Peanut and Tofu Cutlets

Ingredients

1/2 cup brown rice
1 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
1-3/4 cups peanuts
9 oz firm tofu, drained and crumbled
small bunch of fresh coriander (cilantro) or parsley, chopped (optional)
2 tbsp soy sauce
2 tbsp olive oil, for shallow frying

Method

  1. Cook the rice according to the instructions on the packet until tender, then drain.
  2. Heat the vegetable oil in a large, heavy frying pan and cook the onion and garlic over a low heat, stirring occasionally, for about 5 minutes, until softened and golden.
  3. Spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned.
  4. Place the toasted peanuts, onion, garlic, rice, tofu, coriander or parsley, if using, and soy sauce in a blender or food processor. Process until the mixture forms a thick paste. If it is too thick, add a little water.
  5. Divide the paste into eight equal mounds and form each mound into a cutlet shape or square.
  6. Heat the olive oil for shallow frying in a large, heavy frying pan. Add the cutlets, in two batches if necessary, and cook them for about 5-10 minutes on each side, until they turn golden and are heated through.
  7. Remove the cooked cutlets from the pan with a metal spatula and drain on kitchen paper. Keep them warm in a low oven while you fry the remaining cutlets. Serve immediately with green vegetables or a crisp salad and salsa.

Makes 4 servings.

Source: Vegan Cooking

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Artichokes with Beans and Almonds

Ingredients

2 cups shelled broad (fava) beans
4 large globe artichokes
1/2 cup olive oil
juice of 1 lemon
2 tsp sugar
3/4 cup blanched almonds
1 small bunch of fresh dill, chopped
2 tomatoes, skinned, seeded and diced
sea salt

Method

  1. Put the beans in a pan of water and bring to the boil. Lower the heat, then simmer for 10-15 minutes or until tender. Drain and refresh under cold running water, then peel off the skins.
  2. Prepare the artichokes. Cut off the stalks and pull off all the leaves. Dig out the hairy choke from the middle using a teaspoon, then cut away any hard bits with a small sharp knife and trim into a neat cup shape. Rub the cup-shaped bases – called bottoms -with a mixture of lemon juice and salt to prevent them from discolouring.
  3. Place the prepared artichokes in a large, heavy pan. Mix together the olive oil, lemon juice and 1/4 cup water and pour the mixture over the artichokes.
  4. Cover the pan with a tight-fitting lid and bring to a simmer. Cook the artichokes in the lemon juice and olive oil mixture gently for about 20 minutes.
  5. Add the sugar, prepared broad beans and blanched almonds to the pan. Cover again with the lid and continue to simmer gently for a further 10 minutes, or until the artichokes are tender.
  6. Toss half the chopped dill into the pan and season with sea salt. Mix all the ingredients together, then turn off the heat. Leave the artichokes to cool in the pan.
  7. Lift the artichokes out of the pan and place them hollow-side up in a large serving dish. Mix the diced tomatoes with the beans and almonds in the pan.
  8. Spoon the bean and vegetable mixture into the middle of the artichokes and all around them. Garnish with the remaining dill. Leave to cool to room temperature, then serve.

Cook’s Tip

Fresh globe artichokes should be treated the same as a bunch of fresh flowers. As soon as you get them home, place them in a jug (pitcher) of water until you are ready to use them.

Makes 4 servings.

Source: Vegan Cooking

The Ultimate Vegan Burger

Ingredients

14 oz can of pinto or romano beans, rinsed and drained
1 cup cooked brown rice
1 cup very finely diced broccoli stalks and leaves, cooked and drained
1 cup grated carrots or finely chopped carrot peelings
1/2 sweet onion. peeled and finely minced
2 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp flaked garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup gluten-free panko bread crumbs
1 Tbsp extra-virgin olive oil
6 large leafy lettuce leaves
6 sliced and toasted brioche buns, or gluten-free equivalent (optional)

Method

  1. In large bowl, place rinsed and drained canned beans. With potato masher, mash beans until creamy but still a little chunky.
  2. Add remaining ingredients, except for bread crumbs, oil, and buns.
  3. Using your hands, work mixture together until fully blended.
  4. Shape mixture into 6 equal-sized patties about 1/2 in thick.
  5. In medium-sized bowl, place bread crumbs and press each burger into crumbs until lightly coated.
  6. In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook over medium heat for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
  7. Assemble burgers on lettuce-lined, toasted brioche buns and serve with toppings of your choice.

Makes 6 servings.

Source: Alive magazine

Vegan Brioche

Ingredients

Sponge Mixture

60 ml tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast

Dough

160 g plain flour
32 g soy flour or gram flour
2-4 tbsp soy milk
32 g golden caster sugar
1/4 tsp salt
6 tbsp vegan margarine

Method

  1. Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients.
  2. Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoons at a time, until well incorporated and you have a nice wet dough.
  3. Knead only for about 2 minutes in the bowl to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight).
  4. After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces.
  5. Roll each piece into a ball and place evenly apart on the base of an 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1-1/2 hours in a warm place before baking.
  6. Brush with soy milk and bake in the oven at 180ºC/350ºF for 20-25 minutes until the bread turns a glossy dark golden brown on top.

Makes 8 buns.

Source: Vegan Food and Living magazine

Sweet Potato and Curried Red Lentil Pizza

Ingredients

3/4 cup dry red lentils
1-1/2 cups water
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 small eggplant, diced
1 lb sweet potato, cubed
1 can Italian-style diced tomatoes, not drained
1 tsp ground ginger
1-1/2 tsp curry powder
1-1/2 tbsp ground cumin
1 (12-inch) thin prebaked whole wheat pizza crust
1/4 cup grated Romano cheese
salt and pepper to taste

Method

  1. Combine the lentils and water in a small saucepan. Bring to a boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
  2. Preheat the oven to 375°F (190°C). Spray a pizza pan with non-stick cooking spray.
  3. Heat oil in a skillet over medium heat. Stir in garlic and onion. Cook until soft and slightly browned.
  4. Stir in eggplant and sweet potato. Add about 1/2 cup of liquid from canned tomatoes. Simmer until juices are absorbed.
  5. Stir in tomatoes, ginger, curry powder, cumin, salt and pepper. Simmer until sweet potato begins to soften, about 15 to 20 minutes. (If juices cook off before potatoes are fully cooked, stir in a small amount of water, and cover.)
  6. Place pizza crust on pizza pan. Spread the lentils evenly across the surface of the crust out to the edges.
  7. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
  8. Bake in the preheated oven until the edges are browned, about 10 to 13 minutes.

Makes 10 servings.

Source: The Big Book of Little Lentils