I finally found my Vegetarian Bao Recipe that I was looking for for Lisa and thought why not make a thread that we can all share our recipes in

Please mention if they're for special dietary requirements and such

VEGETARIAN

Cai Bao Filling (Vegetable Tofu Bun Filling, Sesame-Flavored)

A savory, sesame-soy flavored spinach stirfy, this can be served as a course on its own, but is much more tasty as a filling for steamed buns. Herbs, greens tofu, and mushroom is one of the most common fillings found in street stall, aside from the ubiquitous rou bao (pork filled buns). Since we don't have access to some of the wonderful fresh herbs here, I subsituted spinach for them and went heavier on sesame and soy flavors.

Ingredients for filling:
1/4 large onion, diced
1/4 (1/4 lb) package firm tofu, frozen, defrosted, and cubed
2-3 cups fresh spinach leaves, chopped
96 small mushrooms, diced
2-3 tablespoons canola oil
1 tablespoon sesame oil
2-3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
3 teaspoons minced garlic

Method:
* Heat oil in a wok over high heat.
* Add onions, garlic, and a splash of the sesame oil and soy sauce.
* Stirfry for 1 – 3 minutes to bring out flavor.
* Add tofu and stirfry until golden. If cubes are too large, break them during frying.
* Add mushrooms and another splash of sesame oil and soy sauce. Stirfry for 3 – 5 minutes.
* Add remaining sesame oil, soy sauce, and the vinegar.
* Add the spinach immediately.
* Stirfry until spinach is well wilted, 4 – 10 minutes.

NB: This is a really good vegetarian filling for steamed buns. Part way though the recipe I decided I wanted more of a sweeter filling so I skipped the vinegar and added about 1/4 cup or so of oyster sauce. I also added about 3/4 tsp of ground ginger and 1/4 tsp of black pepper and some garlic.This will make a lot of steamed buns especially if you use the entire pound of tofu like I did.

Ingredients for bao dough:
4 tablespoons water
1 tablespoon yeast
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons milk
1 tablespoon oil
3 cups flour

Method:
* To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
* Combine water with salt, milk and oil; stir in flour.
* Knead 5-10 minutes or until dough is smooth.
* Divide dough into 8 even balls.
* Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
* FIll the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
* Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
* Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
* Bring the water under the steamer to a boil and steam bao for 10 minutes.

mMmMmMmM KI i'm gunna write or print that out and tell my mum to make it for my sis she's a vegetarian!!

Would prolly be easier to print it out Iman...LOLOLOLOL
I'll try and find one of my good ones for the carni's

haha lol okay sweet ki

MEAT
GLUTEN FREE

BBQ Chicken Teriyaki

A very simple marinade....fantastic results. You can either serve the chicken breasts whole or sliced into large pieces. This recipe will marinate 6 chicken breasts(of course you can use other cuts of chicken) To make this dish gluten free ensure the soy sauce used is labelled as GF. Currently Fountain brand is GF in Australia.

Ingredients

CHICKEN
6 skinless chicken breasts

MARINADE
1 1/2 tablespoons honey
1/2 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cm piece gingerroot, peeled and finely chopped (can be grated)

NB: I sometimes add Plum sauce too to make it that lil more sweet.

METHOD:
* Melt the honey, plum sauce (optional) and the soy sauce together - I use the microwave for this.
* Stir in all of the remaining marinade ingredients.
* Arrange the chicken in a single layer in a baking dish or tin.
* Pour the marinade over the chicken and then turn the chicken over to coat thoroughly in the marinade.
* Leave the chicken to marinate for two hours in the refrigerator. Turn the chicken occasionally.
* If you are picnicing you can marinate the chicken in a large tupperware container and keep it stored in your esky.
* Cook the chicken on the BBQ plate or grill -5 to 7 minutes on each side shoud be about right. You can baste the chicken with some of the marinade in the first few minutes of cooking.

NOTE: Ziplock bags are great as a marinating vessel!

Great idea for a thread Ki Here's one for a simple dip

SPINACH DIP.

