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We'd love to learn more about your favourite recipes, so that INVSOC can share more with New Vegans and people interested in Veganism :-)

http://www.invsoc.org.nz/recipes

Jordan Wyatt
Vegan Capital of New Zealand,
Invercargill. 

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Hi Jordan,

Two, tasty and popular recipes for your collection;

Spicy Bean Ratatouille

2 red or yellow peppers

1 onion

2 sticks celery

3 tins chopped tomatoes

2 tins butter beans

1 teaspoon marmite

1 heaped teaspoon of Marigold Vegan Boullion Stock Powder

1 teaspoon cayenne pepper

1 teaspoon dried oregano

2 teaspoons dried basil

2 teaspoon sugar (takes bitterness out of tomatoes)

2 tablespoons olive oil

Salt and Pepper

Chop up onion, celery and peppers and saute gently for about 5 minutes in oil.  Add tomatoes, herbs, cayenne, sugar, salt and pepper.  In half a cup of boiling water blend marmite and stock powder, then add to mix.  Put lid on and cook on low heat for 10 minutes.  Drain and rinse butter beans, add to mix.  Cook till all the flavours are brewed and the celery is no longer crunchy. 

A versatile dish that goes well with rice, pasta, baked potatoes.  Can make it extra spicy and then eat with a dollop of cool natural soya yoghurt.  Or as an accompaniment to vegan sausage and mash. 

 

Mushroom and Cashew Nut Pies

Fresh homemade pastry or frozen is fine. Enough to fill six deep muffin tins as pie dishes, with lids.

6 large portobello mushrooms

handful of cashew nuts

tablesoon of pine nuts

1 onion

1-2 tablespoon dried porcini mushrooms

2 tablespoons Tamari Sauce

1/2 teaspoon cayenne pepper

1 teaspoon dried mixed herbs

Lots of fresh parsley, chopped

Olive oil

Salt and Pepper

Place dried porcini in boiling water and leave for 10 mins. Chop onion fairly small, and saute for 5 minutes. Chop portobello's into fairly big chunks and add to onion. Saute for another 5 mins. (keeping a lid over as you cook keeps juices from boiling away and makes mixture less dry). Add tamari, herbs, cayenne, salt pepper and chopped parsley. Chop and add porcini. Finally add nuts. Stir and leave to one side.

Pastry cases; heat up oven to medium heat, grease pie dishes. Roll out pastry and cut rounds that will fill the pie dishes, and put the pie bases into oven for around 7-10 minutes (making sure the edges of rounds spill well over edge because pastry will shrink a bit in oven.) till pastry begins to look a little cooked, more dried out and solid. Take out of oven, add filling to pastry cases. Cut and add tops to pies, pushing the edges of crust together and pushing a knife through pie lid a couple of times. Put back in oven on medium heat for 15-20 min.

 

Ah, and another;

Leek and Mushroom Pasta Sauce

2 Leeks

4 Large Portobello Mushrooms

1 small onion

1 carton Soya dream cream

Fresh ground pepper

Salt

1 tablespoon Nutritional Yeast Flakes (optional)

Pine Nuts

2 Tablespoons Olive oil

Chop finely and saute onion in olive oil for a few minutes on low heat.  Slice the leeks fairly thinly and add to onion.  Chop mushrooms and add to mix.  Keep on low heat and put lid on, stirring often.  When the juices are released from mushrooms and leeks, add soya creme, and cook on lowest heat for a few minutes, stirring often.  The key to this sauce is to get the flavours out of veg before adding creme, because you can't cook the cream too long before it starts to separate a bit.  Add the salt, pepper and nutritional yeast a minute before serving.  Toast pine nuts in a dry pan on low heat for 1 minute, cool and leave to one side.  Cook pasta of choice, mix sauce and pasta and top with toasted pine nuts.

Goes well with a green salad

Rocket, Avocado, Celery, Sring onion.  (dress rocket in a few drops of olive oil, once the leaves are covered and slightly sticky, add frew drops of balsamic vineger) mix together with salt, add rest of ingredients.

Or Tomato and Fresh Coriandar Salad

Chop lots of tastiest cherry tomatoes you can find, chop loads of fresh coriander, mix with plenty of olive oil, salt and pepper

Ah, and another;

Leek and Mushroom Pasta Sauce

2 Leeks

4 Large Portobello Mushrooms

1 small onion

1 carton Soya dream cream

Fresh ground pepper

Salt

1 tablespoon Nutritional Yeast Flakes (optional)

Pine Nuts

2 Tablespoons Olive oil

Chop finely and saute onion in olive oil for a few minutes on low heat.  Slice the leeks fairly thinly and add to onion.  Chop mushrooms and add to mix.  Keep on low heat and put lid on, stirring often.  When the juices are released from mushrooms and leeks, add soya creme, and cook on lowest heat for a few minutes, stirring often.  The key to this sauce is to get the flavours out of veg before adding creme, because you can't cook the cream too long before it starts to separate a bit.  Add the salt, pepper and nutritional yeast a minute before serving.  Toast pine nuts in a dry pan on low heat for 1 minute, cool and leave to one side.  Cook pasta of choice, mix sauce and pasta and top with toasted pine nuts.

Goes well with a green salad

Rocket, Avocado, Celery, Sring onion.  (dress rocket in a few drops of olive oil, once the leaves are covered and slightly sticky, add frew drops of balsamic vineger) mix together with salt, add rest of ingredients.

Or Tomato and Fresh Coriandar Salad

Chop lots of tastiest cherry tomatoes you can find, chop loads of fresh coriander, mix with plenty of olive oil, salt and pepper

 

Thank you all for the recipes!  I'll be sure to try them out for myself soon! :-)

The Invercargill Vegan Society held a potluck last night, here are some photos of the bounty :-)

http://www.coexistingwithnonhumananimals.co.nz/2012/02/february-201...

Thank you for your recipes Louise and Roger!

Jordan 

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