Category Archives: Snacks

Vegan “Egg” Salad

vegan egg salad

When on holiday back in the UK last year I came across a vegan “egg” salad sandwich in Marks & Spencers.. needless to say I had to try it!  It was so good and realistic that I snapped a photo of the ingredients and decided I would try and copycat it, making any necessary replacements when I got back here.  It uses cannellini beans and tofu as the egg replacement.  I had just created my vegan mayo so this was the perfect addition for a sandwich.  The recent royal coronation was a perfect opportunity to try it out.  It has been very well received by vegans and non-vegans! 🙂

Vegan "Egg" Salad
 
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Creamy mayo with mashed white beans, tofu, onion and parsley. If you can find (or grow) cress that would be perfect!
Author:
Recipe type: Sandwich filler
Cuisine: English
Serves: 4-6 sandwiches
Ingredients
  • 400g can cannellini beans drained
  • 3-4 tbsp my tofu mayonnaise
  • (If not using my mayo add ½ teaspoon black salt for that eggy aroma)
  • 200g Macro medium firm silken tofu
  • 2 tsp Dijon mustard
  • 2 spring onions (scallions) trimmed and very finely sliced
  • 1 tablespoon finely sliced fresh parsley (or cress if you have it)
  • 1 tsp salt or to taste
  • black pepper to taste
Instructions
  1. Mash the drained beans in a large flat bottomed bowl with a fork or masher until no whole beans are left. Crumble in the tofu gently into large pieces. Add the mustard, onion, parsley, seasoning.
  2. Add the mayo and stir gently until all well combined

 

Mushroom, Rice & Tofu Mini Roasts

I’ve had these on the back burner for a while.  I was trying out some mushroom burger recipes and noticed I had half a block of tofu and some already cooked brown rice that needed to be used up so I added them in and the texture was lovely.  Rather than shaping by hand I used a muffin tray which gave them a nice crispy exterior and made portioning them out really easy.  Just as delicious cold as a light lunch with a salad or hot with mashed potato and gravy!

mushroom rice roasts

Mushroom Rice & Tofu Mini Roasts
 
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Author:
Recipe type: Main, Snack
Serves: 4-6
Ingredients
  • 1 small onion
  • 300g sliced mushrooms
  • 1 tsp thyme or mixed herbs / oregano
  • 1 heaped cup cooked brown rice
  • 200g firm tofu
  • 1 tablespoon miso paste
  • 2 tablespoons nutritional yeast
Instructions
  1. Pulse the onion, mushrooms and thyme in a food processor until finely chopped but not a purée.
  2. Tip into a large frying pan, sauté for 7-10 minutes or until most of the liquid evaporates. No need to wash out the processor - put the rice, tofu and miso into the processor and pulse until well incorporated.
  3. Tip the contents into a large bowl, stir in the mushrooms and onion and mix really well until all the ingredients are completely combined.
  4. Pack into muffin trays. This makes enough for 6 small or 4 large roasts.
  5. Bake for 30 minutes.
  6. Cool for 5 mins, tip out onto baking tray and put back in oven for 5-10 minutes.

 

“Macro Rice” with red cabbage & edamame

Another lifetime ago when I lived and worked in London there was a Cranks Wholefood Cafe not too far away from my office and I used to love their “macro rice” which was basically brown rice, ginger, soy, and toasted sesame seeds.  So comforting and deliciously simple!  I had a sudden craving for it the other day and so decided to reinvent it with some additions.  It did not disappoint.  I served mine with a little cubed avocado.  It should be just a little warm or at room temperature, though it is probably nice on a summer’s day, chilled.


Macro Rice Warm Salad
 
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Warm brown rice with finely chopped red cabbage, red onion, parsley, ginger and toasted sesame seeds.
Author:
Recipe type: Salad, Rice,
Cuisine: Macrobiotic / Japanese
Serves: 2-4 servings
Ingredients
  • ½ cup raw short grain or medium grain brown rice, cooked (around 1.5 cups cooked)
  • 1 cup very finely chopped red cabbage
  • ½ cup finely chopped parsley
  • ½ cup cooked edamame beans
  • ⅓ cup very finely chopped red onion or spring onions
  • 1 cup finely chopped baby spinach
  • 1 tablespoon finely grated fresh ginger
  • 2-3 tablespoons tamari / soy sauce
  • 1-2 tablespoons sushi seasoning (seasoned sushi vinegar)
  • 2-3 tablespoons toasted sesame seeds
  • Optional: top with a little dried chopped chillies / cubed avocado
Instructions
  1. When the rice is still hot (do not rinse, it should be a little stickly and still with some moisture) put it in to a large bowl and mix in the cabbage parsley, onion and ginger.
  2. Once it has cooled a little add the baby spinach and soy sauce to taste, then stir in the toasted sesame seeds and sushi seasoning. Leave to sit for 5 minutes and serve at room temperature.

