Booklet/Cooking + Recipes (Collection)

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How to make food for a large group (2009?)

During the Biketour you will be responsible for preparing food for the group. Not many people have experience in dealing with food for such a large group so no-one is going to expect you to be an expert, but you will be expected to have a go. Whatever you make, not everyone will like it - it will be too spicy for someone, too salty for someone else, too garlicky for someone else etc, but the point of taking turns to make dinner is that you get to eat what you like for one day and people who like something different can cook the next day. When preparing food for the Biketour, there are some things to think about:


There is no firm rule for quantities of food per person, so it's better to ask someone more experienced.

In the evenings it is better to have too much than too little, as the leftovers can be eaten for breakfast, but on at least one occasion this has become a little extreme.

If we have food left over from breakfast or lunch it can be difficult or impossible to carry, so don't buy too many foods which can't be carried or which might spill in the trailer.


There is a limited budget for food. There are a few guidelines to help stick with this:

  • Don't buy tinned food if a dry version is available. Beans can be soaked in plastic bottles whilst they are being carried in the trailer, which saves on money and packaging.
  • Avoid exotic and out--of--season fruit and vegetables.
  • Less processed food is generally cheaper
  • Try to buy more filling food rather than treats which people can buy themselves.


  • Don't buy anything packaged if an unpackaged version is available
  • Buy glass bottles (preferably returnable) rather than plastic and try to avoid tetra -paks altogether as they can only be recycled to a small percentage.
  • You can empty the contents of returnable bottles into your own water container and return the bottle straight away.
  • Paper packaging is better than plastic because it biodegrades.
  • Try to avoid getting plastic bags with your shopping.


Anything that is bought by communal Biketour money should be vegan. Also other dietary requests should be taken into account as far as possible. Vegans don’t eat meat, fish, eggs, ham, milk, cream, cheese, or yogurt, and many of them eat no honey. In certain products it is necessary to look out for less obvious ingredients such as whey powder eg. in vegetable margarine.

Avoid spoiling

Often, there is packed lunch on the Biketour, so people pack food which has been prepared in the morning or the night before and eat it on the way. Particularly on hot days, food can easily spoil, so here are some tips to avoid that:

  • Keep cooked and uncooked food separate. Cooked food is sterile and provides a delicious diet for the bacteria that live in the raw food. They will eat it really fast and it will ferment.

How to make food for a large group (2012)

During the Biketour you will sometimes be responsible for preparing food for the group. Not many people have experience in dealing with food for such a large group so no one is going to expect you to be an expert, but you will be expected to have a go and you never know you might have more skills than you realised! We all have different tastes so this is a chance to share yours with others, people wont always like it (too salty, too much garlic, not enough sauce etc) but we all take turns to make dinner.

When preparing food there are a few main things to think about:

  • Quantity - There is no firm rule for quantities of food per person, so it's better to ask someone more experienced. Thinking about how many people we are and how much you would eat is also a good starting point. It's better to have too much than too little but we can't transport lots of extra food, and it's nice to not have soup all over the trailers.
  • Timing - If you are part of a meal team it makes sense to arrive first. Know your speed and leave early with a group if you have to, and make sure you are with one of the trailer people. You could also combine carrying the trailer & cooking tasks.

What to get?

  • Try to make healthy food that will give us the power to cycle
  • Be aware of allergies and diets and ensure that all main meals are vegan
  • Making a shopping list can help to deal with a limited budget.
  • Don't buy tinned food when a dried version is available. Beans can be soaked in bottles along the way which saves on money and packaging
  • Generally don't buy packaged food if an unpackaged version is available, paper packaging is better than plastic as it biodegrades. Avoid plasic bags.
  • Avoid exotic and out of season fruit and vegetables
  • Less processed food is generally cheaper
  • Try to buy nutricious food rather than treats which people can buy themselves

Where to get food?

  • Check the map to see where we will stay and try to predict where you can find stores, markets, farms and forests to get food on the way. Think carefully about opening and closing times (for example in some countries on Sundays or on national holidays).
  • Look out for locals selling home made products along the way. It is GREAT to support them when we get the chance.
  • Forage for food: look for wild fruit trees, berries, herbs for tea, plants for salad, wild mushrooms... Orchards often only harvest their trees once, so these are a good place to stop.
  • Donations: If you think it is appropriate, you could ask for a food donation: wait till a moment when there are not so many customers in the store, introduce yourself, tell the biketour story and maybe sing a song or something else fun, and hope for the best!
  • Search bakeries and try to secure some (free) bread in the late afternoon or near to closing time.
  • Containers/bins/skips from shops: they are often filled with stuff that is perfectly delicious. Find them somewhere around the shops, they might be hidden away behind a fence or even locked.



