Quick Nut Roast - Animal Aid
1 large onion chopped and cooked in
75g vegan margarine
200g ground mixed nuts
100g fresh breadcrumbs
1 heaped tspn yeast extract
1 tspn mixed herbs
Mix all ingredients together and place in a greased tin or baking dish, bake for 30 mins, gas mark 6 / 400F / 200C.
Baked Stuffed Mushrooms
tbsp sunflower oil
300g vegan mince
1 onion, chopped
2 cloves garlic, crushed
Can chopped tomatoes
Salt & pepper
Oregano, tspn
8 large mushrooms
50-100g vegan cheese
50g fresh wholemeal breadcrumbs
Heat oil & cook mince, onion & garlic; add tomatoes & herbs, place mushrooms in dish face down, fill with cooked mixture, cover with a mixture of cheese & breadcrumbs. Bake until golden brown.
Pancakes
2 1/2 cups plain flour
2 tbsp sugar
2 tbsp baking powder
1 tbsp vegetable oil
1/2 tspn salt
2 1/2 cups of soya milk or half milk / half water
Cinnamon to taste
Mix all ingredients except oil with hand blender, then heat oil in non-stick pan, add a big spoonfull or 2 of mixture & cook until golden brown, then flip and cook other side. Serve with lemon juice & sugar or maple syrup. Drool ;-)
Pizza base
225g self raising flour
Pinch salt
50g vegan margarine
Enough soya milk to make dough
Heat oven to gas 7 / 220C / 425F.
Mix flour & salt, rub in marg until you have 'breadcrumbs'. Add a little milk at a time until you have a dough. Roll out into a shape that fits your oven tray! Top with tomato puree, herbs, peppers, onions cut into rings, mushrooms, sweetcorn, vegan cheese & olives. Bake for about 20 mins or until base is cooked.
Vegan carrot cake
4tbsp golden syrup
6oz vegan margarine
8oz self raising flour
4 tsp baking powder
1tsp cinnamon
9oz grated carrots
Handful raisins
Melt syrup & margarine together in a saucepan, remove from heat & add other ingredients. Stir well, put into greased, lined with greaseproof paper tin. Cook for 45 mins at gas 4. Check a skewer comes out clean, then its done. Delicous!
Home-made hummous
See INEBG http://www.newhousefarm.tv/forum/viewtopic.php?t=17215&highlight=
I've tried to make hummus before and it turned out horrible, maybe because I was using tinned chick peas and tahini, I think it's the taste of the tahini I don't like. Try this recipe, leave out the tahini and it's great! I also cooked dried chick peas, used some for a curry and the rest in this; half a pack of dried chick peas (250g ish) soak for 24 hours and cook per instructions, boil for 10 mins and simmer for an hour, they were soft after this.
Ingredients
200g/7oz canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
salt
100ml/3½fl oz tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
4 rounds of pitta bread
Method
1. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and whiz to a creamy purée. (I didn't use a food processor, just put in a pan, for a flat base, and mash with a fork)
3. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
4. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
Quoted from http://www.bbc.co.uk/food/recipes/database/quickhummousandolive_71473.shtml
Seaside man's Tarka Dhal with added vegetables
http://veganpower.blog.co.uk/2009/04/09/feed-five-for-5917595/#c9614046
Use yellow split peas instead of lentils and add whatever veg you have left over.
Add mushrooms,
Courgette,
Pepper,
Grated carrot,
Ground mustard, corriander & cumin seeds.
Vegan gravy 'Just cubes'
Home Prepared Gravy – Serves 4
For meat-free burgers, rissoles and cutlets, dissolve one Kallo Organic Vegetable stock cube in 400ml of boiling water and simmer. Blend 4 tsp (level) of cornflour with 1 tsp of mustard and 50ml of wine in a cup. Add to Kallo Organic Vegetable stock, stir and simmer to thicken. Finish with a knob of butter and a twist of black pepper.
http://kallofoods.com/kallo/products/stock-cubes/organic-vegetable-stock-cubes/
Cauliflower and Cheesy sauce
As per white sauce plus Engevita yeast flakes.
See 'Vegan Catering for All' http://www.vegansociety.com/images/VeganCateringForAll.pdf
Steam cauliflower and while your waiting, make up the sauce. Top with vegan grated cheese.
Vegan chocolate cake (Pure)
http://www.puredairyfree.co.uk/recipe.php?id=42
Chocolate cake
Dairy free
Suitable for vegetarians and vegans
Egg free
Number of servings: 8 (ha ha!)
