vegan

Risotto with Zucchini and Tomato
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Risotto with Zucchini and Tomato

VEGAN RECIPES

Risotto with Zucchini and Tomato

Ingredients: Olive oil 1 onion, chopped finely Salt 1 cup Arborio rice Wineglass dry white wine 4-5 cups imitation chicken stock, or vegetable stock 1 can chopped/crushed tomatoes 2 zucchini sliced finely Squeeze of lemon Black pepper 1/2 cups fresh parsley chopped finely Method: Heat onion olive oil and salt in a heavy based pan and cook on a low heat until onion is translucent - you don't want the onion to get any colour, just to become soft and mushy. Add the rice and stir for another minute. Add the wine, turn up the heat and let it boil away to nothing. Add a ladle of the stock and stir until its disappeared. Repeat process until half of stock is gone, then add tomatoes, zucchini and lemon if desired. Continue to add stock and stir until rice is tender, but still has substance. Then add parsley and stir through. Serve as is or with cheezly or other cheese substitute if desired. Amber | www.intothesoul.com

Wild Mushroom Pasta
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Wild Mushroom Pasta

VEGAN RECIPES

Wild Mushroom Pasta

This recipe is super delicious!! I love a good pasta, and this is definitely one of my favourites!! Ingredients: 1 onion 1 clove garlic Olive oil 2 handfuls of fresh thyme 1-2 small dry red chillies, crushed 600 grams mixed (wild, Japanese, interesting) mushrooms, torn Pappardelle Nuttelex 2 handfuls parsley, chopped Optional - feel free to add to this dish!! peas, asparagus, olives would all be delicious!! Method: Fry the onion, and garlic in olive oil until golden Add thyme, chillies, mushrooms Fry until all moisture is cooked away from the mushrooms Cook the Pappardelle in salted water as per packet, reserve a little of the cooking water to loosen the sauce later if required Remove the mushrooms from heat, season to taste, loosen with Nuttelex and cooking water Toss pasta with mushrooms, sprinkle with parsley, and vegan cheese (cheezly) if desired, then serve Amber | www.intothesoul.com

Lentil Soup
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Lentil Soup

VEGAN RECIPES

Lentil Soup

My girlfriend wrote this recipe out for me about 20 years ago!! It's so good that I still have it, exactly as she wrote it, thankyou Erin!! Ingredients: 200g (1 cup) red lentils- washed 3 tbspns long grain rice - washed 3 tbspns chickpeas cooked 2 onions, peeled and chopped 1 carrot chopped 1 stalk celery chopped 4 cloves garlic chopped 2 long red chillies slit down the side (remove seeds for less heat) 1 litre vegetable stock or IMITATION beef-style stock 500 ml water 400 ml tomato puree (crushed tomatoes work too) 1.5 tsp ground cumin 1.5 tsp ground coriander 1 tsp fenugreek seeds - crushed salt and freshly ground black pepper Method: Okay so this is the easiest recipe in the world… put all ingredients in a big pot. Cover. Put on heat and bring slowly to boil. Simmer 40-45 minutes. Add more water or stock to loosen if desired. Serve sprinkled with parsley and hot crusty bread - yum! Amber | www.intothesoul.com

Minestrone
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Minestrone

VEGAN RECIPES

Minestrone

Ingredients: 200 grams dried (mixed) beans cabbage leaves 2 potatoes 100 grams peas 200 grams fresh string beans 2 eggplant 2 zucchini 2 carrots a stalk of celery a slice of kale olive oil salt and pepper 250 grams pasta or rice seasonal herbs Method: Soak the beans overnight. Put in a pot of cold water and cook for an hour over moderate heat. This is the base of your soup. Add to this the vegetables, which you have cut up into cubes already. Also add olive oil, salt and pepper. Cook for 45 minutes, add extra water if needed. You don't want your minestrone to be too thick, you want it to be a soup. Add the pasta or rice and let cook whilst preparing the pesto. Pesto Ingredients: 6 cloves of garlic 2 handfuls of basil leaves salt 6 handfuls of cheezly/substitute parmesan if desired. I make my pesto without the cheese and its delicious 3 or 4 spoons of olive oil In a mortar combine the garlic, the basil and a little salt. Whilst pounding with a mortar add the nondairy parmesan and when it is all beaten into a paste, add some olive oil and mix it into a thick cream. Loosen further with some broth from the soup, and then just before serving stir the loosened pesto right thru the

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