.
. Roasted Tomato, Feta And Basil Tarts Serves 6 (2 Tarts per serve) Preparation 15 mins Cooking 20 Minutes Suitable to freeze. 2 Sheets canola puff pastry ¼ cup (60g) good quality basil pesto 4 roma or small tomatoes, thinly sliced Cooking oil spray (or extra virgin olive oil) ½ cup (60g) reduced-fat fetta cheese crumbled (or vegan equivalent) Fresh rocket to serve 1. Preheat oven to 200°C. Using a 9-10cm circular cutter, cut 6 circles from the puff pastry. Place onto baking tray. 2. Lightly spread the pesto over the circle of pastry. Top each with 2 slices of tomato then season with sea salt (or vegetable salt) and black pepper, and lightly coat with cooking oil spray or brush on a little extra virgin olive oil. 3. Sprinkle the fetta (or vegan equivalent) over the top of the tarts, then bake for 15-20 minutes or until the pastry is golden. Serve tarts warm, topped with fresh rocket. Soy & Chilli Tofu (suitable for vegans) Serves 4 300g firm tofu, sliced ¼ cup plain flour ¼ cup oil 1 red capsicum, seeded and sliced 1 onion, sliced 1 tsp chopped fresh ginger 1 garlic clove, crushed 1 bunch broccolini, trimmed 100g snow peas or sugar snap peas, trimmed ¼ cup vegetable stock or water 2 tablespoons soy sauce 1 tablespoon sweet chilli sauce 1 teaspoon sesame oil 1. Dust tofu in flour, shaking off excess. Heat oil in a wok and fry tofu until golden. Remove and pat off excess oil with crumpled paper towels. 2. Add the capsicum, onion, ginger and garlic to same wok and stir-fry for 1 minute. Add broccolini and peas and stir-fry for 2 minute. 3. Combine all remaining ingredients. Pour over vegetables and stir-fry for 1 minute. Return tofu to wok. Toss until heated through. Serve immediately with rice or noodles. Pumpkin & Fetta Filo Triangles Makes 12 Preparation Time: 10 minutes Cooking Time: 50 Minutes Serve with salad 600g diced pumpkin 2 tablespoons olive oil 2 garlic cloves crushed 220g fetta, crumbled 8 fresh filo sheets 85g nuttelex, or butter melted 1. Preheat oven to hot, 200°C. Lightly grease and line 2 baking trays. 2. Combine pumpkin, oil and garlic in a large baking dish. Season to taste and toss well. 3. Bake for 25-30 minutes, until tender. Transfer to a large bowl. Stir in fetta. 4. Layer 2 filo sheets, brushing each with nuttelex or butter. Cut stack lengthwise into 3 strips. 5. Place 1 heaped tablespoon pumpkin mixture in one corner of each strip. Fold filo over to cover filling, forming a triangle. Continue folding, keeping triangle shape, until the end of the pastry strip. 6. Arrange on trays. Brush with nuttelex or butter. Repeat with remaining pastry and filling. 7. Bake for 15-20 minutes until golden and crisp. Serve triangles with salad. Babaganoush Serves 6 Preparation Time: 15 minutes Cooking Time: 25 Minutes 1 large eggplant (750g) 1 clove garlic crushed 1 teaspoon ground cumin ½ teaspoon paprika 1 tablespoon lemon juice 2 tablespoons olive oil Salt and pepper to taste 1. Pierce eggplant all over with skewer. 2. Cook eggplant in a heated oiled grill pan for 15 to 20 minutes, or until skin blackens and cracks. 3. Remove from pan and cool for 10 minutes. Peel skin off eggplant and discard (compost). Place eggplant in a fine sieve over a bowl and stand for 5 minutes to drain off any excess moisture. 4. Process eggplant with remaining ingredients until smooth. Transfer to a serving bowl. Cover and refrigerate until serving. 5. Serve with soft, fresh Turkish bread cut into strips or sticks of carrot, celery, capsicum. Delish! Eggplant, Tomato & Mozzarella Pasta Serves 4 Preparation Time: 15 minutes Cooking Time: 20 Minutes Not suitable to freeze or microwave. 2 tablespoons olive oil ¼ cup lightly packed fresh basil leaves salt ¼ cup (20g) parmesan cheese flakes 1 large (500g) eggplant, chopped 1 medium (170g) red onion, chopped finely 2 cloves garlic, crushed 425g can crushed tomatoes ½ teaspoon chilli flakes 2 tablespoons cream 500g tortiglioni (or other large pasta) 180g baby bocconcini (milk cherries), halved 1. Heat the oil in a large saucepan; add the eggplant; cook, stirring, for about 5 minutes or until browned lightly. Add the onion and garlic, cook, stirring, until soft. 2. Add undrained tomatoes and chilli; cook, covered, stirring occasionally, for 10 minutes. 3. Stir cream and basil into eggplant mixture; season to taste with salt. 4. Meanwhile, cook pasta in a large saucepan of boiled salted water until tender; drain. 5. Toss hot pasta with bocconcini, eggplant mixture and half of the parmesan flakes. Serve topped with remaining parmesan. 
|
Feel-Good Savory Recipes 1...2
|
For Sweet Recipes here 1...2
Celebration Recipes here A wonderful selection of delicious recipes, including some gluten-free dishes. · Roasted Tomato, Fetta And Basil Tarts · Spicy & Sweet Tofu and Mushrooms with Rice · A "Big Salad" · Babagonoush · Barbecued Vegetables and Haloumi with Lemon Basil Dressing · Lentil Patties with Yoghurt Mint Sauce · Tofu Noodle Soup · Pumpkin & Fetta Filo Triangles · Soy & Chilli Tofu · Spinach, Ricotta & Mushroom Lasagna · Spicy Hearty Low Fat Vegie Soup · Eggplant, Tomato & Mozzarella Pasts · Moroccan Stew 
.
