Smoky Pepper Cheese

Cheesy, smoky deliciousness!!! Enjoy on crackers, in toasties, on pizza, in a salad…<3
Remember to use organic, fair-trade/local ingredients where possible!

51-smokey-pepper-cheese

In a pot mix/whisk the following ingredients until Agar Agar dissolves:
1 cup of soy milk
1/3 cup of water 2-3 teaspoons of agar agar powder, depending how firm of a cheese you want (I think 2 is good, if you use more it will be more of a rubbery texture, but will hold its shape better!)
Once combined add in these ingredients and mix/whisk until everything is well combined and has a smooth consistency:
1/3 cup of coconut oil
2 tablespoons of natural hickory liquid smoke
2 tablespoons of lemon juice
1 tablespoon of natural pecan liquid smoke
1 tablespoon of nutritional yeast
1 teaspoon of mustard powder
1 teaspoon of light miso paste (make sure it is fish free!)
½ teaspoon of cracked pepper (feel free to add more if you want a stronger pepper flavour)
Pour the cheese liquid into mould/s and let set/cool at room temperature before popping into the fridge to fully set.
The cheese will last at least one week in the fridge.
Enjoy!!! If you make this cheese or any of my other recipes please let me know what you think and #magicmilkbarrecipe Yummy yumm!

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Beet Sweet

Oh, my, this dip was so tasty, it didn’t last longer than the day I made it. It is quite easy to make, low fat, tastes great by the spoonful, or use it as a dip, a side salad in a burger or wrap! Do as you feel it will work! I’m craving to make this again as it was really enjoyable ❤
Remember to use organic, fair-trade/local ingredients where possible!

49-beet-sweet
To start with boil (steaming is good too) until soft the following ingredients in separate pots:
3 cups of peeled chopped sweet potato, I used the orange variety, but you could use the white or purple.
1 cup of peeled chopped beetroot – I used purple beets, but you can use the orange/yellow if you like.
Once the vegetables are soft but still are holding their shape, drain the water and allow to cool.

In a mortar and pestle grind these dry ingredients until combined or use a machine that will do it for you if you would rather, I personally really enjoy the effort I have to put into the mixing and grinding the ingredients:
4 Black Pepper Corns
1 Whole Allspice
1 Whole Clove
½ teaspoon Murray River Salt (or a salt of your choice, but please not ‘table salt’, if possible)
¼ teaspoon Cumin Seeds
Once grinded well, add the these wet ingredients and pound until combined (not smooth, just mixed well):
2 tablespoon Parsley – freshly chopped
1 tablespoon Basil – freshly chopped and packed in to the tablespoon
1 tablespoon Red Onion – finely diced
2 teaspoons Garlic – freshly crushed, about 1 large clove
Now mix in:
2 tablespoons Lemon Juice – freshly juiced
2 tablespoons Coconut Milk (I used fresh, canned is fine)
1 tablespoon Maple syrup (Agave or Rice Malt could substitute)

Now back to the Sweet Potato and Beetroot, If you look at the photo above of the finished Beet Sweet, you will see I left a lot of texture, if you want a smoother dip, chop/mash the vegetables more finely, it is up to you! Then mix through the flavouring, place into a serving bowl, sprinkle with fresh basil and parsley.

Yummmmy! Chill in the fridge before serving if you wish or eat it right now!

If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Coconut Caramel Slice

This slice is so dreamy! It reminds me of a slice my marvellous Mother would make when I was a lil’ kid.
It’s easy to make! Even though there a few steps because of the different layers it may sound a little complicated, totally worth it though! Next time I’m going to double the recipe! Yup its that good and didn’t last more than a day… it was shared though, I didn’t eat it all myself honest!
Remember to use organic, fair-trade/local ingredients where possible!

48 Coconut Caramel Slice

Base:
In a bowl mix together the following ingredient spread the mixture into a lined slice tin and firmly press the mixture down, prick with a fork, bake at 160 degrees Celsius for 15, 20 minutes (until golden brown).

1 cup of flour (wheat, spelt, gluten-free, the choice is yours)
1/2 cup coconut sugar
1/2 cup of desiccated coconut
1/4 cup oil (coconut, sunflower etc)
2 tablespoons of coconut milk
Pinch of Murray Rive Salt (or the salt harvested closest to where you are in the world)

Caramel:
In a pot whisk the following ingredients over medium heat until well combined and the mixture started to boil and has thickened up, pour on top of the cooked base and put back into the oven for a further 30minutes, let the slice cool.