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
FOR THE CAKE
200g/7oz Pure
175g/6oz caster sugar
275g/9½oz self raising flour
3tbsp cocoa powder
½tsp salt
1tsp bicarbonate of soda
300ml/½pint soya milk
3tbsp golden syrup
½tsp vanilla essence
FOR THE ICING
175g/6oz Pure
300g/10½oz icing sugar
25g/1oz cocoa powder
½tsp vanilla essence
1 tin cherries, drained and stoned
Method
1. Preheat oven to 180°C/350°F/gas mark 4.Grease two 18cm/7 inch cake tins with Pure and line the base with baking parchment.
2. Mix together the Pure and the sugar. Sift in the flour, salt and cocoa.
3. Dissolve the bicarbonate of soda in 1tbsp soya milk and pour this into the mixture with the remaining milk and vanilla essence. Beat together to make a smooth batter.
4. Pour into the tin and bake for 40 minutes. Cool on a wire rack.
5. To make the icing mix together the icing ingredients until smooth. Once the cake is cooled, fill the middle of the cake with tinned cherries and then spread the icing over the top and sides of the cake.
Thai spiced broccoli & red pepper soup (8th Day)
http://www.eighth-day.co.uk/recipes/sthaipep.htm
Here is one of the new favourite café soup recipes, spicy but not too hot and full of flavour. Nice at any time of the year as a starter or a tasty lunch.
Ingredients - Serves 4
1 Large ripe Red Pepper
1 Large head of Broccoli
2 Sticks Celery
1 Large Carrot
1 Leek
1 Medium Onion
1 Piece Lemon Grass
3 Centimetres Ginger
1 Hot Chilli Pepper
3-4 Cloves Garlic
50g Creamed Coconut
1 Lime
1 to 1 ½ Pints Water
A little Vegetable Oil
Method
* Cut the pepper in half, deseed and remove the stalk.
* Rub with oil and season with a little salt and pepper.
* Roast in a moderate oven for 10 to 15 minutes until soft but not coloured.
* Meanwhile, chop the onion, leek, celery and carrot and sauté gently in a little oil.
* Put the garlic, ginger, chilli and lemongrass in a blender, with the juice and zest of the lime and blend to a paste.
* Add this paste to the onion mixture and carry on cooking until soft.
* Add a pint of the water and turn up the heat.
* Roughly chop the broccoli and add to the pan.
* Once it is boiling, allow to cook for 5 minutes and then add the creamed coconut and the roast pepper.
* Blend and season to taste.
* It should be about the same consistency as double cream. If it is too thick add more water and reheat.
Avocado salad
What it says really, Shred some lettuce, chop tomato and cucumber into small peices (not huge slices), cut a red onion into rings, add some olives. Halve and destone a ripe avocado, scoop out the avacado and slice into smallish peices. Add to the salad. Dress with oil, vinegar and mustard salad dressing. For salad dressing, see http://www.eighth-day.co.uk/recipes/cfrendrs.htm
French Dressing
6 Tablespoons Olive Oil or Sesmae Oil
2 Tablespoon White Wine or Cider Vinegar
½ Teaspoon of French or Dijon mustard
Pinch of mixed herbs
Pinch of salt
Mix all the ingredients together and blend or put in a clean jam jar, screw on the lid and shake vigorously.
Vegeatable chilli - chop onion, fry in a little olive oil, add chopped peppers and mushrooms, courgette, fry until soft, add a tin of chopped tomatoes or fresh chopped if in season, add a tin of red kidney beans, washed. Carefully add half a teaspoon of chilli powder or more to taste. Loads of ground pepper and a pinch of salt. Easy huh? If it needs thickening add some tomato puree.
Chana Aloo (curried chickpeas and potatoes)- chop onion and fry in olive oil, peel and cube a couple of large potatoes, steam for 5 minutes. Drain a can of chickpeas and add. Add a teaspoon of turmeric and garam masala, half a teaspoon of chilli powder. Add a couple of gloves of crushed garlic and mix well so it doesn't stick. Stir in the potatoes and add a couple of chopped tomatoes. Throw in some fresh corriander if you have some or ground will do. Loverly :-) Serve with brown rice.
