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Roasted Vegetable Cous Cous with Black Pepper Hummus
 Serves 4
A healthy and filling main course that is equally delicious served hot or cold
Ingredients
1 red pepper
1 yellow pepper
1 courgette (zuchinni)
1 small aubergine (eggplant)
6 small mushrooms, quatered
2 cloves of garlic, thinly sliced
1 sprig of fresh rosemary
1 red onion
30ml (2 tbsp) olive oil
2 cups Cous Cous
2 ½ cups vegetable stock (or water)
For the Hummus
half cup Garbanzo beans (chickpeas)
Lemon juice to taste
4 green olives WITHOUT PIPS
Clove garlic
Salt and freshly ground black pepper
Method
Preheat the oven to 220°C/425°F/Gas Mark 7/fan oven 200°C. Cut the red and yellow pepper in half and remove the seeds, then cut all of the other vegetables in 2.5cm (1 inch) pieces. Tip into a large roasting tin, add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
Meanwhile, prepare the cous cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the cous cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes. Add freshly ground black pepper and salt to taste. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the cous cous to the pan with the vegetables in and mix round really, really well. Return to the oven for 5 more mins. To make the hummus, put the garbanzos in a bowl with a clove of garlic, lemon juice, 4 green olives (without pips). Season with plenty of black pepper and whizz it all up with a blender. TO SERVE: Divide between four plates. Drizzle over the hummus before serving warm or cold. Ribz with BBQ Sauce
 Serves 4 Totally delicious, totally simple. Amaze your meat eating friends at BBQ's Ingredients 1 Cup vital wheat gluten Method Pre heat oven to 180 degrees. Grease an 8x8 baking dish. Crispy Fried Tofu Steaks This amount of marinade is enough for 6 slices of tofu One of my favourite ways to eat tofu. If you've been put of tofu in the past then I urge you to try this recipe - it is amazing! This recipe HAS to be left over night marinating in the fridge - it's the law! Ingredients Block of extra firm tofu, cut into half inch slices For the Marinade Half litre bottled water Quarter cup Soy Sauce Quarter cup Nutritional Yeast Flakes 1 teaspoon Italian Mixed Herbs 1 teaspoon Dried Sage 1 teaspoon Powdered Onion 1 Clove garlic, minced through a garlic crusher For the Coating Half a cup wholemeal flour Quarter cup Nutritional Yeast Flakes 1 teaspoon Powdered Onion 1 teaspoon Garlic Salt Method In a large glass dish place all the ingredients of the marinade and stir well. Lay in the slices of tofu. Cover and store in the refrigerator over night. Next day, mix all the coating ingredients in a shallow dish and remove tofu from fridge. One at a time, take each slice of tofu and coat thoroughly in the coating mixture making sure to cover all the sides. Lay each slice on a separate plate until all slices are covered and ready. Heat a little oil in a frying pan and fry the tofu slices for 4-5 mins on each side until a nice golden colour is acheived. Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling
Serves 6-8
Hearty, healthy and delicious. Meat eaters love this too!!
Ingredients
1 cup raw lentils
1 tablespoon Olive oil
2 cloves garlic, minced
6 ounces white mushrooms
5 ounces (l/2 package) thawed frozen spinach
1 tablespoon natural soy sauce
2 tablespoons wheat germ
freshly ground pepper to taste
dash nutmeg
1 cup firmly packed grated Gruyere or Vegan Cheese
Filling
1 tablespoon olive oil
1 cup chopped onion
1/4 cup dry bread crumbs (I make my own and use 5 seed wholemeal bread)
1 cup coarsely mashed potato (from about 1 medium cooked and peeled potato)
½ teaspoon each: seasoned salt, dried thyme, and dried basil
freshly ground pepper to taste
curly parsley for garnish
Method
Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the lentils are tender, about 45 minutes. Drain.
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the garlic and mushrooms and saute over medium heat, stirring, until the mushrooms are wilted. Stir in the spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and add the nutmeg. Cook, stirring, until the mixture is heated through, then stir in the soy cheese.
Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the lentil mixture.
Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining lentil mixture to a small bowl and reserve until needed.
Rinse the skillet and heat the oil. Add the onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the lentil mixture, then cover the top with the reserved lentil mixture. Bake for 40 to 45 minutes, or until the top is crusty.
Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide a spatula or knife around the edges to loosen it. Cut slices and arrange them on an oblong dish. Garnish with parsley and serve.
Tofu & Mushroom Quiche
 Serves 8
Ingredients
1 Tblsp olive oil
1 teaspoon minced garlic 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 cup chopped mushrooms 1 tablespoon fresh chives minced 1/4 teaspoon dried, crushed rosemary black pepper to taste (I used 1/2 teaspoon) 1 block firm tofu, drained of water 1/4 cup plain rice milk 2 tablespoons nutritional yeast 1 tablespoon cornflour 1 teaspoon tahini 1/4 teaspoon onion powder 1/4 teaspoon turmeric 1/2 teaspoon salt For the Pastry
7 ounces wholemeal flour
3 ½ ounces vegan margarine
6 Tblsp water
Method Preheat oven to 180 degrees. In a bowl add the margarine to the
flour and rub with your fingers until it resembles breadcrumbs. Add the water
and gather up to form a ball. Flour a work surface and roll out the pastry. Lightly
grease a 9 inch pie dish and put your pastry in, trimming the edges.
Lightly spray or grease skillet. Saute garlic, onions, peppers and mushrooms over medium heat until mushrooms start to exude their juices. Stir in chives, rosemary and pepper. Remove from heat. In blender or food processor, combine remaining ingredients. Process until completely smooth. Add the tofu mixture to the vegetables. Stir well. Spoon mixture into pie crust. Bake for 25 - 35 minutes, then place some tin foil over the top and bake for a further 20 mins. When knife inserted comes out clean, it's done. Let cool about 10 mins before serving. Goulash
 Serves 3
Ingredients
200g Seitan Olive oil
1 large carrot, peeled and sliced
2 rings green bell pepper, sliced
2 rings red bell pepper, sliced
1 small onion, thinly sliced
1 clove garlic, diced
8 medium mushrooms, quartered
1 pint vegetable broth
half teaspoon Italian Herbs
half teaspoon Marmite
1 Tblsp Bisto Gravy Granules
salt and pepper to taste
Method
Fry the peppers in the olive oil for 5 mins then add the sliced carrot. Cook for 10 mins stirring regularly. Add the mushrooms and cook for another 10 mins stirring regularly. Add the onion and then the garlic cook for another 10 mins. Chop up the seitan into bite size chunks and add to the pan. Stir and cook for 5 mins. Add the broth, Marmite and herbs. Place the lid on the pan and simmer for a good half hour - stirring often. Take off the heat and stir in the gravy granules. Salt and pepper to taste.
Leave to marinade for an hour and just before serving, pour into a casserole dish and bake in the oven for 25-35 mins at 180 degrees. Cover with the lid after 10 mins.
Slow Cooker/Crock Pot Caribbean Sweet Potato and Black Bean Stew
Serves 6 Ingredients Sweet potato, 4 cup, cubes (2 large sweet potatoes cut in to cubes) Green Beans (snap), 4 cup Beans, black, 1 cup Cinnamon, ground, 1 tsp Thyme, ground, 1 tsp Caribbean Jerk Seasoning, 1 tsp Salt, 1/4 tsp 1 cup Vegetable broth Onions, raw, 1 cup, chopped Method Combine all ingredients in to slow cooker and cook on low for 5 + hours, until sweet potatoes are tender. Beef broth can be substitiuted with chicken or vegetable broth.
Tofu with Mango Salsa & Black Beans
Serves 4 Ingredients 1 cup diced red onion 2 tsp cumin 2 tbsp grated fresh ginger 2 garlic cloves, minced 15 oz. can of black beans 1 lb extra-firm tofu (cut into 4 thick slices) salt and pepper to taste 2 ripe mangoes, peeled and diced 1 medium tomato, cored, seeded and diced 1/4 cup chopped fresh cilantro, plus more for garnish 3 tbsp freshly squeezed lemon juice 2 tbsp minced red onion 1 jalapeno pepper, with seeds, minced pinch of salt Method For the beans:
Warm a large skillet, lightly oil. Add 1 cup of diced onions and cumin, saute' for 5 minutes. Add water or broth if necessary. Add the ginger and the garlic and saute' for 5 more minutes. Add the beans, with their liquid, and simmer until thickened about 5 more minutes. For the tofu: Warm a nonstick skillet over high heat. Add the tofu to the pan and srinkle it with salt and pepper. Cook until browned on each side, about 3 minutes per side. For the mango salsa: (Sometimes I make this the day before) In a medium bowl, combine the mangoes, tomato, cilantro, lemon juice, onion, jalapeno, and salt ; mix to combine. To Serve: Spoon some of the beans onto each of the 4 plates. Top with rice, tofu and salsa. Garnish with cilantro/corriander. Squash Rissotto
 Serves 4
Ingredients
4 tbsp grated vegan cheese
800ml vegetable broth
2 fl oz White Wine
2 tsp Olive Oil
quarter tsp ground Nutmeg
Half Butternut Squash, peeled and cubed
Garlic, 1 clove minced
1 bag Swiss Chard
200g Arborio rice
2 Leeks, sliced
Method
Heat the vegetable broth or stock and keep warm on low heat.
