Ingredients:

• 2 containers Tofutti (imitation cream cheese)
• 1 cup sugar
• 1 tsp vanilla
• 1/4 cup lime
• 2 tsp lime & orange zest
• 2 tbsp cornflour
• 1 9-inch pre-made pie crust
• fresh fruit for garnish (optional)

Preparation:

Pre-heat the oven to 180 degrees C.

In a blender or food processor, combine the vegan cream cheese, sugar, vanilla, lime juice and zest, and cornstarch. Process until smooth and creamy. Pour into pie crust.

Bake for 50-60 minutes, until cheesecake is lightly golden brown on top. Allow to cool, then chill for at least 2 hours before serving.

4 egg yolks, 1/2 tsp cornflour, 2/3 cup of soy milk, 1 Tblspn caster sugar and 2 Tblspns brandy in a heatproof bowl. Heat over simmering water (double boiler if you have one) until thickened!

Sooo yummy. After it thickens you can also add 50g dark chocolate and stir till melted if you’d like a chocolate custard.

It doesn’t make much though – so up the portions depending on how many people you are feeding xx

Ingredients

• 225g self raising flour
• 1 tsp baking powder
• Pinch of salt
• 2 tsp sugar
• 1 tbsp nuttelex ( dairy free marg equiv)
  
• ½ cup  chopped dates
• 1 small egg, lightly beaten
• 140(ish)ml milk

Preparation method

1. Preheat oven to 200 degrees C.
2. Sift together dry ingredients into a large bowl.
3. Rub in butter until mixture resembles breadcrumbs.
4. Add the chopped dates.
5. Combine the egg and milk in a jug. Stir into the flour mixture to make a soft sticky dough.
6. Turn dough out onto a lightly floured surface. Knead for 30 seconds or until just smooth.
7. Cut the dough into about 8 squares, brush tops with a little milk and place on a tray.
8. Bake about 10-15 minutes or until golden.

2 oranges

2 cups  almond meal

1 1/4 cups castor sugar

1 teaspoon baking powder

6 eggs

few drops vanilla essence

1 tablespoon cointreau

cover: oranges with water in a medium saucepan. bring to the boil and cook for 30 minutes, then drain and set aside to cool a little

pre heat: oven to 375f / 190c

cut: oranges in half and remove any seeds, place flesh and any juice into a food processor and blend

add: almond meal, baking powder, lightly beaten eggs, sugar, vanilla and cointreau and blend to combine

bake: in a greased and floured 9 inch springform pan for around 40-45 minutes. cake is cooked when it feels firm to the touch

NB. I actually make this recipe as little star muffins rather than a torte cake…yum!

Ingredients

• 1 kg beef, trimmed of fat & cubed
• 1 tablespoon olive oil
• 2 onions, peeled & quartered
• 4 garlic cloves, peeled & chopped finely
• 4-5 carrots, peeled & cut into chunks
• 1 tin crushed tomatoes
• 100 gms dates, pitted but kept whole
• 150 gms prunes, pitted but kept whole
• 2 tablespoons honey
• 1 cup beef stock
• 1 cinnamon stick
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon ginger
• 1 teaspoon turmeric
• salt & pepper
• toasted slithered almonds
• fresh coriander, chopped

Directions

Par-boil the carrots in boiling water for about 3 -5 minutes. Preheat the Tagine or crock pot to High.

Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until well charred. Tip them into the crock pot. Add the chopped garlic & par-boiled carrots to the onions in the crock pot.

Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick. Add the tinned tomatoes, dates & prunes to the crock pot – mix well.

Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot. When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper. Cook on high for between 6 & 10 hours depending on your crock pot’s wattage & settings.

Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds.

]]> http://godairyfree.wordpress.com/2008/10/09/moroccan-beef-tagine/feed/ 0 Rah http://godairyfree.wordpress.com/2008/08/29/roast-pumpkin-bacon-soup/ http://godairyfree.wordpress.com/2008/08/29/roast-pumpkin-bacon-soup/#comments Fri, 29 Aug 2008 03:49:27 +0000 Rah http://godairyfree.wordpress.com/?p=17 ]]> I know it sounds odd. But I had it in a restaurant and it was STUNNING, and the chef gave me the recipe Tops! So here it is! It is an unusual soup, but absolutely ‘delish’.

1x butternut pumpkin

1/2 x brown onion

1 tsp garlic

1/4 cup caster sugar

1 tsp ground cumin

1 ltr chicken stock (homemade always best I think!)

4 rashers bacon

Dice pumpkin and onion, slice bacon, and put everything into an oven tray. Cover, and bake for 1 hour at 180degrees C. Remove foil/lid, and bake at 220degrees for 20 minutes, then puree.

Yum!

I make snow pea, chicken pasta – but you can use whatever you like obviously. Pumpkin/pine nut also works well. Whatever!

Brown chicken pieces and set aside.

Using dairy free marg (eg nuttelex) fry off half a finely chopped onion and 1 clove garlic, also finely chopped. When onion is browning, add a dash of white wine and let it settle.

Add 1 tblspn plain flour, then slowly add soy milk (I use BONSOY for everything, the taste is so mild) until it has thickened to a consistency that you are happy with. Add the chicken back in, cooked pasta and snow peas….

season with pepper and “whalllaaaa”. It’s yummy and creamy

Basically I use the same lasagne principles…I tend to not like red meat too much so I use eggplant, roast capsicum, roast slithers of pumpkin, spinach leaves (baby spinach tastes much better I think!), red onion, grilled zuchinni.

Layer all this with a napolitana sauce (tinned tomatoes/garlic/salt/pepper/oregano…add mince meat if you like) and the lasagne sheets.

On top of each lasagne sheet you really need something creamy. THis is where it gets tough. It’s hard to get that cheesy taste, but I generally heat together TOFUTTI (tofu cream cheese) which is remarkably good, and some silken tofu. Add in nutmeg or whatever flavourings you like, but the tofu base will definitely give the creamy texture to your lasagne.

Bake as normal

200g dark choc

250g nuttelex/olive grove/dairy free marg

200g brown sugar

4 eggs

200g SR Flour

1/3 cup cocoa

berries – fresh or frozen

Melt the chocolate and marg, then stir into a bowl with sugar and eggs.Add the flour and cocoa and mix. pop into a lined 9in tin, sprinkle berries on top, and bake in a mod oven for 40 minutes!

• 1 pkt silken tofu
• minced garlic
• diced mushrooms
• chopped shallots
• white wine
• dairy free margarine

Saute the shallots & garlic and then add the mushrooms. add a splash of white wine and cook off the alcohol. Take this off the heat.

Use a blender/hand mixer to blend the tofu up so that it is a creamy, runny consistency, then add the shallot/mushroom mix to the tofu. Yum yum!