Soaking & Sprouting

Beans and grains are a time-honored way to get plenty of protein. Soaking and sprouting them greatly increases their quality and quantity, while reducing cooking times and therefore the fuel needed.

In nature, when it rains the nut or seed gets enough moisture so it can germinate and produce a plant. Sprouting is the practice of germinating seeds to be eaten either raw or cooked. It unlocks vitamins, minerals and enzymes while converting starches to simple sugars: making them much easier to digest and increasing their overall nutritional value up to 10 fold!

How to sprout: soak seeds in fresh water from 20 minutes up to 12 hours (see below). Drain them & leave them in a container where they can grow and expand. Rinse 2-3 times a day so mould doesn't grow on them. Sprouts are good to eat within a few days of sprouting because they begin to taste a bit bitter. Sprouting in and out of sunlight can make them different. Some sprouts cannot be eaten raw. Commonly sprouted seeds include (with their soaking time in brackets):

  • Pulses: alfalfa(12hrs), fenugrec(6hrs), mung beans (8hr), pinto beans (12hrs), lentils(8hr),peas(8hr), chickpea (12hrs), soybeans (6hrs). Kidney beans (8hrs) must be cooked.
  • Cereals: wheat (8hrs), maize/corn (12hrs), wild rice (12hrs), barley (hullless, 6hrs), rye (7hrs), kamut (7hrs), quinoa(3hr), millet(8hr),amaranth (4hr), buckwheat (6hrs).
  • Vegetable and herb seeds: broccoli(8hrs), cabbage (5hrs), onion(5hr), radish(6hr), watercress (5hr) mustard(8hrs), clover(5hrs).

The seeds also normally need to be whole: ie. with their hull and not split. Some edible seeds may be heat-treated, thus making them impossible to sprout... so don't be dissappointed if some seeds just won't do anything. Go and experiment!

Even just soaking seeds is very useful. The main reasons for soaking nuts and seeds is to bring them out of quiescence and to remove their digestive inhibitors (seeds have these to protect themselves until it has what it needs for plenty of water!). They will expand (sometimes by 3 times) so make sure to have them in a container with plenty of extra space and water. eg. Soak 3 cups of almonds for 8 hours & rinse = yummy, healthier 3.5 cups of almonds! Don't soak pine nuts, pistachios or macadamias.

Warning: The most common foods to get food poisoning from: Meat, poultry, dairy, egg yolks, leftover cooked rice & raw sprouts. Commercially grown sprouts are associated with multiple outbreaks of harmful bacteria like salmonella or toxic forms of E coli- so be sure to use a clean container, clean water, don't leave them in the hot sun or sitting in water, allow some airflow and rinse your sprouts well!! :D

How to build a campfire for cooking

The object is to have all the wood turn into coals at the same time. This gives an even fire with no flames reaching up to burn your food or blacken your cookware. It also yields the longest cooking time from the coals.

Prepare the site

Cooking fire1.svg
  • Select a fire site at least 8' from bushes or any combustibles. Be sure no tree branches overhang the site. Take extreme care to avoid forest fires.
  • Make a U-shaped perimeter using large rocks or green logs. If using logs, they'll need to be wet down from time to time. If breezy, have back of firepit face the wind.
  • Put a large flat rock at the rear of the firepit to act as a chimney. The "chimney rock" will help direct the smoke up and away.

Lay the kindling

Cooking fire2.svg
  • Fill the fire area with crumpled paper or tinder.
  • Lay kindling over paper in layers, alternating direction with each layer. Use thin splits of wood or small dead branches. Do not put kindling down “teepee style”. The whole fire area should be covered with the kindling stack.
  • Set a bucket of water near the fire area. Light the paper to start your fire.

