Sesame Crumbed Tofu

Tofu is a healthy food high in protein and containing iron, magnesium and calcium but low in calories and no cholesterol.
Ingredients
300g firm tofu, patted dry with kitchen paper
420g pkt vegan noodles
75 gm plain flour
35 gm sesame seeds
vegetable oil to shallow fry
1 red capsicum, deseeded and finely chopped
1 Tbs grated ginger
1 bunch choy sum, or other Asian greens, chopped, retain stems seperately
200 gm bean sprouts
1 Tbs sesame oil
60 ml soy sauce
salt and pepper to taste
Method
Bring a saucepan of water to the boil. Remove from the heat and add the noodles and stand for 30 seconds. Drain, then refresh under cold water and drain again.
Combine the flour and sesame seeds and add salt and pepper. Spread half the mixture on a plate. Cut the tofu into 16 squares. Place the tofu in the mixture and sprinkle the remaining mixture over the top. Press the mixture gently into the tofu to coat.
Heat 2cm depth of vegetable oil in a frying pan or wok. Shallow fry the tofu in batches for 2 minutes each side until golden all over. Drain on kitchen paper.
Heat a further Tablespoon of oil in the frying pan or wok. Add the capsicum, ginger and choy sum stems and stir-fry for 2 minutes. Add the choy sum leaves and stir-fry for a further minute. Add the bean sprouts, noodles, sesame oil and soy sauce. Stir-fry for a further two minutes.
Serve the sesame crumbed tofu on a bed of noodles.
Serves 4 people.

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Heaven on a Stick

We have just had a children’s party but these fruit kebabs can be adapted for adults. They are health and can be served at any time.
Ingredients
1 dozen mini kebab skewers
1 pear, cubed
1 banana, thick sliced
6 strawberries, halved
2 oranges
1 small tin coconut cream or small container of soy yoghurt
Method
Peel one of the oranges and cut into chunks removing any pips and segment membrane.
Thread chunks of pear, banana, strawberry and orange onto the kebab sticks.
Grater 1 tsp orange zest and squeeze 1 Tbsp orange juice. Stir them into the coconut cream or the yoghurt. Pour into a small serving bowl.
Serves 4 people.
For adults substitute the orange juice for a fruit liqueur such as Cointreau.

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Sangria

Lovely to drink in the early evening as the sun goes down on a hot day.
Ingredients
1 bottle dry white wine, chilled
400 ml apple juice, chilled
400 ml peach juice, chilled
1/4 lemon, thinly sliced
1/2 orange, thinly sliced
1/2 lime, thinly sliced
10 leaves of mint, lightly crushed
ice
Method
Place all the ingredients in a 2 Lt jug.
Add ice and stir to combine.
Serve in cold glasses.

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Chickpea Soup

Thank you Mavis for this quick, easy and filling soup. Nice and warming on these cold winter nights.
Ingredients
1 Tbsp olive oil
2 onions, chopped
4 cloves garlic, crushed
250 ml vegetable stock
410g can of tomatoes, chopped with their juice
2 400g cans chickpeas, drained
5 sprigs of rosemary, 10 cm long, washed
Method
In a large pan heat the olive oil and fry the onions for 5 minutes. Add the garlic and 4 sprigs of rosemary. Simmer for 1 minute.
Add the stock, tomatoes and chickpeas and simmer for 10 minutes. Remove the sprigs of rosemary.
Serve hot. Garnish with the leaves from the 5th sprig of rosemary, a drizzle of olive oil and a grinding of black pepper.
Serves 4 people.
Serve with hot bread rolls.

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Herb Risotto with Red Pepper Puree

This recipe is very colourful.
Ingredients
1 Tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
400 ml 3/4 pt vegetable stock, heated
3 Tbsp watercress, Chopped
6 Tbsp basil or coriander, or both according to taste
1 Tbsp olive oil
1 Tbsp vegan margarine
1 yellow pepper, chopped
100 mg 6 oz Arborio rice
250 ml 1/2 pt white wine
2 red peppers, whole
salt and pepper to taste
Method
Heat the oven to 180 C.
Bake the red peppers on a baking tray in the oven turning occasionally until the skin blackens. Allow to cool. Remove the skin and the core with the seeds. Puree with 1 Tbsp olive oil. Keep warm in the oven.
In a frying pan melt the margarine and olive oil. Cook the onion for 5 minutes until soft. Add the yellow pepper and garlic and cook for 2 more minutes.
Stir in the rice and allow to fry until opaque.
Ladle in the hot stock and allow to cook until creamy, about 15 minutes. Add the wine and sprinkle in the herbs and bring back to the boil.
This will serve 2 people. Place the risotto in the centre of the table and put the red pepper puree around the edge.

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Summer Fruit and Lavender Brulee

It is summer where my sister-in-law lives and she has given me this recipe, thanks Marina.
Ingredients
Mixed summer fruit ie. strawberries, raspberries, blueberries or your choice of fruit
1 tsp lavender
1 Tbsp demerara sugar
1 carton of soy yoghurt
Method
Clean all the fruit.
Fill a shallow heatproof dish with the mixture of summer fruit.
Scatter over the top a good sprinkling of lavender.
Cover with a thick layer of soy yoghurt.
Sprinkle over the demerara sugar.
Put under a grill or use a blowtorch to melt the topping of sugar until it is a hard caramel crust.
Serve immediately. Serves 4 people.

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Banana Soup

Since breaking my shoulder I have found it difficult and dangerous to work in the kitchen. My husband has been a wonder and cooked up delicious meals. This was his offering last night as we had too many ripe bananas. I didn’t think I would like it but there was none left. 
Ingredients
3 ripe bananas
200 ml coconut cream
1 vegetable cube dissolved in 750 ml
5 tsp soy sauce
2 fresh chillies or 1 tsp chilli powder
3 Tbsp oil
4 cloves garlic
2 tsp wholegrain mustard
6 – 12 spring onions depending on size
salt and pepper to taste
bread rolls
Method
Chop the onions, garlic, spring onions and chillies.
Fry the onions for 2 minutes until soft. Add the remaining chopped vegetables and cook for further 2 minutes.
Place all the ingredients into a blender and blend until smooth.
Pour into a pan and simmer gently until the soup thickens.
Serve immediately with warm bread rolls.
Serves 3 people.

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