Vegan Recipes.
Chilli:
1 onion, chopped
1 green pepper, chopped
1 tin chopped tomatoes
2 tins kidney beans (Or 8 oz / 225g
dried kidney beans, soaked and cooked)
Tomato puree
½ pint (275ml) vegetable
stock
Chilli powder
Raw cane sugar
Vinegar
Fry onion and pepper for 5 minutes. Add tomatoes, 3
tablespoons tomato puree, vegetable stock, drained kidney beans, 2 teaspoons
chilli powder, 1 tablespoon raw cane sugar, 1 tablespoon vinegar, 1/2 teaspoon
salt. Stir well and simmer for up to 30 minutes, whilst cooking rice.
This dish is quite adaptable: you can use fresh chillies
instead of powder or add other vegetables such as carrots or courgettes, you could also add soya mince!
Baked Falafel Burgers:
2 cups chickpeas, soaked for at least 6-8 hrs ( or use canned chickpeas, but rinse it well with cold water)
1 onion
2-3 cloves of garlic
2 tsp cumin
1 tsp lemon zest
few springs of coriander and 4-5 leaves of mint
2-3 green chillies ( or as per taste)
salt and pepper to taste
1 tbsp sesame seeds (optional)
Take all the ingredients except the sesame seeds if using in a blender. Blend to a smooth paste. Dont add water until required for blending. The dough should allow you to shape this mixture into patties. In case, it gets difficult, add little soy flour/corn flour to thicken it. Shape into patties, place them in a greased baking pan, drizzle little oilve oil on it, top it off with seeds and place them in a preheated 350F oven. Turn them in the middle so that both the sides are cooked. Bake them till both the sides turn golden brown. Dont bake them for a long time since they get drier.
Spaghetti Bolognese:
150g spaghetti, gluten free
50g soy
granules
4 tomatoes, peeled,
chopped
2 onions, peeled,
diced
6 garlic cloves, peeled,
minced
3 tbsp dry yeast
flakes
sea salt, to
taste
¼ tsp ground
pepper
1 tsp sweet
paprika
1 tsp dry basil
1 tbsp unrefined sunflower oil
2 tbsp red wine (optional)
fresh basil
Boil the spaghetti for 15 minutes. Boil the soy granules for 10 minutes. Heat the oil in a heavy skillet. Add the diced onions.
Sauté for 2-3 minutes. Add the tomatoes, soy granules, ground pepper, sea salt,
paprika, red wine and dry basil. Cook for 3 minutes then add the yeast flakes
and stir. Remove from heat.Last but not least, add the minced garlic cloves, Pour the Bolognese sauce over the spaghetti and serve!
-
Vegetarian Recipes.
Baked pasta with tomatoes and mozzarella:
sea salt and freshly ground black pepper
extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
1 or 2 dried red chilies, crumbled
3 ½ lb• ripe tomatoes or 3 14-oz• cans of good-quality plum tomatoes
a large handful of fresh basil leaves
optional: 1 tablespoon red wine vinegar
14 oz• dried orecchiette
4 big handfuls of freshly grated Parmesan cheese
3 5-oz balls of mozzarella
Preheat your oven to 400ºF and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If you’re using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.
Shepherds pie with sweet potato:
1 tbsp olive oil
1 large red onion, chopped
2 carrots, peeled and chopped into chunks
2 parsnips, peeled and chopped into chunks
200ml vegetarian red wine (optional)
2 tbsp freshly chopped rosemary leaves
350g passata
420g can mixed bean salad, drained and rinsed
900g sweet potatoes, peeled and chopped into chunks
75g mature cheddar cheese
Preheat the oven to 190°C, gas mark 5. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and parsnips, and cook for a further 2-3 minutes, stirring occasionally. Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the passata and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish. Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven. Cook for 20 minutes until golden and bubbling. Serve with broccoli or shredded cabbage.
Thankyou x
