Caramelised Onion Quasidillas

No cheese, doesn’t need it. This will feed four twice (or eight right now), maybe three if you’re ravenous! Keep the rest for lunch tomorrow – keep the filling and tortillas separate and take five minutes to make a great meal.
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Ingredients
8 wholemeal or multigrain tortillas
4 medium onions
2 large peppers (red or yellow)
4 tablespoons olive oil
200g aduki beans, soaked and boiled
100g cannelini beans, soaked and boiled
100g split peas
(Or replace the cannelini beans and split peas with chickpeas)
1 tablespoon nutritional yeast
1 teaspoon miso
1/2 mild chilli, sliced thinly
1/2 teaspoon smoked paprika
1 tablespoon fresh lime juice
Optional- vegan cheese (not necessary)

Salsa-
200g cherry tomatoes
Bunch of coriander
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 small chilli (to your taste)

Two really perfect avocados if you can get them

Method
Whizz up the cannelini beans and split peas with 1 tablespoon of olive oil, 1/2 a cup of water, the nutritional yeast, paprika and miso to make a houmous-textured paste.
Preheat the oven to 200c.
Slice the onions and the peppers thinly. Put the onions in a heavy pot with 2 tablespoons of olive oil. Cook very slowly over the lowest flame for 30-45 minutes until dark and sweet.
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Leave them alone as much as you can. If you’re pushed for time then you can throw the onion in with the aduki beans and peppers below.
Roast the aduki beans, chilli and the peppers for 30 minutes in the remaining 1 tablespoon of olive oil.
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Chop the tomatoes, the chilli and the coriander, mix with the rest of the salsa ingredients.
When you are ready to eat…
Heat a cast iron pan and lay out four tortillas, spread your ‘houmous’ over them and divide the peppers and beans, and the caramelised onions, into four little heaps.
Put one of the tortillas in the pan and add the onions, peppers and beans. Vegan cheese too if you want it, make sure it melts.
Put a plain tortilla on top and allow to cook for 2-3 minutes until the centre is quite hot, flip carefully and toast the other side for another 2 minutes.
Repeat with the other three quesadillas.
Cut into ‘pizza’ slices and serve with a dollop of salsa on top.
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I couldn’t get good avocados but I I had them I would put them in too…

Beany Vegetable Flatbread

This bread has loads of good nutrition and hearty flavour.
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Serve with salads, for a picnic or for children.

Serves 2 as a substantial snack, light lunch or supper with side dishes.
Ingredients
100g refreshed starter
300g white flour
Tablespoon dried oregano
Pinch salt
200g beany stew*
Coarse salt
Vegan Choritzo, finely chopped (optional)
Drizzle of olive oil

* Make a simple stew another day, the exact ingredients aren’t important. For this flatbread I used a big scoop of a stew containing:
75% Cannelini beans
Roasted tomatoes
Roasted onions
Roasted green pepper
Spinach
Leave as much sauce behind in the pot as possible.

Method
Knead everything together except the coarse sea salt, the beans and vegetables will disintegrate.
The dough shouldn’t be too wet, add flour if necessary.
Allow the dough to rest for an hour and then roll it out, using extra flour to dust the table and rolling pin.
Sprinkle over the salt and Choritzo, then drizzle generously with olive oil. Allow to rest for another half hour (or longer), then bake for 30mins at 229c.
This won’t rise much, but it will crisp and be rich and satisfying. You won’t need much with this.

Simple Roasted Vegetable Pasta Sauce

A simple sauce for pasta. Not exactly quick but taking very little active cooking.
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Ingredients
To serve 2-3
2 red peppers
1 medium onion
4 medium tomatoes
3 cloves garlic
2 tablespoons olive oil
Big handful of pine nuts
Freshly ground black pepper
Fresh basil to garnish

Method
Preheat oven to 180c.
Cut the tomatoes in half, the peppers in little chunks and the onion in strips. Finely grate the garlic and toss all this in the olive oil.
Put everything on a baking tray, making sure the tomatoes all lie skin side up.
Roast for about 30 minutes, turning the peppers and onions every now and again, until the tomato skins have risen and blackened.
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While they are cooking, toast the pine nuts in a dry pan until browned on both sides. (This also be a good time to cook your pasta.)
Remove vegetables from the oven and take the tomato skins off – they should come easily.
For a chunky sauce you can transfer everything to a bowl and mash the tomatoes up a little. For a smooth sauce, use a blender.
Mix with your drained pasta and serve topped with pine nuts, black pepper and chopped basil.

You can freeze left over sauce for pasta or pizza.

Top tip: if you’re using frozen pasta sauce for pizza then allow it to defrost in a bowl. You should get some liquid and a more solid bit- pour off the liquid to thicken the sauce. If you’re having pasta then stir it in.