Preheat oven to 400 degrees.
Toss peeled and cubed squash with 1tsp olive oil, dash of salt, pepper and minced garlic clove.
Roast about 20 minutes, until tender. Set aside.
Boil some water and cook greens for about 4 minutes. Drain, cool, chop coarsely and set aside. (You can sub kale for the chard)
Heat 1 tsp oil in a heavy saute pan and saute the leeks for a couple of minutes, until they soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth in total.
Stir in the squash with the garlic and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.
Breakfast Sausages
 makes 6 sausages Ingredients 2 cups black beans
1/2 medium onion
2 cloves garlic
1 Tbsp Soy sauce
2 Tbsp Olive Oil plus more for frying
1 Tbsp Tomato Paste
1 serving of egg replacer
1 Tbsp Water
3/4 -1 cup fresh breadcrumbs (use nice bread like 5 seed)
1 Tbsp Nutritional Yeast
Pinch Cumin seeds
2 tsp Italian mixed herbs
Pinch Red pepper flakes
1/2 tsp salt
1 tsp Freshly ground Black pepper
Method
Put everything except the breadcrumbs in a food processor and pulse until smooth with a few chunks in - scrape the sides inbetween blitzes.
DO NOT place your head directly over the top when you take the lid off to scrape the sides - your eyes will burn!!
Place the mixture into a bowl and gradually stir in the breadcrumbs until you get the right consistency to form your sausages - you want the mixture to stay formed reasonably well and not be too gloppy.
If you have used tinned beans then you'll probably need to add more breadcrumbs as there is more liquid in the tinned varieties. Roll out each sausage so you have six.
Heat a cast iron or nonstick skillet over medium heat. Add a bit of olive oil (start with a couple of teaspoons, add more if necessary). When hot, add the sausages and cook on a low heat fo 25 mins rotating the sausages round at regular intervals to make sure they are cooked evenly.
These are so good and easy. If you don't feel like frying up the whole batch at once, just pop the mixture in the fridge and fry it up as you need. The mixture even holds together a little better after it's been refrigerated!
Cajun Lentil Patties
 Makes 6 patties
Ingredients
2 cups lentils, cooked according to instructions
1 cup soft tofu
1 small onion diced
6 medium mushrooms, diced
2 cloves garlic, diced
1 medium carrot, grated
1 teaspoon Cajun seasoning
Half teaspoon Italian herbs
Salt and pepper
1 tablespoon olive oil
Method
Fry the mushroom in the olive oil for 5 minutes, stirring regularly. Add the grated carrot, onion and garlic and cook for another 5 minutes. Add the lentils, tofu, Cajun seasoning and herbs.
Cook for 10 minutes stirring regularly. The mixture will all clump together.
Season with salt and freshly grated black pepper.
Leave to cool.
When cool enough to handle shape into small patties.
Fry in a small amount of olive oil for 5 minutes on each side.
Cajun Black Beans
 Ingredients
300g Black Beans, canned or cooked according to instructions, drained
1 can sweet corn, drained
1 green chili, deseeded
2 cloves garlic, diced
1 small onion, diced
8 cherry plum tomatoes
1 tablespoon olive oil
Half teaspoon Cajun seasoning
Salt
Freshly ground black pepper
Method
Fry the onion, garlic and chili in the olive oil for 5-10 minutes. Add the black beans and Cajun seasoning and cook for another 5 minutes.
In a separate bowl place the sweet corn and tomatoes, season well with salt and freshly ground black pepper.
