“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”~Lemony Snicket.
I recently fell for the “stuck waiting in line at the supermarket in front of the magazine rack” trick. Normally I would have a little flip through and then happily return to the shelf, but a particular recipe magazine enticed me with pictures of fresh and colourful tacos and won me over with a section called “Meatlover or Vegetarian” in which several classic recipes were re-done vegetarian. From what I gather, this particular magazine has this section in it every month. Maybe I’ll be back for more.
I went for the Meatballs vege option. My only variation was that I used a bit of beetroot instead of carrot (because in some strange turn of events I did not have any carrots) so they came out pink. I also used a bit more cashew (because I was lazy with the measuring cups) and a few extra spring onion (wasn’t sure if mine were overly small or not).
They were delightful. A real surprise. Fully endorsed by husband and children. Normally I am not a huge chickpea fan. They have a distinct taste that I just don’t go for, but in this recipe I really didn’t notice them!
What you need:
- 2 x 400g can chickpeas, drained
- 1/4 – 1/2 cup cashews
- 3 green onions (I mean spring onions)
- 1 carrot
- 4 garlic cloves, crushed
- 1 tsp mixed herbs
- 2 eggs
- 1 cup bread crumbs (about 2 slices of bread)
- 1/3 – 1/2 cup grated parmesan
- oil for frying
What to do:
- Preheat oven to 200degC (180 fan forced).
- Make breadcrumbs in food processor. Slowly add the dry ingredients, then the wet, to the processor to make a mixture you can roll into balls.
- Divide into 32 balls. They should be slightly smaller than golf balls.
- Brown the outside of the balls in a frying pan. Transfer to a baking tray and cook in the over for about 15 minutes.
- Serve with some spaghetti,a really nice tomato pasta sauce and sprinkling of chopped parsley. Serves 4 hungry people.
“If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful.” ~Emeril Lagasse
Pasta is one of my most favourite foods in the whole world. It is so changeable, comforting, easy to prepare and just plain YUMMY. And carby. That last one is not such a great thing when you are me. Don’t get me wrong, I eat carbs. In the morning. A little bit at lunch. But I try to avoid them as much I can in the evening.
Here in which lies my dilemma. I want to eat pasta dishes at night-time. And now I can!
While on holiday, my mum and I found this really cool thing called a Veggie Twister. It looks gimmicky, I know. But when I read “turn your vegetables into attractive spaghetti” my brain went DING!
And it works perfectly. I made a salmon “pasta” dish for my dad and husband. Then didn’t know it wasn’t actually wheat spaghetti until I told them.
And it was easy. I blanched the zucchini spaghetti in a little bit of salted water. They don’t really need cooking but I wanted to warm them up a bit.
This might be the best thing that has happened to me so far this year.
What you need:
- 4 zucchini (about 3cm diameter to fit into Twister)
- 3-4 Bullboar Sausage (or any other, fragrant italian sausage)
- 10 sun-dried tomatoes
- 4 tsp capers
- 2 clove garlic
- 2 tbsp grated parmesan
- Handful of parsley
- 4 tbsp smooth light ricotta
- 1 cup fresh peas
What to do:
- Put the zucchini through the veggie twister, peel on. Set aside.
- Set a pot of water to boil on the stove (this is to blanch the pasta at the last minute). Put a
- In a large frying pan, cook the sausage. Slice them up and return to the frying pan to crisp with a splash of oil.
- Add peas to the fry pan and cook until they become bright green.
- Add the sliced sun-dried tomato, capers and crushed garlic. Cook for two minutes and then add the parsley.
- Quickly blanch the pasta, drain it and then stir through the ricotta.
- Serve by layering in a large bowl: Pasta, sausage fry pan mix and lastly, parmesan cheese.
- Eat immediately!
“Mushrooms- meat for vegetarians!”~some guy in some ad a while back
I’ve been at work full-time for 3 weeks and when I get home from work I don’t have the luxury of time when it comes to cooking! I like the kids to eat at 6pm, bath at 6.30 and in bed by 7. I run a tight ship!
As a result, we have been eating a lot of fast food. No, don’t worry, I’m not talking about Macca’s or anything like that. I mean food that is really fast to make.
To make this recipe gluten-free, replace the soy sauce with Tamari. I still find it hard to believe that soy sauce is a naughty old gluten harbourer!!
I am still trying to stick to 300 cal per meal (Michelle Bridges 12 Week Body Transformation style) with a good amount of protein. Hence heaps of mushies.
I have those little single serve miso paste packets in my fridge at all times. I find them useful to add to dishes instead of fish sauce as a salt element. I do cheat a bit, I have been buying those puree herbs that you see in the fruit and vege section of the supermarket. They are really tasty! You can just as easily chop up fresh herbs.
Interestingly, sesame seeds are high in calcium so I get my daughter (who can’t have soy or dairy) to sprinkle them on everything.
This recipe will serve two.
What you need:
- 300g Firm tofu, chopped into 1 cm cubes
- 1 tbsp light soy sauce
- 2 tsp brown sugar
- 1 tsp apple cider vinegar
- 1 1/2 – 2 tbsp fresh grated ginger
- 1 tbsp water
- 3 smallish zucchini (about 550g), roughly chopped
- 250g mushrooms, roughly chopped
- 1/2 pkt miso paste (about 1/2 tbsp)
- 1 lime, juiced and zested
- 1 tbsp Thai puree herbs (or just ginger, garlic, chilli and coriander)
- 1 tsp sesame seeds
- 1 handful rocket
What to do
- Put the tofu in a small bowl, or shallow dish.
- Combine the grated ginger, apple cider vinegar, soy sauce, brown sugar and water then pour over the tofu.
- Heat a non stick wok, maybe gift it a little spray with oil
- Cook the zucchini in the wok for about 5 minutes, tossing intermittently. Then add the mushroom and cook for a few more minutes.
- Combine the miso paste, lime juice & zest and herb puree. Maybe add a tbsp of water if your lime wasn’t very big.
- Add miso mixture to wok and cook for a few minutes.
- Toss through rocket just before you serve on a platter with tofu bowl and sprinkle with sesame seeds.