Melty vegan cheeze

Melty vegan cheeze

Melty cheezeburger and salad

Working is one of those unfortunate necessities of life, and I’ve been working offshore for the last 6 weeks.

The last posts were all prepared well in advance.

I am now travelling, in betwixt and between, but happened to be in London at the time of the:
Free from/Just V/Love Natural Love Organic show at the Olympia exhibition centre.


Really tasty melty vegan cheeze

It’s so encouraging to see the number of new vegetarian, vegan and organic products on the market.

Some are better than others, but
its great that they are trying.

As I have mentioned before on this blog, usually it is cheese that is the hardest to give up when going vegan.

So I was thrilled to fine quite a few vegan cheezes now available.

I tried a sample of the vegan Cheddar Shreds and it was pretty good. Naturally I bought some.

So the point of this post – no particular recipe, but just that there now ARE lots of vegan cheeze options out there which are very tasty and (the all elusive feature) melty.

The main pic is a store bought vegan burger and salad, but the melted cheeze on the burger is the vegan Cheddar Shreds.

A very tasty, nourishing and healthy meal!

Bon Apetit.

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Basil Pistou and Oat Creem

These were the two extras I used in the cucunber mint soup in the last post. As promised, here are the recipes. Both very quick and easy.
Basil Pistou –
2 C fresh basil, loosely packed
4 cloves garlic, minced (use only 2 if they are the very large cloves)
2 t lemon juice
1/3 C…

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Parsnip Soup

Parsnip soup with grated mature cheese

Soup has to be the easiest meal to make. And it’s a great way to use up veggies that are staring to look a bit tired.

You can begin making your soup the proper way by sauteing onions and then adding stock plus your veggies. I’m often in a hurry a…

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Vegetarian lasagne recipe

Here is the recipe I promised in the previous post.

If you already have your own tried and tested meat version, you can of course simply replace the meat sauce part with my vegetarian mince option and go ahead.
I used Dry Soya (or Textured Vegetable Protein) instead of a vegetarian mince. Both should be available at

your supermarket. The Dry Soya is usually the more economic version, and will be found in the Health section.

This TVP is pretty tasteless stuff, hence using extra tomato paste and the Worcester Sauce.
Just one note here – SOME brands of Worcester sauce contain Anchovies, which would not be acceptable.
You could use HP sauce instead.
On the up side it’s exceptionally high protein content and negligible fat yield, as opposed to meat.

(100 grams TVP = 48 grams protein, 1.5 grams of fat and 15 grams of fibre)

Vegetarian Lasagne ( Dry Soy version) – Serves 6 to 8




  •  200 grms dry soya mince (TVP or Textured Vegetable Protein)
  •  300 mls water
  •  1 Tbsp olive oil
  •  2 medium onions, finely chopped
  •  150 to 200 grms mushrooms, sliced
  •  1 x 410 tin chopped tomatoes
  •  1 x sachet tomato paste
  •  2 tsp dried oreganum (or use fresh but then a bit more)
  •  4 tbsp red wine
  •  1 veggie stock cube, or tbsp veggie stock powder
  •  Tbsp Worcester Sauce
  •  Handful torn fresh basil leaves
  •  Fresh ground sea salt and black pepper
  •  lasagne sheets – about 8 to 10

Cheese sauce:

  •  50 grms unsalted butter
  •  50 grms flour
  •  450 mls milk
  •  150 grms grated parmesan cheese
  •  Fresh ground sea salt and black pepper
  •  10 grms Mozeralla cheese, grated – for topping

Cooking method:

1 Make the ‘Mince’

Heat the oil in a large frying pan or saucepan, and fry the onion and garlic for about 5 minutes until soft.
Add the mushrooms and cook a few minutes more.
Stir in the tomatoes, tomato paste, oregano, red wine, veggie stock and Worcester sauce.
Add the dry soya mince and the water.
Increase heat slightly and simmer for about 5 minutes, stirring frequently. Add a little more water if mixture gets too dry.
Stir in the basil leaves, season to taste, and  remove from heat.

