Mushroom Gravy

This gravy (like most gravy) doesn’t look all that appetizing but believe me you will be going back for more because it’s seriously good! This recipe is for a larger quantity but can easily be scaled back if you don’t need this much. It doesn’t matter how much we make, we never have any leftovers, it’s damn delicious! Pictured here atop “smashed”, roast veggies.

 

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Ingredients:

  • 2-4 Mushrooms (up to 100g)
  • 1 Small Onion
  • 2 Cloves of Garlic
  • 1 Spring of Fresh Rosemary (or 2 tsp Dried Rosemary)
  • 200-300g Soy Milk
  • 50g Water (Optional if you want to bulk up the amount of gravy you make)
  • 20g Stock
  • 30g Spelt or Wheat Flour

 

Method:

– Roughly chop mushrooms and add then to the thermomix along with the onion, garlic and rosemary.

– Turbo until blitzed and then add a splash of oil and cook on 100 degrees for 4 mins.

– Add remaining ingredients and and combine on speed 5 for 10 seconds.

– Cook on speed 2, 90 degrees for 5 mins.

Mushroom Gravy

Vegan Brownie Cake

This recipe started off more like a mud cake but we have adapted it so that it has more of a brownie consistency. People are always impressed when you can make a really good cake that is vegan. There is a misconception that eggs are needed for binding but this one will prove them wrong! We don’t have any great pics just yet but we make this so often that we’ll be sure to update this post when we take some more photos.

If you grind your own nut meal in the thermomix then feel free to make the meal for this recipe a little bit chunky – it will add a great texture to your brownie cake!

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Ingredients:

  • 1 Cup Rapadura or Sugar
  • 125g Vegan Margarine (we use nutellex), or butter or neutral oil
  • 1/2 Cacao Powder
  • 1/2 Cup Hot Water
  • 1 Cup Soy Milk + 1 Tsp Vinegar or Lemon Juice
  • 1 Cup Spelt or Wheat Flour
  • 1 Cup Almond Meal (or any other nut meal)
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda

 

Method:

– Preheat oven to 180 degrees C (if you have a”slow” oven then turn up the temperature to 190). Grease a large cake pan or line with baking paper.

Add rapadura and margarine/oil to the thermomix bowl and combine on speed 6 for 10 seconds.

– Add the soy milk + vinegar to the thermomix and allow it to curdle while you gather the remaining ingredients (and boil the kettle for the hot water).

– Add the remaining ingredients and combine on speed 4 for 30 seconds.

– Pour into your prepared cake tin and bake until the cake feels firm and an inserted knife comes out looking like a brownie ­čÖé around 35 minutes.

 

If the cake is a little undercooked it will set and have a very gooey centre and if it is a little overcooked it will have more of a cake consistency. Practice makes perfect with this one!

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Masterchef. What do you reckon?

I am NOT the reality TV type. I have never watched a home renovation/makeover show or gotten into the “got talent” type thing, BUT last year I sort of got stuck into Masterchef and this year it’s got me again!

It all started when I read a tweet about thermomixes being used on the show. I thought I would check out the particular episode that featured the thermo and I just got sucked in from there. And I definitely am a sucker.

At first I watched it just because of my curiosity around what can be achieved with food. I still judged it quite harshly, seeing it as an experiment about pushing people to their limits and seeing what they can do under extreme pressure then adding in some Big Brother-esque personality clashes for entertainment. I figured it was probably rigged by the 3 fat guys that ate all the food and as you might have guessed I had a few problems with the ingredients used on the show too.

BUT, the more I watched, the more I grew to appreciate what the show was offering viewers – a relationship with food. Let’s face it, the show uses ALOT of animal products, but there is complete transparency about the origins of the food and how it is processed, something which I appreciate in regard to all food but especially with animal products.

The show is not afraid to document how whole animals are divided into specific cuts and how the animals are raised and then processed. Some viewers (and even contestants) have struggled to watch this “graphic” food preparation and I think that’s a good thing. So many people mindlessly chow down on meat with very little concern or awareness for what it actually is. Awareness is a good thing, even if it’s difficult to swallow. It allows us to appreciate the journey that our food has been on to reach us, whether we choose to eat meat/dairy or not.

