Queer Cafe (Manchester)

Vegan and wheat free.

Serves 4-6

• 500g Charlotte or other waxy potatoes, scrubbed and cut into 1-2cm cubes
• 1 tbsp olive oil
• 1 tsp coarse sea salt

Tomato chilli sauce

• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 small red chilli, finely chopped
• 4 medium tomatoes, roughly chopped
• ½ tsp paprika
• 1 tbsp finely shredded fresh sage

Method

Vegan and wheat free if you make the white sauce with cornflour.

Serves 4

• 2 large aubergines
• 3 tb walnuts
• 2 med courgettes
• 3 med potatoes
• 1/2 cup soya mince (about 350g)
• 3 cups white sauce
• 1 tb vecon/vegetable stock
• 1 can of tomatoes or carton of passata
• Olive oil
• 1 lg onion
• 3 tb vegan cheese
• 3 cloves garlic

Preheat to 150C.

Vegan and wheat free.

Serves 2

• 1 can of red kidney beans OR adzuki beans OR black beans OR butter beans OR cannelloni beans OR chick peas
• 2/3 celery sticks
• 1/2 garlic gloves, to taste
• 1 pepper (red and yellow look nice but green is OK, too)
• 1 onion
• 6 sun-dried tomatoes in oil, drained
• vegetable oil
• 125g/4oz long-grain rice
• 250ml/8lf oz vegetable stock
• pinch of cayenne pepper
• salt and pepper

Rinse the can of pulses in a colander, set aside to drain

Gluten free and vegan. From Gujarati.

Serves 4.

• 2 tbs vegetable oil
• Pinch of asafoetida
• 0.5 tsp mustard seeds
• 2 green chillies, slit lengthways
• 300g cauliflower, washed and cut into florets
• 100g green peas, fresh or frozen (if fresh blanch in salted water)
• 100g diced carrots, blanched in salted water
• 0.5 tsp mixed cumin and coriander powder
• 0.5 tsp red chilli powder
• 0.5 tsp turmeric powder
• 2 tbs coriander leaves

Gluten free and vegan. From Lucknow, North India.

Serves 4

• 400g boiled potatoes, peeled and grated
• 1.5 tsp toasted cumin seeds, crushed
• 0.5 tsp red chilli powder
• 1 tsp chopped ginger
• 0.5 tsp chopped green chillies
• 2 tsp chopped coriander leaves
• 1.5 tsp salt
• 2 tsp vegetable oil for frying

Mix all ingredients apart from oil. Shape mixture into 6cm x 2cm cakes. Pat into shape firmly and put in the fridge for 20 mins. Heat oil in a pan on a medium heat, and fry on both sides until crisp and brown. Turn as little as possible to avoid breakage.

Some of the recipes we’ve made at the Queer Cafe, including a lot of vegan and gluten free things!