Tuesday, 29 January 2013

Penne with Creamy Spinach Sauce

Serves 2:
Penne (200g)
Spinach (300g)
Soy Cream (200ml)
Garlic (1tsp - powder)
Onion (1tsp - powder)
Tomato Pulp (1 tbsp)
Gouda cheese (50g - grated)
Olive oil

1) Cook the penne "al dente", drain and reserve.
2) In a saucepan cook the spinach with a drizzle of olive oil until soft. Add the garlic, onion and tomato pulp and mix until combined.
3) Add the soy cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat and mix the spinach into the pasta. Season to taste with salt and pepper.
5) Sprinkle with cheese and serve.

Sunday, 27 January 2013

Pumpkin, Chickpeas and Seitan Coconut Curry

Serves 2:
Pumpkin (280g - peeled and cubed)
Zucchini (100g - cubed)
Chickpeas (280g - cooked and drained)
Seitan (200g - small cubes)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp)
Olive oil
Coconut milk (200 ml)
Corianders (2 tbsp - fresh, chopped)

1) Pour a good lug of olive oil into a large saucepan and add the pumpkin, cook in low heat until the pumpkin is tender.
2) Add the zuchinni, chickpeas and seitan and cook for 5 minutes.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season and scatter with fresh corianders. Serve with white rice or naan bread.

Saturday, 26 January 2013

Zucchini Muffins

Makes 18 (small):
Zucchini (250g - coarsely grated)
All-purpose flour (200g)
Dark-brown sugar (200g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Eggs (2 - organic or free range)
Vanilla extract (1/2 tsp - optional)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Thursday, 24 January 2013

Tofu Burgers

Makes 4 big burgers ou 8 small:
Tofu (300g - extra firm)
Mustard (1 tsp)
Turmeric (1 tsp)
Onion (2g - powder)
Garlic (2g - powder)
Soy sauce (1 tbsp)
Parsley (10g - chopped)
Egg (1 - organic or free range)
Corn flour (30g)

1) Mash the tofu and add the rest of the ingredients and mix well.
2) Form the burgers.
3)Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown.

Wednesday, 23 January 2013

Tofu with Spinach and Mushrooms

Serves 2:
Tofu (200g)
Spinach (200g)
Mushrooms (100g - sliced)
Grated cheese (100g)
Olive oil

1) Cut the tofu into small cubes, sauté in olive oil. Season with salt and pepper and reserve.
2) In a large frying pan, add the spinach and mushrooms in a little olive oil and cook until they are soft.
3) Add the tofu to the spinach and rectify the seasoning.
4) Sprinkle with grated cheese.

Sunday, 20 January 2013

Scrambled Tofu

Serves 2 to 4:
Tofu (450g - extra firm)
Nutritional Yeast (14g)
Turmeric (2g)
Onion (2g - powder)
Garlic (2g - powder)
Soy sauce (29 ml)
Olive oil

1) Crumble the tofu into a bowl. Add the rest of the ingredients (except the olive oil) and stir until evenly coated.
2) Heat in a oiled skillet until the mixture starts to brown slightly.

Thursday, 17 January 2013

Pumpkin & Sweet Potato Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Sweet Potatoes (300g)
Garlic (1 clove)
Water (500 ml)
Corianders (fresh)
Olive oil

1) Place the pumpkin, sweet potato, garlic and water in a saucepan and cook until the sweet potato is soft.
2) Grind and season with salt, olive oil and fresh coriander.

