Tofu Popcorn Chick’n Bites

Hi all!!!! :)))) Its been a while since I had a chance to jump on a normal computer (not just my phone) and share a great recipe blog with you all 🙂

Last night I made some DELICIOUS Tofu Popcorn Chick’n Bites and they are too good to keep all to myself (not that I would anyway – you know I LOVE sharing all good food with you).

I really hope you enjoy them! You could serve them with some steamed veggies or even be naughty and have them with some home-made chips!!

Lets get right into it!!!

STEP 1 – Gather your ingredients. For this I used chickpea flour (Besan flour – found in the Indian section at Coles), coconut oil, firm, organic tofu, yeast flakes, mustard, lemon pepper seasoning, salt, pepper and some cayenne pepper.

11822863_395269997334488_6698874785032025948_n

STEP 2 – First you need to drain/dry the tofu so you cut it up into slices, wrap in paper towel and add some weight on top! Let sit for at least 10 minutes.

11800148_395270014001153_9002621064058663520_n  11825085_395270030667818_2516410548699072325_n  11811446_395270087334479_2453281005882954716_n

STEP 3 – Now to make the coating. Add (all my measurements are a rough guide) 1/3 cup chickpea flour, 1/2 cup of yeast flakes, 1 TBS of lemon/pepper seasoning, 1 tsp. of salt and a dash of cayenne pepper. Mix well and taste. Add more ingredients to your liking.

11781758_395270104001144_8881591022216250508_n  11800615_395270160667805_1260531484614416949_n  11824964_395270187334469_8938396710488384252_n  11825608_395270217334466_8813305825007650192_n

STEP 4 – Add water slowly and gradually until the consistency becomes thick, yet smooth (not watery) – almost like cake/pancake mix. Approx. 1/2 a cup. Now add a big TBS of mustard and stir well. Taste, taste, TASTE!!!

11846762_395270287334459_5531055566539142459_n  11032466_395270307334457_5090064937512726147_n

Step 5 – Break apart the tofu into chucks (you can cut if you like) and mix it through with the coating mixture so all the tofu bites are covered!!! Don’t be afraid to use your hands in the kitchen! Getting messy is fun 🙂

11817184_395270417334446_3366349897747186470_n  11846773_395270474001107_5691543518945174817_n  11846613_395270670667754_3035245649234145072_n

STEP 6 – Melt a little coconut oil in a pan and add the tofu and mixture. Let cook for a few minutes each side until all the tofu bites are golden and brown. Beware of sneaky fur babies stealing your beans and running away with them 😉

11223808_395271064001048_8699460944649001034_n  11825233_395270264001128_4876776940142811013_n

We served ours with some lemon/garlic greens 🙂 Enjoy for dinner, a snack or even breakfast the next day also hahahaha 🙂

Hope you enjoy this quick and easy meal full of flavour and comfort! Let us know how you go!!!

11826035_395271234001031_7860615340182234427_n  11846772_395271264001028_6213214474796504761_n  11822418_395271247334363_6262632500581474721_n

Until next time smile, eat well and be kind to animals 🙂

Amanda xx

Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , , | Leave a comment

Vegan Vietnamese Pho

Hi gang 🙂 Finally found some free time to get over to the library to write up the recipe blog for this delicious dish!!!

I got wonderful feedback for it and cannot wait for you to try it! It was full of flavour, colour and texture and the depth of the broth was to die for.

I did not add noodles to mine (a “real” pho has noodles) so please feel free to add them to yours if you like!!

STEP 1 – Gather your Ingredients. For this you will need 3L of vegetable stock, a packet (or more) of shitake mushrooms, 2 large Portobello mushrooms, 5 star anise, 2 cinnamon sticks, chilli, bok choy, braggs (or tamari or soy sauce), broccoli, spring onion, garlic, 1 brown onion, ginger, lime, coriander and firm tofu.

