Muchos food porn....

For you to drool over! Here are some chapattis, above, which I made to serve with a coconutty korma, below, with tofu, brocolli, onions, bell peppers and flaked almonds, served on a bed of quinoa.

Who needs eggs or cheese when you can make a scrummy brocolli quiche like the one below, using tofu and nutritional yeast?

Here it is again, served up with a baby new potatoes and spring onions in Plamil egg-free mayonnaise. And the recipe-

Crust
120g wholemeal flour
50g margarine
pinch of salt
cold water

-rub margarine into flour with your fingers
-add salt, and a little water at a time, gradually adding till it forms a dough
-roll out dough and line oiled quiche dish
-bake in 220 C oven for 15 mins then set aside to cool

Filling

250g vegetables of your choice(broccoli, mushrooms, tomato, onion or bell peppers all work well)
4 tbsp olive oil
4 cloves garlic, crushed
250g tofu
4tbsp unsweetened soya milk
3 tbsp soy sauce
2 tsp chives
pinch of basil and oregano
3tbsp nutrional yeast (optional)
-put tofu in blender with soya milk, soy sauce herbs, and nutritional yeast if using and whizz
-fry vegetables in olive oil and garlic for 5 mins, then place in dish or crust(if using) with blended tofu mixture
-sprinkle nutritional yeast over quiche if using
-bake in 220C oven for 25 mins
~may be served hot or cold~



Come to the dark side- we have cookies! Sparkled ginger cookies from Isa Chandra Moskowitz's Vegan With A Vengeance in my tartan tin.

Loads of crunchy choc chunk cookies- these didn't last long though!
More VWaV sweets- this time Coconut Heaven cupcakes.