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Showing content with the highest reputation since 05/13/2016 in Recipes

  1. 4 points
    1. Heat olive oil in 2-quart saucepan. Add onion and cook until almost translucent. Add garlic and mushrooms. Dust seitan with 1/4 cup flour and add to pan. Season with salt and pepper and cook for 5 minutes. Add potatoes, carrots, thyme, rosemary, worcestershire sauce, and beer. Cover, lower heat, and simmer for 15 minutes. 2. Preheat oven to 400 degrees Fahrenheit. Bake one pie crust for 10 minutes. Remove from oven. 3. In a bowl, mix vegetable broth with 2 tablespoons of flour. Add broth to vegetables. Cook for 1 to 2 minutes. Pour mixture into precooked bottom crust. Place top crust over and trim, seal, and vent. Brush with nondairy milk. Bake for 30 to 40 minutes until golden brown. Enjoy!
  2. 2 points
    Amounts per taste, find the balance that suits you. I usually use an entire stalk of leek, about two apples, a tin of beans (rinsed), a small jar of small capers (drained) and about a cup of gherkins (on the sweet side). Chop as you like, mix, leave for about 15 minutes, eat. I cut the leek into half length-wise and then slice, so you'll have half-circles, but you can do full circles if you like. I chop gherkins quite finely. This salad has two strong tastes: leek and capers. If you don't like oniony tastes, this isn't for you. You can leave out the capers if you don't like them, my 7 yo daughter doesn't...
  3. 2 points
    First - make the vegan tzatziki. Squeeze the grated cucumber and press out as much water as possible. Place the yogurt in a medium bowl and stir in the minced garlic and the cucumber. Season with salt and pepper and set aside. In a medium pan, heat the olive oil and add the seitan. Season it with paprika and garlic powder, soy sauce, salt, and pepper and cook for about 5 minutes until it's brown and crispy. Serve the seitan together with the tomato, cucumber, onion, lettuce, and the red cabbage in a Turkish flat bread (alternatively you can also use pitas or wraps) and top it off with some vegan tzatziki.
  4. 1 point
    Preheat the oven to gas 7, 220°C, fan 200°C. Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20-35 minutes (stirring halfway), or until soft and caramelised. Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes. Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned. Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous. I used purple sweet potato and adzuki beans instead of chickpeas - hence my falafel is purple. I have also added some sauerkraut and steamed veg on the plate. Altered from: https://realfood.tesco.com/recipes/sweet-potato-falafel-with-tomato-couscous.html
  5. 1 point
    Set oven to 200C. In a wok or pan, caramelise leeks and apples. In a large bowl put leek and apple mix, and stir in rosemary, vinegar, creme Fraiche and cheese. Roll out pastry to fit a 35cm x 25cm (or whatever fits) and fit it in the pie dish. Tip the mix into the pastry and bake for 30-45 minutes, or til simmering at the sides.
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