Heaven on Earth Project

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CONTINENTAL DISHES

From a traditional sense Western European cuisine is generally non-vegetarian. Apart from some Christian traditions of non-meat feasts such as Christmas eve and Good Friday, non-sacrificial dietary observations generally hold little importance. Orthodox Christianity (Greek and Middle Eastern) has retained a great deal of non-animal dietary awareness compared to the Rome oriented culture.

It is only as recently as 1968 that Roman Catholicism officially trivialised killing animals and removed the requirement to strictly observe non-meat Fridays. Besides religious influence, climate and the environment have also contributed to the lowering of awareness towards non-sacrificial diet and the associated behaviour.

29. KUGELIS

Kugelis is regarded as the National Dish of Lithuania although it is common in various parts of northern Europe. The following recipe allows for baking (kugelis) or for making potato pancakes. You will have to determine the quantity of potato you need to fill your own baking dish, but make sure the mixture is at least 6 cm deep.

3 kg potato (optionally peeled)

2 large onions, very finely chopped

3-4 medium mushrooms thin sliced (optional)

2-3 d/s salt

1 t/s black pepper

8 - 10 d/s vegetable oil

Pre-heat your oven to almost the maximum setting, or at about 250 degrees C. This high heat is to set the starch before it settles to the base of the kugelis.

Fry the onions and the optional mushrooms in the oil until they are clear and soft.

Grate the potatoes over a nail-hole grate or process them through a juice extractor but do not discard the pulp. It is essential to grate the potato very finely if you are using a manual grate. Shredding the potato will make the task easier but there will not be enough starch released to give the dish its traditional flavour and texture.

Recombine the pulp with the potato juice and starch and then add the salt and pepper. Mix well, re suspending the starch layer sediment. Add the fried onion and stir until all is evenly mixed. Pour this into a baking dish so that the mixture is about 6 cm deep. If it is too shallow it will dehydrate during baking. Bake in a pre-heated oven for about 1/2 hour. After this, lower the heat to about 170 degrees centigrade for another 1/2 hour. If the oven is not pre-heated, the starch will settle and the kugelis will not have its particular texture and flavour. When it is cooked it should have a brown crust all over but and it has cooled it will have a glugy centre.

Serve kugelis alone with a topping of tahini sauce (#10)and shallots or as a side dish. It is especially nice with dhal sauce (# 56). Some people find the glugy stage of kugelis too unusual and prefer to allow it to set and then to serve re-fried pieces.

If you are going to keep the kugelis for a few days make sure you bake it in an enamel or glass dish or some other material that will not contaminate the flavour. If stored in a bare iron dish the kugelis will develop a metallic flavour. After a day or so the kugelis will set firm and can be cut into slices and fried. Re-fry portions of cooled kugelis by cutting 2 cm thick slices from the baking dish. Fry both sides until brown.

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30. POTATO PANCAKES

As an alternative to baking, scoop spoonfuls of the mixture into a heated and oiled fry pan to make pancakes. Fry both sides slowly until a brown crust develops. Serve pancakes or kugelis alone or with tahini sauce and/or with a dhal sauce (# 56). These pancakes are also particularly nice without any fried onion. A little wheat or rice flour can be added to the mixture so as to make the pancakes firmer.

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31. CEPELINAI

("sep-e-lyn-ay") - Potato Dumplings

This is another Lithuanian dish which has many variations. The main idea is to make a potato pastry which can be filled with your favourite pie mixture.

1 Kg (optionally peeled) potatoes

1/2 d/s salt

1/4 d/s black pepper

Medium size pot and water for boiling dumplings.

4 d/s potato starch or corn flour

Suggested filling:

250 gm mushrooms

1 medium onion

1/2 bunch parsley

1/2 cup pine nuts or other nuts (optional)

1/2 d/s salt or equivalent soy

Oil or milk-free margarine for frying.

(alternatively use the mellawah mixture # 1 or another mixture such as a dry curry.

