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).
Ingredients (all organic) for one big serve:
around 1 inch of ginger
1 clove garlic
2 T apple cider vinegar
2 T tamari
187g firm tofu
1 hungarian hot wax chili
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.
Onion, garlic, celery and kale, with grated carrot and lots of lemon juice and cracked pepper added when the kale is cooked.
I didn’t have any tomatoes to make this, so I made tomato paste and water taste good by adding red wine, balsamic vinegar, nutritional yeast, tamari and fresh herbs to the sauce. nom.
in a small saucepan, mix:
1 teaspoon sunflower oil
3 teaspoons oat, or other non-dairy milch
1 tablespoon wholemeal wheat flour
1 clove organic garlic, chopped (cheap garlic is grown in China, bleached and irradiated )
1 tablespoon nutritional yeast/savoury yeast flakes
add more milch, slowly. put on a medium-low heat, stirring a lot, and gradually adding more milch, until you’ve added about 3/4 of a cup, add about 1/2 cup of water gradually (preferably pasta cooking water). Add frozen peas, carrot, anything else that takes a couple of minutes to cook, and bring it to a slow boil. Then add smoked tofu, parsley and cooked pasta.
Adjust seasonings with a small amount of lemon juice or vinegar, and some cracked pepper. Nom.