Ratatouille lasagne

4 sheets lasagne

4 tomatoes
2 tbsp vinegar
3 cloves garlic
1 tbsp pepper
1 handful basil

100 ml soy mince
100 g mushroom

5 baby carrots
10 new potatoes
1 zucchini
5 cloves garlic
2 onions
1 sprig rosemary
1/2 capsicum
3 tbsp olive oil
1 tsp sea salt

50 g 'mozzarella'

1) To make sauce, finely dice tomato and chop basil and garlic
2) Add to pot with vinegar and turn up heat
3) Heat oven to 200
4) Meanwhile, cover bottom of oven pan with sheets of lasagne
5) Boil soy mince with enough water, and when it's the texture of minced meaty, add a tbsp of oil
6) Halve baby carrots and new potatoes
7) Dice zucchini, capsicum and onions
8) Thinly slice garlic
9) Place the vegetables in a bowl with olive oil and sea salt and mix well
10) When tomato sauce is ready, add over lasagne sheets
11) Add layer of soy mince
12) Slice mushrooms and add as a layer
13) Pour vegetables in olive oil on top
14) Grate ' mozzarella' on top
15) Place in oven for at least one hour, until potatoes are soft
16) Garnish with basil leaves and serve

Butternut pumpkin potato puree soup

500 g butternut pumpkin
150 g young potatoes
250 g tomatoes
1 onion
5 cloves garlic
100 ml lentils
1 tsp sea salt
1 tbsp pepper
Handful kaffir lime leaves
Plenty of water

Starting with the pumpkins, potatoes and lentils, wash and chop ingredients. There its no need to peel the pumpkin or potatoes. Boil everything in plenty of water for an hour, then puree.

Chocolate strawberry milkshake

1 banana
60 ml oats
200 ml water
200 ml soy milk
10 small frozen strawberries

Boil the oatmeal in water until cooked

Allow to cool for a moment

Blend with the rest of the ingredients

Enjoy!

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!