Tofu Ranch Dip or Dressing

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A creamy, cool dip that’s perfect with sticky BBQ cauliflower bites, or thinned out further and served as a salad dressing.

Ingredients

1 pack firm silken tofu
2 tsp garlic granules
2 tsp onion granules
1 tsp dried dill
1 tbsp cider or rice vinegar
1 tbsp pickle brine (optional)
2 tsp maple syrup
Salt and pepper to taste
Soy milk, or other all-plant milk, to thin as desired

Method

Whizz all of the ingredients in a food processor, scraping down the sides as necessary. Taste and adjust seasonings as required.

Cucumber-Parsnip Lemonade

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Don’t let the title dissuade you: this is a flavoursome, sweet drink that doesn’t taste at all like blended vegetables. It’s cooling and refreshing, and as a bonus it contains no refined sugar. The recipe serves 1.

Ingredients

1 apple (2 apples if you have a very sweet tooth)
1 pear
1/4 cucumber
1 inch ginger
1 parsnip
1/2 inch slice lemon

Method

Juice all ingredients and enjoy.

Beetroot Hummus

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This beetroot hummus is incredibly inexpensive, and makes a large batch. Because it is oil-free, it will separate in the fridge; just stir it all back together again.

Ingredients

1 medium cooked beetroot, chopped
2 cups chickpeas, cooked
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp tahini OR sesame seeds
1/2 cup water, or as much needed to purée ingredients
1/4-1/2 tsp salt, or to taste

Directions

1. Blend the beetroot, chickpeas, garlic, lemon juice, 1/4 cup water, and tahini or sesame seeds. Add more water if necessary, and, if using a jug blender, stop occasionally to scrape down the sides.
2. Season and serve.

Traditional Irish Potato Cakes

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These traditional Irish potato cakes are extremely easy to make: two ingredients, very little fuss, and extremely inexpensive. This quantity makes 6 potato cakes, and these are delicious served as a side with a bowl meal, dipped in a sauce, or spread with your favourite suitable-for-vegans topping.

Ingredients

300g leftover mashed potato, cooled
20-30g flour of your choice (for a gluten-free option, try buckwheat)

Directions

1. Preheat a frying pan over a medium heat.
2. Mix the flour into the mashed potato, adding enough to make the potato mix come together into a ball.
3. Dust the countertop with flour.
4. Roll out the potato mixture until it’s about 1cm thick. Cut with a cookie cutter or with an inverted mug or glass. Alternatively, take sections, roll into balls, and flatten out.
5. Heat about 1 tsp oil in the frying pan, or use spray oil. Fry the cakes 2-3 minutes each side, until golden.

Besan Dosa

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This is Besan Dosa–a gram flour pancake–with a difference: sun-dried tomatoes and spinach. Multiply the quantities of the dry mix and store in a lidded container in the fridge for easy and quick breakfasts. This takes about 10 minutes to prepare from start to finish, and serves 2.

Ingredients

For the dry mix

1/2 cup gram flour or besan
1 tbsp ground flaxseeds or linseeds
1/2 tsp onion granules
1/2 tsp garlic powder
1/2 tsp cumin
Pinch turmeric
1 tsp smoked paprika
1/2 tsp salt
Pinch black pepper
1/2 tsp baking powder
3 tbsp nutritional yeast

For cooking

Small handful of spinach, shredded
1 green onion, finely sliced (1 tbsp reserved for garnish)
3-4 sun-dried tomatoes, finely chopped with a kitchen scissors (1 tbsp reserved for garnish)

