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30 July 2006 @ 06:11 pm
Current and choc chip biscuits

a recipe by me

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  1. 1/4 cup dry currents
  2. 1/2 cup vegan choc chips
  3. 1 tsp lemon skin grated/chopped very finely
  4. 1/2 cup desicated coconut
  5. 1/4 cup sesame seeds
  6. 1/2 tsp vanilla essence
  7. 1 tablespoon corn flour (100% corn flour)
  8. 1 tsp cream of tartar (a powder that can be found next to the bicarb soda at the supermarket)
  9. 1/2 tsp bicarb soda
  10. 1/4 cup sugar
  11. 1/2 cup rolled oats
  12. 3/4 cup plain flour
  13. 1/2 cup soy milk
  14. 1 tablespoon vegetable oil


  1. mix all ingredients in a mixing bowl
  2. grease a baking tray with a bit of vegetable oil
  3. put 1 tablespoon sized spoons of mixture about 3cm (1 inch) apart on the baking tray
  4. bake for 18 - 20 minutes in 180 degrees celcius oven (355 degrees farenheit)
  5. allow to cool on a wire rack

makes 20 biscuits
31 May 2006 @ 10:04 pm
brown lentil and vege patties - a recipe by me :)

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  1. 1 & 1/2 cups dry brown(green) lentils (or equivalent amount of canned lentils)
  2. water
  3. 6 table spoons seasame seeds
  4. 5 table spoons sunflower seeds
  5. olive oil
  6. 1 onion
  7. 2 cloves of garlic
  8. 1 chillie
  9. 2 teaspoons paprika
  10. 2 teaspoons cumin seeds
  11. 1 teaspoon tumeric
  12. salt
  13. 1 carrot
  14. 1/2 a sweet potato
  15. a fist sized bit of broccoli
  16. a fist sized bit of cauliflower
  17. rolled oats (about 2 cups)
  18. 1/3 teaspoon cream of tartar
  19. 1/3 teaspoon baking soda
  20. 1 tablespoon corn flour (corn flour made from real corn, not wheat eg. whitewings)
  21. 1 tablespoon olive oil


  1. boil lentils in 4 cups of water until they are soft. drain.
  2. toast the seasame seeds and sunflower seeds by putting them in the wok/frypan (WITH NO OIL) and stirring them continuously until they JUST start to turn goldern. tip onto a plate and set aside.
  3. chop or grate all the onion, garlic, chillie and veggies so they are in tiny pieces.
  4. heat a bit of oil in a large saucepan and add the onion, garlic, chillie and dried spices. fry for one minute.
  5. add chopped/grated veggies. stir well.
  6. add the drained lentils and 1/3 cup of water (new water, not lentil water).
  7. allow to cook with lid on, on low heat (so it doesn't burn) until the veggies are soft. stir every now an then.
  8. turn off heat. add oats. (add them gradually stirring before adding more so you see what the consistency is like). i used about 2 cups.
  9. add the seeds that you toasted earlier.
  10. add creame of tartar, baking soda, corn flour and 1 tablespoon of olive oil. (these ingredients are the "binder"). stir well.
  11. shape the mixture into patties with your hands (press/squeeze them firmly into shape with your hands) and then place them in a fry pan with a bit of olive oil or canola oil. flip over so they brown on both sides.
  12. serve with salad.

    serving suggestion: dip the patties into a little mixture of vinegar and seasame oil. delicious!
29 May 2006 @ 11:35 pm
this is the thai style vegetable curry that i made tonight :D mmm yum. it was delicious!
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i used the ingredients and general instructions from this recipe to make the curry paste. but i did a few variations of the recipe so i could use my own choice of veggies:
- 3 squash
- 1/2 a sweet potato
- 1 red capsicum
- 1/2 cup broccoli stems
(all sliced thinly).

the curry paste ingredients in that recipe worked really really well :)
17 May 2006 @ 02:05 pm
what would you guys put in a panini sandwich?
i want to use the new panini maker and want some recipe ideas. thanks!
06 May 2006 @ 04:12 pm

a recipe invented by me!


  1. 1/2 cup rolled oats
  2. 1/2 cup sugar
  3. 1/2 cup dried apricots, chopped into little bits
  4. 1/2 cup of vegan chocolate, chopped into little bits
  5. 1 cup plain flour
  6. 1/4 teaspoon cream of tartar
  7. 1/2 teaspoon baking soda
  8. 1 tablespoon corn flour
  9. 1/3 cup canola oil (or vegetable oil)
  10. 1/4 cup soy milk


  1. mix all the ingredients together
  2. grease a baking tray
  3. roll mixture into little balls (1 tablespoon of mixture per ball)
  4. put on tray and squash a little bit
  5. bake in 180 degrees celcius (355 degrees farenheit) oven for 20 minutes
  6. carefully remove biscuits from tray and cool on a wire rack
06 May 2006 @ 12:51 pm
vegan cooking club


everyone is invited to post a vegan biscuit or slice recipe.

