German Spicy Lentil Soup with "Veggie Meat-Free Sausages"

Spicy Lentil Soup with Sausages - Germany
 
This lentil soup is a complete Meal in a bowl. It is great served with large slices of crusty bread.

2 tbsp olive oil 2 medium onions, chopped 2 large carrots, chopped 4 sticks of celery, chopped finely 1 dried red chili (optional)finely crushed 2 cloves of garlic, crushed 1 tsp ground coriander 1 tsp ground cumin 225g/8oz red lentils - washed & picked through 1.4 litres/2 1/2 pints veggie stock 150ml/ 1/4 pint tomato juice 8 vegetarian sausages, grilled salt and freshly ground black pepper to taste chopped parsley to garnish

1. Heat the oil in a large saucepan and add the chopped onion, carrots and celery, chili if using, and cook over a low heat for 5 minutes stirring occasionally.

2. Stir in the garlic and spices. Cook for a further minute or two, then stir in the lentils. Gradually stir in the stock and the tomato juice. Cover and simmer for about 20 minutes until the vegetables are tender.

3. Remove the soup from the heat and season with salt and pepper. Cut the sausages in thick slices.

4. Stir in the sausage slices, or alternatively serve the soup in large bowls and arrange slices of sausages on top of the soup. Garnish with parsley.

Recipe taken from Linda McCartney's On Tour


The Cumin and Coriander is the secret to this recipe! ; ) as well as the Chilli Pepper if you dare!

Field Roast Meat-Free Sausages - http://www.fieldroast.com/products/food-service/field-roast-sausages/   OR
Field Roast Meat-Free Frankfurters - http://www.fieldroast.com/products/retail/frankfurter/

Linda McCartney's FB Page- https://www.facebook.com/LindaMcCartneyFoods

Broccoli Naan Pizza

Broccoli Naan Pizza

Instead of using the standard regular pizza dough crust, I decided to try it with the Indian Naan Herb Garlic bread. I thought it turned out rather well and I felt the bread stayed soft inside and while the outside layer had a little bit of crispiness. I did not even use any Vegan Cheeze, taste great this way!

Ingredients -

1. Indian Garlic Herb Naan Bread

2. Broccoli

3. Salad Topping ( Mixture of nuts that comes in a bottle)

4. Favorite Vegan Marinara/Tomato/Pizza/Pasta Sauce

Bake in Oven for just a short while till Naa bread is lightly crisp on the outside.

Richard Dawkins interviews Peter Singer for "The Genius of Charles Darwin" regarding Animal Rights, Vegetarianism and Slavery.

Singapore Style Veggie Vermicelli

 
Singapore Style Veggie Vermicelli

This is what the original version looks like that comes with meat --
http://belachan2.blogspot.com/2009/10/singapore-style-fried-vermicelli.html

All the ingredients in the original recipe are substituted with vegan options. There is Vegetarian imitation "Oyster" sauce now but I just used sea salt & pepper and cut out the meat. It gives a clearer taste in my opinion :)

Steamed Portabello Mushroom and Bok Choy

So simple but yummyyy

For the sauce - Fermented Soy Bean Paste mixed with water to steam with the dish. http://www.shopthai.eu/public/index.php?main_page=product_info&products_id=223

Ingredients - 

1. Portabello Mushroom

2. Bok Choy

3. Fermented Soy Bean Sauce 

Put all ingredients onto a plate and add the fermented soy bean sauce with a little bit of water. Steam for a short few minutes.

Veggie Hummus Tofu Mushroom Avocado Light Italian Herb Flatbread Wrap

Lunch inspired by Seed Kitchen in Venice, CA. Came up with my own version of ingredients

Ingredients - 

1. Tofu (Fry till it's firm & brown on the outside but remain soft inside)

2. Avocado

3. Tomatoes

4. Mushrooms

5. Italian Herb Flatbread spread with Hummus

Garbanzo Bean Tofu Veggie Cutlet

Ingredients -

Garbanzo beans, tofu, kale, spinach, leafy salad greens, oats, flaxseeds and a little sunflower non dairy milk all mixed together into a blender to form a paste constituency.

Heat a frying pan with a little grapeseed/extra virgin olive oil. Coat blended Garbanzo Bean Tofu Veggie paste with more oats, scoop paste into frying pan and form a shape, and lightly brown the Garbanzo Tofu Veggie paste till it's slightly crispy like a cutlet.

Serve with sweet chilli sauce or country gravy