Mains (26)

Tofu with asparagus+bok choy
vegan, gluten-free, serves 4

■ 4 tbsp sesame seeds
■ 500g firm tofu, thinly sliced
■ 4 tbsp olive oil
■ 16 asparagus, cut into 3cm chunks
■ 8 yellow squash, thinly sliced
■ 1 bok choy, sliced into slivers
■ 4cm fresh ginger, finely sliced

Dressing:
■ 4 tsp tamari
■ 4 tsp sesame oil
■ 4 tsp lime juice
■ 4 tbsp coriander, finely chopped

1 Sprinkle the sesame seeds onto a plate and press the tofu slices into the sesame seeds, to coat. Coat a frypan with half the olive oil and place the tofu pieces on the pan over a medium heat and cook each side until golden brown. (Option: Drizzle tamari over the tofu)
2 At the same time place the asparagus and squash in an wok oiled with the rest of the oil over a medium heat and toss for 30 seconds. Add the bok choy and ginger and again toss in the oil for a few seconds. Add two tablespoons of water and immediately cover with a lid. Leave to simmer for about a minute and then take the lid off and continue to toss for another 2 minutes.
3 Whip all the dressing ingredients in a small bowl. Pile the vegetables and tofu on a plate and drizzle over the dressing.
(December 2006)

Pumpkin-coconut-tofu pie
vegan, serves 6-8
for one 27cm pie plate.

The filling:
• 2 cups pureed cooked pumpkin, butternut is best (alternative: orange kumera)
• 1/2 cup coconut milk
• 1/2 cup soft (silken) tofu
• 2 tbsp soft wholemeal or spelt flour*
• 2 tbsp cornstarch
• 1 vanilla pod, scrape out seeds and add
• 3/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 3/4 tsp crushed ginger
• 2 tbsp maple syrup or agave
• 1 pie crust: See recipe below

1 Preheat oven to 220°C. Steam or bake pumpkin in lightly-salted water.
2 Blend tofu + coconut milk. Blend pumpkin, maple syrup/agave, spices and salt with the blended tofu + coconut milk.
3 Lightly coat the bottom of pie crust with flour. Pour filling in crust, bake for 10 min at 220°C, reduce to 175°C, bake another 30 minutes.
4 Allow to cool completely before serving, or chill to bring out the full flavour and texture

The pie crust:
• 1 1/4 cup soft wholemeal or spelt flour*
• 1/4 tsp salt
• 1/4 cup oil (sesame or coconut)
• 2-3 tbsp ice cold water

1 Blend flours + salt. Rub oil through flour until mixture is crumbly.
2 Add just enough water so the mixture begins to clump together (mix with fingers or fork, or in food processor). Roll out crust, or press into pie plate with fingers, trim and crimp edges.
3 Cool in fridge while preparing the filling

* for a gluten-free pastry, try 50/50 buckwheat/rice flour
Alternative: for a savoury version, replace the maple syrup/agave with tamari and serve with salad.
(January-February 2007)

Forest pie from Nat Jurdeczka
vegetarian, with vegan options, serves 8

Quantities are for a 20cm baking dish

• 1 large onion, thinly sliced
• clove garlic, crushed or finely chopped
• 400g swiss brown mushrooms, sliced
• 3/4 bunch silverbeet, chopped
• 300g white or cannelloni beans, cooked
• 100g pine nuts (or almonds), dry roasted
• 1 pkt Meredith Goats Fetta or other fine purveyor of the gift of the goat. (vegan option: 1/4-1/2 pkt Earnest Bean smoked tofu cubed, use with almonds)
• splash red wine or 125g balsamic vinegar with handful chopped rosemary or splash white wine with handful tarragon and/or 2 tbsp tamari

Pastry:
• 400g wholemeal spelt flour (gluten-free option: millet or quinoa flour)
• 1/4 cup olive or sunflower oil
• 1/2-3/4 cup of plain yoghurt (vegan: more oil and water/non-dairy milk – go slow until you get a workable consistency)
• Work oil evenly into the flour, gradually add remaining ingredients and work mixture until dough is elastic, usually 5 minutes.

