For when you don't have much time to cook!
5 minute Smoked Tofu, Vegetable & Noodle Stir Fry:
Ingredients:
Oil, for frying
Smoked Tofu (as much as you'd like), chopped
Vegetables (e.g. broccoli, bok choy, capsicum, mushrooms, etc), chopped into bite sized pieces
Hokkien Noodles
Fresh Garlic, minced
Tamari
Seseame Oil
Mushroom "Oyster" Sauce
Method:
1. Heat a little oil in a wok or non-stick frypan. Add the garlic and vegetables (except bok choy) and stir fry for 2-3 mins.
2. Meanwhile, prepare Hokkien noodles according to packet. Add to stir frying vegetables.
3. Add tofu and bok choy, as well as a few dashes of seseame oil, mushroom "oyster" sauce, and tamari, and stir to heat through. Serve!
NOTE: you should use smoked tofu as it has a great flavour and adds smokey scents to the whole dish - if you can't find smoked tofu, any firm tofu will do.
Rating: 4
Sunday 30 March 2008
Haloumi Burgers with Pesto
This is something that everyone can enjoy. It is delicious, and filling. You'll want to line up for more. And, at approx. $3.50 per serve, it won't break the budget!
Haloumi Burgers with Pesto:
Ingredients:
Burgers:
375g haloumi cheese
olive oil cooking spray
4 large bread rolls
80g baby spinach leaves
80g baby rocket leaves
1 lebanese cucumber, thinly sliced
Basil and mint pesto:
1/3 cup pine nuts
50g pecorino or parmesan cheese, grated
1 garlic clove, sliced
1 bunch basil, leaves removed
2 cuts mint leaves
1/2 cup olive oil
Method:
1. Make basil and mint pesto by placing all ingredients in a food processor. Process until a smooth paste forms. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap and set aside until ready to use.
2. Cut haloumi into 4 thick or 8 thin slices. Heat a non-stick frying pan over medium-high heat. Spray both sides of the haloumi with the oil. Cook for 3-4 mins each side or until golden brown.
3. Meanwhile, cut bread rolls in half and toast both sides. Place roll bases on serving plates. Top with spinach, rocket, cucumber, haloumi, pesto and then the roll top. Serve!
NOTE: If you can't make the pesto, buy a "Basil and Cashew" crunchy dip from the fridge section of your supermarket! Also, this burger tastes great with a bit of avocado.
Serves: 4
Rating: 4.5
Haloumi Burgers with Pesto:
Ingredients:
Burgers:
375g haloumi cheese
olive oil cooking spray
4 large bread rolls
80g baby spinach leaves
80g baby rocket leaves
1 lebanese cucumber, thinly sliced
Basil and mint pesto:
1/3 cup pine nuts
50g pecorino or parmesan cheese, grated
1 garlic clove, sliced
1 bunch basil, leaves removed
2 cuts mint leaves
1/2 cup olive oil
Method:
1. Make basil and mint pesto by placing all ingredients in a food processor. Process until a smooth paste forms. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap and set aside until ready to use.
2. Cut haloumi into 4 thick or 8 thin slices. Heat a non-stick frying pan over medium-high heat. Spray both sides of the haloumi with the oil. Cook for 3-4 mins each side or until golden brown.
3. Meanwhile, cut bread rolls in half and toast both sides. Place roll bases on serving plates. Top with spinach, rocket, cucumber, haloumi, pesto and then the roll top. Serve!
NOTE: If you can't make the pesto, buy a "Basil and Cashew" crunchy dip from the fridge section of your supermarket! Also, this burger tastes great with a bit of avocado.
Serves: 4
Rating: 4.5
Eggplant, Mozzarella, Tomato and Basil Rolls
This is a simple, and cute, side dish with heaps of flavour.
Eggplant, Mozzarella, Tomato and Basil Rolls:
Ingredients:
1 Large Eggplant
Mozzarella cheese, cut into slices (at least one slice per roll)
Plum/small (i.e. cherry) tomatoes, cut into 4 slices
Basil leaves (at least one per roll)
Balsamic vinegar
Ectra virgin olive oil
Salt & pepper to taste
Method:
1. Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave tof 20 mins. Rinse, and then pat dry with paper towels.
2. Preheat the grill and line the rack with foil. Place the dried eggplant slices on the grill rack and spray with cooking oil. Grill for 8-10 mins until tender and golden, turning once.
3. Remove the eggplant slices from the grill and then place a slice of mozzarella, a slice or two of tomato and a basil leaf in the centre of each and season to taste. Fold the eggplant over the filling and cook, seam-side down until the grill until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar.
Notes:
* If you don't have time, or don't like the fiddling around, with drying and grilling your own eggplant, you can use grilled eggplant from the deli. Just make sure the oil is drained off it.
* If you can't get the eggplant with the filling to "stay", use tooth picks to hold them together.
* Tastes great even without the balsamic vinegar and extra oil.
Rating: 4
Eggplant, Mozzarella, Tomato and Basil Rolls:
Ingredients:
1 Large Eggplant
Mozzarella cheese, cut into slices (at least one slice per roll)
Plum/small (i.e. cherry) tomatoes, cut into 4 slices
Basil leaves (at least one per roll)
Balsamic vinegar
Ectra virgin olive oil
Salt & pepper to taste
Method:
1. Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave tof 20 mins. Rinse, and then pat dry with paper towels.
2. Preheat the grill and line the rack with foil. Place the dried eggplant slices on the grill rack and spray with cooking oil. Grill for 8-10 mins until tender and golden, turning once.
3. Remove the eggplant slices from the grill and then place a slice of mozzarella, a slice or two of tomato and a basil leaf in the centre of each and season to taste. Fold the eggplant over the filling and cook, seam-side down until the grill until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar.
Notes:
* If you don't have time, or don't like the fiddling around, with drying and grilling your own eggplant, you can use grilled eggplant from the deli. Just make sure the oil is drained off it.
* If you can't get the eggplant with the filling to "stay", use tooth picks to hold them together.
* Tastes great even without the balsamic vinegar and extra oil.
Rating: 4
Corn and Polenta Pancakes with Tomato Salsa
This recipe is so easy and it tastes great. People with arthritis should be careful eating the Salsa as the balsamic vinegar and tomatoes may be a problem if experiencing a flare-up.
