Ingredients
125g tempeh, cooked and grated
1 Tbsp shoyu
1 tsp kelp granules
1 cup white flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp turmeric
1 cup soy milk
1 small onion, finely chopped
olive oil for frying
Method
Place the tempeh, shoyu and kelp in a small saucepan, cover with water and bring to the boil. Reduce the heat to low, partially cover the saucepan and simmer the tempeh for 20 minutes. Drain and rinse off the kelp, leave to cool.
Combine the dry ingredients in a small bowl, mix in the soy milk, onion and grated tempeh. Heat the olive oil in a large fry pan over a medium heat. Use a 1/4 cup measure to pour the batter into the hot oil and form the fritters. Cook for 3-4 minutes each side or until golden brown. Drain on absorbent paper. Keep in a warm oven until all the fritters are cooked.
Serves
Makes approx. 8 fritters
Ingredients
1 1/2 cups fresh basil leaves
70g pine nuts
1/3 cup olive oil
1/3 cup savoury yeast
5 cloves garlic
3/4 tsp salt
1/2 tsp freshly ground black pepper
Method
Combine all the ingredients in a food processor until the nuts are ground. The pesto should still have texture and not be completely smooth.
Serves
Makes approx. 1 cup of pesto.
Ingredients
400g fresh green beans, cut diagonally into 1" pieces
1/4 cup oil
4 cloves garlic, finely chopped
1 Tbsp black mustard seeds
2 tsps dried hot red chilli
1 tsp salt
1/2 tsp sugar
Ground black pepper, to taste
Method
Bring a large saucepan of water to the boil, and the beans and boil rapidly for 3-4 minutes or until the beans are just tender. Drain and rinse with cold water. Set aside.
Heat the oil in a large saucepan over a medium heat. When hot, add the mustard seeds, when the seeds start to pop, add the garlic, stir and cook until the garlic is lightly golden. Add the chilli and stir for a few seconds. Add the beans, salt and sugar, stir to mix. Turn the heat to medium low and cook the beans for about 8 minutes, stirring occasionally, until they are tender and have absorbed the flavor of the spices. Season with black pepper, mix, and serve.
Serve with basmati rice and roti bread.
Serves 2
Ingredients
2-3 Tbsp olive oil
1 medium carrot, sliced julienne
4 cups broccoli, cut into small florets
300g firm tofu, cut into 1" cubes
3/4 cup Jasmine rice
1 1/2 cups water
Satay Sauce
2 Tbsp olive oil
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 tsp chilli powder
1 Tbsp tamari
1 Tbsp lemon Juice
1 Tbsp sugar
1/2 cup crunchy peanut butter
3/4 cup coconut cream
1 tsp salt
Method
Heat the olive oil in a small saucepan over a medium low heat. Add the onion, garlic, and chilli powder, cook until the onion is soft. Reduce the heat slightly, add the tamari, lemon juice, sugar, and peanut butter mixing well. Stir in the coconut cream, season with salt, and bring to a gentle boil for 1-2 minutes. Keep warm over a very low heat.
Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.
Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.
While the rice is cooking, heat the oil in a large saucepan over a medium flame. Add the veges and saute, stirring occasionally until tender, about 5 minutes. Add the satay sauce, mix well, reduce the heat slightly, and simmer stirring often, for about 5 minutes. Add the tofu, mix well, and simmer gently until the veges are tender and the rice is cooked.
Serves 2
Ingredients
160g pasta
1/4 cup margarine
250g leeks, halved and thinly sliced
175g button mushrooms, sliced
1/4 cup white flour
1 cup vegetable stock
1/2 cup soy milk
1 tsp salt
ground black pepper, to taste
1 Tbsp fresh chives, finely chopped
Method
Bring a large saucepan of salted water to the boil. In the meantime start on the pasta sauce. Once the water is boiling, add the pasta and cook until al dente.
Melt the margarine in a saucepan over a medium low heat. Add the leeks and cook, stirring occasionally until tender, about 8-10 minutes. Stir in the mushrooms, cook for a few more minutes until the mushrooms have softened slightly. Stir in the flour, cook for 1-2 minutes, before gradually adding the stock and soy milk. Bring the sauce to a gentle boil and cook, stirring until the mixture has thickened. Season to taste, mix through the drained pasta, garnish with the freshly chopped chives.
Serves 2
Ingredients
Pizza Dough
3 tsp active yeast
450g white flour
1 tsp sugar
1 tsp salt
5 Tbsp olive oil
1 1/4 cups water
Pizza Sauce
2 Tbsp olive oil
1 medium onion, finely chopped
3-4 cloves garlic, finely chopped
1/3 cup tomato ketchup
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp coarse sea salt
freshly ground black pepper, to taste
Pizza Topping
1 medium tomato, sliced
1 green or red capsicum, finely chopped
4-6 green or red hot chillis, finely sliced
12 kalamata olives, stoned and quartered
Method
The pizza dough recipe is an adaptation of the one for my Panasonic SD-253 bread maker. Use your own bread maker recipe, or favorite pizza dough recipe.
Place the pizza dough ingredients in the bread pan, set the bread maker to pizza dough mode. Once the cycle is complete, remove the dough, divide in half.
Place the first half of the dough in a greased bowl, toss until coated in the oil. Remove the dough, place in a plastic bag and seal. The dough will keep in the fridge for up to 5 days. When ready to use, remove the dough from the fridge and leave to rest at room temperature for one hour before rolling out.
Place the second half of the dough in the greased bowl, toss until coated in the oil, cover and leave to rest for 15 minutes. Roll the dough out on a lightly floured surface to a 30cm round. Place the pizza base on an oven tray and leave to rise for one hour in a warm place or on a heat pad.
Heat the olive oil in a small fry pan, saute the onion and garlic until soft. Mix in the remaining pizza sauce ingredients, set aside to cool.
Heat the oven to bake at 220C.
Once the dough has risen, spread the sauce evenly over the pizza base, leaving about 1cm of the outer edge of the base uncovered to give a nice crust. Place the tomato on top of the sauce, then sprinkle over the capsicum, chillis, and olives. Sprinkle with addition salt and pepper to taste.
Bake at 220C for 20 minutes.
Ingredients
1/2 head of cabbage, finely sliced
1 large carrot, finely grated
1 green capsicum, finely chopped
Dressing
1/4 tsp salt
1/4 cup sugar
1/4 cup vinegar
1/4 cup sunflower oil
1/4 cup soy milk
1/2 small onion or shallot, finely chopped
Method
Place the prepared cabbage, carrot, and capsicum in a large bowl. Place the dressing ingredients in a food processor or blender, mix until frothy. Pour the dressing over the salad ingredients, mixing well. Refrigerate for a couple of hours, mix well before serving.
Serves 4-6
