Try a little vegetarian
Fig & goat's cheese pizzas (vegetarian)0 out of 5
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Makes 6
Ingredients
1 cup (100g) grated mozzarella
100g soft goat's cheese, crumbled
6 individual pizza bases
1/4 cup (60ml) tomato passata (sugo)*
6 ripe figs, thinly sliced
Extra virgin olive oil, to drizzle
2 tsp fennel seeds
Method
Preheat the oven to 200°C.
Combine the cheeses with a fork and season with salt and pepper. Place the pizza bases on a greased baking tray.
Spread pizzas with passata and top with cheese mixture. Arrange sliced figs in a decorative pattern on top. Drizzle with olive oil, sprinkle with the fennel seeds and bake for 8-10 minutes until the cheese is bubbling. Serve immediately.
Notes & tips
* Passata (sugo) is sieved tomatoes, available from selected supermarkets and greengrocers.
Source
Recipe by Valli Little
Spicy rice-filled eggplant3 out of 5
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Preparation Time 30 minutes
Cooking Time 60 minutes
Ingredients (serves 4)
150g ( 3/4 cup) basmati rice
2 large eggplants
1 tbs olive oil
1 large brown onion, halved, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp finely grated fresh ginger
1/5 tsp finely chopped fresh red chilli
1/4 tsp ground turmeric
1/5 cup coarsely chopped fresh continental parsley
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
130g (1/2 cup) reduced-fat yoghurt
2 tbs coarsely chopped fresh mint
Method
Preheat oven to 200°C. Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.
Meanwhile, cut the eggplants in half lengthways. Use a small sharp knife to cut a 1cm border around the edge of each eggplant half. Scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half. Finely chop the flesh.
Heat oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until soft. Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic. Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.
Add the rice, parsley, lemon rind and lemon juice to eggplant mixture, and stir to combine. Place eggplant shells in a large baking dish. Spoon rice mixture evenly among eggplant shells. Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.
Place the yoghurt and mint in a small serving bowl and stir to combine. Serve with spicy rice-filled eggplant.
Recipe by Tracy Rutherford
Easy vegetarian lasagne4 out of 5
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Ingredients (serves 6)
2 x 400g cans cherry tomatoes* or crushed tomatoes
100g unsalted butter
100g (2/3 cup) plain flour
1L (4 cups) full-fat milk
Good pinch of ground nutmeg
1/2 cup good-quality pesto
300g fresh lasagne sheets
300g fresh buffalo mozzarella* or bocconcini, thinly sliced
200g grated parmesan
8 vine-ripened cherry tomatoes
Method
Preheat the oven to 180°C. Lightly grease a 5cm deep, 20 x 30cm baking dish.
Drain tomatoes, reserving juice. Place juice in a pan with butter, flour and milk. Whisk over low heat for 5 minutes or until sauce thickens. Cook 2 minutes further and season with salt, pepper and nutmeg.
Place 1/4 of the sauce in the prepared dish, swirl through 1 tablespoon pesto and cover with a sheet of lasagne.
Add a little more sauce and another tablespoon pesto, then cover with half the mozzarella, half the drained tomatoes, 1/3 of the parmesan and a lasagne sheet. Repeat this layer. Cover with remaining sauce and sprinkle with remaining parmesan. Dot vine-ripened tomatoes on top. Bake for about 35 minutes or until cooked through and golden on top. Rest for 5 minutes before slicing. Serve with salad.
Notes & tips
* Canned cherry tomatoes are from Italian grocers.
* Buffalo mozzarella is from selected delis and specialist cheese stores.
