Recipes - User contributions [en]

Mixed Spice

2026-03-29T16:36:47Z

Frank: Created page with "== Ingredients == * Cinnamon 82% * Allspice 9% * Nutmeg 9% == Source == Master Foods Mixed Spice container"

== Ingredients ==

* Cinnamon 82%
* Allspice 9%
* Nutmeg 9%

== Source ==
Master Foods Mixed Spice container

Peanut Butter Muesli Bars

2026-01-31T17:25:07Z

Frank: /* Source */

[[Image:Peanut Butter Muesli Bars.jpg|thumb|Peanut Butter Muesli Bars]]

== Ingredients ==

* 1 1/2 cups rolled oats
* 1/2 cup oat bran (other bran works, too)
* 1/4 cup milk powder
* 1/2 cup raisins or sultanas
* 1/3 cup honey
* 1/4 cup peanut butter
* 1/4 cup light-tasting oil
* 1/2 teaspoon vanilla extract
* 1 egg

== Method ==
* Heat oven to 180°C.
* Mix oats, bran, milk powder and raisins in a bowl.
* Combine the honey, peanut butter, oil, and vanilla extract in a small saucepan. Heat over a very low heat just enough to allow the ingredients to mix.
* Remove the honey mixture from the heat and mix in the egg.
* Pour the honey mixture into the oat mixture and mix.
* Line a baking tray with grease-proof paper and pour the spread the mixture out evenly over the tray. I usually just mold the mixture in the middle of the tray (see picture).
* Bake for 17 minutes.
* Remove from the oven and score into bar shapes. Allow to cool on the tray. Once cooled, cut into bars and store in an airtight container.

== Source ==
[[The Brown Bag Lunch Cookbook]]

[[Category:Recipes]]
[[Category:Snacks]]
[[Category:Vegetarian recipes]]

Mee Goreng

2025-08-11T02:22:08Z

Frank: Created page with "== Ingredients == === Sauce (A) === * 23g (1.5 tbsp) kicap manis (sweet soy sauce) * 20g (4 tsp) dark soy sauce * 10g (2 tsp) fish sauce * 60g (4 tbsp) ketchup * 1 teaspoon s..."

== Ingredients ==

=== Sauce (A) ===
* 23g (1.5 tbsp) kicap manis (sweet soy sauce)
* 20g (4 tsp) dark soy sauce
* 10g (2 tsp) fish sauce
* 60g (4 tbsp) ketchup
* 1 teaspoon sambal oelek
* 1/2 teaspoon ground pepper
* 8g (1 tbsp) Malaysian curry powder
* 30ml (2 tbsp) water

''Note: substitute kicap manis with equal parts soy sauce and coconut sugar if you don't have any. 1 teaspoon of normal curry powder can be used instead of Malaysian curry powder.''

=== Others (B) ===
* 450g yellow noodles
* 3 tbsp cooking oil
* 3 cloves garlic, coarsely chopped
* 1 small onion (70g), thinly sliced
* 100g cabbage, thinly sliced
* 150g firm tofu
* 1/2 tomato (50g), diced
* 1 small potato (70g), diced and boiled until soft
* 150g bok choy

== Method ==
* Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
* Combine all the ingredients in Sauce (A).
* Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.
* Stir-fry the cabbage with some oil. Add some water if it is too dry.
* When the vegetables turn soft, add the tofu, tomatoes, potatoes, and the sauce (A). Finally, add the bok choy.
* Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
* Turn up the heat to medium/high, stir-fry for a minute.

== Source ==
https://tasteasianfood.com/wp-json/mv-create/v1/creations/152/print

[[Category:Recipes]]
[[Category:Malaysian cuisine]]
[[Category:Noodles]]
[[Category:Stir-fry]]

Vegan Lasagna

2025-08-11T02:14:29Z

Frank: /* Ingredients */

== Ingredients ==
* 1 cup dried red lentils
* 2 (25-ounce) jars marinara sauce
* 1 cup raw cashews
* 16 ounce firm tofu, patted dry with paper towels
* 1/2 cup nutritional yeast
* 3 tablespoons fresh lemon juice, from about 2 lemons
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 teaspoon oregano
* 1/2 teaspoon garlic powder
* 2-3 cups baby spinach
* 1 box lasagna noodles, whole grain or gluten free if needed
* [[Easy Vegan Mozzarella Cheese]]

== Method ==
* First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
* Preheat the oven to 350 degrees.
* Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
* Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
* Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
* While the lasagna is cooking, make your [[Easy Vegan Mozzarella Cheese]], if using.
* If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

== Source ==
https://www.noracooks.com/best-vegan-lasagna/

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Lasagna]]
[[Category:Italian cuisine]]

Easy Vegan Mozzarella Cheese

2025-08-11T02:13:51Z

Frank: Created page with "== Ingredients == * 1 cup raw cashews, soaked * 650 ml water * 2 tablespoons lemon juice, fresh from about 1/2 lemon * 2 tablespoons apple cider vinegar * 1 teaspoon salt * 8..."

== Ingredients ==
* 1 cup raw cashews, soaked
* 650 ml water
* 2 tablespoons lemon juice, fresh from about 1/2 lemon
* 2 tablespoons apple cider vinegar
* 1 teaspoon salt
* 8 tablespoons tapioca starch

== Method ==
* Add the cashews to a blender along with the water, lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
* Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
* After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.
* Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.
* For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.

== Source ==
https://www.noracooks.com/easy-stretchy-vegan-mozzarella-cheese/

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Cheese alternatives]]

Vegan Lasagna

2025-08-11T02:04:22Z

Frank: Created page with "== Ingredients == * 1 cup dried red lentils * 2 (25-ounce) jars marinara sauce * 1 cup raw cashews * 16 ounce firm tofu, patted dry with paper towels * 1/2 cup nutritional yea..."

