Super Secret Online Cooking Society !

- 4 onions
- 150g breadcrumbs
- 1-2 dessertspoons sage
- salt and pepper
- 125g butter

1. Boil onions until tender, approximately 10 minutes then strain off water
2. Liquidise the onion and mix with butter and dry ingredients
3. Put into ovenproof bowl
4. Put knobs of butter on surface
5. Cook for approx 20 - 30 minutes at 180 deg C

stock:
- 1 liter veggie stock
- 1 liter fish stock
stock aromatics:
- 3 onions
- 1 garlic bulb
- 3 pieces of ginger
spice bag:
- 7 whole cloves
- 1 tbsp black pepper corns
- 4 whole star anise
- 1 small cinnamon stick, cut in pieces
- rice noodles
- 1 package tofu pieces
- 150g shiitake mushrooms
- soy bean sprouts
- fresh cilantro
- spring onions
- soy sauce
- corn starch
- sriratcha sauce

(1) Put stock aromatics on a backing sheet and char under the grill
(2) Put spices in a small frying pan, toast for 1 - 2 min until fragrant, lightly crush and tie into a muslin square to make spice bag
(3) Heat stock with spice bag and aromatics and simmer for 30 - 40 minutes. Set aside for 30 min to infuse then strain through a colander lined with muslin, season with soy sauce
(4) In the meantime cook rice noodles according to instructions on package
(5) Moisten tofu with soy sauce and dust with corn starch, then fry in a pan until crispy
(6) In the same pan fry the shiitake mushrooms
(7) Finely slice spring onions.
(8) Serve stock with rice noodles, shiitake, tofu, spring onions, cilantro, soy sauce and Sriratcha Sauce to taste

500g (Quorn) Vegetarian Mince
2 shallots, chopped
3 cloves of garlic, chopped
1 red chili, finely chopped
2-3 red peppers, chopped
2 tsp sugar
juice of one lemon (or lime)
1 pack basil
Soy sauce
Rice Vinegar
Coriander powder
Smoked paprika
Black pepper
Tumeric
Cayenne pepper
Sriracha sauce
Corn starch

(1) Heat oil in pan, add garlic, shallot and chili and fry until soft.

(2) Add mince and a bit of soy sauce, mix well, fry for a few minutes

(3) Add red peppers, rice vinegar, sugar, lemon juice, coriander, paprika, pepper, tumeric, cayenne pepper.

(4) Add some water, soy sauce, and sriracha sauce.

(5) Mix corn starch with water and add to pan.

(6) Simmer until peppers are softened and sauce is thickened.

(7) Add basil and continue simmering until basil is wilted.

500g pasta (penne)
500g spinach
500g mushrooms
2 onions
4 cloves of garlic
2 packages of cream cheese with herbs
150ml vegetable broth
oil
salt
pepper
nutmeg
300g grated cheese

(1) Clean the mushrooms and cut into pieces.
(2) Peel the onions and garlic and chop finely.
(3) Cook the pasta in salted water until al dente.
(4) Meanwhile, heat oil in a pan and fry the mushrooms vigorously . When the liquid has evaporated , take the mushrooms out and set aside.
(5) Sauté the onions and garlic in the pot. Add the spinach and cook until wilted, then season with salt , pepper and nutmeg. Stir in the cream cheese and broth, then bring to the boil and mix in pasta. Transfer to a baking dish and sprinkle with cheese.
(8) Bake in a preheated oven at 180° C for about 20 minutes.

FOR THE SHAKEABLE:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder

FOR THE SPREAD:
- 1 1/2 cups raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- pinch chili powder
- 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
- 1 Tbsp olive or grape seed oil (optional, for blending)

FOR THE QUESO:
- 1 cup of the spreadable + hot water

(1) To make the shakeable cheese, add all ingredients to a food processor and pulse until a fine meal is achieved. Store in a jar and refrigerate, and use on anything from tacos to salads to tofu scrambles.

(2) To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.

(3)To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Use as a dip, spread, or topper for burritos, nachos, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.

- 3/4 cup (90 g) raw cashews
- 3 Tbsp (9 g) nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

1/2 large kohlrabi
2 tbsp. sesame oil
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tsp. sugar
1 small piece of ginger, finely cut (or 1/4 tsp. ground ginger)
1 clove of garlic, finley cut (or 1/4 tsp. granulated garlic)
2 tsp (or more) Sambal Oelek

1. Remove the leaves from the kohlrabi; wash & peel the thick outer rind/skin with a paring knife. Slice the kohlrabi into 1/8" slices, line up & then cut into matchstick thin pieces. Place in medium bowl.

