Seriously good food!!
Banana and Chocolate-Chip Pancakes
Ingredients:
Dry Ingredients:
2&1/2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp ground nutmeg
pinch salt
Wet Ingredients:
2&1/4 cups water or rice milk (you can do half water, half soy milk)
1 whole banana
1/3 cup soft/silken tofu
1/4 cup vegetable oil
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup chocolate chips (the cruelty free shop do a great dairy-free chocolate chip!)
Method:
1. Combine the dry ingredients in a large mixing bowl and stir with a wire whisk.
2. Combine the wet ingredients in a blender or food processor and process until smooth. Pour into the dry ingredients and stir until combined (do not over mix)
3. Stir in chocolate chips
4. Mist a non-stick frypan with cooking oil spray and set over a medium-high heat. Drop the batter into the frypan until it is the desired size (I prefer smaller pancakes to larger ones). Cook both sides until golden brown. Cook until small bubbles appear on top, about 2 minutes. Continue until all batter is used up!
5. Serve immediately and drizzle with maple syrup, or take to work/school cold as a sweet treat during the day.
Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey
Serves: Makes 15 large or 25-30 smaller pancakes
Rating: 4.5/5
Saturday 19 September 2009
Cream of Apsaragus Soup
Somewhere amongst the fancy foods with mutiple ingredients, we seem to have lost the art of a dish with a few simple ingredients. Here's one that tastes great.
Cream of Apsaragus Soup
Ingredients:
1 Tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
1 garlic clove, minced
half a kilo of fresh asparagus (roughly 3 bunches) with tough ends removed and discarded (chopped - about 4 cups)
4 cups of vegetable stock
1/3 cup silken tofu, crumbled
Salt and freshly ground black pepper to taste
Method:
1. Heat the oil in a large heavy-bottomed saucepan over a meadium-high heat. Add the onion, celery, and garlic and cook, stirring, for 3 minutes. Add the asparagus and cook, stirring, for 5 minutes more.
2. Add the vegetable stock and bring to the boil. Cover, reduce the heat, and simmer until the vegetables are tender (about 20 minutes). Remove from the heat, add the tofu, and puree the soup using a hand-held belnder. Season with salt and pepper to taste and serve hot.
Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey
Serves: 4-6
Rating: 4/5
Cream of Apsaragus Soup
Ingredients:
1 Tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
1 garlic clove, minced
half a kilo of fresh asparagus (roughly 3 bunches) with tough ends removed and discarded (chopped - about 4 cups)
4 cups of vegetable stock
1/3 cup silken tofu, crumbled
Salt and freshly ground black pepper to taste
Method:
1. Heat the oil in a large heavy-bottomed saucepan over a meadium-high heat. Add the onion, celery, and garlic and cook, stirring, for 3 minutes. Add the asparagus and cook, stirring, for 5 minutes more.
2. Add the vegetable stock and bring to the boil. Cover, reduce the heat, and simmer until the vegetables are tender (about 20 minutes). Remove from the heat, add the tofu, and puree the soup using a hand-held belnder. Season with salt and pepper to taste and serve hot.
Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey
Serves: 4-6
Rating: 4/5
Spiced Rice with Peas
A nice variation on rice that can be served with curries.
Spiced Rice with Peas
Ingredients:
1 Tbsp oil
4 whole cloves
1 cinnamon stick
5-7 tsp cardamom pods (slightly crushed with the back of a knife)
1 tsp tumeric
1&1/4 cups long grain rice (white or brown)
1&1/4 cups shelled peas
salt to taste
2&1/2 cups hot water
Method:
1. Heat oil in heavy saucepan with a tight fitting lid. Fry cloves, cinnamon, cardamom and cumin seeds for 1 minute over medium heat.
2. Add tumeric and rice and fry for 2 minutes more, stirring constantly.
3. Add peas, salt, water and bring to the boil.
4. Turn heat to very low, cover tightly and cook for 25 minutes without lifting the lid or stirring.
5. Stir rice with a fork and remove whole spices. Serve hot.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 4-6
Rating: 4/5
Spiced Rice with Peas
Ingredients:
1 Tbsp oil
4 whole cloves
1 cinnamon stick
5-7 tsp cardamom pods (slightly crushed with the back of a knife)
1 tsp tumeric
1&1/4 cups long grain rice (white or brown)
1&1/4 cups shelled peas
salt to taste
2&1/2 cups hot water
Method:
1. Heat oil in heavy saucepan with a tight fitting lid. Fry cloves, cinnamon, cardamom and cumin seeds for 1 minute over medium heat.
