Indrani Perera

poet, publisher & mentor

Tag: vegan

Easy Peasy Sugar Free Banana Biscuits

My go-to baking treat of recent times has been this Peanut Butter Chocolate Chip Cookie recipe. Only problem is, it contains sugar and the girls and l have gone sugar free.

The good news is once you haven't eaten sugar for a while, you start to appreciate the sweetness in everyday food like peas or corn. And then of course, there's fruit. Who needs sugar when you've got fruit?

These biscuits use bananas as the sweetener and as well as being sugar free, they're also dairy free, gluten free and vegan. That's right there's no flour, no butter and no eggs. Even better, there's only three ingredients so they're super easy to bake.

Easy Peasy Sugar Free Banana Biscuits

3 large bananas

1 ½ cups of oats

1 cup peanut butter (whichever way you like it – crunchy or smooth)

Preheat the oven to 180 C.

Line a tray with baking paper.

Mash the bananas in a large bowl.

Stir in the oats and then the peanut butter.

Dollop spoonfuls on to the tray.

Wet your fingers and flatten the surface of your bikkies.

Pop in the oven for 12-15 minutes.

When done, cool on a wire rack.

Do you best not to devour them all in an afternoon!

August 15, 2022
Marinated Tofu “Feta”

I recently made the trip across town to CERES Environmental Park in East Brunswick to attend the Saturday Maker's & Flea Market. The market was fabulous. There were lots of wonderful stalls to look at and I bought myself a gorgeous calico bag with an owl printed on it. Perfect for a bookworm like me. What I forgot to do was buy the marinated tofu feta they sell at the shop.

Once I got home, I quickly ducked down to the supermarket and whipped up this tasty little number. It was pretty good for a first attempt.

The tofu looks like feta but I don't think it tastes much like my dim recollection of feta. It would be great to have a different name for vegan "cheese" 'cos in my mind in order for something to be called cheese, it needs to contain dairy. This marinated tofu is something else entirely. How about veese?

Marinated Tofu "Feta"

500g firm organic tofu

1/2 cup apple cider vinegar

1 cup water

1/2 cup lemon juice

1/2 cup organic olive oil

4 tbsp oregano

3 tbsp thyme

2 cloves garlic, minced

2 tbsp sea salt

2 tsp peppercorns

Place the tofu between two pieces of paper towel and place a heavy weight on top. Leave for 1/2 hour to squeeze out the excess moisture.

While the tofu is being squished, mix the vinegar, lemon juice, oil, garlic, herbs and spices in a casserole dish with a lid.

Chop the tofu into bite size cubes and place in the casserole dish.

Make sure all the tofu is covered by the liquid.

Put the lid on the dish and then put it in the fridge. Leave it for 2-3 days to marinate.

Verdict: quite yummy but the tofu lacks a little in flavour, even after leaving it to marinate for a couple of weeks.

September 17, 2018
Marinated Tofu “Feta”

I recently made the trip across town to CERES Environmental Park in East Brunswick to attend the Saturday Maker's & Flea Market. The market was fabulous. There were lots of wonderful stalls to look at and I bought myself a gorgeous calico bag with an owl printed on it. Perfect for a bookworm like me. What I forgot to do was buy the marinated tofu feta they sell at the shop.

Once I got home, I quickly ducked down to the supermarket and whipped up this tasty little number. It was pretty good for a first attempt.

The tofu looks like feta but I don't think it tastes much like my dim recollection of feta. It would be great to have a different name for vegan "cheese" 'cos in my mind in order for something to be called cheese, it needs to contain dairy. This marinated tofu is something else entirely. How about veese?

Marinated Tofu "Feta"

500g firm organic tofu

1/2 cup apple cider vinegar

1 cup water

1/2 cup lemon juice

1/2 cup organic olive oil

4 tbsp oregano

3 tbsp thyme

2 cloves garlic, minced

2 tbsp sea salt

2 tsp peppercorns

Place the tofu between two pieces of paper towel and place a heavy weight on top. Leave for 1/2 hour to squeeze out the excess moisture.

While the tofu is being squished, mix the vinegar, lemon juice, oil, garlic, herbs and spices in a casserole dish with a lid.

Chop the tofu into bite size cubes and place in the casserole dish.

Make sure all the tofu is covered by the liquid.

Put the lid on the dish and then put it in the fridge. Leave it for 2-3 days to marinate.

