Carla's zucchini fritters.

From Easy As Vegan Pie.net.

I just winged this recipe, a combination of a couple from Veganomicon. The mixture was almost like pancake batter which I then pretty much cooked just like a pancake. They were super yummy!

ingredients
2 zucchinis - grated
1/4 cup of chutney
1 tsp of tomato paste
1/2 cup of flour
1 small onion diced
1 clove of garlic - minced
salt
pepper

method
1. Combine. Heat a pan with a thin layer of oil on medium heat. Scoop with a ladle into pan and thin out the surface of fritter so it resembles a thick pancake. Flip when brown.

note: I served with Nanna Pats tomato relish and rocket pesto. This would rocked with some grated Cheezly in it as well, you could also add some corn!

CHEF'S NOTE:

We added 1/2 cup of nootch and an extra 1/3 cup plain flour, as the first batch I ever made of these was a bit wet.  Today we also added 1 'egg' egg replacer which made them hold together really well.

Served with Tofutti sour cream, which we mixed with minced garlic, lemon juice and dill.  HURRAY!

Green bean Greek casserole and kickass sausage rolls.

Green bean Greek Casserole:

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

• 2 lbs. green beans, cleaned and trimmed
• 1/2 cup olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2-3 medium potatoes, cut in large wedges
• A large handful of baby carrots
• 1/2 cup chopped fresh parsley
• 2 tbsp. tomato paste
• 4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
• 1½ cups warm water
• 1 tsp. sugar
• 1 tbsp. chopped fresh dill
• Salt and pepper to taste

Preparation:

In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.

Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.

In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.

Note: Be sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.

Vegan sausage rolls (from Where's the Beef?)

125g pecans
stale bread to make ~1/2 cup breadcrumbs
1 onion
300g silken tofu
1 cup rolled oats
1 Massel beef-style stock cube
1 teaspoon garlic powder
3 tablespoons soy sauce (you can use less - the end result will be less salty and brown, and therefore less resemble a 'real' sausage roll)
ground pepper, to taste
3-4 frozen puff pastry sheets (~25cm square, Borg's is vegan)
water or vegan milk for brushing pastry
sesame seeds

My preferred way of prepping this filling makes maximum use of my food processor. If you don't have one, chopping and mashing will do the job just fine. Start by processing the pecans until they're thoroughly chopped, but not all gone to powder. Tip them into a large mixing bowl, then toss the bread into the food processor and whizz it until it's crumbs. Toss the crumbs in with the pecans and move onto the onion. Chop it into 8 chunks and process them briefly until they've a 'finely chopped' kinda texture. Add them to the mixing bowl, and finally whizz up the tofu until it's a smooth mush. Add it to the mixing bowl, as well as the rest of the filling ingredients: rolled oats, a crumbled-up stock cube, garlic powder, soy sauce and pepper. Stir everything together well.

Now preheat the oven to 200 degrees C and lightly grease a baking tray. Thaw out your puff pastry, and slice each sheet in half so that it makes two rectangles. Spoon the filling down the centre third of each pastry rectangle; lightly brush another third with water or milk and then roll the pastry, starting from the empty third and tucking it into the brushed third. Slice the roll into halves, thirds or quarters as you wish and place them on the baking tray. Make a couple more diagonal cuts in the top of the roll, brush the top with more water/milk and sprinkle over some sesame seeds. Repeat with the remaining filling and pastry. Bake the rolls for about 20 minutes, until they're golden brown and flaky. Serve with lots of sauce

Asparagus quiche.

This vegan quiche is particularly wonderful in the summertime when asparagus is in season and grilling always sounds like a good idea. Feel free to use this recipe all throughout the year, though, and substitute whatever fresh veggies you have on hand!

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 80 minutes

Yield: One 9" Quiche

Ingredients:

• For the Grilled Asparagus:
• 1/2 pound fresh asparagus
• Olive oil, for brushing
• Salt and pepper
• For the Quiche:
• 8 ounces block-style dairy-free cheese of your choice, crumbled
• 2 12.3-ounce packages firm silken tofu, drained
• 1/2 cup plain soy milk or almond milk
• 1/4 cup nutritional yeast
• 3 T. finely ground cashews
• 3 T. cornstarch
• 3 T. dairy-free cream cheese, such as Tofutti
• 1 t. salt
• 1/2 t. freshly ground pepper
• 1/2 t. garlic powder
• 1/2 t. onion powder
• 1/4 t. turmeric

Preparation:

1. Grill the asparagus. Heat the grill to high heat. Brush the asparagus spears with olive oil. Lightly salt and pepper, and grill for about 5 minutes, or until just lightly browned and still crisp. Remove from the grill, cut into pieces and set aside.

