Main Meals / veggie meals

Bachelor’s Curry  – makes 4 serves – gluten free
Ingredients:
2 cups coconut cream (500mls)
1 large bulb garlic, minced (18 cloves. Yes, 18!)
2 large onions, diced
1 cup cooked lentils
2 cups cooked chickpeas
3 medium potatoes, diced in  large cubes
1/4 cup soy sauce
4 tsp tumeric
4 tsp paprika
2 tsp ground coriander
2 tsp cumin
2 tbsp peanut oil

Procedure:
Conventional
Saute the onions and garlic with the peanut oil over a medium-high heat. In a separate pan, ‘burst’ the tumeric, paprika, coriander and cumin. Once the spices are fragrant, immediately add them to the onions and garlic. Add remaining ingredients and reduce temperature to a simmer, stirring regularly. Cook until the potato is soft.

Thermomix (halve the recipe)
Chop onions and garlic on Speed 7 for 2 secs. Cook at 100°C on Speed 1 for 5 mins, then add tumeric, paprika, coriander and cumin and cook on Varoma on Speed 1 for 2 mins. Add remaining ingredients, stir on reverse speed for 5 secs. Then simmer on 90°C on reverse Speed 1 for 45mins. Cook until the potato is soft. Cook until the potato is soft.Tip: The potatoes can be pre-cooked to save time, but they won’t be as flavorsome. The curry burns easily, so remember to stir it often.

Serving suggestions
Serve over brown rice.
Add cayenne pepper for a spice kick.
Wrap in flat bread.

A much loved recipe from Michael Cudmore AKA Munchy.

Carrot Rice Loaf – makes 6-8 serves

Ingredients:
1 cup natural peanut paste
2 cups of oat milk
2 medium onions, finely diced
2 tsp heaped garlic, minced
6 tbsp olive oil
1 tsp salt
3 tsp Italian herbs
1 cup whole wheat bread crumbs
4 cups grated carrots
2 cups cooked brown rice

Procedure:
Conventional
Blend the peanut paste and soy milk and set aside. Saute onion and garlic in oil over medium-high heat for 2 mins then add salt, sage and bread crumbs and heat and stir for a further 2 mins. Add to a large bowl, along with the grated carrot, rice and peanut mixture. Mix thoroughly and bake uncovered in a greased baking tray or loaf tin at 180°C for about 1 hour.

Thermomix
Blend the peanut paste and soy milk for 7 secs on Speed 7. Set aside. Rinse TM bowl, and then mince the onion and garlic on Speed 7 for 4 secs. Add oil at saute at 100°C for 3 mins on Speed 1. Add salt, sage and bread crumbs and saute at 100°C for 2 minutes. Add to peanut paste mixture along with grated carrot and rice. Mix thoroughly. Bake uncovered in a greased baking tray or loaf tin at 180°C for about 1 hour.

Alternatives:  Use rice crumbs in place of bread crumbs for a Gluten Free loaf. Any vegan milk can be used in place of the oat milk. You can use leftover rice or even millet if you have it.

Adapted from ‘Ecological Cooking’ (c) 1992.

 

Gluten Steaks – nut frees
(recipe includes steaks, broth and crumbing recipes)
Makes 8-10 steaks | Preparation: 25 minutes | Cooking time: 1 hour & 15 minutes
(30minutes simming, 30 minutes cooling, 15 minutes frying)

Gluten Steaks
Ingredients:
1 1/2 cups water (375g)
1 teaspoon salt
1 teaspoon garlic powder
2 cups gluten flour (270g)
2 tablespoons soy sauce (45g)
1 tablespoon torula yeast (adds to the meaty flavour of the steaks)
1 teaspoon onion powder

PROCEDURE:
CONVENTIONAL
1. Stir together all ingredients until just combined.
2. Shape patties using roughly 1/4 cup of the gluten mixture for each.
3. Cook in a sandwich maker or a lightly oiled pan over a medium-high heat (flip once browned) until dark brown on both sides.

THERMOMIX
1. Stir all ingredients for 2 seconds on Speed 5.
2. Shape patties using roughly 1/4 cup of the gluten mixture for each.
3. Cook in a sandwich maker or a lightly oiled pan over a medium-high heat (flip once browned) until dark brown on both sides.

Tip:
– Over-stirring will make the Gluten Steaks tough, so only stir enough to just combine the liquid with the gluten flour.
– The gluten steaks will swell as they cook, so don’t make them too big.
– Dip the gluten steaks into your favourite batter instead of crumbing.

Broth
Ingredients:
2 litres water
1 onion, in large chunks
1 stick celery, in large chunks
1 large carrot, in large chunks
2 tablespoons vegetable stock powder

PROCEDURE:
CONVENTIONAL ONLY
Broth:
1. In a large saucepan bring all ingredients to the boil and carefully drop in patties, one by one. Reduce to a simmer for 30 minutes.
2. Remove the steaks from heat. Drain and cool in a colander.

Crumbing
Ingredients:
1 cup besan flour
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
water, enough to create a runny mixture
1-2 cups breadcrumbs, to coat

PROCEDURE:
CONVENTIONAL and THERMOMIX
Blend ingredients (except for bread crumbs) for 1 minute (Speed 7 for 20 seconds ) until smooth. Once gluten steaks are cool, dip into the besan mixture and then coat with breadcrumbs. Lightly fry.

Tip:
– Chop up cooled, toasted bread in your blender for homemade breadcrumbs. Simply tear each slice into small bite-sized pieces and pulse until fine (TM – Tear each slice in half and mill on Speed 9 for 5-8 seconds until fine.)
– Buy torula yeast from your local health food store or order online from www.aussiehealthproducts.com.au.

Alternatives:
For the Gluten Steaks – Dissolve vegan stock powder or cubes (vege/chicken/beef) instead of salt, garlic powder, soy sauce, torula yeast, onion powder.
For the Broth – Use 1 cup of soy sauce instead of the vegetable stock powder or make the broth 100% from vegan stock powder or cubes (vege/chicken/beef).
– Follow packet instructions for correct broth to water ratio.
– Use soy milk instead of the ‘egg’ coating.
– Use savoury yeast flakes instead of the torula yeast for a lighter flavour.

Serving suggestion:
– 1-2 steaks with a heap of mashed potato, baby peas and Golden Gravy.

Recipe gratefully adapted from Evelin Graf and Adele Trost’s scrumptious glutens recipes.

