Tag Archives: vegetarian

Coconut Butter – Monday Made

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I really love coconut. I love pretty much all things made with coconut.cocobutter2

I really want to make some Vegan Oreos, or maybe these Raw Oreos today, but realised that what I needed to make them was coconut butter. As it turns out, making that is not very hard at all.

From a 500g bag of shredded coconut I made two jars of butter. RE-SULT!

I used my Bellini, which is pretty much like a Thermomix or Vita-Mix when talking about blending power. You could use a regular blender too, but it might take a bit longer.

cocobutter1

What you need:

  • 500g shredded coconut
  • 2 sterilized jars

What to do:

  1. Put the coconut in your blender and set it to high for about 3 minutes or until it turns to liquid. Scrape down side if necessary. At this point, I guess you could add cocoa powder to it and some hazelnuts perhaps…..that sound a little bit like Nutella to me!
  2. Pour into jars and let set in fridge for a few hours.
  3. While you wait, grab a spoon and eat all the little bits left in your blender……..nomnomnomnom.
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No-Meat Meatballs – Monday Made

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“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:

  1. Preheat oven to 200degC (180 fan forced).
  2. 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.
  3. Divide into 32 balls. They should be slightly smaller than golf balls.
  4. Brown the outside of the balls in a frying pan. Transfer to a baking tray and cook in the over for about 15 minutes.
  5. Serve with some spaghetti,a really nice tomato pasta sauce and sprinkling of chopped parsley. Serves 4 hungry people.

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Yummy Fast Food – Monday Made

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“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

  1. Put the tofu in a small bowl, or shallow dish.
  2. Combine the grated ginger, apple cider vinegar, soy sauce, brown sugar and water then pour over the tofu.
  3. Heat a non stick wok, maybe gift it a little spray with oil
  4. Cook the zucchini in the wok for about 5 minutes, tossing intermittently. Then add the mushroom and cook for a few more minutes.
  5. Combine the miso paste, lime juice & zest and herb puree. Maybe add a tbsp of water if your lime wasn’t very big.
  6. Add miso mixture to wok and cook for a few minutes.
  7. Toss through rocket just before you serve on a platter with tofu bowl and sprinkle with sesame seeds.