Mini Vegan Coconut Creme Brulee

This is very much a cheat's creme brulee. But it looks so cute, and easy to do a bunch of them as part of a dessert platter. Besides, it gave me an excuse to finally road test the blowtorch the Kitchen Fairy gave me for my birthday. (Sweetened with pineapple juice instead of sugar, with a little extra cornstarch, this would make a really nice pina colada brulee too!)

Ingredients
1 can coconut cream (must be a brand that has a high percentage of coconut meat in it)
1/2 cup sugar
1 tsp vanilla essence (or a vanilla bean)
2 tablespoons cornstarch
extra caster sugar for top

Method
In a saucepan over low heat whisk together coconut cream, sugar, vanilla, and cornstarch, until mixture has thickened.
Pour into shot glasses (or small ramekins) and then put into fridge to set for at least three hours (best overnight).

Tip some sugar onto the top of the custard and tap to distribute thinly and evenly over the top. Using a blowtorch move in circular motions, melting the sugar until it is runny and golden, and allow to set. Alternatively, you can place them under the grill to melt the sugar.

Vegan Dumpling Fillings Part 1

Hello lovelies! This week I'm brainstorming dumpling fillings, and this will be at least a two part series, because I've been dreaming so many! These guys will give you an excuse to have a dump-fest, no longer will you sit among your omnivore friends, destined only to eat a vegetable dumpling! No, you will have an entire steamer smorgasbord full of taste bud tickling pleasures and be the envy of these omnis around you.  These will be oh so cute in either a mini steamer basket for one, or passed around a party in those cute Chinese spoons! I'll post all the recipes together at the end of the series, but for now, just salivate in anticipation...

Veg "Pork" Cabbage & Coriander

Veg "Chicken" Chilli & Mango

Curried Sweet Potato & Coconut

Vegan Canapes In A Spoon

Christmas is fast approaching, what do to when you belong to Club Veg and all you are offered for party nibbles is some spring rolls? (Yes, I have had this happen to me on a few occasions). Throw your own veg Christmas party of course, and with a few ideas like these you won't have a spring roll in sight! The beauty of these is that you can serve them in a spoon which is easily transferred from table to mouth and eaten with one hand while carrying a glass of something bubbly in the other. There is something quite funny about watching people at functions trying to carry a glass around, plus a plate, and work out how to eat from said plate without a third hand. But then again, these are just plain cute, so who needs a practical reason to serve these in a spoon?! You can buy plastic Chinese spoons quite cheaply, but if you think you would re use them, invest in some ceramic ones. Asian grocers usually have these fairly cheaply in an assortment of patterns.

Why not try...

Slices of mango and beans, with raw cashews, chili, grated fresh ginger and lime juice? (Raw vegan option)

Zucchini noodles with fresh tomato, olives, cracked black pepper and lemon juice with a little extra virgin olive oil? (Raw vegan option)

Rice noodles and beans with lots of finely chopped fresh herbs, a little chili and some olive oil?

Marinated mushrooms and fresh tarragon? You can serve these ones warm or cold.

If you need something to serve warm, what about some curry in a spoon? Cut a few corners by buying some pre made curry and you will only need to cook some rice - that way you can offer two or three types without having to make them all yourself. Warm the spoons on a tray in the oven, and serve immediately...being bite sized they will cool rapidly.

Baby spinach or sprout leaves topped with carrots and capers in vegan mayo and a sprig of dill? 

I'm sure you can come up with plenty more, and next time someone tells you they don't know what to serve a vegetarian...kindly send them a link here ;) Did I mention they are gluten free too? Bon appetit!

Vegan MoFo: Gluten Free Vegan Savoury Tarts

I'm so excited about this month, so please forgive me if I gabble excitedly for a few posts. This is the first time I've participated in Vegan MoFo and I'm salivating thinking about all the delicious cruelty free food that over 650 bloggers are going to be whipping up.It's going to be AMAZING! In fact, it will probably take me the best part of a year to get through all the recipes that I will undoubtedly want to try! So here is the first post for Vegan MoFo...or as I'm beginning to think of it as ... Vegtoberfest :)

Tart Case Ingredients

200g almond meal

200g vegan cheddar style cheese (I used shreese)

Pinch salt

2 teaspoons Italian herbs

Method

In a food processor, combine all ingredients. Add a teaspoon water to bring dough together. If it’s still too dry add a little bit more – but not too much! It should just come together. Roll into a ball and flatten down. Cover and place in fridge for about an hour. This is important, as it will help your dough to stick together.

Turn on oven to 150C, and grease a shallow mini tart pan. It’s kinda important to have a really good non stick one! I used a tin that holds a dozen cases that were approx. 55mm in diameter. This much dough gave me 2 dozen cases.

Roll out dough between two pieces of greaseproof or plastic wrap until approx. 3mm thick.  Using a biscuit cutter, cut out circles and gently pull away remaining dough. Very gently slide a wide knife or better yet, a pastry knife under the circle, and then transfer to tart tin. Gently press down. Don’t worry if the pastry cracks a little, just gently press together again.

Bake in oven for about 10 minutes on 150C, then cover and turn down oven to 120C for a further 30 minutes. Allow to cool and turn out onto racks. They will keep for a week in an airtight container, so you can make these ahead of filling.

For the Filling

Vegan cream cheese ( I use Tofutti) but cashew cream cheese also works a treat. Go here for a really good recipe  http://www.vegetariantimes.com/recipes/10952  If you don’t bake the cashew cheese by the way, and just let it age at room temperature over a couple of days, it stays much softer and creamier for filling.

Dairy free pesto

Sliced black olives

Chopped semi dried tomatoes

To make the dairy free pesto, process 1/4 cup basil leaves, 1/4 cup baby spinach, 1 large garlic clove, 1/4 cup pine nuts,  3-4 tablespoons olive oil, 1 tablespoon Dijon mustard, and 2 tablespoons lemon juice. (Just like the one for the vol au vent fillings).

Pipe or spoon a blob of cream cheese into the tart, then layer the tomato, pesto and olives. These moreish little bites are perfect for snacking or parties, and in my opinion, certainly satisfy cheesy cravings. And they’re gluten free!

Vegan Vol-au-Vent Cases

This is going to be a two part post, because as there are lots of good filling options, I'd like to post about those separately. So for now, let's concentrate on the cases. Making vol-au-vent cases is really easy, and since I'll be darned if I can find a vegan one in the supermarket, why not make your own? You can make any size you like, from itty bitty bite sizes for a party, to main meal sized ones with a side of salad. You can make them a day or two ahead, and once cool put in an airtight container. Then all you have to do is fill them and warm up on the day.

You Will Need

1 pack pampas puff pastry sheets (or any other brand, provided the fat used is vegetable based)

Assorted sized round biscuit cutters.

Method

Cut circles with the biscuit cutter, and gently peel off sheet.

Using a cutter the next size down, cut three quarters of the circles to make rings like so. (You don't have to use scalloped cutters by the way, as long as you have two different sizes you can do any shape you like. Maybe stars for Christmas?)

Take the circle and brush with water. Very gently peel the ring away (if you don't you will stretch the pastry and it won't sit neatly) Carefully place the ring on top of the circle. Brush with water and repeat with two more rings until you have four layers of pastry. (I only have three in the picture below, but four works much better and gives good depth).

Place on a biscuit tray lined with greaseproof, and repeat until you have the number of cases required.

Bake in a 180C preheated oven for approximately 15 minutes, or until light golden.

While still hot, use a teaspoon to carefully scoop out the middle bit of pastry that has puffed up from the bottom, and leave to cool.

It will take a bit of practice, but once you know how, it'll be a cinch!