Category Archives: Vegetarian

Southern Poelenta/Buttermilk Biscuits

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(full recipe: https://www.tastingtable.com/cook/recipes/Pulinos-Polenta-Biscuits-With-Sausage-Gravy-Recipe)

Yield: 6 servings

INGREDIENTS

Polenta biscuits:

  • 2 cups all-purpose flour
  • ½ cup fine or medium-ground cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ⅛ teaspoon baking soda
  • ⅔ cup buttermilk
  • 10 tablespoons unsalted butter, melted

DIRECTIONS

1. Make the polenta biscuits: Preheat the oven to 350°. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and baking soda. In a small bowl, whisk the buttermilk with the melted butter, then pour over the dry ingredients. Mix with a rubber spatula until the dough comes together in a ball.

2. Using a measuring cup, form six ½-cup clumps of dough, dropping each onto a baking sheet lined with parchment paper or a silicone mat. Bake for 25 minutes or until lightly golden on the bottom.

 

Southwestern Quinoa & Chickpea Salad

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Servings: 4 people

  • 1 cup quinoa
  • 1 3/4 cups water
  • 1/8 teaspoon salt
  • 1 cup canned chickpeas, rinsed and drained
  • 1 medium tomato, seeded and chopped
  • 1 clove garlic, minced
  • 3 tablespoons lime juice
  • 2 tablespoons fresh cilantro, finely chopped
  • 4 teaspoons olive oil
  • 1/2 teaspoon ground cumin

Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear. Bring the water to a boil in a medium saucepan over high heat. Add the quinoa and salt and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender and the liquid is absorbed. Meanwhile, in a large bowl, combine the chickpeas, tomato, garlic, lime juice, cilantro, oil, and cumin. Add the quinoa and toss to coat well.

SPICY BLACK BEANS & TOMATOES

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INGREDIENTS
  • 1 lb. (2 cups) dry black beans $1.20
  • 1 can (15 oz) diced tomatoes $0.88
  • 4 cloves garlic $0.18
  • ½ Tbsp cumin $0.05
  • 1 med jalapeno $0.13
  • to taste salt $0.05
  • 5 cups water $0.00
INSTRUCTIONS
  1. Sort through your beans to remove any stones or damaged beans. Rinse the beans well to remove any dust. Place the beans in the slow cooker.
  2. Also add to the slow cooker: a can of diced tomatoes (including juices), 4 cloves of garlic (smashed or roughly chopped), one jalapeno (diced and seeds removed), and ½ Tbsp of cumin. Do not add salt at this point. Add 5 cups of water, secure the lid and set the heat to high.
  3. After four hours open the slow cooker and check the beans to make sure they are tender. They should be fully cooked at this point but if they aren’t, simply cook them longer and check again after a couple hours. Season the beans with salt (I used about ½ tsp).
  4. Either serve the beans immediately or divide up and freeze in single or double serving sized portions.
NOTES
Additional options: diced onion, red pepper flakes, bay leaves (1 or 2) or low sodium chicken stock in place of water.

Addictive Lemony Kale

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Enough for 1-2
large hunk of butter
1 bunch kale
1 clove garlic, finely chopped or crushed, optional

a few anchovis
3-4 tablespoons lemon juice
1-2 handfuls ricotta, optional

  1. Heat butter on a medium heat in a largish saucepan.
  2. Wash kale. Don’t dry as the water will help it steam. Cut into ribbons about 2cm (1in) or finer across the stem.
  3. Add kale and garlic and anchovies to the pot. Cover and cook stirring every few minutes until the kale has wilted down. Will take about 5 minutes.
  4. Remove from the heat and stir in lemon juice. Season and serve with ricotta on top, if using.

Cabbage, yeah cabbage, but super yum!

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Conny’s Version adds half a cup of barley/DIBKEL, and cumin or Kümell seeds, plus is stewed with 1/2 l water for 3/4 of an hour. We used this time 1 tub of light sour cream and it was de-ee-licious.

Suspiciously delicious cabbage

When you look at the list of ingredients, this dish doesn’t seem like much. But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive. So very much more than the sum of its parts.

Serves 2-4
2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste

1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

2 Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavours. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.

Cauliflower Gratin

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Ingredients

1 smallish head cauliflower, cut into large florets
25 g butter
25g flour
1 ¾ cups (375 ml) milk
1 tablespoon Dijon mustard
1 ½ cups tasty cheese, grated
Salt and pepper
½ cup fresh breadcrumbs

Method

Preheat oven to 180°C.

