Whole wheat, Fat free, fruit cake with berry-apple spread..fantastic dessert and no one will know it is VEGAN

This is a wonderful  NOT TOO SWEET, recipe and makes a change from chocolate or lemon cakes...wonderful served with a warm all fruit sauce too.

Makes one 2 pound loaf


2 cups rolled oats (not instant)

1 tsp ground cinnamon

2 cups dried fruit (sultanas, raisins, cranberries, peel, currants, chopped dates, chopped apricots, chopped prunes & etc.)..soak in black tea overnight..add to warm water with a tea bag and allow to soak overnight (this adds a depth of flavor that is unmatched).

1/2 cup sugar (brown sugar is best)

2 tbsp malt extract (or 1 tbsp maple syrup)

1 1/3 cups apple juice

1 1/2 cups whole wheat flour

3 tsp baking powder

1/2 tsp sea salt (optional)

Method:
Pre heat oven 350f middle shelf
 
Mix everything except the flour and baking powder, in a medium bowl (remember to drain the dried fruit before adding).
Then stir in the flour and baking powder.
Mix well and then pour into a greased and paper lined 2 pound loaf pan.

Bake for 1 1 /2 hours or until a toothpick inserted comes out clean.

Remove from oven and allow to stand in pan for 20 mins then remove and cool on wire rack.

The fruit spread:
 
1 cup sliced strawberries or any other berry 
2 cups chopped, peeled and cored apples
1 1/2 cups apple juice

Cook slowly until fruit is tender then mash...serve warm with cake slices and apple wedges and more fresh berries.



Variations:

add fresh grated citrus peel
add any chopped raw nuts
add any ground spice of choice ( cardamon and nutmeg are great)

SOUTH ASIAN STYLE "GREAT BALLS & SATAY" PERFECT FOR ENTERTAINING, SNACKING OR A SIMPLE LUNCH/SUPPER. ALL VEGAN RECIPE

They are very very moreish so don't be surprised if you have to double the recipe!!

2 cups cooked beans ( Black beans, adzuki, black eyed peas, Navy beans, Chickpeas) well drained
1 red sweet pepper minced
6 scallions finely sliced
1tbsp soy sauce
4 cloves garlic smashed and minced
2 tsp grated fresh ginger
2 tbsp minced mint
2tbsp minced cilantro
2 tbsp minced fresh basil
1 tsp  dried chili flakes
2 tbsp tomato paste/puree
1 cup quick cooking oats
Sea salt and black pepper to taste 

IN a food processor:
Grind the beans until a coarse meal is produced, then empty into a medium bowl and add the other ingredients.
Store overnight in an air tight container.
Next day shape into walnut sized balls and freeze for 10-15 mins.
Place on a greased cookie sheet and lightly brush them with oil
Bake in a preheated 400f oven for 25 mins.
Remove from oven and serve on a warm serving dish/plate with the satay sauce (recipe follows).

Satay Sauce....... this has to be served at room temp NOT cold

2tsp grape seed oil
1 cup diced onion
4 cloves garlic smashed and minced
1 red sweet pepper minced
2 tbsp tomato puree/paste
 2 cups chopped fresh tomato
3 scallions finely sliced
 1 1/2 cups dry roasted peanuts (or hulled roasted sunflower seeds)
1 tbsp soy sauce
dash of hot pepper sauce
ground black pepper to taste 
juice of 1  lemon or lime


Heat the oil in a skillet and saute the onion, garlic and sweet pepper for 2-3 mins.
Add the tomatoes, tomato paste, peanuts and scallions and simmer  for 10 mins.
Add the soy sauce and hot sauce and season to taste with pepper and lemon juice.
Serve as is or blend to smooth sauce.
 

