My Favourite Vegetarian Recipes

Egg and Lentil Curry

2010-11-21T22:09:00.003+11:00

NOTE: This recipe is Vegetarian, but not Vegan.

This dish is also good without the eggs, especially as a side dish to a more dry dish or served over rice.

Energy: 2441kj
Protein: 14.4g
Carbohydrate: 87.3g
Fat: 15.9g (saturated fat: 3.5g)
Cholesterol: 8mg
Calcium: 196mg
Fibre: 3.2g
Sodium: 131mg

Egg and Lentil Curry

Ingredients:

1.5 cups of green lentils
3 cups vegetable stock
6 free-range eggs
2 Tbsp oil
2-3 cloves
1/4tsp black peppercorns
1 onion, finely chopped
2 green chillies, finely chopped
2 garlic cloves, crushed
2.5cm/1 inch piece of fresh root ginger, peeled and chopped
2 Tbsp curry paste (can use Thai red curry paste if you want)
400g can of chopped tomatoes
1/2 tsp sugar
1/2 tsp garam masala

Method:

1. Wash the lentils thoroughly under cold running water. Put the lentils in a large, heavy pan with the vegetable stock. Cover and simmer gently for about 15 minutes or until the lentils are soft. Drain and set aside.

2. Cook the eggs in boiling water for 10 minutes. Remove from the boiling water and set aside to cool slightly. When cool enough to handle, peel and cut in half lengthways.

3. Heatthe oil in a large frying pan and fry the cloves and peppercorns for about 2 minutes. Add the onion, chillies, garlic and ginger, and fry the mixture for a further 5-6 minutes, stirring frequently.

4. Stir in the curry paste and fry for a further 2 minutes, stirring constantly.

5. Add the chopped tomatoes and sugar and stir in 175ml of water. Simmer for about 5 minutes until the sauce thickens, stirring occasionally. Add the boiled eggs, frained lentils and garam masala. Cover and simmer for a further 1o minutes, then serve.

Source: Hill, S. (2007). The Beans & Pulses Cookbook, Southwater: London, p. 69

Serves: 4

Rating: 5

Spiced Red Lentil and Coconut Soup

2010-11-21T21:58:00.002+11:00

Energy: 1109kj
Protein: 13.6g
Fat: 6.8g (1g saturated)
Cholesterol: 0mg
Calcium: 96mg
Fibre: 4.1g
Sodium: 134mg

Spiced Red Lentil and Coconut Soup

Ingredients:

30ml/2 Tbsp sunflower or peanut oil
2 red onions, finely chopped
1 birds' eye chilli, seeded and finely sliced
2 garlic cloves, chopped
2.5cm/1 inch piece of fresh lemongrass, outer layers remoced and inside finely sliced
200g red lentils, rinsed
1 tsp ground coriander
1 tsp paprika
400ml coconut milk
900ml water
juice of 1 lime
3 spring onions, chopped
20g fresh coriander, finely chopped
salt and ground black pepper

Method:

1. Heat the oil in a large pan and add the onions, chilli, garlic and lemongrass. Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally.

2. Add the lentils and spices. Pour in the coconut milk and water, and stir until well mixed. Bring to the boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy.

3. Pour in the lime juice and add the spring 0nions and fresh coriander, reserving a lettle of each for the garnish. Season, then ladle into bowls. Garnish with the reserved spring onions and coriander.

Source: Hill, S. (2007). The Beans & Pulses Cookbook, Southwater: London, p. 36

Serves: 4

Rating: 4.5

Classic Vegan Carrot Cake

2010-05-28T12:52:00.003+10:00

Classic Vegan Carrot Cake

Ingredients:

2 1/3 cups all-purpose flour (or plain flour)
1 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt

6 tbsp flax seed meal
3/4 cup warm water
1½ cup sugar
1 cup oil
1 tsp vanilla
2 cup shredded carrots
1 cup walnuts, chopped

Cream Cheese Icing

230g vegan cream cheese (e.g. Toffutti's brand of "Better Than Cream Cheese" available in Coles, Woolworths, IGA, etc)
¼ cup margarine, softened (e.g. Nuttlex)
1 tsp vanilla
2 cup powdered sugar

Method:

1. Preheat oven to 180ºC (350ºF). Line two 8×8″ pans with baking paper.

2. In a small bowl, sift together dry ingredients (flour through to salt).

3. In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and carrots and mix until combined.

4. Add dry mix and stir until moistened. Fold in walnuts.

5. Pour equal parts into pans. Bake for 18-20 min, or until a toothpick comes out clean. Let cool in pans 10 minutes.

6. For the icing, beat together "cream cheese" and margarine. Add vanilla and powdered sugar; whip until smooth. (Don’t overbeat; in my experience, store-bought vegan cream cheese has a tendency to get runny.)

7. Use a knife to loosen edges of cake from pans. Using the baking paper, lift cakes out of pans. Carefully remove paper from the cakes.

8. Ice both cakes (one acts as filling), layer one on top of the other, and decorate as you wish. Serve chilled.

Source: http://hellyeahitsvegan.com/?p=1739

Rating: 5

Makes: makes 2 8×8″ cakes (or 2 9″ round cakes)

Chocolate Chickpea Spread

2010-05-28T12:45:00.003+10:00

When I saw this recipe on the blogsite I stumbled across, I thought, "Ew! That doesn't sound appealing". But then I saw what the woman had written and I was intrigued:

"How different is this from tofu cheesecake? Or lentil cookies? Seriously, just give the combination of cocoa and chickpeas a chance. This versatile legume can be dressed up as sweet as candy if you give it the benefit of the doubt! Plus, with their oft praised protein and fiber, it’s perfectly reasonable to spread some chocolate on toast for breakfast, and call it a balanced meal."

So I decided to give it a go, and I was pleasantly surprised!

Chocolate Chickpea Spread

Ingredients:

1 x 440g Can Chickpeas
1 Tablespoon Peanut Butter
3 Tablespoons Olive Oil
1/2 Cup Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Instant Coffee Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 – 4 Tablespoons Water

Method:

1. Throw everything except the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed.

2. With the motor running, slowly drizzle in the water, until you reach your desired consistency.

3. Spread at will!

Source: http://bittersweetblog.wordpress.com/2009/10/21/beans-theyre-whats-for-dessert/

Rating: 4

Makes: about 2 cups

Simple Carrot Soup

2010-05-28T12:39:00.002+10:00

Simple Carrot Soup

Ingredients:

2 Medium Onions, Chopped
5 Cups Water
3 Medium Gold Beets, Chopped (if unavailable, you can use the usual Red Beetroots, but the colour will be different that's all)
4 -5 Carrots, Chopped
1/4 Cup Sweet White Miso Paste
2 Tablespoons Lemon Juice
Salt to Taste

Method:

1. In a large soup pot, throw in your chopped onions, beets, carrots, and water. The water should just cover all of the veggies; if not, add a splash or two more. Cover, bring to a boil, and then reduce the heat to a simmer.

2. Allow everything to cook for about 30 minutes, until the beets and carrots are fork-tender.

3. Transfer everything (carefully!) to your blender, and thoroughly puree, until completely smooth.

4. Add in the miso, lemon juice, and salt as needed, and blend to incorporate. Serve immediately for a hot soup, or chill for at least three hours if you’d prefer it cold.

Source: http://bittersweetblog.wordpress.com/2010/04/12/simple-spring-fare/

Rating: 4

Makes: 8-9 cups

Golden Lentil Stew

2010-05-28T12:34:00.003+10:00

Great for a cold winter's night!

Golden Lentil Stew

Ingredients:

3 Tablespoons Olive Oil
2 Small/Medium Yellow Onions, Roughly Chopped (2 Cups)
2 Leeks, Roughly Chopped (2 Cups)
8 Stalks Celery, Diced (1 Cup)
4 – 6 Carrots, Diced (1 Cup)
2 Cloves Garlic, Finely Minced
2 Tablespoons Yellow Curry Powder
1 Teaspoon Ground Cumin
1 Teaspoon Sweet Paprika
1/2 Teaspoon Dried Thyme
2 Cups Split Yellow Daal (Lentils)
1/2 Cup Uncooked White Rice
1 x 400g Can Crushed Tomato
2 Tablespoons Red Wine Vinegar
6 – 8 Cups Vegetable Stock, or More if Desired
1 1/2 Teaspoons SaltFreshly Ground Black Pepper

4 Cups Broccoli Florets, Par Cooked from Fresh or Frozen
1 Cup Frozen Peas

Method:

1. In a large stockpot over medium heat, get the oil nice and hot, and saute the onions, leeks, celery, carrots, and garlic, stirring occasionally, for about 20 minutes, until the onions are translucent and all the veggies are tender.

2. Add in the herbs and spices, and cook for another 10 minutes to let the flavors begin to mingle.

3. At this stage, you can go ahead and introduce your dry lentils and rice, as well as the tomatos, vinegar, and 6 cups of the vegetable stock. Cover, and bring to a boil. Reduce the heat to medium-low and allow the stew to simmer, adding in more stock if it threatens to dry out and burn, for about 1 hour, until the lentils are cooked through.

4. Give it a taste, add in the salt and pepper, taste again, and adjust the seasonings if desired.

5. Toss in the frozen veggies, kill the heat, and just stir them through the mixture to thaw. Allow 5 minutes for this last round of veg to come up to temperature. Add in the remaining amount of stock if it’s too thick for your tastes, and even more if you’d prefer something soupier. Serve piping hot!

Source: http://bittersweetblog.wordpress.com/2010/01/11/warming-from-the-inside-out/

Serves: 8-10 (good for taking to work the next day)

Rating: 4

Spinach and Orange Salad

2009-12-29T14:48:00.002+11:00

This looks so simple, but tastes great! The oranges make the salad really juicy, but there is a vinagerette should you wish to add it.

Spinach and Orange Salad

Ingredients:

4 cups fresh baby spinach
2 oranges, peeled and sectioned
1 large avocado peeled, and sliced
2 tablespoons sliced almonds, toasted

Method:

1. Rinse and dry baby spinach and divide onto four plates.

2. Slice the ends of the orange off and use a knife to peel the orange. Slice in between the segments so you get only the best part of the orange.

3. Arrange the orange and avocado on the spinach and top with toasted nuts.

Dressing (optional):

In a jar, put 1/3 cup fresh squeezed orange juice, 1 teaspoon finely shredded orange zest, 2 teaspoons red wine vinegar, 2 teaspoons salad oil, 1/8 teaspoon salt, dash black pepper. Put the lid on the jar and shake well.

Source: http://coleensrecipes.blogspot.com/2009/06/my-new-favorite-salad.html

Serves: 4

Rating: 4.5

Brocoli and Orange Salad

2009-12-29T14:38:00.003+11:00

Browsing through random blogsites today I found this recipe from a woman named Coleen. The combination of crunchy and soft, sweet and bright looked really appealing.

To make this a vegan salad, you could replace the mayonnaise with vegan-mayonnaise (if available in your area) or even with soft tofu.

Broccoli and Orange Salad

Ingredients:

Salad:

3 large heads of broccoli (broken into small pieces)
1 red capsicum (diced finely)
1 cup raisins
2 oranges (peeled & sliced thick)
15 ounce can of black beans (rinsed & drained)
1/2 cup sunflower seeds
1/2 cup sliced green onion tops

Dressing:

1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper

Method:

1. Wash (and shake dry) the broccoli heads. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces and place these into a bowl.

2. Add diced red capsicum, raisins, oranges, black beans, sunflower seeds and green onions.

3. Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately.

NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: You may not need all of the dressing.

Source: http://coleensrecipes.blogspot.com/2009/07/broccoli-and-orange-salad.html

Serves: 4-6
Rating: 4.5

Satay Tofu & Vegetables

2009-12-29T13:28:00.003+11:00

It is important to remember that tofu takes on the flavours in which it is marinaded.

This recipe is so much tastier than the "off the shelf" varieties that come in jars. This way, you know what you're putting into your body, and you can avoid nasty additives like MSG.

This dish can be made vegan by substituting agar agar or maple syrup for the honey as well as using soy milk.

Satay Tofu & Vegetables

Ingredients:

350g firm tofu
1 tablespoon olive oil
1 carrot, sliced
1 red capsicum, sliced
1 cup snow peas
½ cup broccoli florets

Marinade:

1 cup pineapple juice
2 tablespoons soy sauce
2 cloves garlic, crushed
1 teaspoon honey

Satay Vegetable Sauce:

½ cup Crunchy Peanut Butter
1 small onion, diced
1 cup vegetable stock
1 teaspoon cumin
½ cup low fat soy milk or dairy milk
½ teaspoon mild curry powder
½ cup reserved marinade
1 ½ tablespoons lemon juice

Method:

1. Cut tofu into eight 1cm thick small rectangles.

2. Combine all marinade ingredients in a shallow dish and place tofu in marinade and stand for 30 minutes.

3. Heat half the oil in a frypan. Cook tofu until golden brown on both sides, set aside and keep warm.
4. Combine all Sauce ingredients in a small saucepan over medium heat.

5. Bring mixture to the boil, reduce heat and simmer continuously for 5 minutes.

6. Whilst sauce is simmering, heat remaining oil in the frypan. Stir-fry carrot, capsicum, snow peas and broccoli for 2-3 minutes.

7. Add tofu to the frypan and pour satay sauce over the vegetables and tofu.

8. Serve over steamed rice.

Per Serve: 1100 Kilojoules (265 Calories). Protein 14g. Total Fat 15g. Saturated Fat 2g. Carbohydrate 19g. Total Sugars 13g. Sodium 580mg. Potassium 505mg. Calcium 230mg. Iron 2.5mg. Fibre 6g.

Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Satay-Tofu--Vegetables.aspx

Serves: 4-6
Rating: 4.5

Chickpea and Sweet Potato Koftas

2009-12-29T13:01:00.004+11:00

This dish can be served with Hummus or Babaghanous. Omit the yoghurt for a dairy-free/vegan dish.

