Preparation Time: 55mins
Serves: 4

• 3 tbs olive oil
• ½ tbs Greek (spice) seasoning
• 1 kg (2lb) piece of pumpkin, peeled and diced into 2½cm (1 inch) pieces
• 1 large orange, skinned and cut into segments
• 1 brown onion, diced
• 3 garlic cloves, minced
• 2 tbs tomato paste
• ¼ tsp saffron treads
• ¼ cup hot water
• 1½ cups Arborio (risotto) rice
• 1 lt vegetable stock
• 120g (4 oz) sugar snap peas
• 30g (1 oz) pistachio nuts, dry roasted in a hot pan for a few minutes

Pre-heat the oven to around 200°C/392°F

Combine the saffron with the ¼ cup of hot water, set aside.

Toss the pumpkin pieces in a large bowl with about 1 tablespoon of the olive oil and the greek seasoning until well coated. Arrange the pumpkin pieces on a roasting tray, spreading evenly and roast in the pre-heated oven for 15 minutes.

Remove the pumpkin from the oven, give the tray a shake and toss the pumpkin pieces around. Scatter over the orange segments and return to the oven for 5 more minutes. Remove from the oven and set aside.

Meanwhile bring the stock to boil in a saucepan, turn off the heat cover with a lid and set aside.

In a large heavy based frying pan heat the remaining olive oil (about 2 tablespoons) over a medium heat, add the onion and fry for a few minutes until soft. Add the garlic and continue to cook for 1 minute.

Add the tomato paste and saffron mixture stirring over a medium heat until combined. Add the rice and toss to coat well.

Add about half the stock shaking the pan occasionally to make sure the rice is evenly spread across the bottom. Cook the paella over a medium/high heat allowing the rice to absorb all the liquid and a crust to begin to form on the bottom.

Add the remaining stock and the sugar snap peas, do not stir the paella and turning down the heat a little allow the rice to absorb the liquid, this should take around 10-15 minutes.

Keeping an eye on the paella add the roasted pumpkin and orange towards the end when there is still a little liquid to be absorbed, tucking the pumpkin and orange in carefully with a wooden spoon being careful not to disturb the crust forming on the bottom.

Once all the liquid has been absorbed and the rice tender, toss over the dry roasted pistachio nuts and again tuck them in carefully. Remove the paella from the heat and allow to sit covered for 10 minutes to allow the crust to crisp up.

Serve the paella with wedges of orange and/or lemon and a little aioli(ish) mayo or aioli.

A delicious vegetarian meal full of wonderful flavor and texture that everyone will enjoy; perfect for a family meal or when entertaining.

Preparation time: 45mins
Serves 4-6

Soy & Szechuan Pepper Tofu

• 500g (1lb) firm organic tofu
• 1 lemon, juice
• 2 tsp soy sauce
• 3 tsp Szechuan pepper corns, freshly ground
• ½ tsp white pepper
• ¼ tsp sea salt flakes
• ½ cup rice crumbs (we used Orgran brand All Purpose Rice Crumbs)
• 1 tsp corn flour (cornstarch)
• rice bran or peanut oil for deep frying

Wasabi Pea Puree

• 2½ cup peas (fresh or frozen)
• ½ cup water
• 1-1½ tsp wasabi (to taste)

Salad Plate

• 2 cups baby Asian greens (or any small crisp lettuce leaves)
• 1 carrot, peeled and sliced into thin rounds
• 1 Lebanese cucumber, sliced into thin rounds
• 1 cup bean sprouts
• 1 cup fresh coriander (cilantro) roughly torn
• 1-2 red chillies, deseeded and thinly sliced
• ½ lemon, juice
• 2 tsp sesame oil

To prepare the tofu slice it into approximately 1cm (1/4 inch) x 2cm (3/4 inch) strips and toss with the lemon juice and soy sauce in a shallow bowl. Allow to sit while you prepare the remainder of the dish.