RECIPES AND TIPS TO CONVERT TOFU INTO TEXTURED VEGETABLE PROTEIN AT HOME

THESE ARE TIPS OF HOW TO CREATE WONDERFUL VEGAN AND VEGETARIAN DISHES, USING CRUMBLED TOFU IN PLACE OF GROUND  OR CHOPPED MEAT AND NO ONE ( no meat eaters) WILL KNOW.
ALSO AS YOU MAKE THEM FROM "SCRATCH", YOU CONTROL THE INGREDIENT LIST.
WHERE EVER POSSIBLE USE ORGANIC NO GMO TOFU

 The above is how most people identify tofu, sold in blocks and in some kind of chilled filtered water.

However with these simple tips and recipes you will make and create wonderful dishes using TVP ( textured vegetable protein) you made yourself, adding herbs and spices of choice.

Freezing  1 pound tofu blocks...place in a plastic bag and freeze fore 2 days, when ready to use thaw out and squeeze out all the moisture, then shred it fine and use in any recipe..this is great for soups, stews and casseroles. This has a more chewy texture.  feeds 4 +


To make TVP  using defrosted tofu blocks


1 defrosted 1 pound block finely shredded/chopped
2tbs soy sauce
freshly ground black pepper to taste

Place all ingredients in a bowl and mix well. Marinade for 2 hours.
Then place in one layer on a dry parchment lined cookie sheet and bake/dry in a 170c/350f oven for 45mins-1 hour.
allow to cool completely on the cookie sheet then pack into air tight containers and store in a cool dry place.



SPICY TVP

ADD:
 2 TSP SESAME OIL
3 CLOVES MINCED GARLIC
2 TSP GRATED GINGER ROOT
1 TSP AGAVE SYRUP
 Add to the marinade and marinate 4 hours or overnight then proceed as for recipe above


ITALIAN STYLE TVP

TO THE 1 POUND DEFROSTED SHREDDED TOFU ADD:
2 tbsp tomato paste/puree
2 tsp olive oil
4 cloves garlic smashed and minced
2 tsp dried basil
1 tsp agave syrup
2-3 tsp balsamic vinegar or wine
ground black pepper

marinade  over night in a covered bowl.
Proceed as for other recipes

To reconstitute just mix 1  part any TVP with  1 part boiling water and allow to soak then use in  any recipe.


 EASY RECIPES MADE AT HOME...FREE OF CHEMICALS AND PRESERVATIVES
 

WINE BRAISED KALE AND SWISS CHARD with RED LENTIL PASTA SAUCE FANTASTIC DISHES AND ALL VEGAN

 RAINBOW CHARD STEMS, ONIONS, GARLIC, CELERY BASE, SAUTE IN GRAPESEED OIL AND ADD SQUASH, NUTRITIONAL YEAST, HERBS OF CHOICE, DE GLAZE WITH WINE. ADD A GOOD MARINARA SAUCE AND COOK FOR 30 MINS LOW SIMMER...ADD THE COOKED AND DRAINED RED LENTILS, COOK FOR FURTHER 20 MINS..THE SAUCE WILL THICKEN LIKE A CREAM SAUCE, ADD THE CHOPPED GREEN TOPS AND SERVE WITH COOKED PASTA

SIMMERING WITH THE COOKED RED LENTILS ADDED

SAUTE ZUCCHINI. GARLIC AND ONION THEN DEGLAZE WITH WHITE WINE ADD THE WASHED AND DRAINED CHOPPED KALE , ADD ENOUGH VEGETABLE STOCK TO  2 INCHES DEPTH OF PAN,AND SIMMER WITH A TIGHT FITTING LID FOR 15-20 MINS. REMOVE LID CHECK SEASONING AND THEN REDUCE THE LIQUID BY HALF, SERVE WITH WHOLEWHEAT BREADS.

THE COMPLETED SAUCE READY TO SERVE WITH COOKED PASTA OF CHOICE..THIS IS A FANTASTIC TAKE ON A SICILIAN DISH THAT USES SKINNED  BEANS

Well the heatwaves of recent months have finally given way to some much nicer, cooler Spring weather here in Los Angeles. Right now we have cool ocean winds but are preparing for the desert Santa Anna winds to begin before the end of the weekend, so we will be back in to the raging 80f's.
Here are 2 tremendous dishes that I love as I DO love hearty and tender greens..for me I prefer these to a raw salad any day.
Enjoy your food more and do experiment..Vegan is not all raw foods and not always light fare...I prefer my Vegan, Hearty and substantial.

