This is a rare secret recipe only known by a few vegan cooks in the world. I’m now making it public! I credit Patricia Thiel for this recipe.
1 tablespoon of oil
¾ cup soya sauce
3 ½ cups water
2 cups ground sunflower seeds (use coffee grinder or blender)
½ cup linseed (ground or normal)
1 ½ cups bran
1 teaspoon onion powder
1 teaspoon garlic salt
2 dessertspoons mixed herbs
2 tablespoons yeast powder
1 tablespoon soya flour
4 ½ cups gluten flour
Add ingredients in order given. Knead until well mixed – about 3 minutes. Shape into round loaf. Steam for 1 ½ hours.
Once cooked you can:
- Slice thinly and fry
- Eat as is
- chop in small peices and cook in a vege pie.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery rib, chopped
- 1 tablespoon crushed garlic
- 1 teaspoon thyme
- 1 (14.5 ounce) can black beans, drained
- 8 cups vegetable broth, divided
- 1 teaspoon ground cumin
- 1 (14.5 ounce) can white beans, drained
- 1/2 teaspoon dried sage
- Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.
I found this recipe on Facebook today at Raw For Beauty’s page. https://www.facebook.com/photo.php?fbid=266518656790146&set=a.223064071135605.45905.222272341214778&type=1&ref=nf
You don’t have to give up foods that taste good!!
guilt free Raw Vegan lasagna
1 cup soaked cashews
1 cup soaked pine nuts
1 small handful of onion
1 clove of garlic
2 tbsp lemon juice
salt and pepper to taste Read the rest of this entry
The Cauliflower & Caramalised Onion Tart
(via easyasveganpie) http://veganofperth.blogspot.com.au/
1 medium head of cauliflower3 tbsp of olive oil2 large brown onions1 tbsp of sugar1 packet of silken or soft tofu2 tbsp of nooch1 tbsp of dijon mustardPuff pastry to line 1 pie dish (I use Borgs)1/4 cup of vegan cheese of choice (tonight I used Redwoods’s Mozzarella Cheezly)
methodRoughly chop cauliflower, toss in 2 tbsps of olive oil, season with salt and pepper and roast until soft.
While the cauliflower is roasting, slice the onions, drizzle with remaining 1 tbsp of oil and cook on medium high heat in a heavy bottom pan, being careful not to brown them too much. Once the onion has wilted, turn the heat onto low, add the sugar, toss and cover the pan with a lid or a heat proof bowl, checking and stiring every 10 minutes or so.
Drain the tofu and whizz in a food processor with the nooch and 1/2 of the caramalised onions.
Line pie pan with pastry, prick the bottom and smear the dijon on the base.
Sprinkle remaining onions on the mustard then the cauliflower. Use the tofu mix to fill the gaps, sprinkle with cheese and cook for 30 mins.
As I mentioned before you can eat this bad boy fresh from the oven, but this dish is also delicious cold!
Last night I served this next to silverbeet (our garden yeilds many!), zucchini & mushroom marinated in shiitake tsuyu & garlic. So good!
From the blog – http://veganofperth.blogspot.com.au/p/vegan-perth_09.html
Annalakshmi Restaurant Jetty 4, Barrack Square, Perth, 9221 3003, Pay what you feel Indian!
Bengal Indian Restaurant 18 Phillimore Street, Fremantle, 9335 2400, Indian Cuisine, large range of vege options. Never been! Thoughts?
The Bodhi Tree Bookstore & Cafe 416-418 Oxford St, Mt Hawthorn, 9444 9884, Wholesome vego cafe, with GF & Vegan options marked clearly, attached to The Bodhi Tree Bookstore, anyone who combines books and food is ok with me!
RIP Compass Rose, 2/148-158 Scarborough Beach Road Mt Hawthorn Read the rest of this entry
This recipe involves cooking the pasta raw and not pre-boiling it. It makes the pasta nice and chewy but not hard.
1/2 jar of tahini
1/2 tspn of salt
1 jar of tomato puree
2 x 500gm packets of penne
Mix the tahini and tomato puree together and then pour it over and mix through pasta bake.