1 Packet of frozen finely chopped spinach
1 Packet of Continental Spring Vegetable soup ( the sachet of dry stuff )
Light Sour Cream ( you use about 1/2 a large tub )
Light Mayonaise ( again about 1/2 large jar )
1 Cob loaf of bread


Chuck the thawed out spinach in a mixing bowl , add the dried soup mix ( you might want to take the dehydrated peas out , you could break your teeth on them babies ). mix in equal amounts of the sour cream and mayo and mix it all up ( you can add more cream or mayo depending on your taste )
Take the top off the loaf of cob bread and remove all the bread from the middle, tear that into pieces . Put the spinach dip into the hole you've made in the bread ( so it becomes the server ) then you use the torn up bread to dip and then eat . The beauty of this apart from the simplicity is less washing up cause you end up eating it all ....

This is the only way I can get my son to eat spinach

Thanks Jill

That better be damn good cause i hate spinach with a passion....LOLOL

ooooooooooooo nice thread.
Any desert recipes anyone?? hehehe

Great idea.

Thanks for the Gluten free chicken teriyaki recipe. My daughter is a coeliac and she would enjoy that one.

Low calorie Caramel Fudge:
Go downstairs, cross the road and enter the healthfood shop.
Pick up bar of caramel fudge and take to counter.
Hand over $2.30 to shop assistant.
Scoff at leisure.

It's such an easy recipe and did you know it has half the calories of normal fudge because it comes from the healthfood shop? Here's another fave of mine:

Cooked brown lentils:

Open can.

does anyone have a good recipe for quicke lorraine?

LMAO Teenie you stoopid....LOLOLOLOOL

NOT FOR THOSE WITH EGG ALLERGIES
NOT FOR THE LACTOSE INTOLERANT

Quiche Lorraine (this is Rez's mom's recipe)

Ingredients:
150g shortcrust pastry (5 oz)
175g gruyere cheese, thinly sliced (6 oz)
175g bacon, chopped (6 oz)
2 eggs, beaten
1 pinch cayenne pepper
1 pinch nutmeg, Grated
150 ml single cream (or top of milk)

METHOD:
* Line an 18-cm(7-in) flan tin or sandwich cake tin with the pastry.
* Place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up.
* Mix the eggs with the cayenne pepper, nutmeg, and cream or milk.
then pour over the cheese and bacon mixture in the flan case.
* Bake near the top of the oven at 200C(400F) Gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set.
Serve hot or cold.

Here you go Nic share with Guy now
NOT FOR THOSE WITH EGG ALLERGIES
NOT FOR THE LACTOSE INTOLERANT

Strawberry Vanilla Cheesecake (Fruit Filled Cheesecake)


This recipe uses fresh strawberries but frozen strawberries work fine too. It has a crust of butternut biscuit crumbs but a nut crumb crust and a crust made from crushed vanilla wafers would work well also. By the way, you can use raspberries, blueberries, peaches, mangoes, or other fruit for the topping. You will need a nine or ten-inch springform pan for this recipe.

2 cups butternut biscuits, crushed
1/2 teaspoon cinnamon
2 tablespoons sugar
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3 cups strawberries (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar (omit if using sweetened, frozen berries)
1 tablespoon cornstarch
2-3 drops red food coloring
1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces)

METHOD:
* Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.

*Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.

*Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.

*Pour one half of the cream cheese filling into the crust. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)

*Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.

To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

HOT CROSS BUNS!!!

4 1/2 teaspoons yeast (2 pkgs of yeast)
1 tablespoon white sugar
1 cup milk, scalded and cooled to warm
1 cup water, lukewarm
6 tablespoons Crisco shortening
1/2 cup white sugar
3 eggs
1 1/2 cups raisins
1 tablespoon cinnamon
1 1/2 teaspoons salt
6 cups white flour, Maybe a bit more if needed
1 egg yolk
2 tablespoons water

METHOD:
* Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble.
* In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg.
* Sift 6 cups of flour into seperate bowl.
* Mix 3 cups of flour into the yeast mixture, mix till smooth.
* Add Raisins.
* Add shortening,sugar and egg mixture.
* Take one cup of flour and add salt and cinnamon to it and mix it into dough. (To stop the cinnamon from lumping up in the dough).
* Knead in remaining cups of flour till dough is smooth.
* Place in greased bowl and allow to rise until double in size.
* Form buns then using clean scissors snip a cross into the tops of each bun.
* Beat egg yolk and water together and brush over tops of each bun.
* Bake at 200 degrees for 15-20 minutes.
* When cooked and cooled use piping bag and form cross with your favorite white icing.