Verdict: quite yummy but the tofu lacks a little in flavour, even after leaving it to marinate for a couple of weeks.

September 17, 2018
Watercress Pesto

I luuurve pesto. Even more so when I discovered it it's super easy to make dairy free – you just don't add the cheese!

You can make pesto from pretty much any fresh green herb and nut combination. The basic idea is fresh herbs + nuts + oil + garlic. Watercress was on special at the supermarket and I had almonds in the cupboard hence this combination. Luckily it was delicious.

The quantities in this recipe are approximate as I was making this the fly without measuring anything.

Watercress Pesto

1 bunch watercress
1/2 cup dry roasted almonds
1 lemon, juiced
splash oil
4 garlic cloves

Grind almonds in a spice grinder. Set aside.

Wash and roughly chop the watetcress. Whizz in the blender.

Mince garlic in a garlic press or chop finely.

Add the ground almonds, oil, lemon juice and garlic cloves.

Whizz until nice and creamy.

Serve with pasta, as a dip, on toast or straight from the jar!

Other good herb & nut combinations: coriander & cashew; traditional basil & pine nut

September 3, 2018
Watercress Pesto

I luuurve pesto. Even more so when I discovered it it's super easy to make dairy free – you just don't add the cheese!

You can make pesto from pretty much any fresh green herb and nut combination. The basic idea is fresh herbs + nuts + oil + garlic. Watercress was on special at the supermarket and I had almonds in the cupboard hence this combination. Luckily it was delicious.

The quantities in this recipe are approximate as I was making this the fly without measuring anything.

Watercress Pesto

1 bunch watercress
1/2 cup dry roasted almonds
1 lemon, juiced
splash oil
4 garlic cloves

Grind almonds in a spice grinder. Set aside.

Wash and roughly chop the watetcress. Whizz in the blender.

Mince garlic in a garlic press or chop finely.

Add the ground almonds, oil, lemon juice and garlic cloves.

Whizz until nice and creamy.

Serve with pasta, as a dip, on toast or straight from the jar!

Other good herb & nut combinations: coriander & cashew; traditional basil & pine nut

September 3, 2018
Sauerkraut Recipe

I can't believe how easy this recipe is. And I've been paying $15 a jar for sauerkraut to heal my gut! I can't eat dairy so I need to get my probiotics somehow. Luckily I love sauerkraut, must be my German heritage. I used these recipes for inspiration. And a big shout-out to Kate for inspiring me with her homemade kim chi.

Sauerkraut Recipe

1 large savoy cabbage, cut into quarters

1 tbsp pink himalayan salt / quarter

1/2 – 1tsp caraway seeds / quarter

4 clean glass jars

Remove the outer, wilted leaves.

Set aside a couple of large leaves.

Cut your cabbage into quarters – cut out the thick, white ribs and discard.

Chop one quarter finely and place in a large bowl.

Sprinkle 1tbsp salt over the top.

With your hands, massage the salt into the cabbage for five minutes or until it reduces in size and produces liquid.

Spoon your cabbage and the liquid into the clean glass jar and press it firmly down.

Fold a piece of cabbage leaf on top and press down so the cut cabbage is beneath the liquid. This prevents it getting mouldy and makes sure it ferments.

Place the lid loosely on top so liquid can bubble out as it ferments.

Repeat for the remaining three quarters.

Put the jars on to a plate and leave somewhere warm. The top of the fridge is ideal.

Wait for up to six weeks – I lasted three days with this, my first batch!

FireKraut Recipe

as above plus:

2 cayenne peppers

To make firekraut add one small, whole cayenne pepper to your jar.

Make the kraut as above, chop the second cayenne pepper finely and add to the cabbage just before putting it in the jar.

I made these variations:

Black lids - 1 tbsp salt each, 1/2 tsp caraway seeds in one, none in the other

Silver lid – 1 tbsp salt, 1/2 tsp caraway seeds

Funny shape – 1 tbsp salt, 1 chopped cayenne pepper, 1 whole pepper, 1 tsp caraway seeds

My favourite is the sauerkraut with caraway seeds. I haven't been game to try the fire kraut – it smells really spicy!

June 3, 2018
Sauerkraut Recipe

I can't believe how easy this recipe is. And I've been paying $15 a jar for sauerkraut to heal my gut! I can't eat dairy so I need to get my probiotics somehow. Luckily I love sauerkraut, must be my German heritage. I used these recipes for inspiration. And a big shout-out to Kate for inspiring me with her homemade kim chi.

