Curried Carrot Soup (vegan)

This is the best soup ever. It's fab for winter and is super cheap to make. It certainly helped with all those penniless London days I had! I havent added weights or measurements as you can make as much or little as you like!

Carrots, sliced
1 Large onion, sliced
Olive Oil
curry powder
vegetable stock
water (optional)

1. Saute onion and curry powder in olive oil. add carrots and saute for a few minutes.
2. Transfer mix to a large soup pot and cover with vegetable stock.
3. Boil until carrots are well cooked.
4. Blend in batches and return to the pot.
5. Add water to make desired consistency. Adjust curry to your tastes.

Homestyle Baked Beans (vegan)

1 tablespoon olive oil
1 cup onions, diced
2 garlic cloves, minced
1 (30g) can mixed beans, do not drain
1/2 cup tomatoes, crushed (canned or fresh)
2 tablespoons pure maple syrup or barley malt syrup
1 tablespoon soy sauce
1 tablespoon mustard

1. Preheat oven to 350°.
2. Heat oil; sauté onions and garlic.
3. Mix all ingredients together and place in a casserole dish.
4. Cover and bake for 25-30 minutes.

Lemon Cake (vegan)

1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large lemon
1/2 cup melted margarine
1 cup brown sugar
2 vegan egg substitute
2/3 cup soy milk
1/2 teaspoon vanilla
1/4 cup powdered sugar
(use unrefined sugar)

1. Mix dry ingredients (except sugars).
2. Finely grate lemon peel and stir it in.
3. Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
4. Beat margarine and brown sugar and add egg replacer. Add flour mixture and milk to margarine mixture. Add vanilla.
5. Pour into greased loaf pan and bake for 1 hour at 350. Let cool for at least 20 minutes.
6. Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).

Easy Pumpkin Bread (vegan)

1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup applesauce
1/3 cup water
2 egg substitute
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon clove

1. Mix ingredients and bake in a loaf pan at 180 degrees for 65-70 minutes.

Pineapple Muffins (vegan)

These are the best muffins ever! So moist!

2 cups unbleached flour
2 teaspoons baking powder
1 cup sugar (raw cane sugar or sweetener)
1 can crushed pineapple (or 2 cups fresh crushed)
1/2-1 cup soy margarine
1/2 cup vanilla-flavored soy milk
1 teaspoon vanilla extract

1.Preheat oven to 375 degrees.
2.Combine flour, baking powder and sugar.
3. Add pineapple to dry mixture.
4. Mix soy milk, vanilla and soy margarine in different bowl.
5.Combine wet and dry ingredients well. Spoon batter into paper-lined muffin tin.
6.Bake 25 minutes or until toothpick inserted in middle comes out clean.

Butterbean & Basil Dip (vegan)

This is a great dairy-free dip for parties and BBQ's but is also great as a butter alternative on sandwiches.

1 (425 g) can butter beans
1 medium Zuchinni
1 garlic clove, to taste (optional)
4 tbsp nutritional yeast (available from health food store)
10 basil leaves

salt and black pepper

1.Wash the Zucchini, but leave it whole.
2.Cook in a pan of simmering water until very soft - about 20 minutes.
3.Drain and rinse the butter beans. Top and tail the Zucchini, squeeze most of the water out of it and chop roughly.
4.Put all ingredients into a blender or food processor and puree until smooth.

Leave flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.

Low-fat Turkish Apple Cake (vegan)

675 g cooking apples, peeled, cored and chopped
1 lemon, juice of
50 g mixed nuts, chopped
50 g sultanas
100g brown sugar (unrefined)
100g plain flour
1 pinch salt
1 tsp baking powder
1/2 tsp vanilla essence

1. Preheat the oven to 180 degrees celcius.
2. Put the chopped apples into a large bowl and sprinkle with the lemon juice.
2. Combine the nuts, sultanas, sugar, flour, salt and baking powder and mix well. Stir this mixture into the apples. Add in the vanilla essence and mix again.
3. Pour the mixture into a lightly oiled cake tin and bake in the preheated oven for 20 minutes, or until lightly browned on top.

Serve hot or cold. For a moister cake. Add to the ingredients a little fruit juice or water.