Wonderful recipes, both of them. I always have the ingredients for Cooked Brown Lentils in my cupboard.

Lara's awesome as Guacamole dip!

You will need:

1 Avocado
1 Tbs Sour Cream
1 Tbs Salsa
1 Tbs Lemon Juice (can be adjusted to taste)

Method:

- Mash up avocado with fork.
- Add sour cream and salsa, mix well.
- Gradually add lemon juice, mix, taste, add more if desired.
- Serve with corn chips, on nachos, with crackers etc.

I ripped my lamingtons recipe off from Woman's Weekly (and some other website for the ganache)
I'll post it later though

I used to make the best guacamole cant eat avocados no more . Linda.

Lemon Tart on an Almond Cookie Crust

This tart is well loved and quickly becomes famous everywhere I take it. It is a refreshing way to enjoy a sweet dessert without the refined sugar.

For the Crust:

1 cup organic spelt or whole-wheat pastry flour
1/2 tsp. non-aluminum baking powder
Pinch of sea salt
1/4 cup organic hi-oleic safflower oil
1/4 cup organic amasake
1/2 tsp. organic almond extract

* Preheat the oven to 350°F.
* Sift together the dry ingredients in a large bowl.
* In a separate bowl, whisk together the wet ingredients.
* Add the wet ingredients to the dry ingredients and stir until combined, forming a dough. Press into the bottom and up the sides of a tart pan.
* Bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool.

For the Filling:

2 cups organic apple juice
Pinch of sea salt
1 Tbsp. agar-agar flakes
1 Tbsp. organic kuzu, dissolved in 2 Tbsp. spring or filtered water
1/4 cup fresh organic lemon juice, or more to taste
1/2 tsp. fresh organic lemon zest
Fresh organic mint leaves for garnish
Fresh organic berries for garnish

* Place the juice in a saucepan and add the salt. Sprinkle the agar-agar flakes on top and let stand for 5 to 10 minutes.
* Slowly bring to a boil, stirring frequently once warmed. Boil, stirring frequently, for 5 to 10 minutes, or until the agar-agar flakes have dissolved.
* Reduce the heat to low and simmer for 1 to 2 minutes. Slowly add the dissolved kuzu, stirring constantly to prevent lumping.
* Raise the heat to medium and stir until thick and clear. Remove from the heat. Add the lemon juice and zest, stirring well. Let cool slightly, about 10 to 15 minutes.
* Pour into the prepared crust. Refrigerate for about 1 hour to set.
* Garnish with the mint leaves and the berries.

Makes 8 to 10 servings

Variations
• Serve with tofu cream and fresh raspberries.
• Use key lime juice and agave syrup sweetener, to taste, in place of the lemon for a key lime tart.

i duno what half the ingredients were in the lemon tart recepie

must be healthy huh?

Yeah! Maybe too healthy, bella!! LOL!!

Here's a similar one!! But with eggs involved in it!!

Tangy lemon tart

ingredients
5 eggs
4 egg yolks, extra
375g sugar
300ml cream
250ml lemon juice
Sweet pastry
250g plain flour
pinch of salt
100g sugar
150g cold unsalted butter, chopped
1 egg yolk
1 lemon, juiced
Raspberry Coulis
125ml (½ cup) water
110g (½ cup) sugar
300g frozen raspberries
juice of 1 lemon


method
Beat the eggs, yolks and sugar lightly together. Add the lemon juice and stir well. Add the cream and mix well with a whisk. Refrigerate filling until needed.

Sweet pastry: put the flour, salt, sugar and butter into a food processor and blend until the mixture resembles fine breadcrumbs. Beat the yolk and lemon juice together and add to the mixture in the processor. When combined, remove from the processor form into a ball, enclose in plastic wrap and refrigerate for at least 30 minutes.

