Baked Tofu

Ingredients
1 pack firm tofu
Jar hoisin sauce
Parsley flakes
Salt & Pepper
 
Directions
1) Cut tofu into chunks and marinate in hoisin sauce
2) Preheat oven to 180°
3) Spread tofu and sauce in a baking dish
4) Bake for 15 minutes
5) Using another baking dish take the tofu out (leaving sauce behind) and place baked side down into new tray
6) Bake for a further 15-20 minutes
7) Eat & Enjoy!

Pasta Free Vegetable Lasagna

Ingredients
(serves 8)
2 jars pasta sauce
Baby spinach
Zucchini
Mushrooms
Pumpkin
Capsicum
Broccoli
Cauliflower
Bok Choy
Spring onion
Grated Cheese
Basil
Tarragon
Salt & Pepper
(use vegetables you have available in the quantities you choose)

Directions
1) Preheat oven to 180°
2) Pour a layer of pasta sauce over the base of a large lasagna dish
3) Spread a layer of spinach leaves covering the entire base
4) Grate zucchini and spread a layer over the spinach
5) Pour a think layer of pasta sauce over the zucchini
6) Chop all remaining vegetables and spread over the mixture
7) Pour pasta sauce completely covering the vegetables
8) Sprinkle grated cheese over the top
9) Bake for 45-55 minutes, until all vegetables are cooked through
10) Eat & Enjoy!

Lentil & Tomato Pasta Sauce

Ingredients
oil
2 cloves garlic, crushed
100g dried lentils, cooked and drained
2 cans chopped tomatos
1 sachet salt reduced tomato paste
1.5 tsp oregano
1 tsp parsley
1 tsp chili flakes
salt & pepper to taste

Directions
1)  Heat Oil & saute garlic
2)  Add all ingredients and simmer till heated through
3)  Serve over pasta
4)  Eat & Enjoy!

Mexican Lentils

Ingredients
oil
2 garlic cloves, crushed
1 tin Sanitarium Veggie Delight Casserole Mince (could substitute with real mince or other TVP)
1/2 cup dried red lentils, cooked & drained (substitute with a can of lentils drained)
1 can chopped tomatos
1 sachet tomato paste
1.5 tsp cumin seeds, ground
1/2 tsp paprika
1/4 tsp onion powder
1 tsp chilli flakes
1.5 tsp oregano
salt & pepper

Directions
1)  Heat oil in deep pan
2)  Saute garlic until starting to go clear
3) Add remaining ingredients and simmer until starts to thicken
4)  Eat & Enjoy!

Serving Suggestions
Use as burrito or taco filling
On nachos
In toasted wraps
On toast with cheese and avocado (pictured)
Serve over pasta as a bolognaise type sauce
Refrigerate and serve cold as a dip

Serves 4 - Nutritional Info per serve
Calories - 223
Fat - 5g
Protein - 21.2g
Carbs - 20.1g
Sodium - 588mg

Grilled Polenta

Ingredients
4 cups vegetable stock
1 cup fine polenta (cornmeal)
herbs & spices to taste
Option of parmesan

Directions
1)  Bring stock to boil
2)  Add polenta (cornmeal) in a steady stream stirring continuously until thick (consistency of smooth mashed potatos)
3)  Add herbs/spices to taste - can also add grated parmeson - and mix in

For soft polenta serve now

4)  Line a baking tray with glad wrap and pour polenta mix in.  Smooth out so baking tray is evenly covered.
5)  Place in fridge until cool and set (about 30 - 45 minutes)
6)  Grill for 10 minutes on each side
7)  Eat & Enjoy

This photo is the grilled polenta with basil and paprika added. We served it with Sweet chilli sauce and sour cream