2. Add tumeric and rice and fry for 2 minutes more, stirring constantly.
3. Add peas, salt, water and bring to the boil.
4. Turn heat to very low, cover tightly and cook for 25 minutes without lifting the lid or stirring.
5. Stir rice with a fork and remove whole spices. Serve hot.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 4-6
Rating: 4/5
Mushroom Curry
This is an Indian dish called Dhingi Kari. It can be served with rice and a coconut raita (found elsewhere on this site).
A nice reminder that simple things can taste surprisingly good.
Mushroom Curry
Ingredients:
2 Tbsp nuttlex (or margarine - non-vegans can use butter or ghee)
500g field mushrooms
2 leeks or 14 spring onions
2 crushed cloves of garlic
1/2 tsp grated fresh ginger
6 curry leaves
2 tsp curry powder
salt to taste
1/2 tsp garam masala
1/2 cup coconut milk (or 1/2 cup water and 125g coconut cream)
2 tsp lemon juice
Method:
1. Cut the mushrooms into slices
2. Finely slice leeks or onions
3. Heat nuttlex/marg/butter and fry garlic, ginger, curry leaves and leeks (or onions) until soft but not brown.
4. Add curry powder, salt and mushrooms; stir over a low heat until mushrooms are soft.
5. Cover and cook on a low heat for 8-10 minutes.
6. Sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly until heated through.
7. Remove from heat and stir in lemon juice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6-8
Rating: 4.5/5
A nice reminder that simple things can taste surprisingly good.
Mushroom Curry
Ingredients:
2 Tbsp nuttlex (or margarine - non-vegans can use butter or ghee)
500g field mushrooms
2 leeks or 14 spring onions
2 crushed cloves of garlic
1/2 tsp grated fresh ginger
6 curry leaves
2 tsp curry powder
salt to taste
1/2 tsp garam masala
1/2 cup coconut milk (or 1/2 cup water and 125g coconut cream)
2 tsp lemon juice
Method:
1. Cut the mushrooms into slices
2. Finely slice leeks or onions
3. Heat nuttlex/marg/butter and fry garlic, ginger, curry leaves and leeks (or onions) until soft but not brown.
4. Add curry powder, salt and mushrooms; stir over a low heat until mushrooms are soft.
5. Cover and cook on a low heat for 8-10 minutes.
6. Sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly until heated through.
7. Remove from heat and stir in lemon juice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6-8
Rating: 4.5/5
Sweet and Sour Tempeh
This recipe is originally from Indonesia.
Sweet and Sour Tempeh
Ingredients:
500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying
Method:
1. Fry tempeh until golden brown. Remove from pan and set aside.
2. Fry onion, garlic and ginger on medium heat until brown.
3. Add tempeh and coriander and stir fry for 8-10 minutes.
4. Add all other ingredients and cook on a low heat for a further 10 minutes.
5. Serve with brown rice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 5
Rating: 4/5
Sweet and Sour Tempeh
Ingredients:
500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying
Method:
1. Fry tempeh until golden brown. Remove from pan and set aside.
2. Fry onion, garlic and ginger on medium heat until brown.
3. Add tempeh and coriander and stir fry for 8-10 minutes.
4. Add all other ingredients and cook on a low heat for a further 10 minutes.
5. Serve with brown rice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 5
Rating: 4/5
Creamed Sweet Potatoes and Black-Eyed Beans
Called "Viazi Vitamu Na Mbazi" in Swahili, this Kenyan dish sounds strange, but is very creamy and has a nutty flavour to it.
