CREAMY MUSHROOM AND BUCKWHEAT CASSEROLE

1 tablespoon extra virgin olive oil                               1 clove garlic – minced

250 g mushrooms – sliced                                         1 zucchini – sliced

125 g cherry tomatoes – halved                                 ½ leek – sliced

¼ cup chicken stock                                                  1 tablespoon wholegrain mustard

Freshly ground pepper                                               Pinch of sea salt

¼ cup oat milk                                                            Cooked hot buckwheat

2 tablespoons fresh parsley – chopped

…Sauté leek and garlic until leek is soft.

…Add mushrooms.

…Sauté for 5 minutes.

…Stir in zucchini and tomatoes.

…Sauté for 3 minutes.

…Blend in stock, oat milk, mustard, and seasonings.

…Simmer for 3 minutes.

…Stir in the parsley.

…Serve over hot buckwheat.

FRUIT AND NUT LOAF

¾ cup dates – chopped                                                   ½ cup apricots – chopped

1 cup sultanas                                                                  4 tablespoons honey

1 cup rice flour                                                                 ½ cup millet flour

½ cup cornmeal                                                                2 teaspoons baking powder

2 teaspoons ground mixed spice                                      ¾ cup mixed nuts – chopped

¾ cup sunflower and pumpkin seeds                               2 eggs – beaten

½ cup rice, oat or soy milk

…Combine flours, baking powder, spice, nuts, and seeds.

…Stir in the eggs, milk, and dried fruit mixing well.

…Spoon into a greased loaf tin, smoothing the surface.

…Bake at 180o C for 1 hour or until firm and golden.

…Allow to cool in the tin for a few minutes before turning out to cool completely.

QUINOA, PINEAPPLE, AND CASHEW PILAF

1 tablespoon olive oil                                             2 cloves garlic – minced

1 teaspoon grated fresh ginger                              2 tablespoons fresh basil – chopped

¼ cup fresh coriander – chopped                          1 tablespoon tamari

2 teaspoons honey                                                ¼ cup lime juice

2 cups cooked quinoa                                           1 stick celery - sliced

1 red pepper – chopped                                        1 carrot – sliced

1 red onion – sliced                                               1 cup peas

450 g pineapple pieces                                         ½ cup cashew pieces

…Sauté garlic, ginger, and onion in oil.

…Add celery, pepper, carrot, and peas, stirring until vegetables are tender.

…Add the quinoa, pineapple, basil, honey, and tamari.

…Stir, until heated through.

…Serve sprinkled with coriander and cashews.

POLENTA LAYERED PIE

1 cup polenta                                                                       4 cups water or stock

¼ teaspoon sea salt                                                            ½ teaspoon ginger juice

3 cups cooked sliced kumera                                               2 carrots – sliced

1 eggplant – sliced                                                               1 cup mushrooms – sliced

1 red pepper – sliced                                                            2 cups spinach – shredded

1 clove garlic – minced                                                        1 leek – sliced

1 teaspoon dried sage                                                         2 tablespoons butter

2 cups cooked pinto beans

…Cook polenta in stock or water, salt, and ginger juice for 30 minutes.

…Place half the mixture in the base of a roasting pan, keeping the other half to layer on later.

…Sauté leeks, garlic, sage, mushrooms, carrots, eggplant, and peppers, until soft.

…Add spinach and sauté for 3 minutes.

…Spread 1 cup of kumera slices over the polenta base.

…Add a layer of pinto beans.

…Add a layer of the vegetable mixture.

…Add another layer of the polenta and repeat the layers mentioned above.

…Finish with a layer of kumera, pouring the sauce over the top.

…Bake at 180o C for 20 minutes.

…Serve hot or cold with a side salad, if desired.

SAUCE

Refer to the TAHINI-LEMON SAUCE recipe or NUT SAUCE 2.

MILLET, MUSHROOMS, AND PINTO BEANS

2 cups cooked hulled millet                                                 1 cup pinto beans – cooked

1 onion - sliced                                                                    1 clove garlic - diced

2 cups mushrooms – sliced                                                 2 tablespoons olive oil

1 red pepper – thinly sliced                                                 1 cup peas (cooked)

1 cup oat milk                                                                      2 tablespoons corn flour

Pinch of sea salt

…Sauté the onion, garlic, red pepper, and mushrooms until soft.

…Mix the corn flour to a paste in a little of the oat milk.

…Heat the remaining oat milk and gradually stir in the corn flour mixture, stirring continuously until thickened.

…Add the beans, peas, salt, and mushroom mixture, cooking for a further 3 minutes.

…Place the warmed millet on a serving dish and spoon the sauce over.

…Serve immediately with the sautéed bok choy as the vegetable.

CHICKEN, BACON, AND MUSHROOM PARCELS

4 organic chicken breasts                                                  2 rashers of bacon

1 clove garlic – minced                                                      1 cup fresh bread crumbs

1 teaspoon grated lemon rind                                            2 teaspoons lemon juice

½ cup wheat or rice flour                                                   90 g butter

…Chop the bacon finely and sauté, until crisp.

…Pound the chicken thinly.

…Mix the bacon, breadcrumbs, garlic, 60 g butter, lemon juice, and bind together well.

…Place in the center of each fillet.

…Toss in the flour.

…Heat the other 30 g of butter in a heavy based pan, brown on both sides, and place in an ovenproof dish.

…Bake uncovered at 190o C for 10 minutes.

…Turn and cook for 10 minutes.

…Serve with a fresh mushroom sauce (refer to the index).