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