Creamed Sweet Potatoes and Black-Eyed Beans
Ingredients:
2 cups dried black-eyed beans
water for cooking
700g sweet potatoes
100g nuttlex (or other margarine - non-vegans can use butter)
salt to taste
4 tomatoes
Method:
1. Soak beans overnight, then boil in fresh water until half cooked (about 25 minutes)
2. Peel sweet potatoes, cut into chunks, and add to beans. Continue cooking until both are soft.
3. Drain, then mash the beans and sweet potatoes together, adding nuttlex/marg/butter and salt to make a smooth mixture.
4. Serve with diced tomatoes on top.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6
Rating: 4/5
Creamed Sweet Potatoes and Black-Eyed Beans
Ingredients:
2 cups dried black-eyed beans
water for cooking
700g sweet potatoes
100g nuttlex (or other margarine - non-vegans can use butter)
salt to taste
4 tomatoes
Method:
1. Soak beans overnight, then boil in fresh water until half cooked (about 25 minutes)
2. Peel sweet potatoes, cut into chunks, and add to beans. Continue cooking until both are soft.
3. Drain, then mash the beans and sweet potatoes together, adding nuttlex/marg/butter and salt to make a smooth mixture.
4. Serve with diced tomatoes on top.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6
Rating: 4/5
Red Lentil Curry
Called "Parippu Hodhi" in Sri Lanka, this red lentil curry is so simple, and yet really tasty. It is akin to a very simple dahl.
Red Lentil Curry
Ingredients:
1/2 cup red lentils
1 Tbsp curry powder
1/8-1/4 tsp chilli powder
1/4 tsp tumeric
2 chopped onions
curry leaves
salt to taste
3/4 cup coconut milk
1/2 tsp black mustard seeds
2 Tbsp oil
Method:
1. Wash and drain lentils and put into a saucepan
2. Add curry powder, chilli, tumeric, curry leaves and salt.
3. Mix well and add water to just cover the lentils.
4. When lentils are soft, add coconut milk; heat through leaving uncovered
5. In a separate pan, heat oil. Add mustard seeds and onion. Fry until the onion is soft, then add lentil mixture and mix well.
6. Serve with rice.
Variation: Cook some pumpkin and zucchini (or other vegetables) in a separate saucepan and add to curry in step 5.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves:4
Rating: 4
Red Lentil Curry
Ingredients:
1/2 cup red lentils
1 Tbsp curry powder
1/8-1/4 tsp chilli powder
1/4 tsp tumeric
2 chopped onions
curry leaves
salt to taste
3/4 cup coconut milk
1/2 tsp black mustard seeds
2 Tbsp oil
Method:
1. Wash and drain lentils and put into a saucepan
2. Add curry powder, chilli, tumeric, curry leaves and salt.
3. Mix well and add water to just cover the lentils.
4. When lentils are soft, add coconut milk; heat through leaving uncovered
5. In a separate pan, heat oil. Add mustard seeds and onion. Fry until the onion is soft, then add lentil mixture and mix well.
6. Serve with rice.
Variation: Cook some pumpkin and zucchini (or other vegetables) in a separate saucepan and add to curry in step 5.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves:4
Rating: 4
Ozymadias Salad
This recipe is kind of like taking the best bits of Caesar salad and combining it with the best bits of Waldord salad to make one yummy salad. It calls for "tempeh bacon" and the recipe for this can be found elsewhere on this site.
Another recipe that is vegan (therefore egg and dairy free) as well as gluten free.
Ozymandias Salad
Ingredients:
Salad:
4 cups of salad greens (any that you like)
1 cup walnuts (broken up into chunks)
2 cups pears (sliced)
1 cup tempeh bacon (broken into bite-sized pieces)
Dressing:
1&1/2 cups silken tofu
1 Tbsp capers
1 Tbsp caper liquid
1/3 cup roasted garlic
1/3 cup flaxseed oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 tsp umesu* (optional)
2 tsp Herbamare seasoning salt (or whatever you have at home)
Method:
1. Place the salad leaves on a platter, and sprinkle the pears and walnuts over the top.
2. Blend the dressing ingredients together until thick and smooth. Chill in the fridge.
3. Just before serving, drizzle the dressing liberally over the salad and sprinkle the tempeh "bacon" on top.
* Umesu is available in Asian specialty stores. It is a Japanese plum vinegar made from umeboshi. If you can get some, this recipe will thank you. If not, it doesn't really matter.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 6
Rating: 5/5
Another recipe that is vegan (therefore egg and dairy free) as well as gluten free.
