recipe compilation post

Vegetable lentil dish

1 onion
1 red capsicum
1 zuccini
2 mushrooms
1 tbsp of green curry paste
1 tsp vegetable stock
1 can of lentils
1 shoot of eschallot
1 tbsp oil

dice all vegies
heat oil in pan, add onion and eshallots,
add curry paste and cook till fragrant
add capsicum, zucc, mushroom
stir and cook for a while
then add a splash of water to get curry paste off bottom of pan
add lentils
add some vege stock
stir well and serve


SUPER MOIST EGG FREE CHOCOLATE CAKE

1. 5 cups of all purpose flour
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this--- making a great big mess.

4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, that has been greased and floured.

5. Bake at 350 for about half an hour, test with a fork.

Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!

TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation time: 15 min. + 30 min. baking

Oatmeal chocolate chip

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped pecans, if desired


1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and pecans.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Eggplant, tomato and garlic (cooked with organic ingredients)
4 or 5 ripe tomatoes, cut in half
1 medium eggplant, sliced
1 can of organic 3 bean mix, drained
1 large clove garlic, diced
spag bol herbs
Maldon salt
1 cup or so of Vege stock (liquid)

Heat oil in oven proof pan
Preheat oven to 250degrees C
Place tomatoes cut side down and fry - sprinkle with salt
Dice garlic and add to tomatoes
Place slices of eggplant in and sprinkle with salt
Fry for a little while and then turn vegies over.
Salt again.
Add some stock, enough to moisten vegies and continue to cook on medium heat for 5mins or so with a lid on but not completely closed.
Add the bean mix
Add enough stock to nearly cover eggplant slices, with tomato not completely covered then take the lid off the saucepan and place it in the oven.
Cook at 250 for about 5mins and then turn it right down and take it out of the oven after another 5mins.
Check how moist or dry it is - the idea is that the stock should evaporate and flavour the food as it does. If it's dry, add more stock after taking it out of the oven and stir and place the lid back on.
so so so so so delish...........