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apple crumble

for the apples: 6 granny smith apples 1/4 cup white sugar 1 tbsp flour 1 tbsp lemon juice 1/2 tsp cinnamon

for the crumble: 1 cup flour 3/4 cup brown sugar 1/2 tsp cinnamon 1/2 tsp baking powder 1 cup rolled oats 1/2 cup melted vegan butter

METHOD: preheat oven to 180C peel and core apples and cut into chunks. spread chunks into baking dish sprinkle sugar, flour, lemon juice and cinnamon over the apples and toss to coat

in a medium bowl, whisk together the flour, sugar, cinnamon, and baking powder add oats and melted butter/margarine and mix well sprinkle the crumble mixture evenly over the apples bake uncovered for 35 - 40 minutes until golden brown adn the apples are tender

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moroccan vege tagine

1/8 cup EV olive oil medium yellow onion 4 garlic large carrot big potato 1/2 sweet potato 1 can diced tomatoes 500ml vege broth 1 cup chickpeas 1/2 lemon juice 1/4 cup dried apricots 1/2 tbsp harissa 1 tsp cinnamon 1/4 tsp turmeric

couscous

METHOD: peel, chop etc. carrot, potato, sweet potato, onion in large heavy pot, heat olive oil over medium heat. add onions, saute for 5 mins add garlic and veggies, season with salt and spices, toss cook for 5 - 7 minutes on high heat, mixing regularly add tomatoes, apricot and broth cook for 10 mins reduce heat, cover, simmer for 20 - 25 mins cook couscous stir in chickpeas and cook for 5 mins on low heat add lemon juice and harissa

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mushroom stroganoff

400g mushrooms 1 red onion 2 garlic 400ml coconut milk dijon mustard paprika 1 lemon juice

chop mushrooms, slice onion heat large shallow pan with oil. add garlic, onion and mushrooms, salt and pepper. cook for 5 minutes, stirring often once mushrooms are soft, add coconut milk, mustard, paprika and lemon juice cook on high heat for 25 minutes, keep stirring every 5 - 10 minutes

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MUSHROOM PASTA

2 tbsp margarine

2 garlic

220g mushrooms,

220g pasta

1 cup vege broth

½ cup vegan cream cheese

Method:

Slice mushrooms

Boil kettle and make vege broth

Sautee garlic in oil for 1 minute on medium heat iin a pain

Add mushrooms and cook for 4 mins until soft and browned

Cook the pasta in a separate pot

Drain the pasta and add it to the pan with the mushrooms. Pour in the broth and let it simmer for a few minutes

Reduce heat and stir in vegan cream cheese. Add nutritional yeast, peas, spinach

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sundried tomato pasta

500g pasta probably macaroni

500 - 700g tomatoey sauce

200g cherry tomatoes

lots of sundried tomatoes

1 cup frozen peas

1/2 cup cashews or other nuts

1 big onion

spinach

vegan cheese

garlic, olive oil, salt, pepper, basil, lemon juice, paprika

METHOD:

cook the pasta according to instructions cut cherry tomatoes in half dice onion with sunglasses on drain pasta and set aside heat oil in a big skillet over a medium heat add onion and cook about 5 mins or until translucent add garlic and cook for another minute add sundried tomatoes and cook for 3 mins add the sauce and stir, simmer for 5 mins stir in the cherry tomatoes and frozen peas, cook for 5 mins grate vegan cheese into it season with salt, pepper, basil, lemon juice, paprika mix the sauce with the cooked pasta

[babywirehead]

smoothie ingredients

oat milk powder soy, almond or rice milk mango berries including frozen and nonfrozen and goji banana other fruits avocado fruit juice spinach flaxseed meal protein powder hemp seeds, chia seeds cashew or peanut butter sour cream or yoghurt kefir lime juice silken tofu maple syrup chocolate coffee vanilla

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bean sandwich

bread: preferably white bread

beans: chickpeas, red kidney beans, mixed beans onion garlic cumin, sweet paprika, turmeric, salt, pepper, love fry up everything, mash the beans a bit (not completely) and put the bean mix in the sandwich maybe with margarine

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Vegan Sun-Dried Tomato Pasta

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chia pudding

night before: whisk together 1/4 cup chia seeds and 3/4 cup plant milk

next morning: add maple syrup, vanilla, chocolate, berries, mulberries, bananas, walnuts, flax seeds

microwave

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savoury muffins 2023

2 cups SR flour

salt and paprika

finaly chopped chives

tbsp of pumpkin, flax or sunflower seeds

4 tsp nooch

1 egg worth of egg replacement

1 cup soy milk

1/2 cup vegan cheese

1 carrot

sundried tomatoes

1/4 cup vegetable oil

method: preheat oven to 190C

grease muffin tin with margarine or papers

grate the carrot

chop the chives and sundried tomatoes

add flour, spices, seeds, chives, nooch, salt, paprika to a big bowl and whisk together

in another bowl, make the egg then whisk soy milk, cheese, carrot, tomato and oil

combine the ingredients

bake for 20 - 25 mins

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tofu sandwiches

75g silken tofu

140g firm tofu

vegan mayo

1/4 teaspoon kala namak

1/2 tbsp nutritional yeast

1/4 tsp turmeric

4 slices of wholegrain seed bread

mix up tofu and tofu in a wide bowl

mix up mayo, kala namak, yeast and turmeric in a little bowl

mix paste into tofu bowl, mix lots

optional: put margarine on bread

spread onto seed bread

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green chicken curry

3 fillets worth of vegan soy chicken e.g. birds eye

50g green curry paste

Half a red onion

Half a red capsicum

200ml coconut milk

Some broccoli or something else green

100g cherry tomatoes

Half a lime  

Half tablespoon brown sugar

White rice

Soy sauce

stock

METHOD:

Get vegan chicken out of freezer

Slice capsicum

Cut up broccoli

Cut up onion

Heat wok or large deep frying pan over high heat. Add chicken and stir fry for 5 minutes.

