editor, Author at The Kind Cook

Convenient Beetroot Falafel

on November 17, 2012

The best recipes are often the most simple. This is a favourite in our household and always a hit anytime we have served it to others.

These are SO quick and SO easy.

You ready?

YOU NEED

a packet of falafel mix from the supermarket

1-2 cloves of fresh garlic, peeled and minced

1 small fresh beetroot

a handful of fresh parsley, washed well and drained

a handful of fresh coriander, washed ell and drained

½ teaspoon of salt

pepper to taste

YOU DO

Prepare the falafel mixture as per the instructions on the box and set aside as it needs time to absorb the water. This is usually about 10 minutes.

In the meantime peel and grate the beetroot. You need ½ cup. Set aside any leftover beetroot for another day.

Finely chop the coriander and parsley. Add the beetroot, coriander, parsley, garlic, salt and pepper to the falafel mixture and stir all the ingredients until they are well combined.

Make teaspoon size balls out of the mixture and place them on a plate.

Carefully shallow fry the falafel balls for a minute or 2, in rice bran oil until golden brown then place them on paper towelling to drain.

DONE

I serve my beetroot falafels with hummus, grated (unpeeled carrot), sliced capsicum, diced fresh tomato, steamed corn on the cob, soft tortillas, fresh spinach and spicy guacamole. It’s a delicious meal!

Yields: 30 small falafel balls

Time: 15 minutes. 25- 30 minutes if you are serving them as I have suggested above.

Notes: Make sure there is a lot more falafel mix than there is beetroot or its impossible to ball and will fall apart when you try to fry it.

To test if your oil is hot enough, just throw a little bit of bread into it and if it sizzles the oil is hot enough.

Toffee Sweet Potato

on November 15, 2012

I love turning pumpkin or sweet potato into a toffee style dish by caramelising it with maple syrup. Sometimes I toss herbs through it too.

We had this recently with yellow curry Thai noodles. It’a beautiful side dish that goes well with robust herb scented nut roasts and gravy. It will be a definite addition to our Christmas dinner this year.

YOU NEED

1 very large sweet potato, peeled and cut into chunks

Up to ¼ cup or pure maple syrup

good handful of raw cashews

YOU DO

Preheat your oven to 180c

Place the sweet potato on a lightly oiled oven tray and pour the maple syrup over the top and place in the oven.

Give it about 30 minutes and then gently turn the potato.

Cook until the sweet potato is tender and the maple syrup and outside of the sweet potato starts to caramelise. This can take a while but it’s so worth it. Just keep an eye on it.

When you are about 15 minutes away from them being ready remove the sweet potato from the oven, crank the oven up to about 200c, turn the potatoes again, pop the cashews on top of the potato and place them back in the oven.

Serve immediately. It won’t matter if they have cooled a little though either.

Serves: Serves 2 as a side dish.

Time: I haven’t timed this one.

Freezing: Not suitable.

Note: Cooking times and outcomes are going to depend on your own ovens. But you want to get a fairly good heat through the potatoes and then have the syrup browning well and just crank it up near the end to roast your nuts and colour the syrup a little more. Just don’t burn anything!!

Express Dessert

on November 7, 2012

The simplest ideas can be the tastiest!

Coconut ice-cream with a liquor espresso shot and hazelnuts.

This took only the time needed to make a short black.

YOU NEED

Coconut ice cream (I use COYO). Or soy if you can’t get coconut.

1 espresso shot of coffee

Frangelico liquor to taste

1/4 cup of chopped hazelnuts

YOU DO

Pop a couple generous scoops of your dairy free ice – cream into a bowl and top with the hazenuts.

Pour the espresso shot with some Franglico Liquor to taste, over the top (a bit more carefully than pictured) and serve.

Serves: Serves 1

Time: Took me 5 minutes

Freezing: Not suitable.

Not Butter Chicken

on October 29, 2012

Not Butter Chicken wm

I have said it before and I will say it again DON’T be put off by a long list of ingredients. Recipes like this are the easiest to make and are up in no time.

