I start with my vegan Nan recipe: need: 200 ml soy milk, or water (middle warm) 1 spoon sugar baking powder dry yeast 500g full corn wheat 1 spoon salt a little lemon juice garlic spices as you wish how to (45 minutes): - mix water/soy milk with sugar, add yeast, stir until it foams a little - mix wheat, baking powder, spices, as well as the garlic (pressed) and the lemon juice. - add the soy milk/ water to the mixture. knead for ten minutes or so. Add wheat or milk/water concerning to consistence. - leave the dough for one hour, overclosed - knead again, part into mall pieces, press them flat - roast in a fry pan with oil until they are golden brown
Not a anarchist, but as a Vegan, I joined merely to give out a small meal that I tend to enjoy on any day for my fellow vegans: Grilled Tofu Sandwich 1 - tofu cake 2 - tablespoons tahini (sesame paste) 1 - tablespoon minced green pepper (can use any pepper really) 1 - tablespoon of mayonnaise 1/2 - teaspoon soy sauce pinch ground cumin pinch cayenne pepper 4 - slices whole-wheat baguette butter for grilling 1) Preheat the oven 2) Mash tofu cake with fork & mix in all ingredients except bread & butter 3) Spread equal amounts of filling into inner sandwich bottoms 4) Top with other slice of bread, butter outsides of bread & place in cooking pan 5) Repeat for second sandwich 6) Make sure the pan you have has a top lid to cover it over, then grill for 3-5 minutes until bread is well browned As for the mayonnaise, to create your own "soy mayonnaise", which I do for myself & my brother, go here to learn how: http://www.cooks.com/rec/view/0,1616...243204,00.html
Tahini is wonderful. Ever used with in falafel? You should.
Falafel with hummus is really good. Sorry I don't have recipes for either.
spinach linguine with basil-cilantro pesto and artichokes Ingredients: 1/2 lb. spinach linguine (or any pasta) 2 Tbsp olive oil 1 medium red onion, sliced into thin half-moons 4 cloves of garlic, thinly sliced (or chopped) 2 Tbsp. white cooking wine or vegetable broth or water 1/2 tsp. salt pinches of black pepper 15 oz. can of artichokes (cut in half or smaller pieces) in water Pesto: 2 cups loosely packed fresh basil leaves 1 cup loosely packed fresh cilantro 1/3 cup sliced almonds 2 cloves garlic crushed 2 Tbsp. fresh lemon juice (from 1/2 lemon) 1/2 tsp salt 1/4 cup olive oil Preparation Pesto: Combine basil, cilantro, almonds, garlic, lemon juice, salt in food processor and blend and slowly drizzle in olive oil until relatively smooth. Pasta: Bring large pot of salted water to boil and cook linguine to package directions (typically 10 min.) Preheat skillet to med-high with olive oil and saute onion for 5-7 mins until softened. Add garlic and saute for 1 min. more. Add wine, salt, and pepper and cook for 1-2 mins. more. Lower heat. Linguine should be done by now. Rather than drain linguine, use pasta spoon to add it to skillet with some pesto and repeat until it is all in the skillet. Add splashes of pasta water if needed. Add artichoke hearts and toss to coat for 3 min. until heated through. This recipe is fucking orgasmic!
Best ever chocolate fudge brownie something cake(!!!) 150g milk-free margarine 6 tablespoons...kakao, cocoa, that chocolate powder, who knows how to spell it but you know what it is! 1dl soya-cream 2,5dl sugar 1 teaspoon baking powder 2,5dl flour 100g dark chocolate 100g hazelnuts [I usually make a double recipe because I'm greedy-as and very often bake it for gatherings] Melt margarine. Whisk in kakao and let cool. In the mean time, whisk sugar and soya-cream until it is 'airy'. Chop up chocolate and hazelnuts. Stir margarine-kakao mixture into the sugar-cream mixture. Whisk. Add baking power and flour and continue whisking. Stir in chocolate and hazelnuts. Spread onto a prepared form and bake for 35-40 minutes at 150°C (if it's slightly underdone, it will be lovely and gooey, slightly fondant-y consistency, if it's left in for a little longer, it will be spongier; experiment to find how you like it) TADAAAAAH!!!
