Pumpkin and Ginger Cream Soup

Serves 2 to 4:
Pumpkin (500g)
Potatoes (100g)
Ginger (5g - fresh, peeled)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

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

Chocolate Cake

Serves 8 to 10:
Eggs (6 - organic or free range)
Flour (2 mugs)
Muscovado Sugar (1 +1/2 mug)
Olive oil (1/2 mug)
Non-hydrogenated margarine (2 tbsp)
Baking Soda (2 tsp)
Baking Cocoa (1 mug)
Water (1 mug - boiling)
Frosting:
Semi-sweet chocolate (200g)
Non-hydrogenated margarine (1 tbsp)
Cream (200g)

1) Preheat the oven to 180C.
2) Prepare a big cake tin.
3) In large mixing bowl, stir together dry ingredients.
4) Add eggs, oil and margarine beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Pour into prepared pan.
7) Bake for 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 20 minutes; remove from pan to wire racks.
9) Prepare the frosting. Melt the chocolate with the margarine.
10) Whip the cream and slowly mix everything together.
11) Cover the cake ;)

Coated Tofu

Serves 2:
Soy sauce (2 tbsp)
Water (1 tbsp)
Garlic (powder - 1 tsp)
Ginger (grated - 1 tsp)
Tofu (firm - 250g)
Corn flour (enough to coat)
Olive oil
Red onion (1 - sliced)
Scallion (1- chopped)

1) Mix together the soy sauce, water, garlic and ginger in a medium-sized bowl.
2) Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes or longer if possible.
3) Set aside the liquid mixture and drain the tofu. Dredge the tofu in the flour, coating it on all sides
4) Place a sauté pan or wok over high heat. When smoking, add just enough of the olive oil to coat the bottom of the pan. Add the tofu and cook until is brown. Transfer the tofu to a hot plate and reserve.
5) Add the onion and scallion to the pan and cook until soft . Add the marinated liquid. When it starts to thicken slightly, remove from the heat and pour over the tofu.

Apple and Pear Pie

Serves 6:
Apples (4 - peeled, cored, sliced)
Pears (2 - peeled, cored, sliced)
Margarine (2 tbsp)
Muscovado Sugar (60g)
Cinnamon (½ tsp)
Nutmeg (¼ tsp)
Cornstarch (¼ tsp)
Sweet vegan shortcrust pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples and pears in a bowl add the sugar, cinnamon, nutmeg, margarine and cornstarch. Mix well.
4) Line a baking pan with the dough and garnish with the apples and pears.
5) Bake for about 40 minutes or until golden brown.

Mashed Roots

Serves 4:
Potatoes (500g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Soya milk (50 ml - warm)
Salt
Nutmeg

1) Peel the potatoes and carrots and cook them in water until tender.
2) Drain the potatoes and carrots, then place them back in the pan.
3) Mash everything with the margarine, the soya milk, salt and nutmeg.

Sauteed Spinach with Raisins and Pine Nuts

Serves 4:
Spinach (500g)
Garlic (2 cloves - minced)
Raisins (50g)
Pine Nuts (50g)
Olive Oil (1 tbsp)

1) Cook the spinach and drain well.
2) In a frying pan add olive oil, garlic, raisins and pine nuts. Sauté until the pine nuts are golden.
3) Add the spinach, mixing well.
4) Serve warm.

Sweet Potato & Red Beans Cream Soup

Serves 2:
Sweet Potatoes (300g)
Red Beans (300g)
Onion (1 - small)
Celery (5 g)
Garlic (1 clove)
Water (600ml)
Olive oil
Salt

1) Place the sweet potatoes, beans, onion, celery, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

Spanish Tortilla

Serves 2:
Onions (100g - sliced)
Potatoes (250g - sliced)
Olive oil (2 tbsp)
Eggs (2)
Rice drink (50 ml)
Corn flour (1 tbsp)
Salt
Pepper

1) Heat the olive oil (1 tbsp) in the frying pan and add the potatoes and onions. Cook gently until tender. Season with salt and pepper.2) Meanwhile, break the eggs into a large bowl and whisk them lightly. Add the rice milk and the flour and some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.
3) Put the frying pan back on the heat and add the rest of the oil. Mix the potato and eggs thoroughly before pouring the whole lot into the frying pan.
4) When there is no liquid egg left on the surface of the omelette, turn it over to cook the other side. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. Serve hot or cold with a salad or a vegetable soup.

