Banana Cake

 Ingredients:

2 cups flour

1½ tsp baking soda

½ tsp salt

1 cup sugar (try less?)

¼  cup oil

4 ripe bananas (mashed)

¼  cup water (can replace with soy milk and vinegar to make buttermilk)

1 teaspoon vanilla extract

½ tsp cinnamon (optional) try less?

Method:

In a small bowl, whisk together the flour, baking soda, salt and cinnamon (if using). Set aside. 

In a separate large bowl, mix together the sugar and oil, then add in the mashed bananas until combined.

Add the water and vanilla, stirring to combine.

Add in the flour mixture, stirring just until the ingredients are lightly mixed and thoroughly wet. Make sure not to over-mix.

Bake for 40 minutes at 350 or until a toothpick inserted into the center comes out clean.

Original Recipe (banana cake)

Vanilla Frosting

Ingredients:

½ cup soft vegan butter or margarine

1½ cup icing sugar (try less?) (try replacing some with erythritol?)

½ tsp vanilla extract

1-2 tbsp non-dairy milk

Method:

This makes enough for 2 of the above cakes. Make half or save the rest in the fridge or freezer.

In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color - about 30 seconds.

Add the powdered sugar, vanilla, and non dairy milk.

Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.

Beating until it forms a smooth, spreadable frosting, don't overbeat.

If frosting is too thick, beat in more milk, adding a few drops at a time. If frosting is too thin, beat in a small amount of extra icing sugar.

Original Recipe (vanilla)

Chocolate Frosting

Ingredients:

⅓  cup unsweetened cocoa powder

½ cup vegan butter or margarine

1 tsp vanilla extract

1½ cup icing sugar

2-4 tbsp dairy free milk

Method:

In a large mixing bowl, beat soft butter and vanilla extract for 1-2 minutes until light and fluffy.

Stop beater, add unsweetened cocoa powder, icing sugar, and 2 tablespoons of milk.

Beat again until smooth and well combined. If too thick add more milk, one tablespoon at a time. If too thin, add up to 1/2 cup extra powdered sugar, 1/4 cup at a time. Beat between each addition to check the texture and stop adjusting when it's to your liking.

Original Recipe (chocolate)

Cypriot Lentils (Fakes)

Ingredients:

1 + ⅓ Cups Lentils (rinsed)

¼  Cup Rice (rinsed)

½  Veg Stock Cube 

1 Medium Onion (diced)

2 Garlic Cloves (minced)

¼  + ⅛  tsp Salt (or to preference) 

1/8 tsp Pepper (try double)

Grated Carrot (optional)

Lemon juice of ½ small lemon (optional) 

Method:

Just about cover the lentils in water and boil for 10 minutes. Rinse away the brown water. Put on to boil again with just enough water to cover. Add the stock cube.

While lentils are cooking dice and mince the onion and garlic and let sit.

When the lentils have absorbed the water add more hot water. 

When almost cooked add the rice. Keep an eye on the lentils, adding hot water when necessary.

Meanwhile, in a very hot, preheated pan, dry saute the onions and ¼ tsp of the salt on a low heat until caramelised. Add tiny amounts of water if needed towards the end. Stir frequently so they don't burn. Just before they caramelise add the garlic.

Add grated carrot around 10 minutes before rice is fully cooked (optional).

When the lentils and rice have cooked turn off the heat and add the onion mixture and remaining salt.

Add lemon juice when cooked and cooled (optional).

ORIGINAL RECIPE:

Ingredients:

1 + ⅓ Cups Lentils (rinsed)

¼  Cup Rice (rinsed)

½  Veg Stock Cube 

2-3 Tbsp Olive Oil

1 Medium Onion (diced)

2 Garlic Cloves (minced)

½  tsp Salt (or to preference) 

Grated Carrot (optional)

Lemon juice of ½ small lemon (optional) 

Method:

Just about cover the lentils in water and boil for 10 minutes. Rinse away the brown water. Put on to boil again with just enough water to cover. Add the stock cube.

While lentils are cooking dice and mince the onion and garlic and let sit.

When the lentils have absorbed the water add more hot water. 

When almost cooked add the rice. Keep an eye on the lentils, adding hot water when necessary.

Meanwhile, cook the onions and ¼ tsp of the salt in the olive oil on a low heat until caramelised. Stir frequently so they don't burn. Just before they caramelise add the garlic.

Add grated carrot around 10 minutes before rice is fully cooked (optional).

When the lentils and rice have cooked turn off the heat and add the onion mixture and remaining salt.

Add lemon juice when cooked and cooled (optional).

Turkish Red Lentil Soup (ongoing)

 Ingredients:

1 tsp oil

1 Medium Onion (chopped)

3 Cloves Garlic (chopped)

1 Medium Carrot (chopped, tiny)

2 Medium Potatoes (cubed 2 cm)

1/2 tsp Dried Rosemary

1/2 tsp Dried Oregano

1/2 tsp Dried Mint

1/2 tsp Ground Cumin

1/4 tsp Paprika

1/4 tsp Black Pepper

1/4 - 1/2tsp Turmeric 

1/4 tsp Cinnamon

1/4 tsp Pepper Flakes (or cayenne pepper use 1/2 to 3/4 as much so 1/8 tsp)

1 - 2 Large Tomatos (chopped) (if using 2 reduce/omit paste?)

1/2 - 1 tbsp Tomato Paste 

1/2 cup Red Lentils

1/2 can cooked Beans/Lentils (optional but better!)

1 Vegetable Stock Cube

3 Cups Water

[[ 250 ml Tomato Juice, can replace tomatoes and paste]]

1/4 cup rice (preferable Basmati) Add additional 1 cup water

2 tsp maple syrup or other sweetener

Instructions:

Heat oil in a saucepan over medium heat. Add onions, garlic and cook until translucent.

Add the carrots, spices, tomato and tomato paste and mix well. Cook for 2 minutes.

Add the red lentils, water and/or stock and mix. Partially cover and cook for 15 minutes. Reduce heat to medium-low and continue to simmer for a few more minutes until the lentils are tender to preference. Taste and adjust salt and spice and mix in. Add more water if needed.

Notes

Instant Pot: Follow steps 1-3 on saute mode. Close the lid, pressure cook for 3 mins, quick release.

Blend part and mix in with the rest for thicker texture.

Original Recipe (tweaked)

Soup (ongoing)

Veg Stock powder 2 tbsp (try 2.5 tbsp)

Any veg, frozen broccoli (tiny pieces), sweetcorn

Potatoes (small pieces)

1/4 tsp ground dried mushrooms (try 1/2 tsp) 3/4 tsp?

Trahanas (veg) 1/2 cup 

Add onion!!!

Shredded Carrot/Cabbage Mix

Boil everything (except quick cooking veg and trahanas) until almost done then add the grain (and quick cooking/shredded veg if using) and boil for an additional 10 minutes.

TIPS:

Miso 1/2 tbsp too much, fermented taste. Try 1/2 tsp NOTE! Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock.

Soy sauce?

Chilli?

Cumin, Corriander, Curry Powder?

Add lemon juice at end for flavour?

Nutritional Yeast?

Garlic

I use soy sauce or miso or vegemite in my soups for that fuller flavour – the other thing that I find that works if I don’t have the others on hand is to properly caramelise my onions first and adding water to them to stop them from burning, then repeating the process a few times. Then I can get away with a quick addition of spinach/peas/broccoli without a stock. The other thing that I find works well is adding fruit juices (like lemon, lime or orange .- especially to carrot, spinach or pea soups) and fresh herbs just before serving and no stock needed as long as I have seasoned well.