Recipe courtesy of Pippa Kendrick at www.jamieoliver.com/recipes/vegetables-recipes/sicilian-roasted-cauliflower-brussels-sprouts/#bYQ9lfmH7RctW0Zv.99
You will need: 50 g pine nuts 1 large head of cauliflower 300 g Brussel sprouts 50 g raisins 12 strands of saffron 2 tbsp olive oil 2 tbsp garlic oil
Preheat the oven to 200C/gas 6. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down.
Trim the outer leaves and base from the cauliflower then cut into small florets. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves. Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside.
Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Season well and mix together gently. Roast for 25–30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don’t be alarmed, it adds a lovely smoky element to the overall flavour.
Transfer the roasted cauliflower and sprouts to a serving bowl; add the pine nuts and raisins, season to taste then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.
[/toggle] [toggle title=”Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust (Nut-free)”]
Recipe courtesy of http://ohsheglows.com/2015/11/26/mini-pumpkin-pie-tarts-with-a-sunflower-cookie-crust-nut-free-vegan/
FOR THE CRUST: 1/2 cup raw sunflower seeds 1 3/4 cups rolled oats (use certified gluten-free if necessary) 1/4 teaspoon fine sea salt 1/4 cup coconut oil, melted* 3 tablespoons pure maple syrup 2 tablespoons smooth sunflower seed butter (pour off oil before measuring) 2-3 teaspoons water, if needed to bind dough
FOR THE FILLING: 1/2 cup canned full-fat coconut cream** 1 cup unsweetened pumpkin puree 3/4 cup pure maple syrup 1/2 cup coconut oil, melted* 2 tablespoons + 2 teaspoons sunflower seed butter 2 teaspoons pure vanilla extract 1-2 teaspoons pumpkin pie spice, to taste*** 1/4 teaspoon fine sea salt
FOR SERVING: Coconut Whipped Cream (I used So Delicious Coco Whip here)
1. Preheat oven to 350F. Grab four (4-inch diameter) baking paper cups, or 12 standard muffin paper liners and set aside. You can also use a 7-9 inch springform cake pan greased and lined with a circle of parchment paper.
2. Add the sunflower seeds into a skillet and toast the seeds over medium heat for 5-8 minutes, until lightly golden and fragrant. Remove from heat.
3. For the crust: Add the toasted sunflower seeds, oats, and salt into a food processor and process until finely chopped, resembling a coarse flour. Now, add the melted oil, maple syrup, and sunflower seed butter, and process until the mixture comes together into a heavy dough. The dough should stick together when pressed between your fingers very easily. If it’s still a tad too dry, add the optional water and process again until it comes together. I find that I always need 2 teaspoons of water, but it’ll depend on your ingredient’s moisture content.
4. Divide the dough equally between the liners, crumbling it all over each base. (Note: I reserved about 1/2 cup of the dough for sprinkling on the pies when serving.) Lightly wet your fingers. Starting at the centre, press the dough into the base to form a crust. If the dough starts to stick to your hands at any time, lightly wet your hands and shake off the excess water. Once the crust is all pressed in, poke the base with a fork about 2-3 times to allow the air to escape while baking. I place the 4 liners onto a baking sheet so it’s easy to remove them from the oven.
5. Bake the crusts for around 10-12 minutes until lightly golden around the edges. Place baking sheet on a cooling rack and cool the crusts for at least 15-20 minutes, or longer if you have the time.
6. For the filling: Open the chilled can of coconut milk. Scoop off 1/2 cup of the white coconut cream only (not the water) and place it into a blender. (You can save the remaining contents of the can for a smoothie or other use.) Add the pumpkin puree, maple syrup, melted oil, sunflower seed butter, vanilla, pumpkin pie spice (to taste, I use 2 tsp), and salt. Blend, starting at a low speed and increasing the speed, until smooth.
7. Divide the filling equally among the cooled crusts. Carefully, transfer the baking sheet (or muffin tin, if making 12 mini tarts) into the freezer on a flat surface. Chill until firm, about 3-5 hours. There’s no need to cover it.
8. After the tarts are solid, carefully remove the paper liners. Here you can transfer the pies to the fridge for a mousse-like texture, but I prefer the texture when frozen after sitting on the counter for 5-10 minutes before serving.
9. Serve with coconut whipped cream on top, if desired. This pie filling softens a great deal at room temperature, so it’s best not to leave leftovers on the counter. Return them to the fridge or freezer for best results.
[/toggle] [toggle title=”Roast Dinner”] Recipe courtesy of Patty at http://veganeasy.org/15-D
Ingredients 1 packet Sanitarium Vegie Roast Olive oil 4 potatoes with skins left on, cut into pieces 1/2 butternut pumpkin with skin, cut into pieces 2 medium red onions peeled, cut into small wedges 4 cloves garlic (leave small ones whole, chop large ones) 6 green beans red and green capsicum, sliced into strips 1 zucchini, cut into thick strips 2 carrots, cut into bite size pieces 1 corn on the cob, cut into quarters handful of fresh basil leaves 1 Tbsp dried rosemary fresh ground black pepper and garlic salt to taste
Mushroom gravy – simply cut up mushrooms and add to gravy.
Place all the veggies (except the capsicum), onion and garlic in an oiled baking dish, sprinkle with the rosemary. Cover with aluminium foil and bake in a pre-heated oven at 180C for 30 minutes.
Cut the plastic wrapping off the roast and rub it with olive oil then rub in the rosemary and mint glaze that comes with the roast.
After the veggies have baked for 30 minutes, position the roast in the middle of them, add the capsicum and bake for a further 30 minutes. Add the basil 10 minutes before the end of cooking time.
Serve with mushroom gravy and garlic bread. A dish of cranberry sauce makes it even more special.
[/toggle] [toggle title=”Pan Fried Tempeh with Parsnip Crisps”]
Recipe courtesy of Patty at http://www.veganeasy.org/Pan-Fried-Tempeh-with-Parsnips-Crisps
Ingredients 2 blocks of tempeh 1 ‘beef style’ stock cube 2 tsp fresh thyme leaves 1/2 cup water 2 tsp black pepper 2 tsp mustard 2 parsnips
Method 1. Cut each block of tempeh through the middle, so you have 4 thinner tempeh pieces, then cut in half again so you have eight squares. 2. Mash the stock cube into the water and mix in the pepper and thyme leaves. 4. 3. Pour over the tempeh and leave to marinade for an hour (or you could leave overnight). 5. Heat some oil in a pan and fry tempeh until brown and starting to crisp. 6. In the meantime heat oil in a pan and deep fry the parsnip in batches until crispy. Drain on kitchen paper. 7. Serve two pieces of tempeh per person with the parship crisps pilled on top.
Recipe courtesy of http://allrecipes.com.au/recipe/9609/lemon-green-bean-side.aspx?o_is=Hub_TopRecipe_2
2 tablespoons (40ml) olive oil 2 cloves garlic, crushed 1 kg fresh green beans, cut in half (or quarters-depending on your preference) 1 1/2 tins (600g) diced tomatoes, juice reserved 1 tablespoon chopped fresh chives 3 tablespoons pine nuts 2 tablespoons lemon juice 1 bay leaf salt and pepper, to taste
1. Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
2. Mix in tomatoes, half the tomato juice, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Add more tomato juice as required. Remove and discard bay leaf before serving.
[/toggle] [toggle title=”Gluten-free Vegan Brandy Cream”]
Recipe courtesy of http://allrecipes.com.au/recipe/21821/gluten-free-vegan-brandy-cream.aspx?o_is=Hub_TopRecipe_3
2 cups raw organic cashews 2 cups filtered water 6 tablespoons agave nectar or more to taste 1 teaspoons natural vanilla extract 3 – 4 tablespoons Brandy or more to taste 1 pinch of sea salt
1. Throw everything into the blender and puree until thick and creamy.*
2. Adjust quantities of brandy and sweetener to taste.
3. Chill in the fridge and allow the cream to thicken slightly
*Please note – you will need a high-speed blender in order to achieve a really creamy consistency.
[/toggle] [toggle title=”Beetroot Salad”]
Recipe courtesy of https://www.vegansociety.com/resources/recipes/special-occasions/beetroot-soup
500g raw beetroot 2 sticks celery 1 large red onion 1 clove garlic 3 tbsp olive oil 1/2 tsp ground cumin A pinch of dried red chilli flakes Freshly ground black pepper, to taste 1 tbsp red wine vinegar 50ml vodka (optional) 850ml vegan stock 400ml coconut milk
1. Top and tail the beetroot, then peel it under cold running water. Cut each one into eight roughly equal pieces. Cut the celery into thick slices. Peel the onion and cut it into eight pieces. Peel the garlic and chop it roughly. Put all these ingredients into a large saucepan, add the olive oil and stir to coat the vegetables. Cook the vegetables over a medium heat for 10 minutes, stirring occasionally. Add the cumin, chilli flakes and a generous twist of black pepper and continue to cook for a further 10 minutes.
