Orange Glazed Tofu

Serves 2:
Garlic (2 cloves - minced)
Tofu (200g - well pressed and diced into cubes)
Olive oil (2 tbsp)
Soy sauce (2 tbsp)
Orange juice (200 ml)
Orange marmalade (2 tbsp)
Ginger (1 tsp - fresh, minced)
Cornstarch (2 tsp, dissolved in 3 tbsp water)

1) Sautee tofu and garlic in olive oil for 5 minutes, until tofu is browned.
2) Stir in soy sauce, orange juice, marmalade and ginger, whisking to combine and coat tofu.
3) Heat for 5 minutes, then add cornstarch and water, stirring to combine. Bring to a boil and cook until sauce thickens.

Spinach lasagne

Serves 2:
Fresh lasagne sheets (150g)
Spinach (400g - minced)
Garlic (1 - chopped)
Soy Cream (300 ml)
Emmental cheese (50g - grated)
Non-hydrogenated margarine
Olive oil
Salt
Pepper

1) In a sauce pan add the spinach, garlic and a drizzle of olive oil and cook for 15 minutes. Season to taste.
2) Cover the bottom of a oven proof dish with a bit of the margarine then place some of the pasta strips over the top. Follow this with some spinach and a bit of soy cream. Repeat this step twice until all the ingredients have been used up. Finnish with the soy cream and sprinkle with emmental cheese .
3) Cook in the oven (180C) for 30 minutes, or until golden-brown on top and completely cooked through.

Vegan Digestive Biscuits

Makes 24:
All-purpose flour (50g)
Whole wheat flour (180g)
Bak­ing pow­der (1 tsp)
Non-hydrogenated margarine (110g - at room tem­per­a­ture)
Muscovado sugar (75g)
Rice drink (60 ml - cold)

1) Pre­heat your oven to 350F/175C.
2) Mea­sure the flour and bak­ing pow­der into a mix­ing bowl. With your fin­ger­tips, rub the margarine into the flour mix­ture. Toss in the sugar and enough milk to make a stiff dough.
3) Knead this mix­ture on a floured sur­face until smooth and cut into any desired shape.
4) Place on greased cook­ie sheets, prick even­ly with a fork, and bake until pale gold, between 15 and 20 min­utes.

Soy lasagne

Serves 6:
Fresh lasagne sheets (300g)
Soy TVP (200g - minced)
Onion (1 - chopped)
Garlic (1 - chopped)
Tomato Purée (300ml)
Soy Cream or vegan bechamel (300 ml)
Emmental cheese (50g - grated)
Olive oil
Salt
Pepper

1) Rinse the soy in warm water.
2) In a sauce pan add the soy, onion, garlic, tomato and a drizzle of olive oil and cook for 15 minutes. Season to taste.
3) Spoon a bit of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some soy and a bit of bechamel. Repeat this step twice until all the ingredients have been used up. Finnish with the bechamel and sprinkle with emmental cheese .
4) Cook in the oven (180C) for 30 minutes, or until golden-brown on top and completely cooked through.

Sienipiirakka

Serves 4 to 6:
Shortcrust pastry (250g - ready made)
Fresh Mushrooms (500g - Chanterelles, Black Chanterelles, Funnel Chanterelles or Boletus)
Onion (1 - big)
Salt (½ tsp)
White pepper (½ tsp - ground)
Clove (ground)
Nutmeg (ground)
Butter (3 tbsp)
Emmental cheese (150g- grated)
Sour cream (250 ml)
Eggs (2 - organic or free range)

1) Preheat the oven to 200C.
2) Chop the onion and mushrooms finely. Melt the butter in a saucepan, add the onions, mushrooms and seasonings and allow to simmer until the water is evaporated.
3) In a bowl, mix the sour cream, emmental cheese and eggs together.
4) Line the tin with the pastry, add the mushrooms. Pour the egg mixture into the pastry case.
5) Bake for 30 minutes until the filling is set and golden brown.

Fast Coconut Cake

Serves 4:
Egg (1)
Muscovado Sugar (75g + 10g)
Soy Yofu (100 ml)
Non-hydrogenated soy margarine (1 tbsp + 1tbsp)
Coconut (2 tbsp + 1tbsp)
All purpose flour (100g)
Baking powder (1 tsp)

1) In a bowl, mix all ingredients until well combined. Reserve the rest of muscovado sugar, margarine and coconut and combine them in a small bowl.
2) Melt one nut butter in a woven proof skillet, add the dough , smoothing with a spatula. Cover with the coconut and sugar mixture. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes.

Coconut & Chocolate Mousse

Serves 4:
Vegan Dark Chocolate (75g)
Non hydrogenated margarine (1tsp)
Cocos Whip Soyatoo (300ml)

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 cocos whip until soft peaks form when the whisk is removed.
3) Gently fold the 2 tbsp of the cocos whip into the chocolate mixture, until just combined.
4) Return the chocolate mixture into the rest of the cocos whip and lightly mix them without blending completely.
5) Pour the mixture into a serving bowl, cover with cling film and transfer to the fridge for a minimum of 2 hours.

Panforte di Siena

Makes 1 cake:
All purpose flour (85g)
Black pepper (1/4 tsp)
Cinnamon (1/2 tsp)
Nutmeg (1/2 tsp - ground)
Cloves (1/4 tsp - ground)
Ginger (1/4 tsp - ground)
Corianders (1/4 tsp - ground)
Cacao ( 2 tbsp - powder)
Hazelnuts (1 cup - coarsely chopped)
Almonds (1/2 cup - coarsely chopped)
Candied orange peel (1 tbsp - chopped)
Honey (2/3 cup)
Muscovado Sugar (2/3 cup)
Dried Figs (1 cup - chopped)

1) Preheat oven to 150C/300F. Line a baking tin with baking paper and margarine.
2) In a bowl, mix nuts, chopped dried or candied fruit, flour and spices.
3) Melt honey and sugar over low heat. Stir the melted sugar and honey into the fruit and nuts. The dough is so firm it can be mixed and formed by hand.
4) Place the dough in the baking tin and bake for 40 minutes.
5) Leave the Panforte to cool on a wire rack.

Savory Spinach Cake

Serves 4:
All purpose flour (100g)
Baking powder (2 tsp)
Soy drink (plain - 100 ml)
Soy margarine (15g)
Eggs (2)
Salt
Pepper
Grated Cheese (70g)
Spinach (100g - cooked and chopped)

1) Preheat the oven to 160C.
2) In a blender, mix margarine, soy drink, eggs, flour, baking powder, salt and pepper until combined.
3) Pour it into a large bowl, add spinach and cheese..
4) Bake until a toothpick inserted comes out clean, 30 to 35 minutes.

Agua de Guanábana

Serves 2:
Soursop (500g - pulp)
Muscovado Sugar (25g)
Cold Water (100 ml)
Cinnamon
Ice (2 cubes)

1) In a blender add all the ingredients.
2) Blend it up for 2 minutes.