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| I was totally not lying about the cat. |
And making deliciousness easy!
Ingredients
1 can red kidney beans
either 1 jar salsa or 1 can diced tomatoes
a quick sprinkle (more if you’re using canned tomatoes) cumin, onion powder and garlic powder
1 tablespoon fresh coriander
1 tablespoon sweet chili sauce
Method
Mix all in a food processor.
Easy, huh? You can also make nachos from these, put in a shallow dish and sprinkle with cheese, and then grill. You could add jalapenos, chopped red onion, stir through diced avocado…. the choice is endless.
ooh. Nice, yah?
Ingredients
Potatoes. Lots of them. It actually depends on what size dish, but you’ll probably need four or five decent-sized ones for most rectangle casserole dishes. peel and slice thinly. Please do use the big brown or white ones, the little red ones will hold their shape too much. Still tastes good, but just isn’t the same!
3/4 cup vegetable stock
300ml cream
garlic powder
onion powder
pepper
cheese (amount depends - for this I’d probably use 1 3/4 cups)
Method
1. Preheat oven to 180 and grease your casserole dish. Place a layer of potatoes on the bottom, and sprinkle quite liberally with the garlic, pepper and onion powder. Sprinkle over a layer of cheese.
2. Repeat.
3. On the top layer, pour over the stock and then the cream before sprinkling with the seasonings, and adding cheese to the top.
4. Bake for at least an hour. You don’t want RSL potatoes do you? I would check after an hour by sticking a knife in the middle. If it slides in easily, you’re good to go.
There are honestly so many ways of making this - poaching minced garlic in milk, adding sliced onion, sprinkling the layers with nutmeg or lemon pepper - but I just wanted to give you a basis. It’s so easy, has tons of flavour, and will probably need a security guard if you’re wanting leftovers the next day.
Enjoy, Miss K x
Ingredients
1/2 onion, sliced thinly
3 cloves garlic, minced
1.5 inch piece fresh ginger, peeled and cut into paper-thin slices, then into strips
4-5 coriander stems, chopped
1 stick lemongrass, sliced. I also pound it with the bottom of a heavy knife to break the strands inside so it’s not so tough.
1 red chili, sliced. I left the seeds in for a little heat.
1 litre/4 cups vegetable stock
400ml coconut milk
1 tablespoon brown sugar
juice of two limes
1 tomato, chopped or 6-7 cherry tomatoes. The cherry tomatoes look nicer.
2 mushrooms, sliced or halved, depending on size
3 bok choy stems, sliced
Method
1. put stock, garlic, ginger, coriander stem, lemongrass, chili and onion in a pot and cover with stock. bring to a boil and then turn down to a simmer.
2. Add coconut milk, sugar and lime juice.
3. Five minutes before you want to serve it, add tomato, mushroom and bok choy.
You can also add whatever veggies you like - carrot and beans would be good!
Ingredients
2 tbs olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 cans chickpeas, rinsed and drained
3 medium carrots, peeled and cut into thin rounds
¼ tsp dried currants or sultanas. These are optional.
1 tsp turmeric
1 tsp cinnamon
1 tsp cumin
¼ tsp cayenne
2 tsp honey
½ cup greek yogurt
3 tbs finely chopped parsley
Method
1. Heat oil in large pan over medium heat. Add onion and garlic, and sauté 2-3 mins, until onion is soft. Stir in chickpeas, carrots, currants, spices, honey and 2 cups water. Cover and simmer 20-25 mins, stirring occasionally. Season.
Divide among 4 bowls, garnish with yogurt and parsley.
We had rice with ours, but it isn’t necessary. Enjoy!
Recipe from Vegetarian times
I pretty much avoid fruit at all costs, but with the whole veggie baby thing in mind, it can’t be a bad thing if it makes more of an appearance in my diet. Which is why I try to hide it in things.
Makes 12 sugar-laden goodies! or 6 regular muffin-size ones.
Ingredients
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups self-raising flour
1/2 cup sugar
1/2 teaspoon salt
1 cup fresh, canned or frozen blueberries
Streusel topping (if you don’t mess it up like I did)
Method
1. Heat oven to about 200C. Put muffin cups in each whole of two muffin trays, or you can grease them thoroughly… but who would want to wash them?
