I've made most of these. If not, I've eaten them (apart from the starred ones) and thoroughly recommend them.



Altogether cake
* 1 cup all-bran
* 1 cup dried fruit (apricots, sultanas, etc)
* 1 cup brown/demarara sugar
* 1 cup orange juice, blended with a banana

* Mix together ingredients.
* Grease tin and heat oven to 180°C
* Put mix in tin and cook for 30 minutes.


*Aromatic veggie curry
Lightly spiced curry packed with wonderful heady flavours
* 3 tbs vegetable oil
* 16 shallots or baby onions, peeled and halved
* l small aubergine, thickly sliced
* 1 small cauliflower, cut into florets
* 1 small butternut squash, peeled, seeds removed, cut into chunks
* 2 tbs prepared curry paste (e.g. Madras)
* 2 x 400 g cans chopped tomatoes
* 1OO g/4 oz frozen broad beans, defrosted and peeled
* 1 tsp caster sugar
* 4 tbs plain soya yoghurt
* chopped fresh coriander

* Heat oil and gently fry shallots in a large frying pan until beginning to soften (about 5 minutes).
* Add the aubergine, and cook for a further 3 minutes.
* Meanwhile bring a large pan of water to the boil and add the cauliflower and squash.
* Boil for about 5 minutes, drain and add the vegetables to the frying pan.
* Stir in the curry paste, cook for 2 minutes, then add the tomatoes, beans and sugar and bring to the boil.
* Simmer for about 10 minutes until slightly thickened.
* Season, garnish with yoghurt and coriander leaves and serve with naan bread.


* 4 small globe artichokes or hearts
* 1 pint stock
* 1 small onion, finely chopped
* 4 tsp extra virgin olive oil
* 4 oz unsalted margarine
* 320 g Jerusalem artichokes, thinly sliced
* 350 g risotto rice
* 50 g freshly grated parmesan equivalent
* 2 tsp finely chopped parsley
* salt and pepper

* Cut each small globe artichoke or heart in half, then slice them thinly.
* Bring stock to boil.
* Fry onion in oil and margarine.
* Add globe artichokes and Jerusalem artichokes and then brown them over moderate heat.
* Add a little stock and braise for 2 minutes.
* Add risotto rice and stir-fry until grains are coated.
* Gradually add stock until it is all absorbed and rice grains are al dente.
* Off the heat, stir in parmesan equivalent and parsley.
* Season to taste.


Boiled cookies
* 2 cups brown sugar
* 0·5 cup soya milk
* 0·25 cup margarine
* 3 tsp cocoa
* 3 cups oatmeal
* 0·5 cup peanut butter
* raisins and nuts to taste
* sunflower seeds to taste

* Bring sugar, soya milk, margarine and cocoa to simmer, then remove from heat.
* Add oatmeal, peanut butter, raisins, nuts and sunflower seeds.
* Press the mix into a dish and allow it to set in a fridge.

Beans with tequila
* 1 lb beans
* 2·5 litres water
* 3 tbs lard equivalent
* 1 tsp salt
* 1 sprig epazote
* 375 g tomatoes, deseeded and chopped
* 4 serrano chillies, 2 whole, 2 chopped
* 125 ml tequila
* 2 tbs chopped coriander leaf (cilantro)

* Simmer beans, 1 tsp lard equivalent and water for 60 minutes, adding salt after 30 minutes.
* Drain the beans, retaining 250 ml of broth.
* Heat 2 tbs lard equivalent and fry onions, tomatoes, chillis and salt until fat comes to surface and vegetables are soft.
* Add beans and cook for 5 minutes.
* Add broth and half of the tequila.
* Cook until almost all the liquid is gone
* Sprinkle with tequila and coriander leaf (cilantro).


Cabbage with coconut
serves 6
* 2 tablespoons oil
* 1 teaspoon black mustard seeds
* 1 small onion, finely sliced
* 1 teaspoon finely chopped fresh ginger
* 2 fresh chillies, deseeded and finely chopped
* 2 teaspoons black gram (urid dahl)
* half a firm white cabbage, core removed, shredded
* 1 teaspoon salt
* 4 tablespoons water
* 3 tablespoons desiccated coconut

* Heat the oil and mustard seeds in a large heavy frying-pan until the mustard seeds start to jump and pop.
* Add the onion, ginger and chilies and fry gently until the onion begins to brown.
* Add the black gram and cabbage and stir-fry for 2 minutes.
* Add the salt and water, bring to a boil, and simmer, covered, for 3 minutes.
* Stir in the desiccated coconut and simmer, covered, for a further 5 minutes.
* Serve immediately or at room temperature. Do not reheat.


