Raw Cauliflower Salad

1 small or ½ a large, head of cauliflower
½ small white or savoy cabbage
½ cup cashews, soaked for at least 1 hour
1 large carrot
3 ripe, juicy tomatoes
1 fresh date, (remove stone) or 1 tsp honey
1 Tbsp flax seed oil or rice bran oil
½ tsp each ground cumin, coriander and tumeric
Pinch cayenne and salt
½ cup raisins, soaked

In a large food processor pulse the cauliflower, cabbage and cashews until they are finely ground. Add all remaining ingredients, except the raisins in a food processor and pulse until all well combined. Place in salad bowl and stir through raisins.

Raw Pad Thai

Noodles
4 zucchini, peeled or julienne cut into noodles

Sauce
3/4 cup almond or peanut butter
juice of one large orange
1 tsp fresh ginger, grated
1 small clove garlic, minced
1 Tbsp shoyu soy sauce
½ Tbsp white miso
1 Tbsp honey
pinch each cayenne pepper and salt.

Blend all the dressing ingredients in blender until smooth. For a thicker sauce, add more almond butter…to thin it out, add more juice. Add more salt and cayenne to taste.
Prepare the zucchini and then pour the sauce over to marinate for about 10 minutes.

Top with a mixture of the following.
Mung bean sprouts
Julienned red and yellow peppers
Shredded carrots
Fresh coriander or mint

NB: I have never been able to find raw almond or peanut butter in NZ, although I know in the US raw almond butter is available. Raw peanut butter would taste awful!

Courgette and Pine nut salad

Salad
3-4 courgettes, peeled or julienne cut (long strips)
2 green onions – chopped
1 each red and yellow capsicum – diced
1 large carrot – grated
2 stalks celery – diced finely
½ cup of pine nuts (soaked at least 1 hour)
Large handful fresh parsley, coriander or basil

Dressing
1 avocado
Juice of half a large lemon
2 tbsp flax oil
1 tsp honey
1 small clove garlic, minced
Pinch each of salt and cayenne pepper
In a blender blend all the dressing ingredients. Toss through the salad and serve.

Cherry Tomato Salad

Cherry Tomato Salad

Salad
1 punnet cherry tomatoes
1 bag baby spinach leaves
Large handful of parsley, basil or coriander

Dressing
juice of half a large lemon
½ clove garlic, crushed
¼ tsp kelp or Himalayan salt
¼ tsp black pepper
1 Tbsp flax oil
3 tsp of pinenuts or sunflower seeds (soaked 3-4 hours)
To make dressing, place all ingredients in blender and blend well. Toss through salad ingredients.

Rainbow Slaw

Salad
¼ of both a red and green cabbage, finally sliced
2 carrots, grated
1 zucchini, grated
1 small apple, grated
3-4 large spinach leaves, finely sliced
½ cup sultanas, soaked

Dressing
½ clove garlic
1 teaspoon of fresh ginger
Juice of ½ lemon
Juice of ½ orange
3 tablespoons of flax oil
Pinch of salt


Blend the dressing, and stir through all ingredients. Leave for at least ten minutes so the salad absorbs the dressing flavours.

Chickpea and Chermoula Salad

Chickpea and Chermoula Salad

Chermoula Dressing
1/2 cup sunflower seeds (soaked)
1/2 cup almonds (soaked)
3 Tbsp rice bran oil
3 Tbsp apple cider vinegar or lemon juice
1 tsp salt
1 tsp each ground cumin, coriander and turmeric
1 small garlic clove, crushed

Salad
1 cup sprouted (or cooked) chickpeas
½ bag baby spinach leaves
Cherry tomatoes, halved
2-3 Tbsp coriander, chopped (optional)

To make the dressing, place all ingredients in an air-tight jar and shake well. Will keep for at least 5 days.
To make the salad, combine all ingredients, and toss through the dressing.

Stuffed tomatoes

2 large, ripe tomatoes
¼ cup sunflower seeds or pine nuts (soaked in water for at least an hour)
¼ cup sundried tomatoes, roughly chopped (soaked in water for at least an hour)
Small handful fresh basil, chopped
½ clove garlic minced
Pinch salt


Cut a slice off the top of the fresh tomatoes, leaving stems attached to slice, and set tops aside. Scoop out seeds and flesh.