Bake till it looks cooked and pasta is soft.
My kitchen smells really yummy right now as I just made this dish. Here is the basic recipe but I decided to add home grown eggplant and some pasta sauce too. The only thing that went wrong was that I forgot to add the spinach (home grown as well) within the layers (not on top) because spinach tends to burn in the oven when exposed. The potatoes are home grown too! Look out for my next post about my herb garden and vegie patch.
- Some potatoes, thinly sliced
- Carrots, sliced
- 1 large green capsicum pepper, chopped
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 2 cups spinach leaves
White Vegan Sauce (blend soy milk or coconut cream or Carnation soy condensed milk with onion flakes/powder, salt, herbs, corn flour, savoury yeast)
- Preheat the oven to 175 degrees C. Lightly grease a casserole dish.
- Boil the sliced potatoes and carrots for ten minutes and drain and allow to steam dry.
- In a medium bowl, toss together the carrots, capsicum, onion, garlic, and spinach. Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the savoury yeast. Repeat layering with remaining potatoes, vegetables, sauce and yeast, ending with savoury yeast on the top.
- Bake covered for 45 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.
3 cups of pumpkin
1 leek chopped
2 medium potatoes
1 medium onion
½ tspn powdered coriander
Vegetable stock cubes
½ cup of coconut cream
2 cloves garlic
1 ½ teaspoon ginger
Peel and chop pumpkin, potatoes and leek. Fry onion, garlic, ginger and leek in a large soup pot. Add pumpkin and potatoes. Add enough water to cover, then add stock cubes and powdered coriander. When potatoes and pumpkin and leek are soft enough puree together in a blender or food processor. Reheat if necessary. Add cream either when reheating or with each serving. Garnish with fresh coriander too.
Some cooked Lima beans
2 chopped large onions
In a pan with olive oil, fry chopped onion, parsley and dill. Fry till onions are soft. Add 1 cup water to the pan and some powdered stock on top. Add tinned tomatoes. Stir well.
Put lima beans in a large baking pan. Pour onion mixture over beans and stir and add remaining olive oil and water to pan.
Cover the pan with foil and bake in a 180 degree oven for 45 minutes. Eat it with some Greek Salad too!
3 Large Carrots
1 tblspn parsley
1 tblspn onion powder
2 cloves garlic
1 cup almonds or peanuts or sesame seeds
2 or 3 tbls peanut paste
1/2 cup soy flour
2 cups bread crumbs
1 tspn salt
1/2 cup corn flour
If using egg replacer…
1 tblspn arrow root powder
1 tblspn egg replacer
1 tblspn of water
Boil carrots in saucepan. Blend carrots, water, onion, parsley, onion powder, garlic and nuts. Mix in the rest of the ingredients except for the egg replacer ingredients in a bowl.
If using egg replacer, beat arrow root powder, egg replacer. Add to other ingredients.
Pour into a loaf baking dish tin or pyrex thing and bake
1 tin of corn, oat or soy milk, 2 tablespoons of olive oil and corn or arrow root flour, a block of Tofu, a pinch of salt, 1 teaspoon of turmeric and some Italian herbs.
Blend at high speed the above ingredients and pour it a bowl and mix with olives, asparagus and cherry tomatoes. (Alternatives zucchini, diced eggplant).
If mixture is too runny, try adding some more tofu and corn flour.
Pour into cooked pastry and bake for 30 minutes.
2 eggplants thinly sliced soaked in salt water for 20 minutes.
Red sauce – fry onion and garlic in pot till soft and then add tinned tomatoes or some tomato paste and chopped Basil and wild Greek Oregano.
White sauce – Tofu, oat or soy milk, salt, garlic/onion powder, savoury yeast flakes add tahini. Blend till smooth. You can also add tinned corn if you wish for a real yellow colour.
Pour a layer of the red sauce then a layer of eggplant slices like lasagne in a baking dish and mushrooms, zucchini and tomatoes and white sauce in between as well as some chick peas to give it that extra Mediterranean flavour!
Bake for 45 mins at 180 degrees