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Ingredients
1 small onion, chopped
4 cloves garlic, chopped
2 tbsp extra virgin olive oil
½ tsp sesame seeds
3 large carrots, chopped
1/8 cup fresh ginger, chopped
2 tbsp red miso paste
1 tbsp wasabi
1½ tbsp soy sauce
1½ litre of water
salt and pepper to taste
Method
In a large pot, heat olive oil and stir in garlic, sesame and onions until they are golden brown. Reduce heat a bit above a simmer and add water and miso paste. Stir until miso has dissolved.
Allow the liquid to come to a boil, then add carrots. Reduce heat to medium and let cook for about 30 minutes. The liquid will have reduced a bit (this is good).
Now add ginger and wasabi, stir and let simmer for about 5 minutes. Using a portable hand blender (or you can pour soup into a blender/food processor), blend the soup to a smooth texture. Soup should not be watery - leave some texture and a few small chunks if you prefer.
Add soy sauce, salt and pepper (after you return the soup to the pot if not using a hand blender). Let simmer for another five minutes and Omani (Japanese for "finished").
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Ingredients
1½ cups water
1 2-3 lb butternut squash
5 tbsp organic olive oil
1 large onion, chopped
1 apple (I use Granny Smith), peeled and chopped
3 cloves garlic, chopped
2 cups vegetable stock
2 tsp sea salt
½ tsp. white pepper
¼ tsp ground coriander
Pinch of nutmeg
Method
Preheat the oven to 170C/325F.
Cut the squash in half lengthwise and scoop out the seeds and stringy fibre in the centre.
Pour the water into a large roasting pan. Cover each cut-side of the squash with a tablespoon of olive oil and a sprinkling of sea salt and pepper. Turn the squash halves face-down in the roasting pan.
Roast, uncovered, for approimately 1 hour until the skin of the squash is easily pierced and the "meat" is soft. Remove from the oven and set aside to cool.
In a soup-pot set on medium heat, pour 3 tbsp organic olive oil. Add chopped onion and apple, sauteeing for about 10 minutes until soft and onion is translucent. Add chopped garlic. Sautee for a few more minutes. Add vegetable stock and allow to come to boil. Add a pinch more salt and pepper, and the ground coriander and nutmeg. Reduce to a simmer and cover.
Scoop out cooled squash and add to the soup mixture. Bring soup up to a boil again, then reduce again to a simmer. Leave ast simmer for another 10 minutes. Turn off heat and let cool to room temperature.
Pour soup mixture into blender and puree. Pour back into soup-pot. Heat before serving.
For a garnish, try a small dollop of yoghurt, if dairy is ok for you and your guests
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Ingredients
2 large Portobello mushrooms
1 garlic, minced
1 cup balsamic vinaigrette
1 tsp Dijon mustard
1 tbsp pine nuts
1 tbsp parsley,
¼ cup Parmesan cheese
Sea salt
Fresh ground pepper
Method
Using a damp kitchen towel, clean mushrooms and remove large stem. Mix balsamic dressing, garlic, mustard in a bowl. Season with salt and fresh ground pepper. Place mushrooms with balsamic marinade in a Ziploc bag and refrigerate for a couple hours.
Preheat oven to 205C/400F. Finely chop the remaining ingredients except the pine nuts.
Preheat skillet and toast pine nuts, stirring often until golden brown or roast in oven for about 7 minutes at 190C/375F, shaking often until golden brown. Remove and set aside. Preheat an outdoor grill or cast-iron grill, and grill mushrooms until browned and crisp. Press mushrooms and apply some weight to remove the excess water in mushrooms. Place mushrooms on sheet pan.
Sprinkle with pine nuts and Parmesan cheese and back at 205C/400F for about 10 minutes until the cheese is bubbly, melted and lightly golden brown. You can achieve this by placing the mushrooms under the broiler for 3 minutes. Sprinkle parsley and serve.
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Ingredients
1 head of broccoli, with the hard central part cut off
3 cloves of garlic, minced
Parsley, minced
6 tbsp extra virgin olive oil
2 tbsp grated parmesan cheese
4 cups of short pasta (orecchiette is the most used for this recipe)
Salt
Method
Cook the pasta and broccoli together in abundant salted water.
Using another small pan, add extra virgin olive oil and fry the minced garlic paying attention not to colour it. Turn off the heat and add the minced parsley.
When the pasta is done, pour it through a colander together with the broccoli. Then put it back into the pan and add the oil with garlic and take it back to the heat. Add the grated parmesan and mix it energetically.
Put it on your serving plate and... buon appetito! Enjoy!
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Ingredients
1 onion, finely chopped
1 carrot, grated
1 bunch mint, chopped
1 bunch parsley, chopped
1 x 250g pack halloumi cheese, grated
½ red pepper, finely chopped
Splash of light soy sauce
Salt and pepper
Splash of tabasco
2 handfuls of white or brown rice, cooked and cooled
3-4 slices of bread, whizzed into breadcrumbs
1 egg
Method
Start by frying the onion gently in a little olive oil until soft and translucent then set aside to cool.
Once cooled mix all the ingredients together – you should have a stiffish dough when you squash it in your hands. If not add more breadcrumbs.
Shape into burgers and either place on a tray in the freezer or fry gently in olive oil.
Nice served in a bap with lettuce, mayonnaise and chili jam or simply with a watercress salad and beetroot relish.
Alternatively serve with a salad of pea shoots and mixed leaves, sun blushed tomatoes and asparagus.
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Ingredients
3 tbsp olive oil
1 medium onion
5 cloves garlic
1 cup vegetable broth
14oz can of diced tomatoes
1 red bell pepper
1 orange bell pepper
2 jalapeno peppers (for less heat, use 1)
¼-⅓ cup chili powder (use ¼ cup for a less pronounced flavor)
1 tbsp cumin
1 tbsp unsweetened cocoa
1lb red kidney beans
1lb black beans
1 cup frozen corn
1 tbsp apple cider vinegar
½ tsp salt
2 tbsp black strap molasses
Method
Heat your oil in a large stock pot over medium, while you wait for it to shimmer, dice your onion and smash the garlic. Add the onion first, cook until translucent (3-5 minutes), then add the garlic and saute until fragrant (30 seconds).
At this point, you’ll need to add the vegetable broth, tomatoes, peppers (diced with seeds removed), chili powder, cumin and cocoa. Bring to a boil and then lower heat and let simmer covered for 10 minutes.
Once 10 minutes have passed, add your beans, corn, vinegar, salt and molasses. Simmer uncovered for 10 more minutes, stirring occasionally. At this time you can serve, topping as you will (I used sour cream and extra jalepenos because I’m a masochist), or you can keep the chili warm and let the flavors blend for an hour or more.
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Ingredients
450g spinach
15ml sunflower oil
15g butter
1 small onion, finely chopped
175g ricotta cheese
115g feta cheese, cut into small cubes
75g Gruyère or Emmenthal cheese, grated
15ml fresh chopped chervil
5ml fresh chopped marjoram
Salt and freshly ground black pepper
Pastry (short crust or puff) in a round 10in tin or dish
40-50g butter, melted
Method
Preheat oven to 190C/375F/gas mark 5.
Cook the spinach in a large saucepan over a moderate heat for 3-4 minutes until leaves have wilted, shaking saucepan occasionally. Strain and press out liquid.
Heat oil and butter in pan and fry the onion for 3-4 mins until softened. Remove from heat add half the spinach. Combine using a spoon.
Place all ingredients into the pie crust and bake for 20-30 minutes until the pastry is brown.
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Ingredients
12 corn tortillas
6oz pepper jack cheese, grated
2 tomatoes, seeded and finely chopped
1½ cups black beans cooked, rinsed and drained (about ¾ cup dry or 1 x 15oz can)
2 green onions, sliced
¼ cup diced pickled jalapeños (optional)
½ tsp sea salt
Juice of ½ a lime
1 tbsp vegetable oil
Method
Preheat the oven to 220C/425F.
Lay the tortillas out on cookie sheet pans and top with the cheese. Bake for about two minutes, until the cheese is melted. Mix the tomatoes, black beans, green onions, jalapeños, salt and lime juice together. Distribute evenly over the tortillas and roll up.
Place seam-side down and brush with the oil. Bake for about 8-10 minutes, until crisp.
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Ingredients
500g baby red potatoes (Cherie)
4-5 baby marrows, thickly sliced
1 small packet baby corn, halved
Extra virgin olive oil
Juice of half a lemon, to taste
1 tbsp chopped fresh herbs (coriander, parsley or basil)
1 tbsp white chia seeds
Salt and freshly ground black pepper
Method
Pierce each potato and steam or boil for about 15 minutes or until done. Place the hot potatoes onto a work surface and with a tablespoon gently squash each one so it splits open. Place in a large serving bowl and set aside.
Steam or boil the baby marrows and corn for 5 minutes or until tender but still firm. Transfer vegetables on top of the potatoes in the serving bowl. Drizzle with olive oil and lemon juice.
Sprinkle over herbs and chia seeds. Season and toss lightly to coat. Serve warm or at room temperature as a side dish.
