Spicy Cauliflower

This is an Indian style dish. Great way to use up cauliflower that is left over, or when they are in season.

Start by cutting the cauliflower into florets.

In a fry pan add some vegetable oil to cover the base

Sauté 1tbs of mustard seed and 1tbs of fennel seed until it starts to pop

Mix in:
1tbs chilli powder
1tbs turmeric

When thorughly mixed add in and coat the florets with the spices

Cover and allow to cook slowly until the caulfloer is soft
Take off the heat and mix half a cup of yogurt through the mix
Drizzle with lemon juice when serving

Chicken Mexicana

This is not an attempt to cook a Mexican dish, rather it uses some of the flavours of Mexican food in my own way. This is a quick and simple dish.

First saute in a pot

1 Sliced brown onion
500 gms of diced chicken thighs

Once ready add
1 tbs of powdered corriander
1tbs powdered cummin

Once it starts to become fragrant place in the pot

400gms can of black beans
400gms can canneliini beans
400gms can  tomatoes
1 can chipotle chillies in adobo sauce

Simmer gently to reduce and enhance the flavours and serve on rice

Sausage Obsession

A slow cooker recipe.
Slice one onion place in base of slow cooker

Cut 3 rashers of bacon into bite size pieces add on top of onion

Place a layer of sausages on top

Cover with:
1 tin condensed cream of mushroom soup
1 packet of French onion soup (powdered)

Add a little water, enough to rinse out the can, not too much

Cook on low for 4 hours

Serve with veges on a bed of rice and quinoa 

Spinach and Mushroom Tart

In a fry pan suate with olive oil

1 Diced brown onion
200 gms of sliced mushroom
170gms of spinach leaves

Meanwhile:
In a saucepan
Bring to the simmer 1 litre of vegetable stock
2 tbs sweet paprika
1tbs tumeric

Whisk in 100gms of besan flour, stirring briskly until it thickens

Combine all ingedients in frypan

Add the mix to a pastry shell and bake until it sets (approx 40 min)

Thai Flavoured vegan Pie - Red Curry

This is a simple recipe for a pie.

Start with sautéing in a fry pan

1 diced red onion
1 half head of garlic crushed and chopped
When soft add
1 packet of Linda McCartney vege mince
2 tbs chilli sauce
2 tbs red curry paste (more if desired)
1 tbs mushroom oyster sauce (yes it is vegan, the mushrooms replace the oysters)
1 small tin coconut cream (270ml)


For the base, blind bake frozen shortbread pastry
(Basicly oil the pie dish then after thawing line with pastry sheets and weigh down, you can use dryed peas or ceramic weights, then cook for 30 minutes at 180c)

When cooked fill the base with the cooked filling top with thawed sheets of frozen puff pastry. Make sure to leave a gap for steam to escape, spray or brush with oil. Bake at 180c until golden.

Serve with a salad.

Slow Cooker Duck

I have had a frozen duck in the freezer and it seemed it was time to cook it.

Start with placing rolls of aluminium foil in the base of the slow cooker, or a trivet if you have one. It will shed lots of fat.

Add to this some carrots, onion and celery. Don't worry about neatness you won't be eating them

Now cut the duck into pieces, much easier now than when it is hot.

Place the duck pieces on the foil and vegetables.

Cover with the juice of one lemon.

Season with dried basil, chilli power, salt and pepper.

Cook on low for 6 hours or until cooked.

Meanwhile bake some potatos and for the last 20 minutes brown the duck pieces.

Serve with gravy.

Korean Beef - Slow Cooker

Ingredients

• 1 cup beef stock
• 1/2 cup light soy sauce
• 1/2 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha
• 1 diced onion
• 800 gms diced steak (round)
• 2 tablespoons cornstarch
• 1 teaspoon sesame seeds
• 2 green onions, thinly sliced

Instructions

• In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
• Place beef and onion into a slow cooker. Stir in mixture until well combined.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

Cauliflower Mash and Portabello Mushroom

This is a vegan recipe sourced from:
http://www.ordinaryvegan.net/grilled-portobello/

Add caption

Ingredients

Grilled Mushrooms

• 2 large Portbello Mushrooms
• Sprinkle of salt & ground black pepper
• 1 teaspoon of extra-virgin olive oil

