Lima Bean Casserole (Vegetarian)

315g dried lima beans
3 tablespoons olive oil
2 onioin, sliced
2 cloves garlic, crushed
500g baby eggplants, sliced thickly
500g zuchinni, sliced thickly
800g can peeled tomatoes, crushed
1/2 cup white wine or apple juice
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
300g fetta cheese, diced
12-18 kalamata olives

1. Soak the lima beans int he water overnight. Drain, cover with fresh water and cook uncovered for 20 minutes. Drain well. preheat the overn to 160 celcius (gas mark 2-3).

2. Heat the oil in a large pan, ass the onions and garlic and cook over mediuk heat for 5 minutes, until soft. Add the eggplant and zucchini slices and cook for 5 minutes, stirring occaisionally. Add the tomatoes, wine/apple juice, tomato paste and thyme, and bring to the boil. Simmer for 5 minutes, seasoning to taste with sugar, salt and pepper.

3. Combine the cooked beans and vegetables mixture, transfer to a large ovenproof casserole dish. bake for 1 hour, or until beans are tender.

4. Stir the cubed fetta and olives into the bean mixture.

Serves 6

**This can be easily adapted to a vegan dish by using apple juice instead of wine and omiting the feta cheese**

Lemon 'Butter' Gnocchi (vegan)

400g fresh potato gnocchi
2 tablespoon olive oil
300g butternut pumpkin, peeled, halved, seeded and roughly chopped
1 teaspoon sugar or replacer
finely grated zest of 1 lemon and
1/2 of the juice
85g vegan margarine
2 tbsp chopped fresh rosemary
green salad to serve

1. Cook the gnocchi according to the packet instructions. meanwhile, heat the oil in a small frying pan and fry the butternut pumpkin for 5 minutes until tender. Sprinkle over the sugar and lemon zest and fry for a further minute until slightly caramelised.

2. Melt the margarine in a small pan. Stir in the lemon juice and chopped rosemary and season to taste. Drain the gnocchi and stir into the pumpkin. stir well to combine.

3. Spoon into warmned serving bowls, then drizzle the lemon and rosemary margarine sauce over. Serve with salad.

Serves 2

This recipe is adapted from BBC's Good Food 101 Veggie Dishes book.

Easy No-Cook Hazelnut Slice (vegetarian)

1 packet plain biscuits/cookies (marie or arrowroot work best)
3 tbsp golden syrup
100 grams butter
1/2 tin condesnsed milk
1/2 pkt hazelnuts
30g copha
1 block Cadbury's hazelnut chocolate (or any other hazelnut chocolate)


1. Crush the biscuits and add the chopped hazelnuts. Melt the butter, golden syrup and condensed milk together.

2. Combine all dry ingredients and mix well. Press into a foil lined slice tin.

3. Melt 300g copha and 1 hazelnut chocolate together and spread over the slice, allow to set, place in refridgerator until set. Slice and serve.

Licorice Slice (vegetarian)

This in an interesting slice.... but it actually works.... great for licorice and aniseed fans like me!

1 packet of plain biscuits/cookies (marie or arrowroot)
1/2 cup shredded coconut
1/2 cup condesnsed milk
375 grams licorice allsorts (cut in half)
125g butter
1 tbsp golden syrup
30g copha
200g good quality melting chocolate

1. Place biscuits, coconut and licorice allsorts in a bowl.

2. Put butter, syrup and condensed milk in a saucepan and stir over a medium heat till dissolved and warm.

3. Pour into the dry ingredients, mix well and place in a greased slice tin.

4. Melt 30 grams of copha and 200 grams of chocolate together in a basin over a saucepan of hot water and then pour over slice. Spread evenly over the slice.

4. Refridgerate until set.

Moroccan Couscous (vegan)

1 cup of cooking liquid (water or stock)
1 tbsp margarine
¼ tsp salt (optional)
1 cup Instant couscous
¼ cup currants or raisins
¼ tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp ground cumin

1. In a medium saucepan, bring the cooking liquid, butter, currants and raisins to the boil over medium heat.

2. Gradually, stir in the couscous

3. Remove from heat, cover and set aside to steep for a minimum of 5 minutes.

4. Fluff with a fork before serving

Try adding - celery, cherry tomatoes or beans and pulses for a cold great summer salad.

EASY! Hoisin Tofu & Broccoli Stir Fry (vegan)

400g firm pressed tofu
3 green onions
1 tsp finely chopped fresh ginger
1 tbsp hoisin sauce
1 tsp soy sauce
1 tbsp lemon juice
1 cup broccoli florets

1. Coat a non-stick frypan with cooking spray. Heat then cook the tofu for 3-4 minutes until golden.

2. Add the green onions and ginger; cook for 1 minute.

3. Stir in sauces and juice, add the broccoli and cook until hot.

4. Serve with cooked brown or jasmine rice.

Apricot Dream Balls (vegan)

Makes 24 balls

200g dried-fruit medley
100g dried apricots
1 tbsp coconut milk
Desiccated coconut

Put the fruit medley, apricots and the coconut milk into a blender or food processor and whiz until the mixture comes together.

