Tofu Nuggets

Serves 2:
Tofu (200g - extra firm)
Water (1 tbsp)
Soy Sauce (1 tbsp)
Lemon juice (1/2 lemon)
Garlic powder (1 tsp)
Ginger powder (1 tsp)
Wasabi (1 tsp) - Optional
Corn Flour (2 tbs)
Sesame Seeds (1 tbs)

1) Cut the tofu in cubes or as you wish.
2) Whisk together the water, soy sauce, lemon juice, garlic, ginger and wasabi in a wide bowl. Add the tofu and leave to marinate for at least 30 minutes.
3) Remove the tofu from the marinate and add the flour and the sesame to the liquid. Mix well.
4) Coat each piece of tofu with the mixture.
5) Fry in olive oil until golden brown and enjoy!

Leek & Ginger Soup

Serves 4 to 6:
Carrot (300g)
Leeks (300g)
Ginger (5g)
Water (900 ml)
Coriander (chopped - 2 tbsp)
Olive oil
Salt

1) Peel and slice the carrot and ginger, slice the leeks.
2) Place the water, leek, carrot and ginger in a saucepan. Cook until the carrot is tender.
3) Pour the soup into a blender and blend until smooth.
4) Season with coriander, salt and olive oil.

Apple Pie

Serves 6:
Apples (6 - peeled, cored, sliced)
Margarine (2 tbsp)
Muscovado Sugar (80g)
Cinnamon (½ tsp)
Nutmeg (¼ tsp)
Cornstarch (¼ tsp)
Sweet vegan shortcrust pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples 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 apple.
5) Bake for about 40 minutes or until golden brown.

Sautéed Mushrooms

Serves 2:
Mushrooms (200g)
Olive oil (1 tablespoon)
Bay leaf (1)
Garlic (2 cloves - minced)
Parsley (1 tbsp - chopped)

1) Clean the mushrooms and cut in half.
2) Heat the oil in a large frying pan. Add the onion and garlic and fry gently until softened but not coloured.
3) Add the mushrooms, bay leaf and cook for 5 minutes.
3) Rectify the seasoning (if needed add a pinch of salt).
4) Remove from heat and sprinkle with parsley.

Couscous Salad

Serves 2:
Couscous (100g)
Tomato (1- cubed)
Sweetcorn (100g - cooked)
Onion (1 -finely chopped)
Fresh coriander and/or parsley (1 tbsp - chopped)
Olive oil
Salt

1) Cover the couscous with twice its volume of hot water and leave to soak for 5 minutes.
2) Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
3) Serve chilled or at room temperature.

Pumpkin Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Potatoes (150g)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

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

Quiche Lorraine

Serves 4 to 6:
Shortcrust pastry (250g - ready made)
Red Onion (1 - finely chopped)
Yellow onion (1 - finely chopped)
Margarine (25g)
Eggs (3 - free range or organic)
Soy Cream (300 ml)
Gruyère Cheese (90g - grated)
Salt and freshly ground black pepper

1) Preheat the oven to 180C.
2) Heat the margarine in a frying pan and gently fry the onion until soft but not coloured.
3) Mix the cream and eggs together in a bowl. Season with salt and freshly ground black pepper.
4) Line the tin with the pastry, add the onion and the cheese. Pour the egg mixture into the pastry case, place in the oven and bake for 40 minutes until the filling is set and golden brown.

Tofu & Carrot Patties

Makes 12:
Carrot (130g)
Tofu (100g)
Soy Drink (50ml)
Whole Wheat Flour (50g)
Baking powder (1 tsp)
Garlic (1 clove - minced)
Fresh coriander (1 tbsp - chopped)
Salt

1) Place all the ingredients in food processor 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.

Mushroom & Seitan Fried Rice

Serves 2:
Mushrooms (200g - sliced)
Red onion (1 - sliced)
Garlic (1 clove - finely chopped)
Seitan (100g - cubed)
Long grain rice (170g - cooked)
Olive oil (1 tbsp)
Soy sauce (1 tsp)

1) Heat the olive oil in a pan and gently fry the red onion, the garlic and mushrooms for 5 minutes. Add the cooked rice, the soy sauce and fry for a further 3-4 minutes.

2) Spoon the fried rice onto a plate and... bon appetit

Heart Cookies

Makes 20:
Wheat Flour (135g)
Soy margarine (95g)
Sugar (40g)

1) Preheat the oven to 180 º.
2) In a bowl, mix the flour, butter and sugar.
3) Dust the work surface with flour and then roll out the dough and, using a heart-shaped cutter, cut out 20 heart 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.

