changeling: (Default)
The experiment continues.

This recipe modified from Vegan Planet.

500g green beans, topped & tailed
5 radishes, sliced into matchsticks
3/4 cup mung bean sprouts
1/2 cup alfalfa sprouts
2 green/French/spring onions, chopped (white and green bits)
2 sticks celery, chopped

3–4 tB Braggs/raw soy sauce
1 tB sesame oil
1 tB cider vinegar (or mirin, if you're not a raw fooder)
1 tsp agave syrup
1 scant tB peanut oil
2 tsp crushed garlic/2 cloves garlic, crushed
2 scant tsp minced ginger
sprinkle ground chillis (/chilli powder)


Toss the first ingredients together. (The Salad.)

Combine the second ingredients, stir thoroughly, and tip over the salad. Toss again to coat thoroughly.
changeling: (Default)
Modified from The Australian Women's Weekly salads: simple fast and fresh

10 trimmed radishes, chopped into matchsticks
1 large capsicum, sliced thinly
500g cabbage, shredded
6 spring onions, chopped finely OR 1/2 red/brown onion ludicrously finely chopped
1 cup bean sprouts
1/2 to 3/4 cup slivered raw almonds

1/3 cup peanut oil
3 tB rice wine vinegar
2 tB brown sugar 2 tB agave (of course ... sugar is cooked to refine it)
2 tB Braggs seasoning (or equiv. raw soy sauce)
2 tsp sesame oil
1 clove garlic, crushed
1/3 cup water (I used some fresh stock we still had in the fridge, which was delicious, but cheating.)
Sprinkle of chili powder (=ground chili)

sesame seeds (optional)


Combine the first group of ingredients (henceforth known as THE SALAD) in a very large bowl. (NOTE: I used the food processor to do all my shredding, including the capsicum, onion and the almonds.)

Combine all the second group of ingredients (henceforth known as THE DRESSING) in a jar. Shake vigorously. Pour the Dressing over the Salad, toss further to combine.

Serve with a sprinkle of sesame seeds.




I'm chucking the successful recipes here (ones that are NotBoring and don't make us go 'Well, I'm eating raw food for how much longer again?) for ease of use. I should state for posterity that if we had a dehydrator, I think this experiment would be a little easier.

I don't actually know if vinegar counts as raw, but fuck it. It was delicious.
changeling: (Default)
We celebrated Hethert's birthday tonight. I made birthday cake. It's my own recipe. I wanted to make rosewater and cardamom cake, but I didn't have any rosewater.

I actually made half quantities from this recipe, and I used two small decoratively shaped cake tins – one a heart shape (to celebrate her role as a goddess of beauty) and a star shape (as one of her titles is "Mistress of Heaven").

It was delicious. And it smelt like madeleines.



Date and honey cake

1 C self-raising wholemeal flour (or 1 C plain wholemeal flour and 2 tsp baking powder)
1/4 C pitted and chopped dates (about 4)
1/2 C honey
2 tB margarine (I used Nuttelex)
1/4 tsp each ground cardamom and cinnamon
oat milk until it looks right (about 1/4 to 1/2 a cup)

Set the oven to 180°C (356°F).

Sift the flour, baking powder and spices in a mixing bowl. (OK, I never bother with sifting wholemeal flour, but whatever rocks your boat.) Toss the date pieces in the flour to coat – date pieces are really sticky and this means that you'll get more than one big datey ball in the middle of the mixture.

Combine the honey and margarine in a small saucepan and warm gently until the margarine is melted. Add the honey and margarine and stir to combine. Slowly add the milk until you get a consistency slightly thicker than pancake batter. Pour into a greased cake tin and place in the oven. Bake until a skewer inserted in the cake tin comes out clean (I'd guess 15–20 minutes).
changeling: (Default)
I haven't been around for months, really, which makes it hard, because I'm not up-to-date with people's lives. And one of my oldest LJ friends defriended me, which makes me very sad. But one can hardly blame her. Anyway, a recipe:

This morning I made a version of Vegan for One's Scrambled Tofu and Leek, but we have no tofu, because Steph made this very recipe earlier in the week, so it's

Scrambled Polenta and Leek
Ingredients
1/2 cup polenta
Small amount of cooking oil (I used canola)
1 1/3 cup hot water
1 medium to large leek, chopped into circles
sprinkle of salt
1/2 tsp tumeric
2 tsp soy sauce
1 1/2 tsp mustard
1 tsp lemon juice
1 tsp mushroom ketchup
Handful or two chopped sundried tomatoes or pickled roasted capsicum (or both!); failing that, tsp or so of red pesto to stir through
4 slices of wholegrain toast to serve.

