Vegetarian/Vegan Recipe Book

Part 4

Quick Soya Custard

2 Tblsp Soya Flour
1 cup water
1 Tblsp corn flour
1 Tblsp honey (or to taste)
Vanilla essence.

Mix together and boil till thick stirring all the time. If too thick add more water, but if too thin add more corn flour.

Milk Custard

1 cup milk
1 Tblsp corn flour
1 Tblsp honey (or to taste)
Vanilla essence

Mix together and boil till thick stirring all the time.

Rice Cream

6 heaped Tblsp brown rice
3 Tblsp honey
1 Tblsp vanilla
1 Lt of liquid (1 tin coconut cream and the rest milk - soya, rice, barley, cows, etc)

Place rice in blender or food processor and process until there is a little rice flour with the rice. Place all ingredients in saucepan and bring to boil, stirring occasionally to prevent sticking. Turn stove down to low and simmer 1-2 hours, or until rice is cooked and mixture is thick.

Fruit Soup

500 ml apple juice
1 Tblsp honey
150 gm dried apricots, chopped
3/4 cup sago
1 1/4 cups water
1 825 gm tin two fruits
1 450 gm tin crushed pineapple
400 ml fruit juice - apple, apricot, or orange

Soak sago in the water. Bring the 500 ml of apple juice, honey and apricots to the boil and simmer till the apricots are soft. Add soaked sago and cook till clear - no white dots in it. Allow to cool slightly then add the rest of the ingredients. Just before serving add chopped banana if desired.

Banana Pudding

8 ripe bananas
1 cup milk
½ cup dates
3 Tblsp coconut
2 Tblsp semolina

Mash bananas then add the rest of the ingredients, and place in an oven-proof dish and bake in moderate oven for 30 - 40 mins, or place in saucepan and boil on stove till thick (the latter is quicker, but must be stirred to prevent sticking and burning.)

Cashew Currant Pie

PIE SHELL
1 cup quick cook rolled oats
1/2 cup sunflower seeds
1/2 cup coconut
1/4 - 1/2 cup water or apple juice

Combine dry ingredients and add enough juice to bind. Press into pie dish. Bake for 15-20 mins in a moderate oven or until lightly browned.

LOWER FILLING
1 cup currants
2 cups unsweetened grape or apple juice
3 Tblsp cornflour

Bring fruit juice and currants to boil. Add cornflour dissolved in water. Cook until thick. Pour into cooled pie shell.

TOP FILLING
2 cups water
1 tsp vanilla
3 Tblsp cornflour
1/2 cup cashews
1/4 tsp salt (omit if you use salted cashews)
15 dates
1 banana (optional)

Blend all ingredients. Place in a saucepan and bring to boil, and thicken. Pour over currant filling in pie shell.

Sweet Potato - Tofu Pie

Crust:
1 cup rolled oats
½ cup coconut
½ cup sunflower seeds
½ cup fruit juice or water

Mix all ingredients and press into greased pie dish. Bake in a moderate oven for 15 mins.

Filling:
2 ½ cups mashed cooked sweet potato
½ tsp salt
1 Tblsp honey
1 tsp vanilla
½ tsp ground aniseed

Mash together until smooth. Place in pie shell and bake in a moderate oven for 1 hour (optional).

Topping:
300g tofu
½ cup cashews
½ cup water
1/3 cup honey
¼ cup lemon juice
1 tsp agar agar dissolved in ½ c boiling water (or 1 Tblsp cornflour)

Blend cashews in the water, then add all other ingredients and pour on top of filling if using agar agar (Warning: agar agar is quite expensive) or place in a saucepan and simmer till thick if using cornflour then pour on top of filling.

Apple Orchard Pie

4 med apples, grated
2 cups pineapple juice
½ cup cornflour
1 cup pineapple pieces or pear (diced)
½ tsp aniseed, ground (Optional)

Heat 1 ½ cups pineapple juice; mix the cornflour in the remaining ½ cup. Add the cornflour mixture to heated juice and thicken. Add aniseed to boiling juice. Take off heat and add pineapple and apple. Stir thoroughly and pour into a pre-baked crust or casserole dish. Chill and serve.

Lemon Pie

1 ½ cups unsweetened pineapple juice
1/3 cup cornflour
¼ cup honey
¼ cup lemon juice
½ tsp lemon rind (optional)

Moisten the cornflour with a little of the pineapple juice. Place the rest of the juice in a saucepan and bring to the boil. Stir in cornflour mixture and boil until thickened and clear. Add honey, lemon juice and lemon rind and stir well. Let simmer for 10 minutes. Pour into baked pie shell. Serve with cashew cream from Cashew Currant Pie recipe (see page ).

Pumpkin Pie

2 cups mashed cooked pumpkin
½ cup honey
1 cup coconut
½ cup wholemeal flour
½ teaspoon vanilla

Mix ingredients together and spread out in a pie shell. Bake in a moderate oven for 45 mins.