Potato & Beetroot Soup

Serves 2:
Potatoes (200g)
Beetroot (200g)
Onion (1 small)
Water (500 ml)
Olive oil
Salt

1) Place the potatoes, beetroot, onion and water in a saucepan and cook until the beetroot is tender.
2) Grind and season with salt and olive oil.

Tofu Teryaki

Serves 2:
Tofu (250g - cubed or sliced)
Water (1 tbsp)
Soy sauce (1 tbsp)
Honey (1 tbsp)
Garlic (2 cloves minced)
Ginger (1 tsp - grated)
Olive oil

1) In a wide, shallow dish, whisk together water, soy sauce, honey, garlic and ginger. Add tofu, turn to coat all over, cover and chill for at least 2 hours or overnight.
2) Add the tofu to a frying pan with a litle of olive oil and fry each side to a golden brown color.

Peach Smoothie

2 servings:
Peach  (2 - chopped in small pieces)
Banana (1)
Water (500 ml)

1) Peel a ripe banana and break it into small chunks. Freeze the banana and the peach for one hour or more.
2) Pour the water into a blender add the frozen banana and the peach. Blend it up until there are no chunks left. 

Melon Soup

Serves 2:
Galia Melon (1)
Mint (fresh - 2 tbsp)
Ice cubs (2)

1) Remove the seeds from the melon.
2) Remove the flesh from the melon, leaving the shell intact. The shell will become the soup bowl.
3) In a blender, add the melon flesh, mint and ice and blend for two minutes.

Gluten Free Carrot Cake

Serves 6:
Carrots (3 - peeled and diced)
Margarine (100g)
Eggs (3)
Muscovado Sugar (1 1/2 cup)
Soy flour (1 cup)
Rice Flour (1 cup)
Baking powder (2 tbsp)
Dark chocolate (100g)
Margarine (1 tbsp)

1) Preheat the oven to 180C.
2) In a food processor place the carrots, butter, eggs and sugar and blend together.
3) In a bowl, mix the soya flour, rice flour and baking powder.
4) Add the dry ingredients to the wet ingredients and beat until blended. Pour in the cake tin.
5) Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
6) Melt the chocolate in a bowl set over simmering water, stir in the margarine and continue stirring until the mixture is smooth.
7) Cover the cake with the melted chocolate.

Soy Bread

For 1 loaf:
Water (300 ml)
Salt (1 tsp)
Strong wheat flour (400g)
Soy flour (100g)
Dry bread machine yeast (2 tsp)

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

Ricotta Cheesecake Pie

 

For the sweet pastry (25 cm):
Plain Flour (200g)
Muscovado sugar (15g)
Margarine (75g)
Cinnamon
Cold water

For the cheesecake filling:
Ricotta cheese (250g)
Muscovado sugar (75g)
Rice malt syrup (25g)
Cornstarch (1 tsp)
Eggs (2 - organic or free range)
Cinnamon
Vanilla (optional)

1) In a large bowl, combine flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Refrigerate for 30 minutes. Roll out the dough into a thin crust and lay over the oven plate.
2) For the cheesecake filling, press the ricotta through a wire mesh sieve into a mixing bowl, until smooth. Add the sugar, rice malt syrup, cornstarch, cinnamon and vanilla and beat with a spoon until creamy.
3) Add the egg yolks stir until thoroughly blended.
4) Preheat the oven to 180C.
5) Whisk the egg whites until stiff peaks form when the whisk is removed, then fold in the ricotta mixture and pour in the crust pie.
6) Bake for 30 minutes or until golden brown.

Tofu Pâté

Serves 2 to 4:
Sunflower seeds (1 tbsp)
Sesame seeds (1 tbsp)
Tofu (100g)
Brewer's yeast (1 tbsp)
Garlic (1 clove)
Olive oil (1 tsp)
Chopped chives (1 tbsp)
Salt (to taste)

1) Blend all the ingredients in a food processor until smooth.
2) Chill in the fridge.
3) Serve with thin rye toasts.

Carob Bread

For 1 Kg loaf:
Water (400 ml)
Salt (1 tsp)
Wheat flour Type 65 (400g)
Carob flour (100g)
Muscovado Sugar (2 tbsp)
Dry bread machine yeast (2 tsp)

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

Chestnut Burger

Makes 3:
Chestnut (200g - cooked and peeled)
Bread (35g)
Brewers Yeast (5g - optional)
Parsley (5g - chopped)
Egg (1)
Salt
Garlic (powder)
Pepper (freshly ground)

1) Mash the chestnuts with a potato masher.
2) Combine all the ingredients in a bowl and mix until well blended.
3) Shape the mixture into 3 burgers.
4) Fry in a skillet with a sprinkle of olive oil.