Roll out the pastry and line a 26cm loose-bottomed flan tin. Refrigerate again for 30 minutes. Preheat the oven to 180C and bake the pastry blind (ie unfilled, with baking paper held down with dried beans or rice) for 15-20 minutes.
Turn the heat down to 150C. Pour the lemon filling into the pastry case and cook 35-45 minutes or until the mixture is set.

Raspberry Coulis: Dissolve the sugar in the water over a low heat. Add the raspberries and lemon juice. Cook until the berries are thawed. Push through a sieve to remove seeds.

Sprinkle the tart with icing sugar when cool and serve with fresh berries and raspberry coulis.

Serves 6

stop it i am h u n g r y

Then eat something mmm i might go and get a piece of cheese

Chocolate Caramel Slice

Degree of difficulty: Low

You need:
1 pkt milk coffee biscuits
1 tin sweetened condensed milk
2 tbls butter
2 tbls golden syrup
60g copha
250g milk chocolate

Method:
Line slice tin with alfoil then line with biscuits. Crush remaining biscuits to a fine consistency. Place condensed milk, butter and golden syrup in a bowl and microwave for approx 3 or 4 minutes (until caramelised)
Stir in crushed biscuits Spread mixture evenly on a biscuit base. Refrigerate to cool.

Melt copha in microwave. Break chocolate into small pieces. Add chocolate to hot copha and stir until chocolate is melted. Pour over caramel slice and refrigerate. When cool cut into squares.





I might make this within the next week!!!!

jillz, i use that same spinach dip recipe all the time!! it tastes fantastic!!! i use the lite mayo and lite sour cream tho..... i also add onion salt & pepper for flavour.

VEGETARIAN LASAGNE


225g carrots 225g zucchinis 1 med onion 1 med green capsicum 4 celery sticks 150mls chicken stock

25 g butter/marg 3 tbls flour 300mls milk 175g lasagne pasta 175, grated cheese


peel carrots.Thinly slice all vegies and place in pan with stock.Bring to boil.Cover and simmer10 mins.

SAUCE

Melt butter in another pan, stir in flour, remove from heat and gradually add milk.Bring to boil and cook for 1 min.Drain stock from vegies and add stock to milk mixture.In a shallow oven proof dish, place layers of pasta, vegies and cheese(starting and finishing with pasta) Pour sauce over top and sprinkle with cheese. Cook at 190 for 30 mins .Serve with salad!

jillz,thats one of my favourite dips ...

Does anyone have a REALLY good recipe for chocolate fudge that doesnt involve using condensed milk..cause we dont have any! lol

Ahh go get some exercise and take a trip to the store Stooph tho ur not supposed to be having fudge woman!

Hi Everyone,

Just came across this yummy one toooo easy!!

Cheat`s Cherry Crumble

670g Bottle of pitted morello cherries in syrup
470g Packet butter cake mix
100g Butter melted
60g 1/2 cup pecans roughly chopped
Thick Cream or ice cream to serve

1) Preheat oven 180-160 fan forced. Place undrained cherries in a 6 cup baking dish. Sprinkle contents of cake mix sachet evenly over cherries. Drizzle butter evenly over cake mix. Sprinkle with nuts. Do not stir.

2) Bake for 40-45 minutes, until edges are bubbling and topping is cooked and slightly crisp. Serve warm with toppings.

Soooo easy!

Hope you enjoy!

Love Maz xo

shoosh you lol..im ummm..making it for my umm..brother?? LOL

likely excuse off to the treadmill in the corner for you!

better get on the bike then!

Lemon Meringue Pie

* Arnott's product Ginger Nut
* Preparation time 15 mins
* Cooking Time 15 mins
* Chill Time 10 mins
* Serves 9+

Ingredients
2/3 packet Arnott's Milk Arrowroot Biscuits or Arnott's Gingernut Biscuits, crushed
90g butter, melted
400g can condensed milk
3 eggs, seperating the yolks and whites
1/2 to 2/3 cup lemon juice (more gives it a bit more zing)
1/2 cup caster sugar

Method
pre-heat oven to 160°C.

Mix together crushed biscuits and melted butter. Press into a pie plate and chill.

Beat condensed milk, egg yolks and lemon juice until light and fluffy. Pour onto the biscuit base.

