Speedy Tortilla Pesto Pizzas

/in , , , , , /by

These pizzas take 20 minutes, including the time needed to preheat the oven. The vegetables listed below are only a suggestion; feel free to use up the leftovers. If you don’t want to make the pesto, shop-bought suitable-for-vegan pesto or hummus will do just fine. Serves 2.

Ingredients

For the Pesto

1 large bunch basil (about 2 cups, tightly packed)
400g cannellini or other white beans
3 cloves garlic
50g kale leaves
1 tsp lemon juice
2 tsp miso paste
1/4 cup nutritional yeast
3/4 cup water
Salt and freshly ground black pepper, to taste

For the Pizza

4 mini or 2 large suitable-for-vegan corn or flour tortillas
Tomato purée or suitable-for-vegan pizza sauce
1 courgette (spiralized, sliced, or shredded)
1 each red and yellow bell pepper, sliced
1/2 red onion, sliced

Directions

1. Preheat the oven to 220C.
2. Blend all of the pesto ingredients. Season to taste.
3. Place the corn tortillas on two baking trays or on pizza stones. Spread with the desired amount of tomato purée or sauce, top with pesto, and load up with vegetables.
4. Bake for 10 minutes, rotating or rearranging once to make sure they are evenly cooked.

Easy Oaty-Coconut Cookies

/in , , /by

A very simple cookie that’s perfect for those new to cooking. Not much can go wrong with these (apart from the inherent wrongness of the fact that you have to allow them to cool before tucking in!). Makes 26 cookies.

Ingredients

1 cup plain flour
1 cup rolled oats
1 cup dessicated coconut
1/3 cup brown suitable-for-vegans sugar
1/4 tsp salt
1/2 cup vegan vegetable fat spread
3 tbsp golden syrup (if you want your biscuit chewier, use less)
2 tbsp water
1/2 tsp bicarbonate of soda

Method
1. Preheat the oven to 180C (fan 160C).
2. Sift the flours into a mixing bowl, and add the oats, coconut, sugar and salt. Mix to combine.
3. Melt the margarine in a saucepan over a low heat. Turn off the heat, and add golden syrup, water and bicarbonate of soda.
4. Pour the wet ingredients into the dry, and mix well.
5. Roll the mixture into walnut-sized balls, flatten between the palms of your hands, and place on a lined baking tray (I needed two), leaving some space in between each as the biscuits will spread slightly as they cook.
6. Bake for 15 minutes (if, like me, you had to use two trays, give them 8 minutes on their respective shelves and then swap them over).
7. Remove from oven and cool on a wire rack for 20 minutes or until completely cool.

Gobi Manchurian

/in , , , /by

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.

Lime-Marinated Tempeh Skewers

/in , , , /by

A very simple dish that’s perfect for barbecues and al fresco dining. This serves 2.

Ingredients

1 tbsp hot lime pickle (if you can’t find this, use the juice of 1 lime, 1 tsp mango chutney, and a pinch of chilli flakes
2 tbsp tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp dried mint, or 1 tbsp of finely chopped fresh mint
lime rind, to garnish
200g tempeh, steamed 15 minutes and then cubed
1 red pepper, coarsely chopped
1 red onion, coarsely chopped
8 cherry tomatoes

Method

1. Soak four bamboo skewers in boiling water.
2. Mix the pickle, tamari, vinegar, maple syrup and mint in a large, shallow bowl.
3. Add the tempeh, and toss to coat. Leave to marinade for at least 30 minutes.
4. Load your veggies and tempeh onto the skewers, brush with some marinade and griddle, grill or barbecue until cooked. These were cooked on a griddle pan for 10 minutes.
5. Serve with rice, with remaining marinade poured over, and garnish with lime rind.

Cannellini Bean Sea Cakes with Parsley Sauce

/in , , , , /by

Cannellini beans are so extremely versatile. They blend down to make sauces and dips; they make great binders in burgers; they taste good sprinkled over salads or cooked in a sauce. But they’re particularly good made into sea cakes, mixed with onion and sea vegetables, coated in breadcrumbs, and baked in the oven for a filling and healthy main dish. Makes 4 cakes.

