Vegan Cheese

Soft Spreadable Cheese!

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

 (Click Here) for a Hard Cheese that you can grate.

 

 

Ingredients:

1 Tsp Xanthan Gum

3oz Cashew Nuts (soaked for 2 hours)

1 Tsp Cumin

1 Tsp Salt

1/2 Tsp Garlic Italian

425ml Nut Milk

9 Heaped Tsp Agar Agar Flakes

60ml Extra Virgin Olive Oil

1 Tbls Lemon Juice

2 Heaped Tbls Almond Flour

2 Tbls Potato Starch

2oz Natural Yeast Flakes

1 Heaped Tsp Bouillons Vegetable Stock

First soak your cashews for 2 hours in warm water so that they soften.

Then to a pan combine your Milk, Agar Flakes, Oil and Potato Starch.

Stir and bring to the boil then turn it down to simmer (if your mixture is too thick add some more nut milk)

Continually Stirring your mixture turn the heat down to low and stir till your Agar Flakes have dissolved. 

Leave your pan on a low heat whilst you do the next part.

Add the rest of your ingredients to your blender/vitamix and blend.

When your ingredients have turned to a powder stop blending so that your nuts do not start to turn into nut butter.

Add your powder to your liquid mixture and stir to combine everything.

If your mixture is looking lumpy then take your whisk to it to make your mixture smooth.

When your mixture has thickened, it is ready to put into your ramekins.

When you have potted your mixture you can add different flavours to your cheese.

I added:

Top left: 1 Tsp Tomato Puree & 1/2 Tsp Chili Flakes
Top Right: 1 Tsp Chives
Bottom Left: 2 Tsps Turmeric
Bottom Right: 1 Tsp Mixed Herbs & 1 Tsp Season-All.

Stir the ingredients into your cheese.

Wait for the pots to cool to room temperature before putting them into the fridge.

Leave them in the fridge over night and your cheese's should have set into a soft formed cheese.






Here they are all set and ready to eat, my favorite was the turmeric and the chive, my mans favorite was the tomato and chili.

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Vegan Sausage Rolls!

Vegan Sausage Rolls

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These were requested by a lovely lady when she was really craving sausage rolls, which made me think, how am i going to make them taste close to the real thing and starve the craving. My Man and I got on the taste testing mission and we might just have found it!.

Ingredients:

Dairy Free Buttery Pastry 

Vegan Steamed Sausages

Pepper to dust 

Top - Grilled 

2nd - Shallow Fried

3rd - Oven gas mark 6

Bottom - Straight from fridge

To cover the sausage in pastry i took a chunk of pastry rolled it into a ball between my palms, then squished the ball flat to my palm, popped the sausage in the middle and closed my hand over the sausage and pressed the pastry together, but not too thick.

cut the edges away to make it look more like a sausage roll and place onto a baking tray.

All they need is 10 minutes on Gas Mark 6 and they will be crisp and delicious.

Right so the taste test:

In bottom place is:  Straight out of the fridge - 5/20 "Didn't taste like sausage roll"

In 3rd Place is: Oven Baked - 12/20 " Had a better flavour and better texture"

In 2nd Place is: Shallow Fried - 16/20  "like a sausage roll, smells better, but not quite there"

And the winner is!

Grilled - 18/20 " Best out of them all alot like the real thing", and the great thing is they are enjoyed by normal diet people.

Here they are.....dusted with pepper.

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Dairy Free Buttery Pastry

Soft Melting Herb Pastry

Doesn't Crumble Apart When Cooked!

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

Ingredients:

4oz Sorghum Flour or Rice Flour

6oz Almond Flour

1 Tsp Baking Powder

1 Tsp xanthan gum

2 heaped Tsp arrowroot powder

6 Tsp Hot water

8oz pure spread

3 Tbls water - if needed

1 Heaped Tsp Mixed Herbs 

3 Tsp Ground Flax Seeds

Take your ground flax seeds and mix them with the hot water until a wet paste is formed. This is called a Flax Egg.

Mix all the dry ingredients together with the mixed herbs.