Beat egg whites until starting to stiffen then slowly add caster sugar and beat until stiff. Pour the meringue mixture onto the pie.

Cook for 15 mins or until just starting to brown on top. Enjoy!!!!

Does anyone know where I can find a cheesecake recipe that calls for mascarpone cheese...my dad gave me a whole bunch of the stuff!

Oh found one that doesn't look to hard

Key Lime/mascarpone Cheesecake
Recipe #115975

8 servings

1 3/4 cups finely gound graham cracker crumbs
1/2 cup sugar, divided
7 tablespoons butter, melted
1 (3 ounce) package cream cheese, at room temperature
3/4 cup mascarpone cheese, at room temperature
1 egg
1/2 cup key lime juice

Preheat oven to 350°F
In a small bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in butter. Combine until all crumbs are coated. Pat the mixture into the bottom and sides of a 9" springform pan. Bake for 8 minutes.

In large bowl, with an electric mixer, beat cream cheese, mascarpone and remaining sugar. Beat in egg. Add lime juice. Pour cheese mixture into pan.
Bake at 350F for 10 minutes. Reduce heat to 250°F Bake for 1 hour or until center is firm yet barely set. Cool completely, then refrigerate, covered.

whats salsa?

Salsa is a dip made of roughly chopped tomato, capsicum and chili

Can also be made with various fruits and herbs

^ oh thanks can salsa serve with bread?

sure can
Is usually served with Cornchips tho

Thai Vegetarian Chicken With Snow Peas

Serve with steamed brown rice and a salad of ripe tomatoes tossed with Thai basil. You can substitute the "chicken" with vegetarian shrimp, vegetarian fish, or firm tofu.

2 Tbsp. vegetable oil
1 orange or yellow bell pepper, cored and cut into thin strips
2 large garlic cloves, crushed and minced
4 scallions, white and green parts sliced on the diagonal into 1-inch segments
1 lb. vegetarian chicken (try VEGE Chicken—nuggets or drumsticks)
1/2 lb. snow peas
1 Tbsp. soy sauce
2 Tbsp. vegetarian oyster sauce

• Heat the oil in a wok or large skillet over high heat. Add the bell pepper, garlic, and scallions and stir-fry for 1 minute.
• Add the "chicken" and cook for a few minutes, then add the snow peas, soy sauce, and vegetarian oyster sauce and stir-fry until the snow peas are tender-crisp, about 2 minutes.

Makes 4 to 6 servings

Per serving: 266 calories (23 percent from fat), 16 g fat (3.5 g saturated, 7.5 g monounsaturated), 0 g cholesterol, 18.7 g protein, 16.5 g carbohydrates, 1.8 g fiber, 492.1 mg sodium.

I've had this in the past Ki, it's really yummy but I'm gluten-free these days....thanks for the G/F chicken dish will pass it on to a couple of friends

mmmmmm spinach hehe i need it for some of my iron hehe

Here's a great website has recipes for people with allergies etc you can store your own recipes etc there as well

http://www.recipezaar.com/

WOW, excellent!!!! Thanks so much, Nutra!!

Here's my recipe for what I call Carribean cheesecake

3 containers of cream cheese (homebrand does just fine)
7 passionfruit
1 smal can of coconut cream (from the asian food section...the tiny cans)
1 cup of raw sugar (don't use white for this!)
half cup of dessicated coconut
30ml of Bacardi
zest of 2 limes

Make base as per instructions on biscuit base box

Soften the cheese chuck it in a bowl, stir it round a bit then throw in the sugar...and so on and so forth.

Bake in oven on 175 for an hr..let cool then remove from oven

O M G
Ki
this will be amazine and mu Mum doesn't like coconut so all for me

Yeah I made it up all myself like a lil bit of this and that and my god it came out good!!

Mom stiole my second one i made and took it home with her...LOL

Strawberry Mousse Cupcakes

For the Cupcakes:
1 Tbsp. apple cider vinegar
1 1/2 cups vanilla soy milk
2 cups plus 2 Tbsp. all-purpose flour
1 cup plus 2 Tbsp. organic sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
2 tsp. vanilla extract

• Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.
• Mix the vinegar and soy milk together and set aside.
• Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
• In another bowl, stir together the soy milk mixture, the canola oil, and the vanilla extract and add to the dry ingredients, mixing well.
• Fill each cupcake liner about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
• Let cool in the cupcake pan for 5 minutes, then remove and place on a wire rack. Let cool completely before frosting.

