Accessories	Salads
Breads	Cake & Biscuits
Breakfast	Desserts
Main Dishes	Soups

Accessories.

DESSERT CREAM

1 c. water
2 T. coconut
½ c. cashews
3 T. honey
¼ t. salt
1t. vanilla
2 ½ c. soy base (see below)
½ t. lemon juice
2 T. rice flour

Blend all ingredients well. If thicker consistency is required, add more rice flour. Can be used as thick cream for topping or in place of whipped cream.

Soy Base

Soak 2 cups or more of soya beans for 24 hours. It is best to soak 1 cup of beans in 600 mls of water and change the water 4 times during the soaking time. It is a good idea to refrigerate the beans to keep them fresh.

Cover soaked beans with water in a saucepan and boil 10 mins. Drain, rinse, cover with water and boil again for 10 mins. Drain, rinse and liquefy in blender equal proportions of water and soya beans until very smooth.

Place liquefied beans in a Teflon saucepan to prevent sticking, and cook for approx 10 mins. Alternatively, microwave for 5 mins.

This soy base is now ready for use in pies, puddings, milk, butter, loaves. Can be frozen for future use.

TROPICAL SALAD DRESSING

½ - 1 c. pineapple
1 T. virgin olive oil
1 banana
Juice of one lemon

Blend all ingredients together. Adjust the flavoring to taste.

CASHEW CREAM

1c. cashews
1 c. soya milk
½ c. pear juice
12 pear halves

Blend cashews with liquid until smooth, adding pear halves gradually.

download accessories

Salads.

CAULIFLOWER SALAD

200 GMS Cauliflower, washed and chopped
2 T. sesame seeds
1T. sunflower seeds
2 T. cold-pressed olive oil
2T. red capsicum, finely chopped
Maggi seasoning to taste
1T. finely-chopped celery
Salt to taste

Mix all ingredients and serve on a bed of lettuce

ORANGE AND SPINACH/WOMBOK SALAD

½ bunch spinach or ½ wombok, chopped
2 T. olive oil
4 shallots, chopped
2 oranges
½ c. toasted slivered almonds
2 T. lemon juice
Pinch of paprika
Salt to taste

Wash spinach/wombok and remove stalks, shred, and drain in colander. Peel and slice oranges. Combine spinach, shallots and almonds and place on serving plate. Place sliced oranges over spinach. Prepare dressing by combining oil, lemon juice, salt and paprika. Cover with dressing and chill for 1 hour before serving.

download salads

Bread

NO-KNEAD BREAD

1 t. instant yeast
5 c wholemeal flour
½ c. bran
2 T. powdered soya milk
2 t. salt (or less)
¼ c. wheat germ
1 T. honey
1 T. olive oil
1 T. sunflower seeds
1 T. linseed seeds
2 T. sesame seeds
3-4 c. lukewarm water

Put dry ingredients into bowl. Mix oil and honey with the water. Add to dry ingredients and stir well. It should be a soft-dropping consistency. Spoon into baking tins and let rise approx 20 mins. It should not double in size. Bake at 200°C (390°F) for 15 mins, then at 180°C (350°F) for about 1 hour.

SUNNY SOYA BREAD

½ c. warm water
2 t. salt
1 c. cooked mashed pumpkin
½ c. soya flour
3 c. wholemeal flour
1 T. dry yeast
½ t. honey
3 T. honey
¼ c. ground sunflower seeds
2 c. unbleached white flour

Place ½ cup lukewarm water in a small bowl, ‘sprinkle’ in the yeast and add the ½ t. honey. Put 3 T. honey, pumpkin, salt and 1 cup of water in blender and process. Pour this into a large bowl, add the wholemeal flour and beat well. Add ground seeds and soya flour. Stir in the yeast. Add enough white flour to make a stiff dough. Turn out and knead well until soft and elastic. Put in tins and when almost doubled, bake in hot oven 200°C (400°) for 35 – 40 minutes.

t = teaspoon   5 mls
T = tablespoon   20 mls
c = cup   250 mls

download breads

Cakes & Biscuits.

OAT/APPLE CAKE

Total Layers

                    2c.                                                       2/3 c. quick oats
                    1 c.                                                      ½ c. sultanas
                    1 c.                                                      ½ c. coconut
                                                                                2/3 c. quick oats
                    2                                                                                                                   2 med. Apples grated
                                                                                ½ c. sultanas
                                                                                2/3 c. quick oats
                                                                                ½ c. coconut
                     2 ½ c.                                                 2 ½ c. soya milk

Make the above layers in a baking dish, pouring soya milk on top. Soak overnight. Bake 45-60 mins in a moderate oven.

ORANGE HEALTH CANDY

125 gms slivered almonds
½ c. sesame seeds
½ c. sunflower seeds
1 c. tahini paste
1 t. grated orange rind
½ c. orange juice
½ c. honey
1 c. soy milk powder

Place nuts and seeds on oven tray and bake for 5 mins in moderate oven or until almonds are golden brown. Cool. Place tahini, orange juice, ring and honey in a pan and boil for 5 mins. Combine with all other ingredients. Mix well and press into lined 20 cm (7”) slab tin. When cold, mark into squares.

download cakes & biscuits