I’ve just started this but will try to add daily. I make and eat these recipes frequently and guarantee they are delicious.
RIGATONI CON POMODORO E OREGANO
500gms Rigatoni or Penne pasta
1 heaped teaspoon dried oregano
one large onion finely chopped
2 cloves of garlic – grated
ground black pepper
1 tsp agave syrup
1 medium chilli – finely chopped
2 vegan hotdogs cut into small cubes
4 tbs EV Olive Oil
Heat 2 tbs of olive oil in a large pan, add the onion, chopped hot dogs and chopped chilli and fry until the onion is translucent and the hot dog has taken some colour. Add the dried oregano and freshly ground black pepper and cook for a further 2 minutes on med heat, add the grated garlic and cook for 1 minute. Turn down heat and add the agave syrup and passata and simmer for 5 minutes adding olive oil and a little water if it reduces too much. Remove from heat and set aside.
In a large saucepan, bring salted water to the boil, add the Rigatoni and cook for 10 – 12 mins until al dente, drain and rinse in hot water. Add to the sauce and toss until coated. Serve immediately with toasted sunflower and rocket salad and bread.
TOASTED SUNFLOWER AND ROCKET SALAD – serves 4
100gms raw sunflower seed (shelled)
4 servings of rocket leaves
2tbs lemon juice
2tbs EV olive oil
1 tsp agave syrup
Wash and dry the rocket leaves and place in a salad bowl. In a dry pan, toast the sunflower seeds until just browned – quickly remove from pan as they will continue cooking and over brown and become bitter. In a small mixing bowl beat the lemon juice and olive oil until emulsified and pour over the leaves and toss. Throw in the toasted seeds. Divide into individual serving dishes and lightly drizzle with agave syrup.
this is a simple appetiser
2 large aubergines cut into 1cm slices
2 large beef tomatoes cur into 1/2 cm slices
pack of vegan cheese cut into slices
EV olive oil
freshly ground black pepper
pre heat over to 200c oil a baking tray with the olive oil. arrange the ingredients so: aubergine slice, basil leaves, tomato slice basil leaves, cheese slice. sprinkle with the pepper and drizzle with olive oil and place in the oven until the aubergine is browning (about 15 minutes)
BARBECUE TOFU STRIPS
– 1 tsp salt
– 2 tsp onion powder
– 2 tsp fresh ground black pepper
– cayenne pepper to taste
- 1 cup yellow mustard
- 3 tbs soft brown sugar
- 3/4 cup/180 mL cider vinegar
- 1/4 cup/60 mL water
- 2 tbs chili powder
- 1 teaspoon black pepper
- 1 teaspoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
Mix all the ingredients together in a saucepan (except smoked paprika, soy sauce and olive oil) and simmer for 20 mins stirring often. Add the Paprika, o olive oil and soy and simmer for a further 5 mins. remove from heat.
slice the tofu into 1cm slices, place on a greased pre heated baking tray and cook in pre heated oven (220) for 30 mins, remove and dry rum the slices until all sides are well covered, place back in the over for 15 – 20 minutes, remove from over and pour over the BBQ sauce and cook in the over for a further 10 – 15 minutes until the sauce is sticky. Serve with cajun style potato wedges and salad
CAJUN STYLE POTATO WEDGES
3 medium potatoes
left over BBQ dry rub
wash and dry potatoes and cut longways into chunky wedges
toss in the dry rub and rub in well into the potatoes
bake on a baking tray in a pre heated over for 30 minutes until the wedges are tender and fluffy inside
CHILLI NON CARNE – Serves 4
2 Tbs. olive oil
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 large red pepper
2 vegan smoked sausages cut lengthways then diced (pre fried in a little oil to take on colour)
1 spoon chipotle sauce
1 spoon mollasses
½ tsp cumin seeds
½ tsp tumeric
1 cup passatta (or chopped tinned tomatoes and 1spoon of tomato puree)
2 tsp. smoked paprika
2 tsp. dried oregano
2 finely chopped chillis
¼ tsp. chili powder
15-oz. cans chili beans drained & rinsed
15-oz. cans black eyed beans drained & rinsed
1 Tbs soy sauce
1 Tbs. vegan Worcestershire sauce
1. Heat oil in large saucepan over medium-high heat. Add onion, pepper and chilli and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and sauté 1 minute more. Add the pre browned diced vegan smoked sausage, pasatta, paprika, oregano, chili powder, and ¼ cup water; cook 3 to 4 minutes, stirring occasionally.
2. Add beans and Worcestershire sauce. Cover, and reduce heat to low. Simmer for 5 – 10 minutes until the beans are warmed through.
Serve with oven-warmed flatbread.
SPICED CURRY TOFU STRIPS – BASMATI RICE AND CARDAMOM CARROT SALAD
For the spiced curry tofu strips
200gms firm tofu, drains and cut into ½ cm slices
1tsp ground cumin
1tsp garam masala
1tsp jerk seasoning
1 tbs corn flour
Make up the dry mixture and carefully rub into the drained sliced tofu. Place the slices in a tupperware and sprinkle with any remaining dry mix. Leave in the fridge overnight. Place on an oiled baking sheet and bake in over on top shelf for 30 mins at 200c turn sliced over and over cook for a further 30 minutes.
Remove from the over and slice each slice into 3 diagonally.
For the Basmati rice
100grms Basmati Rice
Thoroughly rinse the rice rubbing it firmly between your fingers while it is in cold water to release the surface starch. Repeat this 3 or four times then drain. Allow to sit in a sieve until nearly dry. Place in a saucepan with a pinch of salt, cover with boiling water and bring to the boil. Cover with a firm fitting lid and turn the heat to very low and allow the rice to absorb all the liquid.
