Healing Our Earth – Nourishing body and soul – Vegetarian pure cooking

In today’s information age, we are continually bombarded with details about the physical aspects of what we eat and the effects that different ingredients may or may not have, and naturally this is important. But in this welter of information, we tend to overlook one crucial factor: the consciousness of the person cooking and the effect that this will have upon the food, and thus also on those who eat it. A cook prepares food in a physical place, but also in a spiritual or inner space. And just as the physical surroundings are best kept clean and in order, so should be the state of mind of those in the kitchen. When this subtle, spiritual aspect is taken into consideration, the role of the cook extends from simply creating tasty, nourishing meals with fresh ingredients, to including a spiritual connection with those who will be eating that food. The aim will be to touch and fill the heart as well as the palate and stomach. The love of the cook, and his or her motivation to offer sustenance, will nourish as much as the chemical components of each dish.

Even in today’s demanding society, when there sometimes seems to be hardly enough time to cook, let alone do so peacefully and caringly, it is therefore definitely beneficial to develop a positive attitude towards cooking. Before undertaking any food preparation, remind yourself that the project at hand can and should be an enjoyable, creative activity, rather than an unpleasant, time-consuming chore.  So look, cook and enjoy!

Here are some fun recipes demonstrated on Healing Our Earth Online Event

Celery Rolls

  • 500 g (1 lb) strong plain flour 1 tsp salt
    1 tbs instant dried yeast
    2 tbs oil
  • lukewarm water
  • 185 g (6 oz) tomato purée 2 tbs oil
    2 tsp salt
    1 tsp paprika
  • 125 g (4 oz) Cheddar cheese, grated 250 g (8 oz) celery, finely chopped

2 tbs oil
1 tsp mustard seeds
2-3 tbs sesame seeds
30 g (1 oz) fresh coriander OR parsley

Mix together all the dry dough ingredients and the oil. Add the water a little at a time to form a soft dough. Knead the dough for 5 minutes or until elastic. Cover and leave in a warm place to rise for 1-2 hours.

Heat the oil in a pan, add the tomato purée, salt and paprika and cook until the oil has blended into the purée. Leave aside.

Roll out the dough into rectangle 5 mm (1⁄4 in) thick and spread the tomato paste evenly all over the dough. Sprinkle cheese and celery evenly over the dough and roll the dough into a Swiss roll. With a knife, cut the rolled dough into 1 cm (1⁄2 in) thick slices and place them on a greased baking tray, with enough space around them to rise to twice the size. Bake in pre-heated oven at 200°C/400°F/Gas Mark 6 for 20 minutes until brown.

To prepare the topping, heat more oil in a small saucepan, add the mustard seeds until they pop, then add the sesame seeds and remove from the heat. Spread this over each roll with a teaspoon and sprinkle coriander or parsley on top.

Makes 8-10 Rolls.

Vegan Lemon Cake

  • 2  lemons (juice and zest)
  • 1.5 cups  plain flour
  • 1 cups  sugar
  • 1 tsp  baking powder
  • 1 tsp  bicarbonate of soda
  •  6 tbsp  vegetable oil
  • 1 tsp   vinegar
  • 1 tsp   vanilla essence/flavouring
  • Small quantity of soya/oat/other vegan milk
  • Icing
  • 2 tbsp icing or granulated sugar
  • 1 lemon – juice and rindMethod
    1. Preheat oven to 180 degrees/Gas 4
    2. Sift flour, sugar, baking powder and bicarbonate of soda into a mixing bowl. Mix together well.
    3. Grate all the lemon rind into a large measuring cup.
    4. Add the juice of the lemons to the measuring cup.
    5. Add milk/soya milk/water to the rind and lemon juice until you have filled 3 cups.
    6. Pour the lemon juice mixture into your bowl of dry ingredients.
    7. Add oil, then vanilla, then vinegar and mix well. The mixture will foam.
    8. Pour into a lined or ungreased 30in/8in cake tin
    9. Bake for 25 minutes, or until the cake bounces back a bit, when you touch it in the middle. A knife should be almost clean when you bring it out.
    10. Ice with a thin layer of icing made from granulated or icing sugar, lemon rind and lemon juice. NB Add lemon juice to sugar gradually – you may not need so much. Use a brush or spatula to ‘paint’ on the icing.
  • MAKES Enough for 10 People

