Plant Powered Camp 2010 – Some of the food…thanks to Lee Baker for photography

Vegetable and Olive Tomato Sauce (for the Rissoles)

Rissoles (chickpea, bean and gluten flour, plus herbs and spices)

Pie filling (Seitan and chickpeas)

Party Pies

Pies with roasted & steamed veg and tahini-miso sauce

Roast pumpkin, lentil and basil lasanga with roasted red capsicum and garlic.