Spinach Avocado Stuffed Portobellos

Spinach Avocado Stuffed Portobellos

this recipe tastes delicious with either the large portobellos or small baby bellos or both. However, if you’re serving someone (or yourself) who isn’t used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming. I probably wouldn’t use these as entrees, unless you or your guest are just in love with avocado and portobellos. 

get the full recipe at veganyumminess.com by lindsay

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Quick & Easy Crab Cakes

Easy to Make Crab Cakes

Crazy-Good Crab Cakes by Celeste

If you like crab, you should definitely give these a go...you'll end up with a full belly and a big smile! ~  Sugar & Spice Celeste

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Lentils with tamarind sauce

This lentil dish is easy to prepare and has all the wonderful flavours that Indian cooking has to offer

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Chilli Roasted Carrots

Roasted with chili powder and cumin then tossed with coriander (leaves) and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or eat on its own!

INGREDIENTS

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 kg carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh coriander
2 tablespoons lime juice

PREPARATION

Position rack in lower third of oven; preheat to 450ºF.
Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
Toss the carrots with cilantro and lime juice. Serve immediately.

sourced: eatingwell.com

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Carrot Fritters

photo: Marina Oliphant

Ingredients:

• 1 1/2 cups grated carrots (about 1 large carrot)
• 1 1/2 cups corn kernels (frozen or canned will do but freshly cooked tastes better)
• 1 egg
• 2 spring onions, finely chopped
• 1 heaped tbsp parsley or coriander, chopped
• 1/2 cup coconut milk
• 1/2 cup self-raising flour
• 1/2 cup cornflour
• 1/2 tsp curry powder*
• Pinch salt
• Olive oil for frying

Method:

Combine the ingredients in a bowl. Heat a non-stick frying pan over medium heat with a little olive oil. Fry spoonfuls of the mixture until golden brown on both sides. Drain on kitchen paper.

Serve with avocado dip.

Makes 12-15 fritters.

Sourced: Cuisine.com.au

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Baked Sweet Potato Falafel

photo: 101 Cookbooks

Baked Sweet Potato Falafel

These falafel are Leon's most popular veggie dish to date. They knew they wanted falafel on the menu, but chose not to have deep fryers. After some experimenting, this sweet potato and chickpea flour version was developed.

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total

1 1/2 teaspoons ground cumin

2 small cloves of garlic, chopped

1 1/2 teaspoons ground coriander

2 big handfuls of fresh cilantro/coriander, chopped

Juice of half a lemon

a scant cup (120g) gram /chickpea flour 

a splash of olive oil

a sprinkling of sesame seeds

salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. 

When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

Reprinted with permission from Leon: Ingredients and Recipes by Allegra McEvedy. (Conran Octopus Ltd. 2008)

Sourced : 101 Cookbooks

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Triple Creamy Vegan Potato Soup

Learn how to prepare a wonderful all vegan Triple Creamy Potato Soup! Loving Hut is the worlds fastest growing vegan 'fast-food' restaurant chain that is all about love and compassion to all beings + the food is organic, freshly prepared and delicious!

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Best-Ever Tofu Burger

Slices of frozen tofu provide the "chewiness" associated with a truly good burger, and the dark marinade lends a "meaty" flavor and moist juices. This "burger" has all the character of its high fat cousin, without the guilt. Serve on sprouted rolls with tofu mayonnaise.

Ingredients

2 lbs. medium-firm or firm tofu (NOT silken tofu), frozen at least 48 hours Marinade:  1 1/2 cups water 2 tablespoons soy sauce (regular or mushroom)  2 tablespoons ketchup (fruit-juice sweetened, cane-sugar sweetened, or organic)  2 teaspoons Marmite, Vegemite or other yeast extract (gives a "beefy" flavor) or 4 teaspoons red miso  1/4 teaspoon garlic granules 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon onion powder

Instructions

1. Thaw out the tofu. Slice each pound block into three thick slices. Place the slices on a cookie sheet covered with a couple of clean, folded tea towels. Cover the slices with more tea towels and another cookie sheet. Weigh this arrangement down with something heavy for about 15-20 minutes. Now the tofu slices are ready for marinating.  2. Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer. Cover and let marinate for several hours or days.  3. Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides. Or cook on an indoor grill. Serve on buns with all the trimmings.  sourced : Dr. Weil's Healthy Kitchen

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Blue cheese quesadilla

Quick Vegetarian Snack!

Chef: Jill Dupleix Photo: Jennifer Soo

Ingredients :

• 750g English spinach leaves
• Sea salt and pepper
• 400g fresh mozzarella balls, drained
• 200g creamy blue cheese (eg. gorgonzola)
• 8 soft wheat flour tortillas

Method

Wash the spinach well and shake dry. Heat a dry non-stick pan, add the spinach and cook quickly, wilting it while evaporating the water.

Squeeze dry, finely chop and toss with sea salt and pepper. Slice the mozzarella finely and roughly crumble the blue cheese.

