Moroccan Tagine Page 2 Archive
Ingredients:
2 bell peppers, red & yellow cut into 2" squares
1 onion coursley chopped
mushrooms sliced or quartered
carrots chopped into 2" chunks
broccoli in small florets
potato (or butternut squash) thinly diced
2 quartered figs (optional)
Sauce:
1 cup dried apricots
1 cup prunes (or raisons, or sultanas)
stock/water to cover fruits
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp cinnamon
dash tumeric
dash dried corriander
2 cloves chopped garlic
Prep:
Chop veggies and toss with olive oil in casserole dish. Cover with foil. Cook at Gas Mark 5 for 15 min. While veggies are cooking prepare the sauce; boil apricots and prunes together in water/stock for 10 min. Add spices and garlic and simmer 2-3 min. Remove from heat and bend until smooth (if you don't have a blender, mash well). Remove veggies from oven, pour sauce over them, and stir to coat. Return to oven, covered, for 40 min. Serve with couscous.
Big Crunchy Oatmeal Peanut Butter Cookies
Equipment: A good ol' fashioned baking sheet
Makes 12 HUGE cookies
Ingredients:
225g/8oz plain flour
175g/6oz rolled oats
2 tsp baking powder
1 tsp salt
175ml/6fl oz rapeseed oil
175g/6oz crunchy peanut butter (about 12 Tbs)
200g/7oz granulated sugar
225g/8oz brown sugar
125ml/4fl oz vanilla soy milk
2 tsp vanilla extract
Directions: Preheat oven to 180ºC/350ºF/Gas Mark 4
Lightly grease two baking sheets.
Toss together the flour, oats, baking powder, and salt in a large mixing bowl. In a seperate bowl mix together the oil, peanut butter, sugars, soy milk, and vanilla.
Add the dry ingredients to the wet, and mix. The dough will be very firm and moist. For perfectly round, large cookies: pack 5 tablespoons dough into a cup, pop out, and roll dough into a firm ball and flatten just barely on a prepared baking sheet, spacing the dough balls well apart. Lightly greese the bottom of a glass or heavy ceramic plate, press the top of cookies with the bottom of the pie plate to flatten to a 1cm thickness. Leave about 2.5cm between the flattened cookies as these will spread slightly. Bake for about 12 to 15 minutes till cookies have puffed a bit and are lightly browned. Allow to cool at least 10 minutes to firm up before moving off baking sheet. You can also make normal sized cookies using 1-2 tablespoons of dough instead, baking these 8 to 10 minutes.
Bean and Roast Pepper Tagine (Not vegan)
Ingredients
1 red pepper
1tsp olive oil
1 small onion
200g chopped tomatoes
Pinch of sugar
150g butter beans, canned and drained
½tsp paprika
1tsp capers
1 egg
Pre-heat the oven to 200C/400F/Gas 6.
Cut the pepper into large pieces and place on a non-stick baking tray. Roast for 15-20 minutes or until the pieces are soft and starting to blacken at the edges. Slice the cooked peppers into strips. Lower the oven temperature to 180C/350F/Gas 4. In the meantime, heat the oil in a non-stick frying pan and cook a small chopped onion until softened. Add the tomatoes and sugar and simmer for 20 minutes, uncovered. Add the butter beans, paprika, capers and stir in the beaten egg. Arrange the pepper strips in an oven-proof dish and pour over the tomato and egg mix. Bake for 40 minutes or until set. This meal should ideally be served in a large dish for everyone to help themselves, similar to the Spanish paella.
Roasted Pepper, Sweet Potato and Spinach Salad with Herby Yogurt Dressing
Ingredients
1tbsp olive oil
1tsp cumin seeds
½tsp turmeric
2 large sweet potatoes, peeled and cut into bite-size pieces
2 red peppers, de-seeded and cut into bite-size pieces
2 yellow peppers, de-seeded and cut into bite-size pieces
100g low-fat natural yogurt
Juice of 1 orange
1tbsp lemon thyme leaves
125g baby spinach leaves
50g pumpkin seeds, toasted
Preheat the oven to 200ºC/ 180ºC fan/Gas 6.