Ozymandias Salad
Ingredients:
Salad:
4 cups of salad greens (any that you like)
1 cup walnuts (broken up into chunks)
2 cups pears (sliced)
1 cup tempeh bacon (broken into bite-sized pieces)
Dressing:
1&1/2 cups silken tofu
1 Tbsp capers
1 Tbsp caper liquid
1/3 cup roasted garlic
1/3 cup flaxseed oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 tsp umesu* (optional)
2 tsp Herbamare seasoning salt (or whatever you have at home)
Method:
1. Place the salad leaves on a platter, and sprinkle the pears and walnuts over the top.
2. Blend the dressing ingredients together until thick and smooth. Chill in the fridge.
3. Just before serving, drizzle the dressing liberally over the salad and sprinkle the tempeh "bacon" on top.
* Umesu is available in Asian specialty stores. It is a Japanese plum vinegar made from umeboshi. If you can get some, this recipe will thank you. If not, it doesn't really matter.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 6
Rating: 5/5
Tempeh "Bacon"
Tempeh originates from Indonesia, but is readily available in everyday supermarkets, health foods and specialty stores now. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It has a higher content of protein, dietary fibre, and vitamins compared to tofu, as well as firmer texture and stronger flavour.
It's a guilty pleasure to have this stuff in the morning for breakfast, or in a salad (like the "Ozymandias Salad" elsewhere on this site).
The recipe calls for "liquid smoke". Now, I know this stuff was popular in the 1970s, and is still really popular in America, but I have had a little trouble finding it in Australia now. However, the Vegetarian Society of Queensland with ship some out to you. http://www.vegsoc.org.au/resources_list.asp?type=Other If you find it anywhere else, please let me know.
This recipe is vegan (therefore dairy and egg free), as well as gluten and nut free.
Tempeh "Bacon"
Ingredients:
230g tempeh
1 Tbsp liquid smoke
1/3 cup apple cider vinegar
1/4 cup Braggs liquid aminos (or tamari or soy sauce)
1 Tbsp tomato paste
2 Tbsp maple syrup
2 cloves of garlic
1/4 cup olive oil
Method:
1. Slice the tempeh into pieces 2cm wide x 1/2cm thick x length of the packet
2. Slice the cloves of garlic in hald and brush along each of the tempeh slices
3. Whisk together the rest of the ingredients. Place the tempeh and garlic into the liquid mixture, cover, and marinate for at least 30 minutes (overnight is MUCH better, though).
4. To cook, heat 1 Tbsp of olive oil in a frying pan over a medium heat and place 1/3 of the tempeh flat into the pan and cook until dark brown. Flip over and cook until dark brown, adding a little of the marinade to moisten the tempeh/pan as required. Repeat with the rest of the tempeh, adding more oil if necessary.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Leigh Drew acknowledges that this recipe is adapted from the recipe in Isa Chandra Moskowitz's book "Vegan with a Vengeance".
Serves: makes about 20 pieces
Rating: 4/5
It's a guilty pleasure to have this stuff in the morning for breakfast, or in a salad (like the "Ozymandias Salad" elsewhere on this site).
The recipe calls for "liquid smoke". Now, I know this stuff was popular in the 1970s, and is still really popular in America, but I have had a little trouble finding it in Australia now. However, the Vegetarian Society of Queensland with ship some out to you. http://www.vegsoc.org.au/resources_list.asp?type=Other If you find it anywhere else, please let me know.
This recipe is vegan (therefore dairy and egg free), as well as gluten and nut free.
Tempeh "Bacon"
Ingredients:
230g tempeh
1 Tbsp liquid smoke
1/3 cup apple cider vinegar
1/4 cup Braggs liquid aminos (or tamari or soy sauce)
1 Tbsp tomato paste
2 Tbsp maple syrup
2 cloves of garlic
1/4 cup olive oil
Method:
1. Slice the tempeh into pieces 2cm wide x 1/2cm thick x length of the packet
2. Slice the cloves of garlic in hald and brush along each of the tempeh slices
3. Whisk together the rest of the ingredients. Place the tempeh and garlic into the liquid mixture, cover, and marinate for at least 30 minutes (overnight is MUCH better, though).
4. To cook, heat 1 Tbsp of olive oil in a frying pan over a medium heat and place 1/3 of the tempeh flat into the pan and cook until dark brown. Flip over and cook until dark brown, adding a little of the marinade to moisten the tempeh/pan as required. Repeat with the rest of the tempeh, adding more oil if necessary.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Leigh Drew acknowledges that this recipe is adapted from the recipe in Isa Chandra Moskowitz's book "Vegan with a Vengeance".
Serves: makes about 20 pieces
Rating: 4/5
Red Coleslaw
Ok, so this salad is VERY RED!! But, don't let that put you off it. It tastes divine. It's also vegan (therefore egg and dairy free), and gluten and nut free.
