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

Lentil Burger Patties (GF)

1 chopped onion
3 teaspoons bottled garlic or fresh
1 tin cooked brown lentils (400g), drained (1 1/4 cups)
3 cups cornflakes
1/4 cup tomato sauce/paste
1/4 cup non dairy milk
1 teaspoon mixed herbs, dried
1 teaspoon salt (or less)
1/4 - 1/2 teaspoon salt
1 teaspoon beef-style massell
3 tablespoons cornflour or arrowroot

Fry onion and garlic together in large oiled saucepan.  Add remaining ingredients, mix well and let sit for 15 minutes.  Mold mixture into patties and fry both sides.  Makes 15-20 patties.

Though the fig tree may not blossom...I will rejoice...God is my strength.    Habakkuk 3:18,19

Vegetarian Schnitzels (GF) (Nutfree option)

4 cups rice flakes (500g)
5 cups water
4 Vegetarian Massell stock cubes
2 teaspoons mixed herbs
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons tomato paste/sauce
6 tablespoons gf gravy powder mixed with 1/4 cup water separately
1 cup crushed walnuts (optional)
2/3 cup gf breadcrumbs
1 cup gf flour (soy, besan, brown rice)


Place first seven ingredients into a large saucepan and simmer until thick. Add prepared gravy mix and continue simmering for another 5 minutes until very thick. Take off heat and cool completely. Stir in remaining ingredients. With wet hands, take a small handful of mixture, slightly flatten and then roll into rice crumbs mixed with massell powder. Place on tray lined with baking paper and slightly flatten rissoles again with hands to form larger size rissoles if needed. Shallow fry both sides in oil. Suitable for freezing. Makes 35-40 medium schnitzels


Come to Me all you who labour and are heavy ladened and I will give you rest.    Matthew 11:28

Spring Rolls (GF option)

3 spring onions, chopped

3 tsp garlic, bottled or fresh

1 tsp ginger, bottled or fresh

2/3 cup red capsicum chopped

1 large carrot grated

4 cups shredded cabbage

¼ cup water

1 tablespoon Braggs Liquid Aminos

½ tablespoon lemon juice

½ teaspoon honey

4 mushrooms, chopped

60g rice noodles (cooked and cut up with sizzors)

20 spring roll pastry wrappers (GF or wheaten)

Place spring onions, garlic, ginger and capsicum in oiled pan and lightly fry.  Add remaining ingredients (except noodles) and continue to fry until vegetables are nearly cooked. Stir in noodles and cool slightly.  Place on spring rolls wrappers, roll up and cook according to package instructions.

“Act justly, love mercy and walk humbly with your God." Micah 6:8

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

Quick Nutolene Patties (GF)

1 tin Sanitarium nutolene, mashed

1/3 cup brown rice or besan flour

1/3 cup tomato sauce

1/3 cup rice crumbs

2 teaspoons garlic, bottled

1 teaspoon onion powder

1 teaspoon mixed herbs

1 ½ teaspoons chicken-style massell seasoning powder

Mix all ingredients together, form into patties, coat in rice flour and lightly fry both sides.  Makes 17 patties.

"A book of remembrance was written before Him for those who fear the Lord." Malachi 3:16

Vegie Burger Patties (GF)

1 cup walnuts - optional

2 cups puffed aramanth (binds similar to oats)

1 teaspoon onion powder

2 tablespoons massell seasoning

1 teaspoon mixed herbs

1/3 cup nutritional yeast flakes – optional

1 cup soy, besan or brown rice flour

½ cup rice crumbs

2 cups soy or dairy free milk

2 teaspoons garlic, bottled

1/3 cup tomato sauce

Process walnuts until crumbs. Then place first 8 dry ingredients into large bowl, mix well, then stir in remaining ingredients (no need to let stand). Place spoonfuls of mixture into oiled frypan, spread out with spoon to make thin, fry both sides.