== Ingredients ==
* 1 cup dried red lentils
* 2 (25-ounce) jars marinara sauce
* 1 cup raw cashews
* 16 ounce firm tofu, patted dry with paper towels
* 1/2 cup nutritional yeast
* 3 tablespoons fresh lemon juice, from about 2 lemons
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 teaspoon oregano
* 1/2 teaspoon garlic powder
* 2-3 cups baby spinach
* 1 box lasagna noodles, whole grain or gluten free if needed
* Double recipe [[Easy Vegan Mozzarella Cheese]]

== Method ==
* First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
* Preheat the oven to 350 degrees.
* Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
* Assembling the lasagna: Add about 1 cup of marinara sauce (with the cooked lentils) to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
* Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
* While the lasagna is cooking, make your [[Easy Vegan Mozzarella Cheese]], if using.
* If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

== Source ==
https://www.noracooks.com/best-vegan-lasagna/

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Lasagna]]
[[Category:Italian cuisine]]

Chinese Not Chicken Not Curry

2025-08-11T02:02:44Z

Frank: /* Ingredients */

== Ingredients ==
* Long-grain rice for serving
* 500g chicken alternative
* 3 tablespoons dark soy sauce
* 1 tablespoon cornflour
* 1 teaspoon Chinese five-spice powder
* 1 tablespoon vegetable oil
* 1 brown onion, thickly sliced
* 1 tablespoon finely grated ginger
* 1 tablespoon finely grated garlic
* 1 teaspoon curry powder
* 600ml/20fl oz vegetable stock
* 200g/7oz fresh pineapple chunks
* 225g tin sliced water chestnuts in water, drained (140g drained weight)
* 2 mixed peppers, thickly sliced

== Method ==
* Cook the rice according to the packet instructions and keep warm.
* Mix together the not chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
* Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.
* Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.
* Serve in warmed bowls, ladled over the rice.

== Source ==
Adapted from https://www.bbc.co.uk/food/recipes/chinese_chicken_curry_90700

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Chinese cuisine]]
[[Category:Curry]]

Chinese Not Chicken Not Curry

2025-08-11T00:32:43Z

Frank: Created page with "== Ingredients == * Long-grain rice for serving * 500g chicken alternative * 3 tablespoons dark soy sauce * 1 tablespoon cornflour * 1 teaspoon Chinese five-spice powder * 1 t..."

== Ingredients ==
* Long-grain rice for serving
* 500g chicken alternative
* 3 tablespoons dark soy sauce
* 1 tablespoon cornflour
* 1 teaspoon Chinese five-spice powder
* 1 tablespoon vegetable oil
* 1 brown onion, thickly sliced
* 1 tablespoon finely grated ginger
* 1 tablespoon finely grated garlic
* 3 tablespoons mild curry powder
* 600ml/20fl oz vegetable stock
* 200g/7oz fresh pineapple chunks
* 225g tin sliced water chestnuts in water, drained (140g drained weight)
* 2 mixed peppers, thickly sliced

== Method ==
* Cook the rice according to the packet instructions and keep warm.
* Mix together the not chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
* Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.
* Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.
* Serve in warmed bowls, ladled over the rice.

== Source ==
Adapted from https://www.bbc.co.uk/food/recipes/chinese_chicken_curry_90700

[[Category:Recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Chinese cuisine]]
[[Category:Curry]]

Bred

2025-04-05T18:36:34Z

Frank: Created page with "{{book|title=Bred|author=Ed Tatton|isbn=9780735244443}}"

Mega Multi-Seed Sourdough

2025-04-05T18:35:13Z

Frank:

== Ingredients ==

=== Seed/Grain Mix ===
* 37g seed mix
* 37g grain mix
* 75g water

=== Dough ===
* 100g [[Sourdough Starter|starter]]
* 315g water
* 430g flour (mix of wholemeal, white, oat, rye, whatever you like)
* 10g finely ground salt

== Method ==
* Bake seed/grain mix on a tray at 180C for 12 minutes. Let cool.
* In a bowl, soak seed/grain mix in 75g of boiling water until the mixture absorbs the water.

* Combine water and flour in a large, non-metal bowl. Let sit for 30 minutes.
* Add sourdough starter, combine, and let sit for 10 minutes.
* Add salt and seed/grain mix. Kneed to distribute the mix throughout the dough.
* Fold two or three times over the next two hours.
* Rise for 5-10 hours until doubled in size.
* Turn out onto a bench, shape into a ball by folding, and let sit for thirty minutes.
* Shape, place in tin or banneton, and allow to rise for one hour.
* Bake at 210C for 40 minutes.

== Source ==
Adapted from [[Bred]]

[[Category:Recipes]]
[[Category:Sourdough Bread]]

Mega Multi-Seed Sourdough

2025-04-05T18:34:58Z

Frank: Created page with "== Ingredients == === Seed/Grain Mix === * 37g seed mix * 37g grain mix * 75g water === Dough === * 100g starter * 315g water * 430g flour (mix of whol..."

== Ingredients ==

=== Seed/Grain Mix ===
* 37g seed mix
* 37g grain mix
* 75g water

=== Dough ===
* 100g [[Sourdough Starter|starter]]
* 315g water
* 430g flour (mix of wholemeal, white, oat, rye, whatever you like)
* 10g finely ground salt

== Method ==
* Bake seed/grain mix on a tray at 180C for 12 minutes. Let cool.
* In a bowl, soak seed/grain mix in 75g of boiling water until the mixture absorbs the water.

* Combine water and flour in a large, non-metal bowl. Let sit for 30 minutes.
* Add sourdough starter, combine, and let sit for 10 minutes.
* Add salt and seed/grain mix. Kneed to distribute the mix throughout the dough.
* Fold two or three times over the next two hours.
* Rise for 5-10 hours until doubled in size.
* Turn out onto a bench, shape into a ball by folding, and let sit for thirty minutes.
* Shape, place in tin or banneton, and allow to rise for one hour.
* Bake at 210C for 40 minutes.

== Source ==
[[Bred]]

[[Category:Recipes]]
[[Category:Sourdough Bread]]

Pita Bread

2025-03-23T16:13:55Z

Frank: /* Source */

Makes 8 pitas.

== Ingredients ==
* 250ml water
* 2 tsp active dry yeast
* 1/2 tsp sugar
* 175g all-purpose flour
* 175g whole wheat flour
* 1 tsp salt
* 2 tbsp olive oil

== Method ==
* In a stand mixer bowl add the lukewarm water and stir in yeast and sugar until dissolved. Wait a few minutes for bubbles to form.
* Add remaining ingredients and knead using the stand mixer with the dough hook attachment until the dough is elastic.
* Turn on the oven to 240°C fan forced.
* Lightly oil the bowl and let the dough rise for one hour (the should double in size).
* Divide the dough into 8 equal pieces and shape them into balls. Cover with a tea towel and let them rest for ten minutes.
* Use a rolling pin to roll the balls to about 1/4 inch / 5mm thick.
* Bake pita on a pizza stone, as many as you can fit at a time without touching. After about two minutes they should puff into balls, at which point use tongs to flip them and bake for another minute.

== Source ==
https://www.themediterraneandish.com/homemade-pita-bread-recipe/print/10391/
https://www.delish.com/cooking/recipe-ideas/a28143766/homemade-pita-bread/
https://natashaskitchen.com/pita-bread-recipe/

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Breads]]

Pita Bread

2025-03-23T16:13:34Z

Frank: Created page with "Makes 8 pitas. == Ingredients == * 250ml water * 2 tsp active dry yeast * 1/2 tsp sugar * 175g all-purpose flour * 175g whole wheat flour * 1 tsp salt * 2 tbsp olive oil ==..."

