'I Need to Eat More Vegetables' Curry Recipe

You'd think that being vegan it would be easy to eat fruit and vegetables everyday. Well, it is, but sometimes nutrition does fall by the wayside and you realise with a shock that you have only eaten vegetables twice in the past week and you start checking your gums for signs of scurvy. Never fear, this curry will replenish your poor neglected body! Also, you don't have to wait until you're in the early stages of scurvy to make this, you could just, you know, make it because it's delicious.

Serves 4

2 tbsp coconut oil
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1 tsp ginger
2 onions, sliced
2 carrots, sliced
3 potatoes, cut into 2cm chunks
A large handful of green beans, cut in half
400g tin kidney beans
3/4 cup peas
400g tin chopped tomatoes
500ml water
1tsp salt
2 large handfuls of baby spinach leaves

1. In a large saucepan over medium heat, heat the oil, then add coriander, cumin, turmeric, and ginger and fry for 30 seconds. Next add onion and fry for 3-5 minutes, until softened.

2. Add potato, carrot, and green beans, and fry for 5-10 minutes (I usually do it until the spices start to stick to the bottom of the pot).

3. Add kidney beans and peas, and stir to coat. Next add tomatoes, water, and salt. Bring to the boil.

5. Add spinach and stir to combine well. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Then cover and simmer for a further 30 minutes.

Serve with rice.

Happy eating! :)

Mexibowls - a dinner of firsts!

Last night I decided to try a delicious-looking recipe for a 'mexibowl' which I found here on Vegan Eats and Treats (the second one).

As shocking as it may sound for me to admit this, this was the first time I had ever cooked quinoa (apart from an instant packet one once) and it was the first time I ever cooked using dried beans. Yes, I know! How have I got to this stage in my life and never done either of those things? The answer is because I was scared. I was scared that it would be too hard, it would take too long, and I might mess it up.

To cook the quinoa, I found some great instructions at The Kitchn and followed them religiously! I cooked it in Massal Chicken Stock (which is vegan, obviously), and it was the best quinoa I've ever had! I could have eaten a whole bowl of it just by itself.

I was planning on just using a tin of black beans, as suggested in the recipe, but I couldn't find them anywhere, tinned or otherwise! After having a look online, it seems that tinned black beans are near impossible to get in Australia, and dried ones are hard to find as well. After looking around a couple of supermarkets, I instead settled for dried adjuki beans (also known as azuki beans). Having never cooked with dried beans before, I thought it would be a really drawn out experience, but after researching how best to cook them, everything fell into place.

After soaking the beans for 2 hours (and going away and reading), I boiled them for an hour (and read some more), then just cooked the rest of dinner as if I were using tinned beans. It was so much easier than I had imagined. I mean, yes it does take more time, but when I'm home anyway, it doesn't inconvenience me at all.

After years of avoiding cooking with these two very popular foods, I now don't know what I was so afraid of! Dinner was delicious and I will definitely be cooking quinoa again, and using dried beans!

PS - another first: the recipe suggests using lime juice in the guacamole, I've never done this before so I tried it and it was yummy.

Happy eating! :)

Golden Lentils and Rice Recipe

We have recently started making this recipe from Beverly LeBlanc's The Student Vegetarian Cookbook and it's fabulous because 1) it's easy, making it great for midweek dinners; and 2) apart from an onion, the ingredients are all things that are always in our pantry. The only downside is soaking the rice for half an hour, though this is only a problem because I always forget about that part so dinner always ends up half an hour later than intended! If you can remember about soaking the rice, you'll be fine.

Serves 2

125 g long grain rice
1 onion, diced
2 tbsp sunflower or canola oil
1/2 tsp curry powder
1/4 tsp turmeric
1/2 tsp salt
125g red lentils
450ml vegetable stock

1. Put the rice in a sieve and rinse under cold water until the water runs clear. Tip the rice into a bowl, cover with fresh cold water and leave to soak for 30 minutes. Drain.

