Pizza

Right: Pizza 1, mediterranean, Bottom left: Pizza 2, satay, Top left: Pizza 3, Cheese and tomato

Pizza dough (enough for three small pizzas)


500 g flour
15 g dry yeast
1 tbsp oil
200 ml warm water
1 tsp salt

1. Combine flour, yeast and salt
2. Add water and oil
3. Knead thoroughly
4. Cover with cloth and let it rise


Freshly rolled dough


Tomato sauce

5 big tomatoes
40 ml red wine vinegar
1 tbsp salt
2 tbsp sugar
1 medium-sized onion

1. Dice onion and tomato
2. Place all ingredients in pot and bring to boil
3. Let simmer for approx. 45 mins - 1 hour (until a lot of the liquid has evaporated)

 
Steaming tomato sauce


Pizza 1 - Mediterranean (soy- and bean- free)

50 g artichoke hearts in oil
30 g sliced black olives
60 g fresh eggplant
1 stalk fresh rosemary
1 handful fresh basil

1. Thinly slice eggplant
2. Sprinkle with salt and let stand for 10 minutes, then rinse
3. Chop artichoke hearts small
4. Mix basil and rosemary together
5. Roll 1/3 of the dough into a small pan (mine had a 25 cm radius). You can just use your fingers!
6. Spread 1/3 tomato sauce on pizza
7. Sprinkle the rest of the ingredients on

Pizza 2 - Satay

100 g tempeh
50 g champinons
3 tbsp chunky, unsalted peanut butter
1 tbsp curry powder
2 cloves garlic
1 tbsp soy sauce

1. Combine peanut butter, curry powder and soy sauce
2. Slice mushroom and tempeh thin
3. Crush and chop garlic
4. Repeat steps 5-7 from first pizza

Pizza 3 - Cheese and tomato (soy- and bean- free if you use dairy cheese)

100 g vegan cheese
1/2 large tomato
40 g zucchini
35 g spinach
1 tbsp oregano

1. Grate cheese
2. Slice tomato very thinly
3. Slice zucchini thin
4. Roll pizza dough into pan
5. Spread tomato sauce on dough
6. Sprinkle cheese on tomato sauce
7. Sprinkle rest of ingredients on

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Corn croquettes with ajard

(Dinner! Photo courtesy of Olga Barmina)

Ingredients:

1 can (340g) corn
1 tsp baking soda
250 ml flour
40 ml soy sauce
100 ml water
5 kaffir lime leaves
5 cloves garlic

100 ml vinegar
100 ml palm sugar
5 shallot
70 g cucumber
20 ml coriander seeds
1 stalk coriander
2 chillies

1. Combine vinegar and palm sugar and mix until sugar is thoroughly dissolved.
2. Finely chop shallots, chilli and stalk of coriander.
3. Thinly slice and quarter the cucumber.
4. Crush coriander seeds.
5. Combine all ingredients and place aside while you prepare the tod mun.

1. Crush and finely chop garlic and place it in a wok with plenty of oil for deep-frying.  Do not heat yet.
2. Combine flour and baking soda.
3. Add water and soy sauce and mix to get a thick paste.
4. Chop chillies and kaffir lime leaves very fine, then add to paste.
5. Thoroughly drain corn and add to flour mixture.
6. Mix thoroughly.
7. Heat up oil in wok and fry garlic until golden.
8. Remove garlic from oil and set aside.  The heat should be hot, but not at full temperature.  4/6 on an electric stove is good.
9. Using two spoons, form paddies with the batter.
10. Deep-fry three at a time until done.
11. Remove from oil and place on paper-towels to absorb excess oil.
12. Repeat steps 9 to 11 until all the batter is finished.
13. Serve with the ajard you set aside and rice.

What to do with the garlic?  Garlic makes a nice addition to lots of dishes, sprinkled on top.  I often fry up a large batch of deep-fried garlic (about 2 heads) and within a couple weeks, it’s gone.  It’s especially good for noodle soups (think instant noodles on a lazy day!) and salads.  However, if you aren’t such a huge fan of garlic, or if you’d just like to use it straight away, you could make a cold noodle salad to go with the Tod Mun.

Emma's easy oven-baked macaroni

Emma wanted a recipe with only 5 ingredients (salt is not included, luckily!)

So I wrote one up quickly, and she surprised her parents by cooking.  Apparently, it was good. (Picture coming soon!)  My baby liked it, too, when I made a less salty version of it - so it's also an easy thing to get the little fellows to eat!

