Meatless Main Dishes

Category: Wholefood Recipes

 

Creamed Cashew and Onion Pie (V)

2 cups chopped onion
1/2 cup water
NC sea salt to taste
1 cup cream
1 cup milk
1/2 cup NC cashews
NC flour to thicken

Sauté onions in water until tender. Grind cashews. Add ground NC cashews, milk and cream to onions. Add flour to thicken. Season with NC sea salt to taste. Use as filling in pastry shells or place in baking-pan, cover with pastry and bake at 220C for 20 minutes.

Mock Chicken Pie (V)

1/2 cup cream
3 Tbsp NC flour
3 cups water
3 cups diced potatoes
6 eggs
1 onion, chopped
NC sea salt to taste
Pinch of NC thyme
1 tsp NC Vitamite or Marmite

Scramble eggs in non-stick pan with thyme. Over very low heat, make a gravy of cream, flour and water. Add scrambled eggs to the gravy, and season to taste. Fill baking-dish with layers of potatoes and onion, and pour egg-mixture over this. Bake until potatoes are done. Cover with pastry of choice, and bake again at 200C for about 20 minutes. Serves 6. As an alternative, leave off pastry.

Savory Pecan Loaf Or Patties

1 cup brown breadcrumbs
½ cups pecans or walnuts chopped fine
¾ cup cooked rice
1 medium onion grated (V) or green pepper (F)
1 Tbsp chopped parsley
2 Eggs beaten
1 ½ Tbsp NC Soya Sauce or NC Vitamite (Marmite)
3 tsp cream
1 cup milk
¼ tsp Sage
Pinch of Thyme & Sweet Basil
Salt to Taste

Mix all ingredients together. Place mixture in a greased or lined loaf tin and bake at 180C. To make patties, leave out the milk, form into patties on a baking sheet/tray and bake for 30 to 40 minutes – turning once. (We suggest lining with a baking sheet)

Mock Fish Patties (V)

2 cups mashed potatoes
2 hard-boiled eggs
2 Tbsp parsley
2 Tbsp NC peanut butter
2 eggs
2 onions
breadcrumbs
NC sea salt to taste

Sauté onions in a little water. Separate egg-whites from yolks. Lightly beat yolks together with a little milk. Keep breadcrumbs and egg-yolks to one side. Mash the hard-boiled eggs and mix with remaining ingredients. Form into patties and dip into egg-yolks, then into breadcrumbs. Pour a little cream on the bottom of a non-stick baking-tray. Place patties on the tray and pour a little cream over each. Bake at 220C for 45 min or until golden brown. Turn once.

Spinach Timbales (V)

2 cups chopped spinach
1 cup chopped onion
2 cups chopped mushrooms
1 cup cream
5 eggs
NC sea salt to taste

Cook spinach with a little NC sea salt. Drain off water. Sauté onion and mushrooms in 6 mm of water with salt. Mix spinach, onion and mushrooms together. Pour into a glass baking-dish or a muffin pan. Beat eggs and remaining cream together and pour over spinach mixture. Bake at 180C for 1/2 to 3/4 hour.

Roast Vegetable Lasagna

Rich, delicious and well worth the trouble for an occasional spoil.

6 cups assorted fresh vegetables (any combination of cauliflower, broccoli, green beans, baby corn, carrots, zucchini, leeks – plus tomato, green pepper and onion)

250g lasagna sheets
500ml fresh cream
1/2 tsp paprika
1 tsp origanum
1/2 tsp parsley
NC Sesame Oil
NC Garlic & Parsley Salt
Cornstarch
salt to taste

Step 1: Slice/Chop vegetables into 1/4 inch thick pieces/slices. Add vegetables to a glass baking dish. Add sufficient NC sesame oil. Season with NC Garlic & Parley Salt and NC Sea Salt to taste and mix through well. Bake for 1 hour at 180C. Step 2: Boil lasagna sheets in water together with 1 tbsp NC olive oil. Step 3: Bring cream to near boiling and add cornstarch to thicken and salt to taste. Step 4: Place 1 layer of lasagna in bottom of a glass baking dish, add 1/3 cream sauce and 1/3 vegetables, repeat until sauce and vegetables are all layered. Top with 1 layer of lasagna and remaining sauce and sprinkle with grated mozzarella cheese. Bake for 40 minutes at 160C.

Basic Nut Loaf (V)

Blend together in food blender

2 cups NC nuts of choice
1 cup milk
2 large onions
2 Tbsp fresh parsley
1 tsp NC sea salt

Add and mix well:-

2 Tbsp NC Soya sauce
1/2 tsp NC celery seed
2 cups NC ww breadcrumbs

Lay in glass or non-stick baking-dish and bake at 180C until firm – about 40 minutes. Serves 8. (You may substitute 1/2 Tbsp NC Vitamite or Marmite for 2 Tbsp Soya sauce). Instead of making a loaf, you may form into patties and bake. You may use NC celery salt instead of NC celery seed.

Spaghetti-Cheese Pie (V)

1 cup raw spaghetti
3 Tbsp chopped onion
1 cup cottage cheese or ricotta cheese
1/2 cup sour cream
NC sea salt to taste

Cook spaghetti in boiling salted water. Drain. Sauté onions in water. Toss in cream. Mix all ingredients together. Bake in greased casserole at 180C for 30 min.

Variations: red or green pepper may be substituted for onion, and ricotta or mozzarella cheese for cottage cheese. Macaroni may be used, instead of spaghetti.

Mushroom-a-la-King (V)

Sauté in 1/2 inch of water.
1 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup slivered NC almonds

Make sauce from:

3 Tbsp cream
3 Tbsp NC flour
3 cups milk
1 tsp NC sweet basil
1 tsp NC celery salt
1 tsp NC paprika
NC sea salt to taste

Mix all above ingredients together and (a) serve over NC brown rice or (b) pour mixture into casserole, cover with 2.5 cm of mashed potatoes and bake at 180C for 30 minutes.

