Neville's Favorite Recipies

Misc. Dishes

Vegan French Toast

• 1 ½ cups soy milk
• 2 ½ teaspoons linseeds (flaxseeds)
• 2 teaspoons savoury yeast
• 1 teaspoon of arrowroot or cornflour (cornstarch)
• ¼ teaspoon garlic powder
• 1/8 teaspoon of turmeric (optional, for colour only)
• 2 teaspoons chopped, fresh chives (optional)
• 6 slices of thick, stale or air-dried bread
• 1 – 2 teaspoons of canola oil or dairy free margarine

1. Combine the soy milk, linseeds, yeast, arrowroot, garlic powder and turmeric in a blender and blend until as smooth as possible
2. Pour soy milk mixture into a flat bottomed, shallow dish and add the chopped chives
3. Heat a large non-stock frying pan (skillet) over medium high heat and lightly cover with some of the oil. Make sure the pan is well heated before adding the bread, or the mixture will stick.
4. Quickly dip both sides of a slice of bread into the batter and then let excess batter drain away before placing bread in the pan. Repeat with as many slices of bread as will comfortably fit in the pan.
5. After 2 to 3 minutes gently work an egg slide under the bread and turn it over to cook the other side for 2 minutes. The batter should be set on the bread, not sticky, and golden brown in colour.
6. Repeat with remaining bread, adding a little more oil to the pan between batches

Smoked Tofu and Grilled Vegetable Jambalaya

• 1 teaspoon olive oil
• 1 large zucchini, trimmed and sliced 1/8 inch thick lengthwise
• 1 baby eggplant, trimmed and sliced 1/8 inch thick lengthwise
• 3 large (10cm diameter) mushrooms quartered
• 2 teaspoons olive oil, extra
• 100g smoked tofu, cut into 1cm cubes
• 1 large onion chopped
• 1 stick of celery, thinly sliced
• ½ red capsicum (pepper), chopped
• ½ teaspoon sage
• 1 teaspoon paprika
• ½ teaspoon dried marjoram or oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• pinch cayenne pepper
• ground black pepper to taste
• 1 cup of white rice
• 1 teaspoon dried basil
• 140g tomato paste
• ½ cup white wine
• 2 cups vegetable stock or water
• 2 –3 teaspoons Worcestershire sauce
• 2 drops Tabasco sauce

1. Brush the vegetables with the olive oil and grill until just tender. Set the cooked vegetables aside
2. Mix the tomato paste, wine, stock, Worcestershire and Tabasco sauces together and set aside
3. Heat the extra olive oil in a large, deep-sided frying pan (skillet) or saucepan over medium high heat
4. Saute the tofu, stirring frequently, until it is lightly brown
5. Add the onion, celery and capsicum and sauté for 4 – 5 minutes
6. Add the spices and cook for another minute, stirring continuously
7. Add the rice and stir until well combined
8. Add the tomato paste mixture to the pan and bring to the boil
9. Turn down the heat, cover and simmer until the rice is cooked, stirring every few minutes. Add more water or stock if necessary.
10. Stir the grilled vegetables through the rice mixture and warm through.