Apple and herb stuffing/dressing

• Stale bread cut into cubes
• Diced apple or two
• Diced onion & celery
• Toss in seeds (sesame, sunflower, etc.)
• Toss in herbs (thyme, oregano, garlic, etc.)
• Splash of olive oil 
• Big glug of apple juice

1. Saute the onion and celery
2. Toss all of the ingredients into a baking dish with a lid and stir to coat
3. Bake with lid on for about 30 minutes
4. Remove lid and continue baking for about 10 more minutes or so

Pear and feta flatbread

4 T olive oil
2 cloves of garlic, minced
2 onions, thinly sliced
3 small firm pears, cored and sliced
1 red pepper, diced
1/2 C cashews (unsalted)
feta cheese, crumbled
grated cheese (edam is nice)
1/2 batch of Miranda's pizza dough recipe

• Prepare pizza dough recipe and set aside to rise.
• Add the garlic to the olive oil and set aside.
• Saute onions in a dash of oil until very soft (15-20 minutes). For last 5 minutes, add sliced pears. Set aside.
• Once dough has risen, divide into three and roll each into long rectangles.
• Brush with the garlic oil mixture. Arrange peppers, nuts, pears and onions and top with the two cheeses.
• Bake in hot oven for 12-15 minutes or until nicely browned on top.

Whipped coconut cream

1 can full fat coconut milk (or coconut cream)
2-3 T powdered sugar

• Place can in fridge overnight.
• Carefully open the can without shaking or turning upside down. Scoop out the thick top layer into a mixing bowl. Add sugar.
• Blend with a hand-beater until thick and creamy.

Taco bites

1 can black or kidney beans
1 t cumin
1/2 t cayenne
1 clove garlic, minced
1 small red pepper, diced
1 small onion, diced
1/3 C frozen corn
Flour tortillas
Grated cheese
Salsa
Jalapenos
Sour cream

• Saute the pepper, onion, corn and garlic until soft. Add cumin, cayenne and beans and mash until smooth (add a bit of water)
• Use a glass or cookie cutter to cut small circles from the tortillas. Press the circles into muffin tins and fill half way with bean mixture. Top with a scoop of salsa, some jalapenos and grated cheese.
• Bake in 350F oven until cheese melts. 
• Serve with more salsa and top with sour cream.

Black bean burgers

3/4 C panko
3 T oil
2 cans black beans
2 large eggs
1 t cumin
1/2 t salt
1/4 t cayanne
1 red pepper, diced
1 small onion, minced

• Toast panko and let cool.
• Drain and mash beans, combine eggs and seasoning and mix everything together.
• Form 1-inch patties and cook over medium heat for 8-10 min, flipping part way through.

Chicken and corn patties

200g chicken breast – minced
1/3 large fresh corn-on-the-cob
3 pieces of water chestnuts – finely diced
10 strings of fine French beans – finely diced
1 small red onion (about 60g) – minced
½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)
2 ½ tbsp cornflour
1 large egg (lightly beaten)
2 tsp cooking oil

Seasoning:
1 tsp salt
¾ tsp sugar
¼ tsp paprika (optional)
Dash of pepper

• Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.
• Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
• Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches.
• Transfer patties to a serving plate lined with kitchen paper.