RECIPES

1. Country Cottage Pie

Filling:

  • 1 cup finely chopped black mushroom
  • 1 cup finely grated zucchini (baby marrows)
  • 1 cup finely grated carrots
  • 1 leek finely chopped
  • 2 cups cooked brown lentils
  • 1 cup tomato puree
  • 1 tsp marjoram
  • ½ tsp dried thyme
  • 2 tsp dried sage
  • ½ tsp paprika
  • ½ tsp dried basil
  • 1-2tsp Mary-Ann’s vegetable stock powder
  • ¼ – ½ cup filtered water
  • 1 tsp Mary-Ann’s Herb salt
  • Dry stir fry the leeks until cooked, add the rest of the ingredients & cook gently – about 30 minutes. Place in oven proof dish.

    For topping:

  • 5 medium potatoes – leave the skins on
  • 2 Tbsp EV Olive oil
  • 1 tsp Mary-Ann Garlic or Herb salt
  • Optional 1tbsp. finely ground cashew nuts blended with ¼ -cup filtered water and 1 tsp Mary-Ann’s Garlic & Herb salt and ½ tsp. mustard powder (or readymade) to make cashew cream. Mash by hand until soft & creamy.
    Place on top of filling with a force bag or fork. Sprinkle with paprika and bake at 180ºC for 30 minutes.

    2. Moroccan Cabbage Salad

    This salad is very high in fibre, including from legumes, which are known to give a quicker feeling of fullness and make you feel satisfied sooner.

    Ingredients

  • 4 cups shredded cabbage
  • 2 cups cooked chickpeas (garbanzos)
  • 1-2 cups cashew mayonnaise
  • 1-2 cups finely shredded carrots
  • ½ -1 cup chopped fresh coriander (cilantro)
  • Optional diced red bell peppers
  • 1-2 Tbs. Extra Virgin Olive Oil
  • 1-2 tsp. ground cumin & Mary-Ann’s Garlic & Herb salt to marinade the chickpeas in.
  • Mary-Ann’s Seasoning salt to taste for the cabbage
  • 3. Cashew Mayo

  • 1 cup cashews
  • 1 tsp. mustard powder
  • 1tsp. Mary-Ann’s Garlic & Herb salt
  • ½ to 1 cup water
  • ½ cup Extra Virgin Olive oil
  • Juice of 1-2 lemons
  • Blend all ingredients adding the olive oil slowly through the lid. Can be stored in the fridge for 3-7 days or freezer until needed.

    Soup Recipes

    1. Best Lentil soup ever

  • 500g Red lentils
  • 4-6 tsp. Mary-Ann’s vegetable stock
  • 4 cups diced or sliced baby marrows (courgettes/zucchini)
  • 2 cups sliced or diced carrots
  • 6-8 cups water or more if you prefer thinner soup
  • Rinse the lentils until most of the foam has gone
  • Add to a large pot and cover with the water
  • Add the vegetable stock
  • Bring to the boil and simmer gently until lentils are soft (about 15-20 minutes)
  • Add the carrots and marrows
  • Simmer until soft, turn off and rest and serve
  • Optional: add Chili pesto
    Feeds 6-8 adults

    2. Belinda’s Pea Soup

  • 1 kg Split peas
  • 2-3 litres filtered water
  • 6 potatoes – cubed
  • 1 celery root or 3 sticks celery – finely sliced
  • 1 leek – finely sliced
  • 2 carrots – finely chopped
  • 1-2 Tbsp. Mary-Ann’s vegetable stock powder
  • 1 Tbsp. curry powder and Mary-Ann’s herb salt to taste
  • Cook all the above ingredients for 1 – 2 hours, and serve. (Do not blend – the peas go mushy on their own and the vegetables add texture).

