>> Apple Bavarian Torte
>> Corn Chowder
>> Blueberry Pancakes
Adapted from a recipe by chef Tal Ronnen
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3
⁄4 tsp. vanilla extract
250 ml flour, chilled
1 225-g package non-dairy
cream cheese (try
Tofutti)
1 Tbsp fresh lemon juice
1 Tbsp cornstarch
60 ml sliced almonds
Preheat the oven to 200˚C. Oil a medium springform pan.
In a frying pan over medium heat, melt 1 tablespoonful of the
vegan margarine. Toss the apples with the brown sugar and
cinnamon and sauté for 2 to 3 minutes. Drain off and reserve
the liquid.
To make the crust, cream together the remaining margarine, 80 ml
of the white sugar, 1⁄4 teaspoonful of the vanilla and the flour. Press
the crust mixture into the bottom of the springform pan. Set aside.
I n a food processor, blend together the non-dairy cream cheese,
the lemon juice, the remaining vanilla, the cornstarch and the
remaining sugar. Pour over the crust and spread the apples on top.
Bake for 10 minutes. Drizzle with 2 tablespoonfuls of the reserved
apple liquid, avoiding the edges of the pan, and continue baking
for 25 minutes.
Sprinkle the almonds over the top. Continue baking until lightly
browned. Cool before removing from the pan.
60 ml olive oil
500 ml diced onions
2 large carrots, diced
1 celery stalk, diced
1 red pepper, diced
1 dried chipotle pepper
2 pints vegetable stock
2 Yukon gold potatoes, diced
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2 sprigs thyme
6 ears corn, husked and
k ernels removed
Cashew Cream
( see recipe)
Sea salt, to taste
Cracked black pepper,
t o taste
H
eat the oil in a stockpot over medium heat. Add the onions,
carrots, celery, red pepper and chipotle pepper. Sauté for
10 minutes, stirring often. Add the stock, potatoes and thyme,
then bring to a simmer and cook for 20 minutes.
S mash some of the potatoes against the side of the pot.
Add the corn kernels and Cashew Cream, season with salt
and pepper, and simmer for 15 minutes. Remove the chipotle
pepper and thyme sprigs before serving.
For the Cashew Cream: Place 375 ml of whole raw cashews in a
bowl, cover with water and refrigerate overnight. Drain, rinse
and place in a blender. Add just enough fresh cold
water to cover the cashews, then blend
on high until very smooth.
Makes 6 to 8 servings
Makes 6 servings
>> Walnut-Dusted Tagliatelle
With Caramelised Vegetables
>> Sage-Seared Tempeh
With Red-Wine Cranberry Sauce
>> Tofu Scramble
With Mushrooms and Spinach
Adapted from a recipe by chef Robin Robertson
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1 butternut squash, peeled,
h
alved, seeded and
c ubed
225 g white mushrooms,
q
uartered
450 g tagliatelle, cooked
according to package
directions
2 Tbsp minced fresh parsley
80 ml ground toasted
w
alnuts
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In a frying pan, fry the onion in 2 tablespoonfuls of the olive oil
over medium heat until softened. Stir in the garlic, thyme, sage,
salt and pepper. Reduce the heat, stir in the vinegar and brown
sugar and simmer for 5 minutes. Add the stock, pepper and
squash. Cover and cook for 15 minutes. Add the mushrooms and
cook for 5 more minutes.
Add the cooked pasta and the
remaining olive oil and toss
together. Sprinkle with the
parsley and walnuts.
Makes 4 servings
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1 Tbsp whole black
p
eppercorns
1
⁄2 ts