Super Secret Online Cooking Society !

For the Bacon

Dry
- 2 & 1/4 cups/300g Vital Wheat Gluten
- 4 tbs Chickpea Flour
- 3 tbs Nutritional Yeast

Wet
- 1 cup/240ml Vegetable Stock
- 1/2 cup/120ml Apple Juice
- 1/2 cup/10g Dried Mushrooms
- 2 tbs Soy Sauce
- 5 tbs Maple Syrup
- 1 tbs Miso Paste
- 4 tbs Sweet Smoked Paprika
- 2 tbs Liquid Smoke (increase smoked paprika if you don’t have liquid smoke)
- 1 Red Onion, sautéed
- 2 Cloves of Garlic, sautéed
- 1/2 cup/100g Chickpeas
- 1 tsp Dried Sage
- 1/2 tsp Fennel Seeds
- 1 tsp Smoked Sea Salt
- 1 tsp Black Pepper

For the ‘Streak’

Dry
- 1 cup/130g Vital Wheat Gluten
- 2 tbs Chickpea Flour
- 1 tbs Nutritional Yeast

Wet
- 1/2 cup/80g Firm Tofu
- 1/2 cup/120ml Soy Milk
- 1/2 cup/100g Chickpeas
- 1 tsp Onion salt
- 1/4 tsp Garlic Powder
- 1 tsp Dried Tarragon
- 1 tbs White Miso Paste
- 1 tsp Pepper

- Additional Salt for sprinkling

(1) Separately blitz together the wet ingredients for both the bacon & streak parts. Set the blitzed streak wet mix aside.

(2) In a large mixing bowl add the dry ingredients for the bacon part & mix well with it’s wet mix.

(3) Once mixed it should form 1 ball of dough, turn the dough out on to a clean work surface.

(4) Knead well for 12 minutes. You can do this in a electric mixer After 12 minutes of kneading set the dough aside to rest.

(5) Repeat the same process for the streak part but kneading for 4-6 minutes.

(6) Roll/beat the bacon part using a rolling pin to around an A4 paper size. Do the same with the ‘streak’ dough.

(7) Lay the streak dough over the bacon dough & cut the doughs in half. Place a half on top of the other and beat the dough together.

(8) Generously sprinkle sea salt over the dough rectangle & set aside

(9) Pre heat a large saucepan of water over a medium heat to simmer.

(10) Wrap the dough tightly first in greaseproof paper then in cling film. Place the wrapped dough into the water for 2 hours, flipping over half way through cooking.

(11) After two hours remove the bacon from the water & allow to cool. Once cool enough to handle unwrap the bacon & place it into the fridge to completely cool.

(12) Once chilled, slice the bacon to the thickness of your choice, you can eat cold or pan fry, grill or bake until golden & crisp.

- 50 g Reispapier
- 40 ml Sesamöl
- 20 ml Tamari
- 1 ½ TL Yaconsirup
- 1 gestrichener TL Räuchersalz
- ½ TL geräuchertes Paprikapulver

(1) Den Ofen auf 180 °C Umluft vorheizen und ein mit Backpapier ausgelegtes Ofengitter bereitstellen.

(2) Sesamöl, Tamari, Yaconsirup und Räuchersalz in eine Schüssel geben und verrühren.

(3) Das Reispapier in einer Schüssel mit kaltem Wasser ca. 1 Minute einweichen, aus dem Wasser nehmen und mit einem Pizzaroller oder einem Messer in ca. 4 cm breite Streifen schneiden.

(4) Dann in der Gewürzmischung wenden, auf das vorbereitete Ofengitter legen und für ca. 6 - 8 Minuten in den Ofen schieben.

(5) Das Gitter wieder aus dem Ofen nehmen und den "Speck" mit dem Paprikapulver bestreuen. Dann etwas abkühlen lassen, damit er knusprig wird.

(6) Der "Speck" passt sehr gut zu einem veganen Rührei, auf einen Burger oder auch zu einem Sandwich.

- 400g gekochter Reis
- 100ml Wasser
- 2 EL Öl
- 2 großzügige TL Misopaste hell
- 1 EL Tomatenmark
- 3 EL Ajvar
- 1 TL Knoblauchpaste oder
- 2 Knoblauchzehen fein gewürfelt,
- 1 rote Zwiebel fein gewürfelt
- 1 EL Rauchsalz
- 1 EL geräuchte Paprika
- 1 EL Majoran
- 1 EL Oregano
- 30g Petersilie
- 200g Seitanpulver

Backzeit
200Grad/Umluft/45Minuten

Zubereitung

(1) Den gekochte Reis mit Wasser und Öl mit dem Stabmixer grob pürieren.

(2) Bis auf das Seitanpulver alle Gewürze und Kräuter hinzufügen und gut vermengen.

(3) Zum Schluss das Seitan hinzufügen und verkneten. 15 Minuten ruhen lassen.

(4) Aus der Seitan-Reis-Masse kleine Cevapcici Formen und auf ein mit Backpapier ausgelegtes Backblech legen und backen.

