Hot Grape juice with Tangerine peel.
1 glass of natural grape juice or ½ grape juice ½ water
sliced peel of a tangerine or mandarin
2 pieces of Liquorice root
Heat the above together in a small pot, avoid boiling – simmer slowly to draw flavour
from the Liquorice root.
For an extra boost put ½ -1 teaspoon of molasses in the bottom of a glass and pour
hot juice over. Mix until dissolved.
Cornmeal Millet Porridge.
2 Tbsp cornmeal
1 Tbsp ground yellow millet
3 Chinese dates, finely chopped
a few lycii berries or logan fruit
pinch of cardomen and ginger
Mix with approximately ¾ cup of water, cook as porridge and add water to achieve
the consistency you prefer. Serve with chopped nuts or cooked fruit.
Baked Stuffed Sweet Potato topped with Tofu Crumble.
Wash a Sweet potato and cut in half. Bake in oven till cooked.
Remove and allow to cool before removing centre. In a bowl mix –
Half a Spring onion
finely slithered peel of ½ mandarin or tangerine
Three quarters a cup of chopped parsley and walnut mixed together
soaked seaweed and shitake mushrooms finely chopped
Mix the above ingredients with the potato centre, save ½ the parsley mix. Stuff
in sweet potato shell, cover with tin foil. Return to oven to keep warm while preparing
A quarter of a block of medium firm tofu cut into very small cubes. Marinade in
garlic, ginger, tamari and enough water to cover the diced tofu.
Heat a small pan, add mixture, cook on a medium heat, stirring regularly so as not
to stick to the pan till all the liquid has evaporated and the tofu is crumbly in
texture. Put aside, when cool mix in remaining parsley mixture.
Serve sweet potato with steamed choy sum. Sprinkle tofu crumble over both.
Coconut Jasmine Rice
1 cup of jasmine rice
Half a cup of coconut
2 cups water
several cardomen pods
Bring to the boil, reduce to a low tempeture with the lid on and cook till the water
is absorbed. Let sit for a few minutes, remove pods. Put into a serving dish. Dress
with a small handful of pre soaked seaweed.
Tempeh and yam mince.
One third of a block of tempeh, chopped into small pieces
3-4 yams (red or yellow), diced
Half an onion
1 small red or green pepper
2 Tbsp of tomato puree
1 tsp of red miso
pinch of caraway, mustard seeds
In a pan sauté onion, garlic and ginger, add yams. Add just enough water to prevent
sticking, cooking with lid on till the yams become soft – a few minutes. Add tempeh,
pepper, tomato puree, and seeds. Add enough water to blend through. Cook approximately
5 minutes mix in miso. The amount of water you add will determine the consistency
of the dish, if it becomes too runny add arrowroot or kudzu to thicken. Parmesan
cheese tops this dish off nicely.
2 cups rolled oats
4-5 logan fruit (chopped)
Half a Tbsp lycii berries
10 Chinese red dates (chopped)
Three quarters a cup of finely chopped nuts any combination of the following -a
mix of seeds – sunflower, pumpkin, sesame lightly blended, coconut or millet.
Half a cup barley malt or rice syrup
1 Tbsp tahini or oil or butter
Pinch of cinnamon, ginger or zest of mandarin peel (optional)
Put ingredients into a mixing bowl, except barley malt, which should be warmed lightly
by sitting in a container of hot water. This helps it distribute through dry ingredients
easier. Use a fork till evenly mixed though. The final dough is firm but not too
dry. If so just add more barley malt of rice syrup. Roll into balls, press lightly
onto a greased tray.
Bake in a medium oven 10 – 15 minutes till lightly browned.
1 and a half cups rolled oats
One quarter of a cup yellow millet flour
Half a cup soyflour
4-5 logan fruit
handful of raisins
10 Chinese red dates
1-2 Tbsp barley malt
1 Tbsp honey
1 Tbsp tahinni
1-2 egg whites
Soak fruit first then grind fine, mix with all other ingredients with a fork. This
is a firm but moist mix. Spread into a braking tray. Bake in a medium oven until
light brown, 15 – 20 minutes.
Recipes By Sandy Jarosch