Vegantarian

Lima Bean Casserole (Vegetarian)

2006-07-21T12:45:00.000Z

315g dried lima beans
3 tablespoons olive oil
2 onioin, sliced
2 cloves garlic, crushed
500g baby eggplants, sliced thickly
500g zuchinni, sliced thickly
800g can peeled tomatoes, crushed
1/2 cup white wine or apple juice
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
300g fetta cheese, diced
12-18 kalamata olives

1. Soak the lima beans int he water overnight. Drain, cover with fresh water and cook uncovered for 20 minutes. Drain well. preheat the overn to 160 celcius (gas mark 2-3).

2. Heat the oil in a large pan, ass the onions and garlic and cook over mediuk heat for 5 minutes, until soft. Add the eggplant and zucchini slices and cook for 5 minutes, stirring occaisionally. Add the tomatoes, wine/apple juice, tomato paste and thyme, and bring to the boil. Simmer for 5 minutes, seasoning to taste with sugar, salt and pepper.

3. Combine the cooked beans and vegetables mixture, transfer to a large ovenproof casserole dish. bake for 1 hour, or until beans are tender.

4. Stir the cubed fetta and olives into the bean mixture.

Serves 6

**This can be easily adapted to a vegan dish by using apple juice instead of wine and omiting the feta cheese**

Lemon 'Butter' Gnocchi (vegan)

2006-07-21T12:32:00.000Z

400g fresh potato gnocchi
2 tablespoon olive oil
300g butternut pumpkin, peeled, halved, seeded and roughly chopped
1 teaspoon sugar or replacer
finely grated zest of 1 lemon and
1/2 of the juice
85g vegan margarine
2 tbsp chopped fresh rosemary
green salad to serve

1. Cook the gnocchi according to the packet instructions. meanwhile, heat the oil in a small frying pan and fry the butternut pumpkin for 5 minutes until tender. Sprinkle over the sugar and lemon zest and fry for a further minute until slightly caramelised.

2. Melt the margarine in a small pan. Stir in the lemon juice and chopped rosemary and season to taste. Drain the gnocchi and stir into the pumpkin. stir well to combine.

3. Spoon into warmned serving bowls, then drizzle the lemon and rosemary margarine sauce over. Serve with salad.

Serves 2

This recipe is adapted from BBC's Good Food 101 Veggie Dishes book.

Easy No-Cook Hazelnut Slice (vegetarian)

2006-06-11T12:18:00.000Z

1 packet plain biscuits/cookies (marie or arrowroot work best)
3 tbsp golden syrup
100 grams butter
1/2 tin condesnsed milk
1/2 pkt hazelnuts
30g copha
1 block Cadbury's hazelnut chocolate (or any other hazelnut chocolate)

1. Crush the biscuits and add the chopped hazelnuts. Melt the butter, golden syrup and condensed milk together.

2. Combine all dry ingredients and mix well. Press into a foil lined slice tin.

3. Melt 300g copha and 1 hazelnut chocolate together and spread over the slice, allow to set, place in refridgerator until set. Slice and serve.

Licorice Slice (vegetarian)

2006-06-11T12:09:00.000Z

This in an interesting slice.... but it actually works.... great for licorice and aniseed fans like me!

1 packet of plain biscuits/cookies (marie or arrowroot)
1/2 cup shredded coconut
1/2 cup condesnsed milk
375 grams licorice allsorts (cut in half)
125g butter
1 tbsp golden syrup
30g copha
200g good quality melting chocolate

1. Place biscuits, coconut and licorice allsorts in a bowl.

2. Put butter, syrup and condensed milk in a saucepan and stir over a medium heat till dissolved and warm.

3. Pour into the dry ingredients, mix well and place in a greased slice tin.

4. Melt 30 grams of copha and 200 grams of chocolate together in a basin over a saucepan of hot water and then pour over slice. Spread evenly over the slice.

4. Refridgerate until set.

Moroccan Couscous (vegan)

2006-06-06T12:35:00.000Z

1 cup of cooking liquid (water or stock)
1 tbsp margarine
¼ tsp salt (optional)
1 cup Instant couscous
¼ cup currants or raisins
¼ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp ground cumin

1. In a medium saucepan, bring the cooking liquid, butter, currants and raisins to the boil over medium heat.

2. Gradually, stir in the couscous

3. Remove from heat, cover and set aside to steep for a minimum of 5 minutes.

4. Fluff with a fork before serving

Try adding - celery, cherry tomatoes or beans and pulses for a cold great summer salad.

EASY! Hoisin Tofu & Broccoli Stir Fry (vegan)

2006-06-06T12:33:00.000Z

400g firm pressed tofu
3 green onions
1 tsp finely chopped fresh ginger
1 tbsp hoisin sauce
1 tsp soy sauce
1 tbsp lemon juice
1 cup broccoli florets

1. Coat a non-stick frypan with cooking spray. Heat then cook the tofu for 3-4 minutes until golden.

2. Add the green onions and ginger; cook for 1 minute.

3. Stir in sauces and juice, add the broccoli and cook until hot.

4. Serve with cooked brown or jasmine rice.

Apricot Dream Balls (vegan)

2006-06-06T12:29:00.000Z

Makes 24 balls

200g dried-fruit medley
100g dried apricots
1 tbsp coconut milk
Desiccated coconut

Put the fruit medley, apricots and the coconut milk into a blender or food processor and whiz until the mixture comes together.

Shape tablespoons of the mixture into balls and roll in coconut.

Chill until firm

Moroccan Black Bean Stew (vegan)

2006-06-06T12:26:00.000Z

Serves 6

4 cups cooked couscous 1/2 onion, diced 1 small sweet potato (yam), peeled and diced 1 small zucchini, diced 1 red capsicum (bell pepper), diced 1/4 cup olive oil 3 tablespoons flour 2 tablespoons sugar 2 teaspoons curry powder 1 teaspoon cinnamon 2 cups vegetable broth 2 cups cooked black beans 1/2 cup raisins Salt to taste

1. In a large pot, saute the onion, potato, zucchini, and capsicum in the oil until the vegetables are tender. Reduce heat to low.

2. Add flour, sugar, curry, and cinnamon. Saute for 1 minute.

3. Add vegetable broth, black beans, and raisins. Turn up the heat and cook stew until hot and thickened. Add salt to taste.