2. Pour the vinegar and vodka (optional) into the pan, stir the vegetables well and continue to cook until the moisture in the pan has evaporated away. Add the stock and bring the mixture to the boil. Then lower the heat, put a lid on the pan and simmer for an hour, checking and stirring regularly. Use the point of a sharp knife to check that the beetroot is tender, then take the pan off the heat and allow the soup to cool.
3. Transfer the soup to a blender or food processor and blend until very smooth. Return it to the saucepan, pour in the coconut milk and reheat, stirring continuously. Check the seasoning and consistency – if you would like a thinner soup, add a little more water.
[/toggle] [toggle title=”Christmas pudding”]
Recipe courtesy of https://www.vegansociety.com/resources/recipes/special-occasions/christmas-pudding
7 oz / 200g vegan margarine 2 tbsp black treacle 3 1/2 oz / 100g breadcrumbs 3 1/2 oz / 100g wholemeal flour 3 tbsp baking powder 3 1/2 oz / 100g dried apricots, chopped 3 1/2 oz / 100g prunes, chopped 10 1/2 oz / 300g mixture of currants, sultanas & raisins 3 1/2 oz / 100g soft brown sugar 1 cooking apple, grated finely 1 medium carrot, grated finely 3 tsp mixed spice 1 tsp ground ginger 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt Juice and grated rind of 1 lemon 3 tbsp sherry
1. Cream the margarine and treacle together. 2. Add all the other ingredients and mix well to a soft dropping consistency. 3. Grease a basin well and fill with the mixture leaving about 2 1/2 cm free from the top to allow for rising. Cover with greaseproof paper and aluminium foil and secure with string.Place in a saucepan and pour in boiling water halfway up the sides of the basin. Simmer gently for 5 hours, topping up the water as necessary. 4. Once cooked the pudding can be kept cold until needed. Steam for a further 2 hours before serving.
[/toggle] [toggle title=”Gravy”]
Recipe courtesy of https://www.vegansociety.com/resources/recipes/special-occasions/gravy
You will need: 1 3/4 pints / 1 litre soya milk 3 1/2 tbsp flour 3/4 tbsp bouillon powder 6 oz / 170g red currant jelly Splash tamari Splash vegan Worcester sauce 1/2 tbsp vinegar, or to taste 5 fl oz / 150 ml vegan red wine Black pepper, to taste 1/2 tsp ground cumin 1/2 tsp yeast extract, or to taste
Method: 1. In a jar (with lid on) shake the flour with some of the milk to make a lump free mixture.
2. Gently heat the rest of the milk in a pan.
3. Add the flour mixture and bouillon powder and stir with whisk to avoid lumps – simmer for a couple of minutes to get rid of the flour taste.
4. Add rest of ingredients and simmer gently for about 10 minutes stirring regularly.
[/toggle] [toggle title=”Chocolate avocado cake”]
Recipe courtesy of http://www.bbcgoodfood.com/recipes/chocolate-avocado-cake
Ingredients For the cake a little dairy-free sunflower spread, for greasing 1 large, ripe avocado (about 150g) 300g light muscovado sugar 350g gluten-free plain flour 50g good quality cocoa powder 1 tsp bicarbonate of soda 2 tsp gluten-free baking powder 400ml unsweetened soya milk 150ml vegetable oil 2 tsp vanilla extract
For the frosting 85g ripe avocados flesh, mashed 85g dairy-free sunflower spreads 200g dairy-free chocolate, 70% cocoa, broken into chunks 25g cocoa powder 125ml unsweetened soya milk 200g icing sugar, sifted 1 tsp vanilla extract gluten-free and vegan sprinkles, to decorate
1. Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
2. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
3. Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
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Method Blend together bananas, soymilk, cinnamon and vanilla. Pour into a pie plate, dip slices of bread into batter. Fry in a non-stick skillet until slightly golden, be sure to use plenty of oil or else it will stick to the pan. Serve with maple syrup.
[/toggle] [toggle title=”Vegan French Toast”] This recipe appears in Conveniently Vegan, by Debra Wasserman, (refer Conveniently Vegan) The delicious batter makes this French toast irresistible! Serves four – 2 slices per person. Ingredients 16-ounce can fruit (peaches or pears), keep juice 1/2 cup soy or rice milk 1/8 tsp cinnamon 8 slices whole grain bread
Method Blend fruit, soy or rice milk, and cinnamon together in a blender until smooth. Soak slices of bread in mixture and fry 5 minutes on each side in lightly oiled frying pan over medium heat. Serve warm.
[/toggle] [toggle title=”Tofu French Toast (vegan)”]
Ingredients 250g soft tofu 1/4 cup soy milk or rice milk 1 tsp vanilla 1 tsp cinnamon 1/4 cup water 4 slices wholemeal bread or specialty bread oil for frying fresh berries banana maple syrup granola/muesli
Method Mix tofu, soy or rice milk, vanilla, cinnamon, and water in a blender on “liquefy” or highest level, until you get the consistency of beaten eggs. Dip pieces of bread into mixture and place in a non-stick skillet (with oil) until golden brown. When all pieces are done, top of with fresh berries, banana, granola/muesli and maple syrup.
Hot Dogs by Patty Who doesn’t love a hot dog, especially with summer coming and the BBQ season on the horizon! There’s a wide variety of vegan hot dogs on the market now and none of them are made from the odds and ends of slaughtered animals (Oh, if the kids knew what was in a meat hot dog – Yuk!)
Packet of vegan snags (here I used Sanitarium Hot Dogs) Hot dog buns Mustard and tomato sauce Fried onions (red onion finely sliced) Nuttlelex or any vegan margarine (optional) Pickles (optional)
Boil, steam or fry the hot dogs in a few drops of canola oil.
Spread margarine on the bun, add hot hot dog, smear with mustard and ketchup, and if you’re a Yank like me you’ll add some pickle relish, or here there’s fried onions, the Aussie way!
Courtesy of veganeasy.org
[/toggle] [toggle title=”Chickpea and Broad Bean Salad”]
Broad beans Chickpeas Red onion Olive oil
Lightly steam broad beans Mix in bowl with chickpeas Add some chopped red onion Drizzle with olive oil
[/toggle] [toggle title=”Seaweed Salad”]
Dehydrated seaweed or kelp noodles Sesame oil Sesame seeds Avocado Lemon juice
Soak seaweed until re hydrated Strain Place seaweed in bowl Add 1TBSP of sesame oil Chop up half an avocado (or as much as you like) and mix with seaweed Sprinkle with sesame seeds Add a drizzle of lemon juice Serve
[/toggle] [toggle title=”Broad Bean Salad”]
Fresh or Frozen Broad Beans Sesame oil Pine nuts
Lightly steam broad broad beans Add 1TBSP of sesame oil and mix well Sprinkle with pine nuts
Quick, easy and filling. Can be eaten as a snack or meal accompaniment.
[/toggle] [toggle title=”Cous Cous Salad (vegan) (serves 4)”]
Credit for this absolutely yummo salad goes to Clare Stromsvac.
You will need: 200 g cooked cous cous 2 tbsp currants 300 ml hot vegetable stock or boiling water 125 ml olive oil 2 tbsp pine nuts 2 tbsp almonds (skin on) 2 cloves garlic, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 bunch shallots, sliced on the diagonal 2 zucchinis, sliced 1 capsicum (yellow or orange) cut into 2cm cubes 1 red chilli, finely sliced sea salt freshly cracked pepper
Method: 1. Put cous cous and currants in a bowl. Pour over vegetable stock or hot water. Cover. Leave to soak for 10-15 minutes, fluffing grains occasionally with a fork. 2. Heat oil in a wok or frying pan. When hot, add pine nuts and almonds. Stir until nuts are just turning colour, then add garlic and spice. Stir for another 30 seconds, being careful they don’t burn. Toss in shallots, zucchini, capsicum and chilli. 3. Cook over medium heat, stirring and tossing constantly, for 1-2 minutes. Stir in cous cous mixture, tossing to fluff up grains. Stir to combine for another 2-3 minutes. Season to taste. Remove from heat and serve warm or at room temperature.
Tip: Cooked chickpeas are a nice addition to this salad. Add a cupful when tossing in the cous cous.
[/toggle] [toggle title=”Potato & Carrot Pancakes (vegan)”]
Credit for this ABSOLUTELY YUMMY recipe goes to Margaret Ogilvie.
These pancakes are fantastic for weekend lunches.
