Red Cabbage, Spring Onion & Roast Pecan Nut Salad, with a Sweet

Toffee-Style Fruit, Maple & Balsamic Dressing

¼ fresh red cabbage, shredded or finely chopped

1 spring onion (scallion), chopped

¼ cup roasted pecan nuts, roughly chopped

½ red apple, chopped or grated (mine was at the bottom of the salad)

flat leaf parsley, finely chopped, for garnishing (optional)

DRESSING

1 Tbsp maple syrup

2 Tbsp raisins

1/8 cup olive oil

1/8 cup balsamic vinegar

pinch sea salt

1 tsp vegan margarine or coconut oil

Place in a food processor, and process until smooth and thick

Place chopped salad ingredients in a bowl, pour dressing on top, and garnish with parsley.

Potato & Beetroot Salad with a Naughty Lemon & Zesty Cream

Dressing

3 medium sized potatoes, peeled, and boiled until soft

1 large beetroot, pre-boiled, peeled, and chopped into squares

1 spring onion (scallion), chopped

zest of 1 large lemon, very finely chopped

2 Tbsp very finely chopped parsley – sprinkle most in the salad, but leave some for garnishing.

DRESSING

2 Tbsp thick non-dairy mayonnaise (recipe in my forthcoming MWV book - out next month)

1 Tbsp freshly squeezed lemon juice

1 Tbsp cold water

1 tsp maple syrup

¼ tsp turmeric powder

Place the ingredients in a bowl, and whisk with a fork until smooth.  Pour onto salad and serve.  If there’s any lemon zest left, use it for garnishing with the parsley.

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Makes 2 glasses

INGREDIENTS

¾ cup frozen blueberries

1 Tbsp extra virgin coconut oil (set) – (I suggest this brand in the US or Biona in the UK)

2 tsp ground flaxseed

¾ frozen banana

4 or 5 ice cubes

1 tsp stevia or coconut sugar, or other vegan sweetener of your choice

1½ glasses cold water

METHOD

Spin the above in your high speed blender (my Vitamix is perfect for this), serve and Enjoy !

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INGREDIENTS

¾ cup puy lentils, precooked (do not overcook them, leave them chewy)

½ bulb garlic

1 medium sized red onion

1 red chilli

½ medium red bell pepper, chopped into small squares

6 sundried tomato halves, chopped and set aside

4 small portobello mushrooms, chopped small

olive oil

Himalayan salt (or UK)

¼ tsp asafoetida

½ cup (125 mL) dry white wine

3 Tbsp tomato paste

1 14 oz tin chopped tomatoes

1 Tbsp porcini mushroom powder (optional)

1 tsp stevia, or other sweetener of your choice

METHOD

1. Preboil the lentils in a small saucepan, and drain once tenderized.  Be sure not to overcook them, as they need to remain a little chewy.
2. Next, process the onion, garlic and chilli in a food processor until finely chopped.
3. Heat up your oil, and fry your garlic, onion, and chilli mix.  When the onions become transparent, add the finely chopped mushrooms.
4. Add in the chopped tomatoes, and stir for a couple of minutes, then add the remaining ingredients, and simmer gently for 25 minutes or so. It will thicken beautifully. Finally, add a little bit of water to achieve the perfect consistency, and serve with your favourite pasta.

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NB Once again, this is one of the beautiful pieces from Ceramika Maltija at Villa Bologna, Malta

INGREDIENTS

around 18 green grapes (you can use red if you wish)

12 cherry tomatoes, whole

1 cup cucumber, chopped (I don’t peel mine)

white onion rings, finely chopped (I placed mine at the base to soak up the juices)

1 lemon, halved, and ready for squeezing

a drizzle of olive oil

my ‘Beta Feta’ from my upcoming book ‘Mouthwatering Vegan‘, or any other vegan cheese of your choice

some crushed black pepper

fresh mint, chopped – for garnishing

METHOD

1. Arrange the ingredients in a serving dish, finishing off with your hand-crumbled cheese.
2. Drizzle on the olive oil, crushed pepper and Enjoy !