Sauerkraut Recipe

1 large savoy cabbage, cut into quarters

1 tbsp pink himalayan salt / quarter

1/2 – 1tsp caraway seeds / quarter

4 clean glass jars

Remove the outer, wilted leaves.

Set aside a couple of large leaves.

Cut your cabbage into quarters – cut out the thick, white ribs and discard.

Chop one quarter finely and place in a large bowl.

Sprinkle 1tbsp salt over the top.

With your hands, massage the salt into the cabbage for five minutes or until it reduces in size and produces liquid.

Spoon your cabbage and the liquid into the clean glass jar and press it firmly down.

Fold a piece of cabbage leaf on top and press down so the cut cabbage is beneath the liquid. This prevents it getting mouldy and makes sure it ferments.

Place the lid loosely on top so liquid can bubble out as it ferments.

Repeat for the remaining three quarters.

Put the jars on to a plate and leave somewhere warm. The top of the fridge is ideal.

Wait for up to six weeks – I lasted three days with this, my first batch!

FireKraut Recipe

as above plus:

2 cayenne peppers

To make firekraut add one small, whole cayenne pepper to your jar.

Make the kraut as above, chop the second cayenne pepper finely and add to the cabbage just before putting it in the jar.

I made these variations:

Black lids - 1 tbsp salt each, 1/2 tsp caraway seeds in one, none in the other

Silver lid – 1 tbsp salt, 1/2 tsp caraway seeds

Funny shape – 1 tbsp salt, 1 chopped cayenne pepper, 1 whole pepper, 1 tsp caraway seeds

My favourite is the sauerkraut with caraway seeds. I haven't been game to try the fire kraut – it smells really spicy!

June 3, 2018
Happy Winter Solstice!

It's hard to believe it's already the winter solstice again. It seems far too soon to be celebrating the longest night and shortest day. Especially with the gorgeous sunny weather we have been having recently. For me the solstice marks the beginning of winter and the dive headlong into the cold of July and August.

In the past I've dreaded the coming of winter and the fading of the light. I love the feeling of sun on my face and cloudy winter days leave me moody and downhearted. But I've recently realised winter also is the time when I am at my most creative. It's when I put pen to paper (or fingers to keyboard) to share my thoughts and ideas. It's also the time when I crave making things with my hands and always have a project on the go. At the moment it's finishing my arm warmers with a crochet beanie waiting in the wings. So this year I am embracing the positive aspects of the season and getting outdoors as much as possible in the times when I'm not making or writing.

Each year we celebrate the solstice with lots of warm, hearty and filling dishes. These recipes tend to be made just for the solstice so they are pretty special and eagerly looked forward to. My favourites are the tropical rice pudding and homemade hot chocolate. I also make pumpkin soup for the rest of the family and this year we also had homemade rye soda bread.

Solstice this year was extra special as we had the whole family in the kitchen together making food for our celebration. The girls loved making the bread and pudding. Licking the spoon never gets old! Gareth chopped up the onions and pumpkin for the soup. It was lovely to be able to include him in all our celebrations. He usually comes home after work, just in time for pudding.

We rug up warmly after dinner and take our homemade candle lanterns for a walk around the block, singing our solstice song as we go. Although I feel this tradition may not last for very much longer as even Phoebe who is now seven is starting to make noises about it being stupid (it's the most popular adjective around here and is used for just about, well, everything.)

Happy winter solstice friends!

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June 22, 2017
Homemade Muesli

We have been eating porridge all winter long. It is so filling and satisfying. I love mine with cinnamon which is great for regulating my blood sugar levels. The girls eat theirs with coconut chips, and on the weekends as a treat, honey and banana as well.

As great as porridge is in winter, there comes a time when the mornings are just too warm for eating a hot, cooked breakfast. Muesli was the obvious choice. Most commercial mueslis contain honey which is super high in fructose and causes me to crash mid morning. The answer? Make it myself of course!

Homemade muesli
2 cups rolled oats
1/4 cup organic coconut chips
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chopped almonds
1/4 sultanas
1tsp cinnamon

Mix all the ingredients in a bowl.
Put into an airtight container.
Enjoy!

The beauty of this recipe is you can add what you like. Other nuts, apricots, dates and so on.

October 12, 2015