For when you don't have much time to cook!
5 minute Smoked Tofu, Vegetable & Noodle Stir Fry:
Ingredients:
Oil, for frying
Smoked Tofu (as much as you'd like), chopped
Vegetables (e.g. broccoli, bok choy, capsicum, mushrooms, etc), chopped into bite sized pieces
Hokkien Noodles
Fresh Garlic, minced
Tamari
Seseame Oil
Mushroom "Oyster" Sauce
Method:
1. Heat a little oil in a wok or non-stick frypan. Add the garlic and vegetables (except bok choy) and stir fry for 2-3 mins.
2. Meanwhile, prepare Hokkien noodles according to packet. Add to stir frying vegetables.
3. Add tofu and bok choy, as well as a few dashes of seseame oil, mushroom "oyster" sauce, and tamari, and stir to heat through. Serve!
NOTE: you should use smoked tofu as it has a great flavour and adds smokey scents to the whole dish - if you can't find smoked tofu, any firm tofu will do.
Rating: 4
Sunday, 30 March 2008
Haloumi Burgers with Pesto
This is something that everyone can enjoy. It is delicious, and filling. You'll want to line up for more. And, at approx. $3.50 per serve, it won't break the budget!
Haloumi Burgers with Pesto:
Ingredients:
Burgers:
375g haloumi cheese
olive oil cooking spray
4 large bread rolls
80g baby spinach leaves
80g baby rocket leaves
1 lebanese cucumber, thinly sliced
Basil and mint pesto:
1/3 cup pine nuts
50g pecorino or parmesan cheese, grated
1 garlic clove, sliced
1 bunch basil, leaves removed
2 cuts mint leaves
1/2 cup olive oil
Method:
1. Make basil and mint pesto by placing all ingredients in a food processor. Process until a smooth paste forms. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap and set aside until ready to use.
2. Cut haloumi into 4 thick or 8 thin slices. Heat a non-stick frying pan over medium-high heat. Spray both sides of the haloumi with the oil. Cook for 3-4 mins each side or until golden brown.
3. Meanwhile, cut bread rolls in half and toast both sides. Place roll bases on serving plates. Top with spinach, rocket, cucumber, haloumi, pesto and then the roll top. Serve!
NOTE: If you can't make the pesto, buy a "Basil and Cashew" crunchy dip from the fridge section of your supermarket! Also, this burger tastes great with a bit of avocado.
Serves: 4
Rating: 4.5
Haloumi Burgers with Pesto:
Ingredients:
Burgers:
375g haloumi cheese
olive oil cooking spray
4 large bread rolls
80g baby spinach leaves
80g baby rocket leaves
1 lebanese cucumber, thinly sliced
Basil and mint pesto:
1/3 cup pine nuts
50g pecorino or parmesan cheese, grated
1 garlic clove, sliced
1 bunch basil, leaves removed
2 cuts mint leaves
1/2 cup olive oil
Method:
1. Make basil and mint pesto by placing all ingredients in a food processor. Process until a smooth paste forms. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap and set aside until ready to use.
2. Cut haloumi into 4 thick or 8 thin slices. Heat a non-stick frying pan over medium-high heat. Spray both sides of the haloumi with the oil. Cook for 3-4 mins each side or until golden brown.
3. Meanwhile, cut bread rolls in half and toast both sides. Place roll bases on serving plates. Top with spinach, rocket, cucumber, haloumi, pesto and then the roll top. Serve!
NOTE: If you can't make the pesto, buy a "Basil and Cashew" crunchy dip from the fridge section of your supermarket! Also, this burger tastes great with a bit of avocado.
Serves: 4
Rating: 4.5
Eggplant, Mozzarella, Tomato and Basil Rolls
This is a simple, and cute, side dish with heaps of flavour.
Eggplant, Mozzarella, Tomato and Basil Rolls:
Ingredients:
1 Large Eggplant
Mozzarella cheese, cut into slices (at least one slice per roll)
Plum/small (i.e. cherry) tomatoes, cut into 4 slices
Basil leaves (at least one per roll)
Balsamic vinegar
Ectra virgin olive oil
Salt & pepper to taste
Method:
1. Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave tof 20 mins. Rinse, and then pat dry with paper towels.
2. Preheat the grill and line the rack with foil. Place the dried eggplant slices on the grill rack and spray with cooking oil. Grill for 8-10 mins until tender and golden, turning once.
3. Remove the eggplant slices from the grill and then place a slice of mozzarella, a slice or two of tomato and a basil leaf in the centre of each and season to taste. Fold the eggplant over the filling and cook, seam-side down until the grill until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar.