2. Preheat the oven to 350 F. Lightly oil a 9" pie plate and set aside.

3. Prepare the quiche. Sprinkle about 1/2 of the crumbled dairy-free cheese in the bottom of the pie plate. Spread the asparagus on top of the crumbled dairy-free cheese. Set aside. In a blender, process the tofu, soy milk, nutritional yeast, ground cashews, cornstarch, dairy-free cream cheese, salt, freshly ground pepper, garlic powder, onion powder, and turmeric until smooth. Stir in the the remaining crumble dairy free cheese using a wooden spoon. Pour the mixture into the prepared pie plate.

4. Bake for 35-40 minutes until golden brown, or until a toothpick inserted into the center emerges clean. Serve warm or cold

CHEF'S NOTE:

I used a pie crust with this, and only one tbsp plain flour.  It worked really well.  I also added two tbsp of white miso to make it creamy and salty.  IT WAS THE SHIZZ I MEAN IT.

Carrot and coconut salad.

Ingredients

Serves: 4

• 4 medium carrots (about 500 g) peeled, cut into matchsticks
• 3⁄4 cup (60 g) Italian parsley leaves
• 4 tablespoons shredded coconut, toasted
• 3 tablespoons hazelnuts, toasted, chopped
• 3 tablespoons sultanas
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 teaspoon ground cumin, toasted

Preparation method

Prep: 15 minutes

1.

Place carrots, parsley, coconut, hazelnuts and sultanas in a medium serving bowl.

2.

Combine oil, juice and cumin and stir into salad. Divide salad among individual serving bowls.

Ginger miso dressing.

2 tbsp soy sauce

2 tbsp soyaki (or more soy sauce)

1 tbsp (yellow, mild) miso

1 tbsp rice vinegar

1 tbsp mirin

1 tbsp fresh, grated ginger

2 tsp sesame oil

CHEF'S NOTE: I made this today and poured it over soba noodles, blanched broccolini and snow peas.  To top it off I added Teriyaki tofu, avocado, cherry tomatoes and coriander.  IT WAS FUCKING BRILLIANT.

Carla's blue cheezly gnocchi with broccolini.

From Easy As Vegan Pie.

ingredients
yields 4 medium meals
1 carton of Isola rice cooking cream
1/2 stick of blue cheezly, grated
gnocchi for 4 people*
1/2 bunch of broccolini, sliced thinly


method
1. Heat the rice cream on low and add the blue cheezly, it should be all melted and hot by the time the gnocchi has finished cooking.

2. Throw the gnocchi in salted boiling water, when it rises to the top its cooked.

3. Toss the gnocchi in the sauce and add the broccolini. The heat will be enough to cook the broccolini.

notes: Store bought dried gnocchi is vegan, I use 2 handfuls per person for a serving.
style points: For extra deliciousness add 1/4 block of smoked tofu, cubed small to the heated cream sauce.

Soba Noodle Broth.

Chef's note - I used bok choy in this, and added 2 tbsp of mirin, as well as 3/4 tbsp sugar.    I also sauteed the vegetables slightly before adding the stock.

The more ginger you use, the better it is.  Serve with hot chili sauce and tamari on the table so people may add accoutrements as they see fit.

Ingredients

• Around 4 Oz packet of Buckwheat Soba Noodles, cooked as per packet instructions
• 3-4 shiitake mushrooms, stems removed and sliced
• 1 liter of water or vegetable stock
• 1 cup snow peas, cut into thin strips
• 1 large carrot, cut into thin strips
• 1-2 cloves of garlic, minced
• 3-4 spring onions, sliced
• Less than 1 inch piece of ginger, cut into julienne strips
• 2-3 tbsp low sodium soy sauce (or as per taste)
• Few cilantro sprigs for garnish
• Salt if needed, to taste

Method

1

Once the noodles are cooked, drain and rinse it lightly with cold water. set aside.

2

Meanwhile, combine the water/stock, mushrooms, snow peas, carrot, garlic,onions and ginger in a saucepan. bring it to a boil and then simmer in low heat for few more minutes until vegetables are tender.

3

Add the soy sauce and cook for another 3-4 minutes.

4

Divide the noodles among soup bowls.

5

Ladle the hot liquid on top of the noodles

and Serve Hot garnished with cilantro. You can add few tbsp of mirin or sake  along the soy sauce if using.