Spelt Pumpkin Baked Donuts

I was so inspired by my recent visit to Nodo, I decided to create my own baked donuts. Mine aren’t gluten-free however, they are vegan, soy-free and nut-free. They are also made from mostly spelt and with fresh pumpkin, so they nutritious and easier to digest. Coconut sugar also works beautifully in them, so they are just sweet enough. I hope you like them!

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Winter Potato topped Bean Casseroles

Winter seems to have come early in Brisbane. So it’s time for winter casseroles to warm these bones. I love topping casseroles with creamy mashed potatoes or sliced potato. It just gives a casserole another yummy layer and a bit more heartiness. I prefer to use Dutch cream potatoes, as they mash well and soften well when cooked. These two casseroles are easy to put together but need a bit more time to prepare the ingredients before baking.

 

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Tempting Italian Tempeh Recipes

Have you seen tempeh in the supermarket, heard of its wonderful health benefits but not known what to do with it? Or have you bought it, tried to cook it and vowed never again? That actually did happen to me the first time I tried it. But then after cooking it again using some trusty recipes I feel more comfortable cooking it.

All these recipes are Italian inspired, cooked in rich tomato sauces. I found this is my favourite way to cook tempeh, as it has a very meaty in texture but it needs strong flavours to make it tasty. Chickpea or Fava tempeh should also work for these recipes.

What’s your favourite way to cook tempeh?

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Kidney Bean Casserole with Cheddar Dumplings Topping

Now the weather is cooling down its time for stews, soups, and casseroles. This is one of my favourite casseroles. It’s easy to make and I just love the Cheddar Dumping Topping. You can swap the beans for cannellini beans or chickpeas. You ca also empty the vegetables from your fridge and use what you have on hand.

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Kidney Bean Casserole with Cheddar Dumplings Topping

(vegan, nut free)

Ingredients for Kidney Bean and Vegetable Stew:

2 tablespoon olive oil

2 large brown onions, diced

2 garlic cloves, diced

1/2 bunch shallots, diced

2 sticks celery, diced

2 carrots, diced

1 red capsicum, diced

1/2 cup white wine (optional)

1 teaspoon sweet hungarian paprika

1 teaspoon liquid smoke (optional)

1 teaspoon thyme leaves

2 bay leaves

2 tablespoons fresh parsley, minced

1 can good quality tomato pulp

2 zucchini (diced)

2 cups cooked kidney beans

2 cups vegan chicken or vegetable liquid stock

sea salt & black pepper to taste

Ingredients for Dumplings:

200 g self-raising flour

100 g grated Cheezly White Cheddar Style/vegan or organic cheddar

1 tablespoon fresh parsley, minced

6-7 tablespoons ice cold water

5 tablespoons vegan butter

 

Method:

1. Heat a large oven proof pot with olive oil. Then add onion and garlic. Cook for 10 minutes and as it starts to brown, add celery and shallots and cook for a further 5 minutes.

2. Add carrots, capsicum and white wine. Continue to cook until the wine is absorbed.

3. Add the paprika, liquid smoke, lemon thyme, bay leaves and parsley.

4. Saute the vegetables for a couple of minutes, then add the tomato pulp. Continue to cook until the carrots start to soften

5. Add the zucchini, kidney beans, liquid stock, sea salt and black pepper. Bring to the boil, then leave to a simmer for 30 minutes.

6. In the meantime preheat the oven to 180 degrees.

7. Before placing the stew in the oven, prepare the dumplings. In a large mixing bowl add flour, cheddar, and parsley. Then add the butter and mix it through with your hands. Then add cold water one tablespoon at a time, until it forms a dough.

8. Roll the dough into about 12 balls.

9. Top the stew with the dumplings on the outer edge.

10. Bake for 30 minutes, then serve.

*Serves 6

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