Cauliflower Mash

• 1 medium head of cauliflower, trimmed and cut into small florets
• 1 teaspoon of extra-virgin olive oil
• 1/2 cup vegetable broth
• salt & ground black pepper (or more or less to taste)
• nutmeg (or more to taste)
• sprinkle of cayenne pepper (optional - it definitely adds some heat)
• handful of your favorite fresh herbs (optional)

Instructions

1. Heat oven to 200 c. Toss cauliflower with olive oil. Sprinkle a little salt & ground black pepper over top. Place cauliflower florets on a baking sheet lined with parchment paper or aluminum foil. Bake until golden and tender, about 30 minutes. Transfer to a food processor.
2. Add half the vegetable broth, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)
3. Purée until smooth adding a little more vegetable broth if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.
4. Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for the mushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.
5. Place the Portobellos stem side up on a baking tray. They should be soft and juicy . Slice and serve immediately over hot cauliflower mash.

Vegan Spinach Lasagne

This recipe comes from: http://www.free-easy-vegan-recipes.com/spinach-lasagna.html

DO NOT make this it is horrible. The recipe does not work, it goes as predicted a yummy chemical grey. My suggestion abandon replacing milk and cheese and just have an enjoyable vegetable lasagna using tomato sauce.

Ingredients:

1 box of lasagna noodles

3 cups fresh spinach

1 cup fresh mushrooms, sliced

1/2 cup onion, finely chopped

1 package of firm tofu

1/4 cup plain soy milk

1/2 tsp garlic, minced

2 tbsp fresh basil, chopped

1 tbsp dried oregano

1 tsp sea salt (to taste)

2 cup shredded vegan mozarella cheese


Steps:

1. Preheat oven to 350 degrees F. Cook lasagna noodles according to packaging.  Drain and seat aside.

2.  In a food processor blend together tofu, soy milk, garlic, basil, oregano and salt. This will be your tofu ricotta filing. You can use more or less soy milk depending on how thick you like your ricotta filling.

3. Using a skillet heat 2 tbsp olive oil over medum heat. Add spinach, mushrooms and onions. Cook for 5-7 minutes.

4.  Using a 9x13 baking dish cover the bottom with spinach mixture,  place a layer of lasagna noodles, then tofu ricotta and repeat until you have filled the dish. Add a sprinkle of vegan cheese in between layers.

5. Bake for 30-45 minutes, during the last 5 minutes add vegan mozzarella cheese to the top. Let cheese melt, remove from oven to cool before serving.

Kale And Zucchini Coconut Pasta Bowl

This is another Vegan recipe sourced from here

https://veryveganrecipes.com/kale-zucchini-pasta-bowl/2/

This works ok.

Ingredients

fettuccine pasta
1/2 cup cashews
1/2 cup full fat coconut milk
1/2 cup hot salted pasta water
1/2 tablespoon lemon juice
½ teaspoon salt
1 tablespoon extra virgin olive oil
1 medium zucchini quartered  sliced thin
1 brown onion sliced thin
2 cloves minced garlic
¼ cup fresh or frozen green peas and corn
1 packed cup kale

Instructions

Cook pasta in heavily salted boiling water until al dente.
Drain Pasta and save 1 cup of the pasta water
In a high-speed blender blend until smooth, cashews, coconut milk, cup pasta water,  lemon juice, and ½ teaspoon salt.
Add zucchini and onion to hot olive oil in large frypan
Add Kale and pinch of salt. Toss frequently
When veggies are fork tender (about 2 mins), add garlic and green peas to your skillet, and cook for another 30-60 seconds.
Pour pasta and blender contents over the veggies and combine.
Cook until cashew cream has thickened
Add the remainin 1/4 cup of pasta water you saved

Vegan Spinach Balls with a Walnut and Basil Pesto

I have adapted this from:
http://vegalicious.recipes/2012/09/03/vegan-spinach-balls-with-pesto-sauce/

Ingredients:
for the spinach balls:

• 2 cups of panko bread crumbs
• 1 packet of frozen spinach, cooked
• 1 tablespoon oil
• 1 medium onions,diced
• 2-3 tsp crushed garlic
• 1 teaspoon dried thyme
• 1 teaspoon dill
• 1 teaspoon salt
• 2 egg replacement equivalents
• pinch nutmeg

for the vegan basil walnut pesto:

