We returned from a very successful (birding wise) and relaxing two weeks on Norfolk Island at the start of March. Two days later we were leading a BirdLife camp at Clarkesdale! Rather hectic. Having never been leaders before, we found this challenging and extremely tiring. We did enjoy the experience though (enough to do it again?!?) despite the fact that the birds were rather light on. We then spent time at our still new home, luxuriating in all the creature comforts, after years of living in a thirteen foot caravan.
So, come May the first, we were ready to head north again. The starting point was Balranald, for the Echuca Birdlife three day outings. These events are always well worth while and the area around Balranald, especially Yanga NP particularly pleasant. We set off a couple of days prior to the outings beginning, with the view to birding and relaxing around the Willows camp at Yanga. Upon arrival, to our dismay, the campground was closed due to recent and expected further rain. Now what? We tried all the National Park camps, only to find the whole area closed. With very few other options for a long term stay, we headed to the caravan park. Not our idea of a brilliant way to fill in a couple of days prior to the main group arriving. It is a great park (if you can bear the highway noise), but after two days of close to freezing temperatures and torrential rain, we were getting close to spitting the dummy and heading home. Luckily P&J arrived and saved us from that fate.
The outi
Striated PardaloteStriated Pardalote (Pardalotus striatus) race "substriatus". Taken 04/05/2014 Balranald, New South Wales
Canon EOS-1D Mark IV, f/5 @500 mm, 1/3200, ISO 250, No Flash
ngs proved very enjoyable, despite the fact that we could not gain access to the National Park. We have certainly seen more of the Balranald area than we ever would have expected. The next stage of the trip, saw us driving some long distances. The cold weather is tedious, living in a tent, so gunning it north, is a good way to speed up some warmer weather. Our first night was spent at a disused quarry north east of Cobar. A beautiful spot with some lovely dry country birds and mercifully, after being right on the highway at Balranald, on a very (2 cars in 18 hours) quiet back road.
Another big drive the next day found us at Lake Yarrie, just out of Narrabri. We had a small celebration here, as we had been without our thermals for over 24 hours. Things were looking distinctly warmer! Lake Yarrie was a lovely spot, unplanned by us, but just happened to be at the right place for a nights stop. It is like a caravan park on one side, with some powered sites and facilities block. Much to our delight, across the far side of the lake are some peaceful, private camp sites with a pit loo. Just what we were after. We enjoyed a magnificent sunset over the lake and were a little disappointed we didn't have another day spare to stay longer. We are usually more flexible, but with bookings at both the Gold Coast and Binna Burra, we were on a rather strict timeline. One to bookmark for another time perhaps?
Interestingly, we managed to drive almost the entire way from Balranald to Narrabri on dirt back roads. This made for a very interesting and far more relaxing trip than taking the highways. Not having to worry about road conditions and dust inside, is certainly one of the benefits of not towing.
Next stop, Inverell, where Alby's son Heath is now living with his partner Sharon and their young son Wilson. We spent a couple of enjoyable days seeing them again, as well as catching up with the chores such as washing clothes and selves.
The following three days were particularly pleasant. We found a little known NP out of Kyogle called Toonumbar.
Noisy PittaNoisy Pitta (Pitta versicolor) race "versicolor". Taken 14/05/2014 at Toonumbar National Park, New South Wales
Canon EOS-1D Mark IV, f/3.2 @300 mm, 1/400, ISO 800, Flash
It is a rainforest area and our first real stop of the trip. We had a lovely private camp site nestled right in the rainforest. Our campground birds were Logrunners and Noisy Pitta! Wow. We also saw other great birds such as Paradise Riflebird, Regent Bowerbird and Green Catbird all within 500m of our camp site. Unfortunately, although we heard Sooty Owl calling, we were unable to track one down, so dipped on a new tick. We had an amazing time, thoroughly enjoying the birding and lovely walks the area had to offer.
