½ c porridge oats, ½ c rice milk, ½ c water, 2 X 500ml water;
-1 serving of Chicken-less Soup;
-1 serving each of Potato & Swede Mash, roast potato, Braised cabbage with apple and sultanas, onion gravy, 3 Meat-Free Meatballs, 2 X 500ml;
-1 serving of Beet Chocolate Cake with Banana-Peanut Butter Sauce;
1 serving of left over lunch with some curry powder added, 1 serving of cake, 500ml;
60 ml soya milk and 1 cup of coffee;
-Chickenless Soup (serves 12as a starter or 6 as a main meal)
1 small onion, minced
2 teaspoons minced garlic
6 cups water
2 tablespoons of herbs and spices to your liking
2 carrots, diced
1 cup diced potatoes
1 rib celery, diced
300g Quorn Pieces
1 teaspoon salt
Sauté the onion in a medium-sized saucepan with a little bit of water. When it begins to brown, add the garlic and sauté for 1 more minute. Add all remaining ingredients and simmer for at least 30 minutes, until the vegetables. Remove the bay leaves to serve, and let the healing begin!
- Onion Gravy (6 servings)
6 chopped onions, 6 tsp yeast extract, 100g tomato puree, 3 c water;
Gently dry fry the onions with a little water till softened. Add the rest of the ingredients and simmer to reduce. Add the Meat-Free meatballs and heat through thoroughly.
- Swede & Potato Mash (6 servings)
375g potato, 375g chunked swede, salt, nutmeg, parsley;
Steam and mash the potato and swede. Add seasonings
- Roast Potato & Onion (6 servings)
750g potato 2 chopped onions, salt;
Steam and cool the potatoes. Cube them and mix with the chopped onions and salt.
Put under the grill and keep turning till well browned.
-Beet Chocolate Cake with Banana-Peanut Butter Sauce (serves 12)
1 large beet
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup cocoa
1/2 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (I’ve heard that you can buy canned beets, so you may want to skip this step–and the resulting red hands–by using pre-cooked beets.) Allow the beets to cool, and then drain them, reserving the red water for another purpose. Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed.
Preheat the oven to 325 degrees. I use silicone cake tins so there is no need to spray with oil.
Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.
Mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan. (I used a 9X13 pan, and it took 35 minutes.) Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.
Allow to cool completely before cutting and serving.
-Banana-Peanut Butter Sauce (serves 12)
1/2 of a 12-ounce package lite, firm silken tofu
2 tbsp. natural peanut butter
Just blend all together real well.
O my giddy aunt! How gorgeous is the cake and topping! If I had to choose one thing to live on the rest of my life… the cake and topping would be it. Thank you Susan V.