Go Veg Recipe Book

7/27/2019 Go Veg Recipe Book

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Lets get cooking!

In The Kitchen


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Welcome to Go Veg In the Kitchen

a guide to get you startedOne o the main questions people ask when

converting to a veg diet is what to eat??

In order to answer that question, SAFE has put

together this handy recipe book containing over

thirty animal riendly recipes, including starters,soups, main courses and desserts.

This easy guide will have you cooking abulous

vegetarian meals that are tempting and delicious.

All o the recipes are healthy and animal riendly

and you can rest assured that your newoundculinary skills are helping to reduce animal

sufering, reduce the strain on the environment,

and improve your health. The recipes have been

selected or both their great taste and colourul

presentation. They are guaranteed to impress

vegetarians and non-vegetarians alike and willcomplement any dining table!

Created as an introduction to vegetarian cooking

this recipe booklet contains everything rom exotic

salads to delicious desserts and with over thirty,

beautiully illustrated pages, we are sure you will

enjoy turning each page and finding a recipe tosuit everyone.

All o the recipes can be re-created easily and

cheaply. They will inspire you to change the way

you cook and look at the ood choices you make,

whilst introducing new flavours to your diet.

Thank you or taking the first steps towards your

new veg diet. We do hope that you enjoy sharing

the results o our recipe booklet with riends and

amily, who may themselves be tempted to explore

great tasting vegetarian ood too.


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3 INDEX

Table of ContentsSOUPSHearty lentil p.5Boy choy and shiitake mushroom p.6Gazpacho p.7

Roasted red pepper p.8Moroccan chickpea and kale p.9Creamy lima bean p.10Turkish red lentil p.11Leek and potato p.12

SALADSVietnamese-style warm p.14Grilled Portobello mushrooms p.15Minted chickpea and cucumber p.16Quinoa salad with snow peas p.17

Five minute Ethiopian tomato salad p.18Lettuce wraps p.19

Potato salad p.20Char-grilled vegetables p.21

SAVOURYEthiopian eggplant stew p.23Pumpkin and sage risotto p.24Mushroom and olive tart p.25

Tempeh ajita p.26Classic Lasagne p.27Chickpea patties p.29Potato curry p.30Pumpkin and Chickpea Tagine p.31

SWEETSPeach-berry cobbler p.33Sticky date puddingwith butterscotch sauce p.34Dairy-ree cashew ice cream p.35The best cheesecake! p.36Peanut butter cookie ice cream cake p.37Berry donut cupcakes p.38Chocolate Aghans p.39Cinnamon Glazed Apple Cake p.40

SOUPS SALADS SAVOURY SWEETS


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Soups

SOUPS


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Hearty Lentil Soup

Ingredients

1 Tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1 can diced tomatoes

1 can lentils (2 C cooked)2 C vegetable broth

1 carrot, cut into hal-moons

1/2 zucchini, cut into hal-moons

1 stalk celery, sliced

1/2 tsp dried (ground) thyme

1/2 tsp dried (ground) oregano1 bay lea

salt and pepper

Method

Heat oil in a medium to large saucepan over

medium heat. Add onion and stir well. Saut until

sotened. Add garlic and stir well. Add tomatoes,

lentils and vegetable broth.

Add carrot, zucchini, celery, thyme, oregano, and

bay lea. Bring to the boil, then reduce to low heat

and simmering or 15 minutes. Remove bay lea.

Add salt and pepper i desired. Serve toasty hot!

5 SOUPS


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Bok Choy and Shitake Mushroom

Ingredients

3 bok choy

1 C shiitake mushrooms

1 bunch spring onions, diced


1 Tbsp resh ginger, grated3 Tbsp soy sauce

1/2 tsp chilli flakes

1 bay lea

6 C water

1 Tbsp olive oil

salt to taste100g tou (firm), cubed

Method

Remove the bok choy leaves rom the stems.

Roughly chop leaves and plunge into a pot o

boiling water. Let stand or three minutes and rinse

them in cold water. Dice stems and set aside.

Snip stems rom the mushrooms and dice. Thinly

slice the mushrooms and set aside. In a large bowl,

add bok choy stems, mushroom stems, spring

onions, garlic, ginger, soy sauce, chilli flakes and baylea with the water and bring to boil. Reduce heat,

cover and simmer or one hour.

Strain and reserve watery stock. Discard strained

vegetables. In a medium pot with the oil, ry

mushrooms or five minutes until crisp and tender.

Sprinkle a dash o salt and stir in bok choy leaves.

Add stock and return to boil then add tou and

serve.

For variation add a hal cup o udon noodles whenadding bok choy leaves.