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Ingredients
½lb broad beans ("butter beans" - some use Lima)
¾ cup high-quality organic olive oil
⅓ cup Marsala or other cooking wine
1 medium onion, coarsely chopped
2 large garlic cloves, finely chopped
½ cup celery, chopped
1 cup carrot, coarsely chopped or diced
2 ripe medium-sized tomatoes, chopped into large pieces or wedges
¼ cup parsley (add a bit more if dried)
1 tbsp oregano
2 bay leaves
1 cube vegetable stock dissolved in 1 cup water (or 1 cup homemade stock)
2 tbsp tomato paste (purée)
Pinch each of sugar, ground coriander and nutmeg
Salt and pepper to taste
Method
Soak dry beans in cold water for 24 hours. If kitchen climate is very warm, place bowl of soaking beans in the refrigerator.
Drain beans. Bring several cups of water to a hard boil and pour in soaked beans. Boil for several minutes, skimming off the foam that gathers at the surface of the water. Drain the beans but catch "bean water" in a bowl or other container. Set beans aside.
Pour olive oil into a deep pot. Add chopped garlic to oil and heat slowly. When you can smell the garlic heating up, add the onion and stir. When onion is opaque (becoming clear) turn heat up to medium-high and add remaining chopped vegetables, bay leaf, and the parsley and oregano. Add a pinch of salt to sweat the vegetables. This brings out the flavours.
Measure one cup hot water and add stock cube, or add prepared homemade stock and pour into vegetables. Bring to a low boil. Add tomato paste, sugar, ground coriander and nutmeg. Pour in the wine. Let simmer for 10 minutes, then add beans and bean water. Stir and cover.
Allow a low boil for 15 minutes, then reduce heat to low and simmer, partially covered, for 2-3 hours, checking occasionally. The beans are ready if they are only slightly soft, but still al dente. Sauce should be heavily reduced and not watery. Adjust seasonings to taste.
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Ingredients
Handful of watercress
Handful of rocket
2 tangerines
Juice of a lime
Cashew nuts (optional)
Method
Wash watercress and rocket. Segment the tangerines. Add to the watercress and rocket. Squeeze some fresh lime juice over this.
Sprinkle with cashew nuts and serve with a jacket potato for a meal or eat on its own for a light lunch.
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Ingredients
250g spinach leaves
2 large sprigs mint
40g butter
1 medium onion, finely chopped
1.2 litre vegetable stock hot
Salt and pepper freshy ground to taste
400g Arborio or other risotto rice
150ml dry white wine
3 tbsp parsley finely chopped
60ml Alpro soya cream
Shaved Parmesan and fresh rocket (arugula) to serve
Method
Place the spinach and mint in a large colander and rinse. Leave to drain.
Pour the stock in a pan and keep hot over a very low heat. Melt half the butter in a large saucepan over a medium heat. Add the onion, season and cook for 5 minutes. Add the rice and toss in the butter until glistening.
Add the wine and cook, stirring until it is absorbed. Add a ladleful of stock and, stirring occasionally, cook until it is absorbed. Repeat until you've used all the stock and the rice is tender. This process could take 20 minutes.
Squeeze out all of the water from the spinach and mint. Chop and add to the risotto along with the parsley and cream. Stir and cook for a further 2 minutes. Serve immediately, topped with Parmesan cheese and fresh rocket.
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Ingredients
For the frikkadels
1 cup brown or black lentils, soaked in water for 1 hour
1 onion, peeled and diced
1 cup corn fresh kernels
1 carrot, peeled and grated
¼ cup flour
1 cup fresh breadcrumbs
1 tsp dried thyme
1 tsp dried parsley
1 tsp paprika
½ tsp cayenne pepper or 1 tsp dried chilli flakes (optional, to taste)
Salt and pepper to taste
For the sauce
1 onion, peeled and diced
4-5 cloves galic, peeled and chopped
5 fresh tomatoes, diced or 1 x 400g tin
1 tbsp sugar
1 tbsp oregano
1 tbsp sweet basil
1 tbsp parsley
500g fusilli
Method
Cover the lentils with fresh water (about 3 cups) and bring to the boil.
Fry the onion and garlic in the oil until translucent, add the tomatoes and sugar and stir. Add the herbs and allow to simmer for 30-40 minutes. When the lentils are tender and cooked through add the rest of the ingredients and mix well.
Scooping up tablespoonful amounts of the mixture with your hands, form small balls, making sure you have enough flour on your hands to hold them together. If the mixture is too sloppy, add more flour or breadcrumbs. Fry the balls in hot oil until crispy on all sides.
Cook the pasta as per the instructions on the packet. Add lentil frikkadels to the sauce and turn the heat up, stirring until the sauce and frikkadels are heated through.
Spoon over the fusilli into individual bowls, or add the pasta to the sauce and enjoy a delicious, hearty, meat-free meal!
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Ingredients
1 wholewheat pitta bread
Fresh mango
1 tbsp vegan cream cheese
Cayenne pepper and salt
Cooking spray
Method
Warm up your panini-maker or grill pan and spray the griddle with a bit of cooking spray.
Slice the wholewheat pita in half and then open the halves up as pockets. Slather the inside of the pita pockets with vegan cream cheese.
Peel the fresh mango and slice the fruit from the core. Add the mango to the pita pockets (tuck in as much as you can without overstuffing). Sprinkle the tops of each pocket with a tiny bit of cayenne pepper and salt.
Place the two halves in the panini-maker and toast for about three minutes. If using a grill pan, toast for three minutes on each side while pressing down on the sandwiches with a spatula. This will ensure the cream cheese melts a bit and the fruit gets warm.
Serve warm with a big glass of cold soymilk and enjoy!
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Ingredients
1 500g pack wholemeal spaghetti
300g vegetarian mince
1 onion, chopped
1 clove garlic, crushed
8 fresh organic tomatoes, chopped into small blocks
2 sticks celery, chopped into small pieces
1 cup carrot, grated
2 large handfuls fresh spinach
1 zucchini (courgette) grated
Olive oil
1 heaped tbsp vegetable stock powder
Tomato puree
Large handful fresh basil (basilicum)
1 cup grape juice
A little cornflour mix to thicken sauce
Method
Lightly fry in olive oil the onion, vegetarian mince, tomatoes, celery, carrot and zucchini for about 5 minutes or until the mince is brown.
Add tomato puree, stock powder, grape juice, garlic, basil and spinach. Cook on low heat for half an hour - the spinach should almost disappear by this stage.
Thicken the sauce with a couple of teaspoons of cornflour mix. Grape juice gives a slight sweetness.
Cook spaghetti and pour sauce over. Top with grated Parmesan.
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Ingredients
Olive oil
2 onions
2 cloves garlic
1 red pepper
Mixed dried herbs
1 bag of Quorn mince
2 tins tomatoes
Soy sauce
Tomato paste
Any other veggies you fancy or have lying around
Veggie stock
1kg potatoes
Method
Fry onions in olive oil. Add garlic and fry for another couple of minutes.
Add chopped red pepper, mixed herbs and Quorn mince and fry for another few minutes. Add tomatoes and a good squidge of tomato paste and a good slosh of soy sauce.
Add handfuls of veggies such as peas or sweetcorn or spinach, which will cook quickly. If you want to add things like carrots, microwave them first.
Add enough veggie stock so that it has enough liquid to bubble away for 20 minutes or so to let the flavours and blend and evaporate off a bit of water.
At the same time, boil or microwave the potatoes and mash them. Put the sauce in an ovenproof dish, put the mashed potato on top. Add cheese if you like.
Bake in oven at 180C for 30 mins or until the top is brown and the sauce is bubbling out of the sides.
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Ingredients
For the salad:
3 zucchini per person, sliced ¼in thick (best done on a mandolin)
1 small yellow onion per person, sliced ⅓in thick
1 tbsp (heaped) fresh mint, chiffonade (super-thin ribbons)
8-10 fresh basil leaves per person, torn by hand at the last minute
Red wine vinegar
Olive oil
Kosher salt and fresh ground black pepper
Oven-dried tomatoes:
½ pack red grape or cherry tomatoes per person
½ pack yellow grape or cherry tomatoes per person
Olive oil
Fresh thyme
Salt and freshly ground black pepper to taste
For the crostini:
½ French baguette, sliced about ½in wide
1-2 whole garlic cloves, peeled
Olive oil
Kosher salt
Method
For the crostini, preheat the oven to 180C/350F. Heat up a grill or grill pan to medium high.
Place the bread slices in a large bowl. Drizzle olive oil over the slices evenly and toss to lightly coat. Season with salt and toss again.
Mark the bread slices on the grill, about 2-3 minutes on each side. Move to a sheetpan and allow to cool. Take a garlic clove and rub it on one side of each bread slice. (Or both sides if you like it stronger.)
Place the sheet pan into the oven, and bake for 10-15 minutes, or until lightly golden brown and crisp. Set aside.
For the oven-dried tomatoes, pre-heat the oven to 105C/225F on a regular oven, or 100C/215F on a convection oven with the rack in the center.
Place a rack or a silpat/parchment paper on a large baking sheet. (Time will vary, taking longer with a silpat/parchment.)
Wash and slice the tomatoes in half. Place in a large mixing bowl. Season, add in the thyme, and toss with enough olive oil just to coat.
Distribute the tomatoes on the baking sheet evenly, cut side up. Place in the oven and allow to dry out until the edges shrivel up and the flesh has shrunken, about 2½-3 hours. If any tomatoes start to blacken around the edges, turn the oven down or redistribute the tomatoes on the sheetpan for more even cooking.
For the zucchini salad, heat up the grill (or grill pan in my case) to medium-high.
