Recipes • NZ Vegetarian Society

Ingredients

• ½ cup raw walnuts or pumpkin seeds
• ¾ cup sunflower seeds
• 1 cup wholemeal or oat flour
• or
• 1 cup buckwheat and brown rice flour
• 2 Tbs psyllium husk
• 1 Tbs ground flaxseed with ¼ c water, leave to absorb for 10 minutes before adding
• ½ tsp salt
• 100g butter, cubed and chilled
• 100ml extra virgin olive oil
• 4x zucchini, grated and well squeezed to remove excess water
• 2 Tbs fresh thyme roughly chopped
• 2 Tbs extra virgin olive oil
• 250g ricotta or Easy Cheese
• 250g cream cheese
• 6x eggs (free range)
• 4 tsp cornflour (starch)
• 1 Tbs mustard powder
• ½ cup cream
• 1 tsp salt
• ¼ tsp cracked black pepper
• 2 x 300g blocks of tofu
• 1 cup pre-soaked cashews
• ¾ cup nutritional yeast
• 1 clove garlic, peeled
• 4 tsp corn or tapioca flour (starch)
• ½ cup water
• 1/3 cup extra virgin olive oil
• 2 Tbs chopped chives, onion flower stems or coriander
• 1 Tbs chopped mint or basil