Saturday, 3 December 2016

Refried lentils with garlic scapes (and zucchini or pumpkin) for nachos

I had a yen for nachos.  It was a eco-friendly way to follow up a taco night where we used a taco kit.  I had leftover seasoning, leftover salsa and I had forgotten to use the yoghurt.  I also had garlic scapes to use.  And the challenge of making my favourite refried beans without kidney beans or black beans.  I was most pleased with how I rose to the challenge.

The garlic scapes were from a farmers market where it was suggested that I just fry them up.  Instead I put them in dip that I found really garlicky.  So I decided to use them instead of onion and garlic in the refried beans.  The first time I used 3 and then next I was determined to use them all and put 10 in.  It was fine.  Actually it was really good!

I tried making the nacos differently to my usual.  I have often layered a bean mixture and cheese and salad between layers of tortilla chips.  This time I looked at photos of nachos in favourite restaurants and online.  I decided just to layer cheese and tortilla chips and then once cooked I piled on topping, making sure to have the refried beans heated.  Delicious and pretty!

The refried lentils were both quick and tasty.  I made them to use up what was in the kitchen rather than shopping while we had lots of food.  I had 20 minutes to make the refried lentils and got it done.  Which means that I could get home from Sylvia's swimming lesson, knock up some guacamole and put together nachos quickly.

This could change the way I do nachos and open me up to trying new vegies and pulses in making refried beans.  And while we don't usually do nachos often, I could do with more quick meals like this.  Life has been so busy that I have been having some very simple dinners.  I finished making 3 small gingerbread houses yesterday but with Christmas looming, I am not sure life will be throwing lots more time my way!

I am sending this to Tinned Tomatoes for Meat Free Mondays, The Veg Hog. for My Legume Love Affair and Elizabeth's Kitchen for No Waste Food Challenge.

More Mexican-inspired meals on Green Gourmet Giraffe:
Borlotti bean mole with roast pumpkin and silverbeet (gf, v)
Haggis tacos (and nachos)
Kale, cheese and mole quesadillas (v)
Mexicale pie 
Oaxaca tacos (with potato and cheese) (gf)
Potato and kale enchiladas (gf, v)
Tex Mex Pizza with sourdough base (v)

Refried lentils with garlic scapes
Adapted from Alison Holst via Green Gourmet Giraffe
Serves 2-4

1 tbsp oil
3-10 garlic scapes, finely chopped
1 zucchini, finely chopped or 2-3 cups roasted diced pumpkin
2-3 tsp of taco seasoning
400g tin of brown lentils, rinsed and drained
2 tbsp tomato paste

Fry garlic scapes and zucchini in oil until zucchini is cooked.  (Or if using roast pumpkin, cook garlic scapes until starting soften and brown and then stir in pumpkin.)  Add taco seasoning and stir through.  Add lentils and tomato paste.  Warm though and remove from heat.

NOTES: Great for tacos and nachos.  You can mash with a fork or potato masher but it is optional.  If you don't have taco seasoning, add 1/2 tsp each of cumin, dried oregano, sugar, salt and chilli paste.  

For nachos I used 100g tortilla chips, 100-200g grated cheese and put together in 2 layers.  I heated it at 200 C for 15 minutes (but I think I could have done it either shorter or in a 180 C oven.)  I heaped it with refried lentils.  Then guacamole (1 avocado, squeeze or lime, pinch of salt, drizzle of srirach and 2 tbsp of garlicky green dip), about 1/4 cup plain yoghurt and 2-3 tbsp of salsa.

On the Stereo:
Dr Demento presents The Greatest Novelty Christmas CD of time - Various Artists

Wednesday, 30 November 2016

Vegan MoFo 2016 - reflections and quicklinks

So that's it!  Vegan MoFo is over for another year.  I have enjoyed cooking and sharing lots of good vegan food.  Having said that, my life doesn't make this pace of blogging easy.  This is my 27th Vegan MoFo post and I am glad to slowing down to my usual pace.  As in past Vegan Mofos, I am finishing with a reflection on Vegan MoFo and a few random photos.

The Temple of Doom sandwich from Smith and Deli. 
Vegan turkey, cheese, cabbage, corn and jalapeno in a sandwich. 
A bit spicy for me but good.  I shared it with E.
Firstly I didn't like the idea of daily prompts last year but I really liked the weekly themes this year.  They gave me plenty of space for ideas and lots of inspiration.  I had many more ideas than I could blog but I did keep up with frequent posting by preparing ahead of Vegan MoFo.  Sadly this did not help me catch up with reading other blogs and I found myself feeling rushed by the almost daily posting,  Life is just too busy.  Especially when I managed to delete three posts and have to rewrite them.