Serves two.

Notes
Mushroom ketchup is a delightful thing I found in a Coles supermarket. It's nice and strongly flavoured, and reminds me a bit of Worchestershire sauce, except that of course it has no hairy fish in it, and so is vegan. You could probably sub a similarly strongly flavoured sauce like Worchestershire (I've heard that there's a vegan version, but I've not seen it in the wild).

Method
Combine the water, salt and oil in a small saucepan and bring to the boil. Reduce the heat to about medium and add the polenta a bit at a time, whisking with a fork to ensure it remains smooth. Continue whisking until it begins to pull away from the sides of the pan. The recipe book says that will take about 20 minutes, but as this is a very small amount, I found it only takes about 5 minutes. Take off the heat.
Throw leek into another saucepan, and add water until there's about 1 cm in the bottom. Put on low heat and cover. Cook for about 5 minutes.
Add tumeric, soy sauce, mustard, lemon juice and mushroom ketchup to polenta, and mash. Stir through tomatoes or capsicum.
Serve polenta and leek over hot toast.
changeling: (Default)
“Lasagne in pieno di colore” (with dodgy Google Italian) – “Full-of-colour Lasagne”
or,
“It’s hot and I want lasagne. How do I make it quickly?”
Made up and cooked by Steph, written by me. This is what we had for (a very late) dinner tonight. This lasagne is so tasty liek woah. Try it. Your tastebuds will love you.

Ingredients
Olive oil
1 eggplant
1–2 red onions
1 green capsicum
1/3 carrot
4 garlic cloves
3 cups of red (pasta) sauce (you can make this beforehand; I bought ours.)
3 1/2 cups of water
1 cup instant polenta
2 small avocadoes, peeled
1 packet lasagne noodles
Vegan mozzarella (optional)

Method
1. Cook the lasagne noodles in large pot of salted water until al dente. I find you don’t need the whole packet, but consider how large your casserole dish is, and how deep. Place the noodles on clean tea towels so they don’t stick to each other. This is useful to do even if you are using instant noodles, as vegan lasagne doesn't need to be cooked for as long as meaty lasagne, so the pasta won't soften enough. ew. meaty.
2. Chop the eggplant, onion, capsicum and carrot roughly. Put in frypan with some oil. Cook with whole, peeled garlic cloves until soft. Remove cloves (We kept ours in). Transfer to a large bowl, stir through tomato-based sauce.
3. Set the oven temperature to 180°C, or 350°F.
4. Bring water to boil. Add 1 cup of polenta to it slowly, whisking constantly. When polenta is forming “one cohesive goo” (as instructed by Steph), mash through avocadoes. Remove from heat.
5. Layer in casserole dish, topping with slices of vegan mozzarella, if you like. This dish is so flavourful it’s not very necessary.
6. Cook in oven for about ten minutes.
changeling: (Default)
I made a lentil curry last night. I had difficulty finding a recipe (not that I looked too hard), because even Charmaine Solomon let me down - her Complete Asian Cookbook (a culinary bible in many Australian homes) didn't have a recipe. So I adapted her recipe for "Minced meat and split pea curry". Recipe below.

In a sidenote, I've just found out via her website that Charmaine has a Complete Vegetarian Cookbook! I'll have to see if I can find a copy somewhere!

Lentil Curry
Ingredients
250g green lentils
oil or ghee
2 medium onions, chopped
2 cloves of garlic, ditto (or two tsp of crushed garlic)
1 tsp fresh ginger, finely chopped (or 1 tsp crushed ginger)
1 tsp turmuric
About 1/4 tsp chilli (or 1/2 tsp chilli powder)
1 tbsp fresh coriander or mint, chopped
4 small ripe tomatoes, chopped
handful of beans, chopped
1 zucchini, chopped
2 tsp salt (I just used a generous sprinkle)
2 1/2 cups boiling water
2 tsp garam masala

Note for non-Australian cooks
Australian measures, as I use them, are as follows: a cup is 250mL, a tbsp is 20mL, a tsp is 5mL.

