BREAKFAST FRUIT AND RICE PUDDING

Mix in a bowl: 2 cups cooked brown rice
                        2 cups crushed pineapple (canned in juice)
                        1/4 cup raisins or sultanas
Place in a casserole dish.
Whiz in a blender:  1 medium ripe banana
                                3/4 cup hot water
                                1/2 cup cashews (or other nuts or seeds)
                                3 Tablespoons orange juice concentrate
                                1 teaspoon vanilla essence
                                1/2 teaspoon almond essence (optional)
Pour over rice in casserole dish and mix in.
Bake in a moderate oven till browned slightly on top (up to one hour).
Garnish with fresh fruit if desired.
Good hot or cold for a main dish or pudding.


GRAINOLA

Mix in a large bowl:  9 cups rolled oats
                                  1/2 - 1 cup coconut
                                  1/2 cup chopped nuts
                                  1/2 cup sunflower seeds
Whiz in blender: 2 ripe bananas
                          1 cup chopped pitted dates softened in 1/2 cup water
                                (Or use 1 cup Date Butter to replace this)
                          1 1/2 teaspoon salt
                          1 teaspoon vanilla essence
Pour onto oat and nut mixture and work in with your hands until all is moistened and evenly distributed.  Spread evenly 1-3 cm (1/2 - 1 inch) deep in large baking trays, breaking up any large lumps you may find. 
Bake in a slow oven, (100C or 250F) stirring every 1/2 hour or so until dry and crispy.  OR put in over overnight turned on the very LOWEST possible setting on the oven thermostat.  If not dry by morning, turn up and bake a bit more. And next time turn the oven a wee bit higher.
When baked you can add dried fruit and nuts if desired. Use as a dry cereal, moistened with pureed fruit, non-dairy milk, or fruit juice and topped with chopped fresh fruit.

DATE BUTTER: Boil dates and water till soft.Blend.Store in freezer.

MACARONI CHEESE
Put in a saucepan: 2 litres (quarts) water
        1 teasp salt
Bring to a boil, then add 2 cups of macaroni.
Boil until just tender (8-10 mins), stirring once or twice at the start.
Drain.  Tip into a casserole dish.

Put in blender:  1 cup cashew pieces (or other nuts or seeds)
  2 T lemon juice
  1/2 small onion or 1 teasp onion powder
  1/4 teasp garlic powder
  1 teasp salt
  1 cup hot water
  1/4 cup red capsicum (pimentos)
Blend well, then add:  1 cup hot water
Pour over pasta.  Stir.
Bake (covered if possible) till brown on top, in a moderate oven. (30-50 mins)

I like to add 1 cup each of frozen peas and grated carrot, or you can add other veges.



LENTIL ROAST
Mix in a bowl:  2 cups cooked brown lentils
  1 cup rolled oats (quick oats)
  1/2 cup chopped nuts (walnuts preferably)
  1 chopped onion
  1/2 teasp salt (or more if lentils were not salted when cooked)
  1/2 teasp sage
  4 T (1/4 cup) flour (any kind)
  1 cup water, more or less, depending on how juicy the lentils were.
Place into a greased loaf tin or casserole dish.  Bake in a moderate oven for 35-50 mins. 
Can be frozen and reheated.  Slice for sandwiches.

Good with tomato relish. See next recipe



TOMATO RELISH
Put in a saucepan: 1 large tomatoes, chopped
  1/2 teasp celery salt or celery powder
  1 small onion, minced
  1 T lemon juice
  1/2 teasp salt
  2 T Date Butter (see earlier recipe) or other sweetener
  1/2 teasp basil

Simmer for 30 mins.  May be bottled (canned) if you want to make a big batch.
Yummy on Lentil Roast and other savouries (entrees).



GRAPE JAM
Put in a saucepan: 1 cup grape juice
  1 cup raisins or sultanas
Cook or soak until plump.
Put into blender and whiz until raisins are in small pieces.
Add additional: 1 cup grape juice
Bring to the boil in saucepan.
Mix together until smooth: 3 T cornflour (cornstarch)
    3 T cold water
Add to saucepan when boiling, stirring until thickened.
May be bottled (canned) (vacuum-sealed) to preserve if desired.

May use other fruit or juices to make other kinds of jam using this same method.



