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  1. #41
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    Fruit Pikelets

    1 cup self raising flour
    1/4 tsp bicarbonate of soda
    1/4 tsp ground cinnamon
    3/4 cup soy milk
    1 x egg replacer
    fruit of your choice

    Sift flour, soda and cinnamon into a large bowl. Mix in milk, egg replacer and fruit. Cook in fry pan.

  2. #42
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    These are great. After working in the food industry for years, I feel a bit stuck in a rut in regards to what I cook. I need to add a vego meal into our dinner times more than the current once a week. Thanks.

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    What about scrambled tofu?

    Other than porridge it's one of my fave breakfasts.

    I got the recipe from the liver cleansing book..
    but really it's just some soft tofu and/or firm tufu chopped in little chunks, stirfried with some olive oil some french taragon, stirfry in lots of mushies/ bok choy or purple cabbage or something crunchy then add some sweet miso and a bit of water and wala!

    I can eat it by the bowl, but particularly love it on my home made rye sourdough with caraway seeds. mmm!

  4. #44
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    Hearty Baked Bean and Vege Saute

    1 large potato, peeled and diced
    1 small onion, finely chopped
    1 punnet cherry tomatoes
    1 bunch of spinach, finely chopped
    1 can vegan baked beans

    Saute potato and onion in a heated, greased fry pan, until potato is just tender. Stir in cherry tomatoes, spinach and baked beans. Cook over a medium heat until done.

  5. #45
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    Spring Bean Salad

    400g can mixed beans, drained
    1 x 400g can corn, drained
    1 punnet cherry tomatoes, quartered
    3 shallots, thinly sliced
    1/3 cup parsley
    1/4 cup balsamic vinegar

    Combine all ingredients in a large bowl. Serve.

  6. #46
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    Quote Originally Posted by Zeltronica View Post
    What about scrambled tofu?

    Other than porridge it's one of my fave breakfasts.

    I got the recipe from the liver cleansing book..
    but really it's just some soft tofu and/or firm tufu chopped in little chunks, stirfried with some olive oil some french taragon, stirfry in lots of mushies/ bok choy or purple cabbage or something crunchy then add some sweet miso and a bit of water and wala!

    I can eat it by the bowl, but particularly love it on my home made rye sourdough with caraway seeds. mmm!
    That sounds awesome! I know what i'm having for breakfast tomorrow Yummo

  7. #47
    Ana Gram's Avatar
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    Italian Vegetable Risotto

    3 cups vegetable stock
    2 tbsp olive oil
    3 medium zucchini, roughly chopped
    250g cherry tomatoes
    1 sml brown onion, finely chopped
    1 clove garlic, crushed
    2 cups arborio rice
    1/3 cup lemon juice
    1/3 shredded basil leaves
    1/4 cup yeast flakes

    Place stock and two cups cold water in saucepan over high heat. Bring to the boil. Reduce heat to low, simmer until needed.
    Meanwhile, heat half the oil in a large, heavy based pan over a medium-high heat. Add zucchini and tomatoes. Cook, stirring, until lightly browned. Transfer to a bowl. Heat remaining oil in pan. Add onion and garlic, cook, stirring until softened. Add rice, stirring for 1 minute. Add lemon juice. Bring to boil.
    Reduce heat to low. Add 1 ladle of stock mixture to rice. Cook, stirring, until liquid has absorbed. Repeat with remaining stock, 1 ladle at a time. Add vegetable mixture to rice mixture with last ladle of stock. Cook, until rice is tender. Remove from heat. Stir in basil and yeast flakes.

  8. #48
    Ana Gram's Avatar
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    Couscous Burgers

    1/2 cup couscous
    1/2 cup boiling water
    400g can white beans, drained and rinsed
    1 carrot, grated
    2 green onions, chopped
    1 x egg replacer
    1/4 cup dried breadcrumbs
    1 tbsp tahini

    Place couscous in a bowl. Pour boiling water over. Cover and set aside for about 10 minutes. Fluff grains with fork.
    Mash beans until smooth. Add couscous with carrot, green onions, egg replacer, breadcrumbs and tahini. Mix well, form into patties.
    Heat oil in fry pan over medium heat. Cook patties until golden on both sides.

  9. #49
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    Roasted Carrot Hommus

    1 tsp ground cumin
    3 medium carrots, peeled and sliced
    2 tbsp olive oil
    400g can chickpeas, drained and rinsed
    1 tbsp tahini
    1 tbsp lemon juice

    Preheat oven to 200C. Line a baking tray with baking paper.
    Place cumin, carrot and half the oil in bowl. Toss to combine. Bake until carrot is golden. Remove from oven. Set aside to cool.
    Place carrot, chickpeas, tahini, lemon juice and remaining oil in food processor. Process until smooth.

  10. #50
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    Shepherd's Pie

    600g potatoes, peeled and chopped
    300g pumpkin, peeled and chopped
    2 tbsp soy milk
    420g can vegan baked beans
    500g chunky vegetables of your choice
    1 tsp curry powder
    1/4 cup sweet chilli sauce

    Boil potato and pumpkin in large saucepan until tender, then drain and mash well with milk. Meanwhile, combine baked beans, vegetables, curry powder and sweet chilli sauce in a large bowl.
    Place vegetable mixture into an ovenproof dish and top with mashed potato and pumpkin. Bake in oven at 180C, until top is golden.


 

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