Apple and Carrot Muffins

Makes 18 (small):
Apple (2 - grated)
Carrot (2 - grated)
Whole wheat flour (250g)
Dark-brown sugar (100g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Nutmeg (ground - 2 tsp)
Eggs (4 - organic or free range)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Cascais Workshops

Workshops in Casa de Santa Maria, Cascais, Portugal - in numbers:

10 days
30 hours
51 different recipes made
73 presences (23 different persons)
Ages between 16 and 68
Total number of different ingredients used: 103

PS: The flowers were a gift from S. :)

Zucchini and Tofu in Biryani Sauce

Serves 2:
Zucchini (200g - cubed)
Tofu (100g - cubed)
Shallot (2 -finely diced)
Biryani Paste (2 tsp)
Soy Cream (200 ml)
Olive Oil
Salt

1) Heat the olive oil in a pan and sauté the shallots for a few minutes to soften.
2) Add the zucchini and tofu and cook for 5 minutes.
3) Mixture the biryani paste until well combined.
4) Add the soy cream and simmer for 2 minutes.
5) Season to taste.

Potato Latkes

Makes 12:
Potatoes (450g)
Egg (1 - organic or free range, lightly beaten)
All-purpose flour (1 tbsp)
Salt (1/2 tsp)
Parsley (1 tbsp - chopped)
Pepper
Olive Oil

1) Peel potatoes and coarsely grate by hand.
2) In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato and parsley until all pieces are evenly coated.
3) In a medium skillet, heat 2 tablespoons of olive oil. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon.
4) Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; flip and cook until golden on the bottom, about 1 minute.
5) Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Mango Fool

Serves 4:
Mango (300g)
Maple Syrup (1tbsp or muscovado sugar)
Soy Whip Soyatoo (300ml)

1) Peal the mango and place the pulp in a food processor with the maple syrup, 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 mango 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.

Cabbage and Carrot Rice

Serves 2:
Short grain rice (150g)
Carrot (100g - shredded)
Cabbage (100g - shedded
Water (400 ml)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1)
Salt

2) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Sprinkle with corianders and reserve.
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata stirring occasionally.
3) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Seitan Burgers

Makes 4 big or 8 small:
Seitan (250g)
Bread (2 slices)
Garlic (1 clove)
Onion (1 small)
Fresh herbs
Egg (1 - free range or organic)
Olive oil

1) Grind the seitan, bread, garlic, onion and herbs in a food processor or by pulsing in a blender until it resembles minced meat.
2) Mix the egg.
3) Form into burgers
4) Shallow fry, both sides, in olive oil until golden brown.

Butter Cookies

Makes 46 cookies:
Butter (unsalted - 125g)
Sugar (granulated - 100g)
Egg (yolk 1 - organic or free range)
Flour (265g)

1) Beat the butter and sugar together until smooth and creamy.
2) Mix in the egg yolk until well incorporated.
3) Add the flour and mix.
4) Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
5) Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
6) Before baking, preheat the oven to 180C.
7) Slice the dough into slices and place them in baking sheets.
8) Bake until just beginning to turn golden around the edges, about 16-18 minutes.

Stuffed Eggplant

Serves 2:
Eggplant (1)
Bread (2 slices crumb)
Tomato (2– diced)
Grated cheese (50 g)
Oregano (1 tbsp)
Olive oil

1) Cut the eggplants in half and scoop out the pulp, leaving a shell about 1 cm thick. Take care not to break through the skin of the eggplant. 
2) In a frying pan, place the eggplant pulp, a little olive oil and cook for 5 minutes over medium heat.
3) Add the bread crumbs and diced tomato and cook for 2 minutes. Remove from heat and sprinkle with cheese and oregano.
4) Fill the eggplant shells with this mixture.
5) Bake in the oven (grill), 180C for 10 minutes or until golden brown.

Zucchini and Tofu Soba Noodles

Serves 2:
Japanese soba noodles (200g)
Soy sauce (2 tbsp)
Olive oil (1 tsp)
Zucchini (100g - cubed)
Tofu (100g - cubed)
Onion powder (1/2 tsp)
Garlic powder (1/2 tsp)
Pepper

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 zucchini. Stir for a 2 minutes and then add the tofu. Cook until golden brown, about 3 minutes, season with garlic, onion and pepper and then add the noodles.
4) Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot.

Apple Jelly Pudding

Serves 2:
Apple purée (250g - homemade, sugar free)
Agar-Agar (1 tsp - powder)
Water or Apple juice (2 tbsp)

1)  In a saucepan, combine water and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer, 2 minutes.
2) Add the apple purée and cook for 3 more minutes.
3) Pour into a serving dish and refrigerate at least 2 hours.

White Beans and Mint Cream Soup

Serves 2:
Potatoes (125g)
Carrots (125g)
White Beans (300g - cooked)
Garlic (1 clove)
Water (600ml)
Mint (2 leaves)
Olive oil
Salt

1) Place the potatoes, beans, carrots, garlic, mint and water in a saucepan and cook until the potato is soft.
2) Remove the mint leaves.
3) Grind and season with salt and olive oil.

Broad Beans with Garlic and Corianders

Serves 2:
Broad Beans (400g)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, broad beans and corianders.
3) Season and cook for 3 minutes.

Yofu Cake

Yofu (2 cups; 250g - 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.

Kale and Spinach Coconut Curry

Serves 2:
Kale (250g - finely chopped)
Spinach (250g - finely chopped)
Carrots (100g)
Green Coconut Milk (200ml)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp - powder)
Ginger (1 tsp - powder)
Olive oil
Salt

1) Heat the olive oil in a pan and sauté the carrots for a few minutes to soften.
2) Add the kale and spinach and sauté until the carrot is tender.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season to taste and serve with white rice or naan bread.