A relatively short drive took us to our current location, Mermaid Beach. After the quiet of Toonumbar, we were initially well out of our depth. We did have one day off visiting with the Southport Pelagic where we endured rough seas for great sightings of three species of
Wilson's Storm PetrelWilson's Storm Petrel (Oceanites oceanicus) taken 17/05/2014 on the Southport Pelagic out of Southport, Queensland
Canon EOS-1D Mark IV, f/5 @300 mm, 1/1250, ISO 320, No Flash
Storm Petrels. Having been here nearly a week now, we have adjusted and look forward to our early morning exercise sessions along the beach. I am still trying to understand the massive attraction of the area though, as to me there are far nicer places in Australia. But hey, great so many people love it here as it keeps them away from our favorite places!
Next stop a luxury week at Binna Burra, then further onwards and upwards.
]]>Whilst sitting in our shed, waiting impatiently for our house to be completed back on our 10th wedding anniversary on November 1, in our frustration we boldly decided to book a couple of trips. The first, which we are currently enjoying, finds us luxuriating on Norfolk Island. The second, in quite a different vein, will see us at this time next year in Sri Lanka (no points for guessing who chose which trip!).
So here we are on Norfolk Island, a place we would not have chosen to visit except for the 5 birds we expected we would be able to fairly easily add to our Australian life list. As a side issue it is a lovely, relaxing place to be. We decided to stay for two weeks to give us plenty of time to locate the required birds as well as having a good look around and quality relaxation time. There are two flights weekly from Sydney to Norfolk, so we first had to get to Sydney. To avoid the stresses of minimal time between arriving at Sydney's domestic terminal and having to change to the international one, we opted to spend a night at the Ibis budget near the airport. This proved a good idea, alleviating any potential hassles. We arrived on Norfolk around midday and were greeted by our hire car and someone to drive us to our accommodation. There is only one roundabout and no traffic lights, so navigation proved rather easy. Our units (we are here with P&J) are lovely. The are only the two on the block, they are spotlessly clean, boast magnificent ocean views and are in a convenient location. We could not have wanted for more.
Now, where am I again??? Taking the time to smell the flowers Meeting the locals
Our first afternoon found us in the supermarket scouring for vegan products with mixed success. Prices are steep, as expected. After the obligatory shopping was done, we headed to Palm Glen, part of the Norfolk national park. Almost immediately we were able to tick off Slender-billed White-eye (713), and heard a Gerygone calling. We tracked that down, an endemic Norfolk bird, for tick number 714. Being a little tired after a 4.30 am start, we called it a day and headed back 'home'. The ocean views from our verandah with White Terns, Red-tailed Tropicbirds, Sooty Terns and Black Noddies soaring overhead, proved an excellent setting for happy hour.
Slender-billed White-eyeSlender-billed White-eye (Zosterops tenuirostris) taken 20/02/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/2.8 @300 mm, 1/800, ISO 800, No Flash
Norfolk GerygoneNorfolk Gerygone (Gerygone modesta) taken 17/02/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/8 @300 mm, 1/320, ISO 4000, No Flash
Red-tailed TropicbirdRed-tailed Tropicbird (Phaethon rubricauda) taken 22/02/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/5.6 @600 mm, 1/800, ISO 200, No Flash
Our morning exercise proved very different than usual. There are hills everywhere! The humidity and the terrain saw us panting through our usual hour long pre breakfast walk (we did soon get used to it thankfully). More birding the second day saw us pick up California Quail (715). These are exceptionally cute individuals with a headdress to put anyone from the Charleston dance era to shame. They turned out to be quite common, but we were rather excited on our first sighting. We also managed to track down Pacific Robin (716) and the critically endangered Norfolk Parikeet (717). So after only 24 hours, with 13 days spare, we had ticked all the expected species!! Now that the pressure was off, we were ably to fully explore and enjoy the national park, the botanic gardens, some brilliant cliff top lookouts and even a small amount of local history.
