Ingredients
2 cloves garlic
2 inch piece fresh ginger
4 spring onions/shallots, dark green ends only
1/2 stick lemongrass
1/2 bunch coriander leaves (don’t use the stalks)
1 tsp vegan stock powder
3 tbsp sesame oil
3 tbsp coarse breadcrumbs or corn flake crumbs
2 tsp chilli powder or Szechuan pepper
375g firm tofu
Olive oil spray
Mixed Asian greens
1 pack microwaveable (semi-cooked) jasmine rice
4 tbsp salt-reduced soy sauce
2 tbsp Chinese chilli sauce
Method
• Preheat oven to 180 degrees Celsius.
• Place the garlic, ginger, shallots, lemongrass, coriander and stock powder in a mortar and bash with the pestle until you end up with a thick green paste. It should take about 3–4 minutes.
• Stir in 2 tbsp of the sesame oil and set aside.
• Mix together the breadcrumbs (or corn flake crumbs) and chilli powder (or Szechuan pepper) in a shallow bowl.
• Cut the tofu into 12 even lengths (a little less than 1cm wide).
• Spray each piece of tofu with a little olive oil, then dip into the breadcrumb mixture and roll until each piece is well coated.
• Place the tofu on a lined baking tray and spray each with a little more oil.
• Bake for 10–15 minutes or until the breadcrumbs are lightly toasted.
• While the tofu is cooking, heat the remaining 1 tbsp sesame oil in a frying pan then add in your chosen Asian greens. Stir-fry until tender.
• Cook the rice according to the packet directions.
• To serve, place a mound of rice on one half of each plate and top with the tofu. Place the vegetables on the other half of the plate. Drizzle each piece of tofu with some of the soy sauce then top with dollops of the green sauce.
• Top with Chinese chilli sauce, to taste.
Pumpkin ‘Burrito’ with Beans and Rice
Serves 6
Every once in a while, I don’t mind cheating by using store-bought spice mixes. Most of the packs available in the Mexican section of the supermarket are vegan and, in an effort to avoid bread for the day, I played around with this idea to create a really tasty bread-free Mexican meal.
Ingredients
2 butternut pumpkins
2 tbsp olive oil
2 red onions, sliced
2 red capsicums, sliced
250g mushrooms, sliced
1/2 red cabbage, shredded
2 packets burrito seasoning
1 cup water
240g vegan mozzarella cheese
1 tin red kidney beans
1 family bag microwaveable (semi-cooked) rice
1/2 bunch coriander, chopped
4 tbsp jalapenos, sliced
4 tbsp pitted kalamata olives, sliced
Method
• Preheat oven to 180 degrees Celsius.
• Cut each pumpkin into thirds so that you’re left with six roughly evenly sized pieces – each with at least one flat end. Carefully scoop out the flesh from each of the pumpkin lengths using a spoon, leaving behind about 2cm of flesh against the skin. Discard the scooped out flesh – use in a soup or another recipe.
• Heat the olive oil in a large frying pan, then add the onions, capsicums, mushrooms and cabbage, and cook until all the vegetables are almost tender (about 5 minutes).
• Stir in the burrito seasoning with 1 cup of water and continue cooking, stirring occasionally until nearly all the liquid has evaporated (about 5 minutes).
• Place 40g of cheese in the bottom of each pumpkin piece, then top with the burrito vegetable mixture.
• Place pumpkin on a lined baking tray, wrap in foil and bake for 45 minutes or until the pumpkin is squishy and tender.
• Drain the beans in a colander and mix together in a microwave-safe bowl with the rice.
• Cover with plastic film and microwave on high for 2–3 minutes, until the rice is fluffy and tender. Stir through the coriander.
• To serve, place the pumpkin on the rice mixture and sprinkle over the chopped jalapenos and olives.
Vegan Pizzas – Even Better than the Real Thing
Serves 4
I was vegetarian for seven years in my twenties but the thing that brought me back to meat was pepperoni pizza. It’s the one dish I could eat every day of my life and never grow tired of. I’ll be honest and admit I miss it (a bit) but veganism has forced a whole new way of thinking about pizza. The secret to these pizzas is to cook the toppings first so the flavours and textures are more intense.