7 Layer Casserole

2024-10-27T00:00:53Z

Frank: Redirected page to Seven Layer Casserole

#REDIRECT [[Seven Layer Casserole]]

Pasties

2024-09-02T23:21:18Z

Frank: Redirected page to Vegetable Pasties

#REDIRECT [[Vegetable Pasties]]

Sweet Potato Enchiladas

2024-09-02T16:36:07Z

Frank: /* Source */

== Ingredients ==
* 1/2 onion, diced
* 2 cloves garlic, diced
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* olive oil
* tablespoons soy sauce
* 2 cups chopped spinach
* 1 sweet potato, cooked
* 10 large tortillas
* 1 jar salsa

== Method ==
* Heat oven to 180C.
* Saute onions, garlic, cumin, and coriander in a little olive oil until softened and starting to brown.
* Add soy sauce and spinach. Cook until spinach wilts.
* Add sweet potatoes, black beans and salt if needed.
* Place 1/2 cup of mixture in center of each tortilla. Wrap like a burrito and place, seam-side down, in a baking dish.
* Pour over salsa, cover, and back for 25 minutes.

== Source ==
[[The China Study Cookbook]]

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]

Sweet Potato Enchiladas

2024-09-02T16:34:58Z

Frank: Created page with "== Ingredients == * 1/2 onion, diced * 2 cloves garlic, diced * 2 teaspoons ground cumin * 1 teaspoon ground coriander * olive oil * tablespoons soy sauce * 2 cups chopped spi..."

== Ingredients ==
* 1/2 onion, diced
* 2 cloves garlic, diced
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* olive oil
* tablespoons soy sauce
* 2 cups chopped spinach
* 1 sweet potato, cooked
* 10 large tortillas
* 1 jar salsa

== Method ==
* Heat oven to 180C.
* Saute onions, garlic, cumin, and coriander in a little olive oil until softened and starting to brown.
* Add soy sauce and spinach. Cook until spinach wilts.
* Add sweet potatoes, black beans and salt if needed.
* Place 1/2 cup of mixture in center of each tortilla. Wrap like a burrito and place, seam-side down, in a baking dish.
* Pour over salsa, cover, and back for 25 minutes.

== Source ==
[[China Study]]

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]

Vegan Christmas

2024-01-01T19:10:16Z

Frank: Created page with "{{book|title=Vegan Christmas|author=Gaz Oakley|isbn=1787132676}}"

Vegan Christmas Roast

2024-01-01T19:09:13Z

Frank: /* For the Stuffing */

== Ingredients ==

=== For the "Turkey" ===
==== Wet Ingredients ====
* 1 cup soy or oat milk
* 10g (1/2 cup) dried mushrooms
* olive oil, for frying
* 1 onion, finely chopped, sauteed until soft
* 3 garlic cloves, finely chopped, sauteed until soft
* 1/2 cup white wine
* 50g (1/4 cup) tinned chickpeas, drained and rinsed
* 110g firm tofu
* 3 tablespoons white miso paste
* 2 teaspoons maple syrup
* 1 tablespoon dried tarragon
* 1 tablespoon dried thyme
* 2 teaspoons dried rosemary
* 1 teaspoon dried sage
* 1/2 teaspoon cayenne pepper
* 2 teaspoons sea salt
* 1 tablespoon cracked black pepper

==== Dry Ingredients ====
* 300g vital wheat gluten
* 50g chickpea flour
* 2 tablespoons nutritional yeast

=== For the Broth ===
* 4 cups vegetable stock
* 2 cups white wine
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 1 onion, quartered
* handful of dried mushrooms
* 3 cloves of garlic, peeled
* pinch of salt and pepper

=== For the Rub ===
* 4 tablespoons mixed dried herbs
* 1 teaspoon cayenne pepper
* 1/2 teaspoon onion salt

=== For the Stuffing ===
* 1 quantity [[Sweet Potato and Chestnut Stuffing]], skipping the final step

== Method ==
First up, you will need to make the seitan "turkey": combine all the wet ingredients in a blender and blend until smooth.

Mix the vital wheat gluten, chickpea flour and nutritional yeast together in a large mixing bowl or stand mixer (with the dough hook attached), then add the wet ingredients and mix until it forms a dough.

Tip the dough onto a clean work surface and knead for at least 10 minutes by hand or do this in your mixer on medium speed. This is the most important part of the recipe - if you don't knead it properly you will be left with horrible spongy seitan. Be very firm!

Once kneaded, the dough should be quite firm and elastic. use a rolling pin to bash and rough the dough into a rough rectangle around 1.25cm (1/2 inch) thick. Set the dough aside and rest for 10 minutes.

Add the broth ingredients to a large roasting tray, around 40 x 28 x 8cm (16 x 11 x 3in). Cut a piece of muslin (cheesecloth) slightly larger than the seitan dough rectangle.

Mix the rub ingredients together in a small bowl, then sprinkle it over the dough. Cover the seitan well in the spice mix as this stops it sticking. Place the dough spice-side down onto the muslin.

Spoon the stuffing across the middle of the dough and roll it up around the stuffing, moulding the edges together. Wrap the dough in muslin as tightly as possible. Twist the ends, then tie them tightly with cook's string. Make sure the dough is a nice cylindrical shape.

Place the "No-Turkey" wrap into the roasting tray with the broth ingredients then cover the tray with foil. Place the tray in the oven for 2 hours. Turn the seitan over halfway through cooking and add additional stock if needed. Once cooked, use a slotted spoon to lift the "turkey" out of the broth and, when cool enough to handle, carefully remove the muslin. The "turkey" can now be wrapped in clingfilm and placed into the fridge until you're ready to serve it. Reserve the broth liquid as it makes a great gravy.

An hour before you want to serve, preheat your oven to 180°C (350°F). Bake for 25 minutes, then slice and serve with all the trimmings!

== Source ==
[[Vegan Christmas]]

[[Category:Recipes]]
[[Category:Occasional recipes]]
[[Category:Vegan recipes]]

Vegan Christmas Roast

2024-01-01T19:08:39Z

Frank: Created page with "== Ingredients == === For the "Turkey" === ==== Wet Ingredients ==== * 1 cup soy or oat milk * 10g (1/2 cup) dried mushrooms * olive oil, for frying * 1 onion, finely chopped..."

