SOY OAT WAFFLES

 You will not believe the main ingredient is soybeans in this recipe. These waffles are light and fluffy, containing no dairy, eggs or sugar.  Instead of toast for breakfast try a waffle smothered with fruit jam.  If your looking for something sweet after your meal, drizzle a waffle with liquid sweetener such as maple or agave syrup or honey, topped with your favorite cream YUM! These waffles taste amazing.

Makes 10 waffles

Ingredients

1 cup soybeans (soaked)
1 1/2 cup rolled oats
1/2 cup cornmeal (polenta)
2 tablespoon sunflower seeds
1/2 cup desiccated coconut
1/2 teaspoon salt
3 3/4 cup filtered water

Method

_  Soak beans for a few hours or overnight, drain and rinse.  Place soybeans in a pot of water and bring to the boil, cook 15 minutes to remove any toxins. Drain water off, rinse in cold water. When cool place beans along with 2 cups of water in a blender and blend until creamy.
_  Add the rest of ingredients and another 11/2 cups of water. Blend on high speed. Mixture needs to be completely smooth. Add last remaining 1/4 cup water, blend briefly. Place batter mixture into a large pouring jug. Let mixture rest while waffle iron is heating. 
_  The batter tends to thicken while resting, give it a stir each time before pouring into waffle iron.
_  Lightly spray waffle iron molds with oil.
_  Once waffle iron is heated, take a regular size ladle of batter and place in each mold, mine has two. Close the lid and cook according to manufacturers instructions.
_  Lightly spray with oil each time before you cook next batch.

Suggestions 

Waffles soon loose their crispness once removed from the waffle iron and left to cool. To crisp them up again place one at a time in a toaster for a minute or so, eat strait away.

Make a large batch of waffles and freeze them. Layer them between wax paper, place in a container and freeze. When needed remove amount required, pop them in the toaster or under the grill to crisp up.

Psalms 104:34 My meditation of him shall be sweet: I will be glad in the Lord

Posted by Yiannoulla Burness

Thai White Bean Curry

This dish is a great option for a vegan protein source. It presents beautifully and has a lovely aroma and flavour. I serve the curry on a bed of rice and roasted pumkin but to make it easier, if I am taking the dish for a luncheon or other event, I simply stir the roast pumpkin through the curry. I have also made this curry using adzuki beans and it was still deliscious.Try it for yourself.

INGREDIENTS
 

3 cups dry canalini or lima beans, soaked and cooked till soft
3 tsp ground cumin seed
3 tsp ground corriander seed
3 tsp tumeric
3 tsp celtic sea salt
2 vegetable stock cubes

1 red capsicum, sliced
1 large onion
6 fresh or 12 dried kaffir lime leaves
1 can coconut cream
olive oil for frying

for serving
1/2 jap pumpkin, cut into small chunks
1 tsp salt
drizzle of olive oil
1 bunch fresh corriander, chopped
cooked rice or quiona

METHOD

Roast pumpkin with salt and olive oil

For the curry

Fry onion in olive oil until slightly soft.
Add capsicum, spices, kaffir lime leaves and salt and fry while stirring for about 2 minutes.
Add a little water and allow to simmer to strengthen flavours.
Add beans with cooking water and coconut cream and stir through.
Just before serving, stir through fresh coriander.
Serve on bed of rice or quiona with roasted pumpkin.
Garnish with fresh coriander if desired.

Note: If your guests aren't familiar with kaffir lime leaves, remember to tell them to pick them out. Eating them is a bit like chewing on bay leaves.

Casting all your care upon him; for he careth for you.  (1 Peter 5:7)
 

Posted By: Natasha Mansour

Onion Squares

This recipe was a favourite in our home when growing up. All us girls have fond memories of it. I have Vegan-ized the recipe as it did contain eggs, butter and sour cream. Our guests tonight REALLY enjoyed it and I am sure it will pass the family test too!

