vegan-food.net

Spicy Red Lentils( Legumes - Lentil )

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INGREDIENTS:

2 T oil
1 cup red lentils
1 onion, chopped really well
Pinch of cumin
Pinch of chilli powder
2 1/2 cups water

METHOD:
Saute lentils, onion and spices in oil for two minutes. Add water and cook over a medium heat for fifteen minutes in a covered pot. Brown lentils take a little longer to cook. Stir when you feel like it, and serve hot.

Vegetable Soy Couscous( Grains - Couscous )

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INGREDIENTS:

Couscous
Vegetable broth
Mixed vegetables
Soy sauce

METHOD:
Cook couscous in vegetable broth and add in some mixed vegetables. Add soy sauce to taste.

NOTES:

Naan Bread with Garlic and Coriander( Bread - Naan )

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INGREDIENTS:

200 ml / 6.75 fl oz water (lukewarm - not too hot!)
1 t sugar
1 t active dried yeast
225 g / 8 oz plain wholemeal flour
225 g / 8 oz white self-raising flour
1 1/2 t salt
1 T fresh lemon juice
3 to 4 cloves garlic (depending on preference), finely chopped (optional)
3 T fresh coriander, finely chopped (optional)
Oil spray

METHOD:
1. Put the water in a small bowl, add the sugar and stir to dissolve. Sprinkle the yeast over a little at a time, stirring well in between each addition to avoid lumps. Put the bowl somewhere warm (I sit it in the microwave) until there is froth on top of it - about 15 minutes. If there is no froth, check the use-by date on your yeast. If your yeast seems fine, the water may have been too hot and killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional ingredients for garlic and coriander naan (highly recommended!). Sprinkle the lemon juice over, then pour in the frothy yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together and knead for about 100 strokes (a stroke is 1 kneading action - push the heels of your hands away from you into the dough, fold the dough in half towards you and rotate it a quarter-turn). Cover the bowl and put in in the fridge for at least 1 hour.

3. When ready to cook the naan (just before serving), knead for antoher 50 strokes and then divide into naans (make them as big or as small as you like). Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan. Use oil spray to stop them from sticking.

4. Preheat a grill. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.

5. Serve immediately with hommous, beans, curry or just eat them by themselves. Alternatively, you can let them cool and then freeze them.

NOTES:
You can make these with all white flour if desired. Also, if you don't have any self-raising folur, substitute plain (all-purpose) flour and add 1 teaspoon baking powder. You can leave out the garlic and coriander for plain naan, or just leave out the coriander for garlic naan. Add some pepperor whatever other spices you like in step 2 - experiment and enjoy!

I make this in a breadmaker under the dough setting. Much easier ;-)

From www.vegweb.com

Yasai Cha Han( Grains - Rice )

Daily Random Recipe

INGREDIENTS:

Miso Soup
- 80 grams / 3 ounces white miso paste
Yasai Cha Han
- 300 grams / 10 1/2 ounces thai fragrant rice
- 2 tablespoons vegetable oil
- 285 grams / 10 ounces pack firm tofu, cut into chunks
- 125 grams / 4 ounces button mushrooms, quartered
- 100 grams / 3 ounces snow peas, diagonally sliced
- 200 grams / 5 ounces can sweet corn kernels
- 4 spring onions, diagonally sliced
- 4 tablespoons soy sauce
- Seasoning
- Japanese pickles, to serve

METHOD:
Place 900 milliliters / 1.9 pints water in a large pan and bring to the boil. Add the white miso paste, stir well and bring back to the boil. Reduce the heat and keep warm until ready to use.

Meanwhile, cook the thai rice according to packet instructions. Drain and set aside.

Heat the vegetable oil in a wok or large frying pan, add the tofu and fry for 3-4 minutes over a high heat until golden and crisp. Add the mushrooms and snow peas and stir-fry for 2 minutes. Add the rice, sweetcorn, spring onions and soy sauce and stir-fry for 3-4 minutes. Season to taste.

Serve immediately on a plate with a small bowl of the miso soup and mixed japanese pickles.

NOTES:
Japanese style fried rice served with a miso soup.

Zanzibar Beans in Coconut Sauce( Legumes - Pinto bean )

Daily Random Recipe

INGREDIENTS:

6 T oil
450 g / 1 lb sweet potatoes, cut into 2 cm / 3/4 inch cubes
1 large onion, finely chopped
6 garlic cloves, crushed
5 cm / 2 inch piece of root ginger, peeled and chopped
4 black peppercorns, coarsely ground
6 cloves, coarsely ground
4 cardamom pods, split
2 t ground turmeric
6 green chillies, cut into quarters lengthwise
Handful of fresh coriander leaves
400 ml / 14 fl oz canned coconut milk
450 g / 1 lb cooked beans (pinto, black-eyed or cow pea)

METHOD:
Heat half the oil in a heavy pan and when hot, fry the sweet potato until almost cooked. Set aside.

