Marinaded tempeh noodles

Ingredients

( Review

60 ml (2fl oz/1/4 cup) light soy sauce

2 tablespoons rice vinegar

2 cm ( ¾ inch) piece fresh ginger, peeled and finely grated

1 garlic clove, grated

2 tablespoons agave nectar

225 g (8 oz) tempeh, cut into thin bite slices

200 g (7 oz) medium rice noodles

1 splash sesame oil

175 g ( 6oz) snow peas (mangetout) fine sea salt

2 tablespoons vegetables oil

1 handful coriander (cilantro), chopped

FOR THE SESAME DRESSING

2 tablespoons tahini paste

100ml (3 ½ fl oz) vegetable oil

1 large garlic clove

1 teaspoon onion granules

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

60 ml (2 fl oz/1/4 cup) rice vinegar

2 tablespoons soft light brown sugar

1 teaspoon hot chilli paste

2 tablespoons chopped coriander (cilantro)

90 ml (3 fl oz) hot water

Method

Whisk together the soy sauce, vinegar, ginger, garlic, agave and 1 tablespoon water. Put The tempeh slices in a shallow bowl and pour over Tahoe marinade. Set aside for at least 30 minuets.

Meanwhile, cook the noodles following the packet directions. Drain, toss with sesame oil and set aside. Blanch the snow peas in boiling water, drain and refresh in cold water. Set aside.

To make dressing, blitz the ingredients together in a blender until smooth and creamy. Set aside.

Heat the vegetable oil very hot in a heavy frying pan and stir-fry the tempeh until brown on all sides. Add the drained noodles and snow peas and toss to warm through. Remove to a serving plate and toss with the dressing. Serve immediately, sprinkle with the coriander.

I exclude sesame seeds, and vegetable oil, I used flaxseed oil instead due to allergies, surprisingly I was able to use the tahini paste and got away with.

(Review)

My honest opinion I wouldn’t recommend using tempeh, I really didn’t enjoy it at all I’m sorry I add it to my dish otherwise I thoroughly enjoyed without eating the tempeh, that’s my honest opinion.

Pancakes with blueberry sauce

Ingredients

15g (1/2 oz) butter

150g (5 oz) self raising flour

1 teaspoon bicarbonate of soda

40g (1 ½ oz) castor sugar

vegan egg

350 ml ( 12 fl oz buttermilk

Greek style vegan yogurt to serve

FOR BLUEBERRY SAUCE

250 g (8oz) fresh blueberries

2 tablespoons clear honey

Dash of lemon juice

METHOD

Heat blueberries with the honey and lemon juice in a small saucepan over a low heat for 3 minuets until they release juice. Keep warm

Melt butter in a separate small saucepan, sift the flour and bicarbonate of soda in a bowl and stir in sugar. Beat vegan egg and buttermilk together in a separate bowl or jug, then gradually whisk into the dry ingredients melted butter to make a smooth batter.

Heat a nonstick frying pan until hot. Drop in large spoonfuls of of the batter and cook over a high heat for 3 minuets until bubbles appear on the surface. Flip the pancakes over and cook for a further minute. Remove and keep warm in a moderate oven. Repeat with the remaining batterIngredients

15g (1/2 oz) butter

150g (5 oz) self raising flour

1 teaspoon bicarbonate of soda

40g (1 ½ oz) castor sugar

vegan egg

350 ml ( 12 fl oz buttermilk

Greek style vegan yogurt to serve

FOR BLUEBERRY SAUCE

250 g (8oz) fresh blueberries

2 tablespoons clear honey

Dash of lemon juice

METHOD

Heat blueberries with the honey and lemon juice in a small saucepan over a low heat for 3 minuets until they release juice. Keep warm

Melt butter in a separate small saucepan, sift the flour and bicarbonate of soda in a bowl and stir in sugar. Beat vegan egg and buttermilk together in a separate bowl or jug, then gradually whisk into the dry ingredients melted butter to make a smooth batter.

Heat a nonstick frying pan until hot. Drop in large spoonfuls of of the batter and cook over a high heat for 3 minuets until bubbles appear on the surface. Flip the pancakes over and cook for a further minute. Remove and keep warm in a moderate oven. Repeat with the remaining batter.

Serve the pancakes topped with blueberry sauce and vegan Greek-style yogurt or Crėme fraíche, and dusted with icing sugar.

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Serve the pancakes topped with blueberry sauce and vegan Greek-style yogurt or Crėme fraíche, and dusted with icing sugar.

