1 small beetroot
1 cup toasted or raw sunflower seeds
approx 1 cup water
juice of 2 lemons
a little grated lemon rind
2 tbsp tamari, cayenne, basil, garlic & vegetable
bouillon powder

Scrub and grate the beetroot, put it into the blender with the rest of the ingredients, except the herbs and bouillon, and process finely. Now add the seasoning to taste.

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1 cup chickpea flour
1 cup water
1 tsp baking powder
1 tsp chilli
1 tsp cumin
1 tsp ground ginger
1 tsp salt
1/2 tsp turmeric
fresh coriander leaves
finely chopped parsley
ground black pepper
squeeze lemon juice
a little garlic
steamed vegetables

Mix together all dry ingredients. Add liquids to make a smooth batter, not too runny. Any of the spices can be changed or left out according to your taste. Stir in very lightly steamed cauliflower or vegetables of your choice. Lift out coated veges and deep fry in clean oil until golden.

Chilli Sauce
4 or so ripe tomatoes
1 small onion
1 tsp chilli or 2 fresh chillies
lots of mint
ground black pepper and salt to taste

Blend together in a blender or kitchen whizz. You can also add cucumbers and green pepper.

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Serve with barbecued meat or a mixed vegetable dish.

1 to 1 ½ cups peanut butter
1 cup tomato puree
1 large onion chopped
¼ cup sugar
¼ to ½ cup oil
1 cup milk or coconut cream
2 tsp curry
1 tsp of chilli powder (or to taste)
1 tsp cumin seeds, aniseed, or 2 tsp coriander (all optional)

Heat oil, add onions and peanut butter, stir in puree and spices, add milk and sugar until the consistency of thick cream.

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3 cups fresh basil leaves
2 cloves garlic
½ cup pinenuts
¾ cup fresh chopped parsley
¾ cup parmesan cheese
½ cup olive oil
¼ cup melted butter salt to taste

Blend until smooth. Enjoy on spaghetti noodles, gnoshi or potatoes.

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