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
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