ZESTY GREEN BEANS
- 1 lb fresh string beans
- 2 T butter or olive oil
- 1 tsp coriander, crushed
- 1 tsp dill
- 1/2 – 3/4 cup nuts
- 2-4 T water
- 2 T lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Wash beans. Cut at an angle into bite sized pieces. Place in pan with next 4 ingredients and sauté for 5-10 minutes. Add water, cover and simmer until just tender, about 5 minutes. Remove cover to let any excess water evaporate. Add last 3 ingredients, mix well and serve.
APRICOT COOLER
- 1 cup yoghurt
- 8 ripe apricots
- 1/2 tsp vanilla
- 2 T honey
- 1/8 tsp cinnamon
Blend all ingredients in a blender. Serve in ice-cold glasses and garnish with mint leaves.
TOFU AND SPINACH QUICHE (EGGLESS)
Make pastry to line a 24cm flan tin.
Filling:
- 1/2 bunch spinach
- 3 Tbsp savoury yeast flakes
- 1 cup soy milk
- 1 Tbsp fresh dill, chopped
- 3 Tbsp tahini
- 1 Tbsp soy sauce
- 1 onion, finely chopped
- 3 tomatoes, sliced
- 500g tofu
Line the base of the quiche tin with the pastry and bake in warm oven for 10 minutes till partly cooked. Prepare filling by washing spinach thoroughly and steaming until it ‘wilts’ (about 2-3 mins). Press out excess moisture, then chop the spinach roughly. Blend the tofu, soy milk, dill, tahini, soy sauce, onion, garlic and yeast flakes until smooth (if you don’t have a blender, then mix well together and crumble the tofu.) Add the spinach to mix. Place in partly cooked pastry case and pat down flat. Bake in warm oven for 25 mins, top with fresh tomato slices. Serve hot or cold with a crispy salad.
APRICOT CAKE
- 2 cups blended apricots
- 1/2 cup butter
- 1 1/2 cups honey
- 2 cups wholewheat flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 cup chopped dried apricots
- 1/2 tsp cloves
- 2 tsp baking soda
- (Variation: other fruit may be used: peaches nectarines etc.)
Soak dried fruit overnight or a few hours in hot water. Cream butter, honey and blended fruit together. Add flour, baking soda and powder, and spices. Mix well. Fold in chopped dried fruit. Pour into oiled cake pans and bake at 350 degrees for 45 mins. Cool and frost or serve plain.
EGGLESS SOY MAYONNAISE
- 1 cup rich soy milk
- 1 – 1 1/2 cups safflower oil
- 4 tsp honey
- 1 tsp salt, 1/4 tsp black pepper
- 4 tsp apple cider vinegar
Blend first 2 ingredients on a low speed, gradually adding oil until it whips up and no longer agitates. Scoop into a bowl and whip (with fork or whisk) remaining ingredients. Mix well.