Corn and Polenta Pancakes with Tomato Salsa:
Ingredients:
Tomato Salsa:
2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Corn and Polenta Pancakes:
3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying
Method:
1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.
2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.
3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.
NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.
Serves: 2-3
Rating: 4
Corn and Polenta Pancakes with Tomato Salsa:
Ingredients:
Tomato Salsa:
2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Corn and Polenta Pancakes:
3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying
Method:
1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.
2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.
3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.
NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.
Serves: 2-3
Rating: 4
Brown Rice & Cashew Patties with Coriander & Coconut Sambal
This recipe takes a bit of fiddling around, but is SO worth it.
Brown Rice & Cashew Patties with Coriander & Coconut Sambal:
Ingredients:
Patties:
250g dried chickpeas
3 cups instant brown rice
1 Tbsp oil
1 onion, finely chopped
125g roasted cashew paste (you can also make this yourself with roasted cashews, some butter/oil and add a bit of peanut butter - all in a food processor and whizz for a bit)
1 egg (free range always - happy chooks make better eggs)
60g tahini
1 tsp ground cumin
1 tsp ground tumeric
1 Tbsp lemon juice
1 vegetable stock cube (we use Massel stock cubes)
5 Tbsp tamari
1 small carrot, grated
1/2 cup fresh wholemeal breadcrumbs
oil, for shallow frying
2 Tbsp oil, extra
310g bok choy, trimmed and washed
Coriander and coconut sambal:
90g fresh coriander leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded and finely chopped (can use 1 tsp sweet chilli sauce instead)
1 tsp garam masala
2 Tbsp lime juice
1/4 cup shredded coconut
Method:
1. Soak the chickpeas in cold water overnight. Drain. Place in a large saucepan and cover with water. Bring to the boil and cook for 1-1.5 hours, or until cooked. Drain, reserving 2 Tbsp of the liquid.
2. Meanwhile, bring a saucepan of water to the boil and cook the rice over medium heat for 10-12 mins, or until tender. Rinse well and drain. Keep warm.
3. Heat the oil in a frying pan and cook the onion for 2-3 mins, or until golden. Set aside.
4. Mix the chickpeas, cashew paste, egg, tahini, cumin, tumeric, lemon juice, stock cube, reserved chickpea liquid, and 2 Tbsp of the tamari in a food processor until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick. Refridgerate for 30 mins.
5. To make the sambal, finely chop all the ingredients in a food processor. Refridgerate until ready to use.
6. To cook the patties, heat the oil in a large, deep frying pan over medium heat and cook in batches for 3-4 mins each side, or until golden and cooked through. Remove and keep warm. Wipe with a paper towl. In the same pan, heat the extra oil and add the bok choy and cook, tossing, for 1-3 mins, or until wilted. Pour in the remaining 3 Tbsp tamari and toss through. Place the bok choy on eight serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.
Notes:
* Fresh chickpeas (or any beans/legumes) are always best, but if you don't have the time, you can use tinned goods instead at a pinch.
* You can cook the rice in a rice cooker, instead, if you prefer.
* Patty mixture freezes well. Simply thaw and cook as usual.
Serves: 8
Rating: 4
Brown Rice & Cashew Patties with Coriander & Coconut Sambal:
Ingredients:
Patties:
250g dried chickpeas
3 cups instant brown rice
1 Tbsp oil
1 onion, finely chopped
125g roasted cashew paste (you can also make this yourself with roasted cashews, some butter/oil and add a bit of peanut butter - all in a food processor and whizz for a bit)
1 egg (free range always - happy chooks make better eggs)
60g tahini
1 tsp ground cumin
1 tsp ground tumeric
1 Tbsp lemon juice
1 vegetable stock cube (we use Massel stock cubes)
5 Tbsp tamari
1 small carrot, grated
1/2 cup fresh wholemeal breadcrumbs
oil, for shallow frying
2 Tbsp oil, extra
310g bok choy, trimmed and washed
Coriander and coconut sambal:
90g fresh coriander leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded and finely chopped (can use 1 tsp sweet chilli sauce instead)
1 tsp garam masala
2 Tbsp lime juice
1/4 cup shredded coconut
Method:
1. Soak the chickpeas in cold water overnight. Drain. Place in a large saucepan and cover with water. Bring to the boil and cook for 1-1.5 hours, or until cooked. Drain, reserving 2 Tbsp of the liquid.
2. Meanwhile, bring a saucepan of water to the boil and cook the rice over medium heat for 10-12 mins, or until tender. Rinse well and drain. Keep warm.
3. Heat the oil in a frying pan and cook the onion for 2-3 mins, or until golden. Set aside.
4. Mix the chickpeas, cashew paste, egg, tahini, cumin, tumeric, lemon juice, stock cube, reserved chickpea liquid, and 2 Tbsp of the tamari in a food processor until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick. Refridgerate for 30 mins.
5. To make the sambal, finely chop all the ingredients in a food processor. Refridgerate until ready to use.
6. To cook the patties, heat the oil in a large, deep frying pan over medium heat and cook in batches for 3-4 mins each side, or until golden and cooked through. Remove and keep warm. Wipe with a paper towl. In the same pan, heat the extra oil and add the bok choy and cook, tossing, for 1-3 mins, or until wilted. Pour in the remaining 3 Tbsp tamari and toss through. Place the bok choy on eight serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.
Notes:
* Fresh chickpeas (or any beans/legumes) are always best, but if you don't have the time, you can use tinned goods instead at a pinch.
* You can cook the rice in a rice cooker, instead, if you prefer.
* Patty mixture freezes well. Simply thaw and cook as usual.
Serves: 8
Rating: 4
Saturday 29 March 2008
Stuffed Capsicums with Paprika
Full of colour and flavour, this recipe will be a hit for sure. Play around with the filling to make it just how you like it. This is GOOD.