Shape tablespoons of the mixture into balls and roll in coconut.

Chill until firm

Moroccan Black Bean Stew (vegan)

Serves 6

4 cups cooked couscous
1/2 onion, diced
1 small sweet potato (yam), peeled and diced
1 small zucchini, diced
1 red capsicum (bell pepper), diced
1/4 cup olive oil
3 tablespoons flour
2 tablespoons sugar
2 teaspoons curry powder
1 teaspoon cinnamon
2 cups vegetable broth
2 cups cooked black beans
1/2 cup raisins
Salt to taste

1. In a large pot, saute the onion, potato, zucchini, and capsicum in the oil until the vegetables are tender. Reduce heat to low.

2. Add flour, sugar, curry, and cinnamon. Saute for 1 minute.

3. Add vegetable broth, black beans, and raisins. Turn up the heat and cook stew until hot and thickened. Add salt to taste.

4. Serve on a bed of couscous.

Capetown Fruit and Vegetable Curry

4 Cup(s) coarsely chopped onion
2 Tablespoon(s) peanut oil
2 Clove(s) minced garlic
1 Teaspoon(s) fresh grated ginger
1 1/2 Tablespoon(s) ground cumin
1 1/2 Tablespoon(s) ground coriander
1 1/2 Teaspoon(s) cinnamon
1 Teaspoon(s) turmeric
1/2 Teaspoon(s) cayenne pepper
1/2 ground fennel seed
1/4 Teaspoon(s) black cardamom
1/4 Teaspoon(s) ground cloves
2 medium,quartered,sliced zucchini1
1/2 Cup(s) water
1 Cup(s) green beans
2 firm, tart, cored and cubed apple
1/2 red bell pepper
1 Cup(s) chopped,dried apricots
1/2 Cup(s) raisins
1/2 Cup(s) jam, preserve strawberries
1 Dash(s) fresh lemon juice

1. Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.

2. Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes.

3. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking.

4. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana.

Vegetable Sausages with Lentils (vegetarian)

3-4 tbsp Olive Oil
1 onion, finely chopped
Sprinkling of salt
500g puy lentils
1 clove garlic, minced
8 vegetarian sausages
100ml vegan red wine
50ml water
Flat leaf parsley for sprinkling

1. To cook the lentils, put 2-3 tbsps of oil into a good sized saucepan on the heat and when it’s warm add the chopped onion. Sprinkle with salt and cook over a low to medium heat until soft. Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for half an hour or so until cooked and most of the liquid has absorbed.

2. Place a heavy based frying pan on the hob and cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages.

3. When the sausages are brown on both sides, add the wine and the water and let it bubble and boil. Cover the pan with the lid and cook for 15 minutes.

4. Check the sausage/wine sauce if it is too strong add some water and any seasoning you think it may need.

5. Remove the lentils to a shallow bowl or dish, then cover with the sausages and then the wine gravy. Sprinkle with some flat leaf parsley.

Serves 4

adapted from a Nigella Lawson recipe.

Summer Pea & Lettuce Soup

100g vegan margarine
1 onion, finely chopped
2 small lettuce hearts
800g frozen peas
1 tsp minced garlic900ml vegetable stock
Grated zest and juice of 1/2 lemon
3 tsp fresh or dried herbssalt and freshly ground pepper
soya cream for garnish (optional)

1. Melt the butter in a large pan. add the onion and cook gentlyfor 10 minutes, until soft. add the lettuce and peas and stir to coat with the butter.
2. stir in the garlic, stock, lemon zest and juice, bring to the boil and simmer for 10 minutes until the peas are soft. Stir in the herbs.
3. Pour the soup into a blender or food processor and blend until smooth. return to the pan and season with salt and pepper.
4. Reheat the soup gently then pour into warmed bowls. Swirl the cream into each bowl and garnish with a good grinding of black pepper.

Balsamic Pasta (vegan)

This recipe is from vegano.com.au

1 Red, yellow & green Bell Pepper
sliced 2-3 cloves of garlic (depends on personal taste)minced
1 Tbs. Capers
1/2-3/4 cup balsamic vinegar
1/2 cup Cider vinegar
1 pkt. Pasta

1. Cook the pasta and drain it.
2. Put the vinegars in a pan. Heat it up and saute the garlic Put the pepper slices in, stir them, bring to a boil. Reduce heat. Put in capers and mix .
3. Let the whole thing simmer for about 15-20 minutes Toss with pasta.