Vegetables, herbs, spices & “cream cheese” ………………………and you have a really creamy, fragrant and TASTY meal!

YOU NEED

1 cup potatoes, peeled and cut into cubes

1 cup pumpkin, peeled and cut into cubes

2 handfuls green beans, trimmed

½ tablespoon coconut oil

1 large brown onion, peeled and finely sliced

3 large cloves of garlic, peeled and minced

1 tablespoon of minced ginger

2 teaspoons ground turmeric

¼ teaspoon hot chilli flakes

1 teaspoon paprika

½ teaspoon ground cardamon

2 1/2 teaspoons of garam masala

2 ½ teaspoons of cumin

¼ teaspoon of hot chilli powder

pinch of ground cinnamon

1x 400 gram can of chopped tomatoes

1/3 cup water

1 x 250 gram container dairy free cream cream cheese

1 cup organic firm tofu, cut into cubes

½ teaspoon salt

1 bunch of coriander. Roots removed. Wash the stems and leaves well. Finely slice the stems and roughly chop the leaves.

YOU DO

Get a steamer on the go and steam your vegetables. I put my potatoes on first for about 5 minutes and then add my pumpkin. Right before they are tender, I throw in my beans for just a few seconds. Be sure not to overcook your vegetables as you want them to remain in cube shapes in the sauce.

Heat the coconut oil in a large non stick pan and sauté the onions on a low heat until they caramelise. This will take a few minutes. Add the garlic and ginger and cook for another minute or so.

Add the tomatoes, water and cream cheese. Stir well to combine and simmer gently for a few minutes. Be sure not to cook on too high a heat or for too long or your sauce will evaporate.

While your sauce is simmering, place all the spices in a small dry pan and gently dry roast them on a low heat for a minute or so. Stir continuously and be careful not to burn them.

Add the spices, steamed vegetables, tofu, salt and coriander to the sauce. Mix everything together, heat and serve.

Goes beautifully with steamed basmati, salad and pappadums.

Serves: Serves 4

Time: 30 – 40 minutes

Freeze: I wouldn’t.

Notes: I use Nicola potatoes because they are lower GI than other brown potatoes and they cook fast.

Use really good quality tinned tomatoes. It makes a difference.

I am a bit of a chilli wuss and this is as hot as I can take it, so if you don’t like chilli either don’t add it, don’t use hot chilli or add it to taste.

Chilli, Mint & Bean Shoot Salad

on October 25, 2012

This is a perfect salad for really hot days with your favourite iced cold beer or home made lemonade!

Serve it as a side with homemade pizza or take as an offering to a BBQ. Just assemble it right before serving so that it is still super crunchy.

YOU NEED

For the salad

1 small red onion, peeled and very finely sliced

2 cups of fresh bean shoots

2 red capsicum, core removed and thinly sliced

1 cup of fresh mint leaves, washed

2 long red chillies, seeded and very finely sliced

For the dressing

2 tablespoons of vegetarian fish sauce

½ tablespoon of minced ginger

1 tablespoon of fresh lime juice

1 1/2 tablespoons of pure maple syrup

YOU DO

Place all the salad ingredients into a large bowl.

Whisk all the dressing ingredients together and add to the bowl with the salad. Mix everything well to combine and serve immediately.

Yields: A side dish for 4.

Time: 15 minutes.

Notes: You can purchase vegetarian fish sauce from vegan grocery stores, online and from some Asian grocers. Otherwise simply replace it with 2 tablespoons of organic tamari or soy.

This is also delicious with the addition of handful of Thai basil and/or thin strips of fresh coconut meat.

Lebanese Pizza with Macadamia Cheese

on October 24, 2012

Lebanese Pizza with Macadamia Cheese

This is my take on a popular Lebanese breakfast pizza. It’s the easiest and most rewarding dish, packed with flavour and includes a lot of my favourite ingredients.

