Australian Anzac Biscuits (vegan)

1 cup rolled oats
1 cup plain flour
3/4 cup dessiccated coconut
1 cup sugar
125g vegan margarine
1 tablespoon golden syrup (or maple syrup)
1 1/2 teaspoons bicarbonate of soda
2 tablespoons boiling water

1. Heat oven to 150 degrees celcius (about 300 fahrenheit). Lightly grease an oven tray with margarine.
2. Mix oats, flour, coconut and sugar. Melt syrup and margarine together in a small saucepan. Mix the bicarb soda with the boiling water and add to the margarine and syrup mix. Add the dry ingredients and mix thoroughly.
3. Place teaspoonfuls of the mixture on the greased trays, allowing plenty of room between spoonfuls to allow for spreading during cooking. Cook for about 30 minutes (or less if you like them soft and sticky), then cool on wire racks before storing in an airtight container.


This recipe was taken from - http://www.veganforlife.org/recipes

Chinese Style Sweetcorn Soup (vegan)

1 can sweetcorn kernels
1 large can creamed corn (this means mushy corn, not corn with cream in it!)
8 cloves garlic (or less depending on tastes)
2 1/2 cm piece (1 inch) piece fresh ginger root
1 Tablespoon soy sauce
1 vegan vegetable stock cube
1 1/2 cups water
1 sliced shallot (spring onion) - optional

1. Wash, then finely grate ginger root. Peel and slice garlic cloves finely. Place both ginger and garlic in a medium saucepan with 1/2 cup water and crumbled stock cube. Turn heat on high, and boil until fragrant, stirring occasionally.
2. Turn heat down to medium, and add soy sauce, and add creamed corn and corn kernels, with remaining water. Mix well, and slowly bring to boil.
Serve with sliced shallot sprinkled on top. Serves 6.

This recipe is from a website called vegan for life. http://www.veganforlife.org/recipes

Tomato Rice (vegan)

2 teaspoons vegetable oil
1/2 cup onion, finely chopped
3 cloves garlic, finely minced
2 1/2 cups vegetable broth
1 cup brown rice, uncooked
2 medium ripe tomatoes, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme

1. Heat oil in a medium saucepan over medium heat.Add onion and garlic.Cook, stirring frequently, 5 minutes.Add broth and bring to a boil.
2. Add remaining ingredients.Reduce heat to medium-low, cover, and simmer 45 minutes, until rice is tender and most of the liquid has been absorbed.Remove from heat and let stand covered, 5 minutes.Fluff rice with a fork before serving.

Caribbean Baked Tofu (vegan)

230g firm tofu -- sliced 1-inch thick
450g can tomato sauce / crushed tomatoes juice removed.
2 tablespoons lime juice
1 tablespoon grated onion
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/4 teaspoons coconut extract

1. Press tofu slices between two pans for one to two hours to squeeze out the water and compress the tofu.While tofu is draining, combine remaining ingredients.Mix well and set aside.
2. Preheat oven to 350¡ F.Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking spray.
3. Spoon about a third of the sauce into prepared pan.Place pressed tofu on sauce and top with remaining sauce.Bake uncovered, 45 minutes.

Serving Ideas: Serve hot with Tomato Rice, or cold in sandwiches

Gabriel Gate's Lentil & Pumpkin Soup (vegan)

1 tbs of olive oil
1 medium brown onion
1 tsp of cumin powder
1 tsp of corinader powder
½ a large butternut pumpkin, peeled and cubed
½ cup of red lentils rinsed and drained
salt and pepper to taste
6 cups of boiling water

1. Saute onion in olive oil with spices for about 2 minutes.
2. Add lentils, boiling water and pumpkin and bring to a simmer and cook for about ½ hour to 45 mins until the pumpkin is soft and lentils are mushy.
3. Blend and season to taste. Serve with a tablespoon of natural yoghurt or soya yogurt and some chopped coriander.

