Tag: Vegetarian

Bowlie McBowlson

Bowlie McBowlson

In fairness you can put whatever you want in these bowls but here is one idea just to get you started. The key is some sort of grain base (rice, quinoa etc..) then a bunch of different vegetables prepared in differed ways layed out on 

Smoked BBQ Tempeh/Tofo

Smoked BBQ Tempeh/Tofo

This spicy crispy fried dish is great as a snack side or a main served with rice.

Ingredients

  • Tempeh or firm tofu
  • Cornflour
  • Smoked paprika
  • Chilli powder
  • Fresh chilli
  • Garlic
  • Ginger
  • Maple syrup
  • Tomato, bbq or any other sauce you prefer

Method

  1. Cut tempeh into cubes or sticks, around the size of your thumb
  2. Rub in cornflour until all sides are coated well
  3. In a frying pan with a thin layer of cooking oil fry each side until golden and crispy. Then remove and keep to the side for later. It’s key to get them crispy here though otherwise it will make for a soggy dish later
  4. Chop fresh chilli, garlic and ginger you can also leave these out or add other ingredients it’s up to you what you use for seasoning
  5. Fry the fresh ingredients in the pan used before it’s fine to use the same oil with bits of cornflour in it
  6. Keep the pan on medium heat and add around half a cup of maple syrup to the pan and continuously stir this will thicken and make your sauce sticky
  7. Add a teaspoon of smoked paprika
  8. Add chilli powder to taste make them as hot or mild as you want
  9. Add around half a cup of your sauce of choice all the while keep stirring your sauce
  10. Once sauce is thick and sticky toss in your pre crispy tofu/tempeh and fry for a little bit until all the pieces are coated with the sauce
  11. Serve and enjoy

You have all the flexibility in the world with this dish pretty much the only keep elements are coating and frying the tempeh or firm tofu, make sure they are crispy before setting aside. Maple syrup the other key element as it thickens and makes the sauce stick. With the seasoning and sauce experiment and try different ingredients and scale up or down based on how much crispy fried goodness you prepared.

If you create a kick arse sauce blend, please share.

Whole roasted Cauliflower

Whole roasted Cauliflower

Ingredients 1 Large whole cauliflower 2 tablespoons extra virgin olive oil ( or half olive and half sesame oil) Sea salt to taste Miso Glaze 2 tablespoons miso paste 1/3 cup mirin 1 tablespoon maple syrup 1 teaspoon sesame oil I used soy sauce instead 

Seasonal Stir-fry Veg

Seasonal Stir-fry Veg

Easy stir fry to make with whatever vegetables you have at hand, below is just my example. Ingredients Onion Carrot Bok Choy Cabbage (red, white or Chinese) Paprika Celery Zucchini Chilli Garlic Lemongrass, half a shoot/stem Coriander Fish sauce Soy sauce Lemon or lime Cooking 

Eggplant Parmigiana – Smoked Mozarella

Eggplant Parmigiana – Smoked Mozarella

About

Don’t expect that there will be any leftovers when you serve up this juicy vegetarian dish oozing with cheese. The eggplants have a lovely charred taste after being on the barbecue. It is a nice vegetarian option with the combination of eggplant, smoked mozzarella and tomato possessing strong umami characteristics.

Characteristics

– Preparation time: 0 minutes
– Cook time: 45 minutes
– Servings: 4 Servings
– Source: Link

Ingredients

  • 200 ml olive oil
  • 1 bulb garlic
  • 1 red onion
  • 1 long red chili
  • 4 punnets cherry tomatoes
  • 1 bunch basil
  • ½ lemon
  • 2 eggplants
  • 200 g smoked mozzarella

Method

Step 1
Preheat the oven to fan-forced 180C.

Step 2
Add 100ml of olive oil, garlic, onion and chili to a large, heavyset frying pan on high heat. Cook until the onion is translucent. Add the cherry tomatoes and cook until they are soft and blistered. Using the back of a wooden spoon, pop any tomatoes that haven’t already released their tasty innards. Take the pan off the heat and add the basil, lemon zest and juice. Season well and set aside.

Step 3
Brush the eggplant slices with the remaining olive oil and season well. Using your barbecue, grill the eggplants until they are three-quarters cooked (3 to 5 mins on each side) with some lovely charred lines on them. Set the eggplants aside.

Step 4
It is time to build the parmigiana. You will need a heavyset frying pan or a baking dish. Ladle some of the tomato sauce you have just made onto the base and then layer with eggplant. Ladle more tomato sauce over the eggplant and then add a layer of mozzarella on the top. Repeat until the eggplants are used up, making sure that the top layer has plenty of tomato sauce and mozzarella on top. Put the pan or tray in the oven and bake for 15 mins or until golden on top. The cheese will be stringy and gooey.

Step 5
To serve, put the pan in the middle of the table, and then, dig in.

Step 6
Serve with our watercress, pea, sorrel and eschalot salad.

Step 7
TIP: You can easily double the quantity of tomato sauce you make and store it in the fridge to use as the base of pasta sauces or on a pizza.

Shared from the CookBook app – http://thecookbookapp.com

Easy Autumn Broth

Easy Autumn Broth

Simple as you like soup broth served with toast on a cold day for lunch, you can’t beat it! Ingredients Onion Carrot Celery Coriander or other fresh herbs Spring onion Vegeta or other vegie stock Garlic Directions Dice all veggies and garlic. Throw them in 

Simple Celery Soup

Simple Celery Soup

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! Prep Time: 15 Cook Time: 20 Total Time: 35 minutes Category: Soup, vegan, Gluten free Method: Stove top Cuisine: Northwest Ingredients 2 tablespoons