In a blender, blend the drained sunflower seeds with the drained sundried tomatoes. Mix in the chopped basil, garlic, and salt.

Stuff the tomatoes with the blended mixture. Top with some extra basil leaves, and place the tomato lids back on top. Serve with a leafy green salad.

Alternatively, use red or yellow capsicums and stuff those with the mixture.
NB: Pine nuts will give a richer, creamier taste – but they are very expensive. Sunflower seeds are far more economical.

Sesame and Miso Salad

Dressing:
2 Tbsp rice bran oil
1 Tbsp apple cider vinegar
1 Tbsp white miso paste
1 Tbsp shoyu soy sauce
1 tsp sesame oil
1 tsp raw honey
½ tsp garlic, minced
½ tsp ginger, minced

Salad:
Julienned vegetables such as
- savoy cabbage
- broccoli florets
- red and yellow capsicums
- courgettes
- carrots
- mung beans

Make the dressing by placing all ingredients in a blender or an airtight jar and mixing well.
Place in the bottom of a salad bowl, add the salad ingredients and toss well. Leave for at least 20-30 minutes to marinate.

Salsa Ranchos

1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 small clove garlic, minced
½ tsp sea-salt
½ tsp cayenne pepper (or to taste)
¼ red onion, finely diced
4 large tomatoes, seeded and diced
1 large yellow or red capsicum, seeded and diced
1 large courgette, grated
1 large carrot, grated

Mix the first five ingredients together in a bowl, then add the vegetables and stir well. Leave for at least 20 minutes to marinade.

Roll up in large cos/romaine leaves, use it to stuff avocados, serve with soft scrambled eggs or tofu, or just eat it out of the bowl.

Yet another Bliss Ball Recipe

This is probably the simplest bliss ball recipe I make. Super yummy, with a fudgy texture. Plus, very very easy.




2 cups brazil nuts (or use any nuts you wish)
1/2 cup pitted dates, soaked
2 Tbsp melted cacao butter
2 Tbsp melted coconut butter
1 Tbsp raw honey or maple syrup
1 tsp cinnamon or 1 Tbsp raw cacao powder



Place all ingredients in a food processor and pulse until pureed. Shape into balls. Put in fridge until set.

Bliss Balls Again .. the posh version

Bliss balls for company

5 dried apricots (soaked)
4 fresh, pitted dates
6 walnuts
2 tablespoons of pumpkin seeds
1/2 cup tablespoon of dried cherries or cranberries (soaked)
1 tablespoon of raw cacao nibs
Desiccated coconut or cocoa for rolling

Place all ingredients apart from the coconut in a food processor and pulse until it forms a paste. Roll into balls and then roll in coconut or cocoa. Store in fridge.

Chocolate Bliss Balls

Heaven in a little ball ....

1 cup walnuts
1/2 cup pitted dates, unsoaked
2 Tbsp cocoa powder
1 Tbsp coconut oil
1 tsp pure vanilla extract or 1/2 tsp vanilla paste
tiny pinch of sea salt
Extra cocoa or coconut for rolling

Process walnut and dates in a food processor until well combined. Add oil, cocoa powder, sea salt and vanilla. Roll into small balls, and coat in cocoa or coconut. Keep in fridge.

Greek Tomato Salad

Greek Tomato Salad

Dressing
1/2 cup extra virgin olive oil
1 lemon, juiced
1 Tbsp raw honey
1 Tbsp each fresh basil & mint
1 small clove garlic, minced
1/2 teaspoon sea salt
pinch of freshly cracked black pepper

Place all ingredients in an air-tight jar and shake well to combine. This dressing will keep in an air- tight jar in the fridge for over a week.

Salad
3 ripe tomatoes, chopped, or a handful of cherry tomatoes halved
1 small cucumber, sliced
1 Tbsp olives
1/2 small red onion, sliced in rings
2 tablespoons chopped fresh parsley
4 cups romaine or green leaf lettuce, torn

In a bowl combine the tomatoes, cucumber, olives, red onion and parsley and then drizzle and toss with the dressing. Arrange the torn lettuce evenly on plates, and top evenly with the tomato mixture.

"I can't believe its vegan " Chocolate Cake

This recipe I found in a great wee cookbook called "the great new zealand vege road trip" ... it is full of recipes from cafes around New Zealand. This recipe harks from the Eutopia cafe in Kaiwaka which is an unlikely have for organic and vegan food, mainly because of the success of Kay Baxter's Koanga Gardens.

