Vegan Popover with Home-made Tofu Sausages


Tofu Sausages

2-1/2 cups wholemeal (whole-wheat) breadcrumbs
9oz smoked tofu, drained
1/2 small onion, coarsely chopped
3 tbsp fresh parsley, thyme, sage or rosemary, finely chopped
2 tsp dried herbs
1 tsp Dijon mustard
1 tsp soy sauce
2 tbsp coconut oil

Onion Gravy

2 tbsp vegetable oil
2-1/4 lb large onions, thinly sliced
7 tbsp red or dry white wine or balsamic vinegar
1-1/4 cups vegetable stock
small bunch fresh thyme, woody stems removed, chopped (optional)
1 tsp yeast extract


1 cup self-raising flour
2/3 cup canola oil
1-1/4 cups soya milk
1 tbsp balsamic vinegar
sea salt and ground black pepper


  1. Put all the sausage ingredients in a food processor, season and process until a thick paste forms. Divide the mixture into eight and roll to form sausage shapes with your hands. Arrange in a single layer on a plate, cover with clear film (plastic wrap) and chill until required.
  2. Drizzle the sausages with olive oil and cook under a preheated grill (broiler) for 6-8 minutes or until pale golden brown, turning frequently.
  3. To make the onion gravy, heat the oil in a large non-stick frying pan. Add the onion and cook over a medium heat for 5 minutes, until beginning to turn golden. Reduce the heat to low, then simmer for 10 minutes, stirring occasionally.
  4. Add the wine or vinegar, stock, thyme and yeast extract and bring to the boil. Simmer, uncovered, for 10 minutes.
  5. To make the batter, sift the flour into a large mixing bowl and season with salt and black pepper.
  6. Make a well in the middle, then add the canola oil and balsamic vinegar. Mix the ingredients well. Gradually stir in the soya milk, mixing until fully incorporated, then beat until the batter is smooth.
  7. Meanwhile, preheat the oven to 220°C/425°F. Oil a shallow ovenproof dish, then arrange the vegan sausages in the base in a single layer, leaving a little space between each.
  8. Pour the batter into the dish, ensuring that it is spread evenly around the sausages. Bake in the oven for about 40-45 minutes, or until the batter is well risen and golden brown.
  9. Serve the popover cut into portions with two sausages for each diner. Place the onion gravy in a jug (pitcher) and serve alongside the popover so diners can help themselves.

Makes 4 servings.

Source: Vegan Cooking


Seafood Fettucine


12 oz fresh fettucine
1 tablespoon extra virgin olive oil
6-1/2 oz scallops
1 lb shrimp, peeled and deveined, with the tails left intact
6-1/2 oz firm white fish fillets, cut into large pieces
1/2 cup dry white wine
1/3 cup butter
3 cloves garlic, crushed
4 scallions, sliced
zest of 1 lime
1 tablespoon snipped fresh chives


  1. Cook the pasta in a large pot of rapidly boiling water until al dente, then drain.
  2. Heat the oil and cook the seafood in batches until the scallops and fish turn white and the shrimp pink. Remove from the pot and keep warm.
  3. Add the wine to the pot and bring to a boil, stirring well to mix in any bits that are stuck to the bottom of the pot.
  4. Add the butter, garlic and scallions and cook over medium heat until soft.
  5. Return the seafood to the pot to gently reheat and add the zest and chives.
  6. Twist the pasta into nests and serve topped with the seafood

Makes 4 servings.

Source: Pasta Food Style

Baked Chicken Marinated with Tequila and Lime Served with Chili Ginger Garlic Sauce and Baked Potato


1 whole chicken de-jointed or 4 chicken thighs bone in, skin on and 4 chicken drumsticks with skin on
75 ml tequila blanco
zest and juice of 2 limes
1/4 tsp chilli flakes, plus more for garnish
2 tbsp olive oil
2 tsp salt flakes

Chili Ginger Garlic sauce

100 g red chillies, roughly chopped
2 cloves garlic, crushed
10 cm piece (50 g) ginger, peeled and roughly chopped
1 tsp fine sea salt, or to taste
4 tsp sunflower oil
2 tsp sugar
juice of 1 lime

Baked Potato

4 brush potatoes, washed
200 g coconut yoghurt, to serve
1/2 cup chopped coriander leaves
salt, to taste


1 avocado, mashed
leaves of 1 Romaine lettuce, torn
finely chopped coriander leaves
lime wedges


  1. Preheat oven to 220ºC.
  2. Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  3. Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with plastic wrap and set aside in the fridge.
  4. Place chicken pieces into a large zip lock bag. Add marinade ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for at least 45 minutes or overnight.
  5. To make the sauce, place all ingredients into a bowl and puree with a hand blender. Set aside to rest for at least 15 minutes before use.
  6. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken onto a shallow baking tray and bake in the oven for 25 minutes.
  7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm.
  8. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
  9. To serve, place some torn lettuce leaves and a dollop of mashed avocado on the plate. Place two pieces of chicken onto a plate and sprinkle with chili flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chili Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.

Makes 4 servings.

Source: Nigella Lawson

Vegan Farro Risotto


2 vegetable flavored bouillon cubes
2 tablespoons vegan butter
1 leek, sliced (white and light green parts only)
3 garlic cloves minced
4 oz shiitakes, stemmed and sliced
1/2 cup dry white or red wine
2 cups farro
4 strips of meyer lemon peel
4 sprigs fresh thyme
1 tablespoon miso
juice of 1/2 meyer lemon


  1. In a small pot over low heat, whisk the bouillon cubes in 4 cups of water until dissolved. Cover the pot and keep at a low simmer.
  2. In a medium pot, melt the butter over medium heat. Cook the leeks for 3 minutes.
  3. Add the mushrooms and garlic, plus a pinch of salt and pepper, and cook for 5 more minutes.
  4. Add the farro then pour in the wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. Cook, stirring, for about 1-2 minutes, until all the liquid has been absorbed.
  5. Turn the heat down to low. Add 1 cup of broth along with the thyme and lemon peels. Cook while stirring until the broth has been absorbed and the bottom of the pot is dry. Repeat this process, adding 1/2 cup of broth at a time until absorbed, stirring constantly.
  6. When there is only 1/2 cup of broth remaining (it should take take about 30-35 minutes to get to this step), remove and discard the thyme sprigs and lemons peels. Add the final 1/2 cup of broth and stir in the miso.
  7. Right before serving, stir in the lemon juice.

Makes 2 to 3 servings.

Source: Vegan Magazine

Pasta with Shrimp and Tomato Sauce


3 tablespoons olive oil
1 pound peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sweet (red) vermouth
1 (14- to 15-ounce) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 pound capellini (angel-hair pasta)


  1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, salt, and pepper, turning once, until golden, about 2 minutes total.
  2. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
  3. cook capellini in a 6- to 8-quart pot of well-salted boiling water until al dente.
  4. Reserve 1 cup cooking water, then drain pasta.
  5. Serve immediately, topped with shrimp and sauce. Thin sauce with some reserved cooking water if necessary.

Makes 4 servings.

Source: Gourmet Italian