California QuailCalifornia Quail (Callipepla californica) taken 02/03/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/3.2 @300 mm, 1/640, ISO 2500, No Flash
Norfolk RobinNorfolk Robin (Petroica multicolor) race "multicolor". Taken 22/02/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/5.6 @600 mm, 1/300, ISO 800, Flash
Norfolk ParakeetNorfolk Parakeet (Cyanoramphus cookii) taken 01/03/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/2.8 @300 mm, 1/400, ISO 400, Flash
The seabird watching was brilliant, with a couple of favorites making an appearance, the White-winged Petrel and Grey Ternlet. As with most islands we have experienced, there are few land birds, both numbers and species. Within a day or so, you have pretty much seen all you are going to and can readily identify any bird without binos, as there are so few to choose between. We did manage one unexpected tick, the Morepoke (718). One evening (yes, we had to stay up after dark!), we went to an area other bird trip reports had recommended for this species. We were not overly confident as we do not do owls well and all the reports had said they had heard, but were unable to find the bird. Just on dark, we heard at least three individuals calling from different directions. A good start. Soon one came very close and armed with the trusty spotlight, we were, much to our great surprise, able to track it down. A memorable birding moment.
MoreporkMorepork (Ninox novaeseelandiae) race "undulata". Taken 21/02/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/2.8 @300 mm, 1/300, ISO 800, Flash
Sacred KingfisherSacred Kingfisher (Todiramphus sanctus) race "norfolkiensis". Taken 22/02/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/5.6 @600 mm, 1/1000, ISO 2500
Pacific Golden PloverPacific Golden Plover (Pluvialis fulva) taken 18/02/2014 on Norfolk Island, Pacific Ocean
Canon EOS-1D Mark IV, f/6.3 @300 mm, 1/250, ISO 250, No Flash
Phillip Island (Norfolk Island)Phillip Island looking from Kingston on Norfolk Island, Pacific Ocean.
Canon EOS 7D, f/13 @ 190 mm,1/250, ISO 320, No Flash
Panorama of 3 images stitched together
Enough about birding for most I expect, so on to some stuff about Norfolk. The locals are very welcoming; the spirits are duty free and therefore about $13/litre; the fuel is very expensive $2.64/litre; cows rule; Norfolk pines are prolific and very beautiful; most people visit here for the history; the weather is very mild; the saying about tourists being newly wed or nearly dead seems very apt; it rains daily.....multiple times; Kingfishers are called Nuffka's (whoops, back to birds!); the school hold its swimming sports day in the sea; there is no pier, so getting goods ashore is a complicated matter involving cranes, small boats, tug boats, forklifts and lots of people; the locally grown fruit and vegetables are great; most goods come from NZ. These are just some of my musings and observations of the island. As for the independence from Australia and tax free status, whilst still wanting all the handouts.....well that is another story.
Longboat with Phillip Island in the Background Penal colony ruins at Kingston Penal colony ruins at Kingston
Next stop, home for 24 hours or so, then to Clarkesdale for the Birdlife Camp, home again for a couple of months before heading north for winter.
]]>I realize I have been incredibly slack when I see that the last newsletter was dated May!!
So, here we are again. The not quite Gypsy Twitchers!
Things have been rather busy and not, (a little unfortunately) due to wild adventurous travels. Upon returning from our magnificent tour of Vietnam (91 new life birds...wow), we thought long and hard and decided we really should get around to building a house. Or should I say, I pressed hard to do so and Alby finally agreed, very reluctantly and not without considerable kicking and screaming.
So that is how we have come to spend a winter in Victoria. (may it never happen again!) Our first since 2005. The current status of the house is that it is being delivered in 4 pieces on a truck, two parts tomorrow and two more on Friday. A crane will then lift all the pieces onto the stumps and hey presto, there is our house! Not quite so easy, but nearly. There will still be around three weeks work connecting services and the like before we are able to move in, but the end is in sight. Surprisingly, except for the initial, excruciating process of obtaining a planning permit, the whole building experience has been relatively stress free. (dare I speak so soon?). Until move in day, we are enjoying a relatively basic, but comfortable life of sleeping in the tent and living in the shed, complete with full power.
Two points there, sleeping in the tent because we have sold Trakky. Dear old Trakky, what a life we had with him! But really it was time to move on, his joints were creaking a little too much and we want to head further off the beaten track than even Trakky would be up for. So we bit the bullet and advertised him for sale (Alby..."wouldn't it be a good idea to get the house all set up before we advertise?"....Me..."oh no, I'm sure it won't sell that quickly!"). Three days later he was happily trailing behind his new owners with a whole new lifetime of adventures waiting!
