Tunaless Salad

If you want to give this salad a more “fishy “ and tuna-like floavor, you can some nori or other seaweed flakes; however the canned chickpeas do make this tunaless salad very similar to tuna fish, except none our fishy friends had to suffer for this delicious salad. Ingredients 1 (15 ounce) can chickpeas, drained

Stuffed cabbage rolls

Ingredients 12 cabbage leaves, removed from head and washed 2 tablespoons olive oil 1 small onion chopped 1 garlic clove, chopped 3 cups “beef” crumbles 1 cup cooked rice, white or brown 3 cups tomato Marianna sauce ( prepared or jar sauce will do fine) Salt and pepper, to taste METHOD: Preheat oven to 350°f

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 to

Toad In The Hole

Ingredients Vegan eggs 1 quantity crėpe batter 3 tbsp olive oil 8 vegan sausages Method: Preheat the oven to 22°c/425°/gas7.whisk the egg into the crėpe batter and set aside. Heat the oil or dripping in a large ovenproof frying pan-23cm (9in) diameter is about right-or a medium baking dish that works on the hob. Add

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

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

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

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

Potato & Spinach Vindaloo

This is the excerpt for your very first post.