Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Wednesday, November 29, 2017

Mums Goulash - Mushroom Meat or both

Featured today is such a simple and delicious one pot vegetarian option. This dish can also be adapted for the meat eaters by either adding to or substituting the mushrooms with a mince of your choice - pork chicken or beef.  If serving to a large group this recipe is easily doubled to feed a mob.
Served with salad and crunchy bread this should satisfy any appetite.

This one pot meal is prepared and served in a deep pan skillet or a large heavy based saucepan if you don't have one.

* Tiny dice 3 large field mushrooms or the equivelant - about 300grams. Pan fry them in a little butter until softened and put aside.
* If adding mince instead of mushrooms fry it off at this stage until browned -  approximately 500grams and put aside.

* Saute a finely diced onion and a couple of cloves of garlic. If using meat add it back now.

* Add a tin of diced tomatoes and a tin of tomatoe puree along with a stock cube of your choice dissolved in a half a can of hot water, a teaspoon of sugar a teaspoon of vinegar and a teaspoon of Italian herbs.

* Bring up to a slow boil and add a cup of elbow pasta or what ever pasta takes your fancy and another cup of boiling water. Gently slow boil until the pasta is cooked stirring often making sure it doesn't stick.

* To serve return the mushrooms and finally add a cup of grated mozzarella and salt and pepper to taste.

Wednesday, July 18, 2012

Quinoa Recipe


Spiced Indian Quinoa - Vegetarian dish.
Quinoa Recipe
  • Pan fry in a large heavy based pan until softened a finely diced onion, chilli and grated ginger in a couple of tablespoons of oil.
  • Add a tablespoon of curry powder and stir to combine.
  • Stir into this mixture 2 cups of Quinoa, 1 cup of diced pumpkin and 1 litre of vegetable stock... stir, bring to the boil and then reduce the heat and simmer until all liquid has been absorbed and the pumpkin is cooked through, about 15 minutes.
  • lastly add a cup of green peas and a drained tin of chick peas... heat through for a further 5 minutes.
  • To serve stir through a cup of chopped fresh coriander and plate up with a dollop of creamy yoghurt and some roasted cashews.
Serve with
fresh coriander, creamy yoghurt and roasted cashews

Friday, April 20, 2012

Roast Vegetable Pizza

Roast Vegetable Pizza
Home made Pizza is the best ... topped with all the family favourites... everyone is happy.
Rye bread flour crusty pizza base made from scratch
You can use a purchased pizza base or pita/mountain breads make a great crunchy alternative... or make your own also very simple...


Individual serving sizes ... Vegetarian dish
  • 220 grams of Pizza or bread flour (I have have used a Rye bread flour), 1 teaspoon of dry yeast, a pinch of salt and about 150 ml of water ... dust with a little flour knead lightly and place in a bowl covered with a tea towel for the proofing process to happen...when doubled in size, knead lightly again and then form into your pizza base ... keeping it thin and pricking with a fork will mean a crispier base, thicker will be more bread like. 
  • While waiting roughly chop, uniform in size, all the veggies you like to roast I have used zucchini, pumpkin, capsicum, mushroom, cherry tomato and onion... drizzled in olive oil and chopped fresh herbs of rosemary, thyme, mint, salt and pepper. Bake these until just cooked through because the cooking process will be finished when on the pizza base.
  • Spread your choice of either a pizza tomato sauce or creamed cheese or maybe a basil pesto over the base and cover with the roast vegetables and a little grated mozzarella cheese.
  • Fresh greens used here are baby spinach and bean shoots
  • Finish off the cooking process in a 180 oven until the base is cooked through and crunchy on the bottom... serve topped with some fresh greens of your choice and a drizzle of olive oil.

Monday, February 20, 2012

Zucchini & Cheesy Polenta Lasagne

Zucchini & Cheesy Polenta Lasagne


Simple with a little prep... 



  • Make up a quick tomato sauce by soft frying garlic, onions, coriander stalks and I added sliced fresh mushrooms..Here is where you can be creative with veggie choice or even chilli if you fancy some spice in your life.
  • Add a tin of crushed tomatoes, 1/2 tin water and a squeeze of tomato paste and lots of roughly chopped fresh herbs. I used tonight Italian parsley, basil and coriander.
  • Salt,  cracked pepper, a tsp of sugar and a dash of balsamic vinegar (these additions to any tomato base are in mine and my dad's opinion vital to a balanced sauce. Cook this down to a rich thick consistency. While this is happening make your cheesy polenta by
  • Bringing to the boil 4 cups of water with some vegetable stock powder in it for added flavour. Whisk in 1 cup of polenta and whisk until thick. Remove from the heat stir in some freshly grated parmesan cheese and let it cool for a few minutes. In the meantime grate a couple of zucchini and some tasty cheese.
  • Layer together in a deep casserole dish or similar starting with a polenta layer on the base, tomato sauce, grated zucchini then grated cheese ending with cheese on top.
  • Bake in a mod 180 oven until the top is golden brown and serve on its own or with side salad/veg...this can be a complete meal depending on your variations.