Summer Pea & Lettuce Soup

100g vegan margarine
1 onion, finely chopped
2 small lettuce hearts
800g frozen peas
1 tsp minced garlic900ml vegetable stock
Grated zest and juice of 1/2 lemon
3 tsp fresh or dried herbssalt and freshly ground pepper
soya cream for garnish (optional)

1. Melt the butter in a large pan. add the onion and cook gentlyfor 10 minutes, until soft. add the lettuce and peas and stir to coat with the butter.
2. stir in the garlic, stock, lemon zest and juice, bring to the boil and simmer for 10 minutes until the peas are soft. Stir in the herbs.
3. Pour the soup into a blender or food processor and blend until smooth. return to the pan and season with salt and pepper.
4. Reheat the soup gently then pour into warmed bowls. Swirl the cream into each bowl and garnish with a good grinding of black pepper.

Balsamic Pasta (vegan)

This recipe is from vegano.com.au

1 Red, yellow & green Bell Pepper
sliced 2-3 cloves of garlic (depends on personal taste)minced
1 Tbs. Capers
1/2-3/4 cup balsamic vinegar
1/2 cup Cider vinegar
1 pkt. Pasta

1. Cook the pasta and drain it.
2. Put the vinegars in a pan. Heat it up and saute the garlic Put the pepper slices in, stir them, bring to a boil. Reduce heat. Put in capers and mix .
3. Let the whole thing simmer for about 15-20 minutes Toss with pasta.

Coconut Peanut Sauce (vegan)

This recipe is from vegano.com.au

1/2 cup Pineapple Juice
1/2 - 1 cup Peanut Butter
1/2 tspn Onion Powder
1/2 tspn Garlic Powder
2-3 Tbspn Sweet Chilli Sauce
1/4 cup Mushroom Soy Sauce
1/4 - 1/2 cup Coconut Cream

1. Combine pineapple juice, peanut butter, garlic & onion powder, chilli sauce and soy sauce in small pan.
2. Stir over medium heat until mixture is smooth and heated through.

Finally add coconut cream - as much as desired and stir through

Serve over any desired food. Suggestions:- Vegie Fried Rice, Steamed Vegies, Vegie Kebabs or Serve over cold Salad with Bread sticks.

Chinese Dipping Sauce (vegan)

1/2 cup doy sauce
1/4 cup chinese rice wine or medium dry sherry
2 tsp sesame oil1 clove garlic
2 slices chopped fresh ginger
1 tbsp sugar

1. combine ingredients well and sprinkle with chopped spring onions.

Serve with spring rolls or tofu and veg kebabs.

Spicy Peanut Dip (vegan)

1 tbsp oil
2 tbsp red curry paste
1/2 cup crunchy peanut butter
400ml can coconut milk
1 1/2 tbsp lime or lemon juice
1/2 tbsp of soy or stir fry sauce
1 tbsp chopped fresh corriander
raw or blanched vegetable to serve

1. Heat oil in a pan, add, paste; cook over a medium heat until fragrant.
2. add other dip ingredients and bring to the boil; simmer, stirring occaisionally for 10 minutes. serve warm with vegetables.