Build the fire, grade the coals

Cooking fire3.svg
  • When kindling is ablaze, add firewood. The wood should be all the same size, as much as possible. Use hardwood or hardwood branches if available. Distribute wood evenly over fire bed.
  • As soon as the last flames die down leaving mostly white coals, use a stick to push the coals into a higher level at the back end and lower level at the front. This will give you the equivalent of 'Hi', 'Med' and 'Lo' cook settings. Or, level the coals to your preference. To cook, set the grill on rocks or wetted green logs. Put food directly on grill or in cookware and prepare your meal. If cooking directly on the grill, a small spray bottle or squirt gun is handy for shooting down any rogue flames, usually caused by food drippings. As the fire diminishes, bank the coals to get the most heat from them.
Cooking fire4.svg

After cooking, add wood for your evening campfire. Before retiring, extinguish thoroughly and soak with water. Turn rocks in on fire bed. It will be easy to reassemble the next day if required.


These are a lot of recipes collected from old booklets. Only some of them should be picket and put in the booklet.

pippa's vegan curry type stuff

you need

  • loads of onions
  • loads of garlic
  • loads of spinach or other green leafy vegetable, cut as small as you can be bothered to make it
  • loads of potatoes, diced
  • loads of rice or something to serve the curry with
  • loads of tomatoes, cut up quite small
  • salt
  • chilli pepper
  • ginger (plenty)
  • coriander and cumin (maybe not so easy to get in eastern european villages, but in bigger places it shouldn't be so hard) (you need Indian cumin not european cumin)
  • other curry type spices you can find such as garam masala, cardamom, mustard seeds


  1. boil the potatoes separately otherwise they will never cook.
  2. cook the rice if you are going to have some
  3. fry the onions and garlic then when they are done, add the spices and stir it around so that the spices are also a bit fried (but be careful not to obliterate them completely).
  4. add the tomatoes, spinach and cooked potatoes and cook together for a few minutes until the tomatoes have turned into a sauce and the spinach is cooked. et voila!

Coffee-Can Oatmeal

There’s no need to use pots to cook this delicious, healthy campfire breakfast—just use a coffee can, and recycle it after you finishcooking.

  • 3 1/2 cups soy milk or water
  • 1/4 tsp. Salt
  • 2 cups oats
  • 1/2 cup dried cranberries
  • 1/3 cup maple syrup
  • 1/4 cup toasted wheat germ

In a Dutch oven or clean coffee can, bring the soy milk or water and salt to a boil.

Stir in the oats, cranberries, and maple syrup. Bring to a boil and cook until most of the liquid is absorbed, stirring occasionally.

Stir in the wheat germ.

Morning Hash

  • 1 tablespoon margarine
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 package of vegetarian sausage
  • 1 tsp. Paprika
  • 1 tsp. soy sauce
  • Salt and pepper, to taste
  • Hot sauce, to taste

In a cast-iron skillet or Dutch oven, melt the margarine and add the onion and pepper. Cook until the vegetables are softened.

Add the remaining ingredients and cook for 5 to 10 minutes or until everything is heated through.

Serve hot with toast.

A lazy vegan Shepard's pie

Fill a foil packet with crumbles or TVP (textured soy protein) if it's all you've got, chop up a tomato, add frozen or canned veggies and spice, frozen fries or mashed potato flakes (reconstituted) on the bottom and there you go! Mix in nutritional yeast and oil/Earth Balance for a rich flavor after opening.

4 vegetarian Quesadillas


  • 2 pounds zucchini, grated
  • 1½ tsp. Salt
  • 2 cans black beans, drained
  • 2 green onions, chopped
  • 1 jalapeno, minced (optional)
  • 8 flour tortillas
  • ½ cup sliced black olive
  • 12 ounces Monterey Jack cheese

Toss zucchini with salt and squeeze out excess water. Combine zucchini, onion, beans, jalapeno, olives and cheese. Paint one side of each tortilla with olive oil. Spread ¼ of mixture onto UNpainted side of 4 tortillas. Top with second tortilla, oil side up.

To cook: Place each tortilla on grill above white hot coals and broil for about 1-2 minutes. Carefully, turn tortillas over and broil for another 1-2 minutes or until brown. Serve with salsa, guacamole, sour cream and a fresh fruit salad.

Campfire Veggies

  • 4 medium unpeeled potatoes, sliced
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen mixed vegetables
  • salt and pepper to taste
  • 1/4 teaspoon garlic salt to taste (optional)
  • 5 tablespoons butter, divided

cooking directions:

  1. Preheat an outdoor grill for medium heat.
  2. Prepare two foil packets by layering together 4 squares of heavy duty aluminium foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
  3. Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
  4. Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.