Fava Bean Soup

Serves 4:
Fava Beans (300g -shelled)
Canola oil (15 ml)
Onion (1 - chopped)
Garlic (2 cloves - minced)
Water (750 ml)
Barley (100g - cooked)
Marjoram
Salt
Pepper

1) In a large saucepan sauté onion and garlic in canola oil 3 to 4 minutes. Add water and boil.
2) Add the beans, salt, pepper and marjoram. Simmer until the beans are tender.
3) Add barley and cook for 5 minutes.

Anzac Biscuits

Makes 24 biscuits:
Rolled oats (1 cup)
Desiccated coconut (1 cup)
Flour (1 cup)
Brown sugar (1 cup)
Non-hydrogenated margarine (125g)
Golden syrup (2 tbsp)
Baking soda (1 tsp)
Boiling water (2 tbsp)

1) Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
2) Combine the oats, coconut, flour, and sugar together in a large bowl.
3) Melt the margarine and golden syrup together.
4) Dissolve the baking soda in the boiling water and add to the butter mixture. Pour the butter mixture into the dry ingredients and mix together.
5) Roll teaspoons into balls and place on the tray, allowing room for them to spread.
6) Bake for 12 - 15 minutes.

Poached Pears with Hot Chocolate Sauce

Serves 2:
Pears (2)
Cinnamon stick (1)
Star anise (1)
Ginger (peeled)
Dark chocolate (85g - chopped)
Vegan Margarine (30g)

1) Place the pears, cinnamon, anise, ginger and water in a deep saucepan. Poach the pears over a low heat for 15 minutes or until translucent, turning occasionally.
2) Melt the chocolate and margarine in a heatproof bowl, set over a saucepan of simmering water. When the mixture is a smooth consistency remove from the heat. Leave over the saucepan to keep warm.
3) Drain the pears. Use the cooking water to drink as a tea.
4) To serve. Place each pear in the centre of a serving bowl. Pour over the hot chocolate.

Spinach and Mushrooms Soba Noodles

Serves 2:
Japanese soba noodles (200g)
Soy sauce (2 tbsp)
Olive oil (1 tsp)
Grated ginger (1 tbsp)
Spinach (100g - cooked, drained and chopped)
Mushrooms (100g - sliced)
Red onion (1 - sliced)

1) Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again.
2) Mix the soy sauce with 1 tbsp of water.
3) Heat the oil in a large wok and add the ginger. Stir for a few minutes and then add the onion and the mushrooms. Cook until softened, about 3 minutes, then add the spinach and the noodles.
4) Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot.

Corn Bread

Serves 10
Plain flour (375g)
Cornmeal (225g)
Salt (1 tsp)
Baking powder (4 tsp)
Sugar (55g)
Soja drink (480 ml)
Eggs (2 free range)
Non-hydrogenated margarine (110 g melted, plus extra for greasing)

1) Preheat the oven to 200C/400F/Gas 6.
2) Grease 10 small muffin baking pan with melted margarine.
3) In a large bowl, combine all the ingredients together. Mix until you have the consistency of a sponge cake batter.
4) Pour into the prepared baking muffin pans. Bake for about 20 minutes in the top of the oven.
5) The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.

Orange and Avocado Salad

Serves 4:
Oranges (3 - medium to large)
Avocados (2)
Black olives (20 - pitted - optional)
Olive oil
Vinegar

1) Peel the oranges carefully and remove any extra white pulp from the outside. Cut into slices approximately 1/4-inch thick and arrange on individual plates or on a large platter.
2) Peel and carefully slice the avocados.
3) Arrange the avocado slices on the orange slices. Place the olives on top.
4) Drizzle the extra virgin olive oil and vinegar over the top.