Mac and cheese at Melbourne Vegan Eats Brew and Food Fest
I did not manage one post on eating out during Vegan MoFo.  Even though I did have some excellent meals out.  We went to the Melbourne Vegan Eats Brew and Food Fest.  It was small but still overwhelming with too much choice.  E got the mac and cheese which was really good.  I had a lovely smoked tempeh burger but wished I had chicken salad in a cone from Rays or the carrot hotdog in the charcoal black bun.  And we loved the Half Pint sausage rolls.  I also enjoyed meals at Juanitas, True North and Smith and Deli, all of which have some great vegan food.

Kat's Breakfast from True North.  I asked for no eggs or bacon and had buttermilk biscuits, polenta grits, red pepper jelly,  pickled radishes and vegan chorizo.  I forgot to ask if it was vegan but I know I think the waitress said it could be made vegan.  It was delicious but I wished it came on a plate.
Actually the Ultimate Bean Stack that I had at Juanita's had dairy cheese in it.  I would have loved to have eat it with the vegan cheese but it was not available when I ordered.  Which brings me back to life as a vegetarian.  November marks 25 years living as a vegetarian.  Over that time vegetarians have become far more accepted and vegans seem to now be the odd ones out.

While I do not plan to become vegan any time soon, I am happy to incorporate more and more vegan food into my diet.  Aquafaba has made this even easier and is no doubt one of the reasons I haven't had eggs in the house for months.  We only have soy milk in the house but still have dairy cheese and yoghurt.  I have found lots of vegan cheese I love but am yet to find a vegan yoghurt to embrace.  Caeli has suggested Miyoko's yoghurt and I plan to try it.

I have been fortunate to be loaned a few vegan cookbooks by Faye.  Sadly I have been too busy with Vegan MoFo to spend much time reading them.  And Vegan MoFo always leaves me with lots of recipes to inspire me.   Here are a few quicklinks:

Aloo Tikka Bagel - Allotment to Kitchen
Speculoos Truffles and Cinnamon Stars - Seitan is My Motor
Mung bean and smoked aubergine side salad - Flicking the Vs
Roasted Brussels, Sprouts Chickpeas and Rice - Rock Your Vegan Socks
Jackfruit tacos with charred corn, cabbage and lime cream - Little Vegan Bear
Thanksgiving blossoms - Vegan Dollhouse
Crispy Vietnamese Crepes - Olives for Dinner
Roasted Garlic Bread - Walks, Talks and Eats
Cherry Bakewells - Walks Talks and Eats
Gingerbread Cookies - My Darling Vegan
Christmas Tree Cheese Platter - Veggies Save the Day
Easy Deviled Potatoes - Brand New Vegan
Vegan Tuna Noodle Casserole - Neat and Nutritious
Vegan Cheesemaking Guide - Vegan Nom Noms
Cooking Vegan MoFo recipes - Herbivore's Heaven

The one recipe I have made from Faye's cookbooks are the Gingerbread People from Isa's Vegan Holidays Cookbook.  They were nice but not as nice as my favourite gingerbread recipe.  Now that Christmas is near, Sylvia wants to make gingerbread for presents so I might have opportunities to try more vegan gingerbread.  Meanwhile I am embarked on making gingerbread houses for a raffle.  So, as always in my blog, I have much more to say than I have time for.  And you have probably read enough.  So I will now save my energies for some decorating tomorrow.


This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 5's theme is Holidays. 

Tuesday, 29 November 2016

Gow Gee Hummus Cups and Lentil Celery Salad

Recently I linked to some gow gee cups that I had made when Sylvia was little.  We started to talk about doing them again with hummus and vegies.  We had them for dinner but it would be a fun and easy finger food for entertaining.  We ate the gow gee cups with a simple but satisfying lentil celery salad.  It was a good easy meal after a busy day of work, the dentist and Christmas shopping.

I really like the gow gee cups because they are just a matter of spraying round gow gee wrappers and putting them into a mini muffin dish.  They are then baked until browned around the edges.  This makes them crisp enough to put in whatever you like.  And they look like little flowers.

