200g potatoes, peeled
200g cauliflower
4 tablespoons vegetable oil
1 teaspoon fennel seeds
1 large onion, finely chopped
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
4 tablespoons tomato paste
4 tomatoes, quartered
100 ml soy milk
fresh coriander
salt

cut the potatoes into large chunks and break the cauliflower into florets. heat the oil in a medium saucepan and add the fennel. cook, stirring, until browned. add the onion and cook for 10 minutes until the onion is also brown. add the turmeric and chilli and stir-fry for 2 minutes, then stir in tomato paste. add potato, cauliflower, tomatoes, soy milk, some salt and 100ml water. cook over a medium heat, stirring constantly to prevent the milk from splitting. when the potatoes are completely tender, add coriander, mix and serve hot.

sooo good! the fennel is very fragrant. this is low in protein so serve with peas and (preferably brown) rice to make a complete meal.

fry 1 cup chopped onion in oil until soft. add 2 cloves minced garlic and 1 tablespoon finely chopped or grated root ginger. add 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon turmeric, 1/4 teaspoon cardamom seeds, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne or chilli powder, 1 teaspoon salt. fry for a couple of minutes. stir in 2 tablespoons tomato paste, 3 cups of vegetable broth (kallo in u.k./massel in australia) and 1 cup washed red lentils. cook over a medium heat until lentils are cooked (about 15 mins), stirring regularly to prevent lentils from sticking to bottom of the pan.

serve with rice. also excellent as a soup if you add more water.

cut two large eggplants in half lengthways, and cut off the stalks. place cut side down on foil in 450F/230C oven for 20 mins. peel when cool and chop into large chunks. set aside.

vegetable oil
thinly sliced large onion – fry until soft
curry powder, cumin, green chilli, fresh ginger, 3 cloves garlic
two largeish tomatoes, chopped
add chopped eggplant
1/2 can coconut milk (the rest can be stored in a suitable container in the freezer)
coriander/cilantro to garnish if desired
salt if desired

once everything is combined cook for a further 10 mins and serve with rice and some kind of green veggie.

1 1/2 cups flour, sifted
1/2 tsp baking soda
1/4 cup cocoa, sifted
2/3 cup sugar
1/3 cup oil
1 tsp vinegar
1 tsp vanilla
1 cup water

greased pan, 350F/180C for 45 mins. makes good cupcakes. cook for less time.

I’m marking this goal done for now. I shared some of my favorite recipes here and I hope they were useful for others.
I’ll continue to share recipes and meals suggestions in my new cooking blog, you’re invited to visit me there :)

http://vegweb.com/index.php?topic=13661.0

This recipe really is awesome, mainly because it’s so easy to make.

I’m glad I shared what I had with you all and I took yours to use in the past/present/future.

another recipe for soy burgers. Can be made in the oven, fried or in a BBQ.

For ~20 burgers:

350g soy flakes
100g tomato sauce
1/4 cup tahini
1 cup flour (regular, not self rising)
up to 1/4 cup oil, less if you’re going to fry the burgers (even none)

coriander
paper
minced garlic

mix the soy flakes with hot water. add a little each time till you see all the soy is wet, don’t add too much or the burgers might fall apart.
mix in the rest of the ingredients. let it cool and make not-too-thick burgers.
it’s best to freeze the burgers before making them.

http://vegweb.com/index.php?topic=13702

This is a WOW cake, really.
2 people + 1 cake \ 1 weekend = crumbs

In a food processer, mix half cup Icing/Powdered sugar with half a cup of Pumpkin Seeds (if the whole thing measures out to a whole cup, then you have enough; I made the mistake of adding half a cup of whole pumpkin seeds before putting them in the food processer and it wasn’t enough).

Add a whole cup of Peanut Butter into the food processer and mix together, scraping down the insides of the container in between.

I find it’s best to scoop them onto a Cookie Sheet, lined with Waxed Paper, freeze them for 15-30 minute, take them out, then roll them into balls and put them back into the freezer for another half hour until firm.

Heat up a bag of Vegan Chocolate Chips (Tropical Source Brand) on low-medium heat or in a double boiler so you don’t scorch them. Use a toothpick, or if you’re daring, drop the balls into the melted chocolate and lift it out with a toothpick.

Place them onto the cookie sheet and put them into the freezer for about a half hour, depending on how they look. You might want to roll them again, if you want them to look perfectly round, otherwise they just look like globs, which mine did.

Keep them in the fridge as they’ll be softer to bite into than if they’re frozen and give your jaw a workout!

Enjoy!