Cut tofu into bite sized pieces and dry fry in a tefal pan. Once browned leave to the side. Dry fry a medium sliced onion and a handful of mushrooms. Add the tofu back in and coat everything in bbq sauce. Serve in a toasted baguette. The meatiest meat free meal you’ll ever eat!
Vegan ice cream sundae
For two huge sundaes:
Chop up three bananas and put them in a sealed bag in the freezer – use them from 24 hours later.
Take out the bananas about 10 minutes before you’re ready to blitz them.
For the hot fudge mix 3 tablespoons brown rice or agave syrup with 1 tablespoon cocoa in a double boiler over low heat. I just use a small pot with some water in it and a coffee cup inside that.
Chop some nuts of your liking.
Dump the bananas in the food processor with a half a teaspoon of salt and a tablespoon of any nut butter or tahini but beware peanut butter will have a dominant flavour. Blitz until the consistency of ice cream and scoop into a bowl.
Top with hot fudge & nuts!
mexican bean soup
This is very similar to the winter veg soup last week but with some different flavours.
Just start a pot on the stove top 1/3 full of salted water, throw in whatever veggies you have, in the order of how long they will take to cook. I used potato, carrot, onion, mushroom, red pepper & lots of different beans. Add in a can of chopped tomatoes & some mexican spices; cayenne pepper, cumin, smoked paprika, garlic powder, italian herbs & just a sprinkle of sugar.
All the flavours should be infused by the time the veggies are cooked. Top it with avocado, coriander if you have it/like it & perhaps some nutritional yeast for a little “cheesiness” – yum!
Winter Veg Soup
We affectionately call this one “oma soup”, oma is grandma in dutch and this is a classic winter soup like your grandmother used to make – minus the chicken carcass.
Start a large pot on the boil about half full of water. I add the veggies in the order of how long they take to cook. In this case it went; swede, parsnip, potato, onion, celery (and leaves they have lots of flavour), carrot, capsicum & mushrooms. Once the water starts to boil I add in a handful of pasta. Also some beans, whatever I have on hand; kidney, chick peas, black beans – whatever. I don’t use a stock mix as all the ones I can find have vegetable oil in them so I do a lot of dried herbs and spices, you can just do some stock instead. I put in a big handful of salt, lots of fresh ground pepper, some dried chili flakes or cayenne pepper, some mixed italian herbs or herbs de provence, garlic powder, onion powder, and a couple dashes of worcestershire sauce or soy sauce – it just adds some depth of flavour. Just taste it as you go along and add more to your liking.
I serve it with a big hunk of crusty bread and some olive oil drizzled over. Sometimes I sprinkle nutritional yeast on top too. Supper yummy & healthy & a great use of all that root veg from the veg boxes. Great for leftovers too.
Vegan mac n cheese
Put your pasta on to boil.
Sauté a small diced onion & 2 cloves of garlic minced – I use a sprinkle of apple juice instead of oil.
In a food processor blend the onion & garlic with cashew nuts (3/4 cup soaked for several hours) & the below ingredients until smooth:
Vegetable broth, 2 cups
Brown miso, 1.5 Tbsp
Nutritional yeast, 1/4 cup
Tomato paste, 1/2 Tbsp
Turmeric, 1/2 tsp
Corn starch, 1.5 Tbsp
Bring the mixture to a boil then simmer 5-8 minutes while stirring. Once it’s thick mix the cooked & drained pasta into it. Serve with salt, pepper & a squeeze of lemon juice.
bbq breaded tofu with kale couscous
This is a fun & different way to eat tofu, especially for when you’re feeling like something a bit naughty. They taste deep fried even though they’re super healthy! Start by cutting them into squares and dredge them first in a bit of watered down bbq sauce then a mix of flour and bread crumbs. Dry fry them on medium high until browned in a tefal pan. Once they’re done on both sides turn the pan down to low and baste them with bbq sauce on each side.
CousCous is a super easy side dish, 2 parts boiling water poured over 1 part couscous & let it sit covered for 5 minutes and it’s done. I add in veggies & spices before I pour over the boiling water so the flavours really get mixed in. This one I did with some shredded kale leaves, dried currants, pine nuts, mixed seeds (sunflower, pumpkin, sesame & flax), salt, pepper, & a bit of cayenne pepper.
I also did some candied nuts while everything else was cooking and served those over the top. I mixed them with a little garlic powder & maple syrup and cooked them in the oven on high for about 10 minutes.
Easiest stuffed squash
I love when I get a big fresh squash in my veg bag! Wash the outside thoroughly, cut it in half and scoop out the seeds. Roast both halves straight on the oven shelf on 375f/180c/gas mark 8. They’ll take about an hour, check to make sure they’re soft. When they’re almost done boil some water for a boxed stuffing mix. I use the waitrose sage & onion as it’s all natural ingredients. Add in some fresh herbs or celery leaves if you have them. Fill the halves of squash with the stuffing and finish off for 15-20 minutes. Sprinkle a little salt, pepper & olive oil on to serve. Enjoy!
swede (turnip) patties with blackened leek & chard
Peel, cube & boil the swede til tender then mash it.
Slice the leek & chard & cook it on a dry cast iron skillet. Add those to the swede and season – I did mixed Italian herbs, garlic powder, salt, pepper & chili flakes.
Form into patties – if you let it cool you can use your hands but I was impatient and pressed it into a little bowl and hit it out. Fry on a hot, dry tefal skillet until browned on each side.
Fluffy vegan pancakes!
2tbsp milled flax seed
Mixed w/5tbsp warm water
Sit off to the side
1c soy milk
Mixed with 1tbsp cider vinegar
Sit off to the side
In a large bowl:
1c flour
1tbsp sugar
1tsp each
Baking soda
Baking powder
Salt
Mix
Dump in soy milk & flax seed mixtures along with:
1/2c berries mixed with a sprinkle of sugar & water
Or
1Tbsp vanilla & 1tsp cinnamon
Mix all gently.
Spoon into a hot non stick pan (no additional oil needed)
Flip when you see bubbles popping on top.
Serve with maple syrup.
Makes 4 large fluffy American style pancakes.
Roasted spaghetti squash with tomato chick pea stuffing
This is such a quick & healthy meal! Just stick the whole spaghetti squash in the oven on 375f/180c/gas mark 6 for an hour. Check to make sure it’s done by stabbing it with a knife. While it’s in the oven warm up some chick peas & chopped tomatoes with salt, pepper, a sprinkle of sugar, italian herbs, garlic powder & chilli flakes. When the squash is done cut it in half & scoop out the seeds. Spoon the tomato chick pea mixture into the middle to serve.