*Carrot and coriander soup
taken from packet of Schwartz spices (recipe by Amanda Gregory of Buckinghamshire) I've yet to try it so I'm not sure about the soya yogurt (which is meant to replace cream)
* 50 g margarine
* 2 onions, sliced
* 450 kg carrots, diced
* 25g (1 oz) dried lentils
* 1 litre stock
* 1 tbs ground coriander
* salt & pepper
* plain soya yoghurt

* Melt the margarine and fry lentils and vegetables for 23 minutes.
* Add remaining ingredients except soya yoghurt.
* Cover and simmer for 40 minutes.
* Liquidise and then sir in soya yoghurt.


Channa masala
* 1 tbs oil/margarine
* 1 medium onion, finely chopped
* 1 tbs fresh ginger, finely chopped
* 3 cloves garlic, finely chopped
* 1 fresh green chilli, finely chopped
* 200g/7 oz can tomatoes, mashed in juice
* 1·5 tsp garam masala
* 0·5 tsp salt
* 500g/1 lb canned, cooked chickpeas, drained
* 2 tbs coriander leaf/cilantro or parsley, finely chopped

* Heat the oil/margarine in a large heavy saucepan.
* Fry the onions, ginger and garlic until golden.
* Add the chilli, tomatoes, cinnamon, garam masala and salt.
* Bring to the boil.
* Add the chickpeas and coriander leaf/cilantro or parsley.
* Mix well and simmer for 10 minutes.


Chocolate cake
Thanks Em!
* 4 tbs cocoa
* 8 oz soya margarine
* 0·5 pint soya yoghurt
* 8 oz self-raising or rye flour
* 3 tsp baking powder
* 4 tsp arrowroot
* 8 oz caster sugar
* pinch of salt
* 1 tin raspberries in apple juice
* 1 or 2 nips whisk(e)y, rum or other strong spirit
* 2 bars chocolate (Maya Gold is very nice!)

* Preheat oven to 200°C.
* Whisk together all ingredients
* Put cake mix into two sandwich tins.
* Bake for 30 minutes or until cake has 'solidified'.
* Drain the raspberries and keep the juice.
* Mix the juice with spirit and pour as much as can be absorbed over bottom 'sandwich'.
* Spread raspberries over top, then sandwich the two halves together.
* Melt the chocolate with the remaining spirit & juice.
* Pour this over the cake.


*Curry sauce
* 2 medium cooking apples, chopped
* 2 medium or 1 large onion, chopped
* 2 oz flour
* 1 pint stock
* 2 oz flour
* 3 tbs curry powder
* 23 chopped tomatoes
* 2 heaped tsp vecon or similar stock concentrate
* 2 tsp vinegar, lemon or lime juice
* 2 tsp sugar
* sultanas

* Fry chopped onions and apples until light brown
* Add flour and curry powder.
* Stir for a few minutes.
* Add stock and tomatoes.
* Stir until boiling.
* Cook for 3 minutes, stirring continuously.
* Add vegetable extract and vinegar/lemon juice/lime juice, sugar and sultanas.
* Cook for about 20 minutes, stirring.


*Red enchilada sauce
* 12–20 red chillies (medium or spicy hot)
* 6 whole large, firm tomatoes
* 8-16 cloves garlic
* salt to taste
* Boil chillies and tomatoes.
* Blend them.
* Add garlic and salt to blender and blend the whole lot more.
* That's all folks!


*Enchilada sauce 1
* 2 tbs vegetable oil
* 2 tbs all-purpose flour
* 2 tbs chilli powder
* 0·5 tsp ground cumin
* 8 oz can tomato sauce
* 2 cups water
* 1 tsp salt
* 0·25 tsp black pepper

* Boil chillies and tomatoes.
* Blend them.
* Add garlic and salt to blender and blend the whole lot more.
* That's all folks!


*Enchilada sauce 2
* 0·25 cup veggie broth
* 4 cloves garlic, minced
* 1 onion, chopped
* 28 oz can tomato purée

* Sauter garlic and onions in the veggie broth untill soft
* Add other ingredients and cook until the fragrance overcomes you (actually about 15 to 20 minutes if you can stand it that long).


