Corn Chowder
Ingredients:
5 medium potatoes. diced
3 cups vegetable broth or water
2 teaspoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 stalks celery, diced
1 red pepper, diced
1 teaspoon salt and pepper
1 cup non dairy milk
2 1/2 cups frozen corn
Directions:
1. Boil potatoes in vegetable broth or water until tender, set aside without
draining.
2. In a medium pot, heat olive oil on medium-low heat and saute rest of
ingredients except for the frozen corn and milk for about 5 minutes.
3. In blender, blend potatoes (reserve the liquid from the potatoes) and milk
until smooth, pour into onion and vegetable mixture with frozen corn.
4. Stir until well mixed, add the reserved potato liquid to the pot, and cook
for about 3 minutes on medium to low heat. Stir frequently. Yummy!
Serves: 4-5, Preparation time: 30 min
Free Vegan Oat Cakes Recipe
Ingredients for fat free oat cakes recipe
8oz Rolled oats
3oz Light brown sugar
2 tsp Light brown sugar
1 Tea bag
100ml Hot water
8oz Clementine segments
8oz Old gala apples ( diced small)
2oz Sultanas
1oz Raisins
3 level Tbsp Agave Syrup
1 tsp Vanilla Essence
Note...’you can add 1 tsp of Cinnamon powder if desired along with the oats sugar and apples.’
How to make Fat Free Vegan Oat Cakes
Take the 100ml of hot
water and add the 2 tsp of sugar and tea bag.
Make as you would a cup of tea, strain and remove the tea bag.
Add the raisins and sultanas to the tea.
Blend the Clementine
segments into a juice.
Use the back of a spoon and a sieve to strain the bits and discard them.
You should end up with a fresh Clementine juice.
Add the 3 Tbsp of agave syrup and bring the Clementine juice to the
boil.
Simmer for 7-10 minutes.
Take off the heat.
In a large bowl mix the light brown sugar, oats and apples.
You can use your hands to mix the ingredients really well.
Pour in the Clementine and agave juices stir gently with a spoon.
Drain the raisins and
sultanas and add them to the oats mixture.
Mix thoroughly with a spoon.
Grease and flour a baking
tray.
Take a round flat biscuit cutter and place it onto the oven tray.
Neatly spread the oat cake mixture inside the middle, spread evenly.
You want the cake to be only approximately 2cm thick
Place into a hot oven at 180C for 25-30 minutes.
Remove straight from the oven tray using a spatula and place on a cooling rack.
Leave to cool completely.
ENJOY!!
Vegan Barley Stuffed Peppers
Ingredients:
1 cup pearl barley (2 cups cooked)
2 cups water or vegetable broth
1/2 pound soy crumbles
1/4 cup onion, finely chopped
3 tablespoons Italian seasoned bread crumbs
2 tablespoons nutritional yeast
2 “eggs”, beaten
1 teaspoon salt (reduce if using broth for barley)
1 teaspoon red pepper flakes
4 tablespoons olive oil
sunflower seeds, optional
3 bell peppers, cut in half and seeded
non-stick spray
1 jar (26 ounces) prepared pasta sauce
additional nutritional yeast, optional
Directions:
1. In medium saucepan with lid, bring 3 cups water or low salt veggie broth to
a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover
and cook 45 minutes or until barley is tender and liquid is absorbed. Place any
extra cooked barley in an airtight container and refrigerate or freeze for up
to a week. Add to soups, stews, casseroles and salads for extra flavour and fibre.
For best results, bring frozen or refrigerated cooked barley to room
temperature before using.
2. Preheat oven 375 degrees F. In large bowl, combine crumbles, onion, bread
crumbs, nutritional yeast, egg substitute, salt, red pepper, olive oil, and 2
cups cooked barley, and sunflower seeds, if using. Divide crumbles-barley
mixture into 6 portions. Press each portion into bell pepper half,
forming mixture to the shape of the pepper. Spray a 9×13-inch baking dish with
non-stick cooking spray. Place filled pepper halves in dish.
3. Pour pasta sauce over peppers. Cover tightly with aluminium foil. Bake
peppers for 45 minutes to an hour. To serve, arrange peppers on platter,
spooning a portion of sauce over each pepper. Pour remaining sauce from baking
dish into container to serve at table. Sprinkle additional nutritional yeast
over peppers, if desired, and serve.
Enjoy!
Makes: 6 Servings, Preparation time: 20, cooking time: 35-45 minutes
Rice Ball Recipe
Ingredients:
- 4 cups steamed Japanese rice
- 8 strips of dried nori (seaweed)
- Salt to taste
- Choice of filling
Preparation:
Cook steamed rice. Put about a half cup of steamed rice in a rice bowl. Make a dent in the center of the rice and place fillings. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori.
Makes 8 rice balls.
Easy Vegan Wheat Bread
Ingredients:
2 1/2 cups warm water
3 cups whole wheat flour
2 tablespoon of yeast (or two packets)
1/2 cup molasses
1/4 cup vegetable oil
1/4 cup soy milk
3 to 4 cups unbleached white flour
1 teaspoon salt
Directions:
This is super easy to make. Most of the time is spent letting the dough rise
and bake. You don't spend much time in the kitchen...I SWEAR!
Mix water, yeast and 1 tablespoon of the molasses together in a large bowl.
Pour in the 3 cups of wheat flour and mix well. Cover the bowl with a
towel and place in a dry place. Let it sit for a minimum of 20 minutes, up to a
day! Fit it into YOUR schedule.
Pour in the rest of the molasses, oil, soy milk and salt. Mix together.
Begin adding white flour, a 1/2 cup at a time. After the third cup, it begins
to get pretty dense. I begin kneading the vegan bread in the bowl and it is
still a bit sticky, so I'll add another 1/2 to 1 cup of flour as I knead the
vegan bread. Knead it for 5 to 10 minutes until it is smooth and elastic.
Cut the dough into two, equal parts. Shape them into loaves and place them into
two, 8 1/2 x 4 1/2 greased vegan bread pans. (You can also make 24
rolls...or 1 loaf, and 12 rolls...whatever you want!!!).
Cover pans with a towel in a warm place and let the dough double in size. This
will take at least an hour to an hour and a half.
Baking: Bake loaves at 350 degrees F for 35-40 minutes. Rolls should be
baked at 375 degrees F for 20 minutes.
Makes: many servings! Preparation time: 1 hour, cooking time: 20-40 minutes
