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

Satay Tofu & Vegetables

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

Couscous with Vegetable Tagine

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

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:

Sweet and Sour Tempeh

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

Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese

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

Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing

Continuing with the Asian Salad theme....

Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing:

Ingredients:

Salad:

400g firm silken tofu
280g carrots
160g green cabbage, finely shredded
160g red cabbage, finely shredded
300g yellow capsicum, sliced thinly
160g bean sprouts
8 shallots, sliced thinly
1 cup loosely packed fresh coriander leaves

Lime and Garlic Dressing:

1 cup lime juice (fresh is best)
2 cloves garlic, crushed

Method:

1. Place tofu on an absorbent-paper-lined tray; cover tofu with more absorbent paper; stand 10 mins.

2. Meanwhile, using a vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, shallots and coriander. Toss gently to combine.

3. Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.

4. Make lime and garlic dressing; place all ingredients in a screw-top jar and shake well.

5. Drizzle dressing over salad and toss gently to combine. Serve salad with tofu.


Serves: 4

Rating: 4

Stuffed Capsicums with Paprika

Full of colour and flavour, this recipe will be a hit for sure. Play around with the filling to make it just how you like it. This is GOOD.

This recipe is adapted from http://www.tried-and-tested-vegetarian-recipes.com/

Stuffed Capsicums with Paprika:

Ingredients:

4 large capsicums for stuffing (any colours)
1 yellow capsicum, finely diced
1 medium onion, finely diced
half a zucchini, finely diced
2 cloves of garlic, finely chopped (0r more, if you like)
200g brown rice (NOT white rice)
75g grated cheddar cheese
4 teaspoons of smoked paprika
2 vegetable stock cubes (I use Massel)
Good handful of fresh coriander, coarsely chopped
Olive oil

Method:

1. Dissolve a vegetable stock cube in a large pan of boiling water. Add the brown rice and cook for the time indicated on the packet, usually 15-20 minutes. (This can be done in the rice cooker if you prefer)

2. While the rice is cooking, cut the tops off the 4 capsicums to be stuffed. De-seed and cut the tops into small pieces to add in with the rest of the chopped veg. Dissolve the second stock cube in another pan of boiling water and add the whole capsicums. Boil gently for 5 minutes until slightly soft and drain.

3. Also, while the rice is cooking heat a little olive oil in a pan. Add the chopped capsicum, onion, zucchini, garlic and smoked paprika, and cook over a medium heat for about 5 minutes until they start to soften.

4. Drain the cooked rice and return to the pan. Add in the cooked chopped vegetables, the chopped coriander and the grated cheese. Stir well. Fill each of the boiled capsicums with a generous amount of this mixture, pushing down gently between each spoonful.

5. Stand the stuffed capsicums on a baking tray and place in a preheated oven at 180*C for 20 minutes.

Can be served with tomato salsa or just by itself.

NOTES:

* Ensure you select capsicums that have four "feet" or that are extremely sturdy when they stand on their own. This is to avoid them toppling when filled.

* You can add some thinly sliced mushroom and tofu (just a little) and I love to add a handful of pinenuts at the end, just before stuffing.

* Also tastes great if you use parsley when you don't have any coriander.

* The filling tastes great on its own!!

Serves: 4

Rating: - 4.5!