Recipes by The Kind Cook

All Mother's DayAll Mother's Day

Recipes by The Kind Cook

Kind Recipe eBook

Thank you for downloading this recipe eBook and helping make Mother’s Day a day for all mothers. In here you’ll find a selection of mouth-watering cruel-ty-free recipes to recreate and share; food to bring the family together and celebrate all that mothers give.

The power is in your hands.

The bond between a mother and her baby is unde-niable. A mother pig will build a nest up to a metre high for her piglets and sing to them as they feed, a mother hen will gather her chicks under her wings and protect them from predators and the rain and a mother cow will clean and nuzzle her baby im-mediately after birth, encouraging her calf to stand and drink. Breaking these strong bonds is known to cause both mother and baby heartbreak, their be-haviour likened to grieving.

But the power to create a kinder world is in your hands. Everytime you share a cruelty-free meal, you’re showing you believe the bond between mothers and their babies should be cherished.

Thank you for what you do for the love of animals.

Mothers come in all shapes and sizes but when it comes to their babies, they love them all the same

Breakfast in Bed!

Scrambled TofuIngredients• 2 slices of rye sour dough• 1/4 cup of water• 150grams of organic firm tofu• 1 tablespoon of tamari• 2 tablespoons of nutritional yeast• ½ teaspoon of curry powder• Handful of fresh, washed and roughly chopped coriander (optional)

Method• Toast the sour dough.• Bring the water to the boil in a non stick pan. Turn the heat down to

a simmer and crumble the tofu into the pan. Cook gently until the tofu is heated through and almost all the water has gone.

• Add the tamari, nutritional yeast and curry powder. Stir till every-thing is well combined and continue cooking on a low flame until you get the texture you want. *Some people like their scramble wet, in which case you would serve it now. For a drier texture, continue cooking for another minute or so.

Pancakes!Ingredients• 1 cup of self raising flour• 1 cup of Bonsoy milk• 1 teaspoon of egg replacer • 1 pinch of salt • 1 tablespoon of sugar• Maple syrup

Method• Place the milk in a large bowl.• Sift the flour into another bowl. • Add the salt, egg replacer powder and sugar and stir to combine.

Add the flour mixture (carefully) to the milk and fold together *gently*.

• Set the batter aside for 5 to 10 minutes.• Heat a non stick pan on a medium heat (add a spray of oil if you

wish) and add a ladle of batter to it.• Turn the heat down a little and wait for the entire pancake to

bubble across the surface and start to rise.• Flip and cook other side until golden brown.• Serve with maple syrup.

Zucchini, Corn & Mint Fritters

Ingredients• 1 cup of grated zucchini• 1 cup besan flour (also known as chickpea and/or garbanzo flour and is

found in most health food and Indian grocer shops)• 1 cup (2 cobs) corn kernels, cooked• 3/4 cup of water• 1 cup fresh mint leaves, washed and pat dried with a tea towel• 3/4 cup spring onion (also known as scallions), finely sliced• 1 teaspoon salt• Extra salt for dusting• Pepper to taste

Method• Strain all the excess of water out of the grated zucchini using a nut bag,

chux or tea towel. • Sift the besan flour into a large bowl and whisk the 3/4 cup of water into it.• Add the remaining ingredients, including your zucchini into the batter and

stir well to combine.• Heat a pan with a little bit of oil and cook in batches. Drop a generous

tablespoon of the batter into the pan. Cook until browned and turn to brown the other side.

• Drain on a clean tea towel. Lightly sprinkle a little salt over each fritter, while they are still piping hot.

• Serve warm with salad and chutney.

Bean & Corn Tacos

Ingredients• 2 brown onions, peeled and finely sliced• 2 - 3 cloves of garlic, peeled and minced• 3 capsicum (also known as bell peppers) • 1 1/2 cups of vegetable stock• 2 1/2 tablespoons tomato paste• 1 1/2 cups of corn kernels• 1 can of creamed corn• 2 tins of kidney beans, rinsed well• 2 tablespoons of Old Elpaso Fajita seasoning powder sachet (this gives you a

kind of smokey flavour)• chilli powder to taste

Method• Heat a little water in a wok or large pan and saute the onion until it softens.• Add the garlic and capsicum and cook, stirring regularly for 1 to 2 minutes• Add the stock and tomato puree, bring to the boil and then turn down to

a simmer. Then add the corn kernals and creamed corn. Stir to combine all the ingredients, add the kidney beans and continue cooking on a light simmer.

• Continue cooking until the mixture thickens and is no longer a watery con-sistency. This takes about 15 minutes.

• Check the seasoning and add extra tomato paste and/or fajita seasoning. If you like spice, throw some chilli in.

