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  1. #51
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    Oh my these all look delicious, we are so having the veggie risotto on sunday!

    I made fried rice today, it turned out delicious and VERY kid friendly! I must share the recipe:

    1.5 cups of long grain rice, cooked and then cooled in the fridge for at least 7ish hours
    1.5 cups of frozen Country Harvest veggies (corn, peas and capsicum), steamed for around 5 minutes in the microwave
    3/4 cup of sliced green cabbage or chinese cabbage
    1 brown onion, chopped into small pieces
    1 carrot, chopped into small pieces (I steamed it in the microwave with the frozen veggies)
    1 tablespoon of soy sauce
    1 tablespoon of Vegeta
    sesame oil or olive oil
    salt + pepper

    Add some oil to a pan (medium to high heat) and saute the onion, then add the cabbage and saute for 5 minutes. Remove from pan and set aside. Add 2 tbs of oil to the pan, and heat the rice through for around 5 minutes. Then, add the veggies, cabbage & onion, soy sauce, vegeta, salt and pepper. Cook for a few minutes, add additional vegeta/soy sauce as needed.

  2. #52
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    Delicious Almond & Date Milk

    Mmm this is soo yummy!

    1 cup of almonds
    9 pitted dates, covered with water and microwaved for 2 minutes
    water
    2 teaspoons vanilla essence

    Soak almonds in water overnight for at least 8 hours. In a blender, pour in the almonds, dates, vanilla and enough water to cover plus a little extra. Blend thoroughly, add extra water if necessary. Then, pour the mixture into a nut milking bag or a clean pillow slip and squeeze the milk out into a bowl. Makes approximately 1 Litre.

    You will have plenty of almond meal leftover so you can make a yummy vegan cake or cookies : )

  3. #53
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    Tomato, spinach and potato dhal

    1 cup red lentils, washed and drained
    1 tbsp olive oil
    1 brown onion, diced
    1/4 cup korma curry paste
    400g can chopped tomatoes
    300g potatoes, peeled and cubed
    1 bunch spinach, washed and roughly chopped

    Place lentils in a bowl. Cover with cold water. Soak for 30 minutes. Drain
    Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, until softened. Add curry paste. Cook, stirring, until fragrant.
    Add lentils, 2 cups of water and tomatoes. bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally for 10 minutes. Add potato. Simmer, uncovered, for 15 minutes. Stir in spinach, cook until wilted.

  4. #54
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    Corn and Lentil Salad with Tomato and Dill

    400g can lentils, drained
    2 cloves garlic
    1 can corn, drained
    250g cherry tomatoes, halved
    1 bunch shallots, thinly sliced
    1/4 cup chopped dill
    1/4 cup torn basil leaves
    2 tbsp red wine vinegar

    Combine lentils and garlic in saucepan. Add enough water to cover lentils. Cover and bring to boil. Reduce heat and simmer for 20 minutes. Drain and transfer to a large bowl. Add remaining ingredients to lentil mixture, combine well.

  5. #55
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    Great Thread
    now I want to try and make some of them .

  6. #56
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    Spicy Cannellini Beans

    1 tbsp olive oil
    1 brown onion, finely chopped
    2 cloves garlic, crushed
    chilli to taste
    2 tsp sweet paprika
    1/2 tsp dried thyme leaves
    2 x 400g cans cannellini beans, drained, rinsed
    2 x 400g cans chopped tomatoes
    1 tsp brown sugar
    2 tbsp chopped parsley

    Heat oil in large saucepan over medium heat. Add onion, cook until soft. Add garlic, chilli, paprika and thyme and cook until aromatic.
    Add beans and tomatoes. bring to boil. reduce heat to low and simmer until mixture thickens, about 20-25 minutes. Stir in sugar and parsley.

    Serve with polenta

    2 cups soy milk
    2 cups water
    1 cup cornmeal

    Place milk and water in large saucepan. Bring to boil. Reduce heat to low. Gradually add polenta, whisking constantly until incorporated. Cook, stirring constantly with wooden spoon, until mixture thickens and polenta is soft.

  7. #57
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    About to cook the carrot and apple cake, thanks so much for posting!

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    The cake was lovely! I didn't buy apples this week so I subbed some canned pie apples, and added some sunflower seeds, used slightly less oil and sugar. Turned out great

  9. #59
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    Enchiladas
    • Red capsicum
    • Yellow capsicum
    • Onion
    • Mushrooms
    • 1 large can of 4 bean mix
    • 1 small can of corn kernals
    • Taco seasoning mix
    • 1 jar of Taco sauce or salsa
    • Tortillas
    • Vegan cheese
    1. Preheat oven to 200C
    2. Dice onions and capsicum and cook with a little oil until soft
    3. Add mushrooms
    4. Add 4 bean mix and corn kernals
    5. Add Taco mix and water
    6. Add half the jar of Taco sauce
    7. Heat tortillas according to the packet instructions
    8. Divide mixture between tortillas
    9. Roll tortillas up and place in an shallow oven dish
    10. Top with cheese and bake until golden
    Last edited by sunnymummy; 10-06-2010 at 20:07.

  10. #60
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