Recipe by Nishma Shah
- 340g extra firm tofu
- 3 tablespoons tamari/soy sauce
- 3 pineapple rings
- 1 tablespoon rice vinegar
- 2 whole pitted dates (or more depending on desired sweetness)
- ½ red pepper
- ½ yellow pepper
- 2 chillies, medium hot
- Sesame oil (optional for greasing the pan)
- Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
- Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
- Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
- Slice the chillies in rings.
- Warm up a non-stick pan and keep on low heat.
- When the pan is warm, add the tofu pieces.
- As the tofu pieces cook they will release water – simply allow the water to steam off.
- Toss the tofu pieces so that they do not stick to the pan.
- Let the pieces brown slightly, or cook until they are hot to touch.
- Increase the heat if the tofu pieces are not browning.
- Add the chillies and stir.
- Add the remaining ingredients.
- Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
- Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.
Can be served with rice or noodles.
- Butternut squash burrito filling
- Tomato and red pepper salsa
- Grated vegan cheese (optional)
- Ready made tortillas
- Warm up the tortillas
- Add butternut squash filling, guacamole, salsa and vegan cheese.
- Wrap and enjoy.
Butternut squash burrito filling:
- 1 butternut squash, cubed
- 2 tsp ground cumin
- ½ – 1 tsp cayenne pepper (to taste)
- ½ tsp ground cinnamon
- 1 bell pepper, cubed
- 1 400g can black beans or kidney beans
- A large handful of kale, chopped
- Salt to taste
- Place chopped butternut squash in an oven dish, toss with some oil and roast at 200°C for approximately 30 minutes, until tender.
- In a saucepan, heat a tablespoon of oil and saute the spices for a minute.
- Add the pepper and cook for 2-3 minutes.
- Add the beans and roasted butternut squash and mix.
- Add the kale, season with salt and mix until the kale has wilted.
- 2 avocados
- 1 tomatoes
- Handful of coriander
- ½ lime
- Salt to taste
- Mash avocado in a bowl.
- Finely chop the tomato, and add to the avocado
- Finely chop coriander and add to the bowl.
- Squeeze lemon juice into the bowl.
- Season with salt, and mix.
Tomato and roasted pepper salsa:
- 2 tomatoes
- 2 roasted peppers, either readymade from a jar or made by coating with oil and roasting until tender.
- Small handful coriander
- Salt to taste
- Fine chop tomatoes, peppers and coriander and add to a bowl.
- Season and mix.
Recipe from Demuths: http://demuths.co.uk/rachels-blog/article/vegan-chocolate-fudge-cake
- 300gms self raising flour
- 3 tsp baking powder
- 50gms cocoa
- 250gms caster sugar
- 1 tsp pure vanilla essence
- 9 tbsp sunflower oil
- 175ml orange juice
- 175ml water
- 250gms icing sugar
- 1 tbsp cocoa
- 50gms vegan sunflower margarine
- 3 tbsp boiling water
- Sift flour, baking powder and cocoa into a large mixing bowl.
- Add the caster sugar, vanilla essence, sunflower oil, orange juice and water.
- Whisk to a batter like consistency.
- Pour into a greased 20cm tin.
- Bake at 190℃ in the middle of the oven for approximately 40 minutes or until a skewer when inserted in the cake comes out clean.
- Sift the icing sugar and the cocoa into a bowl.
- Melt the margarine with the boiling water.
- Add the margarine mixture to the sugar mixture and mix well.
- Spread the warm topping over the cake and leave to harden.
(Enough to make pizza for 4-6 people)
Recipe from Diane’s Vegan Kitchen: http://www.diannesvegankitchen.com/2013/09/20/green-and-white-pizza/
- 125g raw cashews, soaked in water for an hour or more
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1/4 teaspoon sea salt
- 3 tablespoons water
- Rinse the cashews
- Put all ingredients into a blender / food processor and process until a smooth sauce is formed.
- This sauce can be poured over pizza as a simple vegan alternative to cheese. It will harden and brown in the oven.
Note: The Jain-friendly pizzas in the photo below were made using ready made pitta bread, passata with herbs, vegetables (courgettes, peppers, olives) and cashew cheese.
Recipe provided by Nishma Kothari and adapted by Rena Shah
- 100g cornflour
- 1 litre water
- 600g sugar
- 1/8 tsp vegan food colour (e.g Wilton brand)
- 1 handful blanched and flaked almonds
- 1 handful whole pistachios
- 4 tbsp vegetable or sunflower oil
- 3 tbsp dairy free spread (e.g. Vitalite) plus a small knob to grease your dish
- 2 tsp ground cardamom (or more/less, dependent upon taste)
- 2 tbsp dessicated coconut for decoration (optional)
- Grease the bottom and sides of a dish (e.g. large pyrex baking dish/ steel sani) with a knob of dairy free spread.
- In a large non-stick pan, on high heat, mix the cornflour with the water. Once combined, add the sugar and bring to boil. Stir continuously.
- Once boiling, lower the temperature to medium heat and continue stirring. You may notice some ‘lumps’ of sugar. Don’t worry, continue stirring until mixture is thicker and fully combined.
- Add food colour. Stir until all of the food colour is evenly distributed.
- Add the almonds and pistachios. Continue stirring ensuring mixture is not sticking to the bottom or the sides of the pan, for about 5 minutes.
- Lower the heat to a low setting. Add one tbsp of oil and stir for 1-2 minutes until combined. Then add one tbsp of dairy free spread and stir for 1-2 minutes until combined. Continue keep alternating one tbsp. of oil and dairy free spread in the same way.
- You should have a thick consistency that falls off the spoon (but is not runny like syrup).
- Stir the cardamom through the mixture for 1-2 minutes.
- Turn off the heat and transfer to your greased dish. Once all the mixture is in the dish, give it a gentle shake to remove any air bubbles and ensure an even distribution.
- (Optional) Sprinkle with the dessicated coconut.
- Let the halwa set at room temperature and then transfer to fridge. Once set firmly, cut into pieces.