Shepherd’s Pie (V)

3 cups diced potatoes
4 cups chopped onion
4 cups diced carrots
1 cup peas
NC sea salt to taste
2 1/2 cups mashed potato
NC herbs to taste

Boil or steam potatoes and carrots. Add peas after 10 minutes. Sauté onions in a little water.

Golden Sauce: Take 1 cup diced, boiled potatoes, 1 cup diced, cooked carrots and 1 cup sautéed onion. Add a little NC sea salt and NC herbs to taste. Blend into creamy golden sauce, using a little milk to aid blender action.

Mix together, remaining diced potato, peas, carrot and onion and lay in deep casserole dish. Pour half of golden sauce over this. Top with mashed potato. Pour remaining golden sauce over mashed potato. Close casserole and bake in oven for 30 minutes @ 180C. Serve immediately. Organically grown produce will be far more flavorsome.

Hearty Stroganoff (V)

1 chopped onion
3 cups chopped mushrooms
1/2 cup NC whole cashews
1 cup sour cream
NC sea salt to taste
sprinkle of NC paprika
NC flour to thicken

Sauté onion, mushrooms and cashews in a little water. Add sour cream, salt, paprika and corn-flour. Stir in well. Serve over wholegrain rice or mashed potato. (Substitute slivered NC almonds in place of NC cashews if you wish)

Walnut Oat Burgers (V)

1 cup NC rolled oats
1 cup chopped onions
1 cup NC walnuts/pecans
1 cup breadcrumbs
1 1/2 cups water
1/2 tsp NC mixed herbs
1/2 tsp NC thyme
1/4 tsp NC sage
1/2 tsp NC celery salt to taste

Cook the onions in the water for about 2 min, then add the oats, cover and cook for about 10 minutes longer. Remove from heat, stir in the remaining ingredients. Add a bit more hot water if necessary to bind burgers. Form into burger shapes. Bake in a pre-heated oven @ 200^C for about 30 minutes, turning once.

Durham Cutlets (V)

1 cup celery
1 small onion
1 cup NC ww breadcrumbs
1 cup milk
3 Tbsp corn-flour
2 Tbsp cream
1 tsp NC cumin
1 tsp NC coriander
NC sea salt to taste

Finely chop onion and celery, and cook together in a little water. While this is cooking, make a thick sauce by mixing cream and flour together in a saucepan. Add milk, and cook over very low heat until thickened. Pour liquid off celery and onion. Now add breadcrumbs and cooked celery and onion to the sauce. Add NC cumin, NC coriander and NC sea salt. Mix well. Flatten mixture on large plate or board. Let stand until firm. Cut into triangular shapes, dip pieces in beaten egg and then in breadcrumbs. Place in baking-pan. Pour cream over this (optional) and bake @ 220C for 30 minutes, or until crisp on the outside.

Special Note: Cream should never be heated to very high temperatures. This converts the fat in the cream into a saturated fat, and will burden the digestive processes. Frying is simply not a natural or healthy way of preparing food. Always bake, wherever possible.

Nut Roast With Mushroom Filling (V)

Roast Mixture:

1 cup breadcrumbs
1 large chopped onion
2 egg-whites
1/2 tsp grated lemon-rind
1 tsp lemon juice
salt to taste
2 cups NC brazil nuts

Sauté onions in water. Beat egg-whites till stiff. Mix remaining ingredients together with onions. Now prepare filling and put to one side. Use other nuts for variation.

Filling:

1 cup chopped mushrooms
2 egg-yolks
1/2 tsp NC mixed herbs
1 cup breadcrumbs
NC sea salt to taste

Sauté mushrooms in water. Add remaining ingredients to this, and mix together.

Now spread half the roast mixture in flat baking-dish. Pour filling on top of this. Top with remainder of roast mixture. Bake for 30 minutes @ 180C. Serve with mushroom sauce, if you wish.

Brazil Nut Burgers (V)

Mix the ingredients for the nut roast and its stuffing together, and form into burgers. Pour cream over and bake @ 180C for 30 minutes. Delicious!

Potato and Mushroom Bake (V)

3 potatoes
2 onions
2 cups black mushrooms
1/2 cup cream
NC sea salt to taste
NC sweet basil to taste
NC thyme to taste
1/2 cup NC cashew nuts

Dice onions and mushrooms. Sauté onions, NC nuts and mushrooms in a little water. Cut potatoes into thin, flat, round sections. Place alternate layers of potatoes and mushroom/onion mix in baking-dish, seasoning each layer with salt, thyme and sweet basil. Top layer is to be potatoes. Pour cream over this. Cover and bake in pre-heated oven at 180C for 60 minutes, or until done.

Curried Eggs (V)

2 onions
6 hard-boiled eggs
2 Tbsp lemon juice
1 tsp NC honey
pinch saffron
NC flour to thicken
1 tsp NC cumin
1 tsp NC coriander
1/4 cup fresh danya (optional)
NC sea salt to taste
1/4 cup cream
NC Cayenne Pepper to taste

Slice onions thinly and sauté in saucepan in a little water. Stir in all remaining ingredients except eggs. Add enough water to make gravy. Thicken with a little flour. Shell eggs. Cut eggs into halves. Place eggs in gravy. Heat through in saucepan. Add cream to mixture. Serve over NC rice with baked banana, hot NC peanuts, NC coconut and salad.

Almond Loaf (V)

2 cups NC almonds
2 cups water
3 green onions
1/2 cup celery
2 tsp herbs for chicken
1/2 tsp NC thyme
1 tsp NC sweet basil
1/2 cup fresh parsley

Finely grind almonds. Chop onions, celery and parsley. Liquefy almonds with water in blender until very fine. Combine all ingredients and bake in a casserole dish for 1 hour at 190C. Serve plain or with gravy. Use left-overs for sandwiches or snackwiches. For economy, substitute 1 cup breadcrumbs for almonds.

