INGREDIENTS
* 3 tbsp olive oil
* 3 cloves garlic, finely chopped
* 1 tsp ground cumin
* ½ tsp chilli powder
* ½ tsp cinnamon
* ½ tsp curry powder
* salt to taste
* 1 tbsp fresh mint, chopped
* ½ cup okra
* ½ an aubergine, cut into squares
* 1 small green pepper, cut into small squares
* 200g chick peas (tinned are fine, and quick to prepare)
* ½ a cup of vegetable stock
* 5 pitted black olives, cut into small pieces
* 6 pitted apricots, cut into slithers
* ½ a cup of pitted prunes, chopped
* 1 tsp brown muscovado sugar
* approx 12 almonds (not roasted if possible)
* 400g dry wholemeal cous cous (cook according to directions.
* some orange zest for sprinkling
METHOD
Use either a large non-stick saucepan, or better still a wok, pour in the oil, and allow to heat slightly. Then begin adding the aubergine pieces, and mix on a medium heat. Now add the spices and a little more oil (as the aubergine will have absorbed most of the oil), and mix well.
Add the remaining ingredients, except for the cous cous, stock, water, nuts and mint, and stir for a few minutes. Then lower the heat, add the stock and the mint, and finally the cous cous. Continue cooking on a low heat until everything has blended well together – 5 minutes should do the trick. Now sprinkle the almonds and orange zest on top and serve hot. Bon Appetit !
Monday, February 28, 2011
morrocan smoke eggplant
INGREDIENTS
* 1 medium-sized eggplant (aubergine)
* 3 tbsps olive oil
* salt to taste (it will need it)
* ½ tsp cumin powder
* juice of ½ a small lemon
* 1 tsp sweet paprika
* 2 cloves garlic, very finely chopped
* black pepper
* Drizzle of olive oil for topping
METHOD
You will need an open flame or gas stove for this. Place eggplant (aubergine) with a long fork stuck into it on the naked flame, and turn frequently in order to scorch and blacken it. Have a wide bowl next to you in case the eggplant weeps – all the juices are essential. Once all the eggplant is black, place in a large open bowl, and allow to cool. At this point, peel off the black skin and discard (you may need a bowl of water next to you to wash off any skin that has stuck to your fingers). Place the remaining flesh in a bowl, and mash it until you have a nice thickened pulp.
Fry the olive oil, garlic and spices in a small saucepan for a minute or so, then add the remaining ingredients. Cook the mixture for a few minutes until it takes on a nice deep orange colour. Mix and mash further, and then place in a bowl. Shape it nicely with a fork, and finally drizzle some olive oil on top. Allow to cool, and refrigerate. Now you have yourself a most delicious dip ! Serve as you wish – I often serve it as a stand-alone dip for sharing with friends, or as part of a main course with stuffed artichokes – a healthy and tasty meal indeed
* 1 medium-sized eggplant (aubergine)
* 3 tbsps olive oil
* salt to taste (it will need it)
* ½ tsp cumin powder
* juice of ½ a small lemon
* 1 tsp sweet paprika
* 2 cloves garlic, very finely chopped
* black pepper
* Drizzle of olive oil for topping
METHOD
You will need an open flame or gas stove for this. Place eggplant (aubergine) with a long fork stuck into it on the naked flame, and turn frequently in order to scorch and blacken it. Have a wide bowl next to you in case the eggplant weeps – all the juices are essential. Once all the eggplant is black, place in a large open bowl, and allow to cool. At this point, peel off the black skin and discard (you may need a bowl of water next to you to wash off any skin that has stuck to your fingers). Place the remaining flesh in a bowl, and mash it until you have a nice thickened pulp.
Fry the olive oil, garlic and spices in a small saucepan for a minute or so, then add the remaining ingredients. Cook the mixture for a few minutes until it takes on a nice deep orange colour. Mix and mash further, and then place in a bowl. Shape it nicely with a fork, and finally drizzle some olive oil on top. Allow to cool, and refrigerate. Now you have yourself a most delicious dip ! Serve as you wish – I often serve it as a stand-alone dip for sharing with friends, or as part of a main course with stuffed artichokes – a healthy and tasty meal indeed
vegan corn bread
INGREDIENTS
* 1 cup of organic polenta (corn meal)
* 1 cup of unbleached self-raising white flour
* 1 cup of soya milk
* ¼ cup of white sugar
* 1/3 cup of sunflower oil
* 3 tsp egg replacer (I use Orgran gluten free)
* 4 tbsp water
* 1 tsp baking powder
* ½ tsp salt
* ½ small green pepper, finely chopped
Serves around 6-8 portions depending upon culinary resistance.
