Ingredients – Salad Dressing
For the dressing:
1 Tbsp soy sauce
7 Tbsp lime juice
3 hot chillies
1/3 C red onions chopped
1 Tbsp sugar
Add all of the ingredients in a bowl and combine.
Salad – I just made a simple green salad with shredded carrot, rocket, baby spinach leaves, yellow capsicum, avocado then added some pepitas and nigella seeds. Add the salad dressing to the salad then combine and plate up.
There are many quick and easy meals you can put together at the control of your own hands. Take this vegan burger. Buy a vegan pattie and a bread roll . As I was pressed for time I bought a couple of vegan lentil patties and heated them up in the frying pan, then started to put the salad filling together which was some rocket, tomatoes, pineapple, homemade hummus red onion and vegenaise (This is a new product for me and it tastes delicious it was expensive at $8 a jar but worth trying it. I found it in a local IGA Supermarket)
I started to add the layers as the lentil patties were done. I started off with hummus, red onion, tomato, pineapple and then I placed the pattie on top then added a couple of teaspoons of vegenasie on top of the pattie and a thin layer of srichacha sauce for some heat.
It took me roughly 10 minutes to prepare. That’s what I call vegan fast food !!!!
This is a super easy and quick recipe. My love with eating silverbeet started when I first
ate it in New Zealand. In other parts of the world it is called Swiss Chard.
It is packed with vitamins and minerals such as Vitamin A, Vitamin C, Vitamin B6, Calcium,
Iron and Magnesium.
Preparation time: 7 minutes
Silverbeet cooking time: Silverbeet steamed 8 minutes
Pasta cooking time: Depends on which pasta you use
Serves: Two people
4 bunches of silverbeet – remove the white stems then roughly chop
300g Rigatoni Pasta
A couple of tomatoes cut in quarters
1 jar of pasta sauce
A couple of tablespoons of nutritional yeast
Cook the pasta then start steaming the silverbeet. This pasta takes longer to cook so
after a few minutes place the silverbeet into a pot and steam it for 8 minutes.
When the pasta is halfway through cooking palce the pasta sauce into a pot and heat up
After 8 minutes remove the silverbeet from the hot plate
When the pasta is cooked, drain the water then pour the pasta sauce in the pasta and stir
Plate up the pasta and with a pair of tongs stack the silverbeet onto of the pasta
Sprinkle some nutritional yeast on top of top of the silverbeet then
450g strong white flour
1 Tbsp dried yeast
4 Tbsp Lukewarm water
3 fresh sprigs of rosemary chopped finely
2 fresh sprigs of rosemary
1 Tbsp olive oil
240 ml Luke warm water
1 tsp sea salt
Place in a bowl the dried yeast and 4 tablespoons of lukewarm water stir and
leave for 5 minutes
In another bowl place the flour and make a well in the center then pour the
yeast mixture inside then add one teaspoon of olive oil and the chopped rosemary
Combine all of this and make a dough. Kneed for 7 minutes then place the dough in a bowl,
cover it with a damp tea towel and leave the dough for 40 minutes in a warm place
After the 40 minutes place the dough in a focaccia tin degassing the dough and spreading it
out to cover the tin
Again cover the dough with a tea towel and place in a warm place for 40 minutes
Pre-heat the oven to 200C. After the 40 minutes sprinkle 1 teaspoon of sea salt on top and
press with your fingertips to make dimples in the dough and add the last remaining fresh
rosemary and sea salt on top
Bake for 18 minutes or until the top turn slightly brown
1 medium size eggplant chopped in chunks
4 Spring Onions chopped in 2 cm pieces
1 can of tomatoes
1 Cup of mushrooms
1 Tbsp tamarind paste
3 Tbsp Water
2 Tbsp Ketjap Mantis Soy Sauce
2 tsp lemon juice
For Frying –
3 Tbsp Water
1 tsp vegetable stock
Place the tamarind paste in a bowl with water then mix and leave to the side
Place a frying pan on a medium heat pour water and add the vegetable stock
ensuring it is dissolved
Add the tamarind and ketjap mantis to the frying pan then add the mushrooms,
eggplant and spring onions fry until soft
Before serving add lemon juice to the frying pan and combine
610 g wholemeal flour
410 ml warm water (approx 30C/85F)
2 tsp dry yeast
1/4 C Molasses
1/4 C Flaxseed meal
Pour the wholemeal flour, molasses and flaxseed meal in a bowl then add the
yeast then small amounts of the water mixing it together until all the water has gone and a
dough has formed
Return the dough to the bowl and place a tea towel over the dough then take
the bowl to a warm area of the house and leave for 40 minutes to rise
Preheat the oven to 220C/430F
After 40 minutes gently degas the dough gently and knead gently then place
the dough into a loaf tin return the loaf tin to the warm area in your house and leave for
30 minute or until the dough has doubled in size.
Bake for 25 minutes @ 220C/430F
Why I add flaxseed to my bread ?
Being vegan its a great way to get omega-3 into my diet. They are also rich antioxidants, B vitamins, dietary fibre, a group of phytoestrogens called lignans, protein and potassium. I also sprinkle flaxseed on my cereal in the morning.
Love these types of meals. So easy and quick to prepare.
Vegetables used: (Can be whatever you have in the fridge)
Mexican Chilli beans with corn
black bean with wild rice
and spinach tortillas
Preparation time: 20 minutes
Oven temperature: 350F/176C
Cooking time: 10 -12 minutes
2 C of Wholewheat Flour
1 tsp of Baking Soda (bicarbonate of soda)
1/4 tsp of Salt
3 tsp of Ground Ginger
1/2 tsp of Ground Cinnamon
3/4 tsp of Ground Cloves
1/3 C of Canola Oil
1/4 C of Molasses
1/4 C of nut milk
1/2 C of raw sugar
1 tsp Vanilla Extract
Mix all of the dry spices in a bowl and then leave to one side – flour, spices, sugar, vanilla, salt, baking soda
In a separate bowl mix the wet ingredients together – molasses, canola oil, soymilk
Pour the dry ingredients into the bowl with the wet ingredients and mix together
After all of the dry and wet ingredients are mixed well, pull small sizes of the mixture
and roll them with your hands into a small ball roughly 2.5cm. 1 inch in diameter and place of the backing tray,
You should be able to grab 2 dozen cookies from the mixture.
This is an extremely hot Sambal Oelek made with Bhut Jolokia and Habanero chillies.
3 C bhut jolokia and habanero chillies
1 Tbsp sea salt
1/2 C lime juice
5 kaffir leaves
Add the chillies, salt, lime juice and kaffir leaves to a high speed blender and blend to a paste.
Add a small amount of the paste to dishes like a curry. It will keep several weeks in the refrigerator.
Note: Scoville units : bhut jolokia: 855,000 – 2,200,000, habanero : 350,000 – 580,000 compared to a jalapeño chilli which is 3,500 – 10,000
It has been pretty hot today…so I made this refreshing drink.
1/3 C chopped fresh ginger
1/3 C maple syrup
2 C boiling water
1/3 C fresh lemon juice
3 C cold water
Some ice cubes
A slice of lemon for garnish
Combine the ginger and maple syrup in pot. Add boiling water. Let it steep 30 minutes.
Then strain the ginger and maple syrup liquid into a large bowl by pressing down on the on solids to extract liquid.
Add lemon juice and the 2 cups of cold water.
Fill glasses with ice cubes and add a slice of lemonade. Then serve.