Filipino Tofu Arroz Caldo (vegatarian)

Tofu Arroz Caldo
1-1/2 pound fresh tofu
1 teaspoon fresh ginger finely sliced
1 tablespoon vegetable oil
1 cup rice grains(uncooked)
3 cloves minced garlic
7 cups water
1 medium onion, finely sliced
2 tablespoon vegan fish sauce or alternative (tamari etc)
5 stalks spring onion, finely sliced
salt and pepper to taste

1. Cut the tofu into one inch squares. Then deep fry it until golden brown. Set aside.
2. In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Then add fish sauce.
3. Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occassionallyfor about 40 minutes or until the consistency of a light creamed soup has been reached.
4. Add the fried tofu and correct seasonings to taste. Stir in a small amount of sliced scallion.
If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced scallions just before serving.
5. If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish.

Serves: 6 - 8

Indian Dhal (vegan)

"Fry" in water or broth until golden brown:
1 onion, diced
1-2 cloves garlic, minced
1 tsp ground turmeric
1.5 tsp ground cumin
1 tsp ginger root, finely grated
1/4 tsp ground cardamom
Add:
1 c. dried lentils or split peas (if using split peas soak overnight)
3 c. hot water
1 tsp salt

1. Bring to a boil.
2. Reduce heat, cover, and simmer until lentils are tender, about 45 minutes.
3. Remove cover and simmer over very low heat, stirring frequently, about 20 more minutes, until lentils are mushy and thick, about the consistency of refried beans.
4. Garnish with onions, thinly sliced and browned, or a squeeze of lemon. Serve with rice.

Balsamic Bean Salad (vegan)

2-3 cups mixed beans, soaked overnight
5 cups Vegetable broth
1 cup vegetarian White wine
1 medium Onion, diced
1/2 cup Balsamic vinegar
1 tablespoon Garlic, minced
2 tablespoons Lemon juice
3 tablespoons Honey or sugar, to taste
1/2 cup Red bell pepper, diced
1/2 cup Green pepper, or diced
1/2 cup Corn kernels
1/2 cup Celery
1/2 cup Parsley, fresh
Salt and pepper to taste

1. In large pot, combine beans, broth, wine and onion. Simmer 2 hours, or until beans are soft. Drain beans and onions, place in large bowl. Add remaining ingredients. Toss well, adjust seasonings. Serve warm.

Mango Chutney (vegan)

1 cups vinegar (any kind)
3 cups sugar (unrefined
6 cups green mango slices (about 12 mangos)
1/4 cup finely chopped ginger root
1 chili pepper, seeds removed, finely chopped
1/2 large clove garlic
1 1/2 cups seedless raisins
1/2 cup sliced onion
1/2 tspn salt

1. Boil vinegar and sugar for 5 minutes, add mango and alll other ingredients, cook slowly for 1 1/2 hours.
2. Cool and put in sterilized canning jars. Either wax seal or fill jar to top, seal with plastic wrap and close tightly.
3. Refrigerate after opening each jar.

Variations: This recipe works with almost any firm, tart fruit. Nectarines; oranges, lemons and grapefruit. 1/2 brown sugar 1/2 granulated works better with citus fruits and nectarines.

Sundried Tomato Pate / Pesto (vegan)

This pate is great as a dip or is also yummy on pasta. Just heat and toss with your favourite pasta.

1 cup soaked almonds
8-10 soaked sundried tomato pieces
1 stalk celery
2 teaspoons extra virgin olive oil
1 tablespoon minced onion
2 tablespoons fresh basil minced
1/2 teaspoon celtic sea salt

1. rocess everything except basil in a food processor with the "S" blade.Add basil at end. Decorate.

Apricot Butter (vegan)

This is great on Toast or with pancakes

1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight

1. In a food processor using the "S" blade, process the apricots and macadamias to a smooth butter.Yield: 1 1/2 cups. Keeps for up to 1 week in the refrigerator.

Banana Date Cookies (vegan)

4 bananas, mashed
1 cup raisins
½ tsp salt
2 cups coconut
½ cup walnuts, chopped finely
1 cup dates, chopped
1/3 cup olive oil
2 cups rolled oats

1. Mix all ingredients adding rolled oats last. Roll into balls and flatten with a fork on a non-stick tray. Bake in moderate oven for ½ hour.

Carob Fudge (vegan & vegetarian)

Subsititute honey depending on preferences.