Wash the potatoes and if you prefer a whiter dumpling, peel them. Take about 1/4 of the potatoes, halve or quarter them and simmer until they are soft for mashing. Drain off the liquid and allow to cool. Mash and set aside.

The best equipment to process the raw potatoes is a centrifugal type fruit juicer but if you do not have one, use

the nail-hole of your manual grater to grind down the potatoes to a fine raw pulp.

If using a fruit juicer, the pulp and juice will be separated for you. Pour the juice into a tall glass or jar to settle for about 1/2 hour. Remove the pulp from the juicer and take out any large pieces of potato or skin. The pulp should be fairly pasty and evenly textured.

If you have manually grated the potatoes, you will have to separate the juice from the pulp by using a tea towel or something similar. Spread the tea towel into a mixing bowl and fill it with the grated potato mixture. Carefully make a bag with the towel around the pulp and squeeze this until no more juice can be separated. Allow the juice to settle for about 1/2 hour. Make sure you don't discard any of the white starchy material which may have begun to settle at the base of the juice.

Remove the pulp from the tea towel and place it into a mixing bowl. Mix in the salt and the black pepper. If you want a denser dumpling, mix in the flour, but this is optional.

While the juice is settling, prepare the filling mixture above or one of your own choice. Chop and fry the onion and mushroom. Add the nuts if you are using them. Add the salt and fry until the mushrooms and onion are soft. Chop the parsley and add this to the mixture. Fry together for a few minutes then remove from heat and cover.

After about half an hour, a thick white layer of starch should have formed at the base of the juice. Carefully pour off the top layer of juice, store and use for a soup stock or discard. Scrape out the starch layer and mix this with the potato pulp. Add the mash potato. This should form a soft and evenly textured pastry which holds together easily.

Take a fairly large pot and 3/4 fill it with water. Add about 2 d/s salt and bring to the boil.

Take walnut sized pieces of pastry, press out a hollow to fill it, then close up the opening by squeezing the sides together and then smoothing out the surface with your finger. Drop this into the boiling water. It will initially sink to the bottom but begin to float when it is nearly cooked. Place enough dumplings into the pot that will allow a single layer of them to float.

Continue this procedure until all the dumplings are made. When the dumplings begin to float on the surface of the water, leave them there for a minute or two and then scoop them out and place them on something like a wire gauze to drain.

Serve alone with a topping of milk free margarine and garnished with a little spring onion, or serve with any dish that is complimented by potato. The green pea dhal (# 56) is an excellent sauce.

Remember that potato is nicer with a lot of oil or margarine. Finely chop a medium onion, fry it brown in oil or margarine and use this oily mixture as a topping for the dumplings.

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32. BORSCHT
(BEETROOT SOUP)

Most soups are made from meat stocks but chic peas, lima beans or split peas can be used instead to give a nourishing soup base. This soup's bright colour and delicate flavour is an easy way to lavish the dinner table. This is a traditional soup of Lithuania and northern Europe generally. It is known as "Barsciai" and pronounced "bar-sh-che".

250 gm chic peas soaked overnight

alternatively use lima beans or split peas)

1 medium onion finely chopped

3-4 garlic cloves

250 gm mushrooms thinly sliced. Shitake mushrooms and black fungus are alternatives.

1 kg beetroot

3-4 d/s tomato paste (optional)

50 ml cider vinegar

2-3 d/s salt, or to taste

1/2 t/s black pepper

2-3 bay leaves

10 lime leaves (optional)

2-3 d/s vegetable oil or margarine for frying

Pressure cook or simmer the chic peas in about 1 litre of water, the bay leaves and about half the salt until they are very soft.

While they are cooking, clean the beetroot and halve them. Peeling them is optional. Simmer them in another pot with about 700 ml water, the vinegar and remainder of the salt, until they are soft enough to press a fork into. When soft, drain the liquid but retain it, then grate the beetroot when they have cooled enough to be handled.