Notes:
* If you don't have time, or don't like the fiddling around, with drying and grilling your own eggplant, you can use grilled eggplant from the deli. Just make sure the oil is drained off it.
* If you can't get the eggplant with the filling to "stay", use tooth picks to hold them together.
* Tastes great even without the balsamic vinegar and extra oil.
Rating: 4
Eggplant, Mozzarella, Tomato and Basil Rolls:
Ingredients:
1 Large Eggplant
Mozzarella cheese, cut into slices (at least one slice per roll)
Plum/small (i.e. cherry) tomatoes, cut into 4 slices
Basil leaves (at least one per roll)
Balsamic vinegar
Ectra virgin olive oil
Salt & pepper to taste
Method:
1. Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave tof 20 mins. Rinse, and then pat dry with paper towels.
2. Preheat the grill and line the rack with foil. Place the dried eggplant slices on the grill rack and spray with cooking oil. Grill for 8-10 mins until tender and golden, turning once.
3. Remove the eggplant slices from the grill and then place a slice of mozzarella, a slice or two of tomato and a basil leaf in the centre of each and season to taste. Fold the eggplant over the filling and cook, seam-side down until the grill until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar.
Notes:
* If you don't have time, or don't like the fiddling around, with drying and grilling your own eggplant, you can use grilled eggplant from the deli. Just make sure the oil is drained off it.
* If you can't get the eggplant with the filling to "stay", use tooth picks to hold them together.
* Tastes great even without the balsamic vinegar and extra oil.
Rating: 4
Corn and Polenta Pancakes with Tomato Salsa
This recipe is so easy and it tastes great. People with arthritis should be careful eating the Salsa as the balsamic vinegar and tomatoes may be a problem if experiencing a flare-up.
Corn and Polenta Pancakes with Tomato Salsa:
Ingredients:
Tomato Salsa:
2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Corn and Polenta Pancakes:
3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying
Method:
1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.
2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.
3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.
NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.
Serves: 2-3
Rating: 4
Corn and Polenta Pancakes with Tomato Salsa:
Ingredients:
Tomato Salsa:
2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Corn and Polenta Pancakes:
3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying
Method:
1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.
2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.
3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.
NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.
Serves: 2-3
Rating: 4
Brown Rice & Cashew Patties with Coriander & Coconut Sambal
This recipe takes a bit of fiddling around, but is SO worth it.
Brown Rice & Cashew Patties with Coriander & Coconut Sambal:
Ingredients:
Patties:
250g dried chickpeas
3 cups instant brown rice
1 Tbsp oil
1 onion, finely chopped
125g roasted cashew paste (you can also make this yourself with roasted cashews, some butter/oil and add a bit of peanut butter - all in a food processor and whizz for a bit)
1 egg (free range always - happy chooks make better eggs)
60g tahini
1 tsp ground cumin
1 tsp ground tumeric
1 Tbsp lemon juice
1 vegetable stock cube (we use Massel stock cubes)
5 Tbsp tamari
1 small carrot, grated
1/2 cup fresh wholemeal breadcrumbs
oil, for shallow frying
2 Tbsp oil, extra
310g bok choy, trimmed and washed
Coriander and coconut sambal:
90g fresh coriander leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded and finely chopped (can use 1 tsp sweet chilli sauce instead)
1 tsp garam masala
2 Tbsp lime juice
1/4 cup shredded coconut
Method:
1. Soak the chickpeas in cold water overnight. Drain. Place in a large saucepan and cover with water. Bring to the boil and cook for 1-1.5 hours, or until cooked. Drain, reserving 2 Tbsp of the liquid.
2. Meanwhile, bring a saucepan of water to the boil and cook the rice over medium heat for 10-12 mins, or until tender. Rinse well and drain. Keep warm.
3. Heat the oil in a frying pan and cook the onion for 2-3 mins, or until golden. Set aside.
4. Mix the chickpeas, cashew paste, egg, tahini, cumin, tumeric, lemon juice, stock cube, reserved chickpea liquid, and 2 Tbsp of the tamari in a food processor until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick. Refridgerate for 30 mins.
5. To make the sambal, finely chop all the ingredients in a food processor. Refridgerate until ready to use.
6. To cook the patties, heat the oil in a large, deep frying pan over medium heat and cook in batches for 3-4 mins each side, or until golden and cooked through. Remove and keep warm. Wipe with a paper towl. In the same pan, heat the extra oil and add the bok choy and cook, tossing, for 1-3 mins, or until wilted. Pour in the remaining 3 Tbsp tamari and toss through. Place the bok choy on eight serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.
Notes:
* Fresh chickpeas (or any beans/legumes) are always best, but if you don't have the time, you can use tinned goods instead at a pinch.
