SAVOURY AND MAIN DISHES

SARA'S CABBAGE ROLLS

1 cabbage (Savoy looks great!)
1 Tbsp oil
1 C onion, chopped
1 C celery, diced
1/2 C capsicum, diced
2 C rice, cooked
1/2 tsp salt
1/2 tsp sage
1/2 tsp garlic powder
2 C tomato pasta sauce

Core cabbage and carefully separate into ten to 12 good-sized leaves to form the rolls. Steam leaves for five minutes or until tender but firm. Set aside. Preheat oven to 180 degrees Celsius.

In a fry pan add oil and sauté onion for five minutes until tender before adding celery and capsicum. Cook for a further three to five minutes. Remove from heat and mix in rice with salt, sage and garlic powder.

Take a cooked cabbage leaf in the palm of your hand and place half a cup of the rice mixture in centre. Using your other hand, roll the cabbage leaf into a roll and place on a baking tray.

Once all of the leaves are rolled, pour over pasta sauce and bake uncovered for 30 to 45 minutes.

SIMPLY COUSCOUS

1 1/2 C couscous
1 1/2 C water
1 bunch spring onions
1 red capsicum
olive oil
salt and pepper to taste
2 Tbsp fresh basil
3 Tbsp parsley, chopped
4 Tbsp soy sauce
pinch of thyme
pine nuts

Roast couscous in a skillet with oil over medium heat. Boil water and add to couscous. Gently stir once then set aside for five minutes.

Sauté spring onions and capsicum in oil, add salt and pepper to taste. Mix in basil, parsley, soy sauce and thyme.

Fluff couscous with fork and then add sautéed mixture. Serve with pine nuts sprinkled over the top.

SCRAMBLED TOFU

1 onion, chopped
oil
3-4 mushrooms, sliced
1/2 red capsicum, chopped
450g firm tofu
2 Tbsp nutritional yeast
1/2 tsp basil
1/2 tsp oregano
1 tsp parsley
1/4 tsp turmeric
1/4 tsp black pepper
1/2 tsp salt, or to taste

In a large frying pan, sauté the onion in oil for a few minutes then add the mushrooms and capsicum. In a medium bowl, mash the tofu, leaving some small chunks.

When the vegetables are soft, add the tofu and spices. Mix well and cook until the tofu begins to brown. Serve immediately on toast topped with parsley.

CHICKPEA PATTIES

1 Tbsp oil
1/4 C onion, diced
1/4 C capsicum diced
1 celery stalk, diced
1 can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
Pinch of cayenne pepper
1 tsp hot sauce
2 Tbsp chopped fresh parsley
2 Tbsp flour
1 Tbsp cornstarch
Salt and pepper to taste
Oil for frying

Place chickpeas in a food processor with the onion mixture. Pulse until chickpeas roughly chopped. Place chickpeas in a bowl and add spices, hot sauce and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for at least 30 minutes.

Heat oil in a frying pan over medium to high heat. Shape chickpea mixture to form patties and fry in batches for a few minutes each side, until crispy and browned. Flip a few times if they are browning too quickly.

NB: If you have trouble forming the patties, add more cornstarch.

CRISPY TOFU AND GREENS

To make the marinade combine the first lot of ingredients and mix well.

1/3 C soy sauce
1/4 C rice vinegar
1 Tbsp fresh ginger, finely grated
2 cloves garlic, minced
dash cayenne

400g pack tofu, frozen and then thawed

Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into one centimetre thick slices, then diagonally, to make four triangles. Arrange tofu into one layer in a dish and cover with marinade. Allow to sit for at least 30 minutes to absorb the flavours. Remove, drain and then pat dry with a paper towel.

1/2 C water or vegetable stock
1/2 C cornstarch
1 C vegetable oil

In a separate bowl mix the water or stock and one teaspoon of the cornstarch. Gently toss the marinated tofu pieces in the remaining cornstarch powder and then fry over medium heat in oil, for three to four minutes on each side. Drain and keep warm in the oven.

To make the sauce, combine all of the ingredients below in a small bowl. Add leftover marinade.

3 Tbsp soy sauce
1/4 C dry sherry
2 tsp rice vinegar
2 tsp brown sugar

Vegetables:
3 Tbsp oil
3 cloves garlic, minced
1 C onion, thinly sliced
6 C mix of greens (bok choy, beetroot leaves, spinach or kale), coarsely chopped

Heat the oil in a wok. Stir fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted. Add sauce mix and cornstarch liquid mix and stir-fry just until sauce is thickened. Add fried tofu. Serve with rice.

