This recipe came from one of our visits to India. Ingredients
4 Tbsps coconut oil 1 cauliflower, cut into florets
1 clove garlic, crushed
1 Tbsp mustard seeds
10 curry leaves
3 onions, chopped
1/4 tsp cayenne pepper
750 ml vegetable stock
1 1/2 tsp cider vinegar
3 tsp garam masala
Pinch of salt and pepper to taste
Toasted cumin seeds, to serve
Torn coriander leaves, to serve Method
Preheat the oven to 200C.
Pour 2 Tbsps of coconut oil onto an oven tray. Toss the cauliflower florets, garam masala and garlic on the tray, then sprinkle with salt and pepper. Roast for 25 minutes until the cauliflower is golden.
Allow to cool.
Heat the remaining coconut oil in a large saucepan. Add the mustard seeds and curry leaves and cook for 1 minute. Add the onion and cook for 4 minutes until softened. Add garam masala, cayenne and two-thirds of the cauliflower and garlic mix. Cook for 5 minutes. Add the stock and bring to the boil. Simmer for 15 minutes.
Remove from the heat.
Blend until smooth. Stir in the cider vinegar and salt and pepper to taste.
Serves 4 people.
Ladle the soup into four bowls and top with the remainder of the cauliflower florets. sprinkle with the toasted cumin and the coriander leaves.
My husband loves porridge and was talking with a mate who gave him this recipe. The ingredients are per person. Ingredients a handful of porridge oats enough almond milk to cover the oats 1 tsp syrup 4 pieces of dark vegan chocolate half a pear cinnamon to sprinkle on top Method Place oats and almond milk into a saucepan and start to cook, stirring often or (Microwave, by placing in a glass bowl into the microwave and stir after each half minute) Microwave is quicker. Add the syrup. When it starts to thicken add the chocolate and stir until it melts. Turn off the heat and cover with a lid. Peel and cube the pear into small pieces. Stir the pieces of pear into the porridge. Serve hot with a sprinkle of cinnamon.
We have a harvest of different tomatoes so I have been enjoying cooking with them. Ingredients 500 gm spaghetti 125 ml olive oil 500 gm fresh tomatoes, diced 3 cloves garlic, crushed 2 cm fresh ginger, sliced 2 tbsp capers 2 tbsp Kalamata olives, halved and pitted 6 basil leaves, chopped 1/2 tsp red pepper flakes handful of fresh parsley, chopped 100 ml soy yoghurt 1 Lebanese cucumber Method Heat 100 ml of the olive oil in a large frying pan with a lid. Sauté the garlic for 1 minute. Add the tomatoes and cook until the juices begin to run stirring frequently. Pour in 100 ml water and bring to the boil. Cover with the lid and simmer for 20 minutes. Allow to cool and place in a food processor to liquidize. Heat the remaining 25 ml olive oil in the frying pan and gently cook the ginger, capers, olives, basil leaves and red pepper flakes. Return the tomato sauce to the herbs in the frying pan and simmer until it begins to thicken. Meanwhile bring a large pan of salted water to the boil. Add the pasta and cook for 15 – 20 minutes until al dente. Drain. Add the frying pan of sauce and half the parsley to the saucepan. Toss over a low heat until the pasta is coated with tomato sauce. Grater the Lebanese cucumber and stir into the yoghurt as a tzatziki. Place in a bowl to accompany the dish. Serve sprinkled with the remaining parsley. Serves 4 people. Tzatziki can be made at any time and kept in the fridge until ready to serve.
This recipe comes from a friend living in Stellenbosch, Sth Africa. Ingredients 100 gm Colman’s dry mustard 450 gm apricot jam 1 cup sugar 1 cup vinegar, white or brown pinch of cayenne pepper 125 gm vegan margarine salt to taste Method Put all ingredients in a food processor and process until smooth. Pour into a sterile jar with a lid and keep in the fridge. It is soon eaten. Delicious on many main meals or Hors-d’Oeuvre biscuits beneath a slice of tofu.
Lovely refreshing drink as the weather is warming up. Ingredients 1 Kg strawberries, hulled and quartered 1/2 cup lemon juice 1 Tbs syrup Method Place the strawberries separately on on a baking tray. Freeze for 6 hours. Place the frozen strawberries, lemon juice and syrup in a food processor and process until smooth. Place in cold glasses and decorate with left over unfrozen strawberries or a mint leaf as desired. Serve immediately. Serves 6 – 8 glasses depending on size.
We have a glut of tomatoes so we are eating them in every dietary form imaginable! Our aubergines are also growing well. Ingredients
6 large ripe tomatoes
2 large onions
black pepper freshly ground Method
Peel the aubergines and slice thinly. Sprinkle with salt and leave for 1 hour. Rinse in cold water and pat dry with kitchen paper.
Slice the tomatoes and onions thinly.
Place a layer of onions at the bottom of an oven proof dish, then a layer of aubergine and then tomatoes. Season to taste. Keep layering until all are finished and end with a layer of onions. Cover the top with olive oil.
