Thoughtful Foods

Ingredients

810 gm can tomatoes
1 cup canned tomato puree
1 medium onion, chopped
1 clove garlic, crushed
1 cup chopped olives
810 gm can red kidney beans, drained
1 bay leaf
1/2 teaspoon veggie salt
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon chopped parsley

Method

1. Simmer all ingredients 20 minutes.

2. Cook and drain 2 cups eggless noodles.

3. Remove bay leaf from sauce and combine with noodles in a casserole dish.

4. Bake at 180°C for 20 minutes. Serves 6.

Ingredients

1 lb marinated tofu
Pinch Emperor's Kitchen® "SI" sea salt
2 teaspoons light sesame oil
2 tablespoons Mirin Marinade (See recipe below)
½ lb fresh mushrooms sliced
4 cups small broccoli florets

Method

1. Marinate tofu in Mirin Marinade.

2. Heat oil in a skillet, add mushrooms and salt, and sauté over medium heat for 3 minutes.

3. Add broccoli and tofu, toss gently, and add marinade.

4. Cover, and simmer for 5 minutes.

5. Turn off heat, remove cover immediately to prevent broccoli from losing its colour, and serve hot.

Ingredients

Tofu
Mirin
Lemon
Orange
Soy sauce
Tablespoon salted black beans
Garlic
Ginger
Leeks
Hot pepper

Method

1. Cut half inch slices firm tofu

2. Drain well!!!

3. In a bowl mix mirin, freshly squeezed lemon, freshly squeezed orange, soy sauce, tablespoon of salted black beans, chopped garlic, ginger and leeks and hot pepper.

4. Marinate the tofu overnight and bake at 350 degrees till desired crispness.

Helen

Ingredients

1/2 cup brown rice, barley or other grains
1 quart cold spring water

Method

1. Dry-roast the grain; then put it in a pot and add the cold water.

2. Bring to a boil and cook for 2 to 3 minutes.

3. Use the stock for soup and save the grain for later use in bread, tempura or baked dishes.

This is a favourite in some Zen monasteries.

This is the pure vegetarian version of Shepherd's Pie.

Ingredients

1 cup brown lentils
1 teaspoon onion powder
1 tablespoon cold pressed oil, or vegetable stock
1 large onion, finely chopped
1 clove garlic, crushed
1 cup mushrooms, sliced
1 stick celery, sliced
1 carrot finely sliced
1/2 cup broccoli florets
1 tablespoon Vecon, or Vegemite
1 tablespoon tamari or soy sauce
3/4 cup vegetable stock
1 teaspoon mixed herbs
1/2 teaspoon oregano
3 tablespoon tomato paste
2 1/2 cups mashed potato

Method

1. Soak the lentils for 2 hours or overnight and then drain and rinse.

2. Add fresh water and bring to the boil in a large saucepan with the onion powder.

3. Simmer 15 minutes or until tender and drain. Use low-salt varieties where ever possible or adjust quantities.

Ingredients

1 medium onion (finely chopped)
1-2 garlic cloves
4 cups (soaked) beans
2-3 teaspoons turmeric (ground)
1 teaspoon cumin (ground)
1 teaspoon coriander (ground)
1-2 teaspoons tomato paste
Chilli/paprika to taste
1-2 cans peeled tomatoes
1 cup stock/water
1-2 teaspoons arrowroot/cornflour
oil

Method

1. Fry onions and garlic until onions translucent.

2. Add everything else except arrowroot/corn flour.

3. Simmer until the desired amount of liquid remains.

4. Combine arrowroot/corn flour by mixing it with cold water until paste is achieved, adding some chilli mixture, stirring well then stirring the arrowroot/corn flour mixture well into chilli.

5. Leave on heat for a few minutes then serve.


Can be used for anything!

Ingredients

1 packet cooked noodles
1/2 Chinese cabbage, shredded
3 shallots, chopped
fresh coriander, chopped
1 packet slivered almonds

Dressing
sugar
olive oil
white vinegar
soy sauce
sweet chilli sauce

Method

1. Heat dressing - 2 parts oil to 1 part vinegar and 1 part sugar - until sugar dissolves. You will need less than a cup. Add a splash of soy and sweet chilli.

2. Toast almonds in frying pan on low heat - try not to burn.

3. Mix all the goodness up in a big bowl and enjoy.

Ingredients

1 pineapple cut into small chunks
1 1/2 tablespoon oil
1/2 lb cooked lentils
1/2 teaspoon salt
3/4 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
pinch of cayenne
2 tomatoes

Vinaigrette sauce
2 tablespoon white wine vinegar
6 tablespoon olive oil
1 teaspoon vegan worchestershire sauce
1 teaspoon french mustard
1 clove garlic
3 tablespoon dry white wine
Salt
Freshly ground pepper

Method

1. Heat oil, add spices. After a few minutes, add the lentils, mix well. Cool.

2. Cut tomatoes into bite-sized pieces.

3. Mix everything together and add the vinaigrette.

Louisa Micallef

Ingredients

1 Spanish onion
3 cloves garlic
3 medium potatoes (cut into chunks)
2 tablespoon paprika
2 tablespoon cumin
1 tablespoon turmeric
150 grams green beans
400 grams chickpeas
1 tin tomatoes
1 pear (chunks)
150 ml vegie stock
salt/pepper to taste

Method

1. Heat onion, garlic until brown.

2. Add potatoes and spices, and cook for one minute.

3. Stir in remaining ingredients/cover/simmer for 30 minutes, until potatoes are soft.

Ingredients

1 cup wholemeal self raising flour
1 cup unbleached self raising flour
1/2 cup carob powder
1 cup raw sugar
1 teaspoon cinnamon
Pinch sea salt
1 1/4 cups water
1/3 cup canola oil
1 teaspoon vanilla essence
1 tablespoon cider vinegar or white vinegar

Method

1. Preheat oven to 180°C and line a medium cake tin with Gladbake paper.

2. Sift dry ingredients and mix together.

3. In a separate bowl, combine liquid ingredients with a whisk.

4.Add to dry ingredients and mix only until combined.

5. Pour into cake tin and bake 45 minutes or until cooked.

6. Stand 5 minutes then turn onto a rack, remove paper and cool completely.

7. Ice with carob icing (see below)

This one can be consumed by healthy people on special occasions!

Carob Icing

Ingredients