Vegan Sago Pudding

                                Erika's Baked Vegan Sago Pudding
I got this recipe from a lady at a vegetarian dinner and its very simple to make and you can use what milk you like and what fresh or dried fruit you wish to add. I bake it in the oven in a baking dish til its golden on top, some people only cook it in a saucepan. So do you what you prefer. It is very yummy and filling and save leftovers in the fridge and either eat cold the next day or heat it in a casserole dish and add a bit more milk and put a lid on your dish if you wish . You can buy sago in a health food store or a supermarket, it's very cheap. Until I made this I had never eaten sago pudding and I love it .

1/2 cup of sago
1 can coconut creme
2 cups of soy milk or your choice of milk 
vanilla

your choice of sweetener.
*optional fruit (any dried,tinned or fresh fruit like peaches, pears, dates, bananas)

Put the sago, coconut creme, milk and vanilla and sweetener into a saucepan and heat , keep stirring as it can stick. When it has started to boil you can either keep stirring and cooking til its ready and the sago is cooked or pour it into a baking dish and add your fruit and bake this for 20-30mins in a moderate oven temperature.

VEGAN Tomato Omellete

VEGAN TOMATO OMELLETE

 HI, this is a very yummy recipe you can whip up for lunch or dinner, I don't put in the chillies at all so that is optional or you can add red chilli powder. I have made this over the years many times, I got this from the Hare Krishna stand at a Health Expo where they were cooking it up for us to try and they gave out the recipe you see here. This is a Indian style omellete from Gujarat state in Western India and it is very tasty. I  don't add sugar however you can add stevia or any sweetener you like. The coriander really gives this dish its distinct flavour so I do suggest making it with fresh coriander leaves which you can buy from a grocer. Chick pea flour is also called Besan flour and this is to be found in a health food store or health food section of a supermarket . Also optional is onions chopped and or capsicum. I also have seen some recipes that use some rice flour and baking soda i.e. quarter teaspoon.

PREPARATION TIME: 10mins and Cooking time a few mins each omellette. Yield 10- 12 omelletes.
INGREDIENTS:
3/4 Cup ( 185 ml ) tomatoes peeled and finely chopped.
1 1/2 cups Besan flour (chickpea flour)
2 hot green chillies seeded and minced (optional)
1 small bunch fresh coriander leaves, chopped up finely
1 teaspoon (5ml) dry roasted sesame seeds
1/2 teaspoon turmeric
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups -375 ml cold water
Oil or ghee for griddle frying

1.Combine all the ingredients except the oil. Add water if too thick.
2. Heat a heavy non-stick frypan or griddle pan over moderate heat until very hot, then reduce heat and brush with oil. Place 2 tablespoons or more of the batter and spread thinly.
When the underside turns golden put a little oil around the edges and turn over. When both sides are golden brown remove from the pan, fold and serve hot.

 

Delicious Cookies

Ingredients; 125 gms butter/margarine,

1 cup rice bubbles, 
1 cup Cornflakes gluten free (or any flakes you like Natures Path make gluten free wheatfree sugar free cereal flakes), 
1 cup sugar-substitute or Stevia powder 
1tbsp apple or pear concentrate or your preference of syrup,
I cup gluten free plain flour, 
3/4 cup dessicated coconut,
2tbsp water.
1+1/2 tsp bicarb of soda


 
 These yum cookies -biscuits are very easy to make. You can add some vanilla too and I use Apple or Pear concentrate instead of golden syrup and stevia powder instead of sugar. You can use other cereal flakes also , the puffed brown rice is rice bubbles not the soft Abundant Earth type, but normal crunchy rice bubbles, search for your cheapest ones I get mine now at IGA in the health food section for $3-$4. So have fun with this and enjoy a sugar free wheat free cookie and vegan if you use dairy free margarine, you could use coconut oil which is healthier but not so nice in the cookies. I hope you can read the recipe if not leave a comment below. For info on ingredients check out the Info and Ingredients page where I have added pictures of what I am using .
I love getting comments and you can easily comment by just ticking the Reactions boxes below: Love, Great, Thankyou. These signs of appreciation inspire me to get around to adding even more recipes! Any questions just put them in the comments section .

Yummy and Delicious Banana Cake

To make this cake vegan, wheat  and sugar free, I substitute Pear concentrate and Stevia for sugar (you can use your sweetener), No Egg Orgran (egg substitute), gluten free self raising flour, soya milk instead of buttermilk or your choice.
this is the yummiest banana cake ever and everyone loves it whether they are into mainstream food or real healthy stuff. Any questions just comment below. See how your oven bakes this fast or slow as I found an hour was sufficient in my oven.


P.S. Go to my Info and Ingredients page for details on certain  ingredients I use  in my recipes.

