Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)
1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined.
3) Serve warm.
Serves 2/3:
Soya tvp chunks (75g)
Onion (1 - sliced)
Courgette (250g - diced)
Pumpkin (250g - diced)
Tomato purée (300ml)
Olive oil
Salt
Pepper
Coriander (fresh, chopped)
1) Rinse the soy in hot water for 2 or 3 minutes. Or soak for 15.
2) In a large pot, sauté the onion in a tablespoon of water. Add the soy and olive oil, sauté until onion is soft.
3) Add the courgette, pumpkin and a bit of water.
4) Add the tomato pulp, involving well. Cook slowly until the courgette and pumpkin are tender. If necessary add more water.
5) Season to taste with salt and pepper.
6) Sprinkle with fresh coriander.
Serves 4:
Raw Cashews (100g)
Flaxseed (3g)
Onion (3g - powder)
Sea salt (1 tsp)
Mustard (5g)
Pepper (1/2 tsp)
Water (300 ml)
Lime juice (1 tbsp)
Ketchup (30g)
Agar flakes (5g)
Cornstarch (7g)
1) Lightly oil 2 small ramekins.
2) Finely grind the cashews in a food processor. Add the flaxseed, onion powder, salt and pepper. Reserve.
3) In the food processor mix water, mustard, ketchup, lime, agar and cornstarch. Bring to a simmer, in a saucepan, over low heat until the agar is dissolved, stirring occasionally.
4) Add the cashew mixture and stir until it's smooth and creamy.
5) Then remove from heat and pour immediately into the ramekins.
6) Cover and refrigerate at least 4 hours.
Makes 7 (small):
Plain flour (100g)
Whole Wheat flour (150g)
Baking powder (1 tsp)
Rice drink (125 ml)
Egg (1 - organic or free range, lightly beaten)
Olive oil (for cooking)
To serve
Sugar free fruit jam
Maple syrup
1) Sift the flour and baking powder into a large bowl. In a separate bowl or jug, lightly whisk together the rice drink and egg.
2) Pour the egg mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3) Heat a non-stick frying pan over a medium heat and add dash of olive oil.
4) When it's warm add a ladle of batter. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
5) Repeat until all the batter is used up.
6) Serve with jam or maple syrup.
Serves 2:
Fusilli (200g - cooked and drained)
Seitan (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 seitan and cook for 5 minutes.
3) Mixture the biryani paste until well combined.
4) Add the soy cream, the cooked fusilli and simmer for 2 minutes.
5) Season to taste.
Serves 4 to 6:
Plain flour (200 g)
Cornflour (40g)
Baking powder (2 tsp)
Muscovado Sugar (140g)
Eggs (2 - organic or free range)
Soy margarine (50g)
Olive oil (50 ml)
Lemon (1 - juice)
To serve (opcional):
Soy whipped cream
1) Preheat oven to 180 C. Grease and flour a round pie tin.
2) Mix flour, cornflour and baking powder in a bowl. Add the sugar, eggs, margarine, olive oil and lemon juice. Using electric beaters, beat until smooth.
3) Pour the cake batter in the tin and smooth the top.
4) Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.
Serves 2 to 4:
Potatoes (150g)
Pumpkin (100g + 50g)
Water (600 ml)
Quinoa (25g)
Red Beans (250g - cooked)
Salt
Pepper
Olive oil
1) Place the pumpkin, potatoes and water in a saucepan and cook until the potato is soft.
2) Grind and add the quinoa and cubed pumpkin (50g). Cook for 15 minutes.
3) Add the beans and cook for 5 more minutes. Add more water if necessary.
4) Season to taste and enjoy.
Makes 18 (small):
Eggs (3 - organic or free range)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)
Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Water (2 tbsp)
1) Preheat the oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add eggs and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Slowly add the water.
9) Cover the muffins and enjoy.
Makes 10:
Soy (TVP small - 100g)
Garlic (1 clove)
Onion (1)
Celery (stalk sliced)
Parsley (1 tbsp - chopped)
Salt (q.b.)
Tomato purée (1 tbsp)
Oat drink (or Soy) (1 tbsp)
Bread (1 slice)
Egg (1)
Breadcrumbs
Olive oil
1) Rinse the soy in warm water.
2) In a food processor mix soy, garlic, onion, celery, parsley until well combined.
3) Add the tomato, oat drink, egg and mix.
4) Shape and roll the croquetes in breadcrumbs.
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.
Serves 2 to 4:
Potatoes (250g)
Yellow Lentils (100g)
Tomato (1 or 100 ml tomato purée)
Onion (1 - small)
Garlic (1 clove)
Water (700 ml)
Cinnamon (1/2 stick)
Cardamom (3 pods)
Turmeric (1 tsp - opcional)
Bay leaf (1)
Olive oil
Salt
Pepper
1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper and a dash of olive oil.
Serves 2:
Bulgur Wheat (200g - cooked)
Parsley (10g - minced)
Mint (4 leaves - chopped)
Tomatoes (2 - diced)
Cucumber (1 - diced)
Black Olives (20 - pitted)
Olive oil
Lemon juice
1) Mix all the ingredients in a serving bowl.
2) Serve at room temperature.
