24 June 2012



5 medium size potatoes
2 beetroots
1 carrot
1 onion
1/4 head of fresh garlic
1 tbsp soy flour
wholemeal flour
1/4 cup cut spring onions
fresh basil
black pepper
olive oil
1 tbsp water


Bring unpeeled potatoes, carrots and beetroots to a boil and cook until they are soft. Drain, cool and peel. 
Place the vegetables in a large bowl and mash with a potato masher. Add salt, pepper and basil.
Heat a frying pan, add 1 tbsp oil and saute chopped onions, garlic and spring onions till soft. Transfer this to the mashed vegetables. Add a mixture of soy flour and water and as much flour to form a firm mixture (around 1/2 cup).
Shape the mixture into round and flat cutlets. Coat each cutlet lightly in semolina and set aside.
Heat about 2 tbsp oil in a large frying pan over medium heat. Fry the vegetable cutlets until golden brown on both sides.

17 June 2012



1 1/3 cup oats
1 1/3 cup wholemeal flour
1/3 cup organic cane sugar
1/2 cup vegan margarine
pinch of salt

2 cups pitted chopped dates (deglet nour)
1/2 cups water
2 tbsp lemon juice


place dates and water in a saucepan. simmer over law heat until dates are soft and water is reduced (around 20 min). add lemon juice and set aside.
preheat the oven to 200 degrees C.
in a large bowl combine flour, oats, sugar and salt. cut in margarine. rub mixture between fingers. place the 3/4 of dough in a backing pan and cover with the date paste. sprinkle with the rest of the dough over the filling and put the backing pan in the oven for 30-40 min (until the topping starts to brown)

13 June 2012



1 cup corn flour
2 cups water
1 tsp backing powder
1 tbsp soy flour
500 g potatoes (peeled and cut into slices)
1 large onion (chopped)
1 zucchini
1 tomato 
2 cloves of garlic
1/2 cup pitted black olives
1/2 cups spring onions
olive oil
fresh basil
salt pepper


in a good, non-stick frying pan heat the olive oil at medium heat, saute the onion, add the potatoes, cut spring onions, garlic and zucchini and cook them until soft. 
In a large bowl mix the flour with water and backing powder, add chopped tomato, olives, basil, salt and pepper.
Add to the bowl cooked vegetables and mix well. 
Scoop the potato mixture on the hot frying pan with olive oil and fry at low heat on both sides for about 5-10 min each side. 

Buen provecho!