Sweet Soy Tofu Stirfry  – nut free
Makes 2 adult serves | Preparation: 5 minutes | Cooking time: 10-15 minutes

Ingredients:
300g hard tofu, cut into small chunks
½ red capsicum, sliced into thin strips
1 large onion, halved and sliced
2 tsp minced garlic
10 mushrooms, sliced
1 broccoli, cut into small flowerettes
¼ large head of cabbage, thinly sliced
1 large carrot, halved and thinly sliced longways
2 tbsp sesame oil
3 tbsp soy sauce
3 tbsp rapadura
1 ½ cups basmati rice, cooked as per packet directions

PROCEDURE:
CONVENTIONAL only
1. Sautée the onion, garlic and sesame oil over high heat in a large pan until the onion is soft.
2. Then add the remaining ingredients. Stir quickly for 3-5 mins. Serve immediately over steamed rice.

Tip:
– Save the broccoli stem and add it to the Veggie Bean Soup.
– The shorter the cooking time, the crunchier the veggies!

Alternative:
– Use tamari or Bragg’s Aminos for gluten free soy sauce alternatives.

Serving suggestions:
– Serve over rice noodles with vegetarian spring rolls and soy sauce.

Green Garden Salad – gluten free, nut free
Makes 2 serves | Preparation: 15 minutes
(recipe includes Salad and Dressing)
Salad
INGREDIENTS:
NB. Rinse all ingredients thoroughly before preparing.
1 carrot, grated
1/3 large iceberg lettuce, thinly sliced
2 large tomatoes, diced
1 small red onion, finely diced
1 medium cucumber, diced

Dressing
INGREDIENTS:
1 1/2 tablespoons lemon juice
1-2 tablespoons olive oil
¼- ½ teaspoon salt or Herbamare (herbed sea salt)

PROCEDURE:
CONVENTIONAL only
Combine all of the Salad and Dressing ingredients and toss through. Alternatively, each person can add Dressing to their individual salad serving.

Tip:
– For a marinated salad stir in the dressing 15 or so minutes before eating, but for a crisp salad serve immediately.
Alternatives:
– A variety of lettuces, including butter lettuce and curly lettuce, can be substituted for the iceberg.
– Feel free to experiment by adding other raw greens to the salad, including baby spinach, baby kale, finely sliced pak choy or rocket.
– Add one or more of these raw ingredients to your salad – finely sliced raw radishes (see photo), sugar snap peas, cooked chickpeas or sliced olives.
– Alternate dressings – cashew mayonnaise, soy mayonnaise with added chopped fresh or dried dill.
Serving suggestion:
– Include as a healthy side for Vegan Sausages and Homemade Oven-Baked Chips.
– Create a Mexi Lentils wrap filled with Green Garden Salad and Cashew Mayonnaise.

Coconut Curry Tofu – gluten Free, nut free

Ingredients:
2 tbsp rice bran oil
1 onion, finely diced
1 tsp ginger, finely minced
2 cloves garlic, finely minced
240mls coconut cream
1/2 cup water
1/4 cup tamari (50g)
1/2 tsp rapadura
1-2 tsps curry powder
1 tsp coriander
1 tsp cumin
1 tsp tumeric
500g firm tofu (cut into 1/2 cm cubes)
4 tomatoes, diced
1/2 red capsicum, thinly sliced
1 tin whole champignons
1/4 cup fresh basil, chopped
4 cups bok choy, chopped
1 tsp salt
cayenne to taste

Procedure:
Conventional
In a large pan over medium heat mix oil, onion, coriander, cumin, tumeric, ginger and garlic. Once fragrant add coconut milk, soy sauce and rapadura. Bring to the boil. Stir in tofu, tomatoes, capsicum, mushrooms and salt. Cover and cook for 5 minutes, stirring occasionally. Mix in basil and bok choy and cook for a further 5 minutes.

Thermomix
Chop onions, ginger and garlic on Speed 7 for 3 secs.Add oil at saute at 100°C for 3 mins on reverse Speed 1. Add coriander, cumin, tumeric and cook on Varoma on Speed 1 for 2 mins. Add coconut milk, soy sauce and rapadura and heat at 100°C on Speed 2 for 5mins. Stir in tofu, tomatoes, capsicum, mushrooms and salt on reverse speed 2 for 5 secs, and cook at 100°C on reverse Speed 1 for 5 minutes. Mix in basil and bok choy at 100°C on reverse Speed 1 for 5 minutes.

Serving suggestion:
Serve with thick rice noodles and garnish with basil leaves.
Serve over basmati rice with pan-fried, wholemeal chapatis.

Alternatives: In place of the tamari use Bragg’s Aminos (gluten free) or soy sauce (not gluten free).

Vegetarian Pizza

INGREDIENTS:
Pizza base sauce
3 heaped tbsp tomato paste
4 cloves garlic
1 small onion
2 tbsp olive oil

PROCEDURE:
CONVENTIONAL
Finely chop the onion, and mince the garlic. Then in a small bowl combine all ingredients.

THERMOMIX
Place onion and garlic in TM bowl and mince on Speed 7 for 2 seconds. Then scrape down the sides of the bowl and add the remaining ingredients. Stir on Speed 5 for 5 seconds.

INGREDIENTS:
Pizza base
See bread recipes for homemade pizza base recipes. Alternatively, you can purchase pre-made wholemeal or gluten free bases.

Pizza Toppings
½ tsp dried oregano
½ tsp dried basil
6 mushrooms
15 olives, sliced into thirds
8 sundried tomatoes, sliced into thin strips
1 large ripe tomato, diced
½ tin of Nutmeat, sliced into small cubes (or an alternative such as nutolene or tofu)
1 small head of broccoli, sliced into small flowerettes
1 serving of cashew mayonnaise (add extra water so it’s just pourable)
2 tbsp savoury yeast flakes

PROCEDURE:
Spread your sauce over the pizza base and then lightly sprinkle the oregano and basil on top. Layer your toppings evenly across the base, then pour cashew mayonnaise over the pizza, and sprinkle with yeast flakes. Cook in a preheated oven (180°C fan forced) for 20-25 minutes, until golden brown.

Alternatives:
– Use ‘Cheese’ sauce (from the Lasanga recipe below) or soy mayonnaise instead of cashew mayonnaise. Use store-bought pasta sauce as your pizza base sauce.
– Naturally you may prefer more or less toppings, so feel free to play around and make your ideal pizza!