OYSTER MUSHROOM CURRY

2 Tbsp oil
1 onion, halved and sliced
1/2 C coriander, chopped
250g Oyster mushrooms, cut into large pieces
Salt to taste
1/2 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
4 potatoes, cut into small chunks
2 tomatoes, diced
1/2 C water, more if needed
1 tsp lemon juice

Heat oil in a frying pan over medium heat. Fry onions and coriander for five minutes, until onion is soft and translucent. Add mushrooms, salt and spices. Fry for about five minutes, until mushrooms release their water. Add a splash of water if spices stick too much.

Add potatoes, tomatoes and water and mix well. Bring to boil, then cover, reduce heat and simmer for 15 minutes, until potatoes are cooked. Add more water if it gets too dry. Add the lemon juice and you're done! Serve.

ALOO GOBI

1 Tbsp oil
1 small onion, chopped
2 tomatoes, chopped
1-2 tsp curry powder
1 cauliflower, diced
4 potatoes, diced
Salt to taste

Sauté onion in oil until tender. Add tomatoes and one teaspoon of curry powder and cook until the tomatoes have pulped into a sauce. Add cauliflower and potatoes and simmer over a low heat with lid on for 40-50 minutes, stirring occasionally. While cooking, continue to add more curry until you have acquired the desired flavour.

PURI

450g chapatti flour
1/2 tsp salt
250-300ml lukewarm water
2 Tbsp oil
Ajwain, to taste (optional - found in Indian shops)
Oil for deep frying

CAUTION: This recipe involves deep frying so please use extreme caution.

Combine dry ingredients together. Mix in the oil (not deep frying), and slowly mix enough water to form a soft, yet firm dough. Take pieces of dough a bit larger than a walnut. Roll out to two millimetres in thickness.

Carefully heat oil in a large pot or wok for deep frying. Continue to roll out dough to make puris. To check the correct temperature of the oil, drop a pebble-sized piece of dough into oil. It should raise instantly.

Using tongs, fry each puri until it is cooked on the bottom, then turn over. Ideally, it will puff up like a balloon, but this is not essential. Once cooked, remove and drain on a paper towel.

CAJAN SPICE MIX (FOR ROASTED VEGETABLES)

1/2 C of salt
2 Tbsp cayenne pepper
2 Tbsp paprika
1-1/2 Tbsp onion powder
1 Tbsp freshly ground black pepper
1 Tbsp freshly ground white pepper
1 Tbsp garlic powder
2 tsp dried basil
1 tsp chilli powder
1/4 tsp dried thyme
1/4 tsp ground mustard
1/8 tsp ground cloves

Winter is coming! What better way to keep warm than adding some spice to your life, well to your vegetables anyway! This recipe is for a bulk amount, so you can use it whenever you're having roast veges.

For roasted vegetables simply preheat oven to 180 degrees Celsius. In a large baking tray, added your favourite root vegetables cut evenly in size. Drizzle over a tablespoon of oil, sprinkle over one to three teaspoons of Cajun spice depending on taste. Bake for 35-45 minutes, turning occasionally, until vegetables are golden and tender.

ETHIOPIAN EGGPLANT STEW

1 Tbsp oil
2 red onions, halved and sliced
2 garlic cloves, chopped
1 Tbsp fresh ginger, minced
1 Tbsp allspice
1 tsp pepper
1 Tbsp berbere (or to taste)
1 tsp ground cardamom
1/2 tsp cloves
1/4 C margarine
1 carrot, diced
1 eggplant, diced
1 tomato, chopped
1/4 C red lentils
1 1/2 C water (or more, if needed)
2 C chopped green beans
salt to taste

Heat a large non-stick pan over medium heat. Add oil and onions and fry for 30 minutes, stirring regularly, until a nice golden brown. When the onions stick too much, deglaze the pan with a splash of water. Add garlic, ginger and spices and mix well, until spices are fragrant. Add margarine with carrots and eggplant.

Fry for five minutes until eggplant softens before adding tomato, lentils, water and beans, and mix well. Bring to boil, then loosely cover and let simmer for 45 minutes until the eggplant is really soft. Add water, if needed. Season to taste.

COTTAGE WINTER BAKE

750g red potatoes
1/2 C soy milk
salt and pepper, to taste
canola oil
1 onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced, leaves minced and reserved
225g mushrooms, diced
2 C vegetable broth
500g kidney beans, cooked (two cans)
2 C green beans, cut into 1" pieces
1 1/2 tsp thyme
2 tsp fresh rosemary, minced or 1 tsp dried
1/4 tsp sage
2 C baby spinach leaves, packed
1 Tbsp cornstarch
2 Tbsp water
extra rosemary for garnish

Scrub the potatoes and cut them into cubes. Place in a large pot and cover with water. Bring to a boil and simmer until tender. Reserve a cup of their cooking water before draining. Place in a large bowl, add the soymilk and mash until smooth, adding a little of the potato-cooking water if dry. Add salt and freshly ground pepper to taste, cover and set aside.

