Recipes

Vegan recipes

Vegan Pesto

Vegan pesto is all about the herbs and nuts. You won’t miss the cheese.
Making pesto is not an exact science. It’s intuitive. And lucky for us- easy as pie. You can whip up a vegan pesto from any combination of herbs, nuts and oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint , basil and parsley. Choose pecans or walnuts. Or traditional pine nuts. Even hazelnuts.Dairy-free sauce never packed so much flavor.

Pesto adds a big flavor boost to all kinds of recipes. Stir it into tomato sauce  just before serving. Or plop a dollop into a bowl of Italian soup. Add a spoonful to stew. Schmear some on croutons,  gluten-free toast and grilled cornbread. It’s a fabulous base for pizza toppings.You can also add pesto to roasted potato wedges and grilled vegetables. Stir it into polenta- or spread it on wedges of broiled polenta. It dresses up rice and risotto, pasta, noodles, and even grilled tortillas. It kicks up salad dressings and hummus.

For flexitarians, pesto is a bright, herby accent for grilled salmon, shrimp, and fish.  Not to mention, egg dishes. Pesto and huevos is a match made in ovo-lacto vegetarian heaven.

So even if pesto is considered passé by some, an eighties foodie fad gone by…do we care?

How To Make A Vegan Pesto – A Recipe Template

This vegan pesto is big on taste, zero on dairy. You won’t miss the cheese, I promise. It never lasts long around here. The nuts you choose influence the taste.
2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
1/2 cup shelled pecans or walnuts
2 cloves fresh garlic
1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
Sea salt, to taste
Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt, to taste.
Cover and store chilled for at least an hour to saturate the flavors. I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green.
Makes roughly a rounded cup.
Karina’s note:
Pesto can darken if heated (basil turns black) so add it to hot dishes at the very last minute if the color is important to you.
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How to Make Tofu

Ingredients

2 1/2 cups (1 lb or 450 grams) of dried soybeans, soaked 8-10 hours (or overnight)

1 1/4 gallons of water

3-4 tsp nigari or calcium sulfate

Equipment:

food processor

2 large stock pots

wooden spoon

sieve and cup or bowl OR sieve or colander lined with cheesecloth

tofu press

cheesecloth or muslin for the tofu press

ladle

1 extra bowl

thermometer
Methods/steps
Rinse and pick through the dried soybeans. Soak in plenty of water overnight or for 8-10 hours. When they are re hydrated, rinse them once more. Grind the soy beans in the food processor in 2 cup batches. Cover the beans with a little water and grind for 4-5 minutes until they are pureed and have turned white. They will have the consistency of cream of wheat.

Put half of the ground soy beans into each pot. Divide the 1 gallon of water between the pots. Bring to boil and lower to simmer for 15-20 minutes. Watch the pots carefully as it tends to boil over. There may be a lot of foam — you can remove it or stir it in. When it has simmered for 15-20 minutes turn off the heat and strain.

Ladle the liquid into the strainer with the cup or bowl under it. The ground soy beans, or okara, will collect in the strainer. Remove this to a colander lined with cheesecloth. Squeeze all of the soy milk out of the okara. Wash one of the pots, pour all of the soy milk into it and take it back to the stove top.

Using your thermometer, warm the soy milk to 180 degrees. Dissolve the nigari in 1 cup of hot water. When the soy milk reaches 180 degrees, turn off the heat. Gently add the nigari mixture and stir. Turn the heat back on and gently stir until the soy milk separates — like curds and whey. If it doesn’t separate, make a small batch of nigari (1 1/2 tsp to 1/2 cup of hot water) and add it in. Stir gently. The water will turn clear and the curds will clump.

Ladle the curds and whey into the muslin- or cheesecloth-lined tofu press. Cover the tofu with the cloth and drop in the lid. Put a 3-5 pound weight on the top (large jars of tomatoes, pitcher of water, etc.) and let it sit for 20-30 minutes. The longer its pressed, the firmer the tofu.

Remove the cloth and place the tofu into a container. Cover with water and put on a tight fitting lid. It will keep for a week; change the water every day or so that it stays fresh.
Additional Tips

Use the okara (the soy pulp) in burgers, bread or muffins.

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Chocolate Fudge Brownies

Vegan RecipesVegan recipes for South Africans

You’ll love to make these for non-vegans. They’re always amazed that something so seriously scrumptious can be egg-less and milk-less. Melt a bar of dark chocolate over the top for added richness when making them as a gift. Don’t worry about how long they keep … they tend to get eaten up quickly.

You can also use this recipe to make as a cake. Black Forest cakes are really very luxurious. Just bake this recipe in round tins (use 1½ times the amounts), trickle the cakes with kirschwasser and layer with whipped (Alpro) cream and tinned black cherries. This will knock the socks of anyone who says veganism is about deprivation!

Ingredients

Vegan chocolate brownies by Angela Tuson¾ cup white flour
2/3 cup cold water or soya milk
100g tofu
1 cup chocolate chips
1 tsp vanilla
1¾ cups sugar
Pinch salt
½ cup vegetable oil
¾ cup cocoa powder
1½ cup white flour
¾ tsp baking powder
Optional: broken up, chipped or nibbed nuts

Cooking Instructions

  • Preheat oven to 180°C/350F.
  • Whisk or puree the tofu, flour and water until smooth in a sauce pan, and whisk constantly over low heat until it thickens – about 10mins (don’t boil it).
  • Take off the heat and stir in the chocolate chips, salt, vanilla and sugar, until the chocolate chips are melted. Set aside to cool.
  • When mixture is cool, mix in the oil. It can take about 20 minutes to cool, so give it a stir and/or put it in the fridge.
  • Sift the 1½ cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.
  • Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

Serves 30 people

Recipe supplied by Angela Tuson, East London, South Africa

VeganSA

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Basic Quinoa

Basic Quinoa

Serves 4 (makes about 4 cups)

Quinoa is a complete protein containing all eight essential amino acids. It’s light and fluffy in texture but has that whole grain ability to fill people up–and if you’ve got company coming, this recipe easily doubles to serve eight people.

Ingredients
1 cup quinoa
2 cups water
1/2 teaspoon salt

Method
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Nutrition
Per serving (about 5oz/162g-wt.): 160 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g total carbohydrate (3g dietary fiber, 0g sugar), 6g protein

Fresh Earth Food Store | Basic Quinoa

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Pea and Lentil Curry

Vegan Recipes Vegan recipes for South Africans

Pea and Lentil Curry

A simple curry recipe that uses the traditional Indian vegetarian food ingredients of lentils (dhal) and peas (mutter).

Ingredients

1 tsp oil
1 chopped onion
3 cloves garlic
1 Tbsp masala
1 tsp chili (optional)
1 tsp turmeric
2-3 chopped large tomatoes
1 tin tomatoes
2 Tbsp chutney
1 cup frozen peas
2 cans lentils
1 tsp salt

Cooking Instructions

  • Heat the oil and fry the onion, garlic and masala
  • Add the chili (optional), turmeric, tomatoes and chutney, and cook for 10 minutes.
  • Add the peas and lentils and salt. Mix and cover. Cook 10 minutes until the flavours combine.
  • Serve with brown rice.

Serves 2 people

Recipe supplied by Claudia Miceli, Muizenberg, Cape Town

VeganSA Directory – Indian Vegan Recipes – Pea and Lentil Curry – Dal Mutter Recipe

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