Vegan Catering Sydney | Vegan Caterer | Rachel Clare Cookery

The following recipes are examples of those demonstrated in the cooking classes. The following recipes are all vegan.

Steamed Vegetable Salad with Japanese Dressing

As it’s quite substantial, this is a good salad for an evening meal, especially if you’re cooking for meat eaters as well. It can be served with a steak or fish fillet, and the dressing makes steamed vegies much more appealing. Aside from the high nutrient content of steamed vegetables, the miso paste adds high levels of iron and the seaweed contains high levels of calcium.

Bring 5cm of water to the boil in a large saucepan. Place vegetables in a steaming basket or metal colander. Rest over boiling water and cover with lid. Steam for 3-10 minutes, depending on the desired texture. Remove from heat, drain water from saucepan and turn vegetables into the pan. In a small saucepan, heat the oil over low heat. Add the soy sauce wasabi and miso paste and stir until combined. Add water. Reduce heat to low and simmer for 2 minutes or until reduced slightly. Remove from heat and stir through the sesame seeds. Pour over vegetables and toss to combine. Serve and sprinkle with nori.

Barley and Mushroom Risotto

Barley is an ingredient that not many people use these days. Traditionally it has been used to make barley water and to thicken soups and stews. It makes a great substitute for Arborio rice in risotto, adding a nutty flavour to the dish, not to mention the higher levels of dietary fibre, iron and niacin. It also has a lower GI than rice.

Heat the oil in a medium saucepan, over medium heat. Add the onion, garlic and ginger, and cook for 5 minutes or until the onion begins to soften. Add the mushrooms and sauté for 7 minutes or until they are tender. Add the barley, stock and saffron and stir until combined. Bring to the boil. Reduce heat to medium-low and cook, stirring often for 25 minutes or until the barley is tender and most of the liquid has been absorbed. Remove from heat, stir in the tomato and parsley. Season with salt and pepper and serve immediately.

Vegan Creamy Mushroom and Broccoli Linguine

This recipe uses soy products to replicate a traditional creamy pasta sauce. It is high in protein and iron and the broccoli contributes calcium to the meal.

Bring 5cm of water to the boil in a large saucepan. Place broccoli in a steaming basket or metal colander. Rest over boiling water and cover with lid. Steam for 3 minutes or until just tender. Set aside. In a large frying pan, heat the oil over high heat. Add the onion and mushrooms, cook, stirring for 3 minutes or until softened, but not browned. Add the wine and allow to boil for 2 minutes or until reduced by half. Reduce heat to medium. In the bowl of a food processor, combine the almonds, tofu, miso and soy milk. Blend until smooth. Add to pan with onions and cook until heated through and thicken slightly. Do not overcook or the soy will curdle. Add cayenne and salt and pepper to taste. Meanwhile, cook the linguine according to packet directions. Drain pasta and return to pot. Add sauce and broccoli and toss to combine. Divide between four serving bowls and garnish with chopped parsley.

Alternative: For a quicker creamy pasta dish you can substitute the almond meal, tofu, miso paste and soy milk for ½ cup soy cream. Although this option will taste more like the real thing, it will also be more fattening and less nutritious.

Fruit Salad with Spiced Syrup

The syrup can be prepared the night before and reheated for 30 seconds in the microwave.

In a small pan, combine the water, palm sugar, cardamom, star anise and cinnamon. Heat on high until boiling. Reduce heat to medium and simmer for 8-10 minutes or until the liquid has reduced and thickened. In a large bowl mix the fruit pieces and divide between four serving bowls. Pour the warm syrup over the fruit and serve immediately.

Vegan Strawberry “Cheesecake”

This recipe demonstrates that vegans don’t have to forgo their favourite dessert.

Preheat oven to 180°C. Grease and line a 23cm springform pan. In the bowl of a food processor, combine the biscuits, cinnamon and margarine until well blended. Transfer to the pan and press firmly and evenly into the base of the pan. Bake for 10 minutes or until slightly golden and allow to cool. Evenly place the strawberries over the base, cut side down. In the bowl of the food processor, combine the tofu, cream cheese, sugar and vanilla. Pour evenly over the strawberries and sprinkle the coconut evenly over the top. Cook for 40 minutes. Turn off the oven and leave in the oven for an hour. Transfer to the fridge and chill for at least 4 hours. Slice and serve with soy yoghurt.