Sweet Potato Garlic Mash

• Ingredients
  • 1 medium floury potato, peeled and cut into 1-2 inch chunks (mine was 180g)
  • Approx the same quantity of sweet potato as above (mine was 150g)
  • 2-3 cloves of garlic, peeled and smashed
  • 3 tbsp olive oil
  • Salt, to taste (I use 1/4 tsp salt)
  • Non-dairy milk
  • Freshly grated black pepper

• Directions/Method
  1. First add the sweet potatoes and potatoes to a saucepan of boiling water and simmer until tender.
  2. While the spuds are boiling, pop a small saucepan on low heat. Add the oil and garlic (don’t chop it, just smash it) and leave it for 10-12 minutes to infuse. Be sure the temperature is kept low or the garlic will burn and you’ll need to start again. The garlic should not change colour.
  3. When the potatoes are tender (test with a knife), drain and mash in a medium bowl. Add a splash of non-dairy milk to bring it together and then pour the contents of the oil pan in, including the garlic. Mash it all up good. Season with salt and pepper to taste (I like to add a pinch of flaked sea salt on top as well).

Vegan Khmer (Cambodian) Kroeung

• Ingredients
  • 2 stalks lemongrass
  • 6-8 cloves garlic
  • 2 chopped shallots
  • 25g (3/4 oz) galangal, ginger, or a mix of both
  • 1/2 tsp dried turmeric
  • 3-4 kaffir lime leaves (if dried, refresh for 20 minutes in hot water)
  • 1/4 tsp salt
  • chilies, to taste

• Directions/Method
  1. Remove any tough outer layers from the lemongrass stalks and chop into thin rounds (it’s very stringy, so don’t try to pound it as is).
  2. Add all of the ingredients to a pestle and mortar, a spice mill, or whatever you’ve got that makes things paste like, and go to town. A little bit of chunky is okay in my book, but smooth as possible is best.
  3. Refrigerate and use in curries, stir fries, and soups.

Potato Pancakes with Garlicky Smashed Spinach

• Ingredients
  • Plenty of oil
  • 250g / 9oz floury potatoes (2 medium-small spuds)
  • 30ml (2 tbsp) soy milk
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 tbsp finely diced spring onion
  • 70g / 2.5 oz firm tofu, pressed and cut into thin matchsticks
  • 1/2 tsp tamari
  • 1/2 tsp vegan worcestershire
  • 1/2 red onion
  • 250g fresh spinach
  • 1-2 tbsp vegan butter
  • 1 head roasted garlic
  • 2 tbsp potato starch
  • Extra salt and black pepper, to taste

• Directions/Method
  1. First put your oven on 200 C (400 F) to roast the garlic. Peel away as much of the outer skin as possible from an entire bulb of garlic, cut 1/8-1/4 inch off the top so the garlic is just peeping out, coat in oil, and pop the oven for 20-30 minutes, or until the garlic is soft.
  2. Meanwhile peel and cut the potatoes in large dice. Boil until a knife can be inserted with ease, drain, and place in a medium bowl along with the milk, nutritional yeast, 1/2 tsp salt, and spring onion. Mash well.
  3. Get out two small plates. On one pour the tamari and worcestershire sauces. On the other, spread out the 2 tbsp potato starch. Put the tofu matchsticks on the plate with the sauces, turning to coat until all of the liquid is soaked in.
  4. Heat plenty of oil in a large skillet. Form the now cooled mashed potato into four balls of moderately equal size and press into 1/2 inch to 3/4 inch thick patties. Coat each side lightly in the potato starch and place on the skillet to fry on each side for a few minutes, or until crispy and brown.
  5. While the pancakes are cooking, steam the spinach in a pot with a tablespoon or so of water, adding extra handfuls as it cooks down. When the spinach is cooked, drain it and press as much liquid out as possible. Return it to the pot along with the butter and any extra salt you desire. Squeeze the roasted garlic cloves out of their skins and mash into the spinach slightly. Keep on low heat.
  6. Test your multi-tasking skills some more! Quickly roll the tofu in the rest of the starch, to coat. If there’s room in the pan with the potato pancakes, fry them in there (keep them slightly separated because the potato starch will make them stick together). Otherwise, fry them quickly after the potato is finished cooking. They only need to be fried for a minute or two, until justy brown and crispy.
  7. Cut the onion in half and into wedges and stir fry on high heat for a few minutes. Add an extra splash of tamari for flavour, if desired.
  8. Serve the potato pancakes topped with the spinach. Spoon the onions over and lay the tofu over/beside/however. Serve immediately.