Chickpea and pumpkin duet

Serves 4:
Pumpkin (500g - peeled, chopped)
Chickpeas (250g - cooked, drained)
Water (500 ml)
Parsley
Salt
Olive oil

1) Put the pumpkin in a large pan with the chickpeas and the parsley.
2) Pour in 500ml of water, bring to the boil and cook until the pumpkin is tender.
3) Grind and season with a bit of salt and a sprinkle of olive oil.

Cheese Straws

Makes 24:
Puff pastry (375g - ready rolled)
Parmesan (50g - freshly grated)
Gruyère (50g - freshly grated)
Black pepper (freshly ground)
Oregano (dried)

1) Preheat the oven to 200C.
2) Place the pastry on a floured work surface and roll out slightly to create a square.
3) Sprinkle with parmesan, gruyère, pepper and oregano.
4) With a sharp knife cut the pastry, lengthways, into 1cm strips. Hold the ends between your fingers and carefully stretch and twist the strips in opposite directions.
5) Place the twisted strips in a baking tray.
6) Bake for 10 minutes or until crisp and golden.
7) Remove the cheese straws from the oven and allow them to cool for 5 minutes to firm up.

Mango Popsicles

Serves 6:
Mangoes (1 - peeled, stone removed, chopped)
Soya Yofu (125g - natural)
Honey (1 tbs)

1) Place all the ingredients in a blender, blend until smooth.

2) Pour into popsicle molds and freeze for, at least, 2 hours.

Broccoli Cream Soup

Serves 2:
Broccoli (400g)
Water (500 ml)
Salt
Spices and/or herbs (garlic, ginger, nutmeg, parsley)
Grated cheese (optional)

1) Place all ingredients in a saucepan and cook.
2) Grind and season.
3) Serve plain or sprinkle with grated cheese.

Chopped Radish (Guatemala)

Serves 2:
Radishes (200g)
Mint Leaves (2g - chopped)
Orange Juice (60 ml)
Lemon juice (30 ml)

1) Cut the radishes into thin slices.
2) Mix all ingredients and cool before serving.

Raspberry Shake

2 servings:
Raspberry (100g)
Banana (2)
Rice Drink (600 ml)

1) Peel a ripe banana and break it into small chunks. Freeze the banana for one hour or more.
2) Pour the rice drink into a blender add the frozen banana and the raspberry. Blend it up until there are no chunks left.
3) Enjoy.

Coconut Macaroon Cookies

Makes approximately 22 cookies:
Dessicated coconut (200g)
Sugar (150g)
Eggs (2 - Free range or organic)

1) Preheat the oven to 160C.
2) In a bowl combine all the ingredients.
3) Form little round shapped macaroons and place them in a baking tray.
4) Bake for 15-20 minutes until they turn golden brown.

Rizskoch (Hungarian Rice Cake)

Serves 4:
(Dairy free version)

Short grain rice (1 cup)
Rice drink (4 cups)
Margarine (1 tbsp)
Eggs (4 - organic or free range)
Muscovado sugar (5 tbsp)

1) In a saucepan, combine the rice drink and the rice. Cook on low heat until tender and creamy (35 minutes). Remove from heat, stir in margarine, and let cool to room temperature.
2) Preheat the oven to 180C.
3) Separate the egg yolks from the egg whites.
4) Whisk the egg whites until stiff peaks form when the whisk is removed.
5) Mix the egg yolks with the sugar until creamy.
6) Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites
7) Pour in a prepared pan and bake in the oven for 40 minutes or until golden brown.

Leek & Mushrooms "à Brás"

Serves 2:
Potatoes (350g -peeled and cut into fine julienne)
Mushrooms (100g - sliced)
Leek (100g - sliced)
Red Onion (1 - sliced)
Black Olives (6 - chopped)
Parsley (finely chopped)
Olive Oil (3 tbsp)
Salt
Black Pepper

1) Heat 2 tbsp of olive oil in a frying pan over a medium heat and fry the potatoes until crisp and golden. Transfer to a serving dish.
2) Add the remaining olive oil, leek, mushrooms, red onion and cook over a gentle heat for five minutes, or until softened and beginning to caramelise.
3) Mix the potatoes with the leek mixture in the frying pan and heat.
4) Sprinkle with olives and parsley. Season with salt and pepper.
5) Serve with a green salad.