1506481_367840356744119_8456267696729617680_n

STEP 2 – Chop a brown onion into quarters and about 6 – 8 cloves of garlic (chop in half) and dry roast (no oil) until they start to brown/burn slightly. This helps enhance the flavours of the broth later on. Make sure to keep stirring. Then add your 2 cinnamon sticks, 5 star anise and a good knob of ginger to the pot and stir. Let these dry roast for about 5 more minutes.

11205972_367840380077450_7317645264928959843_n  11218976_367840400077448_7495692314786450086_n  11204979_367840420077446_5226012260182743030_n

STEP 3 – Slice up your mushrooms ready to be added. The dry roasting should look a little like the below picture. Now add your 3L of veggie stock, mushrooms and about 3 TBS of braggs to the pot and stir. The mushrooms will further bring out a lovely flavour to the broth.

11196260_367840436744111_2840232375948973515_n  11150727_367840453410776_3119718871576746148_n  11183452_367840470077441_5737919989490660425_n  10409510_367840523410769_320643523340662096_n   11205185_367840743410747_9141661091739850572_n

STEP 4 – Let this now simmer for 30 – 60 minutes (the longer the better for the flavour). Chop up your bok choy and broccoli and lightly steam in a separate pot. Keep tasting the broth as you go to perfect the flavour to your liking. Add more braggs if you like.

11070661_367840763410745_7874204646282577547_n  11178241_367840803410741_5067831103604469974_n

STEP 5 – Prepare your tofu by squeezing out any excess water with a paper towel. Chop up into cubes and pan fry with a little coconut oil until nice and crisp.

11049582_367840786744076_6911665501749848834_n  10451122_367840826744072_6917392208574901233_n

STEP 6 – Chop up some spring onion, coriander, lime and chilli (leave the chilli out if you do not like HOT).

11140079_367840846744070_5094915349372877632_n

STEP 7 – Once you are happy with the flavour of the broth, strain out the ginger, garlic, cinnamon sticks, onion and star anise and throw away. Place the mushrooms, broccoli, bok choy and tofu into a bowl and then pour some broth over the top.

11196315_367840870077401_6145855376576192064_n  11196227_367840890077399_2024719228586440182_n

STEP 8 – Now garnish with some coriander, spring onion, chilli and lime. Squeeze the lime into the broth just before serving.

11138685_367840903410731_541119965044723606_n

I hope you enjoy this delicious, comforting dish. My omnivore mother and male friend LOVED it and said it tasted like something you would eat in a restaurant. Its all about perfecting the broth and making sure it is FULL of flavour.

Let me know how you go 🙂

Until next time, smile, eat well and be kind to animals 🙂

Amanda x

Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Lentil and Mushroom Shepard’s Pie

Hi gang 🙂 SO happy with the positive response for my “Lentil and Mushroom Shepard’s Pie” and am SO EXCITED to share my recipe with you!!! Have to go swimming and then back to work so I will jump right into the recipe!!

Hope you enjoy and feedback is always welcome 🙂

STEP 1 – Gather your ingredients. For this I used 8 potatoes, 3 TBS of tomato paste, breadcrumbs with quinoa, a can of brown lentils, a can of nut meat (but you can leave this out if you like), a can of crushed tomatoes, 3 large handfuls of spinach leaves, a punnet of mushrooms (400g), 1 carrot, 2 cups of peas, 1 cup of vegetable stock, 5 TBS of braggs (similar to soy sauce), 1/3 cup of cornflour, 3 TBS Vegan butter/margarine, olive oil, 10 cloves of garlic, 1 brown onion, 2 TBS of thyme, a tsp of oregano, a little lemon juice, salt and pepper (vegan cheese is optional to sprinkle on the top).

603815_1063034517057669_2257978332106803313_n  11113397_1063034563724331_1467688937989208942_n

STEP 2 – Sauté the onion and 7 crushed garlic cloves with a little oil. Once fragrant add in the mushrooms and stir on low heat for about 5 minutes. Then add the can of lentils and nutmeat (optional) and stir for a few minutes.

