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Dinner/ Soups

WARMING AND HEALTHY – MY HOMEGROWN INSPIRED ASIAN BROTH SOUP

As soon as I assembled these ingredients on my kitchen bench I knew I had to make an Asian broth style soup.

Not only warming for these cold winter nights but full of nutrition.

The small Nameko mushrooms and large Shimeji’s have been growing above my kitchen sink for weeks after picking starter kits up at the Old Kingston Bus Depot Markets with my friend Tracey.

The spinach, Swiss chard and kale all came from my back yard this afternoon.

Print Recipe
Serves: 4 Cooking Time: 20M

Ingredients

  • BASE
  • 1/2 diced onion
  • 1 teaspoon of garlic paste
  • 1 teaspoon of ginger paste
  • 1 teaspoon of vegan laksa paste
  • 1/2 teaspoon of extra rich vegan fish sauce
  • 1 litre of home made vegetable stock
  • 1 1/2 cups of water
  • ADDED INGREDIENTS
  • Small Nameko mushrooms
  • Large Shimeji mushrooms
  • Spinach
  • Swiss chard
  • Kale
  • Zucchini
  • Broccoli
  • Beans
  • Carrot
  • Noodles
  • GARNISH
  • Fried onions
  • Fresh chilli

Instructions

1

In a non-stick pot, place the diced onion, garlic paste, ginger paste, vegan laksa paste and extra rich vegan fish sauce. Sauté until all of the ingredients start to become a light brown colour.

2

Add in the vegetable stock and water then bring to the boil. Let simmer for 15 minutes.

3

Place remaining vegetables into the pot and cook for 5 minutes.

4

Serve up with noodles of your choice (I used Slendier brand on this occasion).

5

Garnish with fried onions and fresh chilli pieces.

Dinner

MIDDLE EASTERN FEAST – WHOLE ROASTED CAULIFLOWER AND MORE

I love the flavours of the Middle East especially Morocco. It is one the places on my to ‘Go To For Food’ travel list.

I started off with the idea of roasting a whole cauliflower. Then I was wondering what flavours to use, one thing led to another and the end result is this Middle Eastern Feast.

A whole roasted Middle Eastern spiced cauliflower with chargrilled vegetables, Moroccan quinoa, black olives, pistachios and dairy-free crumbled feta.

Cauliflower garnished with hummus.

WHOLE ROASTED CAULIFLOWER WITH CHARGRILLED VEGGIES ON A BED OF MOROCCAN QUINOA

Print Recipe
Serves: 4-6 Cooking Time: 45M

Ingredients

  • 1 whole naked cauliflower 
  • 4 tablespoons of Middle Eastern spice mix
  • 700 gram bottle of plain tomato pasta sauce
  • 1 carrot
  • 1 eggplant
  • 1 zucchini
  • 2 small red bell peppers
  • 2 small green bell peppers
  • 6 large cherry tomatoes
  • 1 large field mushroom
  • 1 handful of shelled pistachio nuts
  • 1 handful of crumbled dairy free feta cheese
  • 1 handful of sultanas
  • 1 handful of black olives
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander 
  • 3 tablespoons of hummus
  • FOR THE MOROCCAN QUINOA
  • 260 grams of quinoa
  • 1/2 teaspoon of cumin
  • 1/3 teaspoon of paprika
  • 1/3 teaspoon of tarragon
  • 1/3 teaspoon of turmeric
  • 1/3 teaspoon of onion powder
  • 1/3 teaspoon of garlic powder
  • 1/3 teaspoon of cinnamon

Instructions

1

Rinse naked cauliflower with warm water and pat dry.

2

Mix Middle Eastern spice mix in a bowl with the plain tomato pasta sauce and stir.

3

Place the cauliflower on a baking tray and coat all over with the sauce mix.

4

Cook at 180 degrees for 45 minutes, turning over once at the 25 minute mark.

5

While the cauliflower is cooking place the quinoa, spices and water into a non stick pan on the stove. Bring to the boil then turn down to simmer until most of the moisture has evaporated.

