Guest recipes with Farah Shammas

Vegan tastes to tempt

 

Tempeh and Seitan Adobo

 

5 tablespoons of olive oil

5 cloves of garlic crushed

1 large onion, diced

200g of seitan

200g of tempeh

2 tablespoons of dark soya sauce

1 tablespoon of vinegar

1 tablespoon of agave syrup

1/2 teaspoon of ground pepper

1 cube of vegetable stock

1 tablespoon of sesame seeds

3 spring onion greens, chopped

3 bay leaves (optional)

 

Sauté onion and garlic until golden

Add tempeh and seitan and sauté for two minutes

Add all seasoning (except for sesame and spring onions)

Cook for another 4-5 minutes

Decorate with sesame seeds and spring onions

Serve alone or with rice

 

 

Fluffy Sweet Sponge Cake

 

1 cup olive oil

1 tbsp lemon juice

Egg substitute

1/2 cup of sugar

3 cups plain flour

1tsp baking powder

2tsp lemon zest

1 tsp salt

2 cups grated zucchini

1 tsp vanilla extract

 

Mix all together (wet and dry separately and then stir in all together)

Bake at 180 degrees for 50 minutes

 

Healthy biscuits

 

3 small Cyprus bananas, mashed

1 pinch of iodized sea salt

1 drop of vanilla extract

1 tablespoon of coconut oil

1/3 cup of Date syrup

2 tablespoons of almond milk

1/2 teaspoon of cinnamon powder

1/2 cup of coconut flour

1/2 cup of whole rain oats

1/2 cup of mixed granola

2/3 teaspoon of baking powder

1/2 teaspoon of bicarbonate of soda

1 teaspoon of sesame seeds

1 tablespoon of ground flax seeds

 

To make the date syrup, take three large dates, remove the seeds and cut them into small pieces. Cover them in hot water and allow them to soak for 5 minutes and mash them with a fork

Preheat oven to 180

Mix all the wet ingredients first

Add the dry on top and make sure to mix in the baking powder/bicarbonate of soda into the flour before mixing everything together

Take less than a tablespoon worth of mix and make into a small ball

Place on baking paper and press down to make a circular biscuit

Repeat – you should get about 16 biscuits

Bake for 15 minutes

 

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