Fry the onion and garlic until soft in the vegetable oil, then add the sliced mushrooms and fry gently until they are soft.

When the peas are soft, blend or mash them until they are pureed in their cooking liquid. Add the beetroot and their red cooking liquid. Add the onion, garlic and mushroom mixture and the black pepper. Bring to the boil and simmer. The soup should have a full flavour. If it tastes as though there is a 'hole' in the flavour or texture, add the tomato paste. This can be added anyway.

Serve with a spoonful of tahini sauce (#10) and in a bowl which highlights the rich colour of this soup

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33. GARLIC SPREAD

1 knob garlic

200 ml olive oil

1/2 bunch basil leaves or coriander

50 gm nutritional yeast flakes

50 ml soy sauce or 1 t/s of vegetable stock powder

100 gm nuttelex (optional)

1/2 t/s salt

Process the above, refrigerate and use as spread on naan or toast

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34. GUACOMALE

Besides those who like avocado, this recipe is for those who think it is boring or tasteless. The ingredient quantities listed below make more than you will use in a few months, but it freezes and keeps well so it is worth making in larger batches. It will keep under normal refrigeration for at least 2 weeks or indefinitely if frozen.

Estimate what you will not use in that time and package it in small portions before freezing. You need about 2 d/s of mixture for each medium sized avocado so freeze the mixture in portions you estimate you will use each time. This way you will have a supply of fresh guacomale mixture.

100 gm white onion

70 gm spring onion

50 gm parsley

200 gm capsicum

150 gm tomato

3 hot chilli (optional)

5 heaped d/s nutritional yeast flakes (optional)

30 gm salt

150 lemon juice

Mince or process all the ingredients, mix well, pack into smaller containers and deep freeze for extended storage.

To make guacomale, scoop a medium sized avocado into a bowl. Add 1.5 - 2 d/s of mixture and mash with the avocado. Use a potato masher or a fork.

Serve in a shallow bowl and topped with a little chopped spring onion and diced tomato. Excellent when eaten with corn chips.

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35. AMAZON CROQUETTES (TWO RECIPES)

These croquettes are very delicate in texture and flavour. They can compliment any setting but are especially nice with salads, guacomale and as a side dish to curries. They are best served warm but are still nice to eat after they have cooled.

Recipe 1.

250 gm Brazil nuts

250 gm quick oats or plain rolled oats

100 gm besan flour

50 gm dried onion flakes

10 gm salt (or to taste)

5 gm black pepper

1/2 cup of chopped shallots

Chilli or tomato sauce for serving. (# 44/45)

Deep frying oil or shallow frying oil

Process the nuts through a mincer or a food processor. They should be reduced to a fairly fine flour. If you are using plain rolled oats you will have to mince at least half of them to prevent the croquettes from disintegrating. This may cause too much load on your mincer in which case you should resort to quick oats. Mix the oats, besan flour, onion flakes, salt and pepper. This can be stored in an air-tight jar or container until needed.

Place about 1/2 cup of the mixture into a bowl and add about the same amount of cold water, a little at a time. Mix well and allow to stand for about 10 minutes. This mixture should set to a pasty consistency which clings together when made into walnut sized croquettes. Add more water or more dry mixture to achieve this. Add the chopped onion and the shallots and mix these in well.

Pre-heat the deep-fryer to its normal frying temperature. The same as for falafel or potato chips. Form the mixture into walnut sized croquettes and try one in the deep frying oil. It should become granular on the surface but still cling together. Fry the remainder, a few at a time. Alternatively, shallow fry the croquettes as rissoles in a fry pan with about 1 cm of pre-heated vegetable oil. Fry both sides until a golden crust forms.

Serve with a little lettuce, chilli, or tomato sauce.



AMAZON CROQUETTES (RECIPE 2)

This recipe has been used in the restaurant in preference to the the first recipe. Although it is more complicated to initially prepare, the various components have a good shelf life, so it can be stored and served at short notice.


