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

Mushroom Curry

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

Carrot and Orange Soup

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

Sweet Potato, Apple and Leek Bake

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

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

Sweet Potato and Leek Tarts

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

Leek, Pumpkin & Goat's Cheese Strudel

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

Leek and Swiss Cheese Tart

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

Leek and Potato Soup

An old favourite

Leek and Potato Soup:

Ingredients:

1 Tbsp olive oil
2 cloves garlic, crushed
2 tsp fresh thyme leaves
4 small leeks (800g), sliced thinly
4 medium potatoes (800g), chopped coarsely
2 litres vegetable stock
2 shallots, sliced thinly

Method:

1. Heat oil in large saucepan; cook garlic, thyme and leek, stirring, about 3 minutes or until leek softens. Add potato and stock; bring to a boil. Reduce heat, simmer, covered, about 15 minutes or until potato is tender.

2. Blend or process leek mixture until smooth

3. Reheat soup; serve soup topped with onion


Serves: 4

Rating: 4