11110298_363375533857268_3763373416474535305_n  11150907_363375567190598_2744108854142160909_n

STEP 3 – Add in the chopped carrot and peas and stir. Add the can of crushed tomatoes and tomato paste and stir. Add the thyme and stir.

11169925_363375600523928_8124023340856161705_n  10404203_363375637190591_3996572500711798057_n  11161365_363375683857253_4208094648818092236_n

STEP 4 – Now is time to add your vegetable stock, braggs and cornflour (dissolve this with just a little water in another bowl prior). Stir well and let simmer for 20 – 30 minutes. Now you can peel, half and start boiling your potatoes.

11074393_363375703857251_2330084749968925565_n  12906_363375730523915_4549616585903889054_n

STEP 5 – Now you can lightly grease a baking tray and add your breadcrumb/quinoa mix to the bottom of the tray evenly.

10632840_363375747190580_4131576767110347974_n  11174877_363375760523912_1333001727042131799_n

STEP 6  – Add in your spinach leaves and stir for a few minutes until they become slightly wilted. Keep adding salt, pepper, more spices, braggs or tomato paste for your own taste preference.

11170363_363375783857243_6050127983978550609_n  11182101_363375803857241_61125353353580621_n

STEP 7 – Mash your potatoes with some olive oil, 2 crushed garlic cloves and vegan butter/margarine until creamy. Pour your lentil/mushroom mix into the baking tray and spread your mash potato evenly over the top. In a spare bowl mix some lemon juice, 1 crushed garlic clove and spices (I used oregano) and stir. Drizzle this over the potato mix, sprinkle some more breadcrumbs/quinoa mix and also some grated vegan cheese if you like. Pop into the oven at 200 degrees for 30 – 40 minutes until the top is becoming brown and crisp.

11169862_363375823857239_3660944588671209708_n  11109501_363375843857237_5897438265772872938_n  10432131_363375867190568_1292099911452265872_n

Serve alone or with a side salad if you like! (I was still painted like a cat from the kids at work haha).

10358745_363375903857231_3023383982029931523_n  11149375_363375927190562_653987965946090348_n  11141179_363375943857227_1977293569481582686_n

I hope you enjoy this hearty, comforting meal full of fibre, protein and taste 🙂

Until next time smile, eat well and be kind to animals 🙂

Amanda x

Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Creamy Coconut/Lemon Broccoli and Spinach Soup

Hi gang 🙂 It has been a while in between recipe blogs (apologies) as this little lady has been a very BUSY lady!

I made a delicious soup last night and from great feedback off the Facebook page, I am going to share the recipe. Am rushing back to work soon so I will jump right into it!

Hope you enjoy 🙂

STEP 1: Gather your ingredients. For this you will need stock (I used 3L), quinoa, a head of broccoli, spinach/silverbeet, 1 brown onion, garlic (I used 10 cloves), coconut milk, 2 carrots, 2 lemons, coconut oil, hemp seeds (optional) and parsley (optional).

11130128_360614024133419_5605951577055732996_n

STEP 2 – With a little coconut oil, sauté the brown onion and crushed garlic cloves until fragrant. Add the chopped carrot and broccoli and stir. Cover pot and cook on low heat for 5 – 10 minutes.

11150406_360614067466748_2754698129042779344_n  10429841_360614094133412_3606898094271658750_n  10003376_360614120800076_4442828970644314994_n

STEP 3 – Add the spinach/silverbeet (as much as you desire) to the pot and stir. Add the stock/coconut milk and bring to boil and then let simmer for about 30 minutes. During this time in a separate pot, cook your quinoa (I used about a cup).