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INGREDIENTS

1 small cauliflower (steamed until a little soft, but not falling apart – then allow to cool)

vegan short crust pastry* (around 2 cup fulls) – and add ¼ cup finely chopped raw pistacchios and ¼ tsp each of dried sage and thyme to the pastry (if you are making your own there is a fast recipe for you below – prepare it in advance)

3 to 4 potatoes, washed and cut into pieces for roasting – boil these for 20 minutes until slightly soft

a few sprigs of fresh rosemary

olive oil

lots of chopped garlic

a squeeze of lemon

freshly grounded pepper

Himalayan salt (or UK), or sea salt

around 16 cherry tomatoes, and some toothpicks

HOMEMADE SHORTCRUST PASTRY

If you wish to make your own shortcrust pastry, here is what you will need, and how to make it

Ingredients :

4 oz (115 g) dairy free margarine

8 oz (225 g) plain unbleached flour

a pinch of salt

water

Method :

Place the flour in a large working bowl, then cut your margarine into pieces in the bowl. Add the salt, and start to rub the ingredients with your fingers, blending them both together, and creating big crumbles with it. Next add a little water, a bit at a time, until a ball is formed. Wrap it up in cling film, or plastic wrap, and allow to sit in the fridge for half an hour.

METHOD

1. Wrap your steamed cauliflower in the short crust pastry, having rolled the pastry open with the finely chopped pistachios and herbs, then form with hands as you see in the picture.  Be sure to leave an opening across the top of around 2 inches on each side. Picking it up gently, place it in an pre-greased oven dish.
2. Next, having allowed your potatoes to cool down, place them in the dish next to the cauliflower. Sprinkle on the salt and pepper, drizzle the olive oil, a squeeze of lemon, and add the rosemary sprigs here and there.
3. Finally, place the tomatoes on the toothpicks, and pierce them in and around the centre of the cauliflower – you may wish to use black olives instead, it’s up to you. They are there to impart their flavours and colour, so don’t worry if they scorch – they are there for show in the main.
4. Then roast in a pre-heated  375ºF (175ºC) oven until golden.
5. Serve up and Enjoy !!!

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INGREDIENTS

1 steamed eggplant (aubergine), cut in half, and steam in its skin until soft

2 to 3 cloves garlic

a handful of fresh parsley

2 to 3 Tbsp (30-45mL) balsamic vinegar – more, if you prefer

a few drops of olive oil

salt to taste

black pepper corns

a few drops of lemon juice

METHOD

1. Place the parsley in your food processor, and process until finely chopped.
2. Add in your eggplant, with the remaining ingredients, and process until smooth.
3. Spoon into a serving bowl (the one in the pic is from Ceramika Maltija), and refrigerate for a few hours. Enjoy !

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A simple dish made with simple locally grown produce.  Villa Bologna has some great produce here in Malta.  I visited last week, and just couldn’t resist the produce and the pottery, simply beautiful (the Ceramika Maltija bowl in the picture is one of theirs).  Their broad beans match no other that I’ve ever laid my eyes on, and their lemons ever-so-fragrant. This is made with locally grown garlic too, is so delicious, wholesome and moreish !  Serve with crudités, or bread and crackers of your choice.

NOTE : You cook the beans in their skins – do not remove or peel them at any point. After you steam them you process them in their skins (the skin is thin and tenderizes when steamed and is full of flavour).

INGREDIENTS
2 to 3 cloves of garlic

1½  cups fresh fava (broad beans) steamed in their husks

2 zucchini (courgette) steamed until soft, but not mushy

½ cup cannellini beans

salt

the juice of a lemon

a handful of flat leaf fresh parsley

Drizzle with olive oil, sun-dried tomatoes and fresh parsley.

METHOD

1. Place the garlic in your food processor, and pulse until well chopped.
2. Add your cannellini beans, and pulse until smooth.
3. Now add the fava beans, and pulse again.
4. Add your zucchini, and remaining ingredients, process, and then taste for salt.
5. Spoon into your serving dish, and refrigerate for a few hours before serving.

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NOTE : If you prefer to eat healthy desserts all the time, then this is not for you. This is what I term as an occasional treat dessert – rich, yummy, and happy to be lemon !

Serves around 16-18 slices, depending on portion size

INGREDIENTS FOR BASE

For the base you will need :

2 cups (8 oz) all purpose flour (I confess I used 1 cup normal, as I ran out of this, and 1 cup all purpose white gluten free flour)

1 cup (8 oz) vegan margarine, such as Earth Balance or other of your choice (such as coconut oil extra virgin or other up to you)

¼ tsp salt

½ cup (4 oz) sugar, or stevia or coconut sugar (you choose what you prefer)

METHOD

1. Place the above ingredients in a large bowl, and whisk until small crumbs are formed
2. Next, heat up your oven to 350ºF (175ºC)
3. Using clean hands, firmly press the mixture into a greased baking tin (mine was 7½ x 13 inches – 19 x 33 cm) with your palms, doing your best to even it out.  Then place it in your hot oven until slightly golden (around 15-20 minutes).  Meanwhile, you can make your filling.