In a large bowl, mix together the olive oil and spices before adding the chopped sweet potato and peppers. Mix well to coat them with the spicy oil. Place the vegetables in a single layer in a large roasting tray and roast for 18-20 mins, until the sweet potato is tender. Remove from the oven and leave to cool slightly. Make the dressing by whisking together the yogurt, orange juice and thyme. Gently toss the roasted vegetables with the spinach leaves. Drizzle over the dressing and sprinkle with the toasted pumpkin seeds to serve.
Stuffed Tomatoes with Chickpeas and Coriander
Ingredients
2 slices of stale brown bread
4 beef tomatoes
1clove(s) garlic, crushed
100g (3 ½ oz) canned chick peas, drained
Juice of 1 lemon
1tbsp olive oil, plus extra for greasing
1 red onion, finely chopped
1tsp cayenne pepper
1tsp ground cumin
1tsp ground coriander
5tbsp chopped fresh coriander
Seasoning
Pre heat the oven to 160’c/325’F/Gas 3. Place the bread in the oven until it becomes crisp. Process in a food processor to make breadcrumbs. Increase the oven temperature to 200’c/400’f/Gas 6. Slice the tops of the tomatoes and scoop out the insides. Place the shells upside down on kitchen paper to drain. Put the insides and tops into a food processor with the garlic, chickpeas and lemon juice. Blend till a puree. Heat the oil, then cook the onion with the cayenne pepper, cumin and ground coriander for 4 to 5 minutes, until softened. Mix with the tomato mixture, breadcrumbs, fresh coriander and seasoning. Spoon the mixture into the tomato shells. Place then on a lightly greased baking sheet and cook for 25 minutes or until the tomatoes are tender.
Cheesecakelets (cheesecake flavoured pancakes, Non-vegan)
Ingredients
3 eggs
2tbsp caster sugar
225g cottage cheese
50g plain flour
1tsp best quality vanilla extract
250g strawberries
½ tsp balsamic vinegar
1tsp caster sugar
Start with the fruit, just so that it can macerate while you make the pancakes. Depending on their size, chop the strawberries into quarters or eighths, sprinkle over the balsamic vinegar and sugar (you'll need a little more, or less, depending on how sweet and ripe the berries are) and swirl the bowl about a bit so the strawberries are coated before covering them with clingfilm and leaving to steep while you set about making your cheesecakelets. Seperate the eggs. Mix the yolks with the sugar, beating well. Add the cottage cheese, flour and vanilla. Then, in another bowl, whisk the whites til frothy (with a hand whisk only) and fold the white spuma into the cottage cheese mixture. Heat a smooth griddle pan or non-stick frying pan and dollop tablespoons of the curd-thick batter on to it to make cakelets of about 8cm in diameter. Each cheesecakelet should take about 1 minute to firm up underneath, when you should flip it and cook the other side. Remove to a warm plate as and when ready.Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Decant them into a bowl, with a spoon for serving and bring your cheesecakelets to the table at the same time.
Chestnut and Celeriac Soup
Ingredients
1 leek, chopped
1 carrot, chopped
1tbsp vegetable oil
1½litre vegetable stock
1 celeriac, chopped
½tsp dried thyme
435g chestnut purée
freshly ground black pepper
créme fraiche and chives to serve
celeriac chips to serve (optional)
In a large saucepan, fry the leek and carrot in the oil over a medium heat until the leek is softened. Add the rest of the ingredients to the pan and bring to a simmer. Cover and cook for about 25 minutes until the vegetables are tender. Allow the soup to cool, then purèe in batches. Return the soup to the pan and reheat. Serve the soup in bowls with a dollop of crème fraîche and chives if wished. If you want to prepare your own chestnuts, place in a pan of boiling water. Turn off the heat and stand for 5 minutes. Remove from the water and allow to cool. Peel with a sharp knife, making sure you peel away both the inner and outer shell.