For the Strawberry Filling:
2 cups fresh strawberries, sliced
1/2 cup organic apple juice
1/4 cup organic unbleached granulated sugar
4 tsp. cornstarch
1/2 cup water

• Place the strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 minutes, until the strawberries soften.
• While stirring, slowly add the sugar. Dissolve the cornstarch in the water and add to the saucepan. Heat until thickened, being careful not to boil.
• Remove from the heat. While still warm, blend briefly with a hand blender, creating the consistency of a very thick purée. If you do not have a hand blender, use a traditional blender instead.
• Refrigerate for 30 minutes to 1 hour, until jelly-like.

For the Strawberry Mousse:
1 cup vegan margarine
1/4 cup nonfat soy milk
1 tsp. vanilla extract
4-5 Tbsp. prepared strawberry filling
5-6 cups organic powdered sugar
1 drop red food coloring (optional)

• Beat the margarine until creamy. Add the soy milk, vanilla, and strawberry filling and mix well. Add the powdered sugar a little at a time, beating well after each addition. Stir in the food coloring, if desired. Beat for 5 to 10 minutes.

To Assemble:
• Cut a cone-shaped piece out of the top of each cupcake. Fill with 1 to 2 teaspoons of the strawberry filling. Replace the cupcake top and frost with the strawberry mousse.

Makes 16 cupcakes


Oreo Crumble Cupcakes

Grit Chocolate Cupcakes:

4 1/2 cups flour
3 cups sugar
1 cup cocoa
1/2 Tbsp. salt
1 Tbsp. baking soda
1 1/2 cups vegetable oil
1/8 cup vanilla extract
3 cups strongly brewed coffee
1/4 cup plus 2 Tbsp. vinegar

•Preheat the oven to 300ºF. Line a cupcake pan with paper liners.

•Mix the flour, sugar, cocoa, salt, and baking soda until well combined.

•Add the vegetable oil and vanilla and mix until just combined. Slowly add the coffee, mixing for a few minutes. Scrape the sides and bottom of the bowl. Mix again until very smooth.

•Add the vinegar and mix for 1 minute.

•Fill each cupcake liner about two-thirds full.

•Bake for about 25 minutes. Remove from the oven and let cool completely before frosting.

Oreo Crumble Icing:

3 cups powdered sugar
1/2 cup vegan margarine
1 tsp. vanilla
1/3 cup soy milk
10-15 crumbled Oreos
18 Oreos for garnish

•Using a hand mixer, combine the sugar, margarine, and vanilla. Mix in the soy milk.*

•Stir in the crumbled Oreos.

•Top each cooled cupcake with 1 tablespoon of icing and garnish with half an Oreo.

*Note: You may need more or less than 1/3 cup.

Makes 36 servings

wow I'm definitely going to be stopping by this thread alot lol !

HAHAHAHA why? cause of the DELISH recipes? hehe.

ohh man i wish i could cook/had time to cook

i make a good vege burger though...i buy it from coles and put it on the george foreman grill, and then i put a slice of cheese on it and zap it in the mircrowave

lol..thats about as much cooking as time will allow me...i'm so busy all the time...the only good meals i have ((that dont consist of the words maccas, hungry jacks, or mircrowaveable goods lol)) are when i go down to the country and my gorgeous mum cooks for me ((yes i know ur reading this lol..scalloped potatos this weekend, rememeber?! Oh, and i want rice pudding too... )) or when i go out for dinner with Brendan and i get something other than risotto

I dont have a very healthy diet ...

Neither do I Kate...LOL...never have time for a proper sit down meal these days.

Is it bad that I've taught my 6 yr old son Brandon how to cook sausages and slap em on a peice of bread with ketchup...LOL

Just thought I'd add the Serenity Oz Big Damn Cookbook to our list heaps of vegan recipes there

http://serenitymovie.com.au/viewtopic.php?t=2488