Spray a large non-stick or cast iron skillet with canola oil. Heat skillet on a medium-high burner and add the onions. Sauté until translucent before adding the garlic, carrots, celery and mushrooms. Sauté for three minutes, then add the vegetable broth, kidney beans, green beans and herbs. Simmer on medium heat for 20 minutes or until all the vegetables are tender. Add salt and pepper to taste.

Add the spinach and stir until wilted. Mix the cornstarch with the water until smooth before adding to pan. Stir and cook until the mixture has thickened.

Place the potato mash evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the grill for a minute or two. Serve immediately while hot.

LENTIL CASSEROLE

2 tsp oil
1 onion, chopped
1 garlic clove, chopped
2 celery sticks, chopped
1 Tbsp fresh dill, chopped
2 Tbsp fresh parsley, chopped
2 C cooked brown lentils (2 cans)
3 C cooked rice
1 can tomatoes, crushed
1/2 C vegetable broth
1 C breadcrumbs

Preheat oven to 180 degrees Celsius. Heat the oil in a large fry pan over medium heat. Add the onion and sauté for two minutes before adding the garlic and celery.

Continue to sauté for another 5 minutes, until the vegetables are tender. Stir in the dill and parsley, then remove from heat. Mix the lentils and rice together in a baking or casserole dish. Add the tomatoes, broth and sautéed vegetables, stirring them all together. Layer the breadcrumbs evenly over the top. Bake for 45 minutes.

BEST VEGETARIAN SAUSAGE, EVER!

1/2 C cannellini beans, rinsed and drained
1 C cold vegetable stock
1 Tbsp olive oil
2 Tbsp soy sauce
2 garlic cloves, grated
1 1/4 C Vital wheat gluten flour*
1/4 C nutritional yeast*
2 Tbsp fresh sage and rosemary
fresh black pepper
8 sheets of tin foil

Prepare a steamer with boiling water. In a large bowl, mash the beans thoroughly. Add the remaining ingredients in the order listed and mix with a fork until it forms a dough. Knead gently.

Divide into eight even parts with a knife and mould into a sausage shape before wrapping in tin foil.

Place wrapped sausages in steamer and steam for 40 minutes. Ensure the pot always has water in it. Remove sausages from the tin foil and fry in a hot pan with oil for a few minutes or bbq until brown (or leave in fridge after cooling and finish cooking later).

THAI FRIED RICE

1/2 C raw cashews
2/3 C unsweetened coconut
2 Tbsp oil
2 garlic cloves, minced
1/2 tsp red curry paste
4 C cooked jasmine rice, cold
1 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
1 Tbsp rice vinegar
1 C frozen French-cut green beans, thawed
2 baby bok choy, thinly sliced
3 green onions, sliced
juice of one lime

Heat a wok over medium heat without oil. Fry the cashews and coconut, stirring constantly, for one minute or until lightly golden. Set aside.

Increase heat to high and add oil. Stir fry garlic for 30 seconds, until lightly golden. Add curry paste and rice and fry for a few minutes, until heated through. Add brown sugar, sauces and vinegar and mix well.

Add beans and bok choy and fry until bok choy is wilted but still nice and green. Add onions, coconut, and cashews and cook for a few minutes more. Mix in the lime juice and serve.

TEMPEH FAJITAS

1 pack tempeh
1 C pineapple juice
1/4 C soy sauce
2 Tbsp fresh lime juice
2 tsp ground cumin
2 tsp canola oil
1/2 tsp fresh ground black pepper, divided
1 garlic clove, minced
2 C vertically sliced onions
1 1/2 C sliced green bell peppers
Cooking oil spray
1/4 tsp salt
4 whole wheat tortillas
1/4 C salsa

Cut tempeh in half crosswise. Cut each half lengthwise into six strips then place in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, quarter teaspoon black pepper and garlic in a small saucepan. Bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature for up to two hours.

Lightly coat onion and bell pepper with cooking oil spray. Sprinkle with salt and a quarter teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack. Grill five minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray. Grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.

Warm tortillas according to package directions. Arrange three tempeh pieces, half a cup of onion mixture, and one tablespoon of salsa down the centre of each tortilla. Roll up. YUM!

STUFFED VINE LEAVES

30 vine leaves, stalks removed
2 C vegetable stock
1 C arborio rice
1 C red lentils
2 garlic cloves, peeled and chopped
1 Tbsp capers, chopped
12 olives, pitted and chopped
1 tsp fennel seeds
Large handful of chopped mint and chives
400ml tomato pasta sauce
Juice and rind of two lemons

Blanch the vine leaves in a large pan of boiling water for two minutes. Drain and set aside.

Place the stock, rice and lentils with the garlic, capers, olives and fennel seeds in a large, heavy-bottomed pan. Bring to the boil and simmer gently for 15 minutes or until cooked. Allow to cool and mix in the chopped herbs. Season with salt and pepper.

