The Ultimate Most Perfect, Inexpensive, Quick Vegan Ice Cream Base Recipe; Scoops From The Freezer Like A Dream. Life Will Never Be The Same! Aah!

What a time to be alive.

This is my gift to the people. It feels like the pinnacle of my contribution to veganism. I take full credit for the modification of other vegan ice cream recipes into an incredibly simple, quick, cheap recipe – with no fancy ingredients – that scoops directly from the freezer with the perfect softness.

Right now I only recommend this one particular brand of coconut cream, but it’s the ubiquitous Woolworths Homebrand Coconut Cream found in Countdown supermarkets for $1.20 per tin.

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INGREDIENTS:

1/2 cup sugar (I prefer coconut sugar)
1/4 cup maple syrup (I use the inexpensive imitation stuff)
2 tins Woolworths Homebrand Coconut Cream
2 teaspoons vanilla extract
1/4 teaspoon salt

INSTRUCTIONS:

Ensure your ice cream maker bowl has been frozen for at least 24 hours.

Put all ingredients into a pan and stir over a low head until sugar has dissolved – no need to boil. Place mixture in freezer or fridge until very cold.

Once cold assemble ice cream maker and pour mixture into bowl. Churn until very thick. Return churned ice cream to freezer and freeze. You should be able to eat this as ice cream after it’s been frozen for around 1 and a half hours.

Makes 850ish mLs.

This is absolutely as delicious as the fancy brands that are around $8 for 400mLs.

This is the vanilla recipe and it operates as a base, flavour this any way you damn well please.

***

NOTE:  If you are a rebel and a troublemaker with no regard for potential waste you can trial other cheaper brands of coconut cream. You’re a braver kind than me. Let me know how you go. One of the most important thing to avoid is the formation of oil on top of your mixture. If oil forms it will destroy your batch. Watch out for that with other brands. If oil forms, remove as much as you can. You may also use coconut sugar and agave to make it low GI. Experiment with Stevia and Erythritol; the world is yours.

A MAR-MIGHTY Discovery…

Sorry if that’s too CHEESY…

You know all that money you’ve been spending on expensive nutritional yeast?

You know how you had to tell your provincial friends you made cheesy sauce out of weird ingredients that they can’t source in their town?

Well not any more.

BECAUSE YOU CAN MAKE CHEESY SAUCE… with Marmite.

Teaser trim

(picture us, dancing)

INGREDIENTS

3 tablespoons vegan margarine
3 tablespoons cornflour
2 cups soy milk
2 teaspoons mustard
1 teaspoon Marmite
1 teaspoon salt
1/2 teaspoon sugar

INSTRUCTIONS

Melt margarine on the stove. Stir in cornflour until there are no lumps. Slowly stir in soy milk. Simmer until thickened. Stir in mustard, Marmite, sugar, and salt. Thin to desired consistency with soy milk.

SERVING SUGGESTIONS

Great in lasagna, on pizza, nachos, mac ‘n’ cheese, in burgers or on wedges.

Welcome back, Marmite! We missed you!

And no, we ain’t getting paid for this… (please pay us).

Marmite Drought Ends!

 

Beetroot Relish

I’m into preserves right now as my step-father has a prolific garden and we need to make the most of his glorious offerings – such as beetroot – heaps and heaps of beetroot.

Check this out…

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INGREDIENTS

750g fresh beetroot
1 onion
3 teaspoons wholegrain mustard
2 cups apple-cider vinegar
2 cups sugar
1 cup water
A little orange rind

INSTRUCTIONS

Peel beetroot and grate in the food processor. Peel onion and grate in the food processor. Put grated vegetables in a pot with all other ingredients. Simmer until beetroot is soft and liquid is almost gone and reasonably thick. Preserve in cool, sterilised jars.

Simple Rice Pudding

I’ve never tried rice pudding before. I’m 35 years old.

Most people around here grew up on it. They eat a baked version.

This was a quicker stove-top version.

Turns out it’s delicious and satisfying! You should try it.

There are lots of things you can add to make it more exciting, it’s nice served with warm peaches, I hear.

You could also try eating this with baked pear or berries.

Mine was served with chocolate sauce (1/3 cup sugar, 1/3 cup cocoa, 1/3 cup water – boiled) and banana, because that’s what we have laying about.



INGREDIENTS

1/2 cup rice, boiled
1 cup soy milk (I prefer Vitasoy Soymilky – it doesn’t have loads of added vitamins, other than calcium, so the flavour is better)
1 tablespoon vanilla
1/3 to 1/2 cup sugar
Anything else you like (cinnamon, nutmeg, cardamom, chocolate, nuts or dried fruit)

INSTRUCTIONS

Boil your rice (if you haven’t already) until it is mostly cooked through and water is absorbed. Add soymilk, vanilla and sugar. Simmer on a medium heat until milk has reduced and pudding is creamy. If you like, add a little more sugar or vanilla to taste. Also add spices or fruit, or whatever you wish. Serve warm with fruit, or just as is.