2 cups coconut milk
2/3 cup coconut cream
2/3 cup coconut oil
1/3 cup coconut sugar
2 tablespoons of agave
2 tablespoons of maple syrup
1/4 cup of rice flour (for thickening the mixture)
1/4 teaspoon of Murray Rive Salt (or the salt harvested closest to where you are in the world)

Chocolate:
In a double boiler mix the following ingredients together until smooth, then pour on top of the cooled slice, sprinkle with toasted coconut and put in the fridge to set before slicing.

1/4 cup cacao butter
1/4 cup coconut oil
1/4 cup agave or maple syrup
1-2 tablespoons of cacao powder depending on if you want a richer chocolate or not
Pinch of Murray River Salt (or the salt harvested closest to where you are in the world)

1 cup of toasted shredded coconut – I spread out the coconut on a tray and toasted it until golden brown, however maybe you can buy pre toasted coconut!

Enjoy!!! If you make this slice or any of my recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Savoury Pancakes

Pancakes, I love pancakes especially when served with avocado, cooked mushrooms and vegan mayo, here is a recipe I’ve been making a lot-  they really are not anything special but they are fairly quick and simple to make! Adjust how you see fit! Remember to use organic, fair-trade/local ingredients where possible!

43 Savoury Pancakes

In a bowl mix 1 2/3 cup of your favourite dairy-free milk (I used organic soy milk)
1 teaspoon of apple cider vinegar
Stir and let it curdle, then in another bowl mix:

1 1/4 cup flour (I’ve used both wheat & spelt flours)
1 1/4 teaspoons baking powder
1 teaspoon of sugar (simply add more sugar for sweet pancakes)
1/4 teaspoon salt (add 1/4 more if you like things salty)

Add the wet to the dry, mixing with a spoon or whisk as you add the liquid, once smooth pour a little bit of the mixture (it is up to you how much but I like smaller pancakes, as they are easier to flip!) onto a hot non-stick pan, if you wish to use some vegetable oil, go for it, I’ve made them with and without oil, make sure the pancake is evenly spread out and is not to thick so it cooks all the way through, after a minute or two, depending on the heat of the pan use a flat wooden spoon to flip the pancake over, cook until both sides are a golden brown, I enjoyed mine with sautéed mushrooms, fresh tomato and avocado, cracked pepper, shallots, vegan mayo + a lime wedge (:

Yum!!!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Choc-Chip Cookies

These are incredibly delicious, well that’s what my tastes buds told me anyway! Crispy on the outside and soft on the inside, they are awesome to enjoy still warm from the oven and go well with a glass of home-made nut milk! If you don’t have a real sweet tooth like I do, use less cane sugar, the molasses and agave help hold the cookies together, so you don’t want to omit those! Mmmmm freshly baked cookies ❤ ENJOY!

42 choc chip cookies

In a bowl mix: 2/3 cup of oil, I used rice oil, but you could use any mild tasting vegetable oil. Try to use organic, fair-trade/local ingredients where possible!

1 cup of brown sugar – do not pack it in, just pour the sugar into the measuring cup until filled

¼ cup of raw cane sugar

Wisk in 1 tablespoon of flax meal

1 tablespoon of molasses

1 tablespoon of agave (or rice malt, or golden syrup)

Sift and mix in slowly 1 ¾ cup of plain flour (wheat, spelt your fave gluten-free mix)
1 teaspoon of baking powder
½ teaspoon of baking soda
1/8 of a teaspoon of nutmeg
½ teaspoon of salt
Once mix together well mix through 1 cup of vegan chocolate chips/chopped up chocolate block (about 150g

Mould into the cookie shape/size you desire, put the cookies onto a lined baking tray. Pop them in the pre-heated oven at 170 for 12-15 minutes, my oven is terrible and has no fan bake, so I didn’t use fan bake and the bottom of my cookies got a lil burnt, if you have fan bake use it! =)

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Raw Curry

This is a fairly simple to make and delicious raw curry, I’m not sure which cuisine was the inspiration, it is an Asian fusion – but those I made it for say it tastes like a laksa =) The recipe serves about 5 people, depending on how hungry you all are of course! Remember to use organic, fair-trade/local ingredients where possible!

