Freekeh Tabbouleh With Pea Felafel

Ingredients . ¾ cup (150g) cracked freekeh .1 medium red onion (170g), chopped finely .200g (6 ½ ounces) grape tomatoes, sliced thinly 4 cups loosely packed fresh-flat parsley leaves, chopped finely 4 cups loosely packed fresh mint leaves, chopped finely ¼ cup (60ml) red wine vinegar 2 tablespoons olive oil ¾ cup (210g) vegan yogurtContinue reading “Freekeh Tabbouleh With Pea Felafel”

Chickpea pancakes with Spicy baked beans

Ingredients 1 cup(260g) hummus 2 canned chipotle chillies in adobo sauce 2 cups (300g) chickpea flour (Beans) 1 teaspoon baking powder 1 teaspoon garlic powder 2 cups (500ml) ¼ cup (60ml) olive oil 80g (2 ½ ounces) kale leaves, sliced thinly 2 x 420g (13 ½ ounce) cans baked beans 1 tablespoon Mexican spice mixContinue reading “Chickpea pancakes with Spicy baked beans”

“Bacon” Parmesan Twists With Sweet Dijon Dipping Sauce

Ingredients: Twists 16 ounces prepared pizza dough, divide into 12 pieces 12 slices of vegan bacon ½ cup vegan Parmesan cheese, grated Sauce 2 tablespoons vegan mayonnaise 2 teaspoons Dijon mustard 1 tablespoon maple syrup Method Preheat oven to 425°f. On a lightly floured surface, roll out dough to form a long sticks, about 7Continue reading ““Bacon” Parmesan Twists With Sweet Dijon Dipping Sauce”

Vegan Bacon Stir fry with Broccoli

Ingredients ½ head of broccoli cut into small florets 1 pack vegan bacon chopped 1 tablespoon olive oil 2 tablespoons tamari sauce 3 sprig spring onion finely chopped ½ teaspoon garlic powder ½ teaspoon garlic powder 350g (10 ½ oz )barennaked noodles (gluten free) Method Heat olive oil in large frying pan, cook bacon inContinue reading “Vegan Bacon Stir fry with Broccoli”

Franks, Beans and Biscuits Bake

Ingredients 2 cups all purpose flour 1 tablespoon baking powder ½ cup extra virgin olive oil ½ cup soy ( or other vegan) milk 1 (28-ounce) can vegan baked beans 4 vegan hotdogs, cut into chunks 1 (7ounce) package vegan bacon, chopped 1 small onion, finely chopped ¼ teaspoon garlic powder ¼ cup ketchup 2Continue reading “Franks, Beans and Biscuits Bake”

Italian Stuffed Peppers

Ingredients 4 large bell peppers, any colour 2 tablespoons extra virgin olive oil 1 large onion, chopped 1 garlic clove, minced 1 pound vegan beef crumbles ½ cup rice, white or brown 1 teaspoon of dried Italian seasoning 3 tablespoons vegan Parmesan, grated 1 ½ cups vegan mozzarella cheese, shredded 2 cups tomato Marianna sauceContinue reading “Italian Stuffed Peppers”

Eric Schiffer’s Fresh and Toasty Summer Bruschetta Bites

Ingredients 1 large baguette bread loaf, sliced evenly into 24 pieces ¼ cup vegan butter, melted 8 ripe plum tomatoes, chopped 1 garlic clove, minced 1 tablespoon balsamic vinegar 2 ½ teaspoons extra-virgin olive oil ½ teaspoon onion powder 1 teaspoon sugar 2 tablespoons fresh basil, chopped Salt and pepper,to taste Method Preheat oven toContinue reading “Eric Schiffer’s Fresh and Toasty Summer Bruschetta Bites”

Penne in tomato sauce with two cheeses

Ingredients 450 g /1 lb dried penne 115 g/ 4oz vegan mozzarella cheese diced 55 g/ 4 oz freshly grated Parmesan style vegan cheese TOMATO SAUCE 25g/1oz butter 2tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 celery stick, finely chopped 400 g/ 14oz canned chopped tomatoes 2 tbsp tomato puréeContinue reading “Penne in tomato sauce with two cheeses”