Ingredients

For the sea cakes

2 cups cooked cannellini beans (another white bean will do)
1 tsp seaweed powder or flakes; I prefer kombu
1/2 onion, finely chopped
salt and pepper to taste
1 tbsp cornflour mixed with 1/4 cup water
75g wholegrain breadcrumbs

For the parsley sauce

Ingredients
2 cups unsweetened soya (or other plant) milk
1 tbsp cornflour
1 tbsp onion granules
1 tsp garlic powder
1 tsp salt
pinch white pepper
1 bunch fresh parsley, finely minced

Method

1. Preheat oven to 200C.
2. Make the sea cakes. Mash the beans in a large bowl with the back of a fork.Stir in seaweed, onion, and salt and pepper. Form the beans into four patties, dip in the cornflour mix, and coat in breadcrumbs.Bake on a silicone mat on a baking tray for 20 minutes, turning once.
3. Meanwhile, make the parsley sauce. Mix 1/4 of the soya milk with the cornflour. Set aside. Place the remaining soya milk into a saucepan and heat gently. Whisk in the onion granules, garlic powder, salt and pepper, and parsley. When the milk comes to a simmer, add the cornflour mix and stir continuously to thicken.
4. Serve the sea cakes with the parsley sauce, steamed greens, and mashed, boiled, or steamed potatoes.

Tofu Pesto Spread

/in , , , , /by

Although this spread is ideal for crusty bread, it also makes a wonderful stuffing for pasta shells. It’s incredibly simple to make: just put all of the ingredients into a blender or food processor.

Ingredients

1/2 block extra-firm tofu (about 170g), crumbled
1 cup toasted pine nuts or raw macadamia nuts
1 cup spinach leaves, tightly packed
Large bunch basil
Juice 1/2 lemon
2 tsp white or yellow miso
1/4 cup nutritional yeast
1 tsp sea salt, or to taste

Method

Pulse all of the ingredients in a food processor or blender, stopping occasionally to scrape down the sides if necessary. Don’t overprocess; you want the finished product to have some depth of texture from the nuts.

Blueberry Bean Salad

/in , , , /by

One of the joys of salad is the possibility to get creative with them. This fruity, beany salad is certainly novel, and the recipe results in a large portion for one, or a medium-sized portion for two.

Ingredients
6 leaves romaine/cos lettuce, shredded
1 sweet apple, diced
1/4 cup blueberries
1 stalk celery, diced
1 cold baked potato (skin on), chopped
1/4 cup cooked black beans
1 scallion/green onion, chopped
2 tbsp vegan salad dressing (miso-ginger or tofu ranch)

Directions:
1. Add all ingredients to a large bowl.
2. Toss.
3. Enjoy

Tofu Ranch Dip or Dressing

/in , , , , /by

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.

Peanut-Hoisin Lettuce Cups

/in , , , /by

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.

Banana-Blueberry-Walnut Muffins

/in , , , , , , /by

Perfect for breakfast or a sweet snack, these muffins are oil-free and quite easy to make.

Ingredients

1 1/2 cups oat flour (I ground down 1 cup oats in the blender)
1/2 cup oat bran
2 tsp baking powder
1/2 tsp salt
Pinch nutmeg
1 tsp mixed spice
3 ripe bananas, mashed
1/3 cup unsweetened soy milk (or other all-plant milk of choice)
1/2 cup liquid sweetener (e.g. brown rice syrup, date syrup, agave nectar, maple syrup)
1 tsp vanilla essence
1 tsp apple cider vinegar
1/2 cup blueberries
1/2 cup walnuts, chopped

Method

1. Preheat oven to 180C. Line a silicone muffin tin with paper or silicone cases.
2. In a large bowl, mix the flour, bran, baking powder, salt, nutmeg, and mixed spice.
3. In another large bowl, mix the bananas, plant milk, sweetener, vanilla, and vinegar.
4. Mix the wet ingredients into the dry and stir well to combine.
5. Add the blueberries and the walnuts and fold in, being careful not to overmix.
6. Fill the muffin tins with the mixture, and bake until a toothpick inserted into the muffins comes out clean.