Rice noodles in peanut sauce

200 g (7 oz pack) rice noodles

150 g (1/3 block) of firm tofu

15 g (1 tbsp) cornstarch

1 Zucchini, julienned

1/2 green bell pepper, cut into thin long strips

1 clove garlic

5 g (1 tsp) chili flakes

Sauce

60 g (1/4 cup) peanut butter

22 ml (1 1/2 tbsp) soy sauce

10 g (2 tsp) sugar

10 g (2 tsp) cornstarch

2 garlic clove, minced

5 g (1 tsp) grated ginger

5 g (1 tsp) curry powder

60 ml (1/4 cup) water

Cut tofu into small cubes. Put 15 g (1 tbsp) of cornstarch in a bowl, add tofu cubes and toss until well-coated. Keep aside. Cook rice noodles according to package instructions.

Mix sauce ingredients (except for the water) in a bowl. Then add the water and mix until well incorporated. In a pan, heat some oil at high heat. When hot, add the minced garlic and the chili flakes, cook for 30 seconds, add zucchini and bell pepper. Add the tofu, cook until outside of tofu has crisped up. Add cooked noodles, then add the sauce overtop. Cook for 1-2 minutes until sauce starts to thicken. Serve in two bowls.

Hearts of palm salad

1 whole can (398 ml) of heart of palm, cut in slices

10 ml (2 tsp) dijon mustard

30 ml (2 tbsp) soy milk

15 ml (1 tbsp) canola oil

15 ml (1 tbsp) apple cider vinegar

1.25 g (1/4 tsp) black pepper

1.25 g (1/4 tsp) salt

Cut hearts of palms into slices. Mix the salad dressing ingredients together until well incorporated, then add hearts of palm and mix until well-coated.

Pancakes

240 ml (1 cup) fortified soy milk

5 ml (1 tsp) apple cider vinegar

120 g (1 cup) spelt flour

5 ml (1 tsp) vanilla extract

1.25 g (1/4 tsp) baking soda

2.5 g (1/2 tsp) baking powder

5 ml (1 tsp) of vegetable oil, or vegan butter

Maple syrup

Mix soy milk with apple cider vinegar to create 'buttermilk', let stand for 5 minutes. Add vanilla extract, mix well.

Mix dry ingredients together, then add soy 'buttermilk'. In a pan, heat 5 ml (1 tsp) of vegetable oil (or vegan butter) at medium heat. When pan is hot, add 30 ml (~2 tbsp) of batter into pan. Help spread into wider circle using the back of the spoon. Cook until bubbles form on the top, then flip, and cook for another 2 minutes. Repeat for rest of pancake mix and serve with maple syrup!

Pie crust

For a 23 cm (9 in) lower crust. (Double recipe for two crusts)

135 g (1 cup + 2 tbsp) all-purpose flour

15 g (2 tbsp) cornstarch

It's possible to substitute the above with 150 g (1 1/4 cups)s of cake flour, I prefer to make my own.

1.25 g (1/4 tsp) baking powder

60 ml (1/4 cup) cold water

1.25 g (1/4 tsp) salt

48 g (5 tbsp) vegetable shortening

Sift together the flour, cornstarch, baking powder and salt; cut in the shortening, then add water, a little at a time with a knife to a paste of a consistency to clean the mixing bowl of all flour or paste.

Take half the plain paste, turn on a board lightly dredged with flour, to coat the surface with flour; then pat and rool to fit the plate or tin. Roll the rest of the paste into a thin sheet; make splits through the center.

Pie filling

8 g (1 tbsp) all purpose flour

pinch of cornstarch

Again, can substitute for 7.5 g (1 tbsp) of cake flour.

3/4 pound cooked and pitted apples

150 g (3/4 cups) of sugar

5 ml (1 tsp) vegan butter

2.5 g (1/2 tsp) salt

Juice of 1/2 a lemon

Apple juice

Sift flour and cornstarch together. Put the apples in place; add sugar, flour, salt, and vegan butter, in bits, also lemon and apple juice (enough to moisten the mix a bit). Brush the edge of the pastry with cold water. Set the second piece of pastry above, cut it even with the paste below, press the edges together and brush with cold water. Bake for 30 min.

Pie recipe made vegan, and adapted from "Igleheart's Cake Secrets", 1922

Back to homepage