Mum's been throwing herself into vegan cooking, with an inspired orzo casserole and a coconut rice pudding. She's a total genius!  

Orzo Casserole with Nutballs
(fed a hungry family of 6)

INGREDIENTS
1 cup mixed nuts, chopped finely
1 cup fresh wholewheat breadcrumbs
1-2 tsp dried herbs (eg. thyme, oregano)
about 3 cloves fresh garlic, finely chopped
1 'egg's worth of no-Egg
enough vegetable stock to make it all stick

lots of onion and garlic, chopped
1 packet cooked orzo pasta
2 tins crushed tomatoes
2 tsp brown sugar
pinch chilli powder
bread crumbs mixed with olive oil

METHOD
1. Mix together first lot of ingredients and form into small walnut-sized balls. Fry and set aside.
2. Sautee onion and garlic until soft. Mix with the orzo, tomatoes, sugar and chilli powder in a large baking dish. Pop in the meatballs at strategic intervals. Top with the breadcrumbs mixed with oil.
3. Bake at 180 degrees Celsius for 30 mins. ---------------------------------------------------------------------------------------------------------------------------  
Mum's very own Coconut Rice Pudding

INGREDIENTS
8 Tbsp short grain rice
4 Tbsp brown sugar
1 can coconut cream (~350mL) + enough soy milk to make 1 L of liquid
2-3 tsp nutmeg

METHOD

1. Stir together all ingredients except nutmeg until well combined. Place in a very lightly greased baking dish and sprinkle with nutmeg.
2. Bake at 135 degrees C for 2-2.5 hours until creamy and liquid mostly absorbed.