4. Serve on a bed of couscous.

Capetown Fruit and Vegetable Curry

2005-11-12T18:37:00.000Z

4 Cup(s) coarsely chopped onion
2 Tablespoon(s) peanut oil
2 Clove(s) minced garlic
1 Teaspoon(s) fresh grated ginger
1 1/2 Tablespoon(s) ground cumin
1 1/2 Tablespoon(s) ground coriander
1 1/2 Teaspoon(s) cinnamon
1 Teaspoon(s) turmeric
1/2 Teaspoon(s) cayenne pepper
1/2 ground fennel seed
1/4 Teaspoon(s) black cardamom
1/4 Teaspoon(s) ground cloves
2 medium,quartered,sliced zucchini1
1/2 Cup(s) water
1 Cup(s) green beans
2 firm, tart, cored and cubed apple
1/2 red bell pepper
1 Cup(s) chopped,dried apricots
1/2 Cup(s) raisins
1/2 Cup(s) jam, preserve strawberries
1 Dash(s) fresh lemon juice

1. Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.

2. Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes.

3. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking.

4. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana.

Vegetable Sausages with Lentils (vegetarian)

2005-11-12T06:30:00.000Z

3-4 tbsp Olive Oil
1 onion, finely chopped
Sprinkling of salt
500g puy lentils
1 clove garlic, minced
8 vegetarian sausages
100ml vegan red wine
50ml water
Flat leaf parsley for sprinkling

1. To cook the lentils, put 2-3 tbsps of oil into a good sized saucepan on the heat and when it’s warm add the chopped onion. Sprinkle with salt and cook over a low to medium heat until soft. Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for half an hour or so until cooked and most of the liquid has absorbed.

2. Place a heavy based frying pan on the hob and cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages.

3. When the sausages are brown on both sides, add the wine and the water and let it bubble and boil. Cover the pan with the lid and cook for 15 minutes.

4. Check the sausage/wine sauce if it is too strong add some water and any seasoning you think it may need.

5. Remove the lentils to a shallow bowl or dish, then cover with the sausages and then the wine gravy. Sprinkle with some flat leaf parsley.

Serves 4

adapted from a Nigella Lawson recipe.

Summer Pea & Lettuce Soup

2005-07-11T09:36:00.000Z

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)

2005-07-11T09:31:00.000Z

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)

2005-07-11T09:25:00.000Z

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)

2005-07-11T09:18:00.000Z

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)

2005-07-11T09:15:00.000Z

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.

Quick Corn Chowder (vegan)

2005-07-04T10:55:00.000Z

2 tbsp plain flour
1 ½ cups soy milk
½ tsp salt
¼ cup onion, finely chopped
315g packet frozen whole corn kernels
1 ½ tsp parsley
¼ tsp pepper

1. Spray a little cooking spray in a 2 litre casserole and add onions. Microwave on high until onion is tender (2-6 minutes, stirring after half cooking time.
2. Blend in the flour and stir the in corn, parsley, slat and pepper. Cook on high until slightly thickened and corn is tender – 7 to 12 mins, stirring half way through cooking.

Microwave One Dish Pasta (vegan)

2005-07-04T10:51:00.000Z

2 cups chicken style stock (massell brand)
½ tsp basil
½ tsp oregano
2 tsp oil
200g pasta (spiral, tube or shell)
250g mushrooms
1 tsp crushed garlic
425g can tomatoes, drained
salt and pepper to taste
vegan parmesan cheese (optional)

1. Pour the stock, oil and herbs into a microwave round casserole. Cover with plastic wrap and microwave on high for 3 minutes. Stir in pasta and crushed garlic. Re-cover and microwave on high for 6 mins, stirring twice.
2. Reduce power level to medium-high and cook covered, for a further 4 minutes or until pasta is tender, stirring once. Add tomatoes and microwave on High (covered) for 2 mins.
3. Season to taste with salt and pepper. Serve immediately, topped with the Parmesan cheese.

NOTE – Cook mushrooms separately for 4 minutes in a pan and then add to dish.

Curried Pineapple Rice Salad (vegan)

2005-07-04T10:48:00.000Z

¾ cup brown rice
440g can of unsweetened pineapple chunks
3 carrots, grated
6 spring onions, sliced
2 sticks celery, chopped
1 red capsicum, chopped
for the dressing:
½ cup no-oil French dressing
½ cup pineapple juice (use leftovers from the can)
1 tbsp curry powder
1tbsp chopped chives

RICE SALAD - Cook the rice, drain and rinse under cold water. Drain the pineapple and reserve the juice for the dressing. Combine the rice, pineapple, carrots, onions, celery and capsicum in a bowl

DRESSING – combine the 1/2c pineapple juice, dressing, curry powder and chives in a screw-top jar. Shake well and pour over the rice salad mixture. Toss well – refrigerate for 1 hour before serving, this lets the flavours combine.

Delish Vegetable Dip (vegan)

2005-07-04T10:43:00.000Z

Makes 2 cups

1 large carrot, chopped
1 small to medium unpeeled Potato, chopped
1 small clove of garlic, chopped finely
1/3-cup water
¼ cup soymilk
Salt and pepper to taste
2 tsp chopped parsley or chives

1. Combine carrot, potato, onion, garlic and water in a saucepan and cover; simmer gently until tender (10 mins).
2. Pour veggies into blender or food processor and add soymilk. Cover and blend till smooth. Season to taste.
3. Transfer to a bowl, cover and chill till cold. Sprinkle with parsley or chives before serving with fresh vegetable crudités.

Aztec Salad (vegan)

2005-06-09T15:26:00.000Z

This delicious salad is also a visual feast. It may be made in advance and keeps well for several days.

2 x 425g cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green capsicum, seeded and diced
1 red or yellow capsicum, seeded and diced
1 425g can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne

1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.

The Best Vegan Brownies

2005-06-09T11:43:00.000Z

This comes from Joanne Stepaniak's Vegan Vittles

1/4 cup lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)

1. Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.
2. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth.
3. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.
4. Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts.
5. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean.
6. Cool the brownies in the pan. Cut and serve.

Makes 12-16 brownies

Sticky Onion Marmalade Veggie Sausages (vegetarian)

2005-06-09T11:36:00.000Z

8 vegatarian sausages
4 tbsp english marmalade
1 small brown onion, chopped
dash of red wine

1. In a pan fry the onion until tender and leave aside.
2. Cook the sausages in the oven until almost done.
3. Drain off the excess fats and place the onions and marmalade on top with a dash of red wine. Finish in the oven for about 5 minutes.
4. Stir in a little more red wine for a brilliant gravy.

