Apple Flavoured Slushie (GF)

1 cup ice

1 ½ - 2 tablespoons of apple juice concentrate (available from health section in supermarkets or health food shop)

Note: Blender jug needs to be cold first so as ice does not melt quickly. Place ice in blender and crush until fine like snow.  Empty ice into cup and pour concentrated juice on top. Ready to eat.

“You are God, ready to pardon, gracious and merciful. “ Nehemiah 9:17

Banana Pudding (GF)

1 ¼ cups soy flour

¼ cup brown rice flour

¼ cup almond meal- optional

¼ teaspoon salt

2 teaspoons aluminium free baking powder

2/3 cup very ripe bananas, mashed

1/3 cup oil

1/3 cup honey

2 teaspoons vanilla extract

¼ cup soy milk

Fill a large saucepan with water and bring to boil. In a mixing bowl, place first 5 ingredients and stir well. Add remaining ingredients and mix together with electric hand beaters. Pour mixture into greased pudding tin or small, deep, greased pyrex dish.  Place pudding tin/dish in saucepan with boiling water, making sure water level is ¾ of the way up pudding dish. Keep pudding basin uncovered but place lid on large saucepan and simmer for approximately 45-50 minutes.  Turn off heat, remove pudding basin from saucepan and let sit on bench for 5 minutes.  Then loosen edge of pudding with sharp knife and turn out onto plate.  Serve with cashew cream or pour on custard or serve cold like a cake.

“God is our refuge and strength, a very present help in trouble.  Therefore we will not fear.” Psalm 46:1,2.

Pakoras (GF)

4 medium potatoes, chopped small

3 cups spinach, chopped

2 onions, chopped

4 teaspoons bottled garlic

4 teaspoons bottled ginger

2 teaspoons of vegetarian chicken-style massell seasoning powder

1 ½ - 2 teaspoons of salt

½ teaspoon ground cumin

¼ teaspoon ground tumeric

½ teaspoon ground cardamom

½ teaspoon ground coriander

¾ cup besan flour

cayenne pepper – optional

(coating = ¼ cup cornflour + ¼ cup besan flour + ½ teaspoon chicken-style seasoning powder mixed together)

Cook potatoes in boiling water with ¼ teaspoon of salt for approximately 8-10 minutes, then add spinach and cook for a further 5 minutes.  Drain in colandar and let sit.  Place remaining ingredients (except flour) and 1 tablespoon of oil into the large saucepan and saute for 3 minutes.  Turn off heat, add cooked potato mixture, mix well and then stir in flour.  Mixture should still be chunky.  Let cool for 20 minutes and then form into patties, roll in coating and fry both sides thoroughly.  Makes 22 pakoras.

“You formed my inward parts...I am fearfully and wonderfully made.”  Psalm 139:13,14

Brown Rice Porridge Rissoles (GF)

1 1/3 cups rice flakes

1 ½ tablespoons massell seasoning

1 teaspoon dried mixed herbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ cups of water

1/3 cup tomato sauce

1/3 cup besan flour

1 cup puffed brown rice

½ cup rice crumbs

¼ cup savoury yeast flakes – optional

Place first 7 ingredients into large saucepan, mix well and simmer for 5 minutes until thick. Stir in remaining ingredients and let cool for 10 minutes.  Then with wet hands, mold mixture into rissoles and fry both sides in oiled pan.  Makes 15-20 rissoles. 

“He heals the brokenhearted and binds up their wounds.”  Psalm 147:3

Hearty Chickpea Stew (GF)

2 medium onions, chopped

4 teaspoons bottled garlic

1 medium red capsicum, chopped

1 large carrot, chopped

5 medium potatoes, chopped

2 vegetarian chicken-style massell stock cubes

¾ cup dry TVP (textured vegetable protein)

1/3 cup tomato sauce

½ teaspoon ground tumeric

3 cups water

1 tin (425g) chickpeas, drained

1 ½ tablespoons lemon juice

Fry onion & garlic in large oiled saucepan and then add remaining ingredients.  Simmer for 1 hour.  Best to let sit for 30-60 minutes to enhance flavours. Eat by itself or serve over rice. Makes 4-6 serves.

“In all your ways acknowledge Him and He shall direct your paths.”  Proverbs 3:6

Carob Ice-Cream (GF)

2/3 cup carob buds (unsweetened)

2 tablespoons copha or coconut butter

2/3 cup cashews

2 cups soy milk

½ cup dates, chopped

1 tablespoon maple syrup – optional

1 tablespoon vanilla extract

1/8 teaspoon of salt

Place carob buds and copha in a small saucepan and melt on low heat. Set aside.

Place remaining ingredients in blender and blend for 2-3 minutes until smooth.  Pour melted carob mixture into blender and continue blending for another 20 seconds.  Pour blended mixture into a container and freeze overnight.

“I know the thoughts that I think toward you, says the Lord, thoughts of peace and not of evil, to give you a future and a hope.” Jeremiah 29:11

Caramel Puffed Rice Bars (GF)

2 cups brown rice puffs (to be blended)

1 cup brown rice puffs (left whole)

1/3 cup dates, chopped

¼ cup dried apricots, chopped

½ cup unsalted peanut butter

1/3 cup + 1 tablespoon honey

1 tablespoon vanilla extract

Place the 2 cups of puffed brown rice in blender and blend until fine powder.  Pour blended price puffs into a mixing bowl and then stir in the 1 cup of whole brown rice puffs and dried fruit.  Set aside.  In a small saucepan, place remaining ingredients, stir regularly with hand whisk and simmer on very low for 4 minutes until caramel is sticky.  You may need to lift saucepan off heat every now and then to stop mixture burning.  Pour hot caramel mixture over dry ingredients, mix quickly with fork then finish mixing with cold, wet hands.  Still with wet hands, press hot mixture into a small, lined dish and firmly flatten. Cool in fridge then cut and serve.  Store in cupboard or fridge.

“To Him who loved us and washed us from our sins in His own blood...is coming with clouds, and every eye will see Him.” Revelation 1:5,7.