Pre-heat the oven to 180 degrees Celsius. Place a vine leaf ribbed side down and put a couple of teaspoons of mixture at the bottom edge of the leaf in a sausage shape. Roll the leaf around the filling, tucking in the edges. Place in an oiled, shallow ovenproof dish. Continue filling the leaves, packing them closely in the dish. When you've run out of filling or leaves, pour the pasta sauce over the stuffed vine leaves, and sprinkle over the lemon juice and rind. Cover the dish tightly with aluminium foil and bake for an hour.

CASHEW NUT GRAVY

2 C hot water
1/2 C cashews
2 Tbsp Braggs (or soy sauce)
1 Tbsp cornstarch
2 tsp onion powder
2 tsp nutritional food yeast
1/2 teaspoon salt

Set aside one cup of hot water. Put all the ingredients into a blender and blend until smooth, about 5 minutes, then add remaining water.

Pour into a pan and heat until thickened. Serve immediately. Delicious!

MUSHROOM AND OLIVE TARTS

Serving ingredients
2 tsp extra-virgin olive oil
1 tsp balsamic vinegar
toasted pine nuts and chopped olives
handful rocket leaves

Remove pastry from freezer. Heat oven to 240 degrees Celsius.

Place mushrooms stalk side up on two baking trays. Season well with freshly ground salt and pepper. Drizzle with oil and sprinkle with thyme. Roast for approximately 10-12 minutes until juicy.

Take two 15cm sandwich tins. Place tins on the pastry sheets and cut around each base with a sharp knife to make two circles. Place the mushrooms in each tin so they overlap each other, then scatter with pine nuts and olives.

Spread tapenade over one side of the pastry, then place, tapenade sidedown, on top of the mushrooms in the tin. Bake for 15 minutes. Remove and let sit for two minutes before carefully turning out tarts onto serving plates.

DAIRY FREE MEAT FREE LASAGNA

Lasagne sheets

'Mince'
1 Tbsp olive oil
2 onions, chopped 300g soya mince
2 tsp bouillon stock powder dissolved in 600ml of hot water
2 cans chopped tomatoes
3 Tbsp tomato purée
2-4 cloves garlic, minced
1 Tbsp mixed herbs

Preheat oven to 190 degrees Celsius. In a large pot, add oil and onions and fry until soft. Add the rest of the ingredients and cook until the mince has absorbed most of the liquid.

'Cheese' sauce
60g margarine
60g flour
1 litre soya milk
1 tsp English mustard
120g melting soya cheese, finely grated (Redwood's melting Cheezly)
Retain extra cheese for grating over the top
Fresh ground black pepper
4 Tbsp nutritional yeast flakes

Melt margarine in a saucepan on medium heat. Stir in flour and cook for a further minute, stirring constantly so it doesn't burn. Add the soya milk and mustard, stirring constantly. Add the cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard' is made, stirring frequently. Season with pepper and add the yeast flakes for an added ‘cheesy' taste.

POTATO CURRY

4 potatoes, peeled and cubed
2 Tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 piece fresh ginger root, peeled and minced
2 tsp salt
1 can diced tomatoes
1 can garbanzo beans (chickpeas), rinsed and drained
1 can peas, drained
1 can coconut milk

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about five minutes. Season with the spices and salt. Cook for two minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer five to ten minutes before serving.

ASPARAGUS ROLLS, WITH A DIFFERENCE!

2 bundles of asparagus
Filo pastry (1/4 pack)
3 Tbsp sesame seeds
2 Tbsp sesame oil
1 Tbsp lemon juice
1 tsp maple syrup
Zest from 1 lemon

Remove filo from packet and carefully place four to six sheets on a dry surface. Return remaining pastry to plastic sleeve and refrigerate. Slice filo into four equal, long rectangular pieces. Stack and leave covered under a damp (not wet) cloth to avoid drying out.

Lightly toast sesame seeds in a small dry pan over medium heat. Set aside. In a small bowl, combine the sesame oil, lemon juice, maple syrup and half the lemon zest, finely chopping it before you add it in.

Wash asparagus. Hold at centre and stalk base, and bend to break off end (nifty trick to find where it is no longer stalky!).

Take a filo sheet, lightly brush with oil mixture and sprinkle with sesame seeds. On a slight diagonal, place an asparagus at one end of the filo strip and roll as tightly as possible. Repeat until all are done. Place rolls on a plate, cover with a damp towel and refrigerate for one hour.

Preheat oven to 230 degrees Celsius. Remove the rolls from the fridge and transfer them to a parchment-lined baking sheet. Sprinkle with sesame seeds, half of the lemon zest and drizzle with any remaining oil/lemon juice mixture.

Bake for approximately 20 minutes until lightly brown. Drizzle with a dash of sesame oil and garnish with any remaining lemon zest.

