1 1/2  cups AP flour

1/2 teaspoon salt

1 1/4 cup cold vegan butter

1 T cold water

Sift the flour and salt into a large mixing bowl and add the cold vegan butter in chunks.  Mix with your hands and in the middle of it, add the cold water.  Once you have a big ball of dough, you’re ready.  Wrap it in plastic and refrigerate for about an hour before using.  You can do this up to 24 hours in advance, too.

When you’re ready to pull it out and use the pie crust, just sprinkle a little flour on your surface and remove the ball of dough from the fridge.  Knead it a few times with your hands to get some of the flour on it and then roll it out with a rolling pin to fit the pie pan that you are using.  Or, if you are making small pastries or empanadas, this would be your cue to cut it into the shapes you will be needing.

Happy Cooking!

What you need:

2 green chillies, seeded and finely chopped

1 crushed garlic clove

1 onion, finely chopped

1 large tomato, finely chopped

salt

fresh parsley, chopped

fresh lime juice, about a teaspoon

1 T  olive oil

1/3 T  red wine vinegar

Mix it all together and there you have it!  Easy as can be.

What you need:

3 x 14 fl oz cans unsweetened coconut milk

1 t  light brown sugar

1 C  long grain rice (I use brown, but its up to you)

salt

1 T  vegan butter

Pour the milk into a large pan with a tight fitting lid and add the sugar.  Bring to a boil and then simmer until the liquid has reduced by half.

Add the rice to the pan, season with salt, and bring to a boil.  Lower the heat, simmer, and cook stirring often for 5 minutes.  Stir the butter in and cover the pan tightly.  Simmer gently for 15 minutes, then remove from the heat.  Leave covered for 5 minutes before transferring to a serving bowl.  Enjoy!

What you need:

2 lb  new potatoes

2 red bell peppers

2 celery stalks

1 shallot

2 – 3 green onions

1 fresh green chilli

1 garlic clove, crushed

2 t  freshly chopped chives

2 t freshly chopped fresh basil (finely chopped)

1 T  finely chopped fresh parsley

1 T  vegan cream, unsweetened

3 T  vegan mayo

1 t  spicy mustard

1/2 t  raw sugar, fine

First, in a pot of boiling salted water, cook the potatoes until tender but still a bit firm and drain them.  Cool them off and then cut into small cubes and set in a large salad bowl.

Cut the red peppers in half, take the seeds and extra parts away and dice the pepper into small pieces.  Chip the celery in the same fashion, mince the shallot, and finely chop the green onions.  Finely mince the chilli as well, and place it all into the bowl with the potatoes.  Remember, if you leave the seeds from the chilli in, it will be much more spicy.  If you leave them out, it should only be mildly spicy.

Add the garlic and herbs to the veggie mixture as well.

Mix the cream, mayo, mustard, and sugar together in a small bowl.  Stir until well combined.  Pour the dressing over the potatoes and veggies and toss until everything is coated.  Add a little lemon juice and fresh chives for garnish if you like.  Best served cold!  Enjoy!

What you need:

4 T  peanut oil

1 onion, finely chopped

2 garlic cloves, crushed

1 red bell pepper, seeded and chopped

9 oz potatos, peeled and diced

2 fresh red chillies, seeded and chopped

7 oz can of chopped tomatoes

1 1/2 cups  unsalted peanuts

6 1/4 cups  strong vegetable stock (I usually make mine from a powder mixed with water or a bouillon base, and just use a little extra than normal)

salt and pepper

cilantro for garnish (fresh)

In a large saute pan, heat the oil over a low heat.  Stir in the onion and cook until it begins to soften, then add the garlic, pepper, potatoes, chillies, and tomatoes.  Stir well to coat the vegetables with oil, then cover and cook for 5 minutes.

While this is happening, toast the peanuts by cooking them in a large dry frying pan over medium heat.  Move them around until they are golden brown and be careful not to burn them.

Set 2 T of the peanuts aside and transfer the rest to a blender and blend until finely ground.  Add the veggies and blend again until smooth, with the peanuts.  Transfer the blended mixture to a stock pot and add the stock.  Bring to a boil and stir constantly.  Transfer the soup to bowls and garnish with the leftover peanuts and a bit of fresh cilantro!

Enjoy!