== Ingredients ==

=== For the "Turkey" ===
==== Wet Ingredients ====
* 1 cup soy or oat milk
* 10g (1/2 cup) dried mushrooms
* olive oil, for frying
* 1 onion, finely chopped, sauteed until soft
* 3 garlic cloves, finely chopped, sauteed until soft
* 1/2 cup white wine
* 50g (1/4 cup) tinned chickpeas, drained and rinsed
* 110g firm tofu
* 3 tablespoons white miso paste
* 2 teaspoons maple syrup
* 1 tablespoon dried tarragon
* 1 tablespoon dried thyme
* 2 teaspoons dried rosemary
* 1 teaspoon dried sage
* 1/2 teaspoon cayenne pepper
* 2 teaspoons sea salt
* 1 tablespoon cracked black pepper

==== Dry Ingredients ====
* 300g vital wheat gluten
* 50g chickpea flour
* 2 tablespoons nutritional yeast

=== For the Broth ===
* 4 cups vegetable stock
* 2 cups white wine
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 1 onion, quartered
* handful of dried mushrooms
* 3 cloves of garlic, peeled
* pinch of salt and pepper

=== For the Rub ===
* 4 tablespoons mixed dried herbs
* 1 teaspoon cayenne pepper
* 1/2 teaspoon onion salt

=== For the Stuffing ===
1 quantity [[Sweet Potato and Chestnut Stuffing]], skipping the final step

== Method ==
First up, you will need to make the seitan "turkey": combine all the wet ingredients in a blender and blend until smooth.

Mix the vital wheat gluten, chickpea flour and nutritional yeast together in a large mixing bowl or stand mixer (with the dough hook attached), then add the wet ingredients and mix until it forms a dough.

Tip the dough onto a clean work surface and knead for at least 10 minutes by hand or do this in your mixer on medium speed. This is the most important part of the recipe - if you don't knead it properly you will be left with horrible spongy seitan. Be very firm!

Once kneaded, the dough should be quite firm and elastic. use a rolling pin to bash and rough the dough into a rough rectangle around 1.25cm (1/2 inch) thick. Set the dough aside and rest for 10 minutes.

Add the broth ingredients to a large roasting tray, around 40 x 28 x 8cm (16 x 11 x 3in). Cut a piece of muslin (cheesecloth) slightly larger than the seitan dough rectangle.

Mix the rub ingredients together in a small bowl, then sprinkle it over the dough. Cover the seitan well in the spice mix as this stops it sticking. Place the dough spice-side down onto the muslin.

Spoon the stuffing across the middle of the dough and roll it up around the stuffing, moulding the edges together. Wrap the dough in muslin as tightly as possible. Twist the ends, then tie them tightly with cook's string. Make sure the dough is a nice cylindrical shape.

Place the "No-Turkey" wrap into the roasting tray with the broth ingredients then cover the tray with foil. Place the tray in the oven for 2 hours. Turn the seitan over halfway through cooking and add additional stock if needed. Once cooked, use a slotted spoon to lift the "turkey" out of the broth and, when cool enough to handle, carefully remove the muslin. The "turkey" can now be wrapped in clingfilm and placed into the fridge until you're ready to serve it. Reserve the broth liquid as it makes a great gravy.

An hour before you want to serve, preheat your oven to 180°C (350°F). Bake for 25 minutes, then slice and serve with all the trimmings!

== Source ==
[[Vegan Christmas]]

[[Category:Recipes]]
[[Category:Occasional recipes]]
[[Category:Vegan recipes]]

Spaghetti Sauce

2022-02-12T17:30:09Z

Frank: /* Source */

== Ingredients ==
* 2 ~400g cans kidney beans/pinto beans/small red beans etc OR ~500g mince
* clove of garlic
* small amount cayenne pepper
* 1 small onion, chopped
* pinch salt
* fresh oregano leaves, crushed
* ¼ litre (2 cups) water
* 1 stock cube
* ~400g tomato soup
* 1 grated carrot
* 1 grated zucchini
* pasta
* Parmesan cheese

== Method ==
* In a medium/large saucepan, gently fry onion and garlic until soft. If using mince, fry this too, until brown
* Add grated carrot and zucchini. If using beans, add them now too.
* Fry gently for several minutes
* Add stock cube, water, tomato soup, cayenne pepper and oregano
* Simmer for an hour
* Top with grated cheese
* Serve with pasta

== Source ==
Gram
(Vegetarian version from Nicole)

[[Category:Recipes]]
[[Category:Pasta]]

Vegetable Pasties

2022-02-07T02:00:09Z

Frank: Created page with "== Ingredients == === Pastry === * 300g wholemeal flour * 300g plain flour * 230g (1 cup) veg shortening or butter * 1 tsp salt (omit if butter is salted) === Filling === * 1..."

== Ingredients ==
=== Pastry ===
* 300g wholemeal flour
* 300g plain flour
* 230g (1 cup) veg shortening or butter
* 1 tsp salt (omit if butter is salted)

=== Filling ===
* 1 tablespoon oil
* 1 onion, chopped
* 2 cloves garlic, chopped
* 2 potatoes, peeled and cubed
* 250g (2 cups) frozen mixed veg
* 1 can chickpeas, drained reserving liquid.
* 1 stock cube
* 1/4 cup water
* 1 teaspoon dried tarragon
* pepper

=== White Sauce ===
* 1 tablespoon marg
* 1 tablespoon flour
* liquid from chickpeas

== Method ==
Preheat oven to 200 degrees C.

Combine flour and salt. Cut butter into the flour and rub in until it resembles breadcrumbs. Slowly add 1 cup of water until the mixture forms a still dough. Cover and set aside.

Heat oil in a large frying pan and fry onion until soft. Add garlic and cook for a couple more minutes. Add the potato, mixed veg, and chickpeas.

Add water, stock cube, tarragon and pepper. Cook for 15 minutes.

Meanwhile, make a white sauce using the chickpea liquid. Stir the white sauce through the vegetable mix.

Divide pastry into 8 balls. Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1/8 of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet.

Bake in oven for 45 minutes, or until golden brown.

