Vegetarian Meatballs

prep 10 min  cook 40 min  makes approx 40 balls

1 cup walnuts

1 cup oats

4 weet-bix (broken into large pieces)

1 teaspoon onion powder

1/4 cup savoury yeast flakes

1 teaspoon dried Italian herbs

1 1/2 tablespoons beef-style vege Massell powder

175g firm tofu (broken up into large pieces)

2 teaspoons bottled garlic or fresh

1/4 cup tomato sauce

1/2 cup soy/nut milk or water

1/4 cup breadcrumbs to thicken

tin of tomato soup diluted with 1/2 cup water for topping sauce

Place first 7 ingredients into food processor and process until the mixture is crumb like. Add the remaining 4 wet ingredients and process again till smooth. Remove mixture from processor and stir in breadcrumbs. Roll into balls, slightly flatten and fry both sides in oiled pan. Place meatballs in casserole dish. Empty tomato soup in a small bowl and stir in 1 cup of water. Then pour soup over meatballs. Bake for approx. 30 minutes until hot. The balls can be frozen for later use.

The Lord is near to those who have a broken heart. Psalm 34:18

Slicing & Grating Cheese (GF)

2 cups of water
3/4 cup cashews
2 tablespoons oil
½ cup savoury yeast flakes
1 chicken style massell stock cube
½ teaspoon sea salt
1/3 cup cornflour
½ cup potato flour

Note: This cheese needs to be consumed within 6 days.  Grating - let sit for at least 24 hours in fridge to firm up.  If needing to freeze - best to grate the cheese first as the change in the molecular structure from freezing is not as noticeable when grated.

Place all ingredients (except flours) into blender and blend on high for 1 minute. Then add flours to blender and blend for ½ minute. Next, pour mixture into a lined or greased loaf tin and cover with foil. Bake at 160ºC for approx 40-50 minutes. Cool and store in fridge. Does not keep as long as commercial diary cheese. As this recipe contains no gluten, it firms up very quickly over night. Vary the cornflour according to how soft or firm you desire the cheese.



My word... shall not return to Me void.  Isaiah 55:11

Cranberry Balls (GF)

prep 10 min    makes 20-25 balls

1 1/4 cups dried cranberries/craisins (170g)

1/2 cup almond meal

3/4 cup desiccated coconut

1 tablespoon vanilla extract

1 tablespoon cashew spread

1 tablespoon honey

1 tablespoon strawberry fruit spread

desiccated coconut to roll balls in

Place cranberries, almond meal and coconut in a food processor and process on high until the cranberries are chopped finely and the mixture turns pink. Add the remaining ingredients and process until the mixture turns pink. Add the remaining ingredients and process until the mixture is well combined. Now mold the mixture into balls and then roll in coconut. The balls can be stored in the cupboard or fridge.

Those who wait on the Lord shall renew their strength  

Isaiah 40:31

Jelly Squares (GF)

prep + cook time 1 hour makes approx 40 squares

3/4 cup apple & blackcurrant juice (100%)
1/2 cup dried paw paw pieces
1 tablespoon maple syrup
1 tablespoon raspberry fruit spread (100% fruit)
1 teaspoon vanilla extract
1 tablespoon cornflour

3 teaspoons agar powder
1/2 cup apple & blackcurrant juice (100%)
coconut to roll squares in

To make a tropical flavour jelly square just replace juice with apple & mango and the paw paw with dried pineapple pieces. Don’t add the raspberry spread.

Place the first six ingredients in a blender and blend for 1 minute, then set aside. Next, in a small saucepan, bring the 1/2 cup of juice to boil. Whisk in the agar powder and simmer/stir for 30 seconds. Slowly pour the blended mixture (that you had set aside earlier) in with the boiled juice, then simmer on a low heat for 4 minutes. Pour the now hot jelly mixture into a small container (12x18cm) that is lined with baking paper. Cool on bench for 15 minutes then place in fridge to set. When cold, cut into approx 2.5cm squares and then roll in coconut and you are done. They will hold their shape at room temperature.






Oh taste and see that the Lord is good.
Psalm 34:8

Carob Crackles (GF)

prep + cool 1 hour makes approx 30 mini crackles

1 cup unsweetened carob buds*
1/4 cup copha (60g)
2 teaspoon vanilla extract
1/3 cup honey (extra honey or pure maple
syrup can be added if needed)
3 cups puffed brown rice or puffed millet
1 cup desiccated coconut

Note: puffed whole grains can be found in the health food section of most supermarkets and carob buds are found in health food shops.


Place the first four ingredients in a large saucepan and stir over a low heat until carob buds are melted. Then take the saucepan off the heat and stir in the remainder of ingredients. Using a spoon or wet hands place the mixture into mini patty pan cases. Lastly, refrigerate crackles and serve cold.

Carob is a great source of calcium!

*this recipe is vegan if you use soy based carob buds





I know the plans I have for you declares the Lord, 
plans to prosper you and not to harm you, 
plans to give you hope and a future. 
Jeremiah 29:11

Mousse (GF)

prep 10 min set 30 min makes 6 small cups

3/4 cup unsweetened carob buds*
2 tablespoons copha
2/3 cup cashews
2 cups soy milk (room temperature)
1/2 cup dates, chopped in half
1 tablespoon pure maple syrup - optional
2 teaspoon vanilla extract
1/8 teaspoon of salt
1 1/2 teaspoons agar powder in 1/2 cup boiling water

Note: 1 1/2 teaspoons agar makes a firm mousse which can be taken on picnics and will still hold its shape and texture.


Place the carob buds and copha in a saucepan and melt on a low heat. Once melted set aside. Place remaining ingredients (except agar & water) into a blender and blend for 3 minutes or until you can no longer hear the cashews breaking up. Then pour the melted mixture that you had set aside into the blender and continue to blend for 10 seconds. Add  agar into boiling water and simmer for20 seconds stirring continously. Then pour agar mixture immediately into blender while it is going and blend for another 20 seconds. No pour immediately into small parfait glasses or bowl. Finally, sprinkle grated carob buds on top and set at room temperature or in fridge.

*this recipe is vegan if you use soy based carob buds.



Be anxious for nothing... let your requests be known to God. 
Philippians 4:6

Macaroni & Cashew Cheese Fingers (GF option)

prep 20 min set 2 hour makes approx 40 small fingers

2 cups water
1/2 cup cashews or blanched almonds
1/3 cup savoury yeast flakes
1/4 cup cornflour
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sea salt
2 teaspoons vegetarian chicken-style stock powder
sprinkle of tumeric for colour
250g cooked gluten free pasta or wheaten macaroni
rice crumbs or breadcrumbs for coating

Note: savoury yeast flakes can be found in health food shops and are a great source of Vitamin B


Place the first ten ingredients into a blender and blend for two minutes. Then pour the blended mixture into a large saucepan and simmer until thick (approx 5 min). Add cooked pasta to the mixture and mix well (if using gluten free pasta, stir mixture with metal hand whisk to break up pasta). Now spread the mixture into a large greased lasagne dish and let set in fridge for 2 hours. When set, cut into fingers, roll in crumbs and lightly fry both sides (can be used as a slice without crumbs).






Cast all your cares onto Jesus, for He cares for you. 
1 Peter 5:7