Tag Archives: cooking

Two Lentil Dahl

Makes 4 servings.

1 medium onion, diced
2 cloves garlic, finely chopped
a 2″ chunk of ginger, finely chopped (half reserved for towards the end of cooking)
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cloves
1 teaspoon salt
2 teaspoons tumeric
1/4 teaspoon cayenne pepper
1 cup red lentils
1 cup brown lentils
7 cups water

Sauté the onion until soft. Add the garlic and half the ginger and stir for a minute longer, then add the spices and stir for another minute over low heat.

Add the lentils and water and bring to the boil, then simmer for 30-40 minutes. Stir through the rest of the ginger. This is really nice poured on top of baked potatoes and silverbeet.

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Double Chocolate Chip Biscuits

Hello blog,

It’s been a while. A lot has changed but I won’t go into all of that. I do have an oven now though, and a real kitchen bench, but I’ve lost my camera usb cord in this move, so no photos for this one, maybe later.

Tonight I started off making lemon slice, which I modified from this recipe, replacing half the margarine with mashed up banana, the eggs with 2 T ground flaxseeds, 6 T boiling water and 1/2 a teaspoon of baking powder. I also got rid of half the sugar, and used only wholemeal flour. It didn’t look as lemony as the one in the picture, but it tasted nice and I’ll make it again.

When I’d put a mixture of 1/4 a cup organic apple puree (sold as a kids snack) and 1/4 cup marg in a mixing bowl, I decided I felt more like chocolate chip biscuits, and began making the recipe from Wild Morsels. I didn’t have any vanilla extract so I decided to try balsamic vinegar in its place, for extra flavour, like in this recipe that I’ve been wanting to make for a while.

So here’s my version of the recipe:
1/4 cup apple puree
1/4 cup vegan margarine
7 T raw sugar (could be cut back to 5 or 6 with good results)
2 teaspoons balsamic vinegar
2 T soy milk
2 T good cocoa
1 cup plain flour
1/2 teaspoon bicarb

Cream the marg, apple and sugar in a large mixing bowl. Mix in the vinegar and soy milk, then sift in the dry ingredients.

Top some of them with chocolate chips if you want, the sweet william ones work quite well, but tropical source are boycotted in this house, and yours too I hope.

Bake at 150c (fan forced new strange oven) or 175c as the original recipe recommends for the recipe without cocoa for 8-12 minutes.


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Tempeh Stroganoff

tempeh stroganoff
1 big onion, cut into half moons
1.5 cups butternut pumpkin, roughly chopped
1.5 cups sweet potato, roughly chopped
1 small parsnip, chopped
1 stock cube
1 tablespoon tomato paste or sauce
1 tablespoon tamari

Cook the onion in a little oil, then add the remaining ingredients, bring to a simmer, and leave for 10 minutes. Then add 1.5 cups pasta.

1 clove garlic, chopped
2 cups mushrooms, chopped
1 300g block tempeh, diced
4 tablespoons wholemeal flour
1 tablespoon tamari
1 tablespoon hot english mustard
3/4 cup oat milk

When the other ingredients are simmering, but before the pasta is added, fry the tempeh in a little oil, until golden. Add the mushrooms. When the mushrooms are cooked, sprinkle the flour and mix in, then slowly adding oat milk, like making a roux sauce. Add the tamari and mustard, and keep stirring until thick and bubbly.

When the pasta has been cooking for 5 minutes, add:
3 cups roughly chopped kale
one zucchini, diced

Simmer for another 5 minutes, then add the mushroom mixture, parsley, pepper and vegan buttermilk (made from 1/2 cup oat milk and 1 tablespoon lemon juice).

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Oat milk

Dice potatoes into roughly 1cm cubes, boil for 10 minutes, then add kale for 3 minutes, or until tender. Sauté onion, then add the potato, kale, oat milk, salt and pepper.


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Autumn Chickpea Salad


2 small-medium onions
1 clove garlic
2 cups butternut pumpkin, diced
1 red capsicum
2 tins chickpeas
1 cup broccoli florets
1 cup kale, silverbeet or spinach, chiffonaded
salt, pepper, parsley and apple cider vinegar to taste

Fry the onion and garlic in a little olive oil over medium heat until soft, add the pumpkin, capsicum and chickpeas, continue to sauté until the pumpkin is cooked. Add the broccoli and kale. Cook for 3-5 minutes, then adjust seasonings with salt, pepper, parsley and vinegar.

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Basic Seitan

My better half requested hamburger with the lot last night, I started by making some burgers out of gluten flour, my recipe for this has been inspired by a tofu marinade from one of Bryanna Clark Grogan’s books, and it’s so adaptable and easy that it can easily replace store-bought fake meats.

For two serves (4 thin patties)
3/4 cup gluten flour/vital wheat gluten
1/4 cup wholemeal wheat flour
2-4 teaspoons herbs and spices
1/4 cup nutritional yeast/savoury yeast flakes

Mix these together until well-combined.