    3. Fennel and Cauliflower soup – serves 4

  • 1 large fennel bulb, chopped (about 2 cups)
  • 1 large head cauliflower, chopped (about 4 cups)
  • 1 tablespoon coconut oil (best to dry sauté but not as tasty!)
  • 2 medium leeks, chopped
  • 6 cups vegetable stock (water and 3-5 tsp Mary-Ann’s vegetable stock)
  • 2 cups cooked garbanzo beans or chickpeas
  • Fresh ground sea salt and black pepper
  • 2 tablespoons fresh fennel leaves
  • 2 organic lemons, zested, then cut into wedges
  • Olive oil for drizzling
  • Add oil to a large pot over medium heat. Add the leeks and sauté for five minutes, until translucent. Add the fennel and cauliflower sauté until soft. Add vegetable stock and garbanzo beans or chickpeas. Bring to a boil, then simmer for 10-15 minutes.
    Blend the soup. If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. Blend small batches while holding the lid down with a pot holder or towel in hand. Serve garnished with fennel leaves.

    4. Easy Tomato soup

  • 500ml Italian Tomato puree
  • 3-4 spring onions finely chopped
  • 3-4 diced sweet potatoes
  • 8-10 pureed (in blender) ripe tomatoes
  • 3 tsp. Fructose or raw honey
  • 1 heaped Tbsp. Mary-Ann’s veg stock
  • 1-2 tsp. Mary-Ann’s Garlic and herb salt
  • 2 litres water
  • Freshly ground black pepper to taste
  • 1 tsp. dried origanum
  • 2 tsp. Dried basil
  • Dry stir fry the spring onions, tomato and potato until the tomatoes are soft.
    Add all other ingredients and simmer for about 1 hour.
    Blend until smooth. Optional: serve with cashew cream and garnish with fresh basil.

    5. Cream of Carrot or Cauliflower soup

  • 4 spring onions or 2 leeks, finely chopped
  • 3 cups carrots or cauliflower
  • 4 cups water
  • 4 tsp Mary-Ann’s veg stock powder
  • 1 tsp. Mary-Ann’s Garlic & Herb salt
  • ½ cup fresh parsley
  • 1 tsp oregano or marjoram
  • 2 tbsp olive oil
  • ½ cup cashew mayonnaise
  • 1 tsp. ready-made mustard
  • Dry stir-fry the onions or leeks. Add the vegetables, water, and stock. Herbs and salt. Bring to the boil & simmer for about 30 minutes or until veg is soft. Blend until smooth, add olive oil, cashew mayonnaise and adjust seasoning. Serve garnished with parsley and mustard swirled.

    6. Sweet Potato soup

  • 5-6 large Sweet potatoes, washed & diced
  • 1-2 cups carrots, washed & diced
  • 4 leeks, thinly sliced
  • Dry stir fry and add following
  • Juice & zest of 1 lemon
  • 4 cups water
  • 4 tsp Mary-Ann’s veg stock powder
  • 1 tbsp fresh coriander (chopped add after cooking)
  • Cover & simmer for 30-40 minutes. Process until smooth, add coriander & serve.

    7. Fennel & Sun-Dried Tomato Soup

  • 4-6 leeks, finely chopped
  • 2 fennel bulbs, grated
  • 1 cup sun-dried tomatoes, chopped
  • 6-8 cups water
  • 4-6 tsp Mary-Ann’s veg stock powder
  • Mary-Ann’s Seasoning salt to taste
  • Add after; 2 tbsp. extra virgin olive oil & ½ cup cashew mayonnaise
    Dry stir-fry the leeks & fennel. Add rest of ingredients & simmer gently for 30 minutes. Remove and serve as is or puree. Stir in oil and cashew cream& serve.

    8. James’ Potato Soup

  • 1-2 Leeks Thinly sliced
  • 4 large potatoes cut into chunks
  • 2 red peppers chopped
  • 3 ripe tomatoes chopped
  • 2 Tbsp. Mary-Ann’s veg stock powder
  • 1 – 1½ litres water
  • Mary-Ann’s Garlic & Herb salt to taste
  • Freshly ground black pepper
  • Simmer gently until cooked.
    Blend until smooth.

