Posts Tagged ‘vegetarian’

r o a s t b e e t s & a s p a r a g u s s a l a d

June 9, 2011

This is one of my favourite recipes – adapted from Bill Granger’s ‘Bill’s Sydney Food’ book – and I’ve been making it for years. It’s a great veggie option to impress your friends with at a dinner party in the warmer months. For a vegan alternative, swap the goats cheese for some griddled polenta. Easy to make and fuss free, but looks impressive and tastes amazing. I can’t think of a better combination than beetroot, asparagus, and goats cheese.

 

 

L E N T I L S A L A D

500g dried puy lentils

extra virgin olive oil

lemon juice

6-8 vine tomatoes

1 large red onion

2 cloves garlic

bunch fresh mint leaves

maldon sea salt

cracked black pepper

 

R O A S T E D B E E T R O O T

6-9 raw beetroot

balsamic vinegar

maldon sea salt

extra virgin olive oil

 

A N D

2 bunches asparagus

2 rounds of goats cheese

small handful fresh mint leaves

 

Firstly, get your oven nice and H O T , about 210°C.

Wash your beetroot, and top and tail them to get rid of the stalk and straggly bits. Halve each beetroot. Drizzle a R O A S T I N G tray with plenty of olive oil. Then place the beetroot in the tray and brush with enough oil to make sure they’re covered. Sprinkle with maldon, and drizzle a bit of balsamic over them. Put in the oven for 40-60 minutes, turning them over half way through. If they look like they’re shriveling up a bit, or drying out, just cover the tray in foil for the last 20 minutes and that will prevent them burning and it keeps the moisture in. Once cooked, remove from oven and leave on the side til needed.

M E A N W H I L E , dice your tomatoes, chop your onions finely and chuck both into a large bowl. Chop a handful of mint leaves and add to the bowl.

Wash your lentils in a sieve or colander and them chuck them in a saucepan with cold water, enough to cover them a few inches. Put on a medium/high heat and get to the boil. Then S I M M E R for roughly 20 minutes. You don’t want them to be soft or mashable, they need to be tender enough, but still keeping a firm shape. Once cooked, strain, rinse and add to the large bowl.

In a jug make a dressing with lemon juice and the extra virgin olive oil. I generally use 1 parts lemon to 2 or 3 parts oil. Say, 50ml lemon juice and 150ml olive oil. Add finely diced garlic, and season with salt and pepper. Give it a good W H I S K with a fork and pour enough dressing over the lentils to coat the salad well (pretty much all of it!). Mix well with a big spoon!

Prepare your asparagus, by snapping off the woody ends. Cook your asparagus however you fancy. I prefer to steam mine for about 3-4 minutes over some boiling water. Once cooked, run some cold water over them to prevent them wilting.

You’re almost there! It’s just the A S S E M B L Y part from here.

Line up your plates and put a good couple of S P O O N F U L S of the lentil salad on the center of each plate. Place some asparagus (3-5) on the salad; then arrange about 3 slices of goats cheese across the asparagus in a line. Top with 3 pieces of roasted beetroot (it becomes a balancing exercise at this point!) and decorate with a few fresh mint leaves.

It’s nice when the beetroot is still warm and starts to melt the goats cheese underneath. I always make enough lentil salad and beetroot so there’s some leftover, it’s great for lunch the next day.

Serves 4

 

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a p p l e s a n d t h i n g s

March 30, 2010

 

Well it’s been a crazy busy month, so I have had to neglect my blog somewhat over March. Lots of new and exciting things happening, check out the ETSY link to the right hand side of the main page for a link to mine and Andrew’s new Lost & Found shop, selling all sorts of vintage goodies. We’re adding more and more things, so keep checking back!

Fortunately for you lovely folk, I will have a huge backlog of recipes to put up on here over the next week or two, and quite a few of them will be vegan! I’m hosting a dinner party this Good Friday and the menu is expansive and caters for vegans, vegetarians, and carnivores! So expect a flood of recipes to hit you after Easter, to make up for the previous weeks!