Savory Onion and Rice Slice (V)

4 medium onions
1 cup cooked NC rice
1 cup white sauce
4 eggs
2 Tbsp parsley
1/2 tsp NC cumin
NC sea salt to taste
1/2 tsp NC coriander

Slice onions and sauté in a little water until tender. Mix with NC rice, parsley and seasonings. Beat egg-yolks and add to rice-mixture. Fold in stiffly beaten egg-whites. Place in flat casserole. Bake at 180C for 45 min.

Cottage Cheese and Pecan Loaf (V)

4 eggs beaten
1/4 cup chopped onion
1/2 cup chopped celery
1/2 cup NC pecans
2 1/2 slices breadcrumbs
1 cup milk
1 Tbsp parsley
1 1/4 cups cottage cheese
1/4 cup cream
NC sea salt to taste

Mix all ingredients together. Bake in loaf-pan or timbale cups at 180C for 40 min. or until done.

Asparagus and Onion Pie (V)

2 onions, chopped
1 cup sour cream
2 cups cooked asparagus
1 egg, beaten
NC sea salt to taste

Sauté onion in water. Add remaining ingredients. Add egg last, and pour into crust, or make little pastry cups. Bake at 220C for 20 minutes.

Holiday Nut Roast (V)

4 eggs
4 cups mashed potatoes
2 cups chopped, NC mixed nuts
2 medium, chopped onions
1 tsp NC Vitamite or Marmite
2 Tbsp cream
NC sea salt to taste

Sauté onions in a little water. Stir in beaten eggs, nuts, potatoes and salt. Pour mixture into baking-pans. Spread cream on top of loaf. Bake in moderate oven for 30 minutes.

Serve with the following sauce:- Chop 1 onion finely and sauté in water. Add 1 Tbsp flour and sauté until flour is dark brown. Add 1 cup NC vegetable stock and 1 tsp NC Vitamite or Marmite. Simmer until slightly thickened.

Spinach and Mushroom Loaf (V)

8 cups spinach, chopped
1/2 cup grated onion
3 large eggs
1 cup NC whole-wheat flour
1/2 cup breadcrumbs
NC sea salt to taste
3 Tbsp cream

Sauce:

2 cups mushrooms
2 Tbsp NC flour
1 cup whipped cream
2 Tbsp chopped chives
NC sea salt to taste

Cook spinach in a little boiling water for just 3 min. Remove and drain. In pan sauté onions in a little water and add to spinach. Beat eggs well and stir into spinach. Add flour, crumbs, cream and salt. Spoon mixture into loaf-pan and bake @ 180C for 50 min. For sauce, sauté mushrooms in a little water until tender. Stir in flour. Add remaining ingredients and cook until sauce thickens. When loaf is ready, slice and serve with sauce.

Pecan and Rice Patties (V)

1 cup NC brown rice
2 cups chopped NC pecans
2 eggs, slightly beaten
2 Tbsp chopped onion
1/4 tsp NC sage
NC sea salt to taste

Cook rice. Mix all ingredients together. Form into patties. Place in casserole, rubbed with cream, or in muffin tins. Bake @ 180C for 45 min.

Cottage Cheese and Walnut Loaf (V)

1/2 cup cottage cheese
1 cup breadcrumbs
1 cup chopped NC nuts
3/4 cup chopped celery
1/4 chopped onion
3 eggs beaten
1 Tbsp cream
1/2 tsp NC mixed herbs
NC sea salt to taste

Combine all ingredients. Place in casserole, rubbed with cream, or form into patties. Bake @ 180C for 45 – 60 min.

Spinach and Cottage Cheese Loaf (V)

2 Tbsp cream
2 Tbsp NC flour
NC sea salt to taste
1 cup evaporated milk
1 cup cottage cheese
1 cup spinach purée
4 eggs
1/2 cup fine breadcrumbs

Separate eggs. Beat whites. Mix cream, NC flour and NC sea salt in pan. Add milk and stir over low heat. Cook until thickened. Add cottage cheese, spinach purée, egg-yolk and crumbs. Fold in stiffly beaten egg-white and pour into casserole rubbed with cream. Bake @ 180C for 45 min. or until done.

Cashew Nut and Vegetable Roast (V)

1 medium, raw carrot
1 medium, raw potato
1 cup NC cashews
1/2 cup chopped onion
salt to taste
3 eggs beaten
3 Tbsp cream
1 tsp NC soy sauce
2 cups mushrooms
3 Tbsp chopped parsley

Chop carrot, potato, NC cashews and onion. Add remaining ingredients and mix well. Rub loaf-pan with cream. Place mixture in pan. Bake @ 180C for 60 minutes, or until done.

Asparagus and Creamed Eggs (V)

1 1/2 cups asparagus
4 hard-cooked eggs
2 slices NC whole-wheat bread
1 Tbsp minced parsley
3 Tbsp cream
1 Tbsp minced onion
3 Tbsp NC flour
2 cups milk
NC sea salt to taste

Cook asparagus, or use good tinned asparagus. Slice eggs. Toast bread and cut into small cubes. Prepare cream sauce by sautéing onions in water. Add NC flour, NC sea salt and cream. Stir in milk. Cook over low heat until thick. Add sliced eggs. Serve asparagus hot on toast cubes. Cover with eggs in cream sauce. Garnish with parsley.

Macaroni Cheese (N)

1 cup NC ww or soy macaroni
1 litre boiling water
1/2 tsp NC sea salt

Cook these ingredients for 15 minutes.

Cheese Sauce: Blend the following together:

1/2 cup NC cashews
2 tsp lemon juice
2 Tbsp pimientos
2 Tbsp food yeast
1/4 tsp onion powder
1 tsp NC sea salt
1/8 tsp NC garlic powder
1 1/2 cup water

Crumbs:

1/4 cup ww crumbs
1 Tbsp NC food (nutritional) yeast

While macaroni is cooking, combine cheese sauce ingredients in a blender, and blend until creamy. Drain macaroni, and pour cheese sauce over macaroni in casserole dish. Bake covered for 30 minutes on 350F. Place breadcrumbs over macaroni cheese and bake a further 15 minutes on low heat or until brown.

Note: Small bread cubes may be used instead of breadcrumbs.

