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