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Cashew Nut Roast with herb stuffing
Channa Dhal
Croustade of Mushrooms
Felafel
Nut bake
Polenta & Nut Burgers
Spaghetti Bolognese
Tofu Burgers
Cashew Nut Roast with herb stuffing
Vegan.
This recipe was demonstrated at the 2002 ‘Winter Vegetarian Xmas’ cookery demonstration organised by the Christchurch Vegetarian Centre.
50gm margarine
1 large onion
225gm unroasted cashews
100gm white bread
2 large garlic cloves
200ml water or stock
salt and pepper
grated nutmeg
1TB lemon juice
Stuffing: 100gm white breadcrumbs
50gm margarine
1 small onion, grated
½ tsp. thyme
½ tsp. marjoram
25gm parsley, chopped
Method:
• preheat the oven to 200C
• line a 450gm/1lb loaf tin with paper and grease with some of the margarine
• fry the onion in the margarine for 10 minutes at a low heat until soft but not browned
• grind the cashews in a food processor, then remove and process the bread until it is in crumbs
• place all other ingredients in the food processor and mix
Stuffing:
• process the bread in the food processor until it is crumbed
• add other stuffing ingredients and mix well
• put half of the cashew mix into the tin, top with the stuffing, then put the rest on top
• stand the loaf tin in a baking tray to catch any oozing oil, and bake for about 20 minutes until firm and browned
• remove from the oven, let stand for a few minutes, then slip a knife around the sides of the tin and turn out
Channa Dahl
This recipe was sent in by Claudia from Ananda Clinic & Spa. Just replace the ghee with oil if you want to make a vegan dish.
1 cup channa dahl
4 cups water ( boiling time: 30 min)
1 tbspn ghee
1/2 tspn vata churna (Optional: Ayurvedic spice mixture)
1/4 tspn kapha churna (Optional: Ayurevdic spice mixture)
1 tspn mustard seeds
2 - 3 cinnamon bark sticks
2 cloves
garam masala* (recipe below)
2 tspns turmeric
1 tbspn freshly grated ginger
1/4 - 1/2 cup dessicated coconut, fine
1 tspn rock salt
juice of 2 - 3 lemons
• Wash dahl in water and soak for at least 30 minutes before boiling
• Take a big heavy pot, boil dahl with churnas for at least 30 minutes
• Blend to a smooth consistency with a blender stick
• In a small heavy pot, heat ghee and fry mustards seeds until they pop, then add grated ginger, cinnamon bark, cloves, dessicated coconut and garam masala and fry until golden brown.
• Add to dahl and cook over low heat for at least 60 minutes
Add salt and lemon juice just before serving.
Garam Masala
2 tbspns black pepper
10 large cardamom pods
1 tbspn whole cloves
10 cinnamon sticks/ cinnamon bark
5 aniseed stars
5 bay leaves
Method
• Dry roast the first five spices separately in a heavy cast iron pot until light golden brown.
• Take coffee grinder and grind each spice separately.
• Put in a bowl and mix well.
• Take a glass jar with a tight lid and keep in a cool place.
• Masala will keep its taste and aroma for several months.
Croustade of Mushrooms
Vegan.
This dish was demonstrated at the 2005 ‘Vegetarian Cookery for the Non Vegetarian’ cookery demonstration organised by the Christchurch Vegetarian Centre.
Base:
125g soft breadcrumbs
125g ground nuts
50g margarine
125g flaked almonds/pine kernals/hazelnuts
1 garlic clove, crushed
½ tsp mixed herbs
Topping: 500g mushrooms, sliced
50g margarine
2 heaped Tb flour
400ml (more or less) soya milk
salt and pepper to taste
grated nutmeg
4 tomatoes, sliced
1 Tb chopped parsley
• Make the base by mixing together the breadcrumbs and ground nuts
• Rub in the margarine as for pastry.
• Add flaked almonds and mix. Then add garlic and herbs.
• Mix well, then firmly press down in a flat ovenproof dish or swiss roll tin.
• Bake in a hot oven 230C for 15-17 minutes until crisp and golden.
• For the topping, saute the mushrooms in margarine until tender, add flour, stir and remove from the heat.
• Stir in the milk, return to the heat and stir as it thickens. Simmer for 10 mins on low. Season.
• Spoon mix on top of the base, top with tomatoes. Bake for 10-15 minus to heat through. Top with parsley.
• NB if you don’t like mushrooms, make the topping by replacing the mushrooms with 2 cups of finely sliced leeks and corn kernals. Add 2 tsp of vegetable stock powder.
