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
Sunday, 21 November 2010
Spiced Red Lentil and Coconut Soup
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
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
Friday, 28 May 2010
Classic Vegan Carrot Cake
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
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
"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
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
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
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
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
Tuesday, 29 December 2009
Spinach and Orange Salad
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
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
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
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
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