This dairy free cream will set you free (from dairy!) and set nice and firm too 😛 Seriously, 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!
- 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
– 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.
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
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!
- 800g-1400g of Veggie & Herb offcuts
- 130g Salt
- 50g Oil of your choice
– 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 (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!
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.
- 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)
– 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.
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.
- 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
– 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.
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.
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.
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.
- 1 Block of firm Tofu (organic please), chopped
- 1 Tablespoon of Honey (or preferred sweetener)
- 1 Tablespoon Tamari (or soy sauce)
- Splash of oil
– 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!
We have a few variations of this recipe. This is our cold weather (and quiet) version. Sometimes we don’t want to do anything too loud in the Thermomix after our daughter has gone to bed, particularly if we’d had a hard time getting her to sleep, and let’s face it, the Thermomix is anything but quiet! Therefore, we don’t use anything frozen in this recipe. Your avocados and bananas can be chilled if you prefer but we use them at room temperature in cold weather.
- 2 Large Avocados
- 1 Large Banana
- 25-30g Cacao Powder
- 2-4 Dates
– Place all ingredients in the Thermomix and mix on speed 6 for 20 seconds. Serve topped with your favorite crunchy topping like pepitas, goji berries or cacao nibs. Drizzle with some additional honey or agave if desired.
We buy tomatoes in bulk from time to time so that Bob can make sauce, chutney and yummy tomato paste. It also means that I get to make my absolute favourite – tomato soup!
Here’s a delicious variation with celery!!
- 2 Cloves of Garlic
- 1 Medium Onion
- 600-700g Tomatoes
- 3 Large Celery Stalks including leaves (around 300g)
- 600g Water
- 5g Tamari
- 2 tbs Veggie Stock Concentrate (or 1 stock cube)
– Add onion, garlic & tomatoes to Thermomix and turbo for 3-4 seconds.
– Add remaining ingredients and turbo again for 3-4 seconds.
– Cook at 100 degrees, speed 1 for 12 minutes.
– Turn dial up to speed 9 or 10 until desired consistency is reached. Serve with fresh herbs.
This is one for seasoned greenies. If you are new to green smoothies start here. If you know what you’re doing and have a love of kale then continue…
It doesn’t look pretty but this smoothie will give you a cacao fix at the same time as packing in a stack of greens. It is essential that your banana is frozen for this one. You might even want to toss in a couple of ice cubes too. Drink it cold. If it warms up too much it can become unpleasant so just slam it down. That’s what I do!
This is quite a thick drink, add more water if you want it to be more of a smoothie consistency.
- 50g Kale (2-3 large leaves)
- 40g Coconut Meat
- 15g Cacao Powder
- 20g Pepitas
- 1 Frozen Banana
- 200g Water (for a thinner consistency add more water)
- 1 tbs / 10g Honey (or preferred sweetener)
– Add all ingredients to the thermomix in the order listed above and blend on speed 8 (or higher) for 1 minute.
Millet is a hugely versatile gluten free grain. It is also a great low taste alternative to quinoa. It can used in place of rice in all sort of savory dishes. We also use it often in porridge and because it is starchy, it is absolutely perfect in veggie patties. Here’s some instructions on cooking it in the Thermomix.
- 300g Hulled Millet (you can use less than this but 300g is the maximum that will fit once cooked)
- 1100g Water
– Place rice basket in Thermomix and add up to 300g of Millet and 1100g Water. Cook on Varoma temp for 25 minutes, speed 3.
Many recipes for smoothies and desserts call for frozen bananas. This is a new thing for me. Previously, I would only ever freeze a banana to suspend it in time before it got too ripe and therefore unusable. I would thaw them out and use the in baking or pancakes – I never thought to blend them!!
So, if you want to make killer smoothies, incredible vegan icecream and unbelievable mousse you NEED to freeze bananas. Here’s how to do it.
Allow your bananas to ripen fully or as much as possible before freezing. You want lots of brown spots. These guys are perfect.
Take the skins off and put them into a container that is suitable for the freezer. I break them into halves or cut them into pieces but you can also leave them whole too.
Where to use them? Smoothies, Ice-cream, Chocolate Mousse & Smoothie Bowls. More recipes for all of these things coming soon!!