Vodka Tomato Soup (vegan)

2005-06-09T10:32:00.000Z

1.8kg tomatoes, halved
100g tomato puree
3 cups vegetable stock
1 large onion, chopped
1 large carrot, chopped
4-6 shots vodka
1 cup soya cream
2 tbsp oil
1 small clove garlic

1. In a large pot sweat the onions, carrot and garlic for about 2 minutes, add tomatoes and sweat for about 5 minutes stirring occaisionally.
2. Add tomato puree and stock.cook on high heat for 20 minutes.
3. Remove from heat, place sieve on top of smaller pan. Ladel soup into sieve and pass through.
4. Leaving skins behind broing back to the boil and add vodka and cream to thicken.

Serve with croutons or thick slices of bread.

Italian Nut Cookies (vegan)

2005-06-09T10:29:00.000Z

1/2 Cup vegan margarine
2/3 Cup unsweetened cocoa powder
2 Cup light brown sugar
1/2 Cup water
2 1/2 Cup wholewheat flour
1 1/2 Teaspoon baking powder
2 Teaspoon cinnamon1 Teaspoon cloves
1 Cup finely chopped almonds
1 Cup raisins

1. Preheat oven to 170C.
2. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup.
3. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter.
4. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets.
5.Bake for 12 to 15 minutes.

Makes 4 dozen.

Oriental Ginger Salad Dressing (vegan)

2005-06-09T10:27:00.000Z

1 1/2 finely chopped ginger root
1/4 Cup(s) chopped onion
1/4 Cup(s) chopped carrot
2 Tablespoon(s) chopped celery
1/2 Cup(s) soy sauce
1 Cup(s) peanut oil
1/2 Cup(s) white vinegar

1. Blend together onion, carrot and celery until very fine.
2.Add other ingredients, including freshly ground black pepper if desired. Shake well before use.

This is bst made a day ahead for flavors to meld.

Sweet Potato Pie (vegan)

2005-06-06T15:01:00.000Z

4 medium Sweet Potatoes, peeled and boiled
1 cup Sugar
2 Egg replacers (I use Ener-G)
1/4 cup Margarine
1/2 cup Soy or Rice milk
1 Banana, mashed
2 tb Flour
1/2 ts Baking powder
1 ts Vanilla
1/2 ts Cinnamon
1 Pie shell, unbaked (9 inch)

1. In a large bowl, combine all the ingredients except the pie shell and mix thoroughly.Transfer the mixture to the pie shell.Bake the pie at 170 degrees C for 45 minutes or until light brown.

Rich Mushroom Gravy (vegan)

2005-06-06T14:56:00.000Z

2 cloves garlic, minced
2-1/4 cups water
Salt and freshly ground black pepper to taste
1 medium onion, chopped
1-1/2 cups mushrooms, chopped
3 Tbs. Tamari
5 tsp. cornstarch dissolved in 1/4 cup water

1. In medium saucepan, heat water, add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
2. Add mushrooms and cook, stirring often, until they begin to release their juices.Add water,
3. Tamari and cornstarch, dissolved in water.Stir continuously and simmer until thickened slightly, about 10 minutes.Season with salt and pepper.

Broccomole (vegan)

2005-06-06T14:39:00.000Z

1 1/2 cups cooked broccoli stems, tough outer layers peeled off
1 1/2 tablespoons fresh-sqeezed lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/2 tomato, diced
1 spring onion, sliced
1 canned green chili, chopped

1.In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.
2. Add the remaining ingredients and mix well by hand, but do not blend.
Chill before serving for best flavor.

Greek Garlic Dip (vegan)

2005-06-06T14:34:00.000Z

This is great with vegetable skewers and or crudites for parties.

2 large potatoes
5 garlic cloves -- up to 6
1 cup parsley leaves
1/2 cup olive oil
3 tablespoons vinegar
salt and freshly ground black pepper

1. Boil potatoes with skin on.
2. Peel garlic and crush with a pestle and mortar.
3. When potatoes are tender, peel and cut into small pieces. Place potatoes, garlic, parsley, half the oil and vinegar in blender or food processor. Blend for 3 minutes, stop and adjust taste by adding more oil, salt and pepper.
4. Blend until smooth. Makes 2 cups.

Greek Vegetable Medley (vegan)

2005-06-06T14:33:00.000Z

2 tablespoons olive oil -- divided
3 medium onions -- sliced
2 cloves garlic -- minced
2 pounds medium potatoes, peeled & sliced -- into 1/4" rounds
2 pounds large zucchini, sliced -- into 1/3" rounds
1 large red bell pepper, seeded & -- cut into thin rounds
1 large green bell pepper, seeded & -- cut into thin rounds
salt & freshly ground pepper to taste
1 1/2 cups plum tomatoes, coarsely chopped -- drained of juices
1/2 cup chopped parsley
1 teaspoon dried oregano
water

1. Heat oven to 170 degrees C.
2. Heat 1 tablespoon of oil in a large nonstick skillet and cook onions and garlic until onions are softened or about 5 minutes.
3. In a large shallow baking dish coated with cooking spray, place potatoes, zucchini, and peppers in one overlapping layer, alternating them.
4. Season with salt and pepper and sprinkle with sauteed onions and garlic.Pour tomatoes evenly over layered vegetables, season with parsley and oregano, and add remaining 1 tablespoon of olive oil. Add enough water to come halfway up the vegetables.
5. Bake for 1 to 1 1/2 hours or until all the vegetables are tender.

Artichoke and Mushroom Casserole (vegan)

2005-06-06T14:23:00.000Z

250g artichoke hearts (fresh, frozen or canned)
1 teaspoon olive oil
1/2 cup onion -- finely chopped
2 cloves garlic -- finely chopped
3 cups sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper -- to taste
1 tablespoon lemon juice
1 tablespoon dry white wine (vegan)
1 tablespoon Italian seasoned bread crumbs

1. Preheat oven to 170 degrees.Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.
2. Cook artichokes according to package directions. Drain and place in pan.
3. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic.Cook, stirring frequently, 3 minutes.Add mushrooms. Sprinkle with spices.Add lemon juice and wine. Cook, stirring frequently, 3 minutes more.
4. Remove from heat and stir in bread crumbs.Spoon mushroom mixture evenly over artichokes.
5. Bake uncovered, 30 minutes.

