Main Meals / veggie meals

Green Garden Salad – gluten free, nut free

Ingredients:
Salad
1 carrot, grated
1/3 large iceberg lettuce (a variety of lettuces can be substituted), rinsed and thinly sliced
2 large tomatoes, diced
1 small red onion, finely diced
1 medium cucumber, diced

Dressing
1 1/2 tbsp lemon juice
1-2 tbsp olive oil
¼- ½ tsp salt or Herbamare (herbed sea salt)

Procedure:
Conventional only
Stir all the ingredients together, and add extra dressing as needed.

Variations:
Add one or more of these raw vegetables to your green garden salad – finely sliced raw radishes, sugar snap peas, cooked chickpeas, sliced olives, finely chopped bok choy.
Alternate dressings – cashew mayonnaise, soy mayonnaise with added dill.

Serving suggestions:
Include as a healthy side for vegetarian sausages and oven-baked chips.
Serve in wraps with sliced nutmeat and cashew mayonnaise.

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.

Ingredients:
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

Naturally you may prefer more or less toppings, so feel free to play around and make your ideal pizza!

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.

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

Potato Salad – gluten free
Ingredients:
Potatoes
5 large potatoes, washed and halved
1 ½ L water
½ tsp salt

Procedure:
Standard
Bring the water to the boil in a large pot. Add the potatoes and salt. Boil for roughy 10-15 mins, until soft (a skewer should go easily through the whole potato). Drain and leave to cool in the fridge.
Thermomix
Bring the water 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 (a skewer should go easily through the whole potato). Drain and leave to cool in the fridge.

Mint Cashew Mayonnaise
1 cup raw cashews
½ cup water
½ tsp salt
½ tsp onion powder
¼ tsp garlic powder
1 ½ tbsp lemon juice
½ tbsp dried mint
1 medium brown onion, finely diced

Procedure:
Standard
Blend all ingredients (except for the mint and onion) on highest speed until smooth. Pause to scrape down the sides as necessary, then continue blending. Then on the lowest setting, blend in the mint.

Thermomix
Firstly, halve the onion and place in bowl. Chop on Speed 7 for two secs. Transfer to a small bowl. 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. Then add in the mint and stir on Speed 5 for 3 secs.

Tip:  In place of lemon juice, use ¾ tsp citric acid dissolved in 1 ½ tbsp hot water.

TO FINISH: Now simply slice the cooled potato halves into large cubes and stir your onion and mint cashew mayonnaise through. Add extra salt as required. NB. The cashew mayonnaise will thicken overnight, so adding a little soy or rice milk to the salad will help you to stir the dressing through the following day.

Alternative: Use soy mayonnaise 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, sautee onions, garlic, cabbage and celery on Speed 1 at 100 °C  for 5 mins.  Add remaining ingredients and bring to a boil on reverse Speed 1 at 100 °C for 8mins. Simmer and cook on reverse Speed 1 at 90°C for 45-60mins.

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.

Walnut Patties

Broth
Ingredients:
1L water
2 large onions, minced (TM – chop halved onions on Speed 7 for 2 secs)
2 tsp garlic
1/4 cup coconut cream
4 sliced mushrooms
2 tsp sea salt

Patties
Ingredients:
1 cup rice milk
3/4 cup chopped walnuts or pecans
1 1/2 cups gluten flour
1 diced onion
1 tsp salt

Procedure:
Conventional
Combine ingredients in a large saucepan and bring to the boil. While the broth heats up, prepare the patties. Mix all the patties ingredients together and shape into flat, 1/4 cup sized patties . Cook in sandwich maker or a lightly oiled pan until brown. Gently drop the patties into the boiling broth, one at a time. Simmer for 30 mins. Add 1-2 tbsp soy sauce and thicken some of the remaining broth with 2 tbsp corn flour (made into a paste with 2 tbsp cool water) and use as gravy over the patties.

Tip: The patties will expand as they cook in the broth, so make sure you use a saucepan that allows for this.

Thermomix
Preparation for the patties: Chop the nuts and onions on Speed 7 for 3 secs. Add in remaining ingredients and combine on Speed 5 for 10 secs. Continue with Conventional preparation method for the broth and cooking the patties.

Serving suggestion:
Serve over mashed potato with steamed broccoli and carrots.

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

Lasagna – makes 8-10 adult servings

Tip: Make a double-batch and freeze what you don’t eat for next week.