We put in some hummus and vegies,  I thought that the cherry tomatoes reminded me of Rudoph the Red Nose Reindeer.  Perhaps a couple of olive eyes and some pretzel antlers would make them really Christmassy.  Or you could add some holly leaves to the tomato by cutting them out of cucumber or green capsicum.  (Not that this would be practical if you were making a lot.)  The cucumber and carrot sticks were what we had.  Again, if you want a festive look you could do green and red capsicum.

The hummus didn't make the cups soggy immediately so I think they could be made perhaps an hour or so ahead of time but I don't know how much longer.  It is something I might experiment with when I have time.

I had hoped that Sylvia might like these but she preferred the cups separate from the vegies and hummus.  At least she ate more than she did of the salad.  Even though she was the one who inspired it.

Sylvia loves to tidy her corner of the loungeroom.  She has seconded a coffee table and recently made it look really neat.  Unfortunately around the edges was the mess of everything that she had thrown off it.  Among the papers I found an old Vegetarian Times magazine with this recipe.  I changed the vegies a bit and am sure other vegies such as tomato or other beans would work well too.  It was quite sharply flavoured the first night but less so the next.

More festive entertaining finger food from Green Gourmet Giraffe:
Cashew cheese stuffed dates (gf, v)
Pesto pita Christmas trees
Polenta quinoa sticks with rhubarb sauce (gf, v)
Sausage rolls (v)
Sesame hummus bites (gf, v) 
Sushi with sticky walnuts and edamame (gf, v)
Tofu nut balls (v) 

Lentil Celery Salad
adapted from Vegetarian Times
serves 4

400g tin lentils, rinsed and drained
3 celery stalks, sliced
kernels of 1 cob corn
1 bunch asparagus, chopped small and lightly cooked
1 spring onion, thinly sliced

Marinade:
3 tbsp olive oil
2 tbsp red wine vinegar
1 small garlic clove crushed
2 tsp seeded mustard
seasoning - pinch salt and grind of black pepper

Place all salad ingredients into a medium bowl.  Either whisk the marinade ingredients or shake together in a jar (with the lid on).  Mix into salad and serve.  Can be kept overnight but the flavours mellow.

Gow Gee Hummus Cups
serves 2-3

12 round gow gee wrappers
oil spray
12 heaped tsp hummus
carrot, cucumber and cherry tomatoes

Lightly spray each gow gee wrapper with oil.  Place oil side up over a hole in a mini muffin tin and push in, making a few folds so it neatly sits in the hole and the folds make it look a little like a flower.  Repeat with remaining wrappers.  Bake for 10-15 minutes at 200 C.  Cool.  Put a heaped teaspoon of hummus in each cup.  Cut cherry tomatoes in half and press into some of the cups.  Cut the carrot and cucumber into matchsticks and plant in the remaining gow gee cups.

NOTES: I bought my gee gaw wrappers from the supermarket and they were vegan.  If you want them vegan and gluten free you could try this recipe. A couple of people have commented on never having heard of "gee gaw" wrappers - I checked again online and on the packet and it seems it is "gow gee" wrappers.  Oops!  Have edited the post.  But I sort of like the word gee gaw (which actually means trinket or bauble).

On the Stereo:
The Best Aussie Christmas

This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 5's theme is Holidays.  Today the prompt is Holiday Bake Day.  Nut roast has to be one of my favourite holiday bakes.

Monday, 28 November 2016

Welsh nutroast with laverbread, leeks and cheese (vegan)

Back in April, I was sent a tin of laverbread, a Welsh seaweed, by the lovely Shaheen from Allotment 2 Kitchen.  It sat on my kitchen bench for many months staring at me accusingly as I neglected to try it.  I knew I would use it before the use-by date of 2018.  I waited until the right recipe and the right moment came by.  Finally I realised I must bake it into one of my very favourite foods: nut roast.

I had been curious about laverbread for ages after seeing Shaheen feature it on her blog over the years that we have been blogging pals.  When she sent me a tin, I was so excited.  And nervous.  It sounded odd.  And I avoided putting it in a few meals because I was worried how Sylvia or other people wold react.  When I finally opened it, I was relieved it did not have a strong fishy smell.  It looks pretty slimy but tastes far milder than I expected but it is quite savoury and replaced some of the salt in the recipe.  I quite liked the taste but in my head, it still seems strange.

