Vegetable and coconut noodles

1 Tbl coriander seeds
1 Tbl cumin seeds
½ tsp turmeric
5 raw cashews
2 red chillies (or more to taste)
2 cloves garlic

Grind all the above ingredients to a paste.

oil
1/2 lemongrass stalk, chopped and crushed
2 kaffir lime leaves
tofu, sliced into strips (I used Japanese-style ready fried)
500ml coconut milk
1 cup water
green vegetables (I used spinach and broccoli)
200g udon noodles

Prepare the noodles as instructed on packet.

Fry the spice paste in oil for a few minutes. Add lemongrass, kaffir lime leaves and sliced tofu.
Add coconut milk and water. Add green vegetables.
Simmer gently until vegetables are cooked and flavours are combined.
Place noodles in individual bowls and pour coconut soup over.

Vegetable burger

This makes a very soft burger. I used cornflake crumbs once when I didn’t have any vegan breadcrumbs and quite liked the taste.

250g red lentils
1 onion finely chopped
1 Tbl fresh ginger
2 cloves garlic crushed
2 tsp ground cumin
3 cups sweet potato grated
2-3 cups vegetable stock
1 Tbl soy sauce
dried breadcrumbs / cornflake crumbs - approx ½-1 cup
oil

Fry onions in oil until soft.
Add garlic, ginger and cumin. Cook one minute.
Add sweet potato and cook for a further few minutes.
Add 2 cups of stock, soy sauce and lentils.
Simmer, stirring regularly to prevent sticking. Add more stock or water if needed.
Cook until the lentils are soft. Cool.
Add sufficient crumbs for the mixture to bind (wait a little between each addition as it takes a while to absorb). Shape into burgers.
Fry in a little oil.

Use as a burger with salad, guacamole, tomato relish etc. These burgers are also good cold as a sandwich filling with some relish.

Lentil dal

Use only enough cardamon to provide a subtle flavour and not be overpowering.

1 onion finely chopped
1 clove garlic crushed
300g puy (French style) lentils
¾ cup vegetable stock
turmeric ground
coriander ground
cumin ground
a few cardamon seeds crushed
chili flakes
½ cup coconut milk
oil

Boil lentils in water until almost cooked. Drain.
Fry onions in oil until soft.
Add garlic and all spices. Fry for 1 minute.
Add lentils, coconut milk and stock.
Simmer, stirring frequently, until lentils are soft and dal is reduced and creamy.
Serve with (of course) brown rice.

Olive Dip with Pita Chips

This is incredibly rich but delicious

2 cups kalamata olives, pitted
2 cloves garlic chopped finely
2/3 cup continental parsley chopped
5 sprigs of fresh rosemary, stems removed
3 sprigs fresh thyme, stems removed
1/3 cup olive oil
black pepper

Blend/puree all ingredients.

Pita chips

Brush wholemeal pita bread with olive oil and sprinkle with spices (I used sumac). Cut into desired sizes and bake in hot oven until crisp. Cool.

Apple cake

Good as a dessert too.

½ cup margarine
½ cup caster sugar
1 cup stewed apple
water / milk
1 ½ cups plain flour
2 ½ tsps baking powder
cinnamon
¼ cup brown sugar
1-2 apples

Cream margarine and sugar. Add stewed apple and cinnamon. Combine flour and baking powder. Add to apple mixture. Add water or milk if too dry. Pour into greased 20cm springform pan. Peel, core and thinly slice apple. Place apple slices in a circular pattern on top of cake. Mix together brown sugar and cinnamon. Sprinkle over apple. Bake 180C (350F) for approx 40-50 mins (check with skewer – should still be moist). Cool before removing from pan.

Banana bread

I recommend adding some raspberries to the mixture.

100g margarine
1/3 cup brown sugar
½ cup caster sugar
Vanilla extract
3-4 bananas mashed
1 ½ - 2 cups plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
Raspberries (optional)

Grease and line a loaf tin. Cream margarine and sugars. Add vanilla. Add mashed banana (and raspberries). Combine flour, bicarb and baking powder. Fold into banana mixture. (If too dry add some oil). Place into loaf tin and bake 180C (350F) for approx 50min (test with skewer). Cool a little before cutting. Slices can also be toasted.

Baked beans

Good served on grain bread spread with avocado

400g cooked beans (butter beans work well)
Olive oil
1 onion diced
2 leeks sliced
4 cloves garlic sliced
Thyme
Cumin
Coriander
Chili
Turmeric
3 Tbl cider vinegar
2 Tbl brown sugar
1 Tbl tomato paste
1 400g can tomatoes chopped
2/3 cup stock

Cook onion, leeks, garlic and thyme in oil until soft. Add all other ingredients. Bring to the boil and simmer until liquid is reduced and the mixture is thick.

Preserves

Raspberry jam

450g raspberries
450g white sugar

Simmer berries and sugar over low heat in a large wide pot until sugar has dissolved.

Boil rapidly for approximately 5 minutes. Test for set (put a teaspoon of jam on a very cold plate, wait 30 seconds and then run your finger through the jam to see if it wrinkles). If necessary, boil a few minutes longer then test again. (This jam should be quite runny).

Pour into hot sterilized jars and seal.


Mango and passionfruit jam

Pulp of 6 passionfruit
4 large mangoes, pealed and chopped
750g white sugar
Juice of 3 lemons
500ml water
Pectin (amount as per packet)

Put passionfruit, mango, lemon juice and water in a large wide pot. Simmer until the mango is soft.

Heat sugar and pectin (as per packet instructions) and add to fruit. Stir over low heat until dissolved.

Boil rapidly for 5 minutes. Test for set. If necessary, boil a few minutes longer then test again.

Allow to cool slightly. Pour into hot sterilised jars and seal.


Mango chutney

1.5kg mangoes peeled and diced
Juice and grated rind of 1 lemon
750g brown sugar
500ml cider vinegar
2 red chillies, de-seeded and finely chopped
2 cloves garlic crushed
1/2tsp grated ginger
1 tsp cumin powder
1/2tsp allspice
1/2tsp turmeric
1tsp salt

Put all ingredients in a large wide pot. Boil, stirring frequently, until mixture is thick (this can take 1-2 hours).

Pour into hot sterilised jars and seal.