Enticing Entrees

Chickpea Tofu Curry

1 can chickpeas (garbanzo beans)
1 onion
2 tbsp olive oil
1/2 cup sun dried tomatoes in olive oil
2 cloves garlic
1-1.5 Tbsp Mixed Indian curry, mild, medium or strong according to you palate (I used medium Durban Indian curry masala)
1 yellow pepper, chopped
1 cup broccoli florets
1 cup cubed firm tofu
1/4 cup water
salt, pinch
ground black pepper to taste
Fresh chopped basil, parsley and oregano for garnish and sliced cherry tomatoes
fresh organic spinach leaves

Heat oil in a frying pan and add the curry powder, mixing it in well.
Add onion and garlic, stir frying continually as you add each ingredient
Add sun dried tomatoes
Add Chick Peas
Add broccoli and yellow pepper
add 1/4 cup of water, salt and pepper
Add tofu cubes and simmer

Serve on a fresh bed of spinach leaves with mango chutney as a sambal and basmati rice.
Garnish with herbs and tomatoes

serves four

Seared Eggplant Tofu Sandwich

Rosemary garlic bread
Red leaf lettuce
Veganaise (I used the grape seed variety)
Eggplant
Onions
Roma tomatoes
Avocado
Red Pepper
Extra firm tofu cut into thin strips
Fresh parsley, basil and oregano
Balsamic vinegar

Lightly sear the onion, eggplant, red pepper and tomatoes in a frying pan with olive oil and balsamic vinegar. I cook each item separately and layer them on the bread as they are cooked.
Cut bread into thin slices and spread the veganaise on each side.
Place the lettuce next as a foundation and layer the ingredients: eggplant, tomato, avocado, red pepper, tofu and herbs
This is a killer sandwich and extremely satisfying! Enjoy :)

Vegan Babotie

Babotie is a traditional South African dish with Malaysian influences. It is an extremely flavorful curry dish usually using ground meat, which I have substituted with TVP (textured vegetable protein or Boca ground bits, which is a pre-made soy protein option) This dish is high in protein and high in taste!

2 tbsp olive oil
2 medium onions
180g veggie mince
1 clove garlic
1 slice bread (I use Ezekial sprouted grain bread)
1 cup soy milk (or any other milk substitute)
1 tbsp medium hot curry
1 tsp turmeric
1 tsp cumin
1 1/2 tbs raw sugar
1 tsp salt
2 tbsp mango chutney (medium or hot, depending on your taste)
1 tsp apricot jam
1/2 cup raisins
1 bay leaf
splash of Braggs amino acids or soy sauce
1/2 tsp ground black pepper 2 tsp egg replacer
1 tsp dried coriander
1 tsp oregano
1 vacuum tub of silken tofu for topping
shredded coconut

DIRECTIONS:
Preheat oven to 350 degrees F (200 degrees C)
Heat oil in a large skillet on medium heat, cook onions and garlic and add curry powder, then add veggie mince and bay leaf.
Place the milk in a shallow dish and soak the bread. Squeeze excess milk from bread and set milk aside. add the bread to the veggie mince mixture
Stir in the raisins, apricot jam, chutney, salt ,pepper, other curry powder ingredients.
Pour mixture into a prepared baking dish and remove bay leaf
Bake in oven for 30 minutes
While babotie bakes, whisk together the tub of silken tofu and 2 tbsp egg replacer and add a teaspoon of medium curry powder, salt and pepper and remainder of milk.
Pour over dish and bake for another 10 minutes or until the top is golden brown.
Garnish with shredded coconut and serve with rice, couscous or quinoa.
Guaranteed to be a hit at dinner parties!
Serves 4-8

Vegan Kebabs

Astoundingly yummy and incredibly quick and easy to make.

Ingredients:

"Blissful Bits" (made by Eco Vegan) or another vegan alternative

Mushrooms
Polenta sliced and halved or quartered
Red and orange peppers
Zucchini (baby marrow) sliced

Bake all of the above on a baking sheet or tray in the oven at 375 degrees F for 10 minutes, turn veggies over and bake for another 10 minutes, with a sprinkle of sea salt, black pepper, and drizzle with a mixture of 1/4 cup olive oil infused with finely chopped fresh organic herbs such as oregano, basil, rosemary, parsley and garlic chives, and add a drizzle of Braggs aminos (or soy sauce).

Serve on a bed of Couscous

Side salad:
Lettuce, tomatoes, radish sprouts, calamata olives and avocado

Bon appetit!

 

Sweet Potato Cottage Pie:

1 package of ground vegetable protein or one cup of prepared TVP (textured vegetable protein
1 onion
4 cloves of garlic
olive oil
1/2 tub of mushrooms
1 corn on the cob (slice kernels off it)
2 carrots, sliced in small circles
2 Roma tomatoes (or any type that is available)
3 cups of fresh spinach
1/2 bunch of spring onions, chopped
handful of basil, oregano, rosemary and parsley
salt, pepper and Braggs Amino sauce to taste (small amount of soy sauce can be substituted)
3 sweet potatoes (boiled and mashed with soy milk and sea salt)
Italian parsley garnish

Stir fry all the above ingredients except the sweet potatoes, starting with sauteing the onions and garlic in a small amount of olive oil, then adding the fresh herbs followed by the mushrooms, corn, carrots, tomatoes and very last the corn and spring onions with a dash of Braggs Aminos for flavor.

 

Place the stir fry in a Pyrex dish and add the mashed sweet potato topping. Place in the oven at 375 degrees F for 10 minutes to heat if desired and garnish with parsley.

 

Guaranteed to satisfy anyone fortunate enough to be served this tasty dish!