• 2 cups tightly packed basil
• 1/2 cup walnuts, chopped
• 2 – 3 cloves garlic, chopped
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste
• splash Tabasco 

Directions:
to make the spinach balls:

Combine and mix ingredients in a large bowl
Shape into small balls and place on a baking tray
Cool in fridge for 30 minutes
Bake at 180c for 40 mins

to make the pesto:

1. Place the basil, garlic, lemon juice and oil in a blender and plus to a smooth consistency.
2. Add the walnut pieces and pulse again until it is smooth.
3. Add the nutritional yeast and pulse.
4. Add the salt and pepper and Tabasco, pulse again to mix.

Serve on pasta with vegan cheese

Mushroom Roulade

I got this idea from here:

http://mouthwateringvegan.com/2012/12/07/lentil-mushroom-spinach-spicy-nut-roulade-your-perfect-sunday-roast/

This is an incredibly time consuming and fiddly dish whose taste does not reflect the effort to put it together.

INGREDIENTS

4 Tbsp olive oil

6 large mushrooms, chopped into small pieces

1 400g can brown lentils, washed and drained

4 cloves garlic, finely chopped

2 cups cooked spinach

6 to 8 sundried tomato halves

1 tsp hot curry powder

¼ tsp corianderpowder

salt to taste

the zest of a small lemon

2 Tbsp tomato paste

¼ tsp onion powder

1/8 cup water

EXTRAS

¾ cup hazelnuts, 10 halved walnuts finely chopped (you can process them in a food processor, but don’t make powder of them, they still need to be in small pieces).

1 cup vegan melting cheese 

2 Sheets short crust pastry  

METHOD

1. Fry the mushrooms and garlic in a large frying pan, mixing all the time.  Then, after a few minutes of letting them sweat, add the tomato paste, the curry powder, and the onion powder, and mix. A minute later, add the cooked lentils, and stir.
2. Add the spinach, and the remaining ingredients, except for the ‘Extras’ – those are for later.  Cover, and allow to simmer gently for 20 minutes – the mixture should be thick, rich and very aromatic.  Remove from heat, and allow to cool for 15 minutes or so.
3. Next, place your thawed pastry sheets on a clean, baking paper, and roll the pastry sheets together in such a way that you create one sheet approximately 10 by 7 inches.
4. Now spoon thick spinach and lentil mix onto the pastry sheet – if the mixture’s still too hot, you may have to wait a few more minutes for it to cool down further – it should be no more than lukewarm.
5.  Once your mixture is ready on the pastry, flatten and evenly distribute it using the  back of a large spoon (see picture).  Then add the grated vegan cheese, and top with the roasted nuts – leave a few nuts for dusting the sides of the roulade at the end.
6. Now start slowly rolling the mixture away from you, until you reach the end.  You might feel you need an extra hand, so if anybody is around at home, do not hesitate to give a shout.  No panic, if any bits fall out of the side, just gently finger them back into place.
7. Wash your hands at this point, dry them thoroughly, and dust the remaining nuts on the open sides of each end.  Brush the roulade with vegan milk, then make horizontal ‘surface-cuts’ at half inch intervals on the surface of the dough, but don’t put any weight on it whilst you do this.  These will be your markers for each slice once cooked.
8. Preheat your oven to 200ºC. Then line a suitably sized oven-proof dish with grease proof paper from end to end, and then grease it just the same.  Lift the roulade up gently using the baking paper trim the excess.
9. It should take 20 minutes to turn golden brown, remove and slice.

The recipe really didn't work for me. It was way to watery and simply didn't roll up well. I think it might work well as a pie but as a roulade it did not. 

Vegan Massaman Curry (?????)

Why the question marks?

Because I think any time faux meat is used is dodgy. So here goes.

Fry 2 tbsp massaman curry paste (Maploy brand)

Add 400mls coconut cream

Add 300 gms frozen faux beef meat ( This is the dodgy bit, I don't know what is in it)

Meanwhile cook 300 gms of potato (cut to prefered size, in this case small)

Combine with:

1 sliced bell pepper150gms sliced capsicum
1 block fried tofu, cubed
150gms  fried baby corn

Simmer for 20 minutes and serve with rice (jasmine)

Bean Tortilla

This is one for Brenda it is a vegan dish.