2 Make the white sauce

Melt the butter in a saucepan, stir in the flour and cook gently for a minute or so, stirring continuously.

 Slowly add the milk, and continue to heat slowly till the mixture starts to thicken.
 Add in the parmesan cheese, add a twist of salt and black pepper, and simmer for about a minute, stirring constantly.


 3 Assemble the dish


 Spoon half the ‘mince’ into an oven proof baking dish with a layer of lasagne sheets on top.
 Repeat with the rest of the mince and another layer of lasagne.
 Pour over the white sauce, and sprinkle the grated mozarrella over the top.
 Bake in a preheated oven at 180  to 200 Deg C for about 25 to 30 minutes until golden brown and bubbling.
 Use the grill for a few minutes if necessary to brown.

4 Serve with a green salad.

There is a picture of this dish in the previous post. Enjoy!!

As a variation, (pictured below), you can use a mixture of cooked up carrots and lentils instead of the ‘mince’. Otherwise its all the same. Of course this version has less protein.


Vegetarian Lasagne – carrot and lentil version

In the next post – Does vegetarian = healthy?
For more low carb and meat free recipes go to the recipes home page on – this link.


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Easy Vegetarian

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I had to take her shopping, and also put together a quick lunch.

At  the supermarket I was reminded of the large amount of…

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Raw pasta is something we have been trying to get right for a while, and not too successfully.

But here in the Netherlands, while on the boat, we foun…

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Low Carb Irish Soda Bread my flour at left and Atkins flour at right

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Lemon Poppy Seed Bread

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The first one we tried was Bolhoed.

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Indonesian Pumpkin Cakes

We are on a bit of an Indonesian fling at the moment, as you might have gathered. See my last post to find out how this came about. One of the desserts at our Indonesian pop-up dining event was these tiny pumpkin cakes. They are surprisingly tasty – just sweet enough with a hint of coconut.
We had several attempts at making them, and for the actual event I made 70 of them. Delicious as they are, I don’t think I will be making them for a while.

The trick in this recipe is to use the right balance of flours to get just that perfect texture – not too rubbery!

So here is the final recipe:

Ingredients –

Base layer –

200 grms steamed pumpkin
200 ml coconut milk
45 grms rice flour
35 grms tapioca flour
2 T brown sugar
¼ t salt
Dash vanilla extract

Top Layer –

180 ml coconut milk
25 grms rice flour
15 grms tapioca flour
1 T brown sugar

Method –

1 Put all base layer ingredients in a bowl and blend with a stick blender. Adjust salt and sweetener to taste.
2 Put all top layer ingredients in a bowl and blend. Also adjust to taste.
3 Get a steamer going on the stove.
4 Pour the base layer into greased mini molds, filling to about 75 to 80% to allow space for top layer.
5 Place molds in steamer. NB – Seal lid with a tea towel to absorb the moisture.
6 Steam for about 6 minutes.
7 Remove from stove and carefully pour in the top layer mixture to the molds. Take care not to disturb the base layer.
8 Return to steamer and steam for about another 6 to 8 minutes.
9 Remove from stove and insert green coloured coconut flakes as decoration/garnish
10 Remove molds from steamer and set aside to cool completely.
11 Once completely cool, remove from molds.

Notes –

1. The traditional garnish or decoration is pandang. We cannot get this here, so we took coconut shavings and soaked them in green food colouring, and then dehydrated them for a while.
2. It is important to use the teatowel in the steamer lid, otherwise the tops of the cakes go watery.

3. The little molds I used were lent by someone. Not easy to find here in Cape Town. But you can just as well use larger cupcake size ones. Maybe steam for a few minutes longer to ensure set right through.

Everyone enjoyed these somewhat different treats.

Bon apetit!

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