This recipe is adapted from http://www.tried-and-tested-vegetarian-recipes.com/
Stuffed Capsicums with Paprika:
Ingredients:
4 large capsicums for stuffing (any colours)
1 yellow capsicum, finely diced
1 medium onion, finely diced
half a zucchini, finely diced
2 cloves of garlic, finely chopped (0r more, if you like)
200g brown rice (NOT white rice)
75g grated cheddar cheese
4 teaspoons of smoked paprika
2 vegetable stock cubes (I use Massel)
Good handful of fresh coriander, coarsely chopped
Olive oil
Method:
1. Dissolve a vegetable stock cube in a large pan of boiling water. Add the brown rice and cook for the time indicated on the packet, usually 15-20 minutes. (This can be done in the rice cooker if you prefer)
2. While the rice is cooking, cut the tops off the 4 capsicums to be stuffed. De-seed and cut the tops into small pieces to add in with the rest of the chopped veg. Dissolve the second stock cube in another pan of boiling water and add the whole capsicums. Boil gently for 5 minutes until slightly soft and drain.
3. Also, while the rice is cooking heat a little olive oil in a pan. Add the chopped capsicum, onion, zucchini, garlic and smoked paprika, and cook over a medium heat for about 5 minutes until they start to soften.
4. Drain the cooked rice and return to the pan. Add in the cooked chopped vegetables, the chopped coriander and the grated cheese. Stir well. Fill each of the boiled capsicums with a generous amount of this mixture, pushing down gently between each spoonful.
5. Stand the stuffed capsicums on a baking tray and place in a preheated oven at 180*C for 20 minutes.
Can be served with tomato salsa or just by itself.
NOTES:
* Ensure you select capsicums that have four "feet" or that are extremely sturdy when they stand on their own. This is to avoid them toppling when filled.
* You can add some thinly sliced mushroom and tofu (just a little) and I love to add a handful of pinenuts at the end, just before stuffing.
* Also tastes great if you use parsley when you don't have any coriander.
* The filling tastes great on its own!!
Serves: 4
Rating: - 4.5!
This recipe is adapted from http://www.tried-and-tested-vegetarian-recipes.com/
Stuffed Capsicums with Paprika:
Ingredients:
4 large capsicums for stuffing (any colours)
1 yellow capsicum, finely diced
1 medium onion, finely diced
half a zucchini, finely diced
2 cloves of garlic, finely chopped (0r more, if you like)
200g brown rice (NOT white rice)
75g grated cheddar cheese
4 teaspoons of smoked paprika
2 vegetable stock cubes (I use Massel)
Good handful of fresh coriander, coarsely chopped
Olive oil
Method:
1. Dissolve a vegetable stock cube in a large pan of boiling water. Add the brown rice and cook for the time indicated on the packet, usually 15-20 minutes. (This can be done in the rice cooker if you prefer)
2. While the rice is cooking, cut the tops off the 4 capsicums to be stuffed. De-seed and cut the tops into small pieces to add in with the rest of the chopped veg. Dissolve the second stock cube in another pan of boiling water and add the whole capsicums. Boil gently for 5 minutes until slightly soft and drain.
3. Also, while the rice is cooking heat a little olive oil in a pan. Add the chopped capsicum, onion, zucchini, garlic and smoked paprika, and cook over a medium heat for about 5 minutes until they start to soften.
4. Drain the cooked rice and return to the pan. Add in the cooked chopped vegetables, the chopped coriander and the grated cheese. Stir well. Fill each of the boiled capsicums with a generous amount of this mixture, pushing down gently between each spoonful.
5. Stand the stuffed capsicums on a baking tray and place in a preheated oven at 180*C for 20 minutes.
Can be served with tomato salsa or just by itself.
NOTES:
* Ensure you select capsicums that have four "feet" or that are extremely sturdy when they stand on their own. This is to avoid them toppling when filled.
* You can add some thinly sliced mushroom and tofu (just a little) and I love to add a handful of pinenuts at the end, just before stuffing.
* Also tastes great if you use parsley when you don't have any coriander.
* The filling tastes great on its own!!
Serves: 4
Rating: - 4.5!
Carrot Cake With Apricots and Cranberries
This deliciously moist carrot cake recipe is packed full of carrots and succulent apricots, topped off with a yummy buttercream icing and chopped cranberries. It can keep for several days when stored in an airtight container
This recipe comes from http://www.tried-and-tested-vegetarian-recipes.com/carrot-cake-recipe.html
Carrot Cake With Apricots and Cranberries:
Ingredients:
Cake:
3 medium sized carrots, peeled and finely grated
100g dried apricots, chopped into small pieces
3 medium sized eggs, lightly beaten
175g light brown sugar
175g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
grated zest of 1 large orange
175ml olive or sunflower oil
Buttercream icing:
75g butter
175g icing sugar
Few drops of vanilla essence
25g dried cranberries, finely chopped
Method:
1. Pour the brown sugar, eggs and oil into a large bowl and stir gently. Next, add in the grated carrot, chopped apricots and orange zest and mix gently.
2. Place the flour, bicarbonate of soda and ground cinnamon in a large sieve and sift into the cake mixture. Gently mix together all the ingredients.
3. Pour the cake mixture into a greased and lined 8" round cake tin and bake in a preheated oven at 180 degrees Celsius for approximately 40-45 minutes until the cake has risen nicely and feels firm and springy in the middle. Cool the cake in its tin for about 5 minutes then turn out, peel off the lining paper and leave to cool on a wire rack.
4. While the cake is cooling, make up the buttercream icing by placing the butter in a bowl and beating until softened. Next, gradually sift and beat in the icing sugar then add a few drops of vanilla essence until the icing is a creamy consistency. Spread the icing over the cooled cake and sprinkle with the chopped cranberries.
Variations:
You could try adding 100g of chopped raisins to the cake mixture instead of the chopped apricots. And a sprinkling of chopped walnuts in place of the cranberry pieces also works really well in this carrot cake recipe. If you don't have any oranges to zest, a squirt or two of lemon juice will do the tangy trick!
Nutrition:
As well as helping to improve our eyesight, carrots also contain beta-carotene - a powerful antioxidant that is believed to combat harmful free radicals in our bodies which can contribute to heart disease and cancer.
Rating: 5!!