== Source ==
Adapted from https://www.allrecipes.com/recipe/37259/vegetable-pasties/

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]

Paratha

2020-02-01T15:28:10Z

Frank: Include salt in instructions

== Ingredients ==

* 200g atta or wholemeal flour
* 100g white flour
* 2 tbsp (30 grams) melted butter
* 2/3 cup warm water
* 1 tsp salt

== Method ==

* Put the two kinds of flour and salt in large mixing bowl and mix together. Rub butter into mixture and prepare dough as directed for [[Chapati]]. Set it aside, covered with damp cloth for 1/2 hour.
* Put large fry pan over med-low heat. Knead the dough again and form it into 10 equal-sized balls and roll them into discs (not too thin), dusting your work surface with flour when necessary to prevent sticking. Brush surface of each disc with melted butter and fold it in half. Butter the surface again and fold each paratha in half a second time, making triangles. Roll them out rather thin into larger triangles.
* Place a paratha on the dry preheated fry pan. Move paratha around as you cook it so that all ends cook evenly. Parathas take more time to cook than chapatis. Adjust the heat so they don't burn. When both sides are golden-brown, turn the paratha over to the first side and rub 1/2 tsp butter over its surface with the back of a spoon. The paratha should then puff up. Turn it over and rub butter over the other side. The paratha is finished when both sides are golden-brown and flecked with dark spots.
* If not serving straight away, wrap in cloth to keep them warm.

== Source ==
[[The Hare Krishna Book of Vegetarian Cooking]]

[[Category:Recipes]]
[[Category:Breads]]
[[Category:Vegetarian_recipes]]

Sweet & Sour Sauce

2019-08-10T16:49:27Z

Frank: 1/2 sugar and vinegar

''Note: This is our adaption of the original sauce.''

== Ingredients ==
* 1/2 cup water
* 3 tbsp sugar
* 3 tbsp vinegar
* 3 tbsp soy sauce
* 2 tbsp cornflour
* finely chopped ginger to taste

== Method ==
* Combine all sauce ingredients.
* Heat in a pan, stirring constantly, until thickening.
* Add vegetables of your choice (e.g., steamed squash, carrots, pineapple, ...)

== Source ==
Chinese Cooking by Deh-ta Hsiung

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]

Tropical Smash

2019-05-23T22:57:58Z

Frank: /* Method */

== Ingredients ==

* 1 1/2 cup orange juice
* 2 1/2 cups frozen mango (if unavailable, use fresh)
* 1 cup of frozen strawberries (if unavailable, use fresh)
* 1 1/2 - 2 cups of watermelon slices (fresh)

== Method ==
Put ingredients in a ''blendtec '', set setting to "Whole Juice", and blend. Serve immediately, because it is best served cold. Serves two people, with a little extra.

== Source ==
Bobby

[[Category:Recipes]]
[[Category:Drinks]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]

Sushi Bowl

2019-01-14T17:00:41Z

Frank: Created page with "== Ingredients == * 2 cups short-grain brown rice * 2 sheets nori * 3 tablespoons rice vinegar * 2 teaspoons soy sauce * 1 tablespoon sugar or agave nectar * 1/2 teaspoon salt..."

== Ingredients ==
* 2 cups short-grain brown rice
* 2 sheets nori
* 3 tablespoons rice vinegar
* 2 teaspoons soy sauce
* 1 tablespoon sugar or agave nectar
* 1/2 teaspoon salt (optional)

* 2 cups frozen edamame
* 1 large carrot, finely sliced
* 1 avocado
* Tofu, cut into cubes
* 1 small cucumber, cubed
* sesame seeds
* pickled ginger

== Method ==
* Cook rice
* Mix vinegar, soy sauce, sugar and salt together. Mix into the rice. Tear up nori and mix it into the rice, too.
* Cook edamame according to packet instructions.
* Divide the nori rice between four bowls.
* Top with edamame, carrot, avocado, tofu, cucumber, sesame seeds, pickled ginger or other toppings of your choice.

== Source ==
Adapted from https://cookieandkate.com/2015/vegetarian-sushi-bowl-recipe/

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Heather]]

Udon Noodle Soup

2018-10-14T23:54:04Z

Frank:

__NOTOC__

== Ingredients ==

=== For the Broth ===
* 3 large scallions, trimmed
* 1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
* 1/4 cup crumbled dried seaweed, such as kombu or dulse
* 1 (1-inch) chunk of ginger, smashed and unpeeled
* 2 whole, unpeeled garlic cloves
* Stems or trimmings from fresh shiitake mushrooms (see below)
* 1 teaspoon salt

=== For the Soup ===
* 1 pound dried udon noodles (or use fresh or frozen, cooked udon)
* 2 teaspoon sesame oil
* 1 leek, chopped, white and pale green parts only
* 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
* 1 teaspoon minced ginger
* 2 cloves garlic, minced
* 1/4 cup mirin or dry sherry
* 2 tablespoons soy sauce
* 2 cups chopped bok choy
* 2 tablespoons red or white miso
* 1 cup silken tofu, cut in small cubes
* Crushed red-pepper flakes, for garnish

== Method ==

=== Broth ===
In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed, ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.

=== Soup ===
Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.

At this point I reuse the pot I used to make the broth. Heat a small amount sesame oil over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, and soy sauce and cook for 1 minute. Turn heat to high, add broth, reserving a little to dissolve miso, and bring to a simmer.

Dissolve miso in remaining broth and add to the soup along with the bok choy. Cook until bok choy is done to your liking. Finally, add tofu.

Divide noodles in serving bowls and top with soup.

== Source ==
David Tanis in ''New York Times Cooking''.

[[Category:Recipes]]
[[Category:Soups]]
[[Category:Vegan recipes]]

Udon Noodle Soup

2018-10-14T23:53:17Z

Frank:

== Ingredients ==

=== For the Broth ===
* 3 large scallions, trimmed
* 1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
* 1/4 cup crumbled dried seaweed, such as kombu or dulse
* 1 (1-inch) chunk of ginger, smashed and unpeeled
* 2 whole, unpeeled garlic cloves
* Stems or trimmings from fresh shiitake mushrooms (see below)
* 1 teaspoon salt

=== For the Soup ===
* 1 pound dried udon noodles (or use fresh or frozen, cooked udon)
* 2 teaspoon sesame oil
* 1 leek, chopped, white and pale green parts only
* 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
* 1 teaspoon minced ginger
* 2 cloves garlic, minced
* 1/4 cup mirin or dry sherry
* 2 tablespoons soy sauce
* 2 cups chopped bok choy
* 2 tablespoons red or white miso
* 1 cup silken tofu, cut in small cubes
* Crushed red-pepper flakes, for garnish

== Method ==

=== Broth ===
In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed, ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.

=== Soup ===
Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.

At this point I reuse the pot I used to make the broth. Heat a small amount sesame oil over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, and soy sauce and cook for 1 minute. Turn heat to high, add broth, reserving a little to dissolve miso, and bring to a simmer.

Dissolve miso in remaining broth and add to the soup along with the bok choy. Cook until bok choy is done to your liking. Finally, add tofu.

Divide noodles in serving bowls and top with soup.

== Source ==
David Tanis in ''New York Times Cooking''.