Cabbage Casserole (V)

3 cups cabbage, shredded
1 cup water
3 eggs
1 cup milk
2 Tbsp NC flour
1 tsp NC fructose
1 tsp NC sea salt
1 cup soft breadcrumbs
3 Tbsp cream
1 onion, chopped

Bring cabbage and water to boil. Cook for 5 minutes. Drain well. Beat eggs slightly and add milk. Mix NC flour, NC sea salt and NC sugar together. Add to milk and egg mixture. Add cabbage and remaining ingredients. Mix well. Pour into greased loaf-pan. Bake at 200C for 30 minutes, or until done.

Spinach & Ricotta Pie (V)

Filling

1/4 cup cream
1 clove garlic crushed
1 bunch spinach chopped
1 cup ricotta cheese (grated)
1/4 cup mozzarella cheese
1/4 tsp NC ground cumin
NC sea salt to taste

Place garlic and spinach in pan and cook until tender in own liquid until it has evaporated. Mix spinach with remaining ingredients. Place filling in already prepared pastry and bake in preheated oven at 200^C for 30 minutes. (cottage cheese may be substituted)

Potato Nests (V)

1 onion finely chopped
3 medium potatoes cooked
a little milk
1 tbsp butter or cream
NC sea salt to taste
2 eggs
1/4 cup mozzarella cheese (optional)

Cook the onion in a little water until softened. Drain. Mash the potatoes with the milk, butter and seasoning. Add the onion and mix well. Divide the mixture into two and make “nests” on a greased baking sheet. Crack an egg into each nest. Sprinkle with the cheese if desired. Bake with or without the cheese at 200^C for 20 – 25 minutes or until the eggs are set.

Autumn Omelette (V)

6 large eggs
2 tbsp cream
1 medium onion thinly sliced
1/2 cup cottage cheese.
1tbsp chopped chives
1/2 tsp NC cayenne pepper
NC sea salt to taste
4 baby potatoes, boiled in their jackets, cooled and cut into matchsticks.

Preheat oven to 220^C. Beat eggs lightly, until blended. Pour cream into a round baking dish and arrange onion slices in base. Bake for 5 minutes. then remove from oven. onions should be slightly cooked). Place potatoes , cottage cheese and chives on top of onions and season. Reduce oven temperature to 200^C and pour eggs over potato mixture. Bake for about 15 – 20 minutes. or until eggs have puffed up and centre is set. Do not overcook. Remove, cool and serve cut in wedges.

Summer Vegetable Flan (F)

Pastry:

1 cup NC whole meal flour
2 tbsp butter or cream
1 egg lightly beaten
pinch NC sea salt
1 tbsp water

Filling:

1 tbsp butter or cream
2 onions chopped
1 tsp NC sweet basil
2 medium zucchini, sliced
10 lettuce leaves, sliced
3 eggs lightly beaten
1 cup sour cream
1/2 cup cottage or mozzarella
NC sea salt to taste

Pastry:- Mix flour, butter and egg with enough water to mix to a firm dough. Knead gently until smooth. cover; refrigerate for 30 minutes. Roll pastry large enough to line 23cm flan tin, trim edge. Bake at 200^C for 20 minutes. Cool.

Filling:- Sauté onions and basil in a little water until tender. Add zucchini and lettuce, stir over medium heat until vegetables are soft. cool. Combine eggs, cream and cheese in bowl; mix well. Spread lettuce mixture evenly over pastry. Gradually pour egg mixture over lettuce. Bake at 180^C for about 30 minutes or until set, stand for 5 minutes. before

Cottage Cheese Patties (V)

2 eggs, slightly beaten
1 cup breadcrumbs
1 cup NC oats to thicken
1 cup cottage cheese
1 large onion sautéed
1/2 tsp NC sage
savory salt to taste

Combine all ingredients and shape into patties. Place onto baking sheet. Pour cream over each patty. Bake in preheated oven at 200^C for 25 minutes, turning once until golden brown.

Oat Burgers (V)

2 cups water
1/4 tsp celery salt
1 1/2 cups NC oats
1/4 cup ground NC nuts
1/2 cup chopped onion
1/8 tsp NC garlic powder
1/4 tsp NC sage or Italian
NC sea salt to taste
Seasoning to Taste
1/2 cup grated raw potato
1 1/2 Tbsp NC soy sauce
2 tsp NC Coriander

Cook the onions in the water for about 2 minutes, then add the oats, cover and cook for about 10 minutes longer. Remove from the heat, stir in the other ingredients, then place spoonfuls on a baking pan onto which a little cream has been poured. Press down with a fork. Bake at 200^ C. for 30 minutes, or until a little crisp around the edges. Yield: 6 large burgers.

Crumbed Mushroom Cutlets (N)

800g Large black mushrooms
2 dsp NC Coriander (powdered)
Salt To Taste
3 Eggs – beaten with milk
2 dsp NC Brewer’s Yeast
1/2 tsp NC Cayenne Pepper
WW Bread Crumbs (3 slices)

Pour a little NC cold processed oil into a flat baking tray. In a separate dish mix all ingredients together except the egg and the mushrooms. Cut stems off mushrooms. Cut mushrooms in half horizontally. Dip mushrooms into beaten egg and then into breadcrumb mixture. Place in baking tray. Bake at 160ºC for 25 minutes. Turn and bake for a further 25 minutes.

Nutty Potato Patties

1/4 cup fresh cream
1 tsp NC sage
150ml NC Sesame Oil
1 cup bread crumbs
4 potatoes
1 cup NC Cashew Nuts

Mix cream and bread crumbs – add mashed potatoes and mix. Chop Nuts finely. Mix in oil, nuts and sage. Form into patties. Bake at 180ºC for 45 minutes

Eggplant Asiana (F)

2 medium egg plant
2 Eggs
2 dsp Milk
1 Cup Tomato Gravy/Sauce
1 Cup Mozzarella Cheese
NC Sesame Oil
WW Bread Crumbs (2 slices)
1 dsp NC Brewer’s Yeast
1 dsp NC Ground Coriander
1/4 tsp NC Cayenne Pepper
1/4 tsp NC sea salt

Grate Mozzarella. Peel & thinly slice eggplant. In one bowl whisk eggs with milk. In another bowl place bread crumbs and all dry ingredients (right column) and mix together. Now dip eggplant slices in egg mixture and then in bread crumb mixture and place these on an oiled baking sheet. Bake at 160ºC until golden brown. Remove from oven and pour tomato gravy over eggplant. Sprinkle with cheese. Return eggplant to oven and bake for a further 15 minutes.

