Recipe #58 Mushroom and Vegetables Stroganoff

Shopping list

• 3/4 cup of basmati rice
• 4 tablespoons Olive oil
• 1/4 cup of wild rice
• (optional) 1/2 finely chopped red paprika or medium chilli 
• 350 gr mixed mushrooms ( chestnut mushrooms, shiitake mushrooms and white mushrooms)
• 1 onion finely chopped
• 1 small package of vegan cream (I used Alpro soy cream)
• Sea salt
• Black pepper
• Cayenne Pepper
• Garlic powder
• Dry parsley
• 150ml white wine
• 1 cup of peas ( frozen ones work well)

Method 

For the rice: add 2 cups of water and get it to boil. Add a pinch of salt and the cup of rice and lower the heat. When almost all the water has evaporated, turn off the heat and cover the pan. Please note that the black grains of the wild rice usually take longer to cook and might be more al dente than the rest. If you don't like this, place the wild rice first into the boiling water, let it cook for 5min and then add the basmati rice.

For the stroganoff:

Add 1 to 2 tablespoons of olive oil into a pan or wok (big enough for the mushrooms) and fry the onion till it's golden. Throw in all the mushrooms cut in different shapes (some in quarters, other sliced etc) so you have nice texture in the stroganoff. Season the mushrooms and add another 2-3 tablespoons of olive oil. Stir and after 2-3 minutes cover them with the wine and season well again. Let this cook on medium heat for about 10min so it makes a nice sauce.

Now add the cream and the parsley and let this thicken for another 10min (add 1 tablespoon of cornflour if needed, but it shouldn't need if you let it long enough on medium/low heat). Near the end add the peas to bring color and texture to this dish.

Serve on a bed of mixed rice.

Happy-Pigs Ham

I am so happy I found these. I didn't know what to expect, I really don't like "fake meat" stuff but I gave it a go.

And it's very good, it tastes like the Luncheon Roll slices made of pigs, but this is made of soya and vegetable oils.

I'm yum and one of my cats, the fussy eater, is crazy about them so they must be good ! lol

Recipe #51 Vegan Crispy Sticky Tofu

Recipe from Onion Cloute

Shopping list (3 portions)

• 1 tofu block
• 1 cup soy sauce
• 1/2 cup sesame seeds
• 1/4 cup white rice vinegar
• 1/2 cup brown sugar (you can cut down a bit to 1/4 if you don't like sweet things)
• Ginger piece the size of a teaspoon, crushed
• 2 garlic cloves crushed
• salt, pepper, chilli flakes
• handful of flour
• 2 tablespoons of sunflower oil
• 1 tablespoon of olive oil

Method:

Prepare tofu placing it between 2-4 paper kitchen towels, and weigh down with something heavy. I do this 2 or 3x times.

Then i cut it in half horizontally and each half carefully in strips. Be careful or else it will fall apart.

In a saucepan combine, soy sauce, sugar, vinegar, garlic and ginger for approximately 12 minutes, to thicken and melt the sugar.  Turn the heat off, then add the sesame seeds, white pepper, a pinch of salt and a pinch of chilli.

In a pan heat the sunflower oil and olive oil. Roll the tofu in flour and fry it in the pan on medium-high heat until crispy.  Then drop the pieces into the Sesame sauce and allow sauce to soak in on both sides.

Serve with rice, or potato or salad.

Recipe #34 Crispy Tofu

Shopping list (for 4 people)

• 1 tofu block (firm tofu)
• Sesame seeds
• Sesame oil
• Salt 
• Pepper
• Soy sauce
• Dry Parsley
• Cayenne Pepper
• Kitchen paper towels

Method

Open your tofu block, drain the water and place in on a plate. Cover it with 2 paper towels and place something like a dish on top of the paper to drain the moist out of the tofu.
After some minutes turn the block and do the same to the other side of the tofu.

Slice it in 2, horizontal. Then each half slice again in two carefully so it won't brake.

You have 4 nice tofu "steaks". Season with salt, pepper, cayenne pepper (a bit more if you like it spicy), dray parsley and sesame seeds.

Get a nice flat frying pan and heat 1 tablespoon of sesame oil. Place your tofu carefully in. Turn and make the other side crispy. Add some sesame oil if the pan gets too dry but don't put too much in, you want the pan semi dry to make the tofu crispy. At the end add 1 tablespoon of soy sauce and let the pan get almost dry before taking the tofu out, be careful not to burn them.

This will result in crispy tofu and soft inside. Here i served with boiled penne and vegetables. 