“Behold what manner of love the Father has bestowed on us, that we should be called children of God.” 1 John 3:1

Gluten Steaks without the gluten (GF)

2 cups water

½ cup sago

1/3 cup tomato sauce

1 teaspoon mixed herbs

1 teaspoon onion powder

1 teaspoon garlic powder

2 ½ tablespoons chicken-style massell seasoning

½ cup brown rice flour

2 cups puffed brown rice

¾ cup rice crumbs

(coating – ½ cup rice crumbs, 1 teaspoon chicken-style massell seasoning, sprinkle of garlic powder)

Place first 7 ingredients into large saucepan and simmer for approximately 5 minutes until thick and sticky. Take off heat, quickly stir in remaining ingredients and stand for 10 minutes. With wet hands, take small handfuls of mixture, slightly flatten in hand, coat in crumbs and then flatten again by pushing steaks down with fingers on kitchen bench. Fry both sides. Makes approximately 20 steaks. Best made 1 day ahead to allow steaks to firm up.  Reheat before serving to soften the steaks. Best eaten within 3 – 4 days. 

"Draw near to God and He will draw near to you." James 4:8

Sago Savoury Rissoles (GF)

2 cups TVP (textured vegetable protein)

2 cups water

½ cup sago

2 cups water

1/3 cup tomato sauce or paste

¾ teaspoon garlic powder

1 teaspoon onion powder

2 ½ tablespoons beef-style massell seasoning
1/3 cup rice flour

1 cup rice crumbs

Soak tvp in 2 cups of boiling water until moisture absorbed. Place tvp in blender (only if pieces are large) and blend until fine pieces and set aside.  In large saucepan place remaining ingredients (except flour and crumbs) and simmer for approximately 10 minutes until mixture is thick and sticky.  Take off heat, stir in tvp and then set aside to cool. When mixture is cool, add flour and crumbs and mix well. With wet hands, form into flat rissole shaped patties and fry both sides in oiled pan. Makes approximately 30 rissoles.

“He is able to save to the uttermost, those who come to God through Jesus.” Hebrews 8:25

Brown Rice Risotto Balls (GF)

prep: 10 min    makes: approx 70 balls

6 cups water

1 ¼ cups brown rice

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoon Massell stockpowder (chicken-style)

¼ cup savoury yeast flakes

1 tablespoon lemon juice

1 ½ cups jasmine rice

Note: sundried tomato pieces can be placed into balls as another option. Also to make the balls curry flavoured simply add ½ teaspoon ground cumin seeds,  ½ teaspoon ground coriander seeds, ¼ teaspoon ground turmeric, ¼ teaspoon ground cardamom and ground cayenne pepper (optional).

Place all ingredients (except jasmine rice) in large saucepan and simmer with lid on for 25 minutes. Add jasmine rice and continue to simmer with lid on for another 30 minutes until all moisture is absorbed. Mixture needs to be very thick and sticky (you will need to turn heat down as moisture starts to be absorbed and stir regularly). Take off heat, let sit for 20-30 minutes to cool. With wet hands, form into balls and lightly fry. This recipe can also be made into a slice by spooning mixture into a large greased lasagne dish. Let sit for 45 minutes before cutting and serving.

Jesus came to save that which was lost.
Matthew 18:11

Polenta Squares (GF)

1 ½ cups polenta (cornmeal)

2 ¼ cups water

2 cups soy milk

2 ¼ tablespoons Massell stock powder (chicken style)

1 teaspoon onion powder

1 ½ teaspoons garlic powder

1/3 cup savoury yeast flakes

1 tablespoon lemon juice

1/2 cup sundried tomatoes, olives or mushrooms can be added as extra flavour

Place all ingredients into saucepan, mix with hand whisk and simmer for 5 minutes, stirring regularly. Turn heat down and cook for another 20 minutes, stirring regularly until very thick and stiff. Spread mixture onto lined baking tray (30cm x 24cm) and flatten mixture firmly with wet hands. Let sit for 20 minutes to set, cut into squares and lightly fry both sides, or place squares in fridge and fry when needed. Another option – decorate large polenta squares with salad and drizzle with dressing or toss small fried squares in a salad.






