1/2 cup dried chickpeas 1/2 head of garlic 2 cups water juice from 1 lemon 1/2 teaspoon cumin 1 tablespoon olive oil 1 teaspoon sea salt 1/2 cup tahini
Cook chickpeas, peeled garlic cloves and water in a pressure cooker for 35 minutes.
Once the pressure has been safely released, drain the chickpeas and garlic and put in a food processor. Add lemon, cumin, oil, salt and 1/4 cup water and blend on high until smooth and creamy.
Add tahini to food processor and blend until combined.
Serve topped with whatever you like. I’ve topped with chilli/lime oil and roasted butter beans in the image above but your options are pretty endless.
Notes:
Cooking dried chickpeas results in a nicer, smoother hummus but you can always replace the dried chickpeas with one can of tinned chickpeas.
Remove starch water from the fridge. You’ll see that the starch has separated from the water. Carefully drain off 900mls of water leaving the starch and some of the water. You will be left with ~1litre of liquid.
Mix together with a spoon so your liquid is evenly mixed. This will take a good few minutes as the starch at the very bottom will take a bit of effort to stir.
Separate into two measuring jugs. One with 1.5 cups liquid (350mls), the other with 2.5 cups (650mls)
Blend the 1.5 cups with garlic powder and salt until mixed.
Pour the 2.5 cups in to a blender and add the soy sauce, maple syrup, paprika, salt, nutritional yeast, garlic powder, liquid smoke and vegemite
Heat a non stick pan that has a lid with a small amt/spray of oil.
Pour red mix in and add strips of white to create bacon look
Put lid on and steam for about a minute until cooked through. Set aside and repeat with remaining liquids until finished.
When cool enough to handle, tear the rounds in to strips and fry until crispy.
Notes: This starch water is used to make noodles. That’s really what you’re making in the initial steam cooking step. When you serve this bacon, if it’s on soup or something saucy, the crispness will quickly disappear and these will turn in to a noodle consistency. Bear that in mind when serving.
3 cups flour 1 cup water 1 tsp stock powder 1 tsp mixed herbs
500ml water 3 tbsp soy sauce
In a mixer with the dough hook attachment, add flour and water.
Turn mixer on and combine/knead for a few minutes. I like to then turn the mixer off and hand knead on the bench to finish the dough and get a nice, silky texture.
Rest, covered in a bowl for about 2 hours as you need the gluten to develop and this takes time.
Once two hours has passed, pour 500ml water in to the bowl with the dough and knead, squish and pull the dough so that it releases all the starch in to the water. The water will quickly become white. Do this for a few minutes and then strain the liquid in to a container (you should keep this liquid so you can make noodles or bacon).
Repeat this step of adding 500ml water and vigorously man-handling the dough twice more, keeping the drained off liquid in one container for later use.
Once you have attacked your dough three times, add in the stock powder and herbs, mix through and then let it rest for half an hour.
Pull the dough in to a long sausage and tie it in to knots. Literally. This will help with giving it the texture of meat.
Place your dough knot in to a pot with 500ml water and soy sauce and simmer over a very low heat for about 50 minutes.
Take out. Refrigerate until ready to use.
When ready, tear, slice, dice or fry your meaty bits and add them to any savoury dish. Noodles, a stir-fry and a burrito are just a few examples.
SHAKSHUKA olive oil 1 onion, diced 3 garlic cloves 1 capsicum, diced. Green or red. 2 tablespoons tomato paste 2 cans tomato – diced or whole is fine 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon chilli flakes 1 teaspoon sugar salt and pepper 1 teaspoon fresh oregano 1 teaspoon fresh chives, sliced finely
VEGG 200ml soy milk 3 tablespoons corn flour 1/2 teaspoon tumeric approximately 1 teaspoon black salt
Cook onion in pan over medium heat, stirring, until softened.
Add garlic. Stir then add diced capsicum. Cook, stirring over medium heat for about five minutes.
Add tomato paste, tomatoes, cumin, smoked paprika, chilli flakes, sugar, salt and pepper. Simmer for about 15-20 minutes until it reduces and thickens.
While simmering, prepare the vegg by placing milk, corn flour and turmeric in to a saucepan. Whisk while cold so the corn flour dissolves.
Cook over medium heat while stirring with whisk constantly until the mix starts to thicken. Turn off heat and spoon tablespoons worth of mixture in to a pan and fry, topping with a sprinkle of black salt.
Top the shakshuka with the vegg and an extra sprinkle of black salt and pepper. Garnish with oregano and chives.
1/2 cup cacao 2 cups coconut cream 4 tbsp maple syrup 1 tsp vanilla 2/3 cup chia seeds 1/2 tsp sea salt
Whisk all ingredients until all cacao is combined and set in fridge for at least four hours. The chia seeds will swell and your mousse will be ready to eat.
If you would like a smooth consistency, blend the mousse ingredients in a high powered blender until smooth and then set in fridge.
OTHER BURGER INGREDIENTS 4 burger buns lettuce 4 vegan mince patties of your choosing block of vegan feta, sliced 2 tomatoes, sliced
To make the Coriander Sauce:
Zest the two limes in to blender and add juice.
Add all other ingredients.
Blend until combined. (I like to stop blending before it becomes liquid so you keep a bit of texture)
To make the Mixed Mushrooms
Combine all ingredients and stir through the mixed mushrooms. BBQ or pan fry, adding any left over marinade as you go
To make the Sweet Potato Chips
Cook sliced sweet potato in batches on a lightly oiled, flat sandwich press.
While the first batch is cooking, combine all remaining seasoning ingredients in a jar and shake to combine.
As each batch is done – you want them to be slightly browned and crunchy. Keep an eye on them as it takes a very short period of time for them to be overdone – put them in to a bowl, add about a teaspoon of seasoning and shake through the chips.
To assemble Burger
Toast the buns by placing cut side down on a BBQ and cooking until slightly charred. Set aside on serving plates.
Cook the patties on the BBQ until cooked through.
Top base with lettuce, slices of tomato, patty, feta slices, mixed mushrooms, coriander sauce and top of bun.
Serve with sweet potato chips and additional coriander sauce.
