Quick Corn Chowder (vegan)

2 tbsp plain flour
1 ½ cups soy milk
½ tsp salt
¼ cup onion, finely chopped
315g packet frozen whole corn kernels
1 ½ tsp parsley
¼ tsp pepper

1. Spray a little cooking spray in a 2 litre casserole and add onions. Microwave on high until onion is tender (2-6 minutes, stirring after half cooking time.
2. Blend in the flour and stir the in corn, parsley, slat and pepper. Cook on high until slightly thickened and corn is tender – 7 to 12 mins, stirring half way through cooking.

Microwave One Dish Pasta (vegan)

2 cups chicken style stock (massell brand)
½ tsp basil
½ tsp oregano
2 tsp oil
200g pasta (spiral, tube or shell)
250g mushrooms
1 tsp crushed garlic
425g can tomatoes, drained
salt and pepper to taste
vegan parmesan cheese (optional)

1. Pour the stock, oil and herbs into a microwave round casserole. Cover with plastic wrap and microwave on high for 3 minutes. Stir in pasta and crushed garlic. Re-cover and microwave on high for 6 mins, stirring twice.
2. Reduce power level to medium-high and cook covered, for a further 4 minutes or until pasta is tender, stirring once. Add tomatoes and microwave on High (covered) for 2 mins.
3. Season to taste with salt and pepper. Serve immediately, topped with the Parmesan cheese.

NOTE – Cook mushrooms separately for 4 minutes in a pan and then add to dish.

Curried Pineapple Rice Salad (vegan)

¾ cup brown rice
440g can of unsweetened pineapple chunks
3 carrots, grated
6 spring onions, sliced
2 sticks celery, chopped
1 red capsicum, chopped
for the dressing:
½ cup no-oil French dressing
½ cup pineapple juice (use leftovers from the can)
1 tbsp curry powder
1tbsp chopped chives

RICE SALAD - Cook the rice, drain and rinse under cold water. Drain the pineapple and reserve the juice for the dressing. Combine the rice, pineapple, carrots, onions, celery and capsicum in a bowl

DRESSING – combine the 1/2c pineapple juice, dressing, curry powder and chives in a screw-top jar. Shake well and pour over the rice salad mixture. Toss well – refrigerate for 1 hour before serving, this lets the flavours combine.

Delish Vegetable Dip (vegan)

Makes 2 cups

1 large carrot, chopped
1 small to medium unpeeled Potato, chopped
1 small clove of garlic, chopped finely
1/3-cup water
¼ cup soymilk
Salt and pepper to taste
2 tsp chopped parsley or chives

1. Combine carrot, potato, onion, garlic and water in a saucepan and cover; simmer gently until tender (10 mins).
2. Pour veggies into blender or food processor and add soymilk. Cover and blend till smooth. Season to taste.
3. Transfer to a bowl, cover and chill till cold. Sprinkle with parsley or chives before serving with fresh vegetable crudités.