The second point is that we have a full 5kw solar system installed in and on the shed. This consists of 20 panels and 24 batteries (weighing 80kg each). An incredibly smart and easy system to use, which delivers all our power needs. So we have set up a mini home in the shed, running a microwave, kettle and toaster as well as powering up all our gadgets. All so very luxurious really.
In between all the house commitments, we were lucky enough to be able to squeeze in a three week trip to Bowra. This was a great way to escape the cold of a southern winter as well as slip in some good quality birding. Bowra as always was great, but sadly seemed badly overrun with goats, the worst we have ever seen it. It was also extremely dry and consequently bird numbers and species were down. We did have a thoroughly enjoyable and relaxing time with stops at Cocoparra, Gundabooka and Round Hill on the way up and back.
We recently also managed the momentous 20 minute trek to bird camp at Newstead. A very pleasant few days spent with our birdo friends, even though Alby missed most of it, having to be around home for tradesmen.
It has been an interesting time, being basically in one place for such a long time and yes, we do have itchy feet. So the question on all your minds is, will this new home keep us from our travels?...not likely. We are certainly looking forward to enjoying some of the finer things a permanent home has to offer, but the lure of the outback and the thrill of all those exotic birds waiting overseas is certainly still calling us. We have a 4-5 month trip planned out for next winter (a big adventure for Terry the tent), heading up through Finke to Alice the out west through Jupiter well, then through the Kimberly and on to Kakadu for another crack at the White-throated Grasswren, down the Savannah Way and home through western Queensland. Can't wait. Depending how everything pans out with the house and finishing touches, we may be able to squeeze a trip to Asia in for March as well.
It was with some sadness, but absolutely no regret, that we ended an era of full time travel. We are, however looking forward to starting a new phase, spending some very comfortable time at our wonderful block (we currently have 14 orchids flowering!) as well as continuing to travel extensively in both Australia and overseas.
Stay posted....
]]>Having been full time vegan travellers now for the past 5 years, I feel I have finally achieved the perfect pantry and balanced diet. This has been a learning process and continues to evolve as we go. We choose to live the vegan lifestyle mainly for environmental and cruelty reasons, but also feels it enables us to be the fittest and healthiest we can possibly be.
We travel in a basic 13 ½ foot Trakmaster caravan which has a 4 burner gas stove and gas oven or a tent with a single gas burner. I do all my cooking with these facilities and do not use a BBQ, slow cooker, Cob or any other cooking type unit. We are very environmentally conscious and therefore do not light a camp fire due to the habitat destruction it causes. We do not have a microwave as we are rarely connected to power. I do carry a “stick mixer” and a very small food processor which we run with an inverter.
We travel to many remote areas of this amazing country and always start out with a 4 week supply of basic food. We supplement this with fresh fruit and vegetables and bread where we can (often the only available bread at roadhouses is frozen white. We tend to give this a wide birth and hang out for the next multi-grain or wholemeal loaf). When travelling remotely, we also have a food tub set aside purely for emergency situations. We do not touch this food until safely back in “the real world”.
Our breakfasts consist of a muesli and cereal mix with soy milk (which I buy in powdered form for storage and cost reasons) and toast (Mon, Tues, Thur, Fri), baked beans on toast (Wed, Sat) and our favourite “toast day” on Sunday.
Lunches are mountain bread wraps (they keep for months and take up virtually no space) filled with refried beans, chilli, tofu and fresh salad ingredients where available. When we are unable to find fresh stuff, we use long life tofu, canned cucumber and beetroot. We always have fruit too, preferable fresh (fresh being really just a manner of speaking when purchasing in the outback).
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BASIC PANTRY. We travel to many remote areas of this amazing country and always start out with a 4 week supply of basic food. |
This allows all my basic Vegan camp recipes to be made for a 4 week period as well as having some other back-up type ingredients for alternative cooking.
