Lettuce Discuss… Vegan Cheese Spread

Vegan Cheese Spread

One of the things that we really missed becoming vegan was cheese. Especially Mac Cheese! As we really try to avoid Soya and are totally Gluten free it was difficult. We have tried many recipes for cheeses and have developed a hybrid of them all that you can make in around 30 minutes. It’s delicious and makes a great spread or dip and you can spice it up if you like it spicy…

Ingredients

2 Cups Potatoes (chopped into 1 inch chunks) you can peel the skin off or leave on

2 Cups of Carrots (Chopped into ¼ inch chunks)

1/3 cup of Olive Oil

½ Cup of Water

1 teaspoon Rock Salt

½ teaspoon of Garlic Powder or 1 clove of fresh garlic

½ teaspoon of Onion Powder

½ teaspoon of Turmeric

½ Cup of Nutritional yeast

1 Tablespoon of Lemon juice or the zest of a fresh lemon.

Method,

Step 1

In a pan place your

2 cups of potato and

2 cups of carrot

Cover with boiling water and continue to boil for 15 minutes

Step 2

In a food processor or blender add the remaining ingredients and blend them together for 30 seconds leave them to rest in the Blender / Food Processor.

Step 3

After 15 minutes remove the carrots and potato and drain the water from the pan. Rinse in cold water to cool them down place the potatoes and carrots into the food processor and mix until the ingredients are all blended evenly and the mixture is smooth. That’s it done simple.

We find the longer you leave it in the fridge the better it becomes (a day or two).

You can also make different styles by adding ground hemp seeds, dried chilies, sunflower seeds, chopped or ground cashews. The options are endless.

Say Cheese

Many Blessings

Mako & Hema

Lettuce Discuss… The Importance of Essential Vitamin B12 for Vegan’s

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You should be getting at least 1.5 mcg of B12 per day.

If you are Vegan you need to make sure that you are getting enough B12. This  only occurs naturally in animal derived foods. Therefore, being Vegan we need to supplement it. If you are B12 deficient this can cause the following,

Anaemia, caused by a lack of vitamin B12 can result in symptoms that include:

A lack of energy or lethargy, fatigue, tiredness.

Being out of breath, faintness, headache, ringing in the ears, appetite loss.

More extreme symptoms due to Vitamin B12 deficiency include:

Yellowing of the skin, mouth ulcers, sore tongue, vision problems, mood changes, irritability, and depression.

If you have some of these symptoms we recommend you visit your health professional.

For more information follow this link

Vitamin B12 Information

Vitamin B12 is found in fortified foods (these are foods and produce that have had vitamins and minerals added to them). You may have seen nutritional yeast with added B12 (This makes a great Mac Cheese more of that in the next blog).

 How to get B12:

There are many supplements on the market that contain B12, you need to make sure that they contain 1.5mcg or more also make sure that they don’t contain Meat derived gelatine.

Little and often is key with B12.

Fortified Cereals (all Bran) contains B12.

A Brief list of B12 fortified supplements

Almond Milk, Fortified 1 Cup contains 3mcg, nutritional Yeast, 1 tablespoon contains 3mcg, Vegan Mayo 1 serving 0.24mcg, Tempeh ½ cup approx 0.12mcg, Ready to eat cereal fortified with B12 ½ to 1 cup 0.6 – 0.66mcg.

B-wise and B-healthy!

Many Blessings

Mako & Hema

Lettuce Discuss… Vegan Gluten Free Bread / Fruit Loaf

Bread

Lettuce Discuss… Vegan Gluten free Bread and Fruit Loaf

We have bought this bread from various Vegan stores and have paid between $5 and $8 per loaf this will make two loaves for $3 add fruit and you will pay $4 at the most.

Ingredients.

5 ½    Cups of Gluten free Flour (Bread Flour is the best but any blend of gluten free Flours works too) We use “Doves Farm Gluten Free Bread Flower”

3        Sachets of Quick Activated Bread Yeast

5        Tablespoons of Raw Brown Sugar

1 ½    Teaspoons of Salt

2 ½    Cups of Almond Milk (We used Blue Diamond Almond Milk)

1        Cup of Warm Water

1 ½    Teaspoons of Vinegar

9        Tablespoons of Olive Oil

Step 1 – Activate the Yeast

Take

1 Cup of Warm water (warm NOT HOT! If it’s boiling hot it will kill the yeast)

2 Tablespoons of Raw Sugar

3 sachets of Yeast

Mix together with a fork or hand whisk for 1 minute.

Set to one side and leave to activate. You will need a container 3 times larger than the mixture- as the yeast will grow treble the liquid size.

Step 2 – Mixing the Dry Ingredients

In a medium sized mixing bowl add

5 ½ cups of bread flour

1 ½ Teaspoons of salt

3 Tablespoons of Raw sugar.

Mix the dry ingredients together so it is all blended equally. Set to one side.

Step 3 – Mix The Wet Ingredients

In a large mixing bowl add

2 ½ Cups of almond milk

1 ½ Teaspoons of Vinegar

9 Tablespoons Olive Oil

Hand whisk the wet ingredients until it has a froth

Step 4 – Blend Ingredients

Add the dry ingredients into the wet ingredients and mix together, You can use a wooden spoon, or a power whisk with dough attachments. I use a wooden spoon -the hard way!

When you have everything blended add the Yeast Mixture and mix for 5 minutes.

Your dough will be wet in consistency.

Leave for 15 minutes to activate the yeast.

Then mix again for 5 minutes. It’s important to get as much air in as you can.

Leave to stand for a further 30 minutes.

After 30 minutes you need to stir the mix with a thin wooden spoon,

Split the dough into 2 small loaf tins (use a dairy free butter to grease the inside of the tins)

Cover the tins with Saran Wrap (Cling Film UK) and place in a warm area to allow the dough to rise. This takes between 20 and 35 minutes. You will need to keep checking as you don’t want the dough to rise above the tin too much or it will just pour over the side of the tin and you lose that mixture.

In a Pre heated oven 425F remove the cling film and place the 2 tins in the middle of the oven.

They will cook for 35 to 45 minutes depending on your preference. If you like the crust dark leave for longer.

When cooked remove from the oven and allow them to cool before removing from the tin. When cool remove from the tin and enjoy.

We have noticed that unlike store bought our loaves will last longer however, you can cut it into slices and freeze it.

If you would like to make a fruit loaf take half of the dough and add 1 ½ Cups of dried fruit such as raisins, sultanas, or add finely chopped apple. Add cinnamon and nutmeg and another tablespoon of sugar too sweeten it up some more. Mix for a couple of minutes and place in one of the tins and cook as normal.

We Hope You Enjoy the Bread.

Many Blessings

Mako & Hema