This recipe comes from http://www.tried-and-tested-vegetarian-recipes.com/carrot-cake-recipe.html
Carrot Cake With Apricots and Cranberries:
Ingredients:
Cake:
3 medium sized carrots, peeled and finely grated
100g dried apricots, chopped into small pieces
3 medium sized eggs, lightly beaten
175g light brown sugar
175g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
grated zest of 1 large orange
175ml olive or sunflower oil
Buttercream icing:
75g butter
175g icing sugar
Few drops of vanilla essence
25g dried cranberries, finely chopped
Method:
1. Pour the brown sugar, eggs and oil into a large bowl and stir gently. Next, add in the grated carrot, chopped apricots and orange zest and mix gently.
2. Place the flour, bicarbonate of soda and ground cinnamon in a large sieve and sift into the cake mixture. Gently mix together all the ingredients.
3. Pour the cake mixture into a greased and lined 8" round cake tin and bake in a preheated oven at 180 degrees Celsius for approximately 40-45 minutes until the cake has risen nicely and feels firm and springy in the middle. Cool the cake in its tin for about 5 minutes then turn out, peel off the lining paper and leave to cool on a wire rack.
4. While the cake is cooling, make up the buttercream icing by placing the butter in a bowl and beating until softened. Next, gradually sift and beat in the icing sugar then add a few drops of vanilla essence until the icing is a creamy consistency. Spread the icing over the cooled cake and sprinkle with the chopped cranberries.
Variations:
You could try adding 100g of chopped raisins to the cake mixture instead of the chopped apricots. And a sprinkling of chopped walnuts in place of the cranberry pieces also works really well in this carrot cake recipe. If you don't have any oranges to zest, a squirt or two of lemon juice will do the tangy trick!
Nutrition:
As well as helping to improve our eyesight, carrots also contain beta-carotene - a powerful antioxidant that is believed to combat harmful free radicals in our bodies which can contribute to heart disease and cancer.
Rating: 5!!
Vegetarian Won Ton Soup
I have to thank my friend M.H. for this recipe (you know who you are). I've taken it an adapted it a little. It's a bit of a rough recipe because it's fun to play with.
Vegetarian Won Ton Soup:
Ingredients:
Vegetarian Won Tons, about 4 per person (we buy ours from "Vegan's Choice" supermarket in Newtown http://www.greengourmet.com.au/vegans_choice.php)
1-1.5 cups of "Chicken" stock per person(we use Massel's Vegetarian Chicken-style stock cubes/powder)
Seseame oil, a few drops per bowl
Bean sprouts, fresh (about 1/2 a handful per bowl)
1-2 shallots, chopped
1-2 bok choy, washed and roughly chopped/ripped
1 packet of fresh egg noodles
1-2 litres boiling water (depending on how many egg noodles you want)
Method:
1. Add the egg noodles to the boiling water and boil for a further 2 mins. Drain and divide equally between the bowls.
2. Heat stock. Add bok choy, shallots and won tons to heat up. Bring stock to the boil.
3. Put bean sprouts in bowls with egg noodles. Serve stock/won ton mixture on top as soup.
4. Add a few dashes of seseame oil to each bowl (I love the stuff).
NOTE: Can also serve with "Roast Not-Pork", also available through Vegan's Choice. YUM!!
Rating: 5!!
Vegetarian Won Ton Soup:
Ingredients:
Vegetarian Won Tons, about 4 per person (we buy ours from "Vegan's Choice" supermarket in Newtown http://www.greengourmet.com.au/vegans_choice.php)
1-1.5 cups of "Chicken" stock per person(we use Massel's Vegetarian Chicken-style stock cubes/powder)
Seseame oil, a few drops per bowl
Bean sprouts, fresh (about 1/2 a handful per bowl)
1-2 shallots, chopped
1-2 bok choy, washed and roughly chopped/ripped
1 packet of fresh egg noodles
1-2 litres boiling water (depending on how many egg noodles you want)
Method:
1. Add the egg noodles to the boiling water and boil for a further 2 mins. Drain and divide equally between the bowls.
2. Heat stock. Add bok choy, shallots and won tons to heat up. Bring stock to the boil.
3. Put bean sprouts in bowls with egg noodles. Serve stock/won ton mixture on top as soup.
4. Add a few dashes of seseame oil to each bowl (I love the stuff).
NOTE: Can also serve with "Roast Not-Pork", also available through Vegan's Choice. YUM!!
Rating: 5!!
Golden Syrup Dumplings
An old Girl Guide camping favourite, and not a bad one to do at home!
Golden Syrup Dumplings:
Ingredients:
Sauce:
1 tblespn butter
3/4 cup brown sugar
1/2 cup Golden Syrup
1&1/2 cup water
Dumplings:
1 tblspn melted butter
1/3 cup Golden Syrup
1/3 cup milk
1&1/4 cup SR flour
Method:
1. Combine sauce ingredients in saucepan.Stir over low heat to dissolve sugar and melt butter. Increase heat so sauce come to gentle simmer.
2. Combine dumpling ingredients.
3. Drop spoonfuls of dumpling mixture into sauce.Cover saucepan and simmer for 15-20 minutes.
Serving Suggestion: Serve with cream or vanilla icecream.
Note: can replace water with white wine in the sauce
Rating: 4.5
Golden Syrup Dumplings:
Ingredients:
Sauce:
1 tblespn butter
3/4 cup brown sugar
1/2 cup Golden Syrup
1&1/2 cup water
Dumplings:
1 tblspn melted butter
1/3 cup Golden Syrup
1/3 cup milk
1&1/4 cup SR flour
Method:
1. Combine sauce ingredients in saucepan.Stir over low heat to dissolve sugar and melt butter. Increase heat so sauce come to gentle simmer.
2. Combine dumpling ingredients.
3. Drop spoonfuls of dumpling mixture into sauce.Cover saucepan and simmer for 15-20 minutes.
Serving Suggestion: Serve with cream or vanilla icecream.
Note: can replace water with white wine in the sauce
Rating: 4.5
Mushroom Risotto
Simple, and delicious!
Mushroom Risotto:
Ingredients:
2 Vegetable stock cubes
1 tbsp parsley, chopped
2 cups mushrooms, cleaned and sliced
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3.5 cups water
2 Tbsp Parmesan cheese
1 cup arborio rice
1 tsp butter
Method:
1. Heat oil in a deep pot on medium-high. Add minced garlic and saute until golden.
2. Add the sliced mushrooms and quickly saute while stirring. Let all the vegetable juice evaporate.
3. Add the rice, water and stock cubes, mixing well. Reduce heat and simmer mixing occasionally for 15 minutes or until rice has absorbed most of the water and is cooked.
