Spiced Red Lentil and Coconut Soup

Energy: 1109kj
Protein: 13.6g
Fat: 6.8g (1g saturated)
Cholesterol: 0mg
Calcium: 96mg
Fibre: 4.1g
Sodium: 134mg

Spiced Red Lentil and Coconut Soup

Ingredients:

30ml/2 Tbsp sunflower or peanut oil
2 red onions, finely chopped
1 birds' eye chilli, seeded and finely sliced
2 garlic cloves, chopped
2.5cm/1 inch piece of fresh lemongrass, outer layers remoced and inside finely sliced
200g red lentils, rinsed
1 tsp ground coriander
1 tsp paprika
400ml coconut milk
900ml water
juice of 1 lime
3 spring onions, chopped
20g fresh coriander, finely chopped
salt and ground black pepper

Method:

1. Heat the oil in a large pan and add the onions, chilli, garlic and lemongrass. Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally.

2. Add the lentils and spices. Pour in the coconut milk and water, and stir until well mixed. Bring to the boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy.

3. Pour in the lime juice and add the spring 0nions and fresh coriander, reserving a lettle of each for the garnish. Season, then ladle into bowls. Garnish with the reserved spring onions and coriander.

Source: Hill, S. (2007). The Beans & Pulses Cookbook, Southwater: London, p. 36

Serves: 4

Rating: 4.5

Classic Vegan Carrot Cake

Classic Vegan Carrot Cake

Ingredients:

2 1/3 cups all-purpose flour (or plain flour)
1 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt

6 tbsp flax seed meal
3/4 cup warm water
1½ cup sugar
1 cup oil
1 tsp vanilla
2 cup shredded carrots
1 cup walnuts, chopped

Cream Cheese Icing

230g vegan cream cheese (e.g. Toffutti's brand of "Better Than Cream Cheese" available in Coles, Woolworths, IGA, etc)
¼ cup margarine, softened (e.g. Nuttlex)
1 tsp vanilla
2 cup powdered sugar

Method:

1. Preheat oven to 180ºC (350ºF). Line two 8×8″ pans with baking paper.

2. In a small bowl, sift together dry ingredients (flour through to salt).

3. In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and carrots and mix until combined.

4. Add dry mix and stir until moistened. Fold in walnuts.

5. Pour equal parts into pans. Bake for 18-20 min, or until a toothpick comes out clean. Let cool in pans 10 minutes.

6. For the icing, beat together "cream cheese" and margarine. Add vanilla and powdered sugar; whip until smooth. (Don’t overbeat; in my experience, store-bought vegan cream cheese has a tendency to get runny.)

7. Use a knife to loosen edges of cake from pans. Using the baking paper, lift cakes out of pans. Carefully remove paper from the cakes.

8. Ice both cakes (one acts as filling), layer one on top of the other, and decorate as you wish. Serve chilled.

Source: http://hellyeahitsvegan.com/?p=1739

Rating: 5

Makes: makes 2 8×8″ cakes (or 2 9″ round cakes)

Chocolate Chickpea Spread

When I saw this recipe on the blogsite I stumbled across, I thought, "Ew! That doesn't sound appealing". But then I saw what the woman had written and I was intrigued:

"How different is this from tofu cheesecake? Or lentil cookies? Seriously, just give the combination of cocoa and chickpeas a chance. This versatile legume can be dressed up as sweet as candy if you give it the benefit of the doubt! Plus, with their oft praised protein and fiber, it’s perfectly reasonable to spread some chocolate on toast for breakfast, and call it a balanced meal."

So I decided to give it a go, and I was pleasantly surprised!

Chocolate Chickpea Spread

Ingredients:

1 x 440g Can Chickpeas
1 Tablespoon Peanut Butter
3 Tablespoons Olive Oil
1/2 Cup Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Instant Coffee Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 – 4 Tablespoons Water

Method:

1. Throw everything except the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed.

2. With the motor running, slowly drizzle in the water, until you reach your desired consistency.

3. Spread at will!

Source: http://bittersweetblog.wordpress.com/2009/10/21/beans-theyre-whats-for-dessert/

Rating: 4

Makes: about 2 cups

Golden Lentil Stew

Great for a cold winter's night!