Serves 6

Veggie Nuggets (vegan)

2005-06-06T13:16:00.000Z

1 cup walnuts
1 clove garlic, minced
1 onion, chopped
1 Tbs. celery, chopped
2 Tbs. parsley, chopped
1/3 cup seasoned breadcrumbs
2 eggs, beaten
2 tsp. vegetable oil

1. Preheat oven to 375°F.
2.Combine first 5 ingredients in a food processor or blender and chop finely. Add remaining ingredients and salt and pepper to taste. Process until smooth.
3. Roll mixture into balls 2 inches in diameter. Arrange on a baking sheet and bake 10-12 minutes, or until deep brown.

Tomato Basil Pasta Salad (vegetarian)

2005-06-06T12:28:00.000Z

4 Servings of your favourite Pasta (fetticine is best)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup (1 ounce) grated Parmesan cheese
1 pound fresh tomatoes, chopped
1/4 cup chopped fresh basil or 1 tablespoon dried basil, crushed

1. Prepare pasta according to package directions.
2. Toss pasta with oil, vinegar and cheese; add tomatoes and basil. Season with salt and ground black pepper.

Arrabbiata Pasta Sauce (vegan)

2005-06-03T16:00:00.000Z

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.

Herb Topped Roasted Capsicum, Zuchinni and Tomatoes (vegan)

2005-06-03T15:15:00.000Z

2 red capsicums
2 zuchinnis
2 tomatoes
100g wholemeal bread
1 clove garlic
1 lemon
handful of fresh parsley

1. Preheat oven to 220 degrees. halve the veggies lengthways and remove the seeds.2. make the bread into breadcrumbs by placing in a food processor.
3. crush the garlic and ass to the breadcrumbs with the grated find of 1 lemon. Sqeeze in the juice from half of the lemon.
4. Finely chop the parsley and add. Spoon into the vegetables. Cook for 15-20minutes until softened and the topping has browned. serve with a green salad.

Serves 4 (only 1g fat! and 90kcals per serve!)

Moroccan Vegetable Couscous (vegan)

2005-06-03T11:10:00.000Z

250g couscous
1 tbsp olive oil
2 tsp moroccan seasoning (schwartz or McCormacks sell them)
1 red pepper
1 courgette
1 red onion
1 eggplant
50g dried apricots
50g raisins and or sultanas
hand full of fresh parsley

1. Heat the oil in a saucepan. add the Moroccan seasoning and couscous and cook for 1 minute, stirring.
2. Pour over 250ml of boiling water and stir. Remove from the heat and set aside, covered for 5 minutes.
3. Slice the vegetables and grill or bbq until softened and beginning to char.
4. Return the couscous to the heat and cook gently for 3-4 minutes. seperate the grains with a fork.
5. Add the apricots, raisins and chopped parsley tot he couscous and pile into a serving dish. Top with the griddles vegetables and serve with a fresh green salad and a simple homemade vinaigrette gressing or one of the many ready-made salad dressings in stores.

Serves 4 (and only has 4g fat per serve!)

Zuchinni & Asparagus in citrus sauce (vegan)

2005-06-03T11:00:00.000Z

1 tbsp olive oil
250g asparagus
2 medium size Zuchinni's
1 lemon
2 oranges
2 tsp cornflour
1tsp unrefined sugar

1. Trim the asparagus and halve the courgettes lengthways.
2. Grate the rind from the lemon and oranges. sqeeze the juice from both.
3. Mix together the cornflour and sugar. Add a little of the juice tp make a paste.
4. Heat the oil in a large heavy-bassed frying pan. toss the vegetables in the pan and stir-fry for 2-3 minutes. add the juice, rind and cornflour paste, stirring until you have a smooth sauce. The vegetable should still have bite. Serve with rice.

Grecian Stuffed Mushrooms (vegetarian)

2005-06-03T10:59:00.000Z

1. Chop the stalks of four flat mushrooms and fry with a crushed garlic clove for 1 minute in 1 tsp olive oil.
2. Add 4 chopped spring onions, 250g halved cherry tomatoes and 140g diced feta cheese.
3. fill the mishrooms, places in a shallow oven proff dish and back at 200 degrees for 10-15 minutes, until tender and golden. Serve Hot with rice or a salad.

Garden Green Goddess Dip (vegan)

2005-06-02T10:46:00.000Z

This is from veganchef.com

1/2 cup green onion, thinly sliced
1 T. garlic, minced
1 T. olive oil8 oz. spinach, triple washed, patted dry, and destemmed
1 avocado, peeled, pitted, and diced
1 cup loose parsley, washed well
1/4 cup chives, sliced
1 T. freshly chopped dill
1 T. lime juice
1/4 t. salt
1/4 t. hot sauce, of choice
1 - 8 oz. container plain vegan soy yogurt

1. In a non-stick skillet, saute the green onion and garlic in the olive oil for 2 minutes to soften. Add the spinach and continue to saute until the spinach just wilts.
2. Remove the skillet from the heat and set aside to cool completely. Transfer the spinach mixture to a food processor. Add the remaining ingredients, except the vegan yogurt, and process for 2-3 minutes or until smooth. Add the vegan yogurt and process well to combine.
3. Taste and add additional salt, hot sauce, or lime juice, to taste. Transfer the mixture to a glass bowl, cover, and chill for 30 minutes to allow the flavors to blend.
4. Serve as an appetizer with raw vegetables, bread slices, crackers, or chips, or use as a condiment on sandwiches, cooked vegetables, or grains.

Coconut Milk Panna Cotta with Ginger-Lime-Strawberries (vegan)

2005-06-01T16:25:00.000Z

This recipe is from Recipezaar.com

For the Panna Cotta
1 (400 ml) can coconut milk (not sweetened)
50 g palm sugar or 2-3 tablespoons brown sugar
1 tablespoon dried shredded coconut
1 vanilla bean
1 teaspoon agar-agar
For the Ginger-Lime-Strawberries
1 fresh lime, juice of
1 tablespoon fresh ginger, finely chopped
1 tablespoon brown sugar
300 g strawberries

1. Slice the vanilla bean lengthwise in 2 halfs.
2. In a medium sauce pan, bring to boil the coconut milk, add vanilla bean and the palm sugar.
3. Add the shredded coconut and on low heat stir or mix for 2 minutes. Add the Agar-Agar and bring to boil again, stirring for another minute.
4. Take out the vanilla bean. Rinse small porcelain bowls (or chinese tea cups) with cold water and fill in the coconut panna cotta. Refrigerate for at least 4 hours.