Ingredients 4 medium-sized potatoes 2-3 medium-sized carrots 1 medium-sized onion 1 tsp curry powder 1 heaped tsp self-raising flower 2 egg-equivalents (Egg Replacer, Egg Like or No Egg) 1/2 to 1 tsp salt
Method Coarsely grate the potato and carrot. Finely dice the onion. Add all ingredients to a large bowl and mix well. Fry the mixture in spoon-sized quantities in a fry pan with sufficient oil to cover the bottom of the pan. Flatten into pancakes and cook on both sides until golden brown and the potato and carrot is cooked through. Serve as a side dish or as a meal on its own.
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by Liz SERVES 4
Liz is sharing with us her baked tofu which she says lots of people say reminds them of satay or roast chicken. You can read an interview with Liz on the Vegans Are Cool website where she also shares the recipe!
1 block firm tofu Nice’n’Tasty band ‘Chicken’ Yeeros shake (if you can’t find you can sub for other savoury seasoning such as Masterfoods all purpose Seasoning. Braggs Amino Liquid (available from a good health shop) Savoury Yeast Flakes Olive oil
Pour a little olive oil onto a baking tray. Slice tofu into 1cm thick slices and place on tray, Cover each slice with a thing layer of oil.
Pour the Braggs over the slices to it pools in the oil.
Sprinkle all over wiht the Yeeros shake and then cover with a good layer of yeast flakes, then finish with a little more oil.
Bake in a 180C oven for about 20 minutes then turn over and repeat the process (go easy on the shake and Braggs on this side as they may be too salty). Bake for another 15-20 minutes.
Drain oil from pan immediately or remove tofu and drain on paper towel.
These can be stored in the fridge for a few days and are great eaten cold too!
Courtesy of veganeasy.org
[toggle title=”Saucy Tempeh Skewers”]
These are so easy you don’t really need a recipe. Fire up the barbie, spear your veggies, smother in sauce and voila! – you have a perfect summer meal.
What you need:
Satay or sauce of your choice Tempeh or tofu Your favourite veggies, pictured are mushrooms, red onion, red and green capsicum
Cut the tempeh/tofu and veggies into chunks of roughly equal size and thread onto skewers.
Cover with sauce and leave to marinade (15 minutes to a couple of hours).
Grill or barbecue until cooked and serve with extra sauce on the side.
[/toggle] [toggle title=”Adzuki Bean Burgers”]
by Jo MAKES 2 BURGERS Instead of a greasy, cholesterol-loaded animal burger, why not try one of these tasty and healthy bean burgers. Or, if you’re in a hurry why not grab one of the many varieties of veggie burgers available instead. To make a more substantial meal, serve with some potato wedges.
½ cup dry adzuki beans 1 red onion, finely diced 2 cloves garlic, crushed 1 tsp Massell ‘beef style’ stock powder ½ tsp dried mixed herbs ½ cup fresh breadcrumbs 1 tbsp plain flour 1 tsp Worcestershire sauce (anchovy free)
Soak adzuki beans in a large pan of water overnight. Bring to the boil and simmer for 40 minutes. Drain and set aside, mash when cool.
Fry onion and garlic in a little olive oil until golden brown then add to beans together with the stock powder, herbs, breadcrumbs, flour and Worcestershire sauce and mix well.
Divide the mixture into two and shape into burgers, fry in a little oil until brown on each side
Serve in a bun with your favourite extras. Here we have used lettuce, red onion, gherkin, a Tofutti ‘cheese’ slice, tomato sauce, mustard and vegan mayonnaise.
Courtesy of veganeasy.org
[/toggle] [toggle title=”Pan fried tempeh with parsnip crisps”]
2 blocks of tempeh 1 ‘beef style’ stock cube 2 tsp fresh thyme leaves ½cup water 2 tsp black pepper 2 tsp mustard 2 parsnips
Cut each block of tempeh through the middle, so you have 4 thinner tempeh pieces, then cut in half again so you have eight squares.
Mash the stock cube into the water and mix in the pepper and thyme leaves.
Pour over the tempeh and leave to marinade for an hour (or you could leave overnight).
Heat some oil in a pan and fry tempeh until brown and starting to crisp.
In the meantime heat oil in a pan and deep fry the parsnip in batches until crispy. Drain on kitchen paper.
Serve two pieces of tempeh per person with the parship crisps pilled on top.
Courtesy of veganeasy.org
[/toggle] [toggle title=”Super Snowballs (vegan)”]
You will need: 1/3 block copha 2 tbsp nut butter 2 cups rolled oats 2 cups sultanas shredded coconut
Method: Melt copha and nut butter. Place rolled oats, sultanas and melted copha in a food processor and process until the mix forms a ball around the bowl. Shape large balls and roll in shredded coconut. Set in fridge.
(Credit for this recipe goes to Tarni Elder.) This dressing is SENSATIONAL!!! It is bursting with flavour and is fantastic on salads in summer. It is even great on steamed vegies!
You will need: 1/4 cup freshly squeezed lemon juice 1/2 cup canola or safflower oil 1/4 cup tamari (authentic Japanese soy sauce) 1/3 cup tahini (ground sesame seed paste) 1 tbs finely chopped onion 1 clove peeled garlic 1 & 1/2 tbs rice syrup 1/4 cup water
Method: Combine all the ingredients in a blender and blend until smooth.
[/toggle] [toggle title=”Spiced Lentil Pate with Exotic Fruit (vegan)”]
This recipe was sent it by Greg Barnacle. It has been taken from Australian Vegetarian, issue 2:
You will need: For the pate: 100g red lentils 1 tsp sunflower oil 1 medium onion, finely chopped 1 tsp ground cumin 1/2 tsp turmeric 1/2 tsp ground coriander 1/2 tsp wholegrain mustard 2 tbsp smooth peanut butter juice of 1 lemon 100g roasted cashew nuts, finely chopped 1/2 tsp chilli powder
For the dressing: 1 bunch fresh mint 4 tbsp sunflower oil grated rind and juice of 1 lime seasoning
For the fruit: 1 orange-fleshed melon or small watermelon 1 ripe mango 1 ripe paw paw 1 small pineapple 3 ripe avocados, peeled, halved, sliced and sprinkled with lemon juice
Method: 1. Place the lentils in a pan with 250ml water and simmer for about 15 minutes until the lentils are soft and the water is absorbed. 2. Meanwhile, heat the oil in a pan, add the onion, spices and mustard and cook for about 5 minutes until the onion is soft. Add to the lentils with the peanut butter, lemon juice, nuts, chilli and seasoning. Mix well. Transfer to a container and chill until ready to use. 3. For the dressing, place the lime rind and juice in a blender with the mint and whizz until smooth. With the blender still running, add the oil slowly until incorporated, and season. 4. Peel and deseed all the fruit and cut the flesh into long segments. 5. To serve, shape the pate into rounds, arrange on serving plates with the avocado and fruit and drizzle over the dressing.
[/toggle] [toggle title=”Persian Red Lentil Dip (vegan)”]
This recipe is by Tony Chioda, of the Grainaissance Wholefoods Cooking School in South Melbourne (no longer operating). It is taken from The Age Epicure (29/10/02). Tony says: “…I borrowed it from Cafe Di Stasio… try it either as a chilled soup or a dip.”
You will need: 2 tbsp virgin olive oil 1/2 cup onion, finely diced 2 cloves garlic, minced 1/4 red chilli, finely minced 1 cup organic red lentils 1 cup sweet potato, diced 2 tbsp bulgur wheat 1 tbsp paprika 3 cups water 1 tbsp sea salt 2 tbsp lemon juice 1 tbsp coriander, chopped 1 tbsp fresh mint, chopped
Method: 1 In a heavy pot, saute the onion, garlic and chilli in a tablespoon of olive oil. Once soft and fragrant (about 5 minutes), add the lentils, sweet potato, bulgur, paprika and top with water. Bring to boil, lower, cover and simmer for 30 minutes. 2 When lentils are done, whisk with a wooden spoon or puree in a food processor, adding salt, lemon juice and the remaining tablespoon of olive oil. Remove and stir in the fresh herbs.
Note: Search for the Australian organic red lentils grown in the Wimmera region and available at organic grocers’ shops.
[/toggle] [toggle title=”Keffi’s Pate (vegan)”]
This recipe was sent in by Greg. It’s from John Robbins’ book Diet for a New World. “I lent the book to a work colleague, and he prepared the following pate recipe from it for our team’s morning tea – it went down well with everyone, though I have to say that it’s a somewhat unappealing grey colour. It does taste great.”
You will need: 1 cup pumpkin kernels 1 cup sunflower seeds 1/2 small red onion, chopped 1/2 cup coarsely chopped fresh basil 2 tbsp soy sauce 1/4 tsp fresh ground black pepper
Method: Cover the pumpkin seeds and sunflower seeds with tepid water (20-30 degrees) and leave to sit for six to nine hours. By this time the sprouting process will have begun. Wash the seeds and Kernels a number of times until the washing water is clear. Drain the seeds and kernels. Put all ingredients in a blender and blend until smooth.
