Tofu Croquettes

455g Tofu rinsed and drained
1 onion, chopped
2 carrots, grated
1 stick celery, chopped
1 tablespoon roasted sesame seeds
2 tablespoons wholemeal breadcrumbs
1 teaspoon mixed dried herbs
Soy sauce
Your choice of Seasoning, to taste
Vegetable oil, for frying

Use your hands to mix together the tofu, onion, carrot, celery, sesame seeds, breadcrumbs and mixed dried herbs. The result should be a soft dough.
Add just enough breadcrumbs to make this hold together, and flavor to taste with herbs, soy sauce and seasoning.
Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side. Be sure to take care when you turn them. (For a firmer texture add some soya flour or egg substitute.)

Soyannaise

125ml sweetened soy milk
A pinch of salt
100ml sunflower oil
1 dessertspoon white wine vinegar
1 garlic clove, crushed (optional)
1 tbsp Dijon mustard
25ml flax oil

Put the soy milk and salt in a saucepan and heat until hot, but not boiling.
While whisking the milk with a hand-held blender, add the oil and vinegar.
Still whisking, add the crushed garlic (if using) and the mustard and flax oil.
Refrigerate and use as required. This should keep for up to one week.

Cream Cheese

175g tofu
50g coconut oil, melted (you can get this from health stores, huckleberry farms and harvest have this too)
1 tablespoon avocado oil
1 tablespoon lime juice
1 tablespoon agave syrup (if you can't find this, use maple syrup)
2 teaspoons salt

Place all ingredients in a food processor and combine until very very smooth.
Store in a glass jar or container in the fridge and use as required.
This should keep for a week.

Summer Pudding

3 tablespoons Olivani, melted to grease
500g (4 cups) raspberries, washed
250g punnet strawberries, washed, stalks cut off.
150g blueberries, washed
3/4 cup raw sugar
2 tablespoons fresh lemon juice
10 thick slices day-old white bread, crusts removed
Vanilla soy ice cream, to serve

Brush a 6 cup capacity pudding basin or glass bowl with the melted olivani to lightly grease.
Line the base and side with 3 layers of plastic wrap, allowing it to overhang on the sides.
Combine the raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.
Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries make sure the berries don't lose their shape.
Remove from heat and set aside.
Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.
Use your hands to gently press the bread together to seal.
Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
Reserve 2/3 cup of the berry mixture.
Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices. Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.
Place a weight on top of the plate.
Place the pudding in the fridge for 8 hours or until set.
Turn the pudding onto a large plate and pour over the remaining berry mixture, making sure you've covered any bits of bread that are still white.
Cut the pudding into wedges and serve with soy ice cream!

Three Bean, Tomato and Spinach Stew

1 large onion, finely chopped
1-2 cloves garlic, crushed
Olive Oil
400g can of chopped tomatoes
1 tablespoon ground cumin
100g green beans, chopped
1 can kidney beans, drained and rinsed.
1 can cannellini beans, drained and rinsed.
100g spinach, washed and chopped.
1 cup water

Cook onion and garlic in a little olive oil until softened.
Add cumin and cook for a minute.
Add the chopped tomatoes, green beans and water.
Leave to simmer for 10 minutes, until thickened.
Add the canned beans and cook for 5 minutes.
Add the chopped spinach and cook for a further 5 minutes.

Easy Apple and Boysenberry Crumble

4 apples
1 can whole boysenberries (or any berry)
1/2 cup of syrup from can of berries
100g Olivani
1 cup flour
1/2 cup caster sugar (brown works well too)
1/2 cup rolled oats

Preheat oven to 180C.
Slice the apples and place into a pot.
Add the boysenberries to the apple, with the 1/2 cup of syrup.
Cook until the apples are soft.
In a bowl mix a crumble with the butter, flour and sugar.
Add in the rolled oats.
Place the cooked fruit into an ovenproof dish and cover with the crumble topping.
Bake for 25-30 minutes.

Focaccia with Rosemary and Sea Salt

8g sachet dry yeast
1 1/2 cups warm water
1/2 teaspoon sugar
4 1/2 cups standard flour
1/2 cups olive oil, plus extra for brushing
1 teaspoon table salt
Flaky Sea Salt
Rosemary

In a bowl mix together the yeast, water and sugar.
Leave in a warm place for 15 minutes, or until frothy.
Mix together the flour, oil, salt and the frothy yeast mixture until the dough is a smooth round ball. (This is a workout!)
Place the ball in a large well oiled bowl and cover with glad wrap.
Leave in a warm place for an hour, until it has doubled in size.
Turn out onto a well floured surface and knead for 2-3 minutes.
Flatten out into a larger oiled roasting dish, to about 2cm thick.
Cover with glad wrap and leave to rise for 30 minutes.
Preheat the oven at 200C.
Using your fingers and/or knuckles make indentations over the bread and brush with olive oil.
Sprinkle with fresh rosemary and sea salt.
Bake for about 45 minutes or until golden.

Gingerbread

In time for Gingerbread Houses!

125g Olivani
3/4 cup golden syrup
1 cup sugar
3 cups plain flour
2 tablespoons ground ginger
3 tablespoons ground mixed spice
1 teaspoon baking soda
2 tablespoons soy milk


Preheat the oven to 170C.
Melt the olivani, golden syrup and sugar in a large pot and bring to the boil. It's important to let this boil rapidly for a few minutes and stir as it boils. This makes sure the dough is smooth and easy to work with.
Sift the flour, ginger and mixed spice into a large bowl.
Pour the melted olivani mix into the dry ingredients and mix to combine.
Mix the baking soda and milk in a cup.
Pour into the dough, stirring well.
Cover the bowl with glad wrap and let sit for 15-20 minutes.

Roll out handfuls of the dough on lightly floured pieces of baking paper.
Cut into whatever shapes you like. Remember to leave room between the shapes of dough as it will slightly expand while baking.
Slide the baking paper with the cut out dough onto baking trays and put in the oven for 10-15 minutes.
Let cool on a wire rack.

Easy Satay Sauce

1 cup crunchy peanut butter
3/4 - 1 cup coconut milk
1 tablespoons dark soy sauce (if you don't have dark, add 1 tablespoon brown sugar to sweeten)
2 teaspoons fresh ginger, minced.

Combine all ingredients in a bowl and whisk until smooth.
If it's too thick, add a little more coconut milk or warm water.

Roasted eggplant and garlic dip

2 eggplants
1/4 cup olive oil
4 large garlic cloves, peeled
Juice of 1 lemon
1 teaspoon flaky sea salt
1/2 teaspoon ground black pepper
1 tablespoon freshly copped coriander

Preheat oven to 180C.
Cut the ends of the eggplants and cut them in half lengthwise.
Place each half skin side down on a baking tray.
Drizzle with 2 tablespoons olive oil and sprinkle with a bit of salt and pepper.
Add the garlic cloves to the tray and make sure they are coated in the oil.
Bake in the oven for 25-30 minutes, or until the egg plant and garlic are soft.
Using a spoon, scrape the flesh from the skin of the eggplants.
Put the flesh into a food processor with the garlic, remaining olive oil and lemon juice.
Blend until smooth and spoon into a bowl.
Season with the flaky sea salt and stir in the pepper and coriander.