    9. Curried Butternut soup

  • 2 medium Butternut cubed
  • 4-6 Sweet potato or potato cubed
  • 1-2 leeks, chopped
  • 1-2 sticks celery chopped
  • 2-4 tsp. Curry powder
  • 1-2 tsp cumin powder
  • 1 tsp cinnamon ground
  • 2-4 tsp. Mary-Ann’s veg stock powder
  • 1-2 litres filtered water
  • Bring to the boil and simmer gently for at least 1 hour. Blend until smooth& serve with toasted rye bread, brown rice cakes or flax crackers

    10. Tomato & Rosemary Soup

  • 6 ripe med tomatoes diced
  • 3 spring onions, chopped
  • 4 sticks celery, chopped
  • ½ tsp. paprika
  • 1-2 tsp fructose
  • 1 tbsp. freshly chopped rosemary
  • Mary-Ann’s Seasoning salt to taste
  • Place all ingredients in pot and simmer for 5 minutes and blend until smooth.
    Add 1 cup cashew or soya milk, and thicken if you need with 1-3 tsp potato flour blended to a paste and added to the mixture.

    11. Roasted Red Pepper and Fennel soup

  • 6 Large red peppers, cleaned, cut into chunks and then roasted
  • 8 med carrots, sliced or chopped
  • 2 medium fennel bulbs
  • 2 medium leeks
  • Juice of 1 lemon
  • Sprig of fresh Thyme
  • Mary-Ann’s Seasoning salt to taste
  • 2 Tbsp. chopped basil
  • 2 Tbsp. Chopped flat leafed parsley
  • Dry stir-fry the rest of the vegetables, until soft. Place in blender with 4 cups of water. Adjust seasoning & simmer gently until the vegetables are soft. (About 30 minutes) Place soup in your blender and blend until smooth. Serve either warm, at room temperature or chilled.

    12. Tomato & Potato soup

  • 5-6 medium potatoes
  • 2 leeks
  • Pinch Mary-Ann’s garlic & herb salt
  • 8 medium carrots
  • 1 Tbsp Mary-Ann’s vegetable stock powder
  • 1 tsp dried basil
  • 2 x 500 ml tomato puree
  • Celery & leaves
  • Dry stir fry the ingredients in a large pot, adding 2-3 litres of water – bring to boil, simmer gently with lid on and when well cooked, blend until smooth, serve with potato croutons
    Made by dicing cooked potatoes and grilling them in coconut oil – season with Mary-Ann’s Seasoning salt

    13. Tomato and Chickpea Soup

  • 3 spring onions, chopped
  • 4 sticks celery, finely sliced
  • 1 can or 2 cups chickpeas
  • 1 can or 2 cups tinned tomatoes or 4 medium, very ripe sweet tomatoes
  • Mary-Ann’s Garlic & Herb salt to taste
  • Ground black pepper to taste
  • 2 Tbsp. Fresh basil leaves
  • Dry stir fry the onions and celery, add chickpeas and tomatoes and bring to the boil, season and add basil leaves, serve, garnished with fresh basil leaves.
    You can also puree this if you prefer

    14. Raw Pea & Asparagus soup

  • 2-3 cups Peas
  • 1 can asparagus or 1 packet lightly steamed Asparagus
  • 1 Yellow pepper
  • 1 tomato, lemon juice, water
  • ½ cup Raw Cashews
  • 1 handful Fresh basil
  • Garlic & Herb salt to taste
  • 1 dessert spoon Extra Virgin Olive Oil
  • 15. Sun dried tomato pesto & butter bean Soup

  • 1 litre water
  • 2-4 tsp. Mary-Ann’s vegetable stock
  • 2 cans or 4 cups cooked butter beans drained
  • 4 – 6 tablespoons sun dried tomato pesto, made by soaking 1 cup herb dried tomato in 1 cup hot water, ½ cup raw cashews, handful fresh basil, ¼ – ½ cup EV olive oil, 1 tsp. Garlic & Herb salt and then blending when soft
  • 3-4 cups tomato puree
  • Put stock and water in a pot with butter beans and bring to the boil, reduce heat; stir in tomato puree . Cook until half the butter beans disintegrate. Stir in pesto and serve
    Season to taste before serving.

