some of our favourite recipes
jill
aubergine tagliatelle
for two people
1 large aubergine, 1 bottle of passata, some stoned black olives,
two cloves of garlic, olive oil, egg-free tagliatelle
Put the tagliatelle in a saucepan of boiling water and cook until
it is al dente (cooked but not soft). Pour the tagliatelle into a
colander, pour over clean boiling water, and let it drain. Wash
the aubergine, top and tail it, and cut it into neat equal-sized
chunks (I like them about 5cm x 5cm). Heat up some olive oil in
a large frying pan and add the aubergine. Cook the chunks until
they begin to soften, and remove from the pan. Chop and then
gently fry the garlic. Add the passata, the olives, and the
cooked aubergine, stir together, and heat till the passata is
cooked and before the aubergine is overcooked. Put the tagliatelle
onto two plates, add some olive oil and freshly ground black
pepper, and pour over the passata mixture.
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Mervyn's curried lentil pate
Use a one-litre microwave-safe casserole dish. Soak 120g of red lentils and 20g of black onion seeds (40g for a stronger flavour) in 350ml of cold water. Measure the lentils and water accurately or the texture will be wrong. Mix and leave to soak for four hours. [Optional: fry one finely chopped onion in mustard oil - add to lentil mixture.] Add two heaped teaspoons of turmeric powder, one heaped teaspoon of curry powder and 25g soya flour (or use soya mince for more texture). Mix well until smooth. [Optional: use two heaped teaspoons of curry powder and one level teaspoon of chilli powder for a much stronger flavour.] Heat in microwave on full power until mixture just boils (about 3 minutes). Stir well and return to microwave on low power (about 10%) to simmer for about 20 minutes. It should be a fairly thick consistency at this stage - else simmer it longer. Add six (yes - six!) large cloves of finely chopped garlic and two heaped teaspoons of salt. Mix in well. Microwave on full power for a further two minutes. The mixture can be served hot as a dhal on a bed of turmeric rice or as a filling for jacket potatoes. Otherwise it should be left to cool at room temperature. It will thicken into a firm but spreadable pate for use in sandwiches, on pitta, or to serve with salad. When cool, it should be kept covered in the fridge, where it will remain fresh and usable for at least two weeks. Enjoy !
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Mervyn's apple and coconut dessert
Take two apples (total about 200g whole); core, quarter and slice. Place apple into a casserole dish. Add about three dessertspoons of sugar, according to taste, a handful of sultanas and about a level teaspoon of ground cinnamon. Microwave on a low heat until the apple is softened, about four minutes. Drain off liquid into a mug, leaving behind about 100ml (half a mug full) with the apple mixture. [Top up the mug of reserved juice with boiling water and enjoy it as a hot/sweet apple drink while you're cooking.] Add a little arrowroot to thicken the sauce in the apple mixture, stirring constantly and stopping as soon as a good sticky texture is achieved. Do not reheat. Set the apple mixture aside to cool. Place a block of silken tofu in a separate dish. Add about three dessertspoons of sugar and mash the mixture with a fork. Slowly add dried coconut and continue mixing. The mixture will tend to become more liquid as you mix it. Gradually add more coconut until all the liquid is absorbed and the texture remains firm. Spoon out the coconut mixture onto the top of the apple. Smooth over with the back of a spoon. Scatter with grated or flaked vegan chocolate. Chill in the fridge. Drizzle with maple syrup just before serving. Enjoy, but don't tell Weightwatchers...
Mervyn's African vegetable soup with coconut
2 tbsp oil
1 large onion
500g sweet potato peeled and cubed [can use squash instead]
1 tsp marjoram
1 tsp each of ground ginger and cinnamon
salt and pepper to taste
1 large spring onion, chopped
1 litre of vegetable stock
2 tbsp flaked almonds
1 fresh chilli, de-seeded and chopped
1 tsp unrefined sugar
125g creamed coconut
In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes, stirring frequently. Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander and coconut cream.