Ingredients
For the bases
2 vegan pizza bases
6 tbsp tomato or barbecue pizza sauce
200g vegan mozzarella cheese
Vegan parmesan cheese (optional)
For the toppings
NUTTY CAULIFLOWER PIZZA
1/2 cauliflower
Olive oil spray
1 tbsp vegan butter
150g almonds, roughly chopped
GARLIC MUSHROOM PIZZA
200g brown mushrooms, sliced
2 cloves garlic, halved
6 sprigs thyme, leaves only (removed from stalks)
2 tbsp vegan butter
2 tsp sea salt
POTATO & ROSEMARY PIZZA
2 large white potatoes
2 sprigs rosemary
2 tsp chilli flakes
2 tsp sea salt
2 tbsp olive oil
MEXICAN PIZZA
2 tbsp olive oil
Kernels from 1 corn cob
1 zucchini, sliced
200g red kidney beans
1 red onion, sliced
1 red chilli, sliced
1 avocado, sliced
Method
• Preheat oven to 180 degrees Celsius.
NUTTY CAULIFLOWER PIZZA
• Break the cauliflower into evenly sized florets, spray with olive oil and bake until browned and tender (about 20 minutes).
• Place butter in a microwave-safe bowl and heat on high until butter is melted. Add the chopped almonds and heat on high for a further 2 minutes.
GARLIC MUSHROOM PIZZA
• In a microwave-safe bowl, mix the mushrooms, garlic cloves, thyme, butter and sea salt in a bowl. Microwave for 8 minutes until the mushrooms have absorbed most of the liquid. Remove and discard the garlic cloves.
POTATO & ROSEMARY PIZZA
• In a bowl, mix the potato slices, rosemary leaves, chilli flakes and sea salt with the olive oil. Place in one even layer on a lined baking tray and bake in a 180-degree-Celsius oven for 15 minutes, or until the potatoes are evenly browned and tender.
MEXICAN PIZZA
• In a frying pan, heat olive oil, then add the corn, zucchini, beans, onion and chilli. Stir-fry for 5 minutes until all vegetables are tender.
• Set aside avocado for assembly.
TO ASSEMBLE THE PIZZAS
• Spread each pizza base with half of the pizza sauce and cut each base in half.
• Top each half with 1 of the 4 toppings.
• Sprinkle each pizza half with 50g cheese, and bake on oiled baking trays for 10–15 minutes or until the cheese is melted and the bases are firm.
• To serve the Mexican pizza, top with sliced avocado.
Smoky Roasted Pumpkin with Chardonnay Lentils
Serves 4
Pumpkin is a vegan’s best friend and I find slow roasting it with smoky spices turns it into something out of this world. Here it’s served with vinegary Chardonnay lentils – one of our go-to meals at least once a week.
Ingredients
For the pumpkin
1 butternut pumpkin, cut into 8 thick wedges
3 tbsp extra-virgin olive oil
1 tbsp smoked paprika
1 tbsp cumin seeds
1 tbsp sea salt
For the le
ntils
1 tbsp olive oil
2 red onions, sliced
2 cloves garlic, crushed
2 carrots, finely diced
3 celery sticks, finely diced
2 red apples, unpeeled, cored, finely diced
1 tbsp dried oregano
12 Brussels sprouts, sliced
400g tin brown lentils, drained
2 vegan vegetable stock cubes
250ml Chardonnay
3 tbsp fresh dill, chopped
For the dressing
150ml extra-virgin olive oil
50ml sherry vinegar
Ground black pepper
Method
• Preheat oven to 180 degrees Celsius.
• Place the pumpkin wedges in a bowl with the 3 tbsp olive oil, paprika, cumin and sea salt. Mix well to ensure each wedge is coated nicely.
• Place wedges on a lined baking tray and bake for 40 minutes, or until tender.
