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.
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.
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.
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.
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.
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.
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.
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.
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)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
