Semi dried Tomato & Garlic Chive Chickpea Pancakes

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 YOU NEED

150 grams of chickpea (also known as besan flour or garbanzo flour)

220ml of water

2/3 cup of zucchini, washed and grated (also known as courgette)

1.5 teaspoons of salt

1/3 cup of fresh chives, washed and finely sliced

¼ cup of semi dried tomatoes, drained of their oil and finely sliced

2 cloves of garlic, peeled and minced

 

YOU DO

Put the chickpea flour into a large bowl and add the water. Whisk until the mixture has a smooth batter consistency.

Squeeze the grated zucchini in a clean, dry tea towel to remove extra water content from it.

Add the zucchini and the rest of the ingredients to the batter and mix well to combine.

Gently heat a small non stick pan with enough oil to grease the pan (I used the oil from the semi dried tomato jar).

Put a well greased pancake ring (I used one because I wanted my pancakes to look pretty) in the pan and pour in just under ¼ cup of the mixture (I used a 1/4 cup, cup measurer). Each time you scoop up ¼ of a cup of the mixture make sure you stir the mixture first so that all the fillings are well distributed in the batter.

Watch your pancakes while they are cooking and when you see bubbles on the surface of the pancakes and also when you touch the sides and they have firmed slightly, gently pull the ring up and place it aside. Then turn the pancake over with an egg flipper. Do this GENTLY. Cook until till browned.

Repeat this process until you have used all the batter and serve

I served mine with a spicy eggplant pickle, semi dried tomatoes and rocket.

 

Yields: Makes 10 depending on the size of the cooking ring you use and if you use a ring.

Time: Approximately 20 minutes

Freezing: Not suitable for freezing

Notes: If your batter is too wet, simply add more flour and if it’s too dry add more water..

You REALLY want your oil to be fairly hot before you pour the batter onto, otherwise your pancakes will be soggy and oily. Not too hot though or they will burn.  A gentle to medium heat after the batter has hit the pan is perfect, because you want your pancakes to cook through. If your pan gets too hot at any stage just remove it from the heat. Remember like all pancake making sessions that the 1st couple are usually crap and they get better as you keep cooking.

If your pancakes stick a little to your cooking ring when you try to lift it, just get a small, sharp, thin bladed knife and gently run it around the edge of the ring to release the pancake.

These are also lovely with corn, but I do find ingredients with strong flavours like those I have listed or by adding things like olives, capers, spring onions etc work best with besan flour as they compete well with the strong earthy flavour of the flour.

Cashew, Coriander & Cauliflower Soup

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YOU NEED

1 tablespoons of rice bran oil

1 medium brown onion, peeled and roughly chopped

1 medium head of cauliflower, leaves removed and roughly cut into small peices

3.5 cups of vegetable stock

1 cup of raw cashews

2 – 3 large cloves of garlic, peeled, and roughly chopped

1 teaspoons of salt

pepper to taste

1 bunch of fresh coriander washed and roughly chopped. Including the stems!

 

YOU DO

Heat the oil in a medium pot, add the onion and cook on a medium heat until it is coloured. Add the garlic and cook for another minute or 2.

Add the rest of the ingredients, except the coriander. Place a lid on the pot and bring the soup back to the boil. Once it has boiled, turn it down to a gentle simmer and cook until the cauliflower is tender.

Once the cauliflower is tender, turn the heat off, add the coriander and blend until smooth.

 

Yeilds: 2 large

Time: Approximately 30 minutes

Notes: You can sauté the onion in a little water instead of the rice bran oil if you wish. It will alter the flavour though, as the oil helps the onion to release its natural sugars and caramelise, giving this soup a richer flavour.

The thickness of the soup will vary depending on the size of the cauliflower you use. If it is too thick, simply add a little more stock.

For a super smooth soup, soak the cashews overnight in enough water to cover them. Drain and discard the soaking water and then add them to the soup.

Spicy Curry, Chickpea & Cauliflower Soup

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YOU NEED

1 small brown onion, peeled and finely diced

2 large cloves of garlic, peeled and roughly chopped

1 medium cauliflower, leaves off and cut into rough florets

3 cups of vegetable stock

1.5 teaspoons of small red chillies, seeds and all, roughly chopped

1 can of chickpeas, drained and rinsed

½ cup of rice milk. 

¾ teaspoon of salt

2.5 teaspoons of curry powder

 

YOU DO

Heat a little water in a medium pot, add the onion and cook on a medium heat until it the onion has soften and started to colour.

Add the garlic and cook for another minute or 2.

Add the curry powder and the chilli and cook on a gentle heat for another minute. You may need to, add a little more water so the curry powder does not burn.

Add the remaining ingredients, except for the rice milk. Cover the pot with a top and simmer gently until the cauliflower is tender.