Prepare the wasabi pea puree by adding the peas and water to a frying pan. Allow the peas to gently simmer over a low heat for 5 minutes until tender and bright green. Remove from the heat and using a fork or stick blender puree the peas until smooth adding the wasabi to taste. Set aside and keep warm.

To make the salad plate toss all the ingredients together with the lemon juice and sesame oil, arrange on small separate plates per person or on one large plate for the centre of the table.

Prepare the rice crumbs by combing well with the Szechuan pepper, white pepper and salt flakes. Remove the tofu from the lemon juice and soy (reserving this) and pat dry with absorbent paper.

Combine the corn flour (cornstarch) with the reserved lemon juice and soy, whisking until smooth.

In a medium sized deep saucepan heat at least 15cm (6 inch) of oil over a medium heat until the surface begins to shimmer.

To deep fry the tofu working with one piece at a time dunk it into the cornflour mixture and then into the rice crumbs pressing and patting the crumbs to coat the tofu evenly.

In small batches deep fry the crumbed tofu for 1 minute until it is crisp and golden, remove from the oil and drain on absorbent paper. Fry only a few pieces of the crumbed tofu at a time to avoid over crowding the oil and to allow the tofu to cook quickly.

Serve the crumbed tofu sprinkled with a little extra salt flakes and few cracks of pepper and wedges of lemon. Accompany with the wasabi pea puree and crunchy side salad for a completely delicious snack or light vegetarian meal.

Homemade Sundried Tomato & Pine Nut Seitan Sausages

Preparation time: 80mins
Makes 4 large Sausages

for the sausages

• ¼ cup pine nuts, toasted
• ½ a red onion
• 1 red chilli
• 75g (2½ oz) sundried tomatoes
• ¼ cup olive oil
• 1¼ cups vegetable stock
• 2 tbs tomato paste
• 250g (½ lb.) gluten flour (wheat gluten)
• 1 tsp dried thyme
• 1 tsp paprika
• 4 x pieces of cheesecloth 30×30 cm each
• 8 x pieces of kitchen twine

for the cooking broth

• 6 cups vegetable stock
• 3 garlic cloves, peeled and smashed
• 2 bay leaves

By hand or in a food processor finely dice/mince the toasted pine nuts, red onion, chilli and sundried tomatoes.

Whisk the stock with the olive oil and tomato paste until smooth.

Combine the gluten flour with the dried thyme, paprika and processed pine nut/sundried tomato mixture in a large bowl. Slowly add the stock mixture to the dry mixture, combine until you have a smooth, elastic dough.

Divide the dough into four equal portions, roll out each portion to form a sausage, place each sausage onto a piece of cheesecloth, roll tightly and tie off each end securely with pieces of twine.

Bring the stock, garlic and bay leaves to boil in a deep-sided pan, add the sausages, side-by-side and turn down the heat, allow to gently simmer for 45-50 minutes until the sausages are firm to the touch.

Once the sausages are cooked remove from the pan and allow to cool before carefully removing the cheesecloth. {Sausages can be stored in the refrigerator for up to one week in an air tight container with the cooking liquid}

Sausages can then be fried in a pan until golden and added to your favourite recipes, like pasta, stews or as below.

This seitan sausage recipe was adapted from Veggie on the Counter’s Homemade Seitan Sausage recipe. Please follow the link and check out Joana’s beautiful veggie blog!

Homemade Sundried Tomato & Pine Nut Seitan Sausages w/ Soft Polenta & Pan Roasted Tomato Sauce

Preparation Time: 30 mins
Serves 4

• 2 -4 Seitan Sausages

Pan Roasted Tomato Sauce

• 1 tbs olive oil
• 4 ripe tomatoes, cut into wedges
• 2 garlic cloves, finely diced
• 1-2 tsp brown sugar or maple syrup
• 2 tbs tomato paste

Soft Polenta

• 1 cup polenta (cornmeal)
• 3 cups vegetable stock

to serve

• 250g (½ pound) baby spinach, washed

To make the tomato sauce heat the oil in a small heavy-based frypan, add the tomato wedges and garlic, pan roast over a medium heat for 3-5 minutes allowing tomatoes to soften.