Almond Oat Burgers (N)

1 cup NC almonds
1 tsp NC sage
½ cup NC sesame oil
NC sea salt to taste
2 cups NC oats
1 cup ww bread crumbs

Mix cream and bread crumbs. Mash Potatoes. Beat in oil and sage. Bake at 180ºC for 45 minutes

Tofu Oatmeal Patties (V)

2 c NC Tofu
½ c finely chopped celery
½ c finely chopped onion
2 dsp NC Brewer’s Yeast
NC sea salt To Taste
2 c Cooked NC Oatmeal
1 T NC Soya Flour
3 T Corn Flour
1 dsp NC ground coriander
Combine all ingredients. Form into patties. Bake on cookie sheet at 180ºC, turning once. Bake for 40 minutes. Makes 15-20 patties. (GLMP)

Cabbage Potato Casserole (V)

1 onion chopped
1 medium cabbage diced
2 tbsp NC Brewer’s Yeast
½ tsp NC Cayenne Pepper
1/2 cup fresh cream
3 potatoes cubed
1 large red pepper slithered
NC sea salt to taste
NC Sesame Oil to taste

Mix all ingredients together. Do not add water. Bake in a glass casserole dish at 180ºC for 1 hour or until potato is tender. Mix through after 30 minutes. (SM)

Eggplant Loaf (F)

2 cups eggplant
1 cup cottage cheese
1 cup breadcrumbs
2 Tbsp grated tomato
2 Tbsp cream
2 eggs, beaten
1 cup milk
1 tsp NC soy sauce
NC salt to taste
Peel, dice and cook egg-plant. Add beaten egg, milk and salt to egg-plant. Add cottage or cream cheese and blend well. Add cream to crumbs, grated tomato and soy sauce and mix well. Combine all ingredients. Bake in casserole @ 180C for 50 – 60 min., or until set and slightly browned.

Eggplant and Tomato Soufflé (F)

2 small eggplants
1 cup sour cream
2 Tbsp NC flour
NC salt to taste
3 cups chopped tomatoes
1 Tbsp NC honey
1 tsp NC paprika
1/2 cup NC cashews (optional)

Peel egg-plant and cube. Sauté egg-plant and tomatoes in saucepan. Cover and cook on low heat until egg-plant is tender. Blend flour with sour cream and honey and add to egg-plant mixture. Simmer on very low heat till thick. Season with salt and paprika. Serve over rice or spoon into pastry cups and bake for twenty minutes @ 180C.

Hawaiian Bean Casserole (F)

1 1/2 cup NC butter beans
6 slices egg-plant
NC salt to taste
6 slices pineapple
1 Tbsp NC honey

Cook NC butter beans. Haricot beans may be used. Place egg-plant slices in casserole, then 4 pineapple slices. Then pour beans over this. Liquidize 2 slices of pineapple in the bean sauce and add 1 Tbsp NC honey. Pour into casserole and bake @ 180C for 45 min.

Lentil and Walnut Loaf (F)

1/2 cup mushrooms
1/2 cup breadcrumbs
1 1/2 Tbsp NC flour
1 NC bay leaf, crushed
NC salt to taste
2 Tbsp cream
1 cup NC lentils
1/2 cup chopped NC walnuts
3/4 cup tomato sauce

Cook NC lentils and purée. Chop mushrooms. Combine all ingredients, reserving bay leaf. Pour into casserole, rubbed with cream. Sprinkle with NC bay leaf. Bake @ 190C for 45 min. Serve with gravy. May also be formed into patties, pouring cream over and baking.

Stuffed Egg-Plant with Nuts and Eggs (F)

1 large egg-plant
1/2 cup chopped NC pecans
1/2 tsp NC mixed herbs
1 egg, slightly beaten
2 Tbsp cream
1 1/2 cups breadcrumbs
1 Tbsp chopped parsley
NC salt to taste

Boil egg-plant, without removing peel, in salted water for 15 min. Remove from water, cut in halves crosswise. Scoop out centers, leaving shells 1.25 cm thick. Chop pulp fine. Add 1 cup breadcrumbs, nuts and seasoning. Mix. Stir in egg. Mix 1/2 cup crumbs with cream. Place egg-plant shells in casserole, fill with mixture and sprinkle with crumbs. Bake @ 190C for 45 min.

Lentil Almond Patties (F)

2 cups NC lentils
1 cup breadcrumbs
NC salt to taste
1/2 cup NC sunflower seeds
1 tsp NC mixed herbs
1/2 cup NC almonds

Cook NC lentils and mash. Grind NC almonds and NC sunflower seeds. Combine all ingredients and form into patties. Pour a little cream over each Pattie. Bake in oven at 220C for half an hour, or as required.

Lentil Nut Loaf (F)

3 cups NC lentils
1 tsp NC sage
1 Tbsp NC Soya sauce
1/2 tsp NC celery salt
1 tsp NC salt
1/2 cup breadcrumbs
1 1/2 cups NC raw pecans
4 Tbsp (sour) cream
1/2 cup NC sunflower seeds

Chop NC pecans. Cook lentils till soft. Put through mincing machine. Put sunflower seeds through mincer. Mix all ingredients together well. Bake in non-stick loaf pan or dish for one hour at 180C.

Savory Lentils (F)

Preparation: Soak 4 cups lentils overnight in 6 cups water. Boil on low heat till soft.

