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Written by Natasha Bourke
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Sunday, 25 September 2011 18:48 |
Serves 4
Ingredients:
1/2 packet of pasta - fettuccine or spaghetti
1 block firm tofu (about 400gms)
1/2 cup peanut butter (Crunchy is best)
Large pinch of sesame seeds
2 tbs soy sauce
2 tbs rice wine vinegar
2 tbs water
2 red chillis
1/2 bunch spring onion
Large handful unsalted peanuts
1 tbs grated fresh ginger
Method:
Press the tofu and cut into cubes
Marinade in 1 tbs of soy sauce and the fresh ginger (overnight is best or at least a couple of hours)
Cook the tofu on a greased tray in the oven at 180C for about 15-20 mins, until... |
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Written by Breadman
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Monday, 29 August 2011 20:52 |
Ingredients
1 ½ cups soy milk
1/3 cup of soy sauce
1 ½ cup nutritional yeast
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon salt
1 small block of silken tofu (around 100 grams)
1 cup canola oil
500 grams of macaroni noodles
Directions.
1. Preheat oven to 180 degrees C
2. Boil water for pasta
3. All of the ingredients except for the pasta can easily go into a blender (liquid and powdered) to mix up and thicken. This is by far the easiest way.
4. Once pasta is cooked, drain and put it in the baking... |
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Written by Karyn Fearnside
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Wednesday, 10 August 2011 17:16 |
Ingredients (makes about 8)
1/2 block of firm Tofu squeezed and mashed
1/4 onion finely chopped and fried
1/2 a cup of bread crumbs
2 tablespoons of chopped parsley or 1 of dried parsley
2 " " of tahini
2 eggs (preferrably from your own hens or a friends)
1 teaspoon of coriander and cummin ground
Method
Mix all the ingredients together and form into patties and fry.
Serve
With what ever you like in a bun or between bread. We have a "burger" meal once a week, with grated carrot, sliced mushroom, beetroot either... |
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Written by Jyoti Dambiec - from 'The Higher Taste Hare Krsna Cookbook'
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Saturday, 06 August 2011 13:27 |
1 1/2 cups raw chickpeas, soaked overnight & drained
1/2 teas. yellow asafetida
1/4 cup finely chopped parsley
1 teas. ground coriander
1 teas. ground cumin
1/4 teas. cayenne pepper
1 1/2 teas. salt
1/4 teas. ground black pepper
1/2 teas. baking powder
1. Grind chickpeas in food processer until smooth. Put into bowl.
2. Fold in herbs, spices, salt and baking powder. Mix well, knead and leave for 30 minutes.
3. Form into 14-16 small balls. If they're too sticky, roll into a little flour.
4. Heat a heavy pan or wok with oil to a... |
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Written by Jyoti Dambiec
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Monday, 18 July 2011 20:52 |
I've just taken the time to actually write down the basic steps and quantities for a simple Chinese-style stir-fry that we have regularly. You can vary this however you like. There are some suggested variations at the end.
It is best to prepare everything in advance and then the actual cooking is quick and easy and no stress. This quantity serves about 4 people who love their vegetables:)
3 tbs. olive oil (or canola)
1 teas. chili oil
1 teas. sesame oil
piece of fresh ginger root, peeled and chopped finely (1 tbs. approx
1 block of... |
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Written by Divya Ravikumar
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Monday, 18 July 2011 13:52 |
1 medium carrot sliced
½ cup beans cut into long 1"pieces
1 small potato - peeled and cubed
¼ cup frozen peas
4-5 florets of cauliflower
¼ cup frozen sweet corn
2 teapns Salt or to taste
1 cup Basmati Rice
2 tblspns oil
1 teaspn jeera
1 small dried bay leaf
Grind together: with very little water
1 bunch Coriander leaves or a huge fistful
1/2 tblspn dried Coriander seeds
½ cup fresh/frozen shredded coconut
1 small piece ginger
2 cloves garlic (optional)
1 green chilli (optional)
2 cloves
1 inch cassia bark
1 whole green cardamom
1/4... |
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Written by Jyoti Dambiec - adapted from 'The Asian Vegan Kitchen' by Hema Parekh
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Sunday, 17 July 2011 16:27 |
To speed things up you could substitute a ready made chili sauce & and stock powder to taste. But it's worth making the 'real thing' and chili sauce & stock can be prepared in advance and you could also make more and use another day for something else.
400 g eggplant
200 g deep-fried tofu
3 tbs. vegetable oil
pinch asafetida
2 fresh hot chillis, green or red, finely chopped
4 dried shitake mushrooms, soaked in hot water for 10 min. drained and diced. (opt)
1/2 teas. salt
1/2 teas. freshly ground pepper
1/2 teas. sugar
1 teas. spicy chili... |
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Written by Jyoti Dambiec - adapted from 'The Asian Vegan Kitchen' by Hema Parekh
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Sunday, 17 July 2011 15:45 |
1 1/2 cup (280g) basmati or long-grain rice
1 tbs. oil
1 teas. cumin seeds
small piece of fresh ginger root, chopped
pinch asafetida
1 small stick cinnamon
2 cardamom pods
2 bay leaves
1 cup (160g) green peas, cooked
2 tbs. almond slices, lightly roasted
1 1/2 cups (360 ml) hot water
salt to taste
sliced almonds, for garnish
10-12 cashews, lightly roasted
1. Wash the rice and soak for 10-15 minutes. Drain and set to one side.
2. Heat the oil in a saucepan. Put in the ginger root and cumin seeds, and saute for minute or two until... |
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Written by Jyoti Dambiec - adapted from 'The Asian Vegan Kitchen' by Hema Parekh
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Sunday, 17 July 2011 15:11 |
5-6 small eggplants or 2 large ones, cut into bite-sized chunks
1 teas. coriander powder
1/2 teas. cayenne pepper
salt to taste
1 1/2 cups tomato gravy (see below)
nb. You only need half the quantity of tomato gravy below for this recipe which is enough to serve 4. But why not make the whole quantity and then put the remainder in the fridge for another day...
Tomato Gravy: Makes 3 cups (720 mls)
3 tbs. vegetable oil
1 teas. cumin seed
walnut sized piece of fresh ginger root, chopped
pinch asafetida powder
4 tbs. tomato... |
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Written by Jyoti Dambiec - adapted from 'The Asian Vegan Kitchen' by Hema Parekh
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Sunday, 17 July 2011 14:14 |
1 medum cauliflower, cut into florets
1 medium carrot, diced
2 medium potatoes, peeled and diced
1 cup (100g) green beans, diced
1 tbs. vegetable oil
1 piece of fresh ginger root (1tbs. approx, finely chopped)
pinch of asafetida powder (approx. 1/8th teaspoon)
4 medium tomatoes, chopped
salt to taste
1 cup (240ml) water
1 teas. sugar
2 teas. lemon juice
For the cashew paste:
3 tbs. cashew nuts
2 tbs. coriander seeds
2 teas. cumin seeds
3-4 cloves
1/2 teas. black peppercorns
1 fresh chili
1 cup fresh coriander leaves
1/4 cup fresh mint... |
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