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!

magicmilkbar small logo for wordpress

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

magicmilkbar small logo for wordpress

Tofu Fush

My childhood was in New Zealand! It is a magical lush green land & I really enjoyed my first 15 years of life living there!
We didn’t really get much fast-food into our bellies as kids (Thanks Mum & Dad! You are awesome!) Though we did get Fish & Chips as a ‘treat’ every week or so!
You could get the best fried chocolate filled doughnuts covered in cinnamon & sugar! Oh yes, I’m going to veganise that in the near future!
But for now, here is a fairly simple and tasty vegan tofu fush recipe! You can easily replace the tofu for thinly sliced eggplant if you rather! I’ve done that before and I cooked them in the oven until crispy! This recipe I shallow fried the tofu, but feel free to put it in the oven for a low fat option!
Remember to use organic, fair-trade/local ingredients where possible!

0DSC00544 bb

In a bowl mix 2/3 cup of soymilk with 1/2 teaspoon of apple cider vinegar, stir and set aside while you make the batter.

In a food processor or blender combine the following ingredients until you get a fine greenish powder;
4 sheets of toasted nori
1/4 cup loosely packed of a mixture of different dried seaweeds, I used something called a mixed seaweed salad  (dulse, wakame etc were included)
1/2 cup of flour (organic wheat, spelt etc you can also use dry coconut meal)
1/4 cup of white rice flour
1 tablespoon of nutritional yeast
1 teaspoon of murray river salt (less if you are using a different salt)
1/2 teaspoon of cracked pepper

Pour into a flat pan for battering. (if you have any left over after making the tofu save it and put it in the fridge)

Slice up 500g of semi firm organic tofu as thin or thick as you like (if you are choosing to use eggplant instead, slice it thinly so it cooks well)

The method to making this fush is rather simple, first put the sliced tofu pieces one at a time into the soymilk mixture, wetting both sides.
Next put the tofu one piece at a time into the dry powder and batter well, if you want dip it back into the soymilk mixture and then back into the dry you can for an extra crispy batter!
Cook the tofu fush each side until its golden green and crispy! I used a little bit of organic sunflower in an electric fry pan for the tofu, then for the eggplant I drizzled it with oil an put it in the oven to cook.

I enjoyed the tofu fush with home-made potato chips, avocado, greens and a super awesome rainbow tarter sauce (store brought vegan tarter with added grated carrot & beetroot with from fresh herbs) and a drizzle of vegan mayo!
Too good!!!!!

Enjoy!!, if you make any of my recipes and share a photo on social media please hashtag #magicmilkbarrecipe please.

magicmilkbar small logo for wordpress

Dairy-free Cheese

This is easy to make and super delicious 
It is perfect to spread on crackers, bread, toast in a toastie, and grate onto pizza, or what ever you want to use cheese for I’m sure this will do the trick! Mmmmmm yummy!
Remember to use organic, fair-trade/local ingredients where possible!

45 Dairy-free Cheese

In a pot over medium heat whisk the following ingredients together until the agar agar dissolves, then pour into a mould greased with vegetable oil and let set at room temperature, use the cheese now our pop into a sealed container. Use within a week.

2g of agar agar, you can use flakes, powder or the strands of agar agar (I used the strands)
2/3 cup of soy milk (or dairy-free milk of your choice)
1/4 cup of coconut cream
1/4 cup of warm water – dissolve 1/2 teaspoon of vegan (fish-free) miso in this water before adding to the mixture
1/4 cup of nutritional yeast
2 tablespoons of vegetable oil (I used organic sunflower oil)
1/2 teaspoon of garlic granules
1/2 teaspoon of salt
1/4 teaspoon of turmeric powder (used for colouring, not essential)
1/8 teaspoon of citric acid

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 =)

magicmilkbar small logo for wordpress

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 =)

magicmilkbar small logo for wordpress

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 =)
magicmilkbar small logo for wordpress

 

Lebanese Beetroot Salad

This recipe is pretty simple to make but takes at least overnight depending if you make your own coconut sour cream or not – it will take about 2 days if you do! This salad tastes great as is, or put into a wrap with other vegetables it is even more awesome! As it takes a bit of time to make the coconut sour cream, if coconut yoghurt isn’t too expensive where you live feel free to use a cup of coconut yoghurt instead of the home-made cultured coconut sour cream 😉

Remember to use organic, fair-trade/local ingredients where possible! 