 

Veggie Burgers


Veggie Burgers
 
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Kid friendly - fun to make - delicious veggie packed patties
Author:
Serves: 6-10 burgers
Ingredients
  • 1 small red pepper, diced small
  • 1 small red onion, chopped small
  • 1 cup baby spinach
  • 1 can chickpeas, drained
  • 1 cup cooked brown rice
  • 1 medium potato, finely grated
  • 1 medium sweet potato, diced small and roasted
  • ½ cup toasted pumpkin and sunflower seeds
  • 2 T soy sauce
  • 2 T fresh lemon juice
  • 2 T tomato sauce
  • 1 tsp coriander
  • 1 tsp cumin
  • Fresh herbs such as parsley / coriander if liked
  • 2 cups fresh breadcrumbs
  • Dried breadcrumbs
  • salt & pepper
Instructions
  1. Prep: roast the sweet potato; toast the seeds and then prepare and measure all the
  2. ingredients.
  3. Blend the pepper, onion & spinach in a food processor until well combined but not a paste.
  4. Pour into a bowl.
  5. Blend the brown rice with the drained chickpeas until fairly smooth, then add to the bowl
  6. with the cooked sweet potato and grated potato to the veggie mixture and mix well with hands
  7. Add the toasted seeds, soy sauce, lemon juice, tomato sauce, spices, herbs, seasoning, and
  8. mix in again. Add some breadcrumbs if too wet. Refrigerate until ready to make.
  9. Roll balls in the dried breadcrumbs and flatten into burgers.
  10. Fry or bake and serve in buns with lettuce, tomato, avocado and favourite sauce.

 

  • This image is a borrowed one as I forgot to take a picture!
    Will add a new one next time we make them. 🙂

 

Easy Multi-grain Balls

My family is a big fan of the mix I use in my Kale & Red Pepper Bites so i decided to try and simplify the recipe so I could make it more often as it’s so versatile.  As well as making little bites, you can roll into falafel-like balls as I have done here and use just as snacks (or as meatballs with spaghetti); roll into sausages, or a filling for sausage rolls or pies.  The flavourings are easy to change up too so you could do Indian or Mexican spiced for example.  Fun to play around with the flavours!  This simple version just uses mixed herbs but feel free to add herbs and spices you love!  If you do not have  rice cooker use a large heavy based pan with a close fitting lid on a low light and be prepared to top up the water a little if need be.  The water should be completely absorbed by the end of cooking.

Easy Multi-grain Balls
 
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Author:
Serves: 20-30
Ingredients
  • ½ cup medium grain brown rice
  • ¼ cup millet
  • ¼ cup split red lentils
  • ¼ cup quinoa
  • 1 heaped teaspoon veg stock powder
  • 2 tsp dried mixed herb mix
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 2 tablespoon low sodium tamari or soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon date syrup / paste
  • zest of a small lemon
  • ¼ cup ground almonds
  • Salt & pepper to taste
  • 1 cup quick oats
  • Sesame seeds for rolling in / sprinkling on top
Instructions
  1. Rinse the 1st four ingredients in a sieve - rice, millet, lentils and quinoa and put into your rice cooker with 3 cups of water. Cook!
  2. Preheat then oven to 190 degrees C.
  3. Meanwhile in a large mixing bowl put the remaining ingredients apart from the sesame seeds.
  4. Once the grains and lentils have cooked scrape them into the bowl and mix thoroughly. If liked you can refrigerate at this stage. The mixture will become much firmer as it cools down.
  5. Roll into balls or use an ice cream scoop to divide into portions, roll in the sesame seeds - or sprinkle them over the top and place on a lined baking tray.
  6. Bake for 20 minutes then turn and cook again for a further 10 minutes or until crispy and firm.

 

Rainbow Pesto Hummus Roll-ups

Rainbow Pesto Hummus Rollups

Rainbow Pesto Hummus Roll-ups
 
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Author:
Recipe type: Sandwich / Wrap / Snack
Serves: 4
Ingredients
  • Wholewheat / wholegrain wraps
  • 1 pot (300g) oil free hummus (or homemade)
  • 1 bunch fresh basil
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 large carrot
  • baby spinach leaves
  • ½ red onion
  • cucumber
  • Radishes
Instructions
  1. Blend the hummus with the basil leaves until smooth
  2. Finely slice the capsicum, onion, cucumber and radishes into thin strips, use a vegetable peeler on the carrot to make ribbons.
  3. Spread pesto hummus across the full surface of the wrap
  4. Lay the veggies across on top to cover ⅔ of the wrap
  5. Roll up like a sushi roll and slice in half or into bite size pieces (great for kids).
  6. Serve immediately.