Vegan Spinach Börek Recipe

• Ingredients
  • 450g fresh spinach
  • 1/2 tbsp olive oil
  • 1 medium onion, halved and thinly sliced
  • 3 cloves of garlic, minced
  • a lemon (for juice and zest)
  • 40-50g (about 1/2 cup) non-dairy cheese or nuts
  • 1 tbsp pomegranate molasses
  • 1/4 tsp ground nutmeg
  • 1/4 tsp paprika
  • 1/8 tsp allspice
  • 1/4 tsp salt
  • 1 tsp corn flour
  • 4 sheets of filo pastry + 3 tbsp melted vegan butter and/or olive oil
  • 60-80 ml vegan yoghurt (1/4-1/3 cup)
  • More salt, to taste
  • Za’atar or sumac, to garnish (optional)

• Directions/Method
  1. Preheat the oven to 2oo° C (400° F) and lightly grease a baking sheet.
  2. Make the yoghurt sauce first by pounding, in a pestle and mortar, around 2 tsp of lemon juice with about 1 clove worth of garlic into a paste (if the taste of raw garlic is too much for you, feel free to fry it a little first). Add the yoghurt, plus salt to taste, and stir to combine well. Set aside.
  3. Steam the spinach by placing it in a large stockpot with a tablespoon of water. Cover and cook over medium heat until the leaves are wilted. Stir it every minute or so to expose all leaves to the water. Drain and press out as much of the excess water as possible. Place in a large bowl.
  4. Fry the onion over medium heat for two or 3 minutes in the 1/2 tbsp olive oil, until soft. Add the rest of the garlic and cook a further 30 seconds to 1 minute until fragrant but not burnt. Remove from the heat and place the onion mix in the bowl with the spinach.
  5. Add around 1/2 tbsp of freshly squeezed lemon juice and 1/4 a teaspoon or so of zest. Also toss in the vegan cheese, pomegranate molasses, nutmeg, paprika, allspice, salt, and corn flour. Mix well.
  6. Melt the vegan butter and have ready. Place 4 sheets of filo pastry on your counter surface and cut across the middle of the shortest length, leaving you with 8 even sized sheets of pastry. Place one stack on top of the other to begin the process of rolling the cigar pastries.
  7. To make the roll, brush the pastry liberally with the melted butter and place two or 3 tablespoons of the spinach filling along one of the edges. Roll once or twice, fold in the sides, and continue to roll all the way up. Place on the baking tray and continue the process until all of the pastry has been used. Brush the filo cigars with the remaining butter/oil.
  8. Bake for 15-20 minutes, or until the pastries are lightly browned and crispy. Serve with some of the yoghurt sauce poured over and garnished with za’atar seasoning, if desired.

Roasted Crown Prince Squash Soup

• Ingredients
  • Olive oil
  • Approx 1175g (2.9 ounces) crown prince squash
  • 2 medium onions, quartered
  • 2-3 heads (not cloves) garlic
  • 2-3 cups water or stock
  • Juice of one lemon
  • 20-30 sage leaves
  • 1 tbsp red wine vinegar
  • 1.5 tsp salt (give or take)
  • 1/2 tsp ground coriander
  • 1/4 cup soy yoghurt

• Directions/Method
  1. Preheat the oven to 200 C (400 F). Quarter the squash and brush the flesh with olive oil. Place on a roasting tray.
  2. Peel as much of the dried skin away from the garlic heads as possible and mix, with a tablespoon or two of olive oil, in a bowl with the quartered onion. Hint: cut half a centimentre or so off the top of each head of garlic so they’re easy to squeeze out once cooked. If there’s room, place on the tray with the squash (if not, find another tray).
  3. Bake for 20-25 minutes, or until squash is soft when pierced with a knife. Remove from the oven and allow to cool for 20 minutes.
  4. One cool enough to handle, peel the squash away from the skin and chuck the flesh into a blender along with the onion. To extract the garlic, squeeze each clove and the softened garlic should pop out. Throw this in the blender too, along with all the rest of the ingredients.
  5. Pour blender contents into a saucepan and heat for ten minutes. Serve with an added swirl of soya yoghurt and/or vegan parmesan and pepper if desired. Eat with bread for a full meal.

