simple ‘arancini’

Ingredients:
18983185_10212652564764671_1161875760_nLeftover rice from paella or risotto (those pictured are made with leftovers from this recipe)
Instant oats/oat flour (1-2tbsp)
Flour (1-2 tbsp)
Bread crumbs
Oil for frying (I used sunflower)

Optional:
Extra salt and pepper, paprika, vegan cheese

Method:
Mix rice with flours (you may need to chop up rice mixture if it contains large pieces of vegetable or chickpea etc) until it is possible to form it into balls. Roll the balls around in the bread crumbs until coated.
Shallow fry them in about 1cm of oil on a medium high heat until golden brown and crispy.
Serve with potatoes, green beans, as a appetizer etc.

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spiceless ‘paella’ style rice

Ingredients:
Peppers (2-3 whole, any colours, thinly sliced, into cubes, etc)
Courgette (1 whole, cut into cubes)
Cherry tomatoes (1-2 cups, whole)
Olives (1-3 tbsp, black or green)
Chickpeas (1/2-1 can)
Sunflower seeds (1-2 tbsp)
Garlic (2 cloves, crushed)
Arborio rice (1-2 cups)
Water
Salt & pepper

Optional:
Any vegetables, onion, aubergine, soya pieces, spices

Method:
Chop some of the peppers into small cubes and fry. Add larger pieces and fry. Add courgette and cherry tomatoes and continue to fry until slightly blackened and sweet but not completely burnt.
Add in garlic and rice and enough water to cover the mixture. Continue cooking on low medium heat, stirring and adding water until rice and vegetables are cooked. Add remaining ingredients and serve.

Leftover rice can be used to make arancini- recipe here

masala baked tofu

Ingredients:
Tofu (half a block, cut into smallish cubes)
Tandoori masala spice mix (1-2 tsp)
Paprika (1 tsp)
Olive oil (1 tsp- can use less or leave out completely)
Salt & pepper

Optional:
Cumin, cayenne, garam masala, garlic, etc

Method:
Mix all ingredients together and bake at 200C for 40 minutes or until a little crunchy.

garlic croutons

Ingredients:
Bread (2 slices cut into small cubes, or however much you want – using this vegan protein bread from MyProtein is very tasty and adds more protein to your salad)
Garlic (1-2 cloves, minced)
Olive oil (1-2 tsp)
Salt & pepper

Optional:
Garlic powder, basil, oregano, other herbs

Method:
Dry fry the cubes until a little browned, then add salt, pepper, garlic and oil. Mix and fry until browned, crispy and garlicy.

masala baked chickpeas

Ingredients:
Chickpeas (1 can drained and rinsed)
Tandoori masala spice mix (1-2 tsp)
Paprika (1 tsp)
Olive oil (1 tsp- can use less or leave out completely)
Sale & pepper

Optional:
Cumin, cayenne, garam masala, garlic, etc

Method:
Mix all ingredients together and bake at 200C for 40 minutes or until a little crunchy.

falafel

Ingredients:
Chickpeas (1 can)
Onion (1 small, very finely diced)
Garlic (1-2 cloves)
Cumin (1/2-1 tsp)
Paprika (1/2-1 tsp)
Cayenne peppers (1/2 tsp)
Flour (I used a mix between gram flour and oat flour, but regular flour should be fine)
Baking powder (1/4-1 tsp)
Salt & pepper

Optional:
Chili flakes, garlic powder, other veggies, fresh coriander, other herbs & spices, sunflower seeds, pumpkin seeds, hemp seeds, nuts, quinoa, breadcrumbs

Method:
Simply mash everything together with a fork (or food processor if you have one), roll small spoonfuls into little balls, and bake. Use as much or as little flour as you need, make sure it is not too sticky or too dry. The balls should hold together easily. You can also make falafel patties and fry them.  Serve with salad, pita bread, etc.

tomato and olive pasta bake

Ingredients:
Pasta (as much as you want to eat)
Tomato paste/puree (enough to cover pasta)
Oregano (1-2 tsp)
Marjoram (1-2 tsp)
Olives (black, stones removed, as many as you like)
Salt & pepper

Optional:
Cherry tomatoes, basil, spinach, onions, vegan cheese, other veg or herbs

Method:
Cook pasta according to instructions.
In baking dish mix pasta, tomato paste, herbs, olives, salt, pepper and anything else you want to add.
Bake at 200C for 30 mins or until brown and crispy on top.

fresh corn salsa

Ingredients:16389044_10211321822776953_206670481_o
Sweetcorn (150g)
Red pepper (1/4, diced small)
Yellow pepper (1/4 diced small)
Sprouts (I had leek, radish and red radish sprouts on hand)
Black sesame seeds (1-2 tsp)

Optional:
Onion
Green peppers
Other veggies
Spices
Hot sauce
Lemon/lime juice

Method:
Simply mix everything together and serve!

simple cabbage potstickers

Ingredients:
Wonton wrappers (check the ingredients to make sure they are vegan)
Cabbage (1/2 a head or however much you want, thinly shredded)
Onion (1, thinly sliced)
Carrot (1, thinly sliced)
Garlic (1-2 cloves, crushed and minced)
Ginger (thumb sized piece, crushed and minced)
Fresh coriander
Sesame oil
Olive oil
Soy sauce
Salt & pepper

Optional:
Mushrooms, fake chicken, spring onions, other veg will also work. Fresh greens like sugar snaps or mangetout are also nice to put in raw.

Method:
Fry onion in a little oil and cook until softened. Add in garlic and ginger. Fry for a little while and then add in the cabbage and carrot and season (if adding fake meat, you may want to fry this separately to maintain some of the crispiness).
Prepare any other raw vegetables. You may also want to add some soy sauce or sesame oil into the cabbage mixture at this point, but the dipping sauce will add these flavours.
To make the potstickers simply place a small spoonful of the cabbage mixture, as well as any other fresh ingredients, and seal with a little water. The simplest way to do this is to wet one edge of the wrapper and simply fold it over itself, firmly pressing together the wet and dry side. You will end up with a half-moon shape.
To cook them place a little oil in a pan and fry them on medium heat until brown on one side. Add some water to the pan and place the lid on top to allow them to steam until the water has evaporated. Once evaporated, flip them over and brown the other side. Once the desired crispiness has been reached, remove from pan and serve.
For a dipping sauce simply mix soy sauce, sesame oil and some ginger and spring onions for more flavour.