Daily Random RecipeINGREDIENTS:1/2 cup brown lentils2-3 cups water1 carrot500 g / 1.1 lb sweet potato, peeled1 onion, finely diced2 t soy sauce (or tamari)1 T tahini2 T finely chopped fresh coriander, chives or parsleyFreshly ground black pepper1 cup wheatgermMETHOD:Wash lentils thoroughly, cover with water and bring to the boil. Remove any foam that rises to the top and simmer for 25-30 minutes, or until soft. Drain well. Boil carrot and sweet potato until soft. Drain well and mash. Add onion, soy sauce, tahini, herbs and pepper. Shape into round burgers and roll in wheatgerm. Place burgers on a tray and refrigerate for at least 2 hours. Lightly oil a frying pan and heat until very hot, cook burgers on both sides until brown.NOTES:Serve alone, or with this Curry Silken Tofu DressingSubmitted by kimba!

Daily Random RecipeINGREDIENTS:2 red capsicum, quartered and deseeded3 zucchini, sliced lengthwiseVegetable oil, for brushing1 medium crusty baguette, halved lengthwise225 grams / 8 ounces chargrilled eggplants in oil, drained60 grams / 2 ounces semi-dried tomatoes30 grams / 1 ounces pine nuts, toastedSalsa Verde2 garlic cloves, crushedFinely grated rind and juice of 1 lemon3 tablespoon capers, rinsed60 grams / 2 ounces vegan parmesan cheese, grated4 tablespoons chopped fresh flat leaf parsley2 tablespoons chopped fresh oregano6 tablespoons virgin olive oilSeasoningMETHOD:Preheat the grill to high. Brush the capsicum and zucchini with a little oil and season well. Grill the peppers for 15 minutes, turning occasionally until softened and charred. Place in a food bag, seal and allow to cool.Meanwhile, grill the zucchini for 10 minutes, turning after 5 minutes until softened and lightly charred. Set aside to cool. Remove the capsicum from the bag, peel away the skin and halve.Meanwhile place the salsa verde ingredients in a food processor or blender and process to a smooth paste. Season to taste. Spread the cut sides of the bread with 2 tablespoons of the paste. Arrange the capsicum on the bottom half of the bread, cover with eggplant slices and top with the zucchini, seasoning with fresh ground black pepper between each layer. Add the tomatoes and scatter over the pine nuts.Top with the other half of bread and tie together with string at intervals. Allow to stand for 1 hour to let the flavours develop before slicing and serving. Alternatively, wrap in plastic cling film and leave in the fridge overnight.

Daily Random RecipeINGREDIENTS:2 tins beans (eg. garbanzo, pinto)Onion, choppedGarlic powderMarmiteSeasonings of choice (eg. pepper, seaweed, sesame seeds)1 t or so of cider vinegarDrop of maple syrup1/4 cup rolled oats3 T flax seed mealWalnutsMETHOD:Take two tins of beans (I use garbanzo and pinto), rinse them, then mash with your hands. Add onion, garlic powder, a little marmite and whatever other seasonings you like (pepper/seaweed/sesame seeds etc). I also add a teaspoon or so of cider vinegar and a drop of maple syrup. Add rolled oats and flax seed meal. I add walnuts to my burger mix as well. Shape into patties and fry. Takes about 15 minutes to make and you should get about 6 to 8 patties depending on size.NOTES:Bean burgers are really quick to make if you use tinned beans.