5. For the Ginger-Lime-Strawberries, wash and slice the strawberries into small pieces.
In a bowl, mix the lime juice, the ginger and the brown sugar. Add the strawberries and toss to coat.
6. To serve, invert the panna cotta onto small plates and garnish with the ginger-lime strawberries.

Sesame Peanut Noodles for Two (vegan)

2005-06-01T16:11:00.000Z

1 clove garlic
3 tbsp natural-style peanut butter
2tbsp cup soy sauce
2 tsp sugar
1-2 Tablespoon hot chili oil (adjust to your liking)
1/2 teaspoon rice wine or dry sherry
2 servings of spaghetti, cooked according to package directions,cooled
2 spring onions, chopped

1. Mince the garlic, add peanut butter, soy sauce, sugar, chili oil and rice wine.
2. Puree in blender or mortar & pestle for 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
3. Put the spaghetti in a large bowl; top with sauce. Mix until the pasta strands are evenly coated. Garnish with spring onions

Thai Massaman, Pa Nang & Yellow Curry Pastes (vegan & Vegetarian)

2005-06-01T15:52:00.000Z

These recipes traditionally use shrimp paste, please omit if as desired maybe try tamarind paste?

Massaman Curry Paste
3 Big dried chillies, soaked in hot water for 15 minutes and de-seeded
3 tbsp Chopped shallots
2 tbsps Chopped garlic
1 tsp Chopped galangal
1 1/4 tbsp Chopped lemon grass
2 Cloves
1 tbsp Coriander seeds
1 tsp Cumin seeds
5 White Peppercorns
1 tsp Shrimp paste
1 tsp Salt

1. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder.
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot, garlic, galangal, lemon grass, clove, coriander seed, cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Pa Nang Curry Paste
5 Dried chillies, soaked in hot water for 15 minutes and de-seeded
5 tbsp Chopped shallots
2 tbsp Chopped garlic
1 tsp Chopped galangal
1 tbsp Chopped lemon grass
1/2 tbsp Chopped kariff lime rind
1 tsp Chopped coriander root
5 White Pepper corns
1 tsp Salt
1 tsp Shrimp paste

1. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then, add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste.
2. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Yellow Curry Paste
3Big dried chillies, soaked in hot waterv for 15 minutes and de-seeded
3 tbsp Chopped shallots
1 tbsp Chopped garlic
1 tsp Chopped ginger
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tbsp Chopped lemon grass
1 tsp Shrimp paste
1 tsp Salt
2 tsp Curry powder

1. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
2. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot, garlic, ginger, coriander, seed-cumin, seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Thai Red and Green Curry Pastes (vegan)

2005-06-01T15:36:00.000Z

2 fresh green chillies
1 small onion
1 tsp ground coriander
1 lime, juice and rind
1 stalk lemon grass
1 clove garlic
1 tsp soy sauce
1 tsp ground cumin
1/4 cup fresh coriander, stalks & leaves
1 tbls grated fresh ginger
2 tbls oil (vegetable)

1. Place all ingredients in a food processor. Blend for a few minutes until well processed.Use in green Thai curries.

Red curry paste is the same except use 2-3 red chillies instead + 1 tbl paprika. Red is hotter than the green curry.

Vegetarian chop Suey (vegan)

2005-06-01T15:23:00.000Z

2 cakes Bean curd (tofu)
2 tablespoons Wooden Ears, dried (mushrooms)
175 g broccoli
175 g bamboo shoots
100 g mushrooms
4 tablespoons oil
1 1/2 teaspoon salt
1 teaspoon sugar
2 spring onions, finelly chopped
1 tablespoon light soy sauce
2 tablespoons rice wine or dry sherry
1 teaspoon Cornflour, mixed with 1 tablespoon cold water

1. Cut the bean curd into about 24 small pieces.
2. Soak the Wooden Ears in water for about 35 minutes, rinse them clean and discard any hard roots.
3. Cut the broccoli and bamboo shoots into uniformly small pieces.
Heat a wok over a high heat, Add about half of the oil and wait for it to smoke.
4. Swirl the pan so that its surface is well greased.
5. Add the bean curd pieces and shallow-fry them on both sides until golden. Then scoop them out with a slotted spoon and set them aside.
6. Heat the remaining oil and add the broccoli. Stir for about 30 seconds and then add the Wooden Ears, bamboo shoots and the partly cooked bean curd. Continue stirring for 1 minute and then add the salt, sugar, spring onions, soy sauce and wine.
7. Blend well and when the gravy starts to boil, thicken it with the cornflour and water mixture. Serve hot.

Spinach Oriental Wontons (vegan)

2005-06-01T15:17:00.000Z

25 wonton wrappers
1 large spring onions
2 tablespoons sesame seed oil
8 tablespoons soy sauce
425 ounces firm tofu
1 teaspoon sesame seeds
1/2 teaspoon ginger powder
140g ounces sliced baby spinach

1. Heat a frying pan and add the sesame seed oil. Once hot, add the slicedspring onions.
2. Crumble the block of tofu over the frying mixture. Pour soysauce over it and mix. Let that simmer for 5 minutes while you slice the spinach. Remove from heat and stir in the spinach.
Let this cool before continuing to the next step. You want the filling to be cool before assembling the wontons.
2.Fry in 1/2 inch of vegetable oil. 2 minutes on one side, one minute on the other OR until crispy and golden brown.

Tofu & Wakame Noodles (vegan)

2005-06-01T13:43:00.000Z

220g buckwheat noodles/soba
1/4 C. oil
50g firm tofu, cut into 1 in. cubes and patted very dry
3 c. thinly sliced mushrooms
1 1/2 tsp. minced ginger
2 c. vegetable stock
1/4 c. tamari soy sauce
10g wakame

1. Bring a large pot of water to boil and drop in the buckwheat noodles.Cook about 10 min.Drain well.
2. Meanwhile,heat the oil in a large skillet over high heat until hot but not smoking.Add the tofu and stir - fry until golden, about 10 min.Remove from the pan and set aside.
3. Reduce the heat to medium and add the mushrooms..Stir-fry until the mushrooms are brown and tender, about 7 min.
4. Meanwhile,put the wakami in a bowl and soak about 5 min.Remove from bowl and chop, removing and discarding the tough rib.
5. Return the tofu to the pan and add the ginger.Stir-fry 1 min.Add the vegetable stock, tamari,and wakami and boil 2 min.
6. Place some noodles in each soup bowl.Spoon equal portions of the tofu mixture and broth over each serving.