1/4 tsp saffron
1/2 tsp fennel leaves
salt to taste
1 tsp cumin
1 NC Brewer’s Yeast (optional)
1 tsp coriander
1 Tbsp NC Soya sauce
1 tsp NC Vitamite or Marmite

If you do not have Vitamite or Marmite, then use an extra Tbsp Soya sauce. Add above ingredients to cooked lentils (do not drain off water). Simmer on low heat for half an hour. Serve on brown rice, whole-wheat spaghetti, sorghum or cooked whole-wheat berries. Use as a filling for small, whole-wheat pastry pies.

Bean Stew (F)

Follow recipe for Savory Lentils, but substitute beans for lentils and include fennel.

Basic Burger/Sausage Recipe (F)

The following is a basic idea for a vegetarian sausage or burger. The recipe may be varied for taste and texture.

1 cup NC broad beans
1 egg-plant
1 Tbsp NC Soya Sauce
2 tsp NC mixed herbs
1 Tbsp chopped parsley
1/2 tsp NC sweet basil
1 cup NC raw peanuts (optional)
1 cup breadcrumbs
1 cup NC whole wheat
1 tsp NC Vitamite or Marmite
1 tomato
2 tsp NC coriander
NC Salt to taste
1/4 cup sour cream

You may use 2 peaches in place of egg-plant. Soak beans and wheat overnight. Replace water and bring to boil. Switch off heat and leave to soak overnight. In the morning cook until beans are tender and wheat is nice and swollen. Dice tomato and egg-plant (or peach) and cook in a little water. Mix all ingredients together in large bowl. Put through mincer and form into sausage or burger shapes. Bake at 220C for 45 minutes. Excellent with scrambled egg and grilled tomato. For a tasty variation, top with Tomato Gravy before baking.

Egg-Plant Steaks (F)

Required amount of egg-plant
1 tsp salt
1 Tbsp NC Soya sauce
breadcrumbs
1 tomato
1 green pepper
eggs

Prepare savory broth by cooking tomato, green pepper, Soya sauce and salt together till saucy. Slice egg-plant into steaks, about 6 mm thick. Boil egg-plant in broth for 15 minutes or so – do not allow egg-plant to become too soft. Remove steaks from broth. Dip in well-beaten egg. Dip in breadcrumbs. Place in non-stick baking-tray. Pour broth over steaks. Bake for 1/2 hour at 180C

Egg-Plant Slithers (F)

2 egg-plants
1 cup breadcrumbs

Batter Mix

1 tsp NC Vitamite or Marmite
2 tsp NC Soya sauce
1 tsp NC salt
1/4 to 1/2 cup NC ww flour
1/2 tsp NC mixed herbs
2 eggs

Mix batter ingredients together. Slice egg-plant as thin as possible (2mm). Steam until softish – yet still firm. Dip into batter, then into breadcrumbs. Lay in large non-stick baking-tray. Pour a little cream over this. Bake for 30 minutes at 200C or until well-browned.

Savory Egg-Plant (F)

1 large egg-plant
breadcrumbs
4 tomatoes
1 Tbsp cream
NC salt to taste
NC whole-wheat flour
1 green or red pepper
NC herbs to taste
1 egg, beaten

Chop tomatoes and green pepper. Peel egg-plant. Slice egg-plant into steaks, about 6 mm thick. Sprinkle with whole-wheat flour. Dip into seasoned well-beaten egg then into breadcrumbs. Place in bottom of baking-tray. Sprinkle with salt to taste. Sauté tomato and green pepper together in a little water until tender. Liquidize with cream and pour over egg-plant steaks. Bake at 220C for 30 minutes.

Walnut-Oat Burgers (F)

1 cup NC oats
1 cup chopped tomato
NC salt to taste
1/2 tsp NC mixed herbs
1/2 tsp NC sage or thyme
1 cup chopped NC walnuts
1/4 tsp NC coriander
1 cup breadcrumbs

Mix all ingredients together well. Add sufficient hot water to bind burgers. Form into burger shapes. Pour a little cream over each burger. Bake @ 220C for 30 minutes in pre-heated oven. Pour tomato/pepper gravy over burgers before baking (optional).

Savory Lentils No.2 (F)

3 cups NC lentils
1 tsp NC mixed herbs
sprinkling saffron
NC salt to taste
1 cup chopped danya
4 tsp NC coriander
4 tsp NC cumin
3 cloves garlic
1/2 cup cream

Cook lentils in water until soft. Add all seasoning to lentils while there is still some water in pot. Mix through well and cook for 30 minutes. Now add danya, and a little water if necessary, mix well, and cook for further 15 minutes. Add cream. Serve over rice or with corn-meal. Excellent, served with oven-baked banana.

Brinjal Omelette (Fish-like Flavor) (F)

1 large brinjal
NC salt to taste
cream
5 eggs
1 tsp NC thyme
garlic (optional)

Cut brinjal into 6 mm cubes. Sauté on low heat until tender. Beat eggs well. Add thyme, cream and salt to eggs. Pour brinjal into baking tray. Pour egg-mixture over brinjal. Bake @ 180C, until firm to the touch.

Pecan Rice Loaf (F)

2 cups NC pecan nuts
1/2 cup green pepper
1 cup ww breadcrumbs
1 cup NC brown rice
1 tsp NC salt

Chop pecan nuts and green pepper. Cook rice. Blend this into a smooth mixture. Add milk if necessary. Now mix in the following:-

2 Tbsp cream
1 beaten egg
3 Tbsp NC whole-wheat flour
1/2 cup milk

Pour mixture into non-stick loaf pan and bake in pre-heated oven @ 180C for 1/2 hr.

Savoury Slice (F)

Filling

8 tomatoes – cubed
3 small brinjals, cubed
2 cloves crushed garlic
4 green peppers
2 cups black mushrooms

Chop green peppers and mushrooms. Cook all above ingredients together over low heat till soft. Do not add water. To this, add the following and cook for another 10 minutes:

1 tsp tarragon
1 tsp NC coriander
1/4 cup cream (optional)
1 Tbsp NC soya sauce
1 tsp NC sweet basil
1 tsp NC mixed herbs
1 tsp NC cumin
NC salt to taste

Pastry

3 cups NC ww flour
1 cup cream
1 egg

Mix through well and knead till dough forms soft texture. Add water as needed. Roll out on flat surface to desired size. Press pastry into flat non-stick baking-tray and shape up the sides of tray. Pour filling into pastry. Bake @ 180C for +/- 40 minutes.