SOUPS


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Gazpacho

Ingredients

1 cucumber, sliced into chunks

4 large ripe tomatoes

1/2 capsicum

2 cloves garlic

1 celery rib, chopped1 Tbsp lemon juice

1/2 sweet onion, quartered

3 Tbsp red wine or balsamic vinegar

1/2 tsp salt

dash black pepper

1 tsp chopped resh parsley1 tsp chopped resh basil

1/4 tsp cayenne pepper

Method

Simply combine everything except the resh herbs

in a blender or ood processor, and process until

smooth.

Stir in the herbs, rerigerate until cool and serve

with bread.

SOUPS


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Roast Red Pepper Soup

Ingredients

5 red peppers

2 Tbsp olive oil

1 large onion

2 garlic cloves, chopped

2 potatoes, peeled and chopped5 C vegetable stock

1 tsp oregano

Salt and pepper to taste

1/4 C soy milk

MethodRoast peppers under the grill or on the BBQ,

rotating until skins are blackened and wrinkled all

over. Place in a large bowl, cover with a plate, and

let steam or 15 minutes. Skin peppers and chop.

Meanwhile, heat oil in a large pot over medium

heat and saut onions and garlic until onion is

translucent. Add potatoes and ry or one minute.

Add peppers and stock and bring to boil. Reduce

heat and simmer or 15 minutes,

or until potatoes are sot

Blend soup with a hand blender until smooth, then

season to taste. Beore serving, stir in soy milk.

8 SOUPS


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9

Moroccan Chickpea and Kale Soup

Ingredients

1 Tbsp oil

1 large onion, chopped

2 carrots, sliced or diced

4 garlic cloves, minced or pressed

1 1/2 tsp ground cumin1/2 tsp paprika

1/4 tsp chilli powder

1/4 tsp allspice

1/2 tsp ground ginger

pinch safron, lightly crushed

2 bay leaves1 cinnamon stick

3 C cooked chickpeas (or 2 cans, drained and

rinsed)

8 C vegetable broth

1 large bunch kale, thick centre ribs removed and

chopped2 C water

salt to taste

Method

In a large saucepan, heat oil, add onion and carrot,and cook over medium-high heat until the onion

begins to brown (about five minutes). Add garlic

and cook or a urther minute. Add the spices,

including bay leaves and cinnamon stick, and cook,

stirring, or another minute. Add the chickpeas

and stir to coat them with the spices. Pour in the

vegetable stock, bring to a boil, and reduce heat to

a simmer or 20 minutes.

Add the chopped kale and stir. I necessary, addwater to cover the kale and cook until it is tender,

about 15 to 20 minutes. Add salt to taste and serve.

SOUPS


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10

Creamy Lima Bean Soup

Ingredients

2 litres water

2 C dried lima beans

2 tsp salt

2 Tbsp dried parsley

1 tsp oregano1/2 tsp dill

1/4 tsp cracked pepper

1 Tbsp vegetable broth

5 green onions, chopped

1 celery stalk, chopped

1 garlic clove, minced1/2 C soy milk

1 1/2 Tbsp miso

Method

In large pot, add lima beans and salt to water.

Bring to the boil and reduce heat. Cook on medium

heat or 10 minutes. Add parsley, oregano, dill and

pepper. Simmer or about 45 minutes or until lima

beans are very tender. Remove two cups o beans

and liquid, and puree in blender. Return puree to

pot. Continue to simmer.Saut onions and celery in broth or three minutes.

Add garlic and saut or one minute. Add sauted

vegetables to beans, along with soy milk. Simmer

or 20 minutes.

When ready to serve, place miso in a small bowl;

add 1/3 cup o water and mix to orm a smooth

paste. Add this to the soup, and mix well. Heatthoroughly or 1-2 minutes, but do not boil.

SOUPS


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11

Turkish Red Lentil Soup

Ingredients

1 onion, chopped


1 small chilli, finely chopped

pinch o salt and pepper

2 Tbsp oil2 C red lentils

2 cans o tomatoes

2 litres o water

1 Tbsp tomato paste

1 Tbsp olive oil

1 lemon

Method

Fry the onion, garlic, chilli, and salt and pepper in

the oil. Add lentils and ry or 5 minutes.

Boil the water and add the tinned tomato and

ried ingredients. Simmer or an hour or until

lentils are sot.

Beore serving, add tomato paste, olive oil and

lemon juice.

Thissoup

issodeliciousthat

eventhekidslike

it!Fullofprotein,

carbohydratesand

iron,itsperf

ect.

Easyandcheap

tomaketoo!

