Tuesday, 18 January 2011

Spicy Tofu & Tomato Pate

This is one for all you fans of pate (apologies for not being able to put the accent over the e) This recipe takes about 5 minutes and will make enough pate to last you a week, if you don't want a huge amount of pate, simply halve the ingredients.

You will need -

1 block of tofu, I use cauldron regular firm tofu but I've also used blue dragon extra firm silken tofu and it worked just fine.
2 tubes of tomato puree
4 teaspoons of ground chili flakes (You can use chili powder if you prefer but be careful with the quantities as I find chili powder to be quite a bit hotter then the flakes)
1 tube garlic puree
Sea Salt

A mixing bowl
A handheld blender

First make sure you have drained your tofu, if you're not sure how to do this it's quite simple, wrap your tofu in a tea towel and put a heavy cook book on top, leave it for an hour, re wrap it in a clean dry tea towel and flip it over and put the book back on top and leave for another hour, then you're good to go. (I find when people say tofu is disgusting its because they've tried to use it without draining it so always make sure you drain it before use)

Place the tofu in the mixing bowl and squeeze the contents of both tubes of tomato puree and about one eighth of the garlic puree, or if you like things really garlicky like me, about a third.

Use your blender to mash the everything to a nice smooth consistency then add your chili, I add it 1 teaspoon at a time until it's the right sort of taste then add a pinch of sea salt. Give it a good stir then when you're satisfied with the taste spread it on anything you like, I like it on sesame Ryvita but it's also good on bread or crackers. Cover the rest and refrigerate and use within about 5 days.

Vegan 5 Minute Chocolate Mug Cake

OK so I thought the first recipe I should share should be one that is fast, cheap and easy. This recipe was originally found by my friends on facebook so you may recognise it, though I found the quantities listed to be a bit excessive for a single dessert, it was really easy to modify and make vegan :)


2 level tablespoons self raising flour
1 level tablespoon coco powder
2 level tablespoon caster sugar (if you don't have ant granulated works just as well)
1 level tablespoon oil (I use olive oil but I'm sure it will work with pretty much any kind)
2 level tablespoons soya milk
1 teaspoon vanilla extract (optional)

You will need -

1 good sized mug
A microwave

Method -

Mix all the dry ingredients in the mug, then add the oil, soya milk and vanilla extract. Give it a good stir, it should be a decent consistency but if you find its too watery you can always add more flour until you're happy with it.

Put the mug in the microwave on high for 2 to 3 minutes depending on the wattage of the microwave. It may well spill over the mug so it's a good idea to set it on a plate. The good thing with this is if it's not thoroughly cooked you just end up with a nice gooey middle.

Allow it to cool for a few minutes then transfer to a bowl. I like to top mine with golden syrup and desicated coconut but you could have it with soya cream or non dairy ice cream or just on it's own.

Enjoy :)