Aussie Baked Beans

500gm dry navy beans also called haricot beans

Soak overnight and then cook til tender and drain.  You could freeze the beans now to make up later or proceed to add...

140gm tomato paste (no added salt)
1 TBS dark brown sugar
2 TBS vegetable stock powder
2 cups water
1 tsp salt or to taste

Mix all together and bring to the boil then simmer for 10 minutes.  Serve over your favourite whole grain toast.

Though the flavour is better if kept in the fridge overnight and reheated and served the next day.

Serves about 6-8 people

Carob Chia Balls

1 1/2 cups pitted dates
3/4 cup pineapple juice
1/3 cup carob powder
1/3 cup chia seeds
1/2 tsp vanilla powder
1 1/2 to 2 cups almonds, ground
desicated coconut

Blend dates and pineapple juice until smooth.  Mix all ingredients together except coconut.  It should be a soft dough like consistency.  Drop spoonfuls into coconut to coat and roll into balls.  These balls are soft.  Freeze or refridgerate until ready to eat.

Makes 25-30 balls (1 1/2 TBS size).

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. :)

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.

White Bean Salad

2 cups canelini beans (or your favourite white beans)

2 cloves garlic, crushed

2 TBS lemon jiuce

2 TBS olive oil

15 mint leaves, chopped

1 tsp salt

3 spring onions, sliced (or 1/2 a small spanish onion, finely diced)

1 cumcumber, diced

1 red capsicum, diced

Optional:

2 tomato's chopped

1/2 cup black olives

Add the beans, garlic, lemon juice, olive oil, salt, mint and onions to the serving bowl.  Mix through gently and and allow to absorb flavours for about 20 mins or longer.  I place them covered in the fridge if allowing a longer time.  Add the chopped vegies, toss and serve.

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.