SPICY SATAY SAUCE & GARLIC & CHILI SAUCE ..GREAT SAUCES FOR ANY VEGETABLE DISHES DIPPING AND SLATHERING ..RECIPES

These are fantastic sauces...served as a dip or slathered on roasted vegetables.
Useful in any style of  cooking, but particularly in the fresh flavors of Vegan cuisine.

SPICY SATAY SAUCE
This recipe makes 3 cups

1 tsp neutral oil (sunflower, safflower)
1 cup minced onion 
1/2 cup minced scallions
3 cloves garlic smashed and minced
1/2 cup minced ripe red, yellow or orange bell pepper
2 tbsp tomato puree
1 cup peeled diced tomatoes
1 cup roasted peanuts ( if allergic then use any roasted nut or seed)..chopped
1 tbsp soy sauce
cracked black pepper to taste
a few drops hot pepper sauce to taste
sea salt or lemon juice to taste

Heat oil in heavy skillet and saute the onions, bell pepper and garlic for 2 mins.
Add the tomatoes, tomato puree and scallions.
Slowly bring to boil and turn down to low simmer, adding the chopped peanuts.
Simmer for about 8 mins.
Then add hot sauce, soy sauce a few shakes of black pepper and a pinch of sea salt/lemon juice...to taste.
Remove from heat and stir well.
Serve as is or process to a smooth paste.

Variations:
 Add 1/4 tsp red chili flakes in place of hot sauce..add these when sauteing the onions.
May also be finished with fresh mint or cilantro 

This is  fantastic for any season, and perks up any meal.

GARLIC AND CHILI/CHIPOTLE SAUCE

makes 2 cups

2 tsp neutral oil
2 tbsp minced chili peppers (for added heat do not remove the seeds..chipotle peppers are wonderful in this adding a smokey dimention)
12 cloves garlic smashed and minced
2 cups peeled and chopped fresh tomatoes
2 tbsp tomato puree
1/4 tsp ground black pepper 
1/4 tsp sea salt
2tbsp fresh lemon juice
 1/2 cup minced parsley or cilantro (optional)
 
Heat the oil in  a heavy bottomed skillet adding the garlic and chili peppers, (be very careful as the fresh chili peppers will be intense, make sure the kitchen is well ventilated), and saute on medium heat for 2 mins.
Add the tomatoes and their juices, tomato puree and bring to a gently boil and simmer gently, tightly covered, for 10 mins.
Remove from heat and add seasonings, check the taste after adding the lemon juice. Cool the sauce down then add the cilantro or parsley and blend to a smooth sauce.
Serve at room temp.
 

Home grown

 

VEGAN STYLE, low fat & no added sugar, wholewheat 'STICKY" DATE/TOFFEE PUDDING/CAKE

HERE IS A VERY YUMMY PUDDING THAT ORIGINALLY DATED BACK TO THE VICTORIAN AGE OF BRITAIN..now very 21st Century and still all natural (nothing over processed and easily available) ingredients.

This makes 4-6 small molds ( ramekins)

1 1/2 cups pitted dates (chop with scissors)
1 cup apple juice
1 tsp ground cinnamon
1/2 tsp baking soda
1 tsp Vanilla extract (optional)
1 cup ground blanched almonds
1 cup whole wheat flour
1 tsp baking powder
 pinch sea salt 

Preheat oven 350F  Middle shelf

Grease the ramekins/small pots well with neutral oil ( safflower/sunflower etc.)
Place the chopped dates, spices, apple juice in small saucepan and bring to boil, and simmer for 5 mins, stirring well.
Remove from the heat and stir in  the baking soda and salt.
Allow the mixture to cool then add the ground almonds and whole wheat flour and baking powder, mix well and scrape down the bowl.
Divide equally in the molds, filling 3/4 full
Bake for 25 mins.