[[Category:Recipes]]
[[Category:Soups]]
[[Category:Vegan recipes]]

Udon Noodle Soup

2018-10-14T23:52:34Z

Frank: Created page with "== Ingredients == === For the Broth === * 3 large scallions, trimmed * 1 handful dried shiitake mushrooms, crushed (about 1/2 cup) * 1/4 cup crumbled dried seaweed, such as k..."

Stir-Fried Vegetables with Lemon Ginger Sauce

2018-09-23T15:49:32Z

Frank:

== Ingredients ==

* 1/2 cup blanched almonds
* 2 tbsp oil
* 1 medium onion, chopped
* 2 cloves garlic, crushed
* 1 medium green capsicum, chopped
* 125g green beans, chopped
* 1/4 medium cauliflower, chopped
* 1/4 small cabbage, shredded
* 1 medium zucchini, chopped
* 1 tbsp cornflour
* 3/4 cup water
* 1 cup bean sprouts
* 1/4 cup tamari shoyu
* 2 tsp lemon juice
* 1 tbsp grated fresh ginger
* 1/4 tsp ground cardamom
* 1 tbsp sugar

== Method ==
* Toast almonds on oven tray in moderate oven for about 5 minutes, then cool.
* Heat oil in large frying pan or wok, add onion and garlic, stir over medium heat for about 2 minutes until onion is soft.
* Add capsicum, beans and cauliflower, stir over medium heat for about 5 minutes or until cauliflower is almost tender.
* Add cabbage and zucchini, stir over heat for about 2 minutes until cabbage is wilted.
* Blend cornflour with water, add to pan with sprouts, tamari, juice, ginger, cardamom and sugar. Stir over high heat until mixture boils and thickens.
* Sprinkle with almonds when serving.

== Source ==
The Australian Women's Weekly Home Library: Vegetarian Cooking

[[Category:Recipes]]
[[Category:Vegetarian recipes]]

Blueberry Coffee Cake

2018-09-02T22:15:06Z

Frank: Hide table of contents

__NOTOC__
== Ingredients ==
* 2 cups wholemeal flour
* 1 teaspoon baking powder
* 1/2 teaspoon bicarb soda
* 1 1/2 teaspoon ground cinnamon
* 1 1/2 cups milk or milk alternative
* 1/2 cup maple syrup
* 1/2 teaspoon vanilla extract
* 1 cup blueberries
* 1/2 cup walnuts
=== Topping ===
* 2 tablespoons cane sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup slivered almonds

== Method ==

* Preheat oven to 180°C.
* In a large bowl, combine flour, baking powder, bicarb soda, and cinnamon.
* In a separate bowl, mix milk, maple syrup, and vanilla. Add to the flour mixture. Fold in the blueberries and walnuts. Make sure not to overmix.
* Line the base of a spring-form tin with baking paper and grease tin.
* Spoon in the mixture
* In a small bowl, combine sugar, cinnamon, and almonds. Sprinkle over the batter.
* Bake for 50 minutes, or until cooked when tested with skewer.

== Source ==

[[The China Study Cookbook]]

[[Category:Recipes]]
[[Category:Breakfasts]]
[[Category:Cakes]]
[[Category:Vegan recipes]]

Apple and Cinnamon Tea Cake

2018-09-02T22:14:48Z

Frank: Hide table of contents

__NOTOC__
[[Image:Apple and Cinnamon Tea Cake.jpg|thumb|Apple and Cinnamon Tea Cake]]
== Ingredients ==
* 100g butter
* 50g marg
* 1/2 tsp ground cinnamon
* 2/3 cup caster sugar
* 2 eggs
* 1 1/2 cups plain flour
* 1/2 tsp baking powder (next time try 1 tsp)
* 1/3 cup milk
=== Topping ===
* 4 small green apples, peeled, halved, and cored.
* 1 tsp sugar
* 1/4 tsp ground cinnamon
* 1/4 cup apricot jam, warmed.

== Method ==

* Preheat oven to 160°C.
* Blend butter/marg, sugar, and cinnamon until smooth.
* Add eggs. Blend.
* Add flour and baking powder. Blend.
* Add milk. Blend.
* Line the base of a spring-form tin with baking paper and grease tin.
* Spoon in the mixture
* To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture (see picture).
* Combine the sugar and cinnamon and sprinkle over the apples.
* Bake for 50 minutes. Brush the cake with warm jam and return to oven for 10 minutes, or until cooked when tested with skewer.

== Source ==

[[Modern Classics (Book 2)]] [http://www.amazon.com/Modern-Classics-Book-Donna-Hay/dp/0732275350/ref=sr_1_1?s=books&ie=UTF8&qid=1416633804&sr=1-1&keywords=0732275350]

[[Category:Recipes]]
[[Category:Desserts]]
[[Category:Cakes]]
[[Category:Vegetarian recipes]]

Blueberry Coffee Cake

2018-09-02T22:13:32Z

Frank: Created page with "== Ingredients == * 2 cups wholemeal flour * 1 teaspoon baking powder * 1/2 teaspoon bicarb soda * 1 1/2 teaspoon ground cinnamon * 1 1/2 cups milk or milk alternative * 1/2 c..."

== Ingredients ==
* 2 cups wholemeal flour
* 1 teaspoon baking powder
* 1/2 teaspoon bicarb soda
* 1 1/2 teaspoon ground cinnamon
* 1 1/2 cups milk or milk alternative
* 1/2 cup maple syrup
* 1/2 teaspoon vanilla extract
* 1 cup blueberries
* 1/2 cup walnuts
=== Topping ===
* 2 tablespoons cane sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup slivered almonds

== Method ==

* Preheat oven to 180°C.
* In a large bowl, combine flour, baking powder, bicarb soda, and cinnamon.
* In a separate bowl, mix milk, maple syrup, and vanilla. Add to the flour mixture. Fold in the blueberries and walnuts. Make sure not to overmix.
* Line the base of a spring-form tin with baking paper and grease tin.
* Spoon in the mixture
* In a small bowl, combine sugar, cinnamon, and almonds. Sprinkle over the batter.
* Bake for 50 minutes, or until cooked when tested with skewer.

== Source ==

[[The China Study Cookbook]]

[[Category:Recipes]]
[[Category:Breakfasts]]
[[Category:Cakes]]
[[Category:Vegan recipes]]

The China Study Cookbook

2018-09-02T22:09:53Z

Frank: Created page with "{{book|title=The China Study Cookbook|author=LeAnne Campbell|isbn=9781944648954}}"

{{book|title=The China Study Cookbook|author=LeAnne Campbell|isbn=9781944648954}}

Sunflower Seed Muesli

2018-07-29T21:08:40Z

Frank:

Overnight, soak a handful of sunflower seeds (hulled!), plus as many almonds you'd like to sprinkle on breakfast, e.g. 12. Peel them the next morning.