    16. Moroccan Split pea soup

  • 250g split peas, rinsed well
  • 3-4 large apples pureed until smooth
  • 2-3 tsp. ground cumin
  • 2 Tbsp. Mary-Ann’s Vegetable stock
  • Mary-Ann’s Garlic & Herb salt to taste
  • 1-2 liters of filtered water
  • Place all the ingredients in a pot and bring to the boil simmering gently, under the peas are soft.

    17. Potato Leek & Cauliflower Mushroom soup

  • 4-6 potatoes cubed
  • 2-4 leeks finely sliced
  • 1 head of cauliflower in small pieces
  • Extra Virgin organic Coconut oil
  • 1 Tbs. Mary-Ann’s Veg stock & 2 tsp. Seasoning salt
  • Fry the leeks in the oil, add the potatoes and cook until almost soft, then add cauliflower
    Add 1-2 litres filtered water, simmer until just done and then blend half – all of the mixture until smooth
    Dry stir fry mushrooms with a little M-A Seasoning salt and serve on top of soup like croutons.
    Delicious with flax crackers

    18. Quick Tomato sauce/soup

  • 8-12 cups of tomato pieces or sliced or diced tomatoes
  • blend on high until completely smooth
  • Place in a large pot and add;
  • 2 tsp. Garlic and Herb salt
  • 2 tbsp. Fructose
  • Bring to the boil and simmer gently for at least 40 minutes until the tomatoes darken. Remove and add olive oil to taste – serve
    Use as a sauce on pasta, or thin by adding water and serve as a soup

    Milk & Mayo substitutes

    Nut and seed milks

  • ½ -1 cup raw nuts or seeds
  • 1 Litre water
  • Blend in high speed blender until very smooth and creamy – strain through a fine sieve if you prefer

    Cashew or Almond or sunflower seeds (or any other raw nuts or seeds you like) Mayo or salad dressing

  • 1 cup cashews
  • 1 tsp. mustard powder
  • 1tsp. Mary-Ann’s Garlic & Herb salt
  • ½ to 1 cup water
  • ½ cup Extra Virgin Olive oil
  • Juice of 1-2 lemons
  • Blend all ingredients adding the olive oil slowly through the lid. Can be stored in the fridge for 3-7 days or freezer until needed.

    Use on salads To make “sandwich” spread, by adding finely chopped pickled cucumber and capers

    Cashew cream

  • 1 raw cup cashews
  • 1-3 cups water
  • 1-2 tsp. mustard seeds or powder
  • 1 tsp. Mary-Ann’s Garlic &Herb salt
  • Use for Asparagus or artichoke A la king On top of bobotie with turmeric
    Swirled in soup – like tomato or butternut soups
    – In curries
    – In pasta sauces
    – In anything that needs creaminess

    Blend until thick and creamy use in place of fresh cream or milk
    Remember that cashews thicken naturally when heated so no need to add a thickening agent or flour.

