Animal Defenders International


Animal Defenders International

Compassionate recipes from ADI

Posted: 12 December 2012. Updated: 27 November 2019


Mushroom soup

250g mushrooms
750ml soya milk
1 clove of garlic
1 tsp of salt
1 tsp of coarsely ground pepper

1. Clean and chop the mushrooms coarsely and place in a pan with the soya milk.
2. Bring quickly to the boil and then reduce and simmer for 10 minutes, stirring frequently.
3. Skin and crush the garlic and add to the pan, stirring well.
4. Remove from the heat, pour into a blender, or use a hand held one in the pan, add the salt and pepper and blend to a frothy liquid.
5. Reheat gently if required and serve with crusty bread.


Lentil & nut roast

2 onions, peeled and chopped
120g (4oz) red lentils
120g (4oz) nuts, ground
90g (3oz) breadcrumbs
1 teaspoon mixed herbs
2 teaspoons yeast extract
2 teaspoons soy sauce
1 tablespoon lemon juice
60g (2oz) vegetable margarine
Salt and black pepper to taste

1. Wash the lentils and then cook in just enough water to form a thick puree.
2. Fry the onion in the margarine until it starts turning brown.
3. Stir all the other ingredients into the lentil mixture and put in a greased ovenproof dish.
4. Bake in the oven at gas mark 6 or 230°C (450°F) for 35 minutes.
5. Serve with gravy and roast potatoes, Brussels sprouts, roasted parsnips and carrots or other veg.


Chocolate Tart

118cm (7-8 inch) pre-baked shortcrust pastry base (pastry can be bought chilled/frozen)
60g (2oz) cocoa powder
60g (2oz) cornflour
150g (5oz) brown sugar
285ml (˝ pint) soya milk
1 teaspoon vanilla essence

1. Mix the cocoa, cornflour and sugar in a pan.
2. Gradually add the soya milk, stirring all the time to ensure that no lumps form.
3. Add the vanilla essence and then slowly, stirring all the time to prevent sticking, bring the mixture to a boil.
5. Continue stirring and simmer the mixture for 5-10 minutes until it begins to thicken.
6. Pour onto the pastry base and allow it to cool.
7. Chill in the fridge before serving with your favourite fruit - raspberries work well.

Vegan Chickpea Flour Omelette

1 cup chickpea flour (aka garbanzo bean flour, gram flour or besan)
1 cup unsweetened nondairy milk
1/4 cup nutritional yeast
1 tbsp ground turmeric
1/4 tsp salt (use kala namak Himalayan black salt for eggy flavor)
1-2 tbsp oil for frying
1/2 cup chopped vegetables of choice

Directions (per 1 omelette):
1. Mix the flour, nutritional yeast, turmeric, and salt in a bowl.
2. Slowly add nondairy milk to the dry ingredients, whisking until the batter is smooth.
3. Saute vegetables in an oiled pan on medium-low for 3-4 minutes, or until tender. Remove and set aside.
4. Pour 1/4 - 1/3 cup batter onto a heated and oiled pan. Cook on medium-low. When bottom side is semi-firm (about 3 minutes), add 3 tbsp of chopped vegetables to the top side. Flip when bottom side is firm.
5. Cook on medium-low for another 3-4 minutes, or until omelette is firm and heated through.
6. Fold and garnish as desired.

Makes 3-4 omelettes

Vegan Caesar Salad

Ingredients for the nut and seed “Parmesan cheese” (makes 1/2 cup):
1/4 cup raw cashews
1 tablespoon raw sesame seeds
2 tablespoons hulled hemp seeds
1 tablespoon nutritional yeast
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste

To prepare the “Parmesan cheese":
1. Add cashews into a mini food processor and process until finely chopped.
2. Now add in the rest of the ingredients and pulse until the mixture is combined.
3. Salt to taste.

Ingredients for the dressing:
1 ripe Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated vegan “Parmesan cheese” blend
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice, plus more to taste
1 to 2 garlic cloves, peeled and chopped
3/4 teaspoon vegan Worcestershire sauce
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 hearts of romaine, torn into bite-sized pieces
Sea salt

1. Cut the avocado and remove the pit.
2. Scoop flesh into a food processor, then add olive oil, 1/4 cup “Parmesan cheese” blend,
red wine vinegar, lemon juice, chopped garlic, Worcestershire sauce, kosher salt and black pepper.
3. Pulse the dressing until smooth.
4. Season to taste with additional lemon juice, kosher salt and black pepper.

Pecan Maple Roasted Carrots

6 cups sliced and peeled carrots
1 1/2 cups toasted pecans
Fleur de sel
˝ T coconut oil
Orange zest
1 T maple syrup

1. Pre-heat oven to 350.
2. In a bowl, combine coconut oil, pecans, orange zest, and maple syrup.
3. Toss carrots in mixture, then transfer to baking sheet.
4. Bake for 30 minutes, or until tender.
5. Add fleur de sel, toss again, and serve.

Orange-Scented Cranberry Sauce

2 bags (12 ounces each) fresh or frozen cranberries
1 1/2 cups sugar
4 wide strips orange zest, plus 1 cup fresh orange juice
Coarse salt and ground pepper

1. In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper.
2. Bring to a boil over medium-high.
3. Reduce to a simmer and cook until thickened, 20 to 25 minutes.
4. Remove from heat and stir in orange juice.

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