0DSC02518 bb wp

Firstly we make the raw coconut milk, you will need the 2 cups of coconut flesh from 2 semi mature coconuts, I drink the coconut water and then use the flesh to make home-made coconut milk, it tastes incredible, so much more flavourful than caned coconut milk! I drink it straight as it is from the fridge its just awesome chilled with a few ice cubes! With the left over coconut flesh you could dehydrate it and make desiccated coconut out of it, pop it into a smoothie or what ever you like, just don’t waste it!

Blend 2 cups of coconut flesh with 2.5 cups of water, using a nut-milk bag strain out the liquid into a high-speed blender jug.

Next add the following ingredients to the jug:

2 cups packed of fresh tomatoes
2 teaspoons coriander root
1 chili (as mild or spicy as you like)
1 teaspoon fresh ginger
1 teaspoon cumin seeds
1 teaspoon of fresh lemon grass
½ teaspoon of salt
¼ teaspoon of fresh turmeric
¼ teaspoon of coriander seeds
¼ teaspoon of cracked pepper
Dash or 2 of nutmeg powder (about 1/4 teaspoon)
Once all the ingredients are well blended use your nut-milk bag and strain the liquid into a serving jug, and pop it in the fridge if you would like your curry a little chilled.

In a large bowl mix the following ingredients:

3 cups of spiralized raw pumpkin (peel off the skin and chop into large cubes that will make it easy to spiralize)
3 cups of spiralize raw zucchini or yellow squash
2 cups of chopped green leaves, I used kangkong and aibika
1 cup of fresh corn kernels
½ cup of chopped bean (I used snake beans, though I’m sure snow peas would be tasty)
¼ sliced shallots

To serve: Put the mixed vegetables into serving bowls, pour the liquid equally overtop, sprinkle with fresh coriander leaves, Vietnamese mint, basil, sliced shallots, finely chopped chili, a wedge of lemon and/or lime and a sprinkle of cracked pepper.
Enjoy!!!!! ❤

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)
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Chocolate Fudge Ripple Icecream

Oh my, this is some serious fudgy filled goodness! You can make your own dairy-free ice-cream without needing an ice-cream maker! It’s pretty easy to make and you should have your own ice-cream within 24 hours! Remember to use organic, fair-trade/local ingredients where possible! ❤

38 Chocolate Ripple Icecream
In a pot whisk the following together until no lumps remain – if you want you can blend the ingredient together in a high-speed blender until smooth then transfer into a pot.

270mls of coconut cream
1 1/2 rice milk (or other plant milk of your choice)
1/2 cup of soy milk powder
1/2 cup of raw cane sugar
1/4 brown sugar
1/4 cup of raw cacao powder
1 tablespoon flaxseed goo
To make Flaxseed Goo: In a bowl put 1/3 cup of flax seeds with 1 cup of water, give the mix a good stir every so often for the 1st hour, it will take at least 2 hours for the goo to be ready to use – feel free to do this the night before if you can! Stain the flaxseed from the goo, you can use the flax seeds to make crackers, or put them into smoothies, or into anything else you think would be good! don’t waste them!!! You will need just 1 tablespoon of this goo for this recipe, put the remaining goo (a bit less than 1/2 cup) in a sealed container, it can be stored in the freezer, just defrost it before you use it in another recipe =)
1/2 teaspoon arrowroot
1/4 teaspoon xanthan gum
1/8 teaspoon salt

Wisk/stir together the mixture while it simmers over low-medium heat for about 20minutes, remove from heat and let it cool to room temperature, pour into a freezer safe container with a lid, leave in the freezer for 2 hours, give it a bit of a stir then put it back into the freezer.

Now to make the chocolate fudge sauce wisk or blend together the following before putting it in a pot and stirring the mixture together on the stove until it thickens:
2 tablespoons of soy milk or other plant milk of your choice
2 tablespoons melted coconut oil
2 tablespoons rice malt
2 tablespoons of golden syrup
1 tablespoons cacoa powder
1 teaspoon of arrowroot (mix in a small container with 2 tablespoons of water or plant-milk before adding it to the rest of the mixture)

Let the sauce cool to room temperature, after the icecream has been in the freezer for 4 hours stir through the chocolate sauce!! Hello there Chocolate Fudge Ripple Ice-cream – it’s not ready to eat yet though!! Keep it in the freezer overnight =) and in the morning it will be ready to enjoy!