1 Preheat oven to 180°C
2 In a pan, brown onions and garlic, add mushrooms and brown
3 Add wine and herb of choice and reduce
4 Add silverbeet, reduce and wilt
5 Take pan off the heat, add beans and nuts, mix together. (If using tofu add now.)
6 Oil inside of a pie/oven dish
7 Roll out half the dough mixture to desired thickness (say, 5mm) and line bottom of dish
8 Add mushroom/spinach mixture
9 Crumble fetta evenly over the top
10 Roll out rest of the dough, baste edges with whisked egg and milk or with water and place on top, trim edges and press pastry edges together with fingers.
11 Spike with a knife/skewer evenly over the top to let pie breathe while baking and baste with extra egg/milk mix or oil.
12 Bake until golden on top (20-30 minutes)
(August 2007)

Sang choy bow from Nat Jurdeczka
vegan, gluten-free, serves 4

• 1 iceberg lettuce
• 2-3 cups cooked quinoa
• 2 corn, lightly steamed, slice off kernels
• 3 tbsps sunflower kernels
• 3 tbsps pepitas
• 2 tbsps sesame seeds
• I small-medium classic or heritage eggplant, sliced
• 3-4 small purple Italian garlic cloves
• 1 tsp each of ground cumin and coriander
• 5 tbsps tamari
• 3-4 spring onions, finely sliced
• half large fennel bulb, finely sliced
• 3-4 small yellow squash halved, finely sliced
• 1 bunch fresh coriander, finely chopped
• 2 tbsp olive oil
• 2-3 basil stems, chopped finely
• 1 cup garden peas, shelled
• 1/4 cup sunflower or sesame oil
• 2 tbsps apple cider vinegar
• 2 tsps umeboshi vinegar
• 1 tsp mirin
• juice of 2-3 limes

1 Dry roast sunflower kernels, pepitas, sesame seeds in a frying pan until light brown, set aside
2 In same pan, fry eggplant, garlic, cumin and coriander in olive oil. Add 2 tbsp tamari towards end of cooking and reduce heat.
3 Place quinoa, corn, spring onions, fennel, squash, fresh coriander, basil stems, garden peas in a large bowl. Drizzle with sunflower oil, apple cider vinegar, 3 tsp tamari, umeboshi vinegar, mirin, lime juice. Add dry roasted and panfried ingredients. Mix well.
4 Place mixture into single lettuce leaves and form little parcels.
(January 2008)

Root Vegetable Casserole from Genevieve Derwent
I got this recipe from a friend and co-op member, Katherine Myers, but I made a few changes. I added roasted kumera to the parsnips, used a lot of leeks in place of the shallots and added more cheese and more parsley to the dumplings. I cooked it longer too . . . long, slow cooking made it extra tasty I think. Anyway we found it was delicious, the perfect winter comfort food!

serves 4

• 300g parsnips, cut lengthways into 4
• 6 tblsps olive oil
• salt and pepper
• 8 shallots, cut in half
• 2 garlic cloves, sliced
• 350g carrots, cut into 3mm slices
• 350g turnips, cut into 2cm chunks æ175g button mushrooms
• 1 strong veg stock cube dissolved in 350mls water and 200ml cider
• 1 bay leaf
• 1.5 tsp cornflour 

Dumplings:
• 125g self raising flour
• 60g cheddar, grated
• 3 tblsp chopped parsley
• 60g butter
• salt and pepper

1 Preheat oven to its highest setting. Toss parsnips with 2 tblsps oil, season and roast 25 mins, until golden. Set aside.
2 Heat remaining oil in large heavy bottomed saucepan. Add shallots, garlic, fry 2 mins. Add carrots and turnips, sauté 4 mins, add mushrooms, sauté a minute.
3 Meanwhile, make dumplings. Lightly mix all ingredients together and season. Add about 1 tblsp water to form soft dough. Form about 16 walnut size balls. Set aside.
4 Add stock to veges, along with about 175ml of cider and bay leaf. Let stew bubble about 5 mins, stirring occasionally. Dissolve cornflour in remaining cider, add to stew and boil to thicken.
5 As soon as it has thickened, place dumplings in gently so they are about 3/4 immersed. Cover and simmer about 15-20 mins, until dumplings have risen, stew looks rich and veges are meltingly soft. Scatter parsnips on top to serve.
(June 2008)

Ein brenne (one pot) from Genevieve Derwent
A German recipe from my partner’s family, which is traditionally served with a big piece of schnitzel and potatoes. If you’re not schnitzel-inclined, try it with baked kipflers. We call this dinner German feast.

serves 4 (approx.)