½ cup peanut paste
2 Tblsp honey or golden syrup
½ cup dates
½ cup water vanilla
1 cup coconut
½ cup sunflower seeds
½ cup sesame seeds
½ cup carob powder

1. Place first 4 ingredients in saucepan and bring to boil. Add vanilla, mix and then add to the dry ingredients which have been dry mixed.
2. Place some coconut into a flat dish, press mixture on top (2 cm thick). Sprinkle top with coconut. Refrigerate. Cut into small pieces.

Dessert Custards (vegan & vegetarian)

Quick Soya Custard (vegan)
2 Tblsp Soya Flour
1 cup water
1 Tblsp corn flour
1 Tblsp maple syrup, golden syrup or honey alternative's
Vanilla essence.

1. Mix together and boil till thick stirring all the time. If too thick add more water, but if too thin add more corn flour.

Milk Custard (vegetarian)
1 cup milk
1 Tblsp corn flour
1 Tblsp honey (or to taste)
Vanilla essence
Mix together and boil till thick stirring all the time.

Winter Bean Stew (vegan)

1 cup raw beans - kidney beans, soy beans, brown lentils, red lentils, chick peas, cannellini beans or borolotti beans
2 large potatoes, cubed
1 onion, chopped
1 carrot, chopped
1 piece pumpkin, cubed
2 sticks celery, chopped
3 bay leaves
pinch salt

1. Soak the beans overnight.
2. Rinse well, and cook for 2 hours with salt and bay leaves, stirring occasionally to prevent sticking.
3. Add vegetables and boil till cooked. Serve hot with toast or cold with bread.

Easy Garlic Pasta (vegetarian)

This dish is great for left over pasta or noodles. This dish can be easily made vegan by substituting the butter for vegan margarine and use non-egg pasta or noodles.

1 tbsp butter

1/2 - 1 clove of garlic (depending on tastes)

leftover pasta

finely sliced onion (optional)

1. Melt butter in a saucepan and add garlic saute for a few mintues (add onion now if desired)

2. Throw in the pasta and cook for a few minutes until pasta and butter have mixed.

3. Serve with vegetarian or vegan parmesan cheese.

Variations: Add sun dried tomatoes. Add some mixed dried herbs. Fry some sage with the garlic and add leftover cubed pumpkin.

Lazy Fried Rice (vegan)

2 cups cooked brown rice
1 Tblsp olive oil
1/2 large onion, chopped
4 mushrooms, chopped
1 carrots, chopped
1/2 stick celery, finely chopped
½ cup green beans, fresh or frozen
½ cup green peas, fresh or frozen
1/3 cup sweet corn
2 tbsp Soy sauce
1/2 clove garlic
Smoked or regular tofu (optional)

1. Place oil, onion and mushrooms in a large fry pan and cook till onions are just limp. Add the rest of the vegetables and tofu (optional), and cover. Stir occasionally until just cooked, you may need to add just a little water to stop this from burning.
2. Cook for 2 minutes before adding the rice. Cook turn off heat and stir thoroughly. Serve with soya sauce or salt immediately or when cold.

Best Bean Salad (vegan)

500g green beans, cut and cooked
½ capsicum, chopped
1 tin four bean mix
1 small onion, chopped
Sqeeze of lemon juice or vinegar

Mix together including the lemon juice or vinegar, and serve.

Potato and Cauliflower Bhaji (Vegan)

450g potatoes, cut into 3.5cm cubes
450g cauliflower florets
1 onion, chopped
2 tsp minced ginger
1 garlic clove, crushed
1 green chilli, finely chopped
1 tsp each cumin seeds and black mustard seeds
1/2 tsp turmeric
150ml vegetable stock
2 firm tomatoes, cut into wedges
2 tsp garam masala
15g pack fresh coriander, roughly chopped
seasoning

1. Cook the potatoes and cauliflower in a large pan of lightly saltedboiling water for 5-6 minutes. Drain and set aside.
2. Heat a little of the stock in a large wok or frying pan and fry theonion, ginger, garlic and chilli for 3-4 minutes until softened. Stir inthe cumin seeds, mustard seeds and turmeric and cook until the seeds startto pop.
3. Stir in the potatoes, cauliflower, remaining stock, tomatoes, garammasala and coriander. Bring to the boil, cover and simmer for 5 minutes.Season to tasteand serve spooned over boiled basmati rice or naan bread.

You can add peas and or beans to this dish to make it more colourful.