Ingredients:

250 g macaroni
3 tomatoes
200 g brocoli
100 g philadelphia cream cheese (I recommend a flavoured one like garlic and chive, or herbs - I used tofutti garlic and chive flavoured soy-based creamcheese, but it's your call!)
100 g 'grate-able' cheese (I used an edam-flavoured soy cheese)

1. Preheat oven to 175 degrees.
2. Boil macaroni in plenty of water and oil.
3. Dice tomatoes and put them in a pan.  Add a teaspoon of salt and let simmer for some minutes.
4. Chop broccoli fine and add to tomato.  Take off heat.
5. When macaroni is done, drain water.
6. Add cream cheese and tomato-broccoli sauce to macaroni.
7. Grate cheese evenly on top.
8. Place in oven for around 40 minutes, or until the grated cheese is slightly brown.

Was that easy or what?  I garnished mine with some basil leaves :)

Quick "Chicken" salad

Ingredients:

2 handfuls "soy chicken" (ie, texturised soy protein strips)
2 handfuls spirali or penne
3-4 dashes of soya sauce
tbsp cooking oil
1/2 apple
1/2 can corn (drained)
1 tbsp sesame seeds
15 olives
7 asparagus (precooked)
1/2 can chickpeas (drained)
40 g spinach
handful basil
2 tbsp soysauce
olive oil
vinegar
ground pepper

1. Boil the dry soy chicken and pasta with 3-4 dashes of soya sauce and a tbsp of cooking oil until soft.
2. Remove from heat, drain water, and let cool.
2. Chop the apple and asparagus.
3. Combine apple, corn, sesame seeds, olives, asparagus, chickpeas, spinach, basil, soy chicken and pasta (once cooled).
4. Combine soysauce, olive oil and vinegar, then add to salad.
5. Add pepper and mix salad well
6. Serve!

Mixed-bean minestrone

Ingredients:

200 ml dried mixed beans*
2 ltr water
1 veg stock cube, salt
-or-
2 tbsp salt and 1tbsp sugar
1 coriander root
4 cloves garlic
1 onion
1 small carrot
4 tomatoes
1 tbsp dried oregano
3 champignon mushrooms
1/4 medium zucchini
1/4 paprika
2 tbsp olive oil
2 tbsp balsamic vinegar
1 handful fresh basil
1 tbsp ground pepper

1. Place dried mixed beans in a pot and add water.  Soak overnight.
2. About 2 hours before serving, add veg stock cube and coriander root to pot and bring to a gentle boil.
3. Crush and chop the garlic and onion and add to pot.
4. Chop carrots and tomatoes and add to pot.
5. Let gently bubble over a low heat for about an hour.
6. Chop the zucchini, paprika and mushrooms and add to the pot with the oregano.
7. Wait about 10 minutes and then add salt to taste.
8. Allow soup to continue simmering until time to serve.**
9. Remove from heat and add olive oil, balsamic vinegar, basil and pepper.
10. Serve!

* If you're allergic to beans, try using a mix of nuts instead!
** If you're serving this as a main course, then add about 4 handfuls of penne or spirali 10 minutes before serving and turn up the heat.


My computer is being serviced (*sniff*) so I don't have pictures to post at the moment.  I'll update with pictures later!

Mild Red Lentil Soup

Ingredients:

400 g lentils (dry weight)
1 tsp chili
5 kaffir lime leaves
1.7 l water
1 lime
Coriander root
5 big cloves garlic
1 veggie stock cube
¼ paprika
2 tomatoes
1 tbsp olive oil
salt

1. Put lentils, stock cube, kaffir lime leaves and coriander root in a pot and bring to boil.
2. Lower the temperature and add the finely minced garlic.
3. Add chili
4. Dice paprika and tomatoes finely and add to pot.
5. Let simmer on low heat for half an hour.
6. Add salt to taste
7. Remove from heat and add olive oil and squeeze in the lime.
8. Alternatively, serve the lime in wedges with the soup.

Eggplant and 'Mince' with Yoghourt Sauce

Ingredients:
½ eggplant
Salt
300 ml texturised soy protein
1 tomato (finely diced)
50 ml soy sauce
1-2 tsp ground pepper
Cooking oil
200 ml plain yoghourt (or soy yoghourt)
5 big cloves garlic
1 tsp herbal salt
1 stalk coriander (finely chopped)
100 ml water

1. Slice eggplant thin, sprinkle with some salt and set aside for 10 minutes.
2. In a small pot, boil texturised soy protein with water until soft, then remove from heat.
2. Crush and finely chop garlic.
3. Heat plenty of cooking oil in pan and add pepper to it.
4. Fry for about half a minute.
4. Add half the garlic and fry until golden brown.
5. While waiting for garlic to brown, dice tomato.
6. Add tomato to pan and stir-fry for about two minutes
7. Rinse eggplant and add to pan, continuing to stir until eggplant is soft.
8. Add the texturised soy protein and soy sauce, lower the heat and let simmer on a low heat.
9. Meanwhile, add the remaining garlic, coriander, olive oil, water and herbal salt to the yoghourt and mix well.
10. Serve eggplant hot with rice and yoghourt sauce.

Yoghourt sauce

1. Add finely chopped garlic and finely chopped coriander to yoghourt.
2. Add herbal salt and water and mix well.