Add the bean mixture to the sweet corn and tomatoes and toss well.
Chickpea Patties with Apricot Mayonnaise
Adapted from Peaches and Other Juicy Fruits, by Olwen Woodier (Storey Books, 2004).
These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine (it can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables).
Ingredients
2 15-ounce cans chickpeas, rinsed and drained
4 slices nutty oatmeal or wheat nut bread, torn into small chunks
1/2 large red onion, sliced
1 jalapeno pepper, seeded and sliced
2 cloves garlic, sliced
1 tablespoon dried oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup egg substitute or 2 eggs, beaten
1 tablespoon olive oil, plus 1 for moistening, if needed
Shredded lettuce
Sliced tomatoes
8 to 10 warm pita pockets
Method
Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food processor until coarsely chopped. Remove half the mixture to a medium-sized bowl.
Add the egg substitute to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the olive oil.
Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a baking tray sprayed with nonfat cooking oil or olive oil.
If you want you can cover with plastic wrap and refrigerate for several hours before hand.
Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.
Serve with the lettuce and tomatoes in the pita pockets or on the English muffins.
Apricot Basil Mayonnaise
Ingredients
1/2 cup chopped dried apricots
1/2 cup boiling water
1/4 cup egg substitute
Zest of about 1/2 lime (1 teaspoon)
Juice of 2 limes (1/4 cup juice)
2 cloves garlic, cut in half
Small handful sweet Italian basil leaves (about 1/2 cup)
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
3/4 cup olive oil
Method
Place apricots in a small bowl and cover with the boiling water. Let cook to room temperature. Drain off any water.
Process the cooled apricots, egg substitute, lime zest and juice, garlic, basil, pepper, and salt in a food processor or blender until smooth--stop to scrape down the sides of the container once or twice as necessary.
With the cover on and the processor running, gradually add the olive oil in a thin stream through the op passageway and process the mayonnaise is smooth and creamy. Serve at room temperature or chill. Refrigerate for up to 2 weeks.
Mushroom and Coriander Sausages
Ingredients
2 tbsp olive oil
250g chestnut mushrooms finely chopped
2 garlic cloves crushed
2 Tbsp ground coriander
410g can aduki beans drained and rinsed
3-4 Tbsp tahini
100g fresh white breadcrumbs
2 tbsp plain flour
2 tbsp chopped fresh coriander
sunflower oil for shallow frying
seasoning
Method
Heat the olive oil in a large non-stick frying pan. Add the mushrooms and cook over a medium-high heat for 5 minutes until golden and all the liquid has evaporated. Reduce the heat, add the garlic and ground
coriander and cook for a further 2 minutes stirring occasionally.
Remove form the heat. Set aside to cool.
Put the beans in a large bowl and mash roughly. Add the mushroom mixture, tahini, breadcrumbs, flour and fresh coriander. Season and mix together.
Divide the mixture into eight balls then using wet hands shape into a sausage about 10cm long.
Clean the frying pan and pour in 1cm sunflower oil. Place over a moderate heat add the sausages and cook for 10 minutes, turning occasionally until golden (you may need to do this in batches).
Smoked Pepper and Butter Bean Sausages
Ingredients
1 Tbsp sunflower oil
1 red pepper deseeded and finely chopped
1 yellow pepper deseeded and finely chopped
2 garlic cloves crushed
2 tsp pimenton (Spanish smoked paprika)
410g can butter beans drained and rinsed
3-4 tbsp tahini
75g fresh white breadcrumbs
sunflower oil, for shallow frying
seasoning
Method
Heat the oil in a large frying pan and fry the diced peppers over a high heat for 5 minutes. Reduce the heat, add the garlic and fry for a further 2 minutes. Stir in the pimenton and cook for 1 minute. Remove
from heat and allow to cool.
Place the butter beans in a large bowl and mash roughly. Add the cooled pepper mixture along with the tahini and white bread crumbs, season well and then combine thoroughly.
Divide mixture into eight balls and using wet hands, roll each into a sausage measuring about 10cm long.
Clean the frying pan, pour in 1cm of sunflower oil and place over a moderate heat. Add the sausages and cook for 10 minutes, turning frequently, until heated through and golden brown (you may need to do
this in batches). Drain on kitchen paper.