* corn tortillas
* firm tofu
* vegetable oil
* guacamole
* plain soya yoghurt

* Heat the oil.
* Mash the tofu into it and stir-fry it until it resembles scrambled eggs.
* At the same time, heat the tortillas by momentarily laying them on an open gas flame, then flipping them over to cook the other side. Take care not to burn them or yourself.
* Roll some scrambled tofu in a tortilla so you have a roll about 1 inch in diameter.
* Put 3 tortilla rolls side by side on a plate and pour 'strips' of enchilada sauce, guacamole and soay yoghurt perpendicularly across them.


Frijoles de la olla
* 375 gr pinto beans
* 7 cups water
* 0·75 onion plus 1 thick slice onion
* 3 tbs veg oil

* Pressure cook beans, water and 0·75 onion until beans are tender.
* Heat oil in a small pan on high heat.
* Fry onion until it is almost black on both sides.
* Add beans and cook for 10 minutes.
* Remove onion slice before serving.


*Gardeners' Pie
* 1 cup brown lentils
* 1 tsp onion powder
* 1 tbs oil or vegetable stock
* 1 large onion, finely chopped
* 1 clove garlic, crushed
* 1 cup mushrooms, chopped
* 1 stick celery, diced
* 1 carrot, thinly sliced
* 0·5 cup broccoli florets
* 1 tbs vecon or vegemite (vegetarian stock)
* 1 tbs tamari or soya sauce
* 0·75 cup vegetable stock
* 1 tsp mixed herbs
* 0·5 tsp oregano
* 3 tbs tomato paste
* 2·5 cups mashed potato

* Soak lentils for at least 2 hours, then drain and rinse.
* Add fresh water then bring to boil in large saucepan with onion powder.
* Simmer for 15 minutes or until tender.
* Heat oil or stock large saucepan and sauter onion, garlic and mushrooms for 5 minutes.
* Add remaining vegetables and sauter for 5 minutes.
* Add lentils, vecon, tamari, vegetable stock, herbs and tomato paste.
* Stir over heat until combined.
* Simmer for 5 minutes - mixture should become fairly thick
* Turn into deep dish, top with mashed potato and brown in hot over for 15 minutes.


* 2 avocados
* 2 medium tomatoes, skinned, seeds discarded and chopped
* 1 small onion, skinned and chopped
* 15 ml (1 tsp) chopped fresh parsley or coriander leaf (cilantro)
* 1 green chilli, deseeded and chopped
* salt and pepper

* Peel, stone and mash the avocado.
* Halve the tomatoes and discard the seeds.
* Add the tomato flesh, onion, parsley (or coriander leaf/cilantro) and chili to the avocado.
* Adjust the seasoning and serve in small bowls with fingers of whole meal toast or corn chips.


Guardian rice
A Lena Ryan speciality
* 1 oz olive oil
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 3 slices fresh ginger (or grate about 1 inch of frozen ginger into the saucepan)
* 1 stick cinnamon
* 1 chilli, deseeded and chopped
* 1 teaspoon whole cumin seed
* 1 teaspoon whole coriander seed
* 6 cardamom seeds
* 6 cloves
* 2 cups rice
* 3 cups stock, hot

* Heat oil in saucepan.
* Cook onions, garlic, ginger, seeds and chilli for 12 minutes.
* Add rice and stir well until rice glistens.
* Add hot stock.
* Bring to boil, cover and simmer gently for 20 minutes (or until liquid is absorbed and rice is cooked).


*Leek and barley risotto
Any risotto recipe will work well with barley. Just adjust the cooking time: barley needs to be cooked for 35 minutes.
* 50g/2oz margarine
* 2 tbs olive oil
* 3 leeks, sliced
* 225g/8oz mushrooms, quartered
* 225g/8oz pearl barley
* 150ml/0·25pint dry white wine
* 1·2litres/2pints hot vegetable stock
* 2 tbs chopped fresh tarragon

* Heat half the margarine and oil in a large pan.
* Add leeks and mushrooms and cook for 2-3 minutes.
* Set aside.
* Heat remaining margarine and oil, then add the barley and stir to coat with the oil.
* Cook for 2 minutes over a high heat, then reduce heat and add the wine and stock.
* Cover and cook the risotto over a low heat for 35 minutes, stirring occasionally until barley is tender with some creamy liquid remaining.
* Add the reserved vegetables and tarragon, then season and stir.


Lentils 1
This is the original recipe William and Adriani gave me.
* channa dahl (yellow split peas)
* mustard seed
* garlic, chopped
* fresh chillies, chopped
* ground paprika
* methi (fenugreek) leaves
* cumin powder
* soya

* Soak channa dahl overnight.
* Drain and rinse them, then boil in fresh water until they're soft but still whole.
* Drain them again.
* Fry garlic and chillies until mid-brown.
* Add ground paprika, methi leaves, cumin powder and soya sauce.
* Mash the spice mix into the lentils until you have a thick, very lumpy paste.
* Add water and simmer for up to 30 minutes.
* Add coriander powder and lemon juice to taste and serve.


