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.