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 :)

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.