2. Make Streusel Topping, set aside.
3. Beat milk, oil and eggs in large bowl with whisk. Stir in flour, sugar and salt all at once until flour is moistened. The batter will be lumpy, and that’s cool. Just don’t over-mix.
4. Fold in blueberries, then divide batter evenly among muffin cups. Sprinkle each with 1 tablespoon topping.
5. Bake 20-25 minutes or until golden brown. If baked in greased pans, let stand about 5 minutes before removing to wire rack to cool completely.
Streusel Topping.
1/4 cup plain flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons firm butter
Method
Cut butter into ingredients, or rub in with your fingertips until it is crumbly.
Now if you’ve a serious butter addiction, like myself, you will put too much in and ruin the streusel. Instead of being a nice crumbly topping that bakes into a lovely crunch, mine was goo. brown, sugary goo.
Still tastes good, though.
I always bake a little treat for Veggie Husband’s lunchbox every week, so this is the latest effort.
It is impossibly rich.
Ingredients
1/2 cup butter
60g cooking chocolate
Cream cheese filling… a little further down
1 cup sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plain flour
1/2 teaspoon salt
1 cup coarsely chopped nuts (I omitted these)
Method
1. Heat your oven to 180C. You can grease the bottom and sides of a rectangular 13x9 inch pan or you can be lazy like me and line it with a huge sheet of baking paper!
2. Melt butter and chocolate. I did this in the microwave, in a glass bowl. cook in 20-second bursts and stir after every time. Cool 5 minutes If, like me, you use chocolate chips which aren’t designed to melt… it will take forever. I recommend cooking chocolate!
3. Make cream cheese filling, set aside.
4. Beat chocolate mixture, sugar, vanilla and eggs in large bowl. It looked a little anaemic here so I added a tablespoon of cocoa. Beat in flour and salt.
5. Spread 3/4 batter in pan. Spread filling over batter, and you can either drop random pieces of the reserved batter, or drizzle it like I did.
6. Bake 20-25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan on a wire rack.
7. Try to stop yourself from eating the whole thing in one go.
Cream Cheese Filling
1 packet cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
Method
1. Beat until smooth. easy, huh?
Recipe from Betty Crocker.
Anything can be saved in my kitchen!
Ok so for the recipe. I actually tried to pay attention to this, as I never normally measure anything. All veggie strips should be about 1cm thick.
Ingredients
1 large eggplant, cut into strips
1 medium sweet potato, cut into strips
2 zucchinis, cut into strips (I only used one today)
Instant lasagna sheets
TOMATO SAUCE:
2 onions, diced,
4 cloves garlic, minced
1 small capsicum/bell pepper, diced
2 400g cans diced tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon sambal oelek (you can omit this if you want, I just like mine with a kick)
1/4 cup chicken stock (mine is vegetarian)
1 teaspoon of sugar… don’t forget this! very important.
salt, pepper
1 teaspoon each of dried oregano and basil. you can also layer fresh basil in with your veggies. Yum!
BECHAMEL SAUCE:
2 tablespoons butter
2 tablespoons flour
2 cups milk
a pinch of salt and pepper
the smallest amount possible of nutmeg. you can add more but i’m a tiny bit afeared of it.
ok.
Method
1. Preheat oven to 220 C. place all veggies onto baking trays, drizzle with olive oil, salt and pepper. Bake about 30-40 minutes, turning halfway, until golden and soft.
Sauce: In a saucepan, saute onion and capsicum in 1 tablespoon olive oil for three or four minutes over medium-high heat. Add garlic and saute one minute more.
add all other sauce ingredients, bring to the boil, then cover and simmer 20 minutes.
Bechamel Sauce: Melt butter in a saucepan over medium heat. Add flour and cook, stirring for one minute, to cook all the raw taste out of the flour.
Add the milk, stirring all the time.
bring to the boil, stirring often. It should be lovely, thick and lump free after about 10 minutes.
Assembly: spray a lasagna pan and ladle some tomato sauce on the bottom. Make a layer of pasta, tomato sauce, vegetables, then bechamel. DON’T melt and forget the vegetables here, like I did.
Keep alternating, ending with bechamel and a good sprinkling of cheese.
See? Ultimate lasagna betrayal. It looked so good I had no idea roasted vegetable lasagna could be so devoid of roasted vegetables.
Bake in 200 C oven about 30-40 minutes.
omnomnom.
