Archive for the ‘Recipes’ Category

• Vegan/Vegetarian Nachos

  Date: 2011.11.21 | Category: Life, Recipes, Vegan, Vegetarian | Response: 0

  Last night I made vegetarian nachos, but because I’m dairy free I also had to have a vegan option for me. Here is what I did (just made it up) Serves 4 (although I had some mix leftover…lunch!)

  -a couple tbsp canola oil to frypan
  -about a cup or so of frozen chopped onions (I’ve given up chopping them, much rather be able to see to cook!)
  -fry until start to brown, add some water and fry until nearly dry, add next ingredient and some water so it doesn’t burn. Continue to do this for each ingredient if needed.
  -a small red and green capsicum sliced thinly
  -2 large stalks of celery diced
  -about a cup of frozen corn
  -a 420g can of red kidney beans (drained)
  -a large tsp minced garlic (probably about 2-3 cloves)
  -cook until it all looks bright and kinda mushy!
  -420g can Sanitarium Casserole Mince (or chopped mushrooms if you’re avoiding the TVP)
  -a small jar mild “Old El Paso” Taco Salsa (I would prefer hotter but the kids were eating this) after emptying add third jar water to rinse out the rest of the contents and add some water to the mixture.
  -simmer until heated through.
  -grate cheese (about 100-150g?)
  -corn chips on plates (I used about a packet of plain doritos (the green one!)
  -sprinkle with cheese (dribble a bit of tahini over for vegan)
  -spoon over mixture
  -top with cheese (more tahini for vegan option)
  -microwave each plate for 1min high (1100watt)
  -spoon some sour cream on each plate (except vegan)
  -can add spring onion greens if available at this stage
  Enjoy!

• Vegie Burger and Chips

  Date: 2011.04.09 | Category: Recipes, Vegetarian | Response: 0

  The other night I made Vegie Burgers with Chips.  I used to make a hamburger using mince when we ate meat in a very similar way.

  Vegie Burger and Chips

  Makes 4

  

  photo credit Dave Quinn

  Ingredients

  Pattie
  1 x 420g can chickpeas,
  1 egg,
  1tbsp lime juice,
  sprinkle cayenne pepper or chilli powder,
  ground rice flour (or bread crumbs)

  oil for frying

  4 hamburger buns
  3 medium or 2 large tomatoes sliced thinly
  3 leaves iceburg lettuce (or your choice)
  cheese slices (Optional)
  sliced dill pickles (optional)
  tomato sauce/ketchup (optional)
  mayonnaise (optional)

  oven chips/fries (commercially prepared is easier for me, but if you make your own, go for it!)

  1. Mash the chickpeas with a fork or potato masher,

  2. Add the egg and juice and pepper (or chilli) then mix.

  3. Gradually add rice flour (or bread crumbs) until the mix comes together in a ball.

  4. Separate into four patties and fry them in oil.  (I tried to cook them on a non-stick grill like a George Foreman but they did stick.  I guess I could have sprayed them maybe? )

  5. To assemble hamburgers; put tomato sauce (ketchup) and mustard on the base, maybe some dill pickles then the patty.  Top with cheese (if you eat it, I don’t) then tomato slices, shredded lettuce and some mayonnaise smeared on the top side of the bun to stick to the lettuce.

  6. Serve with oven chips on the side, yummo!  My family loves them.

• Vegan Porridge

  Date: 2011.04.08 | Category: Health, Life, Recipes, Vegan | Response: 0

  Good morning.  I’m pleased to report that it was 6c this morning!  It was 35c a couple of days ago.  Autumn has finally arrived.

  Though I have been eating porridge most mornings summer through I have been missing the creaminess of milk with it.  I tried it with soy milk, once.  I remembered that I made almond milk a while back and thought to give that a try.  So I made up  a batch of almond milk and YUM!  It worked.  So my new morning porridge routine is as follows (all measurements are Australian).

  Vegan Porridge

  1/4 cup dry rolled oats (Black and Gold are only $1.30 per 750g!)

  1/2 cup almond milk (instead of water)

  put into a highish sided microwavable bowl

  heat on high for 1.25 min (1100watt)

  let sit and soak

  drizzle pure maple syrup over to sweeten.

  
  

  Almond Milk

  Soak 1 cup almonds (raw) in 2 – 3 cups water 6-8 hours

  Blanch almonds (pour hot water over) and let sit for about 30 – 60 min

  Peel almonds

  Process almonds with 2-3 cups water in a blender/food processor.  The more water the thinner it will be.  Use less water for an almond paste.

  Strain through cheesecloth into a bowl.

  Store in airtight bottle/jug in fridge for 2-3 days.

  Save almond meal for baking.

  You can sweeten it at the processing stage with some honey, maple syrup (which has calcium) or stevia to taste.  I don’t because sometimes it’s ok by itself, depends on the nuts.

  Porridge in the morning has helped me to feel fuller and stops me from getting hungry fast.  If I get hungry quickly I tend to grab for junk food.  If I find it’s not enough for breakfast I have a couple slices of toast with 100% fruit spread as a second breakfast and a cup of tea.  This good start to the day helps me have the energy to get the housework I want to do done and actually exercise, voluntarily!