Food-not-bombs Cheap Chili

Warm.

 

INGREDIENTS

½ capsicum
1 carrot
2 handfuls cauliflower
1 courgette/zucchini
1 teaspoon dried coriander
1 tin chopped tomatoes
1 tin drained, rinsed, 4-bean mix (though any tinned beans will do)
½ tin of drained, whole-kernel corn
Onion and garlic (optional)
2 pinches chili (more if you like it hot)
Generous amount of salt, to taste
Dash of oil

INSTRUCTIONS

Chop veggies and add them to a pot, with beans, oil, chili and salt. Cook, then serve on rice or in flatbread with salad.

Muesli, Just Like Nana Used to Make…

I’m back! 

I am happy to say our precious wee baby Smudge is 14 weeks along now and we have managed to survive the first trimester… just. Let us never speak of that time again.

Now I’m craving muesli, this recipe is similar to one my lovely Nana used to make. You can add almost anything you’d like to create a nutritious, delicious, breakfast, lunch or dessert meal. Muesli is good at any time of the day, and a bag of this would usually cost about $9 here, so making it yourself is definitely a more economical option.

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INGREDIENTS

3 cups of rolled oats
1/2 cup sultanas or dried fruit
1/2 cup of nuts and seeds, crushed. Try pumpkin seeds, sunflower seeds, walnuts, cashews, almonds, hazelnuts – anything!
1/2 cup dessicated coconut (optional)
1 & 1/2 tablespoons canola oil
1/4 to 1/2 cup sweetener, such as treacle, golden syrup or agave syrup

INSTRUCTIONS

Toss all ingredients (except dried fruit) in a bowl. Distribute evenly on a baking tray. In a pot melt the sweetener (I used treacle) and oil. Drizzle this over the mixture on the tray and “massage” it in. When you’ve achieved an even distribution, bake for about 10 minutes in a hot oven, turning occasionally until you have a uniform, golden hue. Remove from oven, leave to cool, toss dried fruit through and store in an airtight container. Serve with fresh fruit and soy milk.

DIY Dehydrator

How to make your very own dehydrator, using what you have lying around your house.

You will need:
Boxes
Tape
Lamp + lightbulb
Sharp cutting tool
Twisty-tie
(A ruler if you’re feeling fancy)

Step 1)
Choose the box to use for your dehydrator.

Step 2)
Cut shelves out of another box (or other cardboard). They should be longer than the box, but not as wide.

Step 3)
Cut slits along the side, just wide enough for the shelves to slide through, and a hole in the bottom for light.

Step 4)
Tape the lamp firmly in place in the bottom of the box. Insert trays into the slits.

Step 5)
Cut a small space out the back of a shoe box for the lamp’s cord, then sit around the lamp and tape in place.

Step 6)
Poke a few holes in the top of the dehydrator box, to allow water moisture to escape.

Step 7)
Tape up any areas around the edges of the box, and on the sides of the shelves where heat could escape from. I also added a bit of tape to one of the doors, so that they overlapped when shut.

Step 8)
Poke holes, and then some twistie-ties through the ‘doors’. This will allow you to fasten it shut.

Step 9)
Fill with delicious things and dehydrate.

I use a 75W bulb, but you may find a higher (or lower) wattage suits your box better. It will depend on the size.  But remember, energy saving light bulbs will NOT work. This relies on the ‘wasted’ heat of an incandescent bulb. But seeing as we want the heat, it’s not wasted in this instance.

Test your dehydrator with a thermometer before use. If it is too warm, it will cook your food, so use a lower wattage bulb. If the temperature is too low, your food will take too long to dehydrate, so use a higher wattage bulb.

Also be aware of the ‘base’. I was lucky in that a shoe box was the same height as my lamp. Your base should act such that the lamp isn’t supporting the body, nor is the body supporting the lamp.

Home-made Dehydrator

Since today’s sausages were an abject failure I have decided to share something else with you instead.

I’ve always wanted a dehydrator, but they cost between $150 and $300! This is less than ideal for our thrifty family. So tonight my innovative partner has constructed a home-made dehydrator. It looks fantastic! I’m eager to try it out.

What I’m after is suggestions for what we can make first.

If it turns out to be a winner he’ll share the instructions with you – and fear not! Other suggestions involved putting the oven on low for 8 hours at a time (far too expensive, power-wise) or constructing it out of a hairdryer set to run for 8 hours – hardly practical.

In other news, I now have a Facebook page, so you can like Tahini Sauce on Facebook, follow the posts from there, feed back directly to that page and talk to other friends following Tahini Sauce!

Traditional Scones

Similar treats are known as “biscuits” in the US, where everything is upside down, and people do not worship the Queen.

Scones can be sweet or savoury and are a simple, yet impressive treat for guests. These scones are light, fluffy and positively poetry-inducing. 

To reduce the cost and improve the healthiness of these I’ve swapped margarine for oil and soy milk for water. At the bottom of this recipe you’ll find suggestions on how to modify this recipe to your requirements.

