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
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
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
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.