For the Cardamom carrot salad
1 large carrot
3 cardamom pods
Peel the carrot, rinse and using a mandolin, shave the carrot until you have a bowl of fine shavings. Extract the seeds from 3 green cardamom pods, gently dry roast in a frying pan for 1 minute to release the flavour, grind in a mortar and pestle, add 3 tbs freshly squeezed lemon juice to the ground cardamon and pour the dressing over the carrot shavings and toss so all the carrot is covered.
1 heaped tsp marmite
1 tbs dark soy sauce
100 grms cucumber finely chopped
8 cherry tomatos quartered
4 spring onions finely chopped
1 tbs shelled toasted sunflower seeds
100 gms vegan choritzo sausage finely chopped
2 tbs raisins
1 green chilli finely chopped and lightly fried in EV olive oil
bunch of flat leaf parsley, washed, dabbed dry and finely chopped
generous sprig of mint finely chopped washed, dabbed dry and finely washed
Rinse the quinoa and drain. Make up 750ml of stock with boiling water, the marmite and soy sauce in a saucepan, add the quinoa, bring to the boil and turn down as low as possible and allow the quinoa to absorb all the stock (about 15 minutes)
While the quinoa is cooking, throw all the other ingredients into a bowl, generously drizzle with EV olive oil and fresh lemon juice and lightly sprinkle with garam masala.
When the quinoa is tender, throw into the bowl and using a fork, thoroughly mix through. Serve while still warm.
RAW CARROT CAKE WITH CASHEW ‘SOFT CHEESE’ TOPPING
1 cup of raisins soaked in spring water for 1 hour then blitzed or finely chopped
1 large carrot peeled and finely grated
2 cups of walnuts blitzed to a fine crumb
1/2 cup desiccated coconut
1 tbs tahini
1 tbs maple syrup
1 tsp vanilla extract
1/2 tsp thai spice (or pinch of cinnamon, nutmeg and ground cloves)
FOR THE TOPPING
1 cup of raw cashew nuts
1 tbs maple syrup
1 tsp vanilla extract
juice of 1 lemon
Combine the carrots, raisins, walnuts, coconut, tahini, syrup, vanilla and spice. Mix well nad press into a 7 inch loose base cake tin. Place in the freezer for 30 mins to firm.
To make the topping, blitz the cashews, lemon juice, vanilla extract, and maple syrup until a smooth soft cheese consistency. Spread evenly over the cake being careful not to disturb the cake mixture. Place back in the freezer for 10 – 15 mins. To serve, place cake tin on top of a bowl and carefully push down until the cake is free of the sides of the tin. Slice with a sharp knife.
CHANNA SAAG (chick pea and spinach curry)
1 medium onion finely chopped
2 chilli peppers finely chopped
50 grams vegan Chorizo sausage cut into tiny cubes
3 cloves garlic, microwaved for 12 seconds, peeled and finely chopped
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp ground fenugreek
pinch of ground cardamon
1 tsp turmeric
1 can chick peas, drained
1 bag of baby leaf spinach, rinsed
1 tsp agave syrup
generous pinch of sea salt and cracked black pepper
Put a large pan on a medium heat, add 2 tbs vegetable oil, add the onion and cook for 5 minutes. Add the chilli and Chorizo and cook for a further 5 minutes. Add the cumin seeds and garlic and cook for 3 mins. In a small frying pan, dry fry the coriander seeds until you can smell their fragrance (about 2 mins) then grind in a mortar and pestle. Add to the onions. Add the rest of the spices and the agave syrup and season with the salt and pepper. cook for 5 mins stirring often to avoid sticking. Add the chick peas and cook for 2 minutes then fold in the spinach, covering to allow the spinach to wilt. Once the spinach has wilted, stir through and it’s ready to serve. Serve with flatbread.
STICKY BEAN CURD ‘MEMPHIS RIBS’ IN BOURBON BARBECUE SAUCE
FOR THE ‘RIBS’
– 1 pack of dried yuba bean curd sticks (from a chinese supermarket or vegan online supplier
Soak the strips in boiling water. in a overproof dish. They will float initially but as they take on liquid they will sink. When the water is cold place in the fridge overnight. Take the pre soaked strips, trim into 4″ lengths and press between paper towels to drain. gently roll them in the barbecue sauce and place on a baking tray which is lined with parchment paper and well oiled. Bake in the oven for 15 – 20 minutes on high. After 10 minutes or so, turn over and brush with more sauce and continue baking until the sauce is starting to blacken. The strips should be quite firm with the thinner bits almost burnt and crispy. Remove from the oven and plate. Warm the sauce (if too think thin with a little water) and pour over the ribs. Serve immediately.
FOR THE MEMPHIS BARBECUE SAUCE
- 1 cup/240 mL apple cider vinegar
- 1 cup/240 mL ketchup
- 1/2 cup/120 mL water
- 1/4 cup/60 mL finely chopped onion
- 2 chili peppers
- 2 tablespoons/30 mL minced garlic
- 2 tablespoons/30 mL VITALITE margerine
- 2 tablespoons/30 mL molasses
- 2 tablespoons/30 mL english mustard
- 2 tablespoons/30 mL soft brown suger
- 1 tablespoon/15 mL vegan Worcestershire sauce
- 2 tablespoons lime juice
- 1 tablespoon/15 mL smoked paprika
- 1 tablespoon/15 mL tabasco sauce
- 2 teaspoons/10 mL dried oregano
- 2 teaspoons/10 mL dried thyme
- 1/2 teaspoon/5 mL salt
- 1 teaspoon/5 mL black pepper
- 100ml Jack Daniels
In a saucepan fry the onion and chilli pepper in the oil and margarine until the onion just starts to burn, add the crushed garlic, fry for 2 more minutes add all the other ingredients and allow to reduce for 15 mins on a low heat.