YOU NEED (for the macadamia cheese)

½ cup of raw macadamias, (pre soaked in water for a couple of hours)

¼ cup of nutritional yeast

½ teaspoon of salt

½ teaspoon of onion powder

½ teaspoon of garlic powder

2 tablespoons of water

2 tablespoons of lemon juice

YOU NEED (for the pizza)

2 tablespoons of dried thyme

1 ½ teaspoons of ground cumin

½ teaspoon of allspice

¼ teaspoon of chilli powder

pinch of salt

2 tablespoons of rice bran oil

1 cup of cherry tomatoes, halved

2 wholemeal Lebanese breads

1 cup of fresh mint leaves, washed

olive oil to serve

fresh lemon to serve

YOU DO

Preheat your oven to 185c.

Drain and discard the soaking water from the macadamia nuts. Blend all the remaining macadamia cheese ingredients together until the mixture is smooth.

Put the thyme, cumin, all spice, chilli, salt and oil in a bowl and stir well to combine. Evenly distribute the mixture over the bread.

Evenly distribute the cherry tomato and spoonfuls of the macadamia cheese onto each pizza.

Place in the oven for 5 – 10 minutes, until the base starts to get a little crispy and colour slightly.

Squeeze some fresh lemon juice over the top. Drizzle with a little olive oil. Add the mint leaves and serve immediately.

Yields: Serves 2 hungry people and 4 slightly less hungry people.

Time: 10 minutes prep. 5- 10 minutes cooking time. Plus the soaking time.

Notes: Nutritional yeast gives you the cheesy flavour. You can get it from most health food stores, online and at vegan grocers.

This can easily be made gluten free if you use a gluten free base. But as always, double check every ingredient listed as well.

Hazelnut & Coconut Iced Coffee

on October 12, 2012

I had an iced coffee a while ago and it just didn’t hit the mark. So I had a go at my own version of iced coffee, with one of my favourite plant based milks ~ hazelnut!

YOU NEED

1 cup hazelnut milk

1/2 cup of strong espresso coffee

2 teaspoons of pure maple syrup

a couple of generous scoops of your favourite plant based ice cream. (I used coconut ice cream)

a handful of ice blocks

YOU DO

Blend the hazelnut milk, coffee and the maple syrup until well combined.

Put the ice in a tall glass. Pour the milk and coffee mix over the top of the ice and top with your ice-cream.

ENJOY!!

Time: 5 minutes

Yields: 1 large or 2 small serves

Bean & Corn Tacos

on October 10, 2012

Bean & Corn Tacos

This is an absolute favourite in our house. We have it with tacos or burritos and left overs are eaten with steamed rice.

YOU NEED

2 brown onions, peeled and finely sliced

2- 3 cloves of garlic, peeled and minced

3 capsicum (also known as bell peppers) I use 1 yellow, 1 green and 1 red, remove the core and chop into a dice

1 1/2 cups of vegetable stock

2 1/2 tablespoons tomato paste

1 1/2 cups of corn kernels

1 x can of creamed corn

2 x tins of kidney beans, rinsed well

2 tablespoons of Old Elpaso Fajita seasoning powder sachet. (This gives you a kind of smokey flavour)

chilli powder to taste

YOU DO

Heat a little oil or water in a wok or large pan and saute the onion until it softens. Add the garlic and capsicum and cook, stirring regularly for another minute or 2.

Add the stock and tomato puree, bring to the boil and then turn down to a simmer. Then add the corn kernals and creamed corn. Stir to combine all the ingredients, add the kidney beans and continue cooking on a light simmer.

Continue cooking until the mixture thickens and is no longer a watery consistency. This takes about 15 minutes,

Check the seasoning and add extra tomato paste and/or fajita seasoning. If you like spice, throw some chilli in.

Serve as is with brown rice.

Eat with tacos or soft tortillas and go the whole mile and serve with steamed or blackened corn, chopped tomatoes, avocado, carrot ribbons, garlic chives, fresh spinach, fresh coriander and dairy free sour cream.

