4 oz beans                             2 oz fine oatmeal
1 Tbs. dried seaweed                   1 tsp. yeast extract
1 onion, finely chopped                1 Tbs. lemon juice
1 clove garlic (optional)              oil for frying
2 oz breadcrumbs                       1 tsp. Fresh mint or 
                                       1/2 tsp dried mint.

1. Soak beans and cook until soft.
2. Add seaweed, onion, (garlic) and mint and simmer till onion is soft.
3. Stir in lemon juice and yeast extract, and then oatmeal and breadcrumbs.
4. Leave to stand for an hour.
5. Shape into about ten rissoles.
6. Fry gently on both sides.

8 oz potatoes, sliced                 8 oz leeks, chopped.
3 oz sultanas                         8 oz apples, chopped.
1-2 tsp. yeast extract                2 Tbs. water or stock.
2 Tbs oil.

1. Spread oil in pan.
2. Add potatoes, then leeks, sultanas, apples.
3. Cover with lid and cook over a gentle heat until potatoes are crisp.
4. Add yeast extract dissolved in water.
5. Stir well and serve with well cooked beans.

6 oz finely grated carrot             2 oz porridge oats,
4 oz finely chopped onion             5 Tbs. oil,
2 oz grated nuts or seeds             seasoning to taste.

1. Sauté onion gently in oil till soft.
2. Add nuts, carrots and oats, and seasoning.
3. Mix well.
4. Put in oiled tin or dish.
5. Bake for 30-40 mins. at 150 C/ 300 F/ Gas 4.

4 oz roasted buckwheat               1 1/2 oz vegetable margarine.
2 bay leaves                         4 fluid oz water,
1 chopped onion                      mixed herbs and salt,
1 chopped red pepper                 2 oz sunflower seeds.

1. Remove the bay leaves.
2. Stir in the pepper, onion and sunflower seeds.
3. Stir in the margarine melted in the heated water.
4. Bake for 30 mins. at 175 C / 350 F.

2 oz well ground Quinoa              1/2 oz oil,
1 1/2 oz apple                       1 Tbs. water,
1 oz sugar

1. Grind Quinoa in coffee grinder until a fine flour texture.
2. Grate apple.
3. Mix all ingredients well.
4. Drop dessert spoonfuls on a baking tray.
5. Flatten and tidy.
6. Bake at 175 C / 350 F for 20 mins. till pale brown.
7. Makes about ten cookies.

4 oz nuts, ground                    OR blend nuts with water,
6 fl oz Soya milk                      (approx. 1/2 cups per 1/2 cup nuts)
1 dsp sunflower oil   
1 tsp. syrup (optional)