1 ½ cups brown rice
2 ½ cups water
1 x 300g block tofu
wholemeal flour or other
soy sauce
1 tbsp oil

Peanut sauce –
3/4 cup peanut butter
salt if peanut butter unsalted
3 cloves crushed garlic
1 tsp honey
pinch of chilli water to mix

Wash rice, add water and cook until all water is absorbed. Slice tofu into four. Blot off excess water with paper towel or tea towel. Marinate in soy sauce then dip each slice in flour and fry in oil two minutes on each side, medium heat. Put peanut sauce ingredients in a pot and simmer adding water until the consistency is right for you. Make a crisp green salad and serve tofu on rice, smothered in peanut sauce.

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2 cups water
3 cups cubed pumpkin
1 ½ cups cauliflower
1 cup sliced cabbage
1 cup peeled, cubed tamarillo
½ cup sliced green beans
2 medium onions sliced
3 tbsp peanut butter
3 tbsp miso or marmite
1 tsp chopped ginger root
1 tsp chopped garlic
1 tsp cinnamon
2 whole cloves
2 bay leaves
1/2 tsp bouquet garnish

Put everything into a large pot. Simmer for 30 minutes. Take out bay leaves and cloves. Thicken with cornflour if necessary. Serve with rice and salad.

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A marvelous first or main course, or a lunch dish.

2 onions
3 tbsp butter
500g mushrooms
2/3 cup dry red wine
2 tbsp Worcestershire sauce
1/4 tsp sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
salt and pepper
2 cups sour cream
2 cups cooked rice
sliced almonds
raisins

Gently fry onions minced in butter until they are softened. Add sliced mushrooms and cook for five minutes, stirring. Stir in red wine, Worcestershire sauce, sugar, nutmeg and cinnamon. Cook over moderate heat until the liquid is reduced by half. Add sour cream and heat through but do not let boil. Add salt and pepper to taste. Serve over cooked rice and garnish with almonds and raisins.