Tag Archives: vegetarian

Roast Tomato and Paprika Pasta Sauce with Garlic and Basil

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The tomatoes don’t need to be pretty, I often use seconds, their flavour is fab and I just cut off any nasty bits!

If you have lots of tomatoes, consider roasting them all, making the sauce and then freezing it in zip lock bags, labelled of course, until you need a fast dinner. Alternatively, sterilise jars and lids, bring the sauce up to the boil in a pan and then pour, carefully, into the jars and seal.

If you don’t have fresh  paprika, don’t worry, capsicum works too or just do tomato sauce.

Makes 1-1.2 litres of sauce. 200mls will cover 400g dried pasta.

Ingredients

2kg ripe tomatoes, halved and cores removed

2 red paprika, halved, cored and cut into 5cm pieces

3 cloves garlic, sliced

a few basil leaves

1 tablespoon caster sugar

salt and pepper

olive oil to drizzle

1-2 tablespoons balsamic vinegar

Method

Preheat the oven to 140 degrees Centigrade.

Line two baking sheets with baking parchment, coming up the sides to catch any juice.

Place the tomatoes on the sheets, cut side up.

Top the tomatoes with a slice of garlic and a piece of basil leaf.

Add the paprika to the tray, sprinkle with a pinch of sugar.

Add the parsley to the tray.

Drizzle with a little olive oil, just a drop or two on each tomato half.

Season with salt and pepper.

Pop in the oven and roast for one and a half hours.

Allow to cool completely.

Scrape everything on the trays into the food processor and process until smooth.

Add balsamic vinegar and sugar, process again.

Have a taste, you may need more sugar and more salt or pepper.

Keep some sauce aside for dinner tonight and bag or jar the rest.

Serve mixed through cooked pasta and top with a little grated Parmesan cheese.

 

Pumpkin, Coconut and Coriander Soup

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This is a very smooth soup with only a hint of spice and coconut but it really is delicious!

I use the stock made from the Chicken with Spices and Coconut recipe  bones and pan juices.

If you don’t have this use a tablespoon of rogan josh curry paste. Heat 2 tablespoons of oil, add the paste, cook till fragrant and add the onion, continue as below.

For a vegetarian option just omit the chicken stock and use a good quality vegetable stock and the rogan josh paste.

The fresh coriander does not get cooked, just pop it on top of the bowl of soup and stir it through as you eat, that allows for a real hit of flavour and some crunch.

Serves six and freezes well.

Ingredients

2 tablespoons olive oil

1 onion, chopped

1kg pumpkin, I use butternut, peeled and diced into 3-4cm cubes

1.2litres stock from Chicken With Spices And Coconut bones

350-400mls coconut cream

bunch of fresh coriander, leaves and stalks, roughly chopped

Method

In a large stock pot, heat the oil.

Once hot, add the onion and allow to soften.

Add the pumpkin and stir well.

Add the stock and bring to the boil, allow to simmer until the pumpkin is soft, 20-30mins.

Remove from the heat and liquidize  with a stick blender.

Add the coconut cream.

Reheat genlty.

Serve in bowls and top with a handful of coriander, it’s not a garnish! Stir it through and enjoy!

Tempeh With Avocado Salsa

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After years in Indonesia we all have a weakness for tempeh.

It can be hard to find gluten free tempeh but it is out there, sometimes I find it in the local health food shops, otherwise, on line is easy too.

In Indonesia the tempeh was coated in flour, flavoured with spring onion, garlic and ginger.

As I have this for breakfast I just use garlic, it’s quicker and as the tempeh cooks I make a quick salsa, great for breakfast but a lovely light lunch too.

Serves 2-3.

Ingredients

20mls vegetable oil

1 clove garlic, roughly chopped

300g tempeh, sliced thinly

2 avocados, diced

1 lime juiced

Small bunch of coriander, chopped roughly

1 green chilli, deseeded and diced finely

Method

Heat a medium frying pan over a medium heat.

Add the oil.

Once hot add the garlic and tempeh slices.

Heat until underside is browned, flip over and move all the garlic to the side of the pan to let it cook more slowly.

Dice the avocado, add juice, coriander and chilli.

Place the salsa on the serving plate and add the cooked tempeh, top with the cooked garlic.

 

Sweet Corn Fritters

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These are the best corn fritters, using fresh corn they have a lovely crunch about them but the whipped egg whites make them as light as a feather.

Use your imagination with toppings salsa, guacamole, black beans, ham, cheese, smoked salmon, bean stew, chicken and salad, the list goes on!

Makes 12-14.

Ingredients

3 ears of sweet corn, shucked

3 spring onions, topped and tailed, finely sliced

1 large red chilli, deseeded and diced finely

2 teaspoons smoked paprika

1/2 teaspoon cayenne

50g gluten free breadcrumbs

2 limes, juiced

4 eggs, separated

2 teaspoons gluten free baking powder

Method

Heat a large non stick frying pan over a medium heat.

In a large bowl combine the sweet corn, spring onions, chilli, paprika, cayenne, gluten free breadcrumbs and lime juice.

Add the four egg yolks and combine very well.

In a separate large bowl, whisk the egg whites to stiff peaks.

Gently fold the egg whites into the sweet corn mixture.