Lentils 2
This version was developed by Julia my beloved and then further by me from the above recipe. My dad, a committed omnivore, really liked a version of this using 7 red birdseye chillies The flavour tends to mature overnight.

*PULSES choose from:
1. red lentils
2. channa dahl (yellow split peas)
3. dried chickpeas

mustard seeds (1 tsp per cup of pulses)
insides of cardamom seeds (3 per cup of pulses)
cumin seed (0·5 tsp per cup of pulses)
fennel seed (0·5 tsp per cup of pulses)
caraway seed (0·5 tsp per cup of pulses)

finely chopped garlic (at least 3 cloves per cup of pulses)
finely chopped root ginger (1 tsp per cup of pulses)
coarsely chopped onion (1 per cup of pulses)

*CAPSICUMS choose from:
4. red (bell) peppers
5. baby sweet orange (bell) peppers
6. sundried red chillies
7. fresh green chillies (normal supermarket chillies, usually ~3 inches long)
8. fresh green bird's eye chillies (~ 1 inch long )
9. fresh red bird's eye chillies (~ 1 inch long)
10. habañero (scotch bonnet) chillies (these are really madly hot)

*HOT POWDERS (hot powders – at least 0·5 tsp per cup of pulses)
choose from:
11. paprika
12. cayenne pepper
13. hot chilli powder

ground turmeric (0·5 tsp per cup of pulses)
ground coriander (1 tsp per cup of pulses)
garam masala (1 tsp per cup of pulses)
ground cumin (2 tsp per cup of pulses)
methi [fenugreek] leaves (3 tsp per cup of pulses)
salt (0·25 tsp per cup pulses)

*THICKENERS (0·5 tsp per cup of pulses)
choose from
14. soy sauce
15. kecap manis (sweet thick soy sauce)
16 kecip soya picat (sweet Malaysian soya sauce)

cooking oil
tomato puree (1 tbs per cup of pulses)
lime pickle (chop up any big lumps of lime) or lime juice (1 tbs per cup of pulses)

*Choose which pulses you're going to use. If you intend to use 2 or 3, remember you won't be able to cook this for a few hours.
* If using 1, boil in fresh water until you have a yellow-orange mush.
* If using 2 or 3, soak them overnight (or at least for a few hours) and then boil in fresh water until pulses are soft to touch, then drain.
* If using 2, use a potato masher to crunch the pulses to a coarse mush.
Do all the chopping and preparing of ingredients first.
* It's useful to have each group of ingredients gathered together in the same container (I use old yoghurt tubs) so you can put the whole group into your cooking pot all at once. It also saves you needing to surround yourself with 20 or so different tiny containers.
* Stir-fry seeds in oil until they begin to pop.
* Add fresh flavourings and finely chopped peppers/chillies (4, 5, 6, 7, 8, 9 or 10 to taste) and gently stir-fry until garlic looks just cooked.
* Add hot powders (11, 12 or 13), dry flavourings and enough oil to stir-fry gently until aroma begins to evolve (1 minute or so).
* Add thickener (0·5 tsp per cup of pulses) and onion.
* Gently-fry until onion is soft and sweet.
* Take the resulting spice mix and stir into cooked pulses.
* If using 2, use a potato masher to crunch the lot together.
* Add water to make a stew-like consistency (i.e. very little water if using 1).
* Stir in tomato puree and lime pickle or lime juice.
* Simmer until flavour is well developed (about 10 minutes).
* Serve with rice and steamed vegetables or cabbage with coconut.

My favourite variant uses:
* 3 cups of channa dahl
* 1·5 tsp mustard seeds
* 9 insides of cardamom seeds
* 1·5 tsp cumin seeds
* 1·5 tsp fennel seeds
* 1·5 tsp caraway seeds
* 9 cloves of garlic
* 3 tsp chopped ginger
* 7 or 8 red bird's eye chillies
* 6 tsp hot chilli powder
* 1·5 tsp turmeric
* 3 tsp coriander
* 3 tsp garam masala
* 6 tsp cumin
* 9 tsp methi leaves
* 0·75 tsp salt
* 1 big onion (or 1·5 medium onions or 3 small onions)
* 1·5 tsp kecap manis (total yumminess)
* 4 tbs thick tomato puree
* 4 generous tbs of whole lime pickle.


