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For animals, the environment, health and justice

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Savoury

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ACT Features Latest Food Posts Recipes Savoury

Three Bean Salad with Sweet Dressing – Classic Women’s Weekly Recipe

  Contributed by Francine This is a great salad to take with you when invited to an omni bbq as it has protein in it. In fact, when I take it to bbqs, it disappears and I even get compliments for it! It is an original Women’s Weekly recipe. THREE BEAN SALAD WITH SWEET DRESSING Ingredients: 250g frozen green beans (I use baby beans) 250g frozen yellow beans (I use a 440g can of Butter beans, drained as these are hard to find now) 440g red kidney beans, drained 1 small red capsicum, sliced 1 small onion, sliced (I use …

ACT Features Latest Food Posts Recipes Savoury

Warm Quinoa Veggie Salad Recipe by Laur

Recipe by: her.be.laurDescription: Quick, easy, tasty, nutritious, & flexibleServes: 2 Ingredients: 1 cup Quinoa, 1 1/4 cup Water (optional: use 3/4 cup water and 1/2 cup veggie stock), 1/4 Butternut pumpkin, 1 Red capsicum, 2 cups Spinach, 30g pinenuts, 30g Pistachios, 2tbsp vegan mayonaise or cheese spread or dressing Instructions:1. Preheat oven to 180’C2. Cut pumpkin and capsicum into 1-2cm cubes3. Place cubed veggies on baking tray lined with baking paper — put in pre-heated oven for 20-30 mins (may need a bit longer if not fan-forced)3. Rinse and cook quinoa as per package instructions (optional: add veggie stock for …

Latest Food Posts Recipes Savoury

Potato and Kalamata Olive Stew Recipe by Gareth

Original Post by Gareth I’ve had a few requests for this recipe so I thought I’d chuck it up here Though this serves 6-7 decent meals, it works just as well halved. Potato and Kalamata Olive Stew Ingredients 150ml olive oil 1.5kg potatoes, cut into medium chunks (about as big as a ping pong ball ) 1 bulb of garlic peeled and coarsely chopped (feel free to add more, it loses some of its flavour after cooking) 600g jar of kalamata olives, sliced up 500g jar of sundried tomatoes, chopped 250ml wine (red or white, doesn’t matter) 250ml stock (again, …

Recipes Savoury

Kushari – a traditional Egyptian dish (Recipe simplified by Francine)

Recipe by Francine Horne I found this recipe years ago in a magazine. It is cheap and easy to make. I have simplified it even more. Serves: 6 Ingredients: 1 can brown lentils 1 cup uncooked Basmati rice 1 cup uncooked macaroni 2 onions, thinly sliced 2 tbsp olive oil 4 cloves garlic (or 4 teas minced garlic) 1 can crushed tomatoes 1 can chickpeas 1/2 teas (or more!) teas chilli flakes Salt and black pepper to taste Crispy Onion Garnish 2 onions, finely sliced Oil for deep frying Instructions: Boil and cook rice and macaroni separately. Meanwhile heat oil …

Recipes Savoury

Gareth’s Mac and Cheese Recipe

Original Post by Gareth Mac and cheese was one of the main foods I missed when I adopted a vegan lifestyle. This recipe completely fixed that problem! Also it’s waaaaay healthier and (it’s true) tastier as well 😍😍😍 Recipe as follows INGREDIENTS 500g pasta (I love using shells or spirals as they hold on to so much sauce☺) 2 cups of soaked (at least a few hours, best overnight) cashews (unroasted and unsalted, although it’s not /that/ important) 2 cups water (preferably from the cashews, but I’m not sure if it really makes a difference) 3 tbsp lemon juice (American …

Recipes Savoury

TVP, Lentil and Corn Patties (Easy Make 5 Steps)

Original Post by Alex-Justin Max-Emmett Arnold This old fashioned V-dapted rissole recipe changes everytime we make them sometimes there is chickpeas instead of Lentils and sometime potato, peas, carrot etc instead of corn and sometimes its just TVP. It’s just a 1. Soak Lentils in hot water 2hrs, Soak TVP in hot water 15 minutes 2. Mix one cup of soaked TVP with 1\2 cup soaked Lentils and 1\2 cup of canned corn 3. Mix TVP/Lentil/Corn mix with self-raising flour and one tablespoon of egg-replacer per cup soaked mix 4. Need cut out mix and roll into shape 5. Heat oil …

Recipes Savoury

Darren’s Kidney Bean and Vegetable Curry Recipe

Original Post by Darren Cutrupi My Red Kidney Bean and Vegetable Curry served with brown rice and coconut yogurt/cucumber raita. Garnished with fresh coriander from my garden. 1. Cook chopped brown onion, garlic paste, ground coriander seeds, cumin powder, garam masala and curry powder in pot. 2. Add two tins of tomatoes and one tin of lite coconut milk. Bring to the boil. 3. Add fresh soaked or a tin of drained kidney beans, cauliflower, broccoli, carrots, curry leaves, kafir lime leaves, salt and pepper. 4. Bring to the boil again then turn down to simmer until liquid has substantially …

Recipes Savoury

Lisa’s Vegan Quiche – Recipe

Recipe by Lisa of Vegan Easy There is a fair bit of flexibility to this dish. Things you will need: 3/4 cup raw cashews (soak them in hot water for at least 2 hours) 400g tofu (can be silken or firm- I haven’t found much difference between them) a small leek sliced (can also use some onion, shallots or spring onion if you’d prefer) 1 cup vegetables chopped (good choices include broccoli, mushrooms, corn) vegetables for decoration (tomato slices, thin slices of mushroom etc) 2 tbsp arrowroot 2 tbsp vegetable oil (non-palm) 2 tbsp nutritional yeast 1 tsp turmeric 1 …

Recipes Savoury

Darren’s Pumpkin Bread – Recipe

By Darren Cutrupi, Original Post: 15 May 2016 I had a crack at making some Pumpkin Bread. Hellllllll-ooooooo lover 😋😍😋😍!!! If you want to have a go yourself here’s what I did. (WARNING – Your house will smell delicious!) Steam 500g of pumpkin, mash then add to two cups of sifted self raising flour, two teaspoons of egg replacer, half a cup of any non-dairy milk, two teaspoons of dry rosemary, salt and pepper. Sprinkle fresh rosemary sprigs and pumpkin seeds on top. Cook at 180 for 40 minutes. Variation: Lily Fairhall:  If you replace the rosemary with nutmeg and …

Recipes Savoury

Quesadillas – Recipe from Vegan Food & Garden Adventures

By Jyoti Dambiec of Vegan Food & Garden Adventures Original Post:  Friday, 13 May 2016 A delicious vegan version of this popular Mexican food. This is a very simple meal which you could whip up using spicy tomato salsa and vegan cheese from the shop. But that’s not how we make it in our house 🙂 This Quesadilla has home made tomatillo/tomato/fresh ginger and hickory smoke salsa, home-made cultured meltable cashew cheddar and home-grown potatoes and roasted pumpkin along with roasted aubergine, capsicum and zucchini. See the NOTES section for salsa and cashew cheese recipes. INGREDIENTS: Tortillas Tomato salsa Roasted …