Serving suggestions:
Serve hot. Serve cold. It’s awesome either way.

Potato Salad – gluten free
INGREDIENTS:
5 large potatoes, washed and halved
1 ½ L water + 1 tsp salt
1 cup raw cashews
½ cup water
½ tsp salt
½ tsp onion powder
¼ tsp garlic powder
1 ½ -2 tbsp lemon juice
½ tbsp dried mint
1 medium brown onion, finely diced

PROCEDURE:
CONVENTIONAL
1. Bring the water to the boil in a large pot. Add the potatoes and salt. Boil until soft enough for a skewer to easily glide through the whole potato (10-15 minutes). Drain and leave to cool in the fridge.
2. Blend all remaining ingredients (except for the mint and onion) on highest speed until smooth. Pause to scrape down the sides as necessary. Add more of the lemon juice if prefered.
3. Then on the lowest setting, blend in the mint.
Once the potatoes are cool, cut into large cubes and gently turn the onion and mint cashew mayonnaise evenly through. Add extra salt as if required.

THERMOMIX
1. Bring the water and salt to the boil on Speed 1, 100 deg for 8 mins. Then, place potatoes into the Varoma. Steam on Speed 4, Varoma for 25 mins, until soft enough for a skewer to easily glide through the whole potato (10-15 minutes). Cool in the fridge.
2. Halve whole onion and place in bowl. Chop on Speed 7 for two secs. Transfer to a small bowl.
3. Then blend all other ingredients (except for the mint and onion) on Speed 7-8 for 1 min 15 secs. Pause to scrape down the sides as necessary, then continue blending.
4. Then add in the mint and stir on Speed 5 for 3 secs.
5. Once the potatoes are cool, cut into large cubes and gently turn the onion and mint cashew mayonnaise evenly through. Add extra salt as if required.

Tips:
The cashew mayonnaise will thicken overnight, so if you prepare the salad the night before, simply stir through a little soy or rice milk immediately prior to serving.
In place of lemon juice, use 1/2 tsp citric acid dissolved in 1 ½ tbsp hot water.
Serving suggestions:
Serve hot. Serve cold. It’s awesome either way.
Alternatives:
Use Soy Mayonnaise with added mint instead of cashew mayonnaise.

Thanks to Stephanie for the mint tip! I’ve never turned back.

Lentil Stew – gluten free, nut freelentil_soup800
Ingredients:
2 tbsp rice bran oil
1/4 large head of cabbage, sliced thinly
1 large carrot, sliced
2 stalks celery, sliced in small chunks
1 red capsicum, large chunks
2 medium onions, large chunks
3 tsp minced garlic
2 large potatoes, washed and chopped into small cubes
1 1/2 cups pumpkin, chopped into small cubes
1 cup red whole lentils, dry
1/4 cup frozen peas
6 cups water
6 cubes vegan chicken stock
1 tin diced tomatoes, 400g

Procedure:
Conventional
In a little oil, sautee onions, garlic, cabbage and celery for 5 mins. Add remaining ingredients and bring to a boil. If using a pressure cooker, bring to pressure, then reduce and cook for 20 mins, otherwise simmer in a large saucepan for 45mins-1 hour until the lentils are soft.

Thermomix (halve the recipe)
In a little oil, cook onions, garlic, cabbage and celery on Speed 1 at 100 °C  for 10 mins.  Add remaining ingredients and stir on reverse speed 3 for 8 secs, then heat on reverse Speed 1 at 100 °C for 20 mins. Simmer on reverse Speed 1 at 90°C for 45-60 mins, until lentils are soft. Add more water if necessary.

Serving suggestion:
Serve with a side of crusty homemade bread smothered in avocado.

lentil burritoMexi Lentils – gluten free, nut free
Ingredients:
2 cups dried whole red lentils (or 4 tins lentils, not drained)
2 large onions, diced
1 tbsp garlic powder
2 tbsp olive oil
2 tbsp paprika
2 tsp cumin
1/4 cup savoury yeast flakes
1 tsp salt

Procedure:
Conventional
Pressure cook the lentils in 7 cups of water for 10 mins, or in a medium saucepan cover the lentils with water and bring to the boil for 15mins, then simmer for 30 mins until soft. Don’t drain! In a large saucepan sautee the onions in olive oil until clear, then add the garlic powder, paprika and cumin. Stir over a med-high heat until the spices are fragrant, then pour the lentils and water into the saucepan and stir. Then add the yeast flakes and salt. Stir through. Cook on low for 15 mins. Add more water if the mixture is too thick.

Thermomix (Use tinned lentils or pre-cooked lentils only)
Sautee the onions in olive oil until clear on Speed 1 for 3mins, then add the garlic powder, paprika and cumin. Stir on Speed 2 at 100°C for 3mins. Add in the tinned lentils (not drained) and stir on reverse Speed 2 for 5 secs. Finally add the yeast flakes and salt. Stir through on reverse Speed 3 for 2 secs. Cook on reverse Speed 1 at 90°C for 15 mins, adding more water if the mixture is too thick.

Variations:
Use 1/2 kidney beans and 1/2 lentils (see picture).

Serving suggestions:
Haystacks – corn chips covered in mexi lentils, soy whipped cream and salad.
Serve over brown rice with a side serving of salad.
Burritos – mexi lentils topped with cashew mayonnaise, avocado chunks and diced tomato wrapped up in a wholemeal tortilla.

Granola Bake

Ingredients:
1 cup plain Sanitarium granola cereal
1 onion, diced
2 heaped tsp garlic, minced
4 leaves fresh basil
1 tbsp fresh oregano
2 tbsp flaxmeal
2 tbls natural peanut paste
1 tsp salt
2 tbls tomato paste
1 1/2 cups boiling water
2 tbsp oil
2-4 tbls gluten flour

Procedure:
CONVENTIONAL & THERMOMIX
1. Pre-heat oven to 180°C.
2. For TM – Mill whole flaxseeds for 5 secs on Speed 9. Transfer to a large bowl. Then chop halved onion and whole garlic on Speed 7 for 2 secs. Transfer to the same bowl.
3. Combine all ingredients (except for the water, oil and gluten flour), then stir in the boiling water and leave to stand.
4. Once absorbed, stir in oil.
5. Gradually add in the gluten flour, stirring constantly to avoid lumping. When the mixture is no longer sloppy you won’t need to add any more flour.
6. Transfer the mixture to a greased baking dish, making sure the mixture is no deeper than 2.5 cm. Bake uncovered for 45 mins in fan forced oven, rotating 180 deg after 20 mins. Will be a light brown colour when cooked.