2. Over medium-high heat, heat the oil, then add the onion and stir for 3-5 minutes until soft.

3. Stir in the curry powder, turmeric, and salt. Add the rice and lentils and continue stirring until the rice looks translucent.

4. Add the stock and bring to the boil. Stir once, reduce heat to low, cover, and leave to cook - without lifting the lid - for 15 minutes. The surface should be covered with small indentations.

5. Re-cover and leave to stand for 5 minutes. Fluff using a fork and then serve.

Happy eating! :)

Sweet and sour chicken recipe

Sweet and sour was something I'd always disliked, until I gave this recipe from No Meat and Three Veg a try. Wow. While it takes a little while to prepare, the finished product is well worth it! As Jeff said, "A++, would eat again", I totally agree with him. The whole time we were eating it we just couldn't stop raving about how delicious it was! I also took leftovers to work for lunch the next day and it was just as good.

Happy eating! :)

Cheater's sausage roll recipe

Until recently I worked at a child care centre; this recipe was shared with me by the chef there who made these sausage rolls for vegetarian children. I will never make (healthier) sausage rolls from scratch again. I have tested these on children myself and also on meat eaters and all agree that they are awesome!

The recipe uses regular Sanitarium vegetarian sausages, which I normally detest as they are rubbery and have a strange flavour, instead I always buy the fancier Sanitarium sausages. However, the cheap crappy sausages work wonderfully in this recipe! Do not use nice, fancy sausages as your sausage rolls will turn out horribly.

Serves as many as you like

Sanitarium vegetarian sausages
Frozen puff pastry (check the ingredients for butter)

1. Preheat oven to 200 degrees C (or whatever it says on your pastry packet)

2. Thaw pastry according to packet instructions.

3. Wrap sausages in pastry.

4. Bake until golden.

Happy eating! :)

Vegan lasagna recipe

You know what I love? Lasagna. You know what I don't love? The dairy industry behind that oh-so-delicious white sauce and cheese. That's why I came up with this vegan version of the hearty Italian classic.

Serves 4

For white sauce:
400ml soy milk
2 tbsp corn flour
1 1/2 tbsp Nuttelex

For tomato sauce:
2 carrots, diced
2 zucchini, diced
2 sticks celery, diced
1 onion, diced
1 clove garlic, minced
1-2tbsp olive oil
400g tin diced tomatoes
1 tbsp tomato paste
1/2 tsp sugar
100ml red wine
200ml water

Instant lasagna sheets

1. Preheat oven to 190 degrees C. Then, in a large saucepan over medium heat, fry onion in oil until softened. Add garlic and fry for a further 30 seconds.

2. Add carrot, zucchini, and celery, and saute until softened.

2. Add tomatoes, tomato paste, sugar, wine, and water. Mix well and bring to the boil. Reduce heat and simmer for 20 minutes.

3. Meanwhile, in a jug, combine milk and corn flour using a whisk (add milk to corn flour, not the other way around or it will be lumpy!). Over medium-high heat, melt the Nuttelex in a saucepan. Add the milk mixture and heat, stirring constantly, until sauce thickens (usually around 3 minutes - when it begins to simmer). Remove from heat.

4. In an oven dish, place a lasagna sheet, followed by a layer of white sauce, then a layer of tomato sauce. Continue this until all of the sauce is gone (3-4 layers), finishing with the tomato sauce on the top.

5. Bake in oven according to instructions on the instant lasagna sheet box.

Happy eating! :)

What I'm eating: cheatin' burritos

Burritos have to be one of the best foods. We love them in our house and this is the quick and easy way we make them.

Cheat #1: We use Old El Paso burrito kits. If you can buy a kit, why not?

Cheat #2: We often use baked beans. Just heat them in a saucepan, mix in the seasoning powder and add a little water if they appear too dry.

Cheat #3: We use microwave rice. Microwave rice sachets are a convenience, take advantage of them! Though they sound gross, the rice actually cooks awesomely, it only takes 2 minutes, and you don't have any dishes to wash. Don't go for a cheap brand though, you're only asking for trouble.

Then we top with the salsa from the kit, tinned corn, shredded lettuce, tomato, capsicum, and sometimes avocado. Doesn't really get much easier than that.

Happy eating! :)

Chilli sin Carne Recipe

This chilli recipe is from The Student Vegetarian Cookbook by Beverly LeBlanc. It is so nice and easy to make, not to mention cheap! Tastes great as leftovers too!

Serves 4-6

2 onions
2 garlic cloves
400g tin red kidney beans
400g tin sweetcorn kernals
3 tbsp sunflower or canola oil
1 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp cayenne pepper (we never use more than 1/2 tsp though as I'm not a fan of spicy food)
1 tsp dried thyme
2 400g tins chopped tomatoes
1/2 tbsp tomato paste
1/4 tsp sugar
Salt and pepper

1. Peel and chop the onion. Peel and crush the garlic cloves. Tip the cans of beans and corn kernals into a sieve or colander over the sink and rinse. Shake off the excess water; set aside.

2. Heat the oil in a large frying pan or saucepan with a tight-fitting lid over a medium-high heat. Add the onions and fry, stirring occasionally, for 3 minutes. Add the garlic and continue stirring for 2-3 minutes until the onions are soft.

3. Reduce the heat a little, stir in the coriander, cumin, cayenne and thyme and stir for 2 minutes.

4. Stir in the tomatoes, tomato paste, and sugar. Increase the heat to high and bring to the boil, stirring. Reduce the heat to low, cover the pan and leave to simmer for 15 minutes.

5. Tip the beans and corn into the tomato sauce mixture and increase the heat to high. Return to a light boil and heat through.

Serve with toast or rice and you have a complete protein meal.






Happy eating! :)

Fried Rice Recipe

This is the best fried rice in the world (veganised from a recipe in the Family Circle Best of Kids Cooking). You can also change the ingredients to put in or leave out whatever you want.

Serves 2

1/3 cup vegetable oil
1 cup long grain rice
1 1/2 cups vegan chicken stock (such as Massel) or vegetable stock
1/2 cup frozen peas
1/2 red capsicum, finely sliced
Mushrooms (I just put in however much I want)
125g tin corn, drained
1 tbsp soy sauce
2 tsp sesame oil

1. In a medium-large saucepan, heat 2 tbsp oil and fry onions until softened. Add rice. Stir 5 minutes or until golden.

2. Pour in stock. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender.

3. Remove from heat, add peas and corn, cover and put aside.

4. Heat 1 tbsp oil in a wok or frying pan. Add capsicum, stir 1 minute, then drain on paper towel.

5. Add rest of oil. Fry mushrooms for one minute and then drain with capsicum.

6. Put the capsicum and mushrooms in with the rice and stir. Add the soy sauce and sesame oil and stir thoroughly to blend flavours. Replace over heat and warm through if necessary.

Happy eating! :)

Curried Chickpeas Recipe

This meal is a new one for me but I was very happy to find that it was quick, easy, and cheap to make. The longest process of the lot is cooking the rice!

Serves 4 with rice

Olive oil
1 onion, chopped
1 Garlic clove, crushed
1 heaped tsp curry powder (though you can use more if you want it spicier)
2 400g tins chickpeas
400g tin chopped tomatoes
400g tin coconut milk
Cooked rice to serve

1. In a medium saucepan, fry onion, garlic, and curry powder in olive oil. Allow onions to soften and curry powder to become paste-like.

2. Add chickpeas, tomatoes, and coconut milk. Bring to the boil then lower heat, cover, and simmer for 10 minutes.

3. Serve over rice and enjoy! How easy is that?!

Happy eating! :)

Spinach, Tomatoes, and Chickpeas Recipe

This is a recipe from one of the Hare Krishna cookbooks. I love making Hare Krishna food because mostly it is cheap and easy, probably none more so than this recipe! Basically all you need is spices, oil, margarine, a tin of tomatoes, and a tin of chickpeas (all of which I just keep handy in the pantry), plus a bunch of spinach. The spinach is really the only thing you need to plan for when doing the grocery shopping. This is also a complete protein meal when served with rice.

Serves 4 with rice or approximately 2 without

400g tin chickpeas
1 tbsp vegetable oil
1 tsp cumin seeds
1 tsp grated fresh ginger (though I just use 1 1/2 tsp powdered ginger)
1 tsp ground coriander
1 tsp turmeric
400g tin chopped or crushed tomatoes
450g fresh spinach, washed, stemmed, and chopped
4 tbsp water
1 tbsp margarine (I use Nuttelex as it is very buttery)
Sprinkle of salt

1. In a large saucepan, heat oil over medium heat. Add cumin seeds, ginger, ground coriander, and turmeric, in that order and in quick succession. Stir-fry for around 30 seconds.

2. Add the tomatoes and chopped spinach. Stir to blend the spices into the spinach. Pour in the water and add the salt. Lower the heat to medium-low and simmer, covered, for 10 minutes.

3. Stir in the chickpeas and dot with butter. Simmer gently, uncovered, stirring occasionally, until most of the excess liquid has been cooked off.

Happy eating! :)

Thursday 1 March 2012

Sorry about the delay in posting, I've been having computer problems again!

Day 8 of vegan challenge

Breakfast
Homemade porridge.

Lunch
Leftover sausage and bean bake, dried apricots, 4 Arnott's Cruskit sandwiches with Vegemite, and a tub of Goulburn Valley Peaches in Mango Puree.

Dinner
A made-up Indian bean dish. I think I fried 1 tsp of cumin seeds in vegetable oil for about 30 seconds, then added 1 tsp of turmeric, and 1/2 tsp garam masala, fried it for another 30 seconds, and then added a tin of chopped tomatoes and a tin of baked beans. Then I simmered it all until it wasn't too runny. And I added a bit of salt. I think that's it! Served over rice.

Snacks
Some raw unsalted cashews.

Some more peanut butter fudge.

I then decided that peanut butter fudge would be really nice with some ice-cream and choc chips, so I made it! I used Sanitarium So Good Vanilla Ice-cream and Sweet William choc chips. Oh lord was it good!

Sausage and Bean Bake Recipe

I love this meal! It's so easy, quick, and cheap! Every time I make it I marvel at how easy this casserole is!

Serves 4 with a side or 2 large serves.

1 large onion, chopped
2 sticks celery, sliced
Approximately 5 vegan sausages (I use a packet of Sanitarium ones that have rosemary and something else, they're in the fridge section of the supermarket)
1 tbsp finely chopped parsley
1 tin baked beans
1 tbsp tomato paste
1/2 cup water
A little oil for frying

1. Preheat oven to 180 degrees C. Mix chopped onion, celery, and parsley in a bowl. Stir in the baked beans, tomato paste, and water.

2. Spread mixture into a shallow ovenproof dish, I use a Pyrex casserole or lasagna dish. Cover with foil and bake for 30 minutes.

3. Meanwhile, fry sausages according to packet instructions. When cooked, cut into thickish slices.

4. When bean mix is finished after 30 minutes of baking, remove foil and stir in sausages. Return to the oven, uncovered, and bake for a further 5 minutes.

Serve with salad, vegetables, or some nice crusty bread.

Happy eating! :)

Stir fry

So I didn't feel like cooking but I'd told Jeff I'd have stir-fry waiting for him when he got home. I decided to make one just for him and thought I'd blog about it because it looked good.

I used Asia at Home Szechuan sauce

And Hakubaku Organic Udon noodles, both of which you can get at either Woolworths or Coles. We just go to whichever supermarket tickles our fancy on the day so I can't say which of the two they came from.

I also used half a red onion, a carrot, green beans, half a red capsicum, and some broccoli. I would have put in some raw unsalted cashews too but Jeff wouldn't be home for a few hours and they'd go soggy. The finished product looked like this:

And then I just popped it in the fridge ready for when he came home. So easy, not to mention a good way to 'eat a rainbow' as the nutritionists say.