Given that I have only found laverbread on Shaheen's blog, I assume it is not widely known.  Laverbread is seaweed that has been boiled down and minced into what Wikipedia describes as a "gelatinous paste".  E laughed at the blurb on the box saying that Laverbread is traditionally eaten with "fried cockles, bacon, mushrooms and eggs".  He knows this is just so unlike the meals we eat.  Thank goodness I have read Shaheen's glowing praise or I might never have gone near the stuff!

The flavours of the nut roast are inspired by Welsh Rarebit and Shaheen's scones.  Leek, mustard and cheese are added to a fairly plain nut roast that is seasoned by both laverbread and vegemite.  (I just know that Shaheen and many of her Welsh compatriots would use marmite but I am Australian and only have vegemite in my kitchen.)

When Shaheen sent me the laverbread, she also sent me an amazing complex dragon biscuit cutter.  I have been wondering how to use it.  Possibly there could be some gingerbread dragons in my life.  Then when I was planning the nut roast it hit me that a puff pastry dragon on top would be perfect.  I love nut roasts but they are not the bonniest of meals.  Now I am wondering about trying to put some Christmas cut outs of holly on my favourite Christmas nut roast.

I had visions of making a full roast dinner.  Nut roasts are so delicious with roast vegies and gravy.  Alas I didn't have time.  I was happy to find time to make the nut roast.  It was enough to have some leftover salad and make a coleslaw.  Nut roasts are also brilliant with salads.  Or leftover in sandwiches.  This was so good that for a moment, I thought how wonderful it would be if I could make one of these nut roasts every week!

Having the leftovers meant that I could find time the next day to make it to the first school assembly I have attended all year.  Sylvia's school has changed its weekly assembly from Monday to Friday and I have a very small window to attend.  I was delighted to be there to see her attending an award.  (And I swear I wasn't sitting up the back distracted by chatting to parents I hadn't seen for a while!)  Afterwards when I congratulated her, she asked if we could go straight home.  When I told her I had to go to work, she burst into tears.  Oh dear.  Thank goodness for a kind friend who took her home for a play date.

Another moment of note last week was attending an Annual General Meeting.  We ordered our meals at the pub and then the president stood up and announced that we should start so that we had business finished before our meals arrived.  Now that is my sort of AGM!

Yes it has been busy times!  And only four weeks til Christmas!  It is the third last day of Vegan Mofo.  I have posted almost daily for Vegan MoFo and am looking forward to it ending.  I just don't have the time and energy to keep up.  Yet I am very pleased it has inspired me to try this nut roast.  Too many of my vegan nut roasts have been quite soft.  I am really pleased with both the texture and taste of this one and to have finally tried the laverbread.  I highly recommend it.  But as I am unlikely to have laverbread regularly in my kitchen I am planning to revist this recipe as a plainer vegan nut roast.  Stay tuned!

I am sending this nut roast to Rock Your Vegan Socks and Vnutrition for Healthy Vegan Fridays. to Tinned Tomatoes for Meat Free Mondays, Honest Mum for Brilliant Blog Posts, and Lavender and Lovage, Travels for Taste and Jo's Kitchen for Tea Time Treats.

More vegan nut roasts on Green Gourmet Giraffe:
Glazed nut roast cupcakes (gf, v)
Green (pea) nut roast (gf, v)
Lentil and mushroom nut roast (v)
Parsnip nut roast (v)
Sweet potato and poppy seed nut roast with strawberry glaze (v)
Or just check out my complete nut roast list

Welsh nutroast with laverbread, leeks and cheese
Adapted from The Vegan Society
Serves 4-6

1 large leek, chopped
1 tbsp vegetable oil
2 tbsp laverbread* 
1 tsp yeast extract/vegemite
1 tsp seeded mustard
250g coarsely ground mixed nuts
115g dried wholemeal breadcrumbs
100g grated vegan cheese (I used Biolife)
Pinch white pepper
seasoning

Optional topping:
1/2 a sheet of puff pastry
milk to glaze

Preheat oven to 200 C.  Grease and line a loaf tin.

Fry leek in oil for about 5 minutes or until soft.  Mix together laverbread, vegemite and mustard.  Gradually add in 125ml (1/2 cup) of hot water and mix until vegemite is dissolved.  Stir together nuts, breadcrumbs, cheese and white pepper.  Stir in vegemite mixture and leeks. It should clump together when pinched.  If too crumbly add a tablespoon or two of water (I added two).  Check seasoning and adjust if necessary.

