3 whole peeled,grated potatoes
1 teaspoon:tumeric,salt,crushed garlic,coriander.
1 thinly sliced onion
2 tablespoon olive oil
Mix all the ingredients together add more herbs if you please.
Rub oil in a non stick pan,allow to heat up and flatten the mixture evenly in the pan..
Allow to cook each side for 10mins on low heat till golden brown…
Hint:When you shake the pan and the pattie moves freely then you know its cooked or almost cooked.
Half a bowl of soya protein
Half sliced tomato and onion
Add a little bit of water to moisten the soy protein.
ln a pan add Olive oil,saute onions.After 5 mins add tomato.Cook till it caramelises..Season
Add 100ml of coconut milk.
Add your soy protein,cook for 15mins adding more milk if need be….
1 Packet vermicillen rice noodles
5 peeled whole potatoes(diced)
3 peeled whole sweet potatoes(diced)
1 packet firm tofu(diced)
1 packet bok choy
2 tins coconut milk
2 tins corn kennels
1 tin diced tomatoes
Tumeric,Honey,Soy Sauce,Mixed Spices.salt
In a medium sized pot,saute onions.
Add potatoes,and cook for 5 mins.
Add carrots,stir for 5 mins,season.
Add sweet potatoes,cook well.
Stir in tomatoes,coconut milk allow 15 mins to cook.
Add corn,tumeric and spices..Thicken if need be and allow to simmer..Once cooked and bok choy and noodles,the heat will cook the noodles perfectly..Set aside..
In pan add oil,tumeric salt and mixed herbs lemongrass .
Once hot seal your tofu till golden brown and add lemon juice and soy sauce and add to the main meal..:-)
2 cups shoulder pasta
half eggplant,baby corn,corn kernels
3 tablespoon flour and olive oil
4 Tablespoon tomato paste
Boil pasta in salt water and set aside
Roast zucchini,capsicum and eggplant separately,set aside.
Cook equal parts of flour and oil till like a paste,add your tomato paste..
Add water if too thick,salt tumeric.When thicken add the pasta and vegetables.
Add crushed garlic,cook for 5mins…Serve and sprinkle fresh herbs and drizzle olive oil..
plain flour, for dusting
6 cups wholemeal flour
160ml olive oil
2 to 3 cups soy milk
4 ripe bananas blended
Mixed herbs(coriander & rosemary)
4 Tablespoons Honey
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.
Sift self-raising flour into a large bowl.
Add chopped fresh herbs
Rub oil into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk and blended banana..
Mix mixture till forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or scones will be tough).
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out till finish rounds. Bake until golden and well risen. Check every 5months Transfer to a wire rack. Serve warm with jam or plain
2 sweet potatoes
1 cup split peas
2 tins coconut milk
Peel and boil all the vegetables together till soft….
Add coconut milk,salt and honey tumeric.
Blend together till smooth,add more liquid if too thick or vice versa add roux.
4Cups whole meal flour
4 tablespoons olive oil
1 sachet dried yeast(17g)
2 cups lukewarm water
2 tablespoons honey
Sift the flour
Add all the other dry ingredients and olive oil.
Mix in the water, by hand to a dough
Knead for 5 or so minutes, till softer and pliable
Leave in a warm place for 20 minutes or so till risen
Knock back and kneed for a few minutes
At this stage you can add flavour.
Divide in to individual dough balls,
Place on a greased tin
Prove in a warm place till doubled in size.
Bake for 15-25 minutes till golden brown and cooked.
Enjoy with peanut butter or plain
500g pitted dates(chopped)
75g tofu cream
3 Tbs olive oil
2cups SR Wholemeal Flour
Boil dates till soft ,blend and add cream olive oil.
Set aside100ml of mixture for topping…
Add the rest of ingredients,mix well.
Pour into a lined tin,bake at 180 for 20mins
Add the set aside mixture into a pour and add coconut milk.Stir till thick.
Serve on top