Vegetarian cooking

3 cups soft tofu
1 tsp lemon essence
1 tsp vanilla essence
1 cup coconut cream
2 tablespoons honey or 3/4 cup sugar
6 tsp gelatine powder
1/3 cup boiling water

Base: 6 cups grated coconut
1 cup cooking oats
3/4 cup olive oil
3/4 cup sugar or 2 tablespoons sugar

Combine ingredients of base and flatten into pie dish. Put in fridge.
Combine tofu, coconut cream honey/sugar, vanilla and lemon essence in a bowl and beat for 1 minute. Place gelatine into boiling water and stir vigourly until dissolved. Allow to cool for 10 minutes then beat into the filling mix.

Pour filling into base and refigerate for 3 hours.

1 ½ cups chopped onions 3 tablespoons water 2 tablespoons olive oil
2 ½ cups finely chopped celery 3/4 cups chopped walnuts
1 teaspoon salt
3/4 cup ground pecans or sunflower seeds 2 cups soy milk 1 1/4 teaspoon basil
½ teaspoon sage or 1 1/4 thyme
3 cups wholemeal bread crumbs
( increase spices to required taste)

Method: Saute onions in water and oil till clear. Omitting the bread crumbs. Put in bowl remaining ingredients plus the onions, stir together well. Fold in the bread crumbs. Pour into a 8"x8" dish. Bake 180c for 1 hour. To prevent from over browning on top might need to cover with some baking foil near end of cooking.
Shepherd Pie: make the above mixture. Do not bake , put spread evenly in a 9"x 13 baking dish. Cover harvest nut roast with mashed potatoes on top and sprinkle with Paprika ( Optional) bake at 180c for 1 hour until potatoes are golden brown.

2/3 cup Peanut butter
1 cup Tomato puree
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoon basil1 teaspoon salt
4 ½ cups wholegrain breadcrumbs
3 cups shredded carrot
3/4 cup water

Method: In a bowl cream the first six ingredients together with a folk. Addthe remaining ingredients and stir together well. Put into a 8"x 8" bakingdish. Cover with baking foil and bake on 180c for 30 to 40 minutes. Thenuncover and bake until browned for about 15 minutes.

3 ½ cups cooked brown rice
4 cups quick mushroom soup
½ teaspoon garlic salt
1 - 1 ½ cups ( Sesame - almond topping)
4 ½ slightly steamed broccoli
1 teaspoon onion powder
1 teaspoon salt
( increase spices to required taste)

Method: Cut flowers off broccoli. Steam lightly until crisp and tender. Combine all ingredients except broccoli in bowl and mix together well. Gently fold in broccoli flowers. Put in 8" x8" baking dish.
Bake at 180c for45-60 minutes. Remove from oven and cover with( sesame almond topping.)

Sesame- almond topping
1 1/3 cups sesame seeds ( with hull) juice ( To taste)
2 3/4 cups slivered or thinly slice almonds oil
2 teaspoons salt
3 tablespoons lemon
2 ½ tablespoons olive

Method: Put all the ingredients into a bowl and stir together. Spread evenlyon a cooking sheet and bake at 180c for 15 - 20 minutes until golden brown.

1 3/4 cups dry lentils ( about 4 cups of cooked lentils)
2 1/4 cups chopped onions
1 teaspoon minced garlic
2 tablespoons olive oil½ cup soy milk
1 ½ cups chopped celery
3/4 teaspoon sage1 teaspoons salt
3 Tablespoons chopped capsicum
1 teaspoon onion powder1 cup chopped walnuts
1/4 cup whole wheat flour.
(Add additional spices to required taste).

Method: Cook the lentils. Drain and put into a large bowl. Saute onions andgarlic in oil. Add the lentils along with the remaining ingredients. Stir together well. Put into a 8"x8"baking dish. Bake at 180c for 1 hour. Remove from oven. Cover with 1 cup of ketchup and bake for a further 15 minutes.

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.

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.