 

 

Smashed Chilli Chickpea & Avocado Salad Wrap

 

Smashed Chill Chickpea Avocado Wrap

Smashed Chilli Chickpea & Avocado Salad Wrap
 
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Makes 6 wraps
Author:
Recipe type: Sandwich / Wrap / Snack
Serves: 6
Ingredients
  • Wholewheat wraps / pitta bread etc
  • Cos lettuce leaves / baby spinach leaves
  • FILLING:
  • 1.5 cans chickpeas, drained and rinsed (about 2 heaped cups cooked chickpeas)
  • 2-3 spring onions, finely chopped
  • Zest of a lemon
  • 1 small cucumber, diced
  • 2 small celery sticks, diced
  • 3 teaspoons of semi-dried chillies (Gourmet Garden brand), or 1 teaspoon chopped chillies in brine
  • ¾ cup mint leaves, chopped
  • DRESSING:
  • 3 heaped tablespoons oil free hummus
  • 2 tablespoons cashew cream (optional - replace with extra hummus)
  • Juice of a a lemon
  • 1 teaspoon maple syrup
  • Salt & pepper to taste
  • 1 large avocado, diced
Instructions
  1. Put the chickpeas in a food processor and pulse to chop roughly. Or smash in a bowl with a potato masher or fork. Tip into a bowl
  2. Add the spring onions, lemon zest, celery, cucumber, chillIes and mint leaves and mix well.
  3. In a separate bowl mix together the hummus, cashew cream if using, lemon juice, maple syrup and seasoning.
  4. Tip the chickpea mixture into the bowl and gently stir through the diced avocado.
  5. Warm the wraps in a hot pan or sandwich press for a minute until flexible.
  6. Place some baby spinach or a few cos lettuce leaves on the wrap, heap a few tablespoons of the mixture on top, fold up and then toast briefly to seal the edges. Cut in half and serve.

 

 

Mexican Pizzas


Mexican Pizzas
 
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All the usual Mexican culprits on top a wholewheat pitta creates a pizza-like sensation.
Author:
Cuisine: Mexico meets Italy
Serves: 8
Ingredients
  • Wholewheat pitta breads (we used 8 small: bonus: they all fit in the oven at once!)
  • 1 can oil free refried beans (tip Coles own brand)
  • ½ cup salsa of choice, we used Old El Paso Mild
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 large red onion, sliced
  • 1 cup Red roasted pepper / capsicum strips - from a jar or homemade
  • 2 can red kidney beans (or black beans), drained and rinsed
  • 2 cups frozen corn (not essential to defrost)
  • 1 large avocado
  • ½ cup raw cashews
  • Juice of a lime
  • Extra salsa of choice
  • Chillies etc to taste as required
  • Fresh chopped coriander if liked
Instructions
  1. Preheat oven to 220 C
  2. In a medium bowl mix together the refried beans, the ½ cup salsa, and herbs and spices.
  3. Place your pitta breads on large oven trays (we used pizza trays with the holes) lined with baking paper.
  4. Divide the bean mixture up evenly between each pitta and smooth out evenly to the edges.
  5. Top generously and evenly with onion, capsicum, beans and corn.
  6. Bake in the oven for 10-15 or until piping hot and base is crispy.
  7. Whilst they are baking blend together the cashews and lime juice until thick and creamy.
  8. Top with dollops of salsa, cashew-lime cream and avocado, chillies, coriander etc and serve!

 

Hot Cross Buns

I’ve been making these for several years now at Easter, managing to avoid the temptation to buy them in the supermarkets (from February onwards)!  Seems to get earlier every year but I like special occasion foods to be just that and so only make these once a year and they are so much nicer – and oil free – and wholemeal – and no preservatives – that its really worth it.  I usually am cooking them for a crowd so I want to impress and therefore don’t do 100% wholemeal flour as they are much heavier and take longer to make as the rising time has to be longer.  Feel free to go that way if you wish** and in that case add a splash more liquid to the dough and allow an extra 30 minutes or more rising time

You will need: A large mixing bowl, a whisk or fork, measuring spoons, a clean work surface, a large rectangular baking tray, baking paper, digital scales (not essential unless you’re particular about bun size like me!), tiny zip lock bags, small bowl (1/2-1 cup size), teaspoon, cling film, oil spray, pastry brush.