Creamy Parmitalia Salad Dressing

• Ingredients
  • 1 clove garlic, crushed
  • 3 tbsp vinegar
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast + 1 tsp
  • 1 tbsp white miso paste
  • 1 tbsp water
  • 1/8 tsp dried thyme
  • 1/8 tsp dried basil
  • 1/8-1/4 tsp salt
  • 2 tbsp okara (optional)
  • Scant 1/4c (10-15g) finely grated vegan sharp cheddar (I use Scheese)
  • 1 tsp vegan parmesan powder

• Directions/Method
  1. Using a pestle and mortar, or in a blender, combine and mix the garlic and olive oil into a paste. Add the vinegar, miso, water 1 tbsp of the nutritional yeast, the herbs, and salt.
  2. In a separate bowl, combine the grated vegan cheese with the other teaspoon of nutritional yeast, plus the Parmazano and okara if using (a few clumps are fine).
  3. Fold the cheese mixture lightly into the dressing and voila! You’re done.

Caramelised Onion Hummus

• Ingredients
  • 2 medium sized onions, thinly sliced
  • 3-4 tbsp olive oil

  Hummus

  • 450g (15oz) cooked chickpeas
  • 2 tbsp tahini
  • 6 tbsp lemon juice (about two lemons’ worth)
  • 3-4 cloves garlic
  • 1/3 cup (75 ml) cup extra virgin olive oil
  • 1/3 tsp salt (or to taste)
  • Extra liquid for consistency

• Directions/Method
  1. Heat the olive oil for the caramelised onions in a skillet over medium to medium-high heat and add the onions. Toss to coat in oil. Stir fairly frequently, for about 20 minutes, or until the onions are evenly browned and lightly caramelised.
  2. In a blender, combine all of the ingredients, including the caramelised onions. If you need extra liquid (I personally like a very smooth hummus) then you can add water, more oil, and/or cooking liquid from the chickpeas until you achieve your desired consistency.
  3. Serve with a thin layer of extra virgin olive oil on top, and throw on a pinch of paprika for awesome points.

Vegan White Pizza with a Beer Crust

• Beer Dough Ingredients
  • 225g strong white bread flour
  • 10g fresh yeast or 1 tsp easy-blend yeast
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 125ml veg-friendly beer (room temperature, not cold)

• Olive Oil and Herb Base Ingredients
  • 3-4 cloves crushed and diced garlic
  • 1/4 cup lightly packed basil leaves, finely chopped
  • 1 tsp dried oregano
  • 3 tbsp extra virgin olive oil

• Creamy Pizza Topping Ingredients
  • 1/4 cup ground cashew and almond
  • 1/4 cup soya milk
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1 tbsp light miso
  • 1 tsp tahini
  • 1 tsp umeboshi vinegar
  • 1/4 tsp hot mustard powder
  • 3/4 tsp corn flour
  • More vegan cheese to top (optional)

