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  1. #31
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    Carrot and Apple Cake

    2 cups self raising flour
    1 tsp mixed spice
    3/4 cup brown sugar
    3/4 cup sultanas
    1 cup carrot, grated
    1 green apple, grated
    2 x egg replacer equivalent
    1/2 cup olive oil
    1/2 cup water

    Grease cake pan and line with baking paper. Sift flour and mixed spice into a bowl. Stir in brown sugar, sultanas, grated carrot and grated apple. Whisk egg replacer, oil and water together, pour into the flour mixture and stir until the ingredients are well combined. Spread batter into cake pan. Bake at 180C for about an hour, until cooked. Cover the cake loosely with foil if top is browning too quickly. Stand cake in pan for 5 minutes, then turn onto wire rack to cool.

  2. #32
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    Mushroom Rosemary Polenta Bake

    1 cup stock
    2 cloves garlic, crushed
    1 cup polenta
    200g mushrooms, sliced
    2 tsp rosemary
    1/2 cap yeast flakes

    Preheat oven to 200C. Place stock, garlic and 2 cups cold water in saucepan. Cover. Bring to boil. Remove from heat. Pour into ovenproof dish. Sprinkle over polenta. Top with mushroom and rosemary. Cover dish lightly with foil. Bake for 20 minutes, stirring after 10 minutes. Sprinkle with yeast flakes. Bake for a further 5 minutes.

  3. #33
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    Moroccan Carrot Soup

    2 tbsp olive oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    2 tsp ground cumin
    4 large carrots, chopped
    5 1/2 cups vegetable stock
    400g can chickpeas, rinsed
    1/3 cup chopped parsley

    Heat oil in large saucepan. Cook onion and garlic until soft. Stir in cumin. Cook until fragrant. Add carrot, cook and stir for 5 minutes. Stir in stock and chickpeas. Bring to boil. Reduce heat, simmer, covered, stirred occasionally until carrots are tender. Cool for 5 minutes. Blend until smooth. Add parsley.

  4. #34
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    Vegetarian Harira

    1 tbsp olive oil
    1 onion, chopped
    2 cloves garlic, crushed
    2 tsp ground cumin
    1 tsp cayenne pepper
    1/4 tsp ground ginger
    400g can diced tomatoes
    2 cups vegetable stock
    400g can chickpeas, drained and rinsed
    400g can lentils, drained and rinsed
    1 tsp finely grated lemon rind
    1/4 lemon juice
    1/3 cup finely chopped coriander leaves

    Heat oil in large saucepan over medium heat. Cook onion, stirring until softened. Add garlic, cumin, cayenne pepper and ginger. Cook, stirring until fragrant. Add tomato, stock, chickpeas and lentils. Cover. Bring to boil. Reduce heat. Simmer, covered until slightly thickened. Stir in lemon rind, lemon juice and coriander.

  5. #35
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    Peanut-butter biscuits.

    1 cup peanut butter
    1 cup sugar

    Preheat oven to 200 degrees celcious
    Mix ingreadients together.
    With wet hands roll into walnut sized balls.
    Put on lined baking tray and press down with fork.
    Bake until brown on top.
    Cool on tray

    Coconut Macaroons

    1 cup descicatted coconut
    1/2 cup nuttelex
    1/2 cup sugar

    Preheat oven to 200 degrees celcious.
    Cream sugar and nuttelex together
    Mix with coconut
    With wet hands roll into walnut sized balls
    Place on lined baking tray and press slightly with fork
    bake until brown on top.
    Cool on tray.

  6. #36
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    An alternative to Nuttlex is Melrose Health table spreads. Nuttlex contains palm oil

  7. #37
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    Quote Originally Posted by chellegoth View Post
    An alternative to Nuttlex is Melrose Health table spreads. Nuttlex contains palm oil
    would you mind posting all the ingredients of Melrose Health table spread and where you get it from for me? Ta heaps in advance

  8. #38
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    Zucchini, Pea and Mushroom Pastitsio

    250g penne
    1 tbsp oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    250g button mushrooms, sliced
    2 zucchini, thinly sliced
    1 cup frozen peas
    1 bunch chives, snipped
    375 mls soy milk
    1 cup yeast flakes

    Preheat oven to 180C. Cook pasta. Drain and set aside. Heat oil in fry pan. Cook onion until soft. Add garlic and mushrooms and cook for 3 minutes. Stir in zucchini and cook for another 2 minutes. Remove from heat. Heat soy milk. Whisk in yeast flakes and stir until sauce thickens. Remove from heat, fold through penne, mushroom mixture, peas and chives. Spoon into oven proof dish. Sprinkle with yeast flakes. Bake for 30 minutes.

  9. #39
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    Banana and Raspberry Loaf

    2 x egg replacer equivalent
    2 large ripe bananas, peeled, mashed
    3/4 cup brown sugar
    1/4 cup vegetable oil
    1 1/2 cups plain flour
    1 1/4 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp bicarbonate of soda
    1 1/4 cup frozen raspberries

    Preheat oven to 160C. Grease loaf pan. Line with baking paper. Combine egg replacer, banana, sugar and oil in a bowl. Sift in flour, baking powder, cinnamon and bicarbonate of soda. Fold together until just combined. Fold through raspberries. Pour into loaf pan. Bake for 1 1/4 hours, until a skewer comes out clean. Cool for 5 minutes in pan before turning out onto a wire rack to cool completely.

  10. #40
    Ana Gram's Avatar
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    Cauliflower, Potato and Chickpea Curry

    700g potatoes, peeled and diced
    1 tbsp olive oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    1 tsp cumin seeds
    1 tsp mustard seeds
    1/2 tsp ground turneric
    500g cauliflower, cut into florets
    2/3 cup vegetable stock
    400g can crushed tomatoes
    400g can chickpeas, drained and rinsed
    1/2 cup fresh coriander leaves

    Cook potatoes in boiling water until tender. Drain. Heat oil in large pan over medium-high heat. Cook onion, stirring until softened. Add garlic, cumin, mustard and turmeric. Cook until fragrant. Add cauliflower, stock and tomato. Bring to boil. Reduce heat to low. Simmer, covered until sauce has thickened. Add potato and chickpeas. Cook, stirring until heated through. Stir in coriander.


 
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