Creamed Greens With Cheesy Pancakes

Ingredients

For pancakes

60g (2oz/1/2 cup) plain (all purpose) flour

70g (2 ½ oz grated vegan cheese such as cheddar, comté or gruyère

½ tsp nigella seeds

Pinch salt

2 vegan eggs, lightly beaten

About 100ml (3 ½ fl oz/scant ½ cup whole milk

Melted butter or olive oil, for frying

For the creamed greens

2 tbsp olive oil

3 tbsp vegan butter

1 onion, very finely chopped

Sea salt flakes and finely ground black pepper

4 garlic cloves, finely chopped

400g (14oz) mixed greens such as kale, chard, and spinach, sliced and tough stalks discarded

1 tbsp finely grated lemon zest

150ml (5fl oz /3/4 cup) double vegan cream I used single soya cream

Method

Start by making the pancakes, in a mixing bowl, stir together the flour, cheese, nigella seeds, and salt, and make a well in the centre. In a jug, whisk together the vegan eggs mixture and milk. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat. Leave to stand for 30 minuets while you make the greens.

For the greens, heat the oil and half the butter in a frying pan over a medium heat until foaming. Reduce the heat, then add the onion and a pinch of salt. Gently fry for 5 minuets, or until very soft. Add the garlic and cook for 2 minuets. XRemove from the heat.

Cook the greens in boiling salted water for 2 minuets until tender. Drain and squeeze out any excess liquid. Return the onion pan to the heat and add the greens and the remaining butter. Cook over a medium heat to warm through. Stir in the cream and simmer until thickened a little. Season to taste. Set aside.

Heat a non-stick frying pan over a medium heat and brush with butter or oil. Pour 60ml (2fl oz/1/4 cup) batter in a pan swirl to coat the base. Cook for 2-3 minuets, or until golden underneath. Flip and cook for 2 minuets. Remove to a plate and cover with foil while you cook the remaining batter.

Vegetables & Tofu Stir Fry

INGREDIENTS

225 g/firm tofu (drained weight), cut into bite size pieces

1tbsp sunflower oil

2 Spring onions, chopped

1 garlic clove, finely chopped

115 g4oz baby corn cobs, halved

115 g/4oz mangetout

115g/4oz shiitake mushrooms, thinly sliced

2tbsp finely chopped coriander leaves

For the marinade

2tbsp dark soy sauce

1tbsp Chinese rice wine

2 tsp brown sugar

½ tsp Chinese five-spice power

1 fresh red chilli, deseeded and finely chopped

2 spring onions, finely chopped

1 tbsp grated fresh root ginger

Method

Place all the marinade ingredients in a large, shallow, non-metallic dish and stir to mix. Add the bite-sized chunks of tofu and turn them over carefully to coat thoroughly in the marinade. Cover the dish with clingfilm and leave the tofu in the refrigerator to marinate for 2 hours, turning the chunks over once or twice.

Drain the tofu and reserve the marinade. Heat the sunflower oil in a preheated wok or large frying pan. Add the tofu and stir-fry over a medium- high heat for 2-3 minuets, or until golden. Using a slotted spoon, remove the tofu from the wok and reserve. Add the spring onions and garlic and stir-fry for 2 minuets, then add corn cobs and stir-fry for 1 minute. Add the mangetout and mushrooms and stir-fry for a further 2minutes.

Return the tofu to the wok and add the marinade. Cook gently for 1-2 minuets, or until heated through. Sprinkle with chopped fresh coriander and serve immediately.

Due to allergies I exclude the mushrooms from my cooked recipe.

Place all the marinade ingredients in a large, shallow, non-metallic dish and stir to mix. Add the bite-sized chunks of tofu and turn them over carefully to coat thoroughly in the marinade. Cover the dish with clingfilm and leave the tofu in the refrigerator to marinate for 2 hours, turning the chunks over once or twice.

Drain the tofu and reserve the marinade. Heat the sunflower oil in a preheated wok or large frying pan. Add the tofu and stir-fry over a medium- high heat for 2-3 minuets, or until golden. Using a slotted spoon, remove the tofu from the wok and reserve. Add the spring onions and garlic and stir-fry for 2 minuets, then add corn cobs and stir-fry for 1 minute. Add the mangetout and mushrooms and stir-fry for a further 2minutes.

Return the tofu to the wok and add the marinade. Cook gently for 1-2 minuets, or until heated through. Sprinkle with chopped fresh coriander and serve immediately.

Due to allergies I exclude the mushrooms from my cooked recipe.

Semolina and yogurt lemon syrup cake

Ingredients

250g (8 ounces) butter, softened

1 tablespoon finely grated lemon rind

1 cup (220g) castor (superfine) sugar

Vegan eggs

1 cup (150g) self-raising flour

1 cup (160g) semolina

1 cup (280g) vegan yogurt

Lemon Syrup

1 cup (220g) castor (superfine) sugar

½ cup (80ml) lemon juice

Method

1. Preheat oven to 180°c/350°f. Butter a 20cm (8-inch) baba pan or a deep 20cm (8-inch) round cake pan well; sprinkle with a little flour, shake out excess.