Happy eating! :)

Head Veg and Rice Pilaf Recipe

You know how nutritionists say you should eat a rainbow a day? This is a great way to do that! One of my favourite recipes, Head Veg and Rice Pilaf has no set vegetable ingredients, you just use whatever you have! As the recipe, from my favourite cookbook, The Student Vegetarian Cookbook by Beverly LeBlanc, says: "It gets its name because you have to use your head to decide what ingredients to include". However, be smart, don't use vegies that are getting old and soft. No matter what, fresh is best. Anyway, as I said this is a great meal and makes a lot. You know it's good when your favourite, most used cookbook falls open to the page!


Cookbook says serves 2, I find it serves 3-4 though I always use way more vegies than it says!


About 200g mixed veg
- I don't weigh it, I just use however much I want, again, use your head! Use whatever you have but crisp, firm ones are the best, such as carrots, celery, zucchini, onion, capsicum, spring onions, peas, corn, chickpeas... I often use 4 bean mix. Basically, you're only limited by your imagination.
1 garlic clove
1 1/2 tbsp sunflower or canola oil
200g long grain rice
400ml vegetable or vegan chicken stock, or water
1 1/2 tsp salt
Pepper


1. Peel and chop all the vegetables as required into small pieces. Peel and crush the garlic clove.


2. Heat the oil over medium-high heat in a large saucepan with a tight-fitting lid, a heavy based one works best. Add the garlic and stir it around for 1 minute. Add the firmest vegetables, such as carrots, celery, and onions, and continue stirring for 2 minutes.


3. Add the remaining vegetables and stir for about 1 minute.


4. Add the rice and stir it for 1-2 minutes until the grains are coated with oil and become translucent. Stir in the stock or water, salt and pepper to taste, and bring to the boil.


5. Stir once, reduce heat to low, cover the pan and leave to cook, without uncovering, for 18 minutes until the liquid is absorbed and the surface of the rice is covered with small indentations.


6. Remove the pot from the heat, re-cover and leave to stand for 5 minutes. Fluff the rice with a fork and adjust the seasoning if necessary.

Happy eating! :)

Vegie mash and why it rocks

Vegie mash is one of my favourite meals of all time! It is deliciously addictive and good for you at the same time, and it's not often you come across that! Vegie mash is so easy to make, you can make as much or as little as you want, use whatever's handy, and the leftovers are great for lunch the next day.

To make vegie mash, you just cook up a whole bunch of vegies and mix and mash them up. I usually then either add some cheese or top with Gravox Brown Onion and Garlic Gravy (which is vegan). Though you can pretty much use any vegies that take your fancy (I would avoid ones such as capsicum, however), I always use potato in mine as it binds it all together.

Other vegies that are good to use are carrot, pumpkin, sweet potato, broccoli, peas, corn, zucchini, squash, and finely chopped spinach or silver beet. I am curious about adding some lentils as well but as yet I have never done this so I don't know how it would work out! I add a bit of Nuttelex too because it makes it nice and smooth and brings out the flavours.

If you avoid putting dairy butter or cheese into it, then this meal is vegan. I find that this is the perfect dinner to eat curled up on the lounge in front of the TV, or with a nice book or nice company on a cold night.

Here is some vegie mash with gravy, accompanied by a warming goblet of mead.

Happy eating :)

Recipe for Curried Baked Beans

Curried Baked Beans is a quick, easy, and cheap meal, great for when you don't have much food in the house or just can't be bothered making something too complex. It's vegan and it's very filling because it has lots of protein. This recipe is from the excellent recipe book, The Student Vegetarian Cookbook by Beverly LeBlanc, which has an entire page of recipes to cook with a tin of baked beans. Thanks Beverly!

Serves 2
1 onion, chopped
1 garlic clove, crushed
1 tablespoon sunflower oil
1/2 tablespoon curry paste
1 tin baked beans

Fry the onion and garlic in the sunflower oil for 3-5 minutes until soft. Add curry paste and stir for 2 minutes longer. Stir in the baked beans and simmer until hot. Spoon over rice or a jacket potato.



Happy eating :)