Cranberry-Stuffed Marrow with Tahini-Miso Dressing

A delicately flavoured recipe, lifted by a zingy umami dressing and the addition of dried cranberries to the stuffing. This serves 2.

Ingredients

For the Marrow

1 marrow
1 tsp oil (I used rice bran oil)
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1/3 cup chopped almonds, toasted
1/4 cup dried cranberries
100g couscous, cooked according to package directions
Salt and freshly ground black pepper

For the Dressing

1 tbsp tahini
1 tbsp yellow miso
2 tbsp warm water

Directions

1. Preheat the oven to 180C. Cut the marrow in half lengthways. Score each half about 3/4 way through lengthways and then widthways. Scoop out the cubes of marrow and set aside. Place the marrow in a roasting dish and cover with aluminium foil. Roast for 20 minutes.
2. Meanwhile, heat the oil in a frying pan over a medium low heat. Add the onion, peppers, and the marrow chunks. Cook until the onions and peppers are lightly softened. Add the almonds, cranberries, and couscous.
3. When the marrow is roasted, remove the foil and stuff with the pepper-couscous filling. Cover again with foil and return to the oven for 10 minutes.
4. Meanwhile, make the dressing by whisking all the ingredients together with a fork. Serve the marrow with a generous amount of dressing.

Gobi Manchurian

A rich and spicy recipe that serves 4; feel free to halve the amount of chilli.

Ingredients

1 cauliflower, broken into florets

For the sauce

1 yellow onion, finely chopped
1 bunch scallions, chopped
2 green chillies, chopped (1 of these reserved for garnishing)
1 inch ginger, peeled and grated
3 cloves garlic, minced
3 tbsp ketchup
1 tbsp tomato purée
2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 1/2 cups vegetable broth, plus 1/4 cup extra for making a cornflour paste
1 heaped tbsp cornflour

For the batter
1 cup flour
2 tsp paprika
1 tsp ginger
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp chilli paste
1 tbsp salt
1 tsp black pepper
Enough cold water to make a really thick batter

Method

For the cauliflower

1. Bring a large pot of salted water to the boil, turn off the heat, add the cauliflower and allow it to blanch for 10-15 minutes until tender. Drain and set aside.

For the sauce

1. Heat a nonstick pan over a medium-low heat and dry-sauté the onion and scallions gently until the onion is just turning translucent.
2. Add the ginger, one of the chillies, and the garlic and continue to fry until aromatic.
3. Stir in ketchup, tomato purée, soy sauce, sweet chilli sauce, black pepper, and vegetable broth, and bring to the boil. Allow to cook together for a minute or two.
4. Mix the cornflour with enough water to make a smooth paste, and stir in. Allow to cook for a couple of minutes until the sauce thickens and is glossy, and remove from the heat.

For the batter
1. Mix all the ingredients, apart from water, together in a large bowl.
2. Add water a little at a time, whisking with a fork, until you have a thick batter that doesn’t drop easily from the back of a spoon.

For the cauliflower

1. Preheat the oven to 200C.
2. Dip the cauliflower florets into the batter one at a time, and place on a parchment- or silicone-lined baking tray. Bake for 20 minutes at, turning once.
3. When all florets have been baked, reheat the sauce and add the battered florets to it, mixing them in carefully to avoid breaking the batter. Allow them to warm through in the sauce (about 4 minutes).
4. Serve with rice, garnished with the reserved chopped green chilli.