1 to 2 kg Sweet Potato
250 gm Corn Kernels
1 Onion
4 or 5 Kaffir Lime Leaves. Very finely cut with scissors.
1 t/s Nutmeg powder
1 t/s Cumin Seed
1 d/s Salt
250 gm Besan flour
Frying oil. For shallow or deep frying.


Batter

250 gm fine ground Rice Flour
1 t/s salt
1/2 t/s Bi-Carb Soda

Nut Cheese

250 gm Brazil Nuts
250 ml Coconut Cream
1/2 t/s salt
1/2 t/s Soy Yoghurt
This will have to be made about 24 hours before serving if you want to ferment the nut cheese.

Method: Place all the ingredients of the nut cheese in a food processor or a container in which they can be blended. Keep blending until fairly smooth and creamy. More coconut cream may be necessary to make a thick paste.

Lightly cover and incubate this mixture in an oven with pilot flame or anywhere there is warmth (ideally about 30 degree celsius) such as the back of a fridge top or on an electronic device for about 20 hours. If you are not sure if the soy yoghurt has live bacteria (it usually be alive), refer to the procedure to make nut cheese from fermented wheat (rejuvelac) in this book. This will however have to be made up to a week prior to fermenting the nut mixture. 

If this appears too complicated, omit the soy yoghurt component and just serve the blended nuts, coconut and salt. But this will have a different nutritional value and taste. Refrigerate the nut cheese. Depending on the creaminess of the coconut, it should set to a fairly firm paste.

Croquettes:

Cut the sweet potato into 3 or 4 fairly large pieces. Cover with a little water and boil until very soft.
Dice the onion and have it ready to fry. Heat some vegetable oil in a saucepan with the cumin seed. When the seeds begin to sizzle, add the diced onion and salt and fry slowly until soft or browning. Stir in the nutmeg powder. Turn off heat and stir in the slivered kaffir lime leaves.

Pour off the sweet potato boiling water. Try to use this as a stock for another dish. Allow the sweet potato pieces to cool enough to handle. Remove the skin from each piece. Allow to cool completely, mash and then add the corn kernels and the onion mixture. Mix well and then sift and add the besan flour. Mix until even. 

Take small (about 1 dessert spoon scoops) of this mixture and form a dome shape in your palm. Place each one on a tray which is covered with a non-stick sheet. Old spring roll wrapper sheet are good for this. Arrange the croquettes geometrically to economise on space. When tray is full place in freezer until they solid. When frozen, place the croquettes in a freezer bag and store indefinitely.

Batter:

Mix well all the batter ingredients and store the dry mixture in a tight lid jar. To make the batter, place about 4 d/s of the mixture into a mixing bowl and mix in a little water at a time with a wisk. Add enough water to make a creamy but just runny batter. 

Heat a shallow or deep frypan with vegetable oil. Take the frozen croquettes and dip each one into the batter and place in the hot oil. Do not overload the oil with the number of croquettes. Fry until they are turning golden. If the croquettes are made too thick, they may need longer frying or have frozen centres. 

Place the fried croquettes in a pool of chill sauce (# ) and cover each one with a scoop of the brazil nut cheese topped with chipped shallots. Garlic bread is a good accompaniment with this dish.


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36. SPRING ROLLS

Spring roll pastry is cheap and is readily available from supermarkets. It is usually packaged and sold in 20 sheet lots. The following recipe can make between 40 and 50 rolls, more or less according to how large you want them to be. You can either make all the rolls and freeze what you do not use, or you can make the base mixture, freeze store it and make the rolls as you want them. Alternatively halve this recipe. There are more simple recipes, but this one was a success in the restaurant. Keep in mind that spring rolls taste good with almost anything as long as it is cut fine and you have a nice dipping sauce. Try the soy-wine sauce on # 46.

2 or more packets spring roll pastry

100gm fine rice vermicelli

1 Onion finely chopped (optional)

2 carrot finely grated

1/2 packet of sliced shitake mushrooms (soaked)

1/2 cup shredded nori or soaked wakame seaweed

2 d/s finely grated fresh ginger

20 gm yeast flakes (nutritional or other)

2 - 3 d/s vegetable stock or 50 ml soy sauce

1/4 medium cabbage, finely shredded

1/2 cup corn kernels

1/2 cup chopped coriander (optional but nice)



Pastry glue:

2 d/s cornflour or fine rice flour for sealing pastry



Break the vermicelli into about 10 cm lengths and soak in (just enough) hot or boiling water for about 1/2 an hour. Drain any excess water and mix together all the top group of ingredients.

Mix the corn or rice flour flour with about 4 d/s of cold water. Then quickly add about 6 times the amount of boiling water while stirring. This will form a gluey mass with which you can paste down the pastry. Open one packet of spring roll pastry and carefully separate each sheet by peeling from the corner. Place them evenly over one another to prevent them drying. They become very stiff and crumble on drying. If there is a delay in using the pastry, cover the sheets with the wrapper in which they were purchased.


Place a sheet on the table in front of you so that one diagonal points at you. Place a spoonful of mixture in the corner closest to you, then follow the procedure shown in the diagram above.

Before you wrap the last corner, dip your finger or a pastry brush in the cornflour glue and paste a little of it on the pastry. This will prevent the pastry from unfolding if you are going to deep fry the rolls.

Deep fry or shallow fry the rolls in vegetable oil. If they are only about 2 or 3 cm thick, they should not need defrosting after being deep frozen. Fry until the pastry is crispy brown.

If you are going to keep them for some time, freeze them, but make sure you do so soon after they are made to prevent the skins going soggy and breaking apart. Arrange them on a non-stick surface and not in contact with each other. Place in a freezer. When frozen, transfer them to a freezer bag. This will prevent them splitting due to temperature and moisture fluctuations in the freezer.

Serve alone or with tomato or chilli sauce or wine sauce (# 46/47/88).

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37. NUT-CHEESE

The first step is to make your fermentation liquid. This is a natural yeast product. It and many of it's uses are described in SURVIVAL IN THE TWENTY FIRST CENTURY by Viktoras Kulvinskas. This book is a must for anyone interested in vegetarian uncooked diets. Here, the fermentation yeast source is called "rejuvilac".

However it is possible to use a live bacterial culture which is present in various brands of soy yoghurt. This can shorten and simplify preparations of nut cheese.


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38. NUT-CHEESE STARTER

1 cup (approx.) wheat grain

4 cups pre-boiled and cooled water

Obtain some whole wheat grain, preferably organically grown. Obtain a clean glass jar about 20 or 30 cm tall and pour enough wheat grain into this so that it occupies about one quarter of the jar's volume. Top up the remainder of the volume with pre-boiled and cooled water. Cover the jar loosely and allow to stand in a warm spot for about 2 days. It will slowly turn a yellow colour similar to the wheat grain as the natural fermentation develops. It will develop a characteristic yeast odour and taste after about 2 or 3 days.

Once this odour and taste is obvious, it can be used as a starter for making nut cheese. If you develop a taste for this liquid, allow it to keep fermenting for a few more days and then place it in a refrigerator. It makes a strong flavoured but nutritious drink. It will not however be pleasing to everyone's taste.

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39. DATE WINE

You can make wine with this suspension. Make some sweet fruit juice or a date juice by soaking dates in pre-boiled water. When soft blend with a tenfold quantity of pre-boiled water and add about 100 ml of the fermented wheat suspension. Cover to allow gas flow but prevent insects and place in a warm spot for about 2 days. Stir once or twice daily. It will develop a tangy taste after about 2 days. Allow the fermentation to continue for you taste. Refrigerate

If you use pure fruit juice such as grape, you do not need to dilute it. Just add about 100 ml of suspension, mix, cover and allow to stand for a few days. Then refrigerate. Serve icy cold.

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40. NUT-CHEESE

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

If 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.

Mix 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.

