Creamy lentil, leek and potato soup

Ingredients:

1/2 an onion, diced finely
1 medium potatoe, diced small
1 leek, finely sliced
1/2 cup red lentils
1/2 cup soy milk (soy full fat is creamier)
3 cups vege stock
olive oil for sauteing
1 bay leaf, parsley and basil (or a bouquet garni)
salt and pepper to taste (not a lot of salt as it is in the stock)

What to do:
Saute onion til soft
Add potato and leek and cook until leek is glossy
Add lentils and milk and stir well
Add stock and seasonings
Bring to the boil then cover and simmer gently for about half an hour or until everything is very soft.
Mash for a chunkier soup or blend for a smooth one.
Garnish with some parsley or a swirl of vegan cream.
Serve with fresh crusty bread

Banana muffins and choc cookies

These were both delicious.

Here's the muffin link: http://suddenlyvegan.blogspot.com/search/label/Banana%20Muffins

And here's the link for the cookies: http://www.chooseveg.com/vegan-chocolate-chip-cookies.asp

The cookies in the picture are chocolate (no chips). I added 1/4 cup of cocoa powder and an extra 1/3 cup of vegan marge plus a few tbs of water. The result is still wonderful.

N.B: If you want some choc chips, I found that if you melt some dairy free eating chocolate and make little buttons (a plastic syringe or piping bag works well) it works the same.

Stuffed capsicums

In a frypan saute some onion, carrot, celery until soft.
Add some red capsicum and cook until soft.
Add some Sanitarium casserole mince and some gravy powder.
Add enough water to make a thick mix.

Put mixture into pre-prepared capsicums (cut top off take out seeds!)
Put onto a tray and bake at about 180C until the capsicum is soft.

Here it is served with some garlic sesame bread

You could put anything into these capsicums. Try to experiment. Left over bolognaise works well.

Egg-less quiche

A simple egg-less quiche is delicious, colourful and nutritious. I must admit this was the first quiche I have ever made, but when your husband and 2 year old like it, you know its good. I also found one for mini crustless quiches that I'm keen to try now. Here's the link.

Here's one I made (it is based on one from here):

In a pan cook up some onions, leek, mushrooms, spinach, red capsicums until just soft.

In a separate bowl add a block of silken tofu, 1/2 cup soy or rice milk, some tumeric (mostly for colour) some garlic and some fresh herbs (think parsley, chives or basil). Blend up really well.

Add the tofu mix to the veg mix and pour into a pre-prepared crust (a quick one is to get some store bought shortcrust pastry and blind bake at 180C until golden (about 20 mins).

Bake at 180C for 45mins.