VEGAN FOOD!
My name is Rowena, I’m 22 and I live in Dublin, Ireland. This is what I make for dinner!! Let me know if you tried out any of the food. I don’t like following recipes or non essential measurements, so apart from the baking, you should adjust these recipes to suit your own taste and food supply! Cooking is quicker, easier, yummier and more fun that way.Archive for August, 2007
CHILI AND GARLIC POTATO CAKES
makes 6 cakes
INGREDIENTS:
3 large potatoes
1 bunch of scallions [chopped]
4 cloves garlic [crushed]
2 green chillies [chopped]
handful of fresh flat leaf parsley [chopped]
egg replacer for equivalent of 1 egg
flour for coating
salt and pepper
Boil, peel and mash the potatoes, and allow to cool. Combine with the scallions, garlic, chillies and parsley in a large bowl. Mix well, season and add the egg replacer to bind. To make the cakes, take a handful of the mixture and sprinkle flour over your hand. Roll into a ball and flatten to a cake shape. Chill in the fridge for one hour and then shallow fry the cakes until golden and crispy on both sides.
ROASTED BUTTERNUT SQUASH WITH CHICKPEAS
serves 2, or 3 if you’re not greedy like me!
INGREDIENTS:
1 butternut squash
4 scallions
1 red chili
1 can [225g] cooked chickpeas
1 tbsp cumin seeds
100ml water/vegetable stock
2 tbsp olive oil [and extra to roast squash]
Fresh coriander leaf
Preheat oven to 170c. Peel and dice the butternut squash into bitesize pieces. Toss in olive oil and place in a roasting dish in the oven for about 25 minutes or until tender. Pour the olive oil and stock into a pan and simmer on a low heat. Add the chickpeas, chopped chilli, chopped scallions and the cumin seeds. Simmer for 5 minutes. Pour the contents of the pan over the butternut squash and roast for a further 5 minutes. Serve with brown rice, bulgar wheat, wholegrain cous cous etc.
From the Cafe Paradiso cookbook.
FRESH STRAWBERRY TOFUCAKE
250g vegan digestive biscuits [look out for whey powder & lactose!]
3 tbsp vegan margarine
2 tbsp maple syrup
200g silken tofu [firm style]
200g vegan ‘cream cheese’
500g fresh strawberries
1 tbsp cornflour
2 tbsp soy milk
half a small lemon [zest and juice]
120g unrefined caster sugar
2-3 drops vanilla essence
Preheat oven to 160c. Crumble the digestive biscuits in a bowl and mix with the maple syrup and melted margarine. Firmly press the mixture into a greased cheesecake tin, paying particular attention to the edges. Bake blind for 5 minutes and remove from the oven. Blend the mashed silken tofu, vegan ‘cream cheese’ and the mashed fresh strawberries together. Add the lemon zest and juice to taste, along with the sugar and vanilla essence. Blend the cornflour and soy milk together and add to the mixture while stirring, until creamy and slightly thickened. Pour the mixture into the tin on top of the biscuit base and bake for about 40 minutes, depending on your oven. Chill for a few hours before serving, or preferably for a day in order for it to set properly.
SESAME & HERB BREADSTICKS WITH CURRIED HUMMOUS, GUACAMOLE AND KIDNEY BEAN DIPS
SESAME, BLACK PEPPER & MIXED HERB BREAD STICKS
INGREDIENTS:
225g plain wholemeal flour
15g toasted sesame seeds
100g water
25g olive oil
1 tablespoon cracked black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley
Preheat oven to 200 degrees
Combine the flour, sesame seeds, pepper and herbs. Gradually add the water and oil. Knead the mixture on a floured surface until a dough has formed. Break off small balls of the dough and roll into small sausage shapes or longer sticks. Place on a greased baking sheet for 15 to 20 minutes, turning once, until golden.
CURRIED HUMMUS:
INGREDIENTS
1 can [225g] cooked chickpeas
3 cloves of garlic
4 tbsp olive oil
1 large tbsp light tahini
Juice of half a small lemon
A few sprigs of fresh coriander leaf
1/2 tsp turmeric powder
1/2 tsp cumin powder
Drain and rinse the chickpeas well. Blend with the garlic in a food processor, then add the tahini, lemon juice, turmeric, cumin, and chopped coriander leaf. Add the olive oil and blend to the desired consistency.
GUACAMOLE:
INGREDIENTS
1 ripe avocado
Juice of 1 small lime
1 medium tomato [diced]
2 small cloves of garlic [minced]
1 small red onion [chopped] Handful of chopped fresh coriander leaves
Fresh chili or dried crushed chillies [ammount to taste]
1 or 2 drops of Tabasco sauce [optional]
Scoop out the flesh of the avocado and mash well with the lime juice. Add the rest of the ingredients and combine well.