INGREDIENTS FOR LEMON FILLING

1 1/8 cups plain sugar (or stevia or other dried sweetener of your choice) – I rarely use white sugar, but this time I did because I was out of stevia, and it’s important not to use brown sugar because of the colour.

¼ cup plain flour

1 350g (12½ oz) pack firm silken tofu (I suggest Mori-Nu – UK, & US)

¼ tsp turmeric (for the colour, don’t leave it out)

the juice of 2-3 large freshly squeezed lemons, plus the zest of 1 lemon

1 heaped Tbsp egg replacer (I used Orgran - UK: or Ener-G – US)

just under 1/8 cup vegan milk of your choice (Alpro is my preference)

icing sugar (confectioner’s sugar) for garnishing (optional)

METHOD

1. Place all the ingredients in a food processor, and process until thick but smooth.
2. Now go check on your base – when it’s golden and firm, it’s ready. Remove from oven, and allow it to cool down slightly for 15 minutes or so.
3. Next, pour on the lemon filling, making sure it is even on top. Then place in your hot oven again, for a further 20 minutes or so.
4. It may not be 100% firm when it’s ready, but it will solidify properly once it’s cooled down, and then refrigerated.
5. Refrigerate for 3-4 hours before serving, or over-night (if you can wait that long !). Sprinkle some more zest on the top, and dust with icing sugar (confectioner’s sugar) for that extra enticing look.  Good luck, happy eating and Enjoy !

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Very simple to make once you SEE how – like all genius things, they are simple after they have been conceptualized made and served – so often the case with the benefit of hindsight !   I had been creating a yolk in my head for over a year, then I actually made and posted my hard boiled egg, with excellent results (see recipe)  

My partner loved eggs, and was always fussy about the taste.  So this was a massive challenge for MWV – me.  But today the vegan fried egg was fried, made, served and tasted – with an immediate thumbs-up from him, and excellent feedback on the follow-through “Miriam, you’re a bloody genius !!”.  So exciting !!!  So you want eggs ? Now you can eat your heart out without the cholesterol or the cruelty, but with all the good taste.  The white of the egg works perfectly, the yolk, well, taste for yourself,  MMMMmmmmmm !!!  Now you can prepare vegan fried eggs in minutes.

NOTE:  Once you have made these once, you will only need to look at the recipe for quantities in future – yes, it’s that easy !

INGREDIENTS FOR THE ‘YOLK’

(again see my Egg Mayonnaise recipe)

2 Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder (Edwards USA, Terrasana UK –  also here is a link that will ship to Australia)

7 Tbsp  (105 mL) hot water (may need a tiny bit more)

1 tsp nutritional yeast

¼ tsp turmeric

¼ tsp kala namak salt, otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)

¾ tsp Orgram egg replacer (or Ener-G in the US)

1 tsp vegan margarine

1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

METHOD

Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk – it should be thick in consistency.  Then spoon out half of the mixture, and set aside.

‘EGG WHITE’ INGREDIENT

1 349g pack of firm silken tofu (I use Mori-Nu) – Tip for this recipe :- you may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut.

METHOD

1. No secret or frills, it’s firm silken tofu. Using a round cutter (mine was 7cm/2¾”), cut through the centre of the tofu block, so you should be left with a cylinder around 2” thick – this will yield around 4 egg whites.  All you have to do is cut this into 4 equal slices with a very sharp knife (don’t use a serrated one).
2. Next, with a smaller round cutter (around 3cm/1¼”), press out the centre of the first ‘egg white’, which will leave space for your ‘yolk’. Do this carefully, as the tofu will be very fragile, and repeat the same with each ‘egg white’.
3. In the meantime, you will have extra tofu left – place this in a covered container and refrigerate. I use this to make the egg mayonnaise/salad the next day – I just put together some more yolk (it only takes a couple of minutes), and then just add the mayo, as per the recipe (see link above).
4. Now heat up some oil in a non-stick pan. Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly. Then, using the smaller cutter, cut out the ‘yolk’ circle, which will fit inside the centre of the ‘egg white’ perfectly. But don’t place it in there yet at this stage.
5. Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides. Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
6. Meanwhile add some hot water to the mix in your 2nd ‘egg yolk’ bowl, and stir all the time until you reach a smooth egg yolk consistency.  Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don’t agitate it.  Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
7. Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce. We love HP.
8. That’s it, you’ve homemade delicious vegan eggs FOR LIFE.

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