Saturday, January 29, 2011

GF Black Bean brownies

I'm always thinking about ways to incorporate beans into a sweet dish and stumbled upon this recipe at for black bean brownies. I modified the recipe to make them GF and easier to make. Luckily Melinda's GF brownie mix is vegan. All I needed to add was margarine, which I made myself, and a tin of black beans.

I basically followed the packet instructions and used mashed black beans as a binder instead of  no-egg.
My margarine recipe is a blend of several I found on the net.

Vegan margarine recipe

1 part water (I used 1/4 cup)
2 parts oil (I used 1/2 cup)
Enough ground soy lecithin to emulsify the mix (About 2 tablespoons)

Blend the oil and water and add lecithin. Continue blending until it resembles a soft margarine. Add some turmeric if you want to make it yellow.

I made these for the "super duper vegan picnic" that was held last weekend and everyone who had a taste was a fan. They probably would have thought less of me if they knew how easy it was.

Saturday, January 22, 2011

GF gingernut biscuit cake

A few weeks ago Craig and Bec held a potluck at their place and I re-invented the choc ripple cake to make it gluten free. This was done by substituting the choc ripple biscuits with LEDA gluten free gingernut biscuits.

The cream was made with 2 cartons of morinaga tofu, which I found in the Asian foods section of safeway/woolworths, vegetable oil, vanilla extract, caster sugar and a splash of soy milk. N.B. Make sure the blender is running while you pour in the oil.

I added the final touch by dusting it with a generous amount of cinnamon sugar.

The end result. Photo: courtesy of K from In the mood for noodles
This dish is a total winner for anyone looking for a mushy, high sugar, treat i.e. everybody.

Sunday, January 9, 2011

GF Lentil Loaf

For Lisa's Christmas potluck I made the lentil loaf from CPG's, The Vegan Table, but with a GF twist. I was pretty happy with the outcome.


4 cups water
2 cups brown lentils
1 to 2 onions
3 garlic cloves minced
3/4 cup ketchup
1/2 cup GF corn crumbs (orgran brand)
1/4 cup finely chopped walnuts
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme or 1 tsp dried
1 to 2 tablespoons tamari
1 to 2 tablespoons GF vegan worcestershire sauce
1/2 teaspoon freshly ground black pepper


Preheat oven to 180 degrees. Oil a loaf tin.

Boil and simmer lentils in 4 cups of water until soft and thick. About 1 hour.

Sautee onions and garlic in some oil until onions are soft. Set aside in bowl.

Once lentils are done, take off heat and let cool for 30 mins. Combine with onion/garlic, 1/4 cup ketchup,  corn crumbs, walnuts, parsley, thyme, tamari, Worcestershire sauce and pepper. Combine and adjust to taste.

Press into loaf tin and spread 1/2 ketchup on top. Bake for 45 mins.