Chickpea and Sweet Potato Koftas

Ingredients:

400g orange sweet potato (kumera), peeled and diced (you will need 200g cooked sweet potato)
240g can chickpeas, drained, rinsed
1 small red onion, diced
2 cloves garlic, chopped
3 teaspoons grated fresh ginger
2 teaspoons cumin seeds
2 tablespoons lemon juice
¼ cup soy flour
½ cup fresh peas
2 tablespoons plain flour
2 tablespoons canola oil
1 lebanese cucumber
4 pita bread rounds, cut into quarters
¼ cup tahini
¼ cup low-fat plain yoghurt
1 cup firmly packed fresh mint

Method:

1. Cook the sweet potato in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth.
Add the soy flour and process until combined. Stir in the peas.

2. Roll tablespoons of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess.

3. Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.

4. Using a vegetable peeler, cut the cucumber into ribbons.

5. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.

Per serve (6): 1440kJ (345cal). Protein 13g. Fat 15g. Carbohydrate 39g. Sodium 290mg. Potassium 530mg. Calcium 110mg. Iron 3mg. Fibre 8g

Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Chickpea-and-Sweet-Potato-Koftas.aspx

Serves: 4-6
Rating:

Spicy Pumpkin and Lentil Tagine

2009-12-29T11:05:00.003+11:00

This recipe comes from the collection from Australia's National Vegetarian Week campaign.

National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.

This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.

Spicy Pumpkin and Lentil Tagine

Ingredients:

1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces

Method:

1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.

2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.

3. Sprinkle with remaining parsley and coriander to serve.

4. Serve with couscous with currants and almonds.

Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.

Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx

Serves: 4-6.
Rating:

Vegetable tagine with apricots

2009-12-29T10:49:00.003+11:00

This dish is low-fat, low-GI, and diabetic-friendly, and is easily made into a vegan recipe by omitting (or substituting) the yoghurt. The fruit adds a great sweet answer to the spices.

Vegetable tagine with apricots

Ingredients:

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve

Method:

1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.

2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.

3. Spoon among serving bowls and top with coriander. Serve with yoghurt.

Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots

Serves: 4
Rating:

Couscous with Vegetable Tagine

2009-12-29T10:33:00.002+11:00

Essentially, it's a variation on the previous two tagine recipes, but this one cooks in 16 minutes (10 minutes prep time), so it's a good "quick" meal.

It's a wonderful vegan dish. If you wanted to, you could subsutite the chickpeas for brown lentils or even do half and half.

Couscous with Vegetable Tagine

Ingredients:

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method:

1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.

2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.

3. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source: http://www.taste.com.au/recipes/18795/couscous+with+vegetable+tagine

Serves: 4
Rating:

Ginger and Vegetable Tagine

2009-12-29T10:25:00.002+11:00

Following on with the tagine theme, this dish is vegan, but could easily be served to, and enjoyed by, non-vegans. It is also dairy-free, wheat-free and nut-free, so is a great dish to have on hand if anyone with allergies comes over!

Enjoy!

Ginger and Vegetable Tagine

Ingredients:

1/2 cup olive oil
3 medium spanish onions, finely sliced
3 garlic cloves, finely sliced
3 tbsp fresh ginger, finely sliced or grated
2 bay leaves
1 tbsp coriander seeds
1 cinnamon quill
Salt and ground white pepper
800g tin whole peeled tomatoes
400g tin chickpeas, drained
1 tbsp preserved lemon rind, finely sliced
1kg sweet potato, peeled and cut into 11/2 cm cubes
1 red capsicum, cut into squares
2 handfuls coriander leaves

Method:

1. Preheat oven to 180C.

2. Heat oil in a large heavy-based saucepan or a tagine. Add onion, garlic, ginger, bay leaves, coriander seeds and cinnamon and season well. Cook over medium heat until soft and starting to colour, about 15 minutes.

3. Add tomatoes, chickpeas and lemon rind and bring to a simmer. Add sweet potato and capsicum and stir.

4. Cover with a lid and bake for 1 hour or until sweet potato is cooked through.

5. Garnish with coriander leaves and serve with couscous and natural yoghurt (vegans - use a vegan alternative).

Source: http://www.cuisine.com.au/recipe/Ginger_and_vegetable_tagine

Serves: 6

Rating:

Tagine of Pumpkin and Chickpeas

2009-12-29T09:59:00.003+11:00

My mother claimed that she had "scoured the internet" for tagine recipes and had come up with only three recipes. So, that meant there was a challenge to find as many recipes as I could for her. In the process, I came across a few vegan and vegetarian recipes that sounded interesting. Here is the first of many!

This dish is very aromatic and beautifully sweet.

Definition courtesy of Wikipedia:

"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."

Tagine of Pumpkin and Chickpeas

Ingredients:

1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves

Method:

1. Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.

2. In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes).

3. Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).

4. Serve with cous cous or rice and a dollop of yoghurt and some freshly chopped coriander.

Notes:

* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.

** Vegans should use a vegan margarine such as Nuttlex

*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti

Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas

Serves: 6
Rating:

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

2009-12-29T09:49:00.003+11:00

I haven't tried this recipe yet, but it looks amazing. I can't wait to try it out.

You can get the dried tofu skin (sometimes known as "bean curd skin" or "bean curd sheets") on the shelf at your local quality asian market. I found mine by chance at the Westfield in Hornsby!

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

Ingredients :

200 g (4 cups) fresh mung bean sprouts
50 g (1/2 cup) enokitaki mushrooms, separated, cleaned, and blanched
2 carrots, peeled and cut into very fine strips
110 g (1 cup) sugar snap or snow peas, sliced thinly lengthwise
4 sheets dried tofu skin
1 tablespoon flour
2 tablespoon oil

Dipping Sauce:

2 tablespoon sesame paste or tahini, blended with 5 teaspoon water
1/2 teaspoon black soy sauce
1/2 teaspoon salt
3 1/2 teaspoons sugar
4 tablespoon black Chinese vinegar
1 tablespoon sesame oil
2 clovers garlic, minced
1 spring onion, thinly sliced
2 sliced fresh ginger, minced
1 red finger-length chili, deseeded and minced

Method :

1. Bring a large pot of lightly salted water to a boil and add the bean sprouts, mushrooms, carrots, and snow peas. Stir a few times, leave in the water for about 30 seconds, then transfer to a colander, rinse in cool water, drain, and set aside.

2. Cut each tofu skin sheet in half. Place one half on top of the other. Repeat, ending up with 4 layered rectangles about 20x25 cm.

3. Place the vegetables in a mixing bowl, sprinkle evenly with the flour and mix. Divide the vegetables evenly into 4 portions, and place them neatly at the edge of each of the 4 rectangles. Roll the skin over the vegetable to form cylinders. To prevent the tofu skin from opening up while frying, seal the skin with a dab of paste made from flour and water.

4. Heat the oil in a large skillet over high heat and when the oil is hot, but not smoking, gently place the rolls in the pan and fry for about 2 minutes, then turn and try the other side for another 2minutes. The skins should turn light golden brown, but be careful not to scorch them. When done, remove from the skillet and place on paper towels on a plate to remove excess oil.

Source: http://www.asianfood-recipes.com/Asian_Vegetarian/Vegetarian-Bean-Curd-Skin-Rolls-with-Sesame-Ginger-Dipping-Sauce.php

Serves: 4
Rating: ??

2009-09-19T22:12:00.003+10:00

Seriously good food!!

Banana and Chocolate-Chip Pancakes

Ingredients:

Dry Ingredients:

2&1/2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp ground nutmeg
pinch salt

Wet Ingredients:

2&1/4 cups water or rice milk (you can do half water, half soy milk)
1 whole banana
1/3 cup soft/silken tofu
1/4 cup vegetable oil
1/4 cup maple syrup
1 tsp vanilla extract

1/2 cup chocolate chips (the cruelty free shop do a great dairy-free chocolate chip!)

Method:

1. Combine the dry ingredients in a large mixing bowl and stir with a wire whisk.

2. Combine the wet ingredients in a blender or food processor and process until smooth. Pour into the dry ingredients and stir until combined (do not over mix)

3. Stir in chocolate chips

4. Mist a non-stick frypan with cooking oil spray and set over a medium-high heat. Drop the batter into the frypan until it is the desired size (I prefer smaller pancakes to larger ones). Cook both sides until golden brown. Cook until small bubbles appear on top, about 2 minutes. Continue until all batter is used up!

5. Serve immediately and drizzle with maple syrup, or take to work/school cold as a sweet treat during the day.

Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey

Serves: Makes 15 large or 25-30 smaller pancakes

Rating: 4.5/5

Cream of Apsaragus Soup

2009-09-19T21:21:00.003+10:00

Somewhere amongst the fancy foods with mutiple ingredients, we seem to have lost the art of a dish with a few simple ingredients. Here's one that tastes great.

Cream of Apsaragus Soup

Ingredients:

1 Tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
1 garlic clove, minced
half a kilo of fresh asparagus (roughly 3 bunches) with tough ends removed and discarded (chopped - about 4 cups)
4 cups of vegetable stock
1/3 cup silken tofu, crumbled
Salt and freshly ground black pepper to taste

Method:

1. Heat the oil in a large heavy-bottomed saucepan over a meadium-high heat. Add the onion, celery, and garlic and cook, stirring, for 3 minutes. Add the asparagus and cook, stirring, for 5 minutes more.

2. Add the vegetable stock and bring to the boil. Cover, reduce the heat, and simmer until the vegetables are tender (about 20 minutes). Remove from the heat, add the tofu, and puree the soup using a hand-held belnder. Season with salt and pepper to taste and serve hot.

Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey

Serves: 4-6

Rating: 4/5

Spiced Rice with Peas

2009-09-19T21:09:00.002+10:00

A nice variation on rice that can be served with curries.

Spiced Rice with Peas

Ingredients:

1 Tbsp oil
4 whole cloves
1 cinnamon stick
5-7 tsp cardamom pods (slightly crushed with the back of a knife)
1 tsp tumeric
1&1/4 cups long grain rice (white or brown)
1&1/4 cups shelled peas
salt to taste
2&1/2 cups hot water

Method:

1. Heat oil in heavy saucepan with a tight fitting lid. Fry cloves, cinnamon, cardamom and cumin seeds for 1 minute over medium heat.

2. Add tumeric and rice and fry for 2 minutes more, stirring constantly.

3. Add peas, salt, water and bring to the boil.

4. Turn heat to very low, cover tightly and cook for 25 minutes without lifting the lid or stirring.

5. Stir rice with a fork and remove whole spices. Serve hot.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 4-6

Rating: 4/5

Mushroom Curry

2009-09-19T21:03:00.003+10:00

This is an Indian dish called Dhingi Kari. It can be served with rice and a coconut raita (found elsewhere on this site).

A nice reminder that simple things can taste surprisingly good.

Mushroom Curry

Ingredients:

2 Tbsp nuttlex (or margarine - non-vegans can use butter or ghee)
500g field mushrooms
2 leeks or 14 spring onions
2 crushed cloves of garlic
1/2 tsp grated fresh ginger
6 curry leaves
2 tsp curry powder
salt to taste
1/2 tsp garam masala
1/2 cup coconut milk (or 1/2 cup water and 125g coconut cream)
2 tsp lemon juice

Method:

1. Cut the mushrooms into slices

2. Finely slice leeks or onions

3. Heat nuttlex/marg/butter and fry garlic, ginger, curry leaves and leeks (or onions) until soft but not brown.

4. Add curry powder, salt and mushrooms; stir over a low heat until mushrooms are soft.

5. Cover and cook on a low heat for 8-10 minutes.

6. Sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly until heated through.

7. Remove from heat and stir in lemon juice.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 6-8

Rating: 4.5/5

Sweet and Sour Tempeh

2009-09-19T20:51:00.002+10:00

This recipe is originally from Indonesia.

Sweet and Sour Tempeh

Ingredients:

500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying

Method:

1. Fry tempeh until golden brown. Remove from pan and set aside.

2. Fry onion, garlic and ginger on medium heat until brown.

3. Add tempeh and coriander and stir fry for 8-10 minutes.

4. Add all other ingredients and cook on a low heat for a further 10 minutes.

5. Serve with brown rice.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 5

Rating: 4/5

Creamed Sweet Potatoes and Black-Eyed Beans

2009-09-19T20:44:00.002+10:00

Called "Viazi Vitamu Na Mbazi" in Swahili, this Kenyan dish sounds strange, but is very creamy and has a nutty flavour to it.

Creamed Sweet Potatoes and Black-Eyed Beans

Ingredients:

2 cups dried black-eyed beans
water for cooking
700g sweet potatoes
100g nuttlex (or other margarine - non-vegans can use butter)
salt to taste
4 tomatoes

Method:

1. Soak beans overnight, then boil in fresh water until half cooked (about 25 minutes)

2. Peel sweet potatoes, cut into chunks, and add to beans. Continue cooking until both are soft.

3. Drain, then mash the beans and sweet potatoes together, adding nuttlex/marg/butter and salt to make a smooth mixture.

4. Serve with diced tomatoes on top.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves: 6

Rating: 4/5

Red Lentil Curry

2009-09-19T20:29:00.003+10:00

Called "Parippu Hodhi" in Sri Lanka, this red lentil curry is so simple, and yet really tasty. It is akin to a very simple dahl.

Red Lentil Curry

Ingredients:

1/2 cup red lentils
1 Tbsp curry powder
1/8-1/4 tsp chilli powder
1/4 tsp tumeric
2 chopped onions
curry leaves
salt to taste
3/4 cup coconut milk
1/2 tsp black mustard seeds
2 Tbsp oil

Method:

1. Wash and drain lentils and put into a saucepan

2. Add curry powder, chilli, tumeric, curry leaves and salt.

3. Mix well and add water to just cover the lentils.

4. When lentils are soft, add coconut milk; heat through leaving uncovered

5. In a separate pan, heat oil. Add mustard seeds and onion. Fry until the onion is soft, then add lentil mixture and mix well.

6. Serve with rice.

Variation: Cook some pumpkin and zucchini (or other vegetables) in a separate saucepan and add to curry in step 5.

Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006

Serves:4

Rating: 4

Ozymadias Salad

2009-09-19T20:18:00.002+10:00

This recipe is kind of like taking the best bits of Caesar salad and combining it with the best bits of Waldord salad to make one yummy salad. It calls for "tempeh bacon" and the recipe for this can be found elsewhere on this site.

Another recipe that is vegan (therefore egg and dairy free) as well as gluten free.

Ozymandias Salad

Ingredients:

Salad:

4 cups of salad greens (any that you like)
1 cup walnuts (broken up into chunks)
2 cups pears (sliced)
1 cup tempeh bacon (broken into bite-sized pieces)

Dressing:

1&1/2 cups silken tofu
1 Tbsp capers
1 Tbsp caper liquid
1/3 cup roasted garlic
1/3 cup flaxseed oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 tsp umesu* (optional)
2 tsp Herbamare seasoning salt (or whatever you have at home)

Method:

1. Place the salad leaves on a platter, and sprinkle the pears and walnuts over the top.

2. Blend the dressing ingredients together until thick and smooth. Chill in the fridge.

3. Just before serving, drizzle the dressing liberally over the salad and sprinkle the tempeh "bacon" on top.

* Umesu is available in Asian specialty stores. It is a Japanese plum vinegar made from umeboshi. If you can get some, this recipe will thank you. If not, it doesn't really matter.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 5/5

Tempeh "Bacon"

2009-09-19T20:03:00.002+10:00

Tempeh originates from Indonesia, but is readily available in everyday supermarkets, health foods and specialty stores now. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It has a higher content of protein, dietary fibre, and vitamins compared to tofu, as well as firmer texture and stronger flavour.

It's a guilty pleasure to have this stuff in the morning for breakfast, or in a salad (like the "Ozymandias Salad" elsewhere on this site).

The recipe calls for "liquid smoke". Now, I know this stuff was popular in the 1970s, and is still really popular in America, but I have had a little trouble finding it in Australia now. However, the Vegetarian Society of Queensland with ship some out to you. http://www.vegsoc.org.au/resources_list.asp?type=Other If you find it anywhere else, please let me know.

This recipe is vegan (therefore dairy and egg free), as well as gluten and nut free.

Tempeh "Bacon"

Ingredients:

230g tempeh
1 Tbsp liquid smoke
1/3 cup apple cider vinegar
1/4 cup Braggs liquid aminos (or tamari or soy sauce)
1 Tbsp tomato paste
2 Tbsp maple syrup
2 cloves of garlic
1/4 cup olive oil

Method:

1. Slice the tempeh into pieces 2cm wide x 1/2cm thick x length of the packet

2. Slice the cloves of garlic in hald and brush along each of the tempeh slices

3. Whisk together the rest of the ingredients. Place the tempeh and garlic into the liquid mixture, cover, and marinate for at least 30 minutes (overnight is MUCH better, though).

4. To cook, heat 1 Tbsp of olive oil in a frying pan over a medium heat and place 1/3 of the tempeh flat into the pan and cook until dark brown. Flip over and cook until dark brown, adding a little of the marinade to moisten the tempeh/pan as required. Repeat with the rest of the tempeh, adding more oil if necessary.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Leigh Drew acknowledges that this recipe is adapted from the recipe in Isa Chandra Moskowitz's book "Vegan with a Vengeance".

Serves: makes about 20 pieces

Rating: 4/5

Red Coleslaw

2009-09-19T19:41:00.002+10:00

Ok, so this salad is VERY RED!! But, don't let that put you off it. It tastes divine. It's also vegan (therefore egg and dairy free), and gluten and nut free.

Red Coleslaw

Ingredients:

1 whole red cabbage, finely shredded (about 4 cups)
2 cups fresh beetroot (peeled and grated)
2 cups carrot (peeled and grated)
2 cups red apple, quartered & sliced thinly
3 Tbsp flaxseed oil
1 Tbsp Braggs Aminos (or tamari or soy sauce will do)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1/2 Tbsp mustard

Method:

1. Place cabbage, beetroot, carrot & apple in a large bowl and toss together.

2. In a small bowl, whisk together the remaining ingredients.

3. Just before serving, dress the coleslaw.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 4/5

Marinated Mushroom and Strawberry Salad

2009-09-19T18:55:00.002+10:00

I know it sounds wierd, but you've got to try it!

This herb filled salad tastes delicious on its own, but the addition of strawberries is a pleasant surprise, both visually and to the tastebuds. Given the vibrant red and greens, it is a great salad to serve at Christmas (or any time of year, really).

It is vegan, as well as being gluten, soy and nut free.

Marinated Mushroom and Strawberry Salad

Ingredients:

Marinated Mushrooms:

3 cups mushrooms, cut into thick slices
1/3 cup chives, finely sliced
2 cups parsley
1/4 cup sage
2/3 cup lemon juice
1/2 cup olive oil
2 tsp Herbamare seasoning salt (or any salt you have)
2 tsp pepper

Salad:

4 cups salad greens (any you choose)
1 avocado
2 cups strawberries, hulled and cut into bite-sized chunks
1/4 cup olive oil
1/4 cup balsamic vinegar

Method:

Marinated Mushrooms:

1. Mince the parsley and sage together. In a large bowl, combine parsley and sage mince with mushrooms and chives.

2. In a separate bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the mushrooms and herbs.

3. Stir all ingredients thoroughly and set aside to marinate for at least 30 minutes.

Salad:

1. Whisk together the balsamic vinegar and olive oil to create the dressing.

2. Place the salad greens on a platter, add the marinated mushrooms, spoon on chunks of avocado, and drizzle with half of the dressing.

3. Sprinkle the strawberries over the top of the mushrooms, and drizzle with the remaining dressing.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 4.5/5

"Casheeze"

2009-09-19T16:10:00.002+10:00

This makes a great "cheesey" sauce base that can be kept in the fridge for 6 weeks. It can be used in lasagne, macaroni and cheese, tortilla casseroles, pasta alfredo, or just over steamed vegies.

This recipe is take from the website vegweb.com and was originally posted by a user called Dragonfly, where it is titled "Dragonfly's Bulk Dry Uncheese Mix".

It is vegan, and gluten and soy free. It tastes delicious.

Casheeze

Ingredients:

3 cups raw cashews
2 cups nutritional yeast*
3 Tbsp Herbamare seasoning salt (or whatever salt you have)
3 Tbsp garlic powder
3 Tbsp onion powder
8 Tbsp arrowroot powder

Method:

1. In a very dry food processor, blend the cashews until they are very fine and powdery. Pour out of the processor and into a dry bowl.

2. Put half of each of the ingredients into the food processor and blend until very fine and combined. Pour out of the food processor and into a dry container.

3. Repeat step 2 with the second half of the ingredients.

YOUR CASHEEZE IS NOW READY TO BE STORED!

To make it into a sauce:

1. Take a heaped 1/2 cup of the mixture and place it into a saucepan

2. Slowly add 1 cup of water and whisk constantly over a medium high heat until thickened. The constant whisking will hurt a little, but it is important to produce a smooth, stretchy cheese.

* Nutritional yeast is high in complete-proteins and vitamins (especially vitamin B-12). It gives a lovely cheesey flavour. You can find Lotus Savoury Yeast Flakes (or other varieties) in your local supermarket in the healthfood section, or even in healthfood stores. As an example, and so you can see the brand I use, see the link to the Cruelty-Free Shop http://crueltyfreeshop.com.au/index.php?main_page=product_info&cPath=3_18_76&products_id=699

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 4 (per 1/2 cup of mixture)

Rating: 4.5/5

Chickpea, Cauliflower and Peas Curry

2009-09-19T14:37:00.003+10:00

You can really use any veges in this dish, and the chickpeas give you protein and calcium. This dish is also gluten, nut and soy free.

Chickpea, Cauliflower and Peas Curry

Ingredients:

2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)

Method:

1. Cut the cauliflower into bite-sized florets.

2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.

3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.

4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.

5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.

6. Roughly chop the coriander and stir through just prior to serving.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 4

Rating: 4.5/5

Palak Tofu

2009-09-19T14:22:00.002+10:00

One of my favourite vegetarian dishes in Indian Cuisine is "Palak Paneer" (a spinach/green-leafy-vegetable dish with paneer-cheese). Here's a gluten and nut-free vegan version. It tastes GREAT and is packed with protein!

Palak Tofu

Ingredients:

350g firm tofu (cubed - 1-1.5cm)
about 6 cups of greens - e.g. kale, spinach, rocket, etc
1 Tbsp ginger (minced)
1 Tbsp garlic (minced)
1/3 cup onion (finely diced)
1 tsp tumeric
1 Tbsp coriander
1 Tbsp cumin
1 tsp cinnamon
1 tsp Herbamare seasoning salt*
1 cup tomatoes (diced)
1 Tbsp olive oil
1/3 cup soy milk
1 Tbsp lemon juice

Method:

1. Mix the soymilk with the lemon juice and set to one site to acidulate**

2. Place the greens in a steamer and steam over boiling water until tender. When cool enough to handle, squeeze out any liquid into the water in the saucepan that was used for steaming. Retain this water. Place the steamed and squeezed greens into a food processor and process until well chopped. Set to one side.

3. Heat the olive oil in a frying pan over medium heat. Saute the ginger and onion until the onion is translucent, and then add the garlic and saute for another minute.

4. Add the dry spices and cook off for a minute, stirring constantly.

5. Add the tofu and coat with the spices.

6. If the spices are sticking too much, add approx. 1/4 cup of the water used to steam the greens to moisten the pan. Repeat this whenever the ingredients are sticking.

7. Add the tomatoes and greens, and 1 cup of the water used to steam the greens. Turn the heat to medium-low and simmer for about 15 minutes. This is not a dry curry, so if there is not enough liquid, add more by the 1/4 cup to make a sauce.

8. Just before serving, stir through the acidulated soy milk (this adds creaminess and just a little acidic bite).

* Note: if you don't have Herbamare, you can use plain salt. The Herbamare is actually salt that has been mixed/ground with herbs. Yum.

** Interesting: Just like dairy milk does, if you add lemon juice to soy milk, it curdles a little and makes a kind of yoghurt-y texture and taste. It's really cool.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 4

Rating: 5/5

Banana and Coconut Raita

2009-09-19T14:16:00.002+10:00

This is a great side-dish to serve with curries as it helps to take out some of the heat! It's vegan and gluten-free.

Banana and Coconut Raita

Ingredients:

2 cups rupe bananas (sliced)
1 cup shredded coconut
1/3 cup lemon juice
2 tsp salt

Method:

1. Place the sliced bananas in a bowl and toss with the lemon juice until coated.

2. In a separate bowl, mix together the coconu and the salt, then sprinkle over the bananas and lemon juice.

3. Serve immediately.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 4-6

Rating: 5/5

Kumara and Orange Mash

2009-06-14T18:31:00.002+10:00

Something different to serve in these cool winter months. Kumera is also known as Orange Sweet Potato

Kumara and Orange Mash

Ingredients:

750g kumara, peeled and cut into chunks
1 cup orange juice
1 cinnamon stick
1 Tbsp butter/nuttlex/margarine

Method:

1. Place kumara, orange juice and cinnamon stick in a saucepan and cook, covered for 10 minutes.

2. Remove lid and continue cooking until liquid is evaporated and kumara is soft (take care it does not burn).

3. Remove and discard cinnamon stick.

4. Mash kumara, adding butter/nuttlex/margarine, and serve hot.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Carrot and Orange Soup

2009-06-14T18:24:00.003+10:00

A warming winter soup with protective properties from its rich supply of vitamins. Contains protein, iron, zinc and calcium, is an excellent source of vitamins A & C, and is a good source of niacin and potassium.

Carrot and Orange Soup

Ingredients:

2 tsp olive oil
1 leek, washed and sliced
1 clove garlic, crushed
1/2 tsp dried sage
800g carrots, scrubbed and chopped (no need to peel)
1.5 cups of orange juice
2.5 cups vegetable stock
3 bay leaves
1/2 cup natural yoghurt (can be replaced with Tofutti's brand of Vegan cream "cheese" or sour "cream)
1 Tbsp chopped chives

Method:

1. Heat oil in a large saucepan and add the leek, garlic and sage. Cover and allow to sweat over a gentle heat for 5 minutes.

2. Add carrots, orange juice, stock and bay leaves, bring to the boil, cover and simmer for 15 minutes or until carrots are tender.

3. Puree soup in batches. Reheat, and serve topped with a dollop of yoghurt (or Tofutti replacement) and a sprinkle of chives.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Green Cabbage with Poppy Seeds

2009-06-14T18:19:00.002+10:00

An excellent source of vitamin C and provides some protein, iron and calcium.

Green Cabbage with Poppy Seeds

Ingredients:

2 tsp olive oil
6 cups shredded savoy or sugarloaf (green) cabbage
1/4 cup apple juice
2 tsp finely grated lemon peel
3 tsp poppy seeds

Method:

1. Heat olive oil in a medium-sized saucepan. Add cabbage, apple juice and lemon peel, cover and cook over medium heat for 4 minutes, stirring once or twice.

2. Add poppy seeds and toss well to combine. Serve immediately.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Red Cabbage Rolls

2009-06-14T17:52:00.003+10:00

This dish looks very pretty and may appeal to those who do not like "vegies".

It contains 5g of protein and is an excellent source of Vitamins A & C, as well as being a good source of potasium, Vitamin B1, iron and zinc.

Red Cabbage Rolls

Ingredients:

8 red cabbage leaves
1 cup water
1 cup apple juice
2 Tbsp wine vinegar
2 tsp honey

Filling:

1 cup cooked rice
1 carrot, grated
1 Lebanese cucumber, cut into thin strips
1/2 cup chopped fresh mint
2 Tbsp soy sauce
2 Tbsp sunflower seeds

Method:

1. Remove the coarse centre rib from each cabbage leaf. In a large saucepan, combine the water, apple juice, vinegar and honey, and bring to the boil. Add 2 cabbage leaves and allow them to cook for 1-2 minutes. Remove, then repeat with the remaining leaves.

