Chinese "Beef" & Cashew Nuts

This is a Vegan version of a dish that used to by one of my favourite take-a way meals growing up. A medley of crispy vegetables, crunchy cashew nuts and succulent faux beef pieces, cooked in a delicious Chinese style sauce:

Serves 4
Suitable For Freezing

Ingredients:
For the sauce:
3 Tbs Tamari (or Soy Sauce)
3 Tbs Sweet Chilli Sauce
1/2 C Water
1 Tbs Tomato Puree (Paste)

Remaining Ingredients:
3 -4 leaves Savoy cabbage
3 Spring Onions (Green Onions)
1/2" Fresh Ginger
3-4 Cloves Garlic
1 Red Chilli
Approx 300g Beef Substitute - I used Oumph Kebab Style Pieces
Small Tin Bamboo Shoots
Handful Beansprouts
1/3 - 1/2C Cashew Nuts
1Tbs Sesame Oil
Brown Basmati Rice

To Garnish:
Extra Spring Onion, Cashew Nuts, Sprinkle of Sesame Seeds.

Method:
Cook rice according to packet - I used brown rice which is slower to cook than white rice, therefore put the rice on approximately 15 minutes before starting to prepare the rest of the dish.

1. Combine all sauce ingredients in a small bowl, then set aside
2. Shred the Savoy cabbage
3. Finely chop the spring onions and red chilli
4. Peel and mince the ginger and garlic
5. Heat the oil in a pan, when hot add the chilli, garlic, ginger and spring onions.  Cook for 2-3 minutes.
6. Add the shredded cabbage, and cook for a further 2 minutes, or until it starts to wilt.
7.Next add the beef substitute & cook until heated through.
8. Drain the tin of bamboo shoots, and add these to the pan along with the sauce.  Mix well and cook until the sauce has almost evaporated.
9. Finally, stir in the beansprouts and cashew nuts, mix well and heat for a final minute or two.
10.Serve over basmati rice and garnish with extra spring onion, cashew nuts and a sprinkle of sesame seeds.

Roasted Red Pepper & Sun Dried Tomato Tagliatelle

A delicious medley of roasted red peppers, seasoned with Italian herbs, and blended into a creamy coconut milk sauce, which is then combined with succulent, tangy pieces of sun dried tomatoes and topped with rated Vegan parmesan:

Serves 4
Suitable For Freezing

Ingredients:
1 Can Full Fat Coconut Milk
1 Red Onion
2 Red Peppers
5 Medium Tomatoes
3-4 Cloves Garlic
1 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp Dried Rosemary
1/2 Tsp Dried Oregano
1/2 Tsp Dried Thyme
1/2 Tsp Dried Basil
1Tbs Olive Oil
2 Tbs Cornflour
1/4C Sun Dried Tomatoes (Soaked for several hours or overnight)
Vegan Parmesan, Grated (Optional)
Tagliatelle (75-100g per person)

Method:
1.  Wash and De-seed the Peppers, cut into 6ths
2.  Wash and quarter the tomatoes.
3. Peel and cut the red onion into wedges or 6ths
4. Peel the garlic.
5. Add all the perpared vegetables to a raosting tin, then season with salt & pepper, the rosemany, oregano, thyme & basil.
6. Add the olive oil, and mix thoroughly so that all the vegetables are evenly coated with both the oil and seasonings.
7. Roast at 175C for 45 minutes.
8. Put the pasta on to boil.  Use 75-100g dry weight per person.
9. Blend the roasted vegetables with their juices, oil and seasonings until smooth.
10. Pour the blended vegetables into a pan, set to a medium heat, add the coconut milk and heat gently, stirring, until the coconut milk has combined with the vegetables.
11. Mix 2 Tbs cornflour with a little water, mix until blended and add to the sauce
12.  Turn up the heat, and mix vigorously until the mixture reaches boiling point and the starch has thickened the sauce, then turn the heat to low.
13. Roughly chop the sundried tomatoes, and add them to the sauce.  Stir to combine.
14. Drain the pasta, place in a serving bowl, top with the sauce, then grate on some Vegan Parmesan and a sprinkle of dried herbs to serve.

Mushroom & Chickpea Curry

A combination of succulent mushrooms, creamy coconut & hearty chickpeas infused with Indian spices and served on a bed of fluffy basmati rice:

Serves 5
Suitable for Freezing

Ingredients:
1 Onion
3-5 Cloves Garlic
300g White Mushrooms
2 Tbs Olive Oil
1 Tsp Himalyan Salt
2 Cans Chickpeas, rinsed & drained
1 400g Can Chopped Tomatoes
2 Tsp Madras Curry Powder
2 Tsp Ground Coriander
1/2 Tsp Ground Cumin
1/2 Tsp Cinnamon
1/2-1Tsp Cayenne Pepper
1 Tsp Turmeric

1/4Tsp Ground Black Pepper

1/3C Brown Basmati Rice per person
Diced Cucumber to garnish

NB: If making rice, put this on to cook first, then start the curry:

1. Peel and finely chop the onion.
2. Peel and crush the garlic.
3. Slice the mushrooms.
4. Heat the Olive oil in a deep saute pan.  Add the onion and cook on a medium heat until translucent.  Add the crushed garlic, and cook for a further minute until ragrant.
5. Add the mushrooms and salt, mix, then cover until the mushrooms have shrnk in size and released their juices.
6. Add the spices, and stir.  Heat for a furher 1-2 minutes.
7. Add the coconut milk and tomatoes, then continue to cook without a lid for approximately 15-20mins.
8. Add the chickpeas around 10 minutes before you are ready to eat.  Adding chickpeas to early can result in them being hard, rather than soft when in a dish that has salt in it.
9. Serve with the rice, and top with diced cucumber.

Carrot, Ginger & Coconut Soup

Perfect Winter comfort food.  Warming Ginger combined with creamy coconut and the sweetness of carrots creates an indulgent soup for the cold weather.

Serves 4
Suitable For Freezing

Ingredients:
1 Medium Yellow Onion
3-4 Cloves Garlic
1" Piece of Ginger
750g Carrots
2 tbs Olive Oil
1 Vegetable Stock Cube
1 Tin Full Fat Coconut Milk
500 water
1 tsp Himalyan Salt
1/2 tsp Ground Black Pepper
Fresh Coriander
Non-Dairy Cream (optional, to garnish)

Method:
1.  Peel and chop the onion to a small dice
2.  Peel and mince the garlic & ginger
3. Peel the carrots, and cut into thin rounds.
4. Heat two tablespoons olive oil in a sauté pan, add the onion and cook on a medium heat until the onion becomes translucent and more yellow in colour - approximately 5 minutes.
5. Add the ginger and garlic, and cook for a further 1 minute, or until fragrant.
6. Add the carrots, season with salt and pepper, and mix well to distribute the flavours.  Place a lid on the pan, and continue to heat for 5-7 minutes, or until the carrots have softened.
7.Crumble in the stock cube, add the coconut milk, and 500ml water.  Cook for a further 5 minutes.
8. Ladel the soup ito a blender, add a hanful of fresh coriander & blend to desired consistency, check the seasoning, and serve with a garnish of fresh coriander or a swirl of non-dairy cream, and chunks of fresh crusty bread


Optional Ideas:

• Give it more of a kick by adding more ginger, or 1/2 teaspoon chilli powder
• Save on time by using tinned carrots
• Make it low fat use light coconut milk, and saute in water or stock
• Make it more budget friendly, replace the coconut milk altogether with addtional stock.