• Directions/Method
  1. For the dough, mix all of the dry ingredients in a large bowl. Add the olive oil and gradually add the beer until you have a soft dough. Turn out onto a solid surface and knead for 5-10 minutes. Ensure the bowl is scraped clean before coating with a bit of olive oil and returning the dough to rest inside. Cover with oiled cling film and leave to rise for about 1 hour.
  2. Preheat the oven to hot. Really hot. I turn mine all the way up to 250 C. If using a stone, place in the oven to heat (same applies for cast iron). I always put pizza trays in to preheat also.
  3. In a small bowl, mix the ingredients for the olive oil and herb base and set aside.
  4. For the creamy cheese topping, simply mix all of the topping ingredients together. Use a blender, a pestle and mortar, or a good old fashioned spoon and bowl if you’d like. Your method of mixture will determine the texture of the sauce (so if you want a really smooth texture, blend it).
  5. Once the dough has risen to a point just below doubled, knead it once more and roll out on a lightly floured surface to approx 12-14 inches (depending on whether you want a crust). Transfer to your pre-heated pizza baking implement and form crusts by rolling edges inward.
  6. If using a cheap pizza tray, I suggest baking the crust for 1-2 minutes first in order to avoid a soggy bottom.
  7. Spread the oil and herb base over the entire pizza before pouring the creamy sauce on top. If desired, top the pizza with some additional vegan cheese.
  8. Bake for 5-7 minutes, or until crusts start to brown.

Roasted Aubergine and Tomato Soup

• Ingredients
  • Approx 800g (2-3) aubergine (eggplant)
  • Olive oil
  • 1 onion, chopped
  • 2-3 cloves garlic (minimum)
  • 400g tin of tomato
  • 1/4 tsp cinnamon
  • Salt, to taste
  • 1/4-1/2 tsp cumin
  • 1 tbsp pomegranate molasses
  • Extra water
  • 1/2 tsp lemon juice
  • Pinch of salt
  • 1 clove garlic
  • 1/4 tsp tahini
  • 4 tbsp vegan yoghurt

• Directions/Method
  1. Preheat your oven to 240-250 C (or 475 F).
  2. Prick the aubergines in a few different spots and roast for around 45 minutes to an hour until the vegetables are very soft and the skins are wrinkled. When finished remove from the oven and leave to cool.
  3. While your aubergines are in the oven, you can make a quick and tasty yoghurt sauce with which to add an extra tang and a garnish to your final product. To do this I use my trusty pestle and mortar to pound the lemon juice, garlic, tahini, yoghurt, and some salt together.
  4. In a large saucepan add some olive oil and fry the onion for 5-10 minutes on medium heat or until just browing. Add the garlic and fry a further minute before tossing in the salt and spices.
  5. After 30 seconds or so (just enough time for your kitchen to smell truly awesome), add the tomato and turn the heat down a few notches. Cover and leave to simmer while you get down with the aubergine
  6. When the roasted aubergines are cool enough to handle you can simply peel away the skins. Do this and chop the flesh into small pieces before stirring into the simmering tomato. Add the pomegranate molasses and some extra water (at least a cup if you want a fairly runny soup, but I like mine thick so I added a bit less) and salt to taste.
  7. Purée your soup in a blender until very smooth and creamy looking and serve with a swirl of the yoghurt sauce. Garnish with parsley for an extra pretty touch!

Vegan Wild Garlic Pesto Recipe

• Ingredients
  • 1 tbsp olive oil
  • 15g pine nuts
  • 15g almonds (de-skinned)
  • 15g cashews
  • 50g wild garlic leaves
  • 45ml olive oil
  • 1/4 tsp salt
  • 1/2 tsp white wine vinegar
  • Pinch of mustard powder

• Directions/Method
  1. Add all of the nuts to a frying pan with about 1 tbsp of oil and cook over medium to high heat for one or two minutes until nuts begin to turn pink-brown.
  2. Grind the nuts down using a pestle and mortar. Try to keep some chunks in for texture! Remove nut mixture and put in a separate bowl.
  3. Use the pestle and mortar to mix all of the other ingredients. Add half of the oil and the leaves and pound well before adding the remaining oil, mustard, vinegar, and salt.
  4. Finally add the nuts back into the pesto and mix well before placing in a sealed container.
  5. Refrigerate overnight or for at least a few hours in order for the flavours to infuse and mellow (this is just a personal preference).