• 4-5 handfuls brussel sprouts
• Vegetable stock to cover brussels
• 150g butter
• 100g flour
• Salt and pepper

1 Slice brussel sprouts in half and place in a pot with the stock, simmer 10-15 mins until brussels are almost cooked.
2 In separate pan, melt butter, add flour. and stir to keep smooth. Bring pot to boil and while boiling add butter/flour mix.
3 Stir constantly to ensure there are no lumps. Reduce heat to medium and leave a few minutes to thicken to a gravy-like consistency. Add salt and pepper to taste.
Serve with baked kipflers.
(August 2008)

Lime and Coconut Chickpeas from Jo Rose
An Indian-inspired dish delicious teamed with naan, yoghurt and mango pickles and also works well as an accompaniment to Lamb Rogan Josh or Chicken Tikka for a sub-continent themed dinner party.

vegan, serves 2

• 2 limes, juiced
• 100g desiccated coconut
• 2 onions, finely chopped
• 3 tblsps olive oil
• 4 garlic cloves, finely chopped
• 4 cups chickpeas, cooked* or 2 tins Eden garbanzos
• 2 tsps red chilli, finely chopped
• 2 tsps garam masala
• 2 tblsps ground coriander
• salt and pepper to taste

1 Toast coconut under the grill until golden and allow to cool.
2 Heat oil in a medium-sized saucepan and cook onions until soft.
3 Add garlic, chickpeas, coriander, chilli, lime juice, salt and pepper to pan and cook gently for 10 minutes.
4 Add garam masala and half the coconut to the pan and continue to cook until mixture is dry.
5 Serve topped with the remaining coconut.

* Wash 2 cups of dry chickpeas and soak in twice as much water for 8 hours. Cook with a small stick of kombu for an hour or so till soft.
(August 2008)

Pink Pie from Renata Field
vegan

Pie crust
• 2 cups flour
• 1 tsp salt
• 3/4 cup oil
• 1/4 cup cold water (approx.)

1 Combine flour and salt in a bowl. Make a well in the centre and add oil and mix.
2 Slowly add water until mixture forms a ball of dough. (use more or less water to achieve this consistency). Cover bowl tightly and refrigerate for 30 minutes.

Filling
• splash of oil
• 1 tsp cumin seeds, ground
• salt+pepper (chilli, other spices) to taste
• 6 swedes, diced
• 200g sunroot, diced
• 600g jap pumpkin, diced
• 4 beetroots, diced smaller than others
• 1 cup split red lentils

1 Fry onions, spices in oil until onions are transparent. Add vegetables, lentils and enough water to cover. Simmer 20 mins with a lid on until vegetables are soft.
2 Pre-heat oven to 190°C. Remove dough from fridge, roll out and press 2/3 of it into a greased pie tin. (For a crispier base,
prick base and pre-bake 10 mins.) Add filling.
3 Roll out remaining pastry and cover filling. Use a little water to stick pastry top to edges of the base. Bake approx. 20 mins or until top is golden brown.
(September 2008)

Bangers and Mash (Alfalfa-style) from Monika Baumann
vegan, gluten-free, serves 3-4

• 500g Earnest Bean tofu
• 30g marinade mix
• 1 tbsp sesame oil
• tamari to taste
• 1 cup sunflower oil
• 1 kg Purple Congo potatoes
• 250ml soy milk
• salt and pepper to taste

1 Slice the tofu into strips. In a bowl mix the marinade mix and sesame oil and mix through the tofu strips. Set aside for 30 mins. Mix again and add tamari to taste.
2 Meanwhile, boil potatoes whole to maintain flavour and colour till soft. Drain and rinse with cold water.
3 Peel potatoes, if desired, and mash. Add salt and pepper and a good dash of sunflower oil. Add soy milk until the desired consistency is achieved.
4 Heat sunflower oil in a pan and fry up the tofu.

TIPS
• Leave the marinade mix to sit overnight for a stronger flavour
• Choose potatoes of a similar size for easy cooking!
• Boil up some broad beans as a colourful side dish.
(November 2008)

Quinoa pilaf from Genevieve Derwent
serves 3-4

• 1 tsp each of cumin, turmeric, fennel seeds, mustard seeds and cardamom
• 2 tsp curry powder
• 1 cup red lentils, soaked for a few hours or overnight
• 1 cup quinoa
• 4-5 waxy potatoes, cubed
• 400g tomatoes, chopped
• 1 cup vegetable stock or water
• 1 onion, finely chopped
• 1 small handful of fresh coriander
• plain yogurt

1 Fry onion til soft and translucent, add spices and cook through for a few minutes. Add lentils, quinoa and potato and stir through. Add tomatoes and stock and bring slowly to the boil, then reduce to simmer.
2 Place lid on the pot and cook for 20 minutes until liquid has reduced and lentils are soft. Stir through with a fork to check that everything is nicely combined. Season with salt and pepper to taste.
3 Serve with a dollop of yogurt if you are so inclined and a generous sprinkle of coriander.
(February 2009)

Pearl barley risotto from Genevieve Derwent
serves 4
Also works well using roast pumpkin, leek and rosemary to replace the mushrooms and spinach.

• Butter and/or olive oil
• 1 onion or leek, finely chopped
• 200g pearl barley
• 150ml white wine
• 750ml vegetable stock
• 200-300g fresh mushrooms
• 2 garlic cloves, finely sliced
• sea salt and pepper
• a couple handfuls spinach, finely chopped
• 1/2 cup grated parmesan and extra for serving

1 Heat oil/butter in a solid pan and fry the onion/leek until soft. Add barley and stir well to coat, then add wine and let bubble away on a high heat until significantly reduced. Gradually add stock, a little at a time, stirring continuously. Cover pan and simmer 40 minutes or until barley has swollen and absorbed most of the liquid.
2 In the meantime, melt butter/oil and fry garlic for a couple of minutes, add mushrooms and cook for 5 mins. Add salt and pepper to taste and fold through the risotto. Fold in spinach and allow to wilt, stir in the cheese and leave to sit covered for 5 mins before serving. Serve with extra cheese.
(February 2009)

Warm couscous salad with roasted vegetables
from Genevieve Derwent
serves 6-8

• 400g couscous
• 4–5 zucchini, halved lengthwise
• 2 bulbs fennel, trimmed, thickly sliced
• 2 red onions, peeled, cut into wedges
• 3 capsicum, preferably red, halved, deseeded and cut into chunks
• 2 eggplants, cut into chunks
• 4 cloves garlic
• extra virgin olive oil
• sea salt and fresh ground black pepper
• generous handful of parsley, basil, oregano, mint
• generous squeeze of lemon juice

1 In a preheated 200°C oven, place vegetables with a generous splash of olive oil, garlic cloves, salt and pepper – best to roast in one layer so use two baking trays if necessary. Roast 30-40 mins until veges are cooked though and starting to crisp around the edges. When cool, tip onto a large chopping board with the fresh herbs and chop finely.
2 Bring a pot of salted water to the boil and cook the couscous 15 mins until tender. Drain and leave to sit for a few minutes. Heat some olive oil in a pan and gently fry couscous for a few mins only, stirring constantly with a fork. Dress with some more olive oil and lemon juice, season with some more salt and pepper and toss with the roasted herb veges. Serve warm or at room temperature. Add some Meredith Goats fetta if so inclined.
(February 2009)

Vegie Curry from Teddy Cook
gluten-free, can be vegan, serves 4-6

Curry paste
• 1 tsp each cumin seeds, coriander seeds, fenugreek garam masala, turmeric (use fresh turmeric if available), black peppercorns
• 1/2 tsp cloves
• 5 cardamom pods
• 3 whole dried chillies (or less or more, depending on how hot you want it)
• 5 kaffir lime leaves, cut into very thin slivers (use scissors)
• 1 lemongrass stem, finely chopped
• 1 2cm x 2cm knob of ginger or galangal, finely chopped
• 1/2 cup fresh coriander

Curry
• 2 tbsp curry paste
• 2 kaffir lime leaves, torn in half
• 1 tbsp oil or ghee
• 1 can coconut milk
• 3/4 cup water
• 100g firm tofu, cubed
• 1/2 large kumera, diced
• 1 large zucchini, sliced
• 1 cup green beans, topped and tailed, cut in half
• 4 tomatoes, seeded and diced
• 1 cup cauliflower if available, cut heads and stems in half
• 4-6 stems and leaves of leafy green (kale or silverbeet), cut into medium-sized pieces
• 2 cups andean mix (quinoa, amaranth)
• a pinch saffron
• 2 cardamom pods

Condiments
• 1 banana, sliced
• 1/2 cup desiccated coconut
• pappadams (use about 1/4 cup oil)
• 1 cucumber, diced
• 1/2 cup plain yogurt (cow or sheep)
• 1 tsp cumin and garam masala
• pinch of paprika

METHOD
1 Dry-fry the dried spices in small pan for 30 seconds to release the flavour, transfer to a mortar and pestle and grind. Add lemongrass and half the ginger plus half the coriander, grind to consistency of a paste. You will only need 2 tbsp of this paste so store any remaining in an airtight container in the fridge. (If not using fresh spices it will last about 3 weeks, about a week if adding the fresh.)
2 Steam kumera and shallow-fry tofu (in ghee or a little oil) and set aside.
3 Prepare andean mix (using reduction method: 2 cups of mix plus just over 2 cups of water, bring to boil and then reduce the heat to simmer for 15 mins (until fluffy). You can add a pinch of saffron and 2 cardamom pods whilst boiling Ð keep on a low heat to ensure it doesn't go cold.
4 Heat pan, add oil or ghee and once very hot, add curry paste, allowing paste to fry up for about a minute, then add coconut milk and about half the water plus kaffir lime leaves. Bring to boil, reduce heat, add kumera, zucchini, beans and cauliflower and simmer for 10 minutes, add tomatoes, zucchini and silverbeet. Add remaining water and simmer for 20 minutes on a low heat.

Whilst curry is simmering prepare the condiments:
1 Slice banana and in a bowl, roll in coconut.
2 Dry fry cumin and garam masala and grind in mortar and pestle.
3 Add yogurt to a bowl and stir in cucumber, spices. Sprinkle with paprika.
4 Shallow-fry pappadams, dry on paper towel (make sure the oil is very hot) depending on size of pan you can fry 3-4 at a time.

TO SERVE
In bowls, place the andean mix (take out cardamom first), spoon over curry and top with remaining fresh coriander. Place condiments in separate serving bowls.
(March 2009)

Eggplant+Table Queen Squash Green Curry
from Monika Baumann
gluten-free, vegan, serves 6

• 2-3 medium sized eggplants (more if using the smaller farmer direct ones)
• salt for salting eggplant
• 2 medium-size table queen squash
• 1-2 chokos
• 2-3 tins coconut milk
• 1 tin coconut cream
• 2-4 tbsp rapadura sugar
• 200g green beans (use farmer-direct if available) or 2 bunches snake beans
• 3-5 tsp Blue Kitchen green curry paste
• 2–3 tbsp oil for frying (coconut preferably)
• 800g rice (especially try black, purple or coral rice the co-op sells or quinoa – red, black or white – or andean grain mix)

1 Slice eggplant into 1cm thick rounds, then cut into 1cm wide strips. Salt and leave to sit 5 mins; salting draws out any bitterness.
2 Cut squash in half, scoop out seeds, cut off hard bit at bottom and dice into 2cm square chunks. Cube choko (smaller than squash).
3 Pat down salted eggplant.
4 Heat wok, add oil and coat sides of wok.
5 Add eggplant, quickly fry 1-2 minutes.
6 Add curry paste and mix to cover eggplant.
7 Add coconut milk and cream and mix through. Add sugar, squash and choko. Stir until it starts to bubble. Taste test, adding more curry paste or coconut milk as desired, but it will get spicier as it cooks. Liquid should cover the veges, so if there’s not enough add water or coconut milk.
8 Put lid on wok, reduce heat to low simmer.

Cook the rice using absorption method or a rice cooker. Brown, black, coral and purple rice absorb more water than white rice so add more if needed. Cook curry for about 20–30 mins, stirring occasionally: eggplant should be mushy, squash should hold some of its shape. Add beans, cook 2 mins, beans should stay crunchy. Taste test and add more coconut cream or curry paste if needed.

TO SERVE
1 Put rice in bowls, keeping 1-1.5 cups aside.
2 Dollop curry, but to maintain colour contrast, don’t cover all the rice if using black, purple or coral rice.
3 Place 1-2 tablespoons of set aside rice to middle of bowl and garnish with a handful each of pepitas and sesame seeds on top along with fresh coriander. Sprinkle chopped fresh chilli on top if desired.

OPTIONS
• To increase protein, add tofu cut into strips when frying eggplant.
• Add or substitute pumpkin or golden kumera for squash.
(May 2009)

Baked Jerusalem Artichokes from Renata Field
Despite the name, Jerusalem Artichokes have nothing to do with either Jerusalem or artichokes. They’re also called Sunroot, as they are a variety of sunflower, and it is the root that is eaten. Jerusalem Artichokes are similar to potatoes, but crunchier with a nutty flavour. They are very low in saturated fat, cholesterol and sodium; a good source of thiamin, phosphorus and potassium; and a very good source of iron.
Note: Jerusalems are often mistaken for ginger (see image), so be wary when shopping. Check labels if unsure.

gluten-free, vegan, serves 6

• 800g Jerusalem Artichokes
• 2 tbsp olive oil
• salt and pepper to taste 

1 Wash artichokes and dice, cutting off any nobs. Drizzle in oil in a baking dish and add salt and pepper to taste.
2 Cook for 40 mins. at 200°C or until soft.
(June 2009)

