Broccoli, Potato and Walnut Salad

4 or 5 medium red skin potatoes, skin on and cut into large cubes
1 mediun head of broccoli cut in florettes
2 T olive oil
3 cloves garlic, sliced
2/3 c walnut halves
salt and pepper
juice 1/2 lemon

Gently cook potatoes and steam the broccoli (or lightly simmer).
Heat olive oil and gently cook the walnuts and garlic (careful not to burn gthe garlic).
Stir in cooked broccoli and potatoes, stir in lemon juise and season well.
Add some fresh herbs if desired.

Walnut Oat Crackers

1  3/4 c rolled oats
2/3 c walnuts
1/4 c flour
1 tsp baking powder
3/4 tsp salt
1/4 c margaine or butter
1/4 c milk or soy milk

Combine dry ingredients in a food processor until finely ground.
Chop in margarine until combined and then add enough milk to form a dough.
Roll thinly on a floured surface and cut into shapes.
Bake on baking paper at 170 for 10 minutes or so
until cooked but only lightly golden in colour.

Garlic Yoghurt Sauce

1 pottle thick Greek yoghurt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 clove garlic – finely grated
juice of a small lemon
chopped fresh coriander leaves
salt to taste

Mix.

 Joy’s Berry Sauce

1/2 c water
1/2 c sugar
1 T custard powder
3 c fresh or frozen berries

Heat water, sugar and custard powder until boiling and thickened.
Stir in berries, mash if want to.

Vegan Cream

1 c soymilk
1 c cooked stewed apple
1 tsp vanilla essence
2 tsp sugar or agave nectar
1 T flaxseed oil

Blend together. Adding more or less soymilk to get a consistancy that you like.

Vegetarian Tom Yum Soup

1 litre water
10 button mushroons – quartered
2 tomatoes – diced
small bunch chinese greens – sliced
grated lime zest
1/2 tsp sesame oil – to taste
1 T soy sauce – to taste
fine white pepper – to taste
salt – to taste
small block tofu – cubed and lightly browned in oil
chopped coriander
1 tsp lime juice

Simmer together vegetables until tender, adding flavorings to your own taste.
Stir in browned tofu, coriander and lime juice.

Lentil Cashew Loaf

1 c puy lentils
2  – 3 c water
2 T canola oil
1 large onion – chopped finely
6 button mushrooms – chopped finely
1 c ground cashew nuts
1 c breadcrumbs
1 T lemon juice
1 T soy sauce
1 tsp Masterfoods Tuscan Seasoning
salt and pepper to taste

Wash lentils and cook until soft in water.
Fry mushrooms and onions in oil until soft.
Mix all ingedients together and press in to a small loaf tin (10 x 20 cm) lined with baking paper.
Bake at 180 c for 30 minutes.

Rice Congee (Jook)

3/4 c Jasmine rice
2 c water
1″ fresh ginger – whole
1 – 2 tsp salt
fine white pepper – as desired

Bring rice, water, ginger, salt and pepper to boil, then simmer, adding 1 – 2 cups more water as necessary.
Stir heaps to stop it sticking!
Cook until consistency of a thick porridge – about 30 minutes, the longer the better.

Top with a fried egg (runny yolk!), sliced spring onions and soy sauce.

Almond Crisps

1/3 C brown sugar
1 c flaked almonds
50 ml liqueur of your choice (or whisky or sherry)

Mix and spread out in a thin layer on baking paper to about 25cm x 30cm.
Bake about 10 minutes at 180 until golden. (Watch carefully as will burn easily)
Break into shards when cool.

Homemade Ice-Cream – 2

3 eggs – separated
10 T caster sugar
2 T boiling water
2 C cream, chilled

Bowl 1 – Beat egg whites with 5 T caster sugar until forms stiff peaks.
Bowl 2 – Beat egg yolks with 5 T caster sugar and boiling water until pale and thick.
Bowl 3 – Beat cream to soft peaks.

Gently fold together all three bowls and gently stir in flavourings.

Try homemade raspberry sauce swirl, crushed crucnhie bars or orange essence and chocolate chips….