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Posts Tagged ‘Vegetarian’

Pizza for Picky PeopleIt’s a truth universally acknowledged that once you make your own pizza dough, it’s near impossible to buy a shop-bought base again. Not only is it insanely cheap (the cost of flour and a yeast sachet) but the results are incredibly delicious. It also becomes a family activity when you have the kids on the bench helping out with their own little ball of dough and a small rolling pin.

My trick for the little picky people in my life is to put a bunch of mixed vegetables into a food processor and blitz. The blitzed vegetables can be stirred into some organic tomato paste with a pinch of salt and pasted liberally over the pizza base and topped with grated cheese.

The pizzas look deceptively vegie free but are filled with all the sneaky goodness of kale, capsicum, mushrooms and carrot.

For a quick and easy pizza base recipe, try this one from taste.com.au.

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Baked Mushroom1

There’s a wonderful quote from food writer Micheal Pollan: “Eat food, not too much, mostly plants”. These past few months I have been trying to incorporate more vegetarian meals into my life. I find meat to be quite filling, so the challenge has been finding ‘hearty’ vegetarian options that are not too overloaded with carbohydrates. Mushrooms and cheese seem to fit the bill quite nicely. It’s hard to classify this little number…perhaps because it’s not quite substantial enough for a meal. I like to think of it as a wonderful entree preceding the starring vegetarian main or a moreish snack. I’ve made it a dozen times now and each time I love it more than the next. Recipe adapted from here.

Baked Mushrooms with Blue Cheese

Ingredients

4 large field mushrooms (stems removed)

150g blue cheese

Handful of crumbled/lightly crushed walnuts

1 small chilli, seeds removed and finely chopped

1 brown onion, finely diced

2 cloves of garlic, crushed

A large sprig of rosemary, finely chopped

Baby spinach leaves for serving

Instructions

  1. Preheat oven to 200 degrees celsius.
  2. Lightly fry onion in a small saucepan. Add garlic, chilli and rosemary till aromatic. Remove from heat.
  3. Add blue cheese and crumbled walnuts to the onion mixture in the pan and mix together to form a lumpy paste.
  4. Spoon mixture evenly into mushroom cups and smooth down.
  5. Place mushrooms on a tray with baking paper and cook for approximately 10-15 minutes in the oven.
  6. Serve on a bed of baby spinach leaves. This cuts through the richness of the cheese and catches all those wonderful mushroom juices.

Baked Mushroom4

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Dirty RiceDo you ever get the feeling that brown rice is the least desirable member of the grain family? Well I love brown rice. I love its nutty texture, its earthy colour, its distinctive flavour. I want to be the Patrick Swayze to this dish and give it its moment in the spotlight. This meal is fabulous with leftover brown rice that has sat in the fridge over night. I’m deliberately loose with the measurements; make the proportions to your own preference.

DIRTY RICE

Ingredients

Cooked brown rice that has been cooled in the fridge

Vegetable Assortment i.e. broccoli, red capsicum, mushrooms, carrot….cut into stir fry sized pieces

Extra firm tofu, sliced and patted dry

Garlic and Chilli, finely diced

Cashew nuts

Soy Sauce

Olive Oil

Instructions

1) Fry the tofu crispy, then set aside.

2) Heat a generous amount of oil in a wok. Add chilli and garlic, closely followed by all the vegies with some generous splashes of soy sauce. Cook for a few minutes.

3)  Add tofu, cashews and brown rice. Add more oil and soy sauce. Cook stirring until well heated.

Enjoy!

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