Tips:
– Purchase flaxseeds (linseeds) from the Health Food aisle or a Health Food store.
– Grind your own flaxseeds in a coffee grinder or pulse in a blender until fine.
– Use 1 tsp dried herbs in place of fresh.
Variations:
– Omit the oil and shape the granola mixture into balls or patties, roll in whole wheat flour and fry in a lightly oiled pan or sandwich maker until golden brown.
– Shape into patties and bake on a large baking tray lined with non-stick baking paper, bake for 20 minutes then flip and bake for a further 25 minutes.
– Use 1 1/2 tbsp potato flour in place of the gluten flour.
– Experiment with different nut and seed pastes in place of peanut paste.
Serving suggestions:
– Smother in Pot of Gold Gravy or tomato sauce (ketchup) and serve with a side of green garden salad and potato salad.

Pine Nut Pasta – gluten free, nut free
Makes 2 serves | Preparation: 15 mins | Cooking time: 30-45mins

pine nutsINGREDIENTS:
1 tbsp pine nuts
1 onion, diced
2 tsp garlic, minced
8 mushrooms, sliced
1 small zucchini, sliced
6 sun-dried tomatoes, chopped finely
8 stuffed Spanish olives, sliced
1 tbsp tomato paste
1 tomato, finely diced
3/4 – 1 cup Original V8 juice (tomato-based vegetable juice)
Fresh basil, oregano and salt to taste
1/2 packet of wholemeal spiral pasta, cooked as per packet instructions

PROCEDURE:
CONVENTIONAL
1. Dry fry the pine nuts in a medium-hot pan til golden brown. Remove from pan and keep aside.
2. Cook the wholemeal spiral pasta as per packet instructions. Drain and keep covered.
3. Fry onion and garlic in olive oil until the onion is clear.
4. Add the mushrooms and cook for a further 2 mins.
5. Then add remaining ingredients except for the pasta and pine nuts. Stir and heat for 2 minutes.
6. Finally, add the pasta and pine nuts and gently combine. Serve immediately.
THERMOMIX
1. Dry fry the pine nuts on Varoma, Speed 1 for 7 mins. Transfer to a bowl and keep aside.
2. Boil 1500g water on 100°C for 8 mins on Speed 1. Add spiral pasta and cook on 100°C (please follow the time stipulated on the packet) on reverse Speed 1. Once cooked, drain and transfer to Thermo Server.
3. Chop halved onion and whole garlic cloves on for 2 secs on Speed 7, then sautee at 100°C for 3 mins on Speed 1.
4. Add the mushrooms and cook for 2 mins at 100°C on reverse Speed 1, then add remaining ingredients (except for the pasta and pine nuts) to TM bowl and cook on 100°C on reverse Speed 1 for 8 mins.
5. Add the cooked pasta and pine nuts and gently stir through on reverse Speed 2 for 5 secs. Serve immediately.

Tip:
– When cooking wholemeal pasta, we cook 250g of wholemeal spirals in 2L of boiling water, with 2 tsp salt and a dash of oil for 21 mins. The brand we use claims 13 mins is sufficient, but when cooked this way we find the pasta very nutty tasting. By extending the cooking time, the pasta tastes more like white pasta, while still remaining nutritious.
Alternatives:
– Use gluten free pasta.
Serving Suggestion:
– Serve with a side of garden salad and crunchy homemade bread.

Homemade Baked Chips – serves 2 – gluten free, nut free

INGREDIENTS:
4 medium potatoes (more if you’re chip-happy like our family is!)
2 tbsp cold-pressed olive oil or rice bran oil
sea salt

PROCEDURE:
CONVENTIONAL ONLY
1. Pre-heat oven to 200°C.
2. Peel potatoes if prefered, then use a ‘chipper’ or hand-slice the potatoes in half lengthwise and then lengthwise again (you’ll end up with 4 round circles for each potato). Then slice 6 chips for each of the circles.
3. Place the sliced potatoes into a bowl and rub thoroughly with the oil. Spread over baking paper on an oven tray and sprinkle with salt.
4. Bake for 30-45 mins until crispy and golden.

Tips:
– Get the chips cooking the oven then prepare the rest of your meal, so everything will be ready all at once.
– This recipe can be doubled or quadrupled, whatever you need. Just try and spread the chips out on the trays so they cook evenly. If you don’t have the space to spread them out, simply increase your cooking time and flip the chips over halfway through.
Alternatives:
– Season the chips with veggie stock, savoury yeast flakes or dried herbs.

Lentils n Mash – nut free
Makes 4 serves | Preparation: 15 mins |Cooking time: 15 mins

INGREDIENTS:
2 1/2 cups sliced mushrooms
2 onions, diced
4 garlic cloves, minced
2 tbsp cold-pressed extra virgin olive oil
2 cups cooked brown lentils
1/2 cup stone-ground whole wheat flour
1/4 cup rice bran or olive oil
3 1/2 cups raw potato, largely diced
1 tbsp cold-pressed extra virgin olive oil
water
rice milk
salt, to taste

PROCEDURE:
CONVENTIONAL
1. Cover potato with water in a medium saucepan and bring to the boil. Cook until soft (approx. 10 minutes).
2. Meanwhile, saute mushrooms, onions and garlic in oil over medium-high heat until until onions are clear and mushrooms browned.
3. Add lentils and flour and stir thoroughly.
4. Once the lentils are covered in the flour, add remaining ingredients, and keep stirring.
5. Once the mixture thickens, immediately remove from the heat.
6. Remove cooked potato from stove, drain potatoes and transfer back to the saucepan.
7. Mash with oil and add rice milk until the desired thickness is reached. Add salt as preferred.
8. Serve immediately.
THERMOMIX
1. Chop halved onions and garlic cloves on Speed 7 for 2 secs.
2. Add mushrooms and oil at saute at 100°C for 3 mins on reverse Speed 1.
3. Add lentils and flour and stir on reverse Speed 2 for 2 secs.
4. Add remaining ingredients cook on 100°C for 10mins on reverse Speed 2.
5. Once the mixture thickens, immediately remove from the heat.
6. Serve immediately.