Japanese Miso Soup (vegan)

2005-06-01T13:35:00.000Z

1/2 tofu
60 grams wakame
4 cups soup stock
60 grams miso paste

1. Cut tofu into small cubes (1cm)and wakame into 2cm squares.
2. Bring soup stock to a boil in a pot. Dissolve miso paste in the stock. Add tofu cubes and wakame. Heatsoup to a slight boil. Remove from heat and pour into soup bowls.

Indonesian Sticky Rice Cakes with Brown Sugar Sauce (vegan)

2005-06-01T13:30:00.000Z

Rice Cakes
1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt
To make Rice Cake:
1. Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
2. Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
3. Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce
3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

To make the sauce:
1. Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
2. Add rice cakes and simmer for 20 minutes.
3. Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

Assorted Chinese Sauces & Oils (vegan)

2005-06-01T11:20:00.000Z

Universal Sauce (great over sumplings or with rice)
1/4 cup soy sauce
1T rice wine
1T rice wine vinegar
2t sugar
1T minced scallion
1.5T minced garlic
2T sesame oil
2t chili oil or chili paste

All Purpose Stir Fry Sauce
Place a saucepan over high heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute. Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.

Chilli Oil
Heat 1 cup vegetable oil in a small saucepan over high heat until oil reaches about 375F. Remove from heat and add 1 tablespoon crushed red pepper and 1 tablespoon sesame oil. Let cool. Transfer oil to an airtight jar. Use as a dip or use a few drops to add zest to any dish. Makes about 1 cup.

Hot Chilli Sauce
30 dried hot chili peppers, each about 1 half inches long
half Cup warm water
6 tablespoons corn oil
3 garlic cloves, minced
225g red bell peppers, seeded and chopped coarse
6 tablespoons soy sauce

1. Soak the peppers in warm water until very soft. Drain and chop fine.
2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook, stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn the garlic.
3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar, cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the sauce at the first sign of mold.

Tofu & Fried Noodles (vegan)

2005-06-01T11:11:00.000Z

This is a traditional dish from Brunei

450 g Uncooked soba noodles
3 tb Low-sodium soy sauce
1 tb Brown sugar
2 ts Crushed red pepper flakes
1 c Finely chopped onions
1 tb Minced garlic
1 tb Peeled & grated gingerroot
1 c Snow peas
6 spring onions, chopped
1 t Grated lime peel
1 c Mung bean sprouts
8 oz Firm tofu -- cut into 1/2-inch cubes
1 tb Fresh lime juice
1/4 c Chopped fresh coriander

1. Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar.
2. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with coriander. Serve hot.

Sri Lankan Peanut Sauce (vegan)

2005-06-01T11:05:00.000Z

Great with tofu & veg on rice or even with a salad.

4 Garlic cloves
1/4 c Roasted peanuts
5 tsp Soy sauce or tamari
3 tb Lime or lemon juice
4 ts Brown sugar
1/4 ts Cayenne pepper
2 tb Water

1. Place all of the dressing ingredients in a blender and blend until smooth. If the dressing seems too thick, add another teaspoon of water.

Vietnamese Stir Fried Vegetables (vegan)

2005-06-01T10:55:00.000Z

6 Dried Chinese mushrooms
1/2 C Water
1 tbsp Dark soy sauce
1 tsp Sesame oil
2 tsp Sugar
1 stalk Celery
1/4 Medium cabbage
1 Small lettuce
3 Spring onions
1 clove Garlic, finely grated
1/2 tsp Finely grated fresh ginger
1 tbsp Oil
1 1/2 tbsp Light soy sauce
1/4 C Water
1 tsp Cornflour
Few leaves mustard cabbage

1. Soak dried mushrooms in hot water for 30 minutes.
2. Remove and discard stems, slice tops thinly, then simmer in a small saucepan with half cup water, soy sauce, sesame oil and sugar until liquid is almost all absorbed.
3. Slice celery diagonally into bite-size pieces, cut white cabbage, mustard cabbage and lettuce into bite-size squares and spring onion into short lengths.
4. Fry garlic and ginger in oil over medium low heat for a few seconds only.
5. Add stems of vegetables and stir fry over high heat for 2 minutes, then add leafy parts and fry 30 seconds.
6. Add sauce and prepared mushrooms and mix together. Add water, bring to the boil, thicken with cornflour blended with a little cold water and stir until it boils and thickens,

Serve at once with rice.

Spicy Middle Eastern Kabab Sauce (vegetarian)

2005-06-01T10:51:00.000Z

This sauce is great on rice or with vegetables to give them a kick!

2 med Onions, peeled
2 c non-fat plain yoghurt
Dash of Lemon juice or rice vineger
Sugar
Pepper to taste
2 tb Ground cumin seeds
2 tb Ground coriander seeds
1/2 - 3/4 tsp cayanne pepper or Chili paste
2 tsp Fresh ground ginger and Garlic paste
Chopped corriander to taste
1/2 tsp Turmeric

1. Liquify in blender. Simmer until thickened slightly and flavor is set.

Afghan Tamarind Potatoes (vegan)

2005-06-01T10:46:00.000Z

1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil or other oils
1 med Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

1. Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
2. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places.
3. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet.
4. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper.
5. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

Sweet Soy Dipping Sauce (vegan)

2005-06-01T10:42:00.000Z

This sauce is great with deep fried tofu or raw veg crudites.

¼ Cup hot water.
1 Tablespoon soy sauce. I prefer La choy.
1 ½ to 2 Tablespoons sugar (or to your taste).
½ Teaspoon Sambal Olekek grounded chili paste. (Option)
1 Tablespoon fresh lime juice.
¼ Cup roasted unsalted peanut. Crushed.

Mix hot water, soy sauce, lime juice, sugar and hot pepper together. Mix well. Top with peanut before serving.