Wonderful Tofu-Vegie Spread

This is a great  recipe I came up with we really enjoy. You can use this as a dip, cracker spread, sandwich spread or just  put on bread and heat in the oven or grill til cooked and a nice colour .
Take a small block of tofu , mix in a few large spoons of soy cream cheese (or your cream cheese) then add 1/4tsp of turmeric and salt,
Finely chop-dice small amount of tomato, cucumber, red capsicum, avocado, spring onion,
Mix all ingredients together in a bowl and use as you prefer. Extra tip, use nice tasting tofu that you like.

 

Miso/ Veg Noodle Soup

this soup is very easy and quick to make. You can use any  vegies you like I use chinese style vegies = mushrooms- spring onions- snowpeas- broccoli- grated carrot- bok choy- spinach- grated zucchini , thin rice noodles ( I use Rice Vermicelli Rice Stick,  tofu- bean curd from Asian Grocer, Miso sachet ( Spiral Instant White Miso Soup) or you can use any miso paste, Tamari -wheat and sugar free soya sauce  -, herb salt or veggie salt or celtic sea salt/himalayan salt ( I use Herbamare, good for seasoning has no yeast sugar or wheat)

So what you do is chop tofu into cubes, slice and chop vegies . You can either stir fry the vegies first or put them straight into water in saucepan , add your noodles add your seasonings and at the end add miso sachets and tofu. Cook until vegies are just cooked but not overcooked. Use 1 square of noodles and the amount of water to cover the vegies and noodles. If you want alot of soup use more quantity of ingredients or make a small amount for one, it's up to you.

Banana IceCream

Banana Ice Cream - my recipe~ healthy and wonderful.

Put some bananas in blender with some coconut creme, a little vanilla, your sweetener ( I use apple or pear concentrate by Melrose and Stevia powder), small amount of tofu-beancurd is optional, some peaches in mango juice- optional, cinnamon, blend and pour into either small dessert bowls to freeze or icypole plastic molds, yum and ...healthy. We have put some blueberries into the bowl also and poured the mix over them and froze them, you can add any fruit you like or just have it as icecream. You also can use it unfrozen to go with any other dessert or fruit as a banana cream. Its very yummy.

 

 

 P.S. for info on ingredients please click  here

Vegan & Wheat Free Lasagne

This is a simple basic recipe I have created over time , I used to think lasagne was not in my cooking skills area but one day I decided to make one and lo and behold I can make lasagne. It is made without dairy or wheat or gluten and you can vary it however you like to. Any questions please leave a comment and if you make it and you want to share how it turned out please do for us all .

INGREDIENTS:
Wheat free lasagne sheets ( from Health food store or Supermarket health food section)
SoyMilk ( or milk of your choice)
Tofu     ( Asian Grocer or health food store)
Brown rice flour ( or any flour for thickening you like)
Salt ( I use Herbamare for flavouring -in Supermarkets and HFS.)
Eggplant, Onions, Mushrooms, Zucchini, Potato, Pumpkin and Carrots.(again your preferred choice of vegies these are mine , vary this how you want to)

HOW TO MAKE IT:
Slice eggplant and salt it and wipe off moisture, slice Zucchini and mushrooms and onions and shallow fry them til soft but not too cooked.
Slice potatoes pumpkin carrots thickly and steam them til just cooked . How much amount of vegies is up to you, too many and it all won't fit in !
Put the layer of eggplant zucchini mushies and onions on the bottom of a large high baking dish. then put a layer of lasagne sheets over them. Next layer the potatoes pumpkin and carrots over the sheets and salt if you like, then another layer of lasagne sheets goes over the vegies. ( some lasagne sheets you precook others you don't read instructions on pkt)

Make the topping by making a white sauce with flour milk and marg and salt (herbamare or another vegie salt, I just mix the milk with 1-2 spoonfuls of flour to make  half a  small to medium saucepan full and heat it stirring til it thickens. I add about a small block of tofu to the white sauce  and then  mix it in a blender til smooth, you may need to cool the white sauce down first . If you don't like tofu/beancurd then use soy cheese or dairy cheese  if you like. Then pour this over the top of the lasagne to cover the top sheets and you want a good amount covering the whole lasagne say half an inch or more . So use your judgement with all of this and your preferences . The tofu white sauce will set on top and be very nice but be wise to use nice tasting tofu- (Bean curd) Cook for 45mins to 1hr til cooked through and top is set and golden brown. Feel free to make it how you feel inspired to , as cooking is very creative and inspiring , try letting your Angels guide your cooking or God or say Angels 'I request a Most Benevolent outcome for this dish to turn out exceptionally good, thankyou" and watch what happens !

Enjoy
Erika L Soul
www.rainbowhealings.com