Breads and basics

Ingredients: 1/3 cup polenta; 2/3 cup chickpea flour; 1 tbs baking powder; 1 tbs olive oil; 1 cup(ish) soy/almond milk; A pinch of salt and dash of maple syrup to taste. Method: Whisk and let sit for 10-15 minutes. Fry with a little oil or plant-based butter and enjoy!

Ingredients: 1 cup chickpea (besan) flour; 1 tsp baking powder; A pinch of salt; 2 tps ground flaxseeds; 1 cup filtered water; 2 tbs apple sauce; 1 tbs lemon juice. Method: Mix dry ingredients together, and then add in wet ingredients. Let rest for 20 minutes. Lighly spray waffle iron with oil and cook in waffle iron until golden brown (approx. 3-4 minutes).

Ingredients: 3 tbs masa (corn) flour; A pinch of salt; 2.25 tbs hot water. Method: Mix ingredients together in small bowl to form a dough. Let rest for 30-60 mins. Divide into two balls and press between 12 inch tortilla press or two sheets of non-stick baking paper. Fry on each side in a dry pan and enjoy with your favourite fillings.

Ingredients: 1/2 cup spelt flour; 1/2 cup sunflower seeds; 1/4 cup sesame seeds; 1/2 cup (ground) linseeds; 2 tbs chia seeds; 1/2 tsp salt (optional); 1/2 cup water; 2 tbs oil. Method: Mix dry ingredients in large mixing bowl, then add in oil and water. Form a moist dough, mixing with a metal spoon, and then divide in half. Place each dough ball in turn between 2 sheets of baking paper and roll into a large rectangle (approx. 3mm thick). Bake in oven set at 180 degrees celcius for 15-20 minutes, or until crisp. Keep watch so that they don't burn! Depending on your oven and baking trays, you may need to turn the crackers over halfway through baking to achieve desired crispness. Leave to cool on wire rack and snap into cracker-sized pieces to enjoy!

Ingredients; 1/2 cup veggie pulp (leftover from juicing); 1/2 cup rye flour; 1/4 cup LSA; 2 tbs chia seeds; 1/2 tsp fennel seeds; 1/4 cup water; 2 tbs oil. Method: Mix dry ingredients in large mixing bowl, then add in oil and water. Form a moist dough, mixing with a metal spoon, and then divide in half. Place each dough ball in turn between 2 sheets of baking paper and roll into a large rectangle (approx. 3mm thick). Bake in oven set at 180 degrees celcius for 15-20 minutes, or until crisp. Leave to cool on wire rack and snap into cracker-sized pieces to enjoy!

Ingredients: 1 block tempeh; 2 tbs tamari; 1 tbs nutritional yeast; 1 tbs maple syrup; 1 tbs olive oil; 1 tsp molasses; 1 tsp ground paprika; 1 tsp liquid smoke; 1 tsp salt; 1/2 tsp ground cumin; 1/4 tsp onion powder; 1/4 tsp garlic powder. Method: Slice tempeh into strips and make a marinade out of the remaining ingredients. Allow to marinade for at least one hour, or overnight. Bake in 180 degree celcius oven for 20-30 minutes or until lightly crisped, turning halfway through cooking time. This same marinade can also be used to marinade TVP granules to make fak'on bits!!

Ingredients: 1 cup water; 1 sheet kombu, nori and/or handful of wakame; 2 tbs tamari; 1 tbs maple syrup; 1 tbs apple cider vinegar; 1 tbs miso; 1 tsp smoked paprika; 1 tsp garlic powder; 1-2 carrots, shaved into thin slices using a vegetable peeler. Method: Make a broth of all ingredients except carrot and bring to boil. Add carrot slices and simmer for 10-15 minutes. Allow to cool and place in jar in fridge to further develop flavour overnight before enjoying.

COMING SOON

Ingredients: 3 tbs besan (chickpea flour); 1 tbs nutritional yeast; 1/4 tsp black salt; a pinch of each of turmeric, garlic powder, onion powder; 1/3 cup water or plant milk; 50g silken tofu. Method: Mix or blend all ingredients apart from the silken tofu. Add tofu and very rougly mash. Heat 1tbs of olive oil in small fry pan. Add scrambled mixture and lightly fold until cooked through. Enjoy with waffles and all of the trimmings!

Ingredients: 1/2 cup TVP granules; 1/4 cup water; 2 tbs tamari; 1 tbs nutritional yeast; 1 tbs maple syrup; 1 tbs olive oil; 1 tsp molasses; 1 tsp ground paprika; 1 tsp liquid smoke; 1 tsp salt; 1/2 tsp ground cumin; 1/4 tsp onion powder; 1/4 tsp garlic powder. Method: Soak TVP granules in the water and make a marinade out of the remaining ingredients. Add marinade to TVP and marinade for at least one hour, or overnight. Bake in 180 degree celcius oven for 20-30 minutes or until crisp, stirring a few times during cooking time. Place in jar and store in fridge or pantry ready to add a sprinkle of fak'ony goodness to any meal!

Ingredients: 3 tbs besan (chickpea) flour; 1 tbs nutritional yeast; 1/4 tsp black salt; 1/3 cup water or plant milk. Method: Mix or blend all ingredients to form a smooth thin batter. Heat 1 tbs oil in a small frypan and fry and fold in the pan like a regular omelette, enjoying with your favourite fillings (like my hot smoked "salmon"!).

Ingredients: 1/2 cup yellow split mung beans (moong dahl) + 1/4 cp cashews soaked overnight; 1 cup filtered water; 2 tbs nutritional yeast; 2 tbs olive oil; 1 tsp baking powder; 1 tsp asafoetida (hing); 1/2 tsp turmeric; 1/2 tsp kala namak (black salt) Method: Blend in a high speed blender and keep in a jar in the frige for your week's supply of jarfully not-egg omelettes or french toast custard