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Savory Party Rolls
(suitable for vegans)
Makes: Approximately 60 party-sized rolls
Cooking Time: 25 minutes
1 cup vegetarian gravy
6 slices wholemeal bread
1 pkt curried or regular vegetarian (sanitarium) sausages
1 can sanitarium rediburger (or another packet of vegetarian sausages)
1 medium brown onion, finely chopped
½ tsp mixed herbs
1 tsp salt
pinch of pepper
5 sheets of canola puff pastry
1. Preheat oven to 230°c
Remove crusts from bread and place slices of bread in a bowl.
2. Pour gravy over bread and allow to soak into each slice thoroughly.
3. Combine bread with rediburger (finely chopped), finely chopped curried vege-sausages, and onion until you have a thoroughly blended mixture. Then add herbs, salt, pepper and mix well.
4. Cut each sheet of puff pastry in half and place a long `sausage` of mixture down the length of each half sheet.
5. Fold the pastry over the filling and seal both sides of the pastry sheet together. Brush the pastry with a little milk for browning. Use a sharp knife to score the top of the pastry, and cut into either party size or regular roll sized portions.
6. Repeat this process until all filling mixture has been used.
7. Place rolls on greased oven trays, and bake in a preheated oven at 230ºc for 20 - 25 minutes or until golden brown.
8. Rolls can be served with either tomato, sweet chilli, barbecue, or hoisin (Chinese barbecue) sauces.
Rolls can be frozen for up to two months. Recipe makes up to 60 party-sized savory rolls.
MUSHROOM & TOFU CASSEROLE
(Suitable for Vegans)
Preparation Time: 30 minutes
500g packet of organic firm tofu (cut into pieces approximately 2cm square)
Plain Flour for dusting
Salt and freshly ground black pepper
2 tablespoons olive oil
1 bunch (400g) spring onions
3 cloves garlic, crushed
½ cup (125ml) dry red win
3 cups (750ml) vegetable stock
¾ cup (180ml) tomato puree
1 bay leaf
2 stalks fresh flat-leaf parsley
2 sprigs fresh rosemary
300g button mushrooms
1 bunch English spinach, trimmed, washed
1. Preheat oven to 180°C/160°C fan-forced.
2. Toss tofu in combined flour, salt and pepper; shake aware excess flour. Heat oil in a large flameproof a casserole dish: cook tofu in batches, until lightly browned. Remove from dish.
3. Trim onions, leaving about 4cm of the stalk intact. Cut onions in half lengthways. Add onions to dish; cook until browned lightly. Add garlic, cook until fragrant.
4. Return tofu to pan with wine, simmer, uncovered for 1 minute. Add stock, tomato puree, bay leaf and herbs, bring to the boil. Cover dish tightly with lid or foil. Bake for 1 hour
5. Add mushrooms to dish, stir to combine. Cook, covered, for a further 30 minutes.
6. Just before serving, add spinach, stir until just wilted. Season to taste with salt and pepper. Serve with mashed potato and salad.
Stuffed Roasted Field Mushrooms
Preparation 10 minutes
Cooking Time: 25 minutes
Prepare close to serving.
· 100g baby spinach leaves
· 8 (640g) flat mushrooms
· 35g sundried tomatoes finely chopped
· 1 cup (70g) stale breadcrumbs
· 125g cream cheese softened (or vegan equivalent)
· ½ cup coarsely chopped fresh basil
· Salt and freshly ground black pepper
· 2 cups (500ml) tomato pasta sauce (I prefer Paul Newman’s Pasta Sauce)
· ½ cup (60g) grated cheddar cheese (non-animal rennet) or pureed avocado.
1 Preheat oven to 200°c (moderately hot oven)
2 Steam spinach until just wilted and drain well.
3. Remove stems from mushrooms and chop the stems finely.
4. Fry mushroom stems, cook and stir until tender.
5. Combine spinach, fried mushroom stems, breadcrumbs, cream cheese and basil in a large bowl and season to taste with salt and pepper. Divide mixture among mushroom caps.