SOUPS


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12

Leek And Potato Soup

Ingredients

I large leek

3 large potatoes

1 cup soy milk

3 c water

? cup olive oilsalt and pepper to taste

Method

Slice, clean and saut the leek in the oil or around

10 minutes. Add the potatoes sliced and saute

or a urther 5 minutes. Add the water, salt andpepper and boil or around hal an hour or until the

potatoes are sot adding more water i required.

Mash the soup with a potato masher a little so

it goes white and creamy. Add the soy milk and

simmer gently or a urther 10 minutes

SOUPS


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Salads

SALADS


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14

Vietnamese-Style Warm Salad

Ingredients

Dressing:

3 Tbsp soya sauce

1 garlic clove, minced

Pinch salt

1 tsp sugar1 tsp red chilli flakes

2 Tbsp rice vinegar

Handul o coriander, chopped

Juice o one lime

2 Tbsp water

Combine dressing ingredients in a cup and setaside.

Salad

Mock abalone (rom Asian stores) or puf tou

1 Tbsp sesame oil

2 portions o rice noodles

1 C cabbage, sliced finely

1 C lettuce, sliced finely

4 sprigs mint, chopped

1 carrot, grated

1/2 cucumber, chopped into matchsticks

Handul o salted peanuts

Method

Fry the mock abalone in the sesame oil or

about 4-5 minutes, turning requently. Whilst the

abalone is rying, cook rice noodles according to

instructions.

Place noodles in a bowl and top with all salad

ingredients and mock abalone. Give dressing a stirand pour over salad. Garnish with peanuts. Enjoy!

Wonderfully

refreshing

withmintand

cucumber!

SALADS


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15

Grilled Portobello Mushrooms

Ingredients

4 large Portobello mushrooms


1 Tbsp dried oregano

2 Tbsp dry white wine

3 C rocket

2 Tbsp balsamic vinegar

1 tsp extra-virgin olive oil

salt and pepper to taste

Method

Preheat the grill. Remove the stem rom the

mushrooms careully so you dont break the caps.

Wash, pat dry and arrange the caps gill-side up on

a baking dish.

Mix the garlic and oregano with the wine. Brushthis mixture onto the mushrooms, then grill or five

minutes or until the mushrooms begin to sweat

their juices. Remove rom heat and allow to cool

slightly.

Divide the greens into our portions, and place

each portion on an individual serving plate. Slicethe mushrooms about six centimetres thick.

Allowing one per plate, arrange the mushrooms

attractively on top o the greens.

Mix the vinegar and oil, seasoning to taste, and

drizzle about a hal-tablespoonul over each plate.

Serve while mushrooms are still slightly warm.

SALADS


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16

Minted Chickpea And Cucumber

Ingredients

2 cucumbers, peeled (optional)

2 carrots, peeled

1 3/4 C chickpeas, rinsed and drained

1/3 C dried currants

1/2 C resh mint, coarsely chopped3 Tbsp shallots, minced

1 1/2 tsp ennel seeds

3 Tbsp resh lemon juice

1 1/2 Tbsp extra virgin olive oil

salt and ground black pepper

Method

Cut cucumbers in hal lengthwise and scoop out

the seeds with a spoon. Evenly slice the cucumber

and place into a salad bowl. Coarsely grate thecarrots and add

to cucumbers. Add all remaining ingredients,

tossing well to combine. Adjust seasoning

to taste.

Serve at room temperature.

SALADS


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17

Quinoa Salad With Snow Peas

Ingredients1 C quinoa

1 1/2 C cold water

1/2 tsp salt

Oil

1 carrot, peeled and thinly sliced1 C snow peas

1/2 green or red pepper, seeded and thinly sliced

1 ripe tomato

1 cucumber, peeled and diced

1/4 C chopped resh parsley

1/2 C chopped roasted cashews1/4 C minced cranberries

Dressing:

2 Tbsp lemon juice

1/4 C olive oil

1/2 tsp salt

Ground black pepperPinch o garlic powder or dried ginger

Method

Soak the quinoa or 15 minutes in cold water. Strain,

and put into a pot with the water, salt and a dash

o oil. Bring to a boil then reduce to low heat and

cover. Simmer or 15 minutes, then turn of the heat

and allow to sit or five minutes while covered.

Steam the carrots and snow peas or about five

minutes, then rinse in cold running water. Mix the

pepper, tomato, cucumber and parsley in a bowl

and set aside. In a separate bowl, blend the dress-

ing ingredients together and gently combine the

vegetables, nuts and quinoa. Cover and chill or at

least 1 hour.

SALADS


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18

Five Minute Ethiopian Tomato Salad

Ingredients

3 vine-ripened tomatoes, chopped and drained

1/2 jalapeno pepper, chopped

1/2 C red onion, finely sliced

Juice o hal a lemon

1/4 tsp black pepper

Salt to taste

Method

Mix all o the ingredients together.