Sweet & Sour Vegetables (vegan)

2005-06-01T10:38:00.000Z

1 400g can pineapple chunks in jice
1 cup sliced carrots
4 cups chopped broccoli
1 onion, cut in wedges
1 cup water
1 bunch spring onions, cut into 1 inch pieces
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 large green pepper, cut into 1 inch pieces
for Sauce
1 cup unsweetened pineapple juice
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch

1. Drain the pineapple, reserve the juice and set aside.
2. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes.
3. Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened.

Hot & Sour Mushroom Soup (vegan)

2005-06-01T10:33:00.000Z

3 c Vegetable stock
1 ts Pepper sauce
1 Inch Lemon grass, finely chopped into rings
3 Kaffir lime leaves, roughly torn into three
1 ts Unrefined Sugar
2 tb Lemon juice
2 oz Oyster mushrooms -- coarsely separated -OR- button mushrooms
2 sm Fresh red or green chilis - (more if desired) -- crushed to split open

1. In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce.
2. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente.
3. Pour into a serving bowl and garnish with coriander leaves.

(This is a traditional Cambodian Dish)

Australian Anzac Biscuits (vegan)

2005-05-31T14:49:00.000Z

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)

2005-05-31T14:19:00.000Z

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)

2005-05-31T13:43:00.000Z

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)

2005-05-31T13:40:00.000Z

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)

2005-05-31T13:05:00.000Z

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)

2005-05-31T12:25:00.000Z

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)

2005-05-31T11:57:00.001Z

"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)

2005-05-31T11:57:00.000Z

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)

2005-05-31T11:51:00.000Z

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)

2005-05-31T10:56:00.000Z

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)

2005-05-31T10:50:00.000Z

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)

2005-05-31T10:47:00.000Z

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)

2005-05-31T10:34:00.000Z

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)

2005-05-31T10:21:00.000Z

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)

2005-05-31T10:11:00.000Z

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)

2005-05-31T10:04:00.000Z

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)

2005-05-31T10:01:00.000Z

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)

2005-05-31T09:57:00.000Z

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)

2005-05-31T00:14:00.000Z

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.

Curried Carrot Soup (vegan)

2005-05-27T18:13:00.000Z

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)

2005-05-27T18:06:00.000Z

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)

2005-05-27T17:46:00.000Z

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)

2005-05-27T17:32:00.000Z

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)

2005-05-27T17:28:00.000Z

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)

2005-05-27T16:59:00.000Z

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)

2005-05-27T16:52:00.000Z

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

2005-05-27T16:45:00.000Z

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)

2005-05-27T15:23:00.000Z

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)

2005-05-27T15:21:00.000Z

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)

2005-05-27T15:10:00.000Z

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)

2005-05-27T14:37:00.000Z

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)

2005-05-27T10:22:00.000Z

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

Low Fat Vegetable Samosas (vegan)

2005-05-26T22:26:00.000Z

2 medium portion potato(es), peeled and cut into dice
1 spray low-fat cooking spray
1 small carrot(s), finely chopped
1 small onion(s), finely chopped
50 g cooked frozen peas, thawed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chilli powder
1/4 teaspoon turmeric, ground
1 teaspoon garlic, puree
1 tablespoon fresh coriander, chopped fresh (or mint)
1 pinch salt, to taste
1 serving pepper, freshly ground, black
5 sheet filo pastry, thawed if frozen

1. Cook potatoes and carrot in boiling, salted water until tender - about 10 minutes. Drain and partially mash them.
2. Mist non-stick frying pan with cooking spray. Sauté onion until softened, about 2 minutes.
3. Stir onion, peas, cumin, ground coriander, chilli powder, turmeric, garlic puree and fresh coriander or mint into potatoes and carrots. Season to taste. Cool completely.
4. Preheat oven to Gas Mark 4/180°C/350°F. Mist baking sheets with spray cooking oil.
5. Cut filo pastry sheets into strips, measuring approximately 30 cm x 10 cm (12 inches x 4 inches).
6. Place a tablespoon of mixture at one end of a pastry strip. Fold over and over to make a triangle. Repeat to make 20 samosas.
7. Mist with cooking spray, place onto baking sheets and bake for 25 - 30 minutes, until golden.

Low Fat Nut Roast (vegetarian)

2005-05-26T22:21:00.000Z

1 spray low-fat cooking spray
75 g dried rice, long grain
75 g pistachios, shelled, chopped
1 tablespoon sesame oil, (or olive oil)
1/2 teaspoon cumin seeds
1 leek(s), large, trimmed and finely chopped
2 1/2 medium courgette, grated
225 g mushrooms, button, sliced
2 teaspoon soy sauce
3 medium egg(s)
100 g cheddar cheese, mature, grated
2 teaspoon fresh or dried herbs, mixed
1 pinch salt 1 teaspoon pepper

1. Preheat oven to Gas Mark 4/180°C/350°F. Mist a 900 g (2 lb) loaf tin with spray cooking oil.
2. Cook rice in lightly salted boiling water for about 12 minutes, until tender. Rinse with cold water and drain thoroughly.
3. Meanwhile, toast pistachio nuts until lightly browned.
4. Heat oil in a non-stick frying pan. Add cumin seeds, leek and courgettes. Sauté gently for 5 minutes. Add mushrooms and cook 5 more minutes, stirring. Add soy sauce. Season with salt and pepper.
5. Beat eggs in large mixing bowl. Add rice and nuts. Stir in vegetables, cheese and herbs. Mix well. Turn into prepared tin and level the top.
6. Bake for about 1 hour 15 minutes, until set and firm. Cool for 10 minutes before turning out.

Dolmades - Greek stuffed vine leaves (vegan)

2005-05-26T22:12:00.000Z

220 g dried rice
160 g onion(s), chopped 1
0 g fresh dill, chopped
50 g fresh mint, leaves, chopped
2 stock cube, vegetable, made up 900ml with hot water
60 ml lemon juice, fresh 1
25 g Vine Leaves in Brine, about 32 leaves

1.Combine rice, onion, dill and mint in a large nonstick frying-pan and set pan over medium heat. Sauté until onion is soft, stirring frequently to prevent rice from burning, about 5 minutes. Add half of the of stock, reduce heat to low, cover and simmer until rice is tender, about 25 minutes. Stir in lemon juice and remove from heat.
2. Place vine leaves, shiny side down, on a flat surface. Top each leaf with 1 heaped teaspoon of rice mixture, placing filling near stem end of leaf. Fold in sides of leaf and then roll up from broad bottom to top. Place stuffed leaves side by side in a large pot, leaving no gaps (this prevents leaves from opening while cooking).
3.Pour remaining stock over top of leaves. Set pan over medium heat and bring to a simmer. Reduce heat to low, cover and simmer 1 hour. Remove from heat and let cool 30 minutes before serving. Serve 2 stuffed leaves per serving. (Note: Stuffed vine leaves may also be served chilled.)

