Friday, April 27, 2012

Vegan Cheeseburger Sub


    1 package veggie burger crumbles
    2 tablespoons oil
    1 small chopped onion
    1 teaspoon garlic powder
    1 teaspoon seasoned salt
    pepper to taste
    1/4 cup Dragonflys uncheese mix
    1/2 cup water
    4 vegan sub rolls
    8 tablespoons vegan mayonnaise (Vegenaise)
    8 tablespoons ketchup
    lettuce, tomato, pickle (optional)
    1/2 cup grated vegan cheddar or vegan mozzarella cheese


Preheat oven to 350 degrees Fahrenheit. Heat oil in skillet.  Add burger crumbles and chopped onion and cook over medium heat until onions are cooked. Meanwhile, stir together uncheese mix and water in a sauce pan until thickened. Add garlic powder,salt and pepper to burger mixture, then stir in cheese sauce. Remove from heat.  Slice open sub rolls and add 2tbs each of the Vegenaise and ketchup. Divide burger mixture between rolls and sprinkle with shredded cheddar. Bake in oven until cheese melts. Remove from oven and add lettuce tomato and pickles if desired. Bon Apetite!

Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 30 minutes


Sunday, April 15, 2012

Amazing Veggie Pasta Sauce


    1 can diced tomatoes
    1/2 cup of sliced mushrooms
    1 finely chopped onion
    1 chopped zucchini
    1/2 a chopped eggplant (optional)
    1/2 teaspoon cumin
    1/2 teaspoon cardamom
    1 clove garlic, crushed
    olive oil or extra virgin olive oil (cold pressed if available)
    1 teaspoon paprika
    1/2 teaspoon smoked paprika (optional)
    1/4 cup chopped coriander
    250g of any Italian pasta (spaghetti, shells or spirals)


1. Heat some olive oil in a frying pan and add onion.  When onion has been fried for a few minutes, add zucchini and put the lid on.

2. Boil some water and add the pasta.  Keep an eye on it while doing the other steps and remember to turn it off and drain when its done.

3. When zucchini has cooked and onion has browned add mushrooms. Mix the crushed garlic with a tiny bit of olive oil and add to the fried vegetables.  Stir in the coriander and once the mushroom is completely cooked turn the heat off.

4. Add the can of dried tomatoes and cooked pasta.  Add the spices and stir until the sauce is hot.


Preparation time: 15 minutes

Friday, April 6, 2012

Delicious Eggplant with Coconut Milk


    2-3 Chinese eggplants (long thin eggplant)
    1 can coconut milk
    4 minced garlic cloves
    1/2 sliced red onion
    1 teaspoon finely minced ginger
    5 fresh basil leaves (shredded)
    oil for sautéing
    mint leaves for garnish


1) Slice the Chinese eggplants with a diagonal cut into 1/2-inch thick round slices.  Its important to use Chinese eggplants -- regular eggplants take a long time to cook and are not as sweet as Chinese ones.

2) Heat a wok or saute pan with some oil (approx. 1 tbsp) at medium-high heat.

3) Add onions, garlic and ginger.  Saute for approx 2-3 minutes.  Add salt & pepper to taste.  Try adding a dash of nutmeg as well -- it really brings out the flavour of the red onion.

4) Add approx. 3-4 tablespoons more oil to the pan, and add the eggplant.  Saute until the eggplants become soft with still some hard spots.

5) Add 1 can of coconut milk.  Reduce heat to a vigorous simmer.  Add shredded basil leaves.  Simmer approx.  10-15 minutes so the sauce thickens and the eggplants are entirely soft.  Add salt + pepper to taste.

Garnish with mint leaves and serve with hot steamed rice (Basmati is very good with this dish).  This is one of my favourite dishes to make -- and so easy!  Enjoy.

Serves: 4

Preparation time: 30 mins

source of recipe: