Great for artists at the easel with hungry families.

2 cups cooked lentils
2 cups cooked pumpkin
2 onions fried
1 tsp cumin
½ to 1 cup grated cheese

Blend together with extra cheese on top and heat in the oven.

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I usually surround a roast with partially cooked root vegetables and baste the lot in oil during cooking. Nut roast can be eaten cold.

110 g red lentils
1 large onion
60 – 80g mushrooms
110g ground nuts
80g breadcrumbs
1 tbsp wheat germ
1 tsp barmine
1 tsp soy sauce
1 tsp lemon juice
2 tbsp oil
1 tsp dried herbs seasoning to taste

Wash lentils and cook in water until soft. Chop the onions and mushrooms and fry in oil until soft. Add remainder of the ingredients and mix well. Shape into a mould on a greased baking tray and bake at 200°C for 30 minutes.

Optional: A layer of tomatoes sandwiched in the middle of the roast before baking.

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6 medium potatoes
½ cup fresh lemon juice (less if preferred)
1/3 cup vegetable oil
1 tbsp olive oil
2 tsp salt
1 ½ tsp dried oregano
½ tsp black pepper
2 cloves minced garlic
fresh chopped parsley
1 cup hot water

Cube potatoes and toss together with lemon juice, oils, spices and garlic in a deep flat pan. Add water and bake uncovered for three quarters of an hour at 474°F. Stir every 20 minutes, adding more water if necessary to prevent sticking. Be careful not to burn the potatoes during the last 15 minutes of cooking and allow the water to evaporate until only the oil is left. Garnish with fresh parsley and serve.

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Essentially simple and fantastic to eat with Deli bread.

taro
kumara
butternut
parsnip
swede
some fish
cumin
a little chilli
pepper
coriander
coconut milk

Using all or some of the first five vegetable ingredients, cube them and boil gently with other ingredients. Don’t mush the vegetables as the consistency of taro is vital.

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For 4 people – this is an excellent way to encourage children to eat courgettes.

2 eggs
1 large garlic clove
½ tsp salt
3 cups shredded courgette (unpeeled)
¼ cup grated parmesan cheese
approx ½ cup self-raising flour
olive oil

Beat eggs to combine. Crush garlic into salt, add to eggs. Mix again. Add shredded courgettes and the parmesan cheese, stir in enough flour to make a batter of fritter consistency. Drop batter into hot oil, a tablespoon at a time. Turn when golden brown. Lower heat if necessary and cook until centres go firm. Serve with sweet chilli sauce.

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Serve hot with a bed of rice or cold as a salad accompaniment to fish, chicken or lamb. When eaten hot it is better known in Italy as “risl e bisi.”

175g/1 cup chick peas
1 large onion chopped
2 cloves crushed garlic
3 tbsp olive oil
1 tbsp tomato paste
450g canned or fresh tomatoes
2 tbsp chopped parsley
1 tsp oregano or basil
1 tsp brown sugar
good pinch each of powdered saffron & cinnamon
salt and pepper

Soak chick peas overnight. Drain and cook in plenty of water for about two hours or until tender. Drain and set aside. Saute the onion and garlic in oil until soft and translucent. Stir in tomato paste and skinned and chopped tomato, sugar, spices and herbs. Bring to the boil and cook over high heat until sauce reduces and thickens (10 to 15 minutes). Season to taste and mix with cooked chick peas. Sprinkle with parsley.

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Makes heaps!

corn kernels stripped off two cobs
1 small pumpkin, skinned and cubed
1 large carrot, chopped
1 medium onion, chopped
lots of garlic
a few peanuts
2 super hot red chillis
1 courgette, chopped
garden herbs
curry powder to taste

Cook together. Mix in food processor briefly, leaving some lumps. Serve with tinned coconut cream into each bowl.

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