Remove from the heat, add the rice milk and blend till smooth.

 

Servings: 4 large

Time: Approximately 20 minutes

Freeze: Suitable

“Cream” of Cauliflower Soup

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YOU NEED

1 small brown onion, peeled and roughly chopped

1 tablespoon of rice bran oil

1 small head of cauliflower, leaves removed and cauliflower cut into rough florets

1 large potato, peeled, washed and roughly chopped

2 cups of vegetable stock (I use Massel Brand)

2 cups of Bonsoy (I used Bonsoy in this because it is sooooooooooooooo creamy)

1.5 teaspoons of salt

pepper to taste

 

YOU DO

Heat the olive oil in a pot. Add the onion and sauté till coloured.

Add all of the rest of the ingredients except for the Bonsoy. Cover the pot with a lid and let simmer till the vegetables are tender.

Remove from the heat. Add the Bonsoy. Blend, check the seasoning and serve.

 

Servings: Have not yet recorded.

Time: 30 minutes

Freezing: Have never frozen this one

Bean Dip

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This is a great one for dinner parties. Dips are always such a welcomed dish to any occasion. It’s such an easy recipe but results in a rich, creamy fragrant treat.

Seriously, who needs to buy dips from the supermarket when they are this easy, cheap, fast and delicious to make at home.

 

YOU NEED

1 X 400 gram can of butter beans, washed well and drained

1 teaspoon of ground cumin

1 teaspoon of smoked paprika

1 large clove of garlic, peeled and roughly chopped

2 tablespoons of fresh lemon juice

4 tablespoons of extra virgin olive oil (I use an organic cold pressed olive oil)

1/2 teaspoon salt

pepper to taste

 

YOU DO

Blend

Drizzle some olive oil over the top and serve.

 

Servings: Have not recorded.

Time: 5 minutes

Freezing: Have never frozen this one

Black Sticky Rice & Mushroom Gyozo

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As with most of my recipes, they begin with something I need to use up. Today it was mushrooms.

I started out with the intention of making a mushroom soup but felt inspired to find a use for some black sticky rice I recently purchased. I also was curious to make gyozo for the 1st time.

It was so much easier than I had imagined. I hope you give it a shot.

 

YOU NEED

1 packet of round dumpling skins. (You won’t need them all)

1/3 cup of black glutinous rice, rinse well then cook in plenty of boiled water until tender. (The packet didn’t have instructions in English but mine took about 30-40 minutes.)

2/3 of a cup of water chestnuts, washed, chopped into small dice

2/3 cup of spring onion, washed and finely sliced

2 large cloves of garlic, peeled and minced

1 teaspoon of minced ginger

1 small brown onion, peeled and finely diced

1/2 teaspoon of fresh red chilli, finely diced with seeds and all

1 cup of mushrooms roughly chopped into small bits. #I used field mushrooms, as that is what was in the fridge

1 teaspoon salt

oil for cooking

 

YOU DO

While your rice is cooking, heat some oil in a pan, turn down to a medium heat and cook the onion until it starts to colour, add the garlic and the ginger and continue cooking for a couple of minutes.

Add the chilli and the mushrooms and cook until the mushrooms have softened coloured and cooked right down.

Throw in the spring onions, water chestnuts and salt and cook for a another couple of minutes and set aside

Once the rice is cooked add it to the mushroom mix and stir well to combine.

Lay out your dumpling skins. Place approximately 1 teaspoon of mixture in the middle of each skin. DON’T be tempted to overfill them because you will tear the skins and/or struggle to seal them.

Wash your hands and get a small dish of cold tap water and place next to your dumpling rows. Wet your fingers with the water and dab you fingers around half the dumpling skin circle on the side furtherest away from you.

Doing 1 dumpling at a time, gently pick up the side closest to you and gently fold it over the top of the filling…folding away from you. Gently press the flat half moon side of the gyozo. Repeat this process untils all your dumpling skins are now little half moon gyozos.

Using a fork make small indentations on the flat part of the gyozo. This helps close the seal and also decorates it. As you finish your batches pop the aside on a spare bit of bench or plate and lay out your next batch.

Once all your gyozos are assembled, put a large non stick pan on the stove top and add approx a centimetres worth of water into it, along with a couple of tablespoons of olive oil and bring to the boil. Place your gyozos in batches (not touching) into the pan, flat side down and cover with a wok top.

Cook on high heat with top on for a few minutes, then remove the top and allow the water to evaporate. As the water gets lower turn the heat down to a simmer until all the water is gone. Check that your gyozo are not sticking. If they are just add a little more oil and continue cooking until almost all the water is almost gone and the bottom of your gyozo are coloured and put aside. Repeat this process in batches until all your gyozo are cooked.

You should end up with sticky, steamed tops and crunchy, coloured bottoms.