Brinjal Supreme (F)

2 med. sized brinjals
breadcrumbs
2 eggs, beaten

Sauce Mix:

2 cups orange juice
1 Tbsp lemon juice
1 Tbsp NC honey
pinch of saffron
NC salt to taste
1/2 cup NC raisins
1 cup pineapple
1/4 tsp NC coriander
a little NC ww flour

Grate pineapple and stew in a little water. Heat sauce ingredients together and thicken with ww flour. Slice brinjal thinly. Dip in beaten egg and breadcrumbs. Layer in flat baking-pan. Pour sauce-mixture over this. Bake for 40 minutes @ 180C. (Instead of the above sauce you may top the brinjal with Tomato Gravy and then bake as above – this is delicious)

Cauliflower -Tomato Surprise (F)

1 small cauliflower
3 large, ripe tomatoes
2 Tbsp NC flour
1 cup breadcrumbs
2 Tbsp cream
2 cups milk
NC salt to taste

You may use crumbled Weetbix in place of breadcrumbs. Boil cauliflower until firm but tender. Break into florets. Dice tomatoes. Make a white sauce by mixing flour, cream, salt and milk together. Mix cauliflower and diced tomatoes together and place in baking-dish. Pour white sauce over cauliflower. Sprinkle breadcrumbs over this. Bake in pre-heated oven at 180C for 30 minutes.

French Fun Snack (F)

Place 4 thick slices bread in oven and leave overnight to dry.

2 cup water
1/2 cup NC raw cashews
1/2 cup shredded NC coconut
1/4 tsp NC vanilla (optional)
1/2 cup NC dates
NC salt to taste
2 bananas

Blend together all above ingredients except bread. Add more water if necessary. Place bread in flat tray. Pour blend over this. Bake @ 180C for half an hour.

Egg and Tomato Creole (F)

STEP 1: Tomato Mix:
6 tomatoes
1 tsp NC honey
1/2 tsp NC coriander
NC salt to taste
1/2 tsp NC mixed herbs
1/2 tsp NC cumin
NC ww flour to thicken

Chop tomatoes and cook in pan in own liquid. Add remaining ingredients, cover and cook till soft. Thicken with flour. Spread at bottom of baking-dish.

STEP 2: Batter
7 eggs
2 tsp NC thyme
1/2 cup cream
2 cups breadcrumbs
NC salt to taste

Break 6 eggs into bowl. Add 2 tsp thyme and salt to taste. Beat till light and frothy. Scramble in a non-stick frying-pan over low heat. Place scrambled egg in tomato-mixture. Mix breadcrumbs with cream and sprinkle over top of mixture. Bake @ 200C for 30 minutes.

Chunky Casserole (F)

2 med. brinjals
1/2 med. cauliflower
2 small green peppers
1/2 cup NC (cashew) nuts
1/4 cup cream salt to taste
2 cups mushrooms
2 cups green beans
5 ripe tomatoes
2 tsp NC mixed herbs
1 Tbsp NC honey

Chop brinjals, mushrooms, cauliflower, green peppers, green beans and mix together. Place in casserole. Liquidize tomatoes with cream, honey, salt and herbs. Pour over chopped ingredients. Cover and bake <R>@ 200C for one and a half hours. Serve over brown rice or whole wheat. This dish is far more tasty with home-grown tomatoes.

Lentil Rissoles (F)

1 cup NC brown lentils
2 cups water
2 Tbsp cream
1 large tomato
1 cup ww breadcrumbs
1 egg
2 cloves garlic
1 cup mushrooms salt to taste
2 tsp lemon juice
1/2 tsp fennel leaves
Cream

Soak lentils overnight. Cook until tender. Finely chop mushrooms, tomato, fennel leaves and garlic. Mix all ingredients together well. Form into rissoles. Sprinkle cream over each rissole. Place on non-stick baking-tray. Bake @ 190C for 30 minutes. Do not allow to become dry.

Rainbow Burgers (F)

2 cups fresh peas
1/2 cup chopped NC nuts
1 cup breadcrumbs
1 tsp NC rosemary
2 Tbsp cream
2 eggs
3 tomatoes
Liquidize nuts and tomatoes together. Add a little water, only if necessary. Mash peas. Mix all ingredients together. Form into burger-shapes. Place in non-stick baking-tray. Baste each burger with a little cream. Bake @ 180C for 35 min.

Peanut Butter Burgers (F)

1 cup water
2 cups tomatoes
2/3 cup NC peanut butter
NC salt to taste
2 Tbsp thickening
2 cups dry breadcrumbs
1/2 tsp NC sage
NC onion salt to taste

Mix water, tomatoes, peanut butter and thickening in blender. Pour into breadcrumbs. Add flavorings. Mix well. Spoon burger-sized patties into flat pan. Pour a little cream over burgers. Bake @ 200C for <R>45 minutes. Turn once. (Can be baked as a loaf in a loaf pan and then sliced. Tasty on sandwiches or with salads.)

Egg-Plant Soufflé (F)

2 medium egg-plants
3 Tbsp cream
2 Tbsp NC ww flour
3 bananas
2 cups ww breadcrumbs
NC salt to taste
1 cup milk
4 eggs
1 tsp NC mixed herbs
1 cup NC raisins

Slice the egg-plants in half lengthwise, and place cut-side down on the baking-dish. Bake @ 230C for 20 minutes until skin shrivels. Remove the skin and mash the pulp. Mash the bananas. Baste a glass baking-dish with a little cream. Mix breadcrumbs, raisins and cream together, and place half of breadcrumb-mix in bottom of baking-dish. Keep breadcrumb-mix to one side. Mix egg-plant and remaining ingredients together. Lay mixture on top of breadcrumb-mix. Top with remaining breadcrumb- mix. Pour a little cream over this. Bake @ 190C for 35-45 minutes.