AMANDA'S MEDITERRANEAN SALAD AND DELICIOUS DIPS

SAFE's promotions manager and kitchen-whiz extraordinaire, Amanda, says there's nothing more impressive than a platter abundant with kalamata olives, stuffed vine leaves, hummus, tabouleh, baba ghanoush, bean dip, falafel, chutney and tahini sauce, surrounded by pide and olive pita breads.

Amanda says this Mediterranean array of salad and dips is a complete meal, and a fabulous way to celebrate delicious authentic flavours that hail from the Mediterranean and Middle East.

"You can have friends over and everyone gets to serve themselves from the platter. It's so good I often make this just for the family too. And always with good coffee and Turkish delight!" she says.

Note: Quantities are up to you but you can't really go wrong with good taste buds and commonsense.

Kalamata olives
Great marinated in olive oil, garlic and lemon rind.

Hummus
Either soak one cup of chickpeas overnight and cook an hour until soft, or use one can for convenience. I use organic chickpeas as conventional ones often don't cook properly (due to being heat treated).

Put into a blender with garlic, lemon juice, olive oil, tahini, salt and cracked pepper. I prefer a distinctly lemon flavour so would use up to four lemons. Serve at room temperature.

Tabouleh
Pour boiling water over two cups of cracked wheat or couscous and leave to soak for half an hour. The water level should be a little above the level of the wheat. Set aside. Once cool, add chopped tomato, fresh mint and parsley, finely chopped red onion, salt and pepper. Dress with lemon juice and oil.

A top tip from an Afghan friend of mine is to use citric salt to increase the lemon flavour, but decrease the liquid and regular salt.

Baba ghanoush
Bake two or three aubergines split in half at 180 degrees Celsius until soft, split side up. Once soft, remove the pith and place in blender with garlic, salt, pepper and lemon juice. Drizzle in the oil until you have the right consistency. Again, it's about getting the flavour you like so quantities are not specified. You can add tahini or include the roasted aubergine skins too.

Bean dip
You can either use fava or white cannelloni beans, or any kind really. Bean dips are just a variation on hummus. Soak beans overnight and cook until soft (or use canned beans). Place beans in the blender with garlic, lemon juice, salt, tahini, pepper and oil. Add cumin or sundried tomatoes or olives for variation.

Falafel
Soak equal amounts of chickpeas and fava beans (dried broad beans) overnight. Put beans (uncooked) into a blender with salt, pepper, cumin, fresh parsley and one to two teaspoons of baking soda to add lightness and add water until you get the right consistency. Shape into small patties and place in a hot pan with oil. Best eaten straight away!

Chutney
Serving quality chutneys on the side is a great way to give dips a bit of zing and adds richer flavours. Traditional tomato or anything homemade is good.

Breads
You can make garlic bread yourself or just get loads of different breads from a bakery or the supermarket. Mix margarine, minced garlic, salt and pepper and apply liberally on the sliced bread. Wrap in foil and heat in hot oven just 20 minutes prior to serving.

Tahini sauce
Thin down a couple of tablespoons of tahini with lemon juice and water and salt. Tahini requires quite a bit of liquid to make it runny so add the juice of a few lemons first, and then water until thin. You can try using plain vegan yoghurt instead of half the water to get a white and creamy consistency.

Stuffed vine leaves
Nice and easy. Just buy them!

THREE BEAN HUMMUS

1/3 C chickpeas, canned
1/3 C pinto beans, canned
1/3 C red kidney beans, canned
2 garlic cloves, peeled
1 zucchini, chopped
1 handful of sun-dried tomatoes
1/3 C tahini
1/3 C olive oil
lemon juice, optional
Salt
Pita bread

Measure all the ingredients into a food processor. Pulse until smooth. Add salt and lemon juice to taste.

Empty into a bowl and refrigerate for 1 to 3 hours, covered. Once chilled transfer hummus to a nice dish. Drizzle over a little olive oil and sprinkle with smoked paprika. Serve with warmed pita.

VEGAN CHEESE AND SPINACH PIE

Preheat the oven to 200 degrees Celsius. Wash spinach thoroughly and steam for two minutes. Place in a bowl and knead the tofu and bouillon into the spinach with your hands. The tofu should end up as small flecks.

Fry the onion in the oil until translucent. Add the mushrooms and cook for a further five to 10 minutes. Oil a pie dish and line the base and sides of the dish with the puff pastry. To join pastry sheets together, simply wet one side and overlay other section. Then in layers - and in the following order - place the spinach mix, sweetcorn and mushroom mix. Finish off with the grated cheese. Place pastry on top to make a lid, making sure you moisten with water around the edges so it sticks to the bottom pastry. Using the tip of a fork, press pastry edges together and pierce the top of the pastry.

Bake for about 30 minutes or until fairly well browned. Serves four.