Keeps for up to 3 days in the fridge.
[/toggle] [toggle title=”Sweet Nut Roll (vegan)”]
You will need: 1/2 cup sunflower seeds, ground 1 cup minced dates 1 tsp cinnamon 1/4 cup tahini or nut butter 1 tbsp lemon juice 1 tsp ginger juice 1/4 cup coconut
Method: Blend all ingredients together except coconut. Shape into a roll 1 1/2 inches in diameter and roll in coconut. Refrigerate if necessary.
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Ingredients 3 cups plain flour (for a GF version you can use a mix of 1/2 brown rice and 1/2 barley flour, but expect a different texture) 1/2 cup raw cacao powder 2 teaspoons baking soda 1 and 1/2 cups raw coconut sugar 3/4 cup melted coconut butter 1 cup coconut milk 1 cup purified water 2 vanilla bean pods, scraped 2 tablespoons Braggs© apple cider vinegar
Pre-heat the oven to 200ºC -Line a non-stick springform cake tray with baking paper or a light spray of canola oil -Sift the flour, cocoa, baking soda, and sugar into a large mixing bowl -In a small bowl, mix the melted coconut butter, coconut milk, water, apple cider and vanilla together -Pour the wet ingredients into the dry and mix with a spoon just until combined -Pour the batter into the pan and bake for 25-30 minutes or until a skewer comes out clean -If you would like to ‘ice’ the cake, melt 1/2 cup dairy free choc chips and 1/2 cup almond oil in a small pan and drizzle on top when the cake is cooled
[/toggle] [toggle title=”Egg and Dairy-Free Birthday Cake (vegan)”]
Source of this recipe: Woman’s Day You will need: Cake 1/4 cup water 2 tbsp vegetable oil 2 tsp baking powder 3 cups plain flour 1 & 3/4 cups caster sugar 1/2 tsp vanilla extract 1/2 cup Nuttelex margarine 1 & 1/4 cups Extra water 2 & 1/2 tsp Extra baking powder Hundreds and thousands or similar to decorate Creamy vanilla frosting 1 & 1/2 cups Nuttelex margarine 4 cups icing sugar 2 tbsp hot water 1 tsp vanilla extract Method: Cake 1. Grease two deep 20cm round cake pans; line bases with baking paper. 2. Beat water, oil and baking powder in a large bowl with an electric mixer on low speed for about 30 seconds or until combined. 3. Add remaining ingredients; beat mixture on low speed for one minute or until just combined. Increase speed to medium; beat for about three minutes or until mixture is smooth and thick. Divide mixture evenly among prepared pans. 4. Cook in a moderate oven, 180 degrees Celsius, for about 35 minutes or until cooked when tested. 5. Stand cakes in pans for five minutes; turn onto a wire rack to cool. Creamy vanilla frosting 6. Beat margarine in a small bowl with an electric mixer until light and fluffy. Gradually add icing-sugar, beating until combined. Beat in water and vanilla extract until just combined.
Final preparation Sandwich cakes together with one-third of the frosting. Spread remaining frosting over top and sides of cake. Decorate with hundreds and thousands.
[/toggle] [toggle title=”Date Loaf (vegan)”]
Credit for this recipe goes to aunty Gale Hayes from Redhead NSW who made this delicious cake for VNV’s David Ogilvie on a recent visit. You will need: 1 cup chopped dates 1 cup chopped walnuts 1/2 cup brown sugar 1 tbsp olive oil 1 tsp bicarbonate of soda 1 cup boiling water 1 & 3/4 cup wholemeal self-raising flour vanilla essence (to taste) Method: Mix together first six ingredients and stand until cool. Add flour and vanilla essence and mix. Place into small loaf tin and bake at 180 degrees Celsius (350-375 degrees Fahrenheit) for 30-45 minutes. Test with skewer.
[/toggle] [toggle title=”Dallas’ Quick ‘n’ Easy Vegan Cake (vegan)”]
This recipe was sent in by Margaret Ogilvie, with thanks to Dallas Morales. “This cake is very quick and easy to make and is very delicious too!” You will need: 1 cup self-raising flour 1 cup desiccated coconut 1 cup mixed dried fruit or a combination of nuts/dried fruit 1 cup raw sugar 1 cup soy milk Method: Add all dry ingredients to a bowl and slowly mix in the soy milk. When well mixed, place into a greased and lined loaf or ring tin and bake at 180 degrees Celsius (350-375 degrees Fahrenheit) for 1 hour. Test with skewer. Note: Approximate Loaf tin size: 215mm long, 110mm wide, 75mm deep
[/toggle] [toggle title=”Chocolate, Chocolate Chip Cheesecake (vegan)”]
You will need: 2 packets plain chocolate biscuits (e.g. Westons) half a tub Nuttelex margarine, melted 1 block silken tofu 1 tub Kingland Soy Cream Cheese 1 packet dark chocolate bits 2 tbsp icing sugar 2 tbsp cocoa “springform” cheesecake dish Method: – Biscuit Base: 1 Crush the biscuits into small pieces in a blender or plastic bag with a rolling pin. 2 Add the margarine to the biscuit pieces gradually until it’s a firm, but soft mixture. 3 Grease the bottom of a “springform” cheesecake dish. Place the biscuit mixture onto the base of the tin and refrigerate until hardened. – Filling: 1 In a bowl, blend the cocoa, icing sugar, silken tofu, and soy cream cheese with a blender, until it reaches a creamy, yet firm consistency. 2 Remove from blender and add half of the chocolate chips, mixing through with a fork. 3 When base has hardened, pour in the filing, and then return it to the fridge for 30 mins. – Topping: 1 Put the leftover chocolate into a bowl and melt. 2 Pour some of the melted chocolate onto the middle of a sheet of greaseproof paper. Spread with a spatula into an even thickness. 3 Freeze for 5 minutes. 4 Once hardened, smash the chocolate sheet into “shards”. 5 Once the cake has firmed, poke the chocolate shards into the top of the cake and refrigerate until ready to serve.
[/toggle] [toggle title=”Banana/Walnut Caramel Pudding (vegan)”]
Credit for this recipe goes to Richard Perry. You will need: The Pudding: 1 cup self raising flour 1/4 tsp salt 1/2 cup brown sugar 2 tbsp margarine (Nuttelex) 1/2 cup mashed banana 1/2 cup chopped walnuts 1/2 cup soymilk The Sauce: 1/4 cup water 2/3 cup firmly packed brown sugar 2 tbsp margarine Method: 1 Combine flour and salt in a mixing bowl. 2 Melt margarine. 3 Add sugar, soy milk, melted margarine to bowl, and mix well. 4 Stir in banana and walnuts, then pour mixture into a medium-sized over-proof dish. 5 Make the sauce by putting the ingredients into a saucepan and simmering for 5 minutes. 6 Gently pour the sauce over the pudding mixture, and then place into an oven at about 180 degrees Celsius (350 degrees Fahrenheit) for about 40-45 minutes. 7 Take out and scoff with ice-cream, custard or milk.
[/toggle] [toggle title=”Aunty Tui’s Apricot Loaf (vegan)”]
You will need: 1 cup chopped, dried apricots 1 cup All Bran 1 cup brown sugar 1 cup soy-milk 1 cup self raising flour Method: Combine above ingredients except flour and stand in a bowl overnight in the fridge. Then add the flour and mix thoroughly. Place in a greased loaf tin. Bake at 180 degree Celsius for 1 hour.
This recipe was sent in by Mark Olsen. “Make yummy Irish Cream for about 1/3 the cost of the ‘real’ one! Apart from being delicious it’s also suitable for vegans and those who are lactose intolerant.” You will need: 1 tin coconut milk 2 tbs brown sugar 2 tbs chocolate topping 2 tsp vanilla essence 3/4 cup whisky (or to taste!) Method: Combine all ingredients thoroughly using a whisk, but do not froth. Keep refrigerated, preferably in a dark bottle. Old ‘Bailey’s’ bottles are ideal! Note: If your coconut has separated into solid and liquid, be sure to mix or blend thoroughly first into a completely smooth liquid with no lumps. Experiment with different brands as applicable. Variation: To make a thick, alcoholic dessert, mousse: Use coconut cream and 500ml of vegan custard. You can make your own custard using custard powder and soy milk (e.g. Vitasoy Vanilla Delight). Pour the mixture into suitable serving dishes and refrigerate for at least 24 hours until thick.
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Credit to: http://www.vegetariantimes.com/recipe/southern-style-greens-with-polenta-croutons/
In the South, hearty greens are cooked low and slow in a lot of water to make a rich-tasting broth. Here, we’ve added beans and crisp polenta cubes (a ready-made stand-in for grits) for a comfort-food dish with a modern twist.