Serve immediately with soy sauce and sweet chilli sauce

 

Servings: Made approx 30. Maybe a couple more as I was testing them on the way 🙂

Time: Haven’t timed

Freezing: Perfect for freezing. I popped a lot in the freezer on a plate (not touching) and once frozen popped them in a sealed container for a quick dinner or snack for another day.

Roasted Potato, Garlic & Rosemary Soup

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This is the easiest soup to make and is packed with flavour. It’s one I have been making since I was a professional chef and remains a family favourite on wintery nights.

Easy. Creamy. Fragrant. Cheap. Filling, Meat free, Dairy free. Soup recipe.

 

YOU NEED

1kg potatoes, peeled and cut into rough cubes

4 large sprigs of fresh rosemary

4 medium cloves of fresh garlic, peeled and roughly chopped

1.25 litres of vegetable stock (I use Massel Brand because it is gluten free)

Salt/pepper to taste

 

YOU DO

Preheat your oven to 180%

Put the potatoes, rosemary and garlic into an oven tray. Place them in the oven and cook until the potatoes are tender.

Once the potatoes are cooked put the tray contents into a large pot.  Add the stock and bring to the boil. Remove the rosemary stems and blend until the soup is smooth. Check the seasoning and serve.

 

Servings:  Serves 4

Time: 15 – 20 minutes preparation. Approximately 45 minutes of cooking. This will depend on what size you cut your potatoes and your oven strength.

Notes: Add more stock if you want a more watery consistency.

You also can use half stock and half milk for a creamier result. Just use your favourite plant based milk. (I use creamy rice milk – Australian Own Organic brand)

 

Easy “Cheesy” Lemon & Pea Baked Risotto

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 Easy Cheesy Lemon Risotto-2wm

YOU NEED

½ cup water

1 medium brown onion, peeled and finely diced

1/2 cup of dry white wine

3 cups of vegetable stock

½  teaspoon of salt

pepper to taste

1 cup of Arborio rice

1 teaspoon of lemon rind

1/4 cup of nutritional yeast flakes, also known as savoury yeast.

extra ½ – 1 cup of stock

1/2 cup of garlic chives, washed and finely sliced

1 cup of frozen peas

2 handfuls of fresh spinach, washed

 

YOU DO

Preheat your oven to 200c

Heat the ½ cup of water in an oven proof tray. Add the onions and sauté on a medium heat until the onions are soft.

Add the wine and simmer until it has almost evaporated.

Add the stock, salt, some pepper and the rice. Stir to combine and bring to the boil. Then tightly (& carefully) cover the tray with foil and place it into the oven for 20 – 25 mins. #Mine was ready after 20.

Once the rice is cooked, remove it from the oven and stir through the nutritional yeast (ensuring it’s well combined). If the risotto is a little dry, place the tray on your stove top on a low  heat and add a little of the extra stock until you get a desired consistency.

Check the seasoning. Throw in the peas (I throw them in frozen), chives and spinach. Serve immediately.

Servings:  2 large serves

Time: 15 minutes preparation. 20-25 minutes cooking. For my 20, I was just drinking homemade lemon squash 🙂

Notes: Nutritional yeast is available in most health food stores. This is what gives you the “cheesy” flavour.

Summer in a Glass

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YOU NEED

the flesh of 1 mango

1 cup of fresh pineapple

1 large orange

1 fresh lime

1/4 teaspoon fresh ginger, minced

handful of ice

 

YOU DO

Juice all the fruit. Mix through the ginger.

Pour into a glass.

Add ice.

Sit in the shade on a hot day, listen to the birds and watch the butterflies!

 

Servings:  1

Time: 5 minutes

Freezing: Best to drink straight away

Semi Dried Tomato & Macadamia Nut Spread

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semidriedtomatoandmacadamianutspreadIMG_8226wm

 

YOU NEED

1 x 340 gram jar of semi dried tomatoes
1 cup of unsalted macadamia nuts

 

YOU DO

Place the semi dried tomatoes, the macadamia nuts and the oil from the semi dried tomato jar into blender and blend until you get your desired consistency. #I like mine quite lumpy. That way you get the crunch of the nuts.

Quick party dip. Use it as a sauce and toss some fresh cooked pasta through it. Spread it on sandwiches. I love it with falafel. IT. IS. DELICIOUS.

 

Yields: Approximately 2 and 1/4 cups.

Time: Less than 5 minutes.

Notes:  There is need for salt or pepper as the semi dried tomatoes are so intense in flavour. If the flavour is too strong, (I love it as is) just add some dairy free cream cheese, which you find in Coles. That will soften the flavour.

#Note, I don’t have a fancy pants blender. I work with an old el cheapo hand blender until I can save up for a brilliant replacement.