11109442_360614157466739_3703714841322562263_n  10929903_360614217466733_4087955592912181180_n  11156248_360614244133397_3725508950028989121_n

STEP 4 – Juice 1.5 lemons and add to the pot. Add the cooked quinoa and then blend with a stick blender. Add salt, pepper or more lemon if desired.

11127073_360614184133403_8786095181415421966_n  10690340_360614284133393_2447177221796353108_n  20682_360614300800058_5831820851230454515_n  11129895_360614324133389_6723884719136018884_n

STEP 5 – Garnish with some parsley and hemp seeds (both optional) and drizzle with a little more lemon and serve. Enjoy some crunchy bread and vegan butter with it if you desire

11146220_360614340800054_5706988691422123447_n  11150898_360614367466718_6963941569419935890_n

I really hope you enjoy this delicious and comforting soup! Let me know how you go 🙂

Until next time smile, eat well and be kind to animals 🙂

Amanda x

Posted in Uncategorized | Tagged , , , , , , , , , , , , , | 2 Comments

“Cheesy” Broccoli Stuffed Roast Potatoes

Hello Angels and welcome to Friday 🙂 Australia Day is this Monday which means a 3 DAY WEEKEND WOOOOOP!!!!!! I know I won’t be eating a beautiful lamb on Australia Day!!!! Here, print these off if you like!!! They have been popping up around Melbourne in the lamb meat section 🙂

10373626_994971353863986_3921540260205846941_n

So we got a big response for our “Cheesy” Broccoli Stuffed Roast Potatoes so here is the recipe. I hope you enjoy them.

STEP 1 – Gather your ingredients. For this you will need large brushed potatoes, broccoli, coconut oil, lemon juice, apple cider vinegar, mustard seeds (optional), yeast flakes, garlic, salt, pepper and cashews (soaked for a few hours prior to cooking)

603822_331857147009107_464467541134180576_n

STEP 2 – Wash the brushed potatoes well and coat with a little coconut oil. Wrap them in some foil and place into the oven for 30 minutes at 200 degrees. After the 30 minutes, unwrap the foil and then place back in for 30 minutes or until you can stick a fork/life/stick through the middle and they are soft.

10945522_331857170342438_329359280461550170_n   10945372_331857183675770_336870572076770030_n

STEP 3 – Time for the “cheese” sauce. Add the cashews (we used about 2 cups), a tsp. of mustard seeds (optional depending if you like the taste), 3 heaped TBS of yeast flakes (or more), a cup of water, 4 crushed garlic cloves, a tsp. of lemon juice and apple cider vinegar and then blend until smooth and creamy. Taste and add more of any of the above ingredients to suit your personal taste.

10943790_331857197009102_1310624444319911063_n   10933902_331857247009097_5217922809989943473_n   1977279_331857210342434_5355410187498495767_n

STEP 4 – Boil up some broccoli for a few minutes only. You don’t want it going soft and mushy. Add the cheese mixture and the broccoli together in a bowl and stir. Add any salt and pepper for taste.

10868172_331857267009095_8471574761054690676_n   10487582_331857280342427_8684167631097140758_n   10933830_331857293675759_274348282121343647_n

STEP 5 – Take the potatoes out of the foil and chop in half horizontally. Rough up the middle a bit and then pour some “cheese” and broccoli mix into each of them. Place back into the oven until the ‘cheese” has browned and the potatoes are crispy.

10931111_331857310342424_171085349849004467_n   10931111_331857323675756_807862908939474152_n  10526096_331857337009088_5788393530400685427_n

Serve with some corn or anything your heart desires 🙂

10945615_331857350342420_5548689188033886961_n

Hope you enjoy these and until next time smile, eat well and be kind to animals 🙂

Amanda x

Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Creamy Mushroom and Tofu Stroganoff

Hi gang 🙂 Got to the library quick smart to write up the recipe blog for this due to the popular response we received!! THANKYOU as always. Just found out too that A Very Small Vegan Kitchen has reached over 5000 LIKES today on the Facebook page!!! Great news!!! Hopefully it continues to grow to get the message of compassion and kindness out there!!!