The other thing I think that masterchef offers its viewers is a passion for creating amazing food. Even though there’s alot of meat and dairy used in the show, there are also a stack of veggies, fruits, grains, legumes and herbs. Many of the accompaniments are vegan or could easily be converted. The plant-based components of each dish have been created with excitement and enthusiasm – AWESOME!

The other thing that I found exciting about last year’s competition is that the top pick contestants tipped to win got booted in the final rounds and the prize went to the underdog! Legendary! Maybe it isn’t rigged after all.

Even though I probably wouldn’t eat many of the dishes made on the show and I don’t necessarily agree with many of the ingredients, I am still curious about how it’s done. I am not disillusioned about animal products being a major part of a conventional diet and so I can accept it for what it is, even though I wouldn’t choose it for myself.

And I must say, I do get a kick out of seeing a bit of Thermomix fame! What about you? Are you into it?

 

Orange & Thyme Sticky Sauce

This sauce can be used in stir-fries, as a dipping sauce, atop cooked veggies or to glaze baked tofu or meat. It’s also a good way to use up excess oranges that you thought you would get around to running through the juicer (not in this wintery weather).

We have thyme growing in a pot near the kitchen so it’s easy for us to use the fresh stuff but dried thyme is fine for this recipe. In fact, if you don’t have any, swap it for rosemary or basil or just leave it out all together! Whatevs!

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Ingredients:

  • 450-500g Fresh Orange Juice
  • 1 tsp Thyme
  • 1 Medium Onion
  • 1-2 Clove of Garlic
  • 40g Rapadura
  • 1 tsp Salt

 

Method:

– Juice oranges and weigh. Set aside in a bowl.

– Place onion & garlic in TM bowl and turbo until chopped. Cook on 100 degrees, speed soft for 3 mins.

– Add remaining ingredients and cook on varoma temp, speed 2 for 15 mins. If the sauce has not reduce enough for you then cook for a few more minutes.

Thoughts On Soy

Soy isn’t for everyone. I think that for someone giving up dairy, soy is a great option but some people prefer to avoid it altogether. Read this for more info about the potential dangers of soy.

I went full circle with Soy. When I had dairy in my life, I thought soy milk tasted horrible but when I kicked dairy for good, soy was much easier to consume and I grew to love it. I explored other dairy free milks and struggled hugely with the gag factor! Oat milk and rice milk are good options for most milk applications like hot drinks, cereal, baking etc. Personally though, I can’t really stomach them! We occasionally make our own nut milk (recipe soon) which is great for smoothies and a few other things but doesn’t cover all bases in the same way that soy does. Also soy is a milk that my husband and I can agree on and because we don’t use much milk in our household, choosing soy reduces our waste (we used to have our own milks but there was too much wastage!).

Many of the recipes on this website use soy and if you have dairy in your life, then you can substitute dairy directly, no problem. However if you are dairy-free then please note that some of these recipes will recommend using soy for best results (Vegan White Sauce) for example, but others will allow you to choose the non-dairy milk that you prefer.

I am not an expert when it comes to dairy fee milks so if you want to share your experience or resources then please do! Basically the main reason that people like to avoid soy (milk in particular) if because it is acidifying and can cause hormonal disturbances. I don’t consume a large amount of soy milk so I am not at all worried about this, but if I was consuming large quantities then I would probably switch to rice or nut milk.

Another issue with soy is that much of it is genetically modified. Always choose organic soy to ensure you are not being exposed to GM food.

I’m not trying to staunchly defend soy but I do think that there’s alot of unnecessary scare-mongering out there about it especially when you consider meat and dairy for example are also acidifying and can cause hormonal disturbances. Moderation is key.

Apparently, fermented soy foods like tempeh and tamari have less dangers.