Vegetable soup - chop one onion, fry in olive oil, peel and chop small 2 carrots and a large potato. Throw in some brocoli if you have it or frozen peas and sweetcorn are good. Add 2 heaped teaspoons of vegan stock powder and enough water to cover veg. About 20 minutes with a lid on should be enough, then blend. Add black pepper to taste and serve with toasted crutons or crusty bread. I'm getting hungry just thinking about it 
Risoto
Risoto rice, about 1 cup to serve 4
Onion, chopped
Carrot, sliced
Mushrooms, sliced
Peas, frozen or fresh
2 Vegan stock cubes
Method: Chop onion and fry in a little olive oil, add mushrooms, carrots and peas. Stir in rice and then add about a 1 ½ pints water and stock cubes. Bring to the boil and then simmer until all water absorbed. Keep stirring or it will stick.
Thai green curry
Serves 2.
Ingredients:
2 cloves garlic
1 onion finely chopped
Fresh coriander
1 small green chilli, de-seeded
1 tbsp vegetable oil
2 potatoes, diced
400g can chick peas, rinsed and drained
2 tomatoes cut into wedges
300 ml coconut milk
1 tbsp soya sauce
pinch sugar
salt & pepper to taste
Method: Use a heavy knife to chop together garlic, chilli and coriander, until blended into a paste. Fry the onion in the vegetable oil and add the paste. Add potato, chickpeas, tomatoes and coconut milk. Cover with a lid and simmer for 15 mins or until potatoes are done and sauce begins to thicken. Season and serve with rice or noodles.
Spaghetti bolognese
½ cup dried soya mince or frozen
boiling water
1 tbsp oil
onion, chopped
1 tbsp tomato puree
2 cloves garlic, crushed
can chopped tomatoes
½ tsp dried mixed herbs or fresh basil
salt and pepper
225g spaghetti
Method: put the dried soya mince in a bowl and just cover with boiling water. Stir and leave to stand. Heat the oil in a saucepan and fry onion until soft. Add the soaked soya mince or frozen mince now. Add other ingredients except spaghetti. Simmer gently.
Cook spaghetti as per instructions. Drain and serve with topping vegan parmazan.
Sweet and Sour
Ingredients:
1 can pineapple pieces in juice
1 tbsp olive oil
½ level tsp ground ginger
1 onion finely chopped
1 green pepper
1 tbsp cornflour
1 tbsp sugar
1 tbsp vinegar
1 tbsp soya sauce
1 tbsp tomato puree
Method: Drain juice from pineapple into measuring jug and add water up to 250 ml. Chop onion and pepper into thin strips. Fry onion in oil and ginger. Add pepper and pineapple pieces.
To juice add cornflour, sugar, vinegar, soya sauce and tomato puree and mix until smooth. Carefully pour this into pan with other ingredients, bring to boil, stirring all the time, then simmer for 5 mins or until thickened. Serve with rice or noodles.
Perfect walker's flapjack
Ingredients: 180g porridge oats
1 tbsp sesame seeds
1 tbsp sunflower seeds
1 tbsp desiccated coconut
1 tbsp linseeds
1 tbsp pumpkin seeds
1 tbsp walnut pieces
25g raisins or about a handful
3 tbsp malt syrup or golden syrup
5 tbsp sunflower or olive oil
Method: Set the oven to gas mark 4, 150C or 300F. Melt the oil and syrup in a pan on low heat until warm. Mix in the oats, seeds and nuts and stir well. Press into a small 20cm square (about) tin, about 5cm deep; so you get a flapjack that you can chew. Bake for 15 to 20 minutes. Cut into bars and leave to cool in tin. Store in an airtight container. (If they last that long!)
Ginger bread
Ingredients:
200g vegan margarine
400g plain flour
2 tsp baking powder
3 tsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
100g golden syrup
100g brown sugar
2 tbsp soya milk
Method: Place margarine, syrup and sugar in a saucepan, heat gently until all melted together. Remove from heat and leave to cool. Mix flour, baking powder, spices into a bowl, add the melted margarine etc. slowly and mix together until you have a dough. Roll out the dough on a floured surface, until it is about ½ to 1 cm thick. Cut out shapes and place on a greased baking tray (use some of the margarine). Cook for 8 to 10 minutes at 180C until golden brown. Allow to cool, then decorate with icing sugar or leave plain.
Can somebody please tell me how to cook 'raw' tofu as I have tried and failed many times, I buy it pre-cooked when I have it, which isn't very green ;-(
I can't remember the last time I had fizzy cola sweets -