Other stuff you cannot eat, but will definitely need!! |
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EMERGENCY PANTRY (Should last 2 weeks and is ONLY for use if you are REALLY stuck and have run out of food) |
This will provide for only a VERY basic menu, however if you really are stuck, it would seem fantastic. We also carry a satellite phone, a Personal Locator Beacon (PLB) as well as a large amount of get out of trouble gear and spare parts.
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Fast, healthy, guilt free (all with camp options where no fresh stuff is available). We enjoy our food hot, and add chilli and or curry to nearly everything. If you do not share our firey tastes, quantities can be reduced or even removed. All these are made with ingredients from my Basic Pantry and provide 4 weeks of evening meals for 2 people. All these meals freeze well, so where the serving size is for 4, I set aside and freeze half the quantity for next weeks rotation. |
Channa Masala-Spicy chick pea, bean and tomato curry (Serves 4)
Add chick peas, green beans, chopped tomatoes and spices. Set aside half the curry for another meal. This recipe freezes well. Heat and serve over jasmine or basmati rice.
Creamy Spinach Pasta (serves 4)
Add a little water to chopped onion and garlic, then ‘sauté’ until just cooked (I do not use any oils as I feel they are wasted calories. 1 tablespoon of any oil contains 160 calories and is equivalent to 2 slices of bread, nearly 1 cup of cooked rice or 1 ½ glasses of wine. I know what I would prefer to use my save for!!). Set aside. Puree together the tofu and canned spinach with ‘stick mixer’ until smooth. Add the lemon zest and juice, coked onion mix, stock, pepper and nutmeg to the spinach and tofu. Set aside half the sauce for another meal. This recipe freezes well. Heat and serve over soy or wholemeal pasta and sprinkle crushed walnuts.
Curried Vegetables on rice (serves 4)
Add a little water to chopped onion and ‘sauté’ until just cooked. Remove from heat and add 2 tablespoons flour. Slowly pour in the soy milk, stirring continuously over a very low heat. Continue to stir (or use a whisk to prevent the mixture glugging) until the mixture heats and boils. Remove from heat and add both can of veggies, lemon zest and juice, veggie stock, curry powder, paprika and nutmeg. Set aside half of the curry for another meal. This recipe freezes well. Reheat and serve over jasmine or basmati rice.
Tomato, Olive and Caper Pasta Sauce (serves 2)
Add a little water to chopped onion and garlic, then ‘sauté’ until just cooked. Add the can of chopped tomatoes, olives, capers, chilli and herbs. Heat and serve over soy or wholemeal pasta.
Dahl (serves 4-6)
Soak brown lentils in hot water for a couple of hours (does not matter if you don’t do this, they will just take a little longer to cook). Drain and add water to cover, spices, onion and garlic. Bring to the boil and simmer for about 10 minutes. Add red lentils and continue to simmer for a further 20 minutes or so, until red lentils have broken down to form the ‘gravy’ and the brown lentils are tender. You may need to add more water at any stage, but only enough to keep the mix from sticking to the bottom of the saucepan as you do not want the mix too sloppy. Set aside half the dahl for another meal. This recipe freezes well. Reheat and serve with jasmine or basmati rice. This is my basic dahl recipe. Depending on taste and availability, you can add any chopped vegetables of your choosing and cook them up with the lentils. I particularly like broccoli and pumpkin. If there are no fresh veggies available a can of mixed vegetables is good or canned spinach and coconut milk make a good change too.
Lentil and corn chowder (serves 4)
Cover lentils with water, add onion, garlic and spices (not the herbs yet!). Bring to the boil and simmer for about 10-20 minutes until the lentils have fully broken down to form a type of paste. Allow to cool a little and puree until smooth with a ‘stick mixer’. Add the corn kernels, creamed corn and herbs and enough water or soy milk to form the desired consistency. Set aside half the soup for another meal. This recipe freezes well. Reheat and serve. Alby particularly likes this recipe served at a thick consistency, rather than as a soup, poured over noodles. A fresh crusty bread is also good if you can get it!!
