Resources
PIZZAS
THE BASE
2 tsp of Active yeast
2 Tb of sugar
½ c of warm water.
2-3 cups of flour
1 tsp salt
cold water
Put the sugar and the yeast into warm water and let it sit a bubble for 20 mins.
Add the flour and enough water to get a nice firm ball of pastry. Knead this and let it rise for a couple of hours
Spread it out on a base in a pizza shape then let it rise for 20 mins
Spread on a pizza sauce like; tomato paste or puree with garlic and fresh herbs.
TOPPINGS
Mushrooms
Onion
Olives
spinach
capers
artichoke hearts
tomatoes
nuts
peppers
etc
Top with veggie cheese or vegan cheese
STEAMED DUMPLINGS
20-30 gyoza wrappers (from Asian stores)
2 garlic cloves
1 bunch of spring onions
1 carrot
1 zucchini
green beans
mung bean sprout
or any vegies you enjoy
1 piece ginger
3 Tbsp sesame oil
1/2 block tofu or 100g vege mince
1 Tbsp rice vinegar
3 Tbsp soy sauce
Salt and pepper to taste
3 C water
DIP
Sesame oil
Soy sauce
Chilli flakes
Rice vinegar
Defrost gyoza wrappers overnight in the fridge. Combine the ingredients of the dip, adjusting quantities to your taste. Set aside.
Finely chop garlic, onion, cabbage, mushroom and tofu. Finely grate the carrot, zucchini and ginger.
Sauté garlic and onion in one tablespoon of sesame oil for two minutes before adding the rest of the vegetables and tofu or vegetarian mince. Fry for two more minutes. Add rice vinegar, soy sauce and salt and pepper and cook for 5-10 minutes until cooked through.
Take one gyoza wrapper and fill with one teaspoon of the mixture. Wet rim of wrapper and press together in a semi circle shape, sealing by squeezing the edges together. When you have made all of your gyoza, heat a large saucepan (with lid) and add the rest of the sesame oil. Place all gyoza in a steamer and steam them for three to four minutes.
Serve immediately with chopsticks and the dip. Enjoy!
VEGE BURGERS
How to wow your family!
Burger buns
Burger patties (Fry’s or Vege Deli do good ones)
Tomatoes
Lettuce
Red onion
Chutney
Humus
Beetroot
Olivani margerine
Fry the patties in oil til they are nice and brown on both sides
or oven bake them for 15 minutes
Cut all the salad ingredients into slices and set aside
Toast the buns under the over grill. Watch them though so they don’t burn!
Assemble burgers with all ingredients according to taste and eat!
LEMON COCONUT AND
WHITE CHOCOLATE CUPCAKES
SAFE's aficionado cook Amanda says they're the best!
In a bowl place:
3 C flour
2 C sugar
3/4 C coconut
1 tsp salt
1 tsp baking soda
Zest of 2-3 lemons (finely grated rind)
Add wet ingredients:
1 C oil
2 tsp vanilla essence
1 Tbsp vinegar
1 C water
1 C lemon juice (add water to make up balance)
1/2 C vegan white choc chips* (optional)
Spoon the mixture evenly into paper cups, set into muffin trays. Bake for approximately 20 minutes at 180 degrees Celsius but watch them. When they are cooling place a white choc button on the top. This will form a little icing circle to decorate and will harden. Makes 24 cupcakes.
SCRAMBLED TOFU
Feeds 4
2 blocks of soft tofu.
1 tsp turmeric
2-3 gloves garlic
1 tsp salt to crush with the garlic
pepper
1 onion diced
1 Tbs dried parsley or a handful of fresh parsley
oil to cook
spring onion to serve
fried mushrooms, avocado, tomato, toast, optional to serve
crush garlic with salt
fry in oil with the diced onion
throw in the turmeric and parsley, then the tofu,
Keep this mixture turning gently in the pad for up to 5 mins
Serve onto toast with spring onions on top
CHOCOLATE MINT CRUNCH
Mix together about 100g granulated sugar and add 1 teaspoonful peppermint essence to it. Stir it in well.
Place about 250g vegan chocolate in a dish over a pan of hot water (make sure the dish doesn’t touch the water) Stir until melted.
Stir most of the minty sugar into the melted chocolate. Spread out in quite a thick layer onto foil or baking paper. Sprinkle the remaining sugar on the top.
Allow to set and then break into pieces.