4. Remove from heat, add some Parmesan cheese, butter (if desired) and chopped parsley, mixing well.
5. Stand for 5 minutes before serving.
Serves: 2
Rating: 4
Mushroom Risotto:
Ingredients:
2 Vegetable stock cubes
1 tbsp parsley, chopped
2 cups mushrooms, cleaned and sliced
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3.5 cups water
2 Tbsp Parmesan cheese
1 cup arborio rice
1 tsp butter
Method:
1. Heat oil in a deep pot on medium-high. Add minced garlic and saute until golden.
2. Add the sliced mushrooms and quickly saute while stirring. Let all the vegetable juice evaporate.
3. Add the rice, water and stock cubes, mixing well. Reduce heat and simmer mixing occasionally for 15 minutes or until rice has absorbed most of the water and is cooked.
4. Remove from heat, add some Parmesan cheese, butter (if desired) and chopped parsley, mixing well.
5. Stand for 5 minutes before serving.
Serves: 2
Rating: 4
Stuffed Field Mushrooms
This dish has got a bit of everything: iron, zinc, calcium, vitamins, protein, etc!
Stuffed field mushrooms:
Ingredients:
4 large field mushrooms
30g butter
1 leek, sliced
2-4 cloves garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1/4-1/2 tsp chilli powder
2 tomatoes, chopped
2 cups mixed frozen vegetables (peas, corn, carrot = fine)
1/2 cup cooked white rice
1/3 cup grated Cheddar Cheese
1/4 cup grated Parmesan Cheese
1/4 cup cashews, chopped
Method:
1. Preheat oven to moderately hot (200*C). Wipe the mushrooms with a paper towl. Remove the stalks and chop them (the stalks) finely.
2. Meanwhile, melt the butter in a pan. Add the chopped mushroom stalks and leek, and cook for 2-3 mins, or until soft. Mix in garlic, cumin seeds, ground coriander and chilli powder and cook for 1 min or until the mixture is fragrant.
3. Stir in tomato and frozen vegetables. Bring to the boil, reduce the heat and simmer for 5 mins. Stir in the rice and season well.
4. Spoon the mixture into the mushroom cups, sprinkle with the Cheddar and Parmesan, and bake for 15 mins, or until the cheese has melted. Scatter the cashews on top to serve.
Serves: 4
Rating: ???
Stuffed field mushrooms:
Ingredients:
4 large field mushrooms
30g butter
1 leek, sliced
2-4 cloves garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1/4-1/2 tsp chilli powder
2 tomatoes, chopped
2 cups mixed frozen vegetables (peas, corn, carrot = fine)
1/2 cup cooked white rice
1/3 cup grated Cheddar Cheese
1/4 cup grated Parmesan Cheese
1/4 cup cashews, chopped
Method:
1. Preheat oven to moderately hot (200*C). Wipe the mushrooms with a paper towl. Remove the stalks and chop them (the stalks) finely.
2. Meanwhile, melt the butter in a pan. Add the chopped mushroom stalks and leek, and cook for 2-3 mins, or until soft. Mix in garlic, cumin seeds, ground coriander and chilli powder and cook for 1 min or until the mixture is fragrant.
3. Stir in tomato and frozen vegetables. Bring to the boil, reduce the heat and simmer for 5 mins. Stir in the rice and season well.
4. Spoon the mixture into the mushroom cups, sprinkle with the Cheddar and Parmesan, and bake for 15 mins, or until the cheese has melted. Scatter the cashews on top to serve.
Serves: 4
Rating: ???
Cream of Garlic and Mushroom Soup
This dish has heaps of iron in it, as well as calcium, and garlic (to keep away those nasty colds and 'flus). Vampires beware! The dish really doesn't taste too garlic-y by they time the ingredients are all blended together, though.
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
Moroccan Pilaf
A great side dish
Moroccan Pilaf:
Ingredients:
1/3 cup slivered almonds, toasted
1.5 cups long grain rice
1 Tbsp canola (or other) oil - NOTE: many canola oils are genetically modified - try another oil if you're not sure
4 shallots, finely chopped
1 Tbsp Moroccan seasoning (MasterFoods has a nice one)
1 cup peas
1/2 cup currants
Method:
1. Cook the rice - however you normally would - I put it in the rice cooker
2. Heat the oil in a wok over medium heat. Add the shallots and cook for 1-2 mins. Add the moroccan seasoning and stir to combine.
3. Add the drained rice, peas, currants and slivered almonds. Stir-fry until heated through.
4. Serve alone or as a side dish
Serves: 6
Rating: 4
Moroccan Pilaf:
Ingredients:
1/3 cup slivered almonds, toasted
1.5 cups long grain rice
1 Tbsp canola (or other) oil - NOTE: many canola oils are genetically modified - try another oil if you're not sure
4 shallots, finely chopped
1 Tbsp Moroccan seasoning (MasterFoods has a nice one)
1 cup peas
1/2 cup currants
Method:
1. Cook the rice - however you normally would - I put it in the rice cooker
2. Heat the oil in a wok over medium heat. Add the shallots and cook for 1-2 mins. Add the moroccan seasoning and stir to combine.
3. Add the drained rice, peas, currants and slivered almonds. Stir-fry until heated through.
4. Serve alone or as a side dish
Serves: 6
Rating: 4
Sweet Potato Soup
We've all had the winter pumpkin soup recipe...here's something a little different! It's still a great way to get your vitamin C intake, not to mention all the other great vitamins and minerals in fresh vegetables.
Sweet Potato Soup:
Ingredients:
1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced
Method:
1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.
Serve with fresh bread.
NOTE: If you don't have cream, a little milk will certainly do!
I also like to add a little celery to the soup. It gives it a slightly lighter taste.