Felafels
Vegan. Gluten free.
This dish was demonstrated at the 2003 ‘Vegetarian Summer’ cookery demonstration organised by the Christchurch Vegetarian Centre.
1 cup chick peas, soaked
1 bunch chopped parsley
1 garlic clove, crushed
1 finely minced onion
1 tb cumin
• grind the chick peas until fine
• add in all other ingredients and combine
• form small balls and fry in oil
Nut Bake
Vegan.
200 grams Peanuts
1 cup fresh Breadcrumbs
1 cup mixed Vegetables (eg corn kernels, peas, chopped onion, diced carrots)
1 tablespoon Soy Sauce or Tamari
1 small cup Soy Milk
1 tablespoon Soy Flour
• Chop peanuts finely (in a food processor, if possible) and put in a bowl.
• Add the breadcrumbs, vegetables and soy sauce.
• Measure the milk and stir in the soy flour until it’s dissolved, then pour into bowl and and mix everything together thoroughly.
• Grease a small casserole dish and add mixture, pressing it down and smoothing the top. Bake at 175 degrees C for 45-50 minutes. It’s nice with a vegan gravy.
Polenta & Nut Burgers
Vegan/Gluten-Free.
600mls/1 pint water
100g instant polenta
1 tbsp peanut butter
½ tsp salt
Ground pepper
Small dash of tamari
175g cooked bulghur
65g finely chopped salted peanuts
Oil for brushing
Bring water to boil and stir in instant polenta, peanut butter tamari and seasoning. Cover and reduce to simmer on very low heat for 30mins stirring frequently. Cool in the pan and allow to stiffen. When luke warm mix in the bulghur wheat and nuts. Shape into 10 8-10 patties and chill in fridge for 30mins. Brush with oil and pan-fry until lightly browned. Serve with HP sauce or sweet chilli sauce. With a sprig of parsley
Spaghetti Bolognese
Vegan.
Here is a recipe that goes down well with my non-vegetarian friends. Fiona Campbell
Olive Oil
1 or 2 x Gloves of Garlic
1 x Onion or 2 x Shallots
1 x 415g can of Sanitarium Casserole Mince
Can of Tomato Puree
Can of Tomato Paste
a few Bay Leaves
Oregano (fresh or dried)
(If you like it hot you could also add some whole dried chillies)
Pasta of your choice (spaghetti, fettuccine etc)
(Cheese is nice on top but its up to you)
• First of all you need to heat a good-sized saucepan. Then when its at a medium temperature, put in a small amount of olive oil; you can add the onion and garlic and sauté for a couple of minutes.
• Then put in the casserole mince and cook for a further 2 or 3 minutes. Lastly add the tomato paste and puree plus bay leaves and oregano and simmer for 15 - 20 minutes. This is also the time to add the chillies if you like to hot things up.
• While that is cooking you can boil the pasta you have chosen.
• Take the bay leaves and chillies out of the bolognese before serving. For the more adventurous you can leave the chillies in and eat them whole.
• Once the pasta is cooked and drained, arrange a circle of pasta on each plate, topped with bolognese and cheese on top if you eat it. You could also make this into Chilli Con Carne by removing the herbs, adding chillies and a can of either mild or hot chilli beans.
• You can also use this mince as a substitute for use in Old El Paso Taco / Enchilada etc meal kits.
Tofu burgers
Vegan.
This recipe won Gaynor Asquith the 2005 Christchurch Vegetarian Centre best burger taste test competition. Scoring 35.63 out of 40, it appealed on all levels. It looked great, is fast to prepare and is the perfect all round burger. It could be put in a sandwich, burger bun, BBQ or dinner plate. Because it is baked, it also provides a low fat option.
1 Pkt Firm Tofu (approx. 300g)
1/3 C Sago (soaked in warm water for 15minutes)
1 Clove Crushed Garlic
1t Garam masla
1t Ground Coriander
1t Curry Powder
4T Peanut Butter (can use tahni)
4T Toasted Sesame Seeds
1C Grated Carrot
1/3 C Tomato Paste
2T Tamari (or soya sauce)
½ C Fresh Parsley leaves (or Coriander)
extra Sesame Seeds for coating patties (approx. 1/2C).
• strain the sago in a sieve, making sure you push out the excess water
• place all ingredients in a food processor. Blend on high for 2-3 minutes until well combined
• form into patties and coat them with sesame seeds
• place patties onto a lightly floured oven tray and bake at 180_C for 15-20 minutes
• change spices and herbs to suit taste.
• this recipe makes approximately 10 large patties.