This is less of a recipe and more of an idea. Modify as you wish. This is a simpler version of Howard's Bean Paste in Sue Dengate's Failsafe Cookbook. So, you might want to look that up for a more flavour-filled version.

Ingredients
1 can of Cannellini beans (450g)
A splash of canola or sunflower oil

Method
Rinse beans well in a colander. Add to food processor. Add a splash of canola or sunflower oil ( I suppose about 1-2 tablespoons). Process until "pastey".

I love this on Ryvitas (original, red packet).
P.S. I'm sure it would work with kidney beans too but I personally prefer the taste of the Cannellini.

** One brand calls Cannellini beans, "white beans" but if you look at the Italian side on the tin is says "Fagioli Cannellini".

 

Ingredients

4 large dirty potatoes, thickly peeled and thinly sliced.

1 shallot (if tolerated), thinly sliced.

½ swede, peeled and finely sliced.

Ingredients for sauce

60 grams Nuttlex

2 tablespoons self-raising flour (could use cornflour or plain flour)

2 cups rice milk

Method

Sauce

In medium saucepan melt Nuttlex, stir in flour, cook for 1 minute. Take off the heat. Gradually beat in rice milk with wooden spoon or whisk. Return to heat. Cook until thick and smooth.

Cheats way.

Melt Nuttlex in saucepan. Mix ricemilk and flour in jug and pour into saucepan. Whisk or stir until thick.

To assemble the potato bake.

Grease and oven-proof dish with Nuttlex. Layer potato, swede and shallots alternately until all used. Carefully pour sauce over the potato/swede layers until potato/swede is covered. Cover dish with baking paper, then cover with foil. Bake at 170 degrees Celsius for 45 minutes. Test potato/swede with a skewer to see if they are soft. Foil and baking paper may be removed for last 15 minutes to crisp top.. Allow to rest re-covered with foil for 15 minutes before serving.
Hopefully yours will turn out better than mine (in the photo). That one was a bit sloppy but still tasted good.

Veggie rice

 

Ingredients

2 tablespoons of canola or sunflower oil.

1 ½ cups of uncooked rice (white, brown or both)

½ swede, finely chopped

1 wedge of cabbage (about 1 cup) thinly sliced

1 stick of celery, finely chopped

1 teaspoon salt

4 cups of boiling water

½ tin brown lentils, rinsed very well

½ tin Cannellini beans, rinsed very well.

½ cup of dried red lentils, rinsed very well.

Method

In a large wok or pan, heat oil, add veggies, stir for a few minutes. Add rice and washed red lentils. Stir well. Add boiling water. Add lentils and beans. Stir well and simmer for 20-30 minutes stirring occasionally.  Add more water if rice is not cooked.

Other options: could add use other veggies (if tolerated) such as leek (1 cup), choko (1 cup), shallots (1 stem).

Vegie Sauce

 

Ingredients

½ swede, finely chopped

1 medium potato, thickly peeled and finely diced

1 wedge of cabbage (about 1 cup) thinly slice

1 stick of celery finely chopped

2 tablespoons self-raising flour

1 teaspoon salt

60 grams Nuttlex

2-3 cups of warm water

½ tin brown lentils, rinsed very well

½ tin Cannellini beans, rinsed very well.

Method

Melt Nuttlex in a large pan. Add vegetables and lightly stir-fry for 5 minutes. Mix flour and water, whisk well. Add flour/water to veggie mix and continue stiring until it thickens. Add lentils and beans, stir. Reduce heat. Cook for 20-25 minutes with lid on. Stir occasionally. Serve with your favourite type of pasta (cooked according to packet)

Other options: could add use other veggies (if tolerated) such as leek (1 cup), choko (1 cup), shallots (1 stem). Could add 1 cup of cooked chicken if tolerated. 

Oat Slice

contains gluten (gluten-free option below)

Ingredients

1 cup oats
½ cup sugar

1 cup self-raising flour
125g Nuttlex
2 tablespoons maple syrup

Method

1. Preheat oven to 180 degrees Celsius
2. Melt Nuttlex and maple syrup in the microwave (about 1-2 min) until all Nuttlex is melted.
3. Mix dry ingredients in a bowl then add melted Nuttlex and maple syrup
4. Mix well (so no flour is visible) and spread in a lamington tray. You might need to mix with your hands if it’s not mixing well enough will a spoon.
5. Line lamington tray with baking paper and pour/tip mixture into tray. Use your hands to push down and spread evenly (especially into corners).
6. Bake in a 180 degrees Celsius oven for 10-15mins. Don’t over bake. The slice will harden after cooling.
7. Cut into squares or bars while it’s still warm. This is really important; it’s very hard to cut once cooled. You will probably still have to cut it a bit but having the cut marks there really helps.

Modifications:
Less sweet - half the sugar, half the maple syrup

Gluten free - substitute gluten-free self-raising flour 

                     And instead of oats:

• Jane suggests: 1/2 cup rice flakes and 1/2 cup buckwheat puffs. 
• Sue suggests: 1/2 cup millet flakes and 1/2 cup quinoa flakes. 

Thanks to both these ladies for these suggestions - they report these have worked out well.