A BIG SALAD A variety of red and green leafy salad vegetables ½ cup of cubed feta cheese or 1 cup of walnut halves (or add both) 2 tablespoons of finely chopped sundried tomatoes Cup of cherry tomatoes ½ cup of fresh sprouts (whichever type you prefer) Wash and arrange the red and green leaves of the salad vegetables, and sprouts in a big bowl. Add the rest of the ingredients to the bowl. Then sprinkle lightly with a Greek salad dressing or the special big salad dressing noted here. BIG SALAD DRESSING Juice of one lemon ½ to 1 teaspoon of minced garlic (depends how much you like garlic) (optional) 1 tablespoon flaxseed oil Mix the salad dressing ingredients together and sprinkle over the big salad. Only use as much as you feel is necessary. This salad goes very well with the Sweet and Sour Tofu and Mushrooms with Rice dish. 
.
Spicy Hearty, Low Fat Vegie Soup (suitable for vegans) Serves 4 1tsp ground black pepper 2 cm fresh galangal 3 shallots 1 tsp brown miso paste 1L vegetable stock 200g pumpkin 1 medium sponge gourd (or 1½ cups of diced organic firm tofu) 1 cup fresh baby corn cooked (or broccoli) 100g mushrooms 1tsp light soy sauce ½ cup Thai sweet basil leaves. Pound the pepper, galangal, shallots and miso paste together in a mortar, mix to a paste. Alternatively, place all these in a blender. The mixture need not be smooth. Place the spice mix in a saucepan with vegetable stock. Cut pumpkin and gourd into cubes. Cut baby corn (or broccoli) into the same size. Roughly chop mushrooms and add to the pot with pumpkin, and corn (or broccoli); cook until pumpkin is tender. Add the gourd (or tofu) and continue to simmer until just done. Adjust the seasoning with soy sauce. Remove from the heat and add basil leaves to serve. Moroccan Stew (suitable for vegans) Serves 4 :Cooking Time: 40 mins. ¼ teaspoon saffron threads 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1 cinnamon stick ½ teaspoon chilli flakes 1 red capsicum, cut into thick strips 250g orange sweet potato, peeled and cut into large pieces 250g white sweet potato, peeled and cut into large pieces 250g potatoes, peeled and cut into large pieces 400g can chopped tomatoes 100g dried apricots 400g can chickpeas 1 green capsicums cut into thick strips 1 tablespoon finely shredded preserved lemon ½ cup blanched almonds 2 tablespoons chopped fresh coriander Couscous, to serve 1. Put the saffron threads in a bowl, cover with boiling water and allow to stand for 10 minutes. 2. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes or until golden. 3. Add the garlic and spices and cook for 2 minutes, or until the spices are fragrant. 4. Add the orange and white sweet potato, potato, chopped tomatoes, apricots, saffron, chickpeas and 1 cup of water. 5. Bring to the boil, then reduce the heat and simmer, covered, for 30 minutes or until the potato is soft. 6. Add the capsicum, lemon and almonds and simmer, uncovered, for 5 minutes or until the capsicum is soft. 
Tofu Noodle Soup
Serves 4 250g fresh thick noodles 1 packet soft silken tofu 6 cups vegetable stock 1 piece fresh ginger, peeled and sliced ½ red chilli, seeded and finely sliced 1 bunch baby bok choy, trimmed and halved 4 green shallots, thinly sliced 1 teaspoon sesame oil Cover the noodles with warm water and soak for 20 minutes. Drain, then cook in boiling water for 2 minutes, or until tender. Drain in a colander and set aside. Place the tofu block in a saucepan of simmering water then drain, slice into 1.5cm cubes and set aside. Heat the stock, add ginger and chilli and bring to the boil. Remove the ginger with a slotted spoon. Reduce heat and add tofu cubes and bok choy. Bring it back to the boil and simmer until the bok choy is just tender. Have 4 deep soup bowls ready. Pile a quarter of the noodles and some shallots in each bowl, then ladle the soup carefully over the top, arranging the ingredients to distribute them evenly. Sprinkle each serving with a little sesame oil. 
|
.
. Spinach, Ricotta & Mushroom Lasagna Serves 4 Preparation Time: 10 minutes Cooking Time: 50 Minutes Serve with salad 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, crushed 400g can diced tomatoes 250g mushrooms sliced 2 bunches English spinach, trimmed, chopped coarsely 500g fresh ricotta ¾ cup milk (soy or cows milk) 2 eggs (or vegan alternative) lightly beaten 4 fresh lasagna sheets ½ cup grated parmesan cheese Preheat oven to hot, 200°C. Lightly grease an 8-cup ovenproof baking dish. In a large saucepan, heat half the oil on high. Sauté onion and garlic for 2-3 minutes until tender. Stir in tomato. Remove from pan. Set aside. Wipe out pan. Heat remaining oil in pan on high. Sauté mushrooms for 2-3 minutes until tender. Add spinach. Cook, stirring for 1-2 minutes until spinach just wilts. Season to taste. In a large bowl, combine, ricotta, milk and eggs. Season. Spoon ⅓ tomato mixture into prepared dish. Cover with 2 lasagna sheets, cutting to fit. Spoon over ⅓ tomato mixture, ½ mushroom mixture and ½ ricotta mixture. Repeat layers, finishing with ricotta mixture. Sprinkle with parmesan. Bake 35-40 minutes, until tender and golden. Serve with salad. |
VEGAN RECIPE SEARCH BOX
Simply type an ingredient or recipe name into the search box below for a wonderful range of delicious vegan recipes. .
. |
.
.
COMMUNITY FEEDBACK
.
COMMUNITY FEEDBACK