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Annette
Cheesecake recipe by Ronny, from 'The cake scoffer', reproduced here with Ronny's kind permission - 'The cake scoffer' and 'The complete scoffer' recipe books are available from Animal Aid or Vegetarian Guides on www
The ultimate cheesecake
This is based on a recipe that was suggested to me a coupla years ago by a friend, who got it from a friend, who got it from another friend. It is a work of genius. If you are currently single, you will start getting plenty of offers if you make this regularly enough.
200g of plain tofu
750 ml vegan ice cream (Swedish Glace works best)
250g digestive biscuits
big knob of margarine
1 Put the biscuits into a plastic bag, expel air from the bag and then tie a tight knot in the top. Jump on it, reverse a car over it or whack it with a rolling-pin until the biscuits have been reduced to crumbs. (Alternatively be boring and put the biscuits into a blender.)
2 Melt the marg. in a pan, then mix the biscuit crumbs into it until all are coated evenly (stir in more marg. if necessary).
3 Press the mixture into an oven-proof flan-type dish, allow to cool then set. When set, preheat oven to gas mark 5 (190 C).
4 Put the ice cream and tofu in a blender and whizz for a minute until blended. Pour into biscuit base, then bake for approx 30 mins, or until the top starts to brown. (Meanwhile, eat the remaining ice cream, if your housemates/friends/ partner/offspring/dogs haven't got to it first.)
5 Chill completely before serving.
6 Add a sexy topping ***. Tinned fruit pie filling works well, or try laying thin slices of kiwi fruit on top and pouring on a thin layer (about half a pint of or so) of jelly made with vegan jelly crystals, which are available from most healthfood shops.
*** Annette likes to use black cherry pie filling.
--------------
chocolate cake
8 oz sugar
2 tablespoons cocoa
1 lb self-raising flour
1 tea spoon bicarbonate of soda
6 tablespoons vegetable oil
2 teaspoons vanilla essence
2 dessertspoons cider vinegar
0.4 litres water
The filling: 3 oz margarine, 2 tablespoons golden syrup, 2 dessertspoons cocoa
Mix all the dry ingredients together. Add all the liquids together and pour in to the dry ingredients. Mix to form a runny, smooth batter, use a food processor if you have one as this gives a smoother mix. Grease two sandwich tins (can use plastic ones if microwaving. Cook at gas no 6 (or equivalent) for 30 mins until firm and risen. I cook this in a microwave oven, 5 minutes on high for each cake. Then mix up the filling and when cool remove from tins and sandwhich with the filling. You can also cover the top with melted cooking chocolate (vegan ones obviously!) which then hardens to form a chocolate topping.
This is very easy to make and produces a huge, well-risen cake which looks fantastic and defies the belief that you can't have gorgeous vegan cakes!
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jill
ciabatta 'pizza'
(serves two)
2 ciabattas, a jar of sun-dried tomato pasta sauce, 1 red onion, a pack of vegan 'melting mozzarella' slices, some olive oil, and, as always, some freshly ground black pepper!
Slice each ciabatta in half longways, and drizzle some olive oil on the inner side of each. Grill for a couple of minutes on each side. Spoon on the pasta sauce, generously, and spread it about a bit. Peel and slice the red onion (as finely or as thickly as you like) and break the slices into rings. Add onion on top of the 'pizzas'. Lay on slices of the 'melting mozzarella', say three to a ciabatta half, and place under a hot grill. Grill till the 'mozzarella' is melting, grind the black pepper over them, and serve. This is quick and simple, but delicious.
salade nicoise - a summer recipe
vine cherry tomatoes
French beans
stoned kalamata olives
jar of artichoke hearts in oil
a couple of s rashers
plain tofu, drained and dried
olive oil
white wine vinegar
Maldon sea salt
freshly ground black pepper
In a nice salad bowl, mix the cherry tomatoes, French beans and olives. Just fry the rashers, then cut into narrow strips like anchovies. With a teaspoon, cut some quenelles or balls out of the tofu, then fry these in the oil used for the rashers. Drain the artichoke hearts, cut in half and add to the salad. Add the rasher strips, tofu quenelles and cooking oil to the salad. Mix gently. Drizzle some white wine vinegar over the salad and add some freshly ground black pepper and sea salt. Serve.