Next morning, grind up a small amount of linseed (or buy already ground - it digests better if ground up). I then blend in a mini-blender the rinsed, drained s.f. seeds with the linseed and a bit of almond milk - or milk of your choice. You don't have to blend up, though, can just put in a breakfast bowl.

In the breakfast bowl put a handful of rolled oats - I also lightly grind that, but you could just soak the oats the night before in milk and lemon juice or something, to soften it.

To the bowl add everything, i.e the oats, s.f.seeds, linseed and the following extras (or whatever you like):

Hemp, chia seeds, amaranth and quinoa flakes. (Your imagination is the limit).

Mix all with milk of your choice. Then add grated apple, sliced banana and some other seasonal fruit - I like berries. Top with the peeled almonds, then sprinkle a little organic cocoa powder on if you like and enjoy, adding extra milk as you go or yogurt.

Yum!

== Source ==
Rosy

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Breakfasts]]
[[Category:Heather]]

Split Pea and Celeriac Soup

2018-07-29T21:08:08Z

Frank:

== Ingredients ==

* 2 tablespoons olive oil
* 3 shallots, chopped
* 4 cloves garlic, minced
* 1/4 teaspoon cayenne pepper
* 5 cups stock
* 1 bay leaf
* 1 heaped cup of split peas
* 1/4 cup brown rice
* 3 celery sticks, chopped
* 2 carrots, sliced
* 1 medium celeriac, peeled and cut into bite-sized chunks
* 1/2 tablespoon sugar
* 2 tablespoons lemon juice
* parsley, to serve

''Note: to avoid the celeriac browning, add it immediately to the soup after cutting.''

== Method ==

* Heat oil in a saucepan and add shallots. Stir, reduce heat, cover and sweat the shallots until they are soft (about 10 minutes). Stir in the garlic and cayenne pepper. Cook for a further 5 minutes, until the shallots are caramelized.
* Add the stock, bay leaf, split peas, rice, celery, and carrots. Bring to a boil, then reduce heat and simmer for 30 minutes.
* Stir in the celeriac, lemon juice and sugar. Cook for a further 30 minutes until the peas and rice are soft, adding more water if necessary. Sprinkle with parsley to serve.

== Source ==
[[The Northwest Vegetarian Cookbook]]

[[Category:Recipes]]
[[Category:Soups]]
[[Category:Vegan recipes]]
[[Category:Heather]]

Cashew Nut Cream

2018-07-29T21:06:22Z

Frank:

== Ingredients ==
* Raw cashew nuts
* Apple juice
* Dash of vanilla

== Method ==
Raw cashew nuts in the blender (a couple of handfuls?). Add a little apple juice (freshly juiced or from a bottle), and a dash of vanilla. Blend, adding in extra apple juice as you go until it forms a creamy consistency. It tends to thicken up as it sits afterwards, so could make it slightly more runny than you want (but not too runny!)

== Source ==
Rosy

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Heather]]

Bulgur and quinoa lunch bowls

2018-07-29T21:05:35Z

Frank: Created page with "== Ingredients == === For the bulgur base === * 1/4 onion, very finely chopped * 75g bulgur (or 75g rice for gluten free) * 75g quinoa * 2 sprigs of thyme * 1 veg stock cube..."

== Ingredients ==
=== For the bulgur base ===
* 1/4 onion, very finely chopped
* 75g bulgur (or 75g rice for gluten free)
* 75g quinoa
* 2 sprigs of thyme
* 1 veg stock cube

=== For the avocado topping ===
* 1 avocado, halved, de-stoned and chopped
* 2 tomatoes, cut into wedges
* 4 tablespoons chopped basil
* 6 Kalamata olives, halved
* 2 teaspoons extra virgin olive oil
* 2 teaspoons cider vinegar
* 2 big handfuls of rocket

=== For the beetroot topping ===
* 1 can chickpeas, drained
* 160g cooked or pickled beetroot, diced
* 2 tomatoes, cut into wedges
* 2 tablespoons chopped mint
* 1 teaspoon cumin seeds
* several pinches of ground cinnamon
* 2 teaspoons extra virgin olive oil
* 2 teaspoons cider vinegar
* 1 orange, cut into segments
* 2 tablespoons toasted pine nuts

== Method ==
* Tip the onion, bulgur/rice and quinoa, thyme and stock cube into a pan, pour over 600ml water. Cook, covered, over a low heat for 15 mins (or adjust if using brown rice), then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the quinoa between four bowls or plastic containers.

For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the quinoa and top with the rocket.

For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of quinoa, scatter with the pine nuts and sprinkle with extra cinnamon.

Chill in the fridge until needed.

== Source ==
https://www.bbcgoodfood.com/recipes/bulgur-quinoa-lunch-bowls

[[Category:Recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Heather]]

Category:Heather

2018-07-29T20:48:23Z

Frank: Created page with "Recipe ideas for Heather. Category:Recipes"

Recipe ideas for Heather.

[[Category:Recipes]]

Category:Gluten free

2018-07-29T20:47:45Z

Frank: Created page with "Category:Recipes"

[[Category:Recipes]]

Burrito Bowl

2018-07-29T20:47:11Z

Frank: Created page with "== Ingredients == * 1 cup brown rice * 1 cup salsa * 3 cups chopped Romaine lettuce * 1 can whole kernel corn, drained * 1 black beans, drained * 1 avocado, halved, seeded, p..."

== Ingredients ==

* 1 cup brown rice
* 1 cup salsa
* 3 cups chopped Romaine lettuce
* 1 can whole kernel corn, drained
* 1 black beans, drained
* 1 avocado, halved, seeded, peeled and diced
* 2 tablespoons chopped fresh coriander leaves (optional)
* grated cheddar/monterey jack cheese (optional)

Serves 4.

== Method ==
Cook rice. Divide rice into four bowls, then top with lettuce, corn, beans, avocado and salsa. Finish with coriander and cheese, if using.

== Source ==
Inspired by https://damndelicious.net/2014/09/10/easy-burrito-bowls/

[[Category:Recipes]]
[[Category:Quick and easy recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Gluten free]]
[[Category:Heather]]

Sushi Rice

2018-06-11T04:45:10Z

Frank: Created page with "== Ingredients == * 2 cups sushi rice * 1/4 cup rice vinegar * 1/2 tablespoon salt * 1/2 tablespoon sugar == Method== * Add rice to a pan along with 3 cups of water. Bring t..."