2. Combine all the filling ingredients and mix well. Place spoonful of this mixture on each cabbage leaf and roll up to form a firm parcel, tucking in edges as you go.

3. Serve cold or place the rolls in an oiled shallow ovenproof dish, cover and heat in a moderate oven for 10 minutes.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Chinese Broccoli with Seseame Seeds

2009-06-14T17:39:00.002+10:00

Whoever decided that Popeye should eat English spinach to become strong really didn't have a clue about the nutritional value of that vegetable. Spinach contains a lot of iron, it is true, but the majority of it is unable to be accessed and utilised by the body.

Chinese vegetables, however, like bok choy, chinese broccoli or choy sum, are high in easily used and digested iron.

This entire dish also contains 4.5g protein, only 400 kj, and is an excellent source of vitamins A & C

Chinese Broccoli with Seseame Seeds

Ingredients:

2 Tbsp sesame seeds
2 tsp sesame oil
2 cloves garlic (crushed)
2 tsp chopped fresh ginger
1 bunch Chinese broccoli
2 Tbsp vegetarian mushroom oyster sauce
3 Tbsp water
1 tsp cornflour

Method:

1. Heat a wok over a moderate heat, add the sesame seeds and brown them, stirring often to prevent burning. Tip them out onto a plate.

2. Pour the sesame oil into the hot wok and add the garlic, ginger and broccoli. Stir fry for 2 minutes, add the mushroom oyster sauce and 1 Tbsp of the water, stirring once.

3. Combine cornflour and water, and add to wok, stirring.

4. Sprinkly with seame seeds and serve immediately.

Serves: 4

Rating: 4

Source: Rosemary Stanton's (2000) book, "Vegetables" - available through Allen & Unwin.

Pumpkin Scones

2009-06-14T17:28:00.003+10:00

Not quite Flo Bjelke Peterson's version, but still good.

This is adapted from a recipe in Rosemary Stanton's (2000) book, creatively entitled, "Vegetables" and available through Allen & Unwin.

The secret is to steam the pumkin (not boil it) and mash it thoroughly, making sure it is a dry as possible: if it is too wet, the scones will be heavy.

Pumpkin Scones

Ingredients:

2.5 cups plain white flour
3 tsp baking powder
2 tsp mixed spice powder
1 Tbsp sugar
1 Tbsp butter/nuttlex/margarine, melted
1 cup cold mashed pumpkin (preferably butternet)
1/4 cup milk/soy milk

Method:

1. Preheat oven to 200*C.

2. Sift flour, baking powder & spice into a bowl.

3. Add sugar and mix thoroughly.

4. Make a well in the centre and add butter/nuttlex/margarine, pumpkin & milk/soy milk. Mix will. You can add a little more flour if necessary to form a soft dough (the exact amount of flour and milk/soy milk will depend on the moisture level of the pumpkin).

5. With floured hands, pat the dough out to about 2.5 cm thick and cut into rounds using a scone cutter, a floured glass, or even just pull it apart by hand.

6. On a greased baking tray, start by placing one of the scones in the middle, then closely place the others around it, almost in a centric pattern. They need to be close together or they will spread out an flatten.

7. Brush the tops with a little extra milk/soy milk, and bake for 15 minutes or until golden-brown.

8. Enjoy while warm, split and topped with jam or marmalade.

Makes: 14-18

Rating: 4

Addas Polow

2009-06-04T11:05:00.003+10:00

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia. http://www.cuisine.com.au/recipe/addas-polow

It takes a while to prep, but is worth it.

Addas Polow

Ingredients:

500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish

Method:

1. Soak the washed rice in water for about two hours.

2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.

3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.

4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.

5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.

6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.

7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.

Serves: 6-8

Rating: 4/5

Coconut Rice

2009-06-04T10:56:00.002+10:00

Coconut Rice

Ingredients:

2 tsp sunflower oil
1 tsp mustard seeds
2 tsp split red lentils
225g brown rice
25g dessicated coconut
2 cups of water
salt to taste if required

Method:

1. Wash and drain the rice. Heat the oil in a large pan, then add the mustard seeds and lentils, and cook until the seeds pop. Add the rice and cook, stirring, until the rice is transparent and the lentils have turned pale yellow.

2. Add the coconut and water. Bring to the boil, then place the lid on tightly. Reduce the heat to low, and leave for about 40 minutes until the rice is done.

NOTE: If you don't take the lid off, and the heat is kept low, then the rice shouldn't stick and you'll end up with perfectly dry rice. If your nerve fails you, and you feel you have to check, some of the steam will come out, so put a little more boiling water in.

Source: http://www.earth.li/~kake//cookery/

Serves: 4

Rating: 4/5

Sweet Potato, Apple and Leek Bake

2009-06-04T10:47:00.002+10:00

Very yummy as a side dish to something like a vege schnitzel or a fry up of mushrooms (or anything else really), or as a light meal of its own with a side salad.

Sweet Potato, Apple and Leek Bake

Ingredients:

1 large sweet potato, peeled
3 medium apples, peeled
1 large leek
2 tbsp olive or sunflower oil
1 tbsp Dijon (or honey dijon) mustard
1 tbsp brown sugar
1 tsp black pepper
handful of pecans or walnuts

Method:

1. Slice sweet potatoes, apples and leek in 1/2cm thick slices.

2. Mix together oil, mustard, sugar and pepper. Add to vegetables and apples and toss.

3. Put in baking dish, scatter the nuts and bake uncovered at 180°C for approximately 30 minutes until cooked through.

NOTE: You can easily double the ingredients in step 2 as it will make a better coating of all the other ingredients.

Serves: 2-4.

Rating: 5/5

Corn and Quinoa Soup

2009-06-03T15:35:00.002+10:00

Quinoa is native to the upper Andes of Bolivia, Peru, and Ecuador, and is a grain/cereal that can be bought in almost any supermarket and health food store. Woolworths certainly stocks it!

Its protein content is 12-18% which is higher than meat. The proteins quinoa produces are a well-balanced mix that is superior to any other grain. It's also a good source of calcium, phosphorus, magnesium and iron. When cooked, it has a slightly nutty flavour to it.

This dish has a very light flavour and would be good for all times of the year.

Corn and Quinoa Soup

Ingredients:

2 Tbsp oil
1 large leek, diced
3 cloves garlic, minced
1 inch (2.5cm) piece cinnamon stick
1 tsp ground corriander
1 bay leaf
1 cup diced zucchini
6 cups vegetable stock
1 cup quinoa grain
1/2-1 bunch shallots, diced
1 cup corn kernels
1/3 cup lemon juice
1/3 cup fresh parsley (or corriander), minced
salt and pepper to taste
avacado (optional)
tortilla bread (crisped in the oven a little)

Method:

1. Heat oil in a large saucepan. Saute leek, garlic, cinnamon, coriander and bay leaf for 15 minutes until the leek is tender.

2. Add zucchini. Saute another 5 minutes.

3. Add vegetable stock and stir in the quinoa. Simmer for 15-20 minutes until the quinoa is tender.

4. Add the shallots, corn, lemon and parsley, stirring well.

5. Remove cinnamon stick and bay leaf.

6. Slice avacado (1/4-1/2 an avacado per person is fine) into the bottom of the soup bowl and spoon soup over it. Serve with crisped up tortilla bread.

Serves: 5-6

Rating: 4.5/5

Binah Balls

2009-06-03T15:23:00.003+10:00

"Binah" is a Hebrew word associated with the feminine aspect of knowledge and understanding. It's easy to see why these are called "Binah" balls, when you consider the protein, calcium and vitamins they are packed with!

NOTE: If possible, use a food processor to grind and chop all the ingredients. If you are doing so, start with the dried ingredients first (i.e. from sunflower seeds) and work your way up to the figs. If you are doing it all by hand, it doesn't matter which order you do it in.

Binah Balls

Ingredients:

1 cup of finely chopped dried figs
1 cup of finely chopped dates
1 cup of finely chopped dried apricots
1 cup of finely chopped mixed dried fruit
1/2 cup of ground almonds
1/2 cup of ground pepitas (shelled pumpkin seeds)
1/2 cup of ground sunflower seeds

desicated coconut (as much as is required)

Method:

1. Combine all the ingredients together and mix well.

2. Roll the mixture into balls about 2-3 cm in diameter.

3. Roll in desicated coconut to cover.

4. Chill and serve!

Source: www.vivalavegan.net

Makes: about 40 balls

Rating: 4.5/5

Borscht

2008-11-18T13:43:00.002+11:00

The beautiful colour of this soup is much enhanced by suspending some raw grated beet in it after cooking. It is a classic cold soup, but in some countries it is served hot to departing guests to keep out the cold. Tastes great when accompanied by sour dough bread.

Borscht

Ingredients:

450g raw beetroots
2 large onions, sliced
2 large carrots, sliced
2 bay leaves
2 Tbsp olive oil
25g butter
1.5litres of boiling water
juice of 1 lemon
seasoning, to taste
1 raw beetroot, grated
sour cream or yoghurt for garnish

Method:

1. Peel the beetroots and cut into a small dice. Place them with the other sliced begetables in a large saucepan with the bay leaves, olive oil and butter. Add a pinch of salt and saute over a low heat for 10 minutes.

2. Add the boiling water then cover and simmer for about 2 hours, or until all the vegetables are tender.

3. Add the lemon juice and a little black pepper and leave to cool.

4. Remove the bay leaves and blend the soup into a puree. If it is too thick, add a little vegetable stock.

5. With the soup still off the heat, place the raw beetroot in a muslin/cheesecloth bag and suspend it in the soup. Remove after a few hours and stir the soup well.

6. Reheat it gently (if desired), or serve chilled with yoghurt, or swirls of sour cream.

Source: Spencer, C. (1992). The New Vegetarian: The ultimate guide to gourmet cooking and healthy living. Gaia Books: London

Serves: ????

Rating: 4

Creamy Honey Citrus Sauce

2008-11-04T14:37:00.003+11:00

Good on a soy-schnitzel, or just on vegies! It's incredibly easy and tastes great hot or cold. The sauce will keep for a couple of days.

Creamy Honey Citrus Sauce

Ingredients:

Juice of 1 orange
Juice of 1-2 lemons
3 Tbsp sour cream
3 Tbsp honey
1 Tbsp cornflour
1 Tbsp water

Method:

1. Juice the orange and lemon/s so that you have approximately equal quantities of each. Pour the juice into a saucepan and add the sour cream and honey. Slowly heat.

2. Meanwhile, mix cornflour and water together to form a paste. When sauce is warm enough, add cornflour mixture to thicken it. DO NOT boil the sauce or it will separate.

3. Serve warm.

Rating: 5!!!

Eggplant Parmigiana

2008-10-26T10:54:00.002+11:00

So good, I dare you not to like it!

Eggplant Parmigiana

Ingredients:

3 large eggplants, cut lengthways into thick slices
1 Tbsp olive oil
750g canned chopped tomatoes
handful of mixed fresh herbs (e.g. basil, parsley, thyme), roughly chopped
2 cloves of garlic, crushed
salt and freshly ground black pepper, to taste
100g mozzarella cheese, grated (can use reduced fat)
1 Tbsp freshly grated parmesan cheese

Method:

1. Preheat the oven to 200*C. Put the eggplant slices in a single layer on a baking sheet and brush them lightly with the oil. Bake in the oven for 20 mins, until the slices are starting to brown.

2. Meanwhile, put the tomatoes, herbs and garlic in a small saucepan and simmer for 10 mins. Season well.

3. Layer the eggplant slices and the tomato sauce in an ovenproof dish, finishing with a layer of the sauce. Scatter the mozzarella and parmesan cheeses over the top.

4. Put the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbling.

5. Serve immediately with salad (or other vegetables), and/or warm crusty bread and butter.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 5

Eggplant Paté

2008-10-22T13:58:00.003+11:00

This paté may be eaten either warm or cold served with toasted pitta bread or breadsticks.

If you are not a fan of chilli, you may use a little sweet chilli sauce, or take the seeds out of the chilli and just use the flesh.

Eggplant Paté

Ingredients:

3 large eggplants, pricked all over
1 Tbsp olive oil
1 red chilli, finely chopped
1 Tbsp black mustard seeds
2.5cm piece fresh root ginger, peeled and grated
2 Tbsp coconut cream
4 Tbsp chopped fresh coriander

Method:

1. Preheat oven to 200*C. Lay the eggplants on a baking sheet and bake for 40-45 minutes until tender. Cool, then halve them lengthways. Scoop out the flesh and discard the skin.

2. Heat the oil in a heavy-based saucepan, add the chilli, mustard seeds, and ginger, and fry gently for 1 minute.

3. Stir in the eggplant flesh and the remaining ingredients, breaking up the eggplant fesh, and heat the paté through. Serve warm, or let it cool completely before serving.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Rating: 4

Goat's Cheese Crostini with Hazelnut Salsa

2008-10-22T13:48:00.003+11:00

Goat's and cow's milk have similar nutritional compositions, but because of the higher water content of goat's cheese, it contains less fat than cow's milk cheeses.

This is an easy starter that will have your guests easily impressed!

Goat's Cheese Crostini with Hazelnut Salsa

Ingredients:

Crostini:

6 thick slices of French-stick bread
2 x 100g goat's cheeses, each cut into 3 slices
60g mixed salad leaves
orange zest, to garnish (optional)

Salsa:

30g hazelnuts, dry roasted until browned
4 Tbsp fresh parsley
1 garlic clove
grated zest and juice of 1 orange
1 Tbsp balsamic vinegar

Method:

1. First, make the salsa. Put the nuts in a blender or food processor, add the remaining ingredients, and blend for about 15 seconds. Transfer the salsa to a small saucepan and heat it through gently.

2. Meanwhile, toast each bread slice on one side. Place a slice of goat's cheese on the untoasted side of each piece of bread. Put all 6 slices under a preheated hot grill and grill for 1-2 minutes, until the cheese is golden and bubbling.