Golden Lentil Stew

Ingredients:

3 Tablespoons Olive Oil
2 Small/Medium Yellow Onions, Roughly Chopped (2 Cups)
2 Leeks, Roughly Chopped (2 Cups)
8 Stalks Celery, Diced (1 Cup)
4 – 6 Carrots, Diced (1 Cup)
2 Cloves Garlic, Finely Minced
2 Tablespoons Yellow Curry Powder
1 Teaspoon Ground Cumin
1 Teaspoon Sweet Paprika
1/2 Teaspoon Dried Thyme
2 Cups Split Yellow Daal (Lentils)
1/2 Cup Uncooked White Rice
1 x 400g Can Crushed Tomato
2 Tablespoons Red Wine Vinegar
6 – 8 Cups Vegetable Stock, or More if Desired
1 1/2 Teaspoons SaltFreshly Ground Black Pepper

4 Cups Broccoli Florets, Par Cooked from Fresh or Frozen
1 Cup Frozen Peas

Method:

1. In a large stockpot over medium heat, get the oil nice and hot, and saute the onions, leeks, celery, carrots, and garlic, stirring occasionally, for about 20 minutes, until the onions are translucent and all the veggies are tender.

2. Add in the herbs and spices, and cook for another 10 minutes to let the flavors begin to mingle.

3. At this stage, you can go ahead and introduce your dry lentils and rice, as well as the tomatos, vinegar, and 6 cups of the vegetable stock. Cover, and bring to a boil. Reduce the heat to medium-low and allow the stew to simmer, adding in more stock if it threatens to dry out and burn, for about 1 hour, until the lentils are cooked through.

4. Give it a taste, add in the salt and pepper, taste again, and adjust the seasonings if desired.

5. Toss in the frozen veggies, kill the heat, and just stir them through the mixture to thaw. Allow 5 minutes for this last round of veg to come up to temperature. Add in the remaining amount of stock if it’s too thick for your tastes, and even more if you’d prefer something soupier. Serve piping hot!


Source: http://bittersweetblog.wordpress.com/2010/01/11/warming-from-the-inside-out/

Serves: 8-10 (good for taking to work the next day)

Rating: 4

Spinach and Orange Salad

This looks so simple, but tastes great! The oranges make the salad really juicy, but there is a vinagerette should you wish to add it.

Spinach and Orange Salad

Ingredients:

4 cups fresh baby spinach
2 oranges, peeled and sectioned
1 large avocado peeled, and sliced
2 tablespoons sliced almonds, toasted

Method:

1. Rinse and dry baby spinach and divide onto four plates.

2. Slice the ends of the orange off and use a knife to peel the orange. Slice in between the segments so you get only the best part of the orange.

3. Arrange the orange and avocado on the spinach and top with toasted nuts.


Dressing (optional):

In a jar, put 1/3 cup fresh squeezed orange juice, 1 teaspoon finely shredded orange zest, 2 teaspoons red wine vinegar, 2 teaspoons salad oil, 1/8 teaspoon salt, dash black pepper. Put the lid on the jar and shake well.

Source: http://coleensrecipes.blogspot.com/2009/06/my-new-favorite-salad.html

Serves: 4

Rating: 4.5

Brocoli and Orange Salad

Browsing through random blogsites today I found this recipe from a woman named Coleen. The combination of crunchy and soft, sweet and bright looked really appealing.

To make this a vegan salad, you could replace the mayonnaise with vegan-mayonnaise (if available in your area) or even with soft tofu.

Broccoli and Orange Salad

Ingredients:

Salad:

3 large heads of broccoli (broken into small pieces)
1 red capsicum (diced finely)
1 cup raisins
2 oranges (peeled & sliced thick)
15 ounce can of black beans (rinsed & drained)
1/2 cup sunflower seeds
1/2 cup sliced green onion tops

Dressing:

1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper

Method:

1. Wash (and shake dry) the broccoli heads. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces and place these into a bowl.

2. Add diced red capsicum, raisins, oranges, black beans, sunflower seeds and green onions.

3. Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately.

NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: You may not need all of the dressing.

Source: http://coleensrecipes.blogspot.com/2009/07/broccoli-and-orange-salad.html

Serves: 4-6
Rating: 4.5

Spicy Pumpkin and Lentil Tagine

This recipe comes from the collection from Australia's National Vegetarian Week campaign.

National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.

This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.

Spicy Pumpkin and Lentil Tagine

Ingredients:


1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces

Method:


1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.

2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.

3. Sprinkle with remaining parsley and coriander to serve.

4. Serve with couscous with currants and almonds.

Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.

Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx


Serves: 4-6.
Rating:

Vegetable tagine with apricots

This dish is low-fat, low-GI, and diabetic-friendly, and is easily made into a vegan recipe by omitting (or substituting) the yoghurt. The fruit adds a great sweet answer to the spices.

Vegetable tagine with apricots

Ingredients:

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve

Method:

1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.

