Recipes
From DorkbotLondon
Cornbread (Veggie) (feeds 4-6) 150g coarse cornmeal, 125g plain flour (or spelt flour), 50g demerera sugar, 15g baking powder, 60g butter, 1 egg, 1g salt, 250ml milk
Combine dry ingredients, add wet ingredients and mix. Pour batter into greased and floured pan (8"x8" approx) and bake gas mark 5 30-40 minutes. Stick knife in centre - if comes out clean it is done!
African Sweet Potato and Cabbage soup (Vegan) (feeds 4-6) 1.5kg sweet potatoes, 600g yellow onions, 1/2 large white cabbage, 1/2-1 lime, 1 bunch fresh coriander, 2x400g cans of chopped tomatoes, cooking oil, Hot chili or chili sauce, water, optional: plain yogurt
Peel and chop potatoes. Chop onions and cabbage and fry in oil with chilis in big soup pot until transparent. Add potatoes, tomatoes, and water to cover ingredients in pan. Add lime juice. Simmer until potatoes are tender. Chop coriander and add last. Simmer for a few minutes to diffuse flavour. Garnish with dollop of yogurt and sprig of coriander.
Veggie (or vegan) Shepherd's Pie (feeds 4-6) 1 kg white potatoes, 700g yellow potatoes, 1 300g package of Quorn mince [1], 300g peas (fresh or frozen), 300g sweet corn (fresh or frozen), 300g carrots, 2x400g cans of chopped tomatoes, tomato puree, basil (fresh or dried), Spring onions, 250g grated chedder cheese, worchestershire sauce (pure veggie or anchovy kind), salt, pepper, 2 tbsp butter, cooking oil, hot chili
Chop potatoes and boil until tender. Drain potatoes, and mash roughly, adding butter, grated cheese, and chopped spring onions. Set aside. Chop onions and fry in oil in lrrge pot with quorn mince and chili until transparent. Chop carrots, and add carrots, peas, and corn to mix, then chopped tomatoes and a tbsp of tomato puree. Add basil, a few shakes of worchestershire sauce to taste. Simmer until carrots are tender. Add salt and pepper to taste. Pour quorn/veggie mix into deep baking pan and smooth out. Spoon mashed potato mix over top and spread evenly. Sprinkle with cheese if desired. Eat immediately, or bake gas mark 6 for 20-30 minutes until top golden and lovely. Vegan version: Substitute Quorn mince with beans, and substitute butter with vegan margerine, and eliminate cheese.
Tangy dill and bean salad (Vegan) (feeds 3-4) 500g fresh french beans (or runner beans), 500g canned kidney beans, 500g canned broad beans, 250g celery, 150g red onion, 300g red pepper, 50g demerera sugar, 100ml wine vinegar, 1 bunch fresh dill, salt
Chop french beans into 1-2" pieces and steam or boil until tender. Set aside. Drain and rinse canned beans, and put in large bowl. Chop celery and red onion finely. Chop red pepper into small pieces. Add to bowl. Add sugar, and wine vinegar. Chop dill finely, and add. Mix thoroughly, and add salt to taste. This salad improves with age. Make it several hours before serving and leave room temp and stir frequently to meld flavours. Or leave in fridge overnight.
Carrot and Cumin Salad (Vegan) (feeds 3-4) 750g carrots, 1 medium red cabbage, 300g yellow onions, 2 lemons, 100g raisins or currants, 2 tbsp cumin, 1/2 olive or salad oil, salt
Peel and grate carrot into large bowl. Chop cabbage roughly and onion finely, and add to carrot. Juice lemons and add juice gradually. Add currants, cumin, and oil and stir thoroughly. Add remaining lemon juice and salt to taste. This salad also improves with age. Leave to mellow at room temp several hours before serving, or ovenight in fridge.
Enchiladas (Veggie or vegan) (feeds 3-4) 5-7 flour or corn tortillas, 300g canned black beans or 1x300g package of Quorn mince [2], 400g grated cheddar cheese, 300g yellow onions, 1x400g can tomatoes, 1 tbsp tomato puree, fresh or dried basil, 1-3 cloves fresh garlic, spring onions, cooking oil, salsa: 150g yellow onions, 400g fresh tomatoes, 1 lime, 1 bunch fresh coriander, hot sauce (like Encona), salt
Optional: brown rice, plain yogurt
Make salsa first. Finely chop tomatoes, onions, and coriander. Mix in large bowl. Add juice of lime, hot sauce, and salt to taste. Finely chop onions and chop or mince garlic. Fry until transparent. Add beans or Quorn. Fry until cooked through, then mash beans with potato masher or food processor. Add can of tomatoes, tomato puree, basil and dash of salt, and continue cooking until looks done. Fill tortillas with bean/Quorn mix (can also add cooked rice, or have rice on the side after). Align rolled tortillas in greased, deep baking pan. Liberally spoon salsa mix over tortillas, then cover in cheese and chopped spring onions (leave out cheese for vegans). Garnish with sprigs of coriander. Bake gas mark 5 30-40 min until cheese is melted and top is golden. Serve with brown rice and dollop of plain yogurt.
--April 22:08, 13 September 2006 (BST)