Butternut Squash curry
Ingredients
1 butternut squash
coconut milk
1tsp cumin
1tsp coriander
1 tsp turmeric
1 onion
olive oil
Peel the onion and chop into small pieces. Fry gently until soft. Add I teaspoon of turmeric, cumin and coriander. Fry slightly and then pour over some of the coconut milk. Peel and remove the seeds from the squash. Cut into generous chunks and add to the mixture. Cook until the squash is soft and add as much coconut milk as is necessary to keep the curry sauce thick and creamy.
Creamy Soup
200g vegetables of your choice e.g. mushrooms or leeks, chopped 1 clove garlic, crushed
1 onion, chopped
30g margarine
750ml soya milk
Salt & pepper to season
Melt margarine in a saucepan.
Add garlic and onion.
Cook for a few minutes.
Add vegetables and cook until just soft.
Add the soya milk and seasoning.
Cook for 10-15 minutes.
Allow to cool a little and liquidise. Reheat.
Serve with crusty bread and margarine.
Chocolate Cake
225g Allinsons Wholemeal Self Raising Flour
2 tsp baking powder
6 level dsp cocoa
200g caster sugar
2 tbs soya flour
250ml water
Coffee Filling:
55g vegan margarine
55g icing sugar
1 tsp coffee essence or strong coffee
few drops of vanilla Essence
Topping: 1 bar vegan chocolate
1-2 tbs boiling water
Sift flour into a basin with the bicaronate of soda and cream of tartar.
Add soya flour and sugar, then mix together.
Stir in the water.
Turn evenly into 2 greased 7" sandwich tins.
Bake in a moderate over at 400F/200C/Gas Mark 6 for about 25 minutes.
Leave in the tins until cool before turning out.
Coffee Filling:
Cream soya margarine with half the sugar, then add remainder and cream again.
Stir in coffee essence or strong coffee gradually to required consistency.
When smooth add a few drops of vanilla flavouring.
Topping:
Melt the chocolate in a double saucepan and add boiling water.
The more water added the softer the topping.
Spread on top of cake and leave to set.
When finished leave the cake in a tin overnight before cutting.
Aubergine Dip
2 aubergines
juice of 1 lemon
2 cloves of garlic, crushed
2 tablespoons pine kernels, crushed
1 tablespoon olive oil
pinch of chilli powder
salt
Pierce the aubergines, and bake in a hot oven for 40-50 mins until blackened on the outside. Scoop out the flesh, mash thoroughly, then mix with the remaining ingredients. Serve with dry toast or pitta bread.
Sopa Mallorquina
Ingredients:
5 tablespoons olive oil
2 medium onions, finely chopped
2 red peppers, finely chopped
2 dried red chillies, choppedlarge tin of tomatoes, chopped
5 cloves of garlic, crushed
1kg of cauliflower, broken into florets
2 tablespoons parsley, chopped
2 litres vegetable stock
salt and pepper to season
200g stale French bread, cut into rounds and toasted
Heat the olive oil in a large pan.
Fry onions and peppers on medium heat until soft.
Add chillies, tomatoes, garlic, parsley and cauliflower, cover and cook for ten minutes, stirring frequently. Add stock, bring to boil, and simmer for ten to fifteen minutes. Season as desired. Place half of the toast in bottom of a large soup tureen, and ladle on half of the soup. Add the rest of the toast, then the remainder of the soup. Garnish with sprigs of parsley and serve.
If you have any other seasonal vegetables available, why not add them, or substitute for one of the other ingredients.