Broccoli-Tofu Stir Fry for 4

  • 1 (3 1/2-ounce) bag cooked rice
  • 2 tablespoons low-sodium soy sauce
  • 2 1/2 teaspoons cornstarch
  • 2 teaspoons rice vinegar
  • 2 teaspoons dark sesame oil
  • 2 teaspoons vegetable oil
  • 1 pound firm tofu, drained and cut into 1/2-inch cubes
  • 1/4 teaspoon salt
  • 2 cups broccoli florets
  • 1 cup raw carrots, thin sliced diagonally
  • 3/4 cup water
  • 1 1/2 tablespoons bottled minced
  • garlic

In a small bowl, mix soy sauce, cornstarch, vinegar and sesame oil. Set the bowl aside.

Heat skillet over fire. When hot, add 1tbs. cooking oil. Stir fry tofu and salt for about 8 minutes or until brown. Remove from skillet. Add broccoli, carrots, garlic and then water to the skillet. Cover and cook 4 minutes. Add soy sauce and tofu. Stir gently for 2 minutes or until sauce thickens. Serve over rice.

How do you cook baked beans in the can on a campfire?

You have to remove the paper label so it won't burn but that is not as important as first puncturing the top of the can. If you don't at least poke a hole in the top of the can, it will build up pressure and explode, sending hot beans all over the place and anyone standing nearby. Anything in a can that is not vented and placed on a heat source will explode and send the contents flying. I have found that it is best to use a can opener and open the lid leaving a little unopened. You will need to stir the beans or they will burn to the bottom of the can. With the lid still attached you can close the lid to keep ashes out of your beans and when you take it off the fire, lift the lid up and use it as a handle. The can and the lid will be HOT so be careful. I've eaten many a can of beans that were cooked over a fire. For some reason they just taste better over a fire.

Pocket (w)One-ders

Here's a wonderful method for campfire cooking which is simple, versatile and doesn't even require cookware or a grill. All you need is some heavy-duty tin foil.

Tear off a 12 inch sheet of foil and fold it back over your fist, making a "pocket". Roll the sides in a few turns so the pocket is only open at the top, and roll a turn or two up from the bottom for extra strength. The pocket needs to be leak-proof, and formed well enough to withstand cooking directly in the coals. If your foil is thin, you may need two layers.

Start by lining the bottom of the pocket with thin slices of lemon. This helps keep the food contents from burning, and imparts flavour to the meal. Chop potatoes and carrots (cut small enough to cook all the way without overcooking everything else), tomatoes, mushrooms, peppers, onions, green beans, etc. and stuff the pockets. Add garlic, salt and pepper, olive oil, and a dash of cayenne. Add 1/4 cup of beer or water, fold the top edges of the pocket closed and set directly into the hot takes anywhere from 20 to 40 minutes, depending on how everything's cut. All the veggies slow roast in their own juices!

Roasted New Potatoes

  • 2 lbs small new potatoes (washed)
  • Olive Oil
  • 2 tablespoons dried rosemary (you can also used thyme and oregano)
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 teaspoon black pepper, salt

In plenty of salted water, par-boil the potatoes until the tip of a knife can be inserted easily (roughly 10 minutes depending on size). Drain, then toss the potatoes in enough oil to just coat them, then toss with the rosemary, garlic powder, paprika and about 1 1/2 teaspoons salt as well as the pepper. On a campfire grill, grill over direct heat, turning often, until browned and grill marked, 10-15 minutes. Serves 6 - 8. Tom

Simple Campfire Desserts

Choco-nana: Cut a banana in 2 (so you have 2 half moons), sprinkle chocolate over the flesh of the banana. Wrap the banana in tinfoil, put the banana in the fire/coals. Leave it there for about 10 minutes or so: result: nice soft banana with delicious chocolate sauce!!!

Apple-sweet: Make a hole in an apple, so the seeds are gone. Put apple on top of a piece of tinfoil. Then mix some sugar with cinnamon. Pour the cinnamon mixture into the hole in the apple. The tinfoil prevents it from running away. Then wrap the tinfoil around the apple. Put it for 10-15 minutes in the fire: Result: a nice soft apple-sauce in an appleskin!!

Smores: Put a marshmallow on a stick and hold it over the fire until it is just right, then get two graham crackers and two pieces of chocolate; put the chocolate in between the crackers and slide the marshmallow on and you have a smore.