"JACK CHEESE" SPREAD (substitute for butter, mayonnaise, dip, etc.)
Put in a saucepan: 1 1/4 cups hot water    Turn it on to boil.
Place in the blender: 3/4 cup sunflower seeds or cashew pieces
  2 T food yeast (brewers' yeast)
  1 1/2 teasp salt
  1 1/2 teasp onion powder (or chunk of onion)
  1/4 teasp garlic powder
  1/4 teasp turmeric
  1/3 cup lemon juice
  1/4 cup grated carrot (or cooked carrots)
  1/3 cup cornflour (cornstarch)
  1 cup hot water
Blend well, then pour into saucepan with the other water.
Bring to a boil, stirring constantly until thickened. (Best to use a stirrer that is flat so you can keep it scraped off the bottom.)
Pour into covered container. Keeps about 2 weeks (or more) refrigerated.

NOTE:  May be frozen and then grated (frozen) onto pizzas, etc.,like you would with cheese.  Diluted it can be used as gravy.



GUACAMOLE
Mash together: 2 ripe avocados
  1 T lemon juice
  1/2 teasp salt
  1 small tomato, chopped
  1 T chopped onion

Serve.  Refrigerate extra, keeping well covered to prevent darkening.
Use as a dip or spread on bread, toast or waffles. 



HOMMOUS
Soak overnight and then cook well chick peas (garbanzos).

Blend well in food processor (or blender):
  1 cup cooked chick peas (garbanzos)
  1/4 cup Tahini (sesame "butter")
  1 T lemon juice
  1 clove garlic
  1 T chopped parsley (or dried parsley flakes)
  Salt to taste
May be frozen.  Use as a spread on bread and in sandwiches etc.



TAHMON DRESSING  (quick and easy)
Mix in a small bowl: 1/4 cup Tahini (sesame butter)
  1 - 2 T lemon juice
  1/4 - 1/2 teasp salt
  Other herbs - parsley, dill, etc.
Stir. Add a bit of water if desired.



"CHEESE" SPREAD  (and slicing cheese)
Whiz in blender: 2 cups water
  3/4 cup red capsicums (pimentos) (or 1 cup if raw)
  1/2 cup food yeast (brewers' yeast)
  1/3 cup Tahini (sesame butter)
  1/4 cup lemon juice
  1 teasp salt
  1 cup white flour
Bring to a boil in a saucepan, stirring.
Use as a spread on bread and sandwiches, or on crackers.

May be added to macaroni after blending, and baked, for macaroni cheese.

For solid "cheese" BAKE in the oven instead of boiling.  But in a loaf tin (pan) and bake in a moderate oven for 30 mins.  For a special treat, put green beans, or asparagus in the loaf tin too.



PASTRY
Put in a bowl: 2 T Tahini, 2 T water and 1/4 teasp salt    OR    1/4 cup pureed cooked pumpkin (squash)
Mix and add wholemeal (whole wheat flour) until you get a soft dough. Roll out thin and use as desired.



PASTRY (Wheat-free) or crackers
Put in a bowl: 1/2 cup ground nuts or seeds, OR 1/4 cup Tahini or other nut butter
Add:  1/4 teasp salt (or vege salt or other herbs for savoury crackers)
  1/2 - 3/4 cup water
  1 1/2 - 2 cups of brown rice flour
Should be soft but not sloppy.  Add more flour or water as needed.
Press into greased pie pans in a thin layer. (Makes more than one crust.)
Bake for 5 mins.  Fill with pie filling, and bake till pies are brown on top. Works well for quiches.
OR bake pastry till slightly browning, and fill with pre-boiled pie filling.

For CRACKERS, pat onto greased oven tray (cookie sheet) quite thin. Sprinkle with vege salt if desired. Score (cut) into squares or other shapes. Bake 10 - 15 min in a moderate oven, and then turn oven down low and bake until they are DRY.  May need to take off some of the outer ones earlier.



OATMEAL PASTRY
Mix in a bowl:  1/3 cup finely ground nuts or seeds, (or Tahini or other nut butter)
  2 1/2 - 3 T concentrated apple juice
  1 cup rolled oats (oatmeal) partially ground in the blender
Press into pie dish (pan) (dipping fingers in flour or water if sticky), making crust quite thin.
Use as desired. (Fill and then bake, or Bake and then fill with pre-cooked filling.)



FRUITEE BISCUITS (cookies) or FRUIT LOAF
Mash in a mixing bowl: 3 ripe bananas
Stir in:    1 teasp vanilla (essence)
Add:    1 cup raisins or sultanas or currants
    1 cup chopped dates
    1 cup mixed dried fruit (fruit medley)
    1 cup coconut (any size flakes)
    1/2 cup chopped nuts
    1 cup rolled oats (quick oats)
Mix well with hands. Drop on oven tray (cookie sheet) with a spoon or ice cream scoop.
Bake in a moderate oven for 10-20 min, till just browning well.