Tips:
Save time – cook the potato in a pressure cooker with 1 cup of water for 6 mins.
– Savoury Lentils freeze well.
Serving suggestion:
– Serve Savoury lentils over the Mash with steamed asparagus or cooked peas, corn and carrot (see photograph).
– Serve the Savoury lentils over pasta or rice instead of Mash.
Alternatives:
Gluten Free – use a gluten free flour mix (from Health Food aisle or Heatlh Food store) in place of the whole wheat flour and tamari in place of the soy sauce.
– Use soy milk or unsweetened almond milk instead of rice milk.

 

Lasagne
Makes 8-10 adult servings | Preparation: 40 mins | Cooking time: 45mins

INGREDIENTS:
‘Mince’ Filling
2 cups dry rolled oats or rice flakes (200g)
1 cup walnuts, ground (50g)
2 1/2 cups water (625g)
5 tbsp soy sauce or wheat-free tamari (70g)
1/4 cup rice bran oil (60g)
1 clove garlic, minced
1 medium onion, chopped
1/4 tsp basil
1/4 tsp oregano
1/4 tsp marjoram
1 tin diced tomatoes (400g)
1 heaped tbsp tomato paste
1 cup cooked kidney beans
8 sliced mushrooms

Pasta sheets
1 1/2 cup wholewheat flour (220g)
3/4 cup water (140g)1/4 cup rice bran or olive oil

‘Cheese’ sauce
3 cups rice milk (750g)
1/4 cup wholewheat flour (25g)
1/2 cup savoury yeast flakes (30g)
1 1/2 tsp salt
4 tbsp arrowroot flour (40g)
1 tbsp lemon juice (20g)
2 tsp onion powder
1 tsp garlic powder

PROCEDURE:
CONVENTIONAL
1. Using Pasta Sheets ingredients, in a large bowl stir the water into the flour until combined.
2. Knead for 5 minutes (adding a small amount of extra flour if the dough is too sticky) then cover the dough with a damp tea towel or cling wrap and set aside for 20 minutes.
3. Using ‘Mince’ Filling ingredients, in a large heatproof bowl, mix together oats and walnuts. Set aside.
4. Place water, soy sauce, rice bran oil, onion, garlic, basil, oregano and marjoram in a medium saucepan and bring to a boil. Remove from heat and pour boiling liquid over oats and nuts.
5. Stir through and leave to stand until most of liquid is absorbed (5-10 minutes).
6. Cook the mushrooms with a little oil until soft. Pour onto the ‘mince’ filling.
7. Meanwhile, blend all ‘cheese sauce’ ingredients until smooth.
8. Then transfer to the medium sized saucepan and thicken over a high heat. Stir continuously to avoid lumps. Once thick and stretchy, remove from the heat.
9. Stir the diced tomatoes, tomato paste, kidney beans into the rolled oats mixture. Set aside.
10. Unwrap the pasta dough and divide it into 8 equal portions.
11. Preheat oven to 200°C.
12. Roll each portion in flour, then roll out your pasta sheets to about 3mm thickness to the length of your baking dish. Sprinkle each sheet with flour so they don’t stick to your bench or each other.
13. In a large baking dish (or two loaf tins) layer your lasangne as follows – 1 pasta sheet, 1 big scoop of mince, 1 scoop of cheese sauce. Repeat until you reach the top of your baking dish.
14. Bake for 45 minutes until golden brown on top.

THERMOMIX
1. Add the flour and water to the TM bowl and knead for 2 mins.
2. Turn the dough onto the bench, press together into a ball and cover with a damp tea towel or cling wrap. Set aside for 20 minutes.
3. Using ‘Mince’ Filling ingredients, Chop whole walnuts on for 2 secs on Speed 9.
4. Add in oats and stir on reverse Speed 4 for 5 seconds. Pour into a large heatproof bowl and set aside.
5. Mince halved onion and whole garlic cloves together for 2 seconds on Speed 7.
6. Then add water, soy sauce, rice bran oil, basil, oregano and marjoram to TM bowl. Stir for 3 secs on Speed 4, then bring to the boil at 100°C for 5 mins on Speed 1.
7. Pour boiling mixture over the walnuts and oats. Stir through and leave to stand until most of liquid is absorbed (5-10 minutes).
8. Cook the mushrooms with a little oil at 120°C on reverse Speed. Pour onto the ‘mince’ filling.
9. Meanwhile, blend all ‘cheese sauce’ ingredients on Speed 7-8 for 2 seconds.
10. Then heat on 100˚C on Speed 3 for 6 mins 30 secs.
11. While the ‘cheese’ sauce is cooking, stir the diced tomatoes, tomato paste, kidney beans into the rolled oats mixture. Set aside.
12. Unwrap the pasta dough and divide it into 8 equal portions.
13. Preheat oven to 200°C.
14. Roll each portion in flour, then roll out your pasta sheets to about 3mm thickness to the length of your baking dish. Sprinkle each sheet with flour so they don’t stick to your bench or each other.
15. In a large baking dish (or two loaf tins) layer your lasagne as follows – 1 pasta sheet, 1 big scoop of mince, 1 scoop of cheese sauce. Repeat until you reach the top of your baking dish.
16. Bake for 45 minutes until golden brown on top.

Tips:
– Freezes well and the recipe can be halved.
– If you find the ‘cheese’ sauce gets a bit lumpy on the stove, simply stir it very quickly and the lumps should disappear.
– Use a pasta maker on Setting 3 to roll your pasta sheets.
– Purchase pre-made wholemeal sheets and follow the directions on the packet.
Alternatives:
– Use Sanitarium casserole mince in place of the rolled oats and walnuts (only use up to 1/4 cup of water).
– Use soy mayonnaise or cashew mayonnaise as the ‘cheese’ sauce NB. This will make a very rich lasagne.
– Although rolled oats contain gluten, to reduce the gluten use gluten free pasta sheets and tamari instead (from Health Food aisle or Heatlh Food store)
– Use soy milk instead of rice milk.
Serving suggestion:
– A hearty slice of lasagne with a side of homemade baked chips and a garden salad.
– Use the ‘Cheese’ sauce on its own over cooked wholemeal or gluten free macaroni for a vegan ‘Mac n Cheese’
– Smother your favorite vegan pizza with the ‘cheese’ sauce.

Adapted from ‘The Ultimate Uncheese Cookbook’ (c) 2003 and ‘Ecological Cooking’ (c) 1992.