• In the meantime, prepare the lentils. Heat 1 tbsp olive oil in a frying pan then add onions and garlic and cook for 2 minutes, stirring constantly so they do not burn.
• Lower the heat and add carrots, celery and dried oregano, and cook for a further 5 minutes or until the vegetables are tender.
• Add the sliced Brussels sprouts, apples, drained lentils, 2 stock cubes and Chardonnay and stir well. Cook for 3 minutes then stir through with the chopped dill.
• For the dressing, combine the olive oil, sherry vinegar and black pepper and whisk well.
• To serve, divide the Chardonnay lentils between each plate and top with 2 pumpkin wedges. Pour over with the dressing.
Best Ever Felafel Rolls
Makes 8–10
When I used to do the Thursday night shift at Dymocks we’d go out for beers afterwards and, without fail, I’d stop off at the kebab shop in Glebe and grab myself a felafel roll. Unlike most fast food, nothing beats a homemade felafel – shop-bought are always dry and tasteless. The added crunch of pomegranate seeds in these wraps makes them completely irresistible. Inspired by a recipe in the Hippie Lane cookbook.
Ingredients
For the felafel
400g tin brown lentils or four-bean mix
1/2 bag microwaveable (semi-cooked) quinoa
2 cloves garlic, crushed
2 tbsp lemon juice
1 small red onion, finely diced
1 bunch of parsley, chopped
1 tbsp chilli sauce
2 tbsp chick pea flour (or any gluten-free flour)
2 tsp vegan stock powder
Olive oil spray
For the hummus
400g tin chick peas
2 cloves garlic
3 tbsp lemon juice
3 tbsp tahini
6 tbsp iced water
For the salad
1 bunch parsley, chopped
1/2 bunch mint, chopped
2 tomatoes, diced
1 red onion, finely diced
1/2 bag microwaveable (semi-cooked) quinoa
2 tbsp lemon juice
1 tsp sea salt
Seeds of 1 pomegranate
To serve
Vegan Lebanese bread
Method
• Preheat oven to 180 degrees Celsius.
• In a food processor, blend all the felafel ingredients except the olive oil spray until it comes together in a wet dough-like consistency. (I’ve also tried cutting everything by hand and mashing the lentils/beans – this gives a meatier, chunkier texture, which I prefer.)
• Shape the felafel into small balls, about the size of a golf ball (you may need to wet your hands a little as the mixture can be sticky).
• Place on a lined baking tray, flatten slightly with the palm of your hand and spray with olive oil.
• Bake for 10 minutes, flip the felafel and bake for a further 10 minutes.
• In a food processor, blend all the hummus ingredients except the ice water until you get a chunky, paste-like consistency.
• Add 2 tbsp of iced water at a time while the food processor is running. Once you’ve added all the water, keep the processor running until the hummus is ultra-smooth and creamy (up to 5 minutes).
• Mix all the salad ingredients together and let sit for 15 minutes to allow the flavours to develop. (The best way of getting the pomegranate seeds out is to cut the fruit in half, hold a half seed-side down over a bowl and hit the top of the fruit – the skin side – with a wooden spoon. Most of the seeds will fall out without the white membrane, but if any membrane does fall into the bowl, just pick it out.)
• Spread the Lebanese bread generously with the hummus. Crumble two or three felafel on top and spoon over the salad. Wrap up tightly and eat.
Something Sweet
Oreo Choc-orange Mousse Cups
Serves 4
When I found out that traditional (plain) Oreos were vegan, I knew it was a very dangerous discovery! Here is a simple and delicious dessert that will impress guests who will never know it’s vegan.
Ingredients
For the base
1 packet plain Oreos
4 tbsp orange marmalade
For the mousse
1/4 cup coconut milk
1 cup vegan chocolate buttons
2 ripe avocados, peeled and de-seeded
1/4 tsp sea salt
2 tsp vanilla extract
3 tbsp maple syrup
4 tbsp toasted hazelnuts
Method
• Place the Oreos inside a tough freezer bag and crush carefully with a rolling pin.