6. Place pasta sauce in a baking dish and place the filled mushrooms in the sauce, and top the mushrooms with cheddar cheese (or a tablespoon of pureed avocado). Bake mushrooms in a moderately hot oven, uncovered for approximately 20 minutes or until it is cooked through.
Kale & Fetta Recipe
Couple of bunches of Kale, a bunch of Dill, Red Onion, Fetta Cheese, Macadaemia Oil.
Roughly chop Kale and steam until soft, add chopped Dill, chopped Red Onion, crumbled Fetta Cheese and add a bit of oil, stir and serve warm.
(Recipe and Kale Info kindly donated by Corinna Connors & Culinary Friend).
If you do not know what kale is, please read on!
Kale is similar to other nutritional powerhouses, especially cabbage relatives like broccoli.
What is Kale: A Short History
Kale originated in Asia Minor and descended from a wild cabbage. Celtic roamers introduced Europe to Kale around 600 BC, and it thrived on the coastal southern and western regions. In time, it became a popular vegetable.
Kale and Immune System
Because Kale is brimming with antioxidants, such as A, C, and E, many people are hoping there is a kale and immune system boosting connection.
Benefits of Kale
The health benefits of kale are attributed to sulfur-containing phytonutrients. These substances, according to research, appear to be able to reduce the occurrence of numerous types of cancers.
Its benefits don't just end there, however. Kale is also an excellent source of fibre, which is an important consideration for the millions of people who suffer from elevated cholesterol levels and in helping cleanse the colon.
Another important consideration is that kale is extremely sparse on calories, has no saturated fat, and does not cause widespread allergic reactions like many diary products do.
Delicious, healthy vegetarian & vegan recipes for you and the whole family!
Also scroll down to check out two Vegetarian & Vegan Recipes Search Engines.
Mediterranean Zesty Bread
1 sourdough loaf (if you don’t like sourdough, substitute it with a wholemeal loaf, unsliced)
1 tablespoon extra virgin olive oil
1 clove garlic, sliced in half
2 capsicums, roasted and skinned
1 tablespoon salted capers
185g soy sauce-marinated, firm organic tofu, roughly chopped, then stir-fried
10 kalamata olives, pitted and chopped
½ small red onion, peeled and finely sliced
15 fresh basil leaves
½ cup roughly chopped flat-leaf parsley
½ cup sundried or semi-dried tomatoes
4 hardboiled free-range eggs peeled and quartered, or the equivalent amount bit-sized pieces of steamed (and dry) broccoli, or pieces of just-ripe avocado.
100g marinated artichoke hearts, drained.
1. With a sharp bread knife, slice the loaf in half lengthways but do not cut all the way through. Open the loaf out and remove the soft interior.
2. Brush the inside with olive oil and rub with garlic. Cut roasted capsicum into strips and combine with remaining ingredients in a bowl. Season with sea salt and ground black pepper, then spoon mixture into cavity of loaf.
3. Fold loaf back together so sides meet neatly. Wrap in baking paper tied with string, and place in fridge, weighing loaf down with a breadboard and a few heavy jars or cans (do not squash it though!)
4. Refrigerate overnight to allow the flavours to mingle together, then slice thickly to serve.
Mushroom & Bechamel (non-dairy) Lasagna
Preparation 40 minutes
Cooking Time: 1½ hours
· 250grams lasagna noodles (enough for 4 layers in a 9 x 13 pan)