Chilli hommus (serves 2)
Add together chick peas, garlic, lemon zest and juice, tahini and sweet chilli sauce. Blend together with ‘stick mixer’ until smooth. Refrigerate and serve with rice crackers, olives and any fresh dipping veggies available (or your favourite nibblies) |
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Drain oil from sundried tomatoes, then place in a strainer and pour boiling water over until all the oil is gone. Place the drained sundries tomatoes and capers in a food processor and whizz until the pieces are very small. Add Tofutti, mixed herbs and about 2 tablespoons of water and whizz to mix. More water may be needed to bring the dip to the right consistency. Refrigerate and serve with rice crackers, olives and any fresh dipping veggies (or your favourite nibblies).
Olive Tapenade
Drain olives and place these and the capers in a food processor. Blend until smooth. Add the lemon zest and juice, garlic, herbs and cracked pepper. Refrigerate for a couple of hours to allow the garlic granules to soften. Serve with warm Turkish bread and any fresh dipping veggies along with your favourite nibblies.
Spicy Satay Dip
Mix all ingredients together and serve with crackers or Turkish bread and all your other dipping favourites.
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Cook and drain rice. Add all ingredients, stirring the tahini through thoroughly.
Bean Salad:
Microwave green beans until just cooked but still slightly crunchy. Drain and add canned beans along with the onion and green pepper. Sprinkle the herbs and mustard powder over, drizzle the vinegar and mix well. This recipe is better made the day before as it allows the dressing soaks into the ingredients.
Pasta Salad
Cut zucchini, eggplant, capsicum and red onion into bit sized chunks. Grill, BBQ or oven bake the vegetables until cooked but still firm. Cook pasta and allow it and the vegetables to cool. Stir through all the vegetables along with the Tofutti and sauce.
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Add a little water to chopped onion and garlic, then ‘sauté’ until just cooked. Add chopped tomatoes, pepper and mushrooms along with chilli and stock. Cook all ingredients until just tender. Add corn and crumbed tofu. Reheat and serve on toast. This recipe also freezes well.
Homemade ‘Baked Beans’ (serves 4-6)
Cook soy beans until tender (they do take a long time, maybe an hour or more). Meanwhile, add a little water to the chopped onion along with stock, herbs and chilli, then ‘sauté’ until just cooked. Drain soy beans and add to the onion mix, along with the cans of tomatoes and capers. Reheat and serve on toast. This recipe freezes well. Tip: When I used to have a home and freezer, I cooked up large quantities of soy beans at a time and froze them in 1 cup portions. This way you always have soy beans at the ready.
Homemade natural muesli
Mix all together. For a lighter breakfast, mix half this muesli with an equal quantity of commercial cereal (eg. Sanitarium mixed grain cereal)
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Pasties:
If using fresh veggies, finely chop or whizz in food processor. Microwave either frozen or fresh veggies until tender. Add stock and curry powder and allow to cool. Fold in half long ways, 2 pieces of filo. Brush edges with soy milk or water. Spoon a good sized spoonful of the vegetable mix onto the edge of the filo and fold over and over into a triangle. Bake in moderate oven for about ½ hour or until golden. Some brown lentils are a good additive too. These pasties freeze well after having been cooked.
Spinach Pie:
Chop tofu into large cubes and finely chop in food processor. Blend spinach with stick mixer until smooth. Saute chopped onion in water until tender. Mix all ingredients together. Grease a baking tray (approx. 20cm x 20cm or similar size) with margarine or oil, then layer filo, 2 sheets at a time, brushing with water or soy milk in between, until you have around 6-8 sheets. Spoon spinach mixture into the pastry and repeat filo layers (6-8 sheets) on top. Bake in a moderate oven for approximately 40 minutes or until the filo is golden brown.
Hint: Tofu can be replaced with 2 large mashed potatoes or 1 ½ cups of cooked brown rice. All are good and quite different, although I prefer the tofu. Freezes well.
Spinach rolls:
Microwave fresh spinach, puree and set aside. Make a roux with the margarine (or water), flour and milk. Stir ubtil the mix thickens and boils, add cayenne, nutmeg and pureed spinach (or can). Allow to cool.
Fold 2 pieces of filo in half lengthwise, brushing with soy milk or water to help stick. Place a large spoonful of the spinach mix across wise, leaving about 2cm at each end. Fold ends over and wrap.