Kohl Rabi and Carrot Salad Recipe

• Ingredients
  • 2 Kohl rabi (approx 330 grams)
  • 2 Small carrots (approx 100g)
  • 1/2 Large onion, diced
  • 1/2 tsp minced ginger
  • 1/2 tsp sugar
  • 1-2 cloves garlic
  • 3 tbsp vinegar (white wine or cider)
  • 2 tbsp good quality soy sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste

• Directions/Method
  1. Cut the kohlrabi into matchstick sized pieces or shred with a grater, whichever works best for you. I used a mandoline to julienne.
  2. Do the same with the carrot and combine in a large bowl before adding the chopped onion.
  3. Use a pestle and mortar to combine the sesame oil with the garlic and ginger. When you’ve achieved a nice even paste, add the sugar and other liquid ingredients. This method is optional (you can simply crush, mince, and mix), but worthwhile in my opinion as it really mixes the flavours well.
  4. Add the liquid with the vegetables and stir until covered. Add salt and pepper to taste.
  5. Serve immediately or cover and refrigerate until needed.

Celeriac, Fennel, and Roasted Garlic Soup

• Ingredients
  • 1-2 Heads Roasted Garlic
  • 160g Fennel
  • 150g Celeriac
  • 1 Apple (Granny Smith or similar)
  • 35g Cashews (approx 1/4 cup)
  • 160g (about 3) Shallots
  • 150ml White Wine
  • 500 ml Water (approx 2 1/4 cups)
  • 2 tsp Turmeric
  • Salt and Pepper (preferably white) to taste
  • 60ml (approx 1/4 cup) soy milk
  • Handful of Fresh Coriander
  • Cream or Soy Cream (optional)

• Directions/Method
  1. Heat the oven to 200 C (400 F) and roast the garlic for around 20 minutes. To do this simply peel as much paper away from the bulb as possible. Cut a tiny portion of the top of the bulb away if desired (makes it easier to squeeze garlic out when done) and drizzle with some olive oil before popping on a tray in the oven.
  2. Meanwhile peel and quarter the apple and halve the shallots. Chop the other vegetables into chunks and add along with all other ingredients (except the coriander and soy milk) to your pressure cooker. Cook as per your pressure cooker’s instructions for 15 minutes.
  3. Set aside and allow to cool a little before blending (this is just a precaution, but one I rarely follow despite the huge crack now ascending the walls of my lovely glass blender). Blend until very smooth, adding the soy milk as you do so. Throw in the fresh coriander last, giving it one or two last whizzes ’round to chop it finely. Return and keep heated on the hob/stove until ready to serve.
  4. If using, stir in a dollop of cream or soy cream, along with some spare coriander or fresh parsley to garnish.

Vegan Thai Penang Curry

• Ingredients
  • 4 shallots
  • 6 cloves garlic
  • 2 tsp turmeric
  • red chilies (your preference here as to how much)
  • 1/2 lime and zest
  • 1/8 tsp cumin
  • 1/2 inch ginger, grated
  • 2 tbsp tomato paste
  • 3 tbsp soy sauce
  • salt, to taste
  • 1/2 tsp white pepper
  • Groundnut / peanut oil
  • 2 cups vegetable stock
  • 2/3 cup coconut milk
  • About 200g fake chicken product or tofu
  • large bunch of leafy greens (kale, spinach, etc…)

• Directions/Method
  1. First, prepare your eyes for the death they will experience from coming within 200 metres of cut shallots. Once you have got past this first hurdle, feel free to make a paste out of the first ingredients in the list. My preference is in hiring a slave to do this part of the job, but a blending utensil of some sort is also acceptable. Pestle and mortar is for brave souls only. I warned you.
  2. Heat a wok with a relatively liberal amount of oil (at least a couple of tablespoons) and fry up the fake chicken pieces or tofu until nice and brown. Shove over to one side of the wok and in the other half of the wok fry the paste, in some more oil if necessary.
  3. After a couple of minutes mix the fake chicken and paste together. Add the vegetable stock (a homemade stock is recommended). Stir until all ingredients are mixed and then add the coconut milk. Add salt, to taste.
  4. Chop your greens up and chuck ‘em in with the rest of the lot to simmer for about ten minutes. Serve warm, over rice.