Recipe #29 Asian Noodles with Mushrooms

Shopping list

• 250 gr white mushrooms
• 150 gr Asian noodles (I used Dragon Blue medium noodles)
• sesame oil
• sesame seeds
• olive oil
• soy sauce
• Sea salt
• pepper
• onion
• half a chili
• 2 spring onion
• 1 big carrot
• 1 garlic clove
• Dry paprika
• Dry cayenne pepper

Method

[Recipe for 3 portions. You can add fried tofu cubes or bambu or courgette or soy sprouts or whatever you like to this recipe. If you add more vegetables you get 4 portions with the same amount of noodles.]

Boil water (around 1 liter or more) and sprinkle salt in. When its boiling add 3 nests of asian noodles, or 150 gr.
Let it boil for some minutes but drain before they are fully cooked. After draining sprinkle with olive oil and sesame seeds to keep the noodles from sticking to each other.

I used a food processor but you can chop by hand if you don't have one. I used the slicer blade and sliced finely all the mushrooms, the carrot and the spring onions. I moved this mixture to another bowl and seasoned with salt, pepper, sprinkle cayenne pepper and paprika. Mix well.
In the same food processor bowl (no need to wash) and the chopper blade I chopped the onion, the garlic, the 1/2 chili and added half a tablespoon of olive oil until this is a paste.

In a wok heat 1 tablespoon of olive, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce. Throw in the onion paste from the food processor. Let the onion get slightly golden and throw in the mushroom mix. Let the carrots soften a little. Now throw in the noodle and carefully with 2 forks keep mixing everything so you don't end up with only noodles on your dish ;)

Remove from heat and serve. Sprinkle with sesame seeds for decoration.

Recipe #27 [Vegan] Chilli con carne

Shopping list

• half a fresh chilli
• fresh coriander
• 1 onion
• 2 garlic cloves
• olive oil
• fresh ginger
• honey
• lemon
• soy sauce
• 1 and half cup of dry soy
• half a fresh paprika
• 400ml tomato passata
• dry oregano
• salt
• pepper
• 1 can red beans
• 1 cup and half of basmati rice

Method

Cook the rice: boil water that's 2x the quantity of your dry rice. Season with salt and when the rice is cooked drain the water and reserve.

In a food processor or chopper add the coriander (about a handful with stems), the chill, the onion, the garlic cloves, about 1 to 2 tablespoons of olive oil, the ginger (about as big as half your thumb), a teaspoon of honey and another of soy sauce, salt, pepper and the lemon juice. Blend this for about a minute till you have a nice aromatic paste.
Throw this into a pan and let it fry a bit. Add the passata and the chopped paprika bits. Now add a drained can of red beans and let the sauce thicken. Add the dry soy and turn off the heat.

Serve the bean sauce on a rice bed and sprinkle with dry oregano or fresh coriander.
This recipe is good for 4 portions.

Recipe #19 Veggie, Couscous and Cashew nuts (vegan)

Shopping list

• 1/2 courgette
• 4-5 mushrooms cut in quarters
• 150 gr diced tofu
• a handful of chopped spring onion
• soy sauce
• teriyaki sauce
• sesame seeds
• sesame oil
• olive oil
• salt pepper and garlic powder
• 1 cup of dry couscous
• Cashew nuts to serve
• Juice of 1/2 lemon

Method

First season your tofu. Dice the tofu and season with salt pepper and soy sauce. (you should do this at least 30min or 1h before cooking the rest)

Now make your couscous:
Place a cup of dry couscous in a bowl and add your seasoning (you can use 1 cube of vegetable stock).
Add 2 cups of boiling water and cover the bowl with a dish or a kitchen cloth.
Let it covered for about 5min.

So start the veggies.
Place the diced courgette, tofu, spring onion, mushrooms in a pan with olive oil. Season wel with salt and pepper and teriyaki sauce. Add a bit of sesame oil and sesame seeds and soy sauce. Stir well. When the vegetables are done, serve on a couscous bed and place some cashew nut over the dish.

Recipe #10 Vegan Pasta Bolognese

Shopping list

• 2 cups of dry pasta (I used Tagliatelle)
• 1 cup of dry soy
• 1 onion
• Seasoning: salt, pepper, paprika, cayenne pepper, chillies, dry parsley.
• Juice of 1/2 lemon
• Soy sauce
• Olive oil 

Method 

Cook the pasta until it's al dente - and reserve.

Added into a wok a bit of olive oil and the chopped onion untill golden. Added one cup of dry soy and the seasoning. Cover with the lemon juice and a sprinkle of soy sauce (and a bit more of olive oil if its too dry).

Let ithe flavors blend and after 2-4 min cover with a can of chopped tomatos (or ready made bolognese sauce). Serve on a pasta bed, as below. (you can sprinkle dry oregano over the dish)