METHOD
Start off by preheating your oven to 190°c (375° Fahrenheit), and greasing your oven dish with vegan margarine or oil. Then mix the egg replacer with the water, making sure that you remove any lumps. Place all the dry ingredients in a large mixing bowl, and mix well. Then add in the soya milk, sunflower oil and egg replacer mix, and stir well. Finally add in the chopped green pepper, and mix well. Pour mix into your pan, and bake for around 25 minutes. Check to see if it is ready by poking a stick in the middle – if it is clean when you take it out, it’s ready
* 1 cup of organic polenta (corn meal)
* 1 cup of unbleached self-raising white flour
* 1 cup of soya milk
* ¼ cup of white sugar
* 1/3 cup of sunflower oil
* 3 tsp egg replacer (I use Orgran gluten free)
* 4 tbsp water
* 1 tsp baking powder
* ½ tsp salt
* ½ small green pepper, finely chopped
Serves around 6-8 portions depending upon culinary resistance.
METHOD
Start off by preheating your oven to 190°c (375° Fahrenheit), and greasing your oven dish with vegan margarine or oil. Then mix the egg replacer with the water, making sure that you remove any lumps. Place all the dry ingredients in a large mixing bowl, and mix well. Then add in the soya milk, sunflower oil and egg replacer mix, and stir well. Finally add in the chopped green pepper, and mix well. Pour mix into your pan, and bake for around 25 minutes. Check to see if it is ready by poking a stick in the middle – if it is clean when you take it out, it’s ready
Chili con carne
Serves 3-4 portions
INGREDIENTS
* olive oil
* 400g of crushed tomatoes
* 1 large onion finely chopped
* 5 garlic cloves chopped
* 2 cups of veggie mince (either vegan burgers crushed, soya mince or any other vegan mince sold in your health food store, the choice is yours)
* 1 tin of red kidney beans (240g drained and washed)
* 1 tsp sweet paprika
* ½ tsp chilli powder
* 2 tbsp tomato puree
* ½ a green pepper finely chopped
* 1 tsp brown sugar
* ½ tsp dried oregano
* ½ tsp coriander seeds (optional)
* salt & pepper to taste
* ¼ cup of water
METHOD
Pour some oil in a non stick frying pan, then fry the onion and garlic, but don’t allow it to stick or burn – a minute or two should do the trick. Next add the vegan mince (frozen or otherwise), mix it around a little until it thaws into the pan, and remember to stir at the same time. Now add the tomato puree, continue to mix and add the spices and herbs. Mix again and cover for half a minute on a low heat at this point.
Now add the rest of the ingredients, except the green peppers and cover. Allow to cook on a low flame for around 45 minutes or so. Finally add the green peppers and a little water and continue to cook for a few more minutes. The green peppers will cook in the heat of the mixture as they are very finely chopped, and we want a little crunch for the texture here. Enjoy !
INGREDIENTS
* olive oil
* 400g of crushed tomatoes
* 1 large onion finely chopped
* 5 garlic cloves chopped
* 2 cups of veggie mince (either vegan burgers crushed, soya mince or any other vegan mince sold in your health food store, the choice is yours)
* 1 tin of red kidney beans (240g drained and washed)
* 1 tsp sweet paprika
* ½ tsp chilli powder
* 2 tbsp tomato puree
* ½ a green pepper finely chopped
* 1 tsp brown sugar
* ½ tsp dried oregano
* ½ tsp coriander seeds (optional)
* salt & pepper to taste
* ¼ cup of water
METHOD
Pour some oil in a non stick frying pan, then fry the onion and garlic, but don’t allow it to stick or burn – a minute or two should do the trick. Next add the vegan mince (frozen or otherwise), mix it around a little until it thaws into the pan, and remember to stir at the same time. Now add the tomato puree, continue to mix and add the spices and herbs. Mix again and cover for half a minute on a low heat at this point.
Now add the rest of the ingredients, except the green peppers and cover. Allow to cook on a low flame for around 45 minutes or so. Finally add the green peppers and a little water and continue to cook for a few more minutes. The green peppers will cook in the heat of the mixture as they are very finely chopped, and we want a little crunch for the texture here. Enjoy !
Spinach and ginger soup
Serves 3
INGREDIENTS
* ½ kilo of fresh washed spinach or 10 balls of frozen spinach (allowed to thaw)
* 2 tbsps olive oil
* 3 cloves or two roots of garlic
* 1½ tsp minced ginger
* ¼ tsp ground nutmeg
* juice of a lime (or more if you desire)
* a pinch of ground cardamon
* 1 medium onion finely chopped
* pepper & salt
* 900ml vegetable stock or water
METHOD
Sauté the onion and minced ginger for a minute or so, and then add the garlic, and fry for a further minute. Then add in the chopped spinach, and fry until the spinach has wilted, or, if using the thawed (from frozen) spinach, just mix it through for a minute or so.
Add water or stock, and simmer for about 20-30 minutes.
Allow to cool slightly, and then transfer to food processor and blend, or use an electric hand blender. Add pepper, a good grating of nutmeg, the lime juice (to your taste), and blend for a few seconds. Re-heat and serve hot.
INGREDIENTS
* ½ kilo of fresh washed spinach or 10 balls of frozen spinach (allowed to thaw)
* 2 tbsps olive oil
* 3 cloves or two roots of garlic
* 1½ tsp minced ginger
* ¼ tsp ground nutmeg
* juice of a lime (or more if you desire)
* a pinch of ground cardamon
* 1 medium onion finely chopped
* pepper & salt
* 900ml vegetable stock or water
METHOD
Sauté the onion and minced ginger for a minute or so, and then add the garlic, and fry for a further minute. Then add in the chopped spinach, and fry until the spinach has wilted, or, if using the thawed (from frozen) spinach, just mix it through for a minute or so.
