INGREDIENTS:

1 cup soymilk
1 tbsp apple cider vinegar
225g flour
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.

INGREDIENTS:

100g flour
Egg replacer equivalent of 2 eggs [I use Orgran]
60ml water
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.

INGREDIENTS:

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.

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

INGREDIENTS:

450g flour
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.

INGREDIENTS:

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.

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.

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.

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, 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.

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

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.

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.

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!