This is a quick and easy vegan (or vegetarian if you use cream instead of coconut cream /milk) curry.
- Oil for frying (coconut oil works really well)
- 1 onion, chopped
- 1-2 cloves garlic, minced (or 1t garlic flakes)
- 1 tomato chopped
- 1 t chili flakes, or to taste
- 1 t coriander powder
- 1 t cumin powder
- ¼ t nutmeg (optional)
- pinch of clove powder
- salt to taste
- 2 cans of chickpeas/ garbanzo beans
- 1 cup frozen spinach
- ½ t brown sugar (or to tasted)… or try 1 t mango powder for extra flavour
- Fry the onions until nearly soft
- Add garlic and chili. Stir well.
- Add the tomatoes and cook until they soften ( about 5 min)
- Add the spices
- Add the chickpeas and spinach
- Cook until the spinach is nearly done (about 5 min)
- Add the coconut cream
- Simmer on a low heat (flavour develops more, the longer you simmer the curry, but it’s pretty munch done at this point)
There are many great recipes online for green mango salad, this is how I make mine. Sometimes the mangoes are ripe and it’s still pretty good. If you have a peanut allergy, use almonds (I’ve used raw almonds in this salad before and it was great).
1-2 Large green Mangoes
1 Medium Carrot
Salad leaves (optional)
½ cup Fresh Mint leaves
¼- ½ cup Spring Onions, or 1 small onion (red onion works really nicely)
Bean sprouts (optional)
1/2 cup Peanuts
2 tablespoon desiccated Coconut (dried coconut), roasted
3 tablespoon Soy Sauce (Or sesame/ grape seed oil plus 1/2 teaspoon salt)
3 tablespoon Lime or lemon juice (I mostly use lemon, because it’s cheaper)
1 tablespoon agave, honey or brown sugar (or a few drops of stevia).
1 teaspoon Hot Sauce (or a 1/8 – 1/4 teaspoon cayenne/red pepper)
- Roast the coconut.(In a sauce pan on the stove, stir occasionally, until brown.)
- Chop the leaves and mint and put into a salad bowl.
- Peel and coarsely grate, or chop the carrot and mangoes and add to leaves.
- Chop the onion / spring onions and add.
- Add bean sprouts and peanuts.
- Blend/ Mix the dressing ingredients together.
- Pour the dressing over the salad and mix everything through.
- Sprinkle the roasted coconut over the salad.
©lowercase v 2017
I based this sauce on this recipe from Simple Vegan Blog for vegan cheese. However the recipe calls for 2 cups of potato. This is a bit starchy for me so I used only one large potato and added about a cup of cauliflower. This is the first time I’ve made this sauce so the different amounts of vegetable can still be played with, though this batch was pretty good. It doesn’t taste “exactly like cheese”. But it is pretty cheesy and a really tasty sauce or dip.
1 potatoes, peeled and roughly chopped.
3 medium/large carrots (about a cup), peeled and roughly chopped.
1 cup cauliflower florets (I used frozen
Enough water to boil vegetables.
3 Tbsp – ½ cup olive oil
¼ – ½ cup water
1 tsp salt
1 Tbsp lemon juice
½ cup nutritional yeast
½ tsp garlic powder
½ teaspoon onion powder
pinch of cayenne pepper
pinch of paprika
Boil the carrots, potato and cauliflower until soft.
Add other ingredients.
Blend (I used a stick blender) until smooth.
I kept the water until I already blended it a bit and added only ¼ cup until I had a nice thick sauce.
You can add more olive oil if you want a richer sauce.
I veganized a traditional Alfredo recipe and came up with this. I used Fry’s (South African vegan mock meats) polony instead of ham. Fry’s featured my recipe on their website and in one of their e-book recipe collections.
- oil for frying. (about 1 Tbsp)
- 1 onion, chopped (optional)
- 1-2 gloves garlic, minced
- 250g mushrooms
- ¼ FRY’S POLONY/ SLICING SAUSAGE, diced, small bits
- 250ml Soy/ Non-Dairy Cream
- ½ tsp Paprika (or to taste)
- a pinch on Nutmeg (optional)
- ½ cup Fresh Parsley, chopped
* You can use a mock bacon like Quorn Breakfast Rashers (vegetarian, but not vegan) if you choose. I don’t add salt whilst cooking this, because the polony is pretty salty.
Fry the onions until soft. Add and fry the garlic, being careful not to burn the garlic or it will be bitter.
Add the mushrooms and fry until the mushrooms go brown.
Add the Fry’s polony and stir for a few seconds
Add the cream bit by bit and allow to cook for a minute or so.
Add the paprika and nutmeg and cook until the cream thickens.
Add the pepper and parsley and leave for about a minute.
Serve with pasta and sprinkle with vegan parmesan.
© lowercase v 2014
I made some cereal bars, combining two or three different recipes I found online.
At the moment the right combination is still a work in progress.
I’ve made two batches. Both were a bit crumbly. The second even more so because I used less maple syrup. I guess I’ll eat it with a spoon.
The first batch was delicious, though very sweet, and had rolled oats as its cereal base. I polished off the batch in a very short time. For the second batch I used rolled oats, puffed brown rice and quinoa.
I will post the recipe when I get it right.
©lowercase v 2017
Pack of 4 Vegan Mushroom Burger Patties. Frozen foods section, with the vegetarian products.
The original burger patty is well flavoured and when cooked properly has a good texture. I made a sandwich using the original burger (made in a contact grill) and whole wheat toast. It was delicious. I also tried a burger, cut into pieces, in a stir fry. I might have under cooked it a little, it was okay.
For the crumbed burgers I used proper sesame seed white bread burger buns. I used mayonnaise as a spread on the buns instead of margarine and added some lettuce, tomato slices and little bit of sweet chili sauce
I cooked the patty in a contact grill (toasted sandwich maker) . On the first burger the mushroom patty was a mushy and probably under cooked, though it looked done on the outside. I couldn’t event taste that it was crumbed. The burger as a whole was pretty tasty though. For the second burger ‘n microwaved the patty for a minute, before grilling it in the sandwich maker. This time I could taste that it is crumbed and the texture was somewhat better.
Between the two, I prefer the original. It’s also the healthier option of the two.
To be honest I’d rather just fry a large brown mushroom and bypass the additives. Though these burgers are convenient, tasty and a nice product to keep in your freezer. I would eat them again. Meat-eaters also seem to like these burgers.
Just follow the cooking instructions.