Sunday, 28 September 2014

Sausage and egg free breakfast muffin

This is makes a yummy weekend breakfast treat if you're not in the mood for a full cooked breakfast. 

Ingredients (serves 4)
  • 4 vegan sausages
  • 4 vegan-friendly English breakfast muffins
  • 1 cup of chickpea (gram) flour
  • 1 cup of water (maybe a drop more to get your ideal consistency)
  • 4-5 mushrooms
  • Pinch of bicarbonate of soda
  • Pinch of turmeric
  • Pinch of salt and pepper
  • Oil for cooking
  • Ketchup or brown sauce
  1. Mix the chickpea flour and water with a whisk, ensuring all lumps are removed
  2. Add the turmeric, salt, and pepper
  3. Dice the mushrooms 
  4. Slice the muffins, ready to toast/grill 
  5. Pre-heat the oven if you're cooking sausages in the oven 
  1. Put the sausages in the oven to cook
  2. Heat a drop of oil in a frying pan and add the diced mushrooms
  3. Whilst the mushrooms are browning off, add the bicarbonate of soda to the gram flour mixture and whisk well 
  4. Once the mushrooms have begun to brown nicely, spread them evenly across the pan
  5. Pour the mixture over and place on a low-medium heat
  6. Once one side is cooked, flip the patty over and cook the other side
  7. Toast the muffins
  8. Once the patty is cooked, cut into four or use a cookie cutter to achieve perfect rounds
  9. Slice the sauces into 3 strips 
  10. Assemble and add a dollop of ketchup or your preferred sauce
  11. Eat! 

Wednesday, 17 September 2014

Spicy coconut tofu & noodle soup

Ingredients (serves 2-3 people)
  • 1 block of firm marinated tofu
  • 2 red chillies
  • 2 cloves of garlic 
  • 1 teaspoon of grated ginger
  • 1 large carrot
  • Handful of tenderstem broccoli
  • Handful of green beans
  • Handful of baby corn
  • 2 tablespoons of vegan red curry paste
  • 1 can of coconut milk
  • Handful of cashew nuts
  • 300-450g of cooked noodles 
  • Handful of coriander
  • Oil for cooking
  • Salt & pepper
  • Two pans - one frying pan for the tofu & one large pan for the soup

  1. Chop the chillies
  2. Crush the garlic cloves
  3. Peel and chop the carrots, julienne style 
  4. Wash the remaining veg
  5. Unpackage & drain the tofu, cut into cubes 
  6. If tofu is unmarinated, coat in some soy sauce
  1. In the large pan, heat a small amount of oil and add the chopped chillies, leaving back a few pieces for garnish if you so wish
  2. After a minute or so, add the ginger and garlic 
  3. Mix well then add the chopped carrots
  4. When the carrots have begun to soften, add the rest of the veg
  5. Add the curry paste and mix well, ensuring everything is well covered 
  6. Add the coconut milk, fill the can with water and add  to the pan
  7. Bring to the boil then leave to simmer
  8. In the frying pan, heat some more oil then add the cubes of tofu
  9. Turn the tofu occasionally, ensuring all sides cook evenly 
  10. Add the noodles to the soup and mix well 
  11. Once the tofu is almost cooked, add the cashew nuts to the pan 
  12. Add salt and pepper to the soup according to your personal taste 
  13. Serve the soup in a bowl, then add the tofu and cashew nuts on top
  14. Garnish with fresh coriander & remaining chopped chillies