In a large mixing bowl, season the zucchini ribbons and drizzle enough olive oil to lightly coat (do not over-drizzle, zucchini soaks up oil like a sponge.) Toss. Repeat the same with the onion slices in a separate bowl.
Place the slices on the grill and cook on each side in batches, about 1-2 minutes per side for the zucchini, 3-4 minutes per side for the onions. The zucchini should be cooked evenly through until just tender, do not let them cook until they are translucent and mushy. Place the cooked slices evenly on the sheet pan or plate, overlapping as little as possible to prevent carryover cooking. The onions can be cooked longer if you like.
In the same large mixing bowl, combine the zucchini, onion, tomatoes and herbs. Add a splash of red wine vinegar, just enough to brighten the flavors. Season if needed, toss and serve over the garlic crostini.
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Ingredients
2-3 bunches fresh/300g bag spinach leaves
1 tomato, chopped
1 tbsp sunflower/vegetable oil
¼ tsp mustard seeds
½ tsp cumin seeds
Pinch asafoetida (optional)
¼ tsp turmeric powder
½ tsp chilli powder
2 tsp ground coriander
¾ tsp salt
¾ tsp sugar
Method
Chop and thoroughly wash the spinach. Add oil to a pan and heat, then add mustard seeds and cumin seeds. Wait until they sizzle and pop then add asafoetida if using and then the spinach.
Add the turmeric, chilli powder, ground coriander, salt and sugar, then add the tomato and cook on a medium heat with the lid half on for about 18-20 minutes.
Stir halfway through and taste. Adjust seasoning. If you think there is too much salt I add a pinch of jaggery (goor), which is unrefined sugar. Or just add some sugar.
Serve with rice, yoghurt, rotli or anything you desire.
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Ingredients
2 500g cans of sweetcorn
½ cup milk (more if needed)
1 bunch fresh basil
2 medium eggplants
1 medium onion
200g mushrooms
1 tbsp sunflower oil
¼ tsp ground cumin
Salt and pepper to taste
8 black olives, pitted
1 handful of raisins
2 hard-boiled eggs, quartered
Brown sugar
Method
Chop the eggplants and let them sweat in a dish with 1 tbsp of salt for 20 minutes.
In a pot place the corn, basil and milk, simmer for 20 minutes, stirring constantly. The idea is that this mixture is thick but not dry. Once ready remove from heat, season and set aside.
Rinse the eggplant thoroughly to remove the salt. Chop onions and mushrooms the same way, add to hot oil and fry. Add the eggplant and stir well, cook over medium heat for 20 minutes or until you see the mixture halved. Season and add the cumin.
Divide this mixture into four individual pie dishes or a large dish, then spread the olives, raisins and egg over the top. Cover heavily with the corn mixture, sprinkle with brown sugar and grill in oven until completely browned.
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Ingredients
1 medium butternut squash
3 tbsp olive oil
1 onion, chopped
2-3 garlic cloves
1.5 litres vegetable stock
50g margarine
300-350g risotto rice (ideally Arborio)
Salt
1 small sweet potato (optional)
Bunch sage, roughly chopped (optional)
Soya Parmesan (optional)
Method
Peel the squash and scoop out the seeds with a spoon. Cut into pieces that are the same size, roughly 2cm.
Heat the margarine and the oil together in the large saucepan. Add chopped onions and garlic - cook for around 2-3 minutes.
Add the butternut squash (and sweet potato, if using) and cook for about 15 minutes in 500ml of stock. Add the rice and stir together.
Keep the rest of the stock hot in a saucepan next to the risotto. Add the stock ladle by ladle. Wait for one to be absorbed before you add anymore.
Stir everything together and keep adding the stock until the rice is creamy and cooked. If using, stir in the chopped sage and/or Parmesan, and add salt to taste.
Enjoy!
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Ingredients
1lb fresh Brussels Sprouts, halved lengthwise
½ cup dried cranberries
½ cup orange juice (fresh squeezed or at least not from concentrate preferred)
½ stick/¼ cup organic salted butter (vegans use ¼ cup Earth Balance spread)
3 shallots, thinly sliced
Extra-virgin olive oil
1 tbsp maple syrup
Sea salt and freshly ground black pepper
Method
Cover dried cranberries with orange juice. Refrigerate overnight to allow cranberries to absorb juice. Do not drain.
Preheat oven to 200C/400F. Place Brussels sprouts on a large baking pan, cut side up. Lightly brush cut surfaces with olive oil. Add salt and pepper to taste and roast until browned in spots and slightly crisp around edges, checking every 20 minutes for doneness.
In a heavy skillet over medium-high heat, quickly caramelise the shallots in butter, stirring constantly to keep butter from being absorbed fully. Turn heat down to medium low and add cranberries and orange juice, maple syrup and black pepper to taste. Heat just until warm and remove from heat.
Place hot Brussels sprouts in serving dish and spoon sauce over.
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Ingredients
1 packet sage and onion stuffing
Mushrooms or any other veg that you would like to use
Cheese
Frozen puff pastry
Method
Make stuffing as directed on packet.
Add other ingredients as desired.
Make into pastry rolls and bake until a nice golden colour.
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Ingredients
1 large bunch kale (any variety)
Juice of half a lemon
Olive Oil
Sea salt
1 medium ripe avocado
Cherry tomatoes, halved
Olives (optional)
Method
Start by tearing the leaves of the hard stalk of the kale. Rinse and cut roughly. Place in a bowl with juice of half a lemon and pinch of sea salt to taste, then get your hands in and massage juice into leaves.
Add a good dash of olive oil and again massage into the kale leaves, getting them really soft.
Once leaves are soft add the avocado and once again mash in with your hands so the avocado coats the leaves.
Add in cherry tomatoes and olives and it's ready to serve.
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Ingredients
1lb can crushed pineapple
4 medium red apples, grated, with skins left on
1 baked pie shell, granola or plain
½ cup non-dairy whipped topping
1 container yoghurt, strawberry, raspberry or cherry
Method
Combine grated apples and pineapple. Spoon into the pie shell. Fold yoghurt into the whipped topping and mound into the filled pie. Top with whole strawberries, red raspberries, etc.
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Ingredients
2 onions
1 carrot
1 pepper
3 garlic clove
1 courgette
1 chilli
1 tin tomatoes
1 half tin tomato soup
1 half bag meat free mince
1 tbsp tomato puree
Pepper to season
Method
Gently fry the vegetables until soft then add remaining ingredients and simmer for 15 minutes.
Serve with any pasta.
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Ingredients
½ cup of whole mung, soaked overnight or all day (if for dinner)
1 tsp or more of ghee or oil
½ tsp mustard seeds
½ tsp cumin seeds (to your taste)
½ tsp fennel seeds
¼ tsp fenugreek seeds
½-1 tsp coriander powder
¼-½ tsp chilli powder or more to taste (or ½ fresh green chilli)
½ tsp turmeric
Large pinch of hing (asafoetida)
1-2 tsp grated ginger
3 curry leaves
½ fresh green chilli (if not using powder)
1-2 chopped peeled and seeded tomatoes
Salt to taste
Chopped fresh coriander (garnish)
Method
Heat ghee or oil on a medium/high heat. Add the mustard seeds, wait until they crackle and then add cumin, fennel, fenugreek seeds. Sauté briefly before adding the coriander, chilli, turmeric and hing. Sauté briefly again.
Add the ginger, curry leaves and fresh chilli (if using). Sauté briefly. Add tomatoes, drained mung beans, salt and stir through.
Cover with water and bring to a simmer. Cook til mung dahl is soft, about 30-40 minutes.
Top with fresh coriander leaves and serve with rice, roti, parathas and/or your choice of vegetables.
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Ingredients
2 bunches of fresh parsley
½ cup of quinoa
2 medium tomatoes
1 small onion
½ Lemon juiced
2 tbsp olive oil
½ tbsp freshly chopped mint or basil (whichever you prefer)
Salt and pepper to taste
Method
Rinse quinoa in cold water and put in a medium saucepan with ⅓ cup of water. Bring to a boil and lower the heat to medium and let it cook for about 18-20 minutes or until most of the water is absorbed or evaporated. Set aside.
Finely chop the parsley and put in a big bowl. Dice the tomatoes and add to the parsley. Do the same with the onion (a trick to take some of the bite off the onion is to soak it in salted water for a few minutes after you cut it. This will mellow out the bite and give it a brined taste). Mix in the quinoa and mint (or basil). Toss together with the oil and lemon juice and season to taste.
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Ingredients
1 large sweet potato
Sour cream
Quorn mince
Salsa
Cheese
Thyme
Method
Chop sweet potato into chips. Spray with oil and bake on an oven tray until starting to brown.
Fry Quorn mince in a little water.
Once cooked, place sweet potato chips in a bowl and add salsa, Quorn mince and cheese.
Top with sour cream and thyme.
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Ingredients
540ml black beans, rinsed and drained
250ml kernel corn, frozen or fresh
1 avocado, diced
1 large tomato, finely chopped
1 red onion, finely chopped
1 bunch fresh coriander, chopped
1 lime, freshly squeezed
15ml Olive oil
15ml jalapeño pepper, seeded and minced
2ml salt
Method
In a bowl, stir beans with corn, avocado, tomato, onion and coriander. Add lime juice, oil, jalapeño and salt. Stir until evenly mixed. Taste and add more lime juice or salt, if needed.