Ingredients:
Pasta sheets
1 1/2 cup wholewheat flour
1/2 cup water (more or less)

OR purchase pre-made wholemeal or gluten free pasta sheets (follow the directions on the packet)

Procedure:
Conventional
In a large bowl stir the water in the flour until the dough isn’t dry, but isn’t sticky. Knead for 5 mins and then cover the pasta under a damp tea towel for up to 20 mins (this proofing time can be spent preparing the ‘mince’ filing and ‘cheese’ sauce). Then divide into small portions and, using a rolling pin or a pasta maker, roll out your pasta sheets to the length of your baking dish. Sprinkle each sheet with flour so they don’t stick to your bench or each other.

Thermomix
Add the flour and water to the TM bowl and knead for 2 mins. Turn the dough onto the bench and press together into a ball. Cover the pasta under a damp tea towel for up to 20 mins (this proofing time can be spent preparing the ‘mince’ filing and ‘cheese’ sauce). Then divide into small portions and (using a rolling pin or a pasta maker) roll out your pasta sheets to the length of your baking dish. Sprinkle each sheet with flour so they don’t stick to your bench or each other.

Ingredients:
‘Mince’ Filling
2 cups dry rolled oats (or use rice flakes for a gluten free option))
1 cup walnuts, ground
2 1/2 cups water (625g)
5 tbsp soy sauce (or use wheat-free tamari for a gluten free option)
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, cooked until soft in olive oil

Procedure:
Conventional
In a large heatproof bowl, mix together oats and walnuts. Set aside. Place water, soy sauce, rice bran oil, onion, garlic, basil, oregano and marjoram in a saucepan and bring to a boil. Remove from heat and pour boiling liquid over oats and nuts. Stir once and allow to stand until most of liquid is absorbed. Stir again lightly, just until mixed. Stir in the diced tomatoes, tomato paste, kidney beans and mushrooms. Leave in the bowl and make the ‘cheese’ sauce.

Thermomix
Chop the walnuts on for 2 secs on Speed 9. Add in oats and stir on reverse Speed 4 for 5 seconds. Pour into a large heatproof bowl and set aside. Chop peeled onion in half and place the onion and garlic together into the TM bowl. Mince for 2 seconds on Speed 7 then add water, soy sauce, rice bran oil, basil, oregano and marjoram to TM bowl. Stir on for 3 secs on Speed 4, then bring to the boil at 100°C for 5 mins on Speed 1. Pour boiling mixture over the walnuts and oats. Stir once and allow to stand until most of liquid is absorbed. Gently add in the diced tomatoes, tomato paste, kidney beans and mushrooms, stirring evenly through the mixture. Leave in the bowl and make the ‘cheese’ sauce.

‘Cheese’ sauce
3 cups rice milk
1/4 cup wholewheat flour
1/2 cup savoury yeast flakes
1 1/2 tsp salt
4 tbsp arrowroot flour
1 tbsp lemon juice
2 tsp onion powder
1 tsp garlic powder

Procedure:
Conventional
Put all ingredients into a blender and blend until smooth. Then transfer the sauce to a medium sized saucepan and thicken over a high heat. Stir continuously to avoid lumps. Take off the stove. 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. Cook in a fan forced oven at 160°C for 45 minutes, until golden brown on top.

Tip: If you do find the sauce gets a bit lumpy, simply stir it very quickly and they should disappear. Freezes well.

Thermomix
Put all ingredients into TM bowl and blend on Speed 7-8 for 2 seconds. Heat on 100˚C on Speed 3 for 8 minutes. Starting with the lasagne sheets, layer 1 sheet, then 1 big scoop of mince and a scoop of cheese sauce. Repeat until you reach the top of our baking dish. Cook in a fan forced oven at 160 °C for 45 minutes, until golden brown on top.

Alternatives: Use Sanitarium casserole mince as the ‘meat’. Use gluten-free pasta sheets.Use soy mayonnaise or cashew mayonnaise as the ‘cheese’ sauce.

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 macaroni for a vegan ‘Mac n Cheese’ or as a vegan cheese for pizza.

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

Pine Nut Pasta – Serves 2 -3 people

pine nuts Ingredients:
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 cup – 1 cup original V8 juice (vegetable juice)
Fresh basil, oregano and salt to taste
1/2 packet of wholemeal spiral pasta, cooked as per packet instructions

Procedure:
Conventional
Dry fry the pine nuts in a medium-hot pan til golden brown. Remove from pan and keep aside. Cook the wholemeal spiral pasta as per packet instructions. Drain and keep covered. Fry onion and garlic in olive oil until the onion is clear. Add the mushrooms and cook for 2 mins. Then add remaining ingredients except for the pasta and pine nuts. Finally add the pasta and pine nuts. Serve immediately.