Ingredients ½ cup dry adzuki beans 4 Tbs. olive oil, divided 1 large onion, quartered and thinly sliced (2 cups) ¾ cup diced tomatoes (½ 15-oz. can) 12-oz. bunch curly kale or collards, thinly sliced (8 cups) 2 cups low-sodium vegetable broth 3 cloves garlic, minced (1 Tbs.) 1 tsp. finely chopped jalapeno chile, or more to taste ¼ tsp. freshly ground black pepper, optional 1 16-oz. pkg. prepared polenta, cut into ¾-inch cubes 1 Soak beans in 4 cups cold water in bowl overnight, drain.
2 Bring beans and 4 cups water to a boil in medium saucepan. Reduce heat to medium, and cook 40 minutes to 1 hour, or until tender. Drain, and keep warm, or store in refrigerator or freezer.
3 Heat 2 Tbs. oil in large saucepan or Dutch oven over medium-high heat. Add onion, and sauté 7 to 9 minutes, or until beginning to turn deep brown on edges. Add tomatoes, and cook 1 minute, or until liquid has evaporated. Add kale, broth, garlic, jalapeño, and 2 cups water. Season with salt and pepper, if using. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until kale is very tender.
4 Heat remaining 2 Tbs. oil in large non-stick skillet over medium-high heat. Add polenta cubes and cook 6 to 7 minutes, gently separating (but not stirring) cubes to prevent sticking. Turn polenta cubes, and cook 5 to 7 minutes more, or until two or more sides are browned, turning as needed.
5 To serve: Ladle 1 cup kale and cooking liquid into bowl. Spoon ¼ cup beans on top, and scatter each serving with polenta cubes.
[/toggle] [toggle title=”Creamy turnip soup”]
Credit to: http://www.vegetariantimes.com/recipe/creamy-turnip-soup/
Don’t turn up your nose at turnips! The rosy root veggies can be sweet and creamy when blended into a soup with fennel and apple. Serve with hearty slices of seeded bread, and you have a light meal for dinner. Rutabaga can also be used in this soup.
Ingredients 1 Tbs. olive oil or butter 1 medium onion, peeled and quartered 1 medium fennel bulb, trimmed and chopped (1 cup) 3 turnips, peeled and chopped (4 cups) 1 apple, peeled, cored, and quartered 1 cup white wine 1 sprig fresh rosemary 6 cups low-sodium vegetable broth 1 cup low-fat milk
Method 1 Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and sauté 3 minutes. Stir in turnips and apple. Cook 15 to 20 minutes, or until vegetables begin to brown, stirring occasionally. 2 Add wine and rosemary, and cook 5 minutes, or until most of liquid has evaporated. Add broth, cover, and simmer 45 minutes. 3 Remove from heat, discard rosemary sprig, and stir in milk. Blend with immersion blender until smooth, or transfer to blender or food processor, and purée until smooth.
[/toggle] [toggle title=”Tempeh Chimichurri”]
Credit to: http://www.theppk.com/2013/04/tempeh-chimichurri/
225 grams of tempeh, sliced into 8 thin slabs
For the chimichurri: 4 cloves garlic 1 cup loosely packed fresh cilantro 1 cup loosely packed fresh parsley 1 teaspoon dried oregano 1/4 cup red wine vinegar 2 tablespoons olive oil 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 3/4 cup veg broth
For the additional marinade: 1 tablespoon tamari or soy sauce
Also: Olive oil spray
To serve: Sauteed or steamed veggies Baked potato or rice
First, steam tempeh for 10 minutes. This softens up the tempeh and gets it ready to soak up plenty of marinade.
Meanwhile, make the chimichurri. Simply blend all of the sauce ingredients (not the tamari, though) until relatively smooth.
When tempeh is steamed, pour half a cup of chimichurri into a measuring cup and add the soy sauce. (You want the soy sauce in the marinade, but not the finished chimichurri, it would be too aggressive and salty.) Reserve the rest of the chumichurri for pouring over the cooked tempeh.
Place warm tempeh on a plate and pour marinade over. Rub the marinade into the tempeh. Let sit for an hour, flipping once, and rubbing in the marinade again.
Preheat a large, heavy bottomed pan over medium-high heat. Spray pan with a thin layer of oil. Place tempeh in a single layer and cook for 4 minutes or so, until lightly browned. Spray with more oil, and flip tempeh, cooking for 3 more minutes. Now add the remaining from the plate marinade and cook for 3 to 5 more minutes, flipping occasionally.
Serve tempeh over veggies, drizzled with more fresh chimichurri.
[/toggle] [toggle title=”Pesto Soup with Gnocchi, Beans & Greens”]
Credit to: http://www.theppk.com/2011/04/pesto-soup-with-gnocchi-beans-greens/
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so) 1 15 oz can navy beans, rinsed and drained 1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces
Optional: I didn’t add them here, but toasted pine nuts would make a great garnish.
Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.
Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.
*If you don’t have a submersion blender (GET ONE!) then use a blender or food processor to puree in batches, being careful to lift the lid once in awhile so that the steam doesn’t build up and explode.
Method: 1. Preheat oven to approx 280 degrees celcius. 2. Chop pumpkin into roasting pieces, remove pulp. Leave skin on til after roasting. 3. Place pumpkin and garlic in a large roasting pan and drizzle with olive oil. Cook for approx 30mins or until the outside of the pumpkin is starting to blacken (the inside of the pumpkin should still be hard). 4. Take pumpkin and garlic out of oven and allow to cool slightly before removing skins. 5. Pour the oil out of the roasting pan into a large stock pot. Add curry paste and stir fry until aroma is released. Add chopped onion and stir fry until onions are clear. 6. Add roasted pumpkin and garlic to stockpot. Add stock and water and bring to boil. Add chickpeas. Add ground cumin seeds. Add salt to taste. Simmer gently with lid on for approx 40mins til pumpkin pieces start to fall apart. 7. Puree with stick blender. Return to stove and add tin of coconut milk & chilli strips. Simmer for a further 15mins. Done![/toggle]
[toggle title=”Butterbean and Herb Cream Soup (vegan)”]This recipe was sent it by Nat and Rob. “This is the yummiest recipe ever – I adapted it from veganchef.com.” You will need: 375g/2 cups dried lima beans, soaked overnight 20g each fresh chives, parsley and basil, chopped salt and pepper to taste
Method: 1 Boil the lima beans in enough water to cover until they are very soft – around 40 minutes. 2 Once they are soft, add the chopped herbs and seasonings. 3 Transfer in batches to a blender and whizz until smooth and thick Note: This is great served with bread and salad. Serves 4-6.[/toggle]
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This recipe was emailed to us from Evelyn. “I did a vegetarian cooking course at our local community college and this was one of the delicious recipes. I don’t know what the original source was.” You will need: 2 oz (50g) brazil nuts 2 oz (50g) ground almonds 1/2 tsp mustard powder 3 oz (75g) brown breadcrumbs 3 oz (75g) onion peeled, finely grated 1 level tsp yeast extract (Marmite or Vegemite) 1 level tsp mixed herbs 1 egg, beaten 1 tblsp hot milk seasoning to taste vegetable oil for frying Method: 1 Finely grind brazil nuts in food processor or blender. Tip into mixing bowl. Add almonds, mustard, crumbs, onion, yeast extract and herbs. 2 Bind together with egg and milk, stirring with a fork. Season to taste with salt and pepper. Shape into 8 burgers with damp hands. Leave to stand 1/2 hour to firm-up. 3 Heat about 1/4 inch (5mm) oil in frying pan. Add burgers and fry until golden brown, allowing about 5-6 minutes and turning twice. 4 Remove from pan, drain on crumpled paper towels and eat hot or cold. These are delicious served warm as a burger with choice of salad; or eaten cold with salad the next day.
[/toggle] [toggle title=”Tahini Vegetable & Pasta Stir Fry (vegan)”] Thanks to Jill Turner for sending this recipe in. “A macrobiotic friend showed me how to cook it about 25 years ago, when I was learning to be a vegetarian. I’ve always liked it.” You will need: 1 onion, sliced in half moons 2-3 cloves garlic, crushed 2 tsp fresh ginger, grated ½-1 carrot, relatively finely sliced diagonally in lengths of about 6-7 cms, and cut into matchsticks 1 zucchini, sliced diagonally and cut into matchsticks (as above) 6 (or more) mushrooms, medium sized, sliced ½-1 red capsicum, finely sliced 1-2 tbsp olive oil, or oil of preference 2 tbsp tahini 1-2 cups water ½-1 pckt Soyaroni (pasta), cooked Pepper to taste (optional)
Method: 1 Heat oil in frying pan and gently fry garlic, ginger and onion for a few minutes until onion is transparent. 2 Add carrots, stir fry for a few minutes, then do the same with capsicum, zucchini, and mushrooms. 3 Add tahini to the pan and mix to a creamy sauce with the water. 4 Stir in drained cooked soyaroni. Season with pepper. 5 Cover with lid and simmer gently for approx. 5 minutes or until vegetables are cooked but still firm.