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Ingredients
3 small or 2 medium eggplants (Asian eggplant will also work)
Salt, for drawing water out of eggplant
3 tbsp olive oil, divided (may need a little more if you don't have a non-stick pan)
1/3 cup finely chopped red onion (or shallots)
1 tsp minced garlic
2 tbsp capers
2 tbsp fresh lemon juice
1 tbsp balsamic vinegar
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil (or use a bit more parsley if you don't have basil)
Method
Wash the eggplants and cut off both ends. Cut eggplants into 3/4-inch thick pieces and arrange on cutting board in a single layer. Sprinkle both sides of eggplant with salt, then let sit about 20 minutes or until you see some water that has been drawn out by the salt. Blot with paper towel. (Some people feel that salting eggplant is completely unnecessary, so skip this step if you'd like.)
Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat until oil starts to shimmer. Add eggplant and cook on first side until starting to brown, about 5-6 minutes. Turn over and cook on other side until cooked through and browned on both sides. (You may have to cook the eggplant in two batches if you don't have a big enough pan.) Remove eggplant to serving dishes.
While eggplant cooks, chop onion, garlic, parsley, and basil. Put capers, lemon juice, balsamic vinegar, parsley, basil, and 1 tbsp olive oil in food processor and pulse a few times. (You can also skip this step if you want a chunkier sauce.)
Add last tablespoon of olive oil to pan, heat about 30 seconds and then add onion and sauté for 2-3 minutes. Add minced garlic and sauté foranother minute or two. Add caper mixture and heat about a minute, then pour sauce over eggplant and serve immediately.
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Ingredients
1lb equivalent vegan "steak strips"
½ tbsp sea salt
1 tsp black pepper
1 tbsp olive oil
1 cup sliced mushrooms
½ red onion, chopped
2 garlic cloves, minced
½ red pepper, sliced
½ jalapeno pepper, chopped and seeds removed
1 cup sugar-snap peas
½lb gluten-free pasta noodles
1 tbsp soy sauce
2 tbsp molasses
Pinch of red pepper flakes
Method
Season "beef" with salt and pepper and set aside. Bring pasta water to a boil and cook pasta according to directions.
While cooking pasta, heat olive oil in a large saucepan and add peppers and onions. Sauté until soft, after 5-6 minutes. Add peas, mushrooms and jalapeno and cook for 3 more minutes. Stir in garlic and cook for 30 seconds. Remove veggies from pan and set aside in a bowl. Drain pasta if finished and set aside.
Turn the heat to medium-high and add the "beef." Add molasses and soy sauce, then stir in noodles and vegetables. Sprinkle with a pinch of red pepper flakes and serve. Season with salt and pepper if desired.
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Ingredients
1 cup of soy protein pieces
1 big zucchini (courgette), cut into cubes
½ cup of sour cream
½ of tomato sauce
1 small onion
1 small green pepper
1 small red pepper
Salt
Garlic
Oregano
Basil
Method
Chopp the onion, green and red peppers and fry them in little oil until softened.
Add the protein and the zucchinni and mix them until cooked.
Add the sour cream and the tomato sauce slowly, adding salt, garlic and herbs according to your taste.
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Ingredients
2lb fresh green beans
2 medium onions
3 medium-large tomatoes
1 cup olive Oil
½ tsp salt
1 tbsp sugar
Method
Wash the green beans and cut to a size of your liking. Quarter the onions and add them to the beans. Peel the skin from the tomatoes, cut in half and remove the seeds before cutting into chunks.
Combine in a large pot, cover with water to about half of ingredients. Add the olive oil, salt and sugar, and stir.
Bring to a slight boil, then reduce to simmer, cover and cook for about 35 minutes.
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Ingredients:
1 16oz can of chickpeas or garbanzo beans
¼ cup liquid from can of chickpeas
Juice of 1 lemon (to taste)
1½ tbsp tahini
2 cloves garlic, crushed
½ tsp salt
1-2 tbsp olive oil
Method
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add ¼ cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl and create a shallow well in the center of the hummus.
Add olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pitta bread, or cover and refrigerate.
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Ingredients
6 tbsp olive oil
1 large onion, sliced into rings
1 ½ cups uncooked green lentils
¾ cup uncooked white rice
¼ cup plain yoghurt
1 tbsp cumin
Salt and pepper to taste
Method
Heat the olive oil in a large skillet. Fry the onions for about 10 minutes over a medium heat until brown. Remove from heat and set aside.
Place the lentils in a medium saucepan and cover with salted water. Boil, then reduce heat and simmer for about 15 minutes.
Stir rice and enough water to cover into the saucepan with the lentils. Add salt, pepper and cumin. Cover and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
Mix half the onions into the mixture. Top with yoghurt and remaining onions and serve.
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Ingredients
1 block extra-firm tofu, drained/pressed
¼ cup Vegenaise
1 tbsp mustard, regular or Dijon
1 small onion, finely chopped
⅛ tsp coriander
⅛ tsp turmeric
2 cloves garlic, minced
A pinch of salt and pepper
½ tsp vegetable oil
Method
Crumble the tofu and sauté in oil with the garlic and onion for about 15 minutes. You can also mix cold, but I prefer this way.
Mix in the dry spices then put in the fridge or freezer to cool to room temperature.
Mix in Vegenaise and mustard.
Serve on crusty French bread with baby spinach or any combo of veggies. Enjoy!
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Ingredients
All seeds from a papaya and some of the fruit
1 tbsp coconut oil
1 tbsp Raw honey
¼ cup Braggs amino
½ tsp salt
½ cup water
¼ cup olive oil
⅛ cup apple cider vinegar
Method
Blend all the ingredients together.
Pour over salad and enjoy.
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Ingredients
3 bunches fresh cilantro, finely chopped fine (and a few sprigs for garnish)
3 bunches fresh green onion, finely chopped fine
3 cans of black olives, 2½ cans finely chopped fine, ½ can sliced for garnish and set aside.
5 cups cheddar cheese, shredded
2 x 28oz cans of green chile enchilada sauce (reserve 1 cup for topping this casserole-like dish)
30 corn tortillas
Large casserole dish or roaster
Method
Preheat the oven to 400F/200C.
Heat the sauce in pan big enough to place the corn tortillas in, to flip them over as they get soft. (If you've ever made enchiladas before, you know what I mean. You just want the tortillas to be soft enough, to stuff and roll.)
Go from the sauce to the casserole dish, heating the tortillas one at a time. Stuff them with the ingredients and roll, seam down. Top with remaining sauce, cheese and olives.
Bake for 45 minutes or until gold and bubbly.
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Ingredients
2 cans of diced stewed tomatoes
3 tbsp mayonnaise
1 bag of saltine crackers
Sea salt and ground black pepper
Method
Crush up the crackers in a medium-sized mixing bowl.
Add the mayonnaise and stewed tomatoes. Mix until fluffy. Add salt and pepper and enjoy!
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Ingredients
454g Vegemince
2tbsp olive/sunflower oil
75g onion, finely chopped
2-4 cloves garlic, crushed
350ml vegetable stock
50g Bramley apple, peeled and diced
150g potato, peeled
100g tomatoes, roughly chopped
75g carrots
100g courgette
30g raisins
2 jalapeno chillies, de-seeded and finely chopped
50g black olives, halved
large pinch cinnamon
large pinch ground cloves
Salt and mill pepper
150g peas
50g almonds
Method
Sweat the onions and garlic in the oil for 3-5 mins, add the Vegemince and stock and heat to a simmer.
Cut all the vegetable into about 1cm dice and add to the mince.
Add remainder of ingredient except the peas and almonds, season and simmer for 20-25 mins.
Five minutes before cooking time add the peas
Fry almonds in a little oil and sprinkle on top of picadillo.
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Ingredients
1lb mixed olives, pitted (ideally low-salt Moroccan oil-cured black olives)
½ clove of garlic, peeled
1 small bunch of fresh basil, washed and dried
Olive oil
Himalayan salt
Parsley, a few stems finely chopped (to be used for garnish only)
*Cayenne
Method
In a food mixer or blender, finely chop a half cluster of peeled garlic cloves - up to 8 or 10 (keep extra on hand as you want to season to your preferences)
Add to this the pitted olives til well mixed then remove and put in a medium mixing bowl.
In your mixer, add the small bunch of fresh rinsed basil leaves (no stems) and blend until finely chopped. Do not let it become liquid.
With a rubber spatula fold in the basil to the mixed olive "batter" and add salt, pinch by pinch, to your liking (it doesn't need much so taste as you go along).
Fold in extra olive oil so it is a spreadable texture as a tapenade, then add pinches of freshly ground black pepper to taste.
*If you want it more spicy tasting, add more raw garlic and pinches of cayenne all to your liking.
In the serving bowl for the table sprinkle a generous amount of your finely chopped parsley as a garnish. Done!
NOTE: The road to picante lies in the amount of extra raw garlic used so be generous!
Serve it on "toasted on one side" wholegrain bread or toast slices. Or leave it at the table in a serving dish to let guests add to their preferences. It will vanish before the first course! Or use it with any wheat-free crackers.
I find it especially yummy to take large very ripe sweet cherry tomatoes or grape tomatoes. Cut them in half and spread a fine layer of the finished tapenade on the cut half open side. You can serve it like that and sprinkle with garnish of fresh parsley.
