Italian Rice and Beans

Another Vegan Yum Yum iPhone app recipe, a great easy recipe full of flavour.

Ingredients:

1/2 cup brown rice ( pre cooked or uncooked)
1-2 tsp italian herbs (oregano, basil, marjoram etc)
1/2 can cannelini beans
1/4 cup oil packed sundried tomatoes cut into strips
1/4 cup pine nuts
1 large handful baby spinach
1/4 tsp salt
1 tsp balsamic vinegar
Zest of 1/2 lemon

Method

Start your rice, I use a rice cooker. When nearly finished (or actually finished), heat 3 Tbs of olive oil in a saute pan over medium heat. Add herbs, tomatoes, and pine nuts. When pine nuts start to turn golden brown, add the beans. Toss gently, trying your best to keep the beans whole. Add salt and vinegar, stir gently. Turn down heat to low.

Place spinach in one layer on top of the beans. Place hot, steaming rice over spinach and leave for 30 seconds or so, until you see the spinach start to wilt. Mix gently and plate.

Grate lemon zest on top of rice and beans, and finish with a sprinkle of almond cheesy sprinkles if desired. I ate lunch alone today, so I only made enough for me. I'll test the recipe in bigger portions sometime soon, but if you want to double it before then, keep an eye on the vinegar and salt levels - they may not double exactly.

Sweet Chilli Lime Tofu with Asian Vegetables and Quinoa.

I have recently discovered the amazing vegan yum yum app for iPhone which is full of great easy recipes!

I've also gone a bit tofu obsessed at the moment! This is a great sweet chilli tofu with an awesome lime twist!

Ingredients:
I block extra firm tofu

Sweet Chilli Lime Sauce

3 Tbsp sugar
3 Tbsp soy sauce
1 1/4 fresh lime juice
1/2 zest of a lime
1/2 tsp chilli flakes
1 clove of garlic, pressed
1/4 tsp salt
4 mint leaves chopped

Quinoa
3/4 cup quinoa
Half a lime zest
2 cardamon pods, bruised
1 tiny cinnamon stick
1/4 tsp salt
1 3/4 cup water

Steamed Chinese Vegetables
2 bunches Chinese broccoli
2-3 tbs water
1 tsp lime juice

Method:

Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving

Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved

Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved

Heat a well-seasoned cast iron or non-stick frypan over medium heat. A 10" frypan will fit all the tofu, so if you're using a smaller frypan, you'll need to do this in batches. In order to properly "dry fry" the tofu, you'll need a pan the tofu won't stick to even without any oil.

Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying, you can turn off the heat and set the tofu aside for finishing later, or proceed to adding the sauce. (You might want to set the tofu aside before finishing in order to to prepare the Chinese vegetables below.)

To finish the tofu, bring the pan back up to temperature if it's not already very hot. You want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn't bubbling up and forming a glaze, turn the heat back on high and cook until the glaze is.. well.. glaze-y.

Chop the Chinese broccoli leaves into small pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender

For plating, arrange the Chinese broccoli atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve

Roasted Pumpkin and Garlic Risotto with Baby Spinach and Pine Nuts

So this has pretty much become my staple, yes it is a little time consuming but well worth the effort!

Ingredients:
3 Tbsp olive oil
1 half butternut pumpkin (roughly 1kg)
1 bulb of garlic
1 small to medium onion, chopped
1 1/2 cups aborio rice
1 litre vegetable stock
500 gr baby spinach
1/2 cup of pinenuts (or more if your like me)
1 1/2 tsp dried thyme
salt and pepper to taste.

Method:

Pre-heat oven to 190 degrees celcius

Remove seeds from pumpkin and place flesh down on a baking tray, then remove outer layer of garlic bulb ensuring that cloves are still intact, cut off the top of the bulb and place on baking tray. Cover both pumpkin and garlic with 1tbsp of the oil. Roast garlic for 30 mins and pumpkin for 50 mins. Once cooked, remove the flesh from the skins and place into a bowl and mash.

Whilst the garlic and pumpkin are baking put the stock in a saucepan and heat until warm, once warm reduce temperature and cover to reduce evaporation.

Put remaining 2tbsp of oil into a large fry pan, add onion and sweat on a low to medium heat for approx 8 mins ensuring that onions stay transparent and dont go brown.

Add rice to oil and toast for 5 minutes.

Once rice is toasted add 1 to 2 ladels of vegetable stock at a time to the rice, ensuring all liquid is absorbed until the next is added, until stock is gone.(You may need to add some water if rice isnt cooked to desired consistancy)

Add baby spinach and cook until wilted

Dry roast pine nuts in a small fry pan over a medium heat until browned, ensure that you dont burn them, then add to rice.

Add mashed pumpkin and garlic mixture to rice and combine well.

Add thyme and salt and pepper to taste.

Taste of Morocco

Ingredients:

1 zucchini, cubed
1 small sweet potato, cubed
1 clove garlic, minced or pressed
1 Tbsp. oil
1/4 cup water
1 can chick peas
1 can crushed tomatoes
1 tsp. ground cumin
1/2 tsp. each: allspice, ground ginger, turmeric, and paprika
1/4 tsp. each: salt, cayenne, and cinnamon
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups uncooked couscous1/2 cup raisins
1 tbsp nuttlex

Method:
Sauté the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes. Use water as necessary to keep the vegetables from sticking.
Drain and rinse the chick peas.

Add the spices, chick peas, tinned tomatoes and peppers to the pan. Cover and cook for about 5 minutes.

Meanwhile, place the couscous and raisins in another saucepan. Add enough water so that the couscous is covered by about 1/2 inch. Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes. When set add nuttlex to mixuture and separate grains with a fork so couscous is light and fluffy

Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.

Serve the bean-pepper stew over the couscous.

Luscious Lasagne

Holey Moley! This lasagne is so full of vegies and so so tasty! Be warned, this recipe is a little lengthy and time consuming so ensure you read the entire recipe first before you start. Remember, preparation is key.



Ingredients:

2 large eggplants
2 tbsp olive oil
1 tsp sea salt

Sauce:
1 tbsp olive oil
1 medium onion, chopped
227 gr mushrooms, sliced
3-4 medium cloves garlic, minced
1 800 gr can crushed can tomatoes
1/4-1/2 cup water
2 tsp dried basil (or 2 tbsp fresh)
1 tsp dried marjoram
1 tsp dried rosemary
1 tsp sea salt.

"Ricotta":
500 gr firm tofu, crumbled
1 cup soymilk
1 tsp sea salt


280 gr brown rice lasagna sheets cooked for 10-12 minutes (*Note: You could probably use any lasagna sheets you wanted, fresh or dry, though if using brown rice sheets ensure that you follow the directions on the packet)

4X 5 inch long zucchinis, sliced length ways about 1/4 cm thick
2 cups spinach leaves, rinsed

Method:

Preheat oven to 180 degrees

Toss the eggplants in the 2tbs oil and the 1 tsp salt, transfer to 2 baking dishes lined with grease proof paper and lightly oiled. Lay a the eggplant rounds in a single layered and roast for 30 minutes, turning after 15 minutes. Seperate the 8 largest prettiest rounds for the top layer of the dish.

Make the sauce by heating the 1tbsp oil in a frypan on medium-high. Add the onions and saute for about 8 minutes, until softened ( add a splash of water is needed to prevent sticking). Toss in the mushrooms and garlic and saute for another 6 minutes. Add the tomatoes, water, basil, marjoram, rosemary and salt and stir to combine. Cover and reduce heat stirring occasionally for 30 mins.

(*Note: for time efficiency prepare the eggplants but refrain from putting them in the oven until the sauce is at the simmering stage, they will both be ready at the same time)

Whilst eggplants are baking and sauce is simmering prepare the "ricotta" and all the ingredients to a food processor or blender and blitz for about a minute until smooth.

Layer it all up in a lightly oiled baking dish.
To begin: lay down lasagne sheets to cover the bottom of the of the baking dish laydown half the eggplant rounds on the sheets. Spread 1 1/2 cups tomato sauce evenly over the eggplant, then lay down half the zucchini over the sauce, spread half the ricotta  the zucchini and then half the spinach over the ricotta. Lay down another layer of pasta and repeat layering process. Put down one final layer of pasta and place the 8 reserved eggplant rounds and the remaining sauce. Cover the top with aluminium foil. (At this point in time you could put the dish in the fridge and wait to bake it until the next day or the day after)

Bake for about 55 minutes (1 hour and 15 minutes if stored in fridge), until heated througha nd zucchinis are soft. Uncover and bake for another 10 mins to brown top.

Remove from oven and allow to stand for 5 minutes before serving.

Coconut Cauliflower Ghana

A deleicious coconut milk based curry. I found the flavour was intensified the next day and the dish over all tastier. None the less a relatively simple dish choc full of healthy vegies.

Ingredients:

2 tsp olive pil
2 medium-large onions, chopped
2 large carrots, chopped
3 large, or 5 medium garlic cloves, minced
1 tbsp grated fresh ginger
1-2 tbsp curry powder (or to taste)
1/4 tsp cayenne pepper (or to taste)
2 tsp sea salt
2 'fist-sized' sweet potatoes, diced
3 cups diced cauliflower
1 red capsicum, chopped
2 1/2 cups chickpeas  (2x 400gr cans), drained and rinsed
1 400 ml can, good quality coconut milk
1/4-1/2 cup filtered water
1/4 cup shredded coconut

Method:

Heat the oil in a large soup pot on medium. Add the onions and saute for about 5 minutes.

Add the carrots, garlic, ginger, curry powder, cayenne pepper and salt and saute for anothr 5 minutes. Stir in the sweet potatoes, cauliflower, capsicum, chick peas, coconut milk, water and shredded coconut. Cover and cook for about 15 minutes, stirring occasionally until sweet potatoes are soft.

Serve Hot.

Chille Non-Carne with Pan-Seared Polenta

WARNING: THIS DISH IS HOT! HOT! HOT!

A great healthy alternative to traditional american chillie full of healthy fiberous kidney beans!
Served alongside polenta and top with chunky avocado (really helps cut through the heat of the dish).

I will give you the recipe for polenta however, i found it easiest to use the pre made soft polenta found in any supermarket in the section where the cous cous is. It saves alot of time and effort.

Ingredients:

1 tbsp olive oil
2 medium onions, chopped
3-4 medium garlic cloves, minced
1 medium- large capsicum, diced (any colour)
1 tbsp chilli powder
1 tbsp ground cummin
1 tbsp ground coriander
1/4-1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp dried oregano
3 cups cooked kidney beans (I used 2 tins)
1 cup corn kernels (I used 1 tin)
1 796 ml can tomatos (crushed or diced)
2 tsp sea salt

Method:

Heat the oil in a large pan in a large pot on medium high. Add the onions and saute for 8 minutes until translucednt. Toss in the garlic, capsicum, chilli powder, cumin, coriander, cayenne pepper, cinnamon and oregano, and saute for another few minutes adding a splash of water if necessary to avoid sticking.

Add the remaining ingredients and stir occasionall until heated through, about 10 mins.

If using pre-made polenta cut into slices and fry in a frying pan with a little oil until each side is golden and brown at the edges

Polenta:

1 cup cornmeal
3 cups filtered water
1 tsp sea salt
1-2 cloves garlic pressed or grated (optional)
1 tbsp olive oil

Method:

Mix cornmeal and 1 1/2 cups water in a small bowl

Bring the remaining 1 1/2 cups water to a boil in a 3Litre saucepan. Add the salt and garlic. Once boiling, slowly stir in soacked cornmeal mixture.

Cook uncovered on medium-low heat for 20-30 mins, stirring frequently to prevent scorching, until thick and smooth. Its done when you can jam a spoon into it and and it'll stand on its own.

Stir in the oil and remove from heat. Using a silicone spatula, transfer polenta to a parchment-lined baking pan, smoothing it evenly, and allowing to set for 30-45 minutes.

Once set, cut polenta into squares or triangles (or with cookie cutters or the rim of a mug or glass)

Lightly oil a fry pan and place on a medium heat. Carefully place polenta pieces in fry pan and fry for 3-4 minutes on each side until golden and brown at the edges.

Super Creamy Rice Pudding

Oh My God! I dont think I've ever had rice pudding so creamy or so delicious. Pretty simple to make with only a few ingredients. This is a great recipe that you (and your tastebuds) won't be able to get enough of!

Ingredients
1/2 cup pure maple syrup or 1/2 cup barly malt or brown rice syrup.
4 cups non dairy milk (I use vitasoy so milky)
2 cups cooked brown rice (sunrice 90 second brown rice in the small pack is perfect for this)
2 tbsp cornflour
2 tsp pure vanilla extract (vanilla essence is fine)
1/4 tsp seasalt

Optionals:
lemon or orange zest
cinnamon
nutmeg
raisins/sultanas
pistachio nuts

Method:
Combine the syrup or malt and just 3 1/2 cups of the milk in a med-large saucepan on a med-high heat. Once heated, add the rice, vanilla , salt and any optionals (I personally throw in some saltanas, cinnamon and mixed spice).

Disolve cornflour and in the remaining 1/2 cup of milk, then slowly pour into the saucepan, stirring continually. Reduce heat to medium if mixture starts to boil , stirring every 5 minutes, but it may take up to 40 minutes for noticeable thickening to occour, or if you leave heat on medium- high, stir more often to prevent sticking or a skin forming on the surface.

Once its thickened and no longer runny, turn off heat (it should thicken more as it cools).

Eat warm or cool!

Simple Dahl

Simple, flavorsome and oh so yummy! However it does take some time and patience and a fair amount of stirring so have something to read handy. However, I highly recommend this recipe as a diet staple.

Ingredients:

1 1/2 cups dry red lentils, rinsed
4 cups vegetable stock or filtered water
2 whole dried chillies or 1/2 tsp crashed chillies/chillie powder
2 tsp tumeric
1 tsp sea salt (*Note if you are using a store bought stock that isn't salt reduced you dont need to add the extra salt as it will be already quiet salty)
2 tbsp olive oil
1 tsp cumin seeds (if you dont have seeds powder works fine aswell)
1 medium onion, chopped
2 cloves garlic, minced or grated
1 tbsp frsh ginger, grated (or an additional clove of garlic)
1 cup chopped fresh tomato (optional but highly recommended)
1 tbsp fresh lemon juice (you may need a little more depending on how salty your dish is)
1 tsp garam masala (packet is fine but the recipe for how to do it yourself is at the end of the recipe)

Method:

Combine lentils, stock or water, chilles, tumeric and salt in a soup pot on high heat. Bring to a boil, the reduce to simmer for about 30 minutes, until lentils are tender, stirring continually. You may need to add up to an additional cup of water or stock to adjust to the desired consistency.

Heat the oil in a small fry pan on meduim-high. Add the cumin seeds (or powder) and saute for about 15 to 30 seconds, until fragrant but not burning, then stir in the onions, garlic and ginger. Reduce heat to medium and saute for abou 5 minutes, until onions begin to brown. Add tomato and saute for another 7 minutes.

Discard chillies once lentils are tender. Stir om the onion mixture, lemon juice , garam masala and additional salt if required.

Serve with brown rice and roti bread.

Garam Masala:

3 tsp black peppercorns
2 tbsp seeds from green cardamon pods
2 tbsp coriander seeds
2 tbsp cumin seeds
2 cinnamon sticks
1 tsp whole clothes
1-2 tsp cayenne pepper
1 tsp grated nutmeg

Grind each item seperately in a spice grinder (or a clean coffee grinder), except for cayenne and nutmeg, then place all ingredients in a small jar, cover, and shake until well combined.

Get Ready To Crumble!

Strawberry and Rhubarb Crumble



This is another recipe from Jae Steele's 'Get It Ripe'. It makes for a an easy dessert made from alot of pantry ingredients. The book is a very organic, non gm, raw material ingredient base, if you dont have some of the more natural ingredients like I didn't subbing is fine!

Ingredients:

Fruit Bottom:
5 cups chopped rhubarb (approx 680gr)
1 1/2 cups sliced strawberries (approx 10 but i put in a whole punnet)
3/4-1 cup organic sugar (I used normal sugar)
2 tbsp arrow root powder, kudzu, tapioca flour or non-GM cornstarch (I used normal cornflour)

Crumble top:
1/2 cup non-hydrogenated coconut oil or non-dairy, non GM margerine (I used nuttlex)
1 cup rolled oats
3/4 cup whole grain flour (I just used normal plain flour)
3/4 cup organic sugar, fair trade if possible (I used normal sugar)
1/2 tsp sea salt (1/4 tsp if using marg)
finely grated zest of lemon or orange (optional)

*Note:  I also added chopped walnuts and pumpkin seeds to my crumble for extra crunch and texture, but thats a personal preference

Method:
Preheat oven to 180. grease a baking dish

Fruit Bottom:
Toss all the ingredients in a bowl together, put into baking dish.

Crumble:
In a seperate bowl, put all ingredients and combine. It should be kind of clumpy

Spread crumble over fruit and bake for 35-45 mins until fruit is soft!

Mushroom Quinoa Pilaf

This was my first ever experience using quinoa and I gotta admit it's pretty amazing aswell as being super healthy. This recipe was taken from Jae Steele's 'Get It Ripe' vegan cook book which is by far one of the best I've used as it not only gives a wide range of recipes but also covers, diet, nutrition and substitues as well as a range of other things. I did make a change to the recipe when I made it. All I did was double the quanity and used both oyster and swiss brown mushrooms to give it more of a complex flavour.

I highly recommend quinoa as a great grain alternative!

This recipe is also Gluten Free and Soy Free.