2. Add remaining ingredients to the kohlrabi & toss well. Place Kohlrabi into a Ziploc bag and refrigerate at least 2 hours (preferably overnight, turning the bag around several times) before serving.

- 2 red peppers
- 1 (large) onion
- 4 + 4 cloves of garlic
- 1 bag of quorn mince
- 1 package feta, cut into cubes
- 1 glass of dried tomatoes, sliced
- 1/3 of a glass of green olives (filled), sliced
- 1 egg, beaten
- 1 pack of tomato passata
- 1 glass of red wine
- Spätzle to serve with
- bay leave
- balsamico
- honey
- smoked paprika powder
- salt
- pepper
- soy sauce
- italian herbs
- fresh flat leave parsley
- fresh basil
- sour cream

(1) Cut peppers in half and clean
(2) In a pan, fry onion and garlic
(3) Add mince to pan, season with soy sauce, smoked paprika powder, italian herbs
(4) Let mince cool down, mix with feta, dried tomoatoes, olives, parsley, egg
(5) Fill pepper halves with filling, fry in the pan upside down until browned.
(6) Carefully turn over (pepper side down), add water to the pan and cook until peppers have softened
(7) Meanwhile in another pan, fry garlic, add passata and red wine, bay leave, salt, pepper, italian herbs, balsamico, honey
(8) Once peppers are cooked remove from pan and mix left-overs from pan in with tomato sauce
(9) Serve with Spätzle and green salad, decorated with basil and a bit of sour cream

- 1 egg
- 1 can mushrooms, sliced
- a handful of soya chunks, soaked in water / soy sauce, drained
- 1 bowl of cooked rice
- 1 onion, diced (or use half white, half red onion)
- 2 cm ginger, diced (leave some slightly bigger
slices)
- red curry paste
- soysauce
- tomato paste

(1) Mix egg with soy sauce and fry in a small pan, making a thin omelette. Let cool and cut into pieces.
(2) Fry mushrooms in oil until slightly browned, remove from pan.
(3) Fry curry paste in oil together with onions and ginger.
(4) Add soy chunks, fry for a few minutes.
(5) Add rice and fry.
(6) Add mushrooms, keep frying.
(7) Season with soy sauce and tomato paste.

- 250g Shitake mushrooms, chopped
- 2 tbsp oil
- 300 g tofu
- 5 garlic cloves, chopped
- 3 - 4cm piece of ginger, chopped
- 2 shallots, chopped
- 4 cups vegetable stock
- 1/3 cup rice vinegar
- 3 tbsp soy sauce
- 1 tsp sugar
- black pepper
- 1 tsp sesame oil
- Sriracha sauce to taste
- salt
- a good dash of black rice vinegar (or balsamico)
- 1 egg, beaten

(1) In a large saucepan, heat the oil. Add ginger, garlic and scallions and cook over moderately high heat, stirring occasionally, for about 3 min.
Add mushrooms and cook for a few more minutes.

(2) Stir in the stock and add the tofu, vinegar, soy sauce, sugar, pepper, sesame oil, Sriracha.

(3) Bring the soup to a simmer and season with salt and black rice vinegar.

(4) while stirring constantly, drizzle in the egg and cook until strands form, 1 minute.

1 tbsp olive oil
400g Quorn chicken style piece
1 onion, finely diced
4 garlic cloves, sliced
500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
1 tbsp English mustard
1 tbsp paprika (or more) or use half paprika, half chipotle powder
400ml vegetable stock, made from stock cube
300ml soured cream
white wine
salt and black pepper
soy sauce
flat leaf parsley

(1) Season quorn with salt and a generous amount of pepper and fry in olive oil until browned. Take out of pan.

(2) Heat more oil in pan. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5-7 minutes or until soft.

(3) Add the garlic to the pan and continue to cook for 2 minutes, then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown.

(4) Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes

(5) On low heat stir in the soured cream along with some white wine and mix it all together. Taste and add salt and pepper as needed (or use a bit of soy sauce).

(6) Serve the stroganoff, sprinkled with parsley, with rice or Semmelnknödeln.