6

Once simmering prepare the carrot, eggplant, zucchini, bell peppers, tomatoes and mushroom to be grilled by covering them with the cumin and coriander powder.

7

Grill on a griddle pan until melted with black stripes and are cooked to your personal liking. Obviously the carrot will take longer than the eggplant and zucchini. 

8

When the quinoa has cooked, mixed in the sultanas and olives then spread out on a serving plate.

9

Place the cauliflower in the centre of the plate then add the chargrilled veggies to the plate.

10

Top with the pistachio nuts and crumbled dairy-free feta cheese.

11

Garnish the cauliflower with hummus.

 

Dinner

BAGEL WEEK – ASIAN PAPRIKA AND SALT DINNER BAGEL

Bagels are such a versatile food. You can load them up with different flavours and combinations for every meal of the day.

Tonight I took a Paprika and Salt bagel from Buddah’s Kitchen Co and gave it the spicy Asian treatment combined with satay. Some hipsters may refer to it as ‘fusion’ of flavours.

To me it’s just a great combination of flavours but hey that’s just my opinion…ha ha!

Here’s my recipe.

ASIAN PAPRIKA AND SALT DINNER BAGEL WITH GRILLED SATAY TOFU

Print Recipe
Serves: 1-2 Cooking Time: 15M

Ingredients

  • 1 Buddah's Kitchen Co Paprika and Salt Bagel
  • 3 tablespoons of Tofutti Better Than Cream Cheese
  • 1 tablespoon Sriracha hot chill sauce 
  • 1 cup of Asian vegetable mix
  • 1/2 packet of satay tofu 
  • 1 cup of different mushroom varieties 
  • 4 broccolini stems
  • 4 pieces of Pak Choy
  • 1/2 fresh red hot chilli
  • 1 tablespoon of peanut butter
  • 1 handful of cashew nuts

Instructions

1

Start by placing the Asian vegetable mix, mushrooms and pak choy in a steamer. Cook on medium heat for 5 minutes. You want the veggies to maintain their hardness. (You could give this step a miss if you prefer to have them raw).

2

Cut the tofu into bite size pieces then could on a griddle pan for 5-7 minutes.

3

In a cup or small bowl add the better than cream cheese and hot chilli sauce. Stir together with a fork or spoon until well mixed.

4

Slice the bagel in half and toast to your desired level (I like mine closer to the well toasted end of the scale).

5

Once your bagel is cooked start to place your ingredients on top. I followed this order. Chilli vegan creamed cheese, Asian veggie mix, pak choy, broccolini, tofu then mushrooms.

6

Drizzle your favourite peanut butter on top and garnish with fresh cut chilli and crushed cashew nuts.

 

Dinner

INDIAN ALOO PALAK – POTATO AND SPINACH CURRY

Add some good Low-Gi potatoes (complex carbohydrates) and highly nutritional spinach from my backyard garden to a tasty curry base.

It equals a delicious cold night dinner or Aloo Palak as they call it in India.

This is my recipe.

POTATO AND SPINACH CURRY

Print Recipe
Serves: Many Cooking Time: 45M

Ingredients

  • 6 large low-gi potatoes
  • 1 bunch of fresh spinach
  • 1 tin of lite coconut cream
  • 1 litre of coconut milk
  • 2 tins of tomatoes
  • 1 cup of water
  • 2 teaspoons of curry powder
  • 2 teaspoons of cumin powder
  • 2 teaspoons of coriander powder
  • 1 teaspoon of garam masala
  • 2 teaspoons of cayenne pepper powder
  • 1 clove of garlic
  • 1 cup of diced onion
  • 8 curry leaves
  • 3 kafir lime leaves
  • Fresh coriander leaves

Instructions

1

In a large non-stick pan place the 2 teaspoons of curry powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala, 2 teaspoons of cayenne pepper powder, 1 clove of garlic and 1 cup of diced onion.

