Vegan Cream Cheese

Ingredients

1 cup cashews

2 tbsp nutritional yeast

Juice 1 lemon

1 tbsp water

1/4 tsp sea salt

Instructions 

1. Place the cashews in a large bowl with hot boiled water for 30 minutes to soften. You can also soak in cool water for at least 4 hours if you prefer. 

2. Drain and rinse the cashews then add them to a food processor or blender with the nutritional yeast, lemon juice, salt and water. Blend until very smooth. You may need to scrape the sides as you go. 

3. Transfer the cashew cheese to a dish or bowl and cover the bowl and refrigerate for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Vegan mac and cheese

½ cup hemp seeds

1 cup water

1/2 cup of carrots, chopped and steamed 

3 tablespoons + 2 teaspoons tapioca starch (also known as tapioca flour)

2 tablespoon nutritional yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

¼ teaspoon garlic powder

+ Several cups of cooked pasta

1. Steam carrots in a pot on the stove or in a microwave. 

2. Add all ingredients except pasta to a blender or food processor and blend until completely smooth.  

3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. After about 5 minutes of stirring it will become a cheesy gooey mass.

4. Continue to cook and stir for an additional minute to make sure it has firmed up completely.

5. Add to your favorite kind of pasta and enjoy! 

6. Store extra cheese sauce in an airtight container in the fridge for up to a week.

Spicy Bean Mini-Wraps

Ingredients

75g vegetarian cream cheese
3 tsp dried chives
2 x 25cm tortilla wraps
400g tin of kidney beans, drained
1 small clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
1 tsp paprika
1 tbsp tomato purée

Method

 

Stage one

1. Using a fork, mix the cream cheese and chives together in the small bowl.
2. Place the two tortilla wraps side by side on a flat surface.
3. Spread the cream cheese and chive mixture on the two tortillas, dividing the mixture evenly.

Stage two

1. Pour the kidney beans into the sieve and rinse well.
2. Transfer the beans to the medium mixing bowl and slightly mash them with the remaining five ingredients.
3. Again dividing evenly, spread this mixture on top of the cream cheese and chives, leaving a gap of approximately 2cm at the top end of each wrap.
4. Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
5. Wrap each tortilla in cling film, twisting the ends of the film tightly.

Stage three

1. Refrigerate for 4 hours.
2. Remove the cling film and slice into 6 or 7 even rounds.

Sandwich Collection

Ingredients

Filling one
1 small aubergine, cut lengthways into thin slices
1 red pepper, deseeded and cut roughly into 8 pieces
2 courgettes cut lengthways into thin slices
2 field mushrooms, sliced
½ tsp of thyme
1 tbsp olive oil

Filling two
1 apple, cored and sliced thinly
100g ready to eat apricots, sliced thinly
1 carrot, grated
1tsp of curry paste
Juice of half a lemon
Filling three 

1 tin of kidney beans, drained and rinsed
1 garlic clove, crushed
juice of half a lemon
¼ tsp vegan stock powder
¼ tsp chilli powder
pinch of salt

Filling four
100g sun blushed tomatoes
200g vine tomatoes
pinch of sugar

Filling five
1 tbsp olive oil
200g chestnut mushrooms cut into quarters
1 garlic clove crushed
¼ tsp, vegan stock powder
¼ tsp paprika

Filling six
Grilled halloumi 100g or firm tofu 200g (for vegan version) marinated in 1 tbsp soya sauce

Method

1. Filling one - twice cooked meddi veggie -  Toss all the ingredients in a bowl then roast in the oven 200°C, turning once. (Move onto the other fillings whilst the vegetable roast). Heat a griddle pan to a high temperature and place the vegetables on in batches to create score marks. This should be 2 minutes per side. Place into a bowl, cover and refrigerate.
   
   
2. Filling two - Spiced Apple, Apricot and Carrot - Place apple, apricot, carrot and curry paste in a bowl and gently stir. Add the lemon juice and give it a final stir. Cover and place in the fridge.
   
   
3. Filling three - Kidney Bean Pate - Place all of the ingredients into a food processor and blend until smooth. Transfer to a bowl, cover and place in the fridge.
   
   
4. Filling four – Tomato Zing -  Place the ingredients into a food processor and blend. Transfer to a bowl, cover and refrigerate.
   
   
5. Filling Five - Simple Mushroom Pate - . Gently heat the oil in a frying pan and add the mushrooms and garlic. As the juice from the mushrooms starts to appear add the stock powder. Continue to cook until most of the liquid has evaporated. Place in a food processor and blend. Transfer to a bowl cover and refrigerate.
   
   
6. Filling Six - Simply place slices of halloumi or tofu onto a hot griddle pan for 3 minutes either side.

And finally to the bread! Slice 2 ciabatta loaves into large slices and toast on a hot griddle pan either side for approximately 2 minutes. Time to assemble your mighty mouthful -In this order....tomato zing, kidney bean pate, simple mushroom pate, twice cooked med, griddled halloumi and finally spiced carrot and apple.

Minestrone Soup

Ingredients:

olive or vegetable oil for sauteing
1 medium onion, chopped
2-4 cloves garlic,minced or crushed
3/4 cup dry cannellini beans
1/4 cup dry garbanzo beans
6 cups water
1 bay leaf
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 1/2 teaspoons salt
1 teaspoon pepper
2 cups chopped tomatoes (or 1 can, with juice)
1 cup cut green beans, fresh or frozen
1 cup zucchini, sliced and quartered
2" piece Parmesan cheese rind
1 small napa cabbage (about 10 oz)
1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells)
1/2 cup red wine
shredded Parmesan for garnish 

1. Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Saute until onions are translucent.
2. Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
3. Add herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
4. In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
5. At this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add wine and taste for seasoning. Serve topped with grated cheese if desired, or pass cheese at the table.
6. Note: Vegetables can be changed, added to or deleted. Amounts are only suggestions. Dried herbs can be used in place of fresh - cut amounts by 1/2.

 

Pasta con Ceci

Ingredients:

4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste
1 teaspoon kosher salt, or more to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
2 cups boiling water
Crushed red pepper flakes, for serving 

In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.  

Zucchini Pancakes

Ingredients:

2 cups grated zucchini
1/2 cup grated potato
1 egg
1 tablespoon chopped parsley
1 teaspoon lemon zest
1 pinch breadcrumbs
1 tablespoon unsalted butter
2 tablespoons sour cream or yogurt (optional) 

1. Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
2. In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
3. Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
4. Combine zucchini / potato mixture with egg mixture. Stir well and coat.
5. Turn on over to 200? and place cookie sheet with foil in there to keep your pancakes warm as you make them.
6. Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.
7. Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.