I eat tofu about once a week, I don’t go for processed mock meats at all. I can’t eat tempeh (because of the yeast-based flavourings that are added to it) but I would it I could. I use tamari on occasion and have about 3-4 hot drinks made with soy milk each week and the occasional cake. It’s not a whole lot really.

I’m not worried but I totally understand that some of you want to avoid it altogether. As far as our recipes are concerned, when we list soy as an ingredient, my all means try out an alternative, explore what’s possible and let us know!

Cashew-Coconut-Vanilla Cream

This dairy free cream will set you free (from dairy!) and set nice and firm too ­čśŤ ┬áSeriously, if the prep required for this one is turning you off, please give it a shot. It’s actually really easy! With some recipes you can skip the soaking of the nuts if you wish but NOT THIS ONE. Soak your cashews for 4-12 hours. Here’s what I do, the night before I make this, I put the coconut cream in the fridge and soak the cashews. In the morning I drain and rinse the cashews, grab the can out of the fridge and I’m ready to go.

Once made, this cream will set in the fridge but it takes at least 2 hours. If you want this cream to be reliably firm then make it before you need it and chuck it in the fridge. Then you can scoop it onto desserts or even get your dairy-free kicks by squeezing it through a piping bag for some delicious icing or decoration.

Please don’t waste the coconut water/milk that will be left over from this recipe. Use it in a curry, smoothie or soup!

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Ingredients:

  • 1 Can of Coconut Cream (chilled)
  • 1 Cup of Cashews (soaked for at least 4 hours)
  • 1 Tsp Vanilla Paste/Extract
  • 1 Tbs Agave Syrup

 

Method: 

– Open coconut cream can and using a spoon (or pouring skills), scoop off the cream down to the level where is has separated into water. Put the cream directly into the Thermomix bowl and retain the water for another recipe.

– Add remaining ingredients and slowly turn up to speed 7 for around 20 seconds.

– Scrape down lid and sides and slowly turn up to speed 8 for 30-60seconds, until smooth.

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Slackers Veggie Stock

Thermomixers are probably familiar with the veggie stock concentrate recipe from the Every Day Cookbook which is great – but ours is heaps easier – perfect for slackers! Why? Because there are no set ingredients. We encourage you to keep and freeze your vegetable and herb scraps that are edible and flavoursome but that would otherwise be discarded. Here are some examples:

  • Celery leaves & offcuts
  • Spinach & Kale stalks
  • Broccoli stalks
  • Cauliflower stalks & leaves
  • Coriander roots & stems
  • Parsley stems
  • Carrot tops

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You can get creative with what you keep and try out for your stock. Doing it this way means that each batch is slightly different which I really enjoy. You can also add whole veggies & herbs too, not just the offcuts. We find that it is a great way to use up the parts of the plant that would normally go into the compost or the garbage, in fact our freezer is often overflowing with scraps that we make up a huge batch of stock and end up giving some away! It’s a great present for people that don’t have thermomixes.

It can be used in soups, sauces, curries, casseroles, marinades, tagines, risottos or just about any dish you can think of. It’s also pretty good spread on toast or mixed into guacamole and other dips! It can also add flavour to veggies, grains or legumes that are being steamed or boiled. Seriously, you need to have some of this around, particularly if you’re planning on making vegetarian food and/or yeast free food. Most stock cubes & powders contain yeast & sugar. This stock is a perfect wholefood alternative.

Once you have 800 grams or more of stock ingredients, you are ready to go!

Ingredients:

  • 800g-1400g of Veggie & Herb offcuts
  • 130g Salt
  • 50g Oil of your choice

 

Method:

– Pull your ingredients (800g-1400g) out of the freezer and let them thaw if you have time.

– Add half of your ingredients to the bowl and turbo for a few seconds┬á(until chopped).

– Add the other half and turbo again.

– Add the oil and salt and cook on aroma temp for 25 mins, speed 2.

– Blend on speed 6 for 15 seconds.

– Store in glass jars in the fridge!