3. Divide the salad leaves among 6 plates and top with a cheese toast, garnised, if desired, with strips of orange zest. Serve with the warm salsa, either spooned over the crostini or served separately.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 6

Rating: 4.5

Zucchini and Mushroom Bake

2008-10-22T10:21:00.003+11:00

This is a "diabetic-friendly", vegetarian recipe.

The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.

Zucchini and Mushroom Bake

Ingredients:

1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated

Method:

1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.

2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.

3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.

4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.

5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 4

Milk Chocolate Nut Fudge

2008-09-23T08:05:00.006+10:00

This is a VERY EASY way to make fudge! And it goes down well, too.

Thanks to Margie for suggesting this recipe be added.

Makes approx 30 pieces

Milk Chocolate Nut Fudge

Ingredients:

1 x 400g can sweetened condensed milk
2 x 250g Cadbury Milk Cooking Chocolate, broken into pieces
¼ cup unsalted peanut butter
1½ cups chopped nuts (hazelnuts, almonds, macadamias or pistachios)
Shredded coconut (if you wish for decoration)

Method:

1. Combine condensed milk and chocolate in a saucepan, stir over low heat or until chocolate melts.

2. Mix in peanut butter and nuts.

3. Pour into baking paper lined 28cm x 19cm slice pan. Sprinkle coconut on top (if desired).

4. Refrigerate until set. Cut into squares.

Makes: approx 30 pieces

Rating: 4.5

Parsley, Currant and Brazil Nut Pesto

2008-09-18T13:40:00.003+10:00

Just a variation on a popular theme.

All ingredients are estimates. You really need to test the mixture as you go to get your desired taste, as the flavour of the ingredients will change as per the season.

Serve with vegetables, over pasta, or as a dip.

Parsley, Currant and Brazil Nut Pesto

Ingredients:

a bunch of fresh parsley (I use curly-leaf, but flat-leaf is also fine)
1/2 cup of currants
1/2 cup of grated parmesan cheese
dash of olive oil
1-2 cloves of garlic
a good handful of Brazil nuts
rock salt (to taste)
juice of half a lemon

Method:

1. Combine all ingredients in a food processor. Check at regular intervals to make sure you have the desired taste and consistence. Stop when you're happy!

Rating: 4.5

Sweet Potato and Corn Fritters

2008-09-08T13:23:00.002+10:00

Sanitarium brand put out a great range of meat replacements. My favourite is the "devon" style roll called "Vegie Delights Deli Luncheon Smoked". Tastes so good on a sandwich, eaten plain, or even used in cooking!

Sweet Potato and Corn Fritters

Ingredients:

400g Sweet Potato, grated
6 Spring onions/shallots, thinly sliced
3/4 cup corn kernels, drained
4 slices Sanitarium Vegie Delights Deli Luncheon Smoked, finely diced
1/3 cup plain flour
3 free-range eggs, lightly beaten
1 tablespoon olive oil
3/4 cup reduced fat ricotta cheese
2 tablespoons chives, snipped

Method:

1. Place sweet potato, spring onions, corn, diced Vegie Delights roll, flour and eggs in a large mixing bowl and stir until well combined.

2. Heat oil in a large non-stick frying pan. Add heaped tablespoons of mixture and cook for 2-3 minutes each side or until golden. Remove and place on paper towel to drain.

3. Mix together ricotta and chives. Serve fritters with chive ricotta.

Serving Suggestion:

Serve fritters with a side salad consisting of lettuce, tomato, celery, carrot, cucumber, capsicum, and any other fresh vegetables.

Source: adapted from the Sanitarium, Vegie Delights website" http://www.vegiedelights.com.au/recipes/quicksnacks/sweet-potato-and-corn-fritters.aspx

Makes: approximately 20

Rating: 4

Pesto, Goat's Cheese and Stuffed Field Mushrooms

2008-09-06T16:15:00.006+10:00

My mum told me about this recipe and I thought I'd give it a go. It's very sweet, and full of goodness. You can use any pesto you like. I love a good basil pesto, but certainly a beetroot pesto, or even a sun dried tomato pesto would also be great. Definitely one I'm going back to cook again.

Pesto, Goat's Cheese and Stuffed Field Mushrooms

Ingredients:

Pesto (enough for a "dollop" in each mushrom)
4 large field mushrooms
1 medium sized zucchini
a couple of florets of broccolli, chopped
1-2 shallots
handful of baby spinach leaves
handful of fresh parsley
handful of pinenuts
tin of corn kernels
a good goat's cheese (also called chevre)
salt

Method:

1. Preheat the oven to 180*C. Line a baking tray with baking paper.

2. Cut the stalks off the mushrooms and set aside. Place mushrooms "cup side up" on the tray.

3. Chop the stalks, zucchini, broccolli, shallots, parsley and spinach leaves and place in a bowl. Mix well, then use this mixture to stuff the mushrooms.

4. Place stuffed mushrooms in the oven for 20-25 minutes.

5. Meanwhile, lightly toast the pinenuts in a little oil (be careful not to burn them) and set aside.

6. Heat the corn kernels through.

7. When mushrooms are cooked through, remove from oven and top with corn and pinenuts. Crumble the goat's cheese on top and season with salt to taste. Serve immediately.

Serves: 2

Rating: 5

Vegetable Triangles

2008-09-06T13:24:00.003+10:00

Great for disguising vegetables from those who claim not to like them! This recipe should make approximately 20 triangles.

Vegetable Triangles

Ingredients:

1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry

Method:

1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.

2. Blend ricotta and egg together and slowly add to vegetable mix.

3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).

4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.

5. Bake in oven until the filo pastry browns.

Serves: 4

Rating: 4

Spinach and Mushroom in Creamy Tomato Sauce

2008-09-06T13:19:00.002+10:00

An easy, homemade pasta sauce that's almost as easy as opening a jar!

Spinach and Mushroom in Creamy Tomato Sauce

Ingredients:

1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)

Method:

1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.

2. Add spinach and mushrooms and stir.

3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.

4. Serve over cooked pasta.

Serves: 4

Rating: 4

Tofu Steaks

2008-09-06T13:13:00.002+10:00

Some don't care for tofu, but cooked well it tastes great. This dish is great for a breakfast you want to linger over, and not just for vegetarians!

Tofu Steaks

Ingredients:

500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced

Method:

1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.

2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.

3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.

Serves: 2+

Rating: 4

"Potatoes Deluxe"

2008-09-06T13:06:00.008+10:00

Just something else you can do with potatoes. You can serve it at a dinner party or BBQ and it will be a hit. It makes a great side dish.

"Potatoes Deluxe"

Ingredients:

500g potatoes, peeled and halved
400g sweet potatoes, peeled and cut same as potatoes
200g pumpkin, peeled and cut same as potatoes
1 tbsp oil
30g butter
1-2 large onions, sliced thinly
1-2 cloves garlic, crushed
2 Tbsp wholegrain mustard
1 Tbsp honey
2 tsp fresh rosemary, finely chopped
200g Australian fetta, cut into cubes
salt and pepper

Method:

1. Boil potatoes, sweet potatoes and pumpkin pieces until JUST soft.

2. Fry the onions in the oil and butter until just soft, add the garlic and fry another minute.

3. Add the cooked vegetables, mustard, honey and rosemary, tossing until heated through.

4. Add the fetta and stir fry another couple of minutes, then season to taste with salt and pepper.

Serves: 4+

Rating: 4

Lemon & Coconut Slice

2008-09-06T13:01:00.002+10:00

...because you always need something nice to take when they say "bring a plate".

Lemon & Coconut Slice

Ingredients:

Base:

1/4 cup sugar
1 cup plain flour
100g butter, cold
3/4 cup coconut, toasted
pinch salt

Lemon Topping:

1/4 cup lemon juice
3/4 cup sugar
2 free range eggs
1/2 tsp baking powder
1 Tbsp plain flour
1 Tbsp lemon rind
pinch salt

Ingredients:

1. Mix all the base ingredients in a food processor/mix-master.

2. Put into a foil lined baking tray, pat down, bake in oven for 25 minutes on 180°C.

3. Mix all the lemon topping ingredients in a food processor/mix-master until smooth.

4. Pour over base and back in the oven for 30 minutes.

5. Let cool and enjoy!

Rating: 4

Sweet Potato Salad

2008-09-06T12:58:00.002+10:00

Sweet Potato Salad

Ingredients:

2 large sweet potato (Kumara)
1/2 tsp curry powder
3 spring onions (shallots), chopped
salt
1/4 cup mayonnaise
1 tbsp chopped walnuts
1/4 sour cream

Method:

1. Cook sweet potato in boiling, salted water until just tender.

2. Drain and leave to cool. Cut into 2.5cm cubes.

3. Combine sweet potato and spring onions in a serving bowl.

4. In another bowl, combine mayonnaise, sour cream, curry powder, and salt to taste.

5. Pour this over sweet potato. Toss to coat.

6. Garnish with walnuts.

Rating: 4

Mum's Baked Custard Recipe

2008-09-06T12:52:00.003+10:00

This is a real favourite in my house. We used to have to make two of these: one for my dad, and one for the rest of the family! I guarantee it tastes like home.

Mum's Baked Custard Recipe

Ingredients:

2 free range eggs
1 Tbsp sugar
dash of vanilla essence
2 cups of milk
handful of sultanas
nutmeg (to dust over)
water in a tray

Method:

1. Combine eggs, sugar and vanilla in an oven-proof dish and beat together.

2. Add in 2 cups of milk and combine.

3. Add the handful of sultanas (these will sink to the bottom and make a nice base).

4. Dust the top of the custard mixture with nutmeg (to taste).

5. Place the dish in a "water bath" (tray of water) to prevent the milk curdling

6. Bake in a 180*C (350*F) oven for 45-60mins. Serve hot!

NOTE: can be eaten the next day cold

Rating: 5!!

Easy Peppermint Slice

2008-09-06T12:46:00.003+10:00

Warning: This recipe may find you suddenly becoming addicted! However, do not be tempted to add more of the peppermint essence as it will get stronger in taste overnight. Once the slice is made, be careful not to leave it out of the fridge too long or the copha will start to melt again.

Easy Peppermint Slice

Ingredients:

Base:

300g Oreo cookies (with the cream!)
100g melted butter

Filling:

45g copha
1/4 cup milk
1 Tbsp peppermint essence
2 1/2 cups icing sugar

Topping:

125g dark chocolate
10g copha

Method:

1. Crush the Oreos into crumbs.

2. Mix in the melted butter and press into a lined slice pan.

3. Chill for 10 mins.

4. Melt the copha, milk and peppermint essence together, then add the icing sugar, mixing until lump-free.

5. Smooth over the Oreo base.

6. Chill again.

7. Using a low heat, melt the copha and the chocolate together.

8. Pour over the slice.

9. Refrigerate until set.

Makes: 24 pieces.

Rating: 4.5

Pumpkin Scones

2008-09-06T12:44:00.003+10:00

A good old Aussie creation!! I think it's time the Scone was brought back into fashion.

Pumpkin Scones

Ingredients:

25g butter
1 Tbsp sugar
1 tsp grated lemon rind
1 cup of cold mashed pumpkin
1 free range egg
1/3 cup of milk
2 cups of self-raising flour
1 tsp ground nutmeg

Method:

1. Cream butter and sugar.

2. Blend in lemon rind and pumpkin.

3. Add beaten egg and milk.

4. Lastly, sift flour with the nutmeg and stir into mixture.

5. Turn onto a lightly floured board and knead gently.

6. Roll out and cut into circles. Brush tops with beaten egg or milk.

7. Bake at 220*C for 12-15 minutes.

Rating: 4

Vegetarian Rissoles

2008-09-06T12:36:00.003+10:00

I used to love the way my mum made her rissoles, and have missed them since I've become a vegetarian. Never fear! These do the trick. This recipe makes around 20 rissoles, so adjust according to your situation.

I serve with baked potato, pumpkin, peas, gravy and corn on the cob, or even broad beans, tomato, baby spinach leaves, etc. Tastes FANTASTIC with bearnaise sauce

Vegetarian Rissoles

Ingredients:

1 large onion (diced)
200g fresh mushroom (sliced)
1 capsicum (diced)
2 garlic cloves (sliced)
1 medium carrot (diced)
1 cup prepared lentils (see lentil package for instruction)
2/3 cup flour (plain or wholemeal)
1-1/2 cup breadcrumbs
1 free range egg
pinch of salt
dash of pepper
oil for cooking
2 Tbsp butter

Method:

1. Sautee onion in butter until it goes golden and opaque.

2. Add mushroom, cook for about 5 mins add the rest of your veges cook gently for 10-15 mins. Allow to cool.

3. In mixing bowl add prepared lentils, egg, salt and pepper, mix very well until combined.

4. Add sauteed vegetables mix well until combined.

5. Gradually add 1/2 a cup of plain flour and 1 cup of breadcrumbs until you can form firm round rissoles.

6. Form the rissoles by placing 2 tablespoons of mixture rolled in your hands, Keep adding until desired texture is reached.

7. on a dinner plate add 1/3 of a cup of plain flour and 1/2 cup of bread crumbs mix together (or 1 cup of flour). Roll your prepared rissoles in this mixture ensuring an even coat.There are a few ways these can be cooked.For the health conscious, bake on a greased tray in a 220 deg celsius oven for around 20 minutes per side or until golden.Otherwise, fry in a frying pan with sufficient oil to half cover the rissoles. The oil must be hot. Place the rissoles in the oil and cook for around 5-10 minutes until a deep gold, then turn the rissoles over.

NOTE: Try not to turn the rissoles more than once as they can break apart.

Serves: 4-6

Rating: 4

Spinach Pie

2008-09-06T12:31:00.001+10:00

I've always wanted to know how to make this. Finally I found the recipe!

