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Coconut Rice April 27, 2006

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INGREDIENTS

METHOD

Saute the herbs and spices in the margarine.  Then add the rice, water and coconut. Bring to a boil and turn down to a simmer and cover. Cook for about twenty-five minutes or until rice is done, and keep peeking to a minimum. When it’s done stir in some raisins and eat.

Pineapple Sweet and Sour Seitan

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INGREDIENTS

o 1/2 tsp hing
o 1 t grated ginger
o 1 can (19 oz / 540 g) unsweetened pineapple chunks and their juice
o 1 green bell pepper, seeded and cut into 1 inch / 2.5 cm squares
o 1 red bell pepper, seeded and cut into 1 inch / 2.5 cm squares
o 1/3 cup light unbleached sugar
o 1/4 cup rice/cider vinegar
o 1/4 cup ketchup
o 1 T light soy sauce
o 24 pieces deep-fried or Baked Seitan Balls (see below)
o 2 T cornstarch dissolved in 2 T cold water Baked Seitan Balls
o Raw Gluten Dough (see below) Raw Gluten Dough
o 2 1/2 cups gluten powder
o 2 cups cold water

METHOD
Stir-fry ginger. Add hing, let fry for a few seconds. Add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce. When this comes to a boil, add the seitan and the dissolved cornstarch. Cook over high heat until the sauce thickens and the seitan is heated through. Serve immediately (over brown rice is good). Baked Seitan Balls Form the pieces of Raw Gluten Dough into little balls as if you were making little dinner buns. Pull two sides of the dough down, and pinch it tightly on the bottom, so that the top is smoothly rounded. Place the balls 2 1/2 inches / 6.5 cm apart on lightly oiled cookie sheets. Bake at 350F/180C for 10 minutes. Turn them over and bake for 5-10 minutes longer, or until puffy and golden. Raw Gluten Dough

Mix together the gluten flour and water until it forms a smooth, firm dough. Knead briefly. Cut into 96 fairly equal pieces.

NOTES
You’ll need to prepare the seitan balls ahead of time.

Chick Pea Curry

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INGREDIENTS

Optional Ingredients

METHOD

Fry the hing and apple in the olive oil for a few minutes. Add the curry powder and stir for a minute or two. Add the tomatoes (chop them if needed) and green pepper. If you like really sweet tasting curry, then add the raisins and coconut. Cook for about 15 minutes at simmering level and then add your chick peas and cook for a further 10 minutes. Shortly before the end of cooking time put some frozen peas in, as these will go mushy if overcooked. Add salt to taste. We like this best with white basmati rice, and lots of little toppings.

NOTES

Ideas for toppings are chopped fresh tomato, cucumber, sliced banana (yes this does work!), sunflower seeds, avocado, in fact anything you fancy!

Hot Peanut Sauce

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INGREDIENTS


METHOD

Place all ingredients a bowl and mix thoroughly.

Light and Easy Quinoa Burgers

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INGREDIENTS

METHOD

Cook the quinoa. When finished, place in a large mixing bowl.In a small fry pan, saute the diced onion until softened. In a food processor, blend the remaining ingredients with the 1/4 cup of water, adding the sauteed onions. Combine mixture with quinoa in bowl. Mix well.

Form into 18 burgers and place on an oiled baking sheet. Bake in a pre-heated oven at 180C/350F until crispy on the top side (25-30 minutes). Flip and continue to bake until the outside of the burgers are crispy (about 15 more minutes).