Vegan, Gluten-free Nut Roast

  • 1-2 cup mixed nuts (roasted- e.g. peanuts, walnuts, almonds etc.) – grind coarsely2-3 stalks of celery – finely chop
    2-3 carrots – grated
    2 peppers (colourful) – small diced cubes (optional)
    2 cups white rice – well cooked (you can replace with brown rice or lentils)
    2 cups oats – grind
    Fresh parsley – chopped or mixed herbs, sage, rosemary
    Hing (Asafoetida)
    Olive/Sunflower oil for sautéing the veges
    Some water
    1 tbsp. mustard

Take a big bowl
– Sauté veggies & flavour with tamari, hing, salt/pepper etc.
– Add in ground nuts, rice, and fresh parsley and herbs
– Add required amount of oats as needed to bind the mixture
– Add additional flavouring if necessary or ingredients of your choice
Spinach, mushrooms, tomatoes etc. cheese
– prepare bread loaf tins, lined with oil
– bake for 45 mins on moderate heat
SERVE WARM OR COLD. Do not cut loaves when hot.

Spicy Chinese Noodles
  • 2 lbs fresh noodles
  • 10 Chinese leaves
  • 4 pak choi
  • 2 medium carrots
  • 6 pieces of smoked tofu
  • 2 tablespoon chilli bean paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tamari sauce [ or light sauce soy]
  • 2 tablespoon cooking oil
  • 1 teaspoon shredded  or grounded fresh ginger
  • 4 tablespoon chopped fresh coriander
  • 1/2 bowl water
1. peel and slice the carrots
2. wash and shred the chinese leaves
3. wash and shred the pak choi
4. slice the tofu
5. 6 coriander plants chopped
6. heat the oil in a wok on high heat
7. add the ginger
8. add the chilli bean paste and saute this
9. add the carrots first, after 4 mins, then add the pak choi stem
10.  next add the tofu
11. add the fresh noodles and half of the water
12. then add the salt, pepper and tamari sauce
13. now add the pak choi and chinese leaves
total cooking time is 15 to 20 minutes
serve on a plate and sprinkle the chopped coriander on top.
Makes enough for 4 to 6 people.
Thai Curry, – commonly known as Coconut Curry 
  • Vegetables:
  • Tomatoes, carrots, potatoes, Capsicum (any colour), aubergine, courgettes, broccoli, mushrooms – all these vegetables are optional.  (chop all vegetables into cubes of medium size – not too big, not too small)
  • Tofu – (small cubes and baked before putting into the dish.)
  • Salt, lime leaves (8-10), lemon grass (can get either slices or long stick)
  • Curry Powder – 2-3 tablespoons
  • Coconut milk – 2 tins
  • Water Chestnut – 1 small tin
  • Oil – 2-3 tablespoons
  • Chilli – optional
Heat up couple of tablespoons of oil in pot in which you will be cooking.
Add finely chopped tomatoes and let it cook until tomato has almost become like gravy.
Add vegetables that need longer time to cook (remember vegetables cooking into tomatoes anyway takes longer time to cook)
First add aubergines, let these cook for 5-7 mins.
Next add carrots and let these cook for about 5 mins
Then add potatoes and let these cook for about 5 mins
Next add courgettes and capsicum and let these cook.
Add about a couple of cups of water to make sure vegetables cook properly.
Add mushroom and let this cook in the gravy.
When all vegetables have been added in, add the coconut milk, salt, curry powder and (chilli, if making chilli) and let it all simmer on low-medium heat for 10 – 15 mins.
When all vegetables have become soft and all flavour is gone of leaves and curry powder gone into vegetables, it is then ready to be served.
Best served with a bowl of rice.
For more recipes :

Leave a Comment