in bowls and pour soup over the top!

This tasted sooo good, but next time I’m going to use fresh mushrooms because the canned ones had a funny taste to them >_< But I’m definitely addicted to the tangy/creamy/spicy flavour!

intiniermoments:

Garlic pizza with mushrooms! (Vegan)

Ingredients:

  • 3 tbsp Nuttelex or similar dairy free margarine spread
  • 1 tbsp olive oil
  • 2 or 3 cloves of garlic, crushed or diced finely
  • 1 tbsp mixed herbs
  • 3 or 4 small mushrooms, sliced
  • 1/4 of an onion, sliced
  • salt and pepper to taste
  • pizza base(s) of your choice (check ingredients to ensure vegan)

“Cheese” ingredients:

  • 1 cup water or soy milk (I used rice milk)
  • 1/4 tsp garlic
  • 1 tbsp tahini
  • 1 tbsp lemon juice (I used lemongrass as I was out of juice)
  • 1/4 cup savoury yeast flakes
  • 1 tbsp cornstarch
  • 1 tbsp flour
  • 1/2 tsp paprika
  • 1/4 tsp tumeric
  • salt and pepper to taste
  • 1 tbsp olive oil

Directions:

  1. Melt the Nuttelex in a small bowl in a microwave for about 20 seconds. Mix in olive oil, herbs, salt, pepper and garlic.
  2. Drizzle/spread over pizza base, making sure to cover the entire area well.
  3. Scatter mushrooms and onion pieces over base.
  4. Mix cool water or soymilk in a large cup with the flour and cornstarch until smooth.
  5. Put water mixture into a saucepan and begin heating on medium heat.
  6. Add the rest of the ingredients, except the olive oil.
  7. Continue heating and stirring until mixture thickens to desired consistency.
  8. Stir in the olive oil until fully incorporated.
  9. Spoon over pizza and then place pizza in the oven!
  10. Once base is desired level of crispiness, remove from oven and enjoy!

intiniermoments:

Mixed vegetable pizza with “cheese”! (Vegan)

Ingredients:

  • Tomato paste
  • 2 garlic cloves, crushed or finely diced
  • 400g mushrooms, sliced
  • handful of baby spinach
  • 1 small onion, diced
  • small jar of sun dried tomatoes, cut into smaller pieces if you prefer
  • 1 small capsicum, diced
  • A few slices of Redwood Cheatin’ ham, sliced smaller or ripped up
  • 1 tsp mixed herbs
  • salt and pepper to taste

“Cheese” ingredients:

  • 1 cup water or soy milk (I used rice milk)
  • 1/4 tsp garlic
  • 1 tbsp tahini
  • 1 tbsp lemon juice (I used lemongrass as I was out of juice)
  • 1/4 cup savoury yeast flakes
  • 1 tbsp cornstarch
  • 1 tbsp flour
  • 1/2 tsp paprika
  • 1/4 tsp tumeric
  • salt and pepper to taste
  • 1 tbsp olive oil

Directions:

  1. Mix tomato paste, garlic and herbs with a splash of hot water in a small bowl, this will make the sauce easier to spread. Cover entire pizza base with tomato mixture.
  2. Top pizza base with all toppings as desired, whatever order/placement you’d like!
  3. Mix cool water or soymilk in a large cup with the flour and cornstarch until smooth.
  4. Put water mixture into a saucepan and begin heating on medium heat.
  5. Add the rest of the ingredients, except the olive oil.
  6. Continue heating and stirring until mixture thickens to desired consistency.
  7. Stir in the olive oil until fully incorporated.
  8. Spoon over pizza and then place pizza in the oven!
  9. Once base is desired level of crispiness, remove from oven and enjoy!

Mark and I were pizza perfectionists when I ate cheese, and I think we still got it ;) Also how rad is that top photo, such good photography ;)

intiniermoments:

Mediterranean Pumpkin, Chickpea, Lentil and Tomato Pasta Bake! (Vegan)
Ingredients:
1/4 kent pumpkin, cubed
2 cups pasta or rice of choice
1 brown onion
400g canned lentils
400g canned chickpeas
400g canned diced tomato
paprika
turmeric
coriander leaves (dried or fresh)
olive oil
salt
pepper
Optional extras - mushrooms, chilli, spinach, other vegetables
Instructions:
Place pumpkin on to lightly oiled heat proof dish, lightly cover pumpkin in oil and paprika, turmeric, pepper and coriander leaves.
Place in oven heated to 200 degrees celcius and cook until soft
Meanwhile, dice onion (and other vegetables if desired) and cook until soft in a fry pan with a splash of olive oil. Once vegetables begin to soften, add tomato, lentils and chickpeas along with paprika, turmeric, pepper, salt and coriander (and chilli if desired) to taste. Then leave to simmer until excess liquid has evaporated, stirring occasionally.
Cook pasta or rice as desired.
Once pumpkin is ready, remove from oven and add to simmering tomato mixture, mixing it in as much or as little as you would like.
Finally, once pasta or rice and tomato/pumpkin mixture has cooked, combine both in a lasagne style dish and stir well, pressing mixture down as flat as possible.
Place back in still heated oven and leave for 10-15 minutes or until top of pasta bake starts to crisp.
Serve hot topped with cold hommus!

intiniermoments:

Mediterranean Pumpkin, Chickpea, Lentil and Tomato Pasta Bake! (Vegan)

Ingredients:

  • 1/4 kent pumpkin, cubed
  • 2 cups pasta or rice of choice
  • 1 brown onion
  • 400g canned lentils
  • 400g canned chickpeas
  • 400g canned diced tomato
  • paprika
  • turmeric
  • coriander leaves (dried or fresh)
  • olive oil
  • salt
  • pepper
  • Optional extras - mushrooms, chilli, spinach, other vegetables

Instructions:

  1. Place pumpkin on to lightly oiled heat proof dish, lightly cover pumpkin in oil and paprika, turmeric, pepper and coriander leaves.
  2. Place in oven heated to 200 degrees celcius and cook until soft
  3. Meanwhile, dice onion (and other vegetables if desired) and cook until soft in a fry pan with a splash of olive oil. Once vegetables begin to soften, add tomato, lentils and chickpeas along with paprika, turmeric, pepper, salt and coriander (and chilli if desired) to taste. Then leave to simmer until excess liquid has evaporated, stirring occasionally.
  4. Cook pasta or rice as desired.
  5. Once pumpkin is ready, remove from oven and add to simmering tomato mixture, mixing it in as much or as little as you would like.
  6. Finally, once pasta or rice and tomato/pumpkin mixture has cooked, combine both in a lasagne style dish and stir well, pressing mixture down as flat as possible.
  7. Place back in still heated oven and leave for 10-15 minutes or until top of pasta bake starts to crisp.
  8. Serve hot topped with cold hommus!