Vegetable tagine with apricots

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:

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:

Tagine of Pumpkin and Chickpeas

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:

Red Coleslaw

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

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

Green Cabbage with Poppy Seeds

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

Creamy Honey Citrus Sauce

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!!!

Parsley, Currant and Brazil Nut Pesto

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

Lemon & Coconut Slice

...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

Lemon-Fetta Couscous with Steamed Vegetables

A fresh taste is found in this dish! You will need about half a butternut pumpkin for this recipe.

Lemon-Fetta Couscous with Steamed Vegetables:

Ingredients:

600g butternut pumpkin, chopped coarsely
2 small green zucchini (180g), chopped coarsley
2 small yellow zucchini (180g), chopped coarsley - (if you can't find yellow zucchni, yellow squash will do)
300g spinach, trimmed, chopped coarsley
2 cups (500ml), vegetable stock
2 cups (400g) couscous
1/4 cup (60 ml) fresh lemon juice
1/3 cup coarsley chopped gresh basil
200g low-fat fetta cheese, chopped coarsley
1/4 cup (50g) finely chopped preserved lemon rind (lemon zest will surfice at a pinch)
6 shallots, sliced thinly

Method:

1. Boil, steam or microwave pumpkin, green and yellow zucchini and spinach, sperately, until tender; drain

2. Bring stock to a boil in large saucepan. Add couscous, remove from heat, cover; stand about 5 mins or until liquid is absorbed, fluffing with a fork occasionally.

3. Place couscous and vegetables in a large bowl with remaining ingredients and toss gently to combine.

Serves: 4

Rating: 4