Serves: 4
Rating: 4.5
Sweet Potato Soup:
Ingredients:
1 Tbsp olive oil
2 onions, chopped
1 large potato, peeled and chopped
4 cups vegetable stock
1/2 cup cream
1 kg Sweet potato (orange), peeled and chopped
1 tsp freshly crushed garlic (or more, if you like garlic)
1 tsp nutmeg (ground)
1 shallot/spring onion, finely sliced
Method:
1. Heat olive oil in a large saucepan. Add the onion and cook until translucent.
2. Add the sweet potato, potato and garlic. Cook for a further 1-2 minutes.
3. Add vegetable stock and nutmeg to the pan. Bring to the boil, reduce heat and simmer until vegetables are tender (approx. 30 mins)
4. Puree the soup in a blender or food processor.
5. Stir 2/3 of the cream into the soup & return to the heat (DO NOT LET IT BOIL)
6. Serve soup garnished with the remaining cream, shallots and a shake of nutmeg.
Serve with fresh bread.
NOTE: If you don't have cream, a little milk will certainly do!
I also like to add a little celery to the soup. It gives it a slightly lighter taste.
Serves: 4
Rating: 4.5
Vegetable and Bean Bake
This dish takes about 40 mins to prepare and another 60 mins to cook, but it's something different to pasta bake...
Vegetable and Bean Bake:
Ingredients:
1 cup each of the following vegetables (diced): pumpkin, onion, red capsicum, eggplant, tomato, zucchini
1 Tbsp olive oil
salt & pepper to taste
1 Tbsp tomato paste
1 tsp freshly crushed garlic (or, let's face it, as much as you like!)
1/2 tsp dried Italian herbs (can replace with fresh herbs)
2 Tbsp water
1 can soya beans (drained and rinsed)
Method:
1. Preheat oven to 190*C
2. Combine diced vegetables with olive oil, salt and pepper. Mix well.
3. Bake in oven for 45 mins or until begetables are just tender.
4. In a small bowl, combine tomato paste, garlic, italian herbs and water.
5. Remove vegetables from oven. Add the tomato mixture and the soya beans to begetables and stir well.
6. Return to oven for a further 5-10 mins.
7. Serve hot or at room temperature as a main meal or a side dish.
Serves: 6
Rating: - this is one of those on my TO COOK list.
Vegetable and Bean Bake:
Ingredients:
1 cup each of the following vegetables (diced): pumpkin, onion, red capsicum, eggplant, tomato, zucchini
1 Tbsp olive oil
salt & pepper to taste
1 Tbsp tomato paste
1 tsp freshly crushed garlic (or, let's face it, as much as you like!)
1/2 tsp dried Italian herbs (can replace with fresh herbs)
2 Tbsp water
1 can soya beans (drained and rinsed)
Method:
1. Preheat oven to 190*C
2. Combine diced vegetables with olive oil, salt and pepper. Mix well.
3. Bake in oven for 45 mins or until begetables are just tender.
4. In a small bowl, combine tomato paste, garlic, italian herbs and water.
5. Remove vegetables from oven. Add the tomato mixture and the soya beans to begetables and stir well.
6. Return to oven for a further 5-10 mins.
7. Serve hot or at room temperature as a main meal or a side dish.
Serves: 6
Rating: - this is one of those on my TO COOK list.
Vegetarian Baked Pumpkins
This title really doesn't do the recipe justice.
Vegetarian Baked Pumpkins:
Ingredients:
4 whole Golden Nugget pumpkins (they're small pumpkins)
1 cup zucchini, grated
2 cups potatoes, grated
4 shallots/spring onions, chopped
1 can soya beans, drained
3/4 tsp ground cumin seeds
1 cup grated carrots
2 large mushrooms, finely chopped
1 cup grated Cheddar cheese
2 Tbsp honey
1 tsp chopped fresh coriander
Method:
1. Preheat oven to 180*C
2. Cute 1/3 off the top of each pumpkin and scoop out the seeds
3. Level off base of pumpkins so they sit flat
4. Wrap pumpkins in foil and bake for 20 mins
5. Combine grated vegetables, mushrooms, shallots, cheese, soya beans, honey, cumin and coriander and mix well
6. Remove pumpkins from the oven and upwrap the top of the foil
7. Fill pumpkins with bean mixture and cover over again with foil
8. Return pumpkins to oven and bake a further 40 mins or until pumpkins are tender.
Serve whole!
Serves: 4
Rating: - 3.5
Vegetarian Baked Pumpkins:
Ingredients:
4 whole Golden Nugget pumpkins (they're small pumpkins)
1 cup zucchini, grated
2 cups potatoes, grated
4 shallots/spring onions, chopped
1 can soya beans, drained
3/4 tsp ground cumin seeds
1 cup grated carrots
2 large mushrooms, finely chopped
1 cup grated Cheddar cheese
2 Tbsp honey
1 tsp chopped fresh coriander
Method:
1. Preheat oven to 180*C
2. Cute 1/3 off the top of each pumpkin and scoop out the seeds
3. Level off base of pumpkins so they sit flat
4. Wrap pumpkins in foil and bake for 20 mins
5. Combine grated vegetables, mushrooms, shallots, cheese, soya beans, honey, cumin and coriander and mix well
6. Remove pumpkins from the oven and upwrap the top of the foil
7. Fill pumpkins with bean mixture and cover over again with foil
8. Return pumpkins to oven and bake a further 40 mins or until pumpkins are tender.
Serve whole!
Serves: 4
Rating: - 3.5
Spinach-Cheese Dip
This dip is certainly a favourite in my household. It's great served with chips, vegetable sticks (e.g. carrots, celery, cucumber), or even biscuits.
Spinach-Cheese Dip:
Ingredients:
300g frozen chopped spinach, thawed, well drained
500g cream cheese, softened
30g dry vegetable soup mix (or vegetable stock powder)
250g can of water chestnuts, chopped
Method:
1. Squeeze spinach in several paper towels to drain thoroughly
2. In mixing bowl, beat cream cheese until smooth. Fold in spinach, soup mix and water chestnuts. Chill
3. Serve with chips or crackers.
NOTE: Can serve with chopped pecans mixed through.
Serves: well, it's too hard to say - it makes a bowl's worth of dip!