I garnished my ice-cream with some cacao nibs ❤ Some grated vegan fair-trade chocolate onto would also be awesome! This is a really rich ice-cream, you don’t need much to feel satisfied.. at least I didn’t anyway =-p

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

xx
Missy

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Swedish Not-Meatballs & Creamy Mustard Sauce

This recipe takes a bit of preparation! but I thought it was totally worth it!!
So don’t freak out with the number of different steps you need to take to make this meal possible! Use Organic, Fair-Trade/Local ingredients where possible =)

37 Swedish Not-Meatballs with Creamy Mustard Sauce
1st of all you will need to make some flax seed goo, this works as a great egg replacer/binder.
In a bowl put 1/3 cup of flax seeds with 1 cup of water, give the mix a good stir every so often for the 1st hour, it will take at least 2 hours for the goo to be ready to use – feel free to do this the night before if you can! Stain the flaxseed from the goo, you can use the flax seeds to make crackers, or put them into smoothies, or into anything else you think would be good! don’t waste them!!! You will need just 2 tablespoons of this goo, put the remaining goo (a bit less than 1/2 cup) in a sealed container, it can be stored in the freezer, just defrost it before you use it in another recipe =)
*** I have experimented with making the Not-Meatballs with out the flax goo, yes it does work! so you can skip this if you wish, though it does help the balls stay together better! So keep that in mind ***

Now when you are ready to make these Swedish Not-Meatballs the next step is to preheat the oven to 180 degrees celsius – fan bake.
Cut a large eggplant in half, place it on a lined baking tray skin side down, brush the cut side of the eggplant with a little bit of olive oil if you wish. Pop the eggplant in the hot oven & bake until golden brown (about 1 hour) Once cooked take out of the oven & let the eggplant cool to room temperature (this makes it easy to shape the balls later)

While the eggplant is in the oven you can sauté the following ingredients over medium heat in a pan:
1 tablespoon of olive oil
1 cup of diced brown onion
Once the onion is translucent add:
2 tablespoons of fresh chopped parsley (or a herb of your choice)
2 teaspoons of vege stock powder
2 teaspoons of finely chopped garlic (1 medium clove)
1/2 teaspoon of mixed spice
1/2 teaspoon of cracked pepper
Cook until golden brown, set aside to cool.

In a large bowl add:
1 cup of your favourite vegan bread (gluten-free or not it is up to you) I think a dry bread is best, if your bread is fresh you can toast it to dry it out.
Break the bread into small pieces (no bigger than your thumb nail).
Now add 2 tablespoons of soy milk (Or another plant milk of your liking)
2 tablespoon of flaxseed goo
The onion mix
Scoop out 1 cup of the eggplant flesh and chop it up
3 tablespoons of your choice of flour (gluten-free or not is up to you! I used rice flour)
Mix all the ingredients together well.
The mixture will be a little bit sticky.
Put some flour into another bowl, using a spoon scoop out some of the mixture and roll into a ball, put it in the flour and give it a nice coating then set it aside – continue until you have used all the mixture – depending on the size of the balls you make the mixture should make between 15-20 Not-Meatballs =-)

Now while you cook the Not-Meatballs (method below the sauce recipe) you can make the delicious Creamy Mustard Sauce!

In a pan over medium heat:
Melt 3 tablespoons of your favourite vegan butter or use 3 tablespoons of olive oil
Slowly mix in 3 tablespoons of your choice of flour to make a roux
Add in 1/4 cup of your favourite plain vegan yoghurt (I used coconut yoghurt)
4 tablespoons of nutritional yeast
3 tablespoons of non-dairy milk (I used soy milk)
2 tablespoons of fresh chopped parsley (or a herb of your choice)
2 teaspoons – 2 tablespoons of smooth Dijon mustard (depending on how strong of a mustard flavour you want, add 2 teaspoons and then taste once all other ingredients are added, and decide if you want more!)
2 teaspoons of vege stock powder
1 tablespoon of coconut amino sauce
1/2 teaspoon of cracked pepper
Mix well then slowly add in 2 cups of water, 1/4 cup at a time is a good way to go!
Taste the sauce, add a dash of salt if you see fit.
The sauce should be thick and creamy!

To cook the balls heat a large flat pan over medium heat, pour in some olive oil, put your balls into the pan one by one, after a few minutes rotate the balls over, do this again on the side & again & again until all parts of your Not-Meatballs are cooked & golden brown! If you do not want to cook the balls in oil use a non-stick pan.
Now once the balls are cooked take them out of the pan and put them on a plate lined with a paper towel to absorb any excess oil (if used).