== Ingredients ==
* 2 cups sushi rice
* 1/4 cup rice vinegar
* 1/2 tablespoon salt
* 1/2 tablespoon sugar

== Method==
* Add rice to a pan along with 3 cups of water. Bring to the boil then cover and cook over very low for 20 minutes. Remove from heat and leave to cool with the lid still on.
* Dissolve the salt and sugar in the vinegar. Pour the mixture into the rice and gently mix it through.
* You are now ready to make sushi!

== Source ==
Sushi package

[[Category:Recipes]]
[[Category:Vegan recipes]]

Sunflower Seed Muesli

2018-06-10T16:28:13Z

Frank: typo

Coconut Chicken Stew

2018-05-28T03:22:27Z

Frank: Created page with "== Ingredients == * 1 tablespoon coconut oil * 500g boneless, skinless chicken breast or thighs, cut into 1 inch pieces * 4 carrots, sliced * 2 onions, sliced * 3 cloves garl..."

== Ingredients ==

* 1 tablespoon coconut oil
* 500g boneless, skinless chicken breast or thighs, cut into 1 inch pieces
* 4 carrots, sliced
* 2 onions, sliced
* 3 cloves garlic, minced
* 1 tablespoon grated ginger
* 2 cups chicken stock (if the curry powder has salt, water down to reduce salt)
* 1 cup coconut milk
* 1 tablespoon curry powder
* fresh coriander and lemon juice to serve

== Method ==

Put rice on to cook if you are serving with rice.

Heat oil in a frying pan over medium heat. Add chicken and cook until browned.

Add carrots, onions, garlic, and ginger to a pot. Add the chicken. Add the stock, coconut milk and curry powder.

Bring to the boil and then turn down and simmer for about 30 minutes, until the carrots and onions are soft.

Add the coriander and lemon to individual bowls when serving.

NB: Originally intended for a slow cooker.

== Source ==
Paleo Recipes Magazine

[[Category:Recipes]]
[[Category:Chicken]]

Chicken Parmigiana

2018-05-27T18:50:59Z

Frank: Created page with "== Ingredients == * 4 chicken breasts * 4 sprigs fresh basil * 1 punnet of cherry tomatoes * 1/2 cup flour * 1/2 cup parmesan cheese, finely grated * 1/2 cup breadcrumbs (''pa..."

== Ingredients ==
* 4 chicken breasts
* 4 sprigs fresh basil
* 1 punnet of cherry tomatoes
* 1/2 cup flour
* 1/2 cup parmesan cheese, finely grated
* 1/2 cup breadcrumbs (''panko'' recommended)
* 2 eggs
* 2 lumps of fresh mozzarella cheese
* 2 cups marinara sauce
* farfelle pasta
* 1/2 cup basil pesto
* balsamic vinegar
* olive oil
* salt and pepper

== Method ==
[[File:Chicken_Parmigiana_Recipe.jpg]]

== Source ==
Amazon meal kit

[[Category:Recipes]]
[[Category:Chicken]]

File:Chicken Parmigiana Recipe.jpg

2018-05-27T18:50:26Z

Frank:

Hot Cross Buns

2018-03-28T03:12:55Z

Frank:

== Ingredients ==

* 1 tbsp yeast
* 1/2 cup caster sugar
* 1 1/2 cups lukewarm milk (400g)
* 4 1/4 cups plain flour (600g)
* 2 tsp mixed spice
* 2 tsp ground cinnamon
* 50g butter, melted
* 1 egg
* 1 1/2 cups sultanas
* 1/3 cup candied mixed peel (optional)
* 1/2 cup plain flour, extra ''do not use bread flour''
* 1/3 cup water

== Method ==

* Place the yeast, milk, and 2 tsp of the sugar in a mixing bowl and set aside for about 5 minutes, until the mixture starts to froth a little.
* Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel, and remaining sugar.
* Mix to form a sticky dough.
* Knead the dough on a lightly floured surface for 8 minutes. I'm not usually an advocate of a floured surface for kneading but in this case you will need it!
* Place in an oiled bowl, cover with a tea towel, and leave for 1 hour or until doubled.
* Divide the dough into 12 pieces and roll into balls.
* Grease a 23cm square cake tin (or use glad-bake!). If you haven't got a cake tin, just use a baking tray instead.
* Place the balls closely together in the tin.
* Heat oven to 200°C.
* Cover with a tea towel and leave for a further 30 minutes.
* Combine the extra flour and water and place in a piping bag. Pipe across the buns to form crosses. Note that if you are doing a double mixture, one quantity of the piping mixture should be enough.
* Bake for 25-30 minutes or until well browned and springy to touch.
* You are meant to brush the hot buns with a glaze, but I usually don't bother.

== Source ==
[[Modern Classics (Book 2)]]

[[Category:Recipes]]
[[Category:Snacks]]
[[Category:Occasional recipes]]
[[Category:Vegetarian recipes]]

The Northwest Vegetarian Cookbook

2018-01-01T17:12:03Z

Frank: Created page with "{{Book|author=Debra Daniels-Zeller|title=The Northwest Vegetarian Cookbook|isbn=9781604690347}}"

{{Book|author=Debra Daniels-Zeller|title=The Northwest Vegetarian Cookbook|isbn=9781604690347}}

Split Pea and Celeriac Soup

2018-01-01T17:07:44Z

Frank: Created page with "== Ingredients == * 2 tablespoons olive oil * 3 shallots, chopped * 4 cloves garlic, minced * 1/4 teaspoon cayenne pepper * 5 cups stock * 1 bay leaf * 1 heaped cup of split..."

Chicken Burrito

2017-12-30T03:18:04Z

Frank: Created page with "== Ingredients == * 2 tablespoons canola oil * 1 pound boneless skinless chicken breasts, cut into bite-size pieces * 1/2 cup chopped brown onion * 2 tablespoons taco seasonin..."

== Ingredients ==
* 2 tablespoons canola oil
* 1 pound boneless skinless chicken breasts, cut into bite-size pieces
* 1/2 cup chopped brown onion
* 2 tablespoons taco seasoning mix
* 1 can black beans, drained
* 1 can diced tomatoes
* 1/2 cup brown rice
* 1 cup shredded cheddar and Monterey Jack cheese blend
* Coriander, chopped (optional)
* Tortillas

== Method ==
# Cook rice.
# Heat oil in large frying pan over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally.
# Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, tomatoes (undrained).
# When the chicken is cooked, stir in the rice and 1/2 cup cheese.
# Wrap tortilla into a burrito, topping with coriander and extra cheese.

== Source ==
https://www.readyseteat.com/recipes-Chicken-Burrito-Skillet-7722

[[Category:Recipes]]
[[Category:Chicken]]
[[Category:Quick and easy recipes]]