Add the sugar or maple syrup and continue to pan roast, add the tomato paste, season to taste with sea salt and fresh cracked pepper and using a wooden spoon crush/mash the tomatoes to form a thick sauce, keep warm until ready to serve.

Fry the sausages in a little vegetable oil over a medium-high heat until golden, remove from the pan and slice into rounds.

To prepare the polenta bring the stock to a gentle simmer, add the cornmeal in a steady stream and whisk over a gentle heat for 15-20 minutes until soft and creamy. Serve immediately with fried sausages, topped with tomato sauce and a side of baby spinach leaves.

Dal Kofta

Preparation time: 80mins
Makes 25 Kofta Balls

• 1½ cups split red lentils, rinsed
• 3 cups vegetable broth or water
• 125g (4½ oz) raw cashew nuts
• 1 brown onion, finely mined
• 1 cup wholegrain breadcrumbs
• 3 tsp madras curry paste
• 3 tbs sultanas (raisins) (optional)

Pre-heat the oven to 180°C/356°F

Bring the broth to boil in a good sized saucepan, add the lentils and allow to gently simmer for 25 minutes until lentils are soft and liquid absorbed. Set aside to cool.

Using a food processor or by hand process/grind the cashew nuts, don’t process them too fine, keep a little chunkiness to them.

Combine the cooled lentils with the cashew nuts, minced onion, breadcrumbs and curry paste.

Combine well, the mixture should come together nicely forming a mass, add a little more breadcrumbs if the mixture is too wet or an egg (for non-vegan) or a little peanut oil if the mixture is too dry.

Roll a tablespoon of mixture into a ball, placing a sultana/raisin in the middle of each kofta ball (if using).

Place the rolled kofta balls on lightly greased baking trays (the kofta can be made ahead and refrigerated; this can help to hold them together). Place the kofta balls into the preheated oven and cook for 40 minutes, check after 20 minutes and turn the kofta balls over to allow to cook evenly.

Once lightly golden remove from the oven and set aside. Kofta balls can be served as an appetizer with raita or prepared with a curry sauce as below.

Dal Kofta Curry

Preparation time: 30mins
Serves 4

• 25 Dal Kofta Balls (prepared as above)
• 2 tbs peanut oil
• 1 tsp mustard seeds
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 2 garlic cloves, minced
• 2 tsp fresh minced ginger
• 1½ cups vegetable stock
• 1 cup homemade roasted tomato paste (try this recipe) or 1 x 400g (14oz) tin chopped tomatoes
• 1 lime
• 200ml coconut milk
• fresh coriander

Raita

• 3 cups natural yoghurt
• ½ – 1 continental cucumber, grated
• 1 lime
• cracked black pepper

to serve

• steamed basmati rice
• raita (for non-vegans)
• chutney or lime pickle

Heat the peanut oil in a good sized heavy-based frypan or saucepan over a medium heat. Add the mustard seeds and allow to heat in the pan for 30 seconds until they begin to pop. Add the powdered spices and fry over a low heat until they form a paste, add the garlic and ginger and continue to cook for a further minute.

Add the stock and tomato puree and bring to a gentle simmer, allow to cook for 3-4 minutes until reduced slightly. Gently add the roasted kofta balls and allow to cook for a further 3-4 minutes moving the kofta balls around carefully, they may begin to break-up a little but this adds to the texture and thickness of the curry sauce so don’t be too alarmed. Just be careful to cook them gently so they do stay mostly together.

Add the coconut milk a little at a time and continue to gently cook over a low heat. Add a good squeeze or two of lime juice and scatter with fresh torn coriander before serving.

To make the raita combine all ingredients together in a bowl adding cracked pepper to taste.

Serve with plenty of steamed basmati rice and raita (for non-vegans) or with chutney or lime pickle.

Preparation time: 30mins
Makes approx 4 Burgers

Chili Satay Sauce

• 2 tsp peanut oil
• 2 garlic cloves, minced
• 1 chili, diced
• 1 tsp curry powder or paste
• 2 tbs peanut butter
• 2 tsp palm sugar
• 1 cup light coconut milk
• 1 lime
• ½ cup of coriander, roughly chopped

Heat the peanut oil over a medium heat in a saucepan or frypan, add the garlic and chilli and fry for 1 minute, add the curry powder and combine with the oil. Add the peanut butter, palm sugar and coconut milk, turn down the heat and cook at a low simmer for a few minutes stiring, add a good squeeze of lime juice and the chopped coriander, stir to combine, remove from heat and set aside.

Tempura Tofu

• 590g (20oz) firm Japanese Tofu
• 1 free range egg (or equivalent in egg replacer)
• 1 cup flour
• 1 cup cold water
• 4 cups peanut oil, for deep frying

Slice the tofu into slabs and pat dry on paper towel. To make the tempura batter, quickly whisk the flour with the water, egg or egg replacer and a pinch of salt. Heat the oil in a saucepan over a medium-high heat until the surface begins to shimmer.

One piece at a time, dunk the tofu into the batter and slide carefully into the hot oil, allow to deep fry for 1-3 minutes until just golden, remove from the oil with a slotted spoon and drain on absorbent paper. Repeat with remaining tofu.

Tempura Tofu Burger w/ Chili Satay Sauce

• 4 large fresh burger buns
• fresh lettuce
• sliced tomato
• sliced cucumber
• sliced red onion
• aioli (optional/for non-vegans)
• tempura tofu
• chili satay sauce

To assemble the burger spread the bottom bun with aioli (if using) top with lettuce, cucumber, tomato, red onion, a piece or two of tempura tofu and finish with a good spoon or two of chili satay sauce.

Serve with oven fries or on its own as an awesome lunch or dinner, great for a casual meal when entertaining or for a lazy Sunday afternoon.

The real deal Fergburgers from Queenstown, South Island NZ :)

Preparation time: 45mins (+ 30min chill time)
Serves 4 (as a main w/ rice) 4-6 (as a Tapas)

for the Chickpea Balls

• 425g (15 oz) chickpeas (cooked or tinned)
• 3-4 tbs olive oil
• 3 garlic cloves, minced
• 1 lemon, zest
• 1/3 cup fine wholemeal breadcrumbs
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 free-range egg, lightly beaten (omit if vegan and substitute with extra olive oil)

for the sauce

• 1 tbs olive oil
• 1 red onion, diced
• 1 garlic clove, mined
• 300g (10½ oz) ripe tomatoes, diced
• ½ cup dry white wine
• 1 cup vegetable stock
• 2 tbs tomato paste
• 2 tsp cayenne pepper
• ½ cup peas
• ½ cup fresh parsley &/or coriander, roughly chopped

Mince the chickpeas in a food processor or by hand until soft, make sure to retain texture, do not process or mash them to a pulp, you want to still be able to see small chunks of chickpea.

In a large bowl combine the minced chickpeas with the garlic, lemon zest, bread crumbs, spices and egg if using; use your hands bring the mixture together adding the olive oil a little at a time until the mixture starts to come together to form a mass. Depending on the chickpeas you use the mixture may be a little dry, add a little lemon juice if you desire to get the right consistency.

Once the mixture is moist and combined roll tablespoons of mixture into balls. For best results refrigerate the balls for 30 minutes or so before frying.

Heat 1 tbs of olive oil in a good sized heavy based frypan. Over a medium heat cook the balls in two or three batches, tossing in the pan occasionally until golden all over. Set the cooked chickpea balls aside on paper towel.