For Bechamel (vegan) Sauce
· 10 tablespoons nuttelex or canola margarine
· ½ cup plain flour
· 2 tablespoons plain flour
· 1 quart vitasoy original, another type of organic soy/non-animal milk
· 2 teaspoons sea salt
· 1 teaspoon pepper
· ½ teaspoon nutmeg
· 2 tablespoons olive oil
· 1 medium onion finely sliced
· 2 small shallots finely sliced
· ⅓ cup fennel bulb finely sliced
· ⅓ cup leek or potato finely sliced
· 10 large mushrooms sliced
· 2 ½ cups fresh oyster mushrooms, sliced
· 1 tablespoon sherry wine
For Vegan Parmesan
· ½ cup unsalted macadamia nuts
· ¼ cup plain flour
· ¼ cup nutritional yeast
· 2 teaspoons garlic powder
· 1 teaspoon sea salt
1. Preheat oven to 220°C/425°F
2. Boil lasagna noodles to al dente according to package directions and set aside on baking paper.
3. To prepare the Bechamel Sauce. In a heavy-bottomed saucepan, melt the nuttlelex or margarine over a medium-high heat. Slowly add ½ cup plus 2 tablespoons plain flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to the boil, reduce heat to low. Cook for 5 minutes, stirring frequently. To test for correct consistency of mixture, mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg.
4. Saute onions, shallot, fennel and leek (or potato) in 2 teaspoons of olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside.
5. Still using the non-stick pan, saute the mushrooms in 2 teaspoons of olive oil over medium heat for about 5 minutes or until mushrooms begin to release their juices. Add a splash of sherry. Set aside.
6. Saute the oyster mushrooms in the remaining 2 teaspoons of olive oil for about 2—3 minutes. Remove from heat and mix with the mushrooms.
7. To prepare Vegan Parmesan. In a food processor, mix the nuts, ¼ cup flour, nutritional yeast and about 2 teaspoons of garlic powder and ½ teaspoon of salt. Test, and add more salt if needed.
8. Spoon a thin layer of bechamel sauce on to the bottom of the baking pan and spread evenly. Cover with a layer of lasagna noodles.
9. Spoon ⅓ of remaining bechamel on the noodles and top with a good sprinkle of vegan “parmesan”. Cover with a layer of lasagna noodles.
10. Spread all of the onion mixture, top with vegan “parmesan” and ladle a little beechamel. Cover with a layer of lasagna noodles.
11. Spread all the mushroom mix, top with vegan “parmesan” and ladle a little bechamel. Cover with a layer of lasagna noodles.
12. Spoon all remaining bechamel on top and top with remaining “parmesan”.
13. Cover tightly with tin foil and bake for 40 minutes.
14. Remove foil and broil for 5 minutes or until top begins to brown slightly.
VEGETABLE RICE PAPER ROLLS WITH CHILLI DIPPING SAUCE
Preparation Time: 40 minutes
Dressing can be made a day ahead. The rolls can be made up to four hours in advance but keep them covered with a damp paper towel.
1 medium (150g) carrot
2 medium (500g) avocados
50g vermicelli noodles
4 small round rice paper wrappers
3 red radishes, grated
1 cup (80g) bean sprouts trimmed
1 bunch garlic chives
24 large mint leaves
CHILLI DIPPING SAUCE
¼ cup (60ml) purified water
½ cup (125ml) white vinegar
1 clove garlic crushed or minced
1 cup (220g) caster sugar
1 teaspoon salt
½ small (40g) red onion, chopped finely
½ small (60g) Lebanese cucumber seeded and chopped finely
1 tablespoon chopped fresh coriander leaves
1 small fresh red chilli, chopped
1 tablespoon cashews, toasted, chopped
1. Place vermicelli noodles in a bowl of hot water for 10 minutes or until softened. Then drain well.
2. Thinly slice the avocados. Cut carrot into long thin strips. Cut garlic chives into same lengths as carrot.
3. Cover board with a damp tea towel and place one sheet of rice paper in a bowl of warm water until softened. Place on tea towel, top with a slice of avocado, some carrot, radish, sprouts, a mint leaf, some garlic, chives and noodles in the centre of the sheet.
4. Fold bottom half of rice paper up. Fold in one side, roll over to enclose the filling. Repeat with remaining rice paper sheets and remaining ingredients. Place the rolls on a plastic wrap-lined tray and cover with a damp paper towel and refrigerate until ready to serve.
5. Serve with Chilli Dipping Sauce— To make the dipping sauce, bring vinegar, sugar, salt and water to the boil in a medium saucepan. Boil uncovered for 2 minutes. Pour vinegar mixture over remaining ingredients in a medium bowl and allow to cool.
For Sweet Recipes Click Here
A wonderful selection of delicious recipes, including some gluten-free dishes.
*Spinach, Basil & Onion Tarts
* Mushroom & Bechamel (non-dairy) Lasagna
* Lentil Burgers
* Stuffed Roasted Field Mushrooms
*Savory Party Rolls (This tastes just like sausage rolls, only much healthier and suitable for vegans)
*Mushroom and Tofu Casserole
* Crisp Roasted Potatoes
*Vegetable Rice Paper Rolls with Chilli Dipping Sauce
*Mediterranean Zesty Bread
Crisp Roasted Potatoes
(suitable for vegans)
Preparation: 15 minutes
Cooking Time: 40 minutes
2kg desires potatoes, peeled, quartered
40g nuttelex (or butter/olive oil)
1. Preheat oven to moderate (180°C/160°C fan-forced)
2. Boil potatoes in large saucepan for 5 minutes; drain. Return potatoes to saucepan; toss over low heat to dry out. Toss potatoes and nuttelex (or alternative) in shallow baking dish; arrange in single layer. Sprinkle with salt. Roast for 20 minutes in oven.
3. Then increase oven temperature to very hot (240°C/220°C fan-forced) Roast potatoes for about 20 minutes or until browned and crisp, turning once. Sprinkle with a little more salt.
(Not suitable to freeze or microwave)
Spinach, Onion & Basil Tarts
Preparation 15 minutes
Cooking Time: 25 minutes
· 1 cup chopped onions
· 20gm nuttelex or butter
· 1 bunch English spinach
· 300gm sour cream (or vegan equivalent)
· 3 eggs (or vegan equivalent) beaten lightly
· ½ cup grated mature cheese (or vegan equivalent) or finely chopped sundried tomatoes
· Salt & Pepper to season
· 4 sheets frozen shortcrust pastry
1. Finely chop onion.
2. Melt Nuttelex or butter in pan, add onion, cook stirring over medium heat until softened for approximately two minutes and remove from heat.
3. Trim leaves from spinach stems, wash leaves well, and dry. Coarsely chop leaves. Steam spinach leaves until wilted and place spinach in sieve, press to remove excess water.
4. In a bowl combine sour cream and eggs (or vegan equivalents). Stir in onion, spinach, cheese (or equivalent) basil, season to taste (salt and pepper).
5. Preheat oven to moderately hot (200°C /180°C fan-forced). Lightly grease 36 patty pans.
6. Cut out round from the pastry a little larger than the top of the patty pan hole. Line patty pans with the pastry overlapping and gently push the pastry together in the middle. Gently push the pastry from the edges and lightly prick the base with a fork.
7. Pour the sour cream mixture into the tin and bake for 24-30 minutes or until firm and golden.
8. Serve with salad.
Preparation Time: 20 minutes (plus chilling time)
Cooking 12 minutes
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon ground cumin
400g can lentils or savory lentils, drained and rinsed
1 carrot peeled and grated
1 egg or vegan equivalent, lightly beaten
¼ cup dried breadcrumbs
1 loaf Turkish bread, cut into 4, halved and toasted
Plus hummus, beetroot slices, mixed lettuce to serve
1. Heat half the oil in a large frying pan on high. Saute onion for 4-5 minutes, until tender. Stir in cumin and cook for 1 minute, stirring, until fragrant. Set aside to cool.
2. Place lentils in a food processor, or mash with a masher or fork by hand. Process until almost smooth and transfer to a bowl. Stir through carrot, egg (or vegan equivalent) and breadcrumbs. Season to taste.
3. Shape mixture into 4 evenly-sized patties. Cover and chill for 20 minutes, until firm.
4. Heat remaining oil in the same pan on medium. Fry patties for 2-3 minutes each side, until golden. Drain on paper towel.
5. Spread one half of each piece of bread with hummus. Top with beetroot, lettuce, patty and reserved onion. Top with top section of bread. Delicious, healthy and no grizzly bits!!