Eggplant & Mushroom Pate (vegan)

2005-05-26T22:07:00.000Z

1 eggplant
1 onion, chopped
1 clove garlic, crushed
250g mushrooms, chopped
45g oats
35g cashew nuts
generous pinch of cayenne
1½ tbsp lemon juice
2 tbsp chopped fresh chives

1. Prick the eggplant all over, then roast at 200° C for 30-45 minutes, until soft
2. Meanwhile, fry the onion for 5 minutes, until golden. Add the mushrooms and garlic, cover, and cook gently for 10 minutes.
3. Add the oats and cashew nuts, cover, and cook for a further 10 minutes
4. Scrape out the flesh from the aubergine, and put in a food processor with the mushroom mixture, lemon juice and cayenne. Season well, and process until smooth. Stir in the chives and serve.

Miranda's Bean Loaf (vegan)

2005-05-26T22:05:00.000Z

1 leek, sliced
1 tablespoon grated ginger root
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium onion
3 medium carrots
1 clove garlic
3 tablespoon parsley
50 g sunflower seeds
24 g oat bran
1 tablespoon Vegetable Bouillon Powder
1 can organic Haricot Beans, In Water
1 can organic Red Kidney Beans, In Water

1. Preheat oven to 190C. Line the base of 900g loaf tin and squirt with spray oil.
2. Slice the leek, cook in a splash of water for 5 mins. Add the ginger, cumin & coriander, cook for another minute. Set aside to cool.
3. Grate the carrots & quarter the onion. Put in food processor along with the garlic, parsley, bouillon powder, sunflower seeds oatbran and half the beans (use either one of the cans or half and half of each). Blend until semi-smooth. Transfer to large mixing bowl, add the leeks and the remaining beans. Stir to combine and season with black pepper.
4. Spoon into the loaf tin, pressing down well. Bake for 40-45 mins until golden brown.

Roasted Pumpkin Salad (vegetarian)

2005-05-26T21:59:00.000Z

1.5 kg pumpkin, peeled and cubed
2 punnets cherry tomatoes, halved
garlic cooking spray
200g green beans, trimmed and halved
150g baby spinach leaves
350g reduced-fat fetta cheese, crumbled
4 tbs Balsamic Dressing

1. Preheat oven to 200°C. Place the pumpkin and tomatoes in two separate baking dishes and spray both with garlic spray (tomatoes should be cut side up). Bake the pumpkin for 15 minutes, then add the tomatoes to the oven and bake both for a further 30 minutes, or until the pumpkin is golden and tender. Set aside to cool.
2. Cook the beans in boiling water until tender, drain and cool under cold water. Drain.
3. To serve, arrange the spinach leaves on a platter and top with the pumpkin, tomatoes, beans and fetta cheese. Drizzle with the balsamic dressing.

This recipe is from weight watchers. Serves 6. 1.5 points per serve

Lime Chilli Marinade (vegan)

2005-05-26T21:54:00.000Z

Lime Chilli Marinade:
1/3 cup lime juice
1 tsp minced garlic
2 tsp minced ginger
1 tbs soy sauce
1 tsp minced chilli
2 shallots, chopped

This is great with tofu and also sweet potato. It is also great as a stir fry sauce and dipping sauce.

Thai Sweet Potato Soup (vegan)

2005-05-26T21:49:00.000Z

2 onions, chopped
2 tsp minced garlic
2 tsp cumin seeds
1 tsp minced chilli
1.5 kg sweet potato, roughly chopped
1 ½ litres water
4 tsp vegetable stock
130ml light coconut milk
fresh coriander leaves

1. Coat a saucepan with cooking spray, heat and add the onion. Cook, stirring, for 2 minutes or until softened. Stir in the garlic, cumin and chilli. Cook a further 2 minutes. Add the sweet potato and cook for 2 minutes.
2. Stir in the water and stock. Bring to the boil, lower heat and simmer, covered for 30 minutes. Cool slightly.
3. Blend or process the mixture in batches until smooth. Return to the heat and stir in the coconut milk. Stir until heated through. Serve garnished with the coriander.

This recipe is from weight watchers. Serves 4. 5 points per serve.

Lemon Risotto (vegan)

2005-05-26T21:46:00.000Z

250g risotto rice
2 lemons
2 veggie stock cubes
1 big leek
1 courgette
Handful of mushrooms
cooking spray

1. Add boiling water to the stock cubes to make about a litre of stock.
2. Put 2 sprays of cooking spray in a pan with the zest of 2 lemons.
3. Lightly fry the rice in this for about 2 mins. Add about 1/2 the stock and the juice of two lemons and stir.
4. Chop the courgette into slices, quarter those slices and add to the pan. Slice the leek and add. Keep stiring and watching for 10 mins adding more stock when it looks a little dry (when you have done it several times you'll know how much to use and can just leave it).
5. After 15 mins quater the mushrooms and add, then leave for 5 mins.

Spicy Curried Rice (vegan)

2005-05-26T21:16:00.000Z

145g basmati rice
350ml vegetable stock
1 tbsp vegetable oil
3 shallots, peeled and finely diced
1 tsp cumin seeds
1 tsp turmeric, ground
6 cardomon pods, split
½ red capsicum, deseeded and diced

1. In a medium saucepan bring the stock to the boil.
2. Stir in the rice and reduce to a simmer for 10-12 minutes or until all the liquid has absorbed.
3. Heat the oil in a small sauté pan.
4. Sauté the shallot for 2-3 minutes.
5. Stir in the spices for 1 minute.
6. Add the pepper and cook for a further 2-3 minutes.
7. To serve, fold the spice mixture through the cooked rice.

Spinach & Cheese Tart (vegetarian)

2005-05-26T21:14:00.000Z

circle of rolled puff pastry
handful of spinach leaves
110g cheddar cheese, grated
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Line a chefs' ring on a baking tray with the puff pastry. Bake in the oven for 5-6 minutes, until slightly golden. Remove from the oven.
3. Layer the spinach into the shell and then top with the cheese. Season.
4. Return to the oven and bake for 10-12 minutes, or until melted. Serve