Pizza with Tempeh

Total servings: 4

Ingredients:
2 Tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 red bell pepper, chopped
300g tomato puree
2 cups broccoli, cut in small pieces
150 g mushrooms, cut in slices
1/2 tsp dried oregano
salt and pepper to taste
2 1/2 cups flour
1/2 tsp salt
2 Tbs vegetable oil
2/3 cup water
3 tsp baking powder
250 g tempeh*, cut in small cubes
2 Tbs soy sauce
4 Tbs vegetable oil
2 fresh tomatoes

Directions:

In a saucepan heat the oil over a medium flame. Add the onions, garlic, and peppers. Sauté until the onions are tender. Add the tomato pulp, broccoli, herbs, salt and pepper. Simmer 10 minutes or until the broccoli is almost soft. Add the mushrooms and continue to heat for 5 minutes.

Preheat oven to 420° F (210°C). In a large bowl combine flour, salt and baking powder. Add the oil and mix. Add water, while mixing, until the dough holds together, but is not sticky. Put the dough on pizza pan and form the pizza. Bake for 20 minutes.

Pour the soy sauce over the tempeh until most of the sauce is absorbed. Drain tempeh. Bake the tempeh in a frying pan in the oil, turning often, until all sides are golden brown. Turn off the heat.

Take the pizza crust out of the oven and spread it with sauce. Arrange the tempeh and tomato slices (and optionally grated vegan cheese or olives) on top and return to the oven for 10 minutes. Serve the tempeh pizza immediately.

Vegan: Yes

Vegetarian: Yes

More tempeh recipes

* What is tempeh? See here.

* Thanks to Mr. C.T. Cheong's loving contribution One World Cuisine is able to provide delicious organic tempeh dishes for customers. In addition, various high- quality tempeh products and other new soy products are available at One World Cuisine now.

Colorful Couscous Salad with Vegan Tuna

Couscous is nutritious, low in fat and cheap, and can be cooked in many ways.

Ingredients:
1 ½ cups organic couscous
3 cups water
1/2 red capsicum, diced
1/2 green capsicum, diced

1/2 cup chopped red cabbage
1 small bunch fresh dill, chopped
1/2 package (150g) vegan tuna*
1 medium cucumber, diced
1 tomato, diced
1 avocado, diced

15 pitted black olives, diced
1/2 cup currants (optional)

Dressing:
6 Tbsp lemon juice
5 Tbsp olive oil
1/2 tsp cumin powder
1/2 tsp curry powder
Salt & pepper to taste

Directions:
Bring 3 cups of water and 1 Tbsp oil to a boil. Then stir in couscous. Cover and remove from heat. Allow all liquid to absorb (usually about 6 minutes) then fluff with fork.

Mix the dressing ingredients well. Pour the dressing over the salad and stir to combine. Serve right away or chill first.

* Vegan tuna is available at One World Cuisine.

Soymilk Mayonnaise

Ingredients:

1 cup soymilk
1 cup sugar
3 tsp salt
1 2/3 cups sunflower oil
3 tsp vinegar (adjust the degree of sourness, according to taste)

Directions:

Mix soymilk, sugar and salt and blend in a completely dry blender. A very important tip for making mayonnaise is to blend the ingredients at high speed. Then slowly stir in oil, and continue to blend at high speed. When oil is blended thoroughly, the mixture will become very thick. Finally, stir in vinegar and mix well.

Tofu Tuna Salad

Created by admin



This recipe really brings back memories of childhood. Do make sure to freeze and the thaw the tofu before preparing this recipe. It gives it a more chewy texture.



Ingredients:

* 1 block firm or extra firm tofu, frozen, then thawed and pressed
* 2 stalks celery, diced
* 1 tbsp pickle relish
* 2/3 cup vegan mayonnaise
* 1 tbsp lemon juice
* 1/2 tsp kelp powder
*1/2 tsp sea salt or more to taste
*1/4 tsp ground black pepper

Preparation:

In a small bowl, crumble or mash the tofu with a fork until it reaches the desired consistency. Add the celery and relish.

In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, pepper, and kelp. Gently add this mixture to the tofu and stir to combine.

