40. NUT-CHEESE
Back to INDEX
250 gm almonds (fine ground hulled almond meal)
100 ml fermented wheat liquid
30 ml soy sauce or 1 - 2 d/s of vegetable stock powder
alternative nut mix:
100 gm fine ground coconut
100 gm sunflower meal
*try other mixtures of nut and seed meal
I
f you can purchase nut meal at the store, it is cheaper and easier to use this than to mince your own. Mince or process the nuts so that they are finely ground. Pre-soaking the nuts or nut meal in pre-boiled water and then blending the nuts with the fermentation starter is the easiest method. Transfer to a clean bowl and cover loosely with a plate or some other lid which will allow air flow. Allow to stand in a warm spot for about 24 hours by which time the nut paste should develop a tangy flavour and a yeast odour. The rear top of a refrigerator is warm spot. If you have an incubator, set it for 30 degrees Centigrade. This will promote sufficient fermentation within about 16 hours.M
ix in the soy sauce, and refrigerate until required to eat or to use in the rolls. This is nice to use on toast or anywhere you have been used to cheese. Mix with equal portions of homos for another variation.41. SPINACH & NUT-CHEESE ROLLS
Spinach and blackeye bean mixture or alternative
1 or 2 packets of spring roll pastry
nut cheese
cornflour and water mixture (as for spring rolls)
P
repare the spinach and blackeye beans as described on # 19/20 of this book. Prepare the sheets of spring roll pastry as for spring rolls described above.P
lace about one d/s of spinach mixture on one corner of the pastry. Fold over the pointer corner so that the spinach is covered. Now with a normal butter knife, spread a streak of nut cheese onto the pastry beside the spinach. Fold over the edges as shown in the diagram below proceed until complete. Before you fold the last corner, paste on a little cornflour mixture so that it does not un-roll.T
he rolls which are not going to be cooked within the next few hours should be frozen as soon as possible otherwise the yeast action from the nut cheese will destroy the pastry.D
eep fry or shallow fry the rolls slowly, the same as the spring roll. Serve alone on a contrasting plate or with tomato (#44), chilli (#45) or tahini sauce (# 10).42. FRIJOLES T
Back to INDEX
4
500 gm kidney, barlotti, red beans or pinto beans.
Black beans or turtle beans are exotic alternatives
2 d/s salt (or to taste)
800 ml water
Pressure cook above 10 minutes or simmer until they are soft and mushy.
2 medium onion chopped
4 cloves of garlic (optional)
2 d/s cumin powder
Vegetable oil for frying
F
ry the onion and garlic in a little vegetable oil. The more traditional way would be to use coconut or palm oil but any vegetable oil will do. When the onion and garlic has browned, add the spice and fry for a few seconds more.M
ash the beans in their pot with a potato masher until only about 1/2 the beans are whole. Add the fried onion mixture to the cooked beans and simmer for about 20 minutes. Be careful to stir well to prevent burning at the base. You may need a heat disperser for this.A
lternatively you can pressure cook the fried onion and garlic with the beans and remove from heat after mashing.S
erve with a bowl of corn chips. Cover the frijoles with a little tomato or chilli sauce and garnished with a little shredded lettuce and chopped tomato. A dab of nut cheese is an excellent addition.43. GUEST RECIPE GARYS SPICY VEGETABLE SOUP
Back to INDEX
2 medium onion (chopped)
4 cloves garlic (crushed)
2-3 small red chilli
1 stick celery
1.5 litres vege stock
1 cup red lentils
1/2 small butternut pumpkin (chopped 2 cm cubes)
4 ripe tomato (blended)
2 t/s turmeric
1 - 2 t/s cumin powder
1 t/s paprika
1 t/s curry powder
1/4 t/s pepper
small bunch parsley (chopped)
small bunch coriander (chopped)
salt to taste
F
ry onion and celery until soft in a little oil. Add garlic and chilli and fry a little longer. Add veggie stock, lentils and pumpkin. Bring to simmer. Add tomato and dry spices and simmer until pumpkin and lentils are soft .Add the parsley and coriander and simmer a little longer. Process with immersion blender. Serve hot with bread.44. TOMATO SAUCE
Back to INDEX
T
here is no comparison between your own sauce and commercial brands. Tomato and chilli sauces have traditionally been made after the growing season. Besides being a delicious supplement to food, the sauces are a means of preserving tomatoes and chillies for use in other recipes throughout the year. If you like chilli, it is worth preparing to make both tomato and chilli sauce at the same time.1 medium onion - chopped very fine
1 " capsicum " " " (optional)
2 d/s garlic (optional)
50 ml Vegetable oil for frying preferably virgin olive oil
2 kg very ripe tomatoes, alternatively an equivalent amount of canned peeled tomatoes.
6 d/s tomato paste
1/2 t/s oregano or basil
1/2 t/s black pepper
2 t/s sugar (optional)
2 d/s salt
50 ml cider vinegar
3 d/s cornflour (optional)
3 or 4 clean dry wine bottles (or similar)
olive oil to layer over the sauce
F
ry the onion, capsicum and garlic until soft and beginning to brown in a pot big enough to hold all the tomatoes. Mince or process the tomatoes so that they are completely juicy and the skins are finely chopped. Stir in the tomato paste. Add this to the frying mixture then add the dry ingredients and bring to the boil. Add the vinegar and allow to simmer for about 20 minutes.R
emove a little sauce into a bowl and allow to cool a little. Add the cornflour and stir in until evenly suspended. Slowly add this to the simmering mixture while you vigorously stir the mixture to disperse the cornflour. Simmer for a few minutes then while still simmering, fill two wine bottles with the sauce using a cup or jug and funnel. Fill sauce to about 6 cm from the top of the bottle, then carefully pour on about 3 cm of olive oil so that it settles on top of the sauce. Place a clean cork into the neck and without disturbing the layering, place the bottle where it can cool or be stored. There is no need to refrigerate the bottles at this stage - only after they are open. To use the sauce, shake the bottle and re suspend the oil, or carefully pour it off if you do not want it in the sauce.I
f you are not making chilli sauce, bottle all the tomato sauce at this stage. Try adding wine to the cooking mixture instead of water45. CHILI SAUCE Remainder of the tomato sauce in above recipe
Back to INDEX
20 - 30 fresh chillies (depending on strength)
salt to taste
2 d/s garlic powder (optional)
2 d/s savoury yeast flakes optional but recommended.
M
ince or process the fresh chillies so that they are very fine. Add these to the tomato sauce. Add the other ingredients and whisk them into the sauce vigorously until they are evenly suspended. Simmer for about 5 minutes and then bottle as above with tomato sauce.A
djust the strength of the 'hotness' by adding more or less fresh chillies. When in use, mix proportions of the two sauces to suit your desired taste.46. SOY WINE SAUCE Y
Back to INDEX
100 ml soy sauce
100 ml wine (light red or moselle)
10 ml syrup or mint or lemon cordial (# 108/109)
5 ml sesame oil
10 ml olive oil
2 or 3 cloves of garlic
47. SOY CHILI SAUCE Mix equal portions of shoyu and wine. Add finely chopped hot chilli to taste .Add some fresh coriander Mix and allow to stand for some time before use. Serve as a dipping sauce or with curries. Keeps well under refrigeration
Back to INDEX
48. SOY BEANE SOUFFLE T
Back to INDEX
600 gm dry soy beans - soaked over night
1.6L water
3/4 d/s baking powder
3 d/s salt
2 d/s savoury yeast flakes (optional)
100 ml olive oil
300 gm plain flour
2 d/s dried sweet basil leaves or
1/2 cup chopped fresh leaves
2 med. onion - chopped and fried
3 - 4 medium tomato - sliced
B
lend the soy beans in the 1.6L water until smooth. Add baking powder, salt, yeast and oil and continue to blend. Transfer this mixture to a mixing bowl and stir in the fried onion then the flour and the basil.P
our into an oiled baking dish. If you intend storage, do not use a plain metallic tray as this will disflavour the souffl. Instead, use a glass or enamel baking dish.B
ake in a medium oven at 180 degrees Centigrade for 2 and a half hours - rotating tray every 1/2 hour. In the last half hour, cover the top of the 'souffl' with the sliced tomato then replace in a higher section of the oven and bake together. The 'souffl' should have a golden crust around it and have set firm through out. If there is still a mushy centre, continue to bake in the medium oven, but cover the dish with aluminium foil to reduce dehydration.S
erve on a plate in blocks surrounded by tomato sauce (page 58) and garnished with chopped tomato and a few sprigs of parsley. Mushrooms fried in a little margarine and soy sauce are a good addition or alternative to the tomato sauce # 44.T
his dish may be re-fried or heated in microwave oven. If using a microwave for re-heating, cover the 'souffl' with a dish to prevent dehydration.49. DEEP FRIED SOY BEANS S
Back to INDEX
S
oak about 1/2 cup of soy beans over night. Drain and then spread them over a dry tea towel to remove surface moisture.P
re-heat a deep fryer or about 2 cm of oil in a frypan. The oil has to be fairly new for this preparation as there is a tendency for the beans to cause frothing and overflowing with old oil.P
lace about a spoon full of beans in the oil to make sure it will not froth. There is about a 15 second delay between them entering the oil and vigorous bubbling as they begin to fry. Fry them until they are sizzling and floating on the surface of the oil. Scoop them out, drain and spread on absorbent paper. Repeat until all the beans are fried, but once you are confident, add them to the oil in larger quantities. They should be brown and crisp.S
prinkle them with salt and serve. They may be stored in an air-tight container and refrigerated for some time but they do have a tendency to lose their crispness and become chewy.50. ROASTED PINE NUTS T
Back to INDEX
H
eat a frypan or wok and add a few drops of olive oil and optionally about 1/2 t/s of salt. Add about 200 gm of pine nuts and stir continuously until they have an even brown colour. Transfer to a clean dry glass jar.
51. PESTO P
Back to INDEX
1 - 2 medium bunches of fresh basil
200 gm pine nuts and/or walnuts, or pecan nuts
1/2 medium knob of garlic
50 ml Tamari or soy sauce (or to taste)
100 ml olive oil
M
ince or food process the basil, nuts, chilli and garlic. Mix into a fine ground paste, then mix in the tamari or soy sauce. Adjust the taste to a little more than your usual saltiness, then add the olive oil and mix well until all of it has blended with the other ingredients. Transfer to a clean dry jar. This preparation will keep for a long time if kept refrigerated. Serve as a spread over bread or salad vegetables such as celery.52. PASTA PESTO S
Back to INDEX
When ready sprinkle with a little more tahini sauce, some roasted pine nuts, shallots and dried tomato.
53. GARLIC & MUSHROOM PASTA
Back to INDEX
T
his is an exotic pasta dish but be sure that you don't breathe on someone in the next few days.4 knobs garlic
250 gm small un-opened mushrooms
200 ml olive oil
1 can coconut cream (optional)
1 t/s potato flour or other starch i.e. corn flour
1/2 d/s salt
P
eel all the garlic whole. If there are exceptionally large cloves cut them in two. You will find it easier to peel the garlic if you hit each clove with a pestle or a strong bottle. This will also allow olive oil to penetrate into the cloves during cooking. Cut each mushroom in half or to slightly larger than the garlic cloves.H
eat about 1/2 the olive oil in a saucepan and add the garlic. Fry with almost constant stirring and add 1/2 the salt. When the garlic cloves just begin to brown, add the mushrooms and the remainder of the salt. Continue to stir until the mushrooms are becoming soft then add the remainder of the olive oil and 3/4 of the coconut cream, stir and simmer slowly for a few minutes. Mix the starch with the remaining coconut milk in a bowl then add to mixture. Mix well. When simmering remove from heat and transfer to a dry jar.Serve
a few spoonfuls of this mixture on hot pasta, or reheat the two together . Sprinkle with roasted pine nuts, dried tomato and shallots. Excellent cold as a dip or with homos.