Bouneschlupp

Serves 6:
Olive oil (1 tbsp)
Onion (1 - chopped)
Green beans (700g)
Potatoes (3 medium - cubed)
Water (1 l)
Salt, pepper and dill to taste

1) Heat oil in pot.
2) Add in onion and sauté until translucent.
3) Add potatoes and green beans. Cook for 3-5 minutes.
4) Add water. Bring to a boil and let simmer until potatoes are tender.
5) Add salt, pepper, and dill to taste.

24K Carrots

Serves 4:

Carrots (450g)
Soy margarine (30g)
Muscovado Sugar (30g)
Ginger (1 tsp - fresh, grated)

1) Peel the carrots and cook until soft.
2) Melt the margarine add the sugar and ginger, stirring until starts boiling.
3) Add the carrots, mixing well.
4) Serve hot.

Rødkål

Serves 8:
Red Cabbage (800g)
Butter (2 tbsp)
Lemon juice (1/2 cup)

Salt (1 tsp)
Sugar (1/4 cup)

1) Shred cabbage very fine.2) Melt butter in large pot. Add all the other ingredients.
3) Cover and cook over low heat until cabbage is tender, about 20 minutes.
4) Serve hot.

Plum and Apple Jam

Makes 500g:
Red plums (500g - stone removed)
Apple (2 - peeled and chopped)
Muscovado Sugar (100g)

1) Place all the ingredients in the bread making machine pan and select the “Jam program”.
2) For a thick consistency run the program 2 ou 3 times.
3) Pour into sterilised containers.

Spinach Patties

Makes 12:
Spinach (200g - cooked and chopped)
Egg (1)
Whole Wheat Flour (150g)
Baking powder (1 tsp)
Garlic (1 clove - minced)
Onion (1 - chopped)
Pepper
Salt
Nutmeg
Olive oil (for frying)

1) Place all the ingredients in large ball and blend until combined.
2) Heat olive oil in a frying pan and shape the paste into small patties with the help of a spoon. Carefully lower the patties into the hot oil, in batches.
3) Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining patties.

Fusilli with pumpkin & zucchini

Serves 2:
Fusilli (175g)
Pumpkin (100g - peeled, cubed)
Zucchini (100g - cubed)
Tomato Passata (200 ml)
Onion (1 - sliced)
Soy drink (2 tbsp)
Salt
Olive oil

1) Bring a large pot of water to the boil. Add the pasta and cook "al dente".
2) In a large frying pan, heat olive oil and add the pumpkin, zucchini and onion. Fry for about 5 minutes, stirring continuously until the pumpkin start to soften
3) Add the tomato and the soy drink.
4) Season to taste.
5) When the fusilli is cooked (it should take 10 minutes), drain well and add to the pumpkin mixture. Toss the fusilli through the sauce and spoon onto plates.

Sweet Rice Pudding

Serves 2 to 4:
Short grain rice (1 cup)
Water(2 cups)
Soy drink (3 cups)
Muscovado sugar (1/2 cup)
Lemon peel (opcional)
Cinnamon

1) In a saucepan, bring water and lemon to a boil.
2) When it is boiling add the rice and reduce heat to a simmer stirring occasionally for about 25 minutes or until almost all the water has been absorbed.
3) Add the soy drink. Continue to let simmer, stirring until the rice is cooked. If necessary add more soy drink.
4) Add the sugar.
5) Pour the rice into serving dishes and sprinkle with cinnamon.

Polenta Squares

Serves 2:
Polenta (200g)
Water (250 ml)
Parsley (10g - minced)
Onion (1 - chopped)
Black olives ( 10 - stoned)
Salt
Olive oil

1) Bring the water to a boil in a large pan, and add the salt.
2) Place the polenta grains in a jug and pour slowly into the boiling water. Use a long-handled wooden spoon to stir constantly, until all the polenta has been incorporated and there are no lumps.
3) Add the onion, olives and parsley, mixing well.
4) Pour the polenta mixture into the baking tray and leave to cool.
5) Cut the polenta into thick squares. Shallow fry in olive oil for five minutes or until golden.