Method
Wash the lentils thoroughly and soak them in boiling water. Put aside.
Heat the oil and cook the onions, garlic and ginger until the onion is transparent.
Add turmuric, chilli (to taste - I've given a very low estimate), coriander, tomatoes, beans, zucchini and salt.
Stir over medium heat for a few minutes. Drain the lentils and add to the pot with the 2 1/2 cups of water.
Cook for about 30-40 minutes or until the lentils are cooked. They should still retain their shape, and not form a porridge as they do in dhal.
Stir through the garam masala thoroughly and serve with steamed rice.

Other vegetables could be substituted for the beans and zucchini - eggplant would work well. The tomatoes are part of the base flavour of the curry, however, and should be retained.
changeling: (Default)
Apologies to Bill the Radish, as I dashed out to make dinner as mother got home, and didn't get back to my computer until 8pm.

What I made:

Mexican Tortilla Pies
from Australian Table magazine, July 2004 issue.
(I'd just imagine quotation marks around Mexican, if I were you.)

Serves 6
They say prep time 10 mins, cooking time 25 mins, but this is probably lies, and in any case doesn't take a 1hr dash to the supermarket and back.
Fat 11g, fibre 5g, calcium 146mg (all of which seem dodgily specific, as they don't know what ingredients you're specifically using).

Ingredients
6 small flour tortillas (I used fajita tortillas. I remember the folks used enchilada tortillas. I think fajitas work better.)
Olive oil spray
400g can red kidney beans, drained
200g jar taco sauce
(1/2 capsicum)
270g can corn kernels, drained
1 avocado; peeled, seeded and diced
1 small red onion, roughly chopped
2 tbsp chopped coriander
1/2 cup (60g) grated low-fat cheese

Method
1. Preheat oven to 180oC. Spray tortillas with oil and ease into 6 x 9cm pie dishes. Place a second pie dish on top and press down to form a shell. Remove top dish. Place dishes on a baking tray and bake for 10 minutes (I baked for about 15-20 mins), or until golden. Remove from oven.
2. Heat kidney beans and taco sauce (and half a capsicum, if you're me and want to improve the dish slightly) in a small saucepan on medium for 5 minutes, until slightly thickened. Divide between tortilla cases.
3. Combine corn, avocado, onion and coriander in a small bowl. Spoon over bean filling. Sprinkle with cheese. Bake for 10 mins, until cheese has melted. Serve.

Table mag tip: Add 250g minced steak and 1 chopped onion to filling if desired. Brown before adding.


I didn't measure my pie cases, and I suspect ours are slightly smaller than prescribed. Also the can of kidney beans & jar of taco sauce was slightly more than prescribed. Ours made about eight individual pies.
changeling: (Default)
*blinks* I think JK may have read Molesworth. I'm flipping through How to be Topp by Willans and Searle (the chapter titled "Akquire Culture and Keep the Brane Clean" in specific) and I come across Molesworth talking about Latin plays. He puts one down for our enjoyment:

THE HOGWARTS
by
MARCUS PLAUTUS MOLESWORTHUS


Just about indesputable proof, I'd say. Eheu!




Strawberry mousse (according to me)
Ingredients:
1 punnet of strawberries
1/2 cup sugar
1 egg white
300mL container of cream

  1. Pull green tufty things off strawberries. Wash the berries. Puree them in food processor (or with handy cat).
  2. Put sugar, egg white and cream into large bowl.
  3. Realise that it was supposed to be sugar, egg white and strawberries in bowl. Cream is added later. Swear.
  4. Eat dinner. Drive to shops to purchase new container of cream.
  5. Put sugar and egg white into large mixing bowl. Begin to whip. Wonder why such a small quantity.
  6. Realise self is utterly stupid; add strawberries. Beat until it's *ahem* hard. You know what I mean.
  7. Get small bowl out to pour cream into so as to fold it into pink mess in large bowl.
  8. Have sister intervene and wonder whether one is supposed to whip the cream first.
  9. Scoff at sister.
  10. Check recipe.
  11. Note that though recipe has no step saying "whip the cream", recipe actually says "300 mL cream, whipped". Swear. Thank the gods that sister put her interfering nose in again.
  12. Whip cream.
  13. Fold cream into pink slathery stuff. Transfer into dishes for serving, or put in fridge for later.

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