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.

Soya Oat Waffles

2 1/2 cups water
1 1/2 cups rolled oats
1 TBS oil, we use olive
1 cup soaked soys beans (~1/3 dry soya beans) or chickpeas

Blend all ingredients to make the batter.  Cook in waffle maker on highest setting for about 8 mins.  Makes approximately 8 waffles.

Can be frozen and popped in the toaster or oven to defrost and recrisp when you are ready to eat.

Tabouli with Quinoa

1 1/2 cups (300g) Quinoa
2 cups Water
1 tsp Salt
a large bunch of parsley, finely chopped
12 mint leaves, finely chopped
1/2 cup lemon juice
2 Spring onions, finely sliced
3 TBS flax seed oil
Optional:
2 Tomatoes
1 small cucumber

Method:
Place quinoa, water, and salt in a pot.  Cook Quinoa by bringing it to the boil and then letting it simmer for 15 minutes or until done.  Let it cool and then add all ingredients except oil and then refrigerate until cold.  Add oil just before serving.  Makes a large quantity.  If desired you could add two tomatoes and one small cucumber,  chopped.  Enjoy!

Pumpkin Homous

2 cups cooked Chick Peas
70ml (1/4 cup) Lemon Juice
2 TBS Olive Oil
2 TBS Tahini
1/2 level tsp Paprika
1 level tsp Celtic Salt
1 clove Garlic peeled
1/2 cup Water (use pumpkin water)
1/4 small Jap Pumpkin steamed, baked or roasted

Method:
Place all ingredients into the blender and blend till smooth.  Use as a dip with Corn Chips, spread it on your bread, or put it in roll ups.  It is also nice mixed in with a tossed salad.  Can be frozen in small portions for future use.

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. :)