Method

1. Preheat a lidded frying pan over a medium heat (we don’t have a lid for our frying pan, so we use the lid of our soup pot, which fits just inside the rim of the pan).
2. Mix all dry ingredients.
3. Stir the spinach, green onion, and sun-dried tomatoes into the dry ingredients.
4. Add 1/2 cup water to the mix and stir well to combine. Now, a little at a time add more water until the mix becomes a pouring consistency.
5. Spray the frying pan with a little oil (if it is not a nonstick pan), or wipe over with a piece of kitchen towel dipped in oil.
6. Pour half of the mix into the frying pan and tilt the pan to allow the mix to form a circle.
7. Cover the pan and allow the dosa to cook for 2-3 minutes until little bubbles appear on the surface and the underside is slightly browned. Turn, and cook on the other side 1-2 minutes more. It must be fully cooked, because raw gram flour doesn’t taste good at all.
8. Keep warm in an oven on a low heat until the other dosa is cooked. Serve, if desired, on some of your favourite toasted bread with more spinach, and garnished with the reserved tomatoes and green onions. We spread our toast with a little of the cream from the top of a can of coconut milk for the interesting flavour.

Sweet Potato Confetti Toast

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A colourful, simple lunch or side that takes under 20 minutes to make. This serves 2 people.

Ingredients

1 large sweet potato, peeled
1/4 each red, yellow, and orange bell pepper (or just use 3/4 of one colour of your choice if you prefer), finely diced
1/2 red onion, finely diced
1 avocado
1/2 tsp each garlic powder and onion granules
1 tsp lime juice
1 pinch red chilli flakes
salt and pepper, to taste

Method

Cut the potato into four long, 1/2-cm thick slices. To stop the potato rolling around as you try to cut it, take a thin slice from one side, and use this flattened side as the base to stabilize the potato.

Place the potato in a preheated health grill for 15 minutes, turning once. Alternatively, run it through the toaster for two rounds.

Meanwhile, mash the avocado with the garlic powder, onion granules, lime juice, chilli flakes, and salt and pepper.

Top the toasted sweet potato with the avocado, and sprinkle on the bell peppers and onion.

Peanut butter, chocolate breakfast bar with dates and figs

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Simple, nutrient dense, no baking, no gluten, no added sugar, no added oil, and covered in chocolate.

Ingredients

1/4 cup whole grain teff
3/4 cup water
1/4 cup unsweetened plant milk (I use soy)
1T cocoa powder (I use a Dutch-processed, fair trade brand)
A pinch coarse sea salt
1/4 cup unsweetened, unsalted peanut butter (I use crunchy)
1/4 dried, soft figs, stemmed and finely chopped (I use calimyrna)
1/4 dried, soft dates, pitted and finely chopped (I use medjool)
2T boiling water
1T tapioca flour dissolved in 2T  water
80g dark chocolate (I use a fair trade, organic bar)

Optional: Add a little chili to the chocolate. Double the chocolate for more of a dessert. Use cashew or macadamia nut butter or even sesame seed butter as an alternative to peanuts. Add a tablespoon or two of coconut sugar for a sweeter tooth.

Method

In a small, heavy-bottomed pan with a lid, toast the teff on medium heat for 2 minutes. Add the water and bring the pan to a simmer. Cover, reduce heat to low and and simmer for about 20 minutes (until the teff is pulling away from the sides of the pan), stirring more frequently at the end).

Add the plant milk and cocoa powder. Stir to combine. Increase heat to medium low. Simmer another 5 minutes. While the teff finishes, add the boiling water to the figs and dates and rehydrate a little. Add the tapioca mixture to the teff slowly, stirring continuously until it thickens. Remove from heat.

Mix the peanut butter in with the dates and figs but leave it marbled rather than fully combined. Pour into a 3″ x 9″ loaf pan and let cool 1 hour to setup.

When the bar has setup, turn out of the pan onto plastic wrap top down. Let stand about 15 minutes. Melt the chocolate using a double boiler, two doubled up pans, etc. When the chocolate has melted, turn the bar over. Spoon the melted chocolate over the bar and spread evenly.

Let stand about 30 minutes at room temperature for the chocolate to firm up. Chill uncovered about an hour. Wrap with plastic and chill until ready to serve (at least a few hours, or overnight).

Flourless chocolate brownie with black cherry frozen dessert

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Teff is a nutrient dense, gluten-free cereal grass, and the cooked whole grain makes a light, crumb-like
texture. Frosted with chocolate walnut fudge and garnished with chopped walnuts, this is a luxurious,
delicious and not too terribly unhealthy dessert.

