The Menu
Vegetarian Moussaka
Salad with Artichokes
Hearty Biscuits
Chocolate Crazy Cake
The Recipes
Vegetarian Moussaka
serves 6.
1 large eggplant, thinly sliced
2 zucchinis, thinly sliced
olive oil spray
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, crushed
400g (14 ounce) can brown lentils, rinsed and drained
1 tablespoon rosemary, roughly chopped
400g (14 ounce) can no added salt diced tomatoes
150g (2/3 cup) reduced fat ricotta cheese
2/3 cup low fat soy or dairy milk
Pre-heat oven to 190°C (375°F).
Spray a non-stick frying pan with oil and cook eggplant and zucchini in batches for 2-3 minutes each side or until golden. Place half in the base of a large casserole dish.
Heat oil in a non stick frying pan. Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Add lentils and rosemary and cook for a further 2-3 minutes.
Top eggplant and zucchini layer with lentils and then remaining eggplant and zucchini. Pour over tomatoes.
Mix together ricotta and milk and spread over moussaka. Bake for 40 minutes or until golden.
Salad with Artichokes
serves 6.
There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready
4-3/4 cups mixed salad greens
5/8 red onion, sliced
1-1/4 (14 ounce) cans artichoke hearts in water, drained
1/2 cup and 1 tablespoon and 2 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons red wine vinegar
1-1/4 teaspoons seasoned salt
1-1/4 teaspoons ground black pepper
1-1/4 teaspoons garlic powder
3 tablespoons and 1-3/4 teaspoons grated Parmesan cheese
1. In a large bowl, combine the mixed greens, onion, and artichoke hearts.
2. In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
3. Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Hearty Biscuits
16 biscuits.
2 cups spelt flour
1/4 to 1/2 cups corn meal
3 teaspoons baking powder
1 1/2 teaspoons salt
2 tablespoons nutritional yeast
6 tablespoons vegan margarine
1/2 cup soy milk
1 teaspoon maple syrup, optional
Preheat oven to 425 degrees F.
In a bowl mix all dry ingredients. Cut margarine into mixture until blended into pea size balls. Add soy milk. Dough will be sticky. Wet your hands and shape biscuits, rewetting hands as needed. Place on slightly greased baking sheet and bake for ten minutes. Allow to cool slightly.
Chocolate Crazy Cake
3 cups flour
2 cups natural sugar
2 egg replacers
2 teaspoons baking soda
1 cup soy milk
1 cup cocoa
3/4 cup oil
1 teaspoon salt
2 teaspoons vanilla or almond extract
1 cup boiling water
Put all ingredients in a mixing bowl and mix thoroughly. Bake in either a tube pan for 1 hour or in a 9 x 13-inch pan for 45 minutes at 350 degrees F.
Vegetarian Moussaka
Salad with Artichokes
Hearty Biscuits
Chocolate Crazy Cake
The Recipes
Vegetarian Moussaka
serves 6.
1 large eggplant, thinly sliced
2 zucchinis, thinly sliced
olive oil spray
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, crushed
400g (14 ounce) can brown lentils, rinsed and drained
1 tablespoon rosemary, roughly chopped
400g (14 ounce) can no added salt diced tomatoes
150g (2/3 cup) reduced fat ricotta cheese
2/3 cup low fat soy or dairy milk
Pre-heat oven to 190°C (375°F).
Spray a non-stick frying pan with oil and cook eggplant and zucchini in batches for 2-3 minutes each side or until golden. Place half in the base of a large casserole dish.
Heat oil in a non stick frying pan. Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Add lentils and rosemary and cook for a further 2-3 minutes.
Top eggplant and zucchini layer with lentils and then remaining eggplant and zucchini. Pour over tomatoes.
Mix together ricotta and milk and spread over moussaka. Bake for 40 minutes or until golden.
Salad with Artichokes
serves 6.
There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready
4-3/4 cups mixed salad greens
5/8 red onion, sliced
1-1/4 (14 ounce) cans artichoke hearts in water, drained
1/2 cup and 1 tablespoon and 2 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons red wine vinegar
1-1/4 teaspoons seasoned salt
1-1/4 teaspoons ground black pepper
1-1/4 teaspoons garlic powder
3 tablespoons and 1-3/4 teaspoons grated Parmesan cheese
1. In a large bowl, combine the mixed greens, onion, and artichoke hearts.
2. In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
3. Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Hearty Biscuits
16 biscuits.
2 cups spelt flour
1/4 to 1/2 cups corn meal
3 teaspoons baking powder
1 1/2 teaspoons salt
2 tablespoons nutritional yeast
6 tablespoons vegan margarine
1/2 cup soy milk
1 teaspoon maple syrup, optional
Preheat oven to 425 degrees F.
In a bowl mix all dry ingredients. Cut margarine into mixture until blended into pea size balls. Add soy milk. Dough will be sticky. Wet your hands and shape biscuits, rewetting hands as needed. Place on slightly greased baking sheet and bake for ten minutes. Allow to cool slightly.
Chocolate Crazy Cake
3 cups flour
2 cups natural sugar
2 egg replacers
2 teaspoons baking soda
1 cup soy milk
1 cup cocoa
3/4 cup oil
1 teaspoon salt
2 teaspoons vanilla or almond extract
1 cup boiling water
Put all ingredients in a mixing bowl and mix thoroughly. Bake in either a tube pan for 1 hour or in a 9 x 13-inch pan for 45 minutes at 350 degrees F.
