Vanilla custard

Who doesn't love vanilla custard? Creamy and delicious! I like it as a filling in buns, or you can eat it as a pudding, or even better - poured over a big bowl of fresh berries. Yummy!

RECIPE
4 tbsp corn starch
3 tbsp sugar
3 cups soy milk or other vegan milk
1 tbsp vanilla sugar, or 1 tsp vanilla extract/pure vanilla powder

Combine the sugar and corn starch in a medium saucepan. Gradually add the milk while stirring well, until well mixed.
Heat the mixture over medium heat, while stirring all the time to ensure lumps do not form.
Bring it to a boil while stirring.
Remove from heat, and stir in the vanilla. The custard will thicken as it cools. Let it cool until room temperature and use it in buns, or you can put it in the fridge and let it cool completely to make it even thicker.

Basic veganese

This is a basic recipe, but the most delicious one I have tried so far, and I have tried many! And the best part is that this is the most easy one, and it's cheap! It taste really good as it is, but you can also add what flavor you want. Garlic, chili, etc.

RECIPE
175 ml soy milk (use the unsweetened one!)
1 1/2 tbsp of vinegar
1/2 tsp salt (add more to the finished mayo if you want)
Dash of pepper
175 ml oil (I use sunflower)

In a blender, blend together (on high) all the inredients besides the oil for 1 minute. Add the oil gradually while the blender is running, until the mayo becomes thick (this happens really fast).

Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7-10 days.

Hummus with roasted pepper

Hummus is great. And hummus with roasted pepper is even mor great! Yeah!

1 can of checkpeas, about 400 grams
1 large roasted pepper (I use those from a jar)
1-2 tbsp Tahini
1/2 tsp salt
2-3 cloves of garlic, shredded
Sunflower oil, until desired consistency


Put everything exept the oil in a food processor. Blend it smooth, and add oil a little at a time until the hummus is just right for your taste.
Serve in bread, with pita bread and falafel or whatever you want.

Cashew "cheese"

I use this "cheese" for taco and pizza. It's also great on sandwiches. I love it! It has a wonderful cheezy flavor and works great on burritos and pizza. Mmmm! My no-vegan friends also like this a lot, and it dissapeared really fast the last time I made it in a dinner party.

RECIPE
100 grams raw cashewnuts
3-4 tbsp nutritional yeast
Dash of lemon juice
Salt, pepper
Cold water

Put everything besides water in the food processor and blend it smooth. Add a little water at a time until desired consistency. Let it sit in the fridge for 15-30 minutes and serve it with tacos or on top of pizza and other things.

Refried beans

I love refried beans, always have. But earlier I always used the canned version. I never knew how real refried beans tasted like before I tried the homemade stuff. Good Lord, this is good eatin'!

RECIPE

1 large chopped onion
2-3 cloves of garlic, shredded
1 can of kidneybeans with the watery stuff
Cumin, pepper, chilipepper (go very easy on the salt here)

Fry the onion and the garlic in a little oil. Don't burn it.

 

Add the whole can of beans, don't drain them. Everything goes into the casserole. Add the spices and let it cook for about 15-20 minutes. 

Then mash it with a potato masher. I like it a bit chunky, but mash it as much as you want.

 

Put the beans in a nice bowl and serve it with tortilla chips, or to a nice taco-dinner.