Rating: 4 stars
Spinach-Cheese Dip:
Ingredients:
300g frozen chopped spinach, thawed, well drained
500g cream cheese, softened
30g dry vegetable soup mix (or vegetable stock powder)
250g can of water chestnuts, chopped
Method:
1. Squeeze spinach in several paper towels to drain thoroughly
2. In mixing bowl, beat cream cheese until smooth. Fold in spinach, soup mix and water chestnuts. Chill
3. Serve with chips or crackers.
NOTE: Can serve with chopped pecans mixed through.
Serves: well, it's too hard to say - it makes a bowl's worth of dip!
Rating: 4 stars
Pasta with Ricotta, Herbs and Pumpkin
This recipe is really very easy, and the entire family will love it.
Pasta with Ricotta, Herbs and Pumpkin:
Ingredients:
300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts
Method:
1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.
2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.
3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.
4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.
5. Divide mixture into 4 serving bowls and garnish with pine nuts.
Serves: 4
Rating: 4.5 stars!
Pasta with Ricotta, Herbs and Pumpkin:
Ingredients:
300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts
Method:
1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.
2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.
3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.
4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.
5. Divide mixture into 4 serving bowls and garnish with pine nuts.
Serves: 4
Rating: 4.5 stars!
Creamy Polenta with Parmesan
This dish is GREAT as a side dish, or as a replacement for mashed potato.
As a young person who suffers from Rheumatoid Arthritis, the nightshade family of foods (including potato) can really cause my body pain at times. This dish has been a great replacement.
Creamy Polenta with Parmesan:
Ingredients:
1 tsp salt
2 cloves garlic, crushed
1 cup instant polenta
1/2 cup cream
40g butter, chopped
1.3 cup grated fresh Parmesan cheese
1/4 tsp paprika, and extra to garnish
Parmesan shavings to garnish
Method:
1. Bring 3.5cups of water to the boil in a large, heavy-based saucepan. Add the salt and crushed garlic. Stir in the poleta with a wooden spoon, breaking up any lumps. Book over medium heat for 4-5 minutes, or until smooth, stirring often.
2. Add half the cream and cook for 2-3 minutes, or until the polenta is thick and comes away from the pan. Stir in the butter. Remove from the heat and stir in the Paremesan, paprika and the remaining cream. Transfer to a warm serving bowl and sprinkle with paprika. Garnish with Parmesan shavings and serve at once.
NOTE: Polenta must be served hot to keep its creamy, light consistency.
Serves: 6 (you can halve it easily)
Rating: 4 stars
As a young person who suffers from Rheumatoid Arthritis, the nightshade family of foods (including potato) can really cause my body pain at times. This dish has been a great replacement.
Creamy Polenta with Parmesan:
Ingredients:
1 tsp salt
2 cloves garlic, crushed
1 cup instant polenta
1/2 cup cream
40g butter, chopped
1.3 cup grated fresh Parmesan cheese
1/4 tsp paprika, and extra to garnish
Parmesan shavings to garnish
Method:
1. Bring 3.5cups of water to the boil in a large, heavy-based saucepan. Add the salt and crushed garlic. Stir in the poleta with a wooden spoon, breaking up any lumps. Book over medium heat for 4-5 minutes, or until smooth, stirring often.
2. Add half the cream and cook for 2-3 minutes, or until the polenta is thick and comes away from the pan. Stir in the butter. Remove from the heat and stir in the Paremesan, paprika and the remaining cream. Transfer to a warm serving bowl and sprinkle with paprika. Garnish with Parmesan shavings and serve at once.
NOTE: Polenta must be served hot to keep its creamy, light consistency.
Serves: 6 (you can halve it easily)
Rating: 4 stars
Sweet Potato & Sage Risotto
This recipe I tried a while ago. It's not a bad little meal, if you like standing over a stove stirring for 30 mins.
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
Nut Roast/Nut Loaf
Ok, so this recipe originally made me think...I thought, it was trying to imitate meat loaf a little too much...but it proved me wrong.
The texture is crisp and crunchy, and it's certainly filling. The nuts give great calcium, and there's plenty of protein in this dish. Give it a go!
Nut Roast:
Ingredients:
Loaf:
2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
300g (10oz) field mushrooms, finely chopped
200g (6.5oz) raw cashews
200g (6.5oz) brazil nuts
1 cup (125g/14oz) grated Cheddar cheese
1/4 cup (25g/3/4oz) freshly grated parmesan cheese
1 egg, lightly beaten
2 Tbsp chopped fresh chives
1 cup (80g/2 & 3/4 oz) fresh wholemeal bread crumbs
Tomato Sauce:
30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can tomatoes, chopped
1Tbsp tomato paste
1 tsp caster sugar
Method:
1. Grease a 14x21cm (5.5x8.5in) loaf tin and line the base with baking paper. Heat the oil in frying pan and add the onion, garlic & mushrooms. Fry until soft & then allow to cool.
2. Process the nuts in a food processor until finely chopped, but do not over process. Preheat the oven to moderate 180*C (350*F)
3. Mix together the nuts, mushroom mixture, cheese, egg, chives & breadcrumbs. Press firmly into the load tin & bake for 45 mins or until firm. Leave in the tin for 5 mins, then turn out.
4. To make the sauce, heat the oil in a pan & add the onion & garlic. Fry for 5 mins, or until soft but not brown. Add the chopped tomatoes, tomato paste, sugar and 1/3 cup (80ml) water. Simmer for 3-5 mins, or until the sauce has slightly thickened. Season to taste with salt and pepper. Serve the tomato sauce with the sliced nut loaf.
Serves: 4
Rating: 4.5 stars!
The texture is crisp and crunchy, and it's certainly filling. The nuts give great calcium, and there's plenty of protein in this dish. Give it a go!
Nut Roast:
Ingredients:
Loaf:
2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
300g (10oz) field mushrooms, finely chopped
200g (6.5oz) raw cashews
200g (6.5oz) brazil nuts
1 cup (125g/14oz) grated Cheddar cheese
1/4 cup (25g/3/4oz) freshly grated parmesan cheese
1 egg, lightly beaten
2 Tbsp chopped fresh chives
1 cup (80g/2 & 3/4 oz) fresh wholemeal bread crumbs
Tomato Sauce:
30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can tomatoes, chopped
1Tbsp tomato paste
1 tsp caster sugar
Method:
1. Grease a 14x21cm (5.5x8.5in) loaf tin and line the base with baking paper. Heat the oil in frying pan and add the onion, garlic & mushrooms. Fry until soft & then allow to cool.
