Posts Tagged ‘vegan’

This is my version of red bean porridge or shiruko.

adzuki beans
3 corms star anise
1/4 cup coconut milk
1 tablespoon white sugar

Soak the adzuki beans in water overnight.

Rinse and measure how much adzuki beans you have, add water at about a 3:1 ratio and bring to the boil uncovered at a high heat.

Add star anise and cover. Simmer on low until beans start to fall apart slightly.

Drain off excess water, crush beans up and add coconut milk. Stir over medium heat till bubbling.

Serve with a little sugar and a cup of milky tea.


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For Lucy Luna and Sarah Seahorse, birthday girls extraordinaire.

1 cup tapioca pearls
7 cups water

½ cups caster sugar
½ cup brown sugar
1 cup boiling water

6 tbls cocoa powder
3 tbls coconut extract
1 tbls syrup


2 cups boiling water
4 tea bags of rooibos tea


Bring water to boil and rinse pearl, when water reaches a rolling boil add the pearl and cover. Leave for 15 – 20 minutes stirring occasionally. Whilst waiting, prepare the syrup, tea and paste.
For syrup: Add both kinds of sugar to one cup of boiled water and stir till dissolved over medium heat, do not allow to boil.
For paste: Mix cocoa powder, coconut extract and a little syrup together to make a runny paste.
Prepare the tea.
Remove pearl from heat and let sit covered for 13 minutes. Rinse in warm water and drain. Pour syrup over the tapioca pearls and refrigerate till cool.
Once the tea is sufficiently steeped, refrigerate this also.

To serve:
Spoon about a tablespoon of paste into each glass and pour in a little tea, stir till dissolved. Add ice, desired amount of tapioca pearls, syrup, a shot of vodka and top with chilled tea.

Drink with a large straw.

Serves 4.

Other ideas:

There are lots of different kinds of bubble tea, I got the basic idea for this recipe (an adaption of Lucy and Angies favorite Bubble Cup flavour) from here and here.
With the addition of coffee this would really be ‘cocoa mocha nut’, but I’m just not brave enough to mix instant coffee into the paste…
You can also add agar jelly, which is simple to make. Pre-mixed packets of it can be found at most Asian grocers in a range of nifty flavours, the instructions vary depending on which one you purchase but are usually in English/Engrish.
You can also make pretend alcoholic bubble tea by mixing aloe vera juice, cubes of agar jelly, wedges of lime, some ice and the spirit of your choice. Sarah may remember this from the last time we went camping…

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In addition to being a fine musician Todd is a damn good vegan cook. This is his recipe. And I kid you not, they’re even tastier than most non-vegan cupcakes.

Cupcake ingredients:
225g nuttelex
225g caster sugar
225g self raising flour
4x egg-sized lumps of silken tofu
(smallish ones)
115g crunchy peanut butter

Icing ingredients:
50g peanut butter
50g nuttelex
2tsp vanilla essence
115g icing sugar
2 tbsp soy milk

Pre-heat oven to 175C/350F
Combine nuttelex, sugar, flour and tofu.
Beat till smooth
Stir in butter
Spoon into cupcake casings
Bake for 20 minutes, but be warned, lots of sugar = they burn easily.
Cool for 5 mins.

Combine peanut butter, nuttelex and vanilla, use an electric whisk, beat until light and fluffy ( I don’t have one, so I just whisk it enthusiastically)
Add icing sugar and soy milk, mix again.

Decorate and eat!

Other ideas:
I’ve tried this with eggs and butter and it just wasn’t that awesome. If you want to give it a go with gluten free flour do. They will come out quite crumbly but will still taste good.

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I like this recipe because it’s so insanely good… but also because it can be both vegan and gluten free. I first made it when I had a comedic amount of bananas and eight dinner guests with complex allergies. It’s best with really ripe bananas in the cake, and eaten still hot from the oven. The recipe originates from this excellent blog.

1/2 cup butter
3/4 cup raw caster sugar or brown sugar
2-3 firmish bananas, peeled and sliced thinly.

1/2 cup butter
1 cup sugar
2 ripe mashed bananas
1 1/3 cups plain flour
2 tsp cinnamon
1/4 tsp bicarb
1/2 cup coconut milk
1 1/2 tsp vanilla essence

Preheat oven to 180 degrees.
Caramel: Over medium heat, melt butter. Add in sugar and stir regularly till caramelised. Don’t be tempted to taste it, caramel burns. Line an oven proof baking dish with baking paper and arrange banana slices in dish, should look a bit like roof tiles. Pour over caramel.
Cake: Cream butter and sugar. Mix in banana, coconut milk and vanilla extract. Then sift in flour and bicarb and stir well. Pour into dish, spreading mixture evenly over banana and caramel. Bake for 40-45 minutes. Check it’s actually cooked the whole way through, it is quite a sticky cake, but it should be firm not wobbly.
Serve hot from the oven or if you want to show off its good looks, let cool for 5 minutes, then flip onto a plate to serve.
Step back while barbarian hordes go into eating frenzy.

Other possibilities:
Replace bananas in the topping with finely sliced pears or apples.
Use gluten free flour instead of normal flour.
If you haven’t any plain flour, use self raising and omit the bi carb.
Use olive oil or nuttelex instead of butter, this will effect the caramel a bit, so amp up the brown sugar.
Replace the coconut milk with milk or bonsoy.
Drain spiced stewed pears and use on top, retaining the liquid to use in place of the milk.

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