Couscous Salad April 27, 2006
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 150 g / 5 1/4 oz broccoli florets
- 2 courgettes/zucchinis, sliced
- 2 carrots, sliced
- 100 g / 3 1/2 oz green beans, in halves
- 200 g / 7 oz corn
- 350 g / 12 1/4 oz couscous
- 5 dl / 500 ml / 17 fl oz boiling vegetable stock
- 30 g / 1 oz margarine
- 15 g / 1/2 oz chopped parsley
- 1/2 dl / 50 ml / 9 1/2 fl oz olive oil
- 2 t lemon juice
- 2 t salt-pickled lemon-skin (can often be found in northen-african or middle-eastern shops. Otherwise replace by one teaspoon regular shredded lemon-skin, but in that case make sure it’s ecological - for safety)
METHOD
Boil or steam vegetables, until tender and set aside.Pour the couscous into a big bowl, pour the hot vegetablew-stock over it. Cover and let stand for 3-4 minutes. Add margarine and stir, then add vegetables and parsley and stir. Put the rest of the ingredients in a jar with a lid, or similar and shake. Pour over the salad. Blend and serve.
Grilled Tofu and Avocado Sandwich
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- Tofu
- Oil
- Chili powder
- Avocado
- Roll
METHOD
Take a slice (about 3/4 inch / 19 mm thick) off the top of a block of extra firm tofu so that you have a patty that’s about 2.5 x 4 inches / 6.6 x 10.1 cm. Grill this slice lightly in your choice of oil (I use canola). Before you turn the up side down to the pan for the last time, sprinkle on a nice dusting of chili powder. You can skip that part if you want.While the tofu is grilling, open and scoop out one little shrivelly black avocado, the kind used for guacamole. The other kind may work, too, but I’ve never tried it. Also slice one of your favorite rolls (I like onion for this sandwich).
When the tofu is light brown, slap it on the roll, bury it in mashed avocado, add sliced tomato and enjoy.
Carrot and Coriander Soup
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 50 grams margarine or vegetable oil
- 450 grams carrots diced
- 25 grams dried lentils (i use red lentils)
- 1 liter vegetable stock
- 1 tablespoon ground coriander
- Salt and black pepper
- 4 tablespoons cream (I use soya dream - creamy soy milk, but it’s not necessary if you can’t find a substitute)
METHOD
Melt margarine in a large saucepan and fry vegetable and lentils for 2-3 minutes. Add remaining ingredients except cream. Cover and simmer for 40 minutes. Liquidize then stir in cream.
Coconut Rice Pudding
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 400 milliliters / 1 3/4 cups coconut cream
- 50 grams / 1 3/4 ounces palm sugar, finely grated
- 1 cinnamon stick
- Zest of 1/2 an orange
- 100 grams / 3 1/2 ounces arborio rice
- 2 tablespoons castor sugar
- Zest of an orange and lime
METHOD
Place coconut cream, sugar, cinnamon stick and zest in a medium saucepan. Bring slowly to the boil, stirring until sugar has dissolved. Add rice and turn heat to low. Cover pan and cook gently for 35-40 minutes. Remove cinnamon stick and stir the rice. You should have a creamy, tender mixture. Spoon into 4 small (about 1/2 cup) dishes, cover with plastic wrap and refrigerate for at least 2 hours.Garnish with caramelised peel made from the julienned rind of 1 lime and 1 orange (dissolve 2 tablespoon caster sugar and 1/2 teaspoon water in a small, heavy-based pan. Bring to the boil. When big bubbles form, add peel and coat with syrup. Spread on waxed paper to dry).
Chewy Granola Bar
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 1 cup maple syrup
- 2/3 cup chunky natural peanut butter
- 2 2/3 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup wheat germ
- 2 cups mix-ins in any combination of the following: coconut, raisins, chocolate or carob chips, unsalted nuts, any finely chopped dried fruit such as dates, apricots, apples, etc.
Example
- 1/2 cup raisins or dried apple
- 1/4 cup wheat bran
- 1/2 cup walnuts (for omega-3’s)
- 4 scoops soy protein powder (between 1/4 and 1/2 cup)
METHOD
Mix syrup and peanut butter until well blended. Stir in oats, flour, wheat germ, spices, and mix-ins. If mixture seems too dry, add water 1 teaspoon at a time. If it is too sticky, add oats 1 teaspoon at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers.Press into a 9 x 13 inch (23 x 33 centimeter) pan lightly greased. Bake at 350F/180C until barely browned. Do not overbake! Cut while warm into desired sized bars.
When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a zip bag or air tight container. These freeze extremely well.
Makes about 2 dozen bars.