2

Turn on medium heat to sauté, adding a splash of water once you start smelling the strong aromas of the ingredients. You don't want to burn them but just release their flavours. Continue to add splashes of water until you have a pungent paste at the bottom of the pot.

3

Add in the two tins of tomatoes, curry leaves, kafir lime leaves and two teaspoons of chilli powder and the a cup of water. Reduce down until excess liquid dissolves.

4

Add in the potatoes (quartered) and stir to coat in the tomato curry mixture.

5

Pour in the lite coconut cream and coconut milk. Bring to the boil stirring occasionally and keep it going for about 15-20 minutes.

6

Turn down to low heat, add in the spinach (roughly chopped) and simmer until the potatoes are soft and the mixture starts to thicken. Take off the heat and serve with wholemeal roti. Garnish with fresh coriander leaves.

Dinner/ Lunch

SUNDAY ROAST – FIELD ROAST WITH SPIKED BAKED VEGETABLES AND GRAVY

A great thing to do on a rainy Sunday is to cook up a delicious roast dinner.

I had been seeing the Field Roast Celebration Roast at the Cruelty Free Shop for quite a while so I finally bought one a few weeks ago to try out.

I am happy to report I was not disappointed. In fact it tasted very nice.

To quote the description on the Field Roast website
“Delightfully seasoned with rubbed sage, garlic and lemon juice, this evolution of our classic Celebration Roast features a traditional bread stuffing made with fresh onions, celery, cranberries and butternut squash.”

The version I purchased did not come with a pot of porcini mushroom gravy as appears on their website so I made my own plain version.

Here is how I made my Sunday Roast Dinner including specially flavoured potatoes, carrot and pumpkin.

FIELD ROAST WITH SPIKED BAKED VEGETABLES AND GRAVY

Print Recipe
Serves: 4 Cooking Time: 50M

Ingredients

  • 1 vegan Field Roast Celebration Roast
  • 3 cups of vegetable stock
  • 3 carrots
  • 4 potatoes
  • 1 medium piece of butternut pumpkin
  • 1/2 a head of cauliflower
  • 1 large piece of broccoli
  • 4 handfuls of fresh green beans
  • 1 large zucchini
  • No Salt
  • Cracked black pepper
  • Spicy seasoning
  • 1/4 cup of fresh or dry rosemary
  • 1/4 cup of cumin powder
  • 2 squeezes of lite agave nectar
  • Gravy powder and water (follow instructions on the packet)

Instructions

1

Pre-heat your oven to 180 degrees celsius

2

Line a baking tray with baking paper.

3

Put the Field Roast into a bowl and cover in vegetable stock. Leave to soak.

4

Place a large pot and steamer on the stove top on high.

5

Cut potatoes, carrots, pumpkin, cauliflower, broccoli, beans and zucchinis to size.

6

Place potatoes, carrots and pumpkin in the steamer and cook for 10 to 15 minutes.

7

Remove the Field Roast from the bowl and place it straight onto the baking tray. Grind a small amount of No Salt and cracked black pepper on the top.

8

Remove the potatoes, carrots and pumpkin and place on the baking tray.

9

Sprinkle spicy seasoning on top of the potatoes.

10

Sprinkle rosemary on top of the pumpkin.

11

Sprinkle cumin powder on the carrots then lightly drizzle lite agave nectar over the top.

12

Place baking tray in the oven until the vegetables are cooked (30 - 35 minutes).

13

Place the remaining vegetables into the steamer and cook until they just start to soften.

14

Take off the heat and set aside.

15

Make up your favourite gravy.

16

Once the vegetables in the oven are cooked remove them, slice up the Field Roast then plate up.

17

Garnish the roast and unflavoured vegetables with the gravy. Enjoy!

Dinner

FLASHBACK – CURRIED PUMPKIN SHIPWRECKED ON A VEGAN BEACH

Facebook tells me I made this two years ago. Thought it was worth sharing again.