    Sweet Cashew cream for Fruit salads

  • 1 cup raw cashews
  • ½ -1 cup fresh apple juice
  • Optional – raw honey to taste
  • Propeas to taste

    Sunflower mayo

  • ½ cup sunflower seeds
  • Juice of 1 medium lemon
  • 1 tsp mustard seed or powder
  • 1tsp Mary-Ann’s Garlic & Herb salt
  • ¼ – ½ cup extra virgin olive oil
  • ½ -1 cup water
  • Blend all the ingredients together and add more water if it’s too thick.
    Can keep up to a week in the fridge during winter, in summer 2 to 3 days

    Polenta gnocchi with Basil dressing

  • 1/2 Pkt of Polenta
  • 500g of Tofu or Cashew paste (made by blending Cashews with Garlic & Herb salt)
  • 1 pkt of finely shredded spinach (optional)
  • Mary-Ann’s seasoning salt to taste
  • Cook the Polenta according to instructions on paquet. Add the spinach 10-15 minutes before the end. Remove and stir in cashews cream or nicotta, season and shape into mounds between two oiled dessert spoons. Place on a non stick baking tray and grill until golden and brown.
    Serve on a bed of thicky sliced, grilled tomatoes and serve with following dressing.
    Dressing

  • 1 packed cup
  • 1/2 cup virgin olive oil
  • 1-2 tsp Mary-ann’s Garlic & Herb salt freshly ground black pepper
  • Blend well and serve dribbled over polenta.

    Polenta pizza

    Slices of cooked and cooled polenta.
    Make by cooking according to instructions, spread on a board or table until 1/2 cm thick-cool and slice into large squares – suitable for 1 serving each.

  • Tomato and or basil pesto or homemade tomato sauce.
  • Fresh tomato slices
  • Olives
  • Asparagus
  • Mushrooms
  • Capers
  • Artichokes
  • Red peppers or other veg., you like.
  • Top with a selection of vegetables and organic mozzarella cheese if you wish and bake in a very hot oven (over 200oC) when hot, lightly browned and juicy remove and serve.

    Lentil Omelette

    Ingredients

  • 1 cup of red lentil flour
  • 1 cup of water
  • ½ tsp Mary-Ann’s Garlic & Herb salt
  • ½ tsp baking powder
  • 2 Leeks – thinly sliced
  • 1 Tomato – chopped finely & sautéed
  • Optional: Red pepper finely chopped, mushrooms or other toppings of your choice

  • Coconut oil for frying
  • Method:
    1. Place water and lentil flour into bowl with baking powder and salt. Whisk until smooth. Stir in your choice of fillings.
    2. Preheat a pan on a medium heat, add some coconut oil. Using a ladle put from the mixture in the pan and fry from one side for about 2-3 minutes until the top part is slightly dry.
    3. Flip using a flip turner, the omelette should be slightly brown. Fry the other side of the omelette for additional 2 minutes.
    4. Transfer to a plate lined with paper towels. Serve warm or eat cold with fresh raw salads, tahini, hummus, olives and bread.

    Potato, Leek & Cauliflower, Mushroom soup
    4-6 potatoes cubed
    2-4 leeks finely sliced
    1 head of cauliflower in small pieces
    Extra Virgin Organic Coconut oil
    1 Tbs. Mary-Ann’s Veg stock & 2 tsp. Seasoning salt
    Fry the leeks in the oil, add the potatoes and cook until almost soft, then add cauliflower
    Add 1-2 litres filtered water, simmer until just done and then blend half – all of the mixture until smooth
    Dry stir fry mushrooms with a little M-A Seasoning salt and serve on top of soup like croutons.

    Belinda’s Dutch Potatoes
    This recipe is from Belinda de Boer, who now lives in Holland.
    Cut medium to large potatoes in half and cut a grid pattern into each, being careful to not cut through the skin. Rub each potato with Mary-Ann’s Garlic and Herb Salt and fresh chopped rosemary. Place on a baking sheet and bake in a hot oven (over 200 °Celsius) until golden brown 45 – 60 minutes. Remove and drizzle with Extra Virgin olive oil and serve with a fresh salad.
    Roast potatoes
    Parboil potatoes, slice up into thick circles. Place on bake sheet with lots of coconut oil and bake in oven until crispy.
    Rosemary Oven Baked Chips
    6 large Potatoes cut into chips (leave the skins on)

    Place on baking sheet, sprinkle well with Mary-Ann’s Garlic & Herb salt and dried or fresh rosemary and bake at 200°C or more, until golden and crisp. Remove toss in Cold pressed oil and serve.