Serving: This stir fry is yummy on its own or served with fresh whole-grain bread/rolls.[/toggle]
[toggle title=”Nutmeat Goulash (vegan)”] This is a really yummy casserole that’s very quick and easy to prepare and is great on cold wintery evenings. You will need: 1 onion 1 green pepper 450-700 g potatoes 1 clove garlic 2 tbsp vegetable oil 225 g tomatoes 1 tin Sanitarium Nutmeat or Nutolene 300 ml water 2 tbsp tamari or soy sauce
Method: 1 Chop the onions and green pepper. Dice the potatoes. Crush the garlic. Heat the oil in a large saucepan and saute these ingredients for a few minutes, stirring frequently. 2 Chop the tomatoes. Add them to the pan and cook for a couple of minutes longer. Dice the Nutmeat/Nutolene and add it to the pan with the water and tamari. Bring to the boil, then lower the heat, cover the pan, and simmer for 20-30 minutes, until the potatoes are cooked and most of the liquid is absorbed. 3 Serve with warm, crusty wholemeal bread.
Note: Be careful not to stir the casserole too much after the Nutmeat/Nutolene is added as this will cause the Nutmeat/Nutolene to break apart. Alternatively, you can add it at the end, just allowing enough time for it to warm through (Nutmeat and Nutolene are pre-cooked).[/toggle]
[toggle title=”Meaty Meatless Lasagne (vegan)”] Thanks for this recipe go to Richard Perry.
You will need: Main Ingredients: 1 pack Lasagne sheets 1 tin Sanitarium Nutmeat 350g Tofu 2 large jars Paul Newman’s spaghetti sauce 2 tbsp vegetable oil Cheez Sauce: 6 tbsp tahini 3 tbsp lemon juice 1½ tsp mustard 30 ml soy sauce 300 ml soy milk Method for cheez sauce: Mix well in saucepan over low heat. Simmer for 5 minutes, stirring occasionally.
Method: 1 Fry large slices of tofu in 1 tbsp oil for 3-5 minutes until golden in a large, non-stick pan or wok. Turn tofu out onto a plate, slice into smaller pieces and set aside. 2 Slice and dice Nutmeat into small cubes, then add to fry-pan. Fry gently in 1 tbsp oil for 10-15 minutes, or until Nutmeat is well broken up and browned (use wooden spoon to help break it). 3 Add 1 large jar of Paul Newman’s sauce to Nutmeat mixture and simmer on low heat for 5 minutes. 4 Make “Cheez Sauce” while Nutmeat simmers. 5 Once the ingredients have been cooked, and the Cheez Sauce finished, begin building the Lasagne layers in a large, oblong baking dish. First, put down a generous layer of Paul Newman’s sauce from the unused jar. Then, lay down Lasagne sheets, and on top of them a few slices of tofu here and there. Then pour a shallow covering of Cheez Sauce over the tofu, then a third of the Nutmeat/tomato mixture. Next, lay down Lasagne sheets, tofu, Cheez Sauce and Nutmeat mixture. On the last layer of Lasagne sheets, cover with the rest of the tofu, Cheez Sauce, and a final, generous covering of the unused Paul Newman’s sauce. 6 Bake at 180 degrees Celsius for 1 hour. Serve with salad or side vegetables.
Makes 6 large portions.[/toggle]
[toggle title=”Lentil Bolognese (vegan)”]
Ingredients 1 onion, chopped 2 cloves garlic, crushed 2 carrots, coarsely grated 2 sticks celery 3 tbs olive oil 2/3 cup red lentils (uncooked) 400 g chopped tomatoes 2 tbs tomato puree 450 ml stock (Massell make great vegetarian stock cubes and powders) 1 tbsp fresh marjaram, chopped, or 1 tsp dried marjoram salt ground black pepper
Method In a large saucepan gently fry the onion, garlic, carrots and celery in the oil for about 5 mins, until they are soft. Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.
Notes Chilli can be added for additional flavour if desired.
[toggle title=”Leek Puff (vegan)”]
This recipe was sent in by Anna Mumford.
Ingredients 600mL soy milk 4 leeks, chopped finely wheat flour Masterfoods Bacon Flavoured Chips (these are vegan) Omega Care or Nuttelex margarine onion powder garlic powder puff pastry sheets
Method White sauce: Cook the leeks for 5 mins, then drain. Melt 1.5 ounces margarine. On low heat, stir in the flour with a wooden spoon, a little at a time. Turn off the heat, add onion powder, garlic powder, salt & pepper. Add the soy milk slowly whilst stirring on low heat until sauce thickens. Bring to the boil, stirring continuously, turn down the heat and simmer for 2-3 minutes. Turn heat down, add leeks, then the jar of “bacon” bits. Leave to cool.
Puff: When cold, dollop the sauce onto pastry, wet edges to seal. Brush with soy milk. Lay onto a greased bakery sheet and place in oven on middle shelf at 200 degrees Celsius for 30-40 minutes.
[/toggle] [toggle title=”Grilled Eggplant with Chickpea Puree and Harissa (vegetarian)”]
“This is my favourite recipe. I found it in Nigel Slater’s wonderful book ‘Real Fast Food’ and it only takes about 30 minutes to do but it makes a great dinner party dish as it looks quite fancy served with steamed rice and a dressed salad. Enjoy!” – Lucy, Melbourne
Ingredients (Serves 2) 1 x 400g tin chick peas, drained 1 sprig fresh thyme 1 tbsp chopped thyme leaves 1 large potato peeled and diced 3 large cloves garlic 1 large eggplant 2 tbsp natural yogurt 150 ml oil 50g butter Harissa or other spicy chilli sauce Lemon juice Salt
Method Put chickpeas in pan, cover with water (or vegetable stock) add sprig of thyme and bring to the boil. Add diced potato and 2 cloves garlic. Salt and simmer for 15 minutes. Meanwhile slice eggplant into 12 rounds about 1 cm thick. Chop remaining garlic clove and add to oil with chopped thyme leaves. Brush eggplant with garlic and thyme oil and cook under preheated grill until tender and golden brown, brushing with more oil as needed. Remove thyme spring from chickpeas, drain and mash. Stir in butter and yogurt. Season with salt. Arrange half the eggplant slices on warm serving plate. Top with a generous spoonful of chickpea puree. Spread a thin layer of harissa on remaining slices and place on top of the others to form sandwiches. Squeeze lemon juice over and serve.
[toggle title=”Festive Nut Roast #1 (vegan)”]
Credit for this recipe goes to Tom Perry. This is a very tasty nut roast that is perfect for Christmas.
Ingredients 1 cup ground peanuts 1 tbsp oil 1 tsp carraway seeds, cumin, coriander and turmeric (1 tsp of each) 1 cup cooked lentils 1 medium onion, finely chopped 1 large carrot, grated 2 celery sticks, finely chopped 1 vegetable stock cube dissolved in half a cup of water 1 egg-equivalent (Egg Replacer, Egg Like or No Egg) 1 tbsp tomato paste 1 & 1/2 cups breadcrumbs 1 tsp Marmite 1 tsp crushed garlic 1 tbsp tomato sauce Sprinkle sesame seeds
Method Saute onions, garlic, celery and carrot in oil. Add spices, then mix well with the peanuts, lentils, breadcrumbs, egg equivalent, vegetable stock, Marmite and tomato paste. Press into a greased loaf tin, glaze with tomato sauce and sprinkle the sesame seeds on top. Bake at 180 degrees Celsius for 45 minutes.
Notes Roasted almonds or cashews (or a combination of nuts) can be used instead of peanuts.
[/toggle] [toggle title=”Festive Nut Roast #2 (vegan)”]
Credit for this recipe goes to Su Stephens. Ingredients 100g cashew nuts 50g almonds 75g brazil nuts 50g walnuts 100g red lentils 200g onions 125g carrots 100g red capsicum 1 Clove garlic 50g wholemeal breadcrumb/oats 2 bay leaves 2 tsp Marmite vegetable oil vegetable stock cube (Massell) fresh sage/parsley/marjoram water black pepper
Method Soak lentils for a few hours then drain. Grind nuts. Sauté onions, carrots, capsicum/garlic (in this order) in vegetable oil until soft. Cook lentils in water, about 20 minutes, until soft with stock cube/Marmite. Mix all ingredients together, not too wet. Cook in greased dish/loaf pan for about 50 minutes at 180 degrees Celsius. Serve hot/cold with salads/vegetables.