Walnut Patties
Makes 4 – 6 serves | Preparation: 15 mins | Cooking time: 30 mins

INGREDIENTS:
Mushroom Gravy
1 1/2L water
1 large onion, minced
2 tsp garlic
1/4 cup coconut cream
8 sliced mushrooms
1 1/2 tsp sea salt
1 1/2 tbsp soy sauce
1 tsp rapadura
2 tbsp corn flour (made into a paste with 2 tbsp cool water)

Patties
1 cup rice milk (250g)
3/4 cup chopped walnuts or pecans (75g)
1 1/2 cups gluten flour (200g)
1 diced onion
1 tsp salt

PROCEDURE:
CONVENTIONAL & THERMOMIX
1. Combine all Mushroom Gravy ingredients (except for corn flour) in a large saucepan and bring to the boil.
2. Meanwhile, mix together all the Patties ingredients in a large bowl ( TM – Chop halved onion and walnuts together on Speed 7 for 2 secs, and then add in remaining ingredients (except for corn flour) and stir on Speed 5 for 7 secs.)
3. Shape 1/4 cup amounts into into flat patties.
4. Cook until brown in sandwich maker or a lightly oiled pan, then gently drop the patties into the boiling Mushroom Gravy one at a time.
5. Simmer on medium-low for 30 mins.
6. Then add the corn flour paste, stir until thickened and serve.

Tips:
– The patties will expand as they cook in the broth, so make sure you use a medium-sized saucepan to allow for this.
– Walnut Patties freeze well.
Serving suggestion:
– Place 1-2 Walnut Patties on top of a bed of mashed potato with steamed broccoli and carrots toppped with a scoop of the mushroom gravy.
Alternatives:
Tamari can be used in place of Soy Sauce.
Replace coconut cream with coconut milk or soy milk for a ‘less rich’ gravy.

Many thanks to Nana for sharing her original recipe which I managed to tastefully veganize 🙂

Vegan Sausages

Makes 18 | Preparation: 30 mins |Cooking time: 50 mins

INGREDIENTS:
1 cup cooked pinto or borlotti beans, mashed
2 cups cold vegetable broth (500g)
2 tablespoon olive oil (25g)
1/4 cup soy sauce (60g)
4 cloves garlic, minced (or 1 tsp garlic powder)
2 tsp onion powder
2 1/2 cups gluten flour (330g)
1/2 cup wheat germ (50g)
1/3 cup sesame seeds (50g)
1/3 cup sunflower seeds (50g)
1/3 cup flaxseeds (60g)
1/2 cup nutritional yeast flakes (50g)
1 1/2 tsp fennel powder
2 teaspoon sweet paprika
2 teaspoon dried oregano

PROCEDURE:
CONVENTIONAL
1. Pulse all seeds in blender until fine.
2. Then pour the meal into a large bowl and add in all dry ingredients. Stir together.
3. Then add in the wet ingredients. Stir until combined and then knead for 5 mins.
4. Bring 1L of water to the boil in a medium saucepan.
5. While the water comes to the boil, prepare 18 sheets of alfoil (approx. 22cm wide).
6. Divide dough into 18 even parts. Place one part of dough into alfoil and mold into roughly an 18cm long sausage. Roll and squeeze the ends closed.
7. Place wrapped sausages in steamer over the boiling water and steam for 40 minutes.
8. Then unwrap each sausage carefully (they’ll be very hot), fry in a little oil and serve.

THERMOMIX
1. Mill seeds on speed 8 for 5 secs.
2. Add in all dry ingredients. Stir on speed 5 for 5 secs.
3. Add in wet ingredients. Stir on Speed 5 for 5secs, then knead for 1 min 30secs.
4. Clean out TM and pour in 1000g water. Bring to the boil at 100 °C for 8 mins on Speed 1.
5. While the water comes to the boil, prepare 18 sheets of alfoil (approx. 22cm wide).
6. Divide dough into 18 even parts. Place one part of dough into alfoil and mold into roughly an 18cm long sausage. Roll and squeeze the ends closed.
7. Place 9 wrapped sausages in Varoma and steam on Varoma temperature for 40 minutes.
8. Repeat steps 4 and 5 for the remaining sausages, then unwrap each sausage carefully (they’ll be very hot), fry in a little oil and serve.

Tip:
– These sausages freeze well and will keep in an airtight container in the fridge for 7 days.
Serving Suggestions:
– Serve with golden gravy, mashed potato, peas, corn and carrots.
– Mince the sausages (pulse small chunks in your blender) and use as a vegan mince alternative for lasangne or spaghetti bolognese.

Recipe inspired by ‘Vegan Dad’ blog and suggestions from Rose.

Minestrone Soup – nut free

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Makes 6 serves | Preparation: 15 mins |Cooking time: approx. 1hr

INGREDIENTS:

2L vegetable stock
1 tbsp salt
1 potato, cubed
5cm wide wedge of pumpkin, cubed small
1 large zucchini, sliced
1 cup soaked red kidney beans
3/4 cup dry brown lentils
1 cup dry pasta penne / spirals / macaroni
5 small tomatoes, diced
4 cloves garlic, minced
2 onions, diced chunky
1 large handful of fresh parsley, roughly chopped
2 tbsp extra virgin olive oil

PROCEDURE:
CONVENTIONAL
1. Cover the kidney beans with water and soak for 12 hours, then drain and rinse.
2. Saute the onion and garlic in oil until soft, then add in remaining ingredients.
3. ring to the boil, stirring frequently, then simmer on low-medium heat for 1 hour, stirring every 15 mins. The soup is ready when the kidney beans are cooked through.

THERMOMIX (halve the recipe)
1. Cover the kidney beans with water and soak for 12 hours, then drain and rinse.
2. Chop onion in half and dice with the garlic and parsley on Speed 7 for 2 secs.
3. Add the olive oil to the TM bowl and saute at 100°C for 3 mins on Speed 1.
4. Add in remaining ingredients and combine on Speed 4 for 3 secs.
5. Bring to the boil on 100°C for 8mins on reverse Speed 1. Then simmer at 90°C for 1 hour on reverse Speed 1. The soup is ready when the kidney beans are cooked through.

Tip:
– Use your left-over gluten broth as the base for this hearty soup.
Alternatives:
– Pressure cook the soup for 18 mins.
– Use a 1-2 tins of cooked and drained kidney beans. Reduce cooking time accordingly until potato, pumpkin and pasta are cooked through, approx. 15 mins.
– Gluten Free – Use corn or brown rice penne or spirals.
Serving Suggestions:
– Serve hot with homemade bread smothered with avocado and and a sprinkle of salt.

