Rum Truffles

• 60g raisins
• 40ml dark rum
• 40g firm margarine
• 125g gram flour
• 45ml maple syrup
• 50g carob powder
• 3 tbs dessicated coconut

1. Soak raisins in the rum for at least 30 mins
2. Melt marg & stir in flour, warm gently for 2-3 mins
3. Stir in syrup and the rum & raisins
4. Add all but 2tsp carob, mix well & leave for 20 mins
5. Mix coconut with the remaining carob powder
6. Make 1tsp balls of mixture and roll in coconut / carob until 2cm diameter balls
7. Refrigerate for at least an hour before serving.

Lentil Bread

Copied verbatim from http://awakenyourwellbeing.com/2013/03/26/how-to-make-lentil-bread/

Makes about 6 slices
 
Ingredients:

    1 cup uncooked lentils (red or green)
    200ml water
    pinch of salt
    1 tbsp oil (olive, coconut)


Directions:

    Heat oven to 180C.
    Blend the lentils to create a flour. It doesn’t have to be perfect but make sure the majority is grinded up. 
    Add the water and salt and blend together. 


Now here is my first tip:
 
If you use a silicone baking tray:

    Add the oil into the bread mixture and blend together. 
    Pour into silicone tray and bake for 15 minutes. 

If you use a normal baking tray:

    Add the oil to the baking tray.
    Put the tray with the oil into the oven for about 2 minutes to warm up. 
    Now pour the bread mixture into the tray. (Be careful of the hot oil, pour slowly!)
    Bake for 15 minutes. 

Hollywood's Pastie

Modified from Paul Hollywood's page on BBC food

makes 6, not 4 like fatty Paul

Pastry

• 500g strong flour
• 100g vegetable suet @ 718
• 200ml cold water
• 25g marge

Everything in the bowl, turn on the mixer, wait until kneaded. Put in the fridge for 30-60 mins

Filling

• 2 onions 100g @41
• 250g veggie mince @123
• 500g potatoes

Chop up about 1cm bits, add some flavourings of your choice

Roll out the pastry into 7cm circles. Add filling. Fold into pasties

550 kcals each

Protein Flapjack

• 150g rolled oats - 550kcals, 16.5g protein
• 150g peanut butter - 930 kcals 42.9 g protein
• 45g protein powder (hemp in my case) - 166.5 kcal 21.5g protein
• 100g dates - 277 kcal 1.81 protein
• 8/9 dried apricots optional

Mix everything but the optional apricots together into a good mix. Roll into balls, around the optional apricot.

Bake in a medium oven until they aren't burned, I have yet to determine how long that is, I keep burning them a bit :)

Makes about 8: 1928.5 kcals / 82.71g protein, each : 214 kcals, 9.19g protein

Aubergine and tofu pate

• 2 medium / 1 large aubergine
• 1 large onion
• 300g roasted almonds / walnuts
• 100ml miso
• 150g tahini
• 250g pressed tofu
• 1 Tbsp ginger
• 1/2 tsp allspice
• ground black pepper

1. Bake the aubergine until it's cooked. A better idea is to pressure cook it for 10 minutes. And then remove the skin and mash it or whizz it. Pulp is what you want.
2. Saute the onion
3. Mix everything
4. Line a loaf tin and fill it with the mixture
5. Make a lid from 2 layers of foil (or use a lid!)
6. Bake it in a water bath in the oven at 175 °C for 2 hours
7. Bake it without the water bath for 30 mins
8. Leave to cool and then refrigerate for 36-48 hours !

Keeps in the fridge for 2 weeks.

Seitan with apricots

• 1/2 kg seitan
• 2 medium onions finely sliced
• 1 onion finely chopped
• 2 inch cinnamon stick
• 1 1/4 tsp salt
• 200g dried apricots soaked in 1 cup water for at least 4 hours (save water)
• 1 tsp sugar
• Grind together : 3/4 tsp garlic, 3/4 " ginger

1. Fry finely sliced onion until golden
2. Add garlic & ginger paste and cook 5 mins
3. Add seitan and chopped onion and cook until setian browned
4. Add cinnamon stick and 1/2 cup warm water, simmer covered 15 mins
5. Add 2 cups water and simmer until reduced to 1/2 cup water
6. Put 1 tsp sugar in a small pan, brown it on medium heat until dark brown
7. Add soaked apricots and the water, bring to the boil, cover and cook on reduced eat until apricots are soft
8. De-seed apricots
9. Add apricots & syrup to the seitan and heat.

Seitan Vindaloo

• 300g seitan - I think, I didn't weight it :) used about half of the 2 cups I made to start with - basically enough for 4 portions
• 2 large onions chopped fine
• 2" cinnamon stick
• 2-4 fresh green chillies, slit
• 1 1/2 tsp salt
• 2 tbsp vinegar
• 500g potatoes

Masala

• 4-8 dried red chillies
• 8 cloves garlic (1 tsp dried)
• 1" ginger
• 1 tsp cumin/jeera seeds
• 2 tbsp vinegar

1. fry onion until pale gold
2. add ground masala and cook for 5 mins
3. add seitan, vinegar, cinnamon, green chillies and salt - cook for 10 mins
4. and 1/2 cup water, bring to boil, simmer for 15 mins covered
5. add 1 cup water and potatoes
6. cook until potatoes ready