In a greased baking dish (I used olive oil spray)

• 2 cups shredded cheese (vegan of course)
• 2 cups red salsa
• 1 cup black beans and brown rice, jasmine rice, quinoa  mixed
• 1 1/2 cups sliced  mushrooms
• 1/3 cup diced onion
• mixed greens (baby spinach and rocket with a little kale)
• minced garlic and onion powder
• Olive oil spray

Place a layer of the tortillas in the baking dish
Cover with onion powder and garlic
Place a layer of vege
Add salsa

Repeat

Top with remaining salsa and cheese

Oven bake at 180c for approx 20 minutes

Pork Belly

I have not been able to cook much this year. This is a simple but tasy dish.

Score and salt the pork belly, place in a baking tray on a rack over a little water.

Oven bake at 180c covered in foil for 90 mins

Then uncover and cook for 30 minutes more on 250c to get the crackling.

If that doesnt work then simply add to a hot frypan to crisp up the crackling.

I served this with some mixed vegetables with oyster sauce and with a rice mix consisting of Dongara white and brown ice with some wild rice and quinoa in the mix.

Siracha sauce to serve.

Dahl: Slow cooker

I have tried a couple of times to cook dahl in the slow cooker without much success. This time I am hoping it will work. It did and well. 

Ingredients

1. 1½ cups yellow split lentils and mung lentils
2. One medium onion, finely chopped
3. 400 gm can diced tomatoes
4. 2 teaspoons minced garlic
5. 2 teaspoon turmeric powder
6. 1 teaspoon salt

Tempering Ingredients

1. 2 tablespoons  oil
2. ½ teaspoon whole cumin seeds
3. ½ teaspoon asofetita
4. 1 whole chilli
5. ½ teaspoon cumin powder
6. ½ teaspoon coriander powder
7. ¼ teaspoon chili powder

Rinse the lentils and add to the slow cooker with the tomatoes, onion and garlic and 4 cups of water
Cook on low for 5 hours

Add the tempering ingredients to a frypan and heat until frgant
Add to slow cooker stir through and cook for one hour more

Serve with rice and a dash of lemon juice

Potato and Mushroom Curry

This is my interpretation of a recipe from :
http://dustysfoodieadventures.blogspot.ca/2015/07/mushroom-ambat.html
Please check out the original!!!!

Ingredients:
2 cups large button mushrooms
4 medium potatoes (boiled)
1 can coconutcream
salt to taste

Masala ingredients:
1/2 cup desiccated coconut
4 cloves garlic
4 green chilies
2tbs Tamarind puree

Seasoning ingredients:
1 teaspoon mustard seeds
8 curry leaves
2 green chilies (slit)
1 pinch Asafoetida

Grind the masala ingredients into a paste
Cook the potatoes and cut into pieces (or vice versa) 
Combine with mushrooms which should be quartered. 
Add the coconut milk and the masala paste

Lightly fry in oil the seasoning ingredients until fragrant
Add to the mix once mushrooms are cooked and turn off heat and cover

Curried Sausages - Slow Cooker

Slice a brown onion
Slice one red capsicum
Cut finely 2 carrots
Quater 6 small potatoes
Line the bottom of the slow cooker with these

Add 500gms of sausages cut in half

Add 500mls of beef stock
4 tbs of curry powder
2 cups of peas and corn

Thicken with gravy Flour and serve on rice

Lamb Obsession

This is a variation on a recipe that has been doing the rounds of the internet.

On a bed on sliced onion
Add 1 can of condensed Chicken soup
Place 1 leg of lamb
Cover with a sachet of French Onion Soup
Add 4 tbs of cranberry sauce

Cook on low for 8 hours
Shred the lamb and serve on mash potato

Slow Cooked beef Ribs

This is a great one for a cold night.

In the bottom of your slow cooker palce a layer of sliced onion

Place the ribs on top
Cover with sauce, I used a mixture of hot chilli sauce and HP bbq sauce
Add a little water
You do not want it to dry out nor to drown so add a little as needed
It will make a sauce

Cook on low for 8 hours, the meat comes off the bone

I served with a selection of vegetables and potato mash.