Coconut Peanut Sauce (vegan)

This recipe is from vegano.com.au

1/2 cup Pineapple Juice
1/2 - 1 cup Peanut Butter
1/2 tspn Onion Powder
1/2 tspn Garlic Powder
2-3 Tbspn Sweet Chilli Sauce
1/4 cup Mushroom Soy Sauce
1/4 - 1/2 cup Coconut Cream

1. Combine pineapple juice, peanut butter, garlic & onion powder, chilli sauce and soy sauce in small pan.
2. Stir over medium heat until mixture is smooth and heated through.

Finally add coconut cream - as much as desired and stir through

Serve over any desired food. Suggestions:- Vegie Fried Rice, Steamed Vegies, Vegie Kebabs or Serve over cold Salad with Bread sticks.

Chinese Dipping Sauce (vegan)

1/2 cup doy sauce
1/4 cup chinese rice wine or medium dry sherry
2 tsp sesame oil1 clove garlic
2 slices chopped fresh ginger
1 tbsp sugar

1. combine ingredients well and sprinkle with chopped spring onions.

Serve with spring rolls or tofu and veg kebabs.

Spicy Peanut Dip (vegan)

1 tbsp oil
2 tbsp red curry paste
1/2 cup crunchy peanut butter
400ml can coconut milk
1 1/2 tbsp lime or lemon juice
1/2 tbsp of soy or stir fry sauce
1 tbsp chopped fresh corriander
raw or blanched vegetable to serve

1. Heat oil in a pan, add, paste; cook over a medium heat until fragrant.
2. add other dip ingredients and bring to the boil; simmer, stirring occaisionally for 10 minutes. serve warm with vegetables.

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.

Aztec Salad (vegan)

This delicious salad is also a visual feast. It may be made in advance and keeps well for several days.

2 x 425g cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green capsicum, seeded and diced
1 red or yellow capsicum, seeded and diced
1 425g can corn kernels, drained, or 1 10-ounce bag frozen corn, thawed, or 2 cups fresh corn
2 tomatoes, diced
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon or lime, juiced
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or a pinch of cayenne

1. In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, and red pepper flakes. Pour over salad and toss gently to mix.

The Best Vegan Brownies

This comes from Joanne Stepaniak's Vegan Vittles

1/4 cup lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)

1. Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.
2. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth.
3. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.
4. Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts.
5. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean.
6. Cool the brownies in the pan. Cut and serve.

Makes 12-16 brownies

Sticky Onion Marmalade Veggie Sausages (vegetarian)

8 vegatarian sausages
4 tbsp english marmalade
1 small brown onion, chopped
dash of red wine

1. In a pan fry the onion until tender and leave aside.
2. Cook the sausages in the oven until almost done.
3. Drain off the excess fats and place the onions and marmalade on top with a dash of red wine. Finish in the oven for about 5 minutes.
4. Stir in a little more red wine for a brilliant gravy.

Vodka Tomato Soup (vegan)

1.8kg tomatoes, halved
100g tomato puree
3 cups vegetable stock
1 large onion, chopped
1 large carrot, chopped
4-6 shots vodka
1 cup soya cream
2 tbsp oil
1 small clove garlic

1. In a large pot sweat the onions, carrot and garlic for about 2 minutes, add tomatoes and sweat for about 5 minutes stirring occaisionally.
2. Add tomato puree and stock.cook on high heat for 20 minutes.
3. Remove from heat, place sieve on top of smaller pan. Ladel soup into sieve and pass through.
4. Leaving skins behind broing back to the boil and add vodka and cream to thicken.

Serve with croutons or thick slices of bread.

Italian Nut Cookies (vegan)

1/2 Cup vegan margarine
2/3 Cup unsweetened cocoa powder
2 Cup light brown sugar
1/2 Cup water
2 1/2 Cup wholewheat flour
1 1/2 Teaspoon baking powder
2 Teaspoon cinnamon1 Teaspoon cloves
1 Cup finely chopped almonds
1 Cup raisins

1. Preheat oven to 170C.
2. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup.
3. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter.
4. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets.
5.Bake for 12 to 15 minutes.

Makes 4 dozen.

Oriental Ginger Salad Dressing (vegan)

1 1/2 finely chopped ginger root
1/4 Cup(s) chopped onion
1/4 Cup(s) chopped carrot
2 Tablespoon(s) chopped celery
1/2 Cup(s) soy sauce
1 Cup(s) peanut oil
1/2 Cup(s) white vinegar

1. Blend together onion, carrot and celery until very fine.
2.Add other ingredients, including freshly ground black pepper if desired. Shake well before use.

This is bst made a day ahead for flavors to meld.