Steam or microwave the cauliflower until tender. This will take about 6 minutes, covered on high in the microwave.

Make sure any excess moisture is drained off and arrange the florets in individual gratin dishes. Try to keep the “flower” side up where possible.

To make cheese sauce, in a medium saucepan melt butter and add flour over medium heat. Stir constantly with a wooden spoon until it gathers into a dough.

Continue to stir for another minute or so. This begins to cook the flour.

Add a little milk – about ¼ cup. This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan. Once this happens you can add another ¼ cup milk and repeat until all the milk has been added.

Stir in mustard, then add one cup of the cheese and stir until it melts. Taste, and season with salt and pepper if required.Pour the cheese sauce over the florets, making sure there are no gaps.

Mix the remaining cheese with the breadcrumbs and sprinkle over the cauliflower.

Bake uncovered for 10-15 minutes or until golden brown on top.

 

Quinoa veggie burger

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Ingredients:

  • 5-6 potatoes, peeled & chopped into cubes
  • 1 cup of quinoa (cooked as per packets instructions)
  • 2 cups of grated vegetables (e.g. carrot, zucchini, sweet potato, pumpkin)
  • 1 handful of fresh herbs, chopped finely (i use mint and parsley, but if for fussy kids just use parsley)
  • 2 shallots, chopped finely
  • zest of 1 lemon
  • 1 tbsp soy sauce (Tamari for gluten free)
  • Herbamare, to taste (or sea salt) – Herbamare is a vegetable flavoured sea salt found in the healthfood section of supermarkets
  • 2 eggs, beaten
  • 1 cup (approx) polenta (to coat burgers) – you can substitute with bread crumbs.
  • Coconut oil, for frying

Method:

Fill a large pot with water and bring to the boil.  Add potatoes and cook until tender but not too soft.  Drain the potatoes and dry mash – set aside to cool.

In a large bowl add the cooked quinoa, grated vegies, herbs, shallots, potato, soy sauce and lemon zest and stir to combine.  If needed add herbamare or salt to taste.  Add in the eggs and mix thoroughly.

Pour polenta into a large bowl.  using your hands shape quinoa mixture into balls and roll into the polenta.

Heat a large frypan and add enough coconut oil to shallow fry.  Once oil has melted, place rolled balls into pan and press down with a spatula to create burger shape.  Cook on each side until a light golden colour.

Serve the quinoa patties with a nice crisp salad or add to a burger bun with your favourite sauce and salad ingredients.

Easy wholemeal cheese crackers

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Ingredients

  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled

Preparation

  1. Preheat oven to setting 7 (400F).

  2. Mix the first three ingredients with a blender (can be a bit messy if the cheese is not yet grated finely)
  3. Add the butter and pulse and until a ball forms.
  4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
  5. Bake for 15-17 minutes (found about 13 is enough)
  6. Serve.

Link

http://weelicious.com/2012/01/10/whole-wheat-cheddar-crackers/

Comments

Keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!

Experiments

Batch one: 17th July, tastes amazing fresh out of oven. Had tasty Bega cheese, threw in a few mixed herbs, and had normal flour and buckwheat flour 50/50. So how do they taste the next days from tupperware (if they last that long!!!). Also brushed egg yolk on them and sesame seeds and sunflower seeds.). Cooking, well cutting out takes long though!

 

 

 

Hokkien Noodles with Vegetables and Tofu

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Ingredients

  • 1 packet of Hokkien Noodles
  • Handful of Broccoli florets
  • 1 red onion (roughly chopped)
  • 1 red capsicum (sliced into strips)
  • 1 carrot (sliced into strips)
  • 1 tablespoon sesame seeds
  • 1 packet fried tofu (cut into 2cm cubes)
  • 1 teaspoon chili paste
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 1/4 cup soy sauce
  • 1 tablespoon hoi sin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons olive oil

Directions

  1. Firstly prepare the hokkien noodles by immersing in boiling water for a few mins to separate, then drain
  2. Heat oil in a hot pan (220 C) and toss in red onion, fry for 2 mins
  3. Then toss in the remaining vegetables, fry for 1 min
  4. Then toss in the garlic, ginger, chili (to taste), soy sauce, hoi sin and oyster sauce and stir in.

http://www.recipelover.com.au/recipe.aspx?id=282

  1. Continue to stir-fry these for another 6 mins
  2. Now throw in the hokkien noodles and mix through and cook for another 3-5 mins.
  3. Serve in bowls and sprinkle sesame seeds on the top to serve