Butternut squash risotto (Vegan and non-vegan optional)
1 large butternut squash
2 garlic cloves, peeled
2 tbsp olive oil, plus extra for drizzling
about 15 sage leaves, chopped (3tsp dried sage)
flaked sea salt and freshly ground black pepper
3 large knobs of butter/soy margarine
1 large onion, chopped
400g/14oz arborio or other Italian risotto rice
2 glasses white wine
1 litre/1¾ pint vegetable stock
good handful of freshly grated parmesan cheese, plus extra to serve
75g/3oz pinenuts, to serve
Preheat the oven to 200C/400F/Gas 6.
Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto.
Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it.
Remove the pan from the heat and gently stir the roasted butternut squash into the risotto (Vegetarians add the parmesan) add the remaining butter and seasoning to taste.
Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture. During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan.
Carrot and Coriander soup
Ingredients
3 tbsp olive oil
½ onion, chopped
200g/7oz baby carrots, roughly chopped
1 bunch fresh coriander
300ml/½ pint vegetable stock
2 tbsp soy cream
salt and freshly ground black pepper
Heat 2 tablespoons of the oil in a large heavy pan. Add the onion and carrots and sauté over a high heat for 3-4 minutes. Roughly chop the coriander stalks and add to the pan, along with the vegetable stock. Bring to the boil then reduce the heat and simmer for ten minutes or until the carrots are tender. Add the double cream and season with salt and freshly ground black pepper. Blend with a hand blender until smooth. Serve in a soup bowl and garnish with the coriander leaves and drizzle with remaining oil.
Wheat-a-bix squares
4 crushed wheat-a-bix squares
1 or 1 and ½ cups of self raising flour
½ cup of sugar
½ cup of desiccated coconut
125g margerine
3tbs orange juice
Preheat the oven to 180°C/gas mark 5
Mix together the dry ingredients
Melt the margarine and orange juice together
Add wet ingredients to dry and mix well
Press into a 30cm x 20cm sponge tin
Bake for 25-30 minutes
Top with lemon or orange icing
Honey cakes
700g sifted plain flour
340g honey
220g sugar
200g orange/lemon peel
340g pulped ginger and cinnamon
Preheat the oven to 150°C
Melt the sugar and honey together in a pan and add the other ingredients. Roll out the paste and cut into cakes and bake for 15-20 minutes.
Potato (Tattie) scones
225g Mashed potato
225g melted margarine
600-900g plain flour
Pinch of salt
Add salt and marg. to mashed potato.
Work in as much flour as the potato will hold.
Roll out on a floured surface and cut into slices.
Prick with a fork and cook for 3 minutes on each side in a non-stick pan or a cast-iron griddle if you have one.
Ginger snaps!
115g plain flour
4tbs syrup
4tbs vegetable oil
4tbs soya/rice milk or water
¼ tsp salt
3tsp ground ginger
½ tsp cinnamon
½ tsp mixed spice
½ tsp bicarbonate of soda
Stir the dry ingredients together . Melt the wet ingredients in a pan but do not boil. Mix together with the dry. Mix until stiff, but pliable. Roll into small balls and place on a baking sheet, press down into thin cookies. Bake at 180°C or gas mark 4 until lightly browned. Set aside to cool and enjoy the crunch!
Flap jacks
230g rolled oats
140g sugar
150g butter
drop of lemon juice
Melt the butter and sugar together
Add the oats and lemon juice gradually and mix well off the heat
Press into a sandwich tin
Bake at gas mark 5/ 190°C for 25-30 minutes
Cut into fingers and leave to cool
Flapjack alternative with chocolate
225g margarine
225g brown sugar
90ml syrup
450g rolled oats
50g chopped walnuts
75g melted choclate
Preheat oven to 180°C/gas 4.
Melt the margarine and sugar together in a pan. Stir in oats and walnuts off the heat. Put the mixture into a baking tin and bake for 25-30 minutes until golden brown. Mark into squares before cooling. Spoon melted chocolate into piping bag and decorate the top with a drizzle. Yum!