Peanut-Hoisin Lettuce Cups

A budget dish that will soon become a go-to favourite. Serves 4

Ingredients

8 large Romaine/Cos lettuce leaves
2 inches cucumber, cut into matchsticks
4 scallions, cut into matchsticks
1 large carrot, cut into matchsticks
1/4 cup peanuts, lightly toasted
2 cups cooked rice
1 block tofu, drained, pressed, and crumbled

For the marinade:
1/4 cup soy sauce
2 tsp garlic powder
1/2 tsp ginger powder
1 tsp Chinese Five Spice powder
1 tbsp lime juice
1 tbsp hoisin sauce

For the sauce:
1/4 cup peanut butter
1 tbsp suitable-for-vegans hoisin sauce
2 tsp sriracha
2 tbsp soy sauce
1 tbsp lime juice
1 tsp rice vinegar
1 tsp maple syrup
1/2 tsp Chinese Five Spice powder
1/4-1/2 cup water, or as needed to thin

Method

1. Mix all of the ingredients for the marinade in a large bowl. Add the tofu and stir to coat. Set aside while making the sauce.
2. Mix all of the ingredients for the sauce, apart from the water, in a small saucepan over a low heat. Add the water as needed to thin the sauce to the desired consistency, making sure it drops from a spoon but is not too runny. Remove from the heat.
3. Heat a nonstick frying pan over a medium heat and add the tofu with the marinade. Cook until the tofu starts to turn golden brown. Remove from the heat.
4. Fill each lettuce leaf with rice, tofu, scallions, cucumber, carrots. Top with sauce and sprinkle with toasted peanuts.

Baked Samosas with a Chip Shop Curry Sauce

Not only is the chip shop curry sauce extremely simple to make and very tasty, but these baked samosas have an air-fryer option. Once you master the art of folding the first one (there are lots of online videos to demonstrate it, and it’s far less complicated than you’d think), these are also very easy to make.

The samosa filling

Ingredients

1/2 tsp each mustard, cumin, nigella seeds
1/4 tsp fennel seeds
1/2 onion, finely chopped
1/2 inch ginger, minced
1 garlic clove, minced.
60g frozen peas
1/4 cup coconut milk, water, or broth
Four large handfuls of spinach
600g cooked and lightly mashed potato
1 tsp garam masala
1/2 tsp turmeric
1-2 tsp lime juice
Salt, to taste

Method

1. Heat the seeds in a dry pan over a medium heat until they start to pop.
2. Lower the heat, and add the onion and ginger. Cook for a few minutes, until onion starts to soften. Add garlic for 30 seconds.
3. Add frozen peas and coconut milk, water, or broth.
4. Stir in spinach until wilted.
5. Add potato, garam masala, turmeric. Stir until combined, using some water, broth, or coconut milk to loosen anything that has stuck to the pan. Stir in lime juice, and salt to taste.

Pastry

Suitable-for-vegan samosa wrappers or wonton wrappers. Depending on what shape you want, folding methods will differ. There are lots of step-by-step photos online for both rectangular and square versions. Use a glue made of flour and water to seal; don’t worry about gaps: these will be baked, so you don’t have to worry about oil soaking in.

Sauce

Ingredients

1/2 onion
2 cloves garlic
1 inch piece ginger
1/2 tsp ground cumin
pinch cinnamon
1/2 cup coconut milk
2 tbsp dark soy sauce
1 tbsp mild or medium curry powder
1 tbsp tomato purée

Method

Blend and heat. It’s that simple!

To cook

1. Preheat oven to 220C. Cook for 15 minutes. Turn. Lower the heat to 180, and cook 10 minutes more.

OR

2. Preheat air fryer to 200C. Cook samosas for 5 minutes, rearrange, and cook for another 4.

Pizza Tots

This is a fun way to serve potatoes and is a perfect recipe for serving vegetables and beans to children who may be reluctant to eat them otherwise. The recipe makes 20 tots

Ingredients

1 x 400g can cannellini beans
1 cup fresh basil
1 large clove garlic, minced
4 medium potatoes, baked and cooled
1/3 cup olives, finely chopped
1/4 cup slow-roasted or sun-dried tomatoes, finely chopped
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp ground black pepper
1/4 cup nuts of choice, finely ground (if allergic to nuts, use ground oats instead)

Method

1. Preheat oven to 220C, and line a baking tray with a silicon sheet or parchment paper.
2. In a food processor, pulse the cannellini beans and basil until smooth.
3. Halve the potatoes, and scoop the flesh from the skins. Mash the flesh with a fork and add to the basil and bean mixture with the rest of the ingredients.
4. Taking a heaped tablespoon of the mixture, press it firmly between your hands to bind it, and form it into tater tot shapes. Place on the silicon sheet or parchment paper. Repeat until all the mixture is used up.
5. Bake for 15 minutes, turn the tots, and bake for 10 minutes more.
6. Serve with some tomato sauce or suitable-for-vegan yellow mustard.