Add curry paste, stirfry for 1 minute

Cook rice  

Add onion and capsicum and stir fry for 1 minute. Add coconut milk and bring to simmer. Simmer for 5 minutes or until sauce thickens. Add broccoli, tomatoes, lime juice, sugar. Stir. Remove from heat

(have rice paper rolls use to use up the lime)

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red lentil dahl

(double the recipe for a big serving that can be frozen)

150g red lentils (this will be enough even though it looks small)

Half an onion

carrot

1 garlic

Ginger

Half tbsp oil

Half tsp turmeric

Half can diced tomatoes

lots of pak choy

400ml coconut milk

1 cup vegetable broth

rice

Vegan sour cream

ripe mango

maple syrup

optional: curry powder, mustard, lemon or lime juice, chillis or red pepper flakes, coconut sugar, vegetables on the side like broccoli

METHOD:

Dice the onion, cut the carrot into as small pieces as possible, cut up the chilli, while soaking the lentils

Open the cans of lentils and coconut milk

in a large pot or skillet, heat oil over medium heat

boil kettle for vege broth, make vege broth

Add onion and saute until soft, add carrot

Add garlic and ginger, cook until fragrant

Add turmeric and red pepper flakes, curry powder, mustard,

Add lentils, diced tomatoes, pak choy, chilli, half can coconut milk, vegetable broth, coconut sugar

Bring to boil, then reduce heat and simmer on a LOW heat for 25 minutes, stirring occasionally to make sure the lentils don't stick to the saucepan

cook some rice (long grain white rice, 20 mins to cook)

add lemon or lime juice

combine ripe mango with coconut milk, sour cream, lime juice and maple syrup

Serve with cooked rice, vegan sour cream, mango lassi

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kimchi fried rice

first day: cook a bit less than a cup of rice, refrigerate

second day:

cooked rice

200g firm tofu

1 shallot

1 carrot

broccoli

bok choy

1 chilli

1 cup kimchi

1/2 cup frozen peas

1/4 cup cashews

1/4 cup pineapple

1 tbsp sesame seeds

2 garlic

little bit of ginger

soy sauce

sesame oil

sugar

optional: lime juice, mushrooms, vegan fish sauce, hoisin sauce, korean chilli paste

method:

chop tofu into little cubes and marinade in bowl of container of: 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 1 garlic

cut up some bok choy, chop 1 shallot, cut 1 carrot into very thin slices, cut up broccoli to make 1 cup, slice 1 chilli

heat oil in big pan or wok over medium heat

fry tofu until golden brown, add mushrooms in at last minute, set aside along with kimchi, drained pineapple, cashews and chilli

sautee carrots and shallot and garlic and ginger

add broccoli, cook until slightly tinder

stir in half a cup of peas and bok choy and cook for another few minutes

add the rice and sesame seeds and mix

pour in 1 tbsp soy sauce and 1 tbsp sesame oil, mix

set aside half

add to other half (still in wok): 1/2 to 1 cup kimchi, mushrooms, pineapple, cashews and chilli, cook a bit more and mix

serve with plant milk

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em yum soup with shrooms

handful of mushrooms - enoki or oyster

1/4 onion

200g canned chopped tomatoes

quarter cup cherry tomatoes

bok choy

1 chilli

200g firm tofu

200ml coconut milk

1 stalk lemongrass or lemongrass paste

half tbsp garlic

half tbsp ginger

lime juice

1 tsp red curry paste

1 cup vege stock

half tbsp coconut oil

half tbsp sugar

half tbsp coconut aminos

half tbsp soy sauce

optional: tom yum paste, korean chilli paste, thick noodles, vegan shrimp, vegan fish sauce, kaffir lime leaves, MSG

method:

cube the tofu, marinade it in soy sauce and coconut aminos

trim stems of enoki mushrooms but leave clusters intact

chop the onion and chillis

cut the lemongrasses in half and bash them

put coconut oil, onion, garlic, ginger and curry paste in a saucepan and fry until onions are soft

add vege stock, canned tomatoes, coconut milk, lemongrass

bring to boil and simmer for 5 minutes

add bok choy, coconut aminos, soy sauce, sugar and lime juice

cook for 3 mins

add enoki mushrooms, cherry tomatoes, and cubes of tofu

simmer for 2 more minutes

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tomato salad

half a baguette

2 big tomatoes

lots of cherry tomatoes

half a cucumber

quarter of a red onion

1/3 or half biocheese feta

5 tbsp olive oil

1 tbsp apple cider vinegar

1 garlic

1/4 tsp dijon mustard

cook the baguette

cut up the tomatoes and put them in a bowl with salt, mix the salt in

cut up the cucumber and onion, add to bowl

cut up the biocheese feta, add to bowl

make sauce: olive oil, vinegar, garlic, mustard. whisk well

serve with toasted baguette

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rice paper rolls with ginger miso sauce

rice paper wrappers

rice noodles (not many) or a low carb replacement

firm tofu

avocado

carrot

thick sweet soy sauce

optional: lettuce, vietnamese mint

method:

marinade tofu in thick sweet soy sauce

boil kettle, put noodles in bowl and pour boiling water on them

optional: fry tofu in healthy oil

grate carrot, cut up avocado

make miso ginger sauce

put rest of hot water in big plastic bowl for wrappers

assemble ingredients

the sauce:

1/8 cup white miso paste

half tbsp rice wine vinegar

1tsp sesame oil

half a lime

1 garlic

little bit of ginger

1/8 cup water

method:

whisk miso, vinegar, sesame oil, lime

add ginger and garlic

whisk in water