• Serve as is with brown rice, or eat with tacos or soft tortillas and serve with steamed or blackened corn, chopped tomatoes, avocado, carrot ribbons, garlic chives, fresh spinach, fresh coriander and dairy free sour cream.

Lunch

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Whats the kindest thing you did today?

Maybe it’s who you didn’t eat.

Coconut Pumpkin Korma SoupIngredients• 1kg of pumpkin that has been peeled, seeded & cut into small

chunks (I used Kent pumpkin)• 250ml coconut cream• 750ml of water• 3 teaspoons of Massel vegetable stock• 6 teaspoons of korma paste Method• Put the water and stock into a large pot. Whisk to combine and

start to bring to the boil.• Add the pumpkin to the stock as soon as it is chopped up.• Bring to boil and turn it down to a simmer, cooking until the

pumpkin is tender.• Add the coconut cream and korma paste and blend. Enjoy! It’s

delicious.

Dinner

Chocolate, Banana & Peanut Butter SmoothieIngredients• 2 small or 1 super large banana, pre-peeled and frozen• 1 cup of chilled rice milk• 1-2 tablespoons raw cacao• 1 very generous tablespoon peanut butter• Optional 1 tablespoon chia seeds

Method• Blend all the ingredients until smooth.• Garnish with whatever you have on hand – fresh banana, chia

seeds, raw cacao nibs, peanut butter, crushed peanuts etc.• Enjoy!

Stickydate Pudding with Golden Syrup Caramel

Ingredients (Pudding)• 3 teaspoons of egg replacer• 6 tablespoons of water• 200 grams of pitted dates and chopped into small pieces• 185 grams of sugar• ½ cup of tasteless coconut oil (you can use Nuttelex but I prefer

not to).• 1 1/2 cups of water• 1 teaspoon of bi carb soda• 1 1/2 cups of self raising flour

Ingredients (Sauce)• 4 tablespoons of golden syrup• 1/2 cup of sugar• 2 tablespoons of organic coconut oil• 1/2 a cup of Bonsoy organic soy milk• 3 teaspoons of cornflour

Dessert

Method• Pre heat your oven to 175°C and line a cake tin with baking paper.• Whisk the 3 teaspoons of egg replacer into the 6 tablespoons of water.• Put the dates, sugar, coconut oil and water into a medium pot and slowly

bring to the boil, then turn off the heat.• Add the bi carb and gently stir the mixture. It will bubble up at this point. • Add the egg replacer mixture into the pot and also stir to combine. Finally

add the flour and pour the mixture into the cake tin.• Cook for 35 to 45 minutes. Pierce with a bamboo skewer to check if it’s

cooked, if it comes out clean the pudding is ready.• While the pudding is cooking place the golden syrup, 1/2 cup of sugar and

2 tablespoons of coconut oil into a small pan and gently heat until all the ingredients start to melt. Then simmer very gently until all the sugar is dissolved and a caramel starts to form.

• Once the sugar is dissolved, add the Bonsoy to the caramel and whisk to combine.

• Place the cornflour into a small container and add just enough water to make a paste. Add the cornflour paste to the caramel and whisk until all ingredients are well combined and simmer for another minute or two. Turn the heat off and set aside until your pudding is ready.

• Once the pudding is cooked, carefully remove from the oven. Let it cool for about 15 minutes, then gently remove from the cake tin. Serve warm with caramel sauce and coconut ice-cream.

• If you are not serving straight way just remove from the cake tin and let it stand on a cake rack to cool.

The Edgar’s Mission guide to being kind to mothers.

Did you know that you need to look no further than your local supermarket or health food store for delicious and nutritious dairy free alternatives? As everybody’s taste buds are different make sure you give yours a chance to adapt and find what suits yours and your heart’s. And enjoy you will.

The milk of kindness:• Soy Milk• Rice Milk• Oat Milk• Coconut Milk• Almond Milk• Cashew Milk

‘Egg’cellent ideas:• Vegg• Linseeds or chia seeds• Little Miss Sunshine Guide to Ditching Eggs Peaceful protein:• Tofu, Tempeh, Seitan and TVP• Legumes• Quinoa• Nuts and Seeds

Fake it to make it:• Fry’s• Gardein• Linda McCartney• Tofurky• Vegie Delights• The Alternative Meat Co.• Beyond Meat• Funky Fields• Unreal Co.• Veef

Having trouble finding these? Why not shop online at:The Cruelty Free ShopVegan Perfection

For more ideas and support check out the Vegan Easy Challengeand The Vegetarian Starter Kit. For more recipe ideas check out The Kind Cook.

“If we could live happy and healthy lives without harming others... why wouldn’t we?”

www.edgarsmission.org.au

Recipes by The Kind Cook - www. thekindcook.com