    Oven Chips
    Cut 6 large potatoes in half, then half again and then half again. Until you have at least 8 chunky chips per potato. Bake at 200ºC or hotter for 45-60 minutes, until golden brown. Remove and season with any of Mary-Ann’s salts. Serve plain or with tomato or basil pesto and or EV olive oil.

    Potatoes in Masala
    5 medium potatoes cut into eighths.
    1 bulb fennel, sliced thinly
    3-4 spring onions or 2 leeks, finely sliced
    1 tsp. Mary-Ann’s Garlic & Herb Salt
    2 tsp. Garam Masala or mild curry powder
    Freshly ground black pepper to taste

    Place ingredients in a pot or casserole dish with 1-2 cm of water. Close with a lid and simmer or bake at 180 ºC until the potatoes are tender ± 30-60 minutes.

    Serve with lots of chopped parsley.

    Baked Butternut, Sweet potato & Potato cubes
    1 Butternut – cubed
    3 sweet potatoes cubed
    2 potatoes cut into ½ cm slices.

    Dry roast the above vegetables on a metal sheet at 180ºC for approximately 50-60 minutes or until golden brown.

    Remove from the oven and season with:
    1 tsp. cumin powder
    1 tsp. Mary-Ann’s Seasoning salt
    2 Tbsp. olive oil

    Toss vegetables gently and serve with a crisp green salad.

    Meredith’s Potato Salad
    I grew up hating potato salad, because it was one of the only salads around then, and so never served it at home. Meredith on the other hand loves potato salad as she has never had it and she came up with this recipe.

    4-6 large baked/steamed potatoes cooled and diced with the skin on.
    3 finely chopped spring onion
    1 finely chopped celery stalk
    1 cup fresh parsley – chop finely
    6 julienned radishes
    Lashings of Mary-Ann’s cashew mayonnaise
    1 tsp. readymade mustard or mustard powder

    Toss gently and serve at room temperature.

    Vegstock & Mashed potatoes
    8 cubed large potatoes
    2 –4 tsp Mary-Ann’s vegetable stock
    2-4 Tbsp. Cold pressed olive or sunflower oil
    Mary-Ann’s Garlic & Herb salt to taste
    Place the potatoes and stock in a pot with 1-2 cm water. Simmer gently with the lid on. When soft, add other ingredients and mash well. Serve with Mary-Ann’s Vegetable pies.

    Warm Potato Salad with Capers and Avocado
    4-5 baked or steamed potatoes – diced and keep aside

    Dress with the following
    2 Tbsp. capers- rinsed and chopped

    ½ – 1 cup olive oil or Cashew Mayonnaise
    2 tbsp. chopped chives or spring onion
    1 tbsp. Balsamic or lemon juice
    1-2 tsp. Mary-Ann’s Seasoning salt

    Combine and toss in potatoes, serve with diced avocado on a bed of lettuce.

    Potato & Olive salad
    8 medium potatoes, peeled and cut into eighths
    16 olives, pitted, cut into quarters
    1 cup sundried tomatoes, chopped 1/2 inch
    ½ cup cashew mayonnaise
    2 spring onions, chopped
    1 tsp Mary-Ann’s Garlic & Herb salt
    2 tablespoons chopped fresh rocket or basil
    Cook potatoes until just soft, about 10 minutes.