Thermomix
Dry fry the pine nuts on Varoma, Speed 1 for 7 mins. Transfer to a bowl and keep aside. 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. Chop onion and garlic on for 2 secs on Speed 7. Sautee at 100°C for 3 mins on Speed 1.  Add the mushrooms and cook for 2 mins at 100°C on Speed 1, then transfer remaining ingredients (except for the pasta and pine nuts) to TM bowl and cook on 100°C on reverse Speed 1 for 8 mins. 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, 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 and not very nice. 21 mins of cooking makes the wholemeal pasta taste like white pasta.

Alternatives: Use gluten free pasta.

Serving Suggestion:
Serve with a side of garden salad and crunchy homemade bread.

Vegan Sausages – Makes 18

Ingredients:
1 cup cooked pinto beans, mashed
2 cups cold vegetable broth (500g)
2 tablespoon olive oil
1/4 cup soy sauce (60g)
4 cloves garlic, minced (or 1 tsp garlic powder)
2 tsp onion powder
2 1/2 cups vital wheat gluten (330g)
45g wheat germ
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup flaxseeds
1/2 cup nutritional yeast flakes (50g)
1 1/2 tsp fennel powder
2 teaspoon sweet paprika
2 teaspoon dried oregano

Procedure:
Conventional
Pulse all seeds in blender until a fine meal. Then pour the meal into a large bowl and add in all dry ingredients. Stir together and then add in the wet ingredients. Stir until combined and then knead for 5 mins. Place 1L of water on stove to boil in a medium saucepan. While the water comes to the boil prepare 18 sheets of tin foil. Divide dough into even parts. Place one part of dough into alfoil and mold into about a 18 cm long sausage and wrap dough in alfoil. Place wrapped sausages in steamer over 1L of boiling water and steam for 40 minutes. Then unwrap each sausage carefully (they’ll be very hot) and fry in  a little oil and serve.

Thermomix
Mill seeds on speed 8 for 10-15 secs. Add in all dry ingredients. Stir on speed 5 for 10 secs. Add in wet ingredients. Knead for 1 min 30secs. Clean out TM and pour in 1000g water. Bring to the boil at 100 °C for 8 mins on Speed 1. While the water is boiling prepare 18 sheets of. Divide dough into 6-18 even parts. Place one part of dough into alfoil, mould into about a 18 cm long sausage and wrap dough in alfoil. Don’t worry too much about shaping it, it will snap into shape while it’s steaming. Place wrapped sausages in steamer and steam on Varoma temperature for 40 minutes.

Tip: These sausages freeze well and will keep covered in the fridge for 7 days.

Serving Suggestions:
Serve with golden gravy, mashed potato, peas, corn and carrots.
Coat with besan egg (from the Glutens recipe further down on this page) and breadcrumbs, then fry in a little oil.
Serve on hot dog buns with tomato sauce and fried onion.
Slice into small chunks and use as a meat substitute in casseroles or curries.
Mince the sausages (pulse small chunks in your blender) and use as a vegan mince alternative for lasanga or spaghetti bolognese.

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

Minestrone Soup – nut free12013_l

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
Cover the kidney beans with water and soak for 12 hours, then drain and rinse. Saute the onion and garlic in oil until soft, then add in remaining ingredients. Bring to the boil, and stir frequently, then simmer for 1 hour and stir every 15 mins. Alternatively, this soup can be pressure cooked for 18 mins.

Thermomix (halve the recipe)
Cover the kidney beans with water and soak for 12 hours, then drain and rinse. Chop onion in half, and dice with the garlic and parsley on Speed 7 for 2 secs. Add the olive oil to the TM bowl and saute at 100°C for 3 mins on Speed 1. Add in remaining ingredients and 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.

Tip: Use your left-over gluten broth as the base for this hearty soup.

Alternative: Use corn or brown rice penne or spirals for a Gluten Free soup.

Serving suggestions:
Serve hot with avocado spread over homemade bread (a healthy butter alternative).

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 :)

Gluten Steaks – nut free

Gluten Steaks
Ingredients:
1 – 1 1/2 cups water (250g – 375g)
1 tsp salt
1 tsp garlic powder
2 tbsp soy sauce
1 tbsp torula yeast
1 tsp onion powder
2 cups gluten flour (400g)

Procedure:
Conventional
Stir together all ingredients until just combined. Shape handfuls of the gluten mixture into patties.

Thermomix
Stir all ingredients for 2 secs on Speed 5. Shape handfuls of the gluten mixture into small steaks.

