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 Chili Pepper
CHILI SIN CARNE
INGREDIENTS:
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 
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.
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