OR press firmly into a loaf tin (pan) and bake as a loaf (cake).
Bake in a moderate oven (covered most of the time) till dry on top and browning.
Cool and slice.

May be frozen.  Need refrigeration.



CAROB FUDGE
Put in a mixing bowl: 1/2 cup very hot water
  1/3 cup carob powder
Stir until dissolved.
Add and stir in: 1 cup peanut butter or Tahini
  1 1/2 cups Date Butter (see previous recipe)
  1 cup chopped walnuts
  1 cup raisins or sultanas
  1/2 cup fine coconut
  1 teasp vanilla (essence)
  3 1/2 cups rolled oats (quick oats)
  1 teasp peppermint essence (optional)
Mix well.
Sprinkle a tray (with sides) with coconut. Press the fudge mixture into the tray on top of the coconut - about 1 - 2 cm thick (1/2 - 1 inch).  Sprinkle coconut on top and smooth out or roll.
Cut into squares either now or after it is frozen.  Freeze and eat frozen, preferably.



POT PIE
Put in a saucepan: 4 large potatoes, in chunks
  2 onions, in small chunks
  2 - 4 carrots, in chunks
  1 cup water
  1 teasp salt
Bring to a boil and simmer, covered, till almost tender.
Add:  1/4 head of cabbage, sliced
Steam 5 more mins.
Add:  2 cups frozen peas
Stir.  Pour into a casserole dish.

Cover with "Better 'n Scones"  pastry.  (See following recipe)
Bake till pastry is browned.



BETTER 'N SCONES Pastry
Put in a bowl: 1/4 cup concentrated apple juice
  1 1/4 cups very warm water
  1/2 teasp salt
  1 T active baking yeast
  1 cup fine cornmeal
  1/3 cup wholemeal (whole wheat flour)
1 cup barley flour
Mix well and add: 1 cup white flour
Tip onto floured board, and knead a little, working in more flour as needed.
Should be soft but workable.

FOR POT PIE: Roll out a piece big enough for your casserole dish, about 1 cm. think (1/2 inch)

FOR SCONES (American biscuits):  Roll out 2 cm (1 inch) thick. Cut with cutter or knife to desired size and shape.  Put on greased oven tray (cookie sheet) and let RISE for 15 - 20 mins.
Bake in a moderate oven till browned a bit.
(Store in plastic and reheat in dampened paper bag (or microwave) to freshen before serving.)

FOR CRACKERS:  Roll out very thin.  Place on greased oven tray (cookie sheet).  Score as desired. Prick if large.  Sprinkle with Vege Salt if desired.  Let rise 10 mins.  Bake in a moderate oven until crisp, watching carefully.



MAZIDRA
Put in a saucepan: 1 cup dry brown lentils
  3 cups water
  1 onion, chopped
  1 clove garlic, minced
  pinch of thyme
  1/2 teasp salt
Bring to a boil, and simmer, covered, till tender. (Up to one hour.)
ALSO cook Brown Rice: Put in a saucepan 1 cup brown rice, 3 1/2 cups water, 1/2 teasp salt.
Bring to a boil, cover, and turn down VERY low. Simmer for an hour or more.

WHEN COOKED, stack in layers on your plates:
  Rice
  Lentils
  Shredded lettuce
  Chopped tomatoes
  Salad Dressing (your choice)
May be arranged on big serving plate or on a plate for each person.

BATTER BREAD (an easy method)
Put in a bowl: 4 1/2 cups wholemeal (whole wheat flour)
  1 T date butter (or other sweetener)
  1 1/2 T active baking yeast
  1 teasp salt
Add:  1 1/2 cups very warm water (NOT HOT)
Stir for about 2 minutes.
Pour into 2 small greased bread loaf tins (pans) and let rise 10 minutes. 
Turn oven on to preheat at a moderate temperature.
Let bread rise 10 more minutes before putting in the oven.
Then put it in the oven and bake till well browned all over (40-50 min or so).
Tip out and cool on a wire rack.

The same method may be used to make wheat-free breads, with various combinations of flour. But usually these should only be allowed to rise 10 mins before baking. (Several such recipes are in my cookbook. Also see vege pie recipe for the mix for one of them.)

WAFFLES - Rice and tahini
Mix in a bowl: 2 T Tahini (or other nut butter or ground nuts or seeds)
  1 1/2 cups cold water (a little at a time)
Add:  2 cups (or more) whole (brown) rice flour
  1/2 teasp salt
Adjust flour or water until the right consistency.
Bake in waffle irons till browned.