Chocolate balls
60g sugar
60g margarine
2 cups oats
2 cups coconut
60g cocoa powder (less if you don’t like rich chocolates)
4 tablespoons of milk
Melt margarine with milk but do not boil. Remove from the heat and add the other ingredients. Roll into balls et voila! Roll into some vermicelli if you want.
Granddads Truffles
10 digestive biscuits broken up finely (use the bottom of a glass of a food processor)
90g coconut desiccated
60g cocoa powder
60g margarine
2 tsp of rum
1 small tin condensed milk (soy creem?)
Melt margarine and mix the rest together and roll into balls.
Again you can roll in vermicelli
Non-vegan chocolate fudge
60g butter
30g cocoa
4tbs water
2 tbs honey
1 tin condensed milk
60g chopped walnuts (optional)
450g granulated sugar
In a pan heat all ingredients except the nuts. Bring to a boil but be careful not to burn. Once everything is dissolved remove from the heat and beat hard until smooth. Add the nuts and fold into the mixture. Pour into a greased 7” tin and when set cut into pieces
Short bread
250g Plain flour
85g corn flour
225g margarine
115g sugar
Cream the margarine and sugar together.
Work in the flour and knead well.
Divide into rounds and prick with a fork.
Bake at 190°C/ Gas mark 5 for 35-45 minutes
If you mark lines on them before baking you can break them into segments later!
Jambalaya
285g brown rice (2 ½ cups)
1 cup tofu
2 onions
3 tbs olive oil
4 celery sticks
1 green pepper
2 cups of mushrooms
2 tomatoes
2 tbs miso
2 tsp paprika
A few drops of Tabasco sauce
1 cup of parsley
Preheat the oven to 150C/gas 2
Cook the rice until tender. Cube the tofu and shallow fry in a pan until golden brown. Chop the onions and sauté for 2-3 minutes in the olive oil. Add chopped celery, mushrooms and green pepper and cook for a further two minutes. Chop the tomatoes and add to the pan for another 3 minutes and then stir in the tofu cubes. Remove from the heat. Stir in the cooked rice, miso, paprika and Tabasco and mix. Add to a casserole dish and bake for 45 minutes. Chop the parsley and sprinkle ontop before serving.
Chickpea shepherd's pie
1 large onion, chopped
1/4 tsp garlic powder
1/2 lb mushrooms, chopped
2 tsp cornstarch mixed w/ 1/4 cup cold water
1/2 cup water
2 cups cooked garbanzo beans
1 1/2 cups diced carrots
1 1/2 cups frozen peas, thawed
3/4 cup diced celery
mashed potatoes (recipe follows)
1/2 bunch spinach, washed and trimmed (about 2 cups)
2 cups low-fat soy milk
1 tblsp soy sauce
1/2 tblsp Parsley Patch seasoning, general blend
preheat oven to 325 degrees F. Place the onion and mushrooms in a large pot with the water. cook, stirring, for 5 min. add the carrot and celery, and continue to cook, stirring frequently, until the carrot and celery are tender, about 10 min. add the spinach, cover, and steam until wilted, about 1 min. remove from heat. in a separate saucepan, mix soy milk with the soy sauce, Parsley Patch, and garlic powder. add the cornstarch mixture and cook, stirring, until the mixture boils and thickens. add to the vegetable mixture, then stir in the garbanzos and peas. spoon into six to eight individual casserole dishes. top with mashed potatoes and sprinkle with paprika. bake for 30 min. or until golden.
Mashed Potatoes
4 large potaotes, peeled and diced
1 cup low-fat soy milk
1/4 tsp onion powder
steam potatoes over boiling water for 15 min. place in a bowl; add the soy milk and onion powder. mash until smooth.
