Main Meals

wild nut burgers

  • 2 cup cashews, finely ground
  • 1 cup sunflower seeds, finely ground
  • 3 sticks celery, grated
  • 2 large carrots, grated
  • 3-4 finely chopped spring onions
  • 1 small turnip, grated
  • 1 egg yolk (or yogurt)
  • 1 tsp vegetable bouillon powder
  • Extra finely ground nuts

Mix all ingredients together and bind with either an egg yolk or yogurt. Pat the mixture into small flat rounds and roll in more finely ground nuts and vegetable bouillon powder. Serve raw. Kids love these. The younger the child, the finer you need to pulverize the ingredients. Serves 4.

pitta pockets

  • Small tin tuna or 4 hard boiled eggs, or a cup of finely ground cashews
  • 3 carrots
  • 3 sticks celery
  • 3 spring onions
  • 1/2 red pepper (for color)
  • A head of broccoli
  • 2 tbsp mayonnaise
  • Whole grain pitta breads

Blend all the ingredients well in a food processor until almost smooth. Serve in warmed pitta breads.

soups & stews

Soups and stews are hearty and full-bodied; they are also great value for money. Even junk-food addicts who come to visit love them. I make them from whatever vegetables I happen to have, adding some millet, lentils, peas, rice, barley or whatever is handy for thickening; lots of fresh herbs from the garden, or a few dried herbs; and perhaps some bouillon powder for seasoning. For a baby or young child, puree in a food processor or using a handheld blender and add a little fresh butter before serving. For an older child you can leave everything in chunks. Substitute these vegetables with others for variation.

vegetable stew

  • I large onion
  • 2 leeks
  • 1 head of celery
  • 4 carrots
  • 2 turnips
  • 1 parsnip
  • Any other vegetables you happen to have
  • 2 tbsp olive oil
  • 11/2 pints stock or water (boiling)
  • 1 tbsp bouillon powder
  • 3/4 cup brown rice or millet
  • 2 cups garden peas
  • 1 cup runner beans
  • Fresh parsley

Wash and peel the vegetables and peel the onions. Cut root vegetables into small cubes – the leeks first lengthwise 4 to 6 times and then across so that you get tiny pieces. Add oil to the pot and sauté the leeks. Then add chopped celery, carrots, turnips and parsnip; put the lid on and allow them to sweat for five minutes. Now add your boiling stock or water, the vegetable bouillon, the bay leaves and the rice or millet and allow to cook for 30 minutes. Now add peas and beans and cook for another 15 minutes. Sprinkle with chopped parsley and serve. This makes 4-6 good size servings.

potato soup

  • 6 medium potatoes
  • 2 1/2 pints water or stock
  • 1 tbsp vegetable bouillon powder
  • 1 cup sliced, chunked or diced vegetables (e.g. leeks, celery, carrot, swede, green beans, peas)
  • Herbs (e.g. marjoram, winter savory, basil, garlic)
  • Garnishes (e.g. sliced spring onions, chopped hard-boiled egg, chives, water cress, grated hard cheese)

Wash vegetables and scrub potatoes, cutting them into medium-sized chunks. Cover the potatoes in the water or stock to which the bouillon has been added and boil until tender. Remove from heat and blend in a food processor until smooth. Now sauté the vegetables and cut into small pieces, add them along with your seasonings to the potato mixture, and cook for five minutes. Sprinkle with your garnishes and serve. Serves 4-6 people.

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