Saturday, July 15, 2006
Vegetarian Shepherds Pie
Peel and slice 8 medium potatos and cook on high in microwave proof dish with 1/2 cup of water for 20 minutes, then mash. (For extra flavour you can replace some potatos with pumpkin).
While this is cooking do the following:
Mix three cans of lentils with 1 cup of tomato paste, tomato soup or your favourite tomato based pasta sauce.
Add 1 teaspoon of onion powder, 1 teaspoon of crushed garlic and 2 teaspoons of basil pesto.
Add one chopped onion.
Add two chopped fresh tomatos.
Spread all ingredients onto a lightly oiled baking tray.
When the mashed potatoes/pumpkin are mashed place these evenly over the top. Sprinkle with olive oil and bake on medium heat for 30 minutes.
This is a wonderful dish to serve with a fresh garden salad.
While this is cooking do the following:
Mix three cans of lentils with 1 cup of tomato paste, tomato soup or your favourite tomato based pasta sauce.
Add 1 teaspoon of onion powder, 1 teaspoon of crushed garlic and 2 teaspoons of basil pesto.
Add one chopped onion.
Add two chopped fresh tomatos.
Spread all ingredients onto a lightly oiled baking tray.
When the mashed potatoes/pumpkin are mashed place these evenly over the top. Sprinkle with olive oil and bake on medium heat for 30 minutes.
This is a wonderful dish to serve with a fresh garden salad.
Saturday, July 08, 2006
Tropical Bean Curry
This recipe is quick and easy and goes well with a side dish of pasta or rice.
Saute two brown onions in a frypan with a small quantity of olive oil.
Add one can of pineaple pieces. 375 gm
Add two teaspoons of mild curry.
1 teaspoon of vegetarian beef flavoured stock powder.
Add four medium sized chopped zuccinis and cook for five minutes, then add the following.
Three 425 gm cans of three or four-bean mix. (drain away the liquid first)
Two 425 gm cans of baked beans in tomato sauce.
One can of baby corn pieces.
One can of champinions.
Once these are all heated thoroughly and the zuccinis are cooked add one can of coconut cream and stir until heated.
Serves Four.
Saute two brown onions in a frypan with a small quantity of olive oil.
Add one can of pineaple pieces. 375 gm
Add two teaspoons of mild curry.
1 teaspoon of vegetarian beef flavoured stock powder.
Add four medium sized chopped zuccinis and cook for five minutes, then add the following.
Three 425 gm cans of three or four-bean mix. (drain away the liquid first)
Two 425 gm cans of baked beans in tomato sauce.
One can of baby corn pieces.
One can of champinions.
Once these are all heated thoroughly and the zuccinis are cooked add one can of coconut cream and stir until heated.
Serves Four.