Spicy, smoky tempeh burrito with avocado, spinach and fresh tortilla

Simple, spicy and rich, this makes enough for 2 good sized wraps, but easily doubles. For a single large burrito, overlap the tortillas by about 5″ – 6″ and roll everything together.

Ingredients

For the filling
1T avocado oil (or similar)
1/4t coarse sea salt
1 cup sweet onion, 1/4″ dice
1/2 cup red bell pepper, 1/4″ dice
1T fresh garlic, minced
1T smoked paprika
1/2T garam massala
1/2t dried red chilis (or to taste)
125g tempeh, minced (use pasteurized)
1/2 to 1T coconut sugar (start with 1/2T but sweeten to taste)
1/2T lemon juice
1 cup mushroom stock
1/2 cup tomato passata (or puree)
2T nutritional yeast
Coarse sea salt and black pepper to taste

For the tortilla
1 cup heaping whole wheat bread flour
1/2 cup water

For the rest
1 ripe avocado, peeled, stoned and thinly sliced
2 cups spinach, coarsely chopped
2T nutritional yeast
A few pinches sea salt

Optional: Fresh habanero, jalapeno or even poblano pepper will add flavour and some heat to this dish. Maple syrup will do fine in place of the coconut sugar if that’s what you have. Use raw spinach if you prefer, but overall, expect some rolling challenges.

Method

First, start the tempeh, then make the tortillas and then the rest. Warm a large frying pan on medium high heat. Add the oil and sea salt. Add the onion and saute for 2 – 3 minutes. Add the red pepper and spices. Saute another 2 minutes. Add the tempeh and coconut sugar. Saute for 3 – 5 minutes, until the pan is starting to brown a little.

Add the lemon juice and deglaze the pan. Add the stock. Bring the pan to a simmer, reduce heat to low, cover and simmer 30 minutes. Uncover, add the passata, and simmer another 30 – 40 minutes until the liquid is mostly cooked off. When done, remove from heat and set aside.

When the tempeh is getting thick, start the tortillas. Add the water to the flour. Knead until a smooth elastic dough forms, and then another 2 -3 minutes. Cover with a warm wet tea towel and let the dough rest about 15 minutes.

When rested, break the dough into 2 balls. Roll out on a floured board to 12″ – 14″, and about 1/8″ thick (or use a tortilla press if you have one). Repeat with the other ball of dough.

Warm a large frying pan on medium high heat. Dry fry until the tortilla is done on one side (it will be lightly browned and bubbled). Flip and fry the other side. Set aside and repeat with the other piece of dough. Cover both with a tea towel while you finish everything else.

While the dough is resting, preheat the oven to 450F. Add the spinach to a baking sheet or roasting pan and roast for about 5 minutes, until it’s nicely wilted. Remove and set aside. When the tortilla and spinach are ready and the tempeh has cooled a bit, season the tempeh to taste and add the nutritional yeast. Stir to combine.

To fill, add the spinach to a tortilla in a long, thin line toward the middle-bottom of the tortilla. Sprinkle with a bit of sea salt and nutritional yeast. Add half of the tempeh mixture. Add avocado slices. Sprinkle with a pinch of sea salt and nutritional yeast, and roll up carefully (warm filing can easily tear through a tortilla).

To roll, bring the bottom of the tortilla up away from you over the filling. Tuck. Fold in the sides. Roll over. Repeat with the other tortilla. Let them stand 2-3 minutes (or wrap in foil if you like), and then serve.