SALT AND PEPPER TOFU

450 g firm tofu
2 tsp salt
2 tsp garlic powder
1 tsp fresh ground black pepper
3 Tbsp cornstarch
3 Tbsp oil

Place tofu on paper towels on kitchen bench. Place a heavy object on top for at least 15 minutes to squeeze out excess water. Change paper towels if required. Cut tofu into cubes.

Mix the salt, garlic powder and black pepper together. Coat tofu cubes and leave for 1-2 hours in refrigerator.

Coat tofu with cornstarch. Heat oil in wok or large skillet. Carefully fry tofu in small batches until tofu is golden. Drain on paper towels. Serve hot.

PARSNIP AND TURNIP CHILLI

1 onion, diced
2 Tbsp oil
3 zucchinis, chopped
1 capsicum, chopped
3 parsnips, diced
2 turnips, diced
1 C mushrooms, sliced
3 celery stalks, diced
2 carrots, diced
1 can diced tomatoes
250 g tomato paste
1/2 C white wine
2 Tbsp chilli powder
1 1/2 tsp cumin
3/4 tsp garlic powder
1 tsp salt
pepper to taste

In a large pot, sauté the onion in oil until tender. Add the vegetables and cook, stirring frequently for a few more minutes. Add remaining ingredients and bring to a slow simmer. Cover and cook for at least 30 minutes, stirring occasionally.

SAUSAGE ROLLS

 
Filling:
125g pecans, finely chopped
1/2 C breadcrumbs
1 onion, finely chopped
300g silken tofu, mashed
1 C rolled oats
1 Massel beef-style stock cube
1 tsp garlic powder
3 Tbsp soy sauce
ground pepper, to taste

3-4 frozen puff pastry sheets
soy milk for brushing pastry
sesame seeds

Preheat the oven to 200 degrees Celsius. Take pastry sheets from freezer to thaw.

In a large mixing bowl mix together the filling ingredients. Stir until well mixed. Lightly grease a baking tray. Slice each pastry sheet in half so that it makes two rectangles. Spoon the filling down the centre third of each pastry rectangle; lightly brush another third with milk and then roll the pastry, starting from the empty third and tucking it into the brushed third.

Slice the roll into halves, thirds or quarters as you wish and place them on the baking tray. Make a couple of diagonal cuts in the top of the roll. Brush the top with milk and sprinkle with sesame seeds.

Repeat with the remaining filling and pastry.

Bake the rolls for about 20 minutes, until they're golden brown and flaky. Serve with lots of sauce.

PUMPKIN AND SAGE RISOTTO

 
1 butternut pumpkin
2 garlic cloves, finely chopped
2 Tbsp olive oil
Handful of sage leaves, chopped
1 Tbsp margarine
1 onion, chopped
400g Arborio rice
200ml white wine
1 litre hot vegetable stock
Vegan cheese or parmesan
Salt and pepper

Preheat the oven to 200 degrees Celsius. Cut the pumpkin into eight large pieces. Remove seeds and place in a roasting tray with the skin on. Add half the garlic, oil, sage leaves and sprinkle over salt and pepper. Toss together and roast for 40-50 minutes until soft. Once cool peel off skin and roughly mash pumpkin mixture. Return to the oven on a low heat to keep warm.

In a heavy pan, add margarine, remaining oil and garlic and fry onion until soft. Add the rice and stir for one minute before stirring in wine. Slowly add stock a ladle at a time. Add remaining sage. Bring to the boil and then simmer while adding more stock as it absorbs into the rice. Regularly stir the rice to avoid it sticking. After about 20 minutes the rice should be cooked. The texture should be thick and creamy. Add extra stock if necessary. Add the pumpkin to the risotto. Serve topped with vegan parmesan.

POTATO PANCAKES

6 potatoes, peeled
Salt and pepper
1 Tbsp wholemeal flour
1 onion
1 garlic clove
1 bunch of chives
4 Tbsp olive oil
2 Tbsp margarine

Coarsely grate potatoes and season with salt and pepper. Leave for ten minutes before draining off liquid. Add flour and mix well. Chop onion, garlic and chives finely, and mix with potato mixture.

In a heavy pan, heat half of the oil and margarine. Place two heaped tablespoonfuls of the mixture into the pan. Gently flatten and fry on medium heat for 4-5 minutes each side until brown. When you have fried half the potato mixture, add remaining oil and margarine and fry remaining mixture. Serve hot.

These pancakes go well with a fresh green salad and pickled onions.

POTATO PICKLE WINTER SALAD

This is a winter salad that takes its inspiration from Central Europe.

8 potatoes, unpeeled
1 small bunch of mint
1 small bunch of parsley
1 onion
2 pickled beetroots
2 gherkins
3 tsp cider vinegar
8 Tbsp oil
Salt and pepper to taste
A small handful of broken walnuts, to serve.