Spinach Pie

Ingredients:

14 sheets of filo pastry
1kg silverbeet (or English spinach)
4 Tbsp of olive oil
10 finely chopped spring onions
1 large brown onion diced
1 tsp of dill
5 Tbsp of parsley
1/2 tsp of ground nutmeg
4½ Tbsp of grated parmesan
170g crumbed feta cheese
5 Tbsp of cottage cheese (or ricotta cheese)
4 large free range eggs (beaten lightly)
40g melted butter
Pinch of salt and pepper

Method:

1. Pre-heat oven to 180*C.

2. Remove the coarse white stems from the silverbeet and discard. Wash and dry the leaves thoroughly.

3. Partially chop the leaves and place in a large covered saucepan. Gently heat until the leaves are soft and tender (approx 5-8 minutes). Ensure the leaves do not stick to the pan. Drain in colander and squeeze out the excess water.

4. Place 3 Tbsp of oil into a frying pan, and cook the diced onion until gold and tender (around 10 minutes), add spring onions and cook for a further 5 minutes.

5. Remove the pan from the heat and add parsley, dill, nutmeg, all the cheeses, the eggs and a pinch of salt and pepper.

6. With a pastry brush, brush your baking tray with the butter and the remaining Tbsp of olive oil. Lay 6 sheets of filo pastry into the baking tray, brushing each with the butter oil mix, making sure that there is no tray exposed.

7. Spoon your mixture onto the pastry. Finish the pie by placing your remaining filo pastry over the top, and glaze each sheet - including the top one - as you go with the oil butter mix. Slice shallow squares over the top.

8. Bake for 35-45 minutes until golden brown.

Serves: 4

Rating: I haven't tried this recipe yet, but I've had others like it. Tastes great!

Spinach Dip with Cob Loaf

2008-09-06T12:28:00.002+10:00

A traditional old favourite.

Spinach Dip with Cob Loaf

Ingredients:

1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)

Method:

1. Defrost the spinach and drain.

2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.

3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.

4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.

5. Pour the dip mixture into the bread loaf and serve.

Serves: 4+

Rating: 4

The Best Potato Salad Recipe Ever

2008-09-06T12:20:00.004+10:00

The exact quantities for this recipe are a bit difficult to say as it depends on your tastes. You can always add more or less.

BUT, what is not difficult to say is that you'll love this recipe!

The Best Potato Salad Recipe Ever

Ingredients:

1.5kg Waxy Potatoes (Kipfler & Dutch Cream are great) roughly chopped
4-5 free range eggs
4 Tbsp mayonnaise
4 Tbsp light sour cream
Small bunch of shallots (spring onions), chopped
Sea salt flakes
Fresh dill (optional), roughly chopped
pinenuts (lightly toasted)

Method:

1. Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to the boil and cook just until tender. Drain and allow to cool. Place in a large bowl.

2. Boil eggs until hard (about 3 mins), remove shell and cut in quarters.

3. Lightly toast the pinenuts in a little oil (be careful not to burn them), drain and set aside to cool.

4. In a small bowl, combine the mayonnaise, sour cream, cooled pinenuts and fresh dill. Mix well, and pour over cooled potatoes. DO NOT POUR OVER HOT POTATOES. Toss gently, then add egg and shallots and ensure mixed through lightly.

5. Chill for several hours or overnight before serving.

NOTE: this recipe tastes even better the day after!

Variation: You can add a little whole-seed mustard to the sauce, if you'd like to vary the taste. Also, this salad tastes amazing if you add a little sweet potato in place of some of the potato.

Serves: 4+

Rating: 5!!

Coconut Ice

2008-09-06T12:14:00.006+10:00

A delicious and easy sweet to make! For a truly vegetarian recipe, please see note in bold below...

Coconut Ice

Ingredients:

750g icing sugar
300g desiccated coconut
400ml condensed milk
Vanilla essence
Blue or green food colouring ****** (see note below)

Method:

1. Lightly grease and line a small square cake tin.

2. Using a large bowl, sift in the icing sugar and add the desiccated coconut. Mix well.

3. Add the condensed milk and a splash of vanilla essence mix until well combined. If dry add small amounts of water until just moist.

4. Halve mixture. Using one half, flatten it out evenly into the tin. It may help to use a glass to flatten.

5. Colour the other half of the mixture with about 10 drops of food colouring.

6. Flatten the coloured mixture on top of the white.

7. Set in fridge for about 1 hour or until hard.

8. Cut into small pieces and serve or store in an airtight container.

******NOTE: If you want to make a vegetarian coconut ice recipe, you CAN NOT use red or pink food colouring as this is made from crushing the bodies of the Cochineal Beetle to release their red colour.

Rating: 5!

Tamarillo Fruit Sponge Cake

2008-08-31T15:13:00.002+10:00

This is an amazing dish. It's sweet, and yet tart at the same time. It makes great use of those gorgeous red fruits that have become so available in the recent years.

Must be eaten quickly, though, as it will not keep.

Tamarillo Fruit Sponge Cake

Ingredients:

500g tamarillos
125g sugar
1/2 cup water
1 cup flour
2 tsp baking powder
50g butter
50g sugar
1 egg
milk to mix

Method:

1. Place 125g sugar and water in pan, bring to the boil, stir to dissolve sugar and allow to boil gently for 5 minutes.

2. Peel the tamarillos, slice into the syrup and cook gently for 5 minutes.

3. Place butter and 50g sugar in mixer bowl, cream until light and fluffy. Add the egg slowly until well beaten in.

4. Sift together flour and baking powder and add to creamed mixture at lowest speed, 1 Tbsp at a time. Mix in 2-3 Tbsp milk to form a dropping consistency.

5. Place hot stewed tamarillos in greased oven-proof dish and spoon sponge mixture over top. Smooth with a knife and bake at 180-190*C for approximately 45 minutes until well risen, firm and golden brown.

6. Serve hot, sprinkled with icing sugar.

Serves: 4

Rating: 4.5

Almond-Milk Banana Smoothie (Dairy Free)

2008-08-14T11:58:00.003+10:00

With more and more people adopting a Vegan or even just Dairy-free diet these days, it's useful to have recipes like these on hand. Plus, it tastes GREAT!

Almond-Milk Banana Smoothie (Dairy Free)

Ingredients:

1 cup of water
1 cup blanched almonds
3-4 large, ripe bananas
squeeze of honey (can be left out to make this a vegan recipe)

Method:

1. Combine water and almonds in a blender and blend until completely smooth (can take about 1-2 mins)

2. Add bananas and blend until preferred consistency (I like mine really smooth, but others like theirs lumpy)

3. If not sweet enough, add some honey and blend again. Serve chilled or as is.

Serves: 2-3

Rating: 4.5

Roast Pumpkin, Basil and Fennel Risotto

2008-07-23T12:05:00.003+10:00

A lot of people are scared of cooking with fennel. It has a lovely aniseed-y flavour to it!

Roast Pumpkin, Basil and Fennel Risotto

Ingredients:

350g butternut pumpkin
1 Tbsp olive oil
salt and pepper
1 tsp fennel seeds
pinch chilli flakes

Risotto:
1 tablespoon olive oil
40g butter
1 onion, peeled and finely chopped
1 cup arborio rice
½ cup dry white wine
1½ cups Massel "chicken-style" or vegetable stock
1 bulb baby fennel, sliced paper thin
1 bunch basil (about 20 leaves)
¼ cup grated parmesan cheese

Method:

1. Preheat oven to moderately hot (200°C/180°C fan-forced).

2. Cut pumpkin into quarters and remove seeds with a spoon. Leave skin on, as it has a tendency to crisp up and taste a little like chestnuts when roasted. Place pumpkin on an oven tray lined with baking paper. Douse with oil, salt, pepper, fennel and chilli, and rub them into pumpkin. Roast for about 40 minutes, turning a couple of times to get a lovely, even golden glaze on the pumpkin. It is ready if you can push a knife into the flesh without resistance.

3. Meanwhile, heat oil and half the butter, in a heavy-based pan, over medium heat. Add onion; cook until translucent.

4. Add the rice and stir for about 30 seconds, or until the grains are glazed and translucent. Pour in the white wine and stir until it has been absorbed. Lower the heat slightly and add the stock or hot, salted water a little at a time until all of it has been absorbed. This should take around 15 to 20 minutes. Then remove the saucepan from the heat.

5. Stir through the roasted pumpkin, baby fennel and basil. Stir in the parmesan and remaining butter. Taste the risotto, then season with salt and pepper. Serve with a few of the fennel tops, if desired.

Serves: 2

Rating: 4

Vege Filo Parcels

2008-07-23T11:57:00.002+10:00

Filo pastry is great! This is just one recipe you can use with it. This is something that is made for two people, so you will have to adapt it to your needs.

Vege Filo Parcels

Ingredients:

half a small spanish onion, chopped
1/2 cup snow peas chopped into small strips
1/4 each of yellow, green and red capsicum, seeded and sliced
1/2 cup each of brocolli and cauliflower, sliced
1 cup of shredded cabbage
salt & pepper
1 tsp wholegrain mustard
1/4 tsp crushed ginger
1/2 tsp sun-dried tomato pesto (bought ready made)
50 ml sour cream (can use light sour cream)
8 sheets filo pastry

Method:

1. Spray frypan or wok with cooking spray. Put all veges into pan and gently stir fry. Add seasonings and stir until combined.

2. Fold in sour lite cream through mixture.

3. Place 1/4 of the mixture onto 2 sheets filo and wrap into a parcel. Repeat with the rest of the mixture.

4. Place parcels onto a baking tray lined with baking paper. Spray parcels with cooking spray and bake at 180 deg C. for 20 - 25 minutes or until golden.

Serves: 2

Rating: 4

Sweet Potato and Leek Tarts

2008-07-23T11:53:00.001+10:00

Sweet Potato and Leek Tarts

Ingredients:

3 sheets ready rolled puff pastry
20g butter
2 large leeks, sliced
375g sweet potato, coarsley grated
4 free-range eggs, lightly beaten
1 1/4 cup pure or thickened cream
1 Tbsp seeded mustard
1/2 cup grated tasty cheese (can use low fat)

Method:

1. preheat oven to 210c, thaw pastry sheets and cut into squares push into base of muffin tin

2. Melt butter in a large pan. add sliced leeks and sweet potato cook covered for 8 -10 mins stirring occasionally. Allow mixture to cool

3. Combine eggs, cream, cheese and mustard. Add vegies. Spoon into pastry cases bake 25-30mins

Rating: 4

Herbed Gnocchi

2008-07-23T11:49:00.002+10:00

This dish is definitely worth the time taken to make it!

Herbed Gnocchi

Ingredients:

4 Potatoes peeled & boiled
1/2 cup Finely chopped fresh parsley (or any you like, really)
1 1/2 cups Plain flour
1 cup Plain flour (extra) for kneading
750g Jap pumpkin
1/2 cup Cream
1/4 tsp Nutmeg
Salt & white pepper
1/4 cup Grated parmesan

Method:

1. Drain potatoes and return to pan, mash then transfer to a bowl

2. Add parsley & flour to potatoes & mix with hand suntil well combined. Put mixture on a well floured surface, then knead gently on a well floured surface until dough is smooth & slightly sticky. Roll into 3cm thick tubes & using a flat edge knife cut into 2cm pieces. Stand for 20 min before cooking

3. Cut pumpkin into pieces. Boil until soft. Drain & mash, add cream, nutmeg, salt & pepper.

4. Preheat oven 180c Bring a large pan of salted water to the boil. Drop gnocchi (about 12 at a time) into the pan. When they float to top of water remove from pan with slotted spoon. Place in a large casserole dish pour over pumpkin sauce, top with cheese and bake 15-20 mins

Serves: 4

Rating: 4

Avocado and Raisin Dip

2008-07-22T18:21:00.001+10:00

Because you can never have too many dips!

Avocado and Raisin Dip

Ingredients:

2 Avocados; peeled & chopped
1/2 cup raisins or sultanas
1/2 cup vegetable oil
1/4 cup lime juice
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground pepper

Method:

1. Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.

2. Serve with raw vegetables, assorted crackers or fried tortillas.

Rating: 4

Pear and Honey Risotto

2008-07-22T17:24:00.003+10:00

Another take on the risotto theme. Really, you can make risotto with just about any ingredients. This dish is more of a sweet meal than the usual savoury versions.

Preparation of this risotto should take 28 to 30 minutes from the first addition of milk.

Pear and Honey Risotto

Ingredients:

2 small ripe pears, peeled and cut into 1-2cm cubes (about 1-1/2 cups)
2 cups water
1/4 cups freshly squeezed lemon juice
3 cups skim milk
1 cup Arborio rice
1 cinnamon stick
2 tablespoons Marsala wine
1 tablespoon acacia honey (other honey will do if you don't have this one...just make sure it's a sweet variety)
1/3 cup golden raisins or sultanas
3/4 teaspoon vanilla extract
1 teaspoon grated orange zest

Method:

1. Combine the pears, water, and lemon juice in a bowl and set aside.

2. Scald the milk in a medium saucepan over medium heat until bubbles begin to form around the edge. Reduce the heat to maintain a simmer.

3. Preheat a large, heavy-bottomed saucepan over medium heat. Stirring constantly, add the rice and cook for 2 minutes. While stirring vigorously, slowly add 1 cup of the milk and the cinnamon stick. When the milk has been mostly absorbed and small craters dot the surface, add another 1/2 cup of milk. Stir and bring back to a simmer. Continue to add the remaining milk 1/2 cup at a time, stirring after each addition. With the last addition, stir in the wine, honey, raisins, and vanilla. Drain and add the pears. Continue to cook and stir until all the liquid has been absorbed and the rice is creamy. Remove the cinnamon stick and fold in the orange zest.

4. Serve 2/3 cup to each person, hot or at room temperature.

Serves: 6

Rating: 4

Layered Mexican Dip

2008-07-22T17:09:00.003+10:00

Layered Mexican Dip

Ingredients:

2 cans refried beans
450g cream cheese
1/4 cup salsa
Shredded cheddar cheese (mild or sharp)
Optional - sour cream, olives, hot peppers, guacamole, onion

Method:

1. Mix the refried beans and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.

2. Put a layer of cream cheese on top of the first layer of refried bean mixture.

3. Top this layer of cream cheese with the remaining refried bean mixture.

4. Sprinkle cheeses on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.

Serves: as many as you want

Rating: 4

Basil Pesto and Pasta

2008-07-22T13:46:00.002+10:00

"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.

