A good way of using up sprouts if you find you have grown too many. A handful each of mung, lentil and alfalfa sprouts a few radish sprouts.

1 scallion or 2 spring onions
½ cup sunflower seeds
½ cup cashew nuts
1-2 tbsp tamari
1-2 tbsp tahini
1 tbsp dried oregano
1 tsp vegetable bouillon powder

Grind the cashews and sunflower seeds finely, adding the finely chopped scallion, herbs, bouillon powder, tamari and tahini. Add the sprouts and process for just few seconds so that they retain their crunchiness. Form the mixture into croquettes or balls, chill and serve. They can be grilled or fried after coating lightly with safflower oil if preferred.

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silverbeet
potatoes
2 tbsp olive oil
chopped garlic to taste
salt and pepper
cheese – feta or colby

Boil potatoes, steam silverbeet. Mix together and add oil, garlic and salt and pepper to taste. Mix and let sit. Sprinkle with cheese – feta for adults, colby for kids – and ground black pepper.

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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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This is a savory dish that’s been in the family for generations. It’s a dream to make, and presents well in a large souffle dish with a little paprika sprinkled on top.

2 Eggs
440g can cream style corn
3/4 cup milk
2 tbsp flour
2 tbsp sugar (optional)

Beat eggs slightly add rest of ingredients and stir thoroughly. Pour into greased casserole. Bake 1 hour at 170°C or until set. Serves 6 to 8.

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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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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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