** Update April 2019. I have been making them with 100% wholemeal flour for the past couple of times now and they’re just as good.  I do allow a little extra rising time and find best results with bakers flour if you can find it, but if not the supermarket wholemeal flour is fine. 


Hot Cross Buns
 
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Note the cook and prep times do not include rising times; allow 2-3 hours in addition.
Author:
Serves: 12
Ingredients
  • 230g wholemeal flour +
  • 220g plain flour OR 500g wholemeal flour
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • pinch of freshly ground nutmeg
  • 50g raw brown sugar
  • 7g instant yeast
  • 270ml warm water
  • 150g mixed dried fruit & peel - any combination you like
  • extra: plain flour rolling, for making crosses; & sugar for glazing
Instructions
  1. [Dough can also be mixed in a breadmaker or with a dough hook attachment in a food processor or hand mixer - just mix all ingredients from flour to water together then mix in the fruit]
  2. In a very large bowl whisk the dry ingredients all together then slowly stir in the water. It will suck up the water very quickly and seem quite dry but keep mixing until all the flour is incorporated and then add a splash more (tablespoon at a time) until the dough is soft and a little sticky. It should be a little wetter than a regular bread dough. Tip it onto a floured working surface and knead in the dried fruit. Knead for 10 minutes until the dough becomes springy and elastic and all the fruit is incorporated.
  3. Wash out the bowl and place the dough inside, cover with cling wrap and leave in a warm place for an hour or so or until doubled in size.
  4. Tip the dough back onto a floured work surface.
  5. Line a large baking tray (as wide as a regular oven) with baking paper.
  6. Here is where digital scales are very useful. If you're at all like me, you want 12 buns exactly the same size. The only way to achieve this is to weigh each ball of dough. 🙂 So weigh the entire amount, divide by 12 and then pull off balls of dough that weight, roll in to a neat ball between your lightly floured palms and place on the tray. Repeat! You want 3 x 4 on the tray, even spaced. They will grow as they rise so allow a good 3-5 cm between each bun.
  7. Spray a piece of cling wrap with oil (otherwise they will stick and deflate when you pull off the wrap). and place over the buns and return to their warm spot until they have risen sufficiently to be stuck to each other.
  8. Preheat the oven to 200 degrees Centigrade.
  9. Make the cross paste: Mix 2-3 tablespoons of flour in a little bowl with enough water to make a thick but runny paste (like single cream). Pour it into a little ziplock bag.
  10. Remove carefully the cling wrap and take your bag of flour and water paste. Snip off a tiny corner off of the bag and carefully drizzle in long lines across the middle of the buns, then back the other way. It's easier to do this in one continuous motion rather than individually. Plan your route before you set off! 🙂
  11. Once you've finished, place in the hot oven for 15-20 minutes or until golden brown.
  12. Make the glaze: Mix 2-3 teaspoons of sugar in a small bowl with boiling water and stir until it dissolves.
  13. Once the timer goes off check that they're cooked by cutting one open (use tongs!), it should be firm and not wet inside.
  14. Brush the glaze over the hot buns and leave to cool - if you can. 🙂

White Bean & Olive Spread

IMG_9081

White Bean & Olive Spread
 
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Lebanese inspired spread for toast
Author:
Recipe type: Snack
Cuisine: Lebanese
Serves: 6 slices
Ingredients
  • 1 can butter beans or cannellini beans
  • Juice and zest of 1 juicy lemon - about 4 tablespoons
  • 1 clove of garlic, crushed
  • 2-4 tablespoons finely chopped red or spring onion (as preferred)
  • 6 black or green olives, chopped
  • 1 tsp capers, chopped (optional)
  • 1 tsp tahini (optional)
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped mint
  • pinch of chilli flakes or semi-dried chopped chililes
  • Salt & pepper to taste
Instructions
  1. Zest the lemon and tip into a medium bowl
  2. Juice the lemon into a small bowl and tip the crushed / Microplaned garlic into it to steep.
  3. Mash the beans with a fork in a bowl, or pulse in a food processor until broken down but not a smooth paste.
  4. Prepare the herbs, olives, onion & capers and add to the bowl with the lemon zest.
  5. Add the beans and stir thoroughly, add the tahini, chilli and salt and pepper as desired.
  6. Stir in the lemon juice and garlic mixture. Allow to sit for 10-15 minutes as flavour will continue to develop. The garlic flavour will be stronger the next day if it lasts that long! 🙂
  7. Serve on hot toast with sliced baby tomatoes.
  8. NB: You can use all or one of the herbs, equally delicious with any combination of fresh herbs.