Put the balls into the sauce mixture and cook for a few minutes.
Sprinkle with fresh parsley (or herb of your choice).

Waaaaalaaaa! Done!
I served these Swedish Not-Meatballs & Creamy Mustard Sauce with mashed potato and a simple tomato, cucumber & lettuce salad! It really satisfied my tastebuds & belly. These balls are also awesome on top of rice!
Have fun in the kitchen creating this tasty plant-based meal =)

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

x

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Vietnamese Pancakes

These are super easy to make & are so delicious! My husband is Vietnamese, Banh Xeo (Vietnamese Pancakes) are one of his favourite dishes =) & one of mine too! This is my take on them, enjoy + have fun in the kitchen!

33 Vietnamese Pancakes

Mix the following pancake ingredients together in a bowl until smooth;

3 cups of coconut milk

1.5 cups of water

(Or use 2 cups of coconut cream and 2.5 cups of water)

Sift  2 ½ cups of rice flour (so its not lumpy)

1 teaspoon of turmeric (depending on the quality of the turmeric you may need more! so use as required for a yellow colour)

1 teaspoon of salt

Dressing:

2 tablespoon of soy sauce (to keep this recipe gluten-free if you need to, remember to use gluten-free soy sauce!)

4 tablespoons of lemon (or lime) juice

2 tablespoon of water

2 chillies sliced finely (depending on your spice tolerance/liking, I used 2 medium spiced chillies)

(If you like a lot of sauce double this recipe or add a little more water!)

Other ingredients:

Vegetable oil

150g enoki mushroom (or another mushroom of your choice)

¼-1/2 cup sliced spring onion

1 cup of diced/sliced cucumber

Asian greens (I used Chinese broccoli and kangkong)

Asian herbs (I used coriander, basil, mint and Vietnamese mint)

Grated carrot, jicama, bean sprouts are also great addition to add in to the pancake when it has almost finished cooking/garnish on top!

In a wok/pan heat just under 1 tablespoon of vegetable oil (or more if needed), add your enoki mushrooms and a sprinkle of spring onions let it briefly cook before  adding 1/4 – ½ cup of the pancake batter into the wok/pan quickly move the wok/pan so the mixture spread around the sides of the wok/pan, the thinner the pancake mixture is, the crisper the pancake will be. Let the mixture almost fully cook and then add in a handful of Asian greens and herbs to the pancake (along with grated raw vegies if you wish), the edges of the pancake should be going nice a crispy, flip half of the pancake over the other half of the pancake (as pictured above) and plate, top with some cucumber, carrot, herbs and a little or a lot 😉 of the dressing =) This should make at least 10 pancakes =) Batter can be put into the fridge for a few days, mix well before using.

Enjoy!
xxx

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Vegetable Curry

This is a Thai inspired curry, the amount of spice is up to you, and the potato and eggplant can easily be replaced with different vegetables of your choice, but these awesome vegies are two of my favourites!
Cook enough rice for 2-4 people, this curry will serve two hungry people or a few more less-hungry people 😉
Use organic, fair-trade/local ingredients where possible!

29 Vegetable Curry

Boil 2 cups of cubed potatoes until they can easily have a fork pushed through them, drain and set aside.

Chop up 3 cups of eggplant into small cubes, put the eggplant into a pan with ¼ cup of melted coconut oil (or a vegetable oil of your choice)
Add in ¼ teaspoon of salt and stir until the eggplant becomes a beautiful golden brown.

In a blender blend the following ingredients until nice and smooth:
¼ cup of onion
1 teaspoon galangal powder (if you have the fresh root use that instead, about 2 teaspoons)
1 teaspoon of lemon grass powder (if you have fresh use that instead, about 3 teaspoons)
1 teaspoon of cumin seeds
2 teaspoons of coriander seeds
2 teaspoons of raw cane sugar
2 tablespoons of fresh ginger
1-2 large kaffir lime leaves
Chilli to your liking, I used 2 chilli’s
juice from one lime
2 cups of water

Once all the ingredients have been blended together nicely add the liquid to the eggplant, add 1 ½ cups of vegetables (I used broccoli and green beans) cook for about 5 minutes before adding the potato and simmer for about another 5 minutes, (taste the curry and see if you want to add a little more salt, or squeeze some fresh lemon juice over the curry for a low sodium option) Serve with rice, top with coriander and a sprinkle of sesame seeds  etc if you would like.

Enjoy!! and if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)
x

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