The Lord is good to those who wait for Him.
Lamentations 3:25

Omega 3 Rissoles (GF)

makes: approx 25 rissoles

1 cup walnuts (Omega 3)

¼ cup pepitas (pumpkin seeds) (Omega 3 + high in iron)

¼ cup flaxseed meal (linseed meal) (Omega 3)

½ cup savoury yeast flakes (B12)

1½ tablespoon Massell stockpowder (chicken-style) 

½ teaspoon onion powder

2 teaspoons bottled garlic

175g firm tofu

½ x 375g packet of freshly cooked gluten free pasta

2-3 tablespoon soymilk or ricemilk or nutmilk or water

1/4 cup tomato sauce – optional

1 – 1 ½ teaspoons guar gum to bind (add a little at a time)

brown rice flour to bind if needed as extra

                 

Place first 6 ingredients into food processor and process until fine crumbs. Add remaining ingredients (except flours and guar) and process well. Add gum (and flour in needed), form into patties and fry both sides in oil. Can be used as meatballs in sauce. 






He heals the broken hearted and binds up their wounds.
Psalms 147:3

Vegie Burger Patties

makes: approx 20 patties

1 cup ground walnuts 

2 cups quick oats

2 ½ cups soymilk or ricemilk or nutmilk

1 teaspoon onion powder

1 ½ tablespoons Massell stockpowder (beef-style) 

1 teaspoon Italian herbs

2 teaspoon bottled or fresh garlic

1/3 cup tomato sauce

1/3 cup savoury yeast flakes

½ cup gluten flour

oil for frying

Ground walnuts in food processor. Then place all ingredients (except gluten flour) into large bowl and mix well. Add gluten flour, continue to mix and then let stand for 1 hour. Place spoonfuls of mixture into greased frypan and spread out with spoon to make thin. Fry both sides in a little oil, on low to medium heat. 






Do not worry about tomorrow.
Matthew 6:34

Mushroom Rolls (GF filling)

makes: 36 rolls

½ kg mushrooms (20 medium)

3 teaspoons bottled garlic

125g soy cream cheese (1/2 tub)

½ teaspoon onion powder

¼ - ½ teaspoon salt

1 tablespoon savoury yeast flakes

1/3 cup almond meal

1/3 quantity of premade melting cheese (soften in microwave and mash with fork)

1 loaf of soft wholemeal bread

oil for frying (optional)

Simmer mushrooms, salt and garlic in oiled frypan until liquid is absorbed. Cool. Add remaining ingredients (except bread) and mix well. Cut crusts off each slice of bread. Roll each side of bread with a rolling pin until very flat. Spread mushroom mixture onto bread and roll up tightly, making sure the join or end of the bread is directly underneath the middle of the bread roll (this keeps it sealed better). Lightly fry the bottom side of the roll first which has the join, then fry the top side of the bread roll OR place tooth pick in middle of the bread roll and bake in oven. When cool you can cut the rolls into halves. 






There is nothing too hard for You.
Jeremiah 32:17

Walnut Steaks (GF)

makes: approx 16-18 steaks

2 cups walnuts

375g firm tofu (SOYCO brand)

1 teaspoon Italian herbs

3 tablespoons tomato sauce

2 teaspoons bottled garlic

1 ½ - 2 tablespoons Massell stockpowder (beef style) 

1 teaspoon onion powder

½ cup rice crumbs

2 teaspoons guar gum to bind

Place walnuts into food processor and process until crumbs. Add remaining ingredients (except crumbs & guar gum) and process until smooth and well mixed. Stir in crumbs and vegetable gum and with wet hands, mold into thin, flat steaks. Fry both sides in oil until golden brown and then place on a plate surface or plate while they slightly harden more.

