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and bring to the boil. Lower the heat, then cover and simmer for 15–20 minutes. Meanwhile, cover the wakame with cold water and leave to soak.

      3) Chop the onion and carrot finely. Drain and chop the wakame, discarding the tough centre. Add these ingredients to the saucepan.

      4) Continue simmering the soup for a further 20–25 minutes. Remove from the heat, add the tahini and soy sauce (plus sea salt if desired) to taste. Serve immediately.

      Creamy Chestnut and Celery Soup

      The combination of chestnut and celery has long been popular, and also works well as a soup.

      2 onions

      4 sticks celery

      30g/l oz/2 tbs vegan margarine

      425 ml/¾ pt/2 cups vegetable stock or water

      225g/½ lb dried chestnuts which have been

      soaked in a thermos flask (see here) 285ml/½ pt/1¹/₃ cups soya (soy) milk As required sea salt As required freshly ground black pepper

      1) Chop the onions and celery finely. Heat the margarine in a saucepan and sauté them for a few minutes.

      2) Add the stock or water and bring to the boil. Chop the chestnuts coarsely and add them to the pan. Lower the heat, cover, and simmer for 10–1 5 minutes.

      3) Pour the milk into a liquidizer and add about half the soup mixture. Blend thoroughly and return to the pan, stirring well. Season to taste. Simmer over a low heat for a few minutes longer before serving.

      Coconutty Sweetcorn and Red Pepper Soup

      I was trying for a Malaysian flavour with this soup, but my partner thought it was Caribbean! A quick recipe.

      2 onions

      3 tbs vegetable oil

      1 red pepper

      2 cloves garlic

      1–2 tsp powdered ginger

      850ml/1½ pts/2 cups water

      225g/½ lb/fresh, frozen or tinned (canned)

      sweetcorn (corn)

      115g/4 oz/½ cup creamed coconut

      As required sea salt

      As required freshly ground black pepper

      1) Chop the onions finely. Sauté in the oil for a few minutes.

      2) Chop the red pepper finely and add it to the saucepan. Crush the garlic and stir it in. Sauté for a few minutes longer.

      3) Add the ginger to the pan and stir well. Pour in the water, and bring to the boil. Add the corn and creamed coconut (chopped or grated). Add seasoning to taste. Cover the pan and simmer for a few more minutes before serving.

      White Bean and Black Olive Soup

      This soup has a Mediterranean flavour. A quick recipe.

      2 onions

      3 cloves garlic

      3 tbs extra virgin olive oil

      850ml/1½ pts/3¾ cups vegetable stock or

      water

      455g/l lb or 2 tins (425g each)/3 cups or

      14–16 oz cooked drained haricot (navy) beans

      16 black olives

      Juice of 1 small lemon

      As required sea salt

      As required freshly ground black pepper

      1) Chop the onions finely. Crush the garlic. Sauté them in the oil for a few minutes until they begin to go brown.

      2) Add the stock and beans. Chop the olives and add them to the pan. Bring to the boil, then lower the heat and simmer, uncovered, for a few minutes.

      3) Add the lemon juice and season to taste. (Taste before adding salt as olives can be salty enough for this soup to require no more.) Serve piping hot.

      Curried Lentil Soup with Mushrooms

      Curry powder can be used instead of the suggested spices for this soup, but the results will not be nearly as nice.

      2 onions

      2–3 cloves garlic

      2 tbs vegetable oil

      115g/4 oz/2 cups mushrooms

      ½ tsp ground coriander

      ½ tsp turmeric

      ½ tsp ground cumin

      ½ tsp ground ginger

      185g/6 oz/1 cup red lentils

      850ml/1½ pts/4 cups water

      30g/2 oz/¹/₄ cup creamed coconut As required sea salt As required freshly ground black pepper

      1) Chop the onions and garlic finely. Heat the oil in a saucepan and sauté them for a few minutes. Chop the mushrooms and add them to the pan; cook for a few minutes longer.

      2) Stir in the spices and cook for a minute or two more, then add the lentils and water, plus a little sea salt. Bring to the boil, then lower the heat, cover and cook for 15–20 minutes, until the lentils are soft.

      3) Chop or grate the creamed coconut and stir it into the pan. Taste for seasoning and add more salt if required and black pepper.

      

      Macaroni and Kidney Bean Salad

      This is a high-protein, filling main dish salad.

      455g/l lb/2½ cups cooked, drained

      or 2 tins (cans) (c.400g/14–16 oz) each

      kidney beans

      225g/½ lb/2 cups wholewheat macaroni

      4 sticks celery

      ½ green pepper

      4 spring onions (scallions)

      85g/3 oz/²/₃ cup walnuts As required sea salt As required freshly ground black pepper 5 tbs vegetable oil 3 tbs cider vinegar or wine vinegar 2 (or more) tbs Smokey Snaps (soy bakon bits) As required crisp lettuce leaves

      1) Drain the beans. Cook the macaroni, rinse in cold water and drain. Combine the macaroni and beans.

      2) Chop the celery, green pepper and spring onions (scallions) finely. Chop the walnuts coarsely.

      3) Add the vegetables and nuts to the macaroni and bean mixture.

      4) Combine the oil, vinegar and seasoning. Add this to the salad and mix well.

      5) Turn the mixture into a lettuce-lined bowl, sprinkle with Smokey Snaps (soy bakon bits) and serve.

      Caribbean Salad

      This salad is best served as a starter or accompaniment rather than a main dish. A quick recipe.

      ½ green pepper

      ½ red pepper

      4 sticks celery

      1 tin (c.400g)/l can (14–16 oz) pineapple

      chunks

      4 tbs coarsely chopped walnuts

      4–6 tbs vegan mayonnaise

      As required lemon juice

      1) Chop the peppers and celery and drain the pineapple.

      2)

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