1 cup soymilk
1 tbsp apple cider vinegar
1 tbsp cornflour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sunflower oil
4 tbsp sugar
1 tsp vanilla essence
Large handful of raspberries [whole] and strawberries [chopped]
Whisk soy milk and apple cider vinegar together and allow to curdle.
Stir flour, cornflour, baking powder, baking soda and salt together in a bowl.
In another bowl, mix soy milk+vinegar, sunflower oil, sugar and vanilla essence.
Stir dry ingredients into the wet ingredients and mix until thick and smooth.
Gently stir in the berries.
Spoon into cupcake cases in a muffin tin and bake for about 25 minutes at 180 degrees celsius.
Egg replacer equivalent of 2 eggs [I use Orgran]
240ml soy milk
2 tsp sunflower oil or melted vegan margarine
1 tsp vanilla extract
3 tsp sugar
Pinch of salt
2 small bananas [sliced]
100g dark chocolate [coarsely grated] [I use Green and Blacks 70% or 80% cocoa solids]
Blend the wet ingedients [egg replacer, water, soy milk, vanilla extract and oil/margarine] thoroughly with a whisk, electric blender or food processer.
Add the dry ingredients [flour, 1 tsp sugar, and salt] gradually, and mix until the batter is smooth and slightly thickened.
Melt some sunflower oil or margarine on a frying pan and ladle the batter thinly into the pan, swirling gently until the pan is covered, but the layer of batter is not thick. It may take you a few trys to work out the perfect ammount of batter for the size of your pan.
Return to a low heat and allow the edges of the crepe to crisp, and small bubbles to appear in the middle. Keep it moving so that it doesn’t stick.
After a minute or two flip the crepe over and cook the other side.
Stack up on a warm plate under a warm grill until you’ve finished the batch.
Place the sliced bananas in a pan over a very low heat with the remaining sugar, and cook gently until caramelised.
Fill the crepes with the banana mixture and chocolate.
125g sushi rice
1 sheet of sushi nori
2 tbsp Japanse rice vinegar
1 tbsp mirin
2 tsp sugar
1 tsp salt
Firm drained Tofu [A few slices]
4 tbsp filling finely chopped [I used toasted sesame seeds, cucumber, scallion, carrot, and bell pepper]
2 tbsp soy sauce
4 tbsp water
2 tbsp lemon juice
1 tsp chili flakes
1 tsp sesame oil
1 tsp fresh grated ginger
Fry the tofu with a little oil in a pan until crisping and brown on both sides. While still hot, pour over some soy sauce, chilli flakes and black pepper, and allow to marinade. Slice thinly when cooled.
Place the rice in 330mls of water, bring to the boil and then simmer with the lid on for 20 mins.
Take off the heat and allow to steam with the lid on for a further 20 mins. Do not take off the lid.
Place the cooked rice gently into a flat dish.
Mix rice vinegar with the sugar and salt until dissolved, adjust to taste.
Mix the dressing carefully with the rice, taking care not to damage or squash the grains.
When the rice is completely cool, press the rice firmly onto the sushi nori, pressing down to ensure the grains stick to themselves, and to the sushi. Leave about 2cms clear at the top.
Place the tofu and other fillings in a long horizontal line on top of the rice, about one quarter of the way up from the bottom of the sushi sheet.
Carefully and tightly roll the sheet up from the bottom, tucking in the fillings and sealing the plain end of the sushi with water. Using a sushi mat will make this easier.
Gently use a damp serrated knife to diagnolly cut the roll into small slices about an inch thick.
Blend the soy sauce, water, lemon juice, ginger, chilli flakes, and sesame oil together to make the dip.
3/4 cup TVP [reconstituted with water]
250g of cooked mixed beans [whatever kind you like, I had kidney beans, black eyed peas, garbanzo beans and soy beans handy]
2 small onions [chopped]
1 large bell pepper [chopped]
2 or 3 cloves of garlic [minced]
Chilli peppers! [Use type and amount according to what heat you like, I used green jalapeno and dunked an orange habenaro in at the end]
800g canned tomatoes
1 tbsp tomato puree
1 tbsp cumin seeds
1 tbsp cumin powder
1tsp smoked paprika
1 tsp dried oregano
1 tsp sugar
1 tsp salt plus seasoning [optional but brings out the tomato flavour more]
Palmful of fresh coriander
Oil for frying
Fry off the onions and peppers, followed by the garlic and chilli peppers. Add the cumin seeds, cumin powder and smoked paprika and fry until fragrant. Pour in the canned tomatoes and add salt, sugar, and oregeno. Mix in the TVP and beans. Bring to the boil gently and immediately turn down to a low heat. Let the pot simmer gently, at least an hour for yumminess [and to let the liquid reduce]. In theory you could eat it after 15 mins or so, but don’t, find something else to do in the meantime and your taste buds will thank you later! Serve with rice, tacos, corn bread, guacamole, salad, margaritas, and tequila
7g dried yeast
300ml hot water
1 tsp unrefined sugar
2 tsp coarsely ground rock salt
3 tbsp chopped fresh rosemary
450g red and white onions
4 cloves garlic
Place yeast, sugar and 100ml of the water in a bowl and leave to ferment in a warm place for about 15 minutes. Mis the flour and salt in a bowl and add the yeast mixture, half the rosemary and the remaining water. Mix until a dough is formed and knead for about five minutes. Form into a ball and place in a lightly oiled bowl to rise in a warm place until doubled in size, about half an hour. Chop the onions into rings and thinly slice the garlic. Fry until softened and then leave on a low heat in a covered pan until lightly caramelised. Knead the dough again and roll out to fit a large baking tray. Spread the onions on top and sprinkle with the rest of the rosemary. Bake in a pre heated oven at 200c for about half an hour or until golden. Allow to cool and cut into squares.
makes about 12 balls, serves 2 or 4.
1 can [225g] cooked chickpeas
1 small onion
5 cloves garlic
handful finely chopped fresh flat leaf parsley
1 tbsp cumin powder
1 tsp ground coriander seeds
1 tsp cumin seeds
1 tsp smoked paprika powder
1 tsp dried crushed chillies
1 tsp baking powder
4 tbsp flour
100g wholegrain couscous
handful of fresh thyme
juice and zest of 1 small lemon
Combine the chickpeas, garlic and onion in a food processor and blend to a thick paste. Scoop out into a bowl and mix in the parsley, cumin, coriander seeds, cumin seeds, smoked paprika powder and the crushed chillies. Add the baking powder and flour and combine well. Form the mixture into small balls, and preferably chill in the fridge for at least one hour. Heat some oil in a large saucepan or wok and shallow fry the falafel balls until brown and crispy. You can also bake them in the oven for a healthier recipe. To make the couscous, add an equal volume of hot water to the couscous and cover for 15 minutes until steamed. Separate the grains with a fork and add the fresh thyme, lemon juice and zest. Serve the falafel with salad and tahini dipping sauce.
This isn’t really a recipe but I had to put it up coz it tastes so amazing, one of the best sandwiches ever!! Toast wholegrain bread, drizzle with olive oil and spread with tomato puree. Grill slices of firm tofu marinated in olive oil and balsamic vinegar until browning and crispy. Layer tofu in the sandwich with whole fresh basil leaves and sliced cherry tomatoes. Season with black pepper and a tiny sprinkle of garlic powder and mild chilli powder. Amazing hot or cold.