Anyway, I have made the recipe largely as per the instructions, although I find a smaller banana makes the recipe more chocolately. I also added in a splosh of very strong espresso because I love that kind of flavour.

I have made it as a whole cake, but actually prefer it as cupcake, in which case this recipe will make about 18 - 24.

I baked some as cupcakes for a bunch of committed carnivores, including a large policeman friend of mine, and he actually couldn't believe it when I told him (after he had eaten several) that it was vegan.

Cake
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 cup cocoa
2 cups sugar
1/ 2 cup rice bran oil
2 Tbsp vinegar (I used apple cider but white would be fine too)
2 tsp vanilla essence
2 cups cold water
1 small-medium banana, mashed
2 Tbsp strong coffee, optional

Icing
1 Tsbp olivani or other dairy free spread
2 cups icing sugar
1/2 cup cocoa
1 Tbsp vanilla essence or strong coffee
1 Tsbp approx boiling water

Preheat the oven to 180 degrees celcius fan bake.
Grease a 23 cm cake tin and line with baking paper, or grease 2 x 12 hole muffin tins.

In a large bowl combine the dry ingredients. Make three wells in the mixture and in each place the vanilla, oil, and vinegar. Pour cold water over, add the banana and coffee if usig. Mix well and then pour into prepared tins.

Bake for 45-50 minutes (15 minutes for cupcakes) until a skewer comes out clean.

For the icing place all the ingredients in a pyrex dish and mix well. Add a few drops more water if needed. Ice cakes once cool.

Italian Bean Stew

This is the ultimate comfort food - a rich broth and creamy beans, full of late summer vegetables.

Italian Bean Stew

1 large red onion, finely chopped
3 large garlic cloves, minced
1 large eggplant, peeled and cubed
2 courgettes, finely sliced and then chopped
1 - 2 red or yellow capsicums (bell peppers) cored, deseeded and chopped
2 tins of chopped Italian tomatoes
1 cup vegetable stock
1 Tsbp balsamic vinegar
1/2 tsp sugar
1 cup dried white beans, soaked overnight (cannellini beans are lovely)
1 tsp mixed spice
8-10 basil leaves, chopped
salt and pepper to taste

In a large saucepan coated in spray oil saute the onion, garlic and eggplants until they soften. Add the remaining ingredients except the basil, and cook for approximately 2 hours, until the beans soften. (will be less if you are using tinned beans). Taste and season, stir through the basil and serve.

This is ideal over spaghetti or polenta, and freezes very well.

Mushroom and Spinach Lasagne

Yet another use for pureed tofu ... this makes a seriously yummy, ultra low fat lasagne. It freezes well and looks beautiful for entertaining.

Many mainstream brands of pasta are made with just semolina flour and water, but obviously if you are vegan check the labels!

Mushroom and spinach lasagne

1 Tbsp olive oil
1 large red onion
3 large garlic cloves, minced
2 cups button mushrooms, washed
1 packet of soft tofu
1 large handful of basil leaves
1 cup of frozen spinach, cooked and squeezed out
2 tins of tomato passata
1/2 tsp freshly ground nutmeg (or dried is fine too)
large pinch each of salt and pepper.
1 packet of lasagne sheets (egg-free pasta is fairly easy to find)
a large handful of grated cheese (or cheeze) for the top

Get out your food processor and finely chop the onion and mushrooms. In a large saucepan heat the oil and then saute the onion, garlic and mushrooms. Season with the nutmeg, salt and pepper. Stir in the spinach.

While these are cooking puree the tofu and basil leaves in the food processor.

In a large lasagne dish sprayed with spray oil place one layer of lasagne, then top with half the mushroom mix, then half the tofu mix, then half the passata. Place another layer of lasagne and then the mushroom, tofu and passata again. Finish with a layer of lasagne, top this with some leftover passata (brush it across the pasta, especially the edges) and some grated cheese.

Bake for 30-40 minutes in a moderate oven.

Hummus in a hurry

"Hummus is to vegetarians and vegans what air is to the rest of humanity" Veganomicon

You really don't need a recipe for hummus, but I find myself writing this one down for people quite often. Certainly, you can buy some great hummus at pretty much every supermarket even in the most rural parts of New Zealand - but nothing beats home made.

