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Archive for the ‘Vegetarian’ Category

Amazeballs Salad

11 Jan

I was just about to post a picture of this salad on facebook but then had a bite and OMG  I don’t think there would have been enough space on fb for me to say what is in it. What a winner this salad is and an even better bonus is I threw it together with stuff I already had in our fridge and cupboard. “Why would you want to go out when this gets served up night after night?”

I usually try to include some protein in my salads but we’re all out of eggs and canned tuna/salmon. However this salad does have a little protein from the feta, sunflower seeds, pumpkin seeds and tahini.

The dressing, avocado and feta make this salad creamy (but healthy), whilst the seeds give it a nice crunch here and there. In my opinion this salad is AMAZEBALLS!!!

Amazeballs salad

  • Handful of baby spinach
  • baby roma tomatoes (Fresh from Ricardoes farm in Port Macquarie)
  • 1/4 avocado
  • 1 zucchini, sliced on the diagonal
  • Feta
  • sunflower seeds
  • pumpkin seeds
  • baby beetroot balls (I just used canned beetroot)

Dressing

  • Avocado oil
  • 1 garlic clove
  • tahini
  • lemon juice
  1. Heat up grill
  2. Spray zucchini with lemon olive oil and grill to get those sexy lines.
  3. Whilst grilling the zucchini, make the dressing. Sorry I don’t have measurements. I just made it so it was a nice creamy consistency.
  4. Combine the ingredients in a big salad bowl, toss with dressing and enjoy
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Related posts:
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  2. Super healthy salmon and salad
  3. Quinoa and aubergine salad to kick off National Vegetarian Week
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Posted in Recipes, Vegetarian

 

Roast vegetable and quinoa salad

26 Sep

This is one of my all-time favourite meals. It’s super easy and delicious and I thought it was a perfect lead up to National Vegetarian Week.

There are so many variations, so use whatever veggies you have available and are in season. So many roast well – that’s what makes this dish so versatile.

I highly recommend serving with some grilled haloumi, yum yum!

Ingredients:

  • 1 sweet potato, peeled and chopped into bite-sized chunks
  • 1 red onion, sliced into wegdes
  • 2 zucchini, cut into bite-sized chunks
  • 1 red capsicum, cut into bite-sized chunks
  • 1 punnet cherry tomatoes
  • 1 cup red quinoa (you can also use white quinoa of course)
  • 2 cups vegetable stock
  • Olive oil
  • Small bunch parsley

Method:

  1. Preheat oven to 200 C
  2. Toss sweet potato in 1 tsp of olive oil and roast for 15 mins
  3. Toss the rest of the veggies in a tsp of olive oil and roast for a further 15 mins making sure they are in a single layer
  4. Meanwhile, cook the quinoa in 2 cups of vegetable stock for 12-15 mins until all water is absorbed. Let stand and fluff with a fork.
  5. Mix the quinoa with the veggies and stir through freshly chopped parsley.
  6. Season to taste and enjoy!
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Related posts:
  1. Quinoa and aubergine salad to kick off National Vegetarian Week
  2. Corn and Aduki Bean Quinoa Salad
  3. Black bean and Quinoa chilli
1 Comment

Posted in Recipes, Vegetarian

 

Thai style pumpkin soup

11 Jul

I have lost count how many times I have made this delicious soup. It is awesome! I have made it for my neighbours at a dinner party and recently for some friends and they’ve all loved it. It’s full of flavour and healthy too since it doesn’t have any cream. I found the recipe in the newspaper and my cutout is all crinkled and stained with soup drops so I thought if I type it up here it’ll make it easier to find in the future and also you guys can all make this super awesome soup for this freezing cold weather. Enjoy!

Serves 4

  • 1 Tb peanut oil
  • 1 brown onion, coarsely chopped
  • 4 tsp red curry paste ( I used Volcom but Ayam is another good brand)
  • 3 cups vegetable stock
  • 1.3kg butternut pumpkin, peeled, seeded, coarsely chooped (More if you want a thicker soup)
  • 2 kaffir lime leaves
  • 270ml can light coconut milk (I used Ayam)
  • 1/2 bunch coriander

1. Stick the whole piece of pumpkin in the microwave for a few minutes. This makes it easier to chop it up.

2. Heat the oil in a large stockpot. Add the onion and cook, stirring for 3 minutes or until soft.

3. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

4. Stir in the stock and bring to the boil. Add the pumpkin and lime leaves*. Cover and cook for 20 minutes or until the pumpkin is soft.

5. Remove from the heat and blend the soup with a stick mixer until smooth.

6. Place over low heat and add the coconut milk. Stir for 2-3 minutes until heated through.

7. Chop half the coriander and mix through the soup. Ladle the soup into bowls and top with coriander. This is also nice served with prawns that have been stir fried in some red curry paste and balanced on top of the soup.

* Cut the hard spine off the kaffir lime leaves. Stack the leaf halves and roll up then slice to make long slivers.

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Related posts:
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  2. Locky”s chicken curry with spinach sauce from Fruitman Sam
  3. Thai style steamed fish
2 Comments

Posted in Recipes, Vegetarian

 

Sweet potato, adzuki bean and quinoa patties.

07 Oct

I have had adzuki beans in my cupboard for ages. I bought them after trying an adzuki bean tart from Iku and loved it. Not wanting to use pastry I decided to make these patties. At the organic expo I picked up some handy recipe cards for using quinoa, (pronounced keen-wa) which is an ancient seed from the South American Andes. It is a complete protein, meaning it contains on the essential amino acids. This is great since I don’t eat red meat so try to get protein from other sources.

I made my spicy red capsicum hummous to go with these patties and together they were delicious. I also made a salad with the patties ,which was also just as nice.

The adzuki beans need to be soaked overnight so it is best to plan ahead when making these. They also need to be left for an hour after boiling for 2 minutes. I didn’t realise this and after about 30 minutes I used them and they were fine.

I only used 1/3 cup of quinoa but next time I would use more. At least ½ cup. I think this might help hold the mixture together better.

Sweet potato, adzuki bean and quinoa patties.

Makes 18

1 cup adzuki beans, soaked overnight

1/3 cup quinoa

1 cup vegetable stock

2 sweet potatoes, roasted and cubed

1 large egg

1/3 cup rice flour, plus extra for coating

2 green onions, chopped

1 handful of coriander, chopped

black pepper

  1. Preheat oven to 180C
  2. Rinse beans, place in a large saucepan, cover with water, bring to the boil and cook for 2 minutes. Remove from heat and stand covered for 30 – 60 minutes.
  3. Bake sweet potatoes for 30 minutes. I like wrapping mine in foil.
  4. In another saucepan, bring the vegetable stock to the boil. Add the quinoa, reduce to a simmer, covered for 10-15 mins until the water is absorbed.
  5. Add all ingredients to a large bowl and combine gently.
  6. Carefully form mixture into patties and coat each pattie lightly in rice flour.
  7. Leave in the fridge for 15 minutes.
  8. Spray some olive oil on a large frypan and cook patties for about 3 minutes each side.
  9. Serve with hummous or a salad with baby spinach and tomato.
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Related posts:
  1. Corn and Aduki Bean Quinoa Salad
  2. Black bean and Quinoa chilli
  3. Quinoa and aubergine salad to kick off National Vegetarian Week
2 Comments

Posted in Recipes, Vegetarian

 
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