Recipes

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Snack Mix Recipes

Fruit mix

  1. 3 scoops pears
  2. 2 scoops bananas (about 26 bananas)
  3. 3 scoops apricots
  4. 3 scoops figs
  5. 3 scoops nectarines
  6. 2½ scoops prunes (1½ bags)
  7. 3 scoops apples

Study mix

  1. 2 heaped scoops of currants
  2. 3 heaped scoops of raisins
  3. Stir.. (with scoop)
  4. 4 scoops of dates
  5. 2 scoops of apricots
  6. 1.5 heaped or 2 regular scoops of dessicated coconut
  7. Stir! (with scoop)
  8. 1-1.5 scoops of pepitas (one plus a bit!)
  9. 3 scoops of sunflower kernels
  10. Stir again (barrel will be getting quite full by now) *Tip!*: roll/rotate the barrel while using the scoop to bring stuff up from the bottom. Turn upside down if you are strong!
  11. 4 scoops kibbled carob
  12. A very good dash of carob powder.
  13. Another quick little stir.
  14. Done!!


Nut mix

Combine:

  1. almonds (7 scoops),
  2. cashews (4 scoops),
  3. brazil nuts (3 scoops),
  4. pecans (2.5 scoops),
  5. walnuts (3 scoops),
  6. hazelnuts (4 scoops) and
  7. macadamia nuts (2.5 scoops).

Mix thoroughly.


Teas

Lemon and Ginger

  • 1 part lemon grass
  • 1 part lemon balm
  • 1 part lemon myrtle
  • 3 parts cut ginger root

Chai Tea

  • 1 part cloves
  • 2 parts cinnamon sticks, roughly chopped
  • 2 parts cardamon pods
  • 1 part cut ginger
  • 1 part star anice
  • 7 parts black tea


Mental Lentils/Delirous Dahl

Ingredients for 1kg ~ makes 5 of 200g jars:

  • 1kg red lentils
  • 20g cumin
  • 20g tumeric
  • 15g coriander
  • 15g ground ginger
  • 10g cayenne pepper

The jars are then sold at $2.99/each or $4.99 with a tin of tomatoes. You should still add up the price/kg just to make sure that these prices are ok. It should be approximately $2.50/jar. The best jars to use are the Old El Paso/Doritos Salsa or Meredith Diary Marinated Goats Cheese.


BBQ Recipes

Marinade Mix

This makes a bit more than half a kilo so it's a good idea to make a double-batch if you're filling a container.

  • 80g chilli powder (160g for double)
  • 75g cumin seeds (150g for double)
  • 60g cumin powder (120g for double)
  • 110g ground coriander powder (220g for double)
  • 60g ginger powder (120g for double)
  • 65g garlic granules (130g for double)
  • 60g garlic powder (120g for double)

Mix well but gently, so you don't inhale chilli powder. Hours before cooking, mix tofu with dried mix then enough sesame oil and tamari to coat.

Miscellaneous Recipes

Adzuki bean and pumpkin stew

Ingredients

1 cup adzuki beans (soak overnight and discard the water) 2 cups chopped pumpkin 1 tablespoon sesame oil 1 stick celery 1 stick kombu seaweed (washed) Sea salt or tamari Miso

Method

  1. Cover beans with water and add kombu. Bring to simmer. Don't add salt until beans are chewable (approx 20 minutes)
  2. At the same time sauté pumpkin with oil and a pinch of salt.
  3. Add the beans to the pumpkin and chop in the celery, add 1/2 cup of water, salt to taste and simmer over a low heat for a further 30 minutes.

(Note: too much water may leave you with adzuki soup rather than stew.)

  1. Add one good tablespoon miso mixed with a little hot water to make a thick creamy paste and add to taste
  2. Enjoy a harty winter stew

Adzuki bean bake

Ana’s bastardised version of Angie’s masterwork

Ingredients

Part 1: 1 cup of adzuki beans (TF) 1.5 or 2 cups of brown rice (TF) a little bit of seaweed (TF)

Part 2: Pumpkin (or sweet potato) a green vegetable (anything from broccoli to bok choy) any other vegetable you wish

Part 3: a block of tofu (TF) 2 tablespoon of tahini (TF) juice of 1 lemon 1/4 cup miso or olives (TF)

Note: (TF) means its available at the Thoughtful Foods Co-op

Method

  1. Put Part 1 in a pot and cover with water, bring to boil and then simmer until rice and beans are cooked (keep an eye on it, add more water if needed.
  2. Chop up Part 2, and steam the vegies until they are just cooked.
  3. Blend up all of Part 3 until it is thick and smooth.
  4. Heat oven to 180 oC.
  5. Grab a casserole dish and put rice and beans on the bottom, then layer on the vegetables and smooth the tofu paste over the top.
  6. Pop in the oven for about 10-15 minutes and *kerblammo* you have the all-mouth pleasing Adzuki Bean Bake

This dish very open to interpretation… The vegetables and topping can be varied to your hearts desires, and I'm sure the outcome will be delicious... enjoy.


