Smoked Paprika and Tomato Soup
This the quickest, easiest, and most luxurious soup that I know how to make. It takes ten minutes at the most. When you are tired, or in a hurry, it is as easy to make this as it is to open a tin of beans.
Chop the Onion and fry til soft. Add 2 or 3 teaspoons of Smoked Paprika, take off the heat and stir in. Add a 500ml jar of Pasata and return to the heat. Heat up but do not let it boil. Add a spoon of Turmric and a spoon of sugar. Use a hand blender to smooth the soup. Adjust the acidity byadding a capful of Cider Vinegar.
Serve with bread or toast or salad
I learned this Stir Fry recipe when I worked in 'Juice' Veggie Restaurant in Dublin. I always looked down on the stir fry as the go to option you were offered when you asked 'do you have any vegetarian option?' You would receive a sorry dish of frozen veg and sticky rice, Thankfully times have changed. Now I see it as a great way of eating practically raw vegetables in a tasty exciting way. Typically I use Spring Onion, Carrots. Peppers, Bean Sprouts, and Pak Choi or Spinach. The key to doing a good stir fry is to prepare the sauce and vegetables, then have them ready to flash fry in a very hot Wok for a couple of minutes
Veg such as Onion, Carrot, Courgettes. Peppers, Bean Sprouts, and Pak Choi.
Tomato Puree 2 tblsp
Light Soya Sauce 100ml
Juice from three fresh Oranges
Fresh Ginger 1 Inch piece
Garlic 4 cloves (more or less)
(Optional) Chilli Powder 1 tsp depending how you like it
Chop the Veg into strips roughly the same size. Chop the herbs and put them aside. Keep the Onion and Pak Choi separate.
Mix the Miso, Tomato Puree, Soya Sauce and Orange Juice. Grate in the Ginger and Squeeze the Garlic through a press. Keep the liquid in a jug next to the Wok ready to add to the veg.
In a very hot Wok, fry the Onion for a minute to soften. Throw in the rest of the veg (except the Pak Choi) and fry for two minutes. Add the liquid to the Wok and mix for a minute. Add the Pak Choi and fold it in to the veg. It is vital to keep the Wok very hot throughout the whole cooking process. Add some chopped Coriander.
Serve it on a bed of Rice, or Noodles, or as a side dish.
This scone recipe happened by accident when I put left-over yogurt into the mix so as not to waste it. It turned out it gives the scones a lovely consistency and helps them stay fresh longer. I don't flavour these scones as I prefer to keep them neutral so I can eat them as savoury or sweet. Who would have thought that you would get nicer scones by leaving out the eggs, butter, and milk? Once you try this recipe, you will always make scones this way.
Self Raising Flour 750g
Vegan Yogurt 200g
Soya Milk 100ml
Put the Margarine in a bowl with the Flour and rub in to make a crumb. Add the yogurt and as much milk as necessary/ Flatten out the dough on a baking tray and brush with molk. Cut the dough into 12 pieces or more if you want smaller scones. Bake in a preheated oven at 200C until golden brown on top.