[/toggle] [toggle title=”Festive Nut Roast #3 (vegan)”]
Credit for this recipe goes to Tom Perry.
Ingredients 1 medium onion, diced 1 tsp Marmite 1/4 tsp sage 1/3 cup chopped parsley 415g tin chopped tomatoes 1 Weet-Bix, crushed 1 cup breadcrumbs 1/2 cup peanut butter 100 g ground almonds 100 g ground cashews
Method Saute onions in oil. Add Marmite, sage, tomatoes, parsley, Weet-Bix, almonds, cashews and peanut butter. Stir and mix well for 5 minutes. Add breadcrumbs, mix thoroughly and blend into a solid mixture. Grease and line a loaf tin and spoon in the mixture. Bake for 30 minutes at 190 degrees Celsius. Serve with fruit chutney and side vegetables or salad.
[/toggle] [toggle title=”Express Vegetable Pie (vegan)”]
Ingredients 1 large onion, peeled and finely chopped 3 tbsp Nuttelex margarine 2 celery sticks, diced 3/4 cup cashew nuts 4 cups mixed frozen vegetables 2 tsp tomato paste 2/3 cup stock 1 tsp yeast extract 3-4 large potatoes a little soymilk
Method Sauté the onion in 2 tbsp of margarine together with the celery and a little water until just tender. Add the remaining ingredients apart from the potatoes, soy milk and remaining margarine. Simmer for 3-5 minutes, adding a little more water if the mixture seems too dry. Keep hot. Cook the potatoes until soft, mash with margarine and a little soy milk, adding salt and pepper to taste. Turn the vegetable mixture into a casserole dish and cover completely with the mashed potato. Fork over the top roughly and broil for 3-5 minutes until golden brown.
[/toggle] [toggle title=”Cheesy Macaroni Casserole (vegan)”]
Ingredients 1/2 cup nutritional yeast flakes 1/3 cup unbleached all-purpose flour 1 cup vegetable broth/stock Up to 1 & 1/2 cups water 1 1/2 tbsp soy sauce or tamari 1/2 tsp garlic powder 1/4 tsp paprika 1/4 tsp dried basil 1/4 tsp dried oregano 1 4-ounce can tomato sauce 2 cups elbow macaroni, cooked according to package directions
Method Preheat the oven to 350 degrees Fahrenheit. Combine the yeast and the flour in a medium saucepan. Place the mixture over low heat, stirring until lightly toasted. Slowly add the broth, stirring to make a thick batter. Add water 1/4 cup at a time until the sauce is smooth and slightly thick. Add the remaining ingredients except the macaroni, and stir well. Place the cooked macaroni in a casserole dish and stir in the sauce. Bake for 30 minutes, or until sauce bubbles.
Notes Add cooked or canned peas or hot sauce if your taste calls for them.
[/toggle] [toggle title=”Carrot & Cashew Loaf (vegan)”]
This recipe was sent in by Greg Barnacle. “This loaf goes down very well at Christmas, even with meat eaters.”
Ingredients 1 kg carrots 300g cashew nuts 1-2 crusty roll(s) 1 medium-sized onion 1 green capsicum 1 red capsicum 3-4 mushrooms 1 green chilli 1 tsp chilli powder 1 tsp soy sauce or vegemite sunflower oil
Method Steam carrots for 30 mins or pressure cook for 5 mins. Mash. Chop onion, green chilli, mushrooms and capsicums finely and fry in 1 tbs of the oil. Add chilli powder and soy sauce or vegemite to onions. Add carrots. Blend roll(s) and cashews to a rough powder and add to mixture. Oil a 25 cm loaf tin with sunflower oil and line the bottom with foil. Push the mixture into the loaf tin, cover with foil and cook in a medium-high (180-200 degrees Celsius) oven for 25 minutes. Remove foil and cook for a further 25 mins. Keep in foil if eating cold. Notes Pushing the mixture down hard into the loaf tin means there’s absolutely no need for egg. Greg has found that multiplying the amounts by 1.5 means the first 0.5 can be used for large-golf-ball-sized patties baked on a tray and eaten the same night, and the remaining 1.0 made into the loaf & eaten cold, “which is the better way to eat it for mine.”
[/toggle] [toggle title=”Cajun Vegetable Kebabs (vegan)”]
Ingredients 250g firm tofu-cubed 165gm jar cajun flavour base 2 baby eggplants – sliced 2 small zucchinis – sliced 1/2 red capsicum – cut into 2 1/2cm chunks 1/2 green capsicum – cut into 2 1/2cm chunks 250g cherry tomatoes 1 small pineapple – cubed 1 tbsp olive oil
Method Marinate the tofu in the cajun flavour base for a few hours, even overnight. Soak the skewers in water for about 20 minutes (you’ll need about 12). Thread the vegies, pineapple and tofu onto the skewers allowing at least 3 cubes of tofu per skewer. Lightly brush the kebabs with oil, then BBQ or grill them until lightly browned on both sides and cooked through. Serve the kebabs with any remaining sauce and rice or cous cous.
[/toggle] [toggle title=”Boeuf Bourgignon (vegetarian)”]
This recipe was sent in by Martin F. “Last night I invented this quick vego version of the classic dish based on various boeuf bourgignon recipes. Beef recipes take about 3.5 hours… This doesn’t. Amount below should serve four people. Vary amounts for more diners.”
Ingredients 1 pack Quorn strips, thawed 2 onions, sliced 2 tbsp extra virgin olive oil 150g Swiss brown mushrooms, sliced 2 tbsp wholemeal flour 1 cup red wine 1 clove garlic, finely minced 1/2 cup hot “bacon” * stock or veg stock marjoram, thyme, black pepper to taste (less is more)
Method Brown the onions in oil and put to one side. Fry the Quorn strips in the same pan with the garlic until they just start to colour all over. Add a little more oil if needed. Add the herbs and flour and stir well for a minute or so. Add the wine and stock and stir at a simmer until it all thickens, say five minutes. Stir in the cooked onions and raw sliced mushrooms. Leave on very low flame for 10-15 minutes, stirring occasionally. Add a little more stock or wine if needed to retain thick gravy consistency. Serve with a bottle of Barossa Valley shiraz, buttered mashed spuds and green vegetables, or substitute steamed brown rice for potatoes.
Notes *Original recipes call for bacon stock as an ingredient – I used stock made with Continental Bacon stock cubes – strangely these contain no bacon and are suitable for vegetarians.
You will need:
1/4 cup tahina 1/4 cup rice malt syrup 1/2 cup ground sunflower seeds 1/4 cup sultanas
Mix together. Form into balls and roll in extra coconut if needed.[/toggle]
[toggle title=”Prune Bars (vegan)”] You will need: 2/3 cup finely chopped prunes 1/3 cup finely chopped dried apple 1 tbsp sunflower seeds 1 tbsp sesame seeds, toasted 1/2 cup rolled wheat flakes 1/2 cup bran 1 cup rolled oats 1/2 cup soy milk powder 1/2 cup orange juice 2 tsp finely grated lemon rind
Method: Combine first 8 ingredients in a food processor then lemon rind and enough orange juice to bind it all together. Press into tin and refrigerate.[/toggle]
[toggle title=”Nut Balls (vegan)”] You will need: 1 cup ground almonds 1 cup ground hazelnuts 1 cup ground pecans 3/4 cup dried apricots 1 tsp pure orange essence 1 tsp orange rind 1 tsp maple syrup
Method: Soak apricots in orange juice to soften then chop finely. Mix ingredients together well and shape into balls.[/toggle]
[toggle title=”Mixed Fruit Bars (vegan)”] You will need: 125g dried apricots 125g dried pears 125g dried peaches 125g sultanas 2 tbsp maple syrup 2 tbsp fruit juice 1 cup wheat germ 2/3 cup coconut
Method: Grind or chop the dried fruit finely. Combine everything and press into a tin. Refrigerate before cutting. (The longer these taste delights are left before cutting the better.)[/toggle]
[toggle title=”Marshmallows (Jeanette’s EggFree Marshmallows) (vegan)”] This recipe was sent to us from Jeanette Sutton from www.meatandeggfree.com. She has successfully produced the first homemade vegan marshmallow recipe on the internet. She says, “The breakthrough ingredient to making vegan marshmallows is you need a fluffy mixture into which you beat the jell mixture. Soy protein isolate is what the commercial vegan marshmallow makers use for the fluffy stuff.” NOTE: This recipe requires at least a handheld electric beater and preferably an electric cake mixer.