Cook potatoes in boiling salted water until soft. Strain and allow to cool before cutting into cubes. Finely chop mint, parsley and onion, and cube beetroot and gherkins. Combine in a bowl with potatoes. Put the vinegar, oil and salt and pepper into a jar with a screw-top lid. Tighten lid on jar and shake the jar until the mixture is thickened. Pour dressing over potato mixture. Mix together and leave unchilled for one hour. Sprinkle with broken walnuts and serve at room temperature.

CHICKPEA STEW

A delicious and hearty vegetarian stew that's easy to prepare.

2 Tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 tsp ginger, grated
2 green chillies, seeded and finely chopped
1 tsp salt
800g tinned chickpeas, drained
1/4 C water
1 tsp cumin
1/2 tsp turmeric
freshly ground black pepper
1 Tbsp lemon juice
250g cherry tomatoes
100g baby English spinach

Heat a large frying pan over a medium heat. Add oil, onion, garlic, ginger, chilli and salt. Cook for 5 minutes or until the onions are soft, stirring occasionally. Add the chickpeas, water, cumin, turmeric and pepper and cook for a further five minutes, or until the water evaporates. Add the tomatoes and cook for another two minutes to soften. Remove from heat, stir through lemon juice and taste for seasoning. Stir through spinach leaves then set aside for a few minutes before serving.

PASTA TEMPEH!

Bring a pot of salted water to the boil and add a dash of oil and 2 C of your favourite pasta (serves 4). Cook until tender (al dente). Meanwhile make rest of the dish.

Pasta sauce:
1 onion, chopped and sauteed
1 garlic clove
1 can tomatoes or 6 fresh, skinned
2 roasted red peppers
Handful of fresh basil
1 Tbsp soy sauce
Salt and pepper

To make: Blend ingredients until smooth. Put aside.

Tempeh and vegetables:
Olive oil
1/2 aubergine, cubed
1 clove garlic, minced
1 tsp fresh ginger, finely grated
1 zucchini, cubed
1 C mushrooms, cubed
1/2 broccoli, chopped
1 block tempeh, cubed
1/2 C olives
Soy sauce

Sautee aubergine, zucchini, mushrooms, broccoli and tempeh in oil and garlic until tender. Add ginger, a splash of soy sauce and olives. Mix with pasta sauce and heat slowly.

Either mix sauce and tempeh mix with pasta or spoon over the pasta. Garnish with fresh basil, salt and cracked pepper.

THAI SPICED TOFU BALLS

300g firm tofu
2 tsp grated ginger
2 Tbsp chopped fresh chives
4 Tbsp finely diced red onion
3 Tbsp fresh coriander
1 Tbsp fresh mint
2 garlic cloves, crushed
2 Tbsp diced red capsicum
2 tsp sweet chilli sauce
2 tsp finely chopped lemon grass (white part only)
2 C cooked medium brown rice
1/2 C sesame seeds
Olive oil

Put all of the ingredients, except the sesame seeds and oil, into a food processor and blend until combined. Roll the mixture into approximately16 balls or patties as desired. Coat each ball in sesame seeds and place in fridge for 30 minutes. Cover a frying pan with about 1cm of oil over a low-medium heat. Once hot, add the tofu balls in batches and fry for 5-10 minutes, turning regularly, until golden brown all over. Place on paper towels to absorb any excess oil.

LENTIL AND WALNUT PATÉ

This recipe is rich in omega-3 fatty acids and protein. Spread it on sandwiches or use it as a dip with your favourite dippers!

2 x 400g tins whole lentils
100g walnut halves
2 garlic cloves
1 Tbsp olive oil
2 Tbsp lemon or lime juice
1-2 tsp soy sauce
Pinch of sea salt to taste
Black pepper

Rinse and drain the lentils. Roughly chop the walnuts then blend with the garlic and half the lentils until smooth. Add the remaining lentils and blend until smooth. Add the olive oil, juice and soy sauce. Mix well. Season to taste. Add more lime/lemon juice if desired.

MUSHROOM PATÉ

250g tempeh, crumbled
1 C onion, chopped
1 celery stalk, chopped
1 garlic clove, minced
4 Tbsp olive oil
250g Portobello mushrooms, chopped
1/2 C walnuts, chopped
2 Tbsp soy sauce
2 Tbsp red wine

Sauté tempeh, onion, celery and garlic in oil over medium heat until tender. Add mushrooms and sauté for a further five minutes. Stir in remaining ingredients and cook over low heat until the liquid is absorbed. Allow to cool (approx 60 minutes).

Place in a blender and process until the mixture forms a paste. Lightly coat a suitable dish (such as a loaf tin) with oil before evenly spreading mixture. Press in firmly, cover and refrigerate for at least two hours. Turn out and presto!