Alternative: Use vegetable stock (or vegan chicken/beef flavored stock) instead of salt, garlic powder, soy sauce, torula yeast, onion powder.

Tips: Over-stirring will make the glutens tough. The gluten steaks will swell as they cook, so don’t make them too big.

Broth
Ingredients:
3L water
1 onion, in large chunks
1 stick celery, in large chunks
1 large carrot, in large chunks
1 1/ 2 tbsp vegetable stock powder

Procedure:
Conventional only
Bring to boil and drop in patties one by one. Reduce to a simmer for 30 mins. Remove the steaks and allow to drain and cool in a colander.

Alternative: Use 1 cup of soy sauce instead of vegetable stock powder.

 ‘Egg’ coating
Ingredients:
1 cup besan flour
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
water, enough to create a runny mixture
breadcrumbs, to coat

Procedure:
Conventional only
Let steaks cool and dip in besan ‘egg’ and then in breadcrumbs. Lightly fry. YUM!

Tip: Pulse cooled, toasted bread in your blender for homemade breadcrumbs.

Alternative: Use soy milk instead of the ‘egg’ coating.

Serving Suggestion:
Serve with gravy, mashed potatoes and peas.

Recipe and suggestions thanks to Evelin Graf and Adele Trost.


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.

Satay Lima Beans – Gluten Free


Ingredients:
1/2 tsp cumin, tumeric and coriander
2 cups lima beans, cooked
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 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 tbsp peanut oil

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 honey, rapadura or sucanat in place of the brown sugar. 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.

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 cup boiling water
2 tbsp oil
2-4 tbls gluten flour

Procedure:
Conventional
Pre-heat oven to 180°C. Combine all ingredients (minus the water, oil and gluten flour), then stir in the boiling water and leave to stand. Once absorbed, stir in oil. 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. 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.

Thermomix
Pre-heat oven to 180°C. Mill whole flaxseeds for 5 secs on Speed 9. Transfer to a large bowl. Chop onions and garlic on Speed 7 for 2 secs. Transfer to the same bowl. Combine all ingredients well in the large bowl (minus the water, oil and gluten flour), then stir in the boiling water and leave to stand. Once absorbed, stir in oil. 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. 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.

Alternative cooking method:
Shape the completed mixture into balls or patties, roll in whole wheat flour and fry in a lightly oiled pan or sandwich maker. The patties can also be baked.

Tip: Use 1 tsp dried herbs in place of fresh.

Alternative: 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.

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.

Lentils n Mash – nut free

Ingredients:
Savoury Lentils
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
2 cups cold water
1/4 cup soy sauce

Procedure:
Conventional
Saute mushrooms, onions and garlic in oil over medium-high heat until until onions are clear and mushrooms browned. Add lentils and flour and stir thoroughly. Once the lentils are covered in the flour, add remaining ingredients, and keep stirring. Once the mixture thickens, immediately remove from the heat. Serve immediately.

Thermomix
Chop onions and garlic on Speed 7 for 2 secs. Add mushrooms and oil at saute at 100°C for 3 mins on reverse Speed 1. Add lentils and flour and stir on reverse Speed 2 for 2 secs. Add remaining ingredients cook on 100°C for 10mins on reverse Speed 2. Once the mixture thickens, immediately remove from the heat. Serve immediately.

Ingredients:
Mash
3 1/2 cups raw potato, largely diced
1 tbsp cold-pressed extra virgin olive oil
Rice Milk
Salt

Procedure:
Boil potatoes in water with no salt until soft (or cook in pressure cooker with 1 cup of water for 6 mins). Drain potatoes and transfer back to your cooking pot. Mash with oil and add rice milk until the desired thickness is reached. Add salt as preferred.

Tip: The Savoury Lentils freeze well.

Serving suggestion:
Serve the Savoury lentils over the Mash with steamed asparagus or cooked peas, corn and carrot.
Serve the Savoury lentils over pasta or rice, minus the Mash.

Alternatives: Use gluten free flour in place of the whole wheat flour, and tamari in place of the soy sauce for Gluten Free lentils. Use soy milk instead of rice milk.

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
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 brown sugar. 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 brown sugar 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).

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 (415g)
3 cups water
1 tsp salt
1/2 tbsp mixed herbs
2 tbsp chopped parsley
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
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 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. Then, continue to simmer simmer at 90°C on reverse Speed 1 for a further 30-60mins. Once beans are cooked through, the soup is ready.

Serving suggestions:
Serve with toasted bread smothered in cashew mayonnaise.
Dip and eat with corn chips.

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
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. 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. Bake in a pre-heated oven at 200°C for 30-45 mins.