Sharlotka

Serves 4 to 6:

Muscovado sugar (225g)
Plain flour (165g)
Eggs (3 - free range)
Soy margarine (1 tbsp)
Granny Smith apples (3 peeled, cored and sliced)

1) Preheat the oven to 180C/355F/Gas 4.
2) Place the sugar, flour and eggs into a bowl and whisk together to make a thick smooth batter.
3) Grease and flour a deep baking dish and arrange all the apple slices to cover the bottom of the dish.
4)  Spoon the batter mixture over the top and transfer to the oven to bake for 30-40 minutes. 
5) Check if the cake is ready, insert a skewer into the top and if it comes out sticky, return to the oven to cook for another 5 minutes.

Winter Flowers

Makes 12:
Wheat Flour (80g)
Soy Margarine (60g)
Sugar (50g)
Dark Chocolate (25g - chopped)

1) Preheat the oven to 180 C.
2) In a bowl, mix the flour, butter and sugar. Add the chocolate.
3) Dust the work surface with flour and then roll out the dough and, using a flower-shaped cutter, cut out 12 flower shapes. (If the dough is a bit soft before shaping, chill it in the deep freeze for 10 minutes before using.)
4) Bake in the oven - about 15 minutes - or until golden.
5) Allow to cool on the tray.

Autumn Casserole

Serves 2:
Chestnuts (12 - cooked, peeled)
Pumpkin (100g - peeled, cubed)
Carrots (4 - peeled, cubed)
Celery (stalk, chopped)
Garlic (minced)
Bay leaf (1)
Pak Choi (4 - sliced)
Tomato Purée (2 tbsp)
Seitan (100g - cubed)
Olive oil
Salt

1) In a saucepan add the carrots, celery, garlic, bay leaf, tomato and a touch of olive oil and cook for 3 minutes.
2) Cover with water and simmer for 5 minutes.
3) Add the pumpkin and the pakchoi and simmer until the carrot is soft.
4) Add the chestnuts and seitan and season with salt. If necessary add more water.
5) Simmer for 5 minutes to the flavours combine.

Potato and Basil Cream Soup

Serves 2:
Potatoes (300g)
Onion (1 - small)
Celery (5 g)
Ginger (1 tsp)
Garlic (1 clove)
Water (500ml)
Basil (15g - fresh)
Olive oil
Salt

1) Place the potatoes, onion, celery, ginger, garlic and water in a saucepan and cook until the potato is soft.
2) Add the fresh basil.
3) Grind and season with salt and olive oil.

Pumpkin Pie

Serves 6:
Pumpkin (600g)
Muscovado Sugar (50g)
Cinnamon (1 tsp)
Ginger (1/2 tsp)
Nutmeg (1/2 tsp)
Corn starch (20g)
Egg (1 - optional)
Sweet short crust pastry (250g)

1) Preheat the oven to 180C.
2) Steam the pumpkin and drain very well. Reduce to purée.
3) Mix the pumpkin, sugar, cinnamon and ginger. Gradually add eggs and corn starch.
4) Line a pie pan with the dough. Pour the pumpkin mixture.
5) Bake for 35-40 minutes, the pie will be golden-brown, but the filling should still be slightly soft.
6) Place the pie on a wire rack and cool to room temperature.

Summer Trifle

Serves 2:
Oat Cookie (1 - big)
Natural Soy Yofu (125g)
Red fruits jam (1 tbsp)
Strawberries (6)
Maple Syrup

1) Crush the cookie and place in the bottom of the serving bowl.
2) Slice the strawberries and mix with the maple syrup.
3) Add in each bowl 2 spoons of yofu, strawberries, more yofu and a spoon of red fruits jam.