Serve chilled on toast with lettuce and pickle on the side.

Puttanesca Scramble

Recipe from Post Punk Kitchen

Serves 4

Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor. Olives, capers and plenty of fresh herbs make for an easy to throw together scramble that tastes like a Mediterranean feast you've been slaving over for hours.

2 tablespoons olive oil

6 - 8 cloves garlic, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 lb extra firm tofu, diced

4 roma tomatoes, diced

2 tablespoons fresh thyme

2 tablespoons fresh oregano

1/2 cup mixed olives, roughly chopped

1 tablespoons capers

1/4 teaspoon salt, or to taste

Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme and oregano and cook for about 5 minutes, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.

Vegan Cashew Cheese

By David R Brooks

Ingredients:
2/3 cup cashews (raw is best, roasted is still great, and try flavored cashews too)
1/2 cup water (or slightly more)
1/4 cup red capsicum (raw or roasted)
1/4 small red onion (if you're cooking for a date, or more otherwise!)
1/4 cup yeast flakes
2 garlic cloves (see "red onion")
3 tbsp lemon juice
2 tbsp lite soy sauce
1 tbsp sesame oil
1 tsp sea salt (optional) if the cashews are unsalted

Put everything in a food processor and blend it until it's creamy. If it's too thick, add more water. If it's too watery, add more cashews. It should have a cream of wheat-like consistency, or just a bit thicker. For a pizza, spread it thinly over pizza sauce (it's very rich, so a little bit goes a long way), top it off with your favorite vegetables, and pop it in the oven. If the cashew cheese becomes golden-brown more than a few minutes before the pizza crust is done, cover the top of the pizza with foil. This recipe is plenty for a medium-sized pizza. I like making larger batches and keeping leftovers in the fridge.

Vegan Macaroni and Cheese

By eHow Food & Drink Editor

Things You'll Need:
Large pot
400g dry macaroni
250g tofu
1 cup plain soy milk (or other vegan milk)
½ cup tahini
6 tbsps. nutritional yeast
1 tbsp. turmeric
Blender
Large bowl
Onion and garlic powder to taste, optional
Salt to taste
Oil
Baking dish
2 tbsps. margarine
Paprika

Directions:
Bring a large pot of water to boil and add the macaroni. Cover, remove from heat and let sit for 5 minutes. This method saves energy, but you can make the macaroni however you like.

Place tofu, soy milk, tahini, nutritional yeast and turmeric in the blender and blend until creamy. Pour the tofu mixture into a large bowl.

Add optional seasonings, such as garlic or onion powder, or any herbs and spices you like in your macaroni and cheese. Add salt to taste and adjust seasonings as necessary.

Drain the macaroni and add the noodles to the sauce. Stir gently until the macaroni and sauce are fully incorporated.

Lightly oil a baking dish and pour the macaroni into the dish. Dot the top with 2 tbsps. margarine. Dust with paprika and garlic powder if desired.

Bake in a 180-degree oven for approximately 20 minutes, or until a golden-brown crust forms on the top of your vegan macaroni and cheese.

Tofu Cream Cheese

recipe from VegCooking

Spread this on your bagel or roti for a quick snack. Tofu cream cheese is friendlier to cows than traditional cheese. With half the fat, it 's also friendlier to your waistline!

350 g extra firm silken tofu
3 1/2 Tbsp. cashew butter or 5 Tbsp. raw cashews, finely ground
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. liquid sweetener (optional)

• Place the tofu in a clean tea towel, gather the end up and twist and squeeze for a couple of minutes to extract most of the water.
• Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You may have to stop the machine and loosen the mixture with a spatula once or twice.
• Use right away or scrape into a covered container and refrigerate. It firms up with refrigeration.

