For Pate
2 tblsps olive oil
250 g sliced mushrooms
2 spring onions, chopped
65 ml mirin
250 g nuts (almonds, walnuts etc)
Handful fresh parsley
250 g tofu
2 tblsps lemon juice
Sea salt
Paprika
Heat the olive oil in a frying pan and sauté the mushrooms, spring onions and mirin for 5 minutes. Allow to cool.
Process the nuts and parsley in a food processor until ground.
Add tofu, lemon juice, sea salt, paprika and cooled mushroom mixture and process until smooth.
Serve with pita bread crisps.
For Pita Bread Crisps
Wholemeal Pita Bread
Olive Oil
Sea Salt
Herbs and Spices to taste
Cut pita bread into small triangles and place on oven tray.
Mix together olive oil, sea salt and herbs and spices.
Brush oil mixture over triangles and bake in moderate oven until just crisp.
Store in an airtight container.
Click here for a printer friendly version of the MUSHROOM AND TOFU PATE with PITA BREAD CRISPS.
CAROB SULTANA COOKIES
½ cup olive oil 1/3 cup apple juice concentrate
1 egg
½ banana 2/3 cup wholemeal plain flour
¼ cup carob powder
1 tblsp coffee substitute (caffeine free - made from roasted and ground grains and roots)
1 tsp vanilla extract)
½ cup sultanas
Combine oil, juice concentrate, egg and banana in food processor.
Mix in flour, carob and coffee substitute.
Stir in sultanas and vanilla.
Drop by teaspoonful onto oiled baking tray.
Bake 10-12 mins at 180°C.
Click here for a printer friendly version of the CAROB SULTANA COOKIES.
ROASTED VEGETABLE SALAD
250g pumpkin
2 potatoes
1 eggplant
1 red capsicum
1 zucchini
1 spanish onion
1 bunch asparagus
1 head broccoli
Mixed salad greens (such as rocket, spinach, cos etc)
Olive oil
Sesame Seeds
Sea salt
Scrub potatoes and cut into wedges.
Place in baking dish, toss in a little olive oil and place in 180°C oven.
Bake ½ hour.
Chop pumpkin, slice and chop eggplant, slice capsicum into thin strips, slice zucchini, cut onion into wedges.
Add to potatoes and add more olive oil if necessary.
Bake further 40 mins, turning occasionally.
Break off woody ends of asparagus and cut each spear in half diagonally, cut broccoli into small heads.
Add to other vegetables 10 minutes prior to end of cooking.
Toast sesame seeds in a dry frying pan until just golden. They burn easily so watch them carefully.
Toss salad greens together.
When vegetables are roasted, allow to cool until they are just warm
Toss with salad greens.
Sprinkle with toasted sesame seeds and sea salt and toss together.
Click here for a printer friendly version of the ROASTED VEGETABLE SALAD.
CAROB ICE CREAM
5 frozen bananas
375g tofu
3 tblsps carob powder
¼ cup soymilk
1 tblsp pure maple syrup
Blend well in food processor.
freeze for at least 2 hours.
Click here for a printer friendly version of the CAROB ICE CREAM.
REAL BREAKFAST PANCAKES
250 g Self Raising Wholemeal flour
2 organic eggs
250g yoghurt (organic and pure)
100ml organic soymilk.
Fresh fruit
Sift flour, add a couple of tablespoons of LSA (Linseed, Sunflower Seeds and Almonds - can be bought ground or as a meal) some cinnamon and some chopped fruit such as banana, blueberries or grated apple.
Stir together yoghurt and soymilk to a thick, even consistency, and then add eggs. Mix well, add to flour and beat until combined.
These can be made thick or thin as desired, by changing amount of soymilk.
Heat a little olive oil in frying pan until really hot and pour in batter to make either small or large pancakes. Cook quickly until golden brown underneath and then toss and cook the second side.
Serve warm with fresh fruit and pure maple syrup.
A great favourite with kids!
Click here for a printer friendly version of the REAL BREAKFAST PANCAKES.
FABULOUS BROCCOLI SOUP
1 large head of broccoli (including stem), chopped
2 brown onions, chopped
1 whole tomato, peeled and chopped
2 cloves garlic, peeled and chopped finely
1 tblsp tahini
Several large sprigs parsley
Cracked black pepper and sea salt
Place all ingredients except tahini in saucepan and enough water to barely cover the vegetables.
Simmer until tender.
Puree with tahini paste.
Click here for a printer friendly version of the FABULOUS BROCCOLI SOUP.
HEARTY LENTIL SOUP
1 onion, finely chopped
1 stick celery, finely chopped
2 carrots, finely chopped
1 clove garlic, finely sliced
1 tblsp olive oil
1½ cups brown or green lentils
1 tblsp tamari or shoyu
water or home made vegetable stock
½ bunch silverbeet, finely shredded
juice 2 lemons
fresh cracked pepper
Heat oil in large saucepan.
Saute onion, celery, carrot and garlic until soft.
Add lentils, tamari or shoyu and enough water or stock to completely cover, then add an extra 1-2 cups.
Simmer covered for 30 minutes, adding more water if necessary.
Add silverbeet and simmer further 15 minutes.
Add lemon juice and pepper before serving.
Click here for a printer friendly version of the HEARTY LENTIL SOUP.
CORN AND LEEK CROQUETTES
300g organic tofu
1 tblsp olive oil
1-2 leeks
finely sliced corn from 2 cobs
½ cup wholemeal flour
2 tblsps shoyu or tamari
½ cup chopped parsley
½ tsp kelp powder (optional)
cracked black pepper
sesame seeds
Slice tofu and wrap in kitchen paper for a few minutes to absorb the moisture.
Saute the leeks and corn in the oil until soft.
Cream the tofu in a food processor and add the flour, shoyu or tamari, parsley, kelp powder and pepper. Process until well combined.
Add the sautéed vegetables and pulse until just combined.
With wet hands shape into croquettes and roll in sesame seeds.
Place on a greased oven tray and bake at 180ºC for 10 minutes and then turn over and bake a further 10 minutes.
Serve with brown rice and steamed green vegetables.
Click here for a printer friendly version of the CORN AND LEEK CROQUETTES.
NKS ~ RECIPES
½ cup olive oil
250g pumpkin
5 frozen bananas
1 large head of broccoli (including stem), chopped
1 onion, finely chopped
300g organic tofu