Add salt to taste.

Serve chilled. PRESTO!

SALADS


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19

Lettuce Wraps

Ingredients

200g extra-firm tou

2 Tbsp oil

1 tsp garlic, chopped

1 tsp ginger, chopped

1 tsp soy sauce1 tsp sesame oil

1 tsp sugar

1 tsp cornflour

Filling

1/4 C mushrooms, chopped

1/4 C water chestnut, chopped1/4 C bamboo shoots, chopped

1/4 C celery, chopped

Chilli to taste (optional)

Hoisin sauce

1 iceberg lettuce, crispy

Method

Drain and press the tou and then crumble using a

ork or masher into a large heated rying pan with a

tablespoon o oil. Fry until golden then set aside.

Heat remaining oil on high in the same pan and add

the ginger and garlic. Stir until brown, about 30

seconds. Reduce heat to medium and return tou

to pan. Add the soy sauce, sesame oil, sugar and

cornflour. Mix together then stir in the vegetable

filling ingredients.

Cook a urther two to five minutes until just tender.

To make each wrap, smear some hoisin sauce on

a lettuce lea, spoon a small handul o veggie

mixture into the centre and wrap up. Serveimmediately. Enjoy!

Lettuce

wrapsare

funtoeat,and

thisversion

is

healthytoo!

SALADS


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20

Potato Salad With Garlic Aioli

Ingredients

1 kg o baby potatoes boiled and cooled

1 lg red onion diced

Handul o chopped parsley

GARLIC AIOLI

3 cloves garlic

1/3 cup soy milk

1 tsp Dijon mustard

4 Tbsp cider vinegar/ lemon juice


1 cup olive oil

Method

Place garlic, soy milk and mustard in a ood

processor and blend. Very slowly pour oil down the

chute to create a continuous and very thin drizzle. I

you go very slowly the mixture will start to thickenup. When you have poured all the oil in you can

then thin the aioli down with the cider vinegar or

lemon juice and a bit o water to make thinner. Add


Dress the potatoes, parsley and onion with the aioliand serve in a salad bowl

SALADS


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21

Char-Grilled Vegetables

Ingredients

1 red capsicum

1 yellow capsicum

olive oil

200g kumara, peeled and sliced into 5mm rings

2 small eggplant, sliced thinly, lengthways

2 zucchini, sliced thinly, lengthways

1 red onion, cut into thin wedges

1 C parsley

1/2 C black olives, pitted

1 radicchio lettuce, trimmed (optional)

Salad dressing

1 tsp dijon mustard

1 clove garlic, crushed

1 tsp sugar

1 Tbsp red wine vinegar

salt and pepper

2 tbsp olive oil

Method

Preheat a char-grill pan or barbecue plate over

medium-high heat. Cut capsicums into quarters;

remove seeds and membrane and brush skin with

oil.

Char-grill skin side down, until the skins blacken andblister. Place into a sealed plastic bag or container,

leave at room temperature until cool. Peel of

blackened skins and cut each quarter into three

pieces. Brush remaining vegetables with oil and

cook until sotened with light grill marks. Cut into

bite size pieces. Combine vegetables, parsley andolives in a large serving bowl or on a platter.

To make dressing, whisk mustard, garlic, sugar

and vinegar together in a small bowl. Season with

salt and pepper, gradually whisk in oil until well

emulsified.

Pour over salad and toss gently to combine. Serve

with radicchio lettuce.

SALADS


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Savoury

SAVOURY


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23

Ethiopian Eggplant Stew

Ingredients

1 Tbsp oil

2 red onions, halved and sliced


1 Tbsp resh ginger, minced

1 Tbsp allspice1 tsp pepper

1 Tbsp berbere (or to taste)

1 tsp ground cardamom

1/2 tsp cloves

1/4 C margarine

1 carrot, diced1 eggplant, diced

1 tomato, chopped

1/4 C red lentils

1 1/2 C water (or more, i needed)

2 C chopped green beans

salt to taste

Method

Heat a large non-stick pan over medium heat. Add

oil and onions and ry or 30 minutes, stirring regu-

larly, until a nice golden brown.

When the onions stick too much, deglaze the pan

with a splash o water. Add garlic, ginger and spices

and mix well, until spices are ragrant. Add marga-

rine with carrots and eggplant.

Fry or five minutes until eggplant sotens beore

adding tomato, lentils, water and beans, and mix

well. Bring to boil, then loosely cover and let sim-

mer or 45 minutes until the eggplant is really sot.Add water, i needed. Season to taste.