    Mary-Ann’s Stoofboontjies (a healthy twist to a traditional SA dish)
    2 spring onions, or leeks, finely chopped
    3-6 medium potatoes, cubed
    1-2 cups finely sliced fresh green beans
    1 tsp dried basil
    ¼ tsp dried thyme
    ½ -1 tsp vegetable or herbal salt
    ¼ cup chopped sun-dried tomatoes
    ¼ cup olives
    1-2 Tbsp. cold pressed extra virgin olive oil
    Dry stir-fry the spring onions for a few minutes.
    Add the potatoes, green beans, 1-2 cups boiling filtered water and the salt.
    Simmer gently for 15-20 minutes until the potatoes are almost done.
    Add the sun-dried tomatoes and olives, and simmer gently for 5-10 minutes.
    Remove from the stove, add the oil and mix well until the potatoes are almost mashed, but the beans still whole. Garnish with freshly chopped parsley and a few olives

    Green Potato salad
    6 large potatoes – steamed or baked and then cubed while still warm.
    2 spring onions finely chopped
    1 cup watercress, sliced
    1 cup rocket, sliced
    1 cup chopped celery (leafy part)
    1 cup parsley – finely chopped
    1tsp. Mustard powder
    2 tsp. Mustard seeds
    1-2 tsp. Mary-Ann’s Garlic & Herb salt.
    ½ cup Mary-Ann’s Cold pressed olive oil
    Juice of ½ lemon
    Blend the seasoning, oil & lemon juice well. Add to the combined vegetables and herbs and toss gently. Serve on a bed of lettuce leaves. Can include canned Artichokes.

    Grilled veg & Potato Lasagna
    4 eggplant, thinly sliced, seasoned (MA G&H salt) & grilled
    6 baby marrow (zucchini), thinly sliced, seasoned (MA Italian salt) & grilled
    6 large fresh tomatoes seasoned (MA Herb salt)
    6-8 large potatoes
    Tomato Pesto or homemade tomato sauce (spread this on the eggplant)
    Layer the vegetables, with potato, leaving enough to top the lasagna.
    Pour over 500ml/g Italian tomato puree, top with mashed potato or cashew cream (1 cup cashews, 1 cup water 1-2 tsp. mustard powder or ready made & 1-2 tsp. M-A Garlic & Herb salt) and or tomato slices & bake at 180oC for 30-40 minutes or until mash is golden brown.
    Make mashed potato with 4 –6 potatoes, simmered gently in 1cm of water. When cooked add Mary-Ann’s herb or Garlic & herb salt to taste and 2-3 tbsp Olive oil & 1 tsp. mustard.

    Cumin and corn Mashed Potatoes
    6 large potatoes, cut into chunks with the skins on and gently simmered in a little water until soft.
    2-3 cups sweet corn kernels, frozen or cut off the cob
    Mary-Ann’s seasoning salt to taste
    ½ cup soy milk – or cashew cream
    1 tsp cumin powder
    2-3 Tbsp. Mary-Ann’s olive oil
    Mash all the ingredients and serve with Pesto Green beans & mushrooms

    James’ Potato soup
    1-2 Leeks Thinly sliced
    4 large potatoes cut into chunks
    2 red peppers chopped
    3 ripe tomatoes chopped
    2 Tbsp. Mary-Ann’s veg stock
    1-1 ½ litres water
    1-2 Mary-Ann’s Garlic & Herb salt to taste
    1-3 Freshly ground black pepper
    Simmer gently until cooked, blend until smooth

    Potato Pancakes with herbed Tomatoes
    5 medium potatoes (precooked)
    ¼- ½ cup Mary-Ann’s gluten free baking mix
    2 finely chopped spring onions or leeks
    ¾ cup soymilk or cashew cream
    1-2 tsp. Dried or fresh oregano
    2 tbsp extra virgin cold pressed olive oil
    1 tsp Mary-Ann’s seasoning salt
    Mash the potato, add the rest of ingredients and blend with a fork until well combined. Form into patties and bake in a hot oven (220-260oC) on a non-stick surface until golden brown OR
    Cook in extra virgin coconut oil on top of the stove.

