rice and lentils

Ingredients:
Red onion (1, chopped fine)
Green pepper (1/2, chopped)
Garlic (1-2 cloves, crushed)
Carrot (1, peeled and diced)
Peas (3/4 cup)
Green lentils (uncooked, 1 cup)
Paprika (1 tsp)
Sriracha (1 tsp)
Rice (1 cup)
Veg stock (1 cube)
Tomato paste (2 tsp)
Salt & pepper

Optional:
Whatever spices, fresh coriander, grated vegan cheese, etc.

Method:
Fry onion and pepper then add carrots.
Add garlic, paprika, and sriracha.
After frying for a few seconds, add lentils and tomato paste.
Add rice, veg stock, and 2-3 cups water.
Boil until most of water has disappeared. Turn down hob to low (or turn it off), add peas, and cover with lid.

sticky toffee pudding

** Veganised version of Gary Rhodes’ awesome recipe
Ingredients (Cake):
Dates (3/4 cup, chopped as fine as desired)
Water (1 1/4 cups)
Baking soda (1 tsp)
Margarine or vegan butter (4 tbsp)
Sugar (3/4 cup)
Chia seeds (2 tbsp + 6 tbsp of water, mixed and left for at least 5 minutes)
Self-raising flour (1 1/3 cups)
Vanilla extract (1 tsp)

Ingredients (Sauce):
Vegan cream/coconut milk (1 1/4 cups)
Brown sugar (1/3 cup)
Treacle/molasses (2 tsps)

Method:
Preheat oven to 180ºC.
Boil dates in water for 5 minutes until soft, then add baking soda.
Mix together margarine and sugar until creamy then add chia eggs.
Add vanilla, date/water mix, and flour and mix.
Grease pan (Rhodes advises a 11×7 inch baking dish) and add mix.
Bake for 30/40 minutes, until firm to the touch and toothpick comes out clean.

For the sauce, add all ingredients to a pan and stir together over a low heat until combined.

easy masala sauce

Ingredients:
Onion (1, chopped fine)
Garlic (1 clove, crushed)
Ground ginger (1/2 tsp)
Paprika (1/2 tsp)
Turmeric (1/4 tsp)
Curry powder (1 tsp)
Sriracha (a squirt)
Tomato puree (1 tbsp)
Coconut milk (2/3 can or 1 can)
Soy sauce (a dash)
Salt & pepper

Optional:
Fresh herbs, chili powder, etc.

Method:
Fry onion in sunflower oil until soft and golden.
Add garlic and spices and lightly fry.
Add Sriracha, tomato paste, coconut milk, and soy sauce.
Stir well and allow to cook down for at least 10 minutes. Taste and season.

Serve with veg, rice, seitan, etc.

spiced rice and beans

Ingredients:
Red onion (1, chopped fine)
Green pepper (1/2, chopped)
Garlic (1-2 cloves, crushed)
Cumin (<1 tsp)
Paprika (1 tsp)
Oregano (<1 tsp)
Sriracha (<1 tsp)
Rice (1 cup)
Peas (1/2 cup)
Black beans (1 can, drained and rinsed)
Veg stock (1 cube)
Tomato paste (2 tsp)
Salt & pepper

Optional:
Whatever spices, curry powder, more garlic, veg stock, hot sauce, tomato paste, blabla.

Method:
Fry onion and pepper then add garlic and herbs/spices.
After frying for around a minute, add tomato paste
Add rice, veg stock, black beans and 2 cups water.
Boil until most of water has disappeared. Turn down hob to low (or turn it off), add peas and cover with lid.