The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!

Basil Pesto and Pasta

Ingredients:

Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)

Method:

1. Cook pasta as per instructions on packet

2. In a food processor, combine all remaining ingredients (except oil).

3. Taste mixture and add more of the ingredients you think are missing.

4. Add a little olive oil and process again until the mixture has the desired "wet feel".

5. Serve pesto either on top of pasta, or tossed through it.

Serves: 4

Rating: 5

Risotto With Mushrooms and Pinenuts

2008-06-10T16:19:00.003+10:00

This recipe is great with asparagus in place of the mushrooms (if in season)

Risotto With Mushrooms and Pinenuts

Ingredients:

4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese

Method:

1. Bring water and stock powder to the boil in a saucepan and keep simmering.

2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.

3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.

4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.

Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.

Serves: 4

Rating: 4

Twice-baked gruyere souffles with rich tomato sauce

2008-06-10T16:02:00.004+10:00

Beat chefs at their own game and whip up these fancy cheese souffles. They are twice baked so you can't go wrong with them.

Be warned, this dish is CERTAINLY not for those in a hurry. Prep time is about 30 mins, and actual cooking time is 85 mins

Twice-baked gruyere souffles with rich tomato sauce

Ingredients:

1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
125ml (1/2 cup) white wine
2 x 425g cans diced tomatoes
2 tsp chopped fresh rosemary
125ml (1/2 cup) water
Melted butter, to grease
60g butter
50g (1/3 cup) plain flour
375ml (1 1/2 cups) milk
Pinch of white pepper
4 eggs, separated
80g (1 cup) coarsely grated gruyere
80ml (1/3 cup) pouring cream
Rocket leaves, ends trimmed, to serve

Method:

1. Heat the oil in a medium saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until soft. Add the wine and cook until almost all of the wine evaporates. Add the tomato, rosemary and water. Season with salt and pepper. Cook, stirring occasionally, for 30 minutes. Set aside for 10 minutes to cool slightly. Transfer to the bowl of a food processor and process until smooth.

2. Preheat oven to 200°C. Brush six 180ml-capacity ovenproof ramekins with melted butter to grease. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly until smooth.
Place the pan over medium heat and bring to the boil, stirring constantly, for 1-2 minutes until mixture thickens. Season with salt and white pepper. Set aside for 5 minutes to cool slightly. Whisk in the egg yolks and three-quarters of the gruyere.

3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the egg whites into the gruyere mixture. Spoon the mixture among the prepared ramekins.

4. Place the ramekins in a baking dish. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake in oven for 15-20 minutes or until puffed. Set aside for 20 minutes to cool (the souffles will deflate).

5. Pour the tomato sauce over the base of a 30 x 20cm baking dish. Turn out the souffles and place, upside down, in the dish. Pour over the cream and sprinkle with remaining gruyere. Bake for 20 minutes or until gruyere melts and souffles are puffed.

6. Spoon tomato sauce among serving dishes. Top with souffles and rocket. Serve immediately.

Source: Australian Good Taste - June 2007 , Page 90

Serves: 6

Rating: 4.5

Blue Cheese and Port Paté

2008-04-30T18:26:00.003+10:00

This recipe is too good to be true. The taste is amazing, the texture is smooth and delicious, and it will certainly be a hit! We missed pate so much after becoming vegetarian, and here we have a recipe that fills that "hole". You HAVE to try it!

Blue Cheese and Port Paté

Ingredients:

350g cream cheese (e.g. Phillidelphia), at room temperature
60g unsalted butter, softened (regular butter will do)
1/3 cup (80mls) port
300g blue cheese, at room temperature, mashed
1 Tbsp snipped fresh chives
walnut halves (optional - for decoration)

Method:

1. Using electric beaters, beat the cream cheese and butter until smooth, then stir in the port. Add the blue cheese and chives and stir until just combined. Season to taste.

2. Spoon the mixture into a serving bowl and smooth the surface. Cover the paté with plastic wrap and refridgerate until firm.

3. Arrange the walnuts over the top of the paté (if desired), pressing down lightly. Serve at room temperature with crusty bread, crackers and/or celery sticks.

Rating: 5!!!!!

Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms

2008-04-26T10:17:00.005+10:00

This dish comes from http://www.vegsoc.org.au/ , which is the website for the Vegetarian/Vegan society of Queensland

Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms

Ingredients:

Risotto:

2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)

Roasted Tomatoes:

a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray

Fried Garlic Mushrooms:

as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil

Method:

1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.

2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.

3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.

4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.

5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)

6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).

7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.

Serves: 4

Rating: 4

Leek, Pumpkin & Goat's Cheese Strudel

2008-04-26T07:59:00.002+10:00

When you feel like something special, this dish is the way to go.

Leek, Pumpkin & Goat's Cheese Strudel

Ingredients:

1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
1 tbs olive oil
3 leeks, trimmed, washed, thinly sliced
6 sheets filo pastry
50g butter, melted
1 x 120g pkt goat's cheese, crumbled
1/2 tsp cumin seeds
Rocket leaves, to serve

Method:

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Scatter the pumpkin over the tray and spray with oil. Season with salt and pepper. Bake in oven for 40 minutes or until soft.

2. Meanwhile, heat the oil in a frying pan over medium heat. Add the leek and cook, stirring often, for 20 minutes or until soft and slightly golden. Remove from heat.

3. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel and then a damp tea towel (this will help prevent it drying out). Place 1 sheet of filo on the work surface and brush with a little butter. Top with another sheet of filo and brush with butter. Continue to layer with the remaining filo and butter. Cut the filo stack in half lengthways.

4. Spread the leek mixture over 1 filo stack, leaving a 2cm border along the sides and a 4cm border at each end. Place the pumpkin on top of the leek and scatter with the goat's cheese. Brush the filo edges with butter and place the remaining filo stack on top. Press firmly to cover and enclose the filling. Fold in the edges to secure.

5. Transfer the strudel to the lined tray. Use a sharp knife to score the pastry across the top at regular intervals. Brush the top with any remaining butter and sprinkle with cumin seeds. Bake in oven for 15-20 minutes or until golden and crisp. Serve immediately with rocket.

Source: Australian Good Taste - October 2006 , Page 26

Rating: 4.5

Maple-glazed Pumpkin & Blue Cheese Pizzas

2008-04-26T07:55:00.003+10:00

Having friends round for a few pizzas? Cheat a little by topping a ready-made base with maple-glazed pumpkin and blue cheese.

Maple-glazed Pumpkin & Blue Cheese Pizzas

Ingredients:

500g Jap (Japanese) pumpkin
1 tsp each chilli flakes and cumin seeds
1/4 cup (60ml) olive oil
1/4 cup (60ml) pure maple syrup
2 pizza bases
100g grated mozzarella
100g mild blue cheese, crumbled
100g rocket leaves
1 tbs balsamic vinegar

Method:

1. Preheat the oven to 200°C and lightly grease a baking tray.

2. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.

3. Meanwhile, place pizza bases on a large baking tray and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp.

4. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese and return to the oven for 2-3 minutes. Scatter with rocket.

5. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.

Serves: 4

Rating: 4.5

Veggie Burgers with Sweet Chilli Mayo Dressing

2008-04-26T07:38:00.003+10:00

Another veggie burger idea! The sweet chilli mayo can be used in any other dish too! Tastes yummy, but is really simple.

Veggie Burgers with Sweet Chilli Mayo Dressing

Ingredients:

Burger:

1 can chickpea's (drained)
Half sweet potato (grated)
half medium zucchini (grated)
half medium onion(grated)
1 medium carrot (grated)
1 teaspoon curry powder
2 Vegetable stock cubes
1 free range egg or third cup milk to bind
3/4 cup bread crumbs
Olive oil for frying

Sweet chilli mayo dressing:

3 Tablespoons sweet chilli sauce
4 tablespoons low fat mayo

Method:

1. Roughly chop chickpea's, place in bowl with potato, zuccini, onion, carrot, curry powder, stock cubes, egg and bread crumbs and mix well.Let stand for 10 mins to let flavours infuse.

2. Divide into six and shape into patties, fry on low heat or untill patties are browned and cooked through.

3. Mix sweet chilli sauce and Mayo together.

4. As a serving sugestion, these are great served on a fresh roll with sweet chilli dressing, avacado, roast capsicum and char grilled eggplant.

Serves: 4-6

Rating: 4

Lentil Bolognaise Base

2008-04-26T07:04:00.003+10:00

It's popular, healthy and quite yummy. It's suitable for Vegans, too. It takes a bit of time to prepare and cook but you get quicker as you get used to the recipe. And, as it can be used as a base (or by itself), you can add other things to it as you go. This mixture can be used to make a lasagna dish, to fill canneloni tubes and can be used to fill savoury pancakes.

Lentil Bolognaise Base:

Ingredients:

250 g brown or green lentils
600 ml water
3 bay leaves

250 g carrots
2 large sticks celery
2 medium onions
125 g mushrooms
1 large clove garlic
3 Tbsp chopped parsley
4 Tbsp virgin olive oil
3 Tbsp tomato paste
500 ml water
1 grated cooking apple with skin on
sea salt to taste
Enough spaghetti for 4 to 6 people.

Method:

1. Put first 3 ingredients into a saucepan of cold water and bring to the boil. Simmer for 30 to 45 minutes until cooked. Drain and set aside.

2. In an electric frypan (or other saucepan with a lid), heat the oil, stir in the finely chopped carrots and celery and stir until carrots are almost cooked. Add the chopped onion and garlic and cook until onion is soft. Add the water, then the tomato paste and bring to the boil. Add mushrooms apple and parsley and simmer (with the lid on) till the liquid has almost evaporated. Add the lentils with the bay leaves removed. Mix well and leave for about 10 minutes for the flavors to mingle.

3. Serve on top of spaghetti.

NOTE: You can leave out mushrooms and parsley (or substitute them) but not the green apple. Do not substitute anything else for the apple.

Variations:

* You might like to add a 440g tin of crushed tomatoes to this to give it a bit more sauce
* If not serving for vegans, it tastes great with a little grated cheese on top
* You can add any other bite-sized pieces of vegetable to this dish. I like using corn and baby spinach leaves.

Serves: 4-6

Rating: 4.5

Chinese Vegetable Broth with Noodles

2008-04-11T06:50:00.003+10:00

Another quick and easy dish ready for winter.

Chinese Vegetable Broth with Noodles

Ingredients:

3 tsp vegetable stock powder
1-2 tbs reduced-salt soy sauce, to taste
3cm piece ginger, peeled, sliced into thin matchsticks
100g fresh shiitake mushrooms, sliced
125g egg noodles
1 head baby bok choy, leaves separated, thinly sliced crossways

Method:

1. Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.

2. Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.

Serves: 4

Rating: 4

Carrot, Zucchini & Parsnip Frittata Fingers

2008-04-11T06:40:00.003+10:00

This is a great lunch box food! It's quick and easy and has many variations.

It's so MORE-ISH!!

Carrot, Zucchini & Parsnip Frittata Fingers

Makes
12 fingers

Ingredients:

Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green zucchini
60g (1/2 cup, firmly packed) Grated carrot
50g (1/2 cup, firmly packed) grated parsnip
2 green shallots, ends trimmed,finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated jarlsberg or tasty cheese
2 tbs finely chopped fresh parsley
1 tbs plain flour, sifted

Method:

1. Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.

3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.

4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Notes:

* These frittata fingers are suitable for children aged around nine months and older.
* You'll need 1 medium green zucchini, 1 medium carrot, and 1 medium parsnip for this recipe.
* You can substitute equal quantities of potato, swede or sweet potato for the carrot, zucchini or parsnip, if desired.

Makes: 12 "fingers"

Rating: 4.5

Babaghanoush

2008-04-11T06:36:00.002+10:00

This dish is so simple, and yet tastes devine. It's eaten widely in the Middle East, Lebanon and Turkey. Tastes great as a dip, an accompaniment to meals, or even "straight" on Lebanese bread.

Babaghanoush

Ingredients:

2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper

Method:

1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.

2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.

3. Store in an airtight container in the fridge, until required.

Rating: 4.5

Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese

2008-04-10T15:40:00.003+10:00

This is another recipe I've borrowed (see source at the bottom of this post) that looks so good it has to be tried!

Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese

Ingredients:

8 baby red capsicums
200g marinated goat's cheese, drained
Pistachio pesto
1/2 cup baby rocket leaves
1/3 cup (55g) pistachio kernels
1/4 cup basil leaves
1/4 cup (20g) finely grated parmesan
2 garlic cloves, finely chopped
1/2 cup (125ml) olive oil

Method:

1. For the pistachio pesto: place rocket, pistachios, basil, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season with salt and pepper.

2. Preheat oven to 160°C. Place capsicums on an oven tray and bake for 30 minutes or until tender. Remove from oven, cover with foil and set aside for 30 minutes to cool. Peel capsicums, then use a small sharp knife to cut around the stems and remove. Use a teaspoon to remove and discard seeds.

3. Spoon goat's cheese and pesto evenly among capsicums. Arrange on a platter to serve.

Cheater's tip: To save time, use a bought pesto, such as Barilla's Pesto alla Genovese. To experiment with flavours, substitute pistachio pesto for a sun-dried tomato pesto or olive tapenade.

Source: Notebook: - February 2007 , Page 119

Serves: 8

Rating: will let you know

Kumara & Pea Rice Cakes

2008-04-10T15:34:00.002+10:00

This is a different version of rice/vege patties that are around.

Kumara & pea rice cakes

Ingredients:

100g (1/2 cup) brown rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
mixed asian greens
Sweet chilli sauce, to serve
Sour cream (or equivalent)

Method:

1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well. (I use the rice cooker instead)

2. Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.

3. Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.

4. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.

5. Steam your chosen Asian greens. Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.

Source: Australian Good Taste - November 2005 , Page 55

Serves: 4

Rating: - again, haven't tried this one yet.

Enjedra - aka rice, lentils and veges

2008-04-10T15:21:00.003+10:00

This is a kind of exotic dish, that comes courtesy of http://vegweb.com. It's a simple dish to make, and the onions really make the dish.