Fried Pies: You'll need 1 can biscuit mix and 1 can of your favorite pie filling (apples, peaches, cherry). Roll the biscuits out to about six inches or so. Put a tablespoon or two of pie filling into biscuit and fold over pressing edges close with a fork. Brown in a skillet in some butter and when golden brown sprinkle with powered sugar. Homemade pie right at the campsite.

Delcious, slimy pumpkin soup

you need (4 Persons, please calculate):

  • 1 onion
  • 750 g pumpkin
  • 750 g potatos
  • 250 g carrots
  • 2 cloves of garlic
  • a piece of ginger
  • 200 ml of vegetable stock
  • ½ teaspoon Curry
  • ½ teaspoon Kurkuma
  • Salt and Pepper
  • ½ teaspoon Garam Masala

Fry the onions, add quaters of potatos, carrots and pumpkin and the vegetable stock. Boil it for 10 min., then add ginger and the spices. Another 10 min. later you can take it off the fire (if the vegetables are soft), try to purree it with what you can find. Additional sauce: mix two soup spoons of Tahin with five soup spoons of soy milk and strew some sunflowerseeds on top.

Laura's Fruity Whole Oat Porridge (breakfast food)

Serves 4 – calculate! You can make quicker porridge by using rolled oats.

  • 1 cup whole oat groats, soaked overnight in 5 cups water (organic if possible)
  • 4 pieces of seasonal local fruit (eg pears, figs,apples), chopped, skin included
  • Handful of nuts (eg almonds,walnuts), chopped, about 4 nuts per person is good
  • ½ teaspoon cinnamon powder or two cinnamon sticks
  • Pinch of sea salt and add sugar to taste

In the morning, bring the oats to the boil, adding enough extra water to stop them sticking to the pot. Add the cinnamon and cook for 20mins. Add the other ingredients, cook for another 5-10mins or until the oats are cooked through.

One-pot linguini with raw sauce

Serves 4 – calculate!

  1. 500g fresh tomatoes, cored and finely chopped
  2. 1 tablespoon chopped basil, 1 tablespoon chopped parsley
  3. 2 garlic cloves, minced
  4. 2 teaspoons salt
  5. 1 small red chile, seeded and minced
  6. 1/3 cup extra-virgin olive oil
  7. 350g linguine pasta (or another kind)
  8. 3 baby zucchini, thinly sliced
  9. Handful of sprouted seeds, lentils or beans (if you've been sprouting them)
  10. ½ cup freshly grated Parmigiano-Reggiano cheese for serving
  11. ½ cup nutritional yeast flakes (instead of the cheese, for vegans!)

In a large pot of boiling salted water, cook the linguine until al dente (still firm)

Drain the pasta well.

Add all the other ingredients to the pot and toss.

Serve it & pass the cheese & yeast flakes around for people to add to their liking.

Penne alla Puttanesca (literally "whore's style spaghetti" in Italian)

Serves 4

  • 2 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, smashed and peeled
  • 1 medium yellow onion, finely chopped
  • 1 teaspoons finely grated orange zest (from half a medium orange)
  • 1/2 teaspoons dried oregano
  • ¼ teaspoons crushed red pepper flakes
  • ½ cup dry white wine
  • One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
  • 1/3 cup pitted Kalamata olives, rinsed and quartered
  • 2 tablespoons of capers, rinsed
  • Salt and freshly ground black pepper
  • 8 oz. whole-grain penne pasta
  • ½ cup grated Pecorino Romano, or another cheese, and yeast flakes as an option
  • ½ cup chopped fresh flat-leaf parsley

Heat the oil and add the garlic, onion, orange zest, oregano, and pepper flakes and cook for 5-8 mins. Add the wine and simmer until it has almost evaporated. Stir in the tomatoes, olives, and capers. Bring to a boil & cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper. Meanwhile, bring a large pot of salted water to boil. Add the penne, cook until al dente & drain. Pour the pasta into the sauce and toss. Serve & sprinkle on the parsley & cheese.

