• 6 lasagne sheets (can use gluten-free lasagne)
• 1 tin of tomatoes
• 1 onion
• Italian herbs (basil, oregano)
• 1 teaspoon Himalayan or Celtic (unrefined) salt
• 1 cup dry lentils, (red or green)
• Quantity Savoury Cashew Spread (Find the recipe in this section of website)

1. Soak lentils in boiling water 10 minutes. Drain and rinse.
2. Cook lentils in 2 cups water, until soft.
3. Boil lasagne sheets in large saucepan. Drain and place in cold water.
4. Blend onion, tomato puree and herbs in blender, (or chop onion finely if preferred)
5. Mix blended ingredients with cooked lentils. (Lentils should be thick – not too much water). Cook all together in large saucepan 15 minutes, until onion is cooked through.
6. Place the pasta sheets and lentil mixture in layers in a pyrex dish.
7. Pour Savoury Cashew Spread on top of the top pasta sheet, and spread.
8. Bake moderate oven 30 minutes.

Variation: Make vegetable lasagne by adding some steamed vegetables to the lentil mix.

This recipe is a staple and has many uses. You can use it as a spread, a dip, a sandwich filling, or bake it as a dairy-free ‘cheesy’ topping on a pizza or lasagne. Absolutely delicious!

• 1 cup water
• 3 heaped teaspoons arrowroot or pure cornflour
• 1 and half cups raw cashews
• 1/2 teaspoon Hungarian sweet paprika
• 1 teaspoon Himalayan (unrefined pink salt)

1. Place nuts in food processor and blend until fine.
2. Place cold water in saucepan on stove. Add arrowroot and whisk while it is coming to the boil. This makes a thick, smooth paste.
3. Add the arrowroot paste to the food processor with the ground nuts, salt and paprika. Blend.

Note: Himalayan salt it available from health shops. It has not been bleached and is actually good for you because it is full of minerals.

• 1 onion
• 1/2 teasp. dried herbs
• 2 slices of ‘good’ bread: (Spelt or gluten-free bread)
• 1 dessertspoon savoury yeast flakes (available from health shops)
• 1 dessertspoon low salt soy sauce, (called ‘tamari’)
• 1/2 zucchini
• 1 and  half cups nuts or sunflower seeds, or a combination  (Sunflower seeds are cheaper and just as good)
• 1/4 cup water

1.  Place all ingredients in food processor. Blend. Add a little extra water if mixture is too dry. (Depends on amount of zucchini )
2. Drop mixture by the spoonful into a hot pan greased with olive oil. Turn after about 5 minutes as for pancakes. Flatten out a little. After further cooking, turn again. Altogether they need about 15-20 minutes on medium heat.

These are like vegie-burgers. The yeast flakes makes them very tasty. You can serve them in a wrap, or as a compliment to salad or cooked vegetables.

• 2 cups nuts, sunflower seeds, pepitas, or a combination
• 1/2 cup sesame seeds
• 1 cup gluten-free flour (e.g. millet flour, quinoa flour, buckwheat flour)
• 1 teaspoon baking powder (aluminium free)
• 1 cup coconut (free of preservative 220)
• 2 tablespoons coconut oil or organic butter
• 1 tablespoon honey
• 1 chopped apple
• 1 cup natural dried fruit (free of preservative 220)
• water

1. Grind nuts / seeds in a food processor or coffee grinder.

2. Place dried fruit in a saucepan with  1/2 cup water, honey and coconut oil/butter. Bring to boil then turn off heat.  Allow to stand 5 minutes.

3. In a bowl, mix the ground nuts, seeds, gluten-free flour and coconut.

4. Add chopped apple and the warm dried fruit mixture. Mix.

5. Now add a little more water – just enough to make the mixture hold together.

6. Spread out into an oven-proof rectangular dish. The mixture should be about 1/2 inch (12 mm) thick.

7. Bake for about 20 minutes at 180 degrees C.

Serves 6

• 250 g chopped, uncooked pumpkin
• 1/2 onion
• 1 dessetsp. olive oil
• 3 eggs
• 1/2 cup polenta
• 1/2 cup pepitas (green pumpkin seeds)
• handful of spinach leaves
• 1/2 teasp. unrefined salt
• 1/2 teasp. hungarian sweet paprika or 1/4 teas. cayenne pepper
• 10 g. chopped goats feta cheese (optional)

1. Grind pepitas in a coffee grinder or food processor. Set aside.
2. Steam pumpkin.
3. Fry onion in olive oil.
4. Chop spinach roughly
5. Combine all ingredients and blend in blender.
6. Spoon into pie dish or casserole dish. Mixture should be about 3 or 4 cm. high when sitting in dish.
7. Bake in moderate oven for 20-25 minutes

Optional: top with sliced tomatoes before baking.

• 600 g of mixed winter vegetables, chopped coarsely: (e.g. pumpkin, sweet potato, carrot, celery)
• 1 onion, chopped
• 3-4 spring onions
• 600 ml. water
• 1 teasp. Unrefined sea salt
• 1 natural stock cube
• 1 – 2 teasp. Curry powder
• ½  teasp. ground Coriander (or use fresh)
• 1 teasp. fenugreek
• 1 can chick peas, drained and rinsed
• 2 tablesp. coconut cream
• 2 cups rice

1. Cook rice in rice cooker.
2. Combine all other ingredients in large stock pot and simmer about 20 minutes, until vegetables are soft.
3. To serve, spoon some rice into bowls and use a ladle to pour the vegetable curry over the rice.
4. Top with chopped chives, spring onions or parsley.

• 1 can chick peas, drained and rinsed
• 1 small onion or half a large onion
• 1 cup various cooked vegetables (include pumpkin, sweet potato or potato)
• parsley & basil
• 2 tablesp. buckwheat  flour or millet flour
• 1 cup Orgran Falafel Mix

• 1 teasp. Celtic/unrefined salt
• ½ cup water

• A little olive oil

1. Place all ingredients, except water, in food processor and blend.
2. Continue blending. Add just enough water to make a ‘dropping’ consistency.
3. Scoop by the spoonful, like pancakes, into a heated electric fry-pan, the base of which is spread with a little olive oil.
4. After about 5 minutes, turn once. Then another twice as the burgers cook.