Delicious Fruit Slice

4 cups rolled or quick oats
1 cup coconut
1 cup fruit medley
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 cup fruit juice - any kind
4 mashed bananas
2 tsp vanilla
1 tsp salt

Mash bananas and add to liquids and salt. Add to mixed dry ingredients and combine well. Spread out in a 18 x 28 cm tray. Sprinkle coconut on top. Bake in a moderate oven for 30 mins. When cool, cut into small slices.

Polynesian Bars

1 ½ cups plain wholemeal flour
1 ½ cups rolled oats
½ cup coconut
½ cup chopped pecans or walnuts
2/3 cup olive oil

Mix all together to make a crumble.

Filling
2 cups crushed pineapple with juice
1 grated Granny Smith apple
1 cup chopped dates
½ cup orange juice
½ cup pineapple juice
1 tsp vanilla

Combine all ingredients in saucepan, bring slowly to boil, simmer until mushy.

Press 2/3 of crumble mix onto greased baking tray. Cover with filling. Press in with fork. Sprinkle on the rest of the crumble and press with fork. Bake for 30 mins at 350 degrees F. When cooked cut into bars.

Sesame Sweets

½ cup honey
½ cup sunflower meal (seeds ground in blender)
½ cup sesame seeds
1 ½ cups coconut

Place all ingredients in a bowl and mix well. Grease a 20cm square dish, then tip the mixture into it. With damp fingers gently press it down to make it even. Bake in a moderate oven for 20 - 30 minutes or until golden brown. Allow to cool slightly, then cut into bars and place in refrigerator until set. Keep refrigerated.

Lemon Custard Slice

Crust:
1 cup coconut
¼ cup wholemeal flour
pinch salt
5 - 6 Tblsp milk

Mix ingredients together and press into a slice tin, covering only the bottom. Bake in a moderate oven for 10 mins, or until slightly brown. Cool.

Filling:
½ cup corn meal (polenta)
2 cups hot water
200 ml coconut cream
1 tsp vanilla
1 Tblsp honey, or to taste
pinch of salt

Place ingredients except honey into a large saucepan and cook on stove for 40 mins. Whilst still hot, stir in honey. Cool a little while, then blend until smooth in blender. Pour into crust and cool.

Topping:
1 ½ cups apple juice
1 lemon (juice and rind)
2 Tblsp cornflour

Bring apple juice, lemon juice and rind to the boil. Mix cornflour with a little water and stir into juice, stirring constantly until smooth and thickened. Pour over filling and refrigerate. Garnish with desiccated coconut or crushed nuts.

Carob Fudge

½ cup peanut paste
2 Tblsp honey
½ cup dates
½ cup water
vanilla
1 cup coconut
½ cup sunflower seeds
½ cup sesame seeds
½ cup carob powder

Place first 4 ingredients in saucepan and bring to boil. Add vanilla, mix and then add to the dry ingredients which have been dry mixed. Place some coconut into a flat dish, press mixture on top (2 cm thick). Sprinkle top with coconut. Refrigerate. Cut into small pieces.

Bubble Slice

1 cup wholemeal flour
1 cup sultanas or chopped dates
1 cup almonds or walnuts, chopped
2 cups rolled oats
1 cup coconut
1 cup each of puffed millet and rice (or 2 cups puffed rice, rice bubbles or the like)
4 Tblsp honey
2 Tblsp malt

Boil honey and malt together for 3 mins stirring constantly. Mix the dry ingredients together then add the heated honey mix and add water to bind. Press into oiled dish. Bake in a moderate oven for 20 mins or until it begins to brown slightly. Cool and cut into slices.

Coconut Macaroons

1/2 cup rice flour
2 cups coconut
water
2 Tblsp honey

Mix all ingredients, adding just enough water to bind. More honey may be added to taste. Place heaped teaspoonfuls of mixture on lightly floured trays. Bake in moderate oven for 15 mins. Allow to cool on trays.

Carob Sesame Balls

2 Tblsp sesame seeds
1 ¼ cups coconut
2 Tblsp carob powder
2 Tblsp honey
1/3 cup orange juice
extra coconut

Stir seeds over medium heat in heavy-based pan until lightly browned. Remove from pan to cool. Mix seeds, coconut, carob honey and juice well. roll mixture into small balls, toss in extra coconut, refrigerate until firm.

Banana Date Cookies

4 bananas, mashed
1 cup raisins
½ tsp salt
2 cups coconut
½ cup walnuts, chopped finely
1 cup dates, chopped
1/3 cup olive oil
2 cups rolled oats

Mix all ingredients adding rolled oats last. Roll into balls and flatten with a fork on a non-stick tray. Bake in moderate oven for ½ hour.

Surprise Drop Cookies

½ cup oil
4 Tblsp treacle or golden syrup
½ tsp salt
1 cup brown sugar
2 eggs or replacer
1 cup raisins
1 cup chopped nuts
2 cups rolled oats
1 ½ cups flour

Beat together oil, syrup and salt. Add sugar and beat well. Add eggs and beat well. Add raisins, nuts, oats and flour last. Mix lightly and drop onto greased tray. Bake in a moderate oven until brown, aprox 30 mins.