Serves: Serves 4 – 6

Time: I have never timed this one but it’s so quick and easy to make and left overs are fine for freezing and great for serving on a busy night with just rice

Freezing: Great for freezing.

Peanut Butter Bliss

on October 3, 2012

I was in such a rush making this for a meeting I had to get to last night. It took literally minutes though and set so fast. They were a hit! Think deconstructed dairy free Reese’s peanut butter cups.

YOU NEED

200 grams of dairy free white chocolate (I used Sweet William which is at Coles in the health food section, many health food stores and online)

1 x 250 gram block of Whittaker’s Dark Ghana chocolate (found in Safeway and Big W)

2 teaspoons of smooth peanut butter (I use organic peanut butter that is just peanuts with no added oils, salt or sugar. If you don’t have that other peanut butter should still work)

YOU DO

Line a 20cm by 30cm tray with baking paper.

Break the white chocolate into bite size pieces. Place in a bowl and melt 30 seconds at a time in the microwave. Stir the chocolate each time you rest the microwave for another 30 seconds.

While the white chocolate is melting, break the dark chocolate into bite size pieces and place in a bowl and set aside.

Once the white chocolate is melted remove it from the microwave and start melting the brown chocolate in the microwave, also 30 seconds at a time and stirring in between.

While the dark chocolate is melting add the peanut butter to the white chocolate and stir well till the peanut butter melts into the chocolate. Don’t stress if there are some lumps though as it just means you will hit a pocket of creamy peanut butter here and there.

Once the dark chocolate is melted pour and spread it evenly across the lined tray. Then pour the white chocolate on top of the dark chocolate leaving gaps of dark chocolate between where you pour the white. (You just want to make sure the chocolate is spread evenly cross the pan so you get even shards). You don’t want them to be too thick or chunky). Picture the thickness of tree bark as it is peeled away from a trunk. Then drag a skewer, or the handle of a spoon through the chocolate to get a swirled effect. Pop the tray on a flat surface in the fridge to set.

Once it is set gently break it into large shards. I do this by picking it up and holding it with one hand and gently breaking one piece off at a time.

ENJOY!

Serves: I haven’t measured the quantity of this one.

Time: Takes about 5 minutes to prepare and about 20 minutes to cool in the fridge.

Freezing: Not suitable.

Peppermint Milkshake

on September 27, 2012

This is why I love food! The diversity of what and how you can prepare a dish is incredible.

This needs no cow’s milk, no ice-cream…yet feels just as naughty and delicious as it’s counterparts, because the xanthium gum gives it the same consistency of a milkshake and the ice gives it, it’s chill factor 🙂

The 1^st step is crucial. Believe me. My 1^st trial I just threw the xanthum gum into the milk and blended it and I ended up with nasty little lumps. It turns out that xanthium gum is so incredibly fine that it sticks to itself so it needs to be ground down with another dry ingredient before being added to a wet ingredient.

YOU NEED

1 gram of xanthum gum (I got mine from my local health food shop)

1 tablespoon of cocoa

2 tablespoons of maple syrup

500mls of chilled rice milk

peppermint essence to taste

6 ice cubes

YOU DO

Grind the xanthum gum and cocoa together with a mortar and pestle.

Place the rice milk in a blender and add the xanthum gum and cocoa mixture a little bit at a time and blend. Keep adding until it is all in the rice milk, blending each time.

Add the cocoa and maple syrup and blend. Carefully add a few drops of peppermint essence at a time until you are happy with the flavour and blend.

Add the ice cubes, blend and serve 🙂

Serves: 2

Time: 10 minutes

Freeze: N/A

Notes: If you don’t want to use essence you could infuse a mint flavour into the milk by slowly bringing the milk to the boil with a heap of fresh, washed mint leaves. Allow it to cool, remove the leaves and refrigerate the milk until chilled and then proceed with the steps above.