Vegan recipes

[greycat]

Ingredients:
Pineapple Skin and core from 1 pineapple
Water to cover
Sugar
½ teaspoon Citric Acid

Method:
Place the pineapple skins in a saucepan. Cover with water. Bring to the boil and let simmer for 1 ½ - 2 hours. Make sure that the liquid doesn't boil down; keep topping it up with water. The liquid should turn a lovely light brown colour. Strain out the pineapple skin and core. Measure the pineapple liquid. For every cup of liquid you add a cup of sugar. Add ½ teaspoon of citric acid. You may adjust the amount of citric acid to taste. Stir over low heat until all the sugar has just dissolved. Pour into a bottle and keep in the fridge.

To make the cordial: Add 1 part cordial to 4 parts water. I use it as a mixer in rum based cocktails.

I use a third less sugar than the recipe says, but I add 2 birdseye chillis in the first step. A cinnamon stick, a couple of cloves, or citrus zest all work well too.

Can also be used as a syrup poured over a tea cake, pancakes etc.
The pineapple skin and core can be frozen until you are ready to use them.


Stuffed spiced risotto cakes

1 tsp cooking oil
85 g (3 oz), peeled weight, onion, finely chopped
85 g (3 oz) leek, finely chopped
25 g (1 oz) arborio or other risotto rice
500 ml (18 fl oz) vegetable stock
85 g (3 oz) grated courgette
15 g (1/2 oz) fresh basil, chopped
25 g (1 oz) fresh wholemeal breadcrumbs
vegetable oil spray

for the filling
50 g (1 3/4 oz) silken tofu or vegan cream cheese or yogurt
50 g (1 3/4 oz), peeled weight, mango, diced
1 tsp finely grated lime zest
1 tsp lime juice
pinch of cayenne pepper
method
1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Heat a large, heavy based saucepan over a high heat, add the oil, onion and leek and cook, stirring constantly, for 2-3 minutes, or until softened but not coloured.

3. Add the rice and stock, bring to the boil, then continue to boil, stirring constantly, for 2 minutes. Reduce the heat and cook for a further 15 minutes, stirring every 2 - 3 minutes.

4. When the rice is nearly cooked and has absorbed all the stock, stir in the courgette and basil and cook, continuing to stir, over a high heat for a further 5-10 minutes or until the mixture is sticky and dry. Turn out onto a plate and leave to cool.

5. Meanwhile, to make the filling, mix the tofu, mango, lime zest and juice and cayenne together in a bowl.

6. Divide the cooled rice mixture into 3 and form into cakes. Make an indentation in the centre of each cake and fill with 1 tbsp of the filling. Mould the sides up and over to seal in the filling, then reshape with a palette knife. Coat each cake with breadcrumbs and arrange on a non-stick baking tray.

7. Spray each cake lightly with oil and bake in the oven for 15 - 20 minutes, or until a light golden-brown colour. Serve with green leaf salad.

TIP
It is important to use a really starchy rice like arborio or other risotto rice so that the cakes hold together during reheating. Stirring the rice breaks down the starch and helps with the moulding.
Try using apricots, dates or apple instead of mango. Switch the basil for coriander or mint



Fruit curry
2 onions

½ fresh pineapple

½ fresh small papaw

1 tablespoon oil

1–2 tablespoons curry powder

1 green apple, peeled

2 bananas, sliced

¼ cup desiccated coconut

⅔ cup coconut milk

½ cup sultanas

1 or 2 tablespoons soft brown sugar

½ teaspoon salt

Method
1. Cut the onion into 2.5 cm pieces. Chop pineapple and papaw into 2.5 cm pieces.

2. Heat oil or ghee in a large pan. Cook onion until just soft. Add curry powder, stir 30 seconds or until fragrant. Add the apple and pineapple; cook, stirring gently, for 5 minutes.

3. Add papaw, bananas, coconut, coconut milk and sultanas; simmer over low heat 5–10 minutes or until fruit is tender and the sauce has thickened slightly.