Bake at 250 F for 3 hours.
Chill and serve as an appetizer or a main course with a salad.
Mangoes are appearing in our shops and passionfruit are already there. This is a rather fiddly drink to make but can be made beforehand and kept in the fridge. It is well worth the effort. This drink is non-alcoholic. Ingredients
1/4 cup white sugar
1/4 cup mint
1 lime, cut into 8 wedges to serve
1/4 cup passionfruit pulp, fresh or tinned
750 mls tonic water, chilled
ice cubes to serve Passionfruit and Mango syrup
1/2 cup passionfruit pulp, fresh or tinned
1 mango, stoned, peeled and chopped
330 gm caster sugar
1 lime, juice thereof
1 tsp vanilla bean paste
1/2 cup of mint Method
Make the passionfruit and mango syrup by placing the passionfruit pulp in a food processor and process until the seeds are finely chopped.
Pour into a saucepan and add the caster sugar, mango, lime juice, vanilla and 375 ml of water. Cook stirring occasionally until the sugar is dissolved. Simmer for 10 minutes until the mango is soft and the syrup thickens. Stir in the mint and allow to cool.
Strain through a fine sieve into a container with an airtight lid. Place in the fridge. Discard the solids.
Place the sugar and mint in the cleaned, dry food processor and process until the mint is finely chopped. Pour out onto a plate.
Run a lime wedge around the rim of each of 8 glasses. Dip the rim in the mint sugar to coat.
Divide the passionfruit pulp between each glass, add the ice cubes and passionfruit-mango syrup. Squeeze over a wedge of lime juice and top with tonic water.
Serves 8 people.
This is a Turkish dish converted from a recipe by Jamie Lin. A meal in itself, easy to transport especially in lunch boxes or to take on picnics. Ingredients For Dough
1 cup plain flour
1/4 tsp yeast
2 Tbsp soy yoghurt
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp olive oil
1/4 cup warm water For Filling
3/4 cup mashed potato
1/2 tsp red pepper flakes
1/2 cup chopped mushrooms
1/4 cup chopped almonds
1/2 cup fresh or frozen spinach
1/4 cup chopped onions
salt and pepper to taste
1 lemon cut into wedges to serve Method
Combine all the dough ingredients together and knead for 5 – 7 minutes.
Place in a greased bowl and cover. Leave for an hour to rise and rest. The dough should double in size.
(If using frozen spinach, thaw and squeeze the moisture out of it.)
Combine all the filling ingredients in a bowl and season to taste. Set aside.
Lightly flour a surface and divide the dough into 8 pieces.With a rolling pin lightly roll the dough out in a rectangle, sprinkling with flour when needed. Turn the dough over and flour the bottom and continue to roll the dough out until very thin, almost transparent. If the dough tears squeeze it together again.
Place a spoonful of filling in the centre of the dough and flatten it out. Fold the dough sides over the filling like an envelope.
Grease a frying pan with olive oil and place over the heat.
Place 2 -3 Gozleme in the pan and cover with a lid.
After 4 minutes turn the Gozlemes over, they should be golden brown. Cook for another 4 minutes. Cook all the Gozlemes.
Serve with a wedge of lemon.
Serves 4 people. They can be made smaller to serve as a starter or for snacks.
Some of you may have seen this in the New Scientist, issue 11th April 2020, by Sam Wong. Ingredients
1 Kg flour
2 tsp salt
In a large mixing bowl place the flour and salt.
Add water, about 500 ml, to make a stiff dough.
Knead it until it is smooth then allow it to rest for an hour.
To remove the carbohydrate, mainly starch, place the rested dough in a bowl of water in the sink and knead it until the water becomes milky. Pour off the water and keep repeating the process until the water remains clear.
The dough is now called ‘seitan’.
To make it denser and firmer boil it.
VEGAN CHICKEN NUGGETS Ingredients
vegetable oil Method Cut the seitan into small nugget shapes. (You should get 16 – 20 nuggets out of 1 kg of flour.) The seitan expands when boiled.
Boil the nuggets for 15 minutes in the vegetable stock or salted water. Seitan is bland so the vegetable stock adds flavour.
Marinate the seitan in the coconut yoghurt with the paprika or flavouring of choice.
Coat the nuggets with the breadcrumbs and deep fry them in the vegetable oil until golden brown and crisp.
Serve them hot with chips or a salad and sauces of tomato or tzatziki.
Bright and colourful to accompany a risotto, curry, salad or as a starter on bread. Ingredients
2 peaches, stoned and chopped
2 Tbs mint, shredded finely
1 Tbs caster sugar
1 Tbs white wine vinegar
1 Tbs lemon juice
1/4 tsp ground cinnamon Method
Place all the ingredients into a small serving bowl and serve with the meal of choice. It will add flavour and texture on top of vegan cheese. Will keep if placed in a jar with a lid in the fridge for 3 days but the peaches loose their crispness.