Best served fresh and steaming ♥

 

INGREDIENTS

3 & 1/4 cups flour
1 & 1/4 cups water
75g rice bran oil
1/4 teaspoon salt
6 teaspoons baking powder
Soymilk to brush on top

INSTRUCTIONS

Mix dry ingredients. Stir in wet ingredients until the mixture becomes dough. Sprinkle flour on a flat surface and slightly flatten the dough. Slice it into 12 pieces. Sprinkle flour on a baking tray and distribute the pieces onto the tray. Brush a little soy milk on top. Bake until golden.

To sweeten the recipe add; sultanas or dried fruit, cinnamon, banana, cardamon or chocolate chips. Serve with margarine, soy cream, jam, sweet syrup or bananas.

To make the recipe savoury add; nutritional yeast, fake ham or sun dried tomatoes. Serve with; margarine, hummus, gravy or Marmite or Vegemite.

Vegan Menu for Beginners

This post is dedicated to my friend, Richard, a hungry student after a quick, cheap and easy transitional menu.

My advice for beginners is – don’t think about tofu yet, that’s for us advanced vegans.

I’ll demystify tofu in future posts, for now, let’s start with the basics…

 

Dear Richard,

Here is the menu you requested.

I have cunningly separated the  menu into breakfast, lunch, dinner and snack ideas – so it is easy to understand.

 

Breakfasts

Cereal and Soy Milk

Try Wheatbix, Cornflakes, Rice Bubbles or Muesli. Add fruit if you want to be healthy. Add sugar if you want to be unhealthy.

I prefer Vitasoy Soymilky, it’s delicious.

Corn Fritters

Mix 1 tin of whole kernal corn (including the liquid) with 1 cup of flour, stir, fry, sprinkle on salt. Serve with sweet chilli sauce. Add salad if you want to be healthy.

Toast and Spread

Most bread is vegan. For toast I prefer grainy Molenberg or delicious Home Brand white bread. If you want to be fancy, get a French stick.

Spread ideas include; Olivite, Olivani or Pams Table Spread, Marmite (for cool people), Vegemite (for uncool people), peanut butter, jam, avocado, tomato and or hummus. Marmite and Vegemite are good because they will give you B12.

Pancakes

Recipe found here

Smoothies

Blend frozen bananas (or two bananas and ice) with water or soy milk and second fruit of choice (I like berries).

Cheap Oaty Porridge 

Heat oats with water, add 1 banana, sultanas, walnuts, mixed seeds (pumpkin and sunflower), ground cardamon, ground cinnamon, pinch of salt.  Serve warm, drizzled with lots of luscious Soymilky.

 

Lunches

Sausages in Bread

Fry up sausages, serve with mustard and tomato sauce – onions optional.

Try Fry’s Hot Dogs or Sausages or Bean Supreme Rosemary, Sage and Parsley flavour.

Wraps

Put hummus, lettuce, avocado, cucumber and tomato into a bread wrap, drizzle over a bit of oil, pepper and salt, and balsamic vinegar, or mustard if you prefer.

Hot chips

Hot chips cooked in vegetable oil can be found at many places, or you can just whip up  your own by cutting potatoes and frying them up in super hot oil on the stove.

Baked beans on toast

Heat baked beans, eat them, on toast.

 

Dinners

Falafel on rice

You can buy this, or make it. Blend drained chickpeas, garlic, onion, coriander, cumin, salt. Add a little flour. Roll into balls, fry. Serve with rice, green salad, hummus and simple tahini sauce.

Basic curry

Fry vegetables (capsicum, broccoli, onion) add drained chickpeas, some curry paste to taste, salt, pepper and 1/2 a tin of coconut cream. Add a teaspoon of sugar to sweeten if you dare. Salt and pepper as desired.

Basic beans and tomatoes

Fry onion and garlic, add a dash of tomato paste and a tin of tomatoes, add in one tin of drained red kidney beans and a few chopped vegetables (capsicum, broccoli, mushrooms). Add a teaspoon of sugar to sweeten. Salt and pepper as you wish. Serve on rice.

Stir fry

Celery, garlic, onion, capsicum, cashew nuts, pineapple, sprouted mung-beans, fried with soy sauce and a little sugar, salted to perfection and served with rice or wheat noodles.

Dal

Found here.

Pumpkin Soup

Roast pumpkin, onion and garlic. Blend with salt, coconut cream, water, cumin and coriander. Serve with fresh bread.

 

Snacks

Garlic Bread – french stick, with sliced ridges, fill with margarine mixed with garlic, roast in foil

Hummus – drained chickpeas, blended with tahini, lime, salt, and a little water (or purchased at the store for $3)

Chocolate – try Whittakers Ghana Peppermint, Dark (in the red packet), or Dark Almond

Fruit – all kinds

Mixed nuts – all kinds

Crisps – all plain crisps, or Salt & Vinegar Bluebird

Popcorn – popcorn, popped with oil and drizzled with melted margarine and salt

Smoothies – blend frozen bananas (or two bananas and ice) with water or soy milk and second fruit of choice (I like berries).