Vegan by Nature

inherent recipes from a passionate cook

Archive for mains

Tofu-oyster mushroom burgers

It is beginning to get warm around here and after the end of my six day week I didn’t fancy making anything too elaborate.

These babies hit the spot. Flavoured with garlic, seasoning, cumin seeds and lime juice. With the addition of some sweet red onions.

I served this up with cabbage salad with creamy parsley dressing, orange-tomato relish, roasted red peppers and plain old avocado. Nourishing 🙂

And slice…


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Food explosion

What better than to have a whole day to poduce some really good food. Here is what I came up with today.

The Entree: Chips and dips

1/2 cup gluten-free flour
1/2 cup cornmeal
2 tsp baking powder
1 tsp xanthan gum (if possible)
1/2 tsp salt
1/2 tsp fructose
1 1/2 cups water

Lightly grease a frying pan
Sift the dry ingredients together
Whisk in the water until well combined
Heat the pan on a medium heat
Do a test pancake by dropping some of the mix into the pan, it’s hot enough when the mix starts cooking right away

Pour a generous tbs of the mix into the pan and with the back of a metal spoon quickly swirl the mix around the whole base of the pan to get the thinnest possible pancake

Once the mix is no longer wet on top, flip it over and cook on the other side until slightly brown.


Tortilla chips:

corn pancakes

Cut some corn pancakes (previous post) into triangles.
Sprinkle some cornmeal on a baking sheet and ensure both sides of the pancake are well covered with cornmeal
Spread them out
brush with oil
sprinkle on some seasoning (i used some paprika on some of mine)

Bake in a really hot oven until golden edges appear then turn the heat down to medium and bake for a further 20 mins or until the chips are nice and crisp.


1 tbs + 1 tsp tomato paste/puree
smoked paprika
1 tbs lime juice
salt and pepper
1/2 chopped red onion
2 baby onions
1 tbs water

Microwave the onions for about 4 mins until softened
Put these and the rest of the ingredients into a processor
Add more water if necessary
season to taste

Pea and Endamame Guacamole:

1/2 cup peas
1/4 cup endamame beans
1/4 cup water
juice of 1/2 lime
1 tsp olive oil
chopped corriander

Cook the peas and beans in the water until softened
Blend the peas, beans, lime juice, oil and salt together until smooth
Mix in the chopped corriander



The main:

Clean tasty roast veggies with edamame beans, blanched green beans and crispy soy tofu/meat-free hot dogs




The Dessert:


1/2 nectarine (de-stoned)
1 tsp lime juice
lime zest
grated nutmeg

Wrap in some foil and bake in a moderate oven until soft and sticky around 50 mins

Blackcurrant cream:

sweetened soya milk
blackcurrant jam

Mix until gloopy or to suit your preferred consistency



Some bread:

21/4 cups wholegrain spelt flour
1 tbs baking powder
1 tsp salt
1 tsp pepper
1 tsp fructose

100ml water
150ml sweetened soya milk
2 tsps vinegar
60ml or 1/4 cup olive oil

Preheat oven to gas 4/180 C
Grease a 2lb loaf tin
Sift together the dry ingredients (I like to do this with a whisk to make things nice n light)
Whisk together the wet ingredients in a separate bowl
Gently mix the wet into the dry, careful not to over mix, just enough so that things are nicely combined
Pour batter into the loaf tin
Bake for 50 mins and then remove from the tin and bake for a further 10 mins


Craftster Edible Challenge

I decided to go savoury on this one. I am very used to making things from cakes and really wanted something to challenge this routine. The bread is made from a hand made loaf that I made earlier in the week. The rest are vegetables. The cross stitch is really threaded through some holes. I ate all this at the end. It was a very edible sewing box!

March Daring Bakers: Spinach Lasagne

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I made the pasta from this recipe:

I left my dough to dry for a bit before filling it with some lovely ragu and topping it with homemade bechamel sauce. The spinach made this pasta so green and sooo tasty. It was pretty straightforward too. I also substituted the ordinary flour with a wheat-free, gluten-free version. For the bechamel I used soy milk, yeast extract, gram flour and simmered it all in a pan until it thickened up. I could have eaten this on it’s own!