* You could also try adding new potatoes, shallots, or a green leafy salady vegetable like lettuce, watercress or rocket.
some of our favourite recipes
aubergine tagliatelle
for two people
1 large aubergine, 1 bottle of passata, some stoned black olives,
two cloves of garlic, olive oil, egg-free tagliatelle
Put the tagliatelle in a saucepan of boiling water and cook until
it is al dente (cooked but not soft). Pour the tagliatelle into a
colander, pour over clean boiling water, and let it drain. Wash
the aubergine, top and tail it, and cut it into neat equal-sized
chunks (I like them about 5cm x 5cm). Heat up some olive oil in
a large frying pan and add the aubergine. Cook the chunks until
they begin to soften, and remove from the pan. Chop and then
gently fry the garlic. Add the passata, the olives, and the
cooked aubergine, stir together, and heat till the passata is
cooked and before the aubergine is overcooked. Put the tagliatelle
onto two plates, add some olive oil and freshly ground black
pepper, and pour over the passata mixture.
----------------------------
Mervyn's curried lentil pate
Use a one-litre microwave-safe casserole dish. Soak 120g of red lentils and 20g of black onion seeds (40g for a stronger flavour) in 350ml of cold water. Measure the lentils and water accurately or the texture will be wrong. Mix and leave to soak for four hours. [Optional: fry one finely chopped onion in mustard oil - add to lentil mixture.] Add two heaped teaspoons of turmeric powder, one heaped teaspoon of curry powder and 25g soya flour (or use soya mince for more texture). Mix well until smooth. [Optional: use two heaped teaspoons of curry powder and one level teaspoon of chilli powder for a much stronger flavour.] Heat in microwave on full power until mixture just boils (about 3 minutes). Stir well and return to microwave on low power (about 10%) to simmer for about 20 minutes. It should be a fairly thick consistency at this stage - else simmer it longer. Add six (yes - six!) large cloves of finely chopped garlic and two heaped teaspoons of salt. Mix in well. Microwave on full power for a further two minutes. The mixture can be served hot as a dhal on a bed of turmeric rice or as a filling for jacket potatoes. Otherwise it should be left to cool at room temperature. It will thicken into a firm but spreadable pate for use in sandwiches, on pitta, or to serve with salad. When cool, it should be kept covered in the fridge, where it will remain fresh and usable for at least two weeks. Enjoy !
--------------------------
Mervyn's apple and coconut dessert
Take two apples (total about 200g whole); core, quarter and slice. Place apple into a casserole dish. Add about three dessertspoons of sugar, according to taste, a handful of sultanas and about a level teaspoon of ground cinnamon. Microwave on a low heat until the apple is softened, about four minutes. Drain off liquid into a mug, leaving behind about 100ml (half a mug full) with the apple mixture. [Top up the mug of reserved juice with boiling water and enjoy it as a hot/sweet apple drink while you're cooking.] Add a little arrowroot to thicken the sauce in the apple mixture, stirring constantly and stopping as soon as a good sticky texture is achieved. Do not reheat. Set the apple mixture aside to cool. Place a block of silken tofu in a separate dish. Add about three dessertspoons of sugar and mash the mixture with a fork. Slowly add dried coconut and continue mixing. The mixture will tend to become more liquid as you mix it. Gradually add more coconut until all the liquid is absorbed and the texture remains firm. Spoon out the coconut mixture onto the top of the apple. Smooth over with the back of a spoon. Scatter with grated or flaked vegan chocolate. Chill in the fridge. Drizzle with maple syrup just before serving. Enjoy, but don't tell Weightwatchers...
Mervyn's African vegetable soup with coconut
2 tbsp oil
1 large onion
500g sweet potato peeled and cubed [can use squash instead]
1 tsp marjoram
1 tsp each of ground ginger and cinnamon
salt and pepper to taste
1 large spring onion, chopped
1 litre of vegetable stock
2 tbsp flaked almonds
1 fresh chilli, de-seeded and chopped
1 tsp unrefined sugar
125g creamed coconut
In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes, stirring frequently. Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander and coconut cream.
----------------------------
Annette
Cheesecake recipe by Ronny, from 'The cake scoffer', reproduced here with Ronny's kind permission - 'The cake scoffer' and 'The complete scoffer' recipe books are available from Animal Aid or Vegetarian Guides on www
The ultimate cheesecake
This is based on a recipe that was suggested to me a coupla years ago by a friend, who got it from a friend, who got it from another friend. It is a work of genius. If you are currently single, you will start getting plenty of offers if you make this regularly enough.
200g of plain tofu
750 ml vegan ice cream (Swedish Glace works best)
250g digestive biscuits
big knob of margarine
1 Put the biscuits into a plastic bag, expel air from the bag and then tie a tight knot in the top. Jump on it, reverse a car over it or whack it with a rolling-pin until the biscuits have been reduced to crumbs. (Alternatively be boring and put the biscuits into a blender.)
2 Melt the marg. in a pan, then mix the biscuit crumbs into it until all are coated evenly (stir in more marg. if necessary).
3 Press the mixture into an oven-proof flan-type dish, allow to cool then set. When set, preheat oven to gas mark 5 (190 C).
4 Put the ice cream and tofu in a blender and whizz for a minute until blended. Pour into biscuit base, then bake for approx 30 mins, or until the top starts to brown. (Meanwhile, eat the remaining ice cream, if your housemates/friends/ partner/offspring/dogs haven't got to it first.)
5 Chill completely before serving.
6 Add a sexy topping ***. Tinned fruit pie filling works well, or try laying thin slices of kiwi fruit on top and pouring on a thin layer (about half a pint of or so) of jelly made with vegan jelly crystals, which are available from most healthfood shops.
*** Annette likes to use black cherry pie filling.
--------------
chocolate cake
8 oz sugar
2 tablespoons cocoa
1 lb self-raising flour
1 tea spoon bicarbonate of soda
6 tablespoons vegetable oil
2 teaspoons vanilla essence
2 dessertspoons cider vinegar
0.4 litres water
The filling: 3 oz margarine, 2 tablespoons golden syrup, 2 dessertspoons cocoa
Mix all the dry ingredients together. Add all the liquids together and pour in to the dry ingredients. Mix to form a runny, smooth batter, use a food processor if you have one as this gives a smoother mix. Grease two sandwich tins (can use plastic ones if microwaving. Cook at gas no 6 (or equivalent) for 30 mins until firm and risen. I cook this in a microwave oven, 5 minutes on high for each cake. Then mix up the filling and when cool remove from tins and sandwhich with the filling. You can also cover the top with melted cooking chocolate (vegan ones obviously!) which then hardens to form a chocolate topping.
This is very easy to make and produces a huge, well-risen cake which looks fantastic and defies the belief that you can't have gorgeous vegan cakes!
-----------------
jill
ciabatta 'pizza'
(serves two)
2 ciabattas, a jar of sun-dried tomato pasta sauce, 1 red onion, a pack of vegan 'melting mozzarella' slices, some olive oil, and, as always, some freshly ground black pepper!
Slice each ciabatta in half longways, and drizzle some olive oil on the inner side of each. Grill for a couple of minutes on each side. Spoon on the pasta sauce, generously, and spread it about a bit. Peel and slice the red onion (as finely or as thickly as you like) and break the slices into rings. Add onion on top of the 'pizzas'. Lay on slices of the 'melting mozzarella', say three to a ciabatta half, and place under a hot grill. Grill till the 'mozzarella' is melting, grind the black pepper over them, and serve. This is quick and simple, but delicious.
salade nicoise - a summer recipe
vine cherry tomatoes
French beans
stoned kalamata olives
jar of artichoke hearts in oil
a couple of s rashers
plain tofu, drained and dried
olive oil
white wine vinegar
Maldon sea salt
freshly ground black pepper
In a nice salad bowl, mix the cherry tomatoes, French beans and olives. Just fry the rashers, then cut into narrow strips like anchovies. With a teaspoon, cut some quenelles or balls out of the tofu, then fry these in the oil used for the rashers. Drain the artichoke hearts, cut in half and add to the salad. Add the rasher strips, tofu quenelles and cooking oil to the salad. Mix gently. Drizzle some white wine vinegar over the salad and add some freshly ground black pepper and sea salt. Serve.
* You could also try adding new potatoes, shallots, or a green leafy salady vegetable like lettuce, watercress or rocket.
some of our favourite recipes