Monday, 14 January 2013

Rice Bread

Makes 1 loaf or 8 small breads:
Rice Flour (400g)
Water (200 ml)
Olive Oil (50 ml)
Fast-action Dried Yeast (10g)

1) Stir the flour and salt together in a large bowl, then make a well in the centre and add the water, olive oil and yeast and stir with a fork.
2) Mix with a wooden spoon and then your hands until the mixture comes together and forms a slightly lumpy and sticky dough. If the dough feels a little dry, add another tablespoon or two of water.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic. Put the dough in a bowl, cover it and leave it to rise for about an hour or until it has doubled in size.
4) Shape it and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more.
5) Line a baking tray with parchment and dust with flour.
6) Preheat the oven to 220C.
7) Bake for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Sunday, 13 January 2013

Gallo Pinto

Serves 2:
Basmati Rice(125g - cooked)
Black Beans (125g - cooked)
Garlic (1 clove - minced)
Onion (1 - small, minced)
Olive oil (3 teaspoons)
Coriander (2 tbsp - chopped)

1) In a large frying pan heat the oil, add the onion and cook until soft.
2) Reduce the temperature, add the garlic and the beans, stir and cook for 5 minutes.
3) Add rice, stirring and heating for another 5 minutes.
4) Sprinkle with coriander.

Saturday, 12 January 2013

Pumpkin Pudding

Serves 4:
Soy drink (250 ml)
Muscovado Sugar (75g)
Pumpkin (400g - peeled and diced)
Cornstarch (2 tablespoons)
Cinnamon (1/2 tsp)

1) Cook the pumpkin until soft, drain well and reduce to purée.
2) Mix the remaining ingredients and bring to simmer about 15 minutes, until thickened.
3) Place in bowls and refrigerate, at least 1 hour.

Thursday, 10 January 2013

Chocolate and Avocado Mousse

Serves 4 to 6:
Silken tofu (275g)
Avocado (275g)
Dark chocolate (200g)
Muscovado Sugar (2 tbsp)
Vanilla Extract (1 tsp)
Cinnamon (1 tsp)

1) Place the heatproof bowl over a pot of simmering water and melt the chocolate. Once melted remove from the heat.
2) Mash the avocado, tofu, sugar and vanilla (you can use a potato masher or a food processor) until very smooth, then gently fold into the chocolate mixture.
3) Pour in a serving dish and chill for at least two hours.

Monday, 7 January 2013

Mint Tea

Serves 6:
Mint (10 sprigs fresh)
Green Tea (15g - leaves)
Muscovado Sugar (25g)
Water (1L)

1) Boil the water.
2) Place half of the boiling water into a tea pot and add the mint, green tea and sugar.
3) Pour the remaining water and let stand 3 minutes.
4) Serve a cup of tea and pour in the tea pot again.
5) Enjoy the tea.

Sunday, 6 January 2013

Soda Bread

Makes 1 loaf:
Plain Flour (170 g)
Wholemeal Flour (170 g)
Salt (1/2 tsp)
Bicarbonate of Soda (1/2 tsp)
Buttermilk (290 ml)

1) Preheat the oven to 200C/400F/Gas 6.
2) In a bowl mix the flour, salt and baking soda.
3) Add the buttermilk, mixing well with the aid of a fork.
4) Turn onto a lightly floured surface and knead briefly.
5) Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
6) Cut a cross on the top and bake about 30 minutes.

Friday, 4 January 2013

Kartoffel Salat - Potato Salad

Serves 2:
Potatoes (500g - diced)
Onion (1 - small, minced)
Olive oil
Vinegar (40 ml)
Water (15 ml)
Sugar (20g)
Parsley (chopped)

1) Boil the potatoes in water until soft.
2) Drain and leave to cool.
3) In a large frying pan cook the onion in olive oil until golden.
4) Add the vinegar, water, salt and pepper.
5) When boiling add the potatoes and parsley.
6) Serve warm.

Wednesday, 2 January 2013

Pak Choi

Serves 4:
Pak Choi (400g)
Garlic (3 cloves - minced)
Fresh ginger (2 tsp - grated)
Soy Sauce (2 tsp)
Olive oil (2 tsp)

1) Shred the cabbage into small pieces.
2) Heat the oil in a wok, add the ginger and garlic.
3) Add the cabbage and sauté for 2-3 minutes.
4) Drizzle with soy sauce and serve warm.