Ingredients

For the brownie
1 cup water
1/4 cup teff
1/4t coarse sea salt
2T cocoa powder (I used a fairly traded, Dutch-processed brand)
2T agave nectar (or to taste)

For the frosting
1/4 cup warm water
3 large soft dates, pitted and chopped
2T cocoa powder
2T chopped walnuts
1/4t coarse sea salt

For the cherries
1 1/2 cup frozen dark cherries
1T agave nectar
1T lemon juice
1T chopped walnuts

Optional: 1t powdered maca

For the garnish
1t chopped walnuts

Directions

In a small sauce pan with a lid, lightly toast the teff for 2-3 minutes on medium low.
Add the water and sea salt, and whisk to break up any lumps.
Cover and simmer on low for 20 minutes.
Add the cocoa and agave, and stir to combine.
Cover and simmer on low for another 5 minutes.
Remove from head and spoon out into a small rectangular container.
Let cool uncovered 15 minutes.
Cover and refrigerate at least 4 hours to setup.
When ready, make the frosting, then the cherries.
In a small cup, puree the ingredients for the frosting until smooth and a creamy texture emerges.
Turn the brownie out from its container.
Frost the top and return the frosted brownie to the refrigerator to setup.
Puree the cherries with the other ingredients until smooth.
Plate the brownie and the cherries on top and garnish with chopped walnuts.

Fresh, handmade brown rice fettuccine with kale, red peppers, and raisins

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A simple, gluten free pasta with good body and chew tossed in a light oil and garlic sauce with sauteed vegetables. This makes a reasonably sized serving for one; the recipe easily doubles.

Ingredients

For the noodles
1/2 cup scant brown rice flour
1/2 cup scant tapioca flour
2T masa harina (corn flour)
1/4t coarse sea salt
1/2 cup boiling water
2T nutritional yeast
2 liters water with 1T coarse sea salt

For the sauce
1T olive oil
1/4t coarse sea salt
1 scallion (2″ green reserved for garnish)
1/2t dried basil, rubbed
1/2t dried oregano, rubbed
1/4t dried thyme, rubbed
1T fresh garlic, minced
1 cup green kale, stemmed and chopped
1/2 cup diced red pepper (about half a small red pepper)
1T sun-dried tomatoes, chopped (the dehydrated kind, not the kind packed in oil)
1T raisins
1/2T lenon juice
Sea salt and black pepper to taste

For the garnish
2 heirloom grape tomatoes, thinly sliced
Scallion green as above, sliced on an angle

Directions

Mix the flours for the pasta with the course sea salt. Whisking as you pour, add the boiling water. Be careful; it will be quite hot, but keep mixing. This will result in a crumbly dough. That’s fine — it will continue to absorb flour.

Turn the dough out onto a cutting board, and as soon as its cool enough for you to do so, knead as you would a regular dough until all the flour is absorbed and you have a smooth, pliable dough. Let rest 2 minutes. Roll out on a floured board to 1/8″ thick, trying to make the dough rectangular as possible (about 12″ long).

In a large pot, bring the 2 liters water to a light simmer with the 1T coarse sea salt. Trim the ends of the dough and slice the noodles in 1/4″ wide, long rectangular strips. Use a pasta/pastry cutter for best effect.

When the noodles are cut, add them to the simmering water and cook lightly for about 2 minutes or until they start to float. Don’t overcook and don’t boil. Drain the pasta and rinse with cold water. Let stand 15 minutes to cool and dry. Rinse with a little cold water every few minutes to avoid sticking while you make the sauce.

In a frying pan, bring the oil to heat with the sea salt on medium high. Add the scallion and herbs and saute for 2 minutes. Add the garlic and saute for another minute. Add the kale, peppers, raisins and sun-dried tomatoes and saute for 5-7 minutes (until the kale has softened). When the pan starts to brown, deglaze with the lemon juice and remove from heat. Season to taste.

