CHICKPEA SALAD

1 Tin chickpeas (400g) drained

3 tablespoons coconut cream

1 tablespoon lime juice

1 teaspoon fresh ginger grated

1/2 teaspoon garlic powder or fresh garlic 

1/8 teaspoon salt

Sprinkle of cumin

Sprinkle of smoked paprika

Extra Greens - chives, parsley, coriander

Extras - Corn kernels, Capsicum

Mix all ingredients together. Ready to serve. 

"Be still and know that I am God."

Psalm 46.10

QUICK RISOTTO BALLS (GF)

1 cup brown basmati rice 

1/2 cup white basmati rice

3 cups water

1/4 teaspoon salt

1/4 cup almond or hazelnut meal

1/4 cup yeast flakes or other seasoning 

1 1/2 tablespoons Vegetarian Chicken-style Massell powder

1 teaspoon onion powder

1/2 teaspoon garlic powder

(1 tablespoon of nut/seed butter can be added if rice is a couple of days old)

Bring rice to boil, place lid on and simmer for 25 minutes. Let sit for 10 minutes with lid on or until all moisture is gone. Cool slightly.

Stir in remaining ingredients. Form into balls using wet hands and lightly fry. Ready to eat. 

Makes approximately 40 - 50 balls. Unsuitable for freezing. Can be eaten plain or drizzled with a sauce.

Balls be rolled in sesame seeds and eaten cold.

FLAVOUR VARIATION =

Dill/Lemon = remove yeast flakes and add 1 tablespoon dried Dill and 2 tablespoons finely grated lemon rind. 

OR

Stir in Vegetarian curry paste 

"Be still and know that I am God."

Psalm 46.10

Creamy Potato & Cauliflower Soup

3 onions chopped

4 large garlic cloves diced

8 medium potatoes, peeled and cut

1 whole cauliflower cut into large chunks

4 vegetarian chicken-style stock cubes

Enough water to just cover veges

Salt to taste

Cashew cream = 

(3/4 cup cashews + 3/4 cup water blended until smooth)

Place onion and garlic into large oiled saucepan and lightly fry. 

Add chopped potatoes and continue to fry for 2 minutes, turning regularly.

Add remaining ingredients and simmer until cooked. Blend with blending stick and stir in cashew cream.

"Be still and know that I am God."

Psalm 46.10

Chewy Apricot Bites

1/4 cup coconut oil

1/4 cup peanut butter

1/3 cup honey and maple syrup combined 

2 teaspoons vanilla extract

1 cup desiccated coconut

1 cup coconut milk powder

1 cup dried apricots or other dried fruit (chopped)

1/3 cup brown rice flour

Mix all liquid ingredients altogether in a bowl then stir in dry ingredients. 

Spoon mixture into a small, lined baking tray. Flatten mixture with wet hands and bake for 25 minutes at 150 degrees Celsius.  

Remove from oven, sprinkle with coconut and cut when cold. 

"Be still and know that I am God."

Psalm 46.10

Dahl

1 large onion

3 garlic cloves

2 teaspoon fresh ginger grated

3/4 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon cardamom

1/4 teaspoon coriander

1 cup red lentils

3 cups water

1-1/4 teaspoons salt

1 tablespoon lemon juice

1 tablespoon coconut oil

Sprinkle of cayenne pepper (opt)

(Coconut cream to taste)

Place onion and garlic in a large pan with oil and fry until softened. Add spices and continue to fry for another minute. 

Add remaining ingredients except for coconut cream and simmer until lentils are soft and cooked. 

Stir in coconut cream just before serving. 

"Oh taste and see that the Lord is good."

Psalm 34.8

White Truffles

1 cup almond meal
1 cup coconut milk powder
1 cup desicatted coconut
Pinch of Himalayan salt
1/4 cup pure maple syrup (or less)
1/4 cup rice malt syrup (or less)
2 tablespoons nut/seed butter
2 teaspoons vanilla extract

Place first 4 dry ingredients into a bowl and mix well. Set aside. Place remaining liquid ingredients into a bowl, mix well and then stir into dry ingredients. Form into balls and roll in coconut. Store in fridge freezer.


"Come to Me all you who are weary and heavy burdened and I will give you rest."
Matthew 11.28