simple sydney vegan

So I was reading that the 2013/2014 vegan card has been launched. Yay! I was smart enough to get one a few months ago in a set with one for 2012/2013 as well so I am WAY ahead of the ball for once!

Chickpea, potato and tomato curry (vegan)

Ingredients

2 onions, diced

4 cloves of garlic, chopped

1/2 - 1 tsp. chilli powder

1 tsp salt

1 tsp tumeric

1 tsp. paprika

1 tbsp. ground cumin

1 tbsp. ground coriander

1 tsp. garam masala

880g of chickpeas (tinned)

880g canned tomatoes

6 medium sized potatoes, diced

3 cups vegetable stock

Directions

1. Add onion and garlic to hot oil and stir over a medium heat until soft.

2. Add chilli powder, salt, tumeric, paprika, cumin & coriander. Stir over heat for 1 minute.

3. Add vegetable stock, diced potato, chickpeas and undrained tomatoes.

4. Cover and simmer on low heat until potato is cooked/soft and sauce has become thicker (stir occasionally).

5. Add garam masala.

6. Cover and simmer for 10 minutes.

Pepper Mushroom Carbonara (Vegan)

Ingredients

6 spring onions, chopped

2 garlic cloves, chopped

250g of mushrooms, diced

50g sun dried tomatoes, sliced (optional)

6 asparagus stalks, chopped

salt

black pepper

3 tbsp vegetable or olive oil

1 can evaporated soy milk

a pinch of mixed herbs

pasta of your choice

Directions

Cook spring onions, garlic, asparagus, sun dried tomatoes and mushrooms in the oil. Once soft, add salt and a lot of pepper - this is the main flavour of the dish.

Meanwhile cook pasta, enough for two or three people. Once soft, drain and add cooked vegetables.

Put it all back on the heat and immediately add the condensed soy milk. Add the mixed herbs, probably more salt and pepper and stir it all through well.

Once it all warms up and the soy milk has thickened slightly, your meal is ready!

Dairy-free egg-free cake!

Ingredients:

1 1/2 cups plain flour

1/2 teaspoon salt

1 cup white or raw sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1 small tub of apple purée

1 teaspoon vanilla extract

1 cup cold water

1 block of Sweet William dairy free chocolate crushed into small pieces

Directions:

Preheat oven to 180℃. Grease a muffin or cake pan.

In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in apple purée and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate pieces and pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Thai Coconut Soup with Tofu and Mushrooms

Ingredients:

1 can coconut cream

1 tbsp. oil

2 tsp. minced ginger

2 tsp. minced lemongrass

2 tsp. chili (dried or from a jar)

4 cups vegetable or “chicken” stock

1/2 - 3 teaspoons Thai red curry paste, depending on desired hotness

1/2 packet Soyco Thai style tofu, cut into small cubes

1 can pinot mushrooms, drained and rinsed

4 shallots/green onions, sliced

1 bunch baby bok choy, leaves separated

2 tablespoons soy sauce

Salt to taste

Lime juice to taste

1/8 cup coriander leaves, dried or fresh

1 packet hokkien noodles

1 “cake” vermicelli noodles

Directions:

Combine shallots, a splash of lime juice, lemongrass, ginger in a wok/saucepan with oil and cook until shallots start to go soft, add coconut cream with stock and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.

Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy. Stir in the tofu, mushrooms, bok choy, coriander, soy sauce, chili, salt and more lime juice - to taste. Simmer for about 10 more minutes.

Meanwhile place dry noodles in a bowl with boiling water until noodles are soft.

Place cooked noodles in bowls and pour soup over the top!

Garlic pizza with mushrooms! (Vegan)

Ingredients:

3 tbsp Nuttelex or similar dairy free margarine spread

1 tbsp olive oil

2 or 3 cloves of garlic, crushed or diced finely

1 tbsp mixed herbs

3 or 4 small mushrooms, sliced

1/4 of an onion, sliced

salt and pepper to taste

pizza base(s) of your choice (check ingredients to ensure vegan)

“Cheese” ingredients:

1 cup water or soy milk (I used rice milk)

1/4 tsp garlic

1 tbsp tahini

1 tbsp lemon juice (I used lemongrass as I was out of juice)

1/4 cup savoury yeast flakes

1 tbsp cornstarch

1 tbsp flour

1/2 tsp paprika

1/4 tsp tumeric

salt and pepper to taste

1 tbsp olive oil

Directions:

Melt the Nuttelex in a small bowl in a microwave for about 20 seconds. Mix in olive oil, herbs, salt, pepper and garlic.

