Crunchy Buckwheat Tabouli GF

1 cup activated buckwheat groats
1/2 teaspoon salt
2 - 3 tablespoons olive oil
2 - 3 tablespoons lemon juice
1/2 - 1 teaspoon garlic powder

 2 bunches of parsley chopped
1 chopped tomato
chopped mint to taste

Mix first 5 ingredients together in large bowl.
Allow buckwheat to blend well with liquid ingredients
then add remaining ingredients and mix well.


Do not fear, I am with you.   Isaiah 41:10

SPINACH PIE (GF)

1 1/2 cups cooked GF pasta
250g spinach cooked

Sauce:
3/4 cup cashews
2 cups water
1 tablespoon onion flakes
1 teaspoon celtic salt
1/4 cup savoury yeast flakes
2 tablespoons oil (opt)
1/2 cup cornflour
1/2 teaspoon garlic powder

Mix pasta and spinach in large bowl and set aside. Place remaining ingredients into blender and blend until smooth. Pour into the large bowl, mix well and pour into a greased baking/lasagne dish. (Lasagne dish can be lined with partly cooked pastry as another option) Bake at 170 degrees Celsius for approximately 35 - 40 minutes. Let sit slightly to firm up.

To Him who is able to do more than you ask or think.   Ephesians 3:20

MUSHROOM STROGANOFF (GF)

1 cup cashews
4 cups water
1 vegetarian Massell stock cube (chicken style)
1/2 teaspoon Celtic/Himalayan salt
2 garlic cloves
1  1/2 tablespoons lemon juice
1 tablespoon tomato sauce
1  1/2 tablespoons cornflour
(5 large mushrooms finely chopped)


Place chopped mushrooms in large saucepan with oil and sauté. Set aside.
Place all ingredients (except mushrooms) into blender and blend until smooth,
approximately 2 minutes.
Pour blended mixture into large saucepan with mushrooms and simmer for 5 minutes.
Ready to pour over rice or pasta.  Serves 4-6.


He will quiet you with His love.   Zephaniah 3:17