Crabby Cakes with Roasty Sauce

These were inspired by Fat Free Vegan’s Crab Cakes. Many thanks.
The Thai version is good too.
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These are so crabby/fishy that I honestly kept checking for bits of bone.

For the Crabby Cakes

Two serve two hungry vegans with salad as a main course, or four-six delicate appetites for a starter.

1 20oz, 500g tin of young green jackfruit in water, drained
100g dried haricot beans, soaked over night, boiled for 45 minutes and drained
1/4 red onion
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3 cloves garlic, peeled
1 pinch wakame flakes
1 teaspoon cayenne pepper
1 teaspoon mustard powder
And
2 tablespoons polenta
Oil to fry

Method
Put the haricot beans, onion, garlic and wakame into your food processor and whizz till it has the consistency of rather dry hummus.

Add the spices and jackfruit and whizz again until the jackfruit is shredded but not a paste. The mixture should look slightly disturbingly crab-like.

Remove from the blender and shape into about 6/7 cakes, coating the outsides with polenta.
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Refrigerate these until needed, then fry on both sides until nice and brown.

Roasty Sauce
Mix together:
1 small aubergine (cubed)
1 red pepper (cubed)
3 quartered tomatoes
3 tablespoons olive oil
In a baking tray and roast at 200c for 45 minutes.

Then fry:
1 small onion (finely chopped)
2 cloves of garlic (grated)
2 red chillies (finely chopped)
In a little olive oil.

Add the roasted vegetables and:
A splash of balsamic vinegar

Then blend it all up with an immersion blender if you have one.

Serve with salad, chips, griddled courgettes, or something else depending on how many people you are serving and how hungry you are.
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In this case it’s a rocket and sugarsnap pea salad, dressed with olive oil, balsamic vinegar and walnuts.

Penne and Meatballs

Popular with the smalls.

Tomato Sauce
Ingredients
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 tin chopped tomatoes
Splash of olive oil, and one of balsamic vinegar
1 teaspoon dried basil
Handful of fresh basil, chopped

Method
Sauté onions and garlic in oil, add tomatoes, balsamic vinegar and dried herbs. Simmer for half an hour and let it sit till you’re ready to eat. Then heat.

Add the fresh basil just before you serve.

This benefits from resting time.

Baked Meatballs
Ingredients
200g frozen soya mince
100g vital wheat gluten flour
1 tablespoon home made onion marmelade, or 1 tablespoon of onion finely chopped and fried in a little oil
1 tablespoon oil
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons soy sauce

Method
Mix well, form balls, bake at 100c for 1 hour.
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Eat immediately or allow to cool and refrigerate to firm up. Then fry or heat in the sauce when you are ready to eat.

Serve sauce and meatballs with pasta.

Pasties

One for the kids when we have Shepard’s Pie, or for us all for picnics. My big boy ate five tonight so it’s worth remembering despite lack of pictures.

Ingredients

1/2 quantity pizza dough
Soya mince
Onion
Tinned chopped tomato
Roasted pepper
Balsamic Vinegar

Method
This is really designed to make a small amount if Shepard’s pie palatable for small boys. You will need about six tablespoons of Shepard’s pie filling- anything mince/tomato based.

Roll the dough out, and cut into squares. Put a dollop of filling on each and seal the edges pasty-style.

Bake at 200c for about 20-25 minutes.

Pizza

My biggest baby likes to cook pizza.
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Vegan Meat Feast – Artisan Vegan Mozerella, Vegan Brunch Choritzo, Suma Burger Mix Meatballs, Onions, Peppers, Aubergine Sauce
Sourdough Base
200g refreshed starter
400g strong white flour
150g water
Glug of olive oil
Pinch of salt

Knead well, rest 2-4 hours, roll out, top, bake.

Tomato and Aubergine Sauce
When I make aubergine bacon I keep the end slices in the freezer to enrich this sauce.

Ingredients
1 tin tomatoes, chopped
1 onion, chopped
Aubergine – no more by volume than you have onion, chopped
Tablespoon balsamic vinegar
Tablespoon olive oil

Fry the onion and aubergine in the olive oil. When the vegetables are translucent, add the tomatoes and balsamic vinegar. Use an immersion blender to smooth the sauce out and reduce well. Allow to cool, this should make enough for at least three pizzas so freeze the excess.

Top the base and sauce with a few of the following:
Artisan Vegan Mozerella
Slices onions
Sliced peppers
Mini meatballs made from reconstituted burger mix
Seitan Choritzo

Or omit sauce and add:
Thinly sliced potatoes, chilli and rosemary

And cook for approximately twenty-five minutes.