Most requested recipes
- Vegan Pasanda (Mark's Creamy Curry)
- Szechuan Soya Mince with Chillies and Peppercorns
- Chocolate cake
- Recipe links
Main dishes
Vegan Pasanda (Mark's Creamy Curry)
This recipe produces a lovely creamy curry. It works well with different ingredients but is most suited to the softer vegetables
Ingredients
Serves 3-4 people
- 1 Onion (Chopped into small pieces)
- 1 tblsp Oil or vegetable ghee
- 4 Mushrooms (Chopped into small pieces)
- 56.¼ g Sweet corn
- 1 Red or Yellow Peppers (Chopped into small pieces)
- 250 ml Soya Cream
- 2 tblsp Curry powder (or more if you like it hot!)
- 112½ g Veggie Mince
- 1 tblsp Mango Chutney
Method
- Fry onion in oil until softening.
- Add curry powder and stir in just enough water to make a paste.
- Fry for about 5 minutes (add a bit more water if required)
- Add mushrooms and pepper and fry for another minute.
- Remove from heat and add a quarter of a cup of water. Stir well in then slowly add the soya cream, continuing to stir.
- Return to a moderate heat.
- Add lemon or lime juice, the frozen vegetables (if using) and the veggie mince or beans.
- Heat through, stirring occasionally.
Szechuan Soya Mince with Chillies and Peppercorns
This is a recipe I veganised from "More Wok Cookery" by Kenneth Lo. The dish can be quite hot (reduce the number of chillies if desired) but is very quick. Best served with plain rice - sticky type if available.
Ingredients
Vary the amount of soya mince for the number of people allowing around 30g per person.
- ½ tblsp Szechuan peppercorns (Lightly pound in a pestle and mortar)
- 3 fresh chillies (Chop coarsely)
- soya mince
- 2 tblsp vegetable lard
- 3 ginger
- 2 garlic
- 1 tblsp yellow bean sauce
- 2 tsp sugar
- small handfull of cashew nuts
- 1½ tblsp vinegar
- 2 spring onions
- 1 tblsp corn flour (blended in 3 tblsp of water)
Method
- Heat the oil in a wok or similar vessel. When it is hot add the Szechuan peppercorns and chillies. Stir fry over a high heat for about 30 seconds.
- Add the soya mince and stir fry for a further 2 minutes.
- Add the lard, ginger, garlic, yellow bean sauce and sugar. Continues to stir fry for 30 seconds.
- Sprinkle over the vinegar and then stir in the spring onions and cashew nuts.
- Add the blended cornflower and stir well in. Heat through for about 30 seconds over a high heat.
Cakes
Chocolate cake
This is a classic recipe used during the war years when eggs were not available. It produces a wonderfully light chocolate cake. After making the cake you can eat it as is or use it as the basis for a fancier cake.
Ingredients
- 175 g plain flour
- 175 g granulated sugar
- 50 g cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp vanilla essence
- 1 tblsp cider vinegar
- 115 ml vegetable oil
- 225 ml water
Method
- Preheat oven to 190C (375F/gas mark 5).
- Grease (if not non stick!) and line an 8 in (200 mm) cake tin.
- In a mixing bowl combine the flour, sugar, cocoa, bicarb of soda and salt.
- Make a well in the centre of the mixture and add the vanilla, vinegar and oil.
- Gradually stir in the water.
- Continue stirring until blended, but don't overmix.
- Pour batter into the tin and bake for 35 to 40 mins OR until a knife inserted into the middle comes out clean.
- Cool in the tin on a wire rack if possible for 10 mins, then take out to cool completely.