Category Archives: Vegetarian

Slow Cooked Morroccan Vegetable CousCous (Mamabake)

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2 tbsp olive oil
2 onions, chopped
2 tsp ground coriander
2 tsp ground cumin
2 sticks cinnamon
800g passata or tinned tomatoes
800g canned chickpeas
800g pumpkin and sweet potato, diced
1 zucchini
1 fistful green beans, trimmed
4 cups vegetable stock
3 cups couscous
Greek yoghurt, to serve
Fresh parsley and mint, chopped, to serve

Heat olive oil in a heavy-bottomed frying pan and add onion. Cook over medium heat until nice and soft. Add spices and cook until fragrant. Transfer onion and spices to slow cooker and add tomatoes, vegetables and stock and cook on high for threehours. After threehours, add couscous, cover and turn off slow cooker. The couscous will absorb the liquid and is ready when soft. Remove cinnamon and serve in big bowls with a dollop of Greek yoghurt and chopped herbs sprinkled over the top.

Serves 10

Tip: If you don’t have a slow cooker, this can be made in a large casserole dish and baked in the oven at 100C-120C for at least four hours, checking from that point until it’s cooked.

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

Oatmeal-Buttermilk Pancakes

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  • 2 cups old-fashioned oats or quick-cooking oats
  • 1/2 cup all purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Additional melted butter (for brushing skillet)
  • Lingonberry preserves
  • Fresh blueberries (optional)
  • Whipped cream (optional)

Preparation

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

Read Morehttp://www.epicurious.com/recipes/food/views/Oatmeal-Buttermilk-Pancakes-101971

Green Pasta

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  •  Small pasta shapes (little shells are good)
  • A frying pan full of green soft salad-y leaves (it will reduce) – rocket is great, spinach, mizuna, radish tops. Not the crunchy salad leaves. Chop the leaves up.
  • 2 zucchinis, finely grated
  • olive oil
  • 2 dried chillis
  • 2 anchovy fillets
  • 2 garlic cloves (peeled and sliced)
  • cream
  • lemon juice to taste (about half a lemon)
  • parmesan cheese to taste
  • Pepper and salt to taste

Method

Put the pasta in boiling water to cook (follow packet instructions). When ready, turn off the heat, drain, rinse with hot water and return to the saucepan. Cover.

Meanwhile, heat some olive oil gently in a pan. Add the garlic, chilli and anchovy fillets and mash them around with a wooden spoon. Don’t burn the garlic or it will taste bitter. When the mixture is fragrant, add the grated zucchini and cook for a  few minutes until softened. Add the green salad leaves and cook until wilted. Then add some cream and stir (a couple of table spoons is good, enough to make a sauce). Reduce mixture by allowing to bubble gently for a couple of minutes. Add the grated parmesan cheese (start with a small amount and add more once you’ve tasted it) and once it has melted and stirred in, squeeze through the lemon juice to taste and remove from the heat.

Mix with the warm pasta, add freshly grated pepper and taste. Add salt if needed and serve.