Man kann diese sofort genießen oder einmal auskühlen lassen und anschließend in der Pfanne anbraten.

200ml Wasser
50g Tomatenmark
15 Tropfen Liquid Smoke
1 Zwiebel
2 gestr. TL Salz
Pfeffer
Paprikapulver
100g zerbröselte Reiswaffeln
Salzstangen

Alles miteinander verrühren und über die Reiswaffeln geben und vermischen.
Etwas ruhen lassen, nochmal umrühren und dann besteckt mit Salzstangen servieren.
Hält sich gekühlt mehrere Tage.

Für den Teig:
- 250g Mehl
- 10g Hefe
- 40g Öl oder Butter
( - 1 Ei)
- 125ml Milch
- Prise Zucker
- Prise Salz

Belag:
- 500g Zwiebeln
- (100g Speckwürfel)
- 2 Eier
- 200g saure Sahne
- Salz
- Pfeffer
- Kümmel

(1) Mehl , Fett, und Salz in eine Schüssel geben. Milch erwärmen (nicht kochen!), Hefe darin auflösen. Mit den übrigen Zutaten verkneten, zugedeckt an einem warmen Ort ca 30 Minuten gehen lassen.

(2) Zwiebeln in dünne Ringe schneiden (nach Belieben vorher anbraten), mit Eiern, und saurer Sahne (und falls gewünscht Speckwürfeln) verquirlen.

(3) Teig nochmals durchkneten und auf ein gefettetes Backblech ausrollen.

(4) Zwiebelmischung über die Teigplatte giessen

(3) Mit Salz, Pfeffer und Kümmel würzen

(4) Bei 200 Grad in 30 - 40 min goldgelb backen

- 1 tablespoon vegetable oil
- 4 large garlic cloves, thinly sliced
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 pound vegetarian "ground meat"
- 2 tablespoons plus 1 teaspoon Asian fish sauce
- Salt
- Freshly ground pepper
- 1 tablespoon long-grain rice
- 2 tablespoons fresh lime juice
- 3 Thai chiles, very thinly sliced with seeds
- Boston lettuce leaves, for serving
- 1/4 small red onion, thinly sliced
- 1/4 cup torn Thai basil leaves -
- 1/4 cup torn mint leaves
- 1/4 cup torn cilantro leaves

(1) In a medium skillet, toast the rice over moderate heat, shaking the pan often, until browned, about 3 minutes. Transfer the rice to a plate and let cool completely. Put the toasted rice in a spice grinder and grind to a powder.

(2) In the skillet, heat the oil. Add the garlic and cook over moderately low heat, stirring a few times, until golden brown, about 1 minute. Add 1 teaspoon of the sugar and cook for about 20 seconds. Add the "ground meat" and cook over moderately high heat, breaking up finely, about 3 minutes. Add 1 teaspoon of the fish sauce and season with salt and pepper. Set aside.

(3) In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chiles and 1 tablespoon of water. Stir to dissolve the sugar.

(4) Arrange the lettuce leaves on a platter. Remove "meat" from the heat and stir in the onion, basil, mint, cilantro and the remaining chilie. Sprinkle with the rice powder. Mix with sauce and spoon onto the lettuce leaves.

- 2 tbsp cup groundnut oil
- 200g shiitake mushrooms (thickly sliced & dipped in water)
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tsp cornstarch (mixed with 1/2 tsp water)
- 4 tbsp cup soy sauce
- 1 tbsp Sriracha (or more to taste)
- 1 spring onion (sliced), for serving
- sesame seeds. for serving

1. Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered.

2. Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)

3. Take the mushrooms out of the wok, put them in a bowl and put them to one side.

4. Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be)

5. Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil.

6. Add the brown sugar to the wok and stir it around until it’s caramelised.

7. Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.

8. Add the Sriracha and stir it into the sauce.

9. Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered.

10. Serve the Chewy Mushrooms over basmati rice and garnish with scallions and sesame seeds.

for 4:

- 600 g round aubergines
- 200 g fresh thinly sliced ​​swordfish
- 40 g of grated pecorino cheese

for tomato pesto:
- 80 g of dried tomatoes
- 50 ml of extra virgin olive oil
- 20 g of almonds with peel
- 20 basil leaves + 1 sprig per serve
- 10 g of capers
- 1 clove of garlic

for besciamella:
- 300 ml of whole milk
- 30 g of flour 00
- 30 g of butter
salt

(1) Wash the aubergines, cut them into 0.5 cm thick slices and grill them for about 5 minutes each side.

(2) Arrange them on each other on a plate, so that they remain soft.

for the tomato pesto
(3) Meanwhile, let the sun-dried tomatoes soak in a bowl with cold water, at least 10 minutes.

(4) Drain the tomatoes, squeeze and blend them with the oil, the almonds, basil, peeleded garlic and capers, until creamy

for the besciamella
(5) melt the butter in a pan, add the flour and mix with a whisk.

