Carrot and Orange Cake

Carrots (2 - peeled and shredded)
Orange (1 - juice)
Muscovado Sugar (1 cup)
Eggs (2 - organic or free range)
Non hydrogenated margarine (100g)
Plain flour (1 cup)
Baking powder (1 tsp)
Cinnamon (1 tsp)

1) Preheat the oven to 180C/355F/Gas 4.
2) In a bowl, mix all ingredients until well combined.
3) Pour the mixture in a lined cake tin.
4) Bake for about 35 minutes or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake.

Seitan de Cebolada (Onions and Tomato Sauce)

Serves 2:
Seitan (200g - sliced)
Tomato (400g - peeled, seeded and chopped or 200g tomato purée)
Onions (200g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) In a large frying pan add the seitan with a tbsp of olive oil and fry until golden brown. Season to taste with salt and pepper. Reserve.
2) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.
3) Add the tomato and simmer for 5 minutes. Season to taste. Add the seitan and cook for 3 more minutes.

Potato, Carrot & Radish Salad

Serves 2:
Potato (300g - diced)
Carrot (200g - shredded)
Radish (200g - shredded)
Apple (1 - shredded)
Olives (20 - pitted)
Mayonnaise (3 tbsp)
Ketchup (2 tsp)

1) Cook the potatoes in boiling salted water until just tender. Drain well and reserve.
2) Place the potatoes in a mixing bowl with the carrots, radishes, apple and olives and toss in the mayonnaise and ketchup mixing well.
3) Serve just warm or room temperature.

Seitan with diced pumpkin

Serves 2:
Pumpkin (200g -peeled and diced)
Carrots (2 - peeled and diced)
Onion (1 - sliced)
Seitan (150g - diced)
Tomato Purée (2 tbsp)
Water (1 tbsp)
Olive oil
Salt
Pepper

1) Put the diced pumpkin and carrot in a pot of water and cook over a medium heat until the pumpkin is tender.
2) Sauté the onion in olive oil.
3) Add the pumpkin, carrot and seitan and continue to sauté until the pumpkin begins to take on a golden colour.
4) Add the tomato purée and water and cook for 3 more minutes.
5) Season to taste with salt and pepper.

Chocolate Cake

Eggs (4 - organic or free range)
Flour (300g)
Muscovado Sugar (200g)
Non-hydrogenated margarine (200g)
Baking powder  (1 tsp)
Baking soda (1/2 tsp)
Baking Cocoa (125g)
Rice Drink (or milk 200 ml)

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 the egg yolks, margarine and sugar. 
4) Add the rice drink, flour, cocoa, baking soda and baking powder and beat on medium speed for 2 minutes.
5) Whisk the egg whites until stiff and fold into the mixture.
6) Pour into prepared pan.
7) Bake for 40 minutes or until wooden pick inserted in center comes out clean.
8) Cool 20 minutes; remove from pan to wire racks.
9) For the chocolate icing, heat the chocolate, margarine and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
10) Spread the chocolate icing over the cake and enjoy ;)

Yogurt Cake

Yogurt (2 cups - natural, sugar free)
Muscovado Sugar (3 cups)
Flour (4 cups)
Olive Oil (1 cup)
Eggs (2)
Baking powder (2 tsp)

1) Preheat the oven to 180° C (350° F)
2) Line a cake pan.
3) Mix together all ingredients in a large bowl.
4) Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.

Fast Yofu Cake

Serves 4:
Egg (1)
Muscovado Sugar (100g)
Soy Yofu (200 ml)
Non-hydrogenated soy margarine (60g + 1 tsp)
All purpose flour (150g)
Baking powder (1 tsp)
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 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes.

Penne with Creamy Mushroom Sauce

Serves 2:
Penne (200g)
Mushrooms (200g)
Soy Cream (200ml)
Garlic (1tsp - powder)
Tomato Pulp (1 tbsp)
Soy Sauce (1 tbsp)
Olive oil
Pepper

1) Cook the penne "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft. Add the garlic, soy sauce and tomato pulp and mix until combined.
3) Add the soy cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat and mix the spinach into the pasta. Season to taste with pepper.

Seitan Teryaki

Serves 2:

Seitan (250g - cubed)
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 seitan, turn to coat all over, cover and chill for at least 2 hours or overnight.
2) Add the seitan to a frying pan with a little of olive oil and fry each side to a golden brown color.
3) Stir in the marinade sauce and fry for 2 more minutes.

Vegan Banana Pancake

Makes 4:
All-purpose flour (60g)
Whole wheat flour (60g)
Muscovado Sugar (1 tbsp)
Baking powder (2 tsp)
Cinnamon (1 tsp)
Bananas (2 large ripe)
Soy drink (200 ml)
Non-hydrogenated margarine.

1) Mash the banana with a fork and set aside.
2) In a large bowl combine all the dry ingredients and thoroughly stir with a spatula.
3) Combine the soya milk and banana. Add to dry ingredients and whisk. If it is too dry add a little more drink.
4) On a medium heat melt the margarine in a frying pan and then carefully pour into the pan - the size depends on you, my preference is small to medium.
3) When bubbles appear on top it is ready to flip over. Cook for a minute or two on the other side and keep warm in a very low oven. Repeat.
4) Serve simple or with maple syrup.

Sauté Seitan with Red Onions

Serves 2:
Seitan (150g - small cubes)
Red Onion (150g - sliced)
Courgete (100g - small cubes)
Olive Oil (2 tbsp)
Ginger (2 tsp - grated)
Soy Sauce (1 tbsp)
Black Pepper (freshly ground)

1) Heat the oil in a non-stick frying pan or sauté pan.
2) Sauté the onion for 2-3 minutes, to soften.
3) Add the courgete, ginger and seitan to the pan and fry for a further 5 minutes or until the courgete is soft.

4) Sprinkle with soy sauce and fry 1 more minute.
5) Season with freshly ground black pepper.

Cassava Cake

Makes 1 cake:
Non-hydrogenated margarine (100g)
Muscovado sugar (100g)
Rice flour (150g)
Cassava flour (80g)
Coconut (20g - grated)
Baking powder (2 tsp)
Soy cream (100 ml)
Egg (1 - organic or free range)
Cinnamon (1 tsp)
Vanilla extract (1 tsp)

1) Preheat oven to 175C/350F.
2) Lightly oil a baking pan and set aside.
3) In a large bowl, combine margarine and sugar.
4) Add the egg, flours, coconut, baking powder, soy, vanilla and cinnamon and beat for 2 minutes. Pour batter into prepared pan.
6) Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Set aside to let cool for 15 minutes, remove from pan and let cool completely.

Hummus

Chickpeas (400g - canned)
Lemon juice (2 tbsp)
Garlic (2 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, lemon juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lemon juice or olive oil to taste. Turn out into a serving small dish, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil.
4) Serve with pita bread, carrots or other veggies.

Carob Fudge Cake

Makes 1 cake:
Muscovado sugar (150g)
All-purpose flour (120g)
Whole wheat flour (120g)
Carob powder (35g)
Baking powder (1 tsp)
Baking soda (1 tsp)
Egg (1 - organic or free range)
Olive oil (150 ml)
Vanilla extract (1 tsp)
Hot water (250 ml)

1) Preheat oven to 175C/350F.
2) Lightly oil a baking pan and set aside.
3) In a large bowl, combine sugar, flours, carob, baking powder, baking soda.
4) In another large bowl, whisk together egg, olive oil and vanilla.
5) Add the egg mixture to flour mixture and beat for 2 minutes. Whisk in water and then pour batter into prepared pan.
6) Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely.