Vegetarian

Pumpkin Dahl

Flavoursome and filling, great for a cold day to keep you warm.

Start by boiling the yellow lentils so that they are cooked by the time the rest of the curry is done
~ 1 cup of yellow lentils, cover with boiling water, simmer fr 20-25 minutes until tender
~ strain and set aside

Fry the following in a large pot on medium-high heat:
~ 1 onion, diced
~ 1 tsp ghee
~ 1 tsp coconut oil

After a few minutes, when the onion is soft, add in:
~ 1-2 garlic cloves, diced finely
~ ginger and tumeric root, diced finely (about a thumb sized piece of both)
~ 1/2 Kent pumpkin, diced into 1cm pieces

Cook for round 5 minutes, stirring often.  When the pumpkin starts to get soft around the edges, add in the spices:
~ 2 tsp garam masala
~ 1 tsp cumin
~ 1 tsp ground tumeric
~ 1/2 tsp chilli flakes
~ 1 tsp curry mix (equal parts mustard seeds, fenugreek & cumin seeds)
~ 1/2 tsp cinnamon
~ 3-5 curry leaves

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Stir the mixture around for a couple of minutes until the spices become fragrant
Add the rest of the ingredients one at a time:
~ 1tsp fish sauce
~ 2 cups chicken stock
~ 200g coconut cream
~ juice from 1/4 of a lemon
~ pinch of salt (to taste)
~ 2 tbsp black or white sesame seeds

Bring to the boil and cook for a further 10 minutes on low heat, until the pumpkin is cooked but not too mushy
Lightly push down on a few areas of the curry with a potato masher so some pieces of the pumpkin are squashed down
Add the lentils and keep cooking for a further 5 minutes

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Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | Leave a comment

Satay Soba ‘Slaw

I was so surprised at how well all these flavours work together, and even if you aren’t a massive peanut butter fan this dressing isn’t too over powering.
Also a great leftover dish for the next day lunch.  Original recipe here

~ Bring a pot of water to the boil
~ Cook a small bunch of soba noodles (1/3 of a packet) for 2-3 minutes
~ Drain and rinse in cold water (so they don’t overcook and become sticky)
~ Set aside for combining into the rest of the ‘slaw later

In a food processor:
~ 1/4 red cabbage – sliced
~ Green/Chinese Cabbage (same quantity as the red) – sliced
~ 6 brussel sprouts – sliced
~ 2 med carrots, peeled – grated

For the dressing, combine in a medium bowl:
~ 2 tbsp peanut butter (Mayvers or Pics are great)
~ 2 tbsp honey (warm these for 15 sec in the microwave to make them easier to mix together)
~ 3 tbsp white wine vinegar/rice wine vinegar
~ 3 tbsp sesame oil
~ 3 tbsp soy sauce/tamari
~ 1 tbsp grated ginger (peel it and keep it in the freezer to use when needed)
~ 1 clove garlic, minced/finely chopped

Assemble the coleslaw  by mixing part noodle, part vegetable, spoon of sauce and building until you get the consistency you like
Garnish with chopped fresh coriander and chopped peanuts/cashews

satay soba noodle coleslaw

Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , | 2 Comments

Bread-free stuffing (for chicken/turkey) (GF)

A great side dish for a roast chicken or turkey without the bread – I have only made this in a loaf tin, rather than actually stuffing a chicken/turkey with it.

Place the following in a med-large bowl:
~ 1/4 cup chopped dates
~ 1/4 cup dried apricots, chopped
~ handful of cranberries (you could use sultanas/raisins)
~ handful of chopped pistachios (or almonds, macadamias etc)

In a medium fry pan, saute the following for around 5 minutes until the onion is soft:
~ 1 red onion, diced finely
~ 2 sticks celery
Add the rest of the ingredients and saute for another 5 minutes:
~ 1/2 granny smith apple, grated
~ any herbs – I find fresh thyme, sage and rosemary work well
~ salt and pepper

Add the onion/apple mix to the dried fruit and nuts
Stir through a beaten egg so that the mixture is wet
Mix in about 1/4 cup almond meal to start with, then keep adding almond meal until the texture is thick and sticky
Place in a lined loaf tin, or small casserole dish
Bake at 180C for 30 minutes (keep an eye on it – if the top starts to brown quickly, then place a piece of baking paper / foil over the top)
Allow to cool slightly then divide up to serve with turkey or chicken

 

 

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Coconut, Chia & Almond Muffins

coconut chia almond muffin blueberry

These are a great wheat-free, dairy free, protein packed muffin – they last really well in an air tight container as well.  I have also made this as a single cake, which is easier to get out of the tin!
I’ve adapted this recipe from one I found on The Chia Co’s website, as I didn’t have all the ingredients required, so improvised here and there.  You could use raspberries instead of blueberries, swap macadamias with walnuts or leave both of them out completely!

In a small-med bowl, mix all the dry ingredients together:
~ 1/3 cup coconut flour
~ 1/3 cup buckwheat flour (I used Orgran’s buckwheat pancake mix)
~ 1/4 cup almond meal
~ 1/4 cup shredded / desiccated coconut
~ 1/8 cup coconut sugar
~ pinch of cinnamon
~ 1/2 tsp baking powder (since my buckwheat flour mix had baking powder in it already, I only used 1/4 tsp)
~ 1/2 tsp sea salt
~ 1/4 cup macadamias, chopped

In a medium bowl add the wet ingredients (in this order!)
~ 3 eggs – beat for 1 minute with an electric beater so they are light and fluffy
~ 1/3 cup coconut cream
~ 2 tbsp chia seeds (you can soak these for 5 minutes in 2 tbsp water so they are of a gel consistency)
~ 1/3 cup rice malt syrup – I used Pure Harvest brand which I got in the health food isle of Coles for around $3-$4
~ 1 tbsp honey (or alternatively add another tbsp of coconut sugar to the dry ingredients)
~ 1/5 cup coconut oil, melted
~ 1 tsp vanilla bean paste

Add the dry ingredients to the wet and fold until combined (don’t overmix!)
I also added about 1/4 cup frozen blueberries for a different variety
Spray 10-12 muffin/friand pans with coconut spray 
Bake at 160C (fan forced) or 175 (regular) for 25 mins
Half way through, when the muffins have browned slightly on top, cover them with baking paper for the remainder of the cooking
Allow to cool for 10 minutes before popping them out of the tins

coconut chia almond muffin blueberry

Categories: Healthy, Recipes, Sweet, Vegetarian | Tags: , , , , , , , , | 4 Comments

Banana Choc-Coconut Mug Cake

I was curious about this phenomenon of the mug cake that I have seen popping up around the place.  Armed with some very ripe bananas from the work fruit box and some coconut flour (my tiny packet has taken forever to get through!), I did some recipe research so I could throw together my version of the mug-cake.

choc coconut mug cake banana

The outcome was made with the following ratios:

Mix the following in a bowl until smooth:
~ 1 medium banana, mashed
~ 1 egg
~ 1 dessert spoon of almond milk
~ 1 tsp agave nectar (you could use honey or rice syrup)
~ drop of vanilla paste
~ sprinkle of chia seeds

Once you have a smooth mixture, add in:
~ 1.5 dessert spoons of coconut flour (be careful, you only need a little as it absorbs a lot of liquid!)
~ 1 tsp cocoa (you could also sub this with cacao)

Mix with a fork until the batter is smooth
Spray the bottom of a med/large mug with coconut oil spray
Place a square of dark chocolate on the bottom of the mug
Pour the batter over the top and microwave for 90-100 seconds
Turn over into a bowl and enjoy!

Here are some of the products I used for the recipe:
choc coconut mug cake banana

Categories: Healthy, Sweet, Vegetarian | Tags: , , , , , | 2 Comments

Moroccan Rice

This is a great accompaniment to slow cooked Moroccan lamb, full of flavour!

Cook 1 cup Jasmine rice in 2 cups chicken stock (or water), while it is cooking you can prepare the rest of the dish:

You will need:
~ 1 brown onion, finely diced
~ 2 tbsp olive oil
~ couple of handfuls of natural almonds, chopped roughly
~ 1/4 tsp ground cumin
~ 1/2 tsp ground coriander
~ 1/8 tsp ground tumeric
~ handful of raisins/sultanas
~ small bunch of coriander leaf, chopped roughly
~ handful of cashews
~ juice from 1/4 orange

While the rice is cooking, fry the onions and oil in a pan for a few minutes on med-high heat
Add the almonds and spices and keep stiring the mixture until fragrant
Add a bit more oil if the mixture starts to get a bit dry
Add the raisins for the last few minutes
When the rice is cooked, stir through the onion/almond/raisin mix
Add the coriander leaf, cashews and orange juice and mix thoroughly

moroccan nuts rice almonds sultanas raisins

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Balsamic Roasted Fennel

I have only ever made cream of fennel soup with a fennel bulb so it was great to find another use for this delicious vegetable!  Thanks to Eat Drink Paleo for the recipe inspiration!