4. Add the sugar and salt and stir. Serve with steamed rice.

Try omitting the sultanas and replace with chopped dried dates or apricots


Carrot pilau

275 g / 10 oz brown basmati rice , 5oo ml/ 18 fl oz of water, 1 teaspoon cooking oil, I teaspoon of salt

1 tablespoon of cooking oil, ( yes another measure of oil ) 1 teaspoon cumin or caraway seeds, 1 onion finely sliced, 2 cinnamon sticks each about 2 inches long broken up, 4 green cardamoms, 1 teaspoon of garam masala or ground mixed spice, 150 g / 6 oz of coarsely grated carrots, 1oo g / 4 oz of frozen peas


1. Wash the rice in several changes of water, leave to soak in water for 20 minutes.

2. Drain the rice put it in a pan and add the water, bring to the boil, stir in 1 teaspoon of oil and salt cover and simmer for 12-15 minutes. Do not lift the lid during this time.

3. Remove the pan from the heat and keep covered for 10 minutes.

4. Heat the oil in a frying pan, add the seeds, cook until they splutter.

5. Add onion, cinnamon (broken into pieces) and cardamom pods (split at one end to release flavour) Fry until the onion is slightly browned. 4 to 5 minutes

6. Add the Garam Masala and cook for 30 seconds.

7. Stir in the carrot - grated and the peas, cook for a further 2 minutes.

8. Use a fork to gently stir this mixture into the rice and keep warm - or serve straight away.


Mushroom Stroganoff

550 g of mixed mushrooms, 1 red onion diced, 2 cloves crushed garlic, 425 ml vegetable stock, 1 tbsp tomato paste, 2 tbsp lemon juice, 1 tbsp cornflour, 2 tbsp cold water, 115 g plain yogurt of your choice, 3 tbsp chopped fresh parsley, freshly cracked pepper to taste.

Put the mushrooms, onion, garlic, stock, tomato paste and lemon juice in a pot, bring to the boil, cover and simmer until onion is tender.

Blend the cornflour and water in a small bowl, stir into mushroom mixture. Return to the boil, stirring constantly and cook until mixture thickens. Reduce heat to a slow simmer and cook for 2 to 3 minutes, stir occasionally.

just before serving remove from heat for 1 minute and stir in the yogurt, stir in 2 tbsp of parsley, and pepper. Transfer to a warmed serving dish, garnish with remaining parsley and serve at once with steamed rice and crisp green salad.


Mushroom Bhaji

280 g of mushrooms, 4 tbsp olive oil, 1 onion finely chopped, 1 green chilli finely chopped, 2 tsp garlic puree, 1 tsp ground cumin, 1 tsp ground coriander, half tsp of chilli powder, half tsp salt, 1 tbsp tomato puree, 3 tbsp of water, 1 tbsp of finely snipped fresh chives for garnish.


Thinly slice the mushrooms.
Heat oil in medium saucepan over medium heat, add the onion and green chilli. Cook stirring frequently for 5/ 6 minutes, until the onion is tender but not brown. Add the garlic puree and cook stirring for 2 minutes.

Add the cumin, coriander and chilli powder, cook stirring for 1 minute. Add the mushroom, tomato puree and salt, stir until all ingredients are well combined.

Sprinkle the water over the mushrooms and reduce the heat to low. Cover and cook for 5 minutes, stir then cook a further 5 minutes. The sauce should have thickened but if it's too runny cook uncovered for a few minutes.

Transfer to a serving dish, sprinkle with the chives and serve immediately.


Khumbi Aur Besan Ki Bhaji

325 g white mushrooms, 2 tbsp cooking oil, 2 or 3 cloves of garlic crushed, half tsp salt, half tsp chilli powder, 2 tbsp chopped coriander leaves, 1 tbsp lemon juice and 2 tbsp besan flour ( gram flour or chick pea flour ) sifted.

Chop mushrooms coarsely

Heat oil over medium heat add the garlic. Allow the garlic to brown slightly and add the mushrooms, stir and cook for 2 minutes.

Add salt,chilli powder,and coriander leaves, stir and cook 1 minute.

Add the lemon juice and mix well.

Sprinkle the besan over the mushrooms, mix thoroughly, remove from heat . Serve immediately.