Red Coleslaw
Ingredients:
1 whole red cabbage, finely shredded (about 4 cups)
2 cups fresh beetroot (peeled and grated)
2 cups carrot (peeled and grated)
2 cups red apple, quartered & sliced thinly
3 Tbsp flaxseed oil
1 Tbsp Braggs Aminos (or tamari or soy sauce will do)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1/2 Tbsp mustard
Method:
1. Place cabbage, beetroot, carrot & apple in a large bowl and toss together.
2. In a small bowl, whisk together the remaining ingredients.
3. Just before serving, dress the coleslaw.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 6
Rating: 4/5
Red Coleslaw
Ingredients:
1 whole red cabbage, finely shredded (about 4 cups)
2 cups fresh beetroot (peeled and grated)
2 cups carrot (peeled and grated)
2 cups red apple, quartered & sliced thinly
3 Tbsp flaxseed oil
1 Tbsp Braggs Aminos (or tamari or soy sauce will do)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1/2 Tbsp mustard
Method:
1. Place cabbage, beetroot, carrot & apple in a large bowl and toss together.
2. In a small bowl, whisk together the remaining ingredients.
3. Just before serving, dress the coleslaw.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 6
Rating: 4/5
Marinated Mushroom and Strawberry Salad
I know it sounds wierd, but you've got to try it!
This herb filled salad tastes delicious on its own, but the addition of strawberries is a pleasant surprise, both visually and to the tastebuds. Given the vibrant red and greens, it is a great salad to serve at Christmas (or any time of year, really).
It is vegan, as well as being gluten, soy and nut free.
Marinated Mushroom and Strawberry Salad
Ingredients:
Marinated Mushrooms:
3 cups mushrooms, cut into thick slices
1/3 cup chives, finely sliced
2 cups parsley
1/4 cup sage
2/3 cup lemon juice
1/2 cup olive oil
2 tsp Herbamare seasoning salt (or any salt you have)
2 tsp pepper
Salad:
4 cups salad greens (any you choose)
1 avocado
2 cups strawberries, hulled and cut into bite-sized chunks
1/4 cup olive oil
1/4 cup balsamic vinegar
Method:
Marinated Mushrooms:
1. Mince the parsley and sage together. In a large bowl, combine parsley and sage mince with mushrooms and chives.
2. In a separate bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the mushrooms and herbs.
3. Stir all ingredients thoroughly and set aside to marinate for at least 30 minutes.
Salad:
1. Whisk together the balsamic vinegar and olive oil to create the dressing.
2. Place the salad greens on a platter, add the marinated mushrooms, spoon on chunks of avocado, and drizzle with half of the dressing.
3. Sprinkle the strawberries over the top of the mushrooms, and drizzle with the remaining dressing.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 6
Rating: 4.5/5
This herb filled salad tastes delicious on its own, but the addition of strawberries is a pleasant surprise, both visually and to the tastebuds. Given the vibrant red and greens, it is a great salad to serve at Christmas (or any time of year, really).
It is vegan, as well as being gluten, soy and nut free.
Marinated Mushroom and Strawberry Salad
Ingredients:
Marinated Mushrooms:
3 cups mushrooms, cut into thick slices
1/3 cup chives, finely sliced
2 cups parsley
1/4 cup sage
2/3 cup lemon juice
1/2 cup olive oil
2 tsp Herbamare seasoning salt (or any salt you have)
2 tsp pepper
Salad:
4 cups salad greens (any you choose)
1 avocado
2 cups strawberries, hulled and cut into bite-sized chunks
1/4 cup olive oil
1/4 cup balsamic vinegar
Method:
Marinated Mushrooms:
1. Mince the parsley and sage together. In a large bowl, combine parsley and sage mince with mushrooms and chives.
2. In a separate bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the mushrooms and herbs.
3. Stir all ingredients thoroughly and set aside to marinate for at least 30 minutes.
Salad:
1. Whisk together the balsamic vinegar and olive oil to create the dressing.
2. Place the salad greens on a platter, add the marinated mushrooms, spoon on chunks of avocado, and drizzle with half of the dressing.
3. Sprinkle the strawberries over the top of the mushrooms, and drizzle with the remaining dressing.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 6
Rating: 4.5/5
"Casheeze"
This makes a great "cheesey" sauce base that can be kept in the fridge for 6 weeks. It can be used in lasagne, macaroni and cheese, tortilla casseroles, pasta alfredo, or just over steamed vegies.