You will need: 3/4 cup sugar 1 tbsp cornflour or cornstarch 5 tsp powdered agar agar (not flavoured) 1/4 cup palm sugar (grate if in a block form) (see notes below) 2 tbsp glucose powder (optional) 1 & 1/2 cups water 2 & 1/2 tbsp soy protein isolate (see notes below) 1/4 tsp baking soda 1/8 tsp tartaric acid 1/4 tsp sea salt 1/8 tsp gum (zanthan, guar or acacia) 6 tbsp cold water 2 tsp vanilla essence or extract
Method: 1 Spray a 30 x 20cm (12 x 8 inch) Swiss roll pan well then dust with potato, corn or tapioca flour. 2 In a medium size saucepan place the sugar, cornflour, agar agar, palm sugar and powdered glucose if using and whisk until combined. Whisk in the water and heat, stirring, until the mixture comes to the boil. Cook at a rolling simmer for 15 minutes stirring from time to time. Remove saucepan from the heat and carefully add the vanilla essence. 3 In the meantime, sift the dry ingredients into a medium size bowl. Add the water and beat until increased in volume and fluffy-ish (about 10 minutes). Set aside. 4 With electric beaters or cake mixer running carefully pour small amounts of the hot mixture into the fluffy mix. Keep beating until the mixture is lukewarm and risen in volume. 5 Spread into the prepared Swiss roll pan. Place a sheet of baking paper over the top of the marshmallow and pres down lightly to smooth the surface and get mixture into the corners. Set aside to cool and firm up (about an hour). 6 To turn out, remove the baking paper. Dust a chopping board with potato, corn or tapioca flour or desiccated coconut. Run a knife around the edge of the pan. Then holding the pan of marshmallow upside down above the dusted board give it a sharp jerk downwards keeping your fingers out of the way. The marshmallow will drop out onto the board. With a sharp knife cut the marshmallow into squares. Coat each individual square well with potato, corn or tapioca flour, cocoa powder or desiccated coconut. 7 The marshmallow is now ready to eat. If you want to keep it for a few days leave them to air for 24 hours then store in an airtight container at room temperature.
Place in refrigerator in hot weather.
Makes 40-50 marshmallows.
Variations: – MINT MARSHMALLOWS – Omit the vanilla essence/extract. Add 1-2 teaspoon peppermint essence/extract and tint the mixture pale green with a few drops of vegan friendly colouring. – RASPBERRY MARSHMALLOWS – Add 1 -2 teaspoons raspberry essence/extract until the marshmallow is pale pink. Notes: – Make sure you are using unflavoured soy protein isolate not hydrolysed soy protein which has MSG in it. It can be bought in the health or sports department in supermarkets, health and sports shops or over the internet. – Palm sugar can be obtained at supermarkets or Asian groceries. I love the flavour it imparts and it also helps to disguise the agar and soy protein flavours or use Muscovada or Demerara sugar if you wish. If you are unable to source any of these just use 1 cup of plain, raw or golden sugar. – Tartaric acid can be exchanged for citric acid. – Guar, zanthan or acacia gums can be bought in supermarkets and health food, or bulk bin shops or over the internet. – Glucose powder is available in supermarkets but it’s cheaper at bulk bin shops. – Baking soda is bicarbonate soda.
Tip: I prefer to use potato flour to coat the marshmallows. Potato starch liquefies at a low temperature so does not need further heat processing to cook the starch particles unlike cornflour.
For ways to use this recipe go to www.meatandeggfree.com.[/toggle]
[toggle title=”Macadamia Fudge Balls (vegan)”] You will need: 1/2 cup macadamia butter 1/4 cup maple syrup 1/4 cup carob powder 1 tsp vanilla 1 cup coconut
Method: Mix all ingredients together and roll into small balls. Refrigerate.[/toggle]
[toggle title=”Fruit Chews (vegan)”] You will need: 1/4 whole lemon 1/4 whole orange without skin 1/4 cup diced pineapple 1/4 cup rice malt syrup or maple syrup 1/4 cup currants 2 cups coconut 1 1/2 cups sesame seeds
Method: Blend lemon, orange and pineapple. Mix together with the rest of the ingredients. Roll into balls and roll in coconut then set in fridge.[/toggle]
[toggle title=”Fruit Candy (vegan)”] You will need: 1 cup dates 1 cup sultanas 1 cup chopped nuts 1 cup coconut Method: Process dates and sultanas. Add nuts and 3/4 cup coconut and mix well. Form into roll about 1 1/2 inches in diameter. Roll in remaining coconut. Wrap in greaseproof paper. Chill the slice and store in covered container.[/toggle]
[toggle title=”Fig and Ginger Balls (vegan)”] You will need: 250g dried figs 3 tbsp preserved ginger 3/4 cup almond meal 2/3 cup coconut
Method: Grind figs and ginger. Then combine all ingredients and make into balls. Roll in coconut.[/toggle]
[toggle title=”Dave’s Tahini Balls (vegan)”] Here’s the recipe for Dave’s (in)famous Tahini Balls! You will need: 1 & 1/4 cups tahini (preferably hulled and preferably thick (with less oil)) 1 & 1/2 cups rice syrup 1/2 cup desiccated coconut 1/3 cup cocoa powder (or 1/2 cup carob powder) 1/2 cup crushed roasted hazelnuts 1 cup rice bubbles/puffs vanilla essence to taste
Method: 1 Mix all dry ingredients together. 2 In a separate bowl mix the tahini and syrup. 3 Add the above two together in a large bowl and mix. 4 Kneed with hands until thoroughly mixed. 5 Break into bite-sized pieces and roll into balls. 6 Roll in coconut and refrigerate until being served.[/toggle]
[toggle title=”Coconut Bars (vegan)”] You will need: 1/2 cup ground sunflower seeds 1 cup ground sesame seeds 1/2 cup rice malt syrup 1 cup coconut
Method: Place rice malt in saucepan and bring to boil. Boil gently for 2 minutes. Stir in sunflower seeds and boil 1 minute longer. Add sesame seeds and coconut and mix well. Press into tin and refrigerate until set.[/toggle]
[toggle title=”Coconut Apricot Balls (vegan)”] You will need: 125g crumbled tofu 180g diced dried apricots 1/2 cup toasted muesli 1/4 cup shredded coconut 2 tbsp rice syrup 1/4 cup desiccated coconut
Method: Toss well to combine. Add 3 tablespoons of rice syrup and mix with hands. Roll into balls and coat with desiccated coconut.[/toggle]
[toggle title=”Chocolate Crunch (vegan)”] You will need: 1/2 block copha 150g vegan chocolate 2 cups rice puffs 1 cup chopped nuts
Method: Melt copha and chocolate in a bowl over gently shimmering water. Mix rice puffs, nuts and melted copha and chocolate until well combined. Press into tin and set in fridge.[/toggle]
[toggle title=”Chocolate Chip Rice Bubble Cookies (vegan)”] You will need: 125g Nuttelex margarine 1/2 cup castor sugar 1 cup self raising flour 2 tsp Egg Like/Egg Replacer/No Egg 1/2 cup dark chocolate chips & 2 cups rice bubbles
Method: 1 Beat the castor sugar and margarine until smooth. 2 Add the Egg Like and flour and mix well. 3 Add the choc chips and mix in. 4 Scoop up a teaspoon full of mixture and roll into a ball then roll in the rice bubbles and place on a baking tray, flattening with a fork slightly. 5 Bake in a moderate oven for 15 minutes only. If they don’t quite look done, don’t panic they will firm up a little whilst cooling.[/toggle]
[toggle title=”Carob Peppermint Balls (vegan)”] You will need: 1/4 cup rice malt or maple syrup 1/4 cup tahini 1/2 cup carob powder peppermint oil to taste
Method: Stir together tahini and rice malt. Add carob and peppermint. Mix well. Roll into balls then roll in coconut[/toggle]
[toggle title=”Carob Hedgehog Slice (vegan)”]Carob Hedgehog Slice (vegan)
You will need: 1 cup dates 1 cup sultanas 1/2 cup almonds 2 cups rolled oats 2 tbsp carob powder
Method: Grind the dates, oats, sultanas and almonds in a food mill or food processor. Then add carob powder. Combine well together then press into a tin and refrigerate.[/toggle]
[toggle title=”Banana Biscuits (vegan)”] Taken from Conveniently Vegan by Debra Wasserman.
You will need: 3 small ripe bananas, peeled and mashedbusc 1 cup soy milk 2 tbsp oil 4 1/4 cup white flour 1 tbsp baking powder
Method: 1 Preheat oven to 210 degrees Celsius. 2 Mix the mashed bananas, soymilk, and oil together in a large bowl. 3 Add the flour and baking powder and stir well. 4 Place dough on a floured surface and knead for 3 minutes. 5 Using a rolling pin, roll dough to a 1/2 inch thickness. Cut into 2 inch wide circles using a cutter or tin can. 6 Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned.[/toggle]
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