Soy Bolognese

Serves 2:
Soy (TVP small - 50g)
Onion (1 - sliced)
Garlic (1 clove - minced)
Olive oil
Salt
Tomato (200g - chopped)
Soy Cream (1 tbsp)
Fresh herbs (minced - opcional)

1) Rinse the soy in warm water.
2) Heat the oil in a large pan over a medium heat. Add the onions and garlic and fry gently until softened.
3) Add the soy, salt and tomato. Bring to a simmer and continue to heat gently for 10 minutes (if necessary add water).
4) Add the chopped fresh herbs and soy cream. Add any extra seasoning if necessary.
5) Serve with spaghetti (gluten free for a gluten free meal)

Mushroom and Olive Quiche

Serves 4:
Shortcrust pastry (250g - ready made)
Mushrooms (300g)
Olives (75g - sliced )
Eggs (2)
Soy cream (200 ml)
Oregano
Salt

1) Preheat the oven to 180C.
2) Slice the mushrooms and cook until they lose the water.
3) Mix the cream and eggs together in a bowl. Season with salt and oregano.
4) Line the tin with the pastry, add the mushrooms and the olives. Pour the egg mixture into the pastry case.
5) Sprinkle with oregano and bake for 30 minutes until the filling is set and golden brown.

Zucchini with Tomato Sauce

Serves 2:
Zucchini (2 - cubed)
Tomato (2 - chopped)
Fresh herbs (chopped: parsley, corianders, basil)
Pepper
Salt
Muscovado Sugar (1 tsp)

1) In a saucepan add the zucchini, tomato and muscovado sugar and simmer until the zucchini is tender.
2) Add the fresh herbs.
3) Season to taste.

Tip:
Excelent as a sauce for pasta or to eat with polenta. 

Roasted Seitan with Chestnuts

Serves 4:

Seitan (300g - cubed)
Potatoes (12 small)
Chestnuts (200g - cooked and peeled)
Red Onion (1 - sliced)
Garlic (2 cloves - minced)
Olive oil
Salt
Oregano

1) Preheat the oven to 220C.
2) Cook the potatoes in water for 5 minutes and drain.
3) In a baking dish add all the ingredients. Bake until the potato is soft and golden.

Oat and Coconut Cookies

Makes 20 small cookies:
Wheat flour (100g)
Rolled oats (100g)
Baking soda (1/2 tsp)
Margarine (100g)
Muscovado Sugar (50g)
Molasses (1 tbsp)
Unsweetened shredded coconut (50g)
Raisins (50g)

1) Preheat the oven to 160C.
2) In a bowl mix the flour, baking soda, coconut, oat and raisins.
3) Simmer the margarine, sugar, molasses, until it melts.
4) Mix the dry and liquid ingredients.
5) Spoon the biscuits into a baking tray and bake for 15 minutes or until golden brown.

Soy and Olive VeggieBalls

Makes 16:

Soy (TVP small - 100g)
Garlic (1 clove - minced)
Salt (q.b.)
Ginger (1 tsp)
Nutmeg (1 tsp)
Black olives (pitted, chopped - 2 tbsp)
Tomato purée (1 tbsp)
Egg (1)
Corn flour (1 tbsp)
Olive oil

1) Rinse the soy in warm water.
2) In a bowl mix the soy, salt, garlic, ginger, nutmeg, tomato, olives, corn flour and egg.
3) Roll into medium size balls.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Tip: Serve with tomato sauce.

Soy and Spinach Cannelloni

Serves 2:
Fresh lasagne sheets (200g)
Soy TVP (50g - minced)
Spinach (50g)
Mushrooms (50g)
Onion (1 - chopped)
Garlic (1 - chopped)
Ginger (1/2 tsp - fresh)
Tomato Purée (2 tbsp)
Soy Cream (300 ml)
Olive oil
Salt
Pepper

1) Rinse the soy in warm water.
2) In a sauce pan add he soy, onion, garlic, tomato, ginger and a drizzle of olive oil and cook for 5 minutes.
3) Add the mushrooms, spinach and if necessary a little bit off water and cook for 10 minutes.
4) Season and allow to cool for a few minutes.
5) Fill the lasagne sheets with the misture and roll like a cannelloni.
6) Cover with the soy cream and bake (180C) about 30 minutes.