Or if you have time, throw grated Parmesan on top and bake under a broiler until the Parmesan is melted (careful, not too long!). Then toss a pinch of fresh chopped organic GREEN parsley. They will be gone in one inhale by all who meet up with it's heaven.
You can also serve it in bowls around a crudite of veggies for dipping delight.
Or add it to a Greek yoghurt for even more ferment. It is a stunning combination for savoury dishes.
Bon appetit, enjoy!
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Ingredients
2 cups white quinoa
250g tub basil pesto
Method
Boil the quinoa using the same method as you would to boil rice.
Add pesto and stir through to taste.
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Ingredients
1 onion
2-4 garlic cloves
3 tbsp olive oil
32oz canned or boxed crushed organic tomatoes
½ to 1 loaf day-old rustic Italian bread
3½ cups vegetable stock, water or a combination of the two
Salt and pepper
Method
Heat a large Dutch oven over medium-high heat. Add olive oil. Chop the onions and garlic finely and add them to the oil. Sauté for a few minutes until they are softened.
If using whole canned tomatoes, chop them but reserve the juice. Crushed tomatoes can be added directly to the Dutch oven. Allow to simmer, stirring occasionally, for 10-15 minutes.
Meanwhile, cut or tear bread into 1in cubes. Stir bread and stock into tomatoes and return to a simmer, stirring occasionally. The soup will become thick as the bread breaks down, about 40 minutes. Season with salt and pepper to taste and serve.
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Ingredients
¼ cup brown sugar
¼ cup granulated sugar
1⅓ cup of flour
⅓ cup of milk (or milk substitute)
¼ cup of orange juice
1 tbsp melted butter
1 tbsp vanilla extract
Method
Preheat oven to 350F/180C.
Mix brown sugar and granulated sugar together. After it is mixed add the flour. Next add the milk the orange juice and the melted butter, and finally the vanilla extract. Mix until it has no chunks.
Bake in oven for 30 minutes or until golden brown.
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Ingredients
15oz can white beans (Great Northern, Navy or Cannellini work best, not Garbanzo!)
¼ cup water
½ onion, diced
2 tbsp olive or other vegetable oil
2 tsp each dried thyme and black pepper
A dash of iodised salt
1 cup green peas
½lb cooked pasta, any kind will do
Vegan or regular Parmesan cheese (optional)
Method
Sauté onions in oil. Blend beans in a food processor or blender until smooth.
Combine puréed beans, onions, thyme, pepper and salt and stir to mix.
Serve over pasta, with green peas and a sprinkle of cheese, if desired.
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Ingredients
Pitta bread
Tomato sauce
Oregano
1 tomato, sliced
½ onion, sliced
Ricotta cheese
Method
Spread some tomato sauce on a slice of pitta bread. Add the rest of the ingredients - add salt and olive oil if you like - and spread oregano all over it. Bake in the oven for a few minutes.
It's ready!
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Ingredients
For the mashed potatoes
Potatoes
White raisins
Cinnamon powder
Apples (optional)
For the tajine
Cinnamon stick
Carrot
Peas
Tomatoes
Chickpeas
Courgette
Red onion
Apples
Orange (optional)
Method
Put a little bit of water and the cinnamon stick in a tajine dish, and put on a very low heat.
Wash and cut all vegetables. Cook the peas. Put all the vegetables in the tajine and let it steam for about half an hour.
Meanwhile you can make the mashed potatoes with lots of cinnamon powder and white raisins (and apples if you like).
Serve with bread and olives.
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Ingredients
1 tbsp oil (your choice)
1lb tofu, drained
4 medium white or baby bella mushrooms, sliced
1 stalk celery, sliced
1 carrot, grated
½ tsp marjoram
¼ tsp oregano
½ tsp turmeric
1 tbsp soy sauce
Black pepper
Herbamare or regular salt
1 ½ cups frozen shredded potatoes
Method
Preheat oven to 400F/200C, making sure the tofu scramble ingredients are assembled and ready to cook. Oil one cookie sheet, spread hash browns evenly over it and bake for about 15 minutes or until lightly brown and crisp.
Meanwhile, heat oil in large skillet over a medium-high heat and sauté mushrooms for 4 minutes. Add the celery and sauté for 1 minute more.
Crumble in the tofu, mix, and add marjoram, oregano, and turmeric.
Saute for 10 minutes or until starting to brown. Mix in soy sauce, salt and pepper. Stir until liquid is absorbed. Stir in shredded carrot and turn off heat. Finally fold in the baked hash browns and serve.
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Ingredients
1 tbsp olive oil
1½ cups diced carrots
1 cup diced shallots (or onions)
1 cup diced celery
1 32oz carton organic vegetable broth
2 cups water
1 cup organic pearled barley
1 32oz can organic diced tomatoes
1 25oz can organic black beans
1 25oz can organic pinto beans
1 25oz can organic kidney beans
1 25oz can organic garbanzo beans (chickpeas)
1 fresh cherry bomb (or other hot pepper of your choosing), minced very fine
1 tbsp salt-free chilli powder (or more, to taste)
1 tsp salt
4 cloves garlic (or more to taste), minced
1 large Anaheim pepper (or other mild pepper of your choosing)
Sour Cream, shredded cheese to garnish (optional)
Method
In large stockpot, add olive oil. Heat on medium-high until hot. Add onions, celery and carrots and cook until onions are semi-translucent, about 5 minutes. Keep heat low enough to avoid browning the onions.
Transfer vegetables to another container to reserve. To stockpot, add broth, water, barley, tomatoes and beans, including liquid. Add the garlic, cherry bomb, salt and chili powder and mix thoroughly. Heat on high until it comes to a boil.
Reduce heat and simmer with lid on until barley is cooked and liquid is reduced, stirring often to make sure the barley isn’t sticking to the bottom of the pot.
Add more spices to taste, if desired.
In the last 10 minutes of cooking, add the Anaheim pepper and reserved vegetables.
Serve hot, garnished with shredded cheese and sour cream if desired. Especially good with fresh bread!
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Ingredients
1 tbsp oil
1 tsp black mustard seeds
1 tsp cumin seeds
500g grated carrot
1 litre vegetable stock
½ cup split red lentils, washed
1-2 tbsp crunchy peanut butter
1 tbsp curry powder
Salt and pepper, to season
Low-fat natural yoghurt, to garnish
2 tbsp fresh coriander
Method
Heat oil in a non-stick saucepan. Add seeds. Fry until mustard seeds start to pop.
Add the carrot. Stir. Let carrot sweat for 10 minutes.
Add stock and lentils. Simmer for 30 minutes.
Add peanut butter, curry powder and salt and pepper. Simmer until lentils are cooked to a thick consistency.
Garnish with yoghurt and fresh coriander. Serve on rice, naan, pitta or flatbread.
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Ingredients
3-4 cups mushrooms, chopped
½ cup onion, coarsely chopped
3 tsp all-purpose flour
1 ½ tsp black pepper
2 bay leaves
Fettucine or wide egg (or eggless) noodles, enough for four.
2 tbsp organic extra virgin olive oil
2 cups vegetable stock
4 tbsp concentrated tomato purée
1 cup whole milk sour cream/genuine Greek yoghurt or appropriate vegan substitute
Method
In a large sautée pan warmed to medium heat, add chopped onion to the olive oil. When the onions are opaque, add the chopped mushrooms, shaking in a dash or two more of olive oil if you think it necessary.
Once the onions and the mushrooms are coated well with the oil, sprinkle in the flour and black pepper, stirring well so that all the ingredients are blended together. Add two cups of vegetable stock to the pan and bring to a boil.
Next, spoon in the tomato purée and stir thoroughly into the mixture. Add the two bay leaves (don't forget to remove before serving) and reduce the heat to a low simmer (or turn it off until just before serving if you make it far in advance). Cover and allow the flavours to blend, about 30 minutes at least.
About 15 minutes before serving, increase the heat to a high simmer and add the sour cream. I live in Greece where sour cream is not available, so I use good yoghurt instead. Dole it into the pan half-first and stir until blended. Taste, and if the sauce is still a bit strong, add more dollops until you acheive a light brown colour to the sauce, and a smooth, creamy, but slightly peppery taste. Cover again and turn your attention to the pasta.
Boil the pasta according to instructions and fully drain when al dente. Plate with a modest serving of pasta topped by the stroganoff sauce. Serve with fresh peas as a nice dash of colour on the side
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Ingredients
4 or 5 large eggplants/aubergines
2 large spaghetti squashes
A meatless marinara sauce
Parmigania cheese
Mozzarella cheese
Olive oil
¼lb butter
Fresh basil
Salt and black pepper
Method
First you either use a flour and egg wash,you can also use a batter mix,like fish and chips batter.I don't like to deep fry anymore,so I use the spray oil and just spray the pan.
Peel and cut your eggplant either long or into coins. Flour and egg them and place in a hot pan - but you don't want it burning.
While you're doing all of this, place your spaghetti squash in about 3in of water, cover and put in oven.
You need a 12x15in pan for the eggplant. Place some sauce on the bottom of the pan, then a layer of eggplant, another layer of sauce and then mozzarella and parmigiana cheese. Repeat this process twice more, endining with cheese on top.
Cover lightly with a tent of foil or parchment paper.
When the spaghetti squash is done, remove the outer skin. Take a fork and run it down the length of the squash. When the spaghetti appears, lightly scoop it out, trying to get rid of as much of the lingering water as possible. You may top it with butter or sauce.