In the remaining oil, fry the onion, garlic and ginger until soft. Add all the spices with the chillies and coriander, and cook, stirring for 3 minutes.

Add the coconut milk, the sweet potato and the beans. Simmer gently until the sweet potato is quite tender. Season with salt to taste and serve.

NOTES:
Serves 4-6.

Navy Bean Puree with Pomegranate Juice( Condiments - Dip )

Daily Random Recipe

INGREDIENTS:

1/2 cup navy beans, picked over, washed and drained
5 1/2 t bottled pomegranate juice
5 T olive oil
3/4 t salt
Freshly ground black pepper

METHOD:
Put the beans and 4 cups water in a pot and bring to a boil. Cover, turn heat to low and simmer for 2 minutes. Turn the heat off and let the pot sit, covered, for 1 hour. Bring the contents of the pot to a boil again. Cover, turn heat to low and simmer for about 40 minutes or until the beans are tender. Drain.

Puree the beans by hand or in a food processor. Fold in the pomegranate juice and 4 T of the oil. Season with salt and pepper and mix. Put the puree in a mixing bowl and dribble the remaining 2 T olive oil over it. Serve with bread or crackers as a dip.

NOTES:
This is a breakfast food in the Middle East / Caspian Sea area.

Triple Chocolate Chili Ice Cream( Dessert - Ice cream )

Daily Random Recipe

INGREDIENTS:

1 lb / 450 g silken tofu
1 cup sugar
1-1/2 cups chocolate soy milk
2 oz / 60 g melted bittersweet chocolate
2 heaping T cocoa (sifted)
1 T cinnamon
1 T chili powder

METHOD:
Blend everything together in a food processor and then freeze according to your ice cream maker instructions. Spice to your own taste, adding more or less of the chili and cinnamon as you prefer.

Stir-Fried Vegetables( Stir-fries - Vegetable )

Daily Random Recipe

INGREDIENTS:

Batter
- 115 grams / 4 ounces of chickpea flour
- 1/2 tablespoon baking powder
- 1 teaspoon kurkuma
- 1 teaspoon cayun pepper
- 1 teaspoon salt
- 2 dl / 200 milliliters / 6.75 fluid ounces water
- Various vegetables

METHOD:
Mix into a thin batter. Throw your vegetables in it, put some, er, moonseed on the battered chunks and stir-fry for a few minutes.

Pumpkin in thin slices, zucchini, broccoli flowers (I used stem slices, was very good. Never understood why people throw the stem away), potato peels (about half a centimeter thick), yam, etc. I intend to try this with mushrooms and onions, seems to me that must be heavenly.

Haggis( Meat - Offal )

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INGREDIENTS:

65 grams / 2 ounces rolled oats
65 grams / 2 ounces oatmeal
65 grams / 2 ounces chopped mixed nuts
65 grams / 2 ounces margarine
1 large carrot
125 grams / 1/4 pounds mushrooms
1 large onion
Small can kidney beans (drained)
65 grams / 2 ounces vegetarian suet
1/2 teaspoon yeast extract
1 tablespoon whisky (or more)
1 teaspoon freshly ground black pepper (or more)
Juice 1/2 lemon (or 1 lime)
3 teaspoons of dried mixed herbs

METHOD:
Melt half the margarine in an ovenproof saucepan / casserole. Add oats, oatmeal and nuts and cook for 3 minutes. Put in bowl.

Chop carrot, mushrooms onion and kidney beans finely (food processor very handy here). Melt rest of margarine, add chopped veg, and cook for 2 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes.

Transfer to medium over for 40 minutes.

NOTES:
Traditionally, serve with "bashet neeps" (mashed swede) and "mashet tatties" (mashed potatoes) and copious amounts of whisky. Also goes well with roast onions (put in the oven 10 minutes before the haggis). The fat content can be reduced by halving (or removing) the suet. If this is done, check it isn't getting too dry, and add some veggie stock if neccessary.

