Friday, October 30, 2009

Aloo Gobi

The other day the only veggies we had left were cauliflower and potatoes. So - Aloo Gobi. I did a Google search for the recipe, and Bend it Like Beckham kept coming up, which I thought was a bit racist. I chose this recipe because it had 70 5-star ratings! Awesome! And, apparently it's the recipe from the Bend it Like Beckham DVD extras. Google search results explained. I quite enjoyed that movie, but I don't really like having to type out Beckham over and over, because let's face it, he's not the awesomest dude in the cosmos.

So anyway. Delicious curry (feel free to omit the coriander as I did), don't let the Beckham reference turn you off.

Friday, October 23, 2009

Vegan Bento 4

Last night's bento was a bit of a mish-mash of some random veggies. This week in our Vegie Box from The Green Line we had (amongst the usual amazing organic fruit & veg) some rather sad looking & very tough green beans. I did a Google search to see what to make with tough green beans - the first result came back with roasting, which according to the website (will try and find the link) would take the green beans back to their fresh & young, pre-tough state. And... it kind of did?

In my bento:
Inari, salad with lemon & spring onion dressing, roasted potato, roasted green beans, sushi & onigiri.

I watched this super cute video on Youtube before making the onigiri - it was sort of helpful and very fun to watch!

Thursday, October 22, 2009

Spaghetti & (Vegan) Meatballs

I know I've posted a very similar recipe before, but this was so delicious!

Again using the lentil & hazelnut mixture from my last post, I just fried up some onion on a flat non-stick pan, added some lentil & hazelnut balls and cooked until they were fried all over (just keep turning them every minute or so). Then I whacked in some asparagus and tomatoes, and that's it! Yum!

Wednesday, October 21, 2009

Vegan Bento 3

Another day, another Bento box. This one is quite similar to the last...

In my bento:
Lentil beanballs with tomato/red pepper paste sauce, steamed cauliflower, apple & rocket salad, sliced tomato, silverbeet sushi (yum!), carrot/cucumber/pickle sushi, more inari.

I've found it's easier to do everything in batches, which lasts a few days... the rice I cook fresh every day, but the bean ball mix I made a big batch of. I have more beanball recipes coming!

The mix contains:
Whole red lentils,
Ground hazelnut,
Spring onions,
Salt & pepper

Basically I just soaked the lentils for a few hours, then boiled them with the potato & celery. Then chucked it in a food processor with some hazelnut, polenta, chopped spring onions, salt & pepper and whizzed until mushy.

Tuesday, October 20, 2009

Vegan Bento

This week I've been totally inspired by the vegetarian Bento on We're Rabbits - they always look so delicious! I usually cook the same sort of things for a week at a time - this week is officially Bento week at my house.

I noticed that the We're Rabbits bentos often had yummy looking hazelnut & lentil balls, so I cooked a loose interpretation of this recipe.

In my bento:
Lentil bean balls, sliced tomato, inari with cucumber loveheart, cucumber & pickles sushi, apple/dijon salad. And on the side is a yummy okonomiyake Chris made.

Wednesday, October 7, 2009

Carrot & Couscous Salad

I'm not a big couscous eater, but I had a craving for something carrot-y and Moroccan-y. This was extremely quick to make, and tasted rather delicious.

Carrot & Couscous Salad

Olive Oil
Lemon Juice
Ras el Hanout
More Carrots
More Onion
Orange Juice
Baby Spinach

(Sorry for lack of quantities, just make it up as you go!)


Fry half the carrots & onions in some olive oil with a bit of salt & pepper, until they're nicely cooked and a little caramelised.
Chuck these in a bowl with some Ras el Hanout (this can be a bit spicy, so don't add too much), lemon juice & couscous, and add some boiling water (just cook as per instructions on your couscous).
- I just chuck everything in a bowl, cover with boiling water, and chuck on a lid and let sit for 5 or so mins.

Whilst the couscous is doing it's thing, take the rest of the onions & carrots and fry this batch. When this 2nd batch is lovely & golden, pour on the juice of 1 orange to kinda deglaze the pan & make a nice caramelized sauce.

Chuck it in with the cooked & fluffed couscous with some sliced baby spinach, mint, sultanas & walnuts. Hooray! Yummy!

Sunday, October 4, 2009

Vegan Double Choc Chip Cookies

Mmm. Yum. This recipe for vegan cookies has been kicking around my house for years & years. Adapted from a butter-y & egg-y recipe, you can add anything to it. Chocolate chips, nuts, dried fruit, coconut, the list goes on!

I used to make these with Nuttelex. However, due to concerns about Nuttelex's use of Palm Oil, and also the whole trans-fat thing (is it bad? is it not?) I just use oil.

Hooray! So these ones are for Chris's mums birthday, but of course I've snuck in a few already, just to be sure they taste okay!

3/4 cup sugar
1/2 cup oil (I use olive oil, you can use whatever you like!)
1 & 2/3 cup self raising flour
3 tablespoons cornflour
1 tsp baking powder
2 tbspn apple juice / water / soy milk
2 tspn vanilla essence
1 & 1/4 cups choc chips / walnuts / coconut

Preheat oven to 180C.

Mix the oil & sugar together.
Add in the flours, & baking powder, and mix until the oil is distributed.
Add in the juice/water/milk & vanilla, and mix until the cookie dough is kinda like a crumbly, pastey dough, like this:

Then, add in the chocolate chips, nuts, coconut (or whatever you choose) and mix through. By now it should be slightly resemblant of breadcrumbs?

Roll it in to little balls, like this:

Then bake on greaseproof paper for about 15 mins, until the bottom of the cookies are lightly browned.

Note: the cookies will be super soft when you pull them out of the oven, but will crisp up as they cool.

Hooray! Yummy cookies!

This recipe makes around 30 small cookies. Yum.

Saturday, October 3, 2009

savoury pumpkin pie

Lately we've been getting a lot of pumpkin in our weekly vegie box. I'm not a famed pumpkin lover, so my repertoire is pretty thin. My favourite way to eat pumpkin is usually with Moroccan / Middle Eastern flavours, hence this pie.

Super easy:
Roast some pumpkin pieces in olive oil (garlic optional)
Marinade the roasted pumpkin in lemon juice, ras el hanout, sesame seeds, sultanas (optional) & walnuts for about 30 mins.
Chuck it all on some pastry and bake.


I served it with this delish salad of steamed asparagus, avocado, apple & rocket in a dijon/lemon/olive oil dressing. Lovely.

This meal was totally super easy and quick, as are pretty much all the meals I've been cooking lately. I find cooking to be a huge way of procrastinating, I love cooking and can spend hours at a time, especially when I'm going through a macrobiotic phase. But, I'm trying to ramp up production in the business before Christmas, hence the easy recipes at the fore. It's better than take-out, right?

Thursday, October 1, 2009

Walnut Bolognese Sauce

I've been a wee bit lazy the past couple of days, and haven't gone out to buy more olive oil, onions, and a few other kitchen staples. So, when it came time to make something to eat today, I felt I would be inventive (rather than leave the house, horror!)

I felt like a pasta, but I like my pasta rich & a little olive oil-y, but we only had about 1 teaspoon left. So, I thought maybe the oilyness of walnuts would satisfy my rich pasta craving, and made this up.

It kinda has that what-is-that texture that regular bolognese does, but doesn't taste much like it (I think, I can't remember).

(Once again, sorry for dodgy photos, can't wait for summer and eating dinner during daylight!)

Walnut Bolognese Sauce
For 4 people

Ingredients (the things in brackets are what I would have used if I hadn't been too lazy to shop!)
1/2 leek (or 1 large onion) sliced finely
1 tbspn olive oil
Couple of sprigs of thyme (or whatever herbs you feel like)
Bay leaf
1/2 cup walnuts
Large handful of beans - say, 30 or 40? (or some other green veg like asparagus or something)
1 tbspn vodka (trust me)
Pinch of ground cinnamon
800g tin of tomatoes


First you want to bash the walnuts in a mortar & pestle till they're the consistency of breadcrumbs. (Or wizz them in a food processor, whatever, I don't care).

It will look like this. Arty shot.

While you're at it, slice the onion/leek and the green beans - if you slice the beans lengthways it will look prettier, but you'll also be more likely to cut yourself so take care.

Great. Now, fry the leek/onion until soft & slightly browned.
Chuck in the beans & walnuts, and turn the heat down and cook for about 5 until the walnuts seem toasty.
Splosh in the vodka (or, if you don't believe me, a bit of wine).
When the vodka/wine has sizzled away, add the other stuff, and let the sauce simmer for at least 30 mins.

Mmm. That's all.

P.S. - this is not quite as 'meaty' as you would expect a bolognese to be - I guess you could add some mashed up tempeh or something if you wanted, too.