• Divide the crushed biscuits evenly between 4 serving glasses or dishes.
• Place 1 tbsp orange marmalade on top of each biscuit base by dropping small amounts evenly over it.
• Place coconut milk in a microwave-safe dish and heat on high for 2 minutes.
• Pour the vegan chocolate buttons into the hot milk and stir until completely melted, then transfer to a blender bowl.
• Add the avocado flesh, sea salt, vanilla and maple syrup, and blend until completely smooth.
• Spoon the chocolate mixture evenly over the orange marmalade.
• Place in the fridge to set at least 30 minutes, or until serving.
• Before serving, sprinkle over toasted hazelnuts.
Chocolate Olive Oil Cake
Most recipes for olive oil cake call for mild (read: bland) olive oils but I love using our extra-virgin olive oil in desserts because the fruitiness of it really complements the chocolate and the peppery kick it gives adds a mellow spiciness.
Ingredients
For the wet ingredients
150ml extra-virgin olive oil
150ml water
1 tbsp vanilla extract
1 tbsp balsamic vinegar
For the dry ingredients
250g self-raising flour
125g caster sugar
100g brown sugar
1/2 cup almond meal
4 tbsp cocoa powder
1 tsp instant coffee powder
1/2 tsp sea salt
To serve
Coconut vanilla yoghurt
Method
• Preheat oven to 180 degrees Celsius.
• Grease and line a 20cm round springform cake tin.
• In a small bowl, mix together all the wet ingredients until well combined.
• In a larger bowl, sift together all the dry ingredients.
• Pour the wet ingredients into the dry and stir until completely combined.
• Pour into the prepared cake tin and bake for 30 minutes – the centre will still be a little squidgy.
• Once cold, remove the spring outer of the tin.
• Serve with coconut vanilla yoghurt.
Cinnamon Scrolls Inspired by Ina Garten
I love watching cooking TV shows and when it is done in a setting as stunning as Ina Garten’s Hamptons home I could sit and watch it all day. One day she introduced me to her fast and easy cinnamon scrolls using nothing m
ore than ingredients most of us have on hand – here is my vegan version. Warning: these are seriously addictive.
Ingredients
100g vegan butter
8 tbsp brown sugar
8 sheets vegan filo pastry
Olive oil spray
130g pecans, chopped finely
250g raisins
1/2 tsp cinnamon
Coconut ice cream, to serve
Method
• Preheat oven to 180 degrees Celsius.
• Place the butter in a microwave-safe dish and heat on high for 1 minute.
• Pour the melted butter into a lined square slice tin (about 15cm × 15cm).
• Evenly sprinkle half of the brown sugar over the melted butter.
• Place the filo sheets one on top of the other, spraying generously with olive oil between each sheet.
• On top of the eighth sheet, evenly sprinkle over the remaining brown sugar, along with the pecans and raisins, avoiding the edges of the pastry (about 1 cm).
• Carefully roll the pastry lengthways so that you end up with a log of about 26cm.
• Trim 1cm (without filling) off each end.
• Carefully cut the log into 2cm slices – use a sharp knife in a scissor action with your hand so you don’t push down on the log. You should end up with 12 slices.
• Carefully pick up each slice by lightly squeezing the sides so the filling does not fall out and place facing upwards in the tin.
• Push the slices down lightly with the palm of your hand so they soak up some of the butter and spread together slightly.
• Sprinkle over any of the spilled filling and then the cinnamon, then spray generously with olive oil.
• Bake for 15–20 minutes until the pastry is golden and let cool for 3 minutes before inverting onto a serving tray.
• Serve warm with coconut ice cream.
Lime and Frizzante Granita
Sometimes after a meal you just want something light and sweet to cleanse your palate, not a rich, heavy dessert. You can serve this sorbet between courses or as a light, fresh, boozy dessert at the end of a heavy meal. The wine is not cooked off so you will still be able to taste it but it is perfectly balanced by the lime’s iciness. Best made the day before.
Thirty Thousand Bottles of Wine and a Pig Called Helga Page 25