CAFE HAVEN 

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• Moroccan-Style Beans (vegan)
• Avocado Bowl Japanese Style (vegan)
• Raw Pasta (raw)
• Vegetarian (Vegan) Meat Balls
• Aubergine Bake with Mash (vegetarian)
• Vegetarian Style Shephers Pie (vegetarian / vegan)
• Meatlessloaf (vegetarian / vegan)  New!

Moroccan-Style Beans (vegan)

This mild & exotic tomato sauce goes well with many other dishes.

1. In a large pot, heat oil and cook onion, ginger and garlic until onion is tender but not browned, about 5 min.
2. Add passata or canned tomatoes (if you are using passata, add 1/2 cup or so water) or fresh tomatoes, cinnamon and paprika.  Simmer for 20 min or so.
3. Add beans, olives and parsley and simmer for another 5 min. Adjust taste with salt and honey.
4. Garnish with coriander or parsley when you serve.  Serves 3-4.

• When I have time, I cook a bag of beans and freeze them to save time.

Avocado Bowl Japanese Style (vegan)

This is a vegan version of sashimi-don (rice bowl with sliced raw fish)
that I sometimes enjoy more than the original.


In a soup bowl (or any other bowl), scoop in warm rice. Arrange sliced avocado on top of it.  Garnish with some wasabi, nori, pickled ginger and/or sesame seeds if you like. Pour some soy sauce or tamari and enjoy!

Sour sushi rice also goes well; Mix together 1 tbs rice vinegar, some salt and half tsp honey per 1 cup of steamed rice. Pour on hot steamed rice and mix quickly while fanning the steam out.

Vegetarian (Vegan) Meat Balls

1. Mix lentils, egg (or flax), and grain in a food processor (or in a bowl  -- hand works well) If you prefer chunky texture, be careful not to puree it too much. (You can also save half of the lentils and mix them later to the mixture).
2. In a bowl, mix the above, onion, garlic, parsley (or coriander) and spices. Add bread crumbs. Adjust the consistency with the amount of bread crumbs. The mixture should be moist but not sticky.
3. Form the mixture into patties and heat in a frying pan.

＊You can also add 1 grated courgette (zucchini) in the mixture.
＊Try with different sauces or as sandwich/pita filling.


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Raw Pasta (raw)

... or a salad that tastes like pasta, depending on how you look at it.


With a vegetable peeler, peel courgette to make long, thin 'pasta.'
Make raw tomato sauce and/or basil pesto, set them aside.

Assembly:
Arrange the 'pasta' on a plate, top with raw tomato sauce and/or some basil pesto. Garnish with some goat cheese if you like.  Serve immediately, (otherwise it will become soggy).

Aubergine (Egg Plant) Bake with Mash  (Vegetarian)

1. Make some check-pattern slits on the cut end surface of aubergine. Soak the surface in a bowl for about 15 min and wipe well.   
2. In a frying pan, fry garlic with some olive oil until fragrant. Take out the garlic. Fry the aubergine slices on medium-low heat cut end first until slightly browned. Flip them and add some wine or water and immediately put the lid on. Cook until the aubergine is tender. Sprinkle some salt.
3. Make sweet potato mash by mashing steamed potato and fluff it up with butter and some salt. You can also purée it in a blender.
4. On a oven proof pan, place the aubergine slices with some mashed sweet potato on it. Sprinkle some goat cheese on top and grill them for a couple of minutes until the cheese melts. (You can skip this grilling process if you like). Sprinkle some dried oregano or other herb of your choice before serving.   Serves 1-2.

Vegetarian Style Shephers Pie (vegetarian / vegan)

1. Wash lentils well. If possible, soak overnight, rinse and drain, and let them sprout for a day.
2. In a pot, stir onion, celery, carrot and garlic with some butter or other oil on a low heat until tender, for about 10 min.
3. Pour water or soupstock (see below), dried herbs, soy sauce, tomato paste and red wine.
• unsprouted lentils; Pour 3 cups of water or soup stock and lentils.
• sprouted lentils; Pour 2 cups of water or soup stock, cook the vegetable for 15 min before putting the lentils, as sprouted lentils cook faster.
4. Cook the lentils until tender and the sauce is thick. (Add more water as needed while cooking). Season with salt and pepper.
5. For mash; roast or steam potatoes and pumpkin (or sweet potato) until tender. Remove skin if you like. Mash well, add butter and/or nut milk/ soup stock and fluff it up. Season with salt and pepper.
6. In an oven proof pan, pour the lentils first, then the mash on top of it. Level the surface with spatula and sprinkle some parsley and goat cheese. You can serve it as is, or if you like, you can bake it in the medium / high heat oven for about 10 min.　

＊You can use cumin powder instead of oregano and thyme, yoghurt instead of butter for mash, for example. Curry powder also goes well with this recipe.
＊Omit  butter and goat cheese for a vegan option.

Meatlessloaf (vegetarian / vegan)

1. Purée or mash the beans with food processor or potato masher.
2. Cook garlic, onion, garlic, celery with some oil until tender.
3. In a bowl, mix everything. The mixture should look like real meatloaf mixture. Adjust the texture with the amount of bread crumbs you use.
4. Pour the mixture into a pound cake pan (use waxed paper as needed).
5. Bake in a 170°C/ 338°F oven for about 30 min or until a toothpick inserted comes out clean.
6. Serve with your favorite gravy sauce or tomato sauce.

* The above pic (holiday yule log); I covered the meatloaf with mashed potato and decorated with some veggies.


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