Beetroot Dip

150/175g vegan cream cheese
4 large boiled and peeled beets roughtly chopped
1 handful fresh mint leaves
1/2 TBSP horseraddish
1TBSP olive oil
1TBSP white wine vinegar


Add cream cheese, beets, mint, horseraddish and vinegar into a food processor and mix until all chopped and combined without lumps of mint beet or cream cheese remaining. (will probably have to scrap down sides multiple times).

Then add oil and salt and pepper to taste.

And serve, goes well with plain salted biscuts/crackers/corn chips and cucumber etc.

Asian Cabbage Noodle Salad

1/4 Wombok cabbage shredded
1 packet fried noddles (check for no egg, Chang's make at least 2 good vegan types).
1/2 cup mixed pine nuts and sunflower seeds

Dressing
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar/sweetener
1/4 cup oil
2 Tbsp Sambal Oeleck/Crushed Chilli

1. Grill/pan fry the nuts and seeds till they are starting to brown.

2. Mix the dressing all together until the chilli and sugar is dissolved/not in lumps

3. Combine everything in a bowl and leave it for 10 minutes. The longer you leave it the more the flavours infuse with everything but the soggier the noodles get.

This is also a great one to experiment with adding different fresh herbs too like coriander, mint, parsley. Also something like fresh chilli's  spring onion, onion, even many stuff like garlic flowers or stuff like that could work really well too.

BBC

Broad Bean, Bean Curd + Chinese Chutney.

Due to my own special and annoying dietary requirements I've had to super modify this recipe both to remove garlic. Which means that not only did I have to leave out garlic (which is sometimes included), but in a quest to avoid garlic for myself and MSG for my b/f I've had to find substitutes to the Chinese Chutney which is actually just chinese pickled cabbage.

If you want to use this ingredient (and it would probably be worth it, omit the rice wine vinegar and just sub 1/2 cup chinese pickled cabbage which can be gotten from both the Adelaide Central Markets and most Asian/Chinese Grocery Stores around the place.

Also the other fun thing about the title of this recipe is that it doesn't actually use broad beans, but uses green soy beans/soy nuts.

Ingredients

1 bag (400g) frozen green soy beans, defrosted.
200g finely sliced deep fried tofu (firm can also be used but you don't have the skin bit)
4 finely sliced spring onions
2TBSP rice wine vinegar
2TBSP tamari or soy sauce (or to taste)
3 heaped tsp minced ginger
*optional 1 tsp minced garlic
either 1 chopped dried chili or 3tsp Sambal Oelck/hot chili paste

1. In a wok cook off the spring onions till they are soft.
2. Add tofu and fry till crispy
3. Add beans and all the sauce ingredients and cook until beans are warmed through and some have little brown marks from the heat of your wok.


Serve with rice.

Bean + Corn Enchiladas

Enchiladas 

Serves 2-4 (2 HUGE serves or 4 normal) 

Preparation time 20 minutes, Cooking time 20 minutes

Filling

1 can drained corn kernels
1 can drained + rinsed kidney beans
250g cubed firm tofu
1/2 cup chopped kalamata olives
2 large chopped tomato's

Sauce/Construction

1 large jar of Enchilada sauce
1+ dried chili's finely chopped
4 pieces of Mountain Bread cut in half
2 slices of Toffuti American Style Cheese sliced cut into strips
Optional *more cubed tofu or sliced olives!

1. Pre-heat oven to about 180degrees
2. Combine all filling ingredients in a bowl.
3. Mix the sauce and chili and spread a few spoonfuls onto the bottom of a rectangular casserol dish.
4. Place one piece of mountain bread at one end of the dish, place a line of the filling along the bread and roll bread around filling leaving seam side down.
5. Repeat for the remaining 7 pieces of bread using all the filling and filling up the casserole dish.
6. Cover with the remaining sauce and sprinkle cheese, olives and tofu over the top.
7. Bake for about 20minutes or until warm and cheese has melted.

I like to eat this with Mexican themed salad full of avocado and iceberg lettuce and cucumber with jalepeno's and drizzled in lime juice.

But feel free to just eat it as is. Also what you put in the filling is pretty variable, capsicum, fake meat, zucchini, mushroom etc. You can also use official enchilada wraps, follow cooking directions.