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  1. #11
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    Pizza
    • 1 pizza vegan base or make your own
    • tomato paste
    • Your choice of vegetables, eg: Tomato, sliced
      Onions, chopped
      Capsicum, chopped (I love grilled capsicum on pizzas, it tastes fantastic)
      Sundried tomatoes
      Mushrooms
      Vegan cheese
    • Fresh herbs (oregano, basil, etc)
    Method

    Spread tomato paste over pizza base. Add a good amount of cheese, then add vegetables and top with more cheese and herbs.

    Bake in oven at 200c for approx 15 minutes or until cheese has melted and browned on top.

    Leave to sit for 10 minutes when out of oven before cutting and serving.

  2. #12
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    Chocolate Chip Cookies:
    • 2 & 3/4 cup flour
    • 1 tsp. salt
    • 1 tsp. baking soda
    • 1 cup vegan margarine
    • 3/4 cup brown sugar
    • 3/4 cup sugar
    • 1 tsp. vanilla
    • Egg replacer equivalent of 2 eggs
    • chocolate chips or carob chips
    Method


    Preheat the oven to 180c.
    In a medium bowl, mix together the flour, salt, and baking soda.
    In a large bowl, cream together the margarine, brown sugar, sugar, vanilla, and egg replacer mixture. Stir in the flour mixture and mix well. Add the chocolate chips and mix.
    Drop the dough by spoonfuls onto baking paper and bake for 8 to 10 minutes or until brown. Cool on a wire rack.

    Makes approximately 40 cookies.

  3. #13
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    Potato Latkes (Pancakes):
    • 4 cups grated potato
    • 1/2 cup flour
    • 1/2 tsp baking powder
    • 1 1/2 tsp sea salt
    • Freshly ground black pepper
    • 1 cup minced or grated onion
    • 1/2 cup grated carrot (optional)
    • 1/2 cup grated zucchini (optional)
    • 2 Tbsp soy milk
    • Oil for shallow frying
    Method


    To the potatoes add the flour, baking powder, salt, pepper to taste, onion, carrot, zucchini and soy milk to the potatoes and mix thoroughly.
    Heat oil in a frying pan until very hot (do not let the oil get so hot that it smokes, however). Press a heaped Tbsp of potato mixture flat between your hands, round the edges, flatten and smooth again, then gently drop into the hot oil. Make 3 or 4 more latkes the same way and add to the pan, taking care not to crowd them. Fry for 3 to 4 minutes or until the edges are golden, then turn and fry for 2-3 minutes on the other side. Serve hot.

    Be careful though...they are addictive!

  4. #14
    Ana Gram's Avatar
    Ana Gram is offline 2008 WINNER - straight shooter award
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    Gallo Pinto

    1 onion, finely chopped
    1 red capsicum, finely chopped
    1 400g can red kidney beans
    3 cups cooked rice
    3 tbsp vegan Worcestershire sauce
    2 tbsp chilli sauce
    fresh coriander, chopped

    Heat olive oil in a pan. Cook onion and capsicum until soft. Stir in kidney beans and cook until warmed through. Add cooked rice and cook, stirring for 3 minutes. Stir in Worchestershire sauce, chilli sauce and coriander. Heat through and serve.

    You have to get special Worchestershire sauce as the regular kind has anchovies.

  5. #15
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    im not a vegan, but im pretty sure the meal is. Sorry its not a proper on but it was given to me by a friend a while ago and i just alter it to suit me


    vegetable "curry"

    1/2 an onion
    garlic (either a teaspoon of already chopped or chop 2 cloves)
    ground cummin seeds
    garam masala
    cup of crushed tomatos or 1/2 a jar of the pasta sauce stuff
    vegetables (it all depends on how many you cook for as to how much you use)
    i put in cauliflower, broccoli, carrots, potato. but pretty much anything works


    Peel and cut potato and put on to boil.
    chop up other vegetables
    Put onion and and garlic in a pan with a little oil, cook until onion onion goes see through.
    strain potatos, Add potatos and other vegetables to pan.
    add equal amounts of cummin seeds and garam masala ( about a table spoon or two of each depends on how much you cook.) mix through.
    Add crushed tomatos and about 1/2 a cup of water and let boil.

    serve on rice with some papadams

    I dont boil it for long because i like me vegetables to still be a bit crunchy. You can add chilly if you like spicy food.