Drizzle/spread over pizza base, making sure to cover the entire area well.

Scatter mushrooms and onion pieces over base.

Mix cool water or soymilk in a large cup with the flour and cornstarch until smooth.

Put water mixture into a saucepan and begin heating on medium heat.

Add the rest of the ingredients, except the olive oil.

Continue heating and stirring until mixture thickens to desired consistency.

Stir in the olive oil until fully incorporated.

Spoon over pizza and then place pizza in the oven!

Mixed vegetable pizza with “cheese”! (Vegan)

Ingredients:

Tomato paste

2 garlic cloves, crushed or finely diced

400g mushrooms, sliced

handful of baby spinach

1 small onion, diced

small jar of sun dried tomatoes, cut into smaller pieces if you prefer

1 small capsicum, diced

A few slices of Redwood Cheatin’ ham, sliced smaller or ripped up

1 tsp mixed herbs

salt and pepper to taste

“Cheese” ingredients:

1 cup water or soy milk (I used rice milk)

1/4 tsp garlic

1 tbsp tahini

1 tbsp lemon juice (I used lemongrass as I was out of juice)

1/4 cup savoury yeast flakes

1 tbsp cornstarch

1 tbsp flour

1/2 tsp paprika

1/4 tsp tumeric

salt and pepper to taste

1 tbsp olive oil

Directions:

Mix tomato paste, garlic and herbs with a splash of hot water in a small bowl, this will make the sauce easier to spread. Cover entire pizza base with tomato mixture.

Top pizza base with all toppings as desired, whatever order/placement you’d like!

Mix cool water or soymilk in a large cup with the flour and cornstarch until smooth.

Put water mixture into a saucepan and begin heating on medium heat.

Add the rest of the ingredients, except the olive oil.

Continue heating and stirring until mixture thickens to desired consistency.

Stir in the olive oil until fully incorporated.

Spoon over pizza and then place pizza in the oven!

Once base is desired level of crispiness, remove from oven and enjoy!

Mediterranean Pumpkin, Chickpea, Lentil and Tomato Pasta Bake! (Vegan)

Ingredients:

1/4 kent pumpkin, cubed

2 cups pasta or rice of choice

1 brown onion

400g canned lentils

400g canned chickpeas

400g canned diced tomato

paprika

turmeric

coriander leaves (dried or fresh)

olive oil

salt

pepper

Optional extras - mushrooms, chilli, spinach, other vegetables

Instructions:

Place pumpkin on to lightly oiled heat proof dish, lightly cover pumpkin in oil and paprika, turmeric, pepper and coriander leaves.

Place in oven heated to 200 degrees celcius and cook until soft

Meanwhile, dice onion (and other vegetables if desired) and cook until soft in a fry pan with a splash of olive oil. Once vegetables begin to soften, add tomato, lentils and chickpeas along with paprika, turmeric, pepper, salt and coriander (and chilli if desired) to taste. Then leave to simmer until excess liquid has evaporated, stirring occasionally.

Cook pasta or rice as desired.

Once pumpkin is ready, remove from oven and add to simmering tomato mixture, mixing it in as much or as little as you would like.

Finally, once pasta or rice and tomato/pumpkin mixture has cooked, combine both in a lasagne style dish and stir well, pressing mixture down as flat as possible.

Place back in still heated oven and leave for 10-15 minutes or until top of pasta bake starts to crisp.

Ingredients:

4 tablespoons olive oil

4 tablespoons plain flour

2 1/2 cups plain non dairy milk (preferably not sweetened)

2 heaped tablespoons nutritional yeast flakes

1/2 teaspoon dry mustard powder

1/2 teaspoon sea salt, to taste

1/2 teaspoon black pepper, to taste

small dash of cayenne pepper, to taste

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

Method:

Combine the oil and flour in a saucepan on medium until they are bubbling, and slowly add the milk, stirring all the time so it doesn’t burn, but don’t add more milk until it starts bubbling again.

Then start to add all the other ingredients except the yeast flakes when you have the amount of sauce you want and stir them and let it simmer/thicken for a little longer.

Then add the yeast flakes and stir well, add tumeric for colour, and voila! It is ready!

I usually use mushrooms and onion and artichoke hearts cooked up separately and add them to the cooked sauce and noodles to add vitamins and such~  BUY THIS BOOK! IT HAS ALL YOUR VEGAN CHEEZ NEEDS: