Chole Palak

Ingredients
400g can of chickpeas
1/2 can chopped tomatoes 
200g fresh spinach, finely chopped
1/2 cup water
2-3 Tbsp oil
1" piece of ginger, finely chopped
1/2 tsp cumin seed
1/4 tsp asafetida
1 tsp salt
1 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp garam masala


Method
Drain and rinse the chickpeas.


Heat the oil in a saucepan over a medium heat.  When the oil is hot add the cumin seeds and asafetida.  After the cumin seeds crack, add the tomato, ginger, salt, and spices. Cook the sauce for 4-5 minutes or until the oil starts to separate from the tomato and the sauce has reduced by about half.  Add the spinach and water, cover the pan and cook for 4-5 minutes until the spinach has wilted.  Add the chickpeas and cook the sauce on a low heat for about 10 minutes or until the sauce is the consistency of your liking.   


Serve with basmati rice, roti or naan bread.


Serves 2

Saag Tofu

Ingredients
2-3 Tbsp oil
100g broccoli, cut into small florets 
100g fresh spinach
1 large onion, finely chopped
1 Tbsp garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
1/2 can chopped tomatoes
1/2 tsp hot chilli powder
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp garam masla
1 tsp salt
1/4- 1/2 cup water
1/4 soy yoghurt


300g tofu, cut into 1" cubes


Method
Heat a deep fryer to 170C, fry the tofu until golden, about 3 minutes, drain and set aside.


Steam the broccoli florets until tender, transfer to a food processor and blend.  Heat the oil in a large saucepan over a medium heat.  When the oil is hot, add the onion and cook until golden.  Add the garlic and ginger, cook for 2-3 minutes.  Add the spices, mix well, and cook for another minute or two.  Stir in the tomato, salt, and water, cook for a further 2-3 minutes.  Reduce the heat slightly, add the spinach and cover the saucepan.  Allow the spinach to wilt slightly, then mix it through the sauce.  Cook until the spinach is completely wilted.  Transfer the mixture to the food processor and blend with the broccoli until almost smooth. Pour the mixture back in to the saucepan, stir in the yoghurt, then tofu.  Cook over a low heat, stirring occasionally, for about 10 minutes until the tofu has heated through and absorbed the flavor of the sauce.


Serve with basmati rice and naan bread.


Serves 2

Rhubarb Crumble

Ingredients
5-6 sticks of rhubarb
2 Tbsp water
4 Tbsp unrefined sugar
1/2 tsp powdered ginger
55g margarine
55g unrefined sugar
100g flour




Method
Preheat the oven to 180C.  Cut the rhubarb into 2-3" sticks and place in a baking dish. Sprinkle with the 4 Tbsp sugar and water and bake in the oven for 10 minutes.  While the rhubarb is cooking mix the flour and sugar, then rub in the margarine to make the crumble topping.  When the rhubarb is cooked, remove from the oven, sprinkle over the ginger and mix well.  Sprinkle the crumble topping over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden brown and the rhubarb filling has softened and starts to bubble.


Serves 2

Gobi Masala

Ingredients

2-3 Tbsp oil
1/3 cup cashew pieces
1/4 cup hot water
1 medium onion, halved and finely sliced
1/2 green capsicum, finely chopped
1" piece fresh ginger, finely chopped
2-3 cloves garlic, finely chopped
1/2 tsp hot chilli powder
1/2 tsp turmeric
1 tsp garam masala
1/2 can chopped tomatoes (200g)
1 tsp salt
1/2 cup soy milk
400g cauliflower
1 tsp dried coriander leaf

Method

Finely grind the cashew pieces in a blender, add the hot water and blend to a smooth paste.

Cut the cauliflower into small florets and steam until just tender.

Heat the oil in a saucepan over a medium heat.  Add the onion, capsicum, ginger and garlic, cook, stirring occasionally, until the onion is soft.  Stir in the chilli powder, turmeric and garam masala, cook for two minutes.  Stir in the tomatoes and salt, cook for another two minutes.  Add the cashew paste, soy milk, cauliflower and coriander leaf, mixing well. Reduce the heat to medium low, simmer for 10-15 minutes, stirring occasionally, until the cauliflower is heated through and all the flavours are combined.

Serve with basmati rice and roti bread.

Serves 2

Samosa

Ingredients
Filling
2-3 Tbsp oil
1 small onion, finely chopped
250g peeled potatoes, boiled and cut into small cubes
1/2 cup peas
1/2 tsp dried ground hot red chilli
1/2 tsp cumin
1/2 tsp garam masala
1 tsp ground coriander
1 tsp salt


Dough
1 cup white flour
1/2 tsp salt
2 Tbsp sunflower oil
6-8 Tbsp water


Method
Heat the oil in a frying pan over a medium heat.  Add the onion and cook until soft, add the spices and stir for a few seconds.  Add the potato and peas, cook stirring occasionally for 4-5 minutes until well combined.  Set the filling aside to cool.


Mix the flour and salt.  Add the sunflower oil, then gradually add the water as required to make a smooth pliable dough, knead the dough for a few minutes.  Cover the dough with a damp cloth and set aside to rest for about 20 minutes.


After the dough has rested, knead it for a minute then divide the dough into four equal size balls. Roll each ball out into a 8" circle, then cut each circle in half.  Take one of the semicircles and moisten the cut edge with a little water.  Pick the semicircle up with both hands and seal the cut edges together to form a cone shape.  Hold the cone in one hand with the sealed edge facing you.  Add 2-3 Tbsp of the filling, press the filling in lightly with your fingers.  Moisten the edges of the cone that are facing you with a little water.  Fold the cut edge over the filling, then fold the top edge over to form a triangle shape, press the over lapping edges together to form a seal.


Continue filling the remaining samosas.


Heat a deep fryer to 180C.  Cook the samosas for about 4 minutes, turning once until they are light golden and crisp.  Drain and serve with tamarind chutney or your favorite dipping sauce.


Serves
Makes 8 samosas

Shahi Tofu

Ingredients
300g tofu, cut into 1" cubes
12 cashew nuts
1/2 can chopped tomatoes
1" piece of ginger, finely chopped
2-3 Tbsp oil
1/2 tsp cumin seed
1/8 tsp asafetida
2 bay leaves
1/2 tsp turmeric
1/2 tsp paprika
1 tsp ground coriander
2 tsp dried ground hot red chilli
1 tsp sugar
1/2 cup soy yoghurt or soy milk
1/2 cup water
1 tsp salt
1/4 tsp garam masala
1 tsp dried coriander leaf


Method
Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.


In a blender, finely grind the cashews, set aside.  Blend the tomatoes and ginger into a puree, set aside.


Heat the oil in a large saucepan over a medium heat.  When the oil is hot add the cumin seeds, as the cumin seeds crack, add the asafetida and bay leaves, stir for a few seconds.  Add the pureed tomato, turmeric, paprika, ground coriander and chilli.  Cook the sauce for 2-3 minutes, stirring occasionally, until it has reduced its volume by half and the tomato starts to separate from the oil.  Add the cashew powder, sugar and yoghurt, cook for 1-2 minutes, then add the water and salt, allow the sauce to come to a boil. Add the tofu, cover the pan, and simmer over a medium low heat for about 10 minutes, until the sauce has thickened slightly, and the tofu has absorbed all the flavor.  Add the garam masala and coriander leaf, mix well and serve.


Serve with basmati rice and your favorite bread.


Serves 2

Tofu Tartare Sauce

Ingredients
300g silken tofu
2 Tbsp wine vinegar
1 Tbsp sunflower oil
1 Tbsp capers, chopped
3/4 tsp salt, or to taste


Method
Blend the tofu, wine vinegar and sunflower oil in a food processor or blender until smooth.  Transfer to a mixing bowl and stir in the capers and salt.  

Chickpea Fritters

Ingredients
400g can of chickpeas, liquid reserved
1 medium onion, finely chopped
1 cup plain white flour
3/4 Tbsp baking powder
1 1/2 tsp salt
1/2 tsp garlic powder










Method
Heat a deep fryer to 170C.  In a large bowl roughly mash the chickpeas.  Add the onion and dry ingredients mixing well.  Stir in the reserved liquid from the chickpeas to make a thick batter.  This should be about 3/4 cup, water can be substituted.  Drop teaspoonfuls of the batter into the hot oil, cook for 3-4 minutes turning the fritters until they are evenly golden and crisp.  They should be fluffy on the inside.  Drain on absorbent paper and keep in a warm oven until all the fritters are cooked.  Serve with tofu tartar sauce.


Serves
Makes approx. 2 dozen fritters

Vegan Macaroni Cheese

Ingredients
300g macaroni, cooked
1 small onion, finely chopped
1/2 cup margarine
1/2 cup plain white flour
3 cups boiling water
2 Tbsp tamari
1 1/2 tsp salt
1 1/2 tsp garlic powder
1/4 tsp tumeric
1/4 cup olive oil
1 cup nutritional yeast flakes
2 Tbsp breadcrumbs
1/4 tsp paprika


Method
In a small saucepan, melt the margarine over a low heat.  Whisk in the flour, turn the heat to medium and continue to whisk until the mixture is smooth and bubbly.  Whisk in the boiling water one cup at a time, then add the tamari, salt, garlic powder and turmeric. Continue to whisk the sauce until it thickens and bubbles.  Whisk in the olive oil and nutritional yeast flakes, continue to whisk until the sauce is smooth.


Mix part of the sauce into the cooked macaroni and stir in the chopped onion.  Transfer the mix to a casserole dish and pour a generous amount of the sauce on top.  Sprinkle the top with the breadcrumbs and paprika.


Bake at 180C for 15 minutes.  Turn the oven to grill, cook for 4-5 minutes until the cheese sauce gets golden and crisp on top.


Serves 4

Palak Tofu

Ingredients
2-3 Tbsp oil
200g fresh spinach
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
1cm piece fresh ginger, finely chopped
1/2 tin chopped tomatoes
2 tsps dried ground hot red chilli
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp garam masla
1/2 tsp salt
1/4 cup water
1/4 cup soy milk


300g tofu, cut into 1" cubes


3/4 cup basmati rice
1 1/2 cups water


Method
In a small saucepan, bring the rice to a gentle boil over a high heat.  Reduce the heat as low as possible, cover and cook for 15 minutes.  Turn off the heat and leave the rice to rest for 5 minutes or until the sauce is ready to serve.


Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.


Heat the oil in a large saucepan over a medium heat.  When the oil is hot, add the onion and cook until golden.  Add the garlic and ginger, cook for 2-3 minutes.  Add the tomato, spices, salt and water, cook for a further 2-3 minutes.  Reduce the heat slightly, add the spinach and cover the saucepan.  Allow the spinach to wilt slightly, then start to mix it through the sauce.  Cook until the spinach is completely wilted, mixing through the sauce a few times.  Transfer the mixture to a food processor and blend until almost smooth. Pour the mixture back in to the saucepan, stir in the soy milk, then tofu.  Cook over a low heat, stirring occasionally, for about 10 minutes until the tofu has heated through and absorbed the flavor of the sauce.


Serve with basmati rice and roti bread.


Serves 2

Peanut Pasta Salad

Ingredients
1-2 Tbsp oil
1 large onion, halved and finely sliced
1/4 cup crunchy peanut butter
2 Tbsp sweet chilli sauce
1 Tbsp tahini
1 Tbsp shoyu
1 1/2 cups water


240g pasta, cooked as per packet instructions


Method
Heat the oil in a small saucepan over a medium heat.  When the oil is hot, add the onion and cook, stirring occasionally, until lightly browned.  Add the remaining sauce ingredients, mixing well.  Continue to cook, stirring the sauce until the peanut butter is dissolved, and the sauce is of thin coating consistency.  Stir the sauce through the cooked pasta.  Serve at room temperature.


Serves 4-6
   

Roast Leeks

Ingredients

4 medium or 2 large leeks
2 shallots, finely sliced
1/4 cup olive oil
1/2 cup vegetable stock
1 tsp fresh thyme leaves
1 tsp coarse sea salt
1/4 tsp ground black pepper








Method
Pre-heat the oven to bake at 200C.  Wash and trim the leeks, removing the root end and dark green leaves.  Slice the leeks in half lengthwise, season the cut side with half of the salt and pepper.  Heat the olive oil in a large frying pan over a medium heat.  When the oil is hot, add the leeks cut side down, cook for 3-4 minutes until lightly golden, turn the leeks and cook for another 3-4 minutes adding more olive oil if required.  Carefully remove the leeks and place in a baking dish just large enough to hold the leeks.  Add the shallots and thyme to the frying pan, cook until the shallots are lightly golden.  Add the stock and bring to the boil for 1-2 minutes.  Spoon the shallots and stock over the leeks, season with the remaining salt and pepper.  Cover the baking dish with aluminium foil.  Bake the leeks for 30-45 minutes depending on size.  Remove the foil and bake for a further 10-15 minutes or until the leeks are tender and lightly browned.  Drain off any excess stock and serve.


Serves 2

Tempeh Pasta Sauce

Ingredients
300g tempeh, grated
1/4 - 1/2 cup olive oil, as required
1 large onion, finely chopped
6 cloves garlic, finely chopped
2 cups water
1 medium carrot, grated
1 large tomato, chopped
2 Tbsp tamari
2 Tbsp mirin
handful fresh basil leaves, roughly torn
ground black pepper, to taste


160g pasta, cooked as per packet instructions


Method
In a heavy skillet or large frying pan, heat the olive oil over a medium heat.  When the oil is hot add the grated tempeh, cook stirring frequently, adding additional oil as required, until the tempeh is well browned, about 20 minutes.  Reduce the heat to medium low, add the onion and garlic, cook until the onion is transparent.  Add the water, carrot and tomato, mixing well.  Partially cover the pan and simmer for 10 minutes.  Add the tamari and mirin, re-cover the pan and simmer for 20 minutes, stirring occasionally.  Add the basil and ground black pepper to taste.  Continue to simmer the sauce, stirring occasionally, until the water is absorbed and the sauce has thickened.


Serve with your favorite pasta.


Serves
4 entrees
2 mains

Lentil and Vegetable Pie

Ingredients

1 cup brown lentils, rinsed
4 cups vegetable stock


3-4 Tbsp oil
1 medium onion, finely chopped
1 large parsnip, diced
1 medium carrot, diced
1/2 tsp marmite disolved in 1/4 cup boiling water
1/4 tsp dried thyme
1/4 tsp dried oregano
1 cup green peas
1 Tbsp tamari
1 tsp salt
1/4 tsp freshly ground black pepper


2 medium potatoes, peeled
1 tsp salt
1/4 cup soy milk
2 Tbsp margarine
1/2 tsp salt



Method
Place the lentils and stock in a medium saucepan, cover and bring to the boil.  Once boiling, remove the lid, reduce the heat to medium low, cook the lentils for about 1 hour or until most of the stock has absorbed and the lentils are tender.

Heat the oil in a large saucepan over a medium low heat.  When the oil is hot, add the onion and parsnip, cook, stirring occasionally for about 10 minutes. Add the carrot and cook for a further few minutes.  Add the marmite mix and herbs.  Reduce the heat slighlty, cover the pan, cook for 8-10 minutes, stirring occasionally, until the vegatables are tender.  Add the peas and cook for 2-3 minutes.  Add the tamari, salt and pepper mixing well.  

When the lentils are cooked, add them to the vegetable mixture, mixing well to combine.  Set aside to cool.

Cook the potatoes in boiling salted water until tender.  Drain the potatoes, mash with the soy milk, margerine and salt.

Place the lentil and vegatable mix into a oven proof dish.  Top with the mashed potato.  Bake at 180C for 25-30 minutes.

Serves 2-4

Note: The filling will serve 4.  Double the quantity of mashed potato or refrigerate the remaining mix for a pie later in the week.

Channa Masala

Ingredients
2-3 Tbsp oil
1 tsp cumin seed
1 large onion, halved and thinly sliced
1" piece of ginger, finely chopped
3 cloves garlic, finely chopped
1/2 tsp chilli powder
1 tin chopped tomatoes
1 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp turmeric
1 large potato, peeled and chopped into bite size chunks
1/2 cup water
1 tin chickpeas, rinsed
2 tsp coriander leaf


Method
Heat the oil in a large saucepan over a medium low flame.  Add the cumin seed, letting it pop and fizzle for about 20 seconds.  Add the onion and fry until lightly browned, then stir in the ginger, garlic and chilli.  Add the tomatoes and cook for about 5 minutes until the oil starts to separate from the onion and tomato mix.  Add the salt, ground coriander, garam masala and turmeric mixing well.  Add the potato and stir until well coated with the spices.  Add the water, mix well, cover the saucepan and bring to the boil.  Reduce the heat to a very low flame and simmer for 20 minutes.  Add the chickpeas, bring to the boil again, then reduce the heat again to a very low flame and simmer for 15 minutes partially covered.  Add the coriander leaf mixing well, simmer for another 10 minutes.  Serve with rice and roti bread.


Serves 2

Masoor Dal Soup

Ingredients
1 cup split red lentils, washed and drained
5 cups water
1 fresh hot green chilli, seeded and finely chopped
1 Tbsp fresh ginger, finely chopped
1 tsp salt
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp turmeric
Juice of half a lemon


Vaghar
1 Tbsp oil
1/2 tsp black mustard seeds
2 dried hot red chillis, broken in half, seeds removed
Pinch of hing


Method
Bring the water to a boil in a large saucepan, add the lentils.  When the water starts to boil again, cook the lentils uncovered for 5 minutes.  Turn the heat to low, cover the saucepan, and cook the lentils for 15 minutes.  Add the green chilli, ginger, salt and spices.  Mix the dal with a whisk to break the lentils up.  Cover and cook for 10 minutes until the lentils are soft.


To make the vaghar, heat the oil in a small saucepan.  Add the mustard seeds, when they finish popping, add the red chillis and hing.  Quickly add the vaghar to the pot of dal, cover and turn off the heat.  After 5 minutes add the lemon juice.  Remove the red chillis before serving.


Serves 4

Thai Red Curry with Tofu

Ingredients

2 Tbsp oil

2 Tbsp red curry paste

¾ cup coconut cream

¼ cup water

1 Tbsp shoyu

1 tsp salt

1 tsp sugar

4 cups mixed vegetables i.e. 

Cauliflower and Broccoli, cut into small florets

Carrot, diagonally sliced

Green beans, cut into 1 inch pieces

3 kaffir lime leaves

15 red basil leaves

300g tofu, cut into 1" cubes

3/4 cup Jasmine rice

1 1/2 cups water

Method

Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.

Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.

While the rice is cooking, heat the oil in a large saucepan over a medium flame.  Briefly fry the curry paste, then gradually add the coconut milk, water, shoyu, salt, and sugar, mix well and bring to a simmer.  Add the veges, mixing well.  Reduce the heat slightly and simmer for about 5 minutes, mix in the tofu, cook for another 5 minutes or so, stirring occasionally, until the vegetables are tender and the rice is cooked. 

Serves 2

Vegan Sausage Rolls

Ingredients
2 1/2 sheets flaky puff pastry
300g Sanitarium vegie sausages
1 medium carrot
1 medium onion
1/4 cup breadcrumbs
1 tsp dried thyme
1 tsp dried oregano
ground black pepper, to taste
2 medium potatoes, peeled and cooked
1 Tbsp tamari
1 Tbsp margarine
olive oil


Method
Preheat the oven to 200C.  Using a food processor with a metal chopping blade, add the sausages and process until finely chopped.  Remove and place in a large bowl.  Do the same with the carrot, then onion, mixing in the bowl as you go.  Add the breadcrumbs, thyme, oregano and pepper to the bowl, mix well.  Put the potatoes, tamari, and margarine in the food processor and process until smooth.  Add the potato mixture to the ingredients in the bowl, mixing well.


Now the fun part.  Cut the pastry sheets in half.  Use you hands to reform the mixture into a sausage shape to fit the pastry, make sure you leave enough space for the pastry to over lap.  Wet the bottom edge of the pastry with a little water, roll the pastry over the sausage mix, pressing the edges together to form a firm roll.  Cut the roll into four, place on a baking tray, continue making the rest of the rolls in the same way.  Brush the finished rolls with a little olive oil, use a sharp knife to cut a couple of holes in the top of each roll.  Bake for 20-25 minutes until the pastry is golden.


Serves
Makes 20 sausage rolls

Tempeh Fritters

Ingredients
125g tempeh, cooked and grated
1 Tbsp shoyu
1 tsp kelp granules
1 cup white flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp turmeric
1 cup soy milk
1 small onion, finely chopped
olive oil for frying


Method
Place the tempeh, shoyu and kelp in a small saucepan, cover with water and bring to the boil.  Reduce the heat to low, partially cover the saucepan and simmer the tempeh for 20 minutes.  Drain and rinse off the kelp, leave to cool.  


Combine the dry ingredients in a small bowl, mix in the soy milk, onion and grated tempeh.  Heat the olive oil in a large fry pan over a medium heat.  Use a 1/4 cup measure to pour the batter into the hot oil and form the fritters.  Cook for 3-4 minutes each side or until golden brown.  Drain on absorbent paper.  Keep in a warm oven until all the fritters are cooked.


Serves
Makes approx. 8 fritters

Vegan Basil Pesto

Ingredients
1 1/2 cups fresh basil leaves
70g pine nuts
1/3 cup olive oil
1/3 cup savoury yeast
5 cloves garlic
3/4 tsp salt
1/2 tsp freshly ground black pepper


Method
Combine all the ingredients in a food processor until the nuts are ground.  The pesto should still have texture and not be completely smooth.


Serves
Makes approx. 1 cup of pesto.

Gujarati Green Beans

Ingredients
400g fresh green beans, cut diagonally into 1" pieces
1/4 cup oil
4 cloves garlic, finely chopped
1 Tbsp black mustard seeds
2 tsps dried hot red chilli
1 tsp salt
1/2 tsp sugar
Ground black pepper, to taste








Method
Bring a large saucepan of water to the boil, and the beans and boil rapidly for 3-4 minutes or until the beans are just tender.  Drain and rinse with cold water.  Set aside.


Heat the oil in a large saucepan over a medium heat.  When hot, add the mustard seeds, when the seeds start to pop, add the garlic, stir and cook until the garlic is lightly golden. Add the chilli and stir for a few seconds.  Add the beans, salt and sugar, stir to mix.  Turn the heat to medium low and cook the beans for about 8 minutes, stirring occasionally, until they are tender and have absorbed the flavor of the spices.  Season with black pepper, mix, and serve.


Serve with basmati rice and roti bread.


Serves 2

Tofu and Veges with Satay Sauce

Ingredients
2-3 Tbsp olive oil
1 medium carrot, sliced julienne
4 cups broccoli, cut into small florets


300g firm tofu, cut into 1" cubes


3/4 cup Jasmine rice
1 1/2 cups water


Satay Sauce
2 Tbsp olive oil
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 tsp chilli powder
1 Tbsp tamari
1 Tbsp lemon Juice
1 Tbsp sugar
1/2 cup crunchy peanut butter
3/4 cup coconut cream
1 tsp salt


Method

Heat the olive oil in a small saucepan over a medium low heat.  Add the onion, garlic, and chilli powder, cook until the onion is soft.  Reduce the heat slightly, add the tamari, lemon juice, sugar, and peanut butter mixing well.  Stir in the coconut cream, season with salt, and bring to a gentle boil for 1-2 minutes.  Keep warm over a very low heat.


Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.


Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.


While the rice is cooking, heat the oil in a large saucepan over a medium flame.  Add the veges and saute, stirring occasionally until tender, about 5 minutes.  Add the satay sauce, mix well, reduce the heat slightly, and simmer stirring often,  for about 5 minutes. Add the tofu, mix well, and simmer gently until the veges are tender and the rice is cooked.


Serves 2 

Leek and Mushroom Pasta Sauce

Ingredients
160g pasta
1/4 cup margarine
250g leeks, halved and thinly sliced
175g button mushrooms, sliced
1/4 cup white flour
1 cup vegetable stock
1/2 cup soy milk
1 tsp salt
ground black pepper, to taste
1 Tbsp fresh chives, finely chopped


Method
Bring a large saucepan of salted water to the boil.  In the meantime start on the pasta sauce.  Once the water is boiling, add the pasta and cook until al dente.   


Melt the margarine in a saucepan over a medium low heat.  Add the leeks and cook, stirring occasionally until tender, about 8-10 minutes.  Stir in the mushrooms, cook for a few more minutes until the mushrooms have softened slightly.  Stir in the flour, cook for 1-2 minutes, before gradually adding the stock and soy milk.  Bring the sauce to a gentle boil and cook, stirring until the mixture has thickened.  Season to taste, mix through the drained pasta, garnish with the freshly chopped chives.


Serves 2

Hot As Hell Pizza

Ingredients


Pizza Dough
3 tsp active yeast
450g white flour
1 tsp sugar
1 tsp salt
5 Tbsp olive oil
1 1/4 cups water


Pizza Sauce
2 Tbsp olive oil
1 medium onion, finely chopped
3-4 cloves garlic, finely chopped

1/3 cup tomato ketchup
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp coarse sea salt
freshly ground black pepper, to taste


Pizza Topping
1 medium tomato, sliced
1 green or red capsicum, finely chopped
4-6 green or red hot chillis, finely sliced
12 kalamata olives, stoned and quartered


Method


The pizza dough recipe is an adaptation of the one for my Panasonic SD-253 bread maker.  Use your own bread maker recipe, or favorite pizza dough recipe.


Place the pizza dough ingredients in the bread pan, set the bread maker to pizza dough mode.  Once the cycle is complete, remove the dough, divide in half.   


Place the first half of the dough in a greased bowl, toss until coated in the oil.  Remove the dough, place in a plastic bag and seal.  The dough will keep in the fridge for up to 5 days.  When ready to use, remove the dough from the fridge and leave to rest at room temperature for one hour before rolling out.  


Place the second half of the dough in the greased bowl, toss until coated in the oil, cover and leave to rest for 15 minutes.  Roll the dough out on a lightly floured surface to a 30cm round.  Place the pizza base on an oven tray and leave to rise for one hour in a warm place or on a heat pad.


Heat the olive oil in a small fry pan, saute the onion and garlic until soft.  Mix in the remaining pizza sauce ingredients, set aside to cool.


Heat the oven to bake at 220C.


Once the dough has risen, spread the sauce evenly over the pizza base, leaving about 1cm of the outer edge of the base uncovered to give a nice crust.  Place the tomato on top of the sauce, then sprinkle over the capsicum, chillis, and olives.  Sprinkle with addition salt and pepper to taste.


Bake at 220C for 20 minutes.