NORTHERN-STYLE VEGAN THAI COCONUT SOUP

INGREDIENTS:

• 1  1/2 tbsp avocado oil (or vegetable oil)
• 1 onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1-inch cube of ginger
• 1-2 tbsp of Thai red curry paste (*see note)
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 1 Litre low-sodium vegetable broth
• 1 cup coconut milk (full-fat from a can)
• 2-3 tbsp soy sauce
• 2 tbsp coconut sugar (maple syrup or agave work too)
• juice of 1/2 lime
• 7oz rice noodles (about 1/2 a pack)
• cilantro to top

INSTRUCTIONS:

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
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5. .............................

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Vegan Magic Bars

INGREDIENTS:

• 1 1/2 cups fine graham cracker crumbs (9 cookie sheets) OR Healthy Graham Crackers
• 2 tbsp pure maple syrup or sugar of choice, or pinch uncut stevia
• if using stevia, add 2 tbsp water
• 1/3 cup mini chocolate chips
• 1/3 cup finely chopped dates OR more chocolate chips
• 1/4 cup finely chopped nuts, optional
• 2/3 cup full-fat shredded coconut, sweetened or unsweetened
• 1 1/4 cup full-fat canned coconut milk
• 3 tbsp oil or buttery spread, optional

INSTRUCTIONS:

1. Some of the readers who’ve made this recipe have loved the bars as-is, but a few readers asked how to make the crust more like traditional Magic Square crust.
2. If you want a crust that is less soft, just include the optional 3 tbsp oil or buttery spread with the graham cracker crumbs before pressing down. Or if you want them grain-free, you can easily use your favorite grain-free crust instead, such as an almond flour crust.
3. Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the graham cracker crumbs with the sweetener (and water if using stevia)
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Vegan Pasta With Roasted Red Pepper Sauce

20 minute pasta with roasted red pepper sauce! Need a quick, vegan pantry meal? Try this simple pasta with penne and a creamy, cheesy roasted red pepper sauce. Must try! Ready in just 20 minutes from start to finish.

INGREDIENTS:

• 1 (12 ounce) jar roasted red pepper, drained
• 3/4 cup unsweetened soy milk
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 4 cloves garlic, roughly chopped
• 2 tablespoons tahini
• 2 tablespoons nutritional yeast 
• 1/2 teaspoon red pepper flakes 
• 12 ounces penne, regular or whole-wheat 

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil over medium heat. 
2. Place the drained roasted red peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast in a blender and puree until creamy. Season to taste as needed with salt/pepper and add to a large skillet. Simmer over medium heat while you make the pasta. 
3. ..................................
4. ..................................

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No Bread Turkey Club

INGREDIENTS:

• 8 large leaves romaine lettuce
• 4 slices turkey breast
• 3 slices cooked bacon
• 1/4 avocado thinly sliced
• 1 small tomato thinly sliced
• Sauce of choice

INSTRUCTIONS:

1. Lay a large piece of parchment paper on a cutting board - this step is essential for rolling up your no bread sandwich
2. Wash and dry romaine lettuce and lay flat on the parchment. I removed the tough ends of the lettuce to ensure easy rolling. You want about a 6" by 10" rectangle of lettuce
3. Layer turkey on the lettuce, then the strips of bacon, then the avocado and lastly the tomato slices
4. ...........................
5. ...........................

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STUFFED POTATO CAKES

These stuffed potato cakes (sometimes also called as "arepas") are a great comfort food and perfect for lunch or dinner. The recipe is vegan, gluten-free, nut-free, and easy to make.

INGREDIENTS:

Dough:

• 1 kg potatoes (*see recipe notes)
• 80 g white rice flour (1/2 cup) (*see recipe notes)
• 40 g cornstarch or tapioca flour (1/3 cup)
• salt, pepper, nutmeg (to taste)

Filling:

• 250 g mushrooms, sliced (about 3 cups)
• 1/2 of a zucchini, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• salt & pepper to taste

spice mix:

• 1 tsp Italian spice blend
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/4 red pepper flakes

Additional ingredients:

• oil for frying
• vegan cheese to taste

INSTRUCTIONS:
Dough:

1. Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
2. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
3. Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Filling:

1. Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
2. ............................
3. ............................

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VEGAN MINI PIZZAS

INGREDIENTS:
PIZZA DOUGH:

• 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
• 10 g / 1½ tsp salt
• 1 tsp instant dried yeast
• 4 tbsp / ¼ cup olive oil
• 300 ml / 1¼ cups ice-cold water
• semolina flour, to prevent dough sticking

TOPPINGS:

• favourite tomato sauce, shop-bought or homemade
• favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios)
• 1 tbsp pine nuts, raw
• 2 small courgettes, sliced thinly on a mandolin
• 15 black olives, sliced
• 10 cherry tomatoes, halved
• 30 g / 1 oz fresh baby rocket / arugula
• a chunk of vegan cheese, I used homemade vegan feta (optional)
• ½ tsp pul biber (mild chilli flakes)
• salt & pepper

INSTRUCTIONS:

1. Mix the flour, salt and yeast in a large mixing bowl.
2. Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
3. When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
4. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see photo below). Reform the dough, turn it 90 degrees and start again. Repeat this for 10-15 minutes, until the dough is elastic and smooth.
5. bread kneading
6. When the dough is smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover with a piece of cling-film. Place in the fridge to ferment it overnight.
7. On the next day, punch the air out of your dough and divide it into 20 even portions.
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9. .......................

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