Bake in a hot oven for about 15 minutes. Serve with a homemade tomato sauce.
VEGETABLE DISHES:
Stuffed Peppers (Spinach and Tofu):
Halve lengthwise and seed red peppers. Microwave or sauté in water the onion. Chop the tofu into 1-2cm squares. Puree the spinach and add the whole leaves of the coriander and mint. Stir through the cooked onion, curry paste and turmeric and lastly add the tofu cubes. Spoon the mixture generously into the peppers and bake on a low-moderate for about 45 minutes or until peppers are slightly soft.
Stuffed Peppers (Creamy potato and Pinenut):
Halve lengthwise and seed the peppers. Cook potato cubes in the microwave until just tender. Mix the Tofutti with a little water to thin it out a bit. Add this tofutti and water mix together with veggie stock, parsley, cracked pepper and pinenuts to the potatoes. Gently mix through. Spoon the mixture generously into the peppers and bake on a low-moderate oven for about 45 minutes or until peppers are slightly soft.
Zucchini and Lemon Pizza:
Mix together Tofutti, garlic, lemon zest and black pepper. Spread this mixture generously over pizza base. Evenly arrange the onion, then zucchini on top. Bake in moderate-hot oven for around ½ an hour or until base golden.
LEGUME DISHES:
Veg Chilli
Soak the cracked wheat with 1 cup of boiling water for 10 minutes. Saute the garlic and onion in water until soft. Add beans, chick peas, tomatoes, corn as well as all the spices and stock. Mix together well and heat to serve hot on toast, rice or cous cous. Freezes well.
Lentil and walnut loaf
Saute the onion and garlic in water until soft. Add the celery, lentils and stock, along with around 1 ½ cups of water. Cover and simmer until tender (you need to watch and add extra water if necessary. Keep the mixture as dry as possible without allowing it to stick to the saucepan). Stir in walnuts, breadcrumbs (more or less may be needed, just enough to make a reasonably solid mix), parsley and pepper. Mix thoroughly. Grease and line a loaf tin with baking paper and spoon the mixture in. Bake in a moderately hot oven for 45-50 minutes. Leave in tray to cool (it will break apart if you try to turn it out hot). Cut into serving sizes, reheat in oven or microwave to serve. Serve with your choice of steamed veggies and a tomato sauce.
Lentil and Vegetable Curry:
Cover red lentils and chopped onion with water and simmer until the mix becomes paste like. Additional water may need to be added, so keep your eye on it whilst simmering. Add frozen vegetables, tomatoes, tomato paste and curry paste. Add ½ cup water and return to simmer until vegetables are tender. Add coconut milk and reheat. Serve over basmati rice.
BURGERS/PATTIES:
Turkey Burgers: (named when we had run out of nearly all food in Turkey Creek, WA.....no turkeys suffered!!)
Blend together with stick mixer beans, peanut butter, chilli and parsley. Add sufficient binding agent to allow the burgers to be formed. Make patties or balls, whichever desired and place on a baking tray. Bake in a moderate oven for around 50 minutes or until crusty on the outside. Freeze well. Serve with salad or steamed veggies.
Pams Patties (thanks Mum):
Steam or microwave vegetables. Puree all together and combine with other ingredients. Mix well. Form into burger shapes and bake in a moderate-hot oven for ½ hour. Serve with salad, baked or steamed veggies or as a burger in a bun with salad and special sauce!
Soy Bean Burgers:
Whizz together soy beans and onion. Place into a large bowl and add garlic, ginger and rice. Mix together, then add enough breadcrumbs to form a solid burger mix. Bake in a moderate-hot oven for ½ hour. Serve with salad, baked or steamed veggies or as a burger in a bun with salad and special sauce!
Red Lentil Burgers:
Combine all ingredients except the breadcrumbs and mix well. Add enough breadcrumbs to form a solid burger mix. Bake in a moderate-hot oven for ½ hour. Serve with salad, baked or steamed veggies or as a burger in a bun with salad and special sauce!
