Vegan Izmir Kofte made with Bounty Bites

Bounty Bites

This is the first time I am using Bounty Bites and I have to admit I am impressed. They are frozen properly, so you take any number of pieces out if you don’t need to cook all of it in one go.

As for the originality of the dish, Izmir is the name of a coastal city in Turkey and I used to make this dish with Sanitarium’s veggie mince before but they don’t make it anymore. So I veganised Izmir Kofte with the help of Bounty Bites!

12 Bounty Bites
2 medium-sized potatoes (I used Nicolas)
1 small tomato (sliced thinly)
1 heaped tbsp concentrated tomato paste (plain variety)
1 clove garlic
A handful continental parsley (chopped)
1 cup drinking water
1 tsp sweet paprika

• Wash and peel potatoes. Slice them thinly and deep fry them until slightly brown. Set aside. I did them in Actifry for about 15 minutes with so little oil.

• Lightly fry Bounty Bites in a frying pan. All you need is 1 minute on each side. Once they are slightly done remove them and again, set aside.

• In a small pot, dilute tomato paste with water. Add sweet paprika, salt and black pepper. Bring to a boil. Once it is boiled turn the heat off. Add chopped parsley and stir.

• I used two oven proof ramekins which are about 14cm in diameter. Pour a thin layer of the sauce as the first layer. One layer of potatoes and one layer of Bounty Bites then another layer of potatoes -as shown in the photo below.

Bounty Bites

• Once you have finished layering the potatoes and Bounty Bites, finish off with tomato slices -as shown in the photo below.

Bounty Bites

• Pour over the rest of the sauce and bake them in the oven for 30 minutes at 180°C. Serve hot and enjoy!

Vegan Lentil Soup

Lentil Soup

I developed this recipe from many other recipes by neighbours and family members. Coming from a warm climate country, although I like hot weather, one thing I like about chilly weather is soups! This lentil soup is in particular quite warming because of cumin and turmeric is a great blood purifier. This is some ancient wisdom talking here.

1 cup split red lentils
6 cups drinking water
1 clove garlic
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon dried spearmint
½ teaspoon turmeric
1 tablespoon tomato paste
2 teaspoon salt
Vegetable oil
Lemon juice to serve

• Wash lentils and drain well. Put them in a large pot –you’ll need that space for your hand blender as things get a little messy – and add water. Bring to a boil. Get a slotted spoon and a large plate ready. Place them near the cooking area.
• When you see foam building skim it with the slotted spoon and drop it on the plate –at some stage during this process, the foam will get thicker. Repeat this until the lentil is cooked, ready to disperse itself in the water and no more foam is building up.
• In a smaller pot, heat some vegetable oil. Add crushed garlic, tomato paste, sweet paprika, cumin, turmeric, spearmint and salt. Stir well. By using a soup ladle, transfer 1 or 2 spoonful of soup into this thick mixture, stir again and pour it back into the soup pot.
• Remove from heat. Plug the electric hand blender in and blend the soup in the pot until smooth. Work from your end of the pot and let all the splishy-splashy bits hit the other side of the pot.
• Serve hot with freshly squeezed lemon drizzled top.

Note: I have mine with extra spearmint and Turkish chili flakes but that’s optional.

Vegan Chicken Casserole with Vegan Cheese Sauce

This is my second attempt to make vegan cheese that melts. What’s different this time? Well… I know the difference between savoury yeast flakes and brewer’s yeast. I thought they were the same. So, my first batch did not melt. But in the end I came up with my own recipe!

I used the whole pack of chicken pieces. You could, of course, use less if your ramekins are small and still make it enough for 4 people. Both The Redwood Vegideli Gourmet Meat Free Chicken Style Pieces and Soia&Soia Soy cream can be bought from The Cruelty Free Shop online.

Vegan Chicken Casserole with Vegan Cheese Sauce
Serves 4

1 pack The Redwood Vegideli Gourmet Meat Free Chicken Style Pieces (300g)

The Redwood Vegideli Meat Free Chicken Style Pieces

1 ½ cup frozen peas
1 large carrot
1 small onion
2 tsp Massel chicken style stock powder (heaped)
A handful dill
Freshly ground black pepper

Ingredients for Vegan Cheese Sauce:
1 pack Soya soy cream
1 tbsp savoury yeast flakes
½ tsp garlic powder
½ tsp onion powder
1 tsp salt

• Slice the onion, peel and dice the carrot. Wash and chop dill, set aside. Boil carrot and peas in separate pots until tender.

• Heat some oil in a pot, add the onions and stock powder which works like salt. Brown onions and add carrots and peas. Once vegetables are cooked add chicken pieces. Stir well and season with freshly ground pepper. Add dill on the last minute and remove from heat.

• Put the oven on –I used the grill function as you are doing this just to melt the vegan cheese.

• In a small pot, mix soy cream, savoury yeast flakes, garlic powder, onion powder and salt together. Heat through on medium heat, stirring constantly until the Vegan Cheese Sauce is hot.

This is what they look like before baking...

• Mix your Vegan Cheese Sauce with Bring together the vegan cheese sauce and rest of the dish. Stir well and brown the top in the oven for 15 minutes. I divided the whole thing into four ramekins. However, there is no reason why you shouldn’t use a one-piece baking dish and serve from that.

... and voila!!

Plamil Egg Free Mayonnaise


This gallery contains 4 photos.

I absolutely love this mayonnaise! It’s dairy-free (vegan), egg-free, non-GMO vegan mayonnaise made mainly from organic ingredients. With its light, creamy and smooth texture you can use it anywhere from salads, dips to sandwiches, not just where the usual mayonnaise … Continue reading