Tofu Bolognese

Tofu Bolognaise 
(recipe By Daniel Acevedo)

1 parsnip

1 carrot

1 onion 

3 celery sticks

1/2 fennel bulb

250g tofu

4 cloves garlic

1Tbsp dry oregano

2 bay leaf

1 tsp fennell seeds

1 tsp cinnamon

3 tsp smoked paprika

300ml red wine
1 cup water

3 tins chopped tomatoes (1200g)

Crumble the tofu onto a baking tray, lightly oil and season with salt, pepper and oregano, bake this in the oven at 180c until it starts to brown slightly (approx 15-20 min).  You don't have to bake the tofu you cad add it fresh to the sauce, I prefer baking as it gives the tofu a better texture.

Dice onion, celery, fennel, parsnip and carrot into small cubes and thinly slice or crush your garlic.
In a med sized pot, Lightly fry you garlic and onions for a few minutes, then add the rest of the vegetables and cook for a further 5 min.  Add your herbs, cooking for a further 4-5 min, this helps release the flavor of the herbs.

Add the red wine, letting this simmer for a good 10 min before adding your tomatoes, water and fresh or cooked tofu, simmer this on a low heat for a good 20-30 min.

serve with you favorite pasta and cheese for the non vegans out there.

Chunky Puy Lentil Dahl (Vegan)

Chunky Puy Lentil Dahl (Vegan)

This is a mildly curried soup which is really closer to a stew. Its just the thing on a cold winter day. As a main course you could serve with some basmati rice. 

(recipe by Sarah Wasserman)

Serves four as a main or six to eight as a starter.  

Ingredients:

3 tbsp olive oil

1 small red onion (diced)

1 mild green chilli (red would be fine too)

4 garlic cloves

1 inch of peeled fresh ginger

1 tsp mild curry powder (madras preferably)

1 tsp coriander seeds 

1 tsp cumin seeds

1/2 tsp ground tumeric

2 small or 1 large carrot (diced)

3 sticks celery (diced)

1 leek (diced)

1 potato (cubed)

300g dried puy lentils (washed)

1 can of chopped tomatoes

water

pinch of sugar

salt and pepper

chopped fresh coriander

To make the soup:

1) In a large pan warm some olive oil. Add the diced red onion and saute gently.

2) Chop together the garlic, chilli and ginger. Add to the onion.

3) Toast the seeds and grind. Add these and the rest of the spices to the pan and saute for a couple of minutes.

4) Add the carrots and celery. Then add the puy lentils and cook for a couple of minutes before adding the the tomatoes, pinch of sugar, potato and leek. Then add in enough water to bring it to a desired thickness. I used about 500ml because I wanted it quite thick but if you want more of a soup add more. 

5) Simmer for 20-30 minutes until the lentils are cooked. Before serving add the chopped coriander.