 

 

Fruit Crumble

So you may have tried our roasted fruits and wanted more. Or perhaps you’re just in the mood for a crumble, so are we! This recipe is just for the topping, for the method on making the fruit go here. Or if you need this baby immediately, just chop your fruit up small, top with crumble and put it in the oven and hope for the best! Although we recommend pre-cooking your crumble filling.

You may find that this mixture makes up too much for what you need, if so you can reduce the amount of flour or omit the oats. Alternatively, just scale back the entire thing to suit you.

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Ingredients:

  • 1, 1/2 cups Spelt Flour
  • 1/2 cup Oats
  • 1/2 cup Rapadura (or Sugar)
  • 1/2 cup Dairy Free Margarine (or Softened Coconut Oil + 1 tsp salt)

 

Method:

– Pre-heat oven to 200 degrees.

– Combine flour, oats and rapadura in a bowl.

– Add margarine or coconut oil and work through with your fingertips until a sand like appearance is achieved and there are no large lumps.

– Top your fruit with the crumble mixture and pat down.

– Bake for 30-40 mins until edges brown and crumble feels firm to touch.

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Roasted Fruits

This dish can be enjoyed on its own or topped with our delicious crumble. Choose your glass or ceramic baking dish and aim to fill it up with enough space to mix things around without losing anything over the side! Remember that this fruit will reduce in size as it cooks and leave space on the top for crumble (especially if you’re using rhubarb which virtually disappears and just leaves that incredible tang!)

The amount of fruit listed below if just a guide. Add more or less if you like and adjust the other ingredients accordingly. Traditional crumble fillings include apple, pear and rhubarb but there are loads of other things that you can try. Believe it or not but banana, orange, pineapple and stone fruit can be amazing too!

This is a time consuming recipe. I do a lot of cooking in the oven (and the thermomix for that matter) because I am lazy! For a Mum like me that spends a lot of time at home, it’s easy to just do the prep work while my daughter is asleep and then just let it cook away by itself. I often make this dish the day before I plan to use it. If you bake it in a dish that has a lid then you can just plonk the lid on and refrigerate it until you need it.

If you’re in the mood for a crumble and you want it now (I totally understand) then you can cook it on the stove top rather than waiting around for it to roast. I’ve made some notes in the method below for when you just need crumble fast! BUT you will miss out on one of the best things about this recipe…. the smell that fills your house! mmmm.

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Ingredients:

  • 700g Fruit of your choice (including Rhubarb)
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 Cup Rapadura
  • Juice & Rind of 1 Lemon
  • 1/2 tsp Salt
  • 1/4 Cup Water

 

Method:

– Preheat oven to 200 degrees.

– Peel and chop fruit and place in your baking dish.

– Add other ingredients and combine.

– Roast for 1-2 hours until fruit is soft, stirring at least once.

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If you need a fruit fix faster than this then see stovetop instructions below:

– Add all ingredients to a saucepan and include an additional cup of water (you might need some extra if it boils down)

– Cook on a medium heat with a lid until fruit is soft, stirring regularly.

– Drain any excess liquid if too wet.

Honey-Soy Tofu

I know that honey technically isn’t vegan (and neither am I) but alot of vegans tend to eat it. It pops up alot in my recipes but it’s so easy to substitute it with another sweetener so just choose the sugar that’s right for you. Rapadura and other granulated sugars can be used in this recipe, just add a touch of water to the pan.

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This tofu can be served atop quinoa or rice, tossed through a salad or stir-fry or could even be a great little side dish. We mostly use it in stir-frys and salads. It is SO easy it’s ridiculous.

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Ingredients:

  • 1 Block of firm Tofu (organic please), chopped
  • 1 Tablespoon of Honey (or preferred sweetener)
  • 1 Tablespoon Tamari (or soy sauce)
  • Splash of oil

Method:

– Heat a non-stick frying pan on a high heat on a small hotplate (a high heat on a large hotplate will be too hot) and add the oil to the pan.

– Once the pan is hot add the tofu.

– Add the honey and tamari by drizzling over the tofu.

– Flip the tofu once desired crispiness is reached. Cook both sides evenly and take off the heat. Done!