2.Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy, Beat in vegan eggs. Transfer mixture to a large bowl; stir in the sifted flour, semolina and vegan yogurt.

3.Spread the mixture into a pan.

4. Bake cake about 50 minuets.

5. Meanwhile, make lemon syrup.

6. Stand cake in pan 5 minuets; turn onto a wire rack set over an oven tray. Pierce cake all over with a skewer, pour hot lemon syrup over hot cake.

Lemon Syrup

Semolina And Yogurt Lemon -Syrup Cake

Ingredients

250g (8 ounces) butter, softened

1 tablespoon finely grated lemon rind

1 cup (220g) castor (superfine) sugar

Vegan eggs

1 cup (150g) self-raising flour

1 cup (160g) semolina

1 cup (280g) vegan yogurt

Lemon Syrup

1 cup (220g) castor (superfine) sugar

½ cup (80ml) lemon juice

Method

1 Preheat oven to 180°c/350°f. Butter a 20cm (8-inch) baba pan or a deep 20cm (8-inch) round cake 🍰 pan well; sprinkle with a little flour, shake out excess.

2 Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy, Beat in vegan eggs. Transfer mixture to a large bowl; stir in the sifted flour, semolina and vegan yogurt.

3 Spread the mixture into a pan.

4 Bake cake about 50 minuets.

5 Meanwhile, make lemon syrup.

6 Stand cake in pan 5 minuets; turn onto a wire rack set over an oven tray. Pierce cake 🍰 all over with a skewer, pour hot lemon syrup over hot cake.

Lemon Syrup

Method

Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, without stirring; remove from heat.

Keep in airtight container for up to three days

Serve with vegan cream or vegan ice-cream

In my recipe I used GLUTEN Free Flour.

Stir ingredients in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, without stirring; remove from heat.

Keep in airtight container for up to three days

Serve with vegan cream or vegan ice-cream

In my recipe I used GLUTEN Free Flour.

Dark Gingerbread Cake

Ingredients

125g (4 ounces) vegan butter, softened

½ cup (110g) firmly packed dark brown sugar, vegan eggs

1 2/3 cups (250g) plain (all-purpose) flour

½ teaspoon bicarbonate of soda (baking powder)

2 teaspoons ground ginger

1 cup (360g) treacle

2 tablespoons vegan milk

¼ cup (55g) finely chopped glacé ginger

1/3 cup finely chopped raisins

LEMON GLACÉ ICING

1 cup (160g) icing (confectioners) sugar

10g (1/2 ounce) vegan butter, softened

1 tablespoon lemon juice

1 tablespoon boiling water, approximately

Method

1. Preheat oven to 180°c/350°f. Grease 20cm x 30cm (8-inch x 12-inch) rectangular cake pan; line base and sides with baking paper, extending the paper 5cm (2inches) above sides.

2. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in vegan egg one. Transfer mixture to a large bowl; stir in sifted flour, soda and ground ginger, treacle, milk, glacé ginger and raisins. Spread mixture into pan.

3. Bake cake about 45 minuets. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.

4.Meanwhile, make lemon glacé icing.

5. Spread cold cake with icing. Stand until icing is set before cutting.

LEMON GLACÉ ICING

Sift icing sugar into a medium bowl. Stir in butter, juice and enough of the water until icing is smooth and spreadable.

Cauliflower rig ‘n’ cheese

Ingredients 

1 small cauliflower (1kg), cut  into small florets

2 tablespoons olive oil

1 teaspoon garam masala

1 fresh small red chilli, seeded chopped finely, optional

350g (11 ounces) rigatoni pasta

1/2 cup torn a fresh flat-leaf parsley

Cashew Cheese Sauce

2 cups (300g) raw cashews

2 tablespoon of olive oil

2 medium onions (300g), chopped

2 stalks celery (300g), trimmed, chopped

2/3 cup (70g) nutritional yeast flakes

2 teaspoon of wholegrain mustard

1 1/2 cups (375ml) oat milk or cashew nut milk

Method

1. Make cashew cheese sauce.

Place cashews in a medium bowl; cover with filtered water. Stand. Covered. for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. Heat oil in a medium frying pan over medium heat: cook onions and celery, stirring for 8 minutes or until soft. Add to a high powered blender with cashew and remaining ingredients; blend until smooth. Season to taste.

2. Preheat grill (broiler). Place cauliflower, oil, garam masala and chilli in a medium bowl; toss to combine. Season. Spread cauliflower on an oven tray; place under the grill until golden, and soft for 15 minutes stirring occasionally.

3. Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.