While we were still sinners, Christ died for us.
Romans 5:8

Walnut Sausage Rolls

makes: 40 rolls

1 ½ cups walnuts

¾ cup quick oats

1/3 cup tomato sauce

1 teaspoon onion powder

1 teaspoon Braggs Aminos Liquid

250g firm tofu

¼ cup soy milk

1½ tablespoons Massell stockpowder (beef-style)

1 teaspoon Italian herbs

3 tablespoons savoury yeast flakes

2 teaspoons bottled or fresh garlic

½ cup breadcrumbs

4 sheets of puff pastry

Process walnut until crumbs. Then place all ingredients (except breadcrumbs) together in food processor and process until smooth. Mix in breadcrumbs and spoon onto pastry sheets. Roll and cut. Brush with soy milk and bake on greased trays in moderate oven until lightly browned. 



I will grant peace in the land, and you will lie down and no one will make you afraid.
Leviticus 26:6

Sausages (GF)

makes approx 14 sausages

350g firm tofu

½ cup water

1 teaspoon onion powder

1 teaspoon Italian herbs

2 ½ tablespoons Massell stock powder (chicken-style)

2 teaspoons garlic

2 teaspoons lemon juice

2 teaspoons Braggs Liquid Aminos

1 teaspoon honey

1/3 cup savoury yeast flakes 

½ cup TVP soaked in ½ cup boiling water

¼ cup guar gum 

3 tablespoons cornflour

2 tablespoons potato flour

½ cup soy flour


Place all ingredients into food processor (except flours and gum) and process until well combined. In a large bowl, mix the flours together then add the processed tofu mixture and combine well. Pull foil out of box to desired length of sausages, plus a little extra for twisting ends (approx. 20cm in total). Tear off, then cut foil sheets in half. (approx. 20cm x 15cm). Place handfuls of mixture on unfloured bench and roll into sausage shapes and then place sausages on the long edge of cut out foil shapes (20cm by 15cm), and roll up like a sausage. Twist ends up. (mixture can also be rolled up in foil first then rolled into shape once wrapped – not as smooth or neat that way). Place wrapped sausages (seem edge up) in a baking tray and pour water into tray. Make water level halfway up sausage. Bake at 160C for 50 minutes. (top up water level after 30 minutes). Remove foil and lightly fry. Can be frozen after foil is removed.

Do not worry…seek God first. 
Matt 6:25-34

Sausages

makes approx 14 sausages

1 tin (400g) of drained butter beans or 350g firm tofu

½ cup water

1 teaspoon onion powder

1 teaspoon Italian herbs

2 ½ tablespoons Massell stock powder (chicken-style)

2 teaspoons garlic

2 teaspoons lemon juice

2 teaspoons Braggs Liquid Aminos

1 teaspoons honey

1/3 cup savoury yeast flakes 

½ cup TVP soaked in ½ cup boiling water

2 teaspoons guar gum 

3 tablespoons cornflour

2 tablespoons potato flour

1 cup gluten flour


Place all ingredients into food processor (except gum & flours) and process until well combined. In a large bowl, mix the flours together then add the processed tofu mixture and mix altogether. Pull foil out of box to desired length of sausages, plus a little extra for twisting ends (approx. 20 cm). Tear off, then cut foil sheets in half. (approx. 20cm x 15cm). Place handfuls of mixture (not too thick) on the long edge of cut out foil shapes (20cm by 15cm), stretching mixture to nearly the ends, and then roll up like a sausage. Twist ends slightly to seal. As you twist both ends at the same time, gently push the mixture to the centre with thumb and fingers, causing wrapped sausage to balloon out slightly, this makes the round shape of the sausage. Place wrapped sausages (seem edge up) in a baking tray that has water on the bottom (stops them from burning) and bake at 160C for 50 minutes. (top up water level after 30 minutes). Remove foil and lightly fry. Can be frozen after foil is removed.






I will heal your backsliding and love you freely. 
Hosea 14:4