Pinto Sausages

2 cups chopped mushrooms
1 large onion finely chopped
3 cloves garlic minced
1 TBS olive oil

Fry the mushroom onion and garlic until soft then set aside.

4 cups pinto beans, drained
2 TBS tomato paste (no added salt)
1/4 cup nutritional yeast flakes
1 cup brown rice flour
1 tsp salt
4 tsp sweet paprika
1/8 tsp cayenne pepper
1 tsp dried oregano
1/4 tsp ground coriander seed
2 tsp xanthan gum
4 TBS Braggs liquid aminoes

In a separate bowl mash pinto beans, add tomato paste, yeast flakes, brown rice flour and seasonings, mix well.  It will be quite dry.  Sprinkle xanthum gum over dry ingredients and combine thoroughly.  Add onion/mushroom and liquid aminoes and mix well. Divide into 8 portions and shape into sausages about 4 cm in diameter and 12-15cm long.  Roll in aluminium foil, twist ends.  Steam in large pasta pot for 20 minutes, being sure to leave spaces between them so the steam can circulate. See second picture.  Cool and refrigerate overnight to allow them to firm up completely.  To serve lightly fry and serve with fried onions and capsicum or slice up in a sandwich.

Makes 8 large pinto sausages.

ready for steaming

in the steamer

ready to eat :)

Minestrone with Black Turtle Beans

2 cups cooked Black Turtle Beans
1 Leek - sliced thinly
2 Carrots - sliced thinly
3 sticks Celery - sliced thinly
1/2 tub of Tomato Paste with Garlic and Herbs
2 Potatoes - sliced thinly

1 1/2 litres of Water
2 TBS of Vegetable Stock Powder
1/2 tsp of dried Basil leaves
1 bundle of soba noodles

Method:
Combine all ingredients into a large saucepan and simmer till potatoes are tender, approximately 10 minutes.  Add soba noodles and cook for four minutes. Serves 4-5 people.

Lentil Burgers

1 small Onion, finely chopped
430g can sanitarium savoury lentils
1 tsp Marmite
1/4 cup crunchy Peanut Butter
2 TBS tomato paste with garlic & herbs
1/2 tsp Salt
1/2 tsp mixed herbs
1/2 tsp dried basil leaves
1/2 cup grated carrot
1/2 cup celery, finely chopped
1 cup dry breadcrumbs
2 cups cooked short grain brown rice
*extra bread crumbs
*oil

Method:
Mix all ingredients well except last two.  Refridgerate 1/2 hour. Shape into burgers and coat with extra bread crumbs.  Fry till golden brown approximately five minutes each side.  Enjoy with salad or coleslaw in a bread roll.

Shepherds Pie

Recently I made this delicious Shepherds Pie and I thought I would share some pictures as well as a link to the recipe that I used.  Enjoy :)

Here is the link to the blog with the recipe for this delicious Shepherds Pie: Living on Pulse - Shepherds Pie

Extras:
To make the hearts on top, cut hearts out of a sheet of paper and lay it on top of the mashed potato and sprinkle paprika over top.  Remove the paper and then put the shepherd's pie into the oven following the directions on the above website.

We did not use Dill Weed in the recipe as we did not have any, but it was delicious. :)

Stir Fry Tofu

500gm Firm Tofu, cubed

1/4 cup Bragg's Liquid Amino's (or soy sauce or 1 TBS miso disolved in hot water)

1 clove garlic, crushed

1 tsp honey

375gm Flat Rice Noodles

1TBS olive oil

1/2 TBS sesame oil

1 brown onion, sliced

1 red capsicum, thinly sliced

1 bunch of thin aspargus, cut into ~5 cm lenghths (if using fatter stems slice into 1cm rounds)

2 pak choy, cut in 1cm slices including leaves

1/8 cabbage sliced

1 tsp salt

1/2 cup roasted peanuts

Marinate the tofu with the Bragg's liquid amino's, garlic and honey for at least half an hour.

Cook rice noodles according to the packet directions, and drain.  I then cut them with scissors so they are about 5 cm long.

Heat half of the oil in a wok or heavy based pan and cook tofu until golden.  Reserve the marinade to add to the vegetables later.  Remove from the wok and set aside.

Add the remaining oil to the wok and start by stir frying the onion until it starts to go transparent, then add the capsicum, asparagus, pak choy and cabbage and stir fry until tender.  Now add the noodles and the reserved marinade and salt, toss gently to heat noodles and combine marinade.  Finally add the tofu, toss through until heated.  Serve immediately garnished with peanuts.

Mexican Style Kidney Beans

1 TBS olive oil
1 onion, chopped
1 green capsicum, chopped
1 red capsicum, chopped
1 clove garlic, crushed
500 gm tomato and basil pasta sauce
1 cup frozen corn (or 310 gm can drained)
1 cup cooked red kidney beans ( or 420 gm can drained)
200 gm firm tofu, cubed
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp sweet paprika
1/8 tsp cayenne pepper

Heat oil and fry onion and capsicums until tender.  Add the rest of the ingredients and simmer for 5 minutes.  Serve over rice or rice pasta.