I like my hummus quite thick for sandwiches. I particularly love a wholegrain roll with hummus, sliced avocado and tomato - it is my favourite lunch at the moment.

If you prefer a thinner hummus you can add water - start with 2 Tbsp and go up from there. I tend to be quite light on the tahini and heavy on the lemon juice - its all about personal preference. I use a 'whizz-stick' (immersion blender) as I can never be bothered dragging the food processor out, but the food processor or a full blender would make it much smoother.

Hummus

1 x tin chickpeas, drained and rinsed
1 Tbsp olive oil
juice of a large lemon
1 Tbsp tahini paste
1 clove garlic, minced
Large handful parsley or coriander
Salt, pepper and chilli flakes (to taste)

Place all ingredients in a large bowl, and puree using an immersion blender.

Eggplant and Brown Rice Bake

I made this today for our family lunch ... it managed to feed 10 hungry people and seemed to please everyone from hard core vegans to staunch carnivores.

We served it with a big salad (thanks Kate!), some crumbled feta and some ciabatta bread.

Eggplant and Brown Rice Bake

2 cups brown rice
1 large onion
3 cloves garlic, minced
1 large eggplant, peeled
3 large red capsicums, cored and sliced
1 tin chopped italian tomatoes or passata
1 cup vegetable stock
1 cup frozen spinach, cooked and drained
2 packets tofu, or if you are not catering for vegans try 1 tofu and 1 feta
large handful of basil
pepper, salt and chilli

Firstly, boil the brown rice in a large saucepan of salted water for 30-40 minutes until just tender.

In a food processor finely chop the onion and garlic, and then cook these in a large frypan coated with spray oil. Using the food processor again (you don't need to clean it out obviously) chop the eggplant and capsicums, then add these to the frypan. Cook over a moderate heat.

Meanwhile use the food processor to puree the tofu (and the feta if using) and basil.

In a very large casserole dish or lasagne pan place the brown rice, the frypan mixture, the tofu mixture, the stock, the tomatoes, and the seasonings and mix well. You could top it with cheese if you felt so inclined.

(It can be cooked ahead to this point and left overnight)

Bake for 45 minutes in a moderate oven.

All about quacamole

Its avocado season, which means I can buy them for about 50 cents each and almost always get a beautiful one!

Guacamole is a great way to use lots of avocados. It goes wonderfully with all sorts of foods - obviously its great with mexican (try it with the pinto bean casserole) and I love it in burgers. Its great with potato wedges, or as a dip for raw vegetables.



There are so many ways to make quacamole, but in my not-so-humble opinion the essential ingredients are avocado, lemon juice and a decent amount of salt. Under salted quacamole just won't quite have the same taste I'm sorry to say.



After those 3 ingredients its a question of your own personal taste. Sour cream makes for a creamier dip obviously, garlic and tabasco sauce makes it delicously pungent, you can even mix it with some whipped up light cream cheese (which is the cream cheese/cottage cheese blend).

Here is my recipe for my perfect vegan quacamole.



Gypsy's Quacamole

2 large, ripe avocados
juice of 1/2 - 1 lemon
generous pinch of salt
a few drops of tabasco or a pinch of cayenne
1/2 small garlic clove, minced

Use a fork to mash the avocado until its smooth but not pureed. Add the remaining ingredients and mix well. Eat immediately. Use your fingers to lick the bowl!

Tofu Stir Fry

As a little girl I used to get the left over tofu from this recipe in my lunchbox ... its suprisingly good. Don't be put off tofu until you have tried this - its delicious and makes for a high protein , low fat, super easy dinner.

Tofu Stir Fry

Tofu Marinade
1 clove garlic, minced
1 tsp ginger, minced
1/4 cup soy sauce
2 Tbsp sweet chilli sauce
1 tsp sesame oil

300g packet firm organic tofu cut into 5-7mm slices

Assorted vegetables e.g.
1 large carrot cut into thin sticks
1 large handful mung beans
1 small head broccoli cut into small florets
1/2 cups sliced mushrooms
1 red or yellow capsicum sliced

Place the sliced tofu in the marinade for at least 1 hour, or even overnight.

Spray a large frypan with spray oil and heat to medium-high. Place the tofu slices (reserve the marinade) and the vegetables that will require longer cooking (carrots, capsicums). Cook for around 4-5 minutes, tun the tofu to brown the other side and add remaining vegetables and leftover marinade.

Serve with rice.