Add water or stock, and simmer for about 20-30 minutes.
Allow to cool slightly, and then transfer to food processor and blend, or use an electric hand blender. Add pepper, a good grating of nutmeg, the lime juice (to your taste), and blend for a few seconds. Re-heat and serve hot.
Sweet potato ,leek,ginger soup
Sweet potato and ginger soup
Serves 3 portions
INGREDIENTS
extra virgin olive oil
1 fresh garlic clove
1 large sweet potato, nicely peeled, washed and cut into medium sized squares
1 large leek chopped
1 inch of fresh ginger peeled and chopped
2 cups of mushroom stock
½ a cup of coconut milk
salt and pepper to taste
soya cream for topping
METHOD
Fry the chopped leeks, sweet potato and ginger in a non-stick casserole, mixing often for a few minutes.
Next, add the chopped garlic and continue to mix for a minute or so. Now add the mushroom stock and simmer for 30 minutes on a medium/low heat.
Finally, add the coconut milk. Make sure that your veges are soft, add the salt and pepper, allow to cool for some minutes and then with an electric food blender, blend until smooth and creamy.
Serve, and with the back of a teaspoon, add some soya cream to delight the eye. Bon Apetit !
Serves 3 portions
INGREDIENTS
extra virgin olive oil
1 fresh garlic clove
1 large sweet potato, nicely peeled, washed and cut into medium sized squares
1 large leek chopped
1 inch of fresh ginger peeled and chopped
2 cups of mushroom stock
½ a cup of coconut milk
salt and pepper to taste
soya cream for topping
METHOD
Fry the chopped leeks, sweet potato and ginger in a non-stick casserole, mixing often for a few minutes.
Next, add the chopped garlic and continue to mix for a minute or so. Now add the mushroom stock and simmer for 30 minutes on a medium/low heat.
Finally, add the coconut milk. Make sure that your veges are soft, add the salt and pepper, allow to cool for some minutes and then with an electric food blender, blend until smooth and creamy.
Serve, and with the back of a teaspoon, add some soya cream to delight the eye. Bon Apetit !
Monday, February 21, 2011
Chinese-style sauteed tofu Recipe
Chinese-style sauteed tofu Ingredients
1 1/2 teaspoons salt
1 tablespoon cornstarch
1 tablespoon hot bean paste
1 tablespoon minced garlic
1 teaspoon granulated sugar
1 teaspoon minced ginger
1 teaspoon sesame oil
1/2 cup soup stock
2 tablespoons water
3 ounces ground pork
4 (3-inch square) pieces tofu
4 cups oil
Chopped green onions (for garnish)
How To Make Chinese-style sauteed tofu
Chinese-style sauteed tofu Recipe Directions:
Cut tofu into 1 1/2-inch square pieces, then cut each piece into 2 triangles. Pat dry.
Heat oil in a wok or large skillet. Fry tofu until golden brown. Remove tofu from pan and remove oil, leaving only 2 tablespoons. Add ground pork to skillet; fry until pink is gone. Add bean paste, garlic and ginger. Add soup stock, then add browned tofu. Cover and cook over low heat for 2 minutes.
Add salt and sugar; bring to a low boil. Make a paste of cornstarch and water; add to mixture and stir until thickened.
Serve garnished with green onions.
Enjoy Chinese-style sauteed tofu!
Make Chinese-style sauteed tofu part of your meal today! Find other dishes that go well with this.
*********NOT TO SELF,my modification would be to use textured vegetable protein instead of pork**************
1 1/2 teaspoons salt
1 tablespoon cornstarch
1 tablespoon hot bean paste
1 tablespoon minced garlic
1 teaspoon granulated sugar
1 teaspoon minced ginger
1 teaspoon sesame oil
1/2 cup soup stock
2 tablespoons water
3 ounces ground pork
4 (3-inch square) pieces tofu
4 cups oil
Chopped green onions (for garnish)
How To Make Chinese-style sauteed tofu
Chinese-style sauteed tofu Recipe Directions:
Cut tofu into 1 1/2-inch square pieces, then cut each piece into 2 triangles. Pat dry.
Heat oil in a wok or large skillet. Fry tofu until golden brown. Remove tofu from pan and remove oil, leaving only 2 tablespoons. Add ground pork to skillet; fry until pink is gone. Add bean paste, garlic and ginger. Add soup stock, then add browned tofu. Cover and cook over low heat for 2 minutes.
Add salt and sugar; bring to a low boil. Make a paste of cornstarch and water; add to mixture and stir until thickened.
Serve garnished with green onions.
Enjoy Chinese-style sauteed tofu!
Make Chinese-style sauteed tofu part of your meal today! Find other dishes that go well with this.
*********NOT TO SELF,my modification would be to use textured vegetable protein instead of pork**************
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