Mum's cabbage
This what was my mum, Lena Ryan, used to do with leftovers and then turned into an artform.)
* precooked vegetables such as carrots or broad beans
* paprika
* caraway seed
* salt
* raw, chopped cabbage

* Fry cabbage for a minute or so.
* Add spices.
* Stir-fry until cabbage is not quite cooked (i.e. not squishy).
* Add precooked vegetables just before cabbage is cooked
* Stir-fry until vegetables are heated through and cabbage is cooked.


Pasta bake
* 250 gram block of tofu, drained and dried with paper towels
* olive oil
* soy sauce
* at least 6 cloves of garlic, minced
* 1 onion, medium-chopped
* 3 tsp basil
* 1 tsp oregano
* 1 tsp rosemary
* 1 tsp thyme
* 0·5 cup aubergine (eggplant), coarsely chopped
* 1 cup mushrooms, coarsely chopped
* 0·5 green pepper, coarsely chopped
* 14 oz tin of whole tomatoes
* 0·5 tsp salt
* 2 cups pasta: fuseli work well
* 0·5 green pepper, medium-chopped
* 1 cup mushrooms, sliced
* 1 cup frozen spinach, thawed
* sundried tomatoes the more, the merrier
* 1 or 2 fresh tomatoes, thinly sliced

* Chop tofu into 1 cm cubes and fry them, turning frequently.
* When the tofu cubes are slightly crispy on the outside, add soy sauce and stir-fry so that all sides get coated with sauce, all the sauce is absorbed and the tofu is crispy again.
* Repeat addition of soy sauce and frying until crispy.
* Add 2 cloves minced garlic and fry for a minute or so.
* Then take tofu cubes off the heat.
* Heat olive oil with remaining minced garlic and the onion.
* Add basil, oregano, rosemary and thyme.
* Then add the mushrooms, aubergine (eggplant) and green pepper and stir-fry until the vegetables start giving up their juice.
* Coarsely chop up a can of whole tomatoes and add this to the mix, along with 0·5 tsp salt.
* Cook this mix until it is a sauce (i.e. no longer raw but not overcooked).
* While this is going on, cook the pasta.
* When cooked, keep it from sticking to itself by rinsing it with water (which you then drain off) and then drizzling with olive oil.
* Put pasta into a casserole dish and then mix in medium-chopped green pepper.
* Pour on sauce then add a layer of tofu cubes.
* Add a layer of uncooked sliced mushrooms, a thin, patchy layer of spinach and some chopped sundried tomatoes.
* Finally, add some thin slices of fresh tomato and put the lid on the casserole dish.
* Cook the bake in an oven which has been preheated to 400°F (gas mark 6) for 20 to 30 minutes.


* 0·5 tsp salt
* 0·5 tsp garlic powder
* 0·5 tsp cumin
* 0·5 tsp coriander
* 0·5 tsp turmeric
* 1 cup cooked rice
* 6 tacos
* 1 tin refried beans
* 1 small onion, chopped
* 2 tomatoes, chopped
* chopped fresh salad
* sliced olives
* guacamole

* Stir-fry rice and spices.
* Heat tacos as directed.
* Heat refried beans.
* Put into tacos: refried beans, rice, onions, tomatoes, salad, sliced olives, guacamole.
* Scoff.


Warm roasted vegetable salad
Walnut dressing adds an unusual flavour to crispy vegetables. Eat warm or cold with warm bread and as a light supper or serve as a dinner party side dish.
* Reheat any leftover vegetables with olive oil and basil and stir into pasta.
* 1 large sweet potato, peeled and cut into wedges
* 1 red pepper
* 1 green pepper
* 1 yellow pepper
* 4 large, open mushrooms, thickly sliced
* 2 small red onions, cut into wedges
* 2 tbs olive oil
* 1 tsp sea salt
* 1 tbs walnut oil
* 1 tsp Dijon mustard
* 1 tbs red wine or balsamic vinegar
* 2 tbs chopped fresh flat leaf parsley

* Preheat oven to gas mar 7/220°C/425°F.
* Remove seeds from peppers then cut them into chunks.
* Place sweet potato in a pan of salted water, bring to the boil, then simmer for 5 minutes until just tender; drain well.
* Place all vegetables in a large tin, toss with olive oil and sea salt.
* Roast for 35 minutes, until flecked with brown.
* Remove from oven.
* Toss in walnut oil, mustard, vinegar, and parsley
* Season and serve.