Savouries

Vegetarian rolls

Pastry

1C soya flour,

½ C potato flour

1C buckwheat flour

1C water

Mix all dry ingredients together. Add water and mix into a firm ball. Knead lightly and refrigerate for 30 minutes.

Filling:

3 Cups mashed potato

3 Tablespoons finely chopped capsicum

1 Cups ground almonds

1 Tablespoon chopped chives or shallots

1 1/2 teaspoon Cumin

3 Tablespoons parsley

2 teaspoon mixed herbs

Method:

Mix ingredients for filling. Cut pastry into 4 equal parts. On floured board/bench roll out 1 part pastry into a rectangle 28x12xm with the long edge running from left to right. Place 1 c well packed filling onto pastry roll into long shape as long as the pastry. Roll pastry over filling cut into even lengths. brush lightly with oil and bake in moderate oven until crisp and pastry browned.

Serve with tomato sauce, salad. coleslaw and sprouts.

Creamy Red Lentil Curry

1 diced onion

1 garlic clove minced

1.5 inch grated ginger

1 teaspoon each of turmeric, cumin, ground coriander, salt and curry powder

2 cups rinsed red lentils

1 can diced tomato

4 cups broth/stock – chicken or vegetable (see recipe under condiments)

2 tablespoon vegetable oil

In oil suate’ onion until soft, add garlic, ginger and spices . stir for 1-2 minutes. Add lentils, stir to coat in spices. Add tomatoes and broth. Bring to a boil then turn down to simmer, covered, for 30 minutes or until lentils are tender and creamy.

Serve with rice and naan bread.

Vegetable moussaka

Base ingredients

1 large eggplant

2 large potatoes

1 capsicum

Method:

Slice egg plant then spread on paper towel sprinkle with salt. Let stand for ½ hour, then press to absorb moisture. Slice potato and par boil. Slice capsicum into thin slices. Grill or fry potato, egg plant and capsicum. Arrange in layers in over dish.

Filling:

1 can nutmeat mashed

1 can diced tomato

1 Tablespoon tomato paste

Oregano or mixed herbs

Salt to taste

1 Tablespoon margarine

2 cloves garlic

Method: melt margarine in frying pan. Add chopped garlic and saute’ lightly. Chop tomatoes and add tomato paste, oregano, salt and simmer until thickened, add casserole mince, simmering a further few minutes. place on top of base.

Topping ingredients:

2 Tbs butter (nut butter or margarine)

4-5 Heaped Tbsp flour

Salt/pinch nutmeg

½ C grated cheese (opt) or 1/3 cup nutritional yeast

2 cups milk (can be plant based)

½ C breadcrumbs

2 egg yolks or 2 T chickpea brine (aquafiba)

Melt butter in saucepan on low heat, add flour and cook for a few minutes, add milk and stir until boiling. Add salt, nutmeg, egg and cheese. Pour on top of filling mix. Bake in oven 190 deg C for 30-40min.

Corn fritters

1 can corn kernals (do not drain)

2 tablespoons sweet chilli sauce

1 cup flour

1 teaspoon baking powder

Salt and pepper to taste

Optional: parsley, herbs, feta, onion and garlic, finely grated carrot

Water or if you don’t want to use the corn liquid 1/3 cup milk and an egg for binding together

Top with sour cream, sweet chilli sauce or chives and parsley

Place all ingredients into a bowl and mix, if you need more liquid you can add water. (Or instead of the corn liquid you can mix with the milk and an egg.) do not overmix. Heat frying pan on medium heat add oil and drop spoonfuls into pan, fry each side until golden brown.

Chilli Con Carne

1 onion finely diced

3 cloves garlic finely chopped

1 Tablespoon oil for frying

2 cans beans ( Kidney, black, Canneloni)

1 chopped capsicum

2 tablespoons Paprika

¼ teaspoon cayenne pepper

1 tin diced tomatoes

Salt and pepper to taste

Fry the onions and garlic, add rest of ingredients stir and let simmer for 10-15 minutes.. Serve with rice, tortilla chips and a salad.

Potato Hotpot

6 large potato

2 onions diced

Oil for frying

1 tin beans ( chilli beans, black beans or chickpeas)

1 tablespoon curry powder

1 tin crushed tomatoes

½ tin coconut milk.

Parsley chopped

Cut potatoes into cubes boil for 10 minutes in salted water, cooked but still firm, drain and leave in pot. Fry onions until soft and golden brown Mix all ingredients together and place in oven dish for 30 minutes at 180 decrees or place in a pot and simmer slowly, stirring occasionally so all flavours mixed through. Sprinkle with parsley to serve.

Nut cutlets

1 cup cooked rice

1 cup fresh breadcrumbs

1 cup mixed nuts roughly crushed

1 grated onion

Salt, pepper, parsley and thyme to taste

1 beaten egg

Mix all ingredients together and shape into cutlets and fry, (If you want to add flavour you can dip in egg and a herbed or seasoned breadcrumb before frying.