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41. SPINACH & NUT-CHEESE ROLLS

These are another very delicate, satisfying and aesthetic dish to present at any meal setting. They do however require a little preparation before hand. The spinach and blackeye bean mixture on #19/20 is suitable for these rolls. There are a few variations to this mixture.

Nut cheese is possibly the more unusual item. This is extremely simple to make and is worth making if only for the sake of its very nutritious and tasty qualities. It will take a few days to obtain your basic working ingredients however. See #38 & #40. The restaurant has used a fermented coconut cream and tahini nut cheese in these rolls, but it is very useable in many other preparations.



Spinach and blackeye bean mixture or alternative

1 or 2 packets of spring roll pastry

nut cheese

cornflour, or rice and water mixture (as for spring rolls)

Prepare 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.

Place 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.

The 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.

Deep 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).

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42. FRIJOLES

This dish is available in any Mexican restaurant. It can be served alone or in combination with other dishes. It is simple to store and reheat. The name pronounces the J as an H and means "re-fried beans".

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

Fry 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.

Mash 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.

Alternatively you can pressure cook the fried onion and garlic with the beans and remove from heat after mashing.

Serve 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.

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43. GUEST RECIPE - GARYS SPICY VEGETABLE SOUP

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

Fry 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.

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44. TOMATO SAUCE

There 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.

1 500gm jar 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

2 d/s cornflour (optional)

3 or 4 clean dry wine bottles (or similar)

olive oil to layer over the sauce

Fry 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.

Remove 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 2 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.

If you are not making chilli sauce, bottle all the tomato sauce at this stage. Try adding wine to the cooking mixture instead of water

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45. CHILLI SAUCE

Remainder of the tomato sauce in above recipe

20 - 30 fresh chillies (depending on strength)

salt to taste

3 or 4 minced mushrooms (optional)

2 or 3 d/s miso (optional)

2 d/s garlic powder (optional)

2 d/s savoury yeast flakes optional but recommended.

Mince 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.

Adjust 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.

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46. SOY WINE SAUCE

You can make a bottle of this sauce and keep it for ages with or without refrigeration. It is excellent to sprinkle over salads or as a dipping sauce for spring rolls or even bread. Choose a organic fermented soy sauce or shoyu instead of a cheap processed brand. There is no comparison in quality and organic sauces are not made from genetically modified soya beans.

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

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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

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48. SOY BEANE SOUFFLE

This is a dish which you can serve to anyone. It is tasty but does need not be an acquired taste to be appreciated, like do some of the Middle Eastern dishes. It can be baked in a large dish, refrigerated and presented in different ways as a satisfying and attractive dish or as a quick evening meal.

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

Blend 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.

Pour 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.

Bake 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.

Serve 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.

This 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.

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49. DEEP FRIED SOY BEANS

Serve these in place of, or as well as, nuts with pre-dinner drinks.

Soak about 1/2 cup of soy beans over night. Drain and then spread them over a dry tea towel to remove surface moisture.

Pre-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.

Place 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.

Sprinkle 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.

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50. ROASTED PINE NUTS

This is a delicious condiment to have around for many dishes. If stored in an air tight jar they remain fresh for a long time.

Heat 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.

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51. PESTO

Pesto is traditionally an Italian dish which is customarily assumed to contain cheese in the same way that spaghetti and sauce is always imagined topped with grated cheese. This recipe has been tested through the restaurants and has had an extremely favourable response.

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

Mince 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.

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52. PASTA PESTO

Serve with spaghetti or pasta. A popular presentation of this is to pour some tahini sauce (# 10) over the pasta, then a little tomato sauce (# 44), then some pieces of pesto interspersed with some pieces of nut cheese (# 40). A little red wine and a few olives. Cover and place in oven or a microwave oven for a few minutes.

When ready sprinkle with a little more tahini sauce, some roasted pine nuts, shallots and dried tomato.

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53. GARLIC & MUSHROOM PASTA

This 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

Peel 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.

Heat 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.

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