And to wet your taste buds, here’s a picture of one of the recipes to come; a vegan apple pie cake.

 

 

s h i i t a k e a n d f e n n e l q u i n o a

February 26, 2010

I love quinoa. It has a great nutty flavour and is so versatile. But I very rarely cook with it, and I don’t know why! So here’s a great vegan recipe I found that uses quinoa and fennel, another ingredient I neglect far too often. The soy in this dish is very subtle, and this could quite happily sit as an accompaniment to most dishes and cuisines. 

 

 

Q U I N O A S A L A D

2 cups dried quinoa

1 Litre water

maldon salt

1/3 cup vegetable oil

5 cloves garlic

1 large fennel bulb

1 punnet fresh shiitake mushrooms (200g)

4-5 spring onions

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

2/3 cup roasted salted cashews

1 large handful of coriander

1 large handful of flat leaf parsley

1 lime

 

Prepare the Q U I N O A by rinsing thoroughly in cold water, and draining with a fine sieve. Add to a wok on medium heat, and stir well for a few minutes until the grains are dried and very lightly toasted. Remove from heat.

Heat the water in a saucepan and add a pinch of salt. Once it comes to the boil add the quinoa, reduce heat and S I M M E R gently – stirring occasionally – for about 10-15 minutes, or until grains are just cooked. Their little tails should sprout out of the grains when they’re ready. Drain them in a sieve and set aside.

Meanwhile, P R E P A R E the vegetables. Chop the garlic finely, slice the fennel thinly, slice the mushrooms thickly, chop the spring onions, chop the herbs finely and zest and juice the lime.

Clean the W O K and add a splash of oil. Put on a medium heat and then add the garlic, stirring well for about 1 minute. Transfer the garlic to a large bowl, and add another dash of oil to the wok. Now add the fennel to the wok and cook for about 5 minutes, stirring frequently. Transfer to the bowl with the garlic. Add a bit more oil to the wok, followed by the shiitake. Fry for several minutes before adding the spring onions. Cook for a minute more, then stir through the soy sauce and vinegar. Transfer to the same bowl, along with the chopped herbs, cashew nuts, lime juice and zest, and finally the quinoa. Turn it through well. Check for seasoning, and serve whilst warm. Serves 4. 

Nb. Being the naughty non vegans that we are, me and Andrew had this with battered king prawns on top. It’s a very substantial dish without though, so would be perfect on its own!

 

 

 

l e e k y s o u p

February 5, 2010

 

A yummy simple recipe that requires only a few ingredients, and at little cost for the pocket and the clock, it’s a winter mid-week favourite. I love soup, comfort food at its simplest.

 

 

L E E K Y S O U P

3 leeks

1 white onion

3 large baking potatoes

3 cloves garlic

30g butter

extra virgin olive oil

1.5 L hot vegetable stock

maldon sea salt

black pepper

single cream to serve

 

To P R E P A R E  the vegetables, trim and wash the leeks. Slice them up into 1cm rings. Don’t be exact! It’ll all be blended up eventually, so precision is not necessary here. Peel and dice the onion. Cube the potatoes into 2cm chunks. Don’t bother peeling the potatoes, the skin is good for you, and it’s an extra task you needn’t bother with! Again, precision is not key here. Chop the garlic. 

To make the S O U P, heat the butter in a large pot with a glug of olive oil. Once the butter is melted, add the onions and leek to the pot. Stir gently over a medium heat to coat the vegetables.  Throw in the garlic after a couple of minutes. Give it an occasional stir. After a couple more minutes, add the potatoes. Stir through and cook for a further few minutes. Pour in the stock and gently bring to the boil. Simmer for about 10 minutes stirring occasionally, just long enough to cook the potatoes through. Remove from the heat and rest for a minute. 

Use a hand held blender to B L E N D the soup in the pot. Blend it til completely smooth or leave a few chunks in there for a more rustic finish. Return to the heat for a few more minutes, season with a bit of salt and pepper. Serve hot with a jug of single cream to pour over individual bowls, and make sure there’s plenty of crusty bread to dip! Serves 6-8.