Recipe #28 Vegan Roasted Veggies

Shopping list

• half a cup dry couscous
• half a cucumber
• 2 tomatos
• 1 carrot
• balsamic vinegar
• olive oil
• salt pepper
• lemon juice
• 1 Big courgette
• 8 asparagus
• Dry parsley

Method

[Recipe for 2]

On a ovenproof tray place 1 courgette sliced open in half and the asparagus. Drizzle some olive oil on top and season with salt and pepper. 200 oC for around 20 min should be enough to roast them.

For the couscous: boil water in a kettle and measure 3/4 of a cup.
Place the couscous in a bowl and add the water. Season with salt and pepper and dry parsley (or some fresh coriander or mint 5 or 6 leaves should be enough)
Cover with a plate so you keep all the heat and let it rest 10minutes.

For the salad:
Cut small chunks of tomato, grate the carrot and with a peeler slid very thin slices of cucumber.
Season with 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, salt and pepper and some lemon juice.

Take the plate from the couscous, mix the couscous and check if they are fluffy already.
Now get the place ready and organize it with your array of colours: red from the salad, white with your couscous and green from your roasted veggies.
Sprinkle everything with dry parsley.

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 #26 Balsamic Side Salad

Shopping list

• 1 cucumber
• 3 tomatos
• 1 onion
• 1 garlic clove
• handful of coriander leaves
• 2 bell peppers
• olive oil
• balsamic vinegar
• salt & pepper
• juice of 1 lemon
• sprinkle of soy sauce
• sprinkle of sugar

Method

You can roast the peppers or leave them raw.
To roast place them on a oven tray with olive oil drizzled and leave them around 25 min on 200oC.
Let them cool.

Chop the peppers, tomatoes, onion and coriander.
Peel the cucumber and with a peeler start cutting the cucumber with the peeler. You will have very fine slices of cucumber (don't use the interior of the cucumber, its too juicy)
Add the lemon and mash the garlic glove.
Add 3 tablespoons of olive oil and 3 tablespoons of balsamic vinegar. Salt and freshly grounded pepper. To finish sprinkle sugar and a bit of dark soy sauce if you like it.
mix well and serve as a side dish.

Goes very well with falafel. You can add black olives (chopped) or some cold couscous, as below.

Recipe #17 Spinach & Ricotta Lasagna

Similar to the cannelloni recipe

Shopping list

• Olive oil
• Hot paprika powder
• Dry oregano
• Powder garlic (optional)
• 250 gr of baby spinach leaves
• 2 cans of 400 g chopped tomatoes
• 1 block silken tofu
• Mozzarella violife cheese, grated
• 8-10 sheets of lasagna
• 1 tablespoon of soy milk
• Nutritional yeast

Method

In a wok add a bit of olive oil and place the baby spinach leaves on top. Season with salt, pepper and paprika. Let the spinach cook until the leaves stick to each other. Drain the water and oil. Chop the spinach and transfer to a bowl; 

Prepare the tofu: 
in a food processor blend the tofu and the milk with some salt and pepper. Now add the tofu and the spinach leaves. Spoon this into a clean plastic bag and cut a SMALL tip off. Squeeze the mixture into a cannelloni tube very carefully and place the cannelloni in a oven proof dish.

Sauce: 

Blend the tomato cans with 2 tablespoons of dry oregano, salt, pepper and the stock cube. 

Get an oven proof dish. Place a bit of the tomato sauce and a layer of uncooked lasagna sheets. Then cover these with a layer of the spinach and 'ricotta'. Cover this with a layer of lasagna sheets. And another layer of spinach, another layer of pasta, a layer of tomato sauce. Finish this with another layer of lasagna sheets and cover them with the slices of mozarella style cheese. Use vegan parmesan to cover all the gaps in between the mozarella. (you can add chopped fresh basil or sprinkle dry oregano) 

Let it cook in the oven around 20-30 minutes on 180oC.

Always a winner

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)