RaeAllen.net

Year: 2020

  • Vegan ANZAC biscuits

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    Vegan ANZAC biscuits

    Recipe by Rae AllenCourse: BiscuitsCuisine: AustralianDifficulty: Easy
    Servings

    20

    biscuits
    Prep time

    10

    minutes
    Cooking time

    40

    minutes
    Calories per bisuit

    100

    kcal
    des

    I made this adaptation to my traditional ANZAC biscuits for my vegan son

    Ingredients

    • 1 cup rolled oats

    • 1 cup self-raising flour

    • 1 cup desiccated coconut

    • 1 cup brown sugar

    • 1 Tablespoon golden syrup

    • 125g Nuttelex

    • 1 cup warm water

    Directions

    • Mix dry ingredients (oats, flour, coconut) together
    • add brown sugar and mix into dry mixture, breaking up any lumps
    • add golden syrup and Nuttelex and begin to mix in
    • add the cup of warm water. I use warm water as it helps the brown sugar and Nuttelex to dissolve into the mixture. Mix well
    • preheat fan-forced oven to 160C
    • put baking paper on an oven tray and place spoons of the mix, spread well apart. Flatten the spoonfuls slightly
    • place in oven and bake for about 20 minutes
    • Remove from oven and allow to cool. The biscuits will be crisp on top but soft on bottom so turn over.

    Notes

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      Output LRA:            6.7 LU
      Output Threshold:    -27.0 LUFS   Normalization Type:   Dynamic
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    • Vegetable curry

      Vegetable curry

      Ingredients

      • 2 large potatoes
      • 1 large carrot
      • 1/2 large brown onion
      • 2 cloves garlic
      • 1 teaspoon oil
      • 1 400g can of Red Kidney Beans
      • 1 400ml can of Coconut Milk
      • 1 teaspoon of curry powder
      • 1 teaspoon of ras el hanout
      • turmeric, cayenne pepper, salt to taste

      Method

      1. dice onion, and chop garlic cloves
      2. add these to a heavy-based tagine or pan with a teaspoon of olive oil and cook until onion is translucent
      3. cube potatoes and carrots and microwave for 5 minutes.
      4. Add potatoes and carrots to pan or tagine
      5. add the coconut milk plus the curry and ras el hanout and mix in
      6. after about five minutes fast the sauce and add turmeric, cayenne pepper and salt to taste.
      7. Bring mixture to a simmer and cover
      8. check regularly so potato doesn’t catch
      9. . The dish should be ready once the potato and carrots are soft and have absorbed the flavours.

      This recipe will make a lot of vegetable curry but leftovers freeze well. You can also use the leftovers as the filling for pies.

    • Spicy leek and potato soup

      This recipe is only for a two person serving to up size for more

      Ingredients:

      • 1 large leek
      • 2 large potatoes
      • 2 cloves of garlic
      • 2 cups vegetable stock
      • 1 tablespoon of butter, margarine or equivalent
      • 1/2 teaspoon turmeric
      • 1/2 teaspoon chilli flakes
      • salt/pepper to taste

      Method

      1. chop the green bits and the root off the leeks and slice finely
      2. leeks are notorious for catching bits of grit while growing so wash well. I use a coarse colander.
      3. place the tablespoon of butter or oil in a large pot and melt.
      4. add the garlic and the leek and cook while stirring until soft.
      5. peel the potatoes and chop into 1-2 cm cubes
      6. Add the potatoes, the turmeric and chilli flakes and mix in
      7. Add the vegetable stock and simmer until the potatoes are soft
      8. Use a blender to puree the soup and place back into the pot
      9. Add salt and pepper to taste, and heat just before serving

      I don’t use cream as I often freeze half of the soup and without cream, it will keep for a couple of months. I normally serve with small crusty dampers

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