Super Secret Online Cooking Society !

- Vegetable oil
- 400g firm tofu, cubed and dried
- 400ml vegetable tock
- 3 tablespoon oyster sauce
- 2 tablespoon Asian fish sauce
- 2 tablespoon Sriracha
- 2 tablespoon soy sauce
- 1 red bell pepper, seeded and sliced
- 2 jalapeño, seeded and sliced
- 2 garlic cloves, minced
- 1 red Thai bird chile, minced
- 400g pad thai rice noodles, cooked and cut in half crosswise
- Thai basil leaves
- Lime wedges, for serving

(1) In a nonstick skillet, heat 1/4 inch of oil. Add the tofu and cook over moderately high heat, turning, until crisp, 5 minutes. Drain.

(2) In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.

(3) In a large skillet, heat 2 tablespoons of oil. Add the bell pepper, jalapeño, garlic and Thai chile and stir-fry over high heat until fragrant, 2 minutes. Add the noodles and stir-fry until browned, 4 minutes. Add the sauce and toss over moderately high heat, until absorbed. Fold in 1 cup of basil and the tofu. Garnish with more basil and serve with lime wedges.

- 1 small head of cauliflower
- 1⁄2 cup all purpose flour
- 1⁄2 cup water
- 1⁄4 tsp sea salt
- 1⁄2 tsp paprika
- 1⁄2 tsp black pepper
- 1⁄2 tsp garlic powder
- 1⁄2 cup breadcrumbs
- 50 ml Ghost Pepper & Mango chilli sauce

(1) Break the cauliflower head into wing-size parts. Mix the dry ingredients together, except the breadcrumbs, and add the water

(2) Mix nicely until the mixture becomes smooth. Start by dipping the cauliflower into the flour mixture and then roll them into the breadcrumbs so they get nicely covered all over.

(3) Bake in the oven, set to 200 celsius, for about 20 minutes. Alternatively you can deep fry them at 180 celsius until crispy brown.

(4) Take them out and toss them into a bowl with the sauce so they get covered all over. Add some agave syrup here too if you like them sweeter.

(5) Return into the oven and bake for another 10 minutes, so the sauce becomes nice and sticky.

- 1⁄4 of a red bell pepper, sliced
- 1⁄4 of a yellow bell pepper, sliced
- 1⁄4 of a red onion, sliced
- 1 clove of garlic, crushed
- 50 gr of leeks, sliced
- 50 gr of mushrooms, sliced
- 50 gr of carrots, sliced

Stir Fry Sauce:
- 1 tsp of Scotch Bonnet & Caribbean Spices chilli sauce
- 1 tsp of soy sauce
- 1 tsp of Maple Syrup
- 1 tbsp of tomato sauce
- 1⁄2 tsp ginger powder
- 1⁄2 tsp garlic powder

(1) In a very hot pan, start by frying the onions and garlic.

(2) After two minutes you can add the rest of the ingredients and season with some salt and black pepper.

(3) Cook for another 3 minutes and add in the stir fry sauce. Let it all cook for a further minute

(4) Serve with cooked white rice

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.