 

 

Portobello mushroom, tofu wrap with coconut milk, sea vegetable spread and wilted spinach

Rich, smoky and full of greens. The recipe for the spread makes quite a lot (so, reduce or be prepared to have extra on hand).

Ingredients

For the spread
1 cup red lentils
2 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1 1/2 cups coconut milk (I use full fat)
1T fresh garlic, minced
1/4t coarse sea salt
2T nutritional yeast
1T nori flakes
2t purple dulse flakes
Coarse sea salt and black pepper to taste

For the tortilla
1/2 cup whole wheat bread flour
1/4 cup lukewarm water
A pinch fine sea salt (if you like)

For the tofu and mushrooms
120g extra firm, high quality tofu cut in 1/4″ long strips
1 medium portobello mushroom, stemmed and sliced thickly, 1/3″
2T tamari
1/2T lemon juice
Coarse sea salt and black pepper to taste
1 cup baby spinach
1/2T nutritional yeast
A pinch sea salt

Optional: You can also make this on the stove top or bake in a ceramic dish, but both require more attention. If you want to keep the spread close to white, stir more frequently. If you’d like a fond, don’t stir as much. Sun-dried tomatoes, black olives, capers, and other high flavour ingredients would also make nice additions.

Method

Make the spread first, and then when it has setup, make the remaining ingredients starting with the mushrooms and tofu, then the wrap and then the spinach.

Warm a slowcooker on high. Add everything up to and including the sea salt. Cover and cook on high, stirring periodically, reducing until you have about 2 1/2 cups — expect several hours depending on your slowcooker. When reduced, remove from heat. Remove the kombu. Add the nutritional yeast, nori, and dulse. Stir to combine.

Let stand to cool uncovered about 30 minutes. Season to taste. Spoon out into an appropriate dish, cover loosely and chill 30 minutes. Pour off any condensed water, cover tightly and chill overnight to setup. When ready to serve, adjust the seasoning to taste depending on use and enjoy.

When the spread is ready, make the tortilla. Mix the water and flour, then knead until a smooth, pliable dough forms and then for another two minutes. Cover with a warm, wet tea towel and let rest for at least 15 minutes.

Preheat the oven to 450F. Toss the portobello mushrooms and tofu in the tamari. On a lightly oil or nonstick baking sheet or roasting pan, roast the tofu and mushrooms on the middle rack for about 20 minutes or until nicely browned.

Turn periodically to brown evenly. Ovens vary; use the colour and texture as a guide. Remove from heat when done (separately if necessary). When the tofu and mushrooms are looking done, add the spinach to the pan and roast another 2 – 3 minutes to wilt.

While the tofu and mushrooms finish, roll out the tortilla. On a floured board, roll the tortilla out to a 13″ – 14″ circle about 1/8″ thick. Be careful not to roll too thinly (the dough will have transparencies, start to split, etc.). If you don’t have a large enough frying pan, you can try a pizza stone. Otherwise, you can break the dough up and roll out to two tortillas about 6 1/2″ – 7″.

Bring the frying pan (or griddle if you have one) to heat on medium high. Dry fry the tortilla lightly on both sides until the tortilla is lightly browned (it will also bubble a little), turning once.This shouldn’t take more than a couple of minutes, both sides. Be careful not to overcook.

Let the tortilla rest a few minutes to cool and soften. Season the mushrooms and tofu to taste.Add about 1/4 cup spread to the tortilla and spread evenly in the middle. Add the mushrooms, the spinach and the tofu.

Dust the spinach with the nutritional yeast and a pinch sea salt when you add it. Roll up like you would a burrito — from the bottom up over the filling away from you, tucking in the sides and rolling over (go gently!). Cut in half if you like and enjoy!

Whole grain, flax waffles with raspberry, fig compote and cashew topping

Simple waffles with lovely colours and flavours.