Lunch salads

  • ­ mix rice with spicy green lentil puree, add tomato and chick peas, shallot, lemon juice and cumin
  • ­ tomato, chickpeas, parsley
  • ­ spinach salad
  • ­ cucumber/carrot salad with lemon juice
  • ­ fennel salad with orange
  • ­ pasta salad
  • ­ quinoa salad
  • ­ bulgur salad
  • ­ beans salad
  • ­ potato salad

Spicy pumpkin-nut burgers

  1. grill and chop hazel nuts
  2. grate pumpkin
  3. add chopped onion
  4. bread crumbs or chickpea flour or oats or tomato paste for binding (instead of eggs)
  5. curry paste
  6. marjoram, rosemary, pepper, salt

Lentil burgers

  1. cook lentils in stock
  2. grate carrots
  3. bread crumbs or chickpea flour or oats or tomato paste
  4. olive oil
  5. pepper, salt
  6. finely chopped onion

Ratatouille (serves 30)

  • 20 courgettes
  • 10 aubergine
  • 30 onions
  • 25 tomates
  • 2 kg couscous
  • garlic
  • spices
  • stock

Chilli sin carne (serves 4)

  • 1/4 cup vegetable oil
  • 1 onion, thinly sliced
  • 1/2 teaspoon coriander seeds, dry roasted and crushed
  • 1 teaspoon cumin seeds, dry roasted and crushed
  • 1 teaspoon tomato puree
  • 400 milliliters passata or sieved tomato sauce
  • 1­2 cloves garlic, minced or chopped in small bits
  • 1 teaspoon paprika
  • 200 milliliters vegetable stock (or made up with a stock cube and water)
  • 125g kidney beans (from a tin, rinsed and drained)
  • 125g white beans e.g cannellini (from a tin, rinsed and drained)
  • 1­2 teaspoon granulated sugar
  • chili pepper, to taste
  • salt and pepper, to taste

Heat oil in a pan on medium heat, and after a minute add sliced onions and a pinch of salt. Stir and let cook slowly till the onions begin to take on colour, about 5 minutes. Add the crushed coriander and cumin seeds and the tomato puree. Let cook for a minute or two, stirring all the time and then add the passata, garlic, paprika, stock, beans, sugar and chili pepper (if using). Let stew slowly on low heat for 20 minutes, stirring now and again. Taste and adjust seasoning as you desire. When ready, crush some beans using your cooking spoon to thicken, if the sauce is too thin. Serve with some rice, guacamole and sour cream.

Pippa’s vegan curry

  • loads of onions
  • loads of garlic
  • loads of spinach or other green leafy vegetable, cut as small as you can be bothered to make it
  • loads of potatoes, diced
  • loads of rice or something to serve the curry with
  • loads of tomatoes, cut up quite small
  • salt
  • chilli pepper
  • ginger (plenty)
  • coriander and cumin (you need Indian cumin not european cumin)
  • other curry type spices you can find such as garam masala, cardamom, mustard seeds


  1. boil the potatoes separately otherwise they will never cook.

­# cook the rice if you are going to have some ­ fry the onions and garlic then when they are done, add the spices and stir it around so that the spices are also a bit fried (but be careful not to obliterate them completely).

  1. add the tomatoes, spinach and cooked potatoes and cook together for a few minutes until the tomatoes have turned into a sauce and the spinach is cooked. et voila!

Basic chickpea curry

  • 50–100g dried chickpeas per person 2 kgs would do 25 people
  • onions
  • garlic
  • loads of tomatoes
  • lime/lemon
  • chili
  • cumin/any other spices
  • (maybe orange and cinnamon)

Soak the chickpeas in bottle preferably from the night before you intend to cook them. These take ages to cook so should be the very first thing you put on the rocket stove. Yolanda’s tip is to add some bicarbonate of soda/baking powder as this makes them cook faster. Don’t add too much or it tastes salty and weird. You do want to add some salt though :­) Start with onions and garlic in a pan with olive oil and add whatever spices you fancy. Cumin and Chili are good but whatever you feel. Then add any other veg you have, peppers, carrots and courgette are good. Add the tomatoes later and chickpeas whenever there are ready. The lime/lemon makes this super yummy and so does using lots of oil. This goes well with cous cous or left over rice. I wouldn’t try and make rice too as that will take too much time with the chickpeas and you will not eat till midnight!

Vegan apple cake

  • 100g soy butter
  • 100g sugar
  • 4 eating apples ­ peeled, cored and grated
  • 200g self­raising flour
  • 1 teaspoon ground cinnamon or mixed spice
  • 2 to 3 tablespoons water
  1. melt butter and mix with sugar
  2. put in flour and other ingredients
  3. 180°, 30 to 35 mins