French Toast

Makes 4:
Bread (4 slices)
Egg (1)
Soy drink (100 ml)
Cinnamon (2g + extra for sprinkling)
Muscovado Sugar (for sprinkling)
Margarine

1) Whisk together the egg, soy drink and cinnamon in a pie dish.
2) Sit the pieces of bread in the eggy mixture, turning after each side has soaked up enough, so that it absorbs the liquid but doesn't fall to pieces.
3) Melt the margarine in a frying pan over a medium heat and cook the soaked pieces of bread for a couple of minutes on each side, or until scorched golden in parts. Transfer the French toast to a warm plate and keep warm.
4) Sprinkle with sugar and cinnamon.

Rye Bread

For 1 loaf:
Water (650 ml)
Salt (1 tsp)
Honey (1 tsp)
Whole rye flour (800g)
Dry rye bread machine yeast (5 tsp)

1) Add the ingredients, in this order, into the bread machine pan.
2) Select the program Whole Wheat Bread (Basic White) for 1 Kg.

Ginger Tea

Makes 1l:
Water (1,2l)
Ginger (fresh - 10 slices)
Cinnamon (1 stick - opcional)
Lemon (2 slices - opcional)

1) In a saucepan combine all the ingredients and boil for 10 minutes.
2) Strain.
3) Add honey (or maple syrup). Drink warm.

Pumpkin Mousse

Serves 2:
Pumpkin purée (250g)
Muscovado sugar (2 tbsp)
Cinnamon (1 tbsp)
Silken Tofu (100g)

1) In a saucepan combine the pumpkin, sugar and cinnamon and simmer about 15 minutes. Leave to cool.
2) In a food processor, combine pumpkin and tofu. Process until combined, about 30 seconds.
3) Transfer mousse to a serving container, cover and refrigerate for at least 2 hours.

Mushroom Pizza

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)

For the topping
Tomato sauce (2 tbsp)
Mushrooms (6 - sliced)
Black olives (10 - sliced)
Onions (2 - finely sliced)
Mozzarella Cheese (150g)
Oregano

1) In a large mixing bowl, stir together the flour, salt and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Cover the surface with the tomato sauce, onion, mushrooms, olives and oregano.
6) Cook for 5 minutes. Add the cheese and cook until the base is golden-brown and the toppings are bubbling.

Halloween Rice

Serves 2:
Short grain rice (150g)
Pumpkin (100g - small cubes)
Water (400 ml)
White Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1 tsp)
Salt

1) In a saucepan, add the rice, pumpkin and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
3) When the rice is almost cooked, add the beans and if necessary, add more water and salt. Cook over low heat for another 3 minutes.
4) Sprinkle with corianders and olive oil.

Tip: Serve in the pumpkin shell.

Tomato and Cheese Polenta

Serves 2:
Easy-cook polenta (200g)
Water (250 ml)
Tomatoes (2 - sliced)
Cheese (50 g - grated)
Oregano
Salt
Back pepper (freshly ground)

1) Bring the water to a boil in a large pan, and add the salt.
2) Place the polenta grains in a jug and pour slowly into the boiling water. Use a long-handled wooden spoon to stir constantly, until all the polenta has been incorporated and there are no lumps.
3) Pour the polenta mixture into the baking tray.
4) Garnish with tomato, sprinkle with cheese, oregano and ground pepper.
5) Bake in the oven (grill) until the cheese melts.

Carrot and Coriander Soup

Serves 2:
Onion (1- sliced)
Carrots (4 - sliced)
Coriander (large bunch fresh)
Olive oil
Salt
Black pepper (freshly ground)

1) Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2) Add the water and bring to the boil. Simmer until the vegetables are tender.
3) Add the corianders and blend until smooth.
4) Season with salt and pepper.