Ok, so lets get right down to business. This creamy mushroom and tofu stroganoff was absolutely DELICIOUS! Better than how I remember the old version using cream and meat.

Hope you enjoy it as much as we did.

STEP 1 – Gather your ingredients. For this I used raw cashews, sunflower seeds, button mushrooms, Portobello mushrooms, white wine vinegar, oil (your choice), tomato paste, garlic, onion, firm tofu, parsley, thyme, soy sauce, “beef” stock, silver beet, salt, pepper and pasta (your choice).

10906022_327977754063713_6034492961903393008_n

STEP 2 – Chop up your tofu (make sure it is firm to avoid it crumbling), into rectangular blocks. Place into a pan with some oil and a pinch of salt and keep turning and cooking until brown. In a large pot of salted water, place your pasta on high and once boiled let simmer until cooked to your liking.

10636321_327977770730378_8312505087154321815_n   10898207_327977780730377_5918754342086856158_n   10924698_327977794063709_3326928706250674087_n

STEP 3 – Make sure you soak for a few hours prior the cashews and sunflower seeds. (The amount you use depends on how much you want to make). Place into a blender with a cup of water and packet of Massell ‘beef’ stock and blend until smooth and creamy. This may take a few minutes.

10933911_327977807397041_10449285594617941_n

STEP 4 – Once the tofu is cooked to your liking (we like ours crispy and well cooked), place onto a plate with some paper towel to drain the excess oil and place aside. In a pot sauté the chopped onion and 5 large garlic cloves (we love garlic). Chop up some button mushrooms (we used about 12) and 2 Portobello mushrooms and add to the pot and stir. Cook for about 5 minutes or until the mushrooms start to soften.

10898197_327977820730373_6838787745993253262_n   10917388_327977837397038_3575487516136941195_n   10427310_327977857397036_1566203422905770383_n

STEP 5 – Add a tsp. of fresh thyme to the pot and stir. Add about 1/2 a cup of white wine vinegar and 2 TBS of tomato paste and stir well.

10494564_327977874063701_3538941702756436573_n   10919006_327977897397032_4619925172397191075_n   10922865_327977907397031_8636537640877910631_n   10924797_327977930730362_6956431280232157196_n

STEP 6 – Add the cashew/sunflower seed mix to the pot and stir in. Now is time to add any salt and pepper to taste. We also added a TBS of soy sauced for added bite.

10931721_327977954063693_7881920641156028451_n   10559681_327977984063690_132979842518298780_n   10462506_327977970730358_4495425869151559322_n

STEP 7 – Rinse and tear up the leaves of one large silver beet leaf and add to the pot and stir. (You can leave this out if you like – we like adding greens to as much of our food as possible). Add the tofu and stir in on low heat until the silver beet starts to wilt.

1798654_327977994063689_1012076067534391992_n   10277816_327978010730354_5902390239338430695_n   10918997_327978027397019_6617057121181853010_n   10906387_327978050730350_9006751743061161515_n

STEP 8 – Serve on top of some pasta and garnish with parsley. We also had some home made garlic bread to go with it. (Cut rolls in half and butter with nut butter, crush some fresh garlic on top and grill until crunchy and brown – better than buying it at the shop).

10628265_327978110730344_1695157968823764714_n   10897070_327978097397012_8033997695885471631_n

We hope you enjoy this delicious and comforting mushroom and tofu stroganoff as much as we did. Feedback is always welcome and appreciated.

Until next time smile, eat well and be kind to animals 🙂

Amanda x

Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

Cheesy Tofu and Spinach Enchiladas

Good afternoon everyone, how are we doing?