Slow baked pumpkin filled with eggplant and chickpea curry (people and cargo) on a beach of mashed potato (sand), spinach (seaweed), beans, carrots, cauliflower, broccoli and red capsicum (things washed up on the beach)!

This was long before the Plant Health Man website was born. I just made it up as went along which I still do today. I just didn’t bother to write ingredients or recipes down back then.

Dinner

CHANGING THE RULES – ITALIAN INSPIRED VEGAN TACOS

I just felt like tacos tonight so quickly whipped up these delicious ones.

I chose to go with an Italian theme rather than Mexican but hey they are still tacos.

Check out my recipe below.

ITALIAN INSPIRED VEGAN TACOS

Print Recipe
Serves: 8 Cooking Time: 20M

Ingredients

  • 1 packet of vegan mince (I used Linda McCartney on this occasion)
  • 1 clove of garlic
  • 1 cup of diced onion
  • 1 cup of diced vegetables (carrot, peas and corn)
  • 2 tablespoons of dried rosemary
  • 2 tablespoons of dried oregano
  • 2 tablespoons of dried basil
  • 4 tablespoons of vegan gravy powder
  • 2 cups and one splash of water
  • 1/2 cup of Tofutti Better Than Cream Cheese
  • 1 red hot chilli
  • 1 cup of chopped lettuce
  • 1/2 cup of diced tomato
  • 1/2 cup of grated vegan cheese (I used Bio Cheese on this occasion)

Instructions

1

Boil 2 cups of water in a kettle.

2

Once boiled pour into a mixing cup or dish, add the vegan gravy powder and stir vigorously until there is no lumps present. Set aside.

3

Place the garlic (diced or crushed) and onion into a non stick pan at high heat. Cook until it starts to brown then add a splash of water allowing to caramelise for a minute.

4

Add the vegan mince, diced vegetables, rosemary, oregano and basil to the pan. Stir regularly until mince softens.

5

Pour the gravy mix into the mixture ensuring you evenly cover all of the contents. Allow to cook down while continuing to stir.

6

Once the ingredients are soft and gravy has thickened remove from the heat.

7

Plate up the tacos as you wish adding the Tofutti Better Than Cream Cheese.

8

Optional - garnish the top of the tacos with sliced red hot chill pieces and serve with an icy cold drink of your choice.

Dinner/ Soups

SMOKEY BAKED SWEET POTATO AND CARAMELISED ONION SOUP

My favourite soups are mostly thick ones.

On the menu tonight is sweet potato and caramelised onion flavoured with smoked paprika.

Here is my easy recipe.

SMOKEY BAKED SWEET POTATO AND CARAMELISED ONION SOUP

Print Recipe
Serves: 4 bowls Cooking Time: 40M

Ingredients

  • 2 large sweet potatoes
  • 2 cups of onions
  • 1 clove of garlic
  • 1/2 cup of water
  • 2 tablespoons of smoked paprika
  • 1 litre of vegetable stock
  • Lite salt / no salt
  • Black pepper

Instructions

1

Peel and cut the sweet potatoes into small cubes.

2

Steam or boil for 10 minutes. Remove from pot, cover with smoked paprika then transfer to an air fryer or oven pre-heated at 180 degrees celsius for 15 minutes.

3

While this is happening, place the garlic and onions into a non-stick pan at high heat. DO NOT ADD OIL. It is not necessary. Cook until the onions sweat right down and become soft. Add 1/2 cup of water and mix with onions. You will see the caramelisation occur in front of your eyes. Cook for a few more minutes then remove from the heat.

4

Place the sweet potato, caramelised onions and vegetable stock into a soup maker. Add a shake of Lite Salt/No Salt and cracked black pepper. Cook on the blend setting. If you don't have a soup maker you can use a pot on the stove and use a stick blender to combine the ingredients. After 15 minutes your soup is ready.

5

Garnish with caramelised onions and serve with buttery sourdough toast.

Dinner

WARM ME UP DINNER – HOT SPICY CHICKPEA AND VEGETABLE CURRY

Another cold night calls calls for another hot and spicy dinner.