Easy Vegan Pancakes

2 c. all-purpose flour
3 T. sugar
½ c. soy milk
¼ c. vegetable oil
1 T. Egg Replacer
4 T. water

1. Heat some oil in a skillet over medium heat. Mix all of the ingredients together and add water, if necessary, to the desired thickness.
2. Spoon a small spoonful of the mixture onto the skillet. Cook until browned on both sides.

Miranda's Favourite Stew (vegan)

4 medium Potatoes, russet
4 large Carrots
1 medium Onions
1 c. Corn
1 c. Macaroni, elbow
2 c. Tomato Sauce or chopped tomatoes
1 c. V-8 juice or Tomato Juice
2 Tbsp. Garlic Salt (or to taste)
3 c. Water

1. Cut fresh vegetables into small chunks and put into a large stew pot. Add tomato sauce, V-8 juice, and 3 cans of water using the V-8 can Add the garlic salt and put onto high heat.
2. Bring to boil and then boil on low for 10 minutes. Add macaroni and cook until macaroni is soft. Remove from heat and cover for 10 minutes. Serve.

Italian Vegetables and Rice (vegan)

1-2 Tbsp. Olive Oil
3 ea. Garlic (cloves, mincec)
1 can Tomatoes (28 oz., diced)
1 1/2 c. Broccoli (chopped)
1 c. Carrots (sliced into 1 inch strips)
1 c. Green Beans (sliced)
1 tsp. Oregano (powder)
1 tsp. Basil (flakes)
1 c. Mushrooms (fresh, sliced)
1 tsp. Salt (to taste)

Instructions:
Saute the garlic and mushrooms in the oil on high briefly, then add the carrots and saute a little longer until the carrots are slightly tender. Add the tomatoes and their juice, the rest of the vegetables, and seasonings. Bring to a rapid simmer over medium-high heat, cover, and cook until all the vegetables are barely tender (not too soft). You may wish to add a little bit of corn starch (1-2 Tbsp. corn starch with 1-2 Tbsp. water) to the vegetables to make the sauce thicker.

Eggplant and Zuchinni Casserole (vegan)

1 medium Eggplant (cut into 1/8 inch circles)
2 medium Zucchini (cut into 1/8 inch circles)
1 lb. Tofu (firm, sliced into 1/4 inch slices)
4-6 slice Bread (whole wheat)
1 c. Onions (diced)
4 c. Spaghetti Sauce (your favorite sauce)

In a large rectangular casserole dish, layer the following items in order:
Half of eggplant slices
Half of zucchini slices
Half of onion pieces
4-6 slices of bread
Tofu slices
Remaining onion pieces
Remaining eggplant slices
Remaining zucchini slices
Spaghetti sauce For a nice touch, arrange a few slices of zucchini or broccoli on top of the casserole. Bake casserole at 350 degrees for 1 to 1 1/2 hours until vegetables are cooked.
Note: The contents in the casserole will sink down a little after baking and it cools.

Curried Millet Salad (vegan)

This recipe can be also used with bulgar wheat or cous cous.

3 c. Millet (cooked, use more if you wish)
1/2 c. Onions (chopped, yellow, red or green)
3/4 c. Carrots (grated)
1/2 c. Celery (diced)
1/2 c. Bell Peppers (diced, green, red, or yellow)
3/4 c. Olives (sliced)
3 Tbsp. Lemons (juice, fresh squeezed)
5 Tbsp. Olive Oil (extra virgin)
3/4 tsp. Curry (powder)
1/2 tsp. Cumin (ground)
1/2 tsp. Coriander
1/2 tsp. Paprika
1/4 tsp. Tumeric
3/4 tsp. Salt
1 tsp. Garlic Powder
2 tsp. Onion Powder

Toss cooked millet with vegies. In a small jar or bowl, thouroughly mix olive oil, lemon juice and seasonings. Toss with millet mixture and chill if you wish.

Variations: cucumber, avocado, cauliflower, broccoli, or fresh parsley may be added or substitued.

Dark Chocolate Truffles (vegan)

3/4 cup raw cashews
3/4 cup cold water
450g bittersweet chocolate
Cocoa powder


1. Put cashews and cold water in a blender and blend at high speed for 1-2 minutes.
2. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
3. Meanwhile, in a double boiler heat the chocolate until it's all melted.
4. Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).
5. Cool in the fridge for 2 hours (to set).
6. Take out a small ball, roll in cocoa powder and store in fridge/freezer. Repeat until done.

Makes 50 balls