2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.

3. Spoon among serving bowls and top with coriander. Serve with yoghurt.

Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots

Serves: 4
Rating:

Couscous with Vegetable Tagine

Essentially, it's a variation on the previous two tagine recipes, but this one cooks in 16 minutes (10 minutes prep time), so it's a good "quick" meal.

It's a wonderful vegan dish. If you wanted to, you could subsutite the chickpeas for brown lentils or even do half and half.

Couscous with Vegetable Tagine

Ingredients:

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method:


1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.

2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.

3. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source: http://www.taste.com.au/recipes/18795/couscous+with+vegetable+tagine

Serves: 4
Rating:

Ginger and Vegetable Tagine

Following on with the tagine theme, this dish is vegan, but could easily be served to, and enjoyed by, non-vegans. It is also dairy-free, wheat-free and nut-free, so is a great dish to have on hand if anyone with allergies comes over!

Enjoy!

Ginger and Vegetable Tagine

Ingredients:

1/2 cup olive oil
3 medium spanish onions, finely sliced
3 garlic cloves, finely sliced
3 tbsp fresh ginger, finely sliced or grated
2 bay leaves
1 tbsp coriander seeds
1 cinnamon quill
Salt and ground white pepper
800g tin whole peeled tomatoes
400g tin chickpeas, drained
1 tbsp preserved lemon rind, finely sliced
1kg sweet potato, peeled and cut into 11/2 cm cubes
1 red capsicum, cut into squares
2 handfuls coriander leaves

Method:

1. Preheat oven to 180C.

2. Heat oil in a large heavy-based saucepan or a tagine. Add onion, garlic, ginger, bay leaves, coriander seeds and cinnamon and season well. Cook over medium heat until soft and starting to colour, about 15 minutes.

3. Add tomatoes, chickpeas and lemon rind and bring to a simmer. Add sweet potato and capsicum and stir.

4. Cover with a lid and bake for 1 hour or until sweet potato is cooked through.

5. Garnish with coriander leaves and serve with couscous and natural yoghurt (vegans - use a vegan alternative).

Source: http://www.cuisine.com.au/recipe/Ginger_and_vegetable_tagine

Serves: 6

Rating:

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

I haven't tried this recipe yet, but it looks amazing. I can't wait to try it out.

You can get the dried tofu skin (sometimes known as "bean curd skin" or "bean curd sheets") on the shelf at your local quality asian market. I found mine by chance at the Westfield in Hornsby!

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

Ingredients :

200 g (4 cups) fresh mung bean sprouts
50 g (1/2 cup) enokitaki mushrooms, separated, cleaned, and blanched
2 carrots, peeled and cut into very fine strips
110 g (1 cup) sugar snap or snow peas, sliced thinly lengthwise
4 sheets dried tofu skin
1 tablespoon flour
2 tablespoon oil

Dipping Sauce:

2 tablespoon sesame paste or tahini, blended with 5 teaspoon water
1/2 teaspoon black soy sauce
1/2 teaspoon salt
3 1/2 teaspoons sugar
4 tablespoon black Chinese vinegar
1 tablespoon sesame oil
2 clovers garlic, minced
1 spring onion, thinly sliced
2 sliced fresh ginger, minced
1 red finger-length chili, deseeded and minced

Method :

1. Bring a large pot of lightly salted water to a boil and add the bean sprouts, mushrooms, carrots, and snow peas. Stir a few times, leave in the water for about 30 seconds, then transfer to a colander, rinse in cool water, drain, and set aside.

2. Cut each tofu skin sheet in half. Place one half on top of the other. Repeat, ending up with 4 layered rectangles about 20x25 cm.

3. Place the vegetables in a mixing bowl, sprinkle evenly with the flour and mix. Divide the vegetables evenly into 4 portions, and place them neatly at the edge of each of the 4 rectangles. Roll the skin over the vegetable to form cylinders. To prevent the tofu skin from opening up while frying, seal the skin with a dab of paste made from flour and water.

4. Heat the oil in a large skillet over high heat and when the oil is hot, but not smoking, gently place the rolls in the pan and fry for about 2 minutes, then turn and try the other side for another 2minutes. The skins should turn light golden brown, but be careful not to scorch them. When done, remove from the skillet and place on paper towels on a plate to remove excess oil.


Source: http://www.asianfood-recipes.com/Asian_Vegetarian/Vegetarian-Bean-Curd-Skin-Rolls-with-Sesame-Ginger-Dipping-Sauce.php

Serves: 4
Rating: ??

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

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

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

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

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

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

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

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

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