Tacos with guacamole and salsa – gluten free, nut free

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Mince
Ingredients:
2 small onions, diced
2 cloves garlic, chopped
1/2 green capsicum, diced
2 tbsp olive oil
1 1/4 tsp ground coriander
1 1/4 tsp paprika
1 1/4 tsp ground oregano
1 1/4 tsp cumin
1/2 tbsp savoury yeast flakes
3/4 tsp salt
1 1/2 cups of cooked brown lentils
1 tin champignon mushrooms, drained and sliced
1 cup cooked red kidney beans
1 tbsp cornflour (made into paste with 1 tbsp water)
200mls water (2 MC)

Procedure:
Conventional
Sautee onions, garlic and capsicum in olive oil until soft, then add in coriander, paprika, oregano, cumin and yeast flakes. Keep stirring and until you can smell the spices (be careful not to burn them) then add in the remaining ingredients. Stir continuously over a medium-high heat until the mixture thickens, then turn down to low heat.

Thermomix
Chop onion, garlic and capsicum on Speed 7 for 2 secs. Cook at 100°C on Speed 1 for 5 mins, then add spices and cook on Varoma on Speed 1 for 2 mins. Add in lentils, champignons, cornflour and water. Stir to combine the ingredients on Reverse speed 2-3 for 5 secs. Then put MC on angle and cook at 100°C on reverse Speed 1 for 10mins.

Alternatives:  Instead of lentils, you can use a tin of Sanitarium casserole mince or a tin of Santiarium nutmeat (diced into small cubes).

guacamoleGuacamole – gluten free, nut free
Ingredients:
1 large ripe avocado
1/4 tsp garlic powder
1/4 tsp salt
1/2 tbsp savoury yeast flakes

Procedure:
Conventional
Mash avocado until creamy with a fork and stir in remaining ingredients.

Thermomix
Puree all ingredients for 10 secs on speed 4-5 until smooth. Scape down sides and repeat as necessary. The guacomole should be creamy.

Salsa – gluten free, nut freesalsa
Ingredients:
1 tin diced tomatoes
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
2 tbsp olive oil

Procedure:
Conventional
Cook all ingredients in a small saucepan on medium-high heat until thick, then remove from the heat.

Thermomix
Add all ingredients to the TM bowl and stir for 3 seconds on Speed 5. Then cook at 100°C for 10 mins on Speed 1.

Serving suggestions:
Serve in taco shells with sliced lettuce, diced tomato, grated carrot and diced cucumber.
Serve as ‘haystacks’ over corn chips.
Serve with cashew mayonnaise as an alternative to guacamole.
Wrap in flat bread and serve as burritos.

Recipe shared from Stuart – thank you 🙂

 Satay Lima Beans – Gluten Free


Ingredients:
1/2 tsp cumin, tumeric and coriander
2 cups lima beans, cooked
1 tbsp peanut oil
2 tsp garlic, chopped
2 tsp ginger, chopped
2 large onions, diced finely
1/2 red capsicum
1/2 green capsicum
3/4 cup natural peanut paste
1 cup coconut milk
1 tbsp brown sugar
1 tbsp lemon juice
1 tbsp soy sauce
1/2 tsp salt
1 cup chopped cauliflower
1 large tomato, diced
1/2 cup peas
1 large handful of chopped silver beet + stem
1 chopped pak choy + stems
1 1/3 cups water

Procedure:
Conventional
Sautee garlic, ginger, onion, capsicum with the silverbeet stem and pak choy stems in oil over medium-high heat. Add spices and stir until fragrant, being careful not to burn them. Add remaining ingredients and reduce temperature and simmer until cooked through. Serve over basmati rice with pappadums.

Thermomix
Chop onions, garlic and capsicum on Speed 7 for 2 secs. Sautee garlic, ginger, onion, capsicum with the silverbeet stem and pak choy stems in oil at 100°C on Speed 1 for 3 mins, then add spices and cook on Varoma on Speed 1 for 2 mins. Add remaining ingredients, stir on reverse speed for 5 secs. Then simmer on 90°C on reverse Speed 15mins. Serve over basmati rice with pappadums.

Alternatives:
Use brown sugar in place of the rapadura.
Add a jar of chunky tomato salsa to the sauce (omit the lima beans and veggies) and use as a spicy peanut dipping sauce for grilled mock chicken or tofu skewers.

Inspired by Mallory’s ‘Peanut Dipping Sauce’ recipe.

Veggie Bean Soup – gluten free, nut free

Ingredients:
2 tbsp of each of the following dried beans:
red kidney beans
yellow split peas
green split peas
mung beans
lima beans
brown lentils
red split peas

Plus:
1 tin diced toms (400g)
3 cups water (750g)
1 tsp salt
1 1/2 tsp vegetable stock
1/2 tbsp mixed herbs
2 tbsp chopped parsley (TM – chop fresh parsley Speed 9 for 2 secs)
2 large onions, diced in big chunks
5 cloves garlic, minced
2 carrots, diced
2 potatoes, diced in roughly 2cm by 2cm chunks
3 stalks of celery, chopped in 1cm wide chunks
1/4 medium japanese pumpkin (350g)
10 button mushrooms, cut into quarters
2 tbsp olive oil

Procedure:
Conventional
Sautee garlic, onions and celery in oil. Add remaining ingredients. If using a pressure cooker, bring to pressure, reduce temperature and then cook for 45 mins. NB. Make sure the pressure cooker isn’t more than 1/2 full. If using a saucepan on a stove, bring to the boil and then simmer slightly covered for 1.5 – 2 hours.

Thermomix – (halve recipe)
Mince the garlic on Speed 7 for 3 secs. Prepare the onions and celery by hand and add to the TM bowl. With the oil, saute at 100°C on Speed 1 for 3mins. Add remaining ingredients (adding the dried beans last) and bring to the boil at 100°C on reverse Speed for 8 mins. Then simmer at 90°C on reverse Speed 1 for 60mins. Repeat this step. Once beans are cooked through, the soup is ready to devour.

Alternatives:
Use 2 tins of ‘5 bean mix’ instead of the dried beans.

Serving suggestions:
Serve with toasted bread smothered in cashew mayonnaise or avocado.
Dip your corn chips into the soup – crunchy and yummy!