Molasses Cake

Serves 6 to 8:
Eggs (2)
Muscovado sugar (1/2 cup)
Margarine (1/2 cup)
Molasses (1 cup)
Baking powder (1 tsp)
Wheat flour (1 cup)
Whole wheat flour (1 cup)
Water (1 cup)
Mixture of powdered spices (cinnamon, ginger, nutmeg, coriander, sugar)

1) Preheat the oven to 180C.
3) Mix eggs and sugar.
4) Add gradually the margarine, molasses, water, flour and baking powder.
5) Pour the mixture in a cake tin and sprinkle with the spices.
6) Bake about 35 minutes.
Note: 1 cup = 240 ml

Mushroom Couscous Salad

Serves 2:
Couscous (150g)
Onion (1 - sliced​​)
Mushrooms (100g - sliced)
Olive oil
Soy Sauce (1 tbsp)

1) Cover the couscous with twice its volume of hot water and leave to soak for 5 minutes.
2) In a large frying pan heat the olive oil, add the onion and the mushrooms. Cook over a medium heat until soft.
3) Remove from heat and add the soy sauce and the couscous.
4) Serve warm or at room temperature.

Colorful Rice

Serves 4:
Parboiled rice (250g)
Courgette (1)
Sweet Corn (200g - cooked)
Onion (1 - sliced​​)
Mushrooms (4 - sliced)
Olive oil
Soy sauce

1) Boil the rice in water until cooked.
2) In a frying pan place the diced courgette, onion and sliced ​​mushrooms sprinkle with a little olive oil and cook until the courgette is soft.
3) Add the corn and rice, mix well. Sprinkle with soy sauce and serve warm.

Fast Coconut & Cocoa Cake

Serves 2 to 3:
Egg (1)
Muscovado Sugar (2 tbsp)
Non-hydrogenated soy margarine (1 tbsp)
Coconut (2 tbsp)
Cocoa spread (1 tbsp)
Cornstarch (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one nut butter in a woven proof skillet, add the dough , smoothing with a spatula. Cook over low heat for 5 minutes.
3) Turn as a pancake and cook for another 5 minutes.
4) Eat warm, simple or soy whipped cream.

Seitan Stroganoff

Serves 2:
Seitan (200g - in small strips)
Mushrooms (6 - sliced)
Tomato Purée (1 tbsp)
Soy Sauce (1 tbsp)
Soy Cream (250 ml)

1) In a skillet with a little olive oil add the seitan and the mushrooms and cook until the mushrooms are tender.
2) Add the tomato purée, soy sauce and cream.
3) Cook on low heat for another 5 minutes.

Suggestion:
Serve with mashed potatoes or steamed rice.

Persimmon Cake

Serves 6 to 8:
Persimmons (4 - ripe, pulp)
Egg (1)
Sugar (100g)
Cinnamon (1 teaspoon)
Self raising flour (300g)
Walnuts (100g - chopped)

1) Preheat the oven to 160 º.
2) Whisk the egg whites until stiff and reserve.
3) Mix egg yolk, sugar, persimmon pulp and cinnamon.
4) Add gradually the flour and walnuts.
5) Fold in the egg whites. Pour the mixture in a cake tin.
6) Bake about 45 minutes.

Sweet Potato & Coconut Stew

Serves 2:
Potatoes (150g - cubed)
Sweet Potatoes (150g - cubed)
Carrots (150g - cubed)
Bay Leaves (2)
Ginger (fresh - 2 small cubes)
Corianders (1 tsp - powder)
Tomato Purée (1 tbsp)
Water (200ml)
Olive Oil (1tsp)
Coconut milk (2 tbsp)
Cinnamon
Salt
Pepper

1) For the stew, heat the oil in a frying pan and add the potato, sweet potato, carrot and sauté for 2-3 minutes.
2) Add the tomato, bay leaves, ginger, corianders and water, stirring well. Simmer until the potato is cooked through.
3) Add the coconut milk, cinnamon, salt and pepper. Cook gently for 2 minutes.