Ingredients:

1tbsp olive oil
1 small to medium onion diced small
1 medium clove of garlic minced or grated
114 gr brown mushrooms, sliced (oyster or button mushrooms can be used as an alternative)
1 cup quinoa, rinsed
1 1/2 cups vegetable stock
1 tbsp minced fresh sage (or 2 tbsp dried)
1 tsp sea salt
1/2 cup sliced spring onions or chives

Method:

1. Heat the oil in a medium to large frypan on a medium/low heat. Add the onions and allow them to sweat for 5 minutes, ensuring not to let them brown.

2. Add the garlic and cook for another 2 minutes. Add the mushrooms and cook for 4 minutes, stirring mixture, and allowing mushrooms to soften and release some of their liquid. Stir in the quinoa, stock, sage and salt.

3. Increase heat to bring to boil. Then reduce heat, cover and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork, then fold in chives or spring onions and serve.

*Note: I found when simmering it probably doesnt need the full 15 minutes and actually had to add extra liquid to keep the mixture from drying too much.

Cheesecake Perfection

Firstly I have to hand all credit to the basic recipe for this one to my friend Lauren, she's my little recipe advisor! You can make all sorts of variations to suit your taste. The one above has had Sweet William dairy free choc chips and frozen rasberries added into the mixtue and has been topped with with fresh strawberries. Variations may include plain cheesecake topped with fresh fruit or if your feeling adventurous make up some caramel and melt some dairy free dark chocolate and swirl it through. Warning though this cake can be extremely rich!

Basic Recipe:

Ingredients:

1 packet Oreos
Nuttlex or non-dairy margarine (melted)
2 x tubs Tofutti 'Better than Cream Cheese'
1 cup sugar
1 tbsp vanilla essence
2 tablespoons corn flour (combined with 1/4 cup of water)



Method:

1. Pre heat your oven to 180 degrees celsius. Grease a spring form tin and line the bottom with baking paper.

2. Make base by first crushing Oreos in the food processor and then adding melted Nuttlex untill crumbs bind together to form a base like consitancy. Then press base mixture into the bottom of the lined tin ensuring that it is flat and even. Then put base into the fridge to chill. (if you dont have a food processor, using a rolling pin and freezer bag to crush Oreos and then combine with Nuttlex in a bowl)

3. Use a food processor or blender to combine all remaining ingredients. Once ingredients are combined this is when you would add your extras such as rasberries or chocolate.

4. Spoon the mixture evenly onto the chilled base then bake in the oven for 30-40 mins or until cake starts to brown lightly.

5. Once baked put in the fridge to chill and when cool remove from tin and top with fruit or any other desired toppings.

*Note: When the cake is baking it will rise slightly and then drop again once it is chilled, don't be alarmed as this is normal.

Vegan Deep Dish Apple Pie

After several attempts the pefect apple pie has been created. The trick is in the pastry, and I must admit I do cheat when it comes to this after subbing ingredients and trawling the internet for the perfect vegan short crust I found that the packet 'Pastry Mix' made by Orgran to be the best vegan shortcrust. This pastry mix is redily availble in the healthfood section of any supermarket and many helath food stores.


Ingredients:


Pastry:
Orgran Pastry Mix - follow instructions as directed


Filling:
 8 large Granny Smith apples - peeled, cored and each cut into 12 wedges
2 thick strips lemon rind
6 whole cloves
1 cinnamon stick
2 cups water
1/2 cup sugar


Method:


Preheat oven to 180 degrees celcius. Lightly grease springform tin with oil or melted vegan margarine. Line bottom with grease proof paper and dust the whole tin lighly with flour, shake of excess.


To make filling:
Combine apples, lemon rind, cloves, cinnamon stick, water and sugar in a large pan. Cover and simmer for 10 minutes or until apples are only just t ender. Remove from heat and drain well. Discard rind, cloves and cinnamon stick. Set aside


Pastry:
Make pastry as directed on packet.


Then, roll 2/3 of the pastry between two sheets of plastic wrap until large enough to cover base and side of tin. Place into tin ensuring no gaps and then gently spoon apple mixture into shell. Roll out remaining pastry into a circle large enough to cover the the top of the pie. Brush the pastry edge with water or melted margarine and place onto the pie. Trim remaining pastry and press around the edge with a fork to seal. Make a few puncture holes in the pastry and then brust the lid with melted margerine or water.


Baked for 50 minutes or until pastry is golden and cooked through. Leave pie in tin for 10 minutes before moving it to a serving plate.