Cook your eggplant parmigiane at 370F/190C for 35-40 minutes, and serve cut into nice square pieces.
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Ingredients
½ onion
2 tsp olive oil
1 clove garlic (optional), chopped or crushed
1 tin tomatoes and onions, or four chopped skinless tomatoes
1 tin peas (must be tinned)
Penna pasta
Method
Heat the oil in a frying pan and add the onion. When soft add the garlic and simmer for 5 minutes. Add the tinned tomato and onions or tomatoes and allow to simmer.
When cooked, remove sauce from heat, add the tinned peas and season to taste.
Meanwhile, boil a kettle of water for the pasta (it's more efficient) and pour into a saucepan. Cook pasta according to the packet instructions. Drain using a sieve or colander and place the sieve / colander back on to pot you cooked the pasta in.
Pour the rest of the olive oil over the pasta and toss. I suggest adding the pasta to the sauce now, and then serve.
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Ingredients
1 butternut squash, cubed
200g Swiss chard spinach
200g brown mushrooms, sliced
2 cloves garlic, thinly sliced
1 onion (or spring onions or leeks)*
250g macaroni
50g butter
50g flour, sifted
500ml milk
Salt and pepper
1 tsp freshly ground black pepper
3 sliced tomatoes (optional)
250g grated mozzarella
100g grated parmesan
Method
Toss the cubed butternut in a little olive oil and roast for 30 minutes at 180C. Fry the spinach gently with the garlic and season to taste.
Fry the sliced mushrooms and finely sliced onion* in a little butter and olive oil and add the ground black pepper. Set aside.
Boil the macaroni in salted water until al dente.
Meanwhile make a white sauce by melting the butter in a saucepan and stirring in the flour. Slowly add the milk, whisking continuously until it reaches boiling point and starts to thicken. Remove from the heat.
Gently mix the vegetables together and lay in the bottom of a greased lasagne dish, laying over the sliced tomatoes if desired.
Drain the macaroni and mix with the white sauce, then lay evenly over the vegetables.
Top with the grated parmesan and mozzarella. Bake at 180C for 20-25 minutes until golden brown.
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Ingredients
2 tbsp olive or vegetable oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1lb veggie ground beef (such as Morningstar Farms)
1lb pasta (any will work) or egg noodles
1 jar tomato sauce
3 tbsp sour cream (or more to taste)
4 strips veggie bacon (such as Morningstar Farms)
Salt and pepper to taste
Method
Cook the pasta according to package and drain.
While the pasta is cooking, sauté the onion, geen pepper and garlic in olive oil until tender.
Add the veggie ground beef to the onion and pepper, and continue to sauté until slightly browned.
Cook veggie bacon until crisp and break up into small pieces. Add to the veggie ground beef mixture and stir well.
Place cooked pasta in a large pot and add the veggie ground beef mixture. Stir in the tomato sauce. Heat the mixture until warmed through. Add the sour cream, season and continue to heat until warm.
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Ingredients
1 cup unflavoured couscous
1 package extra-firm tofu
1 large leek, cut into end and rough greens removed. Split lengthwise and rinse. Cut into 1/2 inch slices
½-1lb Shiitake mushrooms, wiped clean and quartered.
1 rib celery, split in half and thinly sliced
½ large green and red bell peppers, roughly chopped
2 cloves garlic, finely chopped
1 tbsp, plus 1 tsp extra virgin olive oil
¼ cup parmesan cheese, omit or use non-dairy option if desired
½ tsp dried oregano
2 tsp parsley flakes
¼ tsp thyme
¼ tsp basil
Tofu marinade:
¼ cup soy sauce
¼ cup good-quality red wine
Dash red pepper flakes, more or less to taste
Sea salt
Freshly cracked black pepper
Method
Drain the tofu and wrap in a kitchen towel. Place a large cookbook or cutting board on top and press for 5-10 minutes. Cut into ½in strips and cover with marinade. Let this sit for about 30 minutes.
Cook couscous according to package directions.
Add 1 tbsp extra virgin olive oil to a large skillet and heat until barely sizzling. Add garlic and vegetables. Stir for the first minute then let them fry, stirring frequently until slightly tender and mushrooms have released their juices.
Add oregano, 1 tsp parsley, thyme and basil, along with salt and pepper to taste. Remove from pan and set aside.
Reheat the same skillet and carefully add tofu slices. Fry for about 3 minutes on each side, or until nicely browned.
When couscous is done, add 1 tsp extra virgin olive oil, Parmesan, salt, pepper, and 1 tsp parsley. Scoop onto a serving dish and top with veggies and tofu. Serve with lemon wedges.
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Ingredients
Lentils
Rice
Macaroni or small pasta
Chickpeas
Onions
Garlic
Cinnamon
Cumin
Salt and pepper
Hot red pepper flakes
Method
Marinate the cooked chickpeas with a can or two of crushed tomatoes. Add as many cloves of garlic as you like and a teaspoon of cumin, ½ tsp of cinnamon. Leave that for a few hours.
Brown two onions, sliced into rings, in enough vegetable oil to cover them, then remove and set aside.
Add cooked lentils, rice and pasta to the oil, season and add red pepper to taste.
Fill a serving dish with the mixture and top with tomato chickpea sauce. Top that with the browned onion.
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Ingredients
15oz can chickpeas or equivalent of dried chickpeas, soaked and pre-cooked
15oz can diced tomatoes with juice
¼ cup dark raisins
¼ cup dried cherries
2 tbsp olive oil
A couple teaspoons each ground cinnamon and cumin to taste
Couscous
Method
There are two ways to make this: cook the fruits in with the couscous to plump them, adding the rest of the ingredients later; or prepare the couscous separately and spoon the stew over it.
If you make the couscous first, simply put the tomatoes, raisins and cherries in a saucepan with a little olive oil and the spices, and simmer until the fruits are soft and the flavours combine.
When ready, add chickpeas and ladle over servings of couscous.
Otherwise, prepare the couscous according to package directions, but add the dried fruits to the cooking water to soften. Add tomatoes, oil, spices and chickpeas directly to the couscous in the pan to serve.
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Ingredients
Olive oil
1 white onion, finely chopped
1 carrot, finely chopped
1 red pepper, finely chopped
5 Portobello mushrooms, chopped
1 packet baby spinach
1 tsp dried parsely
2 tsp garlic
1 cup whole brown lentils
10 vine-ripened tomatoes
1 cup garlic and herb stock
1 tin of chopped tomatoes in juice
1 tsp brown sugar
1 tsp soy sauce
Dash of fresh cream
White cheddar/Parmesan
Coarse salt and cracked black pepper, to taste
1 packet fresh egg butternut tagliatelle
Method
In the olive oil, sauté the onions, carrot and red pepper until soft. Add the mushrooms, baby spinach, garlic and parsely until the spinach has wilted. Add ground coarse salt and cracked black pepper to taste.
Add the lentils and vine ripe tomatoes and coat it in the oil and vegetable mixture. Add the hot stock and bring to the boil and then let it reduce to a simmer.
Add the tin of chopped whole tomatoes, brown sugar and soy sauce and bring to the boil again, then reduce to a simmer until sauce thickens, stirring continuously. Add a dash of fresh cream towards the end.
Prepare the pasta in salted and oiled boiling water for 3 minutes until al dente and then rinse under cold water.
Grate white cheddar or Parmesan for serving.
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Ingredients
1 square or oblong serving dish just big enough for two servings
6 to 8 sheets lasagne
500g squash or pumpkin cut into 1in cubes
200ml passata or a tin of sieved tomatoes
200ml vegetable stock
½ onion
2 cloves of garlic
300ml milk
1 tbsp flour
1 tbsp butter
2 tbsp light olive oil
100g Chevre Blanc or alternative
Method
Heat oven to gas mark 6.
Heat oil in a saucepan. Add onions and garlic. Cook gently for 5 minutes until the onion is soft. Add the squash and stir fry for two minutes. Add tomatoes/passata and stock and stir to mix. Bring to the boil and simmer for 15 to 20 minutes until the squash is soft but not completely falling apart
Make a béchamel sauce by melting the butter in a small saucepan. Add flour and stir and cook gently for a minute to mix. Add milk a little at a time using a balloon whisk to break up any lumps. Once you have a nice smooth sauce, cover with a wet piece of kitchen paper directly on the sauce. This stops a skin forming.
Take your lasagne dish and grease lightly with butter or margarine but don’t use oil because it can lead to the lasagne frying and going hard. Line with a layer of lasagne and top with the pumpkin mix. Top with another layer of lasagne and another layer of pumpkin. Then top with the bechamel sauce. Slice the goats cheese and place on top of the béchamel sauce. Cook for around 40 minutes at Gas Mark 6 but check the instructions on the packet of lasagne as this is a general guide.
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Ingredients
1 28 oz. can plain pure pumpkin
2 cups fresh carrots, diced, and cooked until soft (or if you're in a hurry, use one can of sliced cooked carrots)
1 cup plain soy milk (not vanilla)
5 cups water
1 tsp olive oil
1 small Vidalia or sweet onion
2 tb curry powder
2 tb nutritional yeast
Sea salt and black pepper, to taste
Method
Fill a pot with 4 cups of the water, the entire can of pumpkin and set on low. If you are using fresh carrots, they will need to be cooked separately until very soft.
