From The Mediterranean Vegan Kitchen

I've been trying out recipes from my new cookbook, Donna Klein's Mediterranean Vegan Kitchen and I'm quite impressed so far! The tomato-rice soup photographed above was gorgeous, and I'll definitely be making it again! It's a great book for pretty much everybody, from beginners to pros, it uses fairly easy to find ingredients for most of the recipes, and no fake meats etc, just traditional foods that happen to be vegan, so it's also good for any vegans who don't like omni-subs, or if you're cooking for omni guests who are a little freaked out by the whole idea of tofu! I give it a 5/5, and I'll be posting up some more pictures soon, so watch this space!
This here is a variation on the Enraged Penne, I've added a drained can of cannellini beans and some broccoli to make a balanced meal, and used extra-healthy spelt pasta. I thought this was absolutely delicious, but Jay found it a little too spicy. Spice wimp... :P
Last but not least, this isn't from MVK, it's an experimental chilli I made using tamarind and marmite instead of my usual chocolate, cocoa or molasses to add flavour, and it worked quite well indeed. :)

2 tbsp olive oil
1 onion, chopped,
2-3 cloves garlic, crushed
1 can chopped tomatoes
1 cup frozen Vegemince
4 tbsp tomato puree
1 can red kidney beans, or other beans, drained and rinsed
1 tbsp marmite
1 tbsp tamarind paste
1 tsp crushed chillis

-saute onion and garlic in olive oil until transparent

-add tin of chopped tomatoes, vegemince, tomato puree, chilli flakes, tamarind, marmite and curry powders
and bring to the boil,

- add beans, then simmer for 20 mins and serve!