Arrange a few mozzarella slices over one flour tortilla, scatter with blue cheese and strew with spinach.

Top with a second flour tortilla, pressing down lightly. Cook in a dry non-stick frying pan over medium heat for about 2 minutes until lightly browned. Turn once, and cook the other side until the cheese has softened. Slide onto a board and cut into quarters. Repeat with the remaining tortillas.

Serves 4-6.

Source: CUISINE.COM.AU
The Sydney Morning Herald Tuesday June 14, 2005

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Garam Masala Tofu Scramble Recipe

This dish is gluten-free, dairy-free, and suitable for vegetarian, and vegans

Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon. On the tofu front, I actually like to use a firmer tofu which lends more structure in the end, softer water-packed work as well but lend a looser, and in some cases creamier texture.

a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/4 cup chopped cilantro
1/3 cup pistachios, chopped

Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.

Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.

Serves 4.

sourced/recipe by Heidi from 101 Cookbooks

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Ultimate Veggie Burgers - Sprouted Garbanzo Burgers

How to make a better Vegie burger, the answer is found by Heidi Swanson from 101Cookbooks.com

When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn't until I sat down to write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved

Filling ideas:
* Avocado Slices
* Cipollini onions - sweet and just the right size
* Sliced Roma tomatoes
* A sprinkling of smoked paprika
* Grilled vegetable

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...

Ingredients :

• 2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
• 4 large eggs
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup chopped fresh cilantro
• 1 onion, chopped
• Grated zest of one large lemon
• 1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
• 1 cup toasted (whole-grain) bread crumbs
• 1 tablespoon extra-virgin olive oil (or clarified butter)

Method :

• If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

• Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.

• Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties.

I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

sourced : 101Cookbooks.com

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Meatloaf that Doesn't Crumble

SUBMITTED BY: SMURF12535
"I have tried and tried meatloaf recipes they all fall apart before you get them out of the pan. This meatloaf is very good and sticks together to be served. Leftover meatloaf makes wonderful sandwiches with mayonnaise."

Original recipe yield: 10 servings

PREP TIME 30 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 30 Min

INGREDIENTS

* 1 green bell pepper, seeded and cubed
* 1 medium onion, roughly chopped
* 3 small stalks celery
* 1 1/4 pounds ground beef
* 1 pound mild pork sausage
* 1 1/2 cups cracker crumbs
* 1 (1 ounce) envelope dry onion soup mix
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried sage
* 1 1/2 cups milk
* 1/2 cup ketchup

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
3. Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

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Vegetable Meat Loaf

Vegetable Meat Loaf
This meat loaf is full of vegetables, like carrot, celery, onion and green pepper.

Ingredients:

• 1 pound ground beef
• 1 cup soft whole wheat breadcrumbs 1/4 cup shredded carrot
• 1/4 cup thinly sliced celery
• 2 TBLS finely chopped onion
• 2 TBLS finely chopped green pepper
• 1 egg slightly beaten
• 1 teaspoon parsley flakes
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 tsp. pepper
• 1 16 oz. can whole tomatoes, drained and chopped
• Cooking Spray
• 2 TBLS. catsup


Method:

Combine all ingredients except cooking spray and catsup. Coat a broiler pan and rack with cooking spray. Place meat mixture on broiler rack and shape into a 10 "X 6 inch loaf. Spread catsup over meat loaf. Bake at 350 for 1 hour and 10 minutes or until done.
Notes:

I use a meat loaf pan instead. This is one of my favorite meat loaves and it is very attractive also.

Number of servings: 4

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Meatloaf (Gabriel Gate)

Meatloaf

Chef: Gabriel Gate

Message from Gabriel Gate: "A meatloaf is a great family favourite. This recipe can easily be changed to suit your taste or mood, or according to what you have on hand in the fridge."

Serves Serves 4-6

You need:
500 g lean minced beef
250 g minced pork, or sausage meat (which is fattier)
1 cup finely chopped capsicum
1/2 brown onion, chopped
1 egg
1 tsp salt
1 tsp ground cumin
1/4 tsp chilli powder
4 tbsp chopped parsley
freshly ground black pepper
1/2 cup breadcrumbs
3 tbsp water
2 cups Italian-style tomato sauce

Method:
Preheat the oven to 180°C.

Place the minced beef and pork in a large bowl and combine by hand with the capsicum, onion, egg, salt, cumin, chilli, parsley, pepper, breadcrumbs and water until it holds together well.

Shape the mixture into a loaf and place in the centre of a suitably sized oven dish. Pour the tomato sauce over the loaf and bake in the preheated oven for 1 hour, basting every 20 minutes. If the loaf becomes too dry, add 1-2 tbsp boiling water.

Taken from Gabriel Gaté’s A Guide to Everyday Cooking (Allen and Unwin, 2003).
source link : http://www.abc.net.au/melbourne/stories/s10787430656565.htm

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