Chop and sauté the onions until soft. Remove from heat.
In a blender or food processor, blend the carrots, onions, and the remaining cup of water until everything is well-mixed. Add this mix to the pumpkin mixture and set the heat on medium. Cook for 10 minutes until all the flavors have melded.
Add the cup of soy milk, and turn the heat back down to low and simmer gently, while stirring to incorporate the milk. Add the nutritional yeast, the curry powder, and stir. Cover, and let the bisque simmer gently for a half hour or so.
Salt & pepper to taste.
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Ingredients:
1 small sugar pie pumpkin
butter
maple syrup
raisins, currents etc.
Method:
Preheat oven to 350F degrees
Cut pumpkin in half
Bake (cut side down) for 15 mins.
Turn pieces (cavity side up) and fill with butter, raisins, maple syrup and bake for an additional 30-45 mins or until soft
(For a savory dish you may also use garlic and olive oil instead of butter/syrup/raisins)
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Ingredients
2 pints chicken stock
1 onion
2lb pumpkin
8oz chopped mushrooms
1 dessert spoon thyme and parsley
1 tsp sugar
Method
Take skin off pumpkin and chop up, then boil in a pan and process with the onions.
Add the mushrooms and sugar to the stock, season to taste and cook for a while until done.
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Ingredients
Gather together your 'dry' ingredients: breadcrumbs, peanut butter, chopped nuts, seeds, grated carrot, chopped onion... plus optional cooked rice, left-over pasta, sad mashed potato, spare cooked cauliflower, uneaten bulgar wheat, diced sweet pepper etc etc (what's in your fridge?) You can add grated raw pumpkin, cooked mashed pumpkin, diced pumpkin, pumpkin seeds; the choice is yours!
Now find your 'wet' ingredients, such as tomatoes (fresh or tinned), cooked spinach, leftover soup, curry or stew, baked beans, red wine and optional egg. Egg helps the mix bind together but there may be vegan equivalents, or just a very well blended wet mix should stick together well.
Seasoning can include soy sauce, herbs, mustard, paprika, bouillon, or whatever takes your fancy.
Method
First mix a dollop of peanut butter into the breadcrumbs, wiping them together so they are really well mixed. The back of a spoon seems to work well for this. Then add the dry ingredients and mix well so you have a colourful bowlful.
Now add the moister ingredients, which help stick the crumbly bits together, and mix well. If you put in a lot of wet ingredients, your nutloaf will be very close-textured and dense; if only a few, the texture will be more open and crumbly when finished.
Grease a baking tin or dish with margarine or oil, and I sprinkle a few sunflower or pumpkin seeds into the bowl, where they stick to the fat and help the loaf turn out more easily, as well as look pretty! Spoon the mix into the container and push it down firmly with a fork, making the top as flat as possible.
Cook it initially in the microwave to heat it all the way through, and then turn it out on to a baking tray and pop it in the oven to crisp the outside and cook it through.
The nutloaf mix can also be made into burgers and grilled or fried if you prefer. To make burgers, put a dollop of mix into a circular hummous or cottage cheese tub and push it into the corners. Make a frying pan hot and slam the plastic tub quickly down onto the hot surface (don't leave it there!) and the burger will pop out onto the pan, where it will cook and be burger-shaped. Cook both sides.
I also enjoy doing creative things like a bi-coloured loaf, with a layer of mix with tomato, grated carrot and red pepper, and a layer of the mix with spinach and unloved broccoli florets. Pumpkin will make one layer a pale orange colour, if you fancy a layered result.
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Ingredients
1 onion, chopped
4 garlic cloves, chopped
2 tsp cumin seeds, ground
Fresh chilli or chilli flakes
Tinned tomatoes
Tinned red kidney beans
Green bell pepper
Method
Fry the onion gently in oil with the garlic and chilli for a few minutes. Add the ground cumin and chopped green bell pepper and fry for a few more minutes.
Add the tomatoes and beans and simmer gently for half an hour. Add seasoning to taste.
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Ingredients:
⅔ cup organic butter (or preferred animal-free shortening if vegan)
2⅔ cups brown sugar, packed
4 eggs (or equivalent egg substitute)
3 cups shredded zucchini (sometimes I use more, but it does add more water the more you use)
3⅓ cups wholewheat flour
2 tsp baking soda
1½ tsp salt
½ tsp aluminium-free baking powder
1 tsp ground cinnamon
1 tsp ground cloves dissolved in 2 tsp vanilla
Method
Heat oven to 180C/350F. Grease bottoms only of either two loaf pans (9in x 5in x 3in) or three loaf pans (8½in x 4½in x 2½in).
Mix the butter and sugar in large bowl. Add the eggs and zucchini. Blend in the flour, baking soda, salt, baking powder, cinnamon and clove/vanilla mixture. Pour into pans.
Bake until a wooden pick inserted into the centre of the bread comes out clean, about 60-70 minutes (depending on the amount of zucchini you put in).
Cool slightly. Loosen the sides of the loaves from the pans and remove. Allow to cool before slicing.
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Ingredients
1-1½lb fresh mushrooms (shiitake, oyster, maitake or even button), chopped into bite-size chunks
A small head broccoli or large handful asparagus spears, cut into bite-size chunks
2-3 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
Spinach pasta, enough for four servings
2 tbsp butter or margarine
1½ cups half & half or a mix of skim milk and whipping cream. Soy milk may be used as well along with the cream
1 cup Italian cheeses (Parmesan, Romano, Provolone, Asiago, etc) to taste
Sea salt
Freshly cracked pepper
Garlic powder
Parsley (fresh or dried)
Various herbs (e.g. oregano, chives, parsley)
Method
Heat the oil in a skillet then add the mushrooms and garlic. Cook, stirring occasionally, until the mushrooms start to give off liquid and the garlic becomes tender and fragrant. Add your herbs - experiment with your personal taste - a few seconds before removing from heat.
Steam your veggies until vibrantly coloured and slightly tender. Any veggies will do - go wild! The more brightly coloured the better.
Boil the pasta in salted water until al dente, drain, then toss in the mushrooms and veggies. Spinach pasta just gives extra flavour and a nice colour, but any flat variety will do - I use a cholesterol-free brand.
In a small pot, melt the butter or margarine. Slowly add cream/milk until combined. Cook until slightly thickened (about 5 minutes). Add the cheeses, making sure to stir as you add to prevent burning. Add sea salt, garlic powder and pepper to taste. Experiment with different cheeses as your tastes desire!
Once the sauce has reached a desired thickness (slightly thick, but liquid enough to easily coat veggies) pour over the pasta mixture and top with parsley.
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Ingredients
2 cups cooked quinoa (see below)
2 medium-sized kumara/sweet potatos
Olive oil
Sea salt and freshly ground black pepper
1 cup flatleaf parsley
1 cup mint leaves
1 tsp finely chopped green chilli (less or more if you want)
2 cloves garlic, crushed or finely chopped
1 tsp cumin seeds, toasted and coarsely ground
3 tbsp fresh lime juice
3 tbsp extra virgin olive oil
Sea salt and freshly ground pepper
Method
Wash and chop the kumara into slices about 1cm thick, place on a baking tray, drizzle with a little olive oil and season with sea salt and freshly ground pepper. Roast in an oven preheated to 200C/400F for 25-35 mins or until golden and tender. Remove and set aside.
To make chimichurri, place the flatleaf parsley, mint, chilli, garlic, cumin, lime juice and olive oil into a food processor. (You need a mini-processor for this small amount, or do as I did and finely chop the herbs by hand, then mix in the rest of the ingredients.) Blitz until smooth, season well with salt and pepper.
To cook the quinoa, put 1 cup of water on to boil, then rinse ½ cup quinoa (½ cup raw = 2 cups cooked quinoa) to remove the saponin, a bitter protective coating, and drain. The easiest way to do this is to put the raw grain into a fine mesh sieve and rinse under running water, then set aside to drain while the water boils. Add the rinsed quinoa, cover and simmer gently for 15 mins until the grains become translucent and an unusual outer white ring shows. Remove from the heat and fluff up with a fork.
Combine the quinoa, roast kumara, chimichurri and a few sprigs of extra flatleaf parsley and mix, then turn out into a serving bowl and eat.
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Ingredients
230g short crust pastry
230g grated cheese
4 onions, peeled and quartered
A pinch of ground nutmeg
3 tsp Worcestershire sauce
Milk
Salt and pepper to season
Method
Cook the prepared onions in boiling water for about 15 minutes until tender, then drain and cool them before chopping them into chunks.
Divide the pastry into two equal-sized portions and use one half to line an 18cm pie dish. Cover this with the onions and half the cheese and sprinkle a little nutmeg, salt and pepper over it, along with the Worcestershire sauce.
Finish the filling by sprinkling the remaining cheese on top and use the other half of the pastry to cover the pie.
Brush the pastry lid with a little milk to glaze and make a small air vent in the middle of the pie to let steam escape. Now bake in a preheated oven (200C) for about 30 minutes, until the pastry lid is golden brown.
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Ingredients
2-3 cups red kale
½ cup cucumbers, diced
¼ cup unsalted dry-roasted peanuts
½ cup tomatoes, diced
¼ cup raisins
1 tbsp nutritional yeast, or to taste
Method
Clean the kale in a bowl of water then rinse. Tear into bite-size pieces with your fingers and place in another bowl.