Place the following in a large bowl:
~ 1 Fennel bulb (I only used half for 2 people as a side dish) – slice the bulb in half length-ways then slices width-ways
~ A good lug of balsamic vinegar (probably about 2-3 tbsp)
~ 3 tbsp olive oil
~ sprinkle of salt and pepper

Mix the fennel through the balsamic coating
Place the slices in a roasting dish (I also drizzled the remaining liquid over the fennel)
Bake for 25 minutes at 180-190C
During the last 5-10 minutes, toast 1/2 cup crushed cashew nuts in a pan to sprinkle on top before serving.

roast fennel balsamic cashew salad

roast fennel balsamic cashew salad

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Perfect Cheese & Chive Scones

All my previous attempts at scones have been dismal, but these ones turned out really well!  I finally learnt not to faff with the dough too much, after adding the milk.  The trick was to mix it as little as possible – just enough to combine, then press together carefully, as if it is made of something very delicate!
cheese chive scones

 

  • 3 cups self-raising flour (I used bread flour, which I think may have been the key!)
  • ½ teaspoon salt
  • 45 g butter
  • 100 g grated cheese + a bit more for sprinkling on top
  • handful of chopped chives
  • 1¼ cups milk
  • a few thing slices of butter, for placing on top of the scones before baking

Preheat oven to 180°C
Sift flour and salt into bowl. Rub in butter – this part takes the longest, but the more thorough you are here, the better
Stir in cheese and chives
Make a well in centre and slowly pour in milk, mix with a fork until just combined and dough is soft (if mixture not soft enough add a
little more milk.
Place on floured surface, and press together carefully to form a large square.
Pat dough out to approximately 2 cm thickness. Cut into equal sized squares using a knife.
Place small squares of the sliced butter on top of scones then sprinkle with extra grated cheese (I added a bit of paprika too)
Place on baking paper on an oven tray and bake in oven for approximately 15-20 minutes or until tops are golden and cheese melted.

Makes about 12-15

Categories: Recipes, Vegetarian | Tags: , , | 1 Comment

Thai Coconut Pumpkin Soup

Don’t be fooled by the title, I’ve made this soup using only 100ml of reduced fat coconut milk for the entire soup, which gives it a nice coconut flavour but not too creamy/rich.  Adapted from original recipe here

Prepare 1 pumpkin by peeling, de-seeding and cutting into 1cm cubes.  I have used both kent and butternut varieties for this recipe.

To start with, make a paste which will be the base of the soup.  Blend the following:
~ 1 brown onion, cut into chunks
~ 3 coriander root (the lower part of the stem from the fresh coriander leaf – I keep these in the freezer for times like this!)
~ thumb sized piece of tumeric root, finely diced (again kept in the freezer until needed – it thaws really fast if you don’t want to cut it frozen)
~ thumb sized piece of ginger, finely diced
~ 1 tsp ground coriander
~ 1 red chili, seeds kept in (I used a small, slim, asian chili)
~ 1 clove garlic
~ salt and pepper
~ dash of water (to help create the paste consistency)

Fry the above paste in a large pot for around 3 minutes, until the paste starts to reduce and become fragrant
Add in the pumpkin and fry off for a further 5 minutes, stirring to ensure it doesn’t burn on the bottom
Pour in 500-750ml boiling chicken or vege stock, cover and simmer for around 20 minutes
Once pumpkin starts to break down easily, blend with a stick blender
Season with extra salt / pepper if needed
Stir through 100ml light coconut milk and serve

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Char-grilled Chilli Lime Corn on the Cob

After a day at Taste of Sydney food festival, I was inspired by how popular corn on the cob from Kitchen by Mike was, so promptly went home and created my own version.  The secret ingredient is the smoked paprika – the smokier the better!

corn cobs mexican chilli lime paprika smoke

You will need:
~ Corn Cobs (I only did 2 here)
~ Chilli Powder
~ smoked paprika
~ 2-3 limes, cut into wedges
~ pinch of salt
~ coconut oil spray (or another oil spray of your choice!)

How to make it:
~ place the corn cobs in boiling water for about 3-5 minutes (until bright yellow)
~ once cooked, place on a med-hot griddle pan

corn chilli mexican paprika lime mayo

 

 

 

 

 

 

~ sprinkle the top side with chilli, smoked paprika, lime juice & coconut spray
~ turn after about 1-2 minutes and repeat on the other side
~ keep turning so that the sides blacken slightly (or to your liking!)
~ cut the corn cobs into 5cm slices and place on a board to serve

The mayo really makes this dish, so while the cobs are boiling in the pot, mix together these ingredients in a small bowl to dip the pieces of corn in:

~ 2-3 tsp good quality mayonaise (I used Best Foods, but you could make your own)
~ squeeze of 1 wedge of lime juice
~ 1/2 tsp crushed chilli (I just used the crushed chilli in a jar)
~ pinch of chilli powder
~ grind of rock salt

corn cobs mexican chilli lime paprika smoke
 

Categories: Recipes, Vegetarian | Tags: , , , , , , , , , , | 1 Comment

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