Recipe by Valli Little
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Main Course
Serves 2-4
Description Tasty and goes well with rice
Time to prepare 20-25 minutes
Ingredients 2 tablespoons frozen/fresh beans
1 onion, chopped
1 clove garlic, chopped
2 tablespoon dhal
or
2 tablespoon dhal
1 stem coriander leaf
little turmeric
1 teaspoon curry powder
1 teaspoon cooking oil
Instructions Rinse the dhal in water
Add little bit of water to the dhal in a microwave bowl and cook till tender and soft
Cook frozen beans till tender, in microwave bowl
Heat cooking oil in saucepan on medium heat
Add chopped onion, garlic, turmeric powder
Cook till tender
Add cooked dhal and some water to required consistency
Add curry powder and beans
Stir well and cook for further 5 minutes for the curry powder to blend well and the raw taste to be gone
Sprinkle chopped coriander and turn off heat
Let it rest for a while
Serve with cooked rice
Utensils Chopping board, knife, saucepan, microwave bowl, small spoon (for curry powder and turmeric powder, large spoon for mixing)
Source Aarati
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Main Course
Serves 2-4
Description Vegetarian
Time to prepare 1hr 10mins
Ingredients 400g Tin Chickpea's (drained)
1 Tablespoon Olive Oil
1 Onion (Peeled and sliced)
1 Large Sweet Potatoe (peeled and cut into bite size pieces)
2 Cloves Garlic (peeled and chopped)
Half small red chilli
1 Tablespoon Tomato Paste
1-2 Teaspoon Curry Powder (to taste)
1 cup water
2 Vegetable stock cubes
Cooked rice to serve.
Instructions Combine oil and onion in a pan, cook on moderate heat about 5 minutes or until onion is soft, stirring frequently. Add garlic, stir a further 1 minute. Add curry powder, chilli and tomato paste, cook further 2 minutes.
Add sweet potatoe, chickpeas, water and stock cubes, cook over low heat for 1 hour, stirring occasionally, adding a little extra water if mixture becomes dry.
Serve on cooked rice.
Utensils knife, peeler and saucepan
Source Jen
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Sweet Potato Soup with Corn & Chilies
PREPARATION AND COOKING TIME: about 40 minutes
YIELD: enough for 4–6 persons
1/4 cup olive oil
1 teaspoon yellow asafetida powder
4 3/4 cups sweet potato, about 650g, diced
4 cups rich vegetable stock
1 1/4 cups cooked corn kernels, about 200g
1 green jalapeno chili, seeded and finely diced
1 1/2 teaspoons salt (less if using a salty stock)
1/2 teaspoon freshly-ground black pepper
whole coriander leaves for garnish
Heat the oil in a 3-litre/quart saucepan over moderate heat. Sprinkle in the yellow asafetida powder and drop in the sweet potatoes. Sauté the potatoes for 2 or 3 minutes, then add the vegetable stock. Bring to the boil and cook for 15–20 minutes, or until the sweet potatoes are tender but not broken down. Remove the saucepan from the heat.
Strain the sweet potatoes, being careful to reserve all the liquid. Return the cooking liquid to the rinsed-out saucepan. Place the sweet potatoes in a food processor and reduce them to a purée. Add a little cooking liquid if needed.
Add the sweet potato purée to the cooking liquid and return to moderate heat. Add the cooked corn, chili, salt and pepper. Simmer the soup for another 10 minutes, then serve hot with crusty bread and a garnish of fresh coriander leaves.
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from "Vegetarian World Food" by Kurma Dasa, Chakra Press
vegetable curry5 out of 5
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Ingredients (serves 4)
1 tbs sunflower oil
1 onion, finely sliced
2 tbs mild curry paste
400g canned chopped tomatoes (we used canned cherry tomatoes)
600g cauliflower, cut into florets
150g baby spinach
1 tbs chopped coriander, plus extra leaves to serve
Low-fat yoghurt, to serve
Method
Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened. Add curry paste and cook, stirring, for a further 1-2 minutes. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender. Remove from the heat and season with salt and pepper. Add spinach and chopped coriander, then stir through until spinach is just wilted. Serve topped with coriander leaves and yoghurt.
Recipe by Chrissy Freer
bravenet.com