Brussel Sprout Soup( Soup - Vegetable )

Daily Random Recipe

INGREDIENTS:

2 T olive oil
1 onion finely chopped
1 clove crushed garlic
1 large diced potato
1 T crushed fennel seeds plus extra to garnish
300 g / 10.6 oz Brussels sprouts trimmed and roughly chopped
900 ml / 1.9 pints vegetable stock
Pinch of grated nutmeg
Salt and pepper

METHOD:
Heat the oil in a pan and fry the onion + garlic and potato for 5 minutes. Sprinkle in the fennel seeds and fry for 30 seconds. Stir in the sprouts and fry for 2 minutes. Add the stock and bring to the boil. Season with salt and pepper to taste then cover and simmer for 15 to 20 minutes until the potatoes are tender. Remove from heat and process in a food processor. Return to the pan and stir in the nutmeg. Reheat gently then ladle into bowls and sprinkle with the extra fennel seeds.

NOTES:
*You could easily substitute butternut or another winter squash in place of the sprouts.

Rum and Raisin Ice Cream( Dessert - Ice cream )

Daily Random Recipe

INGREDIENTS:

3 oz / 75 g raisins
3 oz / 75 g brown sugar
3 T rum
1 carton / 500 ml / 1 pint vanilla soya dessert (or make own custard and allow to cool)
250 ml / 8 fl oz / 1 cup soya, oat or rice milk
1 T oil

METHOD:
Soak the raisins in the rum for a few hours. Warm the soya milk and dissolve the sugar in it, allow to cool then chill.

Put everything except rum and raisins in a blender and blend well. Stir in raisins.

Pour into ice cream maker.

Coconut Fruit Couscous( Grains - Couscous )

Daily Random Recipe

INGREDIENTS:

Couscous
Lite coconut milk
Fruit (like peaches or strawberries)
Brown sugar

METHOD:
Cook couscous in lite coconut milk and mix in your favorite fruit, like peaches or strawberries. Top with brown sugar.

Nasi Goreng( Grains - Rice )

Daily Random Recipe

INGREDIENTS:

1/2 cup rice
1/2 cup / 115 g / 4 oz tofu
1 T margarine
1/8 cucumber
1 small onion
1 small clove garlic
1 T vegetable oil
1 t ground coriander
1 t ground cumin
1 T mango chutney
2 T imitation bacon bits

METHOD:
Cook the rice.

Slice the tofu into thin strips. Shallow fry in the margarine in a frying pan until lightly browned. Set aside. Chop the cucumber finely. Set aside.

Chop the onion and garlic finely. Saute in the oil in a wok or frying pan until beginning to turn brown. Lower heat, stir in the spices and then the rice and stir well. Cook until the rice is heated through, then stir in the chutney and imitation bacon bits.

Transfer to a plate and top with tofu strips and cucumber.

Carob Malted (Raw)( Beverages - Shake )

Daily Random Recipe

INGREDIENTS:

1/4 cup flax seed
1 cup water
1/2 cup pignoli nuts
2 tablespoons carob
2 tablespoons maple syrup]] or 4 [[dates, pitted
1 teaspoon vanilla extract

METHOD:
Soak the flax seed in one cup water for 24 hours. Soak and drain pignoli nuts. Add remaining ingredients to this flaxseed mixture and liquify. Chill before serving.

NOTES:
You better double this recipe. It's delicious.

From 'Dining in the Raw' by Rita Romano.

Kahlua( Beverages - Alcohol )

Daily Random Recipe

INGREDIENTS:

2 1/2 cups sugar
1/4 cup instant coffee
1 liter / 2 pints water
3 cups vodka
1 broken vanilla bean pod

METHOD:
Blend together sugar, coffee, and water then simmer for 1 1/2 hours then allow mixture to cool.

Add vanilla pod and vodka and bottle.

Shake everyday for 3-4 weeks before serving. Store in a dark place or a brown paper bag before serving.

Coconut Ginger Soup( Soup - Vegetable )

Daily Random Recipe

INGREDIENTS:

1 onion chopped
3 garlic cloves, chopped
3-4 t freshly grated ginger
1 t oil
6 carrots, sliced
1 potato, cubed
2 celery stalks, diced
1 1/2 cup coconut milk
1 cup nutritional yeast
1 t spike seasoning or mixed herbs
2 t tamari
2 t cayenne (or to taste)
1/2 cup peas

METHOD:
Saute onion in the oil with garlic and 2 T of the ginger. Add the carrots, potato and celery. Fill the pot with enough water to cover the vegetables and let simmer.

In a blender, blend two cups of water with the coconut milk, yeast and remaining ginger and spices. Add this to the pot when the veggies are beginning to get soft. Add the peas at the end.

Let simmer for 10-15 minutes until flavours are blended. Serve warm.