39 Lebanese Beetroot Salad

First of all if you are not in a rush to make this recipe try culturing your own coconut sour cream.
It is pretty easy, you will need a can of good quality coconut cream (100% coconut no water or anything else added). You can use this coconut sour cream in anyway you choose to, as well as in this coconut feta recipe will follow =)

For the sour cream:
270ml can of coconut cream
2 tablespoons of coconut yoghurt or whatever plain vegan yoghurt you use (you need this for the culture, but if you have vegan probiotics handy use about 2 teaspoons of the powder)
stir well and cover, leave at room temperature for 24-48 hours, depending on the climate you live in, – I am in Cairns so I left it out for just over 24 hours, I stirred it about 3 times during those hours, just to see how it was going, it should be a little tart. It will be runny but will thicken up once stored in the fridge!

Then in a blender blend the following ingredients together until smooth to make your Coconut Feta =)
Your cultured coconut sour cream or if you would rather use 1 cup of store brought vegan coconut yoghurt (or what ever vegan plain yoghurt you have)
1/4 cup of soaked and rinsed cashews (soaked at least 4 hours)
1 tablespoon of tahini
1 tablespoon of lemon juice – add more if you want more of a tang
1 clove of garlic (large or small clove is up to you, depends on how much you love garlic)
1/2 teaspoon of salt (add more if you want)

Pour the mixture into a container and put in the fridge to set, I did this overnight.

Chop 12 small beetroots into 4 pieces, as they are baby beetroot the skin shouldn’t need to be peeled, just top and tail the beetroot, put into a pot, cover with water and boil until tender.
Pour out the beautiful magenta coloured water or use it in a way you can think of doing so! (I once tried dying white clothing with beet juice! It worked! Went a lovely pink colour)
Let the beetroot cool down, before putting in the fridge to chill (once again – I did so over night)

To assemble the salad, put the beetroot pieces into a bowl and mix with about half of the coconut feta mixture, this will be set from being chilled in the fridge, you will need to mix in the coconut feta well using a spoon and then using your clean hand (make sure there is no purple from the beets on your fingers otherwise the coconut feta turns pink) sprinkle the coconut feta on top of the salad then garnish with 1/4 cup of your favourite type of mint and enjoy right away, or put in the fridge to serve later! (The coconut feta melts if out in the warmth for a long time, if you live in a cold climate it shouldn’t be a problem).

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

magicmilkbar small logo for wordpress

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

magicmilkbar small logo for wordpress

Green Pawpaw Salad

This salad is so fresh and delicious!
It is easy to make and is a perfect light meal on a warm day =)

35 Spicy Paw Paw Salad

Grate 1 small green pawpaw (peeled first), put into a bowl
Add 1-2 cups of sliced young coconut flesh
½ cup of basil leaves
¼ cup of coriander leaves
½ cup of sliced shallots
1 sliced or grated cucumber
Toss ingredients together.

Now to make your dressing, put the following ingredients into a blender and blend until smooth:
3 tablespoons of fresh lemon juice
2 tablespoons of Shoyu or gluten-free soy sauce
2 tablespoons of coconut sugar
Fresh chilli to your liking (I used 1 small spicy red chilli)
1 large clove of garlic
1 tablespoon of chopped ginger
Add a dash or so of water if you wish.

Dress the salad and let it marinate for about 10 minutes before serving with sesame seeds and freshly roasted peanuts to garnish =)

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 =) Enjoy
magicmilkbar small logo for wordpress

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

magicmilkbar small logo for wordpress