Moroccan Casserole
Small amount of stock or water, for frying
1 large onion, chopped
1 large aubergine, (eggplant) cut into chunks
2 cloves garlic, crushed
1 Tsp ground cumin
1 Tsp turmeric
1 Tsp ground ginger
1 Tsp paprika
1 Tsp ground allspice
3 14 Oz cans chopped tomatoes
1 Lb can chick peas
3 Oz raisins
1 Tbsp chopped fresh coriander
3 Tbsp fresh parsley, chopped
salt and black pepper
Heat the stock or water in a flameproof casserole. Add the onions and
cook, stirring occasionally, for 5 minutes, until soft. Add the aubergine,
cover and cook for a further 5 minutes. Add the garlic, ground cumin,
turmeric, ground ginger, paprika and allspice and cook, stirring, for 1
minute.
Stir in the tomatoes, chick peas, raisins and chopped coriander and
parsley. Season with salt and black pepper bring to the boil and simmer
for 45 minutes.
Pumpkin, Banana & Chickpea curry
Ingredients
3 tablespoons sunflower oil (or olive oil)
1 small onion, sliced
2 cloves garlic, chopped
2 teaspoons grated fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/4 lbs pumpkin, peeled,seeded and cubed (about 2 ½ cups) (you can also use yams or sweet potato)
1 tablespoon hot curry paste (or 2 if you are hardcore like me)
2 ripe tomatoes, chopped
2 dried red chilies
1 1/4 cups vegetable stock
1 3/4 cups canned chick-peas, drained
1 large banana
optional:
1 tablespoon chopped cilantro or parsley
1/2 cup pine nuts, to garnish
1. Heat 2 tbls. of the oil in a saucepan, add the onion, garlic,red pepper, ginger and ground spices, and fry over a medium heat for 5-6 mins until the onion is lightly browned.
2. Place the pumpkin in a bowl, add the curry paste (I add a bit of hot water to thin it out) and toss well to coat the pumpkin evenly.
3. Add the chopped tomatoes, chilies and stock to the onion mixture, and bring to the boil, simmering gently for 15 mins.
4. Meanwhile, heat the remaining oil in a frying pan, add the coated pumpkin and fry for 5 mins until golden.
Add to the tomato sauce with the chickpeas, cover and cook for 20 mins until the pumpkin is tender.
5. Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time.
Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top.
Serve immediately.
Tofu Balls
Ingredients
1 lb. extra firm tofu
1 small finely chopped onion
3 tablespoons soy sauce
3 tablespoons peanut butter
1/2 cup bread crumbs
fresh basil or oregano
flour for rolling balls in
Oil to pan-fry in
Combine all ingredients in a mixing bowl. Roll into 1 1/2 inch balls. Roll in flour and fry in preheated skillet, cooking until slightly to medium brown on all sides.
Serve with pasta and home-made sauce
Alternative recipe:
1 pound firm tofu
1/2 cup UNCOOKED rolled oats
2 tablespoons of tamari (or normal soysauce if you prefer)
1/4 cup of parsley
2 teaspoons of onion powder
1 teaspoon of garlic powder
Coating:
1 cup Whole Wheat flour
1/2 cup nutritional yeast
A couple of tablespoons of olive oil for frying
Chop up your parsley very fine; tops work best.
Add the oats, spices and tamari.
Now, take your tofu and crumble it very fine in your hands. As mashed as you can get it without a blender.
Mix everything together with your hands very well in the bowl. Throw your coating together, preferably on a plate(makes it easier to roll your balls around).
Now it's time to roll the tofu mixture into little balls. 1 inch or so is plenty large, you don't want them too big otherwise they won't cook all the way through and will have trouble staying together.
Squeeze them hard, and get them into a rounded shape.
Do this for the rest of the mixture. Now get your small frying pan out, and put a good amount of oil on the bottom. You want a nice pool on the bottom to sautee them nice and crisp in. Let the oil get really hot, on medium heat, then toss your little balls in the oil. Roll them around in the oil a bit until they are browned to your preference.
When they're nice and golden they're done! Mmm nice and crispy with a garlicky zip.
Marinara sauce (combine with above)
1 can chopped tomato
4 cloves of crushed garlic
4tbs olive oil
½ tsp oregano
½ tsp thyme
salt and pepper to season
Saute the garlic in the oil until golden (do not burn!).