Ingredients

For the waffles
1 cup whole wheat flour
1/2t baking powder
A pinch baking soda
1T milled flax seed
Coconut sugar to taste (I use 1T)
1 1/4 cup unsweetened plant milk (I use soy)
1/2T balsamic vinegar
1/2T avocado oil (or similar)
Additional plant milk as necessary
A pinch sea salt

For the compote
1 1/2 cups raspberries
3 dried, soft fig, stems trimmed and sliced,1/8″ (more for a sweet tooth)
A pinch sea salt
Sweeten to taste (I don’t use additional sweetener)

For the cashew topping
1T cashew butter
12t lemon juice
1 – 3t sweet white miso (or to taste)
1T cold water

Optional: The miso is what adds the fermented flavour to the cashews. Use sodium reduced if you have the choice. If you’re new to miso (or want to keep your sodium intake low) add 1t at a time to start. You may need to increase or decrease the amount of batter in ratio to suit the size and cut of your maker. You may also need additional plant milk to suit your flour.

Method

Start the cashew butter, then the berries, and then the waffles. Whisk together the ingredients for the cashews in order until emulsified. You’ll know when this happens. Refrigerate until you’re ready to use.

Warm a large pan on medium heat. Add 3/4 cup raspberries and the sea salt. Saute for 2 – 3 minutes until they are berries are starting to lose the juice. Add the figs. Saute another 2 – 3 minutes. Add the remaining raspberries and stir fry until heated through. If you use frozen berries, you may need to increase the cooking time. Remove from heat.

While the berries cook, whisk together the ingredients for waffles. Mix the dry ingredients for the waffles. Mix the wet ingredients. Mix the wet with the dry and let stand a few minutes while the berries finish. Turn off the stove, but leave them in the pan to keep them warm.

Heat up your waffle maker (or your waffle pans if that’s what you have) as per its instructions. When ready, add half of the batter. Cook as appropriate and repeat. Spoon the compote over the waffles, add the cashew butter mixture, and enjoy.

Slowcooked, curry spiced seitan, potato and mushroom stew

Layered with curry spices, garama masala, kale, tomato and sesame, this is a simple, slowcooked dish with rich flavour and texture. This makes 2 large bowls, or 4 small ones.

Ingredients

For the lentils
2T curry powder
1/2t dried red chilis (or to taste)
1/4 cup scallions, finely chopped
1T fresh garlic, minced
1t fresh ginger, minced
1t turmeric (or to taste)
1 cup lentils
1 cup boiling water
1 ‘sprig’ dried kombu, about 1″
1/2t coarse sea salt (or to taste)
2 cups vegetable stock
2 cups cremini mushrooms, stemmed and quartered
2 cups potoato, 1/2″ dice (I use organic russets for this)
2 cups green curly kale, coarsely chopped
Coarse sea salt and black pepper or chili to taste

For the seitan
1/2 cup vital wheat gluten
1/3 – 1/2 cup cold water

For the garnish
1T garam masala
1 scallion, finely sliced on an angle
1/4 cup passata
1T sesame seed butter
1t lemon juice
1/2t fresh garlic, minced
1T cold water
A pinch sea salt

Optional: Use freshly ground spices for more flavour. You can also prepare this is a large, wide bottomed pan with a lid on the stove — just be sure to adjust the cooking time. A couple tablespoons cooking oil will add flavour and mouthfeel. Replace the passata with diced tomato if you prefer and the sesame with a little coconut milk to keep it simple. Replace the seitan with extra firm tofu if you prefer, but add it with the lentils. Add some cilantro, mint or both for garnish for some additional bright green flavour.

Method

Warm the slowcooker on high heat. Add the curry spices and toast until fragrant (about 2 – 3 minutes). Add the scallions, garlic, ginger and turmeric. Let cook 3 – 5 minutes, stirring periodically.

Add the lentils, water and kombu. Cover and cook for about 30 minutes on high heat.Add the stock, sea salt, and mushrooms. Cover and cook on low for at least 4 hours and up to 8.