Full Moon Corn and Squash Stew
Serves 3 to 4
Adapted from Full Moon Feasts, by Jessica Prentice
To honor the great Corn Mother and the magical full moon by making this earthy stew based on the wisdom of our ancestors.
Ingredients
2 tablespoons olive oil
2 large leeks or onions, diced
5 medium squash, any type, cut in half lengthwise and sliced diagonally (use ya noodle – if they’re really big then use 2, 3 or 4)
2 fresh sage leaves, minced
3 ears of corn, kernels cut off cobs
1/2 cup water or vegetable broth, or more as needed
Salt and freshly-ground pepper, to taste
2 medium plum tomatoes, diced
Method
Heat the olive oil in a heavy-bottomed shallow pan or skillet over medium heat. Add the leeks or onions and saute until translucent but not brown.
Add the squash and saute until it just begins to brown.
Add the sage and corn kernels. Stir for a minute.
Add broth or water and a generous pinch of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.
Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste and adjust the seasonings as necessary and remove from heat.
Serve with warm whole wheat pitta.
Spanish Paella
Serves 6
A one-dish delight that is best served with LOTS of Rioja!
Ingredients
1 cup long-grain brown rice
2 cups vegetable stock
1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 medium red pepper, chopped
1 medium green pepper, chopped
1/2 cup sliced button mushrooms
1 cup asparagus, cut into 2-inch pieces
1 cup peas, fresh or frozen
1 cup spinach, fresh or frozen, coarsely chopped
1 cup cooked black beans
1/2 cup sliced black olives
1/2 teaspoon turmeric
Salt and freshly-ground black pepper, to taste
1 16-ounce can diced tomatoes with their juice
Method
In a large saucepan, combine the rice and stock and bring to a boil. Cover, reduce to a simmer and cook about 40 minutes.
Preheat oven to 400F.
While rice is cooking, heat oil in a large, oven-proof skillet and add chopped onion, garlic, red pepper, green pepper, mushrooms, asparagus, peas, spinach, beans, olives, turmeric, salt, and pepper. Saute about 5 minutes, until asparagus is just barely tender.
Add canned tomatoes, then add cooked rice. Stir to combine, then place paella in an ovenproof serving dish and bake in 400F oven for about 10 minutes.
Potato Pie
Ingredients
12 ounces plain flour
6 ounces Vegan Margarine
6 tablespoons water
2 pounds waxy potatoes
50 ml Soya Milk or vegetable stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chervil
6 ounces shallots finely chopped
Method
Place the flour and salt in a large bowl.
Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
Add the water to the flour and marge mixture and mix with a knife to form a dough adding more water if necessary.
Wrap in plastic wrap and refrigerate.
Preheat oven to 400.
Meanwhile peel the potatoes and boil in salted water for 7 minutes.
Drain and when cool enough to handle cut into thin slices.
Roll out two thirds of the pastry on a well floured board and line the pie tin with it. Arrange a third of the potato slices in the bottom.
Season with salt and pepper then sprinkle half the herbs and shallots over the top.
Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
Add 50ml soya milk OR vegetable stock.
Brush the edges of the pastry in the pan with soya milk or water.
Roll out the remaining pastry and cover the top of the pie.
Press edges firmly together and trim off any excess pastry.
Brush the top of the pie with soya milk.
Make four small cuts in the top of the pastry evenly spaced apart to allow steam to escape.
Bake for 25 minutes then reduce temperature to 350 and bake 30 minutes longer.
Reggae Burgers
One Peoples-One Love-One Earth....."Jah Rastafari"
Serves 4
Ingredients
4 slices stale bread (or toasted sandwich bread)
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, pressed or finely minced
1 tablespoon fresh ginger, finely minced
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1 15-ounce can black beans, drained and rinsed
1 1/2 cups cooked rice
1/2 Scotch bonnet or habanero pepper, or 1 jalapeno pepper, chopped
salt and freshly-ground black pepper to taste
Method
Using a food processor, pulse bread to make crumbs, then place them in a large bowl.
In a large skillet, heat 1 tablespoon of the oil over medium heat and add onions. Saute them, stirring occasionally, about 5 minutes or until softened. Add garlic, ginger, allspice, and nutmeg, and saute for 2 minutes more. Put this mixture in the food processor, then add black beans, rice, and chopped pepper. Pulse ingredients until they are chopped but not pureed, then transfer mixture to a bowl.