Savory Country Cups (F)

2 cups mushrooms
2 cups tomatoes
1 1/2 cups chopped green peppers
1 tsp NC Vitamite or Marmite or NC Soya sauce
2 Tbsp cream
1 tsp NC honey or NC fructose
NC salt to taste
1/2 cup NC (cashew) nuts
1 dsp NC flour to thicken
1 1/2 onions chopped

Finely chop nuts. Blend together with 1 cup water and a little flour. Chop mushrooms, tomatoes, green peppers and onion. Combine all ingredients and cook together over low heat for 20 minutes. Line baking cups with Farmhouse Pastry. Fill with above filling. Bake @ 220C for 25 minutes.

Savory Country Cups – Dairy-Free (F)

1 1/2 cups chopped onion
2 cups chopped tomatoes
1 1/2 cups chopped green pepper
1 tsp NC fructose
1/2 cup NC cashews
1 dsp corn flour
NC salt to taste

Cook onions, tomatoes and green pepper until tender. Finely chop nuts. Blend together with 1 cup water and corn flour. Combine all ingredients and cook over low heat until thickened. Use as filling for pies or serve with mash and rice.

Tender Bits (F)

2 large brinjals
1/2 cup cream
1 tsp NC mixed herbs
1/2 cup NC (cashew) nuts
NC salt to taste

Cut brinjal into chip-sized pieces. Place in casserole dish. Mix all ingredients together, getting brinjal pieces well-covered in cream. Bake @ 200C for 1 hour, or until brinjal is soft and tender. Mix through every 20 minutes while baking. Note that brinjal shrinks significantly and it changes color. Sprinkle with lemon juice. Serve with brown rice, tomato salad, and avocado.

Mung Bean Curry (F)

1 1/2 cups NC mung beans
1 onion chopped
1 tomato chopped
1 tsp crushed garlic
1 tsp NC cumin
1 tsp NC coriander
1 tsp NC cayenne pepper
pinch saffron for coloring
NC salt to taste
1/4 cup cream
2 tsp NC curry powder

Wash and soak mung beans. Cook until soft. Sauté onions in a little water until tender. Add tomato and seasonings and gently cook till tomato is blended. Add this to mung beans and mix well. Garnish with fresh danya if desired.

Lentil Hot Pot (F)

3/4 cup NC lentils
1/2 tsp NC sweet basil
1/2 tsp NC mixed herbs
5 tomatoes chopped
1 tsp NC fructose
NC salt to taste
2 medium onions, chopped
4 tbsp cream
2 tbsp tomato gravy
1/2 tsp NC cayenne pepper
2/3 cup sour cream.

Wash and soak lentils. Add the herbs and simmer with the lentils in the cooking water until tender. Sauté the onion in a little water until soft. Add the lentils and all the other ingredients apart from sour cream. Simmer for 15 minutes until thickened and pour into a greased ovenproof dish. Bake in a preheated oven at 190^C for about 20 minutes. Cover with sour cream before serving.

Corn Fritters & Minted Sour Cream (F)

1 cup NC whole meal flour
4 tsp NC curry powder
2 eggs lightly beaten
NC salt to taste
3/4 cup milk
1 medium onion grated
1 can corn kernels drained

Mix flour and curry powder in a mixing bowl, gradually stir in combined eggs and milk, mix to a smooth batter. Cover, stand for 30 minutes. Stir in onion and corn and salt to taste. Form into fritters. Place in baking tray with cream and bake at 180^C until golden brown turning once. Serve with minted sour cream.

Minted Sour Cream

1 cup sour cream
1 tbsp chopped fresh mint

Combine sour cream and mint in small bowl. Mix well.

Tomato & Pepper Quiche (F)

Crust

1 cup NC whole meal flour
pinch NC salt
1/4 cup butter or cream
a little cold water to mix

Filling

1 onion finely chopped
1/2 green pepper sliced
2 tomatoes sliced
2 tbsp cottage or mozzarella cheese
1/2 red pepper sliced
3 eggs
1 1/4 cups cream
savory salt to taste

Mix flour and salt together. Rub butter or cream into flour until mixture resembles fine breadcrumbs. Add the water and mix until a smooth dough is formed. Roll out to line an 8 inch pie dish. Bake at 350^C for 15 minutes. Remove from oven. Meanwhile sauté onion and peppers until just softened. Add salt to taste. Arrange the onion and pepper on the bottom of the dough followed by the sliced tomatoes. Beat the eggs, and add the cream and seasoning. Pour over the vegetables and sprinkle the cheese on top. Return to oven for 30 minutes until risen and golden brown on top.

Lentil Delight (F)

3 cups NC mung beans
2 onions chopped
2 tomatoes chopped
4 tsp NC choice powder
1/2 cup cream
1 tsp crushed garlic
1 tsp NC ground cumin
2 tsp NC coriander
NC salt to taste

Wash and soak mung beans. Cook until tender. Sauté onions in a little water until tender. Add tomatoes and seasonings and gently cook till tomato is blended. Add this to mung beans and simmer for 10 minutes on low heat.

Variations (Some Ideas)

Egg-plant Shell: Slice the egg-plant in half lengthwise, and sprinkle the cut sides with a little salt. Leave for about 30 minutes. Rinse well under running water. Scoop out the pulp, leaving a little to support the skin. Fill the shell with the mixture and bake accordingly.

Zucchini or tomato shell: Simply scoop out the middle of the fruit, leaving sufficient pulp to support the shell. Mix the pulp with the basic ingredients, and fill the shell with the mix. Bake accordingly.

Cabbage Roll ups: Place the cabbage in boiling, salted water for about 5 minutes, just long enough to soften the leaves. Separate the leaves and wash carefully under running, cold water. Place appropriate amount of filling in centre of each leaf and roll up carefully, closing the sides well. A toothpick may be used to secure loose end. Now bake according to recipe instructions.

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