WAFFLES - Fruitee
Blend together:  1 banana
  3 cups rolled oats (oatmeal)
  2 cups water
Pour into a bowl and add: 2 cups more water
    1 cup whole (brown) rice flour
    1 cup cornmeal
    1 handful currants
    1 handful raisins or sultanas
    1 1/2 teasp salt
Bake in waffle irons till browned.
(May vary flours as desired.)

WAFFLES - Oat
Mix in a bowl:  3 cups rolled oats (quick oats)
  1/2 teasp salt
  3 cups water
Let soak for 1-2 hours.  Add more water if necessary, and bake in waffle irons. Add fruit if desired.

OAT DODGERS
Mix above oat waffle recipe.  Let soak about 10 minutes.  Drop by large spoonfulls on a greased oven tray (cookie sheet).  Bake for about 1/2 hour, till just starting to brown a bit.
Break up in cereal bowls, cover with Banana Milk and eat for a yummy breakfast!

BANANA MILK: Blend 1 cup of soy milk (or other milk) with several bananas.

MOCK EGG (Sandwich spread or salad)
Mash together in a bowl: 1/2 tin (can) of Nutolene (Nuteena, Nutose etc.)
    1-200 gms tofu
    or  use twice as much of only one of those
    1/2 teasp turmeric
    1/2 teasp onion powder (if available)
    1/2 teasp salt (or as desired - more for tofu)
    3-4 T water if a bit dry to mash
Add:  1 1/2 T slivered onion (or dried onion flakes)
  1 1/2 T chopped cucumber (or healthful pickles)
  1/4 cup grated carrot
  1 chopped tomato
  1 - 1 1/2 cups shredded cabbage (optional)
Use as a sandwich spread.
Or mix with boiled potatoes for a potato salad.
Or on top of a lettuce leaf individual salad - i.e. Lettuce leaf, grated carrots, mock egg, tomato.

SAGO (tapioca) PUDDING
Put in a saucepan: 1/3 cup sago [tapioca in American terms]
  2 cups hot water
Whiz in blender: 1 cup cashew pieces (or sunflower seeds or other)
  2 teasp vanilla essence
  1/4 teasp salt
  1/3 cup honey
  1 cup hot water
Then add one more cup of hot water.
Pour into saucepan with sago.  Bring to a boil, stirring occasionally, and simmer till sago is clear.

May be served just like this, or poured into small molds and let cool; or add chopped fruit - such as fresh peaches, strawberries, etc; or add carob powder to make a carob pudding. (2-4 T)

VEGE PIES
Cook in a saucepan: 1 kg (2 pounds) frozen mixed vegetables
  1/2 teasp salt
  Water to nearly cover.
When done, add 1/2 - 3/4 tin (can) of Nutolene (Nuteena, Nutose, etc.)
    1-3 cups instant potato flakes  (OR add raw potatoes to the veges when you cook them.)
Mash together.
Put in a casserole dish, or small individual pie tins (pans). (Should make a fairly firm-but-moist filling.)
Top with pastry (see below).  (Or can use bottom and top pastry if desired. See Regular pastry or Pumpkin Pastry.)

What we use is a mixture of: 1 part each of buckwheat flour, brown rice flour, and chick pea (garbanzo) flour, and 1/2 a part of soy flour, with a bit of salt.  With this mixture we also make wheat-free bread, with the batter bread method, adding leavening.  But for the pie top-crust, just add water to this mixture. It takes about 2 T of mix for each small pie, or for every 7-8 square cm (3 square in.) of casserole top. Add enough water to make it just pourable, like a pikelet (pancake) batter.  Spread over top of vege mixture in the pie tins, just thick enough that no veges show through.
Bake till top is browned a bit and looks dry.  Serve.  Not bad cold in lunches or for picnics too.

For lunches, wrap small pies in Glad Wrap (plastic wrap) and store in freezer.

OAT BURGERS
Combine in a saucepan and bring to a boil:
  1 cup water
  1/2 teasp salt
  1/8 teasp thyme
  1/4 teasp sage
  1/8 teasp marjoram
  1/2 teasp garlic powder (or 1 clove garlic, minced)
  1 T savoury food yeast (brewers' yeast)
  2 T soy sauce
  1 small onion, chopped
When boiling add: 1/4 cup chopped walnuts (or other nuts or seeds)
  1 1/3 cups rolled oats (oatmeal)
Stir in, cover, turn off heat, and let stand for 10 mins or more.  Form into burgers and bake on greased oven tray (cookie sheet) till slightly browned on both sides.