Gardener's Pie
This is a vegan version of Shepherd’s Pie.
serves 6 gluten-free, serves 6

• 1 cup green lentils
• 1 tsp onion powder
• 1 tbsp oil
• 1 large onion, finely chopped
• 1 clove garlic, crushed
• 1 cup mushrooms, sliced
• 1 stick celery, sliced
• 1 carrot finely sliced
• 1⁄2 cup broccoli florets
• 1 tbsp miso
• 1 tbsp tamari
• 3⁄4 cup vegetable stock
• 1 tsp mixed herbs
• 1⁄2 tsp oregano
• 3 tbp tomato paste
• 2 1⁄2 cups mashed potato

1 Soak lentils for 2 hours or overnight, drain and rinse.
2 Place in large saucepan, add fresh water and bring to boil, add onion powder and simmer 15 minutes or until tender and drain.
3 Heat oil in a large saucepan and sauté onion, garlic and mushrooms for 5 mins.
4 Add vegetables and sauté 5 mins. Add lentils, tamari, miso, vegetable stock, herbs and tomato paste. Stir over heat until combined and simmer 5 mins, mixture should be fairly thick.
5 Turn into a 5cm deep dish, top with mashed potato. Mark attractively with a fork and brown in a hot oven 15 mins.
6 Serve with side vegetables or salad.
(June 2009)

Spicy tomato and lentil soup
vegan, gluten-free, serves 6

• 1 large brown onion
• 1 clove garlic
• oil for frying
• 810g can diced tomatoes or fresh, skinned
• 125g red split lentils (dry weight)
• 2 cups vegetable stock
• chilli powder and/or flakes to taste
• black pepper, freshly ground
• 2 tbsp dried rosemary dried
• salt to taste
• 2 tbsp balsamic vinegar
• fresh herbs (parsley, shallots and/or or basil) to taste

1 Peel and finely chop onion and garlic. Fry onion in oil and add garlic when it starts to carmelise.
2 Rinse lentils, drain and add to onion, garlic and oil mix and stir through so they are lightly-coated.
3 Add tomatoes and break up slightly – lentil mix should rapidly absorb liquid.
4 Stir in stock, add pepper, chilli and rosemary. Bring to boil, cover and simmer for 30 mins until lentils are tender.
5 Blend until smooth and return to pan and heat through for a few minutes.
6 Just before serving, stir in balsamic vinegar and adjust seasoning as needed. Chop fresh herbs, add half to soup and mix through. Serve garnished with remaining herbs and toasted bread.
(June 2009)

Kedgere
This spicy lentil and rice dish is a variation of the original Indian version of kedgeree, kitchiri. Serve as is or top with quartered hard-boiled eggs. Also delicious served on grilled large field mushrooms.

gluten-free, serves 3. vegan version: replace butter with coconut oil

• 1⁄4 cup black Beluga lentils, rinsed
• 1 bay leaf
• 1 cup basmati rice, rinsed
• 4 cloves
• 4 tbsp butter
• 1 tsp curry powder
• 1⁄2 tsp mild chilli powder
• 2 tbsp flat parsley leaf, chopped
• salt and freshly ground black pepper
• 4 hard-boiled eggs, quarted (optional)

1 Put lentils in a saucepan, add bay leaf and cover with cold water. Bring to boil, skim off any foam, reduce heat. Cover and simmer 25-30 mins until tender.
2 Drain, then discard bay leaf.
3 Meanwhile, place rice in a saucepan and cover with 2 cups boiling water. Add cloves and a good pinch of salt. Simmer covered for 10-15 mins, until all water has been absorbed and rice is tender.
4 Discard cloves. Melt butter/oil over a gentle heat in large frying pan, then add curry and chilli and cook for 1 min.
5 Stir in lentils and rice and mix well until coated in the spiced butter/oil.
6 Season and cook for 1-2 mins until heated through. Stir in the parsley and serve with the hard boiled eggs, if using.
(June 2009)

Lentil-Walnut Dip
vegan, gluten-free, serves 6

• 1 cup French “puy” lentils
• 1 cup whole walnuts
• 2 small cloves garlic
• 1 tbsp extra virgin olive oil
• 2 tbsp lime or lemon juice
• sea salt

1 Cook the lentils until soft. Drain off the water.
2 Fill 1/2 of your blender with the lentils. Blend till smooth. Fill 1/4 of the blender with walnuts and add one clove garlic, pre-pressed or chopped. Blend till smooth, using the spatula to aid mixing when necessary. If more liquid is needed, add some olive oil and/or lime juice transfer to stainless steel bowl.
3 Repeat with rest of ingredients. Add any remaining olive oil and lime juice and mix with spatula. Add sea salt in small increments and blend and taste until the dip has the desired saltiness.

If storing the dip, smooth the top surface with a spatula and add some more olive oil to seal the surface before adding top or plastic wrap.
(June 2009)

Spaghetti Bolognese
A rich vegan alternative to traditional Spaghetti Bolognese.

vegan, gluten-free, serves 4
 
• 1 cup red split lentils
• 1 medium-size onion, chopped
• 1 tbsp olive oil
• 1 small chilli, seeded and finely chopped (optional)
• 3 cloves garlic, crushed
• 1 capsicum, finely chopped
• 1 x 415g tin diced tomatoes
• 1 tsp dried oregano
• 3 tbsp tomato paste
• 2 tbsp tamari sauce
• 1 cup water
• 300g spaghetti (or other pasta)
• 1⁄4 cup fresh chopped basil leaves

1 Rinse lentils until water runs clear, set aside.
2 In a medium-size saucepan stir-fry onion in olive oil until tender. Add chilli, garlic and capsicum and stir-fry until capsicum is tender. Keep heat to a minimum, taking care not to burn garlic.
3 Add crushed tomatoes, oregano, tomato paste, tamari, water and lentils, and stir well over medium heat until sauce is simmering. Cover and simmer for 20 mins or until lentils are soft. Stir occasionally, taking care not to let lentils gather on bottom of pan.
4 Meanwhile, in a large saucepan, bring some water to the boil and add spaghetti. Cook until tender stirring occasionally. Before serving, stir basil into sauce and spoon over spaghetti.
(June 2009)

Red cabbage with yacon from Aidan Calabria
This dish has a delightful sweet and sour flavour that is near impossible to beat as an accompaniment to baked potatoes and mashed kumera.

vegan, gluten-free, serves 4

• 1⁄2 head red cabbage, grated or finely chopped
• 1 large yacon, grated or finely chopped
• 1 cup of your favourite red wine
• 1 tbsp red wine vinegar
• 2 tbsp of agave syrup (raw sugar works just as well)
• 1 onion, chopped fine
• salt and pepper to taste
• 2 tbsp olive oil

1 Fry onion in oil until onion is aromatic
2 Add cabbage and yacon, fry 5 mins
3 Add red wine, vinegar, salt, pepper and agave syrup and stew for up to an hour or until moisture is evaporated.
(August 2009)

Vegan sausages from Justine Wilcox
Makes 7-8 sausages, simple and open to interpretation

• 1⁄2 cup cooked beans or lentils: soft, easily blended types are best; black, brown or blue lentils give best flavour
• 1 cup water or vegetable stock (if using water adjust the amount of tamari to compensate)
• 1 tbsp olive oil
• a clove or two of garlic
• flavourings to suit: favourites include sage, majoram, thyme, rosemary, pepper, curry, chilli, paprika, fennel, also rehydrated shiitake mushrooms diced fine (use soaking water as stock), and reconstituted sundried tomatoes
• tamari to taste
• 1.25 cups gluten flour

(Have a steamer ready with rapidly boiling water; so you can steam them as soon as they are made.)
1 Blend all ingredients except gluten flour and spices/flavourings. Add rest of ingredients and form into a soft dough.
2 Form into sausage shapes, roll in foil, or baking paper and string and steam them for 45 minutes.
3 Then pan fry or bake for 20 minutes. Don't overcook as they will toughen.
(December 2009)

Vegetable pilau from Elaine Parry

• 1 med onion, finely chopped
• 1 clove garlic, crushed
• 1 tbsp vegetable oil
• 2 tsps ground cardamom
• 1 tsp turmeric
• 6-12 cloves
• 1 tsp ground cinnamon
• 100g cauliflower, in florets
• 100g peas, shelled
• 50g sultanas
• 175g basmati rice, rinsed
• 300ml water

METHOD
1 In a large saucepan, soften onion and garlic in oil, add spices and fry for 1 min.
2 Add cauliflower, peas and sultanas to pan. Stir 30 seconds, then add rice and water.
3 Bring to boil, stirring occasionally. Cover with tight-fitting lid and simmer 15 mins. Stir occasionally, adding more water if necessary.
4 Serve immediately with other vegetable or meat dishes.
(February 2010)