Enjedra - aka rice, lentils and veges.

Ingredients:

1 super-large or 2 medium sweet onions
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons salt (or to taste)
1 cup brown rice
1 cup red lentils
steamed spinach or kale or even a mixture with some red cabbage

Method:

1. The first thing I do is get the brown rice cooking. Add 1 cup of rice to 2 cups water. Bring to boil. Lower heat, cover and simmer 45 minutes.

2. Chop onion.

3. Toss into pan with cumin and salt. Saute in olive oil until almost carmelized, about 10-15 minutes.

4. Add 1 cup red lentils and 2 cups water to the onions. Bring to boil. Lower heat and simmer, stirring occasionally until lentils are cooked and very smooshy. When stirred towards the end, they should be smooth.

5. Steam spinach or kale or whatever vegetable you have chosen

6. Serve lentil mixture over rice and top with greens.

Serves: 4-6

Rating - don't know yet. This was recommended to me.

Baklava

2008-04-10T15:09:00.002+10:00

Baklava is probably one of the best known of all Middle Eastern sweets. In this delightful version of Turkish origin, sheets of buttered wafer-thin filo pastry are layered with nuts and baked; then they're soaked in a lemon and orange-blossom flavoured sugar and honey syrup. SO not for the diet-conscious

Baklava

Ingredients:

Pastries:

450g filo pastry (about 30 sheets)
250g unsalted butter, melted
250g finely chopped walnuts (or almonds, pistachios, or a combination)
1 teaspoon cinnamon powder
¼ cup sugar

Syrup:

1¼ cups sugar
1 cups water
2 tablespoons lemon juice
¼ cup honey
1 tablespoon orange-blossom water (available at Middle Eastern grocers or good health food stores)

Method:

Butter a 28cm x 18cm (11-inch x 7-inch) tin. If necessary, cut the pastry the size of the tin.
Place one sheet of pastry on the bottom of the tin and butter it with a pastry brush. Repeat for half the pastry (about 15 sheets).

Combine the nuts, cinnamon, and sugar.

Sprinkle the mixture evenly over the top layer of buttered filo pastry. Continue layering the remaining pastry on top of the nut mixture, again brushing each layer of pastry with melted butter. After the final layer of pastry is placed on top, brush it with butter.

Carefully cut the tray of pastry into diagonal diamond shapes with a sharp knife, cutting directly to the base.

Bake in a moderate oven 180°C/355°F for about 45 minutes or until the top is crisp and golden.

Combine the sugar, water, and lemon juice in a pan, stir over low heat to dissolve the sugar, and then boil for 5 minutes. Remove from the heat, add the honey, stir to dissolve, and add the orange-blossom water.

Pour the hot syrup over the cooked baklava. Let set for at least 2 hours, or for best results leave overnight for the syrup to be fully absorbed.

Makes: about 18 large pieces

Rating - have yet to cook this recipe, but I LOVE baklava!!

Curried Barley and Vegetables

2008-04-07T17:32:00.002+10:00

This dish was reccommended to me. I haven't tried it yet.

Curried Barley and Vegetables:

Ingredients:

1.5 cups Pearl Barley
20g butter
2 onions, sliced
2-3 cloves garlic, crushed
2 tsp curry powder
1/2 tsp garam masala
2 large potatoes, cubed
375g cubed pumpkin
4 cups water
250g green vegetables (e.g. broccoli, beans, etc)

Method:

1. Cook barley according to instructions on packet. Rinse under cold running water until water runs clear. Drain.

2. Heat butter in frying pan, add onions, stir over heat until golden. Add garlic, curry powder and garam masala. Stir over heat for 1 min.

3. Add pearl barley, potatoes, pumpkin and water. Cover, bring to the boil. Reduce heat and simmer 10 mins.

4. Add green vegetables and simmer further 10 mins or until vegetables and barley are tender.

Serves: 4

Rating: haven't tried it yet.

Leek and Swiss Cheese Tart

2008-04-07T17:21:00.002+10:00

This is also a Weight Watchers recipe, but it certainly doesn't taste like one! It's amazingly rich. The pie-crust looks a little wierd on paper, but is really yummy! You should give it a go.

Leek and Swiss Cheese Tart:

Ingredients:

Pastry:

160g plain flour
2 Tbsp butter
1/4 cup natural yoghurt (I like the european style)
1/3-1/2 cup water
10g plain flour, extra

Filling:

2 eggs, lightly beaten
1 cup evaporated low fat milk
3 tsp Dijon mustard
1 Tbsp fresh thyme, chopped
150g swish cheese, grated
4 leeks, washed well, trimmed and thinly sliced

Method:

1. To make the pastry, sift flour and add to a food processor with butter. Process for 30 seconds or until mixture is fine and crumbly. Add the yoghurt and enough water to bind the pastry. Kneed pastry lightly in the extra flour, wrap in plastic-wrap and place in the fridge for 30 mins.

2. Coat a medium pan with cooking spray and cook leeks until soft. Cool.

3. Preheat oven to 180*C. Roll out the pastry between 2 sheets of non-stick baking paper to fit a 28cm loose-based flan tin (baking paper may stick to one side - this is ok). Line tin with pastry, trim edges and line with sheet of baking paper (of already stuck to one side, don't add more baking paper).

4. Fill paper with uncooked rice and bake for 10mins (called "blind baking"). Discard paper and rice. Bake a further 10 mins.

5. To make the filling, combine eggs, evaporated milk, mustard, thyme and cheese. Add the leeks and pour mixture into the pastry shell. Bake for 40-45 mins or until set and golden on top.

Serves: 6

Rating: 4.5

Soy Peanut Burger

2008-04-07T17:15:00.002+10:00

Another variation on the vegetarian hamburger that doesn't involve dodgy lentil patties from the freezer section of Coles!

Soy Peanut Burger:

Ingredients:

300g can soy beans
60g ricotta cheese
2 Tbsp peanut butter
40g wholemeal breadcrumbs
1 Tbsp chilli sauce*
2 tsp ground cumin
2 Tbsp fresh coriander, chopped
4 medium wholegrain bread rolls
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc)

Method:

1. Place the soy beans in a medium bowl and mash. Add ricotta cheese, peanut butter, breadcrumbs, chilli sauce, cumin and coriander. Mix well. Shape into 4 patties and refridgerate for 30mins.

2. Coat a meadium non-stick frypan with cooking spray**. Heat frypan and cook the patties 2 mins on each side.

3. Place a patty on each bread roll with the mixed salad vegetables.

* Can use sweet chilli sauce
** Can use oil instead

Serves: 4

Rating: 4

Chickpea Burger with Mango Mayonnaise

2008-04-07T17:06:00.002+10:00

A great summer meal!

Chickpea Burger with Mango Mayonnaise:

Ingredients:

Burger:

2 x 300g cans chickpeas
1 medium leek, finely sliced
1 medium carrot, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
2 Tbsp no-oil Italian dressing
20g wholemeal breadcrumbs
1 Tbsp olive oil
4 hamburger buns (or other medium bread rolls) lightly toasted
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc

Mango Mayonnaise:

2 small mangoes
1 Tbsp freshly squeezed lime juice
2 tsp white wine vinegar
1 Tbsp no-oil Italian dressing

Method:

1. Process chickpeas in a food processor until smooth. Place in a medium mixing bowl.

2. Coat a small non-stick frypan with cooking spray and cook the leek and the carrot until brown and tender. Add the cumin, coriander and lemon juice. Cook a further 30 seconds. Add to the chickpeas and combine with Italian dressing.

3. Form the mixture into 4 patties and roll in breadcrumbs. Heat the oil in a non-stick frypan and lightly cook the patties on both sides for 5 mins or until golden brown.

4. Toast the buns. Place a patty and equal amounts of salad vegetables on each bun.

5. To make the mango mayonnaise, combine all the ingredients in a food processor and process until smooth. Drizzle over chickpea patties and close the "hamburger" together.

Variations:

You may also like to serve this with some avocado

Serves: 4

Rating: 4

Tomato and Bocconcini Salad with Basil Pesto

2008-04-07T16:57:00.002+10:00

So simple, and yet "just like mama used to make"!

Bocconcini are small, semi-soft, white, mild cheeses which originated in Naples and are packaged in water, have a spongy texture and absorb flavours readily. This cheese is described by its Italian name which means small mouthfuls. Each cheese is about the size, shape and colour of a hardboiled egg.

Tomato and Bocconcini Salad with Basil Pesto:

Ingredients:

1 Tbsn basil pesto (pre-bought) *
juice of 1 lemon
80g bocconcini cheese
2 cups mixed lettuce leaves, washed and dried
1/4 cup continental (curly leafed) parsley, chopped
1 cup cherry tomatoes, cut in half
1 cup cucumber, sliced
freshly ground black pepper
fresh basil leaves
1 lemon, extra, cut into wedges

Method:

1. Combine pesto and lemon juice in a medium bowl. Add the bocconcini and toss lightly to coat.

2. Arrange lettuce leaves in a serving bowl. Place the bocconcini in the centre of the bowl, sprinkle with parsley and arrange the tomato halves and cucumber among the leaves.

3. Season with pepper to taste and garnish with basil leaves and lemon wedges.

* You can also make your own pesto by combining bunches of basil leaves, fresh parmesan cheese, garlic, olive oil and toasted pine nuts in a food processor in quantaties until the flavour is "right"

Serves: 4

Rating: 4.5

Roast Pumpkin Salad

2008-04-07T16:50:00.002+10:00

Again, from the Weight Watchers 123 collection and is 2 points per serve. This dish is very easy to prepare and looks "flash" when served.

Roast Pumpkin Salad:

Ingredients:

2 cups of Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 Tbs fresh oregano leaves, chopped
2 cups baby rocket/roquette
1/4 cup balsamic vinegar
1 Tbsp olive oil

Method:

1. Preheat oven to 180*C. Coat a non-stock baking tray with cooking spray and arrange pumpkin in one layer on the tray; lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 mins or until pumpkin is golden and tender. Allow to cool

2. Combine the olives, fetta, oregano and rocket/roquette on a serving plate. Add the cooked pumpkin. Toss gently.

3. Combine the balsamic vinegar and oil. Drizzle over the salad.

NOTE: For those less weight-conscious, you might also like to add your favourite nuts or seeds to this dish, or even some raisins, dried cranberries, or even some desicated coconut!

Serves: 4

Rating: 4

Colourful Tomato Salad

2008-04-07T16:42:00.003+10:00

This recipe comes from the Weight Watchers 123 cooking collection. It's 2 points per serve (for those who are watching their weight) and is simple and tastes very nice.

Olive oil has been proven to have countless health benefits when eaten "as is", not heated or altered in any way.

Colourful Tomato Salad:

Ingredients:

Salad:

2 x 440g cans corn kernels, drained
3 roma tomatoes, sliced
2 Tbsp fresh parsley, chopped
1 green capsicum, chopped
4 shallots, chopped
40g black olives, sliced

Dressing:

1.5 Tbsp olive oil
2 Tbsp red wine vinegar
2 tsp French mustard
1/2 tsp dried tarragon leaves (about 1 tsp fresh leaves, chopped - fresh is always best)

Method:

1. Combine the salad ingredients in a medium bowl.

2. To make the dressing, place all the ingredients in a screw top jar and shake well to combine. Pour over tomato salad and toss to combine.

Serves: 6

Rating: 4

Lentil Cottage Pie

2008-04-07T16:33:00.003+10:00

This recipe is DELICIOUS! It's great to take to work as it reheats well, and you can even cook it in individual rammikins if you wish. Definitely goes down well.

Lentil Cottage Pie:

Ingredients:

800g medium new potatoes, quartered
40g butter
1/2 cup parmesan cheese, grated
1 medium brown onion, chopped finely
2 cloves of garlic, crushed (or to taste)
415g can crushed tomatoes
1 cup vegetable stock
1 cup water
2 Tbsp tomato paste
1/3 cup dry red wine
2/3 cup red lentils
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat-leaf parsley

Method:

1. Preheat oven to hot (220-230*C)

2. Boil or steam potato until tender, and drain. Mash in large bown with half of the butter and the parmesan cheese.

3. Melt remaining butter in medium deep frying pan and cook onion and garlic, stirring until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot. Bring to the boil. Reduce heat and simmer, uncovered, for 15 mins, stirring occasionally.

4. Add peas and parsley and cook, uncovered, for 5 mins. Spoon lentil mixture into shallow 1 litre ovenproof dish (or individual rammikins, as discussed above).

5. Spread potato mash on top. Bake, uncovered, in hot oven for 20 mins. Stand the pie for 10 mins before serving.

Variation:

Also tastes great with sweet potato or pumpkin mash, instead of the potato mash.

Serves: 4

Rating: 5!

Corn and Zucchini Fritters with Salsa

2008-04-07T16:25:00.003+10:00

This dish is fun and reheats will the next day. The fritters are like pikelets, so are also great for the kids. It's a really delicious, and yet simple, meal.

Corn and Zucchini Fritters with Salsa:

Ingredients:

Fritters:

50g butter, melted
1/2 cup milk
3/4 cup plain flour
2 eggs, lightly beaten
210g can creamed corn
240g zucchini, grated coarsely
vegetable oil, for shallow frying

Salsa:

3 medium egg tomatoes, chopped coarsely
2 medium avocados, chopped coarsely
1 small red onion, chopped coarsely
2 Tbsp lime juice (fresh is always best)
2 Tbsp finely chopped fresh coriander

Method:

1. Combine butter, milk, flour and egg in a medium bowl and whisk until smooth. Add corn and zucchini; mix well.

2. Make salsa by combining all ingredients in a small bowl.

3. Heat oil in medium frying pan. Cooked heaped tablespoons of batter about 2 mins each side or until broned both sides and cooked through. Drain on absorbant paper. Serve with salsa.

NOTE: Keep the cooked fritters warm in the oven until serving time. You might also like to try adding a little grated cheddar cheese to the batter.

Serves: 4

Rating: 5