Today is a glorious and sunny Saturday afternoon here in Melbourne and boy am I enjoying being on holidays. I have totally allowed myself to relax and laze about the house and have just been enjoying some relaxing things like swimming, reading and cooking beautiful Vegan food 🙂

In saying that, I thought I must hurry up and write the recipe blog for our “Cheesy Tofu and Spinach Enchiladas” due to the popular response we got for them. I must say, they were a winner. Delicious, comforting and bursting with so much flavour. I hope you enjoy them as much as we did 🙂

STEP 1 – Gather your ingredients. For this I used 2 TBS of yeast flakes, 2 tsp. of ground cumin, 1 brown onion, 5 garlic cloves, vegetable oil (your preference of how much), half the container of Tofutti Better Than Cream Cheese, a packet of silken tofu, 10 black olives, half a green capsicum, lemon juice, half a tin of crushed tomatoes, mild taco/burrito sauce, taco seasoning (or you could make your own using ground cumin, coriander, garlic, chilli etc….), corn tortillas, a packet of spinach leaves, 1 sprig of spring onion and salt and pepper to taste.

10891507_322377867957035_5015795729563470798_n   10885302_322377877957034_4244571693169466429_n

STEP 2 – In a pan, sauté the onion in a little oil and then add the crushed garlic and 1 tsp. of ground cumin and cook until fragrant. In another pot place the half a tin of crushed tomatoes, the mild taco/burrito sauce and the spice mix and stir and leave on low heat.

10385304_322377891290366_4759162325019237231_n

STEP 3 – Place the silken tofu in a blender with 2 TBS of yeast flakes and the onion/garlic/cumin mix and blend until creamy. Taste and add some more cumin (I added another tsp.), yeast flakes and salt and pepper to your preference. Chop the green capsicum and olives while this is blending.

10891940_322377904623698_8797081258220966941_n   10891798_322377921290363_4791471057884399716_n

STEP 4 – Once the tofu mix is ready, place it into a bowl and mix in the capsicum and olives. Add any more spices if you please. In another bowl, add the Tofutti cream cheese and some lemon juice to make it taste like sour cream (drool).

10419986_322377941290361_1225245761133603534_n   10885339_322377954623693_7617049451942632710_n

STEP 5 – Put a little oil (I slightly heated it), into a pan and dip a tortilla in it both sides and then place on a plate with some paper towel to stop the dripping. Then place the tortilla in the sauce mix making sure to coat both sides. Place on an oven tray.

10892025_322377971290358_3467268662493045974_n   10888686_322377984623690_3096899709402460756_n

STEP 6 – In the middle of the tortilla place some spinach leaves and then add some tofu mix on top. You can also sprinkle some soy cheese now if you choose. I used a mix of Notzarella and Biolife. If you want to sprinkle some more yeast flakes on the cheese for flavour, do so.

10885431_322377997957022_2234348121908013064_n

STEP 7 -Roll the sides inwards and the oil/sauce will allow them to stick. Complete Steps 5 and 6 for all of the enchiladas.

10885302_322378024623686_3083931448903020960_n

STEP 8 – Smear the sour cream mix across the middle of the enchiladas. On top of this then smear the sauce mix. Place into an oven at 180 degrees and cook for about 20 minutes.

10882267_322378064623682_6779804966194343209_n   10806289_322378077957014_749563611110710739_n

STEP 9 – Take out of the oven and sprinkle the cheese on top. I find the Notzarella is good to melt and adds the creamy feel and the Biolife adds more for flavour.

10888612_322378101290345_3344020331468871863_n

STEP 10 – Place back in oven and cook for approx. another 10 minutes or until the cheese is melted to your liking.

10885023_322378114623677_2974533832338167456_n

Garnish with some spring onion and serve with some rice, corn or a big green salad!

10891662_322378137957008_7450986498373052397_n   1613912_322378157957006_1188949226430956964_n

I hope you enjoy these delicious enchiladas as much as we did!!

Until next time smile, eat well and be kind to animals 🙂

Amanda x

Posted in Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , | Leave a comment