This recipe is take from the website vegweb.com and was originally posted by a user called Dragonfly, where it is titled "Dragonfly's Bulk Dry Uncheese Mix".
It is vegan, and gluten and soy free. It tastes delicious.
Casheeze
Ingredients:
3 cups raw cashews
2 cups nutritional yeast*
3 Tbsp Herbamare seasoning salt (or whatever salt you have)
3 Tbsp garlic powder
3 Tbsp onion powder
8 Tbsp arrowroot powder
Method:
1. In a very dry food processor, blend the cashews until they are very fine and powdery. Pour out of the processor and into a dry bowl.
2. Put half of each of the ingredients into the food processor and blend until very fine and combined. Pour out of the food processor and into a dry container.
3. Repeat step 2 with the second half of the ingredients.
YOUR CASHEEZE IS NOW READY TO BE STORED!
To make it into a sauce:
1. Take a heaped 1/2 cup of the mixture and place it into a saucepan
2. Slowly add 1 cup of water and whisk constantly over a medium high heat until thickened. The constant whisking will hurt a little, but it is important to produce a smooth, stretchy cheese.
* Nutritional yeast is high in complete-proteins and vitamins (especially vitamin B-12). It gives a lovely cheesey flavour. You can find Lotus Savoury Yeast Flakes (or other varieties) in your local supermarket in the healthfood section, or even in healthfood stores. As an example, and so you can see the brand I use, see the link to the Cruelty-Free Shop http://crueltyfreeshop.com.au/index.php?main_page=product_info&cPath=3_18_76&products_id=699
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4 (per 1/2 cup of mixture)
Rating: 4.5/5
This recipe is take from the website vegweb.com and was originally posted by a user called Dragonfly, where it is titled "Dragonfly's Bulk Dry Uncheese Mix".
It is vegan, and gluten and soy free. It tastes delicious.
Casheeze
Ingredients:
3 cups raw cashews
2 cups nutritional yeast*
3 Tbsp Herbamare seasoning salt (or whatever salt you have)
3 Tbsp garlic powder
3 Tbsp onion powder
8 Tbsp arrowroot powder
Method:
1. In a very dry food processor, blend the cashews until they are very fine and powdery. Pour out of the processor and into a dry bowl.
2. Put half of each of the ingredients into the food processor and blend until very fine and combined. Pour out of the food processor and into a dry container.
3. Repeat step 2 with the second half of the ingredients.
YOUR CASHEEZE IS NOW READY TO BE STORED!
To make it into a sauce:
1. Take a heaped 1/2 cup of the mixture and place it into a saucepan
2. Slowly add 1 cup of water and whisk constantly over a medium high heat until thickened. The constant whisking will hurt a little, but it is important to produce a smooth, stretchy cheese.
* Nutritional yeast is high in complete-proteins and vitamins (especially vitamin B-12). It gives a lovely cheesey flavour. You can find Lotus Savoury Yeast Flakes (or other varieties) in your local supermarket in the healthfood section, or even in healthfood stores. As an example, and so you can see the brand I use, see the link to the Cruelty-Free Shop http://crueltyfreeshop.com.au/index.php?main_page=product_info&cPath=3_18_76&products_id=699
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4 (per 1/2 cup of mixture)
Rating: 4.5/5
Chickpea, Cauliflower and Peas Curry
You can really use any veges in this dish, and the chickpeas give you protein and calcium. This dish is also gluten, nut and soy free.
Chickpea, Cauliflower and Peas Curry
Ingredients:
2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)
Method:
1. Cut the cauliflower into bite-sized florets.
2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.
3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.
4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.
5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.
6. Roughly chop the coriander and stir through just prior to serving.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 4.5/5
Chickpea, Cauliflower and Peas Curry
Ingredients:
2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)
Method:
1. Cut the cauliflower into bite-sized florets.
2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.
3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.
4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.
5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.
6. Roughly chop the coriander and stir through just prior to serving.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 4.5/5
Palak Tofu
One of my favourite vegetarian dishes in Indian Cuisine is "Palak Paneer" (a spinach/green-leafy-vegetable dish with paneer-cheese). Here's a gluten and nut-free vegan version. It tastes GREAT and is packed with protein!
