Super Secret Online Cooking Society !

Ingredients
- Soy pieces, soaked in broth
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning OR 1/2 teaspoon
each dried basil, dried oregano, dried thyme
- 1/2 cup juliened sun dried tomatoes, (they
come in a jar packed with oil, be sure to drain
excess oil)
- 1 cup broth
- 1/2 cup half and half, or heavy cream (use
heavy cream for a thicker, creamier sauce!)
- 2/3 cup shaved or shredded parmesan cheese
(or more to taste)
- 1/4 cup grated parmesan cheese for topping
- fresh basil or thyme, for topping
- salt and pepper, to taste (I use about 1
teaspoon salt and 1/4 teaspoon pepper)

Instructions

(1) In a large skillet over medium heat, melt butter. Add soy pieces and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

(2) Add garlic, Italian seasoning, sun dried tomatoes, broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

(3) Return soy pieces to pan and spoon the sauce over. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

Serve with pasta

- 4 garlic cloves, finely cut
- 1 onion, cut in large pieces
- 5 chilli peppers (fresh), deseeded, finely sliced
- 250 grams meat substitute
- 1 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2tablespoons fish sauce
- 500 g french beans, cut
- 0.5 tablespoons sugar
- some thai basil
- some corn starch
- some sunflower oil

(1) Sprinkle meat substitute with corn starch and mix throughly

(2) Heat sunflower oil in pan and sauté chili and garlic

(3) Add meat substitute and fry until browned

(4) Add soy sauces and fish sauce and mix thoroughly

(5) Add onion, fry for a short time and add green beans

(6) Shortly fry green beans than add some water and sugar

(7) Cook until beans are softened, adding more water if neccessary

(8) Sprinkle with some corn starch and mix thoroughly to thicken sauce

(9) When beans are softened enough add Thai basil and continue to cook until wilted

(10) Serve with rice

Ingredients

-3 tablespoons butter, divided
-1 tablespoon olive oil
-12 ounces mushrooms, sliced
- 4 cloves of garlic, finely minced
- 5 cups baby spinach
- salt and black pepper
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 tbs flour mixed with 1 tbs water (slurry)
- 1/2 teaspoon crushed red pepper
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese, divided
- 1 pound tagliatelle
- 2 tablespoons chopped basil
- 1/4 cup pine nuts, lightly toasted
- half a package of cream cheese

1) Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.

2) While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and set aside.

3) Add the heavy cream, 1/4 cup of parmesan and cream cheese to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pasta to the pan with the sauce and toss to combine.

4) Top the pasta with additional parmesan cheese, basil and pine nuts. Serve immediately and enjoy!

- 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