Remove from oven and cool slightly, un-mold with a knife onto warm plates and serve with a toffee sauce or Vegan Ice Cream.

Variations: add any fresh citrus zest or chopped nuts as you prefer.

This is wonderful, served with fresh banana and berries too.

 

 

ALL VEGAN PEANUT SOUP WITH WATERCRESS RECIPE...FOR FABULOUSNESS

 
 
This type of soup originated in Africa and is/was made with ground nuts aka known here as peanuts.
For anyone with  nut allergies you may use roasted almond butter or roasted sunflower seed butter.
In Africa it is a spicy soup, here it is mild, you may add chipotle pepper or hot sauce as desired.

Serves 4


2 tbsp safflower/neutral oil
1 cup rough  chopped onion
2 cloves garlic smashed and minced
 1 ripe bell pepper chopped (optional)
1/2 cup chopped celery
1 cup chopped yams or Russet (starchy) potatoes
1 pound carrots rough  chopped
3 cups water or vegetable stock
1 tbsp nutritional yeast flakes
1/2 cup nut butter plus 1/2 cup warm stock or water (whisk well this prevents the nut butter remaining in clumps and scorching..also any nut butter should be mixed with warm liquid and not added directly from the jar to any hot dish) 
sea salt and cracked black pepper to taste
1 tsp ground cardamon (or zest from 1/2 lemon or lime)
pinch of cayenne powder
Nut milk as needed
1 cup watercress leaves and tender stalks (may also substitute young spinach or chard)

1 1/2 cups cooked, warm brown rice/quinoa or millet

Method:

Heat the oil in a large pan and add the onion, carrots, and bell pepper and saute/sweat for 3 mins.
Add the garlic,stock, cardamon, chopped yams or potatoes, cayenne and yeast flakes, cover and simmer gently for 30 mins.
Add the peanut butter mix and simmer very slowly for 10 mins.
Blend until smooth, if it is a little thick, add some nut milk or more vegetable stock.
Check seasoning.
Add the watercress and serve in warm bowls with the cooked rice

variations:
you may add some dry white wine or apple juice after sweating off the vegetables.
Try adding minced cilantro with the watercress..this is great also served with lemon or lime wedges.

This is a fabulous soup and a perfect one for any season.

Vegan BUCKWHEAT & PEANUT CASSEROLE RECIPE..something wonderful for the New Year

Buckwheat is actually a dried berry not a grain as such, and it is packed with minerals, vitamins and amino acids, cook the hulled groats like rice, by sauteing in hot oil and then top with boiling water, and simmer until all water is absorbed...fluff with a fork when cooked.

This is a fabulous Casserole and perfect for cold wet winter months, we, in Los Angeles are having our first El Nino storm of the season.

This serves 4-6 and is easy to freeze

preheat oven 350f middle shelf

a well oiled oven proof 1  1/2 qt casserole dish

4 cups peeled and thinly sliced potatoes
1 cup cooked buckwheat
3 medium onions thinkly sliced
1 chopped red bell pepper
2 cups washed and chopped spinach
1tsp sea salt
 ground black pepper to taste
1 tsp dried herbs of choice ( thyme, rosemary, oregano, basil)
1 cup shelled peanuts
2 tbsp peanut butter
2 cups vegetable stock or water
Chili powder or hot sauce to taste (optional)

Layer half the potatoes over the base and sides of the casserole dish.
Top this with the cooked buckwheat, onions, spinach, pepper, herbs and season with salt and pepper.
Cover with the remaining sliced potatoes.
In a blender mix the peanuts, peanut butter and stock, until well blended.
Pour this over the casserole and cover tightly either with a lid or foil.
Place on a lined cookie sheet and bake 45 mins.
you may have to add more stock, depending on the vegetables.
Remove cover and cook a further 15 mins to brown the top.

Remove from oven and wait 15 mins before serving to allow the contents to settle.



 Variations: use any seasonal vegetables..and in place of peanuts use almonds and almond butter