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.

Vegetable Broth

Seves 2 to 4:
Carrot (150g - peeled and cut into slices)
Water (800 ml)
Bay leaves (2)
Cardamom (2)
Spinach (60g - chopped)
Green Peas (100g)
Salt and pepper
Olive oil

1) In a saucepan, add the carrots, the bay leaves, the cardamom and the water and cook for 5 minutes.
2) Add the spinach and the green peas and simmer gently for 10 minutes, until the vegetables are just tender.
3) Season with salt, olive oil and black pepper to taste.

Poached Quince

Serves 2:
Quince (1 - large, peeled and cubed)
Water (200 ml)
Muscovado Sugar (1 tbsp)
Cinnamon (1 stick)
Cloves (1)

1) Combine all the ingredients and bring to the boil. Reduce the heat and simmer until the quince is soft - 10 minutes. Serve warm.

Pumpkin & Cheese Bread

For 1 loaf:
Water (200 ml)
Muscovado Sugar (1 tbsp)
Soy Margarine (1 tbsp)
Pumpkin Purée (300g)
Fresh Cream Cheese (2 tbsp)
Salt (1 tsp)
Wheat flour Type 65 (500g)
Cinnamon (1 tsp)
Nutmeg (1 tsp)
Ginger (1/2 tsp)
Dry bread machine yeast (2 tsp)
Pumpkin seeds (15g)

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

Pumpkin & Chestnut Cream Soup

Serves 3:
Pumpkin (100g)
Potatoes (250g)
Chestnuts (100g - cooked and peeled)
Water (500 ml)
Coriander (fresh)
Olive oil
Salt

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

Strawberry Mousse

Serves 4:
Strawberries (125g)
Maple Syrup (1tbsp)
Soy Whip Soyatoo (200ml)

1) Place the strawberries in a food processor with the maple syrup and blend to make a purée.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold the strawberry mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.

Autumn Cream Soup

Serves 4:
Olive oil (1 tbsp)
Garlic (2 cloves chopped)
Ginger (2 inches peeled and chopped)
Onions (1 chopped)
Pumpkin (250 g - peeled and cut into small pieces)
Sweet Potato (250 g - peeled and cubed)
Carrots (4)
Salt q.b.
Pepper q.b.

1) Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes, pumpkin and carrots and cook for a further 3 minutes.
2) Cover with water and boil until vegetables are tender.
3) Blend the soup.
4) Season with salt and pepper.
Optional: Serve with a dash of soy cream or a spoon of plain soya yofu.

Portuguese-style Seitan

Serves 2:
Seitan (200g - cubed)
Bay leaf (2)
Onions (2 - finely sliced)
Tomato (1 - peeled and chopped)
Tomato purée (1 tbsp)
Salt and pepper

1) Heat the olive oil in a frying pan. Add the seitan and fry until browned on all sides. Once browned, remove the seitan and set aside.
2) Add the onion, bay leaf and thyme, and fry until the onions have softened. Add the tomato, tomato purée, mix well, and bring to the boil.
3) Reduce the heat and return the seitan to the pan. Season. Cover and cook for 2 minutes.

Pasta with courgette & tofu sauce

Serves 2:
Tofu (100g - firm, cubed)
Courgette (100g - cubed)
Garlic (1 clove - finely chopped)
Olive oil (1 tbsp)
Tomato purée (200g)
Pasta (150g)
Salt
Pepper (freshly ground)
Parsley (fresh - chopped)

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 courgette, tofu and garlic. Fry for about 2 minutes, stirring continuously until the courgettes start to soften.
3) Add the tomato purée and cook until the courgettes are soft. Season with salt (if necessary) and freshly ground black pepper.
4) When the pasta is cooked (it should take 10 minutes), drain well and add to the sauce. Toss the pasta through the sauce and spoon onto plates. Sprinkle with chopped parsley.

Biergarten Fusilli

Serves 2:
Fusili (200g - cooked and drained according to packet instructions)
Onions (2 - finely chopped)
Eggs (2)
Olive oil (1/2 tbsp)
Chives (2 tbsp - chopped)
Salt

1) Heat the oil in a frying pan over a medium heat. Add the onion and cook for two minutes.
2) Lightly beat the eggs with the chives and salt to taste.
3) Add the cooked pasta in the frying pan and pour over the eggs. Fry until the eggs are cooked.