Vegan Winter Lasagne from Janne King
serves 4
 
• 8-10 spelt lasagne sheets (or other lasagne sheets)
• 500g carrots (juicing carrots are fine)
• 500g celeriac and/or parsnip, kohlrabi, swede, pumpkin, savoy cabbage, jerusalem artichokes, celery
• 1 large onion, minced
• 1 clove elephant garlic, minced
• 1 tsp fresh turmeric, minced (optional)
• 1⁄2 tsp chopped fresh parsley
• 1⁄2 tsp each of thyme, oregano, nutmeg
• 1⁄2 tsp kelp (optional)
• 2 cups vegetable bouillon
• 4 tbsp olive oil
• 2 tbsp spelt flour
• 1⁄2 cup soy milk
• 2 tbsp nutritional yeast
• salt, pepper to taste
• extra olive oil for baking

METHOD
1 Grate vegetables and sauté gently in 2 tbsp oil for about 5 mins
2 Add 1 cup bouillon, salt, pepper, kelp and herbs and simmer 5 mins. Set aside.
3 Gently warm remaining oil in separate pan, stir in flour, form a crumbly mix. While stirring first add soy milk slowly, then nutritional yeast and finally remaining bouillon until the mixture has the consistency of a sauce (not too runny). Set aside.
4 Add salt and white pepper to taste.
5 Coat baking tray (large enough to fit 2 lasagne sheets side by side) with a little olive oil.
6 Place two lasagne sheets side by side into the tray, layer 2 cups of the mixture across the sheets evenly into corners. Add another 2 sheets, more mixture and repeat to form a stack. Top with sheets, pour over sauce. Sprinkle nutmeg.
7 Bake in a 200°C oven for 45-55 mins.
8 Serve with a salad of lettuce leaves and fresh herbs dressed with the juice of a lemon and a handful of dry roasted seeds (pepitas, sunflower seeds and sesame seeds) and spices to taste.
(June 2010)

Spiced Fennel Potatoes from Elaine Parry

• 4 tbsps sunflower oil
• 4 cloves garlic, peeled and crushed
• 2 tsps mild chilli powder
• 1 tbsp fennel seeds
• 500g new potatoes, quartered, cooked and refreshed
• 2 green chillies, deseeded and finely chopped
• salt and freshly ground black pepper to taste

METHOD
1 Heat oil in large frying pan, fry garlic for 1 min.
2 Add chilli powder, fennel seeds, potatoes and chillies and cook 4-5 mins.
3 Season with salt and pepper to taste and serve immediately.
(August 2010)

Green Curry from Renata Field and Monika Baumann
vegan, serves 4

• 1⁄2 onion, finely chopped
• 2 cloves garlic
• sesame oil
• 1-2 tsp green curry paste, or more to taste (Alfalfa’s Blue Kitchen curry paste is quite concentrated.)
• 1 can coconut milk
• 1 cup vegetable stock
• 500g tofu
• 1 medium head broccoli, cut into florets, stems thinly sliced
• 1⁄4 cabbage, thinly sliced
• 2 medium-sized carrots, thinly sliced
• 1⁄2 bunch kale
• 1 bunch either bok choy, tat soi or pak choy
• 200g cashews
• small bunch coriander and a little fresh basil (opt)
• juice of 1 makrut lime
• salt and pepper to taste

METHOD
1 Lightly cook onions and garlic in a little oil until translucent. Set aside.
2 Add curry paste to a little oil in a separate pan and lightly fry for 30 secs. Add tofu and fry 3-4 mins. Set aside.
3 Add coconut milk to onions and garlic, continue to cook
4 Add vegetable stock
5 Add broccoli, cabbage and carrot and cook a few mins until carrots are softened.
6 Add cashews, tofu, coriander, basil and lime juice
7 Season with salt and pepper and garnish with fresh coriander leaves.
8 Serve with a cup of cooked brown rice and the new Blue Kitchen lemon-lime-date chutney.

Gluten-free
pizza base
Adapted from glutenfree.net.au

• 275g gluten-free flour (for a lighter dough try combing two GF flours)
• 1 tsp gluten-free baking powder
• pinch sea salt
• 1 egg (or equivalent egg replacer)
• 150ml natural yoghurt

1 Place baking mix and salt into a bowl
2 Beat eggs with yogurt and gradually fold into the dry ingredients until a soft dough is formed
3 Knead lightly on a lightly floured surface (use baking mix) and roll out to cover base of a 20cm round baking tin
4 Spread with your favourite toppings
5 Bake at 200°C for 25 minutes until the base is cooked through.
(April 2009)