Add breadcrumbs to bowl, salt and pepper to taste, and stir thoroughly with a spoon. Add more bread crumbs if mixture is too wet.
In a large skillet, heat remaining oil over medium heat. Form mixture into 4 patties and cook about 4 minutes per side until burgers have formed a dark brown crust.
Serve with your favorite rolls and lettuce, tomato, and ketchup, if desired.
Autumn Bean Burgers
Makes 10-12 burgers
Ingredients
2 cups cooked or canned black beans
1 cup sweet potato, grated
1/2 cup almond butter
1/2 cup red onion, diced
1/4 cup Sicilian olives, diced
1/4 cup whole spelt flour or other flour
2 tablespoons tamari
3 cloves garlic, diced
1 tablespoon fresh ginger, grated
Method
Drain and rinse the black beans, place them in a medium bowl, and mash. Stir in the remaining ingredients.
Scoop 1/3 cup of batter at a time to form individual burger patties. Place a cast-iron frying pan on the stove over medium heat. Add a bit of oil to the pan and place a few burger patties in the oil. Fry each burger for 7 to 10 minutes on one side, then flip them over and fry an additional 5 to 7 minutes on the other side, or until the centers of the burgers are cooked through. If they brown too quickly, just turn the heat down a bit to allow them to cook more slowly.
Serve hot, on their own or on burger buns with condiments of your choice.
Savory Winter Solstice Pie
Serves 4 - 6
Inspired by Witch in the Kitchen, by Cait Johnson
This hearty supper pie can be made with just about anything you have on hand, but it bakes up into such a festive-looking dish. Topped with golden crust or creamy mashed potatoes, Savory Winter Solstice Pie is bursting with tender winter vegetables, a nourishing celebration of the return of longer days after the shortest night of the year.
Ingredients
2 to 3 tablespoons olive oil
2 to 3 cups of any combination of the following diced vegetables: onion, garlic, carrot, bell pepper, celery, potato, mushroom, sweet potato, winter squash, turnip, parsnip, broccoli, or Brussels sprouts
6 cups coarsely chopped greens, such as kale, cabbage, mustard greens, turnip greens, broccoli rabe, or chard
1/2 cup frozen peas or corn
Seasonings to taste: chopped fresh parsley, dried thyme, rosemary, sage, basil, savory, marjoram, or a combination
Sea salt and freshly-ground black pepper, to taste
1 tablespoon unbleached or whole wheat flour
1/2 to 1 cup vegetable broth
1/2 cup shredded cheese (optional)
Your favorite homemade or store-bought crust or 3 cups cooked mashed potatoes
Method
Preheat oven to 350F.
In a large skillet, heat the olive oil and add the diced vegetables, sautéing, stirring occasionally, until tender.
Add chopped greens and cook briefly to wilt. Add frozen peas or corn and allow to cook through.
Add seasonings, then sprinkle vegetables with flour, stirring well and simmering for a few minutes. Add broth, stirring until thickened. Add cheese, if desired.
Place ingredients in an oiled deep-dish pie dish. You may use a bottom crust, if you like, and/or a top crust. If you go crustless, top vegetables with mashed potatoes, dotted with butter or drizzled with olive oil, if you like.
If using crust, cut a special symbol (a sun is a nice touch) in the top, or use a spoon to swirl a sun or spiral shape in the mashed potatoes.
Bake 45 minutes, or until golden, and serve on a platter surrounded with fresh evergreens, if you like.
Smoked tofu and bean burgers served with avocado cream sauce and green salad
 This is a fantastic way to get good quality protein and B vitamins. Kidney beans have a lovely sweet flavour and they also pick up the aromas of the smoked tofu. I absolutely LOVE this recipe, it is one of my favourites, you must used smoked tofu as this helps with the yummy flavours.
Makes 6
Ingredients
1 medium onion, peeled and quartered
1 plump garlic clove, peeled
1 medium carrot, peeled and coarsely grated
420g can red kidney beans
220g pack smoked tofu, drained
1 Tblsp sesame seeds
1 small bunch parsley
2 tsp organic vegetable bouillon powder
Method
Preheat the oven to 220C/Gas Mark 7. Line a large baking tray with baking parchment.
Place all the ingredients in a food processor and blend for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once.