Tip: Get the chips cooking the oven then prepare the rest of your meal. Then your meal will be ready all at once. Also, this recipe can be doubled or quadrupled, whatever you need. Just try and spread the chips out on the trays in the over, or if you don’t have the space to spread them out simply increase your cooking time and flip the chips over halfway through.

Variations:
Sprinkle with savoury yeast flakes and salt or vegetable stock powder before baking.

Tofu Nuggets
Ingredients:
½ block of firm, hard tofu, diced into 1cm x 1cm cubes
1-2 tbsp olive oil
1 cup breadcrumbs
1 tbsp flax meal
½ tsp sea salt
½ tsp paprika
1 tbsp savoury yeast flakes

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

Tip:  Pulse whole flax seeds in a blender for homemade flax meal. The meal will keep for many months in the fridge or freezer. Overcooking will cause the tofu to go rubbery and chewy.Thus, despite these nuggets being seriously yummy, they don’t reheat well. So…eat ’em all 😉

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

Alternatives: Use rice crumbs instead of bread crumbs for gluten free nuggets.

Mushroom Parsley Pasta – serves 2 – nut free

Ingredients:
250g uncooked pasta (spirals or penne)
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 tbsp tomato paste
1/2 tsp salt
1/4 cup fresh parsley, finely chopped

Procedure:
Conventional
Using a medium-sized pot, sauté mushrooms and celery in 2 tbsp oil over medium-high heat until celery is transparent, then add the onions and garlic. Sauté until the garlic is fragrant. Add tomatoes, tomato paste, salt and parsley, and stir until well combined. Cook on medium-high for 10 minutes, stirring regularly.

Thermomix
Sauté mushrooms and celery in 2 tbsp oil on 100˚C, Speed 1 for 3 minutes. Then add the onions and garlic. Sauté again on 100˚C on Speed 1 for 3 minutes. Next add the tomatoes, tomato paste, salt and parsley, and stir on Speed 2 for 5 seconds. Cook at 100˚C on Speed 1 for 10 minutes. Finally, gently stir the cooked pasta through the sauce with spatula, being careful not to mush the pasta. If preferred, the remaining oil may be stirred through.

Alternatives: Use gluten free pasta.

Serving Suggestions:
May be served alone or with a side of steamed broccoli and zucchini.

Split Pea and Potato Curry – gluten free, nut free

Ingredients:
1 packet of vege sausages
1 cup split peas (soak for 1 hour and then cook and drain – 15 mins boiliing and then 45 mins simmering, add extra water as needed and scrape off the foam)
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
Soak split peas for 1 hour, then drain. Boil the split peas in a medium saucepan in 4 cups of water for 15 minutes. Reduce to a simmer and cook for a further 45 minutes, adding extra water as needed. Scrape off the foam.

Next, cook the onion, garlic and ginger with a little water, until the onion is clear. Add the cumin and turmeric and stir together until fragrant. Then add the coconut cream and stir until the colour is even throughout. Add the rest of the ingredients. Simmer on low, partially uncovered, for roughly 45 minutes. Stir every few minutes. Test the potato to make sure it is soft before serving.

Thermomix
Soak split peas for 1 hour, then drain Boil 1000g water at 100˚C on Speed 1 for 8 minutes, then add the split peas. Cook the split peas at 100˚C on reverse Speed soft for 15 minutes. Then continue to simmer at 70˚C on Speed soft for 45 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 completed, drain the split peas and set aside.

Next, cook the onion, garlic and ginger with a little water at 100 ˚, Speed 1 for 3 minutes. Add the cumin and turmeric and cook at Varoma on Speed 1 for 1 minute. Then add the coconut cream and stir on Speed 2 for 5 seconds. Add the rest of the ingredients, stir on reverse Speed 3 for 5 seconds, then simmer at 70˚C on reverse Speed 1 for 45 minutes. Test the potato to make sure it is soft before serving.

Serving suggestions:
On its own in a bowl.
In wraps with a side salad.
With pappadums or crusty bread.

Adapted from my Dad’s much loved recipe.

Tofu Honey Soy Stirfry

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
2 tbsp soy sauce
2 tbsp honey
1 ½ cups basmati rice, cooked as per packet directions

Procedure:
Conventional method only
Sautée the onion, garlic and sesame oil over high heat in a large pan the sesame oil until the onion is soft. Then add the remaining ingredients. Stir quickly over a high heat. Serve immediately over steamed rice.

Tip: Save the broccoli stem and add it to the Veggie Bean Soup (above).

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 / tamari.

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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