Carob Chocolate

250g copha
1 cup dried milk powder
2 heaped Tblsp carob
1 ½ cups icing sugar

Melt copha in a saucepan over a low heat. Then add to icing sugar, milk and carob. Mix all together well. Pour into flat tray and let cool. Vary taste by adding - raisins, nuts, coconut.

Ice Cream

4 cups apple juice
1 Tblsp agar agar
2 cups milk powder
vanilla

Add agar agar to 2 cups apple juice and heat until thickened. Cool slightly. Mix milk powder with other 2 cups of apple juice and mix with the apple juice and agar agar. Freeze. When frozen, blend in food processor and return to freezer until required.

Any other fruit juice may be used, or even bananas. To prevent children saying ‘yuck’ to slightly brown banana ice cream add a little carob to make it ‘yum’ brown.

• If you have a lot of lemons, juice them and freeze the juice in iceblock trays. When frozen take out of trays and place in a freezer bag. These can be melted easily for use in cooking, drinks or on a hot day just place one in a glass of water for a refreshing drink.

• When passion fruit is in season, cut and scoop out the pulp and freeze in iceblock trays. It is then ready for whenever you want it.

• Sweet potato leaves can be eaten - fresh or cooked - use just like silver beet. They are quite easy to grow if you happen to buy one with shoots on it.

• Sprouting seeds - Place 1 Tblsp seeds (or grains) in a glass jar with straight sides. Cover seeds with water and let sit for 3 hours. Cover jar with fine net, securing it with a rubber band. Drain the water out and leave jar on its side. Rinse 3 times a day until sprouts have grown to desired size usually 3 - 6 days.

• If your dog has flees, just mix 100 ml baby oil, ½ tsp eucalyptus oil, ½ tsp tea tree oil and pour it into a spray bottle. Spray your dog all over and rub it in. If you can leave it on you dog till the dog rubs it off the result will be better. You will have to repeat this treatment on a regular basis.

• Garlic Spray for garden
  1 knob garlic
  2 Tblsp paraffin liquid
  1 Tblsp dish washing detergent
  2 cups water

  Crush garlic and place in a jar with the paraffin liquid overnight. Mix the detergent and water with it and strain. This liquid is your concentrated garlic spray and must be kept in the fridge. Add 2 Tblsp of this concentrate to 500 ml water in a spray bottle and spray garden liberally for caterpillars and grasshoppers. You will need to apply this at least every second day or maybe every day.

• Head lice or nit treatment.
  100ml vegetable oil
  1 tsp eucalyptus oil
  1 tsp tea tree oil
  1 tsp lavender oil
  1 Tblsp garlic spray for garden (recipe above)

  Mix all ingredients together in a bowl. Apply to all the hair liberally. Wrap in a towel and leave for 1 hour. Wash hair with shampoo. This will probably not get all the oil out, but you should see the dead nits coming out. If possible leave the hair in this semi oily state for 2 days. Wash again with shampoo. The nits will be all gone. Change pillow case and towel before you wash the hair each time. There should be no need to wash all bedding. After using this several times I can assure you it works 100% better than any bought treatment.

• Massell Ultracube are all vegetable, all natural, no added MSG, and 2% fat when reconstituted style of stock cube that is available in most Supermarkets near the usual stock cubes.

• Agar Agar - you will find this in a health food shop but it is expensive ($3 for 25g).

• Egg Replacer - there are several types on the market, look in the health food isle of your supermarket.

• Sanitarium - a company that produces various health foods - soya milk, marmite, cereals and meat replacement foods. The meat replacement foods can be purchased at most grocery stores either in the health food isle or the tinned meat isle.

• Butter alternatives - there are several alternatives that vegans can use in cooking instead of butter. Some are nutolex and soya polyunsaturated margarine. Look for these and other in the fridge with the butters in your supermarket.

Home Remedies:

• Gums bleeding - brush and gargle with salty water. Teeth and gums should only ever be brushed with a soft brush.

• Sore throat - make a mixture of ¼ cup lemon juice and ¼ cup honey and sip.

• Cough - Mix 10 drops of Eucalyptus oil with ½ cup honey. Mix well and suck on ½ teaspoon of this when necessary.

• Burning sore throat - gargle a mixture of ½ cup water, 1 tsp salt and 1 clove garlic, crushed. No self respecting bug will hang around for very long.

• Chest rub for children - mix 2 parts olive oil with 1 part Eucalyptus oil. Shake and rub on back, chest and neck when child is getting a cold.

Dog Food

250 - 300g pet mince (preferably low fat)
2 Litre jug of vegetable scraps, (no onions)
½ litre jug pasta
½ litre jug rice
pinch salt
1 Tblsp mixed herbs
1 tsp turmeric
4 Litres water

Place in a large saucepan and cook, breaking up the meat so it does not stick together. This makes 4 - 5 meals for a medium size dog.

All of our dogs prefer this to tinned or dried dog food, and it is much cheaper. They are also very healthy and fit.

Supplement this diet with meaty bones, and occasionally dried food.

© D & S Goeldner, 1999.

  

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