SAVOURY


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24

Pumpkin And Sage Risotto

Ingredients

1 butternut pumpkin

2 garlic cloves, finely chopped

2 Tbsp olive oil

Handul o sage leaves, chopped

1 Tbsp margarine1 onion, chopped

400g Arborio rice

200ml white wine

1 litre hot vegetable stock

Vegan cheese or parmesan

Salt and pepper

Method

Preheat the oven to 200 degrees Celsius. Cut the

pumpkin into eight large pieces. Remove seeds and

place in a roasting tray with the skin on. Add hal

the garlic, oil, sage leaves and sprinkle over salt andpepper. Toss together and roast or 40-50 minutes

until sot. Once cool peel of skin and roughly mash

pumpkin mixture. Return to the oven on a low heat

to keep warm.

In a heavy pan, add margarine, remaining oil and

garlic and ry onion until sot. Add the rice and stir

or one minute beore stirring in wine. Slowly add

stock a ladle at a time. Add remaining sage.

Bring to the boil and then simmer while adding

more stock as it absorbs into the rice. Regularly stir

the rice to avoid it sticking. Ater about 20 minutes

the rice should be cooked. The texture should be

thick and creamy. Add extra stock i necessary.

Add the pumpkin to the risotto. Serve topped withvegan parmesan.

SAVOURY


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25

Tempeh Fajitas

Ingredients1 pack tempeh

1 C pineapple juice

1/4 C soy sauce

2 Tbsp resh lime juice

2 tsp ground cumin

2 tsp canola oil

1/2 tsp resh ground black pepper, divided

1 garlic clove, minced

2 C vertically sliced onions

1 1/2 C sliced green bell peppers

Cooking oil spray

1/4 tsp salt

4 whole wheat tortillas

1/4 C salsa

Method

Cut tempeh in hal crosswise. Cut each hallengthwise into six strips then place in a shallow

dish. Combine pineapple juice, soy sauce, lime

juice, cumin, oil, quarter teaspoon black pepper

and garlic in a small saucepan. Bring to a boil. Pour

pineapple juice mixture over tempeh. Marinate at

room temperature or up to two hours.Lightly coat onion and bell pepper with cooking

oil spray. Sprinkle with salt and a quarter teaspoon

black pepper. Arrange onion mixture in a wire

grilling basket coated with

cooking spray. Place grilling basket on grill rack.

Grill five minutes or until lightly browned, turning

occasionally. Remove the tempeh rom marinade,

reserving marinade. Place tempeh on grill rack

coated with cooking spray. Grill 2 minutes on each

side or until lightly browned, basting occasionally

with reserved marinade.

Warm tortillas according to package directions.

Arrange three tempeh pieces, hal a cup o onion

mixture, and one tablespoon o salsa down thecentre o each tortilla. Roll up. YUM!

SAVOURY


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26

Mushroom And Olive Tarts

Ingredients

500g Portobello mushrooms, stalks removed

2 Tbsp olive oil

1 Tbsp thyme

2 sheets puf pastry (e.g., Neways)

2 Tbsp pine nuts6 kalamata or green olives, chopped

2 Tbsp olive tapenade

Serving ingredients

2 tsp extra-virgin olive oil

1 tsp balsamic vinegar

toasted pine nuts and chopped oliveshandul rocket leaves

Method

Remove pastry rom reezer. Heat oven to 240C.

Place mushrooms stalk side up on two baking trays.

Season well with reshly ground salt and pepper.

Drizzle with oil and sprinkle with thyme. Roast or

approximately 10-12 minutes until juicy.

Take two 15cm sandwich tins. Place tins on the

pastry sheets and cut around each base with

a sharp knie to make two circles. Place themushrooms in each tin so they overlap each other,

then scatter with pine nuts and olives.

Spread tapenade over one side o the pastry,

then place, tapenade sidedown, on top o the

mushrooms in the tin. Bake or 15 minutes. Remove

and let sit or two minutes beore careully turningout tarts onto serving plates.

SAVOURY


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27

Classic Lasagna

Ingredients

1 250g box dried lasagne sheets

Lasagne sauce

1 Tbsp olive oil

1 onion, diced


200g mushrooms, sliced

1 eggplant, diced

1 jar tomato pasta sauce (approx 500ml)

1 can tomatoes, diced

1 250g vegetarian mince*1 Tbsp tomato paste

red wine

100g black or green olives, pitted and chopped

1 Massel bee stock cube

1 tsp basil, dried

1 tsp oregano, dried tsp chilli powder

White sauce

C olive oil

1 Tbsp flour

1 onion, diced

2.5 C soy milk

2 tsp soy sauce C nutritional yeast flakes

resh cracked pepper and salt to taste

SAVOURY


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28

(Classic Lasagne continued)

Method

Preheat over to 180 degrees Celsius.