Apple Spice Bread

Ingredients

1 ½ cups of apples, cored, finely chopped and steamed for about 20 minutes. 1 ¾ cups baker’s flour ½ tsp baking soda ½ tsp powdered nutmeg A pinch of salt ½ cup sunflower oil 3 tbs rapadura ½ c agave or maple syrup ¼ tsp vinegar + 1 extra tbs of rapadura.

Method

  1. Grease a loaf or cake pan, and preheat oven to 170 C.
  2. Combine flour, baking soda, nutmeg and salt in a large bowl.
  3. In a medium bowl, whisk oil, sugar, agave, vinegar and apples.
  4. Create a well in the middle of the dry ingredients, and pour in the wets. Combine gently stirring with a wooden spoon.
  5. When thoroughly mixed, pour into the pan. Scatter sugar over the top and bake for 45-50 minutes, until brown and cooked through.
  6. Cool on a wire rack. Should keep 3-4 days in an airtight container, longer if refrigerated or frozen.
  7. Best toasted and nibbled with tea :)


Asparagus with mirin and ginger

Ingredients

1/2 cup (125 mL) mirin (sweet Japanese rice wine) 2 tablespoons (30 mL) sodium-reduced soy sauce 1 tablespoon (15 mL) vegan oyster sauce 2 teaspoons (10 mL) vegetable oil 2 tablespoons (30 mL) grated fresh ginger 4 shallots, chopped fine (about 1/2 cup/125 mL) 1 pound (500 g) fresh asparagus, trimmed and cut in half diagonally 1 tablespoon (15 mL) white or black sesame seeds Pickled ginger

Method

  1. In small bowl, whisk together mirin, soy sauce and oyster sauce; set aside.
  2. In large frypan, heat oil over medium heat. Add grated ginger and shallots; stir-fry for 2 minutes.
  3. Stir in mirin mixture and cook for 2 minutes.
  4. Add asparagus and cook for 3 to 5 minutes or until asparagus is tender-crisp, stirring frequently.
  5. Stir in sesame seeds.
  6. Serve in deep bowls with pickled ginger.

Makes 4 servings.

Baked pumpkin, spinach & pine nut torte

Preparation Time: 20 minutes, Cooking Time: 45 minutes Serves 8

Ingredients

1 cup grated parmesan 1 tbs olive oil 1 brown onion, chopped 1 bunch English spinach, trimmed and chopped 2 cloves garlic, crushed 300g pumpkin, chopped and steamed 1/2 cup chopped semi-dried tomatoes 1/4 cup toasted pine nuts 2 x 250g light cream cheese, softened 4 eggs 3/4 cup (180ml) cream Salt & freshly ground pepper

Method

  1. Preheat oven to 200°C. Oil a 20cm tin, line base with baking paper and sprinkle with 2 tbs of the parmesan.
  2. Heat oil in a pan and cook onion for 4 mins. Add spinach and garlic. Stir for 1-2 mins or until wilted. Add pumpkin, semi-dried tomatoes and pine nuts. Remove from the heat.
  3. Reserve 2 tbs parmesan. Place remaining parmesan, cream cheese and eggs into a bowl. Beat until smooth. Add cream and beat until combined. Stir in the cooled spinach mixture and season well.
  4. Pour mixture into tin and sprinkle with reserved parmesan. Bake for 10 mins, then reduce heat to 180°C and cook for 30-35 mins until firm. Cool to room temperature, then refrigerate in the tin for 4 hours. Remove, slice and serve with salad.


Banana and Pear Muffins

They are sugar free but pears add sweetness; experiment by adding berries, corn and peas (ah ah, sneaking in the veggies) and grated carrot. Use oil instead of the butter to make muffins dairy free although my experience is they can feel a little oily.

Ingredients

1 cups of wholemeal flour 2 tsp baking powder 2 bananas 2 pears 2 eggs ½ cup olive oil or 75g butter ½ tsp cinnamon

Method

  1. Peel and chop pear
  2. Mash banana
  3. Whisk oil/melted butter with eggs
  4. Combine above ingredients with the cinnamon, flour and baking powder and mix well.
  5. Spoon into muffin trays/cups and cook at 350f (180C) for 15-20 minutes. #This makes about 16 small muffins, so double or triple the ingredients for adult size or more mini muffins. Easy!


Banana Bread

Ingredients

2 bananas 2 eggs (optional - add 1/4 cup water) 1/2 cup vegetable oil 1 cup brown sugar 1 1/4 cup flour 1 teaspoon baking soda Dash of salt Walnut pieces/choc chips (optional) Butter

Method

  1. Preheat oven to 350 degrees F
  2. Mash bananas, whisk eggs and mix with oil and sugar
  3. Sift dry ingredients (flour, soda and salt) together.
  4. Fold together dry and wet ingredients.
  5. Butter pan, pour in the mixture
  6. Bake for one hour, let cool for 10 minutes