Broad Bean, Oven Roasted Tomato, and Arugula Pasta Salad

• Ingredients
  • 2 batches of soyquick soymilk, coagulated with nigari (I used 1 teaspoon nigari mixed with 1/2 cup hot water)
  • 1 TBSP Za’atar
  • 1 TBSP extra sumac
  • 1/2-1 TSP cumin, depending on how strong you want the flavour
  • 3-5 large garlic cloves, crushed
  • salt, to taste

• Directions/Method
  1. First make the spice mixture which will in the end flavour your tofu. With a pestle and mortar, grind the za’atar, garlic, extra sumac, cumin, and salt into somewhat of a paste. Set aside.
  2. Make the soy milk and coagulate into curds. Nigari is my coagulant of choice because it makes a nice, firm tofu. There are several different coagulants, such as calcium sulfate (used to make soft tofu, so not completely suitable here). Leave to sit for a few minutes.
  3. Strain the curds through a piece of clean, thin muslin, inside of the tofu press (which in turn is a good idea to set in a colander of some form in order to drain). Once most of the liquid has drained out, add the spice mixture and mix through the curds.
  4. Press in the tofu kit to push away as much liquid as possible. Place a heavy object on top of the press if necessary. Leave for at least one hour before use.

Crispy Garlic Tofu Teriyaki

• Ingredients
  • 1 block of fresh, firm tofu, cut into small squares or blocks (approx 1/2 inch to 3/4 inch thick)
  • 4 tbsp Mirin (you could use sherry if absolutely necessary)
  • 4 tbsp tamari
  • 1/8 tsp sugar
  • 1-2 garlic cloves, crushed (not used in this particular recipe’s pictures, but I usually use loads!)
  • Chopped spring onions for garnish
  • 1/2 cup corn flour (corn starch in the US, I believe?)
  • Peanut (groundnut) oil for frying

• Directions/Method
  1. To make the teriyaki sauce, mix the mirin, tamari, sugar, and garlic (if using) together in a small bowl and leave for at least 30 minutes (especially if using garlic, so it allows time for flavours to infuse and sugar to dissolve).
  2. Heat the oil in a deep wok or fryer to, uh, hot (I can’t give an exact temperature, but let’s say it should take 30-60 seconds to cook each piece of tofu). Just keep it below the smoking point, of course (why peanut oil is so great!)
  3. Once you’re confident the teriyaki sauce is ready, coat the tofu slices in corn flour and fry the tofu slices until brown (you may need to flip over, depending on how much oil you’ve got).
  4. Garnish with spring onions and serve immediately with teriyaki sauce drizzled over the tops of the fried tofu slices.

Edamame with Chilli, Garlic, Ginger, and Sea Salt

• Ingredients
  • 1 cup cooked shelled edamame
  • 2 cloves garlic, crushed
  • 1/2 inch ginger, grated
  • Dried chilli flakes
  • Margarine or olive oil
  • Salt, to taste

• Directions/Method
  1. Cook soya beans as instructed on package and then drain and set aside.
  2. In a small saucepan, fry ginger, garlic, and chilli flakes in oil for a minute or two over medium heat.
  3. Add edamame and mix just to coat before serving. Sprinkle with large flakes of yummy sea salt.

Yoghurt with Garlic

• Ingredients
  • A few cloves of garlic (your choice how much — I use at least 3 or 4 good sized cloves per cup of yoghurt!)
  • 2-3 tbsp olive oil
  • 1 cup soya yoghurt
  • A few splashes of lemon juice
  • salt and pepper to taste

• Directions/Method
  1. Heat the oil to a medium heat in a saucepan. Chop your garlic up relatively fine, or use a press, and add your garlic to the heated oil. Fry for a minute or two until the flavour of the garlic has had a chance to escape into the oil. Don’t let the garlic burn (if it does, I suggest tossing it out and starting over)!
  2. Whisk the garlic and frying oil in with the yoghurt, add lemon juice to taste, and that’s it! The longer the mixture sits, the more the flavour will intensify, but it’s just as amazing a treat to your taste buds if eaten straight away. Usually I enjoy this with some fresh pitta bread, lavash (a flat bread), or Syrian onion bread.
  3. Alternatively, if you have more time to spare, pound the garlic and lemon juice with a pestle and mortar into a paste, mix with the yoghurt and salt, leaving for at least a few hours for the garlic to infuse. You can omit the oil if you choose this method.