Tofu Nuggets  – nut free
Makes 2-4 serves | Preparation: 5 minutes |Cooking time: 12 minutes
Ingredients:
125 grams firm tofu, diced into 1 centimetre cubes
1-2 tablespoons olive oil
1 cup breadcrumbs
1 tablespoon flax meal
½ teaspoon sea salt
½ teaspoon paprika
1 tablespoon savoury yeast flakes

Procedure:
Conventional only
1. Preheat oven to 180°C fan-forced.
Place tofu cubes in a bowl and coat thoroughly with the oil.
2. In a separate bowl combine the remaining ingredients.
3. Transfer the tofu cubes to the breadcrumb bowl and coat thoroughly. Bake in a for 12 mins only.

Tip:
– Pulse whole flax seeds in a blender for homemade flax meal (TM – mill for 3 seconds on Speed 9).
– Flax meal will keep for many months in an airtight container in the fridge or freezer.
– Overcooking or reheating will make the tofu rubbery and chewy.

Serving suggestion:
– Serve with homemade baked chips, cashew mayonnaise and steamed veggies.

Alternatives:
Gluten Free – Use rice crumbs instead of bread crumbs.

Mushroom Parsley Pasta – nut free
Makes 2-4 serves | Preparation: 15 minutes |Cooking time: 15-25 minutes

Ingredients:
250 grams uncooked wholemeal penne pasta + 1 tsp salt (optional)
1/4 cup cold-pressed extra virgin olive oil
2 cups thickly sliced mushrooms
1 1/2 stalks celery, very thinly sliced
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1/2 tin diced tomatoes (200g)
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 cup fresh parsley, finely chopped

Procedure:
Conventional
1. Cook the wholemeal penne pasta with the salt, as per packet instructions. Drain and set aside. **Tip: Save time and cook the pasta while you’re preparing and cooking the pasta sauce.
2. Using a medium-sized pot, sauté mushrooms and celery in 2 tablespoons of oil over medium-high heat until celery is transparent.
3. Then stir in the the onions and garlic, cooking until the garlic is fragrant.
4. Add in the tomatoes, tomato paste, salt and parsley. Stir until well combined.
5. Cook on medium-high for 10 minutes, stirring regularly.
6. Gently stir the cooked pasta through the sauce. If preferred, the remaining oil may be stirred through. Serve.

Thermomix
1. Bring 1 1/2 litres of water to the boil on 100˚C on Speed 1 for 8 mins.
2. Pour the uncooked wholemeal penne pasta and 1 teaspoon of salt into the TM. Cook on 100˚C on reverse Speed 1 for 21 minutes, with the TM cup on angle to reduce splatter. Drain and set aside in the Thermo Server.
3. Sauté mushrooms and celery in 2 tablespoon oil on 100˚C on Speed 1 for 3 minutes.
4. Then add the onions and garlic and sauté again on 100˚C on Speed 1 for 3 minutes.
5. Next add the tomatoes, tomato paste, salt and parsley, and stir on Speed 2 for 5 seconds.
6. Cook at 100˚C on Speed 1 for 10 minutes. The pour the pasta sauce over the cooked wholemeal penne past in the Thermo Server and gently stir it through with the spatula. If preferred, the remaining oil may be stirred through. Serve.

Alternatives:
Gluten Free – Use brown rice pasta (available at Aldi stores) or Corn and Rice pasta (available from Woolworths and Coles supermarkets).
Serving Suggestions:
– May be served as is or with a side of steamed broccoli and zucchini.

Split Pea and Potato Curry – gluten free, nut free
Makes 4-6 serves | Preparation: 15 minutes |Cooking time: 15-25 minutes

Ingredients:
1 packet of vege sausages
1 cup dried split peas
4 cups water
2 teaspoons minced garlic
2 tsp minced ginger
2 large onions, diced
2 tomatoes, diced
2 teaspoons cumin
2 teaspoons tumeric
1 tin coconut cream (400g)
4 medium potatoes, diced
1/2 cup frozen peas
1 ½ tsp himalayan rock salt

Procedure:
Conventional
1. Bring the split peas and water to the boil in a medium saucepan, then reduce the heat and simmer for 15 minutes. Add extra water as needed. Scrape off and discard the foam. Test a split pea and if it’s still a little hard cook for a further 5 minutes.
2. Next, cook the onion, garlic and ginger with a little water, until the onion is clear.
3. Add the cumin and turmeric and stir together until fragrant.
4. Then add the coconut cream and stir until the colour is even throughout.
Add the rest of the ingredients and once bubbling bring to a low simmer, partially uncovered, for roughly 45 minutes. Stir every few minutes otherwise the coconut cream can burn. Once ready the potato will be soft.

Thermomix
1. Bring the split peas and water to the boil on 100˚C on reverse Speed soft for 10 minutes, then reduce the heat and simmer on 90˚C on Speed soft for 15 minutes, adding extra water as needed. From time to time turn the TM to the off position, remove the lid and scrape off the foam. Then resume cooking. Once fininshed, test a split pea and if it’s still a little hard cook for a further 5 minutes, then drain the split peas and set aside.
2. Next, cook the onion, garlic and ginger with a little water at 100˚C on Speed 1 for 3 minutes.
3. Add the cumin and turmeric and cook at Varoma on Speed 1 for 1 minute.
4. Then add the coconut cream and stir on Speed 2 for 5 seconds.
5. Add the remaining ingredients and stir on reverse Speed 3 for 5 seconds.
6. Then simmer at 90˚C on reverse Speed 1 for 45 minutes.Once ready the potato will be soft.

Tip:
– Serve and eat slowly, as the coconut cream and potatoes will be very hot!

Serving suggestions
:
– On its own in a bowl.
– In wholewheat wraps with a side serving of green garden salad.
– With pappadums or crusty bread.

Adapted from my Dad’s much loved recipe.

9 thoughts on “Main Meals / veggie meals

  1. What do you guys think in regards to tomatoes being in the fruit family, i read that yall dont mix fruits and vegetables and i personally have been a bit confused on this point in the health reform message but i am curious on wheter you guys would regard tomatoes as fruits or a vegetable. If a fruit why do yall mix it with vegetables, but if say a vegetable please send me some infok on how yall made this conclusion.

    • Personally, I consider them neutral. There are some testimonies (don’t ask me where sorry), where she was having tomatoes with an assortment of fruit. Not proof, but they don’t seem to be bad in either scenario. Olives she also had at every meal. Some say pineapple is neutral also (I’m 50/50 on this one). The key is not getting too worried about the grey areas, as the stress will do more harm than making a mistake 🙂

      God bless.

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