Using a large spoon, spoon fritters onto the frying pan, do not over crowd.

Cook until the top looks set and then flip over and cook will medium brown.

Top with your favourite toppings and serve.

Bean Burgers

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Over the years we have tried a lot of variations with this recipe but I think this is the best.

Full of hidden green vegies, gluten free, dairy free and still full of flavour these are often chosen by the boys when we have a vegetarian meal.

The vegetable of choice is always edamame in their shells, these are found in your local Asian food stores freezer and they are yummy, as ever, eaten with your fingers makes them taste so much better according to the boys!

Makes 12-14 burgers.

Ingredients

2 x 400g tins of cannellini beans, drained and rinsed

6 spring onions, topped and tailed, sliced

2 cloves of garlic, peeled and chopped

1 piece of lemongrass, white part only, sliced

150g fresh coriander, leaves and stalks

150g fresh baby spinach

1 green chilli, deseeded and chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons salt

freshly ground pepper

80g besan/chickpea flour

150g fresh gluten free breadcrumbs

oil to fry in

Method

Process the spring onions, garlic, lemongrass and chilli.

Add the beans, fresh coriander and spinach, process to a paste, scraping down the sides as needed.

Add the ground coriander, ground cumin, besan and salt and pepper, process again.

Tip the mixture into a large bowl and add the breadcrumbs, mix well.

Heat the oil in a large frying pan over medium heat, once heated fry the burgers until brown and crispy on the outside.

Set aside on kitchen towel to absorb the oil.

Serve with rolls or pittas, salad, edamame and yogurt dressing.

 

 

 

Mexican Bean Cakes with Fresh Salsa

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Gluten free, wheat free and vegetarian deliciousness!

These truly hit the mark with a wonderful fresh flavour from the coriander and chilli and the squishy ness of the beans.

They are crispy on the outside and soft on the inside.

I love these served with a wedge of lime, lots of fresh salsa and some avocado possibly dressed with lime. The boys eat them broken up in a tortillas with fresh salsa, recipe to follow, and sour cream, sometimes they even add an egg and as they eat with their hands they love these!

Makes 16.

Ingredients

2 x 400g tins of kidney or black beans

1 420g tin creamed corn

2 eggs, beaten

100g fresh coriander, leaves and stalks, rinsed

1 medium carrot, peeled and finely grated

1 small onion, peeled and chopped

2 cloves garlic, peeled and chopped

1-2 jalapeño chilli, deseeded and chopped

1 tablespoon ground cumin

150g chickpea/besan flour

2 teaspoons salt

pepper to taste

Method

In a food processor grate the carrot.

Change the blade to the cutting blade and add the coriander, onion, garlic and chilli, process to a rough paste.

Add the beans and pulse, just enough to begin to break them up.

Pour this mix into a large bowl.

Add corn, eggs, cumin, chickpea flour, salt and pepper.

Mix well.

Heat a large frying pan over medium heat with enough sunflower oil to cover the base.

Once hot spoon cakes onto the oil, spread them out a little to around 8-10 cm, allow to cook for 3-4 mins until browning.

Flip the cakes over and repeat cooking time.

Set aside on a plate lined with kitchen paper to drain and continue cooking the rest of the bean cakes.

Serve with salsa.

Fresh Salsa

This salsa is so quick to prepare we have it with most Mexican or TexMex meals.

As this was for the boys there is no added chilli, if it was just for the adults I would add 1 jalapeño, deseeded and chopped and 1 avocado, cubed.

6 roma tomatoes, deseeded and chopped

1 shallot, peeled, halved and cut into fine slices

a few stems of coriander, leaves and stems cut roughly.

1 lime, juiced

salt and pepper to taste

Combine the ingredients and serve at room temperature.

Potato, Chickpea and Spinach Curry

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This is a really handy curry to have, the flavours are gentle and it goes well with dhal and bread or rice. Kids love it, especially served with mango chutney and insisting that they eat it with their hands!

I tend to serve white Basmati and paratha bread with this.

For the Coeliac in the family I also cook some pappadums in the microwave. That way, I too, can eat with my hands using pappadums instead of bread.

Ingredients

750g waxy potatoes, Kipfler are good, cut into 2cm cubes

2 tablespoons ghee

1 teaspoon mustard seeds

2 cloves garlic, finely sliced

2 tablespoons grated fresh ginger

2 onions, sliced

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

half a teaspoon chilli powder

1 cup water

2 tins cooked chickpeas, drained and rinsed

150g spinach

juice of a lime

small bunch of coriander, stalks and leaves,chopped

salt and pepper to taste

Method

Start with a large frying pan with a lid.

Heat the ghee over a medium to hot heat.

Add the mustard seeds and as soon as they pop add the onion, garlic and ginger, lower heat to low/medium and cook until the onions are soft.

Next, add the cumin, turmeric, garam masala, and chilli, stir in.

Mix the potatoes in and pour the water over, stir well and cover.

Simmer for 20mins, stirring occasionally.

Check that the potatoes are cooked, remove the lid add the drained chickpeas and cook off any remaining liquid.

Now add the spinach, stir well through.

Once the spinach has wilted add the lime juice and coriander.

Mix well and serve.