(6) Cook a few stirring minute, pour the milk slowly after a few moments, continuing to stir for avoid lumps.

(7) Season with salt, let it thicken for about 5 minutes and remove from the heat.

for the lasagne

(8) Spread a layer of béchamel on the bottom of the pan, place a first layer of eggplant and spread a veil of tomato pesto.

(9) Make a layer with swordfish, sprinkle with pecorino and complete with a few tablespoons of béchamel.

(10) Continue on this way until you run out of ingredients.

(11) Bake in a hot oven at 180 °, 20 minutes.

(12) Take the aubergine lasagne out of the oven and serve warm, garnishing the basil cones

- 150g (pre-fried) firm tofu, cut into cubes
- 1 large or 2 med onions, cut into cubes
- 3 - 4 green chilies, chopped diagonally
- 2 bird's eye chillies, sliced
- 1 big bell pepper, cubed
- 4 gloves garlic, chopped fine
- 1 large or 2 small spring onion, finely chopped
- salt to taste(½ tsp, check and adjust)
- 2 tbsp soy sauce
- 3 - 4 tbsp tomato puree
- 1 tbsp chili sauce
- 1 tsp pepper powder
- oil for frying

(0) if not using pre-fried tofu, deep fry tofu and set aside

(1) Heat up frying pan, pour oil, add chopped onions, salt and saute till soft and translucent.

(2) Add chopped garlic, green chilies, bird's eye chillies and saute for two more minutes or till raw smell of garlic goes off.

(3) Add the bell pepper and saute well for another four to six minutes till they becomes soft

(4) Add pepper powder, soy sauce, tomato puree, chili sauce and some water and saute till they start to boil.

(5) Set the stove in high heat, add the tofu pieces and saute well till everything is combined properly and sauce is dried up

(6) Take off the stove, add chopped spring onions and saute well to mix.

(7) Garnish with more spring onions when you are ready to serve. Serve warm as a starter or side dish with Rotis/Naan/Rice.

- 1 pkg Like Meat Chicken
- 4 garlic cloves, finely cut
- 3 - 4 thai bird eye chillies, finely cut
- 2 spring onions
- dark soy sauce
- light soy sauce
- a bit of lemon juice
- 50g wild garlic, roughly cut
- a pinch of salt
- a pinch of sugar

(1) Heat oil in pan and fry garlic and chili
(2) Add Like Meat and white part of spring onions, fry until slightly crispy
(3) Add dark and light soy sauce, salt, sugar and lemon juice
(4) if too dry, add a bit of water
(5) add wild garlic and remove from heat as soon as it is wilting
(6) serve with rice

- 2 - 3 cloves of garlic
- 2 Tsp cumin
- 2 Tsp coriander seeds
- 1 Tsp caraway seeds
- 1/4 Tsp fennel seeds
- 2 Tsp chili flakes
- 4 Tsp paprika flakes, hot
- 1 Tbsp Tahini
- 10 Tbsp olive oil
- 1 Tsp sea salt

(1) In a mortar, roughly pound garlic, cumin, coriander, caraway seeds, fennel seeds, chili flakes, paprika flakes.

(2) Add Tahini, olive oil and sea salt, and mix all ingredients together into a thick paste.

- 100g plain flour
- 2 large eggs
- 1 tbsp caster sugar
- 250ml milk
- 2 tbsp melted butter, cooled
- a knob of butter, for frying

(1) Sift the flour into a bowl with a pinch of salt and make a well in the centre. In another bowl, whisk the eggs with the sugar, milk and melted butter, to combine, then pour into the well. Using an electric hand whisk (or balloon whisk), whisk the liquid into the flour until you have a smooth batter.

(2) To cook the pancakes, heat a teaspoon or so of butter in a small frying pan until hot and foaming, a 16-18cm pan is ideal. Add 2-3 tablespoons of batter for each pancake, swirling it around the pan as you add it. The batter should make 10-12 pancakes in total.

(3) Cook each pancake for 3-4 minutes, then flip over for a final minute on the other side. As the pancakes are ready, layer them between sheets of nonstick baking paper. Serve with your favourite fillings or toppings.

(4) If you're making pancakes for a savoury dish simply omit the caster sugar

- 150g plain flour
- 300ml semi skimmed milk
- 2 medium eggs
- 1½ tbsp olive oil

(1) Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk, drawing in the flour from the sides of the bowl. Gradually add the milk and continue whisking, until you have a smooth batter. Leave to stand for 30 mins.

(2) Meanwhile, line a baking tray with nonstick baking paper. Preheat the oven to gas 1/4, 110°C, 90°C fan.

(3) Brush a 20cm frying pan with a little oil and warm on the hob, over medium heat. Add a tbsp of the batter to the pan, tipping gently until it coats the base in a thin layer. Cook for 1-2 mins, or until golden, then carefully flip the pancake over and cook the underside for 1 min more.

(4) Transfer to the prepared baking tray and keep warm in the oven. Repeat to make 12 pancakes, adding a little more oil to the pan before each addition.