Tip mixture into prepared tin and smooth down flat with the back of a spoon.  If desired, cut Welsh dragon out of puff pastry, place on nut roast and brush with milk.  Bake for 30 -35 minutes.  It shoudl be golden brown on top and feel firm to touch in the middle.  Best cooled and reheated (20 minutes at 180 C was what I did) to get neater slices.

NOTES: If you don't have laverbread, you could add another tsp of vegemite.  And leave out the cheese too as it would be good without it.  Substitute onion for the leek if that is what you have.  And then you will have an excellent basic vegan nut roast. 

On the Stereo:
A Short Album About Love: Divine Comedy

This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 5's theme is Holidays.  Today the prompt is Holiday Bake Day.  Nut roast has to be one of my favourite holiday bakes.

Sunday, 27 November 2016

Aquafaba (chickpea brine) recipes - vegan and eggless

Aquafaba meringues were such an exciting discovery last year.  Using the aquafaba, also known as brine or the liquid drained off a tin of chickpeas, instead of egg white has been surprisingly successful.  Who would have thunk it!  It was like the last frontier in vegan baking had been reached.  As a vegetarian who has never liked egg, I have been delighted that I can go for months without buying eggs because if I want to bake, I can often use aquafaba instead.

Sometimes I add aquafaba and am not convinced it makes a huge difference.  It makes me wonder just how essential eggs are for baking.  Indeed I would go as far as saying that aquafaba is changing my traditions and opening up new opportunities.  (I still want to try making marshmallows, ice cream, a fruit meringue pie, nougat and mayonnaise.)  Below are some of the recipes I have enjoyed making with aquafaba.










For more recipes and advice on aquafaba, check out the Aquafaba (vegan meringues hits and misses Facebook Group.

This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 4's theme is Memories and Traditions

Friday, 25 November 2016

Banana and maca muesli (granola)

Muesli (or granola as it is called elsewhere) has been part of my life for a long time.  I didn't always make it.  When I was young we bought it in a packet.  I ate it with milk.  Ever since I have gone through phases of eating it.  Sometimes with juice.  Sometimes with yoghurt.  Occasionally at a breakfast spread at a hotel.  The above photos was inspired by a second hand glass bowl from an op shop that reminded me of a hotel breakfast buffet.

Recently I have enjoyed making my own museli.  While my favourite is my chocolate muesli, every now and again I fancy a change.  With manky bananas in the fruit bowl and a curiosity to try maca powder, I embarked on a new flavour.  It has pleased me very much over a month of breakfasts and I would highly recommend it.

Sylvia and I had fun when I first ate it.  We sang "I like banana, coconut and oats and that's why they call me king of the goats."  (This is a riff on a playground chant in one of her books that goes "I love banana, coconut and grapes and that's why they call me king of the apes.")  Kids are so easy to amuse.  Sadly, they are harder to coax to eat muesli! No breakthrough there!  It is all mine.

My main uncertainty about the muesli was how to use the maca.  I had a feeling that it would marry nicely with banana and I liked the idea that it gave energy for the day.  Then I read I should not cook it.  So I toasted the muesli and added a cup of maca.  My lovely toasted muesli went all powdery.  But I ate it anyway. 

(And did it give me energy.  I only noticed at one point I did not eat muesli for breakfast and was decidedly lacking in energy for a couple of days but I think that was more due to Trump being elected and me being laid low with a headache!)

I liked how it smelled like banana cake when I opened the canister of muesli every morning.  Until I had been eating it almost 5 weeks and then it didn't smell quite so good and I lost confidence in the freshness.  I think the maca would have been better in the toasted muesli rather than added afterwards but am still not sure if this would affect the maca's potency or muesli's shelf life.  More experiments and yummy breakfasts to come.

More oats for breakfast on Green Gourmet Giraffe:
Banana oat pancakes - vegan (v)
Chocolate muesli (granola) (v)
Cranachan-style breakfast parfait 
Microwave muesli (v)
Sylvia's porridge (v)
Tahini, quinoa and apricot toasted muesli (v)

Banana and maca muesli (granola)
Adapted from the KitchenMaid

4 cups rolled oats
1 1/2 cup seeds
1 cup shredded coconut
1/2 cup dried buckwheat (or quinoa)
3 Tbsp neutral, flavourless oil
3 Tbsp maple syrup
2 large very ripe bananas
1 cup maca, optional

Place everything in large bowl and mix.  Tip into two large lined roasting dishes and baked for 30 minutes at 180 C, stirring once or twice during the baking.  It should be golden brown.  Cool in the tin and then store in an airtight container for about a month.

