Posts Tagged ‘make ahead’

Cinnamon Roll Baked Oatmeal

| Breakfast, Uncategorized

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I present my husband’s favourite breakfast of all time – The oatmeal cinnamon bun by Chocolate Covered Katie.  If you haven’t already, please go check out her website – she is a genius in the kitchen!  I have tried so many of her recipes and not one of them has been a flop.  I make this exactly according to her recipe.  I recommend using applesauce and not banana – I have tried both and the texture with banana is not great.  I also highly recommend that you use coconut oil and that you do not omit the oil.  The flavor is the same but the buttery texture is lost without the oil – it makes a big difference.  For the “cream cheese” icing, I just beat (or throw it all in the vitamix) water, icing sugar, lemon juice and vanilla essence.  I add quite a bit of lemon juice to give it that sweet/sour tanginess.  Another great thing about this recipe is that you can make it in advance.  I like to use a large muffin pan (one of those with only 6 large holes and make it the night before.  I also make a huge jar of the icing syrup and store it in the fridge for a few weeks.  I just reheat the bun in the microwave the next morning and drench it in syrup before inhaling it:D  And please – ADD CHOCOLATE CHIPS TO THE BATTER!  You won’t be sorry…..

Have a beautiful day
Dr T

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3 Bean Casserole

| Mains

IMG_4168This casserole is a hit with both vegans and non-vegans.  I find that most non-vegans eye it suspiciously when they first see it as it is clearly loaded with beans, but after the first helping – almost everyone goes back for more.  For people who struggle with gas and bloating from eating beans, this is a good starting point as chickpeas and black beans are much easier on the digestive system than most other beans and cause far less (or no) gas/bloating.

What I love about this dish is that it can be made in advance and stored in the fridge.  You can make it 2 days ahead if needed.  Just do not bake it yet, cover tightly with plastic wrap and store in the fridge.  Before you need it, remove from fridge 30 minutes prior to baking to bring it to room temperature and then bake it before serving.  It can even be baked in advance (a day or 2 before) and heated in the microwave prior to serving. (You can’t taste the difference!)  I would be cautious to heat it in the oven as this may dry it out.

Ingredients (Serves 6-8 when served with side dishes)

  • 2 large onions, finely chopped
  • 1 green pepper and 1 yellow/orange/red pepper (either is fine), finely chopped
  • 2 teaspoons garlic, crushed
  • 2 large apples (sweet ones are preferable – golden delicious works well), peeled,cored and chopped
  • 1 can chickpeas (244g drained – or 1.5 cups) (first drain and rinse)
  • 1 can black beans (as above)
  • 1 can cannilini beans (as above)
  • 1 can tomato puree (410g) (not tomato paste)
  • 1 cup tomato sauce (all gold works well)
  • 1 cup pitted dates
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons soy sauce
  • 1 teaspoon smoked paprika (normal paprika will do)
  • 1/4 teaspoon cayenne pepper
  • salt to taste
  • ground black pepper to taste

Instructions

Preheat oven to 180ºC.  Saute onions in a little olive oil until nicely browned.  Add garlic and saute another minute.  Then add pepper and saute another minute.  Then add apples and saute another 2 minutes.  Add all the beans and mix well.  Set aside.

Put everything on the list from tomato puree until black pepper into your blender and blend until dates are completely smooth.  Taste and adjust to suit your taste.  You may want to add liquid smoke for more smokiness or more chilli/cayenne for a bit more bite etc.

Combine sauce and bean mixtures and mix well.  Spoon into a greased ovenproof dish, cover tightly with foil and bake for 30 minutes.  Uncover and bake for another 20-30 minutes or until it looks nice and tacky, caramelised around the edges.

Enjoy!
Dr T

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Vegan Chocolate Cream Cakes

| Dessert, Ice Cream and Candies

IMG_4155IMG_4154These are sooo super yummy and so quick to make!  What I love about them is how quickly you can make them and the fact that you can make it a week in advance and store it in the freezer until ready to serve!  I’m making another batch tonight:)

This mixture is so yummy I have to restrain both myself and my husband from eating up all the batter!  My husband says it tastes like nutella.  I have to agree with him…Despite the lack of hazelnuts, it actually does taste remarkably like nutella.  My plan is to use this idea as a base for coming up with my own perfect nutella recipe:)  I have tried several other nutella recipes so far but none have been perfect…Expect a new nutella post in the near future!

I used this recipe for the cakes.  The only substitution I made was to make the base using a combination of almonds and cashews instead of pecans.  I used a regular 12 muffin silicone muffin pan.  Please note that if you want 12 regular muffin holders filled, you will need to do 1.5 times the recipe.  Before serving, I poured this chocolate sauce over the frozen little cakes.

If I know guests are coming, I remove the cakes from the freezer and put them in the fridge.  That way, after dinner, they are already thawed and can be served straight away.  You can store them for a few days in the fridge, but any longer than that would probably be best done in the freezer.

Can’t wait till tonight – maybe I’ll make some extra batter to eat right away!
Dr T

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Sweet Potato Casserole

| Side dishes and Salads

IMG_4138IMG_4136This recipe is RIDICULOUSLY good!  The sweet potato mixture is sweet and almost cake batter-like….The topping is a crispy, crunchy, sweet, nutty crumble….I have actually been making this recipe for years as an omnivore and decided to veganise it last week – you would never know the difference!

Ingredients (Serves 6-8 as a side dish)

Sweet potato mixture

  • 4 cups sweet potato, peeled and cubed
  • 1/2 cup (or less – according to taste) of agave granules (or xylitol, coconut sugar…your preferred sugar)
  • equivalent of 2 eggs of commercial egg replacer (I used orgran, but I am sure you could use flax eggs with the same results)
  • 1/2 tsp salt
  • 4 tablespoons vegan margarine, softened
  • 1/2 cup milk of choice (I used soya)
  • 1/2 tsp vanilla extract

Crumble Topping

  • 1/2 cup brown sugar, agave granules (or sugar of choice.  It must be a “sugar” that can caramelize – stevia won’t work here.)
  • 1/3 cup gluten free all purpose flour (I used orgran gluten free pastry flour)
  • 3 tablespoons vegan butter, softened (brick margarine – not the soft ones in the tubs)
  • 1/2 cup chopped pecans

Instructions

Preheat oven to 180ºC.  Boil sweet potatoes in water until soft.  Drain well and scoop 4 cups into a large mixing bowl.  Add all other ingredients of the sweet potato mixture and mix until well combined.  Taste if you like it.  Dish into an oven safe serving dish.

Now make the crumble.  Mix the “sugar” granules and flour.  Rub the softened butter into the flour with your hands until you get a nice crumble topping.  Add chopped pecans and mix through.  Scatter this topping over the sweet potato mixture and bake  for about 30 minutes or until topping is golden and crispy.

The sweet potato mixture and topping can be made a day or two in advance.  I scoop the mixture into the oven dish and cover with plastic wrap, before popping it into the fridge.  I store the crumble mixture in a separate jar in the fridge.  An hour before the guests come, I top the mixture with the crumble and we’re good to go!

Enjoy!
Dr T

PS:  I serve this as a side dish usually, but it is awesome for breakfast topped with a bit of custard and also amazing for dessert:)

 

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