KIDNEY BEAN DIP
INGREDIENTS
1 can [225g] cooked red kidney beans
1 small red onion
1/2 small carrot [grated]
1 clove of garlic
1 tbsp olive oil
1 tsp dried mixed herbs
Drain and rinse the kidney beans well. Chop the onions and combine with the kidney beans, carrot and garlic in a food processor. Add the mixed herbs and olive oil, blend to the desired consistency.
TOFU QUICHE WITH SPINACH, BROCOLLI & RED PEPPER.
Serves 2 as a main meal, or 4 as a side.
INGREDIENTS:
150g plain wholemeal flour
50g plain white flour
100g vegan margarine [soft or firm]
4 tbsp water
100g firm tofu [well drained]
100g silken tofu
6 tbsp soy milk
1 small red pepper [half]
1 medium onion
Handful of broccoli florets
Handful of steamed spinach
1 clove garlic
½ tsp turmeric powder
½ tsp chili powder
Black pepper to taste
Handful of pine nuts
Rub pieces of the margarine into the flour until the mixture resembles fine bread crumbs. Add enough water to make a dough, knead well and roll on a floured surface to fit a flat tin or quiche dish. Grease the tin and bake the pastry blind at 220 degrees for 10 minutes.
Saute the onion, red pepper and brocolli. Blend the tofu, soy milk, turmeric, garlic, chili and pepper in a food processor or by hand. Add the vegetables, including the spinach, to the tofu mixture. Pour into the pastry crust and bake at 180 degrees for 30 – 45 minutes, depending on your oven. 10 minutes before it has finished cooking, sprinkle the pine nuts over the top and lightly brush with olive oil.
Serve warm, not hot.
The idea for this recipe came from the kitchen section on the Vegan Family House website, check it out!!
http://www.veganfamily.co.uk
BAKED TEMPEH STIRFRY WITH TAHINI SAUCE
serves one
INGREDIENTS:
60g tempeh
1 serving vegan instant noodles
1 small onion
handful of sliced peppers
handful of brocolli florets
handful of chopped bok choy leaves and stems
4 large tbspn of tahini
1 tbsp soy sauce
1 clove garlic minced
Juice of 1/2 a small lemon
2 tsp dried crushed chillies
1 tsp sesame seeds
Cut the tempeh into small cubes and toss in soy sauce.
Transfer to a shallow dish and bake in a 200 degrees oven for about 20 minutes, turning ocassionally.
Blend the tahini with some warm water until it reaches a runny yet still slightly thick consistency. Then add the soy sauce, garlic, lemon juice, chili flakes and sesame seeds. Set aside.
Heat up some oil in a wok and stir fry the vegetables [excluding the bok choy] on a high heat, adding a new vegetable every few minutes. Begin with the onion, then the brocolli, and then the peppers. Add the baked tempeh to the wok and fry for a further minute or 2. Add the instant noodles and bok choy and stirfry for a further 2 minutes.
Remove from the wok and pour the tahini sauce over the tempeh and vegetables.
CARROT & COURGETTE SALAD WITH TOASTED SEEDS
serves one
INGREDIENTS:
1 small carrot [half]
1 small courgette [half -the younger ones taste better raw]
Handful of pumpkin seeds and sesame seeds
A few sprigs of fresh coriander
Olive oil, squeeze of fresh orange juice and black pepper to dress
Coarsely chop the carrot and courgette, leaving the skin on for more nutrients.
Toast the pumpkin seeds and sesame seeds in a dry pan over a moderate heat for about 2 minutes, watch them as they can burn easily.
Add the toasted seeds to the carrot and courgette, along with the chopped corriander leaf.
Dress the salad with olive oil, a squeeze of fresh orange juice and black pepper.
NEW POTATO SALAD WITH CHICKPEAS, TOMATO & BASIL
serves one
INGREDIENTS:
6 new baby potatoes
1 can [225g] chickpeas/garbanzo beans
1 small tomato
1 large clove of garlic
Handful of fresh basil leaves
Olive oil, balsamic vinegar, chili powder and black pepper to dress
Boil the potatoes in a pan of water until just done, they should still have a bite and not be too soft or mushy.
Chop the tomato finely and mix with the well rinsed chickpeas.
Drain the potatoes and rinse with cold water.
Add the potatoes to the tomato and chickpeas, along with the chopped garlic and basil leaves.
Dress with olive oil, balsamic vinegar, chili powder and black pepper.
TIP: If you’re not a huge fan of garlic, don’t use a large clove. Remember it’s raw!