To make the rich tomato sauce add 1 tbs of olive oil to the same pan; add the onion and cook over a medium to high heat for 2-3 minutes until soft, add the garlic and cook for a further minute.

Add the wine and allow to simmer for about 1 minute before adding the tomatoes, tomato paste and stock. Let the sauce simmer gently for 8-10 minutes.

Add the cayenne and peas, stir to combine, add the chickpea balls and allow to gently simmer for a further 5-10 minutes until sauce has reduced slightly and flavours are rich and spicy. Remove from heat and toss through chopped herbs.

Serve the Spanish Chickpea Balls as a tapas or with Spanish Rice for a main meal.

This recipe was adapted from Albondigas found in Cooking Spainsh published by Murdoch Books.

Preparation time: 30mins
Serves 4

• I brown onion, finely diced
• 1 stick of celery, finely diced
• 1 chilli, finely diced (optional)
• 2 garlic cloves, minced
• 250g (9 oz) tempeh
• 2 tbs cornflour (cornstarch)
• 1 tsp powder vegetable stock
• 2 x 410g (14.5 oz) tinned creamed corn
• 2 cups corn kernels (fresh or tinned)
• 1L (2 pints) homemade or good quality vegetable stock
• 1 tbs brown sugar

to serve

• soy cream or natural yoghurt (for non-vegans)
• coriander (cilantro) or parsley

Crumble the tempeh into chunks. Combine the cornflour and powdered stock together in a small bowl. Toss the chunks of tempeh in the cornflour mixture and coat well.

Heat 1-2 tbs rice bran or vegetable oil in a good sized heavy based pot. Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.

Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.

Add the stock, creamed corn, corn and brown sugar. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.

Serve warm drizzled with soy cream or natural yoghurt, torn coriander (cilantro) or parsley and a little sprinkle of Japanese spice powder (sansho) if desired.

Preparation time: 25mins
Serves 4

Pea & Avocado Pesto

• 45g (1.5oz) pine nuts, toasted
• 2 cups baby peas
• 1 avocado
• 2 cups baby spinach, roughly chopped
• 2 garlic cloves, diced
• lemon juice

Pea & Avocado Penne

• 300g (10.5 oz) Penne Pasta
• 250g (9 oz) green beans, trimmed
• 1½ cups butter beans (tinned or cooked)
• olive oil

Cook the penne pasta to the packet instructions, strain and set aside.

Bring about 3 cups of water to boil in a small saucepan, cook the peas for 1-3 minutes until just tender; strain, rinse and set aside.

Roughly chop the toasted pine nuts reserving a few for garnish.

In a bowl mash the avocado with the cooled peas, garlic, chopped pine nuts and a good squeeze of lemon juice. Mash well to get a nice creamy texture but insure not to squash everything to a pulp : ) then stir through the shredded baby spinach until well combined.

Steam the green beans for 3-4 minutes until just tender; set aside.

Heat about two tablespoons of oil in a large deep pan; add the steamed green beans and butter beans toss for 1-2 minutes over a medium heat. Add the cooked pasta and toss well.

Reduce the heat to low and toss through the pea and avocado pesto. Toss until well combined and warmed through.

Serve topped with reserved toasted pine nuts and a few baby spinach leaves. Great warm or cold; a perfect vegan pasta dish for dinner or your lunch box.

Preparation Time: 45 mins
Serves 4

Baked Risotto

• 1 cup Arborio rice
• 2 ½ cups homemade or good quality vegetable stock
• Juice of 1 orange

Tossed Green Veggies

• 70g (2.5 oz) almonds, roughly chopped
• 1/3 cup vegetable stock
• Juice of 1 orange
• 1 tsp Dijon mustard
• 250g (9 oz) green beans, topped & tailed
• 1 bunch asparagus, woody ends removed
• 1 tbs olive oil
• zest of 1 orange
• 1 bunch spinach, roughly chopped

Pre-heat the oven to 180°C/356°F

Add the Arborio rice, stock and orange juice to a baking dish and combine. Cover with a tight fitting lid or with foil and bake in the pre-heated oven for 40-45 minutes until nearly all liquid is absorbed and rice is al dente.

