The first is Peanut Butter Oaties from Easy Vegan Cooking by Leah Leneman.
I love biscuits but I find them annoying to make and rarely have the patience. These are cooked in a tray and then sliced up afterwards, so the recipe is super simple.
55g Peanut butter
pinch of salt
1/3 cup sugar - I used dark brown sugar
1/2 cup plain flour
1/2 cup oats
1/4 tsp bicarbonate of soda
2 tbs water
- beat margerine and peanut butter in a big bowl
- add salt and cream in sugar. At this point I added cinnamon because it goes with anything and everything
- add flour and oats and bicarb and water. Mix it really well with a fork.
- turn it out onto a greased baking pan and press it down firmly.
- Cook for 15-20 minutes at 190 degrees.
- slice, cool and serve.
These were very tasty. I left them on a plate in the kitchen, and between my housemates they went in about four hours. Definitely a repeater!
My Second success was Baked Tofu from the Students Go Vegan Cookbook by Carole Raymond. I like this book alot because the recipes are simple, and they use cheap and easy-to-find ingredients.
1 pack firm tofu. I had a pack lying around and wanted to use it up - this was the inspiration for making this!
1/3 cup soy sauce
1 tbs sesame oil (I used the oil from a very oily jar of tahini!)
2 tbs lemon juice
2 tbs water
2 cloves minced garlic
2 tbs minced ginger (I didn't have any ginger in, so I used paprika instead)
1/4 tsp red pepper flakes (again, not used.)
Method: this sounds complicated but actually isn't.
- Press the tofu between two plates with a heavy weight on top. I completely messed this up! I don't quite know how, but I scared the tofu into disintegrating a bit. The result was a sort of scrambled mess, so I had to do things a little differently.
- Press for 20 minutes and drain liquid
- Cut tofu into 1cm slices
- mix the marinade ingredients (everything else) in a large glass baking dish.
- put the tofu slices in a single layer. Cover and refrigerate for three hours, turning the tofu after 1 hour.
- Put the tofu on a lightly oiled baking sheet and bake at 175 degrees centigrade for 30-45 minutes. Turn after 30 minutes. The longer it's cooked the chewier it gets.
I probably cooked mine for an hour, so the tofu pieces came out very small. They were really delicious though, and I ate a big portion in a pitta bread, with grated carrot, grated parsnip and hummus. It was really delicious!
I get very stuck for sandwich ideas, so I'm definitely going to do this again.
And for my final half success: the sprouted chick peas are growing! I feel like a proud parent.