VEGETABLE CURRY

Roast spiced vegetables

3 potatoes, cubed
1 kumara, peeled & cubed
1 onion, diced
1/4 pumpkin, peeled & cubed
1/2 cauliflower, cut into florets
1 eggplant, cubed
1 zucchini, cubed
1 red pepper, cubed
3 Tbsp oil
1/3 C flour
2 Tbsp curry powder
3 tsp salt

In a clean plastic bag, put half of the flour, curry powder and salt. Add the potato, kumara, onion and pumpkin and shake to coat. Tip into a roasting pan with the oil. Roast at 200 degrees Celsius for 30 minutes turning every so often. Repeat with remaining ingredients and add to the roasting dish. Cook for a further 20-30 minutes turning gently every so often. Toss with 1/4 cup chopped coriander and serve with rice and the sauce below.

Sauce

1 tsp cumin seeds
1 Tbsp oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped
1 knob of ginger, finely chopped
1 onion, finely chopped
handful curry leaves (optional)
1 tsp salt
1 can coconut cream

Heat oil in small saucepan. Add cumin seeds and cook for 20 seconds. Add garlic, chilli and ginger and fry for a minute while stirring. Add onion, curry leaves and salt, stirring occasionally for 2 minutes. Add coconut cream, bring to the boil then turn off. It's ready!

NICHOLA'S HOME-MADE PIZZA

I love pizza - but can't stand those cardboard tasting pizza bases that you buy from the supermarket. So I decided to make my own. To make your own pizza base you will need a breadmaker, pizza stone and rolling pin.

Pizza base:
Place the following ingredients in your bread maker (in this order).

1 C plus 2 Tbsp of warm water
2 tbsp olive oil
1 tsp salt
2 tsp sugar
3 C flour
2 tsp yeast

Set your bread maker to ‘dough'. The process takes about 90 minutes. About half an hour before the dough will be ready turn on your oven set to about 180 degrees, and start heating up the pizza stone. When the dough is ready sprinkle some flour on a clean surface and on your rolling pin. Knead the dough gently and shape into a ball. Roll into a circle the same size as your pizza stone.

Remove the pizza stone from the oven and brush with oil. Place pizza dough on the pizza stone and prick dough with a knife to remove excess air. Bake for a few minutes to let the dough rise a little and then add sauce and toppings.

Pizza sauce:
I make this while the oven is heating up - but feel free to buy one if you want to!

1 can tomatoes
1 Tbsp tomato paste
1 onion
3 garlic cloves
1 Tbsp soy sauce
Basil
Salt and pepper

Gently fry onions and garlic. Once cooked blend with remaining ingredients until smooth.

Pizza toppings
Remove pizza base from oven and generously spread with sauce. Add whatever toppings you like. My favourites are:

• Eggplant (stir fry with garlic and ginger, then add tamari once soft - delicious!)
• Mushrooms, asparagus, red pepper or avocado (can be placed on raw) and sundried tomatoes and kalamata olives.

Drizzle with olive oil and grind salt and pepper on top. Cook until toppings are roasting and dough is turning golden brown (30-45 minutes). Enjoy!

SPICY PEANUT AND EGGPLANT STEW

This stew is rich and comforting. Just imagine a large bowl filled to the brim with eggplant, tomato bits and green bean goodness! Perfect for winter!

1 large eggplant, peeled and cubed
1 tsp salt
100 g shallots, peeled and sliced very thinly
1/4 C peanut oil
1 onion, diced
1 chilli, seeded and minced
1 cube of ginger, peeled and minced
1 tsp ground cumin
1/8-1/4 tsp ground cayenne pepper (optional)
1 tsp ground coriander
1/4 tsp ground turmeric
1/3 C tomato paste
1 can diced tomatoes in juice
5 C water or veggie broth
1/2 C peanut butter
175 g green beans, trimmed and diced
2 Tbsp fresh lemon juice
1/3 C coriander, coarsely chopped
Chopped roasted peanuts and extra coriander, to garnish

In a large bowl toss eggplant with salt and leave to stand for 30 minutes. Rinse with cold water, drain and set aside.

Heat 2 tablespoons of peanut oil in a large pot over medium heat. Fry shallots until very soft, browned and slightly caramelised, stirring occasionally. Remove from pot and set aside. In same pot, add 1 tablespoon of oil and eggplant and cook until tender. Remove from heat. Add to shallots.

Add remaining oil to pot, then add ginger, chilli and dried spices. Fry 30 seconds then add onion. Fry until translucent then add tomato paste. Stir and fry for 1 minute. Add diced tomatoes, water/broth, eggplant mix and beans. Stir. Bring to a boil for 5 minutes, then reduce to medium heat. Mix in peanut butter. Simmer on low heat, covered, for 35-45 minutes or until eggplant is tender. Remove from heat and stir in coriander and lemon juice. Salt to taste. Garnish with chopped roasted peanuts and extra fresh coriander. Yum!