  6. #16
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    Sweet Potatoes in Ginger, cayenne and peanut sauce.

    1tbs of Olive Oil
    1 large onion
    4 garlic cloves
    5cm piece of ginger, finely grated
    3 small sweet potatoes (approx 850g), cubed
    450g white cabbage, cubed
    2 teaspoons of paprika
    1 tsp cayenne pepper
    440g can diced roma tomatoes
    250ml pinapple juice
    125g smooth peanut butter
    black pepper
    1 carrot, grated
    1 raw beetroot, grated
    juice of 1 lime
    2 tablespoons chopped coriander leaves
    steamed low gi rice to serve.

    1. heat the oil in a large heavy based saucepan over medium heat and saute the onion, garlic and ginger for 2 minutes, then add the sweet potatoes and cabbage. When the vegetables start to soften, add the paprika and cayenne . Stir to coat vegetables in spices. Add the tomatoes and pineapple juice. Cover and simmer for 35-40 mins.

    2. Stir in peanut butter until well combined, adding a little water if its too thick. Season with pepper then transfer to serving bowls.

    3. toss the carrot, beetroot in the lime juice and scatter of the vegetables. Garnish with coriander and serve with steamed rice.

  7. #17
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    Chocolate Cake

    1-1/2 cups wholemeal SR flour
    1 cup sugar
    1/2 tsp. Salt
    1 tsp Baking soda
    3 tablespoons cocoa powder
    1 tsp vanilla
    1/3 cup olive oil
    1 tablespoon vinegar
    1 cup cold water

    1. Preheat the oven to 180 degrees/ 160 degrees if fan forced oven.

    2. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed.

    3. Pour into a 9x9-inch baking dish and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

    4. Cool completely, then frost with Chocolate Cream Frosting (below).

    Chocolate Cream Frosting
    2 tablespoon softened vegan approved margarine
    1-1/3 cups icing sugar
    1/3 cup cocoa
    1/2 teaspoon vanilla
    2-4 tablespoons water
    Mixed frozen berries (optional)

    Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.

    I find the cake sinks slightly in the middle so I buy some frozen berries and fill the well. The chocolate and berries together are devine! Before serving sift icing sugar over the top. It's the best. Really nice with some soy ice cream too.

  8. #18
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    Ana Gram is offline 2008 WINNER - straight shooter award
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    Spicy Broccoli with Almonds

    olive oil
    1 onion, thinly sliced
    2 heads broccoli, cut into florets
    2 tbsp hot curry paste
    1/8 cup soy milk
    1/2 cup slivered almonds

    Heat oil in pan. Cook onion until tender. Add broccoli, cook, covered until just tender. Stir in curry paste and soy milk. Cook, stirring until heated through and curry paste and soy milk have combined. Stir in almonds and cook until heated through.

  9. The Following User Says Thank You to Ana Gram For This Useful Post:

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  10. #19
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    jag5000 is offline "tickled pink"
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    OMG.. these all sound sooo good!

    now I'm hungry!

    the dhal is on my menu for tomorrows dinner

  11. #20
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    Funkychicken is offline I'm supposed to have a plan? Can't I just be proactive with pep?
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    Chelle, you know I am not vegan but I still enjoy many vegan meals, so I'll add a few of mine.

    DATE & WALNUT LOAF

    1 Cup SR flour
    1/2 cup sugar
    1/2 tsp bi-carb soda
    2 tsp cinnamon (or any other similar spice)
    1/2 cup chopped dates
    1/2 cup chopped walnuts
    30-40 mls good oil
    2/3 cup water

    Sift flour, sugar, cinnamon and bi-carb. Add dates and walnuts, mix well.
    Heat water and oil until nearly boiling-make a well in dry ingredients and pour on liquid, mix thoroughly.
    Bake in a loaf or bar tin for approx 40 minutes in a mod oven.


 

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