Makes 2 cups

Vegan Ricotta Ravioli with Basil Pine Nut Pesto

SupremeMasterTV.com

Ingredients:
Pine Nut Basil Pesto
2 cups basil
⅓ cup pine nuts
3 cloves garlic
¾ teaspoon salt
Fresh ground black pepper
½ cup olive oil

Ravioli Pasta Dough
1⅔ cups flour
½ cup chickpea flour
½ teaspoon salt
⅔ cup water

Tofu Cashew Ricotta
1 pound firm tofu
½ cup cashews
Fresh parsley, chopped
Fresh basil, chopped
1 tablespoon lemon juice
⅓ teaspoon nutmeg
1 teaspoon salt
Fresh ground black pepper
2 tablespoon olive oil
Agave (to taste)

Tofu and Eggplant Lemak

Ingredients:
1 box Tofu (600g), cut into chunks and lightly pan fried
1 eggplant, cut into thick strips and lightly pan fried
8 dried red chilli, soaked in hot water and removed seeds
2 onions, chopped
1 Tbsp chopped garlic
1 stalk lemon grass
1 Tbsp turmeric powder
10 pieces candle nuts
1/3 Tbsp salt
Pinch of sugar
1 cup water
1 can coconut milk
Several lime or bay leaves

Directions:
Blend red chilli, onions, garlic, lemon grass, turmeric powder and candle nuts in a blender.

Heat oil and fry blended ingredients until fragrant and a little dry. Then add water and let it boil. Add in coconut milk, lime or bay leaves, salt and sugar. Reduce fire and simmer until gravy thickens. Add in tofu and eggplant and mix well. Remove and serve with rice.

*Candle nuts are available in Asian shops.

Colorful Cuisine with Chef Cary Brown: Barbequed Vegan Ribs

Part 1:



Part 2:

Chinese Fried Rice

Ingredients:
3 slices vegan ham, diced
1/2 cup diced carrot
1/2 cup snow peas
4 shiitake mushrooms, soaked until soft and diced
1/3 cup pine nuts
4 cups cooked rice, white or brown
Pinch of natural seasoning
2 Tbsp soy sauce
Pinch of black pepper

Directions:

In a wok or large skillet, heat oil until hot. Add shiitake mushrooms and stir-fry for 2 minutes. Add vegan ham and carrots and continue stirring over medium heat for 2-3 minutes. Add snow peas and cook for 2 minutes. Add rice, natural seasoning and soy sauce, and continue to stir-fry until rice is heated through. Sprinkle some black pepper and serve.


*You can add anything you like to this fried rice, according to your taste or the ingredients you have on hand.

Fried Noodles

Ingredients:
I pkt Japanese Noodles (the yellow one)
2 slices vegan ham, cut into stripes
Shredded cabbage, carrots, mushrooms, broccoli florets and baby corns
2 teaspoons dark soy sauce
2 teaspoon salt
2 teaspoon natural seasoning
Pepper to taste
Extra soy sauce, salt or sugar for seasoning, as desired

Directions:
In a wok, heat 2 tablespoons oil, add mushrooms and ham, and stir-fry for about 3 minutes. Remove from wok.

Heat 2 tablespoons oil, add cabbage, carrot, baby corns and broccoli. Stir-fry for about 3 minutes. Season with a bit of soy sauce, salt and natural seasoning while stir-frying. Remove from wok.

Heat 1 1/2 tablespoons oil in the wok, add noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add salt, soy sauce, and natural seasoning, and mix well. Add the cooked mushroom mixture and cabbage mixture, and mix well. Serve hot.

*Vegan ham can be replaced by veggie prawn. Both are available in One World Cuisine.
* Japanese Noodles are available in Asian shops.

Chana Masala

Ingredients:
500g chickpeas
3 big onions, chopped
2 tomatoes, chopped
4 stalks spring onion, chopped
1 bunch coriander, chopped
1/2 tbsp ginger powder
3 potatoes, cut into small cubes
1/2 tbsp turmeric powder
1/4 tbsp chili powder
4 heaps tbsp curry powder
Salt to taste

Directions:
Soak chickpeas in water with a pinch of salt overnight. Wash and boil with half tbsp of salt until chickpeas are soft, about 1/2 hour. Blend onions, tomatoes, spring onion, coriander and ginger powder with water (add water until lower end of handle of blender).

Heat up pan with half cup of oil. Add in blended ingredients and fry until fragrant. Add 1/2 tbsp of salt, turmeric powder, chili powder and curry powder, and cook until thicken. Then add potatoes and 1/2 cup water, and cook until potatoes are soft. Add chickpeas. Taste and garnish with coriander leaves. Serve with rice.

