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Soy Fritters
Cook 2 cups of dried soybeans, drain and save the juice. Measure 3 cups cook soybeans and mash.
Combine with the mashed beans:
1 1/2 cups soybean juice
1 cup whole soybeans
2 cups flour
1 1/2 Tbsp baking powder
1 Tbsp salt
1 1/2 tsp garlic powder
2 medium onions, chopped
The batter will be like a thick paste. Drop by the spoonful into hot oil.
Deep fry, turning fritters to get brown on both sides.
If the batter doesn’t hold shape in hot oil add more liquid and flour.
Breakfast Veggie Chorizo
Serves 4-6 as a side dish.
2 Tblsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp salt
2 tsp coriander seed, crushed
2 tsp cumin seed, crushed
1/2 tsp fennel seed, crushed
2 Tblsp ancho chilli powder
1 tsp dried oregano
1 Tblsp sugar
3 cups water
1 cup TVP, small chunks
2 bay leaves
1 cinnamon stick
3 Tblsp tomato paste
Black pepper
Preheat medium saucepan and add oil, onions and saute for 3 mins.
Add garlic and saute for another 30 secs, add salt, spices and sugar and saute for another 2 mins.
Add water, TVP, bay leaves, cinnamon stick and tomato paste, cover and bring to a boil.
Lower heat and simmer for 10 more mins.
Uncover and remove cinnamon stick, cook for 5 mins more till most of the water is absorbed and reduced.
Add pepper to taste.
Can either be served now or you can cover and sit for 20 or 50 mins to let TVP absorb all flavours.
2 t
Macaroni and "Cheese" Casserole
3 1/2 cups elbow macaroni
1/2 cup margarine
1/2 cup flour
3 1/2 cups boiling water
1 1/2 tsp salt
2 Tbsp soy sauce
1 1/2 tsp garlic powder
Pinch of tumeric
1/2 cup oil
1 cup nutritional yeast
Paprika
Cook pasta.
In a saucepan melt, margarine over a low heat. Beat in flour with whisk and continue to beat over a medium heat until mixture (roux) is smooth and bubbly.
Whip in boiling water, salt, soy sauce, garlic powder and tumeric, beating well to dissolve roux.
Sauce should cook until it thickens and bubbles. Then whip in oil and yeast.
Mix part of the sauce with pasta and put into casserole dish. pour a generous amount of sauce on top. Sprinkle with paprika and bake for 15 mins in a 350 degree preheated oven.
Grill for a few mins until cheese sauce gets stretchy and crisp.
Chocolate Creamy Rice
1/4 cup medium grain rice
2 cups soy milk, or rice milk etc
3 Tblsp cocoa
1/2 cup sugar
65g cooking chocolate
Place rice over base of 3 cup capacity ovenproof dish.
Heat milk and reserve 1/2 cup.
Mix cocoa and reserved milk together. Stir into hot milk with sugar. Pour over rice and stir well to combine.
Chop chocolate up roughly and stir through rice mixture.
Bake at 160 degrees C for two hours until rice is cooked and mixture is creamy.
Ice-Cream
Ingredients for the basic recipe:
300g Silken Tofu
100g Syrup (rice, maple)
100g Oil
1/2 lemon, juice
Making the cream:
1. Mix ingredients well.
2. Fill them into a plastic container with a lid and place into the freezer.
3. In the first 5-8 hours mix the cream every once in a while to create a creamy and even cream, then serve or leave.
4. Take ice cream 1/2 an hour before eating out of the freezer and mix again well.. serve and enjoy.
Herbed Pasta with no egg
Ingredients for 6 people.
300g Spelt flour (or white wheat, wholemeal, durum wheat etc)
130g-150g cooked and blended, or finely chopped, spinach (or nettle, borage etc)
3 Tblsp Extra Virgin Olive Oil
1 tsp Salt
Making the Dough:
1.
Form a mound of flour on a smooth surface.
Make a well in the centre of the mound.
Pour olive oil in the centre, mix in spinach and season with salt, using a fork or fingers, then begin gradually mixing with the flour. Gather into a ball.
2.
With the heel of your hand, press the ball of dough flat on a lightly floured surface. Fold the dough double, and then press again. Repeat for 5 mins, until the dough is silky and elastic.
The dough must be thick and rather stiff, or it will be difficult to roll out, though it may seem to be the opposite.
Wrap dough in plastic wrap and leave to rest for 1/2 an hour (up to 4 hours) in a cool place like the vegetable compartment of the fridge.
Roll out the dough using pasta machine:
1.
Divide the dough into fist-size portions. Flatten each portion with a rolling pin, until shaped to the width of the machine.
Set adjustable rollers at the side of the machine to the widest setting (No. 1).
Lightly flour the dough and pass it between the rollers, support rolled dough with one hand.
2.
Decrease the gap between the rollers to No.2. Flour the dough again and pass it through.
3.
Repeat the flouring and rolling, decreasing the gap each time until the machine is set to the next-to-finest setting (No.8). As the pasta will now be quite long, support it with one hand as you feed it into the machine.
4.
Roll out the “pasta sheet” into the tagliatelle cutter.
Curried Carrot Soup
Serves 4-6.
2 Tbsp vege oil
1 onion, chopped
2 Tbsp red curry paste
600g carrots, peeled, trimmed and coarsely chopped
300g mashing potatoes, peeled and coarsely chopped
4 cups stock
400g can of coconut milk
Salt and pepper
2 Tbsp chopped fresh parsley, to garnish
Heat oil in a large heavy based saucepan. Add onion and cook over a medium heat for 10 minutes to soften. Add curry paste, then stir and cook for 1 minute.
Add carrots, potatoes and stock and bring to the boil. Turn down the heat and simmer for 10 minutes or until veges are very tender.
Puree the mixture in batches until smooth, then return to the saucepan. Stir in the coconut milk over a low heat to reheat soup.
Season with salt and pepper and serve in bowls garnished with parsley.
Spiced Chickpea, Mango and Coconut Salad
Serves 4.
1 Tbps Oil
2 tsp mustard seeds
1 red chilli, finely chopped with seeds removed
400g can of chickpeas, rinsed and drained
3 Tbsp coconut threads
1 mango, peeled and cut into strips
Finely grated zest and juice of 1 lemon
1/2 tsp salt
1/4 tsp chilli powder
3 Tbsp chopped fresh coriander
Heat frying pan, add oil and mustard seeds, and cook over a medium heat for one minute or until seeds start to pop. Add the chilli and chickpeas and stir fry for two to three minutes, then remove from the heat.
Stir in the coconut, mango, lemon zest and lemon juice and season with salt and chilli powder. Add chopped coriander and toss well. Serve warm or cold.
Chocolate or Carob Pudding
Pudding:
1/2 cup Sugar
1 cup Wholemeal Flour
1 tsp Baking Powder
Pinch of Salt
1 1/2 Tbsp Cocoa or Carob
2 Tbsp Melted Margarine
Soy Milk or Water to mix
1 Egg replacer
Topping:
2/3 cup Sugar
2 Tbsp Cocoa or Carob
1 1/2 cup Cold Water
Method:
Sift dry ingredients; add butter, egg and enough milk to make a soft dough. Pour into deep ovenproof dish. Mix cocoa/carob and sugar for topping and sprinkle over pudding; pour water carefully on top. Bake 40 mins in a moderate oven. When cooked, the topping will have turned into chocolate sauce -underneath!!
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