1/8 cup vegan worcestershire sauce
1/8 cup tamari
a small amount of water, maybe 1/4 cup. It varies depending on how much moisture is in the flour, but it’s better to have less water than too much, more can be added if the kneading is not getting all the flour mixture to stick.

Evenly sprinkle the tamari and worcestershire sauces over the flour mixture, then slowly add water, not moistening all the flour, maybe leaving 1/4 cup to be mixed in with kneading.

Knead by folding over and over for 2-3 minutes, until well mixed in and springy. Leave to sit for 15 minutes, then divide and shape into whatever is being made, in this case, 4 thin patties.

Shallow fry in 1/4-1/2cm oil, pressing the patties down after one side is cooked, to make the edges crispier.

I served this with bbq sauce, tomato, salad mix, sauteed onions, fake bacon, fake cheese and smoked tofu, on an organic sourdough roll.

My other half said it was “feckin’ awesome”.

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Pumpkin and Parsley Root Stew

parsley root and pumpkin stew
lots of onion, caramelised
a little garlic
potato, butternut pumkin, parsley root, TVP (rehydrated in tamari and water), zucchini. Nom.

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Choi Sum with Buckwheat Noodles and Tofu

Ingredients (all organic) for one big serve:
around 1 inch of ginger
1 chili
1 clove garlic
2 T apple cider vinegar
2 T tamari
187g firm tofu
1 hungarian hot wax chili
1 onion
1 teaspoon honey or rice syrup
2 T sesame seeds
1/2 bunch choi sum, roughly seperated into stems and leaves
1 carrot, julienned
small handful green beans
100g buckwheat noodles, or other dry pasta

In a mixing bowl combine 1 inch of ginger, 1 chili, and 1 clove of garlic, all finely chopped. Mix in about 2 tablespoons each of apple cider vinegar and tamari.

Chop 1/2 a 375g block of tofu into cubes and mix in the marinade.

Chop 1 onion into half-moons, and 1 hungarian hot wax chili into rings, and scatter through the tofu, gently mixing it all up.

Drizzle with 1 teaspoon honey or rice syrup. Set aside for at least an hour.

Cook noodles according to package directions and set aside (do this either right before, or during stir-frying)

In a large frying pan or wok dry fry sesame seeds until golden. Add 1 teaspoon sunflower oil and the tofu mixture, trying not to add any of the marinade liquid.

Add the choi sum stems, carrot, and green beans and stir fry for 3 minutes or so. Add the choi sum leaves and the rest of the marinade, cook until just wilted.

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Regenbogen Quinoa Salat + Parsley Root Challenge

This is parsley root. It is delicious grated into coleslaw. The woman who grew it told me it’s excellent in soups, I will try that sometime soon.

Regenbogen quinoa salat is not a german recipe, but I wanted to use the word ‘regenbogen’ somewhere, so here it is. This makes 2 small servings.

1 small onion, diced
1 clove garlic, finely chopped
1 chili, finely chopped
1 teaspoon olive oil
1/2 cup quinoa mix (red, black and white quinoa with amaranth)
1 cup cold water
1/4 cup chopped smoked tofu
balsamic vinegar, salt and pepper to taste
fresh basil, parsley and calendula petals

Saute the onion, garlic and chili for a couple of minutes in a small saucepan.
Thoroughly rinse the quinoa, and add this and the cold water to the saucepan. Bring to the boil.
Simmer for 10 minutes, covered, add the smoked tofu, and simmer for 2 more minutes.
Turn off heat and leave for 5 minutes with the lid on.
Add the herbs and seasonings and serve hot or cold, with other salads.

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Potato Battle: Nicolas VS Dutch Creams + Red Cabbage Stew

While both these varieties are inferior to bintjes, I thought I should settle it in this haus, which one really is better.
I cooked them up to the recipe I posted here and dutch creams won that battle.

Red Cabbage Stew
1 teaspoon sunflower oil
1 medium onion
2 stalks celery
2 cloves garlic
1 potato, diced
1/2 cup textured vegetable protein
1 – 2 litres water
1 veggie stock cube
1 tablespoon tamari
2 teaspoons vegan worcestershire sauce
1 teaspoon fresh or dried thyme
1/4 small red cabbage, shredded
1 zucchini, diced
1 carrot, diced
1 handful green beans, sliced
1 teaspoon hot english mustard

Heat oil over high heat, add onions and sauté until slightly golden and nice-smelling.
Add the garlic, celery and potato and reduce heat to medium-low.
Sauté for a minute, then add water, stock cube, tamari, Worcestershire sauce, and thyme
Bring to a slow boil, cook for 5-10 minutes, then add cabbage.
Cook for 5 minutes, then add Zuccini, carrot, green beans and mustard.
Garnish with parsley and pepper.

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