2. Process the nuts in a food processor until finely chopped, but do not over process. Preheat the oven to moderate 180*C (350*F)
3. Mix together the nuts, mushroom mixture, cheese, egg, chives & breadcrumbs. Press firmly into the load tin & bake for 45 mins or until firm. Leave in the tin for 5 mins, then turn out.
4. To make the sauce, heat the oil in a pan & add the onion & garlic. Fry for 5 mins, or until soft but not brown. Add the chopped tomatoes, tomato paste, sugar and 1/3 cup (80ml) water. Simmer for 3-5 mins, or until the sauce has slightly thickened. Season to taste with salt and pepper. Serve the tomato sauce with the sliced nut loaf.
Serves: 4
Rating: 4.5 stars!
Baked ricotta tarts
This recipe is so simple it's hard to believe that it will taste so GOOD!!
Baked ricotta tarts
Ingredients:
500g ricotta cheese
fresh herbs (e.g.garlic, corriander, chilli, etc) chopped
salt
Method:
Stir all together and put into greased muffin tins at 180*C for about 30mins or until firm
You can serve this as a side dish or as a main meal with veggies, salad, or anything else you can think of!
Serves: 2-4 people
Rating: 4.5 stars
Baked ricotta tarts
Ingredients:
500g ricotta cheese
fresh herbs (e.g.garlic, corriander, chilli, etc) chopped
salt
Method:
Stir all together and put into greased muffin tins at 180*C for about 30mins or until firm
You can serve this as a side dish or as a main meal with veggies, salad, or anything else you can think of!
Serves: 2-4 people
Rating: 4.5 stars
Lentil Soup
I got this recipe from my friend DH. Thanks so very much for this! It's a massive hit in my family now.
Lentil soup:
Ingredients:
1 cup of red lentils
1 litre boiling water
a little oil or butter
1-2 carrots (cut into about 1cm chunks)
2-3 stalks of celery (cut into about 1cm chunks)
1/2-1 onion (diced)
as much garlic as you want
1 tsp garam marsala
1 tsp cumin
1/2 tsp tumeric
1 tsp corriander (or seeds)
1 Tbspn cream
1 Tpspn cornflour
1 cup diced tomato
1 cup peas &/or corn
any other vegetable you want to put in
Fresh herbs (e.g. corriander, basil, parsley, etc)
Salt and pepper to taste
Method:
1. Combine lentils and boiling water. Leave to soak while you prepare the rest of the ingredients
2. In a hot saucepan combine oil/butter, garlic, carrots, celery and stir until celery is a bit tender
3. Add garam marsala, cumin, tumeric and corriander (if you don't have these, add an equivalent amount of curry powder) and allow the aroma of the spices to come out
4. Pour lentils and remaining water into above saucepan and stir
5. Allow to simmer for up to 20mins
6. Combine cream and cornflour, then add to the pot
7. Add tomato, corn and peas and any other cooked vegetables (you can put mushrooms, zucchini, etc in raw as it will cook through) and allow to simmer for a little while longer stirring as you do
8. Add herbs and salt and pepper to the mix and when they've lilted, it's ready to serve!! YUM!!!
It's great with fresh bread or damper and with a dollop of ricotta or cream cheese.
Serves: 4-6 people
Rating: 4.5 stars!
Lentil soup:
Ingredients:
1 cup of red lentils
1 litre boiling water
a little oil or butter
1-2 carrots (cut into about 1cm chunks)
2-3 stalks of celery (cut into about 1cm chunks)
1/2-1 onion (diced)
as much garlic as you want
1 tsp garam marsala
1 tsp cumin
1/2 tsp tumeric
1 tsp corriander (or seeds)
1 Tbspn cream
1 Tpspn cornflour
1 cup diced tomato
1 cup peas &/or corn
any other vegetable you want to put in
Fresh herbs (e.g. corriander, basil, parsley, etc)
Salt and pepper to taste
Method:
1. Combine lentils and boiling water. Leave to soak while you prepare the rest of the ingredients
2. In a hot saucepan combine oil/butter, garlic, carrots, celery and stir until celery is a bit tender
3. Add garam marsala, cumin, tumeric and corriander (if you don't have these, add an equivalent amount of curry powder) and allow the aroma of the spices to come out
4. Pour lentils and remaining water into above saucepan and stir
5. Allow to simmer for up to 20mins
6. Combine cream and cornflour, then add to the pot
7. Add tomato, corn and peas and any other cooked vegetables (you can put mushrooms, zucchini, etc in raw as it will cook through) and allow to simmer for a little while longer stirring as you do
8. Add herbs and salt and pepper to the mix and when they've lilted, it's ready to serve!! YUM!!!
It's great with fresh bread or damper and with a dollop of ricotta or cream cheese.
Serves: 4-6 people
Rating: 4.5 stars!
Path of the vegetarian
So, I've decided to dedicate this blogsite purely to my vegetarian recipes.
This way, I can direct my friends here, I can find my recipes on the go, and I can let others know of the wonders of vegetarian cooking!
I tried to go vego a few years ago, but I just didn't have the support, and I didn't know enough about being a vegetarian and how to eat properly, so I didn't get enough nutrients.
Being vegetarian is not about simply cutting out the meat in your diet. You've got to add other things in too! One of the biggest mistakes new vegetarians make is they replace the meat in their diet with cheese! Hello excess fat! Or, they think that tofu is the only protein you can get...wrong again.
I hope you enjoy my recipes. I will rate them as I go. Please feel free to do that too!
This way, I can direct my friends here, I can find my recipes on the go, and I can let others know of the wonders of vegetarian cooking!
I tried to go vego a few years ago, but I just didn't have the support, and I didn't know enough about being a vegetarian and how to eat properly, so I didn't get enough nutrients.
Being vegetarian is not about simply cutting out the meat in your diet. You've got to add other things in too! One of the biggest mistakes new vegetarians make is they replace the meat in their diet with cheese! Hello excess fat! Or, they think that tofu is the only protein you can get...wrong again.
I hope you enjoy my recipes. I will rate them as I go. Please feel free to do that too!
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