When the sauce is ready, rinse the pasta with hot water to warm and drain. Toss the pasta with 2T nutritional yeast. Plate and add the sauce. Toss the pasta gently with the sauce, add the sliced heirloom tomatoes and scallions. Season to taste and serve.

Hand-rolled, gluten free (oat) gemelli pasta in a roasted red pepper sauce

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The combination of oat and tapioca make for a nice, chewy pasta, and the gemelli provide a lot of ridging to hold onto the rich sauce. The cremini mushrooms, artichokes, and spinach add flavour, colour and nutrition. The recipe easily doubles.

Ingredients

For the sauce
1 large red pepper
1 scallion, minced (reserve 2″ green for garnish)
1/2T fresh garlic, minced
1/2t dried oregano, rubbed
1/4t dried thyme, rubbed
4 medium cremini mushrooms (about 50g), coarsely sliced (about 1/4″)
1/2 cup artichoke hearts
1T sun-dried tomatoes, chopped (the dehydrated kind, not the kind packed in oil)
1T nutritional yeast
1/2 cup spinach, coarsely chopped (reserve a few tablespoons for garnish)
Sea salt and black pepper to taste

For the noodles
1/2 cup scant gluten free oat flour*
1/2 cup scant tapioca flour
1T masa harina (corn flour)
1/4t coarse sea salt
1/2 cup boiling water

Instructions

Start the sauce, then the make pasta. Preheat the oven to 450F (or use the traditional charring method if you have a gas stove). Lightly oil and roast the red pepper and roast until the skin is nicely charred. Remove from the oven and let cool. While the red pepper roast,

start the pasta. Mix the flours for the pasta with the course sea salt. Whisking as you pour, add the boiling water. Be careful; it will be quite hot, but keep mixing. This will result in a crumbly dough. That’s fine — it will continue to absorb flour.

Turn the dough out onto a cutting board, and as soon as its cool enough for you to do so, knead as you would a regular dough until all the flour is absorbed and you have a smooth, pliable dough. Let rest 2 minutes. Roll out on a floured board until in a rectangle until the dough is 1/8″. Slice width-wise in 1/4″ lines. These can be a little larger and thicker than wheat gemelli. They won’t plump as much while cooking.

Roll the pasta on the board (or between your palms), loop in half (end to end), close the ends with a pinch, and then twist by rolling the folded pasta away from you with the right hand and toward you with the left. Be careful, oat flour makes for a more delicate dough. Repeat until all the dough has been rolled. Keep your dough under a warm we cloth while you work if you find it starts to dry out. Once the noodles are rolled, let them stand about 10 minutes to dry.

In a large pan, bring the water and sea salt to a light simmer. Then slice the strands in 1 1/2″ slices to make the gemelli. Add the gemelli to the water and stir lightly.
Simmer the pasta for 2-3 minutes or until the gemelli are floating. Don’t boil and don’t overcook. Drain the pasta and rinse with cold water. Let stand 20 minutes to cool and dry. Rinse with a little cold water every few minutes to avoid sticking while you make the sauce.

In a frying pan with a lid, bring the oil to heat with the sea salt on medium high. Add the scallion and herbs and saute for 2 minutes. Add the garlic and saute for another minute. Add the mushrooms and artichoke hearts. Saute for 5-7 minutes until the pan starts to brown. While the mushrooms saute, peel, core, seed, and chop the red pepper. Puree it with the sun-dried tomato. When the pan starts to brown, add the pureed red pepper and deglaze the pan. Cover, reduce heat to medium low and simmer about 10 minutes.

When the sauce is ready, rinse the pasta with warm water to warm and drain. Add the pasta to the sauce. Add the nutritional yeast and chopped spinach, reserving a few tablespoons for garnish. Stir gently to coat the pasta in the sauce. Remove from heat. Let stand 5 minutes to let the spinach wilt. Season to taste. Plate and garnish with spinach and scallion greens sliced on a diagonal, and serve.

*Oats are naturally gluten free, but there can be issues of cross-contamination during production with flours that contain gluten.