¾ cup uncooked quinoa
1 ½ cups water
1 cup uncooked TVP
1 cup water
1 cup walnuts
1 chopped onion
175g firm tofu
2 grated medium carrots
¼ cup tomato sauce
¼ cup tahini or nut spread
1 teaspoon Italian Herbs
3 teaspoons bottled or fresh garlic
1 – 1 ½ tablespoons Massell stockpowder (beef style)
3 tablespoon savoury yeast flakes
1 teaspoon Braggs Liquid Aminos
¼ cup potato flour
3 tablespoon cornflour
In large saucepan place quinoa and 1 ½ cups of water. Simmer for approx. 15-20 minutes with lid off until moisture absorbed. Add tvp to boiling water in separate saucepan, turn heat off, place lid on and steam for 1 minute. Place walnuts in food processor and process until rough crumbs, then add onion and tofu and blend for ½ minute. Add processed mixture and remaining ingredients (except flours) to cooked quinoa/tvp and mix well with hands. Mix in flours last. Pour into lined loaf tin, cover with foil and bake at 170ºC for 45 minutes. Remove foil and bake for a further 15 minutes. Refrigerate overnight before cutting. Suitable for freezing.
Not that we are sufficient of ourselves…our sufficiency is from God.
2 Corinthians 3:5
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