* You can cook the rice in a rice cooker, instead, if you prefer.
* Patty mixture freezes well. Simply thaw and cook as usual.
Serves: 8
Rating: 4
Brown Rice & Cashew Patties with Coriander & Coconut Sambal:
Ingredients:
Patties:
250g dried chickpeas
3 cups instant brown rice
1 Tbsp oil
1 onion, finely chopped
125g roasted cashew paste (you can also make this yourself with roasted cashews, some butter/oil and add a bit of peanut butter - all in a food processor and whizz for a bit)
1 egg (free range always - happy chooks make better eggs)
60g tahini
1 tsp ground cumin
1 tsp ground tumeric
1 Tbsp lemon juice
1 vegetable stock cube (we use Massel stock cubes)
5 Tbsp tamari
1 small carrot, grated
1/2 cup fresh wholemeal breadcrumbs
oil, for shallow frying
2 Tbsp oil, extra
310g bok choy, trimmed and washed
Coriander and coconut sambal:
90g fresh coriander leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded and finely chopped (can use 1 tsp sweet chilli sauce instead)
1 tsp garam masala
2 Tbsp lime juice
1/4 cup shredded coconut
Method:
1. Soak the chickpeas in cold water overnight. Drain. Place in a large saucepan and cover with water. Bring to the boil and cook for 1-1.5 hours, or until cooked. Drain, reserving 2 Tbsp of the liquid.
2. Meanwhile, bring a saucepan of water to the boil and cook the rice over medium heat for 10-12 mins, or until tender. Rinse well and drain. Keep warm.
3. Heat the oil in a frying pan and cook the onion for 2-3 mins, or until golden. Set aside.
4. Mix the chickpeas, cashew paste, egg, tahini, cumin, tumeric, lemon juice, stock cube, reserved chickpea liquid, and 2 Tbsp of the tamari in a food processor until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick. Refridgerate for 30 mins.
5. To make the sambal, finely chop all the ingredients in a food processor. Refridgerate until ready to use.
6. To cook the patties, heat the oil in a large, deep frying pan over medium heat and cook in batches for 3-4 mins each side, or until golden and cooked through. Remove and keep warm. Wipe with a paper towl. In the same pan, heat the extra oil and add the bok choy and cook, tossing, for 1-3 mins, or until wilted. Pour in the remaining 3 Tbsp tamari and toss through. Place the bok choy on eight serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.
Notes:
* Fresh chickpeas (or any beans/legumes) are always best, but if you don't have the time, you can use tinned goods instead at a pinch.
* You can cook the rice in a rice cooker, instead, if you prefer.
* Patty mixture freezes well. Simply thaw and cook as usual.
Serves: 8
Rating: 4
Saturday, 29 March 2008
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!
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!
Carrot Cake With Apricots and Cranberries
This deliciously moist carrot cake recipe is packed full of carrots and succulent apricots, topped off with a yummy buttercream icing and chopped cranberries. It can keep for several days when stored in an airtight container
This recipe comes from http://www.tried-and-tested-vegetarian-recipes.com/carrot-cake-recipe.html
Carrot Cake With Apricots and Cranberries:
Ingredients:
Cake:
3 medium sized carrots, peeled and finely grated
100g dried apricots, chopped into small pieces
3 medium sized eggs, lightly beaten
175g light brown sugar
175g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
grated zest of 1 large orange
175ml olive or sunflower oil
Buttercream icing:
75g butter
175g icing sugar
Few drops of vanilla essence
25g dried cranberries, finely chopped
Method:
1. Pour the brown sugar, eggs and oil into a large bowl and stir gently. Next, add in the grated carrot, chopped apricots and orange zest and mix gently.
2. Place the flour, bicarbonate of soda and ground cinnamon in a large sieve and sift into the cake mixture. Gently mix together all the ingredients.
3. Pour the cake mixture into a greased and lined 8" round cake tin and bake in a preheated oven at 180 degrees Celsius for approximately 40-45 minutes until the cake has risen nicely and feels firm and springy in the middle. Cool the cake in its tin for about 5 minutes then turn out, peel off the lining paper and leave to cool on a wire rack.
4. While the cake is cooling, make up the buttercream icing by placing the butter in a bowl and beating until softened. Next, gradually sift and beat in the icing sugar then add a few drops of vanilla essence until the icing is a creamy consistency. Spread the icing over the cooled cake and sprinkle with the chopped cranberries.
Variations:
You could try adding 100g of chopped raisins to the cake mixture instead of the chopped apricots. And a sprinkling of chopped walnuts in place of the cranberry pieces also works really well in this carrot cake recipe. If you don't have any oranges to zest, a squirt or two of lemon juice will do the tangy trick!