Barbara’s Pizza. (makes approx. 2 oven slides) preheat oven to 200degC

Make base first: while this is rising you can make the sauce and toppings.

Base:

8 cups flour

1 ½ teaspoons sugar

3 heaped teaspoons yeast

Pinch of salt

2 ½ tablespoons oil

1 cup warm water

Mix together until it comes together as a ball. Then kneed for 5 minutes to add air to dough. Let rise in a covered bowl in warm space for 30 minutes until it doubles in size.

Sauce:

4 tins chopped tomatoes

½ tin coconut milk

1 heaped teaspoon salt

3 teaspoons Italian herbs

3 cloves garlic finely chopped

3 desert spoons sugar

Optional extras dash of curry powder or cayenne pepper if desired.

4 heaped dessert spoons cornflour

In saucepan place tomatoes, coconut milk, salt, herbs, garlic, and sugar together. Bring to the boil, then simmer for 20 minutes stirring occasionally. Mix cornflour with water until smooth and add to pot. Stir in so cornflour is well mixed with ingredients and sauce is thickened.

Divide dough into 2, Roll out thinly on greased oven trays. Roll edges of dough so sauce doesn’t drip off. Add toppings and bake for 8-20 minutes depending on the thickness of your base.

Toppings: sliced onions, mushrooms, capisums, zucchini, tomatoes, olives, corn kernals, grated carrot flavoured with rosemary and salt, 4 bean mix with Italian herbs.

Textured Vegetable Protein (TVP) Stew

1 cup TVP chunks

Vegetable stock 350ml

1 chopped onion

1 cup peas

1 cup diced carrots

2 cups cubed potatoes

1 teaspoon mixed herbs

1 teaspoon iodised salt

1 packet gravy mix

1 Tablespoon vegetable oil for frying

Hot water

Cook enough rice for each person to have with stew

Place TVP chunks in hot vegetable stock Cover and let stock absorb. Fry until brown soaked TVP chunks Add other ingredients and sauté for a few minutes. Add enough hot water to cover ingredients and bring to boil, simmer for 10-15 minutes and thicken with gravy packet. Serve with rice.

Macaroni and egg fingers

1 cup uncooked macaroni

1/3cup diced celery

1 cup wholemeal breadcrumbs soft

1/3 cup margarine / or butter

2 cups milk

1 tablespoon oil

¼ cup diced onion

2 tablespoons cut parsley

4 hardboiled eggs

½ cup flour, seasoned with onion powder, garlic powder, and pepper

2 tsp iodised salt

Can add a cup of grated tasty cheese

Cook macaroni and wash well. Saute onion and celery in oil. Chop hardboiled eggs into small pieces. Melt margarine , add flour and cook for a few minutes , add milk to make thick white sauce, combine all ingredients. Spread on a wet tray, about 2.5cm thick, refrigerate overnight. Cut into fingers dip in flour, then egg, then breadcrumbs. Fry until golden brown. Can be placed on single layer to freeze, then pop into bags or storage container, suitable for freezing up to 3 months.

Red bean patties.

1 can kidney beans rinsed and drained

1/3 cup quick cooking oats

1 tablespoon tomato sauce

1 tablespoon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

In a large bowl mash the kidney beans, add the rest of the mixture and mix well. If it feels too wet add some more oats one tablespoon at a time. Form patties and refrigerate for an hour before cooking. Shallow fry on medium heat until golden brown on both sides.

Bean and vegetable wraps

1 tin red kidney beans

1 tin chilli beans

1 brown onion

2 cloves garlic

2 grated carrots

1 packet taco seasoning or 2 tablespoons homemade taco seasoning

2 tablespoon tomato puree or 1 packet tomato paste

½ cup warm water

2 tins chopped tomatoes

10 tortilla medium sized wraps

Oil for frying

Optional 1 cup grated cheese

Preheat oven to 200degC. Thinly slice onion, finely chop the garlic, drain and rinse kidney beans. Place oil in frying pan medium high heat. Cook onion, carrot and garlic until softened. Add beans, tomato puree, taco seasoning warm water and 1 tin tomatoes. season with salt and pepper, stir to combine and simmer for 10 minutes. Stirring regularly. Spread bean mixure onto each tortilla and roll up placing each beside the other in a grease proof oven dish so they fit together snuggly. Blend 1 tin of tomato with pepper and pour over the rolled tortillas. Sprinkle with cheese and bake for 10 minutes. Serve with salad.

Homemade Taco Seasoning

1 teaspoon each of garlic powder, onion powder, dried oregano salt

2 teaspoons each of cumin powder and paprika

¼ teaspoon each of chilli powder and black pepper

Mix all ingredients together and store in airtight container Makes 2.5 tablespoons