Add the cucumber, peanuts, tomatoes, raisins and toss. Sprinkle nutritional yeast on top.
As with any salad, the amount of each ingredient depends on your taste. For maximum flavour, use organic when possible. For variations, try using almonds, pecans, cashews or walnuts instead of peanuts.
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Ingredients
8 potatoes, boiled
0.6lb queso fresco (white cheese)
5-7 soda crackers
1 can of evaporated milk
3 aji amarillo (yellow chilli peppers or paste)
2 tsp olive oil
1 clove garlic
1 piece of onion
½ lime or less
Salt and pepper
Black olives
12 lettuce leaves
Method
Put the potatoes on to boil. In a separate frying pan stir-fry the onion, garlic and aji amarillo for 2-4 minutes. Add a grind of black pepper.
Put the mixture into a blender or food processor, add the cheese and evaporated milk, and purée until smooth.
Still blending, add the crackers one at a time to thicken the sauce and drizzle in the oil. Add more crackers to thicken and milk to thin. Once happy with the consistency add a few drops of the lime juice - but not to much just a few drops. Season to taste.
Line a serving platter with the lettuce leaves. Slice the potatoes, place on top of the lettuce and spoon on the yellow cheese sauce. Garnish with black olives and serve cold or at room temperature.
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Ingredients
5 medium eggplants
A cup of wheat flour
Salt
1 Italian mozzarella
Parmigiano regiano cheese, grated
Oil to fry (I use extra virgin olive oil here as it's tasty and healthier)
1 homemade tomato sauce recipe
Method
Begin to prepare by taking the slices of the eggplant and coating them in wheat flour, one at a time, until they're covered (you can add some salt to the wheat, but pay attention because you had already salted the slices, even if they have lost some salt with the water).
Then put the oil inside a frying pan and begin to fry the slices on both sides. Put them on absorbent paper after taking them out of the pan. You can also grill the eggplant if you don't want to deep-fry in olive oil.
Spread a layer of tomato sauce in an oven pan, followed by a layer of eggplant slices, pieces of mozzarella, tomato sauce, grated cheese and again eggplant slices. Finish off with tomato sauce and grated cheese.
Put your eggplant parmesan recipe into a warmed oven (about 180°C/356°F) for about 30/40 minutes. Well, it's done! Enjoy and buon appetito!
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Ingredients
7 tbsp unsalted butter, plus more for the dish
Kosher salt
1lb elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups cubed tofu
2 cloves garlic, minced
¾ cup hot sauce (preferably Frank's)
2 tbsp all-purpose flour
2 tsp dry mustard
** 2½ cups half-and-half
** 1lb yellow sharp cheddar cheese, cut into 1in cubes (about 3½ cups)
** 8oz pepper jack cheese (or other cheese), shredded (about 2 cups)
** ⅔ cup sour cream
1 cup panko
½ cup crumbled blue cheese
2 tbsp chopped fresh parsley
** Or cut ⅓ of these amounts away to save calories and it still tastes great!
Method
Preheat the oven to 350F (Gas Mark 4) and butter a 9in x 13in baking dish. Bring a large pot of salted water to the boil, add the pasta and cook until al dente - about seven minutes - before draining.
Meanwhile, melt 3 tbsp butter in a large skillet over a medium heat. Add the onion and celery and cook for about five minutes until soft. Stir in the tofu and garlic and cook for two minutes, then add ½ cup hot sauce and simmer until slightly thickened, about a minute more.
Melt 2 tbsp of butter in a saucepan over a medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half then add the remaining ¼ cup hot sauce and stir until thick, about two minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish then top with the tofu mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tbsp butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, for 30 to 40 minutes. Let rest 10 minutes before serving.
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Ingredients
For the cornmeal mush
1 cup yellow cornmeal
1 cup cold water
3 cups boiling water
A pinch of salt
For the blackcurrant syrup
3/4 cup blackcurrants, washed
1/2 cup sugar
2 cups water
for the breakfast
1tbs light cooking oil
Method
To make the polenta
Bring a large pot with 3 cups of water to boil. Oil a casserole dish or the container you wish to put the cornmeal in. Add the salt so that it comes to a boil more quickly.
In a small bowl, add the 1 cup of cold water to the cornmeal and mix. Add the cornmeal to the boiling water and stir. Be careful while stirring as the cornmeal bubbles and sputters, this can burn.
When the cornmeal has thickened, after about 5 minutes of cooking, pour it into the prepared dish and refrigerate overnight.
To make the syrup
Place the berries in a small saucepan. Add the sugar and water and bring to a gentle boil.
Stir the berries and mash them with the back of the spoon. Once cooked, remove from the heat and pour though a fine non-reactive sieve and strain.
To make the breakfast
Heat the oil in a frying pan. Cut the cornmeal in slices or pieces and lightly fry on both sides. Once browned and crispy, remove from the frying pan, drain and serve with syrup.
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Feeds 6
Ingredients
1kg really ripe tomatoes, roughly chopped
½ onion, chopped
½ large red or green pepper, deseeded and chopped
3 garlic cloves
½ cucumber, peeled
75ml olive oil
2 tbsp sherry vinegar
Salt and pepper
Cold water
To serve
2 spring onions
½ red pepper
½ green pepper
1 slice stale bread and olive oil for frying, or ready-made croutons
Ice cubes
Method
Blend the chopped tomatoes, onions, garlic and cucumber until smooth. If you prefer your soup smooth rather than "chunky", pass it through a sieve two or three times.
Put the mix back in the blender and slowly add the olive oil and sherry vinegar. Season well with salt and pepper then chill in the fridge.
If making croutons, cut the bread into 1cm cubes and gently fry in a little olive oil, then allow to cool and place in a bowl. Finely dice the spring onions, red pepper, and green pepper. Place in individual bowls. Serve the soup with a couple of ice cubes and allow your guests to garnish to taste.
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Serves 2
Ingredients
2tbsp groundnut oil
½ onion, peeled and diced
200g firm tofu, cut into strips
100g french beans, trimmed and halved
150g choi sum, pak choi, gai lan, other Chinese leaves or greens (or a mixture) cut into large chunks
300g fresh egg noodles
("straight to wok" brands usually come in 300g packets)
1½ tsp ground coriander
1tsp ground cumin
2tsp chilli paste (plus extra to serve
)
4tsp soy sauce
Large handful fresh bean sprouts
Large handful shredded iceberg lettuce
1tbsp crispy fried shallots (alternatively, use dry onion flakes or finely slice and fry some fresh shallots)
Lemon/lime wedges, to serve
Method
Heat a wok or large frying pan on the hob. Once very hot, add the groundnut oil and onion and cook for a couple of minutes until the onion begins to soften.
Add the tofu and french beans to the pan and fry, stirring gently, until the tofu starts to colour.
After a few minutes add the greens and continue to stir gently so as not to break up the tofu.
Once the greens wilt, add the noodles to the pan. Pull them apart so they are distributed evenly and have plenty of contact with the heat of the pan.
Mix everything gently, cooking the noodles for about two minutes. Now add all the spices, chilli paste and soy sauce, and mix together.
Next throw in the bean sprouts and a tablespoon of cold water, and toss carefully. Cook for about a minute or until the noodles are semi-soft.
When ready to serve, transfer the noodles into bowls and top with shredded lettuce, crispy shallots and a squeeze of lemon/lime. On the side, serve extra lemon/lime wedges and chilli paste.
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Ingredients
8oz/225g mushrooms, sliced
8oz/225g carrots, diced
14oz/400g can black-eyed beans, drained
14oz/400g can tomatoes
2 tbsp tomato puree
1 tbsp soy sauce
1 tsp dried basil
1 tbsp sunflower oil
1 onion, roughly chopped
Salt and black pepper
1 small cauliflower, in small florets
1 tsp dried oregano
1 tsp basil
1 tbsp soy sauce
8oz/225g wholewheat pasta twists
Method
Fry the onion in the heated oil for about 5 minutes, till soft. Add the cauliflower, carrots, beans and mushrooms and cook for a further 5 minutes
Add the herbs, tomatoes and tomato puree, then bring to the boil and simmer uncovered for 20 minutes. Season with soy sauce, salt and pepper
Bring a saucepan of water to the boil, then add a teaspoon of salt, oil and pasta. Boil for about 10 minutes or until tender. Drain and place on a warm dish and top with the sauce
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When recipes call for milk and eggs, substitute soy milk and water instead - water for eggs and soy milk for cow's milk
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Ingredients
15oz package refrigerated piecrusts
1 lb zucchini, (about 2 medium sized) sliced thinly
1 small onion thinly sliced
2tsp. olive oil
4 plum tomatos sliced
1/2cup fresh basil, chopped
1/2cup freshly grated parmesan cheese
1/3 cup light mayonnaise
1/2tsp ground pepper
Method
1. Fit piecrust into a 9inch tart pan and trim off excess. Prick bottom and sides with fork. Bake at 450 degrees for 9-11 minutes or until lightly browned. Let cool.
2. Saute' zucchini and onions in hot oil in a large skillet over medium heat until tender and onions become translucent. Arrange zucchini mixture in bottom of the prepared piecrust. Arrange tomatoes on top of the zucchini.
3. Stire together basil, cheese, and mayonnaise. Drop by teaspoonful evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
4. Bake at 425 degrees for 15 minutes or until thoroughly heated and chees mixture is slightly melted.