Cabbage and Apple Sautéed

Serves 2:
Green cabbage (350g - halved cored and finely shredded)
Apple (150g - Golden delicious, cored and sliced)
Garlic (1 clove - finely minced)
Olive oil (1 tbsp)
Salt
Black pepper (freshly ground)

1) In a large deep skillet add the cabbage with 2 tbsp of water and cook over moderately high heat, tossing, until wilted, about 10 minutes or until tender.
2) Add the apples, garlic, olive oil and toss well. Cook, stirring occasionally, until the apples are just tender, about 5 minutes.
3) Season with salt and pepper and serve.

Vegan Cake

Makes 1 cake:
Vegan margarine (150g)
Muscovado sugar (100g)
Flaxseed (powder - 1 tbsp)
Apple puré (240g)
Wheat flour (240g)
Baking powder (1 tbsp)

1) Preheat oven to 180C.
2) Cream together vegan margarine and muscovado sugar. Add flaxseed and apple puré.
3) Work in flour and baking powder.

4) Pour in the batter in a prepared cake tin.
5) Bake for 40 minutes or until done.

Vegan Soy Patties

Makes 10:
Soy (TVP small - 100g)
Garlic (1 clove)
Corianders (1 tbsp - chopped)
Salt (q.b.)
Tomato purée (1 tbsp)
Rice drink (2 tbsp)
Cornstarch (1 tbsp)
Flaxseed (powder - 1 tbsp)
Corn flour (1 tbsp)
Olive oil

1) Rinse the soy in warm water.
2) In a food processor mix soy, garlic, corianders and salt until well combined.
3) Add the tomato, rice drink, cornstarch, flaxseed and mix well.
4) Shape and roll the patties in the corn flour.
4) Heat olive oil in a frying pan until it's a medium heat.
5) Shallow fry for five minutes or until cooked through and golden.

Strawberry Bread Rolls

Makes 10:
For the dough:
Whole wheat flour (300g)
Agave nectar (30g)
Non hydrogenated margarine (50g)
Instant dry yeast (2g)
Rice drink (150 ml)
Flaxseed (powder-10g)
For the Filling
Strawberry jam (unsweetened - 100g)

For the Glaze
Agave nectar (2 tbsp)

1) Combine all ingredients, in a large bowl, and mix together until you have dough that is sticky and tacky. Dough should clear the sides of the mixer while kneading but still sticking to the bottom.
2) Turn the dough into a floured surface and knead it for about 2 minutes. Roll the dough into a rectangle and spread the jam evenly, leaving a small margin near edges.
3) Starting with a long side, roll to form a tight cylinder. Slice it into 10 evenly sized pieces
4) Arrange the rolls in the prepared baking pan. Cover with plasticwrap and allow to rice for 30 minutes.
5) Preheat oven to 180ºC and bake for 20 minutes or lightly golden top and cooked through.
6) After baking drizzle agave nectar over the warm rolls.

Sunbutter

Makes 1 cup:
Sunflower seed kernels (raw, unsalted - 2 cups)
Agave nectar (2 tbsp)

1) Place the sunflower seed kernels in the bowl of your food processor
2) Pulse until a meal is formed.
3) Scrape down sides of the bowl.
4) Add the agave nectar.
5) Continue to process for about 10 minutes, until you have creamy sunbutter.

Vegan German Apple Cake

Makes 1 cake:
Apples (4 - peeled and cubed)
Non-hidrogenated margarine (100g)
Muscovado sugar (75g)
Apple sauce (240g - unsweetened)
Rice milk (2 tbsp)
Whole-wheat flour (210g)
Baking powder (2 1/2 tsp)

Topping
Apples (2 - peeled and cut into slices)
Cinnamon (2 tsp)
Agave nectar (1 tbsp)

1) Preheat oven to 180ºC.
2) Cream together margarine and sugar, then mix in the apple sauce and rice milk and slowly add the flour, baking powder and cubed apples to the wet mixture, being careful not to over-mix. Pour the batter into a baking pan.
3) Mix together the apples, agave, cinnamon and arrange apples on the batter top.
4) Bake for 60 minutes or until golden brown.