Wallflower Journal

Thursday, 21 May 2015

Cheesey Spinach & Mushroom Rice Patties

I love the combination of cheesey-mushroomy-spinachy things, so this recipe really takes the cake. I'm not going to lie... I combined these things expecting a tasteless, goopy mess at the end, but they actually held together in their deliciousness. I have yet to see if they pass the veggie-hubby test, but at the end of the day, I'm happy if they don't... I don't really want to share.

Vegan / Gluten-Free
Makes 10 patties

1 tbsp olive oil
1 small/medium onion,chopped
10 button mushrooms, chopped
1 cup spinach, roughly cut
2 tbsp egg replacer
1 tbsp nutritional yeast
1/2 cup water
2 cups cooled, cooked rice (white or brown)
1 cup rice crumbs
1/2 cup grated soy cheese
Salt & pepper, to taste

Over high heat, fry the onion and mushrooms in the oil for five minutes, before adding the spinach. Take the pan off the heat, allowing the spinach to wilt among the other ingredients.

Preheat the oven to 190 degrees.

Mix the egg replacer and nutritional yeast with a small amount of the water. Once thoroughly mixed, with no lumps, add the rest.

In a medium-sized mixing bowl, combine the rice, crumbs, cheese, salt, and pepper, and mix well to combine. Stir through the veggies and the egg replacement, mixing well.

Using an ice-cream scoop or your hands, form flat, rounded patties.

Bake for twenty minutes, flipping half-way through. Allow to cool slightly before serving.

Sunday, 12 April 2015

Peter's Breakfast Wraps

In response to Taco Bell (and their fantastic advertisement), Peter set out to make vegetarian breakfast wraps. This serves two, or one very hungry person (boy in this case).

1 400g tin baked beans
5 bubble and squeak, or hashbrowns
6 wraps, regular or gluten-free

Fry the bubble and squeak / hashbrowns to your own taste (we prefer crispy), and heat the baked beans in the microwave or a saucepan. Mix the bubble and squeak / hashbrowns, and loosely mash.

Preheat your sandwich press. Prepare the wraps by spreading the mix down the edge of one square wrap (off-center for round wraps), and wrap / fold.

Grill each, seam down, and flip half-way if your press cooks unevenly.

Leave to cool slightly before serving.

Pumpkaroni Cheese

Autumn means an abundance of pumpkin dishes, and Pumpkin Macaroni Cheese was a dish I'd heard about long before I decided to actually make it. While others incorporate other veggies, and sometimes beans, this is the bare minimum, gluten-free version.

We're lucky enough to have home-grown pumpkins this year, too!

2 cups pumpkin, cut into cubes (skin on)

1 cups soymilk or silken tofu (or a mixture of both)

1 cup nutritional yeast

Salt & pepper, to taste

1 (500g) bag cooked pasta (gluten-free macaroni, penne, or tortellini work well)

In a medium-sized saucepan, set the pumpkin to boil. Turn down to a simmer, and let it cook until soft (around 12 minutes).

Drain, and leave to cool for a few minutes.

Place the pumpkin, milk, yeast, powder, salt, and pepper in a blender or food processor. Mix until thoroughly combined and soup-like.

Serve over the pasta.

Optional: Combine with steamed peas, fake bacon, or other veggies.

Saturday, 4 April 2015

Apple & Pear Crumble (Oat & Gluten-Free Vegan Recipe)

Autumn means a few things to me in the kitchen: pumpkins, chestnuts, and... apples! While we're fortunate enough to get apples all year round, there's nothing like cooking seasonally.
This recipe is oat-free, as many people with Coeliac's disease react to oats as they contain a protein very similar to gluten. So many gluten-free cookbooks include them despite this (not that I think GF books should be exclusively Coeliac-friendly). Even if you don't react to oats, be careful to watch out for cross-contamination. Unfortunately, gluten-free oats aren't currently being produced in or imported to Australia anyway, making the need for an oat-free crumble recipe all the more dire!

3 pears
3 green apples
2 tablespoons brown sugar
1 tablespoon lemon juice

2 tablespoons DF butter
1/2 cup brown sugar
1/2 cup plain GF flour
1 cup almond meal
2 tablespoons almond flakes, for sprinkling

Preheat your oven to 160 degrees.

Peel and thinly slice the pears and apples. Coat them in the brown sugar and juice (mix with your hands for the best even coverage). Arrange them in a large baking dish.

In a small bowl, combine the butter, sugar, flour, and meal, and mix well to combine. Spoon over the top of the apples/pears, and use a wet spoon (or fingers) to spread the crumble mixture evenly over the top. Sprinkle the flakes over this.

Bake for forty minutes, and allow to cool before serving. It is best served warm from the oven with cool ice-cream, or pouring custard* (or both!)

The custard pictured is just Soy Land's Custard blended with vanilla almond milk in order to thin it down. If you find the taste of their custard quite harsh, this really changes the flavour and makes it far more palatable.

Sunday, 15 March 2015

A Few Daily Eats (Vegan & Gluten-Free)

MONDAY

Snacks: Tofu Jerkey

Mango

Chocolate Almond Milk

TUESDAY

Breakfast: S&P Avocado Toast

Afternoon Tea: Iku Rice Paper Roll (From Pete <3 )

Dessert: Chocolate Avocado Mousse

Dinner: Mushroom Risotto

WEDNESDAY

Snack: Roasted Almonds

Lunch: Kitsune Soba

Afternoon Tea & Dinner: Mango & Coconut Yogurt Protein Smoothie

Dessert: (attempted) Chakin Shibori

THURSDAY

Lunch: Leftover Wraps

Dinner: Zucchini Slice & Salad

FRIDAY
Dinner: Cheesey Pasta Bake & Salad
Dessert: Chocolate Cupcakes

SUNDAY
Breakfast & Brunch: Chocolate Hazelnana Smoothie
Snack: Chickpea Nuggets
Lunch & Afternoon Tea: Potato Balls, Tartar Sauce, & Avocado Slaw
Dinner: None

Thursday, 12 March 2015

Zucchini Slice

1-2 tbsp oil (for greasing)

2 large or 3 regular zucchini

½ brown onion

400g firm tofu

400g silken tofu

¾ cup chickpeas

½ cup nutritional yeast

2 tsps black pepper

2 tsps white pepper

1 tsps salt

2 tsps turmeric

¼ cup soy or almond milk

Preheat the oven to 190 degrees. Grease a medium-sized slice tin.

Grate the zucchini and onion, and set aside.*

Blend the remaining ingredients in a large food processor until a thick, dough-like paste.

Stir the veggies through the tofu mixture.

Using a cake spatula, scrape the mixture into the tin.

Bake for thirty minutes. Leave to cool before serving.

* Fry the zucchini and onion for ten minutes, prior to baking, in order to reduce the water content and make a firmer “quiche”. Personally, I prefer the moister texture of the unfried zucchini.