NOTES: For the seeds I used a mixture of sesame, sunflower, pumpkin, linseed and chia.  For the oil I used rice bran.  I added my maca after I cooked everything else but I would try it in with everything next time, though it may need a bit more liquid.  For those who are confused by terminology, in Australia we have always called it "muesli" rather than "granola" which is used elsewhere!

On the Stereo:
The Gorey End: Tiger Lilies with the Kronos Quartet

This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 4's theme is Memories and Traditions

Thursday, 24 November 2016

Zucchini Slice - Veganising a favourite Aussie dinner

Being vegetarian does not mean that I don't still want to eat some favourite childhood dishes.  In Australia, everyone seems to know the zucchini slice recipe made with lots of zucchinis, eggs and cheese.  It is like a big fritatta.  It makes sense that it would have been popular back in the days when people had vegetable gardens and chooks in the backyard.  As we did as kids.  It wasn't too hard to make zucchini slice vegetarian once I discovered a good tofu bacon recipe.  Lately I have been eating less eggs so I decided to make it vegan.  That was more of a challenge.

More recently I have become enamoured of a tofu besan omelette.  I make it often to serve with vegies for an easy dinner.  I decided to make a batch of this to add to the slice instead of eggs.  However I don't have this omelette noted as replacing a certain amount of eggs.  So I don't know how its volume compared to the 5 eggs in the traditional recipe.

Now while I ate quite a bit of bacon before going vegetarian, I never liked eggs.  Discovering vegan alternatives to egg dishes has been really liberating.  Yet I have a problem in understanding how egg dishes should taste.  Which usually doesn't matter.  There would be nothing worse for me than having it taste exactly like eggs.  But figuring out the right texture for the zucchini slice was challenging.

When the slice came out of the oven, it was really oozy to cut.  I could have eaten it with a spoon.  Which seems all wrong.  Yet I think this is the case with an egg version too.  The next day it could be easily sliced and was delicious.  It was like my favourite omelette with lots of vegies and tofu bacon.  We fried a few pieces for a superb weekend brunch.  The zucchini slice was a great alternative to an egg dish. 

More zucchini dishes on Green Gourmet Giraffe:
One pot pasta with chickpeas and zucchini (v)
Sweet potato, zucchini and olive quesadillas (v) 
Tofu-ricotta, zucchini and pumpkin lasagne (v)
Yeasted zucchini bread (v)
Zucchini brownie with smoked walnuts (v)
Zucchini koftas with tomato gravy (gf, v)

Vegan Zucchini Slice
Adapted from Green Gourmet Giraffe
Serves 4-6 or more for finger food

1/3 cup olive oil, divided
1 onion, chopped
1/3 of a batch of tofu bacon, chopped
1 kg zucchinis (courgettes), grated
150g grated bio cheddar cheese (or your fave vegan cheese)
1 batch tofu besan omelette
1 cup self raising flour
2 tbsp tofu bacon marinade
1 tbsp nutritional yeast flakes

Preheat oven to 180 C. Grease a lamington or swiss roll tin (I used a swiss roll tin).

Heat 1 tbsp olive oil in a largish non-stick frypan and fry the tofu until golden brown but not charred.  Set aside.  In the same frypan add another tablespoon of oil and fry onions until golden brown.

Mix all the omelette ingredients together.  I usually do this with the hand held blender but just used a whisk which make it smooth enough.

Grate zucchinis.  Squeeze some of the liquid out of the grated zucchini.  This can be done in the food processor or by hand. Tip into a large mixing bowl.

Add tofu bacon, fried onion, omelette mixture, grated cheese,  flour, marinade and nutritional yeast flakes to the zucchinis.  Mix well and season to taste.

Tip into prepared tin and spread evenly. Bake for about 35-40 minutes (I did 50 minutes) until golden brown and crispy on top. It is quite soft when cooked but best kept overnight (I kept mine in the tin) and reheated the next day (at 180 C for 15 minutes.)

NOTES: I used about 6 zucchinis this time but it was about 4 last time I made it so I have just put the weight in the recipe.  Other vegan cheeses could be used, such as Daiya.  As it was very soft and oozy when cooked so I wonder if adding a bit more besan to the omelette mixture might help.

On the Stereo:
Paris Rive Droite - various artists

This post is part of the Vegan Month of Food (Vegan MoFo) in November 2016.  Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts. 

Week 4's theme is Memories and Traditions