04 May 2006 @ 07:05 pm
i've definitely gone over my 1 recipe per week posting quota, but i have to write down this recipe i made up tonight before i forget it, cos it was delicious :)



  1. 1 teaspoon olive oil
  2. 1 onion, diced finely
  3. 1 clove of garlic, diced finely
  4. 6 fresh corriander stems, diced finely
  5. 1 small red birdseye chilli
  6. 1cm (1/2 inch) "cube" piece of fresh ginger, diced finely
  7. 1 teaspoon cumin seeds
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon tumeric
  10. salt
  11. 2/3 cup split red lentils

  12. 1/4 of a small pumpkin, diced into 1cm x 1cm pieces
  13. 2 cups of cauliflower broken into smallish pieces

  14. 3 or 4 cups of water

  15. 1/2 cup fresh corriander leaves, chopped


  1. heat oil in large saucepan
  2. add onion, garlic, corriander stems, chilli, ginger, cumin seeds, paprika, tumeric and salt. stir. cook for 1 minute.
  3. add lentils and stir
  4. add pumpkin and cauliflower and stir
  5. add water, put lid on, bring to boil on high heat and then reduce heat and let simmer until pumpkin is soft.
  6. serve with rice and put a handful of chopped corriander on top of each serve.
....invented by my dad :)


  1. 1 eggplant, sliced very thinly
  2. 2 zucchini's, sliced very thinly into big strips
  3. 1 small onion, sliced into thin 1/2 rings
  4. 4 tomatoes, sliced into thin circles

  5. 1 teaspoon paprika
  6. salt and pepper
  7. 1 or 2 tablespoons balsamic vinegar or red wine vinegar
  8. 1 tablespoon olive oil


  1. grease a flat baking tray with some olive oil
  2. make a layer of the eggplant slices
  3. add a layer of the zucchini slices on top of the eggplant
  4. add a layer of the onion slices
  5. add a layer of tomato slices

  6. sprinkle paprika, pepper and salt on top
  7. drizzle vinegar and olive oil over the top

  8. bake in hot oven (220 degrees celcius/430 degrees farenheit) for 30 minutes or until cooked.
04 May 2006 @ 04:05 pm


  1. 1 tablespoon olive oil
  2. 1 onion, copped finely
  3. 1 teaspoon cumin seeds
  4. 1 fresh corriander root and 5cm of the stem, chopped finely
  5. 2 zuchini's, grated or chopped finely
  6. 1/4 of a small pumpkin, greated or chopped finely
  7. 1/2 cup corn kernels

  8. 1/3 cup fresh corriander leaves
  9. 1/2 cup self raising flour
  10. 1/4 teaspoon creame of tartar powder (next to "bicarb soda" etc at the supermarket)
  11. 1/2 cup rolled oats
  12. water if needed

  13. bread crumbs

  14. 2 table spoons olive oil


  1. heat olive oil in frypan
  2. fry onion, cumin seeds, corriander root, until onion is cooked
  3. add zucchini's, pumpkin and corn, stir, and then put a lid over the frypan to let the veggies steam. stir every few minutes til veges are soft

  4. transfer the veggies to a big mixing bowl and add the corriander leaves, flour, creame of tartar, oats, and water; mix thouroughly. (add more flour/oats or water until it's the right consistency for patties)

  5. make pattie shapes from the mixture, and coat in bread crumbs
  6. fry in a frypan with the olive oil, til brown on both sides.


great served with roast tomatoes and salad.


the only problem i had with this recipe was making sure the patties were cooked all the way through (the flour was a bit "gluey"). but they were delicious anyway.
17 April 2006 @ 02:48 pm

- from: "The Great Vegetarian Cookbook", Australian Women's Weekly Cookbook, pg. 176


1 cup (200g) red lentils
2 tablespoons olive oil
2 medium zucchini (240g), grated coarsely
1 small brown onion (80g), chopped finely
1 cup (70g) stale breadcrumbs
1/4 cup (35g) white seasame seeds, toasted
1 tablespoon finely chopped fresh corriander
1/3 cup (35g) packaged breadcrumbs
vegetable oil for deep frying (note: i am going to try and shallow [pan] fry mine)


  1. boil lentils in water, uncovered, 8 minutes. drain, press liquid out
  2. meanwhile, heat half olivve oil in large wok and stirfry zucchini, onion, and chilli
  3. combine lentils zuchini mixture, breadcrumbs, seeds and corriander in a bowl
  4. roll teaspoonfuls of mixture into balls, coat in breadcrumbs
  5. heat vege oil in large fry pan and deep fry balls, in batches until browned. drain on absorbent paper (as i said i am going to try and pan fry mine)
  6. serve with salad


i just cooked this recipe... well i made a few variations, but yeh, it was meant to be this recipe hehe, and it was great... the last batch are in the pan now...


  1. i didn't have a propper sieve so i couldn't squeeze out the lentils, so the mixture was too wet, so i added rolled oats... about one cup!!
  2. i didn't have fresh corriander so i added tumeric and cumin seeds, and they taste pretty good in them :)
  3. i didn't have enough seasame seeds so i added some toasted sunflower seeds aswell (to toast seeds, just fry them in a pan with no oil, preferably a wok or a cast iron pan, so you don't ruin your good stainless steel pans. stir continuously for abuot 2-4 minutes or until they just start to brown. careful not to burn them).
  4. and pan frying worked well, only i shaped them like patties rather than balls, for ease while frying (so i could just "flip them over")

    quite yummy. :)