I don’t own a food processor so I mashed the tofu and beans with a potato masher and chopped the other ingredients up really fine. Works well.
Form into six equal ball shapes and place on the baking tray. Press with fingertips to make a burger shape.
Bake for 25 minutes until light golden brown. Remove from oven and leave to firm up on the tray for 3-4 minutes.
Avocado cream sauce
Ingredients
Serves 2
2 soft avocados
2 spring onions, finely chopped
¼ tsp of coriander powder
¼ tsp seaweed seasoning (or sea salt)
½ teaspoon olive oil
3-4 tbsp water
Method
Put the water in a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed, season and mix until smooth and creamy.
Delicious!
Cheese and Lentil Gratin
Serves 4
Ingredients
1 tablespoon oil
1 onion, chopped
1 carrot chopped
1 celery stick. Chopped
150g dried red lentils (don’t use tinned ones!!!)
1 clove of garlic, crushed
440ml water
100g vegan cheese
2 tablespoons chopped parsley
1 bay leaf
salt and pepper
2 tablespoons wholemeal breadcrumbs
2 teaspoons sesame seeds
Method
Heat the oil in a pan, add onion and fry until soft. Add carrot, celery, garlic, lentils, water and bay leaf. Bring to boil then simmer for 20 mins or until all the water is absorbed. Take out bay leaf. Add three quarters of the cheese, parsley and egg to the lentil mixture and stir thoroughly. Season well and spoon into a shallow oven proof dish, smooth the top. Mix the breadcrumbs with the sesame seeds and the remaining cheese and sprinkle over the top. Bake in a pre heated oven at 180 degrees/gas mark 4 for 45 minutes until topping is golden brown and crisp.
Red Pepper and Bean Cakes with Lemon Mayonnaise
Ingredients
75g green beans trimmed and roughly chopped
1 red pepper diced
4 cloves garlic, crushed
2 teaspoons mild chilli powder
400g canned red kidney beans
75g fresh white bread crumbs
Dash of soys milk
salt and pepper
oil for shallow frying
Lemon Mayonaise
Ingredients
4 tblsp vegan mayonnaise
finely grated rind of 1 lemon
1 teaspoon lemon juice
salt and pepper
Method
Blanch the green beans in lightly salted boiling water for 1-2 mins until softened.
Heat the oil and sauté the pepper, garlic and chilli powder for 2 mins.
Whiz the mixture in a food processor with the kidney beans, breadcrumbs and egg yolk until coarsely chopped. Add the green beans, season and whiz until the mixture is combined. Divide into 8 portions and with lightly floured hands shape them into cakes.
Mix the mayonnaise with the lemon rind, juice, salt and pepper.
Heat the oil in a pan and fry the bean cakes for about 3 mins on each side until crisp and golden. Serve with the mayonnaise
Mushroom and Chickpea Curry
Serves 4
Ingredients
50g olive oil
1 onion chopped
2 cloves garlic, crushed
1 inch fresh root ginger, grated
250g button mushrooms
2 tblsp hot curry powder
1 teaspoon ground coriander
1 teaspoon ground cinnamon
half teaspoon turmeric
375g diced potatoes
400g tinned chickpeas
50g cachew nuts
125ml plain vegan youghurt
chopped coriander leaves
salt and pepper
Method
Fry the ginger, onion, garlic and mushrooms for 5 mins. Add the curry powder, coriander, cinnamon, turmeric and potatoes, salt and pepper and enough water to cover them.
Bring to the boil, cover and simmer for 15 mins. Stir in the cashews, yoghurt and coriander leaves. Heat through without boiling and serve with aromatic rice and naan bread.
Veggie Stew Delicious hearty winter warmer. Use what ever veg you have and the quantities are basically up to you – you can make as little or as much as you want.
Ingredients
Potatoes
Turnip
Carrots
Onions
Leeks
Swede
Parsnips
Garlic
Bay Leaf
Parsley
Olive Oil
Bisto gravy granules
Marmite ( even if you don’t like it, I have served this to people who say they hate the stuff yet they love this recipe )
Water
Dumplings
Ingredients
5oz flour
2 oz veggie suet
water to bind so as the dumplings form elasticy shaped balls
Method
Boil the potatoes, drain and set aside. Peel and chop all the veggies to whatever size you want.