Add half of the amount of pure stated and rub it into the flour.

When your mixture resembles bread crumbs this is where you should add your flax egg.

Mix the flax egg into the mixture loosely.

Also add your 3 tbls of water to the mixture too and stir just a little.

Turn the mixture out onto a sheet of baking paper.

Add the other half of your pure.

Squish the mixture together.

Then fold the baking paper over the mixture and use a rolling pin to roll the dough out.

Once you have rolled it out use the baking sheet to fold the dough over onto itself like folding a scarf.

Repeat the process again a couple of times until your pastry looks like the bellow photo.

Wrap in the baking paper and store in the fridge until needed.

x x x

J&T Vegan Steamed Sausages

Gorgeous J&T Vegan Sausages

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

Ingridents: 

2 Tins of Butter Beans

1 Tbls Olive Oil

2 Cloves Garlic

4 Tbls Potato Starch

2 Heaped Tbls Nutritional Yeast

2 Tbls Almond Flour

3oz Gluten-Free Oats

1 Tsp Black Pepper

3 Tbls Tomato Paste

1 Tsp Cumin

1 Tsp Smoked Paprika

1 Tsp Mixed Herbs

200ml Water

1 Tsp Salt

2 Tbls Bouillon Vegetable Stock 

Makes:

4 fat Sausages

First start by putting your butter beans, potato starch, yeast and almond flour into a blender/vitamix and blend until as smooth as you can get it.

Next add all the other ingredients to your blender/vitamix and blend untill smooth.

The mixture should be thick enough to still blend and be able to hold a spoon in place, if it is too watery add some more almond flour and blend until thick, if it is too thick add water but a little bit at a time.

Next add around 2 1/2 heaped Tbls of mixture per sausage into the middle of a square piece of foil / baking paper. (baking paper would probably work best but we had to make do with foil.

1- fold gently so the two top pieces meet and fold over.

2- fold down the middle so until you are nearly touching the mixture.

3- twist the ends, as you would a cracker.

4-twist until you meet the mixture, turn the twists upward like handles.

place your twists into the top of a steamer on a medium heat for 50 minutes.

As you can see when you unravel your twists (when cooked in foil) the mixture sticks to the foil, But when you have rolled it down the foil and just pat it back into shape they turn into sausages.

This is to demonstrate that the mixture stays together  and with persuasion comes away easily from the foil.

Here are the rolled patted sausages.

Once they have cooled to room temperature, cover them with a piece of foil and stick them in the fridge. (best left for two days.








When your sausage has been chilled for 2 days it will be easy to cut and yummy.

The sausage is best eaten cut into slices oven cooked and is lovely hot or cold.

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Vegan Chocolate Truffle Slabs

Melt In Your Mouth

Vegan Chocolate Truffle Slabs

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

Ingredients:
4oz Coconut Oil
3oz Agave Syrup or Maple Syrup
4oz Carob Powder
1oz Cocoa Nibs
1oz Ground Almonds
A little bit of hot water

First put your cocoa nibs into the blender/vitamix on pulse, or blend until the nibs have broken up a little but not to a powder.

Next melt coconut oil over hot water and add this to your nibs.

Add the rest of your ingredients and blend.

If the mixture becomes to thick add tiny amounts of hot water and blend that in until it smoothly blends without getting too thick.

Its best to blend on a lower speed and only turn it up to a 3 or 4.

When your mixture looks like this, you are ready to pop it in your moulds.










I find it easier if you put the mixture into silicon moulds instead of hard plastic moulds as they are easier to push out because they are flexible.


This mould is an ice cube maker which are usually cheaper than buying silicon moulds for baking.
















I didn't have any grid bar makers so i used my crumpet rings instead to make circular thick bars.

Stick your chocolate in the fridge or the freezer if you wish.

When you take your chocolate out of the fridge run a knife around your rounds and press the middle and it should easily pop out.

Ready to eat!




Below are my dolphin chocolates, I tried some with chopped dates which are lovely, you could also try adding different spices to the chocolate mix, or dried fruit.

Store in the Fridge.

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