OR bake in "balls" (formed with an ice cream scoop) and serve in a mushroom (soup) "gravy".

PIZZAS
To make BASES: Take any kind of bread dough, and roll a piece to the size of a pizza pan, about 1/2 cm (1/4 in.) thick.  Prick. Bake 7 minutes - till just set. (These can be frozen for future use.)  OR use Special Pizza Crust recipe below.

Place pizza base (as above) on a pizza pan.
Spread with tomato sauce (seasoned tomato puree). Add raw onions, TVP mince (or other savoury), chopped green (or red or yellow or all 3) capsicums (sweet pepper), sliced mushrooms, pineapple, tomato slices, and top with some sort of non-dairy cheese.  See spreads section, for Jack cheese or Capsicum type cheese. Can be made fresh and spread on, or grated on, frozen.

Bake for 15-25 mins till top is done.

SPECIAL PIZZA CRUST:
Mix in a bowl: 1 cup very warm water
  1 T active baking yeast
  1 T honey or date butter
  1/2 teasp salt
  1 1/2 cups wholemeal (whole wheat flour)
  1 - 1 1/2 cups barley flour or white flour
Knead for 1-2 minutes.  Roll out to a circle and place on greased pizza pan(s).
Put toppings on and bake, as above. Or bake for 7 mins. and freeze for future use.

BANANA POPSICLES
Peel and cut in half 6-7 medium-sized firm-ripe bananas.
Push an ice block stick (popsicle stick) into the cut end of each one (until only about half, or less, of the stick is showing).
Spread Carob Fudge Frosting (see recipe below) all over banana (thick enough so you don't see the banana showing through).
Roll coated banana in chopped nuts, coconut, or a mixture of both.
Freeze popsicles and eat them frozen.

If you are in a hurry and have ripe bananas to spare, peel, cut, put sticks in and freeze them. Then add frosting and nuts when you get time.

CAROB FUDGE FROSTING:
Mix in a bowl:  2/3 cup hot water
  4 T carob powder
  1/2 cup date butter (or blend 1/2 c chopped dates with 3/4 c water)
  1/2 cup peanut butter (or Tahini)
  1 1/2 teasp vanilla essence
Spread on bananas as above.  Any left-over frosting may be frozen and used later, or eaten frozen as fudge, or used to frost a cake, or spread on toast. YUM!

SUNSHINE LOAF
Place in a bowl:  2 cups grated carrot
  2 cups cooked brown rice
  1/2 cup peanut butter mixed with 1 cup milk (soy or other) or water
  1 teasp salt
  1 T onion powder, or 2-3 T chopped onion
  1/4 teasp sage
  1/2 cup crumbed bread (1-2 slices)
    (or for wheat-free, use 1/4 cup of flour of some kind)
Mix well.  Put into greased baking dish and bake till browned on top.

GREEN BEAN SALAD
Put in a saucepan: 1 kg (2 lb.) frozen green beans
  small amount of water
  1 teasp salt
Bring to a boil and cook till tender. Drain well. Tip into a bowl and cool.
When cool add: 1/2 tin Nutolene (Nuteena, Nutose etc.) cubed
  1/2 small onion, chopped
  1/4 cup of a white dressing (such as Jack Cheese or other mayonnaise)Mix well.  Serve. YUMMY!!

TOFU CHEESE CAKE
PASTRY:
Mix in a bowl:  1/2 cup tahini or peanut butter or ground nuts or seeds.
  1/4 cup concentrated apple juice
  1 - 2 cups of rolled oats (partially ground up in the blender) (till dry and yet soft enough to press into pie dish)
Press into a greased, medium-large casserole dish (i.e."sponge roll tray" or larger), at least 3 cm (1 inch) up the sides and all over the bottom.

FILLING:
Whiz in food processor (or half at a time in a blender):
  500 gm (about 2 - 2 1/4 cups) firm tofu, drained and rinsed.
  2 medium bananas
  1/4 cup honey
  1 tin (about 440 gm or 1 1/2-2 cups) pineapple (canned in fruit juice)
  1 3/4 teasp vanilla essence
  1/2 teasp salt
Pour into casserole dish that has pastry in it.
Bake till set (40-50 mins).
Spread topping over it (see below). Cool. Cut in squares.

TOPPING:
Just before taking cheese cake from the oven, bring to a boil:
  1 cup concentrated fruit juice (grape is nice!)
  1/3 cup water
Mix together: 1/4 cup cornflour (cornstarch)
  1/4 cup cold water
Pour into boiling juice, stirring constantly.  When thickened, spread on cheese cake straight out of the oven.