Lasagne sauce: In a large saucepan, saut onion

and garlic in oil on a medium heat until tender

beore adding mushrooms and eggplant. Cook

or a urther 5 minutes and then add the rest o

ingredients. Reduce heat and simmer uncoveredor 10-15 minutes. Season with salt and pepper i

necessary. Should be a rich and flavoursome sauce.

White sauce: Saut oil and onions in a medium-

sized saucepan over a medium heat or 5 minutes

or until tender. Stir in flour and cook or one minute,

while stirring constantly to avoid burning. Slowlyadd hal the soy milk and gently stir until it begins

to thicken. Reduce heat to low and gradually

add rest o milk while stirring. Add remaining

ingredients and gently cook or a urther 5-10

minutes.

Assembling the dish: To assemble, you will need a

large high-sided (10cm) baking dish (approx 20 x

30 cm) or two lower smaller dishes.

Starting with the lasagne sauce spoon enough to

cover base. Line with lasagne sheets (break sheets

i necessary to fit dish) then dollop generousspoonuls (approx 1/4 cup) o white

sauce. Repeat or at least 4 times until layered but

end with a lasagne sauce.Finish with whatever you like handul o olives,

sliced tomatoes and just a sprinkling o smoked

paprika.

Cover with tin oil and bake 20 minutes beore

removing oil and baking a urther 10 minutes. Let

sit or 5-10 minutes beore slicing.

* preer to use the

Vegetarian Stu ng

TVP mix available

rom Blissul

Vegetarian or some

Asian stores.

SAVOURY


29/41

29

Chickpea Patties

Ingredients

1 Tbsp oil

1/4 C onion, diced

1/4 C capsicum diced

1 celery stalk, diced

1 can chickpeas, rinsed and drained1 tsp thyme

1 tsp paprika

Pinch o cayenne pepper

1 tsp hot sauce

2 Tbsp chopped resh parsley

2 Tbsp flour1 Tbsp cornstarch

Salt and pepper to taste

Oil or rying

Method

Heat oil in a rying pan over medium heat. Sautonion, capsicum and celery or five minutes, until

sotened. Remove rom heat.

Place chickpeas in a ood processor with the onion

mixture. Pulse until chickpeas roughly chopped.

Place chickpeas in a bowl and add spices, hot sauce

and parsley. Mix well. Add flour and cornstarch and

mix well. Place in the ridge or at least 30 minutes.

Heat oil in a rying pan over medium to high heat.Shape chickpea mixture to orm patties and ry in

batches or a ew minutes each side, until crispy

and browned. Flip a ew times i they are browning

too quickly.

NB: I you have trouble orming the patties, addmore cornstarch.

SAVOURY


30/41

30

Potato Curry

Ingredients4 potatoes, peeled and cubed

2 Tbsp vegetable oil

1 onion, diced

3 cloves garlic, minced

2 tsp ground cumin

1 1/2 tsp cayenne pepper

4 tsp curry powder

4 tsp garam masala

1 piece resh ginger root, peeled and minced

2 tsp salt

1 can diced tomatoes1 can garbanzo beans (chickpeas), rinsed and

drained

1 can peas, drained

1 can coconut milk

MethodPlace potatoes into a large pot and cover with

salted water. Bring to a boil over high heat. Reduce

heat to medium-low, cover, and simmer until just

tender, about 15 minutes. Drain and allow to steam

dry or a minute or two.

Meanwhile, heat the vegetable oil in a large skillet

over medium heat. Stir in the onion and garlic. Cook

and stir until the onion has sotened and turnedtranslucent, about five minutes. Season with the

spices and salt.

Cook or two minutes more. Add the tomatoes,

garbanzo beans, peas, and potatoes. Pour in the

coconut milk, and bring to a simmer. Simmer five to

ten minutes beore serving.

SAVOURY


31/41

31 SAVOURY

Pumpkin And Chickpea Tagine

Ingredients3 cups pumpkin cut into cubes

3 Tbsp Moroccan spices

1 Tbsp cumin

1 Onion diced

2 Red peppers chopped

cup olives

cup prunes

1 can o tinned chickpeas (or 1 1/2 cups o home

cooked)

2 tins o Moroccan tomatoes

salt and white (i possible) pepper to taste3 Tb olive oil or other or cooking

1 cup o cous cous

1/2 c o almonds chopped

1 handul o resh coriander chopped

8 cardamom pods lightly crushed, husk discardedhandul o mint

c o raisins

MethodSaute the onion and spices in oil or 5 minutes in a

tagine pot, camp cooker or casserole dish. Add the

other ingredients. Place the lid on the pot in put

into the over or 1 hours or until all is tender and

tasty. Serve with this tasty cous cous side dish.

Place the cous cous in a bowl and cover it with

boiling water or 5 minutes. Add the chopped

coriander, cardamom, mint raisins and almonds


32/41

Sweets

SWEETS


33/41

33

Peach-Berry Cobbler

Ingredients1/4 C sugar

1/4 C brown sugar

1 Tbsp cornstarch

1/2 C water

1 Tbsp lemon juice

2 C sliced peaches

1 C blueberries

1 C sited flour

1/2 C sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 C soy milk

1/4 C margarine

2 Tbsp sugar

1/4 tsp nutmeg

MethodPreheat oven to 180 degrees Celsuis.

Combine in a saucepan the sugars and cornstarch.

Add water and whisk until smooth. Cook over

medium heat, stirring constantly, until thick. Add

lemon juice, peaches and

blueberries.

Turn into a medium sized baking dish. In a mixingbowl combine flour, sugar, baking powder and

salt. Add milk and sotened margarine and mix

thoroughly.

Spoon over ruit. Sprinkle with mixture o sugar and

nutmeg. Bake or 40 to 45 minutes. Presto! Serve

with vegan cream.

smoo . oo over

tantly, i thick. Add

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Ingredients1 1/2 C dates, finely chopped

1 1/2 C water

1 tsp bicarbonate o soda

3/4 C sot brown sugar

1/2 C margarine

1 tsp vanilla extract3 tsp egg replacer

3 Tbsp water

1 1/2 C sel-raising flour

Butterscotch sauce

300ml Soyatoo topping cream (order online)

3/4 C sot brown sugar

2 Tbsp margarine

1 1/2 tbsp golden syrup

1/2 tsp vanilla extract

Method

Preheat oven to 180 degrees Celsius. Grease and

line a 20cm loose bottom cake tin. Place dates and

water in a small saucepan and bring to a boil. Turn

of the heat, add the bicarbonate o soda and set

aside or 20 minutes.Whisk together sugar, margarine and vanilla extract

with an electric hand mixer or ood processor. In a

small bowl, mix the egg

replacer and water. Whisk the egg mixture into the

margarine mixture. Sit in the flour and mix well.

Add the date mixture. Combine well then pour into

the prepared cake tin.

Cook or 40-50 minutes, until a skewer or knie

comes out clean. Leave to cool in the pan while you

make the sauce.

Place all o the sauce ingredients into a saucepan,

place over a medium heat and bring slowlyto a boil. Reduce heat and simmer gently or

approximately 20 minutes. Pierce the pudding in

several places with a skewer. Drizzle over about hal

a cup o the sauce.

Remove rom tin, cut into wedges and serve with

extra sauce poured over. Enjoy!

Sticky Date Pudding With Butterscotch Sauce

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Dairy-Free Cashew Ice Cream

Ingredients3 C rozen, sliced bananas

1/2 C cashew butter

1/8 tsp sea salt

1/4-1/3 C pure maple syrup

Method

In a ood processor, process bananas until roughly

chopped. Add cashew butter, salt, and syrup, and

puree until smooth.

Serve immediately, and store letovers in reezer.

You can add vanilla extract, almond extract,cinnamon, chocolate chips or chopped nuts.

Note: When you have ripened bananas, slice them,

and measure 1 C portions in to a zip-lock bag so

they are readily available.

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The Best Cheesecake!

IngredientsBase:

1 packet Nice biscuits, crushed

100g margarine

Filling:

300g firm tou

2 ripe bananas, mashed

14 C maple syrup

1 tin (440g) crushed pineapple, drained

1 3/4 tsp vanilla essence

1/2 tsp salt

Topping:1 Tbsp cornflour

2 Tbsp water

1 C berries, resh or rozen

14 C maple syrup or 3 Tbsp sugar

MethodTo make base, melt margarine and add to crushed

biscuit. Combine and press into a pie dish.

Rerigerate or at least 30 minutes.

To make the filling, combine all the filling

ingredients together and beat until smooth and

creamy. Pour into dish and bake or 30-45 minutes

at 150 degrees Celsius. Chill in ridge.

To make the topping, mix the cornflour and water

to make a smooth paste.

Combine remaining ingredients in a small saucepan

and heat. Continue to stir until thick. Pour mix

evenly over cheesecake to cover surace and allow

to cool in ridge. Serve with your avourite vegan

ice cream or soya cream.

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Peanut Butter CookieIce Cream Cake

Ingredients

Crust:

20 Oreo cookies

1/4 C margarine, melted

Filling:

4 C vanilla SoGood ice cream, sotened

1/2 C peanut butter

2 Tbsp maple syrup

1/4 c salted peanuts, finely chopped

Method

To prepare the crust: Lightly oil a 9-inch (23cm)

springorm pan and set aside. In a ood processor,

process the cookies until fine. Add melted marga-

rine and process again until well combined.

Press firmly into the bottom o the pan and rerig-erate or one hour. With an electric mixer or ood

processor, blend together the ice cream, peanut

butter, and maple syrup until well mixed. Spoon fill-

ing evenly into pan and sprinkle the top with pea-

nuts. Place in reezer or at least one hour. Remove

rom reezer five minutes beore serving, pop openthe pan, and cut into slices.

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Vegan Berry Donut Cupcakes

Ingredients1 1/2 C plain flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/2 tsp salt

1 C soy milk

1 tsp apple cider vinegar

2 Tbsp cornflour

1/3 C canola oil

3/4 C + 2 Tbsp sugar

2 tsp vanilla1/3 C berry jam

2 Tbsp icing sugar

Method

Preheat oven to 180 degrees Celsius. Line a cupcake

tin with paper cases. In a large mixing bowl sittogether plain flour, baking powder, baking soda,

nutmeg and salt. Create a well in the centre o the

flour mixture. Combine the soymilk, vinegar and

cornflour and stir until smooth, then add to the flour

mixture. Add the oil, sugar and vanilla and mix well.

Fill the cases three-quarters ull with batter. Place

a heaped spoonul o jam into the centre o each

cupcake, being careul not to overfill. The jam willsink into the bottom o the cupcake during baking.

Bake cupcakes or 20-25 minutes. Cool completely

on a wire rack, and then allow to set uncovered

overnight in a cool and dry place. This will make the

tops slightly crispy, like a donut crust. Using a siter,

sprinkle with icing sugar and serve with cofee.Presto!

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Chocolate Afghans

Ingredients200g margarine

1/2 C caster sugar

1 1/2 C plain flour

3 Tbsp cocoa powder

1 1/4 C cornflakes

1/4 C dried coconutIcing

1 C icing sugar

2 Tbsp cocoa powder

3 Tbsp hot water

3-4 drops o peppermint essence (optional)

1/4 C walnut halves

Method

Preheat oven to 180 degrees Celsius. Line a baking

sheet with baking paper.

Cream the margarine and sugar until light andflufy. Sit in the flour and cocoa powder and mix

with a wooden spoon. Gently old in cornflakes

and coconut. I mixture is a little crumbly, add one

to our teaspoons o water or maple syrup and

mix. Firmly press into small balls and flatten them

slightly. Place them about three centimetres aparton the baking sheet.

Bake in the oven or ten to 15 minutes. Remove

rom oven and leave or five minutes beore moving

to a wire rack to cool.

Prepare the icing by combining the icing sugarand cocoa powder in a bowl. Gradually add water.

Mix well until the mixture is ree o lumps and o a

creamy consistency. Add essence beore final mix.

Add more water i necessary.

Spoon a little icing on each cookie and then

decorate with a walnut. Let set and prepare orspeedy entry into mouth!

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Cinnamon Glazed Apple Cake

Ingredients3 apples, peeled and cored

125g margarine

1/2 C caster sugar

1/2 C apple sauce or canned diced apples

2 Tbsp soy milk

1 1/2 C flour1/4 C coconut

2 1/2 tsp baking powder

1 tsp vanilla essence

Topping

1/4 C brown sugar

1/2 tsp ginger powder

1/2 tsp cinnamon

Method

Preheat oven to 180 degrees Celsuis. Grease 23cm

round springorm cake tin. Set aside.Slice apples evenly to orm apple rings. In medium

pot, cover base with 3cm o water. Add apples and

cook 3-5 minutes until tender (but not mushy). Set

aside.

Cream margarine and sugar until flufy. Add apple

sauce and soy milk and mix. Gently old in flour,

coconut, baking powder and vanilla essence. Add

additional soy milk i dry.

Pour batter into cake tin and arrange the apple

rings decoratively on the top. To make the topping,

combine ingredients together and sprinkle evenly

over top o cake. Bake 30-40 minutes or until

cooked. Insert a sharp clean knie into centre and

withdraw. Cake is cooked when knie comes out

clean. Allow to cool or 15 minutes beore releasing

springorm. Serve warm or allow to cool on rack.

Dust with icing sugar using a sieve just beore

serving.

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Go Veg Recipe Book

Documents

Transcript of Go Veg Recipe Book