4 field mushrooms (the large, flat ones) 1 tbsp oil 1 tbsp soya sauce 2 cloves garlic, chopped 2 cm piece of ginger, chopped
Method
Peel the mushrooms and remove the stalks. Place on a grill pan with the underside facing up.
Mix the oil and soya sauce together and brush over the mushrooms until all the mixture is used up. Sprinkle the garlic and ginger over the mushrooms.
Grill for 20 to 30 mins til done. Yum!
GRILLED PEPPERS
Ingredients
2 medium red peppers 2 medium yellow peppers 450g / 1lb courgettes, quite thinly sliced 2 tablespoons olive oil 450g / 1lb cherry tomatoes, halved 2 garlic cloves, crushed pinch mixed herbs salt and freshly ground black pepper
Method
Halve the peppers, cutting right through the stem so that half of it remains intact on each pepper half. Trim away the core and seeds carefully. Place the pepper halves shiny-side up under a hot grill and cook for 10 - 15 minutes, until tender and charred in places. Remove and leave to one side.
Sprinkle the courgettes with the olive oil and turn them with your fingers so that they are evenly coated. Grill for 5 - 10 minutes, until browned and tender. Transfer the courgettes to a bowl and put the tomatoes under the grill for about 5 minutes, until tender and charred in places. Add to the courgettes.
Add the garlic, mixed herbs, and salt and pepper to the courgettes and tomatoes. Mix gently, then spoon the mixture into the pepper halves. Serve warm or at room temperature.
Cut the tomatoes in half and place on a grill pan, cut side up. Poke the slices of garlic into the tomatoes, drizzle with olive oil and sprinkle with a pinch of basil. Grill for 20 to 30 mins til cooked and starting to brown on top.
ROAST PEPPERS WITH FENNEL
Ingredients
2 large red peppers 1 medium fennel 3-4 tomatoes olive oil ground coriander 1 lemon
Method
Cut each pepper in half lengthways and remove the seeds. Place the peppers in an overproof dish. Quarter the tomatoes and place in the pepper halves.
Cut the fennel bulb into 8 (keeping the layers attached to the root ends). Blanch in boiling water for 5 minutes, then drain and arrange over the peppers. Drizzle generously with olive oil and sprinkle with fresh pepper and a teaspoon of coriander.
Bake for almost an hour. When tinged with brown, remove from the oven and squeeze juice from half a lemon over, reserving the other half for serving.
STICKY SESAME TOFU
Ingredients
Vegetable oil 250g fresh tofu (Cauldron Organic works best) 120g Blue Dragon Chinese Sticky Plum Sauce Sesame seeds
Method
Cut the tofu into bite size chunks.
Heat the oil in a frying pan (use enough oil to generously coat the bottom of the pan), then add the tofu and fry until golden brown all over (about 20 mins).
Add the sauce and stir well, generously sprinkle with sesame seeds and stir again, then let it all bubble gently for 10 mins.
That's it!
VEGAN KEBABS
Ingredients
2 red peppers, cut into 8 squares each and blanched 12 pickling onions, peeled and cooked in boiling water until tender 2 medium sized courgettes, cut into 3 cm slices and blanched 2 medium sized parsnips, cut into 4 cm chunks and boiled
For the marinade: 5 tbsp soy sauce 6 tbsp sherry 2 tbsp sunflower oil 1 clove garlic chopped 2 tbsp brown sugar 2 cm piece of fresh ginger chopped half teaspoon dried mustard powder
Method
Thread the vegetables onto 4 skewers. Mix the marinade ingredients together.
Brush the marinade over the kebabs and cook on the barbecue. Keep basting the kebabs generously with the marinade during cooking, until all the marinade has gone.
VEGGIE GRILL
Ingredients
1 courgette 1 red pepper ½ a yellow pepper ½ a head of broccoli 8 baby sweetcorn
Method
Slice the veggies longways and arrange in a grill pan. Drizzle with olive oil and cook under a hot grill for about 10 minutes, until the veggies are starting to brown at the edges.
Serve with soft tortilla wraps (which you can buy in packets) and Tofutti's french onion 'creamy smooth' (you can get this in good wholefood/healthfood shops). Yum!
VEGAN PIZZA
Ingredients
For the base: 260ml tepid water 60ml olive oil 1½ tsp sugar 1½ tsp salt 450g strong white flour 1½ tsp dried yeast
For the sauce: 2 tbsp olive oil 1 onion, diced 1 clove garlic, crushed 2 tins tomato 2 tsp tomato puree pinch dried herbs
Method
Make the dough in the usual way using the dough setting on your bread maker.
Meanwhile make the tomato sauce by frying the onion in the olive oil for a few minutes, then adding the garlic, tinned tomatoes, puree and herbs. Season to taste, simmer for 20 mins to reduce it down a bit, then whizz to make a smooth sauce.
When the dough is done, push it into a greased baking tray. Cover with the tomato sauce, sliced onion and the toppings of your choice.
Cook at Gas Mark 6 for approx 20 to 30 mins until done. Yum!
VEGAN TOASTIES
Ingredients
tofu red and/or green pepper tomato cucumber onion vegan cheese tomato sauce vegan margarine
Method
Spread the marg on the outsides of the bread, then make the sandwich up with a layer of thinly sliced tofu, topped with sliced peppers, tomato, cucumber and onions and finally a few pieces of vegan cheese and a dash of tomato sauce. Slam into the toastie and cook until golden brown.