Palak Tofu
Ingredients:
350g firm tofu (cubed - 1-1.5cm)
about 6 cups of greens - e.g. kale, spinach, rocket, etc
1 Tbsp ginger (minced)
1 Tbsp garlic (minced)
1/3 cup onion (finely diced)
1 tsp tumeric
1 Tbsp coriander
1 Tbsp cumin
1 tsp cinnamon
1 tsp Herbamare seasoning salt*
1 cup tomatoes (diced)
1 Tbsp olive oil
1/3 cup soy milk
1 Tbsp lemon juice
Method:
1. Mix the soymilk with the lemon juice and set to one site to acidulate**
2. Place the greens in a steamer and steam over boiling water until tender. When cool enough to handle, squeeze out any liquid into the water in the saucepan that was used for steaming. Retain this water. Place the steamed and squeezed greens into a food processor and process until well chopped. Set to one side.
3. Heat the olive oil in a frying pan over medium heat. Saute the ginger and onion until the onion is translucent, and then add the garlic and saute for another minute.
4. Add the dry spices and cook off for a minute, stirring constantly.
5. Add the tofu and coat with the spices.
6. If the spices are sticking too much, add approx. 1/4 cup of the water used to steam the greens to moisten the pan. Repeat this whenever the ingredients are sticking.
7. Add the tomatoes and greens, and 1 cup of the water used to steam the greens. Turn the heat to medium-low and simmer for about 15 minutes. This is not a dry curry, so if there is not enough liquid, add more by the 1/4 cup to make a sauce.
8. Just before serving, stir through the acidulated soy milk (this adds creaminess and just a little acidic bite).
* Note: if you don't have Herbamare, you can use plain salt. The Herbamare is actually salt that has been mixed/ground with herbs. Yum.
** Interesting: Just like dairy milk does, if you add lemon juice to soy milk, it curdles a little and makes a kind of yoghurt-y texture and taste. It's really cool.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 5/5
Palak Tofu
Ingredients:
350g firm tofu (cubed - 1-1.5cm)
about 6 cups of greens - e.g. kale, spinach, rocket, etc
1 Tbsp ginger (minced)
1 Tbsp garlic (minced)
1/3 cup onion (finely diced)
1 tsp tumeric
1 Tbsp coriander
1 Tbsp cumin
1 tsp cinnamon
1 tsp Herbamare seasoning salt*
1 cup tomatoes (diced)
1 Tbsp olive oil
1/3 cup soy milk
1 Tbsp lemon juice
Method:
1. Mix the soymilk with the lemon juice and set to one site to acidulate**
2. Place the greens in a steamer and steam over boiling water until tender. When cool enough to handle, squeeze out any liquid into the water in the saucepan that was used for steaming. Retain this water. Place the steamed and squeezed greens into a food processor and process until well chopped. Set to one side.
3. Heat the olive oil in a frying pan over medium heat. Saute the ginger and onion until the onion is translucent, and then add the garlic and saute for another minute.
4. Add the dry spices and cook off for a minute, stirring constantly.
5. Add the tofu and coat with the spices.
6. If the spices are sticking too much, add approx. 1/4 cup of the water used to steam the greens to moisten the pan. Repeat this whenever the ingredients are sticking.
7. Add the tomatoes and greens, and 1 cup of the water used to steam the greens. Turn the heat to medium-low and simmer for about 15 minutes. This is not a dry curry, so if there is not enough liquid, add more by the 1/4 cup to make a sauce.
8. Just before serving, stir through the acidulated soy milk (this adds creaminess and just a little acidic bite).
* Note: if you don't have Herbamare, you can use plain salt. The Herbamare is actually salt that has been mixed/ground with herbs. Yum.
** Interesting: Just like dairy milk does, if you add lemon juice to soy milk, it curdles a little and makes a kind of yoghurt-y texture and taste. It's really cool.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 5/5
Banana and Coconut Raita
This is a great side-dish to serve with curries as it helps to take out some of the heat! It's vegan and gluten-free.
Banana and Coconut Raita
Ingredients:
2 cups rupe bananas (sliced)
1 cup shredded coconut
1/3 cup lemon juice
2 tsp salt
Method:
1. Place the sliced bananas in a bowl and toss with the lemon juice until coated.
2. In a separate bowl, mix together the coconu and the salt, then sprinkle over the bananas and lemon juice.
3. Serve immediately.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4-6
Rating: 5/5
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