Dairy Free Cream of Mushroom Soup Veg
2 Onions, finely chopped
2 tbsp Olive Oil
350g/12oz Mushrooms, finely chopped
1 tbsp Paprika
1 teasp Cayenne Pepper
600ml/1pt Fresh Vegetable Stock
Salt
225g/8oz Soft or Medium Tofu
1 tbsp Vegetable Oil
2 tsp Lemon Juice
1. Heat the olive oil in a medium saucepan then add the onion and sauté for 4-5 minutes .
2. Add the mushrooms together with the paprika and cayenne and stir to blend. Reduce the heat, cover and continue to cook gently for 9-10 minutes.
3. Stir in the stock, salt and pepper, bring to the boil, and simmer for a further 3-4 minutes.
4. Meanwhile, place the tofu, vegetable oil and lemon juice in a liquidizer or food processor and blend until smooth.
5. Stir this mixture into the saucepan, and heat gently, without allowing it to boil. Taste and adjust seasoning if necessary. Serve immediately.
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Eggless Homemade Pasta
350g/12oz Semolina Flour
Salt
120ml/4fl.oz. Warm Water (approx)
1. Mix together the flour and about 1 teaspoon of salt in a large mixing bowl.
2. Add the warm water and mix to make a stiff dough, adding a little more water if the dough seems dry.
3. Turn onto a lightly floured surface and knead for 10 minutes. Cover with clingfilm and allow to rest for 20 minutes.
4. Divide the dough into 4 and, working with one piece at a time (keeping the remainder covered) roll out very thinly and form the pasta into desired shapes.
5. Cook in boiling salted water for 3 to 5 minutes. Drain well.
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Dairy Free Rice Flour Noodles
75g/3oz Rice Flour
75g/3oz Potato Flour
25g/1oz Cornflour
1/2 teasp Salt
1-2 tbsp Vegetable Oil
60ml/2fl.oz Water, approx
1. Sift the dry ingredients together 3 or 4 times to ensure they are evenly mixed. Place in a large mixing bowl and make a well in the centre.
2. Add the oil and water and gradually mix the dry ingredients into the liquid to form a stiff dough. Knead the dough into a smooth ball.
3. Roll out the dough on a well floured surface (use extra cornflour) as thinly as possible. This dough is very fragile so the use of a pasta machine is not recommended. Cut into noodles, and chill until ready to use.
4. To cook - add the noodles to boiling salted water and cook for 8 -10 minutes.
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Sweet and Sour Tofu With Vegetables
1 tbsp Cornflour
180ml/6fl.oz. Vegetable Stock
3 tbsp White Wine Vinegar
3 tbsp Sugar
1 tbsp Tomato Ketchup
2 tbsp Soy Sauce
1/2 teasp Ground Ginger
1/4 teasp Cayenne Pepper
2 tbsp Vegetable Oil
2 Garlic Cloves, crushed
1 Onion, thinly sliced
2 Carrots, cut into matchsticks
1 Capsicum (sweet pepper), cut into strips
1 Stick Celery, cut into strips
75g/3oz Mushrooms, thickly sliced
450g/1lb Firm Tofu, cut into strips
1. In a bowl, mix the cornstarch with a little of the stock until well blended. Add the rest of the stock, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper, mix well and set aside.
2. Heat the oil in a wok or large frying pan over high heat. Add the garlic, onion, and carrots and stir fry for 5 minutes. Add the peppers, celery, and mushrooms and stir-fry for a further 3-4 minutes.
3. Pour in the sauce, stirring constantly and cook stirring, until the mixture thickens.
4. Add the tofu and cook for 5 minutes until the tofu is heated through. Serve immediately with rice.
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Dumplings for Stews
100g/4oz Self Raising Flour
1/2 teasp Salt
50g/2oz Suet
Water to mix
1. Sieve the flour and salt into a bowl and add the suet. Mix well with a knife.
2. Add enough water to bind and form a stiff dough.
3. Using floured hands, form into balls about the size of a golf ball.
4. To Cook - Add to stews or casseroles. Make sure the liquid is bubbling, then drop the balls onto the top. Cover and cook for 15 minutes.
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Herb Dumplings
100g/4oz Self Raising Flour
50g/2oz Suet (Use vegetable suet for a vegetarian or vegan version)
1/2 teasp Salt
1/2 teasp Freshly chopped Parsley
1/2 teasp Freshly chopped Oregano
1/2 teasp Freshly chopped Thyme
1/2 teasp Freshly chopped Chives
1. Sieve the flour and salt into a bowl and add the suet and herbs. Mix well with a knife.
2. Add enough water to bind and form a stiff dough.
3. Using floured hands, form into balls about the size of a golf ball.
4. To Cook - Add to stews or casseroles. Make sure the liquid is bubbling, then drop the balls onto the top. Cover and cook for 15 minutes. Alternatively, cook separately in plenty of boiling salted water.
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Potato Gnocchi
675g/1-1/2lb Potatoes, peeled and cut into chunks
150g/5oz Plain Whole Wheat Flour
1/2 teasp Baking Powder
1 1/2 tbsp Olive Oil
Salt and Black Pepper
1. Place the potato in a large saucepan of cold salted water, bring to the boil then cook for 20 minutes or until tender.
2. Drain the cooked potatoes well, return to the pan and mash with a potato masher or fork until smooth.
3. Add the remaining ingredients to the mashed potatoes and mix well to form a dough. Transfer to a lightly floured board and knead the dough until smooth, dusting with extra flour if necessary to prevent sticking.
4. Pull off pieces of the dough about the size of a cherry tomato, and roll into balls. Set each one aside on a floured surface whilst you finish the remainder.
5. Flatten the balls with the back of a fork, using the tines to create ridges then fold them in half, with the marks on the outside. The overall size should be approximately 2.5cm/1 inch in length but it's not too important, just make sure the sizes are ore or less even.
6. Bring a large pan of salted water to the boil, then keeping the water bubbling, add the gnocchi, and cook until they float to the top. This only takes a 2-3 minutes depending on the size.
7. Drain well and serve with a Basil and Tomato sauce or another sauce of your choice.
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