Introducing my super delicious and nutritious hot spicy chickpea and vegetable curry.

I tried this out on my work colleagues and they all loved it…even the non-vegans.

HOT SPICY CHICKPEA AND VEGETABLE CURRY

Print Recipe
Serves: Makes approximately 2 1/2 litres of curry Cooking Time: 45M

Ingredients

  • 2 teaspoons of curry powder
  • 2 teaspoons of cumin powder
  • 2 teaspoons of coriander powder
  • 1 teaspoon of garam masala
  • 2 teaspoons of cayenne pepper powder
  • 1 clove of garlic
  • 1 cup of diced onion
  • 8 curry leaves
  • 3 kafir lime leaves
  • 2 tins of tomatoes
  • 1 tin of lite coconut cream
  • 1 litre of coconut milk
  • 1 cup of water
  • 1 head of broccoli
  • 2 zucchinis
  • 2 cups of beans
  • 1 medium sized eggplant
  • 1 red hot chilli
  • Fresh coriander leaves
  • Coconut yogurt

Instructions

1

In a large non-stick pan place the 2 teaspoons of curry powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala, 2 teaspoons of cayenne pepper powder, 1 clove of garlic and 1 cup of diced onion.

2

Turn on medium heat to sauté, adding a splash of water once you start smelling the strong aromas of the ingredients. You don't want to burn them but just release their flavours. Continue to add splashes of water until you have a pungent paste at the bottom of the pot.

3

Add in the two tins of tomatoes, curry leaves, kafir lime leaves and two teaspoons of chilli powder and the a cup of water. Reduce down until excess liquid dissolves.

4

Add in the vegetables and stir to coat in the spicy tomato mixture.

5

Pour in the lite coconut cream and coconut milk. Bring to the boil stirring occasionally and keep it going for about 15-20 minutes.

6

Turn down to low heat and simmer until the vegetables are soft and the mixture starts to thicken. Take off the heat and serve with steamed brown rice, wholemeal roti and coconut yogurt. Garnish with fresh coriander leaves and fresh cut hot red chillies.

Notes

TIP - This always tastes better the next day or night. Can also be frozen for easy meals.

Dinner

HOMEMADE – SUPER SPICY ROAST VEGETABLES PIZZA

Sometimes I just feel like something really spicy for dinner.

Something to heat up my throat and almost make me breath fire through my nose like a dragon.

Tonight was one of those nights.

My answer was a homemade pizza loaded with stacks of vegetables, coriander and heaps of spice.

Check out my recipe below.

SUPER SPICY ROAST VEGETABLES PIZZA

Print Recipe
Serves: 4-6 pieces Cooking Time: 20M

Ingredients

  • Whole wheat pizza base (from Bakers Delight)
  • Eggplant dip (from Aldi)
  • Bio cheese
  • Green capsicum
  • Kalamata olives
  • Broccoli
  • Yellow tomatoes
  • Cherry tomatoes
  • Spanish onion
  • Mushrooms
  • Roast potatoes
  • Coriander powder
  • Spicy Korean BBQ sauce
  • Sriracha Hot Chilli Sauce
  • Fresh coriander leaves

Instructions

1

Pre-heat your oven to 180 degrees celsius.

2

Place the pizza base on a lined baking tray.

3

Liberally apply eggplant dip to the base and spread right across to all the edges.

4

Top with Bio Cheese cheddar style shreds.

5

Sprinkle with coriander powder.

6

Cover with the remaining veggies.

7

Sprinkle a little bit more cheesy shreds on and season with some cracked black pepper.

8

Place in the oven for 20 minutes.

9

Remove pizza from the oven and cover with the Spicy Korean BBQ sauce and Sriracha Hot Chilli Sauce.

10

Garnish with fresh coriander leaves.

Notes

TIP - It is important to layer your cheese on top of the eggplant dip before covering with vegetables. It results in the creamiest yummy pizza based.