Add the tomato, herbs and seasoning and bring to a boil.
Lower the heat and simmer for 20 minutes stirring occasionally.
Serve with bean balls, tofu balls and pasta.
Peach upside down cake
Dry ingredients:
1 1/2 cups unbleached white flour
2 teaspoons baking powder
1/2 tsp ginger
1/2 cup natural sugar (I used demerara for all the sugar in this recipe)
1/8 teaspoon salt
Liquid ingredients:
1 cup vanilla soy milk mixed with 1 teaspoon lemon juice
1/2 tsp vanilla extract
1 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
4 cups peeled and sliced peaches
2 tablespoons natural, raw or brown sugar
1/4 cup natural, raw or brown sugar
2 tablespoons water
Preheat oven to 350F/180C/Gas 4.
Combine the dry ingredients in a medium-sized mixing bowl. Combine the liquid ingredients in a separate bowl. Set aside without mixing them together.
Combine the peaches with the 2 tablespoons of sugar. Wipe or spray a 10-inch, well-seasoned cast iron skillet with oil. (This step is very important if you want to be able to get the cake out of the pan.) Begin heating it and add the 1/4 cup (or more) of sugar and the water. Heat and stir until the sugar is completely melted. Continue to cook and stir until the mixture is bubbly and slightly reduced (but be careful not to burn it). Place the peaches on top of the sugar and remove from heat:
Add the liquid ingredients to the flour mixture, stirring briefly just to moisten. Pour and smooth the batter over the peaches, covering them entirely. Put the skillet into the oven (you may want to place a cookie sheet or foil on the shelf below it to catch drips) and bake until the sides of the cake pull away from the edges of the pan and a toothpick comes out clean (about 30-40 minutes):
Allow the cake to cool in the pan for about 15-30 minutes. Then, run a knife around the edges of the cake to loosen it from the pan. Place a large plate or serving platter over the top and invert the skillet. Remove the skillet carefully from the cake.
Easy Spinach and Mushroom Lasagna
1/2 lb fresh mushrooms, sliced
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
9 lasagna noodles (regular lasagna noodles, uncooked)
Soy Parmesan (optional)
Sliced black olives (optional)
Filling:
10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Preheat the oven to 375 F/190C.
Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Iranian Chilli- Serve with rice, makes about 4 large portions
2 tins of kidney Beans
1 tin of chick peas
¼ cup of sweet corn (frozen or fresh)
1 tin of chopped tomato
½ tin of refried beans
1 large onion, diced
1 carrot, diced
1 tsp cumin
2 tsp hot chilli powder
1 tsp coriander
2 tsp olive oil
¼ cup of raisins/sultanas
2tsp of treacle/molasses
Heat the oil in a large pan.
Add the cumin and chilli powder until foam develops.
Add the carrot and onion stir continually for about 7 minutes until onion is soft.
Add the tomato and heat through until a gentle simmer. Whilst simmering add the kidney beans and chick peas. Gently simmer for about 10 minutes
Add the sweet corn, refried beans, coriander and stir into the mix. Then add you molasses and raisins. Add water if the chilli is too thick or too dry.
Heat through for another 10 minutes and serve.
If you want the chilli to be spicier just add more chilli powder or some dried red chilli flakes to the oil initially.
Enjoy!
Butternut squash soup
(Developed from Vegan with a vengeance)
2 butternut squash, peeled, halved, seeded and tips cut
4 tsp olive oil,
1 onion,diced,
½ tsp of dried chilli flakes,
1 tbs fresh grated ginger
3 cloves of garlic pressed or chopped finely,
1 tsp salt,
1 ¾ pints of vegetable stock
1 tbs of maple syrup
3 tbs lime juice.
Heat the oven to gas mark 7/220 degrees Celsius.
Place the butternut squash halves on a lightly oiled baking tray and gently brush the outside of the squash with oil.