Prepare the green veggies just before serving so within the last 10 minutes of the baked risotto cooking time.

Whisk the stock, orange juice and Dijon mustard in a small jug or bowl until smooth, set aside.

Heat a good sized frypan or wok add the almonds and dry roast tossing continually, cooking over a medium heat for 1-2 minutes until just brown.

Add the beans and asparagus and drizzle with olive oil, toss in the pan to coat with oil, add the stock and mustard mixture and cook for 2-3 minutes.

Add the zest and spinach and cook for a further minute or until the spinach is just wilted.

Serve immediately accompanied by spoonfuls or warm baked risotto. Yum!

Lemon Tofu

Preparation Time: 30mins (+ 30mins to soak the tofu)
Serves 4

• 600g (21 oz) organic firm tofu
• 3-4 cups vegetable broth
• 4 shallots, sliced
• 1-2 tbs roasted sesame seeds
• rice bran oil for deep frying

for the batter

• ½ cup corn flour (cornstarch)
• 3 tbs water
• 4 free-range egg yolks, lightly beaten
• salt & pepper

for the Lemon Sauce

• juice of 1 lemon
• 1 cup water
• 1 tbs corn flour (cornstarch)
• 1 tsp powdered vegetable stock
• 1 tsp fresh ginger, grated
• 1 tbs organic honey
• ½ tbs brown sugar

Dice the tofu into 5cm/2inch x 1cm/0.4inch cubes and soak in the vegetable broth for 30 minutes; strain and drain on absorbent paper; set aside.

To make the sauce combine all the ingredients in a saucepan; bring to a gradually boil and stir over a low heat for 5-10 minutes until the sauce is clear and syrupy. Keep the sauce warm as it will start to congeal if it is allowed to cool.

To make the batter gradually add the water to the corn flour (cornstarch) and then add the egg yolks stirring until smooth; season with salt and pepper.

Heat the oil till hot in a deep fryer or deep frypan. Dip each piece of tofu into the batter and allow any excess to drip off before carefully placing into the hot oil to deep fry.

Only add a few pieces of tofu at a time and cook until the batter turns golden; remove with a slotted spoon and set aside on absorbent paper. Keep the cooked pieces warm while you cook the remainder.

Once all the pieces of tofu are cooked, slice them in half and sprinkle with toasted sesame seeds. Combine the tofu with the sliced shallots and drizzle over the sauce. Toss to combine.

Serve warm accompanied with steamed rice and Chinese Green Vegetables.

This recipe was inspired by Lemon Chicken found in the Women’s Weekly Chinese Cooking Class Cookbook.

Chinese Green Vegetables

Preparation Time: 15 mins
Serves 4

• 300g (10.5 oz) broccoli florets
• 1 brown onion
• 3 celery sticks
• 300g (10.5 oz) bok choy
• 70g (2.5 oz) blanched almonds
• 1 tbs fresh grated ginger
• ¾ cup warm vegetable broth
• 1 tbs rice bran oil
• 2 tsp sesame oil

Peel and slice the onion into wedges and then peel apart the layers. Slice the celery diagonally into thick pieces and roughly chop the bok choy.

Heat the oil in a wok or large fry pan; add the blanched almonds and cook for 3-4 minutes until golden; add the vegetables and ginger; toss together lightly to coat with oil.

Add the warm broth and bring to a gently simmer, continue to cook, tossing occasionally for 3-4 minutes until vegetables are tender.

Serve as a side dish or light main accompanied with steamed rice and soy sauce to taste.