I adapted this recipe from Delicious Apple Cake, at VegWeb.
2 cups chopped apples, preferably with skin
1 cup brown sugar
3/4 cup applesauce
1/2 cup chopped mixed nuts, kasha and grated coconut
3 tablespoons carob
1 teaspoon ginger
1 cup whole wheat flour
1 teaspoon baking powder
1 tablespoon rum
Put applesauce in a bowl.
Add the other ingredients and mix well.
Pour batter into cake pan.
Bake at 180 ˚C/350 F for 45 minutes.
Serves 8
250 g. couscous
5 dl. boiling water
200 g. vegan margarine
¼ cup soy yoghurt
400 g. soy cream cheese, e.g. Tofutti creamy smooth
175 g. vegan mozzarella, grated
3½ dl. honey
1 tsp. cardamom
1½ dl. water
1 tsp. orange flower water, or rose water
½ cup chopped "crunchies" (e.g. walnuts, almonds, hazelnuts, grated coconut and kasha)
Place couscous in a large bowl and add boiling water.Stir with a fork, and leave couscous for 30 minutes until all water has been absorbed.
Preheat oven to 200°C/390 F
When cool enough to handle, break lumps up with your fingers.
Stir margarine and soy yoghurt into couscous.
Spread half the couscous mixture into a 10-12 inch round baking tin.
In a large bowl, combine soy cream cheese, vegan mozzarella and three tablespoons honey.
Spread cheese mixture on top of couscous, then spread remaining couscous on top. Press down gently and bake for about 15 minutes.
Put remaining honey, water and cardamom in a small saucepan and bring to the boil. Leave to boil for about 7 minutes.
Remove syrup from heat and add orange flower water or rose water.
Remove Kodafa from oven, and place under grill until the top is lightly browned and crunchy.
Sprinkle nut mixture over cake.
Pour syrup on top of kodafa, and serve hot with mint tea or strong coffee.
I borrowed this recipe from my Afghan friend Fausia - and added my own twist to it.
500 g. potatoes
1 jar sugo or tomato sauce
1 onion, peeled and chopped
half a bulb of garlic, peeled and crushed
cumin
coriander
herbs (e.g. mint and dill)
Peel potatoes and cut into four parts.
Boil for about ten minutes. Drain.
Heat some olive oil in a saucepan.
Saute the other onion and the rest of the garlic in olive oil, add cumin and coriander, then add sugo or tomato sauce.
Add herbs. Heat well.
Pour sauce over potatoes and simmer over a low heat for another ten minutes, or until potatoes are done.
Tip 1: Use leftover tomato sauce from my filled courgette recipe.
Tip 2: Use leftover potatoes
2 courgettes
250 g. vegan mince
1 jar sugo or tomato sauce
250 g. bulgur
600 ml. water or veggie stock
olive oil
2 onions
1 bulb of garlic
cumin
coriander
herbs (I like mint and dill, but my daughters prefer chives and parsley)
Wash courgettes, remove ends and cut into three or four chunks.
Boil in water for about 5 minutes.
Drain and leave to cool.
Preheat oven to 200° C.
Peel and chop the onions. Peel and crush garlic.
Heat some olive oil in a saucepan.
Saute one onion and half of the garlic in olive oil, then add some cumin and coriander and the bulgur.
Stir well, until bulgur looks shiny.
Add water or veggie stock and stir once more.
Cover saucepan with a lid and bring to the boil.
Lower heat and leave bulgur to boil for ten minutes. Don't remove the lid!
After ten minutes, turn off the heat and leave the bulgur in the saucepan (still with the lid on) for another 15 minutes.
Fry vegan mince in olive oil for a few minutes.
Heat some olive oil in another saucepan.
Saute the other onion and the rest of the garlic in olive oil, then add sugo or tomato sauce. Add herbs. Heat well.
Loosen bulgur with a fork.
Add mince to bulgur and mix well.
When courgettes have cooled off enough to handle, hollow them out, using a teaspoon or the end of a knife.
Place courgettes in an oven dish, and fill with bulgur.
Pour some tomato sauce over and around the courgettes, and place dish into oven for about 20 minutes.
Serve with Fausia's Potatoes (use the rest of tomato sauce for this recipe), a fresh salad, garlic dressing, and Avocado Dip.
Tip: Works well with peppers too.
225 g. vegan margarine
100 g. apple syrup (omit sugar from the recipe; it's not needed)
2 tbsp. corn syrup
350 g. oats
100 g. vegan chocolate
Preheat oven to 150˚C/300 F.
In a saucepan gently heat margarine, apple syrup, corn syrup and vegan chocolate until butter has melted.
Take saucepan off the heat and mix in oats.
Pour mixture into a greased tin and press it out evenly, using the back of a spoon.
Bake for 30-40 mins.
Allow mixture to cool for 10 mins. before cutting into square pieces. Remove from tin when cool.
4 apples, chopped
3 tbsp. orange blossom water
1 tbsp. concentrated fruit juice
spices (e.g. cardamom, cinnamon and ginger)
3 cups flour (e.g. wholemeal flour, white flour and rolled oats)
¼ cup olive oil
¼ cup concentrated fruit juice
( a few tbsp. kasha)
Preheat oven to 180˚C/350 F.
Combine chopped apples, orange blossom water, 1 tbsp. concentrated fruit juice and spices in an oven dish. You could grease the oven dish first, but I don't usually bother.
Combine flour, olive oil and concentrated fruit juice in a bowl and knead into a crumbly dough. Work some kasha into the crumbly mixture if you like.
Cover apple mixture with the crumble-dough, and place in oven for about 20 minutes.
Serve with (vegan) vanilla ice cream and/or soy custard.
Enjoy!
One of our favourite lunch recipes.
6 matzos
dairy free milk
3 tbps egg replacer
black pepper
garlic powder
herbs (e.g. parsley, thyme and chives)
1 cup tomato sauce
1 onion
some mushrooms
a few cherry tomatoes
vegan cheese, grated
olive oil
Preheat oven to 180°C/350 F.
Break matzos into small pieces and add some dairy free milk. Mix egg replacer with 6 tbsp water add to matzah mixture. Add pepper and garlic powder to taste.
Grease a large baking pan with a little olive oil. Place matzah mixture into baking pan and bake for 10 minutes.
Meanwhile, add pepper, garlic and herbs to tomato sauce and stir.
Take baking pan out of the oven and add tomato sauce. Put onion, mushrooms and tomatoes (or whatever else you fancy for topping) on the pizza. Sprinkle a layer of vegan cheese on top.
Put pizza back into the oven and bake for 10 or 15 more minutes, until cheese melts.
Serve with a fresh salad.
Makes a great lunch or supper.
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