    Potato & courgette Bake
    4-6 medium potatoes, parboiled with skins on and then grated coarsely
    2-4 medium courgettes (baby marrows) coarsely grated
    4 Spring onions or leeks finely chopped, including the green stems
    1-2 Tsp M-A Seasoning salt
    Combine the ingredients and shape into a large round ‘cake’. Use a plate for this and then invert the plate on a heated non-stick baking sheet. Bake at 240oC until golden brown. Turn and make sure it is brown on both sides.
    Serve with Fresh or grilled tomato slices seasoned with freshly chopped basil or tomato pesto

    Potato and butternut wedges with tomato relish
    6 Potatoes cut into wedges
    1tsp Paprika ground
    ½ -1 tsp Cumin ground
    1 tsp M-A Seasoning or Garlic & Herb salt
    1-2 tsp fresh Coriander finely chopped
    Dry roast the potatoes after tossing in spices and salt at 200 + oC Remove and dribble lightly with olive oil add fresh coriander

    Red peppers are ripe peppers so are unlikely to cause digestive problems, green peppers are hybridized to stay green, so that bugs will not eat them. Red peppers are extremely high in Vitamin C and Beta Carotene, they are high in general antioxidants so a great anti cancer food.
    Try making a juice with ripe tomatoes and red peppers, with a dash or Aim’s Veggie D for seasoning.

    Tomato relish
    1 red pepper cleaned and sliced, dry grilled in a hot oven alongside the wedges
    5-6 ripe tomatoes thickly and grilled
    3 spring onions cut into 1 inch slices and grilled
    1 tsp mustard seeds
    1 tbsp lemon juice or balsamic vinegar
    1 tsp fructose or honey
    1 tsp Mary-Ann’s Garlic & Herb salt
    1-2 Tbsp EV olive oil
    Place all veg on oven tray, sprinkle and roast in a hot oven (over 200oC), remove and dribble with olive oil
    Alternatively use tomato pesto.

    Millet and potato patties
    This is a great recipe to use with left over potato
    3 cups cooked millet (add M-A veg stock when cooking) , then cooled
    2 cups mashed potato, then cooled
    4 spring onion, finely chopped
    1-2 Tbsp EV olive oil
    2-4 Tbs tomato puree
    M-A Garlic & Herb salt to taste
    Combine all ingredients together well and shape into patties. Grill lightly on both sides on a non-stick tray. Use Coconut oil if needed

    Curried Potatoes
    Dry stir fry a bunch spring onions (finely chopped)
    Add a little water
    1 tsp curry powder
    1 tsp Cumin
    ½ tsp turmeric
    ½ tsp dried chilies
    ¼ tsp ginger
    1-2 tsp M-A Garlic & Herb salt
    Add diced potatoes and gently simmer/steam gently
    Serve warm or cold with cashew mayo
    And freshly chopped coriander
    Any other fresh lightly steamed or raw vegetables can be added

    Potato Latkes
    6 -8 baking potatoes just cooked by steaming
    2 grated carrots or Courgettes
    2 leeks, finely chopped
    1 tsp. Seasoning salt
    Organic Coconut oil for frying

    Grate the potatoes; mix with all the remaining ingredients, except the oil.
    Heat a little coconut oil in a large pan. Place 3 Tbsp. of the mixture into the skillet for each latke. Use a spatula to flatten the mixture to form the latke. Fry over medium heat about 4 minutes per side, or until golden brown. Drain on paper towels.

    Traditionally served with hot with apple sauce. But you may want to try a combination of homemade apple and tomato sauce.
    Blend 3 apples with 3-4 tomatoes, 1 tsp. Garlic & Herb salt , 1 tsp. cinnamon, simmer until the sauce darkens and serve.

    Spicy, Cubed potatoes
    Dice 6 large potatoes and dry roast in a hot overn
    Blend the following spices and toss in potatoes
    1-2 tsp ground cumin
    1-2tsp dried paprika
    2-4 tsp mustard seeds