4. Combine cauliflower, pasta, half the parsley and half the cashew cheese sauce in a large bowl. Spoon into an 18cm x 23cm (7 1/2 inch x 9 1/4 inch) ovenproof dish. Spoon over the remaining sauce. Grill for 4 minutes or until golden. Serve pasta topped with remaining parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Sweet potato & ‘chorizo’ tacos

INGRIDIENTS

2 small orange sweet potato (500 g), unpeeled

½ cup (125 ml) olive oil

6 green onions (scallions), chopped coarsely

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cups coarsely chopped (cilantro) roots and stem

2 fresh jalapeno chillies, chopped coarsely

1 ½ teaspoons finely grated lime rind

2 tablespoons lime juice

½ cup water (80 ml)

500 g (1 pound) bottled sun dried tomatoes in oil

¼ teaspoon garlic power

¼ teaspoon onion power

½ teaspoon smoked paprika

¼ cup (40g) roasted whole blanched almonds

¼ cup (25 g) roasted walnuts

12 x17cm (6 2/4-inch) white corn tortillas, warmed

40g (1 ½ ounces) baby rocket (arugula) leaves

METHOD

  1. Boil, steam or microwave sweet potato until tender drain when cool enough to handle, peel sweet potato cut flesh into 1.5cm (¾-inch) pieces.
  2. Meanwhile, blend or process oil, green onions, cumin, ground coriander, fresh coriander, chillies, rind, juice and the water until smooth. Transfer to a small bowl; stand until required.
  3. Drain oil from tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.
  4. Transfer tomato mixture to a large frying pan, stir in sweet potato. Heat mixture over low heat for 5 minutes or until warmed through.
  5. Serve tortillas filled with sweet potato mixture and rocket, topped with remaining coriander mixture.

Due to nut allergies I excluded the almonds and roasted walnuts from my recipe. 

Cheese & Spinach Muffins – with a pinch of paprika!

Great for breakfast or brunch on the run, these savoury muffins are quick and easy to put together.

Makes: 12

Preparation:

15 minuets, once the flax egg is made

Cooking: 25 minuets

  • 150g (51/2 oz 1/3 cups ) baby English spinach
  • 200g (7 oz 1/3 cups) self raising flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon of mustard powder
  • 1 teaspoon sweet smoked pa
  • 1/2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 175ml non-dairy milk
  • 25ml vegetable oil
  • 1 flax egg
  • 75g non- dairy cheese, grated

Heat the oven to 190C (375 f/Gas 5). Line a 12-hole muffin tin with paper cases.

Put the spinach in a pan, add a splash of water and set over a medium-high heat. Stir until wilted-it will only take a minute or so.drain the spinach, wrap in a clean tea towel (dish towel) and squeeze out any excess water.chop.

Mix the flour, 2 tablespoons of the nutritional yeast, the mustard powder, paprika salt and pepper in a bowl. In another bowl, mix together the milk, oil and the flax egg.

Mix the wet mixture into the dry – only just enough to combine – then fold in the cheese and spinach.

Spoon the mixture into the prepared paper cases. Sprinkle with the remaining nutritional yeast and bake for 20-25 minuets until firm to the touch and golden. Best enjoyed warm.

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Potato & Spinach Vindaloo

 Curry paste

  • 4 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 2 cloves
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons hot curry powder (use 1 teaspoon if prefer a milder curry)
  • 2 medium red chillies, seeded and finely chopped
  • 1 teaspoon fine sea salt
  • 2 teaspoons tomato paste (concentrated purée)
  • 40 ml (1 1/4 fl oz) vegetable oil

For the rest of the dish

  • 2 teaspoons vegetable oil
  • 2 onions, chopped
  • 175 g (1 lb 6 oz) tin chopped tomatoes
  • 1 tablespoon castor (superfine)sugar
  • 1 teaspoon fine sea salt
  • 650 g ( 1 lb 7 oz ) boiling potatoes, peeled and chopped into 3 cm (1 1/2 inch) dice
  • 100 g (3 1/2 oz) spinach leaves
  • Chopped coriander to serve

Method

For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant.

Transfer to a mortar,add the cloves and pound.Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. add the remaining paste ingredients and pound to a wet paste, Set aside.

Heat vegetable oil in a large lidded pan and gently cook the onions for 10 minuets, or until very soft and golden at the edges. Add the curry paste and stir for 3 minuets, being careful not to burn the paste. Add 455 ml ( 16 fl oz ) water, the tomatoes, sugar and salt and gently simmer for 10 minuets. Add the potatoes; they need to be just covered with liquid, so top with a little water if necessary. Cover with the lid slightly ajar and cook for 20 minuets. Remove the lid and simmer for 10 minuets more, or until the potatoes are tender and the sauce thick.taste for seasoning and add more salt and sugar if needed.

Add spinach to the pan, cover and cook until just wilted. If your pan is not large enough to hold the curry and spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkle with coriander.

Delicious with vegan naan bread, or in my case, a gluten free loaf (I forgot to buy the naan!). 

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