INGREDIENTS:

2 cups Spelt flour, unbleached
2 tsp Salt Skip * (healthy alternative to Baking Powder)
1/2 tsp Celtic Salt
1/4 cup Olive Oil
3/4 cup Milk alternative (rice, soy)
10 onions, sliced in half moons
1 Tbs Olive Oil (for the onions)
2 tsp Celtic Salt (for the onions)
1/2 cup Coconut Cream
2-3 Tbs Cornflour
1 tsp Celtic Salt (for the coconut cream mixture)
1/8 tsp Cayenne Chilli
2 Tbs Parsley, chopped finely

Step 1 : Place the flour into a bowl with the 'Salt Skip' or your own prefered baking powder alternatively. Whisk well together. Add the olive oil and milk and knead well. Use a rolling pin to roll out to the size of a large lasagne dish. Oil your dish and place your dough into it. You may need to push out the dough to the edges with your fingers.

Step 2 : Fry together the onions and salt until the onions are caramalized and soft. Spread out the onion mixture evenly on top of your dough. Sprinkle the parsley on top of the onions.

Step 3 : Mix well together the coconut cream, cornflour, salt, cayenne and pour evenly on top of the onion mixture. It may seem like a little amount but it works out great.

Step 4 : Bake in a preheated oven of 180 degrees celsius for 25-30 minutes. You want the coconut mixture to not be runny. Let cool for a few minutes and serve as a side dish. Enjoy!


"And there ye shall eat before the LORD your God, and ye shall rejoice in all that ye put your hand unto, ye and your households, wherein the LORD thy God hath blessed thee."      Deut 12:7

Posted by Melissa Awde

Tofu Meatless Balls with Vegetable Combo Pasta Sauce

Serve over your favorite spaghetti and enjoy

 This dish is not difficult to make. To save time the ingredients that say chopped, crumbed or mashed can be prepared in a food processor. Left overs maybe placed in the deep freeze.

Serves 4-6 

Preheat oven at 180 degrees celsius

Ingredients

1/2 cup walnuts or pecans, finely chopped
4 slices wholemeal bread, crumbed (approx 2 cups)
1 large brown onion, finely chopped
375g firm tofu, mashed
1/4 cup wholemeal flour
2 tablespoons savory yeast flakes
1 -2 tablespoons chopped parsley or coriander
2 tablespoons light soy sauce
1 teaspoon garlic powder
3/4 teaspoon dry basil
1/2 - 1 teaspoon salt

Method

- Prepare the first 4 ingredients individually in a food processor, then place in a mixing bowl. 
- Add the rest of ingredients and mix well to combine. 
- Take a tablespoon of mixture and with your hands shape into medium walnut size balls. Place them in a lightly oiled baking dish, or on a baking sheet or paper. 
- Bake in the oven at 180 degrees celsius for 20 minutes then turn the balls over and cook for another 20 minutes.
- Remove tofu balls from the oven, put them in a dish and cover with foil. Place the dish back in the oven and leave at least 30 minutes, MAKE SURE OVEN IS SWITCHED OFF. Doing this gives the tofu balls a nice dark brown appearance.

Tofu balls before they go in the oven to be cooked

 

Tofu balls after they have been cooked

  

Tofu ball after the foil has been removed

Vegetable Combo Pasta Sauce

Ingredients

2 large onions, finely chopped

1 medium size red capsicum (pepper), chopped

3 large garlic cloves, thinly sliced

1 1/2 cups chopped eggplant, skin removed

1 cup fresh tomato chopped or a handful of cherry tomatoes

400g tin Italian diced tomatoes in juice

2 teaspoon sweet paprika (optional)

1 heaped teaspoon dry basil

1/2 teaspoon dry oregano

2 teaspoon sweetening, light honey or agave

season with salt to your taste

2 fresh or dry bay leaves

Method

- Place onions in a heated oiled pan over medium heat, saute until just starting to brown. 

- Add garlic cook further 2 minutes. Stir through basil and oregano cook another 2 minutes.

- Add eggplant, capsicum and fresh tomato, allow vegetables to cook down. 

- Add Italian diced tomatoes with juice, paprika, salt and sweetening. Stir mixture to combine, turn heat low and let sauce thicken and reduce. Adjust flavor if needed.  

DO NOT FORGET TO REMOVE THE BAY LEAVES

For a chunky sauce leave mixture as is. For a smooth sauce add your mixture to a blender and blend on high for a few seconds.

For a thinner running sauce add water as needed.

TO PLATE UP 

 Put your pasta on a plate. Add tofu balls. Pour over vegetable sauce as required. For extra taste and color garnish with fresh basil or baby spinach leaves.

Habakkuk 3:18  Yet I will rejoice in the Lord, I will Joy in the God of my salvation

Posted by Yiannoulla Burness