Chocolate Cake

Serves 4 to 6:
Non hydrogenated margarine (100g)
Muscovado Sugar (100g)
Eggs (3 - organic or free range)
Plain flour (120g)
Baking powder (1 tsp)
Vegan cocoa spread (100g)

1) Preheat the oven to 180C.
2) In a large bowl, cream the margarine and sugar together until the mixture is pale and light.
3) Add the eggs and mix until the mixture is well combined.
4) Add the remaining ingredients and beat again until combined.
5) Pour the cake batter into the greased, lined cake tin. Bake for about 30 minutes or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake.

Broccoli Yogusaki

Serves 2:
Broccoli (400g)
Olive oil
Garlic (1 clove - chopped)
Soy Sauce (1 tbs)

1) Steam the broccoli.
2) Season with olive oil, garlic and soy sauce and serve warm.

Chocolate Pudding

Serves 2:
Cornstarch (30g)
Muscovado Sugar (20g)
Unsweetened Cocoa Powder (2 tbsp)
Rice Drink (400 ml)

1) In a saucepan stir together sugar, cocoa, cornstarch and stir in rice drink.
2) Place over medium heat.
3) Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
4) Remove from heat. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Rice&Beans

Serves 2:
Olive oil (1 tbsp)
Onion (1 small chopped)
Bay leaf (1)
Rice (125g)
Red kidney beans (250g)
Tomato purée (1 tbsp)
Water (600 ml)
Coriander (1 tbsp - chopped)
Salt and pepper, to taste

1) Sweat the onion and bay leaf in the olive oil in a large pan until transparent, 5 minutes.
2) Add the rice, tomato and sauté for one minute until the rice is nicely coated.
3) Add the beans, cover with water and simmer until all the water has been absorbed and the rice is tender. The timing depends on the type of rice you are using. If needed add more water.
4) Add the salt, pepper, corianders and serve.

Melon & Peach Smothie

2 servings:

Melon (125g - peeled and chopped)
Peach (1 - chopped)
Banana (1)
Water (500 ml)

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

Apple Squares

Serves 6 to 8:
Apples (450g - peeled, diced)
Muscovado sugar (1 tbsp)
Cinnamon (1 tsp)
Nutmeg (1/2 tsp)
Ginger (1/2 tsp)
All purpose flour (100g)
Rolled oats (50g)
Cornstarch (50g)
Baking soda (1 tsp)
Cinnamon
Ginger
Nutmeg
Eggs (2 - organic or free range)
Vanilla (1 tsp)
Olive oil (50 ml)
Muscovado Sugar (50g)
Rice drink (200 ml)

1) Preheat oven to 200C.
2) In a bowl combine apples, 1 tsp sugar, 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ginger, reserve.
3) In a large bowl mix together all other ingredients until everything is well combined.
4) Fold in the apples.
5) Pour into a well greased rectangular pan.
6) Bake for 30 minutes, until a toothpick comes out clean.

Wheat Bread

For 2 loaves:
Strong wheat flour (500g)
Whole-wheat flour (500g)
Salt (1 tsp)
Demerara sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (625ml - tepid)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar 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 in two loaves 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 the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Pumpkin & Sweet Potato Stew

Serves 2 to 3:
Pumpkin (200g - peeled and cubed)
Sweet Potato (200g - peeled and cubed)
Courgette (100g - chopped)
Potatoes (50g - peeled and cubed)
Onion (50g - finely chopped)
Garlic (1 clove - minced)
Olive oil (1 tbsp)
Tomato Puree (2 tbsp)
Parsley (1 tbsp - chopped)
Water (200 ml)

1) Heat the olive oil in a large pan with a lid over a low heat add the onions and the garlic. Cook the onions and the garlic gently for 5 minutes, until they are softened.
2) Add the potatoes, sweet potato, pumpkin, tomato and water and cook stirring occasionally - adding more water if necessary - until the potato is almost cooked.
3) Add the courgette and cook for 5 more minutes.
4) When the stew is almost ready, add the chopped parsley and season, to taste.

Chocolate Mousse

Serves 2:
Vegan Dark Chocolate (50g)
Non hydrogenated margarine (1tsp)
Soy Whip Soyatoo (200ml)

1) Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the margarine and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.
2) In a large bowl, whisk the soy whip until soft peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined.
3) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.