Nutrition:
As well as helping to improve our eyesight, carrots also contain beta-carotene - a powerful antioxidant that is believed to combat harmful free radicals in our bodies which can contribute to heart disease and cancer.
Rating: 5!!
This recipe comes from http://www.tried-and-tested-vegetarian-recipes.com/carrot-cake-recipe.html
Carrot Cake With Apricots and Cranberries:
Ingredients:
Cake:
3 medium sized carrots, peeled and finely grated
100g dried apricots, chopped into small pieces
3 medium sized eggs, lightly beaten
175g light brown sugar
175g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
grated zest of 1 large orange
175ml olive or sunflower oil
Buttercream icing:
75g butter
175g icing sugar
Few drops of vanilla essence
25g dried cranberries, finely chopped
Method:
1. Pour the brown sugar, eggs and oil into a large bowl and stir gently. Next, add in the grated carrot, chopped apricots and orange zest and mix gently.
2. Place the flour, bicarbonate of soda and ground cinnamon in a large sieve and sift into the cake mixture. Gently mix together all the ingredients.
3. Pour the cake mixture into a greased and lined 8" round cake tin and bake in a preheated oven at 180 degrees Celsius for approximately 40-45 minutes until the cake has risen nicely and feels firm and springy in the middle. Cool the cake in its tin for about 5 minutes then turn out, peel off the lining paper and leave to cool on a wire rack.
4. While the cake is cooling, make up the buttercream icing by placing the butter in a bowl and beating until softened. Next, gradually sift and beat in the icing sugar then add a few drops of vanilla essence until the icing is a creamy consistency. Spread the icing over the cooled cake and sprinkle with the chopped cranberries.
Variations:
You could try adding 100g of chopped raisins to the cake mixture instead of the chopped apricots. And a sprinkling of chopped walnuts in place of the cranberry pieces also works really well in this carrot cake recipe. If you don't have any oranges to zest, a squirt or two of lemon juice will do the tangy trick!
Nutrition:
As well as helping to improve our eyesight, carrots also contain beta-carotene - a powerful antioxidant that is believed to combat harmful free radicals in our bodies which can contribute to heart disease and cancer.
Rating: 5!!
Vegetarian Won Ton Soup
I have to thank my friend M.H. for this recipe (you know who you are). I've taken it an adapted it a little. It's a bit of a rough recipe because it's fun to play with.
Vegetarian Won Ton Soup:
Ingredients:
Vegetarian Won Tons, about 4 per person (we buy ours from "Vegan's Choice" supermarket in Newtown http://www.greengourmet.com.au/vegans_choice.php)
1-1.5 cups of "Chicken" stock per person(we use Massel's Vegetarian Chicken-style stock cubes/powder)
Seseame oil, a few drops per bowl
Bean sprouts, fresh (about 1/2 a handful per bowl)
1-2 shallots, chopped
1-2 bok choy, washed and roughly chopped/ripped
1 packet of fresh egg noodles
1-2 litres boiling water (depending on how many egg noodles you want)
Method:
1. Add the egg noodles to the boiling water and boil for a further 2 mins. Drain and divide equally between the bowls.
2. Heat stock. Add bok choy, shallots and won tons to heat up. Bring stock to the boil.
3. Put bean sprouts in bowls with egg noodles. Serve stock/won ton mixture on top as soup.
4. Add a few dashes of seseame oil to each bowl (I love the stuff).
NOTE: Can also serve with "Roast Not-Pork", also available through Vegan's Choice. YUM!!
Rating: 5!!
Vegetarian Won Ton Soup:
Ingredients:
Vegetarian Won Tons, about 4 per person (we buy ours from "Vegan's Choice" supermarket in Newtown http://www.greengourmet.com.au/vegans_choice.php)
1-1.5 cups of "Chicken" stock per person(we use Massel's Vegetarian Chicken-style stock cubes/powder)
Seseame oil, a few drops per bowl
Bean sprouts, fresh (about 1/2 a handful per bowl)
1-2 shallots, chopped
1-2 bok choy, washed and roughly chopped/ripped
1 packet of fresh egg noodles
1-2 litres boiling water (depending on how many egg noodles you want)
Method:
1. Add the egg noodles to the boiling water and boil for a further 2 mins. Drain and divide equally between the bowls.
2. Heat stock. Add bok choy, shallots and won tons to heat up. Bring stock to the boil.
3. Put bean sprouts in bowls with egg noodles. Serve stock/won ton mixture on top as soup.
4. Add a few dashes of seseame oil to each bowl (I love the stuff).
NOTE: Can also serve with "Roast Not-Pork", also available through Vegan's Choice. YUM!!
Rating: 5!!
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