Authentic Tomato Curry from Pune, India

Ingredients:
Okra
Cauliflower
Potato
Eggplant
Green peas
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Fenugreek seeds
Crushed ginger
3–4 tablespoons gram flour (chickpea flour)
10–12 tomatoes, puréed
1 teaspoon cumin powder
Green chilies
1–2 cloves
3–4 tablespoons oil
Ground black pepper (or red chili powder)
Salt
Water
Served with rice

Curry Potato Balls

Ingredients:
6 potatoes
300g self-raising flour
1 onion, chopped
200g vegan ham, diced
1 red capsicum, diced
6 mushrooms, diced
100g green peas
150g sweet corn
150g bread crumbs
2 tablespoon curry powder
Pinch of salt
Pinch of natural seasoning

Batter:
Mix 2 1/2 cups plain flour, 2 cup water and salt to taste

Directions:
Boil peeled potatoes and mash while hot, then mix well with self-raising flour and 2 teaspoon salt, and knead into smooth dough. If the mixture is too dry, add some water.

Heat oil in pan, add onion and stir-fry until fragrant. Add vegan ham, capsicum, mushrooms, green peas and sweet corn, and stir-fry until done, then add curry powder, salt and natural seasoning and mix well. Remove and set aside.

Divide the potato dough into small portions. Wrap filling inside each portion of potato dough. Roll into a cone shape and coat evenly with a layer of batter first and another layer of bread crumbs next. Deep-fry over medium heat until golden on the surface. Remove and drain well. Serve.

* Vegan ham is available in One World Cuisine.

Vietnamese Rice Rolls

Ingredients:
200g vegetarian ham, finely cut into thin strips approx 4 to 5 cm
50g alfalfa sprouts
50g snow pea sprouts
Small lettuce, finely cut into strips
1 small carrot, shredded
1 cucumber, shredded
Herbs: coriander, basils, mints etc
Half a package of rice noodles, cooked according to package instruction (optional)
1 package of Vietnamese rice paper

Sauce:
4 Tablespoon sugar
1 teaspoon salt
300 ml hot water
1 Tablespoon white vinegar or lemon juice
2 Tablespoon light soy sauce
3 Tablespoon sweet chili sauce

Directions:
Rolls:
Dip rice paper in hot water evenly and set aside until soft (approx 20 - 30 seconds). Put desired amount of vegetarian ham, cooked rice noodle and vegetables on rice paper. Wrap as tightly as possible.

Sauce:
Dissolve sugar and salt in hot water; then add the rest of the sauce ingredients and mix together.

*Vegetarian tuna can be used to substitute vegetarian ham. Both are available in One World Cuisine.
*Rice paper and rice noodles are available in Coles and Asian shops.

Sweet and Sour Veggie Chicken

INGREDIENTS:
200g veggie chicken chunks*
1/2 carrot
1 red capsicum
1 green capsicum
1/2 cup pineapple pieces

Sauce:
1/4 cup sugar
2 tablespoon ketchup (tomato sauce)
2 tablespoon soy sauce
1/4 teaspoon salt
1/2 cup pineapple juice
1/4 cup vinegar
1 tablespoon starch

Batter:
1 cup self - raising flour
2 tablespoon corn flour
Pinch of salt
1 tablespoon cooking oil
Some water

Directions:
In a small bowl, combine the sauce ingredients. Set aside.

Peel the carrot and cut into 1-inch square pieces. Cut capsicums into square pieces.

For the batter, combine the ingredients to form a batter that is neither too dry nor too moist. (The batter should not be runny, but should drop off the back of a spoon).

Heat oil for deep-frying to 160 C degrees. Dip the veggie chicken chunks in the batter, and deep-fry in batches, taking care not to be crowded. Deep-fry until lightly golden brown. Remove and drain.

Stir-fry carrot and capsicums. Finally add pineapple and stir-fry for a while. Remove.

Bring the sauce ingredients to a boil over medium heat. Add the carrot, capsicums, pineapple and chicken chunks, and stir evenly. Serve hot with rice.

*Veggie chicken is available in One World Cuisine.