PASTA and NOODLE DISHES:
Cannelloni
Filling:
Saute the onion and garlic in the soy sauce until softened. Add tomatoe, tomato paste, herbs and pepper and mix well together. Meanwhile, puree the tofu, spinach and stock together with stick mixer. Spoon the filling into the cannelloni tubes. Place ½ the tomato mix in an oven tray (approx. 30cm x 20cm), then arrange the filled cannelloni. Spoon the remaining tomato sauce over and sprinkle with the pinenuts. Bake for 40 minutes or until bubbling.
Zucchini and lemon pasta:
Cook pasta and meanwhile, saute onion and garlic, add zucchini and cook until just tender. Add lemon zest and juice, pepper and chives. Stir cooked pasta through this zucchini mix and sprinkle with the chopped walnuts.
Tomato and veggie pasta:
Place onions and juice from tomatoes in a saucepan and sauté (may need some extra water). Add carrots and herbs along with a splash of red wine and cook for 10-15 minutes until carrots are starting to cook. Add green pepper, zucchini, tomatoes and tomato paste, cook until all veggies are tender. Serve over wholemeal spirals or Soyoroni.
Pumpkin Pasta:
Cook chopped leek, pumpkin and thinly chopped celery with the stock, nutmeg and pepper with a small amount of water. Simmer until tender, then puree and add Tofutti. Serve over gnocchi.
Quick and Easy Satay Noodles
Combine soy sauce, peanut butter and sweet chilli. Cook vegies then add sauce and noodles. Reheat.
RICE DISHES:
Stuffed Peppers (Rice and Tomato)
Halve lengthwise and seed the green peppers. Cook and drain the rice. Just break the skin of the tomatoes by lightly run a knife around the edges to form four sections (do not cut into the tomato). Place tomatoes in a bowl and immerse in boiling water. Leave for a minute or two or until the skin is beginning to lift. Peel the skin off and discard. Finely chop the tomatoes. Add rice, Nutmeat, parsley, stock and cracked pepper. Spoon the mixture generously into the peppers and sprinkle with breadcrumbs if required for a crunchy finish. Bake on a low-moderate oven for about 45 minutes or until peppers are slightly soft.
Indian Tofu and Rice Casserole:
Cook rice and soup mix, Make a roux with flour and milk and cooked soup mix. Crumble tofu and mix all ingredients together. Sprinkle with breadcrumbs to give a crusty topping if required.
Baked Veggie Rice:
Par cook vegetables (ie still very crunchy). Mix together cooked rice, all vegetables, spices, almonds and currants. Bake in a moderate oven for about 40 minutes or until almonds and rice have a crunchy look.
Chilli Tofu with Cashews:
Roughly chop onions, garlic, chillis and red peppers. Blend in a food processor until paste like. Add sauces and tamarind and cook until soft. Add cubed tofu (and extra commercial sweet chilli sauce if desired) and mix. Serve over jasmine rice, sprinkled with the coriander and cashews.
]]>Cream butter and sugar. Add lemon and orange rind and treacle. Beat well. Gradually beat in egg replacer. Add fruit, nuts, brandy or rum and spices. Mix well. Add flour and stir until fully mixed. Place in a lined, 23cm round tin. Bake at 170 degrees for an hour, then, 130 degrees for 3-3 ½ hours covered with brown paper.
Lois’ Anzacs (thanks to my late motherin-law "Lois Wright" - My Anzacs are just not quite as good though! :
Mix together oats, coconut, sugar, flour and ginger. Melt margarine and golden syrup together and add to the oats mix. Mix well. Dissolve the bicarb soda in hot water and mix in. Drop spoonfuls on a greased oven tray and press flat with a fork. Bake in a moderate oven, 180 degrees for 15-20 minutes. Allow to cool on the tray.
Self-saucing Chocolate Pudding:
Pudding:
Sauce:
Mix all pudding ingredients together and stir until smooth. Place this mixture into an oven proof pudding dish. Pour boiling water over brown sugar and cocoa and stir until all dissolved. Pour sauce over the pudding mix and bake in a moderate oven for 45 minutes or until the pudding is cooked through (test with a skewer).
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