-Bake for 45 minutes and set aside to cool.
In a large pot sauté the onions in some oil for 5 minutes.
Add the chilli and sauté for a further 5 minutes.
Add the garlic, ginger and salt and sauté for only 2 minutes.
Blend the squash with a food processor until smooth. Add some vegetable stock and the onion/garlic/ginger concoction and blend until smooth.
Transfer back to the pot and add the remaining stock and heat through. Add the lime juice and maple syrup and serve.
This soup saves well and can be frozen. It also tastes even better the next day!
Enjoy!
Chocolate filo Parcels – Makes roughly 15-20 parcels
Frozen filo sheets, defrost over night
200g of dark chocolate,
1/3 cup of dessicated coconut,
30ml of liquor,
vegetable oil,
icing sugar
Preheat the oven to gas mark 6
Unroll the filo pastry and cover with a damn cloth to stop it drying out.
Prepare the filo before starting the chocolate.
Lightly oil a cupcake/muffin/baking sheet with some oil.
Using a knife of pizza cutter make squares with the filo. Place on square diagonally over the other to create a star. Set aside
Melt the chocolate in a double boiler.
When melted add the coconut and liquor and stir in with a wooden spoon.
Place the bowl into some cold water to chill the chocolate.
When chocolate is still soft take a ½ tablespoon full and place it in the centre of the filo stars.
Lift the edges and pinch hard to close the parcels.
Gently coat the leafy edges in oil and place in a hot oven. When the parcels are brown (10-15 minutes) remove and allow to cool for about 30 minutes.
Use a sieve and dust the tops with icing sugar and serve chilled.
These little parcels go down great with coffee and everyone will marvel at the rose petal patterns of the filo leaves.
Enjoy!
Stuffed potato skins – Makes 8 halves
4 baking potatoes,
1 large onion, diced,
Broccoli, chopped into small florets,
5-6 mushrooms, thinly sliced,
3 cloves of garlic, thinly diced
1 tsp Thyme
Preheat the over to gas mark 7/ 190 degrees Celsius.
Pierce the potatoes with a fork all over and place in 1 inch of water in a bowl. Add to the microwave for 10-15 minutes. Turn and then again for 5 minutes. Set aside until cool enough to handle.
Set up a steamer or pot and steam the broccoli for about 10 minutes.
In a pot sauté the onion in oil for 7 minutes.
Add the garlic and mushrooms and sauté until the mushrooms soften. Add the broccoli and thyme and remove from the heat.
Slice the potatoes in half and scoop out the insides to create a shell, save the potato you remove. Set aside.
Mash the potato in a largo bowl and add the onions, broccoli and mushrooms and mix together thoroughly.
Add the mix into the stuffed potatoes and place on a baking sheet.
Add the skins to the over for about 10-15 minutes until slightly browned.
Enjoy!
Dark Chocolate Truffles
200g dairy-free chocolate (at least 50% cocoa solids), broken up
225ml soya cream
30ml rum (e.g. cherry brandy, rum, whisky, coconut liquor)
cocoa powder to coat
Put the chocolate and soya cream in a bowl over a saucepan of simmering water and heat gently until the chocolate has melted.
Remove from the heat, mix in the liqueur and cool the mixture quickly by putting the bowl into a bowl of cold water.
Once the mixture cold and beginning to set, whisk it hard until it is thick and light - using an electric whisk or food processor.
Put the whipped mixture in the fridge to chill until it is solid enough to shape.
Sprinkle a tablespoonful of cocoa onto a plate.
Using two teaspoons, put generous teaspoonfuls of the chocolate mixture on top of the cocoa.
Sift another tablespoonful of cocoa on top, then quickly roll the teaspoonfuls of mixture between your palms to make the truffles. Put them onto a plate and chill until needed.
For those of you who remember these truffles made their appearance at the first vegsoc event… Enjoy my recipe and I hope it brings you as much joy as it does for me!