From Amanda's fine cafe on the ground floor of Theosophy House, independently owned and managed.
“Beanie” Tortilla
Ingredients
Lightly flour tortilla
1/2 cup refried beans (add flour if necessary to make rissole)
1 slice tasty cheese
2 tblspn jalapaeno peppers
3 slices tomato
Sliced purple onion
Guacamole (avocado, lemon juice, sour cream, salt and pepper)
To Do
Halve cheese slice and place running longways from the top of the tortilla
Lay bean rissoles in line, on the top of the cheese
Layer with tomatoes, onion, jalopaeno
Spoon guacamole over
Salt and pepper to taste
Fold bottom of tortilla up
Then fold one side over and roll shut
Clamp toast for five minutes or until cheese is melted and tortilla crispy
Ingredients, preferably organic
1 large beetroot (chopped into small pieces)
7 tomatoes (diced into very small pieces)
½ a cauliflower (chopped into pieces)
1 carrot (grated)
¼ cup of sage (finely chopped)
½ cup of parsley (finely chopped)
¼ packet of organic wholemeal or whole-wheat pasta (about 100 grams)
1 teaspoon or ½ tablespoon ‘hand-harvested sea salt’ to taste (can be purchased from a health food shop, do not use ordinary salt or white sea salt as it is higher in sodium and lower in trace elements)
2 cups of spring water
Large feeling of love for humanity
½ an avocado for each person
2 tablespoons of organic olive oil, cold-pressed
1 large saucepan, lid and stirring spoon
Preparation
1. Place tomatoes into saucepan and simmer on low heat for about 10 minutes with lid to retain moisture. Do not put any oil into bottom of pan, this dish does not use heated oil or onion or garlic. Add beetroot and sage and simmer another 10 minutes. Stir occasionally but not too often.
2. Add grated carrot, cauliflower pieces, parsley and pasta and simmer 5 minutes. Add positive thoughts of universal love. Replace lid on top.
3. Add spring water and when the heat has returned add pasta, simmer about 10 minutes with lid on top.
Kindly contributed by Zora Marresh.
Ingredients
Green leafy vegetables (no cabbage):
Spinach
Chinese Spinach
2 Stalks Celery, chopped small
6 florets of Cauliflower
A Handful of Broad Beans (frozen), cooked and skinned. These thicken the soup.
2 Stock cubes (Vegetarian)
Preparation
Cook all then mash with a Bamix