When the lentils are ready, increase heat to high. Remove the kombu. Mix the water and wheat gluten for the seitan. Add as little water as necessary to form a dough. Knead for 3 minutes. Cut into 1/4″ to 1/3″ cubes. Add the seitan to the slowcooker. Cover and cook for about 30 minutes. Add the potatoes and cook for about an hour until the potatoes are fork tender.

When the stew is ready, add the kale and stir to combine. Turn off the slowcooker. Whisk the sesame seed butter, lemon juice, garlic and water. Season to taste. Warm a small pan on medium. In a small pan over medium heat, toast the garam masala until fragrant and set aside. Season the stew to taste.

Ladle out. Garnish with a sprinkle of garama masala, 2 tablespoons tomato passata, and 1/2 tablespoon sesame mixture. Sprinkle with sliced scallions and serve.

Blueberry pie rice paper rolls

A simple treat sweetened with dates, similar to hand pie or blueberry pierogi. This recipe easily doubles.

Ingredients

1 1/2 cups blueberries (I use frozen)
1/2T lemon juice
1/2 cup packed soft, dried dates pitted an chopped (I use medjool)
1/2T tapioca flour dissolved in 1/2T cold water
1T milled flax seed
1 – 1 1/2T corn starch (depending on the viscosity of the chilled blueberry mixture)
8 sheets rice paper, 7″ size
4t coconut oil, soft but not melted

Optional: Add a pinch of sea salt, ginger or both to the blueberries if you like. Add a table spoon or so of chopped walnuts to the blueberries if you like. Plant-only shortening will work in place of the coconut oil. Add more dates for a sweeter tooth. For more of the standard ‘sugar’ experience with pie, add a tablespoon or so of coconut sugar or dust the final rolls with a little organic powdered sugar, etc. Eat them unbaked for a chewier but quicker treat. A little vanilla frozen dessert also goes well with these.

Method

Warm a wide-bottomed pan on medium heat. Add 1/2 cup blueberries and lemon juice. Heat about 5 minutes, or until the blueberry juice is beginning to thicken. Mash a little if necessary. Pour off the juice and about half of the blueberries into the dates. Puree as smooth as you can. Add the date mixture to the pan. Return to a light simmer.

Add the remaining blueberries. Warm until heated through (about 2 minutes). Stirring constantly, add the tapioca mixture and stir until it thickens. Remove from heat, and let stand 10 minutes to cool uncovered. Cover and chill for at least an hour.

When the blueberries have setup, add the flax, then the cornstarch and mix until even. Add warm water to a large frying pan on low heat. Add a sheet of rice paper. Remove the sheet when soft and transparent (a few seconds up to 30 seconds depending on the temperature of the water). Don’t overcook.

Working quickly, lay the sheet on a clean dry surface, and then wrap as you would a burrito. Add 1/4 blueberry mixture to the horizontal middle of the rice paper, toward the vertical bottom. Fold the bottom up over the filing, fold in the sides and roll up. Spread 1/2t coconut oil evenly over the top of the roll. Set aside.

Add a second sheet of rice paper to the water.For the second sheet, place the first roll in the middle and wrap carefully (so that the first roll is now wrapped with two sheets of rice paper). I hold the second sheet in my palm, but a board will also do. Spread 1/2t coconut oil evenly over the top of the roll when wrapped. Repeat until you’ve used up the blueberries.

While the rolls dry a little, preheat the oven to 375F. Bake on a nonstick or lightly oiled baking sheet for 10 minutes on a lower rack. Move to a higher rack and broil for 5 – 10 minutes or until the tops are lightly browned and crispy. Ovens vary; use the colour as a guide. Remove from heat, let stand a few minutes to cool and then enjoy them crispy or let them cool longer to soften the texture.

Note, you can wrap two ways: with the bluer (“the top”) side face up or down. Top up will lead to a more even roll. Top down will make for a nicer presentation. Whichever you choose, it’s important to roll evenly and gently using a rice paper sheet without holes or tears to ensure your rolls don’t leak. Expect your rolls to stick a little as you handle them. Go slowly and gently!