Thoughtful Foods

Preparation time: 10mins + 10mins standing
Total Cooking time: 25mins
Serves 12

Ingredients

250g mixed nuts (almonds, Brazil nuts, peanuts, walnuts)
125g pepitas
125g sunflower seeds
125g cashew nuts
1/2 cup (125ml) tamari

Method

1. Preheat the oven to very slow 140 degrees C (275 degrees F). Have two large baking trays ready.

2. Place the mixed nuts, pepitas, sunflower seeds and cashew nuts in a large bowl.

3. Pour tamari over the nuts and seeds and toss together well, coating them evenly.

4. Leave to stand for 10 minutes.

5. Spread the nut and seed mixture evenly over the baking trays, and bake for 20-25 minutes, or until dry-roasted.

6. Cool completely and store in an airtight container.

Ingredients

500g block of tofu, mashed
1 large onion, finely chopped
1 stick celery, finely sliced
2 cloves garlic, crushed
1 cup breadcrumbs
1 cup rolled oats
2 tablespoons tahini
2 tablespoons tamari
2 tablespoons mirin, or 1 tablespoon brown sugar
2 teaspoons curry powder
1/3 cup tomato sauce, or paste
1/2 cup fresh parsley, chopped
1/3 cup extra tomato sauce,
1 tablespoon extra mirin, or brown sugar,

Method

1. Combine all ingredients thoroughly except extra tomato sauce and extra mirin or brown sugar and press into a lightly oiled baking dish.

2. Combine extra tomato sauce and mirin and spread over the top of the loaf, then sprinkle with sesame seeds.

3. Bake 1 hour in a medium oven.

4. Stand 10 minutes before cutting.

5. Serve hot with vegetables and gravy or cold with salad and garlic bread.

Ingredients

1 large onion
810 gm can tomatoes or fresh, skinned
125 grams red lentils (dry weight)
2 cups vegetable stock
Salt to taste
Freshly ground black pepper
Fresh basil leaves

Method

1. Peel and finely chop the onion.

2. Simmer the onion until just softened in a little water.

3. Add the tomatoes and break them up slightly.

4. Rinse the lentils, drain and add to the tomatoes.

5. Stir in the stock. Season to taste with salt and pepper.

6. Bring to a boil, cover and simmer for 30 minutes until the lentils are tender.

7. Remove from the heat, tear the basil leaves into small pieces and add to the soup.

8. Blend until smooth.

9. Return to the pan and heat through for a few minutes.

10. Serve garnished with basil leaves, with fresh bread.

Makes 4 1/2 cups.

Ingredients

200 grams Vegan cooking chocolate
200 ml soy milk
1 tablespoon vegan margarine (optional)

Dry
2 1/2 cups self-raising flour
10 tablespoons cocoa powder
1 cup sugar
1 tablespoon corn flour
1 cup fresh or frozen berries such as blueberries or raspberries
1/2 teaspoon baking powder

Wet
1-1 1/3 cup juice/soy milk/water
4 tablespoons white vinegar
1-2 tablespoons vanilla

Method

1. Wet ingredients: Melt on a very low heat the chocolate and margarine, add soy milk and stir to combine well.

2. Set aside in fridge to cool. At least a few hours until set.

3. You can make a larger quantity and keep in an airtight container in the fridge for up to two weeks. It makes a good icing or confectionary middle.

Preparation Time: 15 minutes, Cooking Time: 15 minutes
Serves 4

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients

2 cups dried pinto or red kidney beans
1 large onion, finely chopped
2 cloves crushed garlic
3 tablespoons butter or oil
salt and pepper
1 bay leaf

Method

1. Cover beans with water and soak overnight.

2. Drain beans. Cover with fresh water and add half the onion, one clove of garlic and the bay leaf.

3. Cover, bring to the boil, turn down the heat and gently simmer (adding more boiling water as required).

4. When beans begin to wrinkle, add one tablespoon of the butter or oil. Continue cooking until beans are soft. Add salt and pepper to taste.

5. Cook for another 30 minutes but don’t add anymore water.

6. Heat the remaining oil/butter in heavy based frypan and sauté remaining onion and garlic lightly. Add the beans and mash into a heavy paste. Return to low heat and stir until any remaining liquid has evaporated.

Ingredients

1 green capsicum
1 red capsicum
1 medium onion
3 garlic cloves
fresh ginger (about 3cm by 1cm)
1 tablespoon oil
1 cup red lentils (dry)
Stock or water doubling the . onion/lentil mix
1 teaspoon cinnamon
½ -1 teaspoon (to taste) chilli powder OR one fresh chilli
200 ml coconut milk
Tamari or salt to taste

Method

1. Chop red and green capsicum, onion, garlic and ginger into small bits.

2. Wash red lentils and add to the onion mix

3. Stir for some seconds and then add water or stock to cover lentils.

4. Add spices.

5. Leave to simmer for about 15 minutes or until the lentils are soft.

6. Blend the soup with the coconut milk.

7. Add tamari or salt to taste,

8. Serve with coriander.


Can be served with rice.

Crystal

Ingredients

1/4 large pumpkin
1 tablespoon oil
water to steam pumpkin
1 cup brown sugar
1-2 tablespoons nutmeg
2 teaspoons cinnamon
1 tablespoon flour

For crust
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter or margarine
1/2 cup rolled oats
add water to rolled oats until they clump

Method

1. Dice pumpkin and steam with oil and water, until soft.

2. Mash pumpkin, add the brown sugar, nutmeg, cinnamon and cloves to taste.

3. Add the flour. Mix together.

To make the crust

1. Mix the flour, sugar, butter or margarine, rolled oats and water.

2. Press into pie dish.

3. Add pumpkin and bake at 200 degrees C for 30 minutes.

Ingredients

400g pasta
300g pumpkin flesh, no skin
1 teaspoon olive oil
2 tablespoons chopped parsley
1 small clove garlic, chopped
Freshly ground black pepper

Method

1. Cook pasta in boiling water.

2. Cut pumpkin into bite-sized pieces.

3. Steam/boil until soft. Mash with a fork, add oil, parsley, garlic and pepper.

4. Mix through pasta.

For when you're feeling lazy but sick of bottled sauce.
Serves 3-4.