Recipes of the Month!
Easy Peasy Sweet Potato Sticky Rice
Ingredients:
- 300g of brown basmati rice, soaked and drained
- 1 can low fat coconut milk
- 1 can homemade veggie stock
- 1 sweet potato, chopped
- 1 head of broccoli, chopped
- 1 package of Taifun smoked tofu
- 1 cup of frozen peas
- one large knob of ginger, muddled in mortar with pestle
- one bulb of garlic, muddled in mortar with pestle
- one glug of soy sauce
Method:
- Pre-heat oven to 180
- Place the drained rice into a large pyrex dish along with the coconut milk, garlic, ginger, soy sauce, and sweet potato
- Cover pyrex dish with tinfoil and place into the pre-heated oven for 45 minutes
- Remove dish and add broccoli, peas and tofu and put back in the oven for a further 15 minutes
- Serve and enjoy!

"Red" Lasagna: credit to
Cheap Lazy Vegan
Ingredients:
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1/2 box of oven-ready lasagne noodles
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Sauce:
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1 large can of tomatoes
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1/2 onion, diced
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4-5 cloves garlic, minced
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1 tsp paprika
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1 tsp garlic powder
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1 tsp basil
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1/4 tsp salt
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Tofu ricotta:
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1 block firm tofu
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Juice of 1 lemon
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1/4 cup nutritional yeast
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1/2 tsp salt
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1 tbsp basil
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1 tbsp garlic powder
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Other optional add-ins – seitan pieces (I just had some on hand in my freezer), fresh basil, vegan sausages cut up, store-bought vegan shredded cheese for topping.
Instructions:
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Preheat oven to 400 degrees F.
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Heat a small amount of oil in a large frying pan or wok on medium-high heat, and cook onions and garlic for a few minutes until onions begin to soften and garlic begins to brown.
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Add canned tomatoes into the mixture (if you’re using canned whole tomatoes, you might want to break it apart with your spatula or something) and stir.
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Add in paprika, garlic and basil and mix until well-combined. Bring to a boil and turn heat down to a simmer for about 10 minutes while you prepare the tofu ricotta.
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In a food processor or a blender, add all the ingredients for the tofu ricotta and blend until smooth and well-combined. Set aside in a small bowl.
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In the same food processor (no need to rinse), add the sauce ingredients. Pulse just a few times to make the sauce.
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Now layer the lasagna starting with a layer of sauce on the bottom of the lasagna pan – you can do this however way you wish. I just like to make sure that the noodles are always in contact with something wet so that it cooks thoroughly in the oven (watch the video above to see how I layered).
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I also added some seitan pieces that I had left over in the freezer that I needed to use up – feel free to add vegan sausage or any other type of vegan meat replacement or protein if you wish.
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Cover with aluminium foil and bake at 400 degrees F for 30 minutes. Then remove the foil and bake for another 10-15 minutes.
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ENJOY!!!
