TVP and Vegetable Pie Filling

Ingredients
1 cup of TVP 
1 cup boiling water
2-3 Tbsp olive oil
1 medium onion
1 medium carrot
1 medium potato
2 cloves garlic
1/2 cup peas, fresh or frozen
1 tsp curry powder
1 tsp turmeric
2 Tbsp tamari
2 tsp nutrition yeast
1/4 cup white flour
1 cup vegetable stock
1 tsp thyme
1/2 tsp salt, or to taste
Freshly ground black pepper

Method
Finely diced the onion, carrot, potato and garlic.  Heat the oil in a large skillet over a medium low heat, add the diced vegetables and cook stirring occasionally until the vegetables are tender.  While the vegetables are cooking place the TVP in a small bowl, add the boiling water, cover the bowl with a tea towel and soak the TVP for 5 minutes. Stir the curry powder and turmeric into the vegetables, then stir in the tamari, nutritional yeast and flour, cook for 1 minute.  Add the stock, TVP, peas and thyme, stir to combine and cook for another minute or so until the peas are tender.  Remove the skillet from the heat and season with salt and pepper to taste.  

Serves
Makes approx. 4 cups of pie filling.

Corn Fritters

Ingredients
400g can of whole corn kernels, drained
3/4 cup white flour
1 tsp salt
1 tsp baking powder
1 tsp turmeric
1 tsp no egg
1 small onion, finely chopped
3/4 cup soy milk
Oil for frying

Method
Mix the dry ingredients in a small bowl.  Gradually add the soy milk, mixing until you have a smooth thick batter.  Stir in the onion and corn.  Heat the 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 4-5 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 

New Potatoes with Thyme

Ingredients

10 small new potatoes, washed
2-3 Tbsp extra virgin olive oil
1 tsp dried thyme 
1 tsp coarse sea salt
Freshly ground black pepper, to taste

Method
Cook the potatoes in a large saucepan of boiling salted water until tender, drain.  Return the saucepan and potatoes to the stove, reduce the heat the medium low.  Add the oil, thyme, salt and freshly ground black pepper, toss to combine.  Continue to toss the potatoes every few minutes until they are golden brown on all sides.  Remove the potatoes from the saucepan and serve.

Serves 2

Zucchini with Garlic and Tomato

Ingredients
2-3 Tbsp extra virgin olive oil
350g zucchini, thinly sliced
2-3 cloves garlic, finely chopped
150g canned chopped peeled tomatoes
1/4 tsp coarse sea salt
Freshly ground black pepper

Method
Heat the oil in a saucepan over a medium low heat.  Add the zucchini and garlic, cook stirring often until the zucchini is almost transparent.  Add the tomato, season with salt and a generous amount of freshly ground black pepper, mix to combine.  Cook, stirring occasionally until the zucchini is tender and the sauce is heated through.

Serves 2 

Pita Crisps

Ingredients

4 pita breads, 6" round 

4-6 Tbsp extra-virgin olive oil

4 Tbsp parsley, finely chopped

4 Tbsp chives, finely chopped

4 cloves of garlic, finely chopped

Coarse sea salt, to taste

Method

Preheat the oven to bake at 260C.  Cut each pita bread into two rounds and brush the inside with olive oil.  Cut each round into quarters and place oil side up in a single layer on a baking tray.  Combine the parsley, chives and garlic in a small bowl and sprinkle over the pita bread.  Season with salt to taste.

Bake on the top rack of the oven for 4-5 minutes, checking often until the pita bread is crisp and golden.  Allow to cool and serve at room temperature.

Tofu Mattar

Ingredients
300g tofu, cut into 1" cubes
1 cup of peas
200g can chopped tomatoes
2-3 Tbsp oil
1" piece of ginger, finely chopped
1/2 tsp cumin seeds
Pinch of asafetida
1 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp paprika
1/2 tsp turmeric
1 tsp salt
1/2 tsp sugar
1/2 cup water
1 Tbsp cornflour mixed with 3 Tbsp water


Method
Heat a deep fryer to 170C, fry the tofu until golden, drain and 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 start to crack and asafetida and cook for a few seconds.  Add the spices and cook for a few seconds before adding the tomatoes, salt and sugar.  Cook the sauce for 3-4 minutes or until it has reduced in volume by about half.  Add the water, peas and tofu mixing well.  Continue to cook the sauce until the peas are tender and the tofu has absorbed the flavor of the sauce.  Mix the cornflour and water and add to the sauce, continue to cook until the sauce has thickened slightly about 3-4 minutes.


Serve with basmati rice and roti bread.


Serves 2