Put some olive oil in a big pan and add the Onions, Garlic and Leeks, fry gently for 5 mins then add all the other veggies ( not the potatoes ). Cook for 15 mins stirring to make sure nothing sticks to the pan. Add water, as much as you want, pop in the bay leaf, cover and simmer for 1 hour on a low heat.
Stir in the gravy granules to get the consistency you want, add a teaspoon of marmite and the Potatoes and cook for another 10 mins stirring often. Season with salt and pepper.
Place the dumplings on top, pop on the lid and cook for 15 – 20 mins on a low heat.
3 Bean Casserole
This is delicious and one of my personal faves.
Ingredients
Olive oil for frying ( I have some homemade Chili oil that I used )
3 jars of Beans ( I used Chickpeas, Pinto and red kidney )
Half a large Onion
3 cloves Garlic, chopped
2 tins red Peppers
10 pitted black Olives, chopped
2 tins Tomatoes
1 spoon Tomato puree
Half a teaspoon salt
Dash of Soy sauce
Black pepper
Fresh Basil
1 Bay Leaf
All the weights and measurements are guessed so don’t be afraid to add more or less as you see fit. And of course if you have the time, you can soak and pre-cook the Beans and use fresh red Pepper.
Method:
In a large saucepan add the Olive oil and fry the Onion then add the garlic. Add the Peppers and Olives. Fry for 5 mins stirring all the time. Then add all of the Beans. Cook for a further 10 mins stirring now and again to make sure the Beans don’t stick to the bottom of the pan. Add both tins of Tomatoes, the Tomato puree, salt, Soy sauce and Bay Leaf and place a lid over the saucepan. Simmer on a low heat for an hour to an hour and a half, stirring every 10 mins or so. 10 mins before cooking time is finished add some chopped fresh Basil. Serve with warm crusty bread.
Stuffed Peppers
I have made this recipe using Tomatoes and Mushrooms as well, they all work very nicely.
Ingredients
3 Peppers cut lengthways with the Seeds taken out ( keep the stalks on )
3 or 4 slices of bread ( I use wholemeal 5 Seed )
3 green Chilis finely chopped
half a small Onion finely chopped
4 medium Mushrooms finely chopped
2 cloves Garlic finely chopped
half a Courgette finely chopped
Grated Vegan cheese (optional - I prefer without)
1 teaspoon fresh Oregano chopped
Tomato Sauce
Ingredients
Half small Onion
Small tin red Peppers
1 clove Garlic, chopped
1 tin of Tomatoes
Tomato puree
Salt and pepper
Pinch of sugar
1 teaspoon fresh Oregano
1 Bay Leaf
1 teaspoon fresh Parsley
Method
With a blender, blend the bread into breadcrumbs. Put some Olive oil in a pan and add the Mushrooms, Courgette, Onion, Chilis and Garlic, cook for a good 10 mins on high, stirring continuously. Add the breadcrumbs and cook for 2 mins stirring all the while. Take off the heat and add the chopped fresh Oregano.
Lightly grease a baking dish and set out the Peppers. With a teaspoon spoon the breadcrumb mixture into the Peppers pressing down gently. Cook in a pre-heated oven 200degrees for 40 mins. If you are using "cheese" place the grated cheese on top of each Pepper, as much as you want and finish off in the oven for another 10 mins. Keep an eye on them so as they don’t burn.
To make the sauce, heat a little Olive oil in a pan and add the Peppers, Onion, Garlic and Bay Leaf. Cook for 5 mins. Add the Tomatoes and puree, pinch of sugar, salt and pepper to taste. Simmer over a medium heat for 10 mins. Leave to cool remove the Bay Leaf and mix with a blender.
Just before the Peppers are ready, heat up the sauce and add the Oregano and Parsley.
Serve and enjoy.
Crispy Tofu
This is delicious with a crisp green salad, in wholemeal pitta or just as a tasty snacking item.
Serves 4
Ingredients
100g/3½oz tofu, cut into cubes
50g/1¾oz plain flour
½ tsp cayenne pepper
½ tsp turmeric
½ tsp ground coriander
½ tsp ground ginger
½ tsp curry powder
A little oil for frying
Method
Combine the flour with all the spices and toss in the cubed tofu. Make sure each chunk is well coated. Heat the oil and fry tofu chunks on each side for 3-5 mins in total.
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