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Posts Tagged ‘vegan’

I have discovered a new rule to life. It is: You can never have too much guacamole at a picnic. Think about it, you never get to the end of a group picnic and hear someone say, “Oh my goodness, what on earth are we going to do with all of this excess guacamole?” And if you do know anyone that faces this problem, introduce me to them an they’ll never experience it again. Its the ultimate dip, delicious and chunky and perfect. And the best thing about it is it is so easy to make. So here is a very very easy guacamole recipe that I think could work for 4-6 people.

Ingredients

Two ripe avocadoes
One vine-ripened tomato chopped into small pieced
Half a large red onion chopped into small pieces
Juice from one lime
Salt to taste (chilli salt is best)

Recipe

1.    Cut avocado in half removing seed. Slice each avocado while still in skin without piercing the skin and remove with spoon into medium sized bowl.
2.    Mash avocado with fork slowly mixing in juice of lime. The more juice you add the easier it becomes to mash.
3.    Add the chopped tomato and red onion. Stir through.
4.    Add salt to taste.

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Delish Relish

Corn is apparently taking over the world. And its using us in its dastardly plans. At least that’s what Michael Pollan is saying and he has a point.

We unnecessarily (I don’t include economic or industrial necessity in this definition) consume vast quantities of corn without even knowing it. Us and the animals we eat ( I have to admit here that prior to my foodie enlightenment when I saw that a chicken was “corn-fed” I thought, “hey isn’t that nice, that chicken gets to eat corn!” – oops).

So rather than take my corn in the form of Coke (yes, lots of corn in the form of high fructose corn syrup in there apparently) I thought I’d just eat corn as close to the knobbly little yellow pearls that grown hidden away in little cocoons as I could. So here is the tomato and corn relish. And its better than Coke.

Three bowls, all delicious

Ingredients

2 spring onions, chopped
Half Spanish onion, chopped
½ tablespoon wholegrain mustard
Two large vine ripened tomatoes, chopped
¼ teaspoon chilli salt (made with celery)
2 tablespoons white wine vinegar
1 table spoon caster sugar
Kernels from 2 cobs of corn
Salt to taste

Recipe

Now I like to do this like a scientist, preparing everything first and then dealing with it because with my poor timing if I don’t have everything ready to go the second it needs to go in I’m likely to set something on fire. Though this always means a lot of dishes. So…
1.    Prepare three bowls. In the first, put all the chopped onion and the mustard. In the second, put all the chopped tomato, the white wine vinegar, the sugar and the chilli salt. In the third put the corn kernels (off the cob NOT from a can). Now you can begin.
2.    Heat oil in a large pan over a high heat. Add everything in the onion bowl and stir until tender (about 3 minutes) then add everything in the tomato bowl, keep stirring.
3.    Once it is think and not too sloppy  (about 5 minutes) add the corn and cook until its soft and tasty (about 3 minutes).
4.    Put into a sterilised jar. I think it would be perfect with cheese and crackers or in a sandwich.

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Serves two. 1 hour to make. Vegan.

I love the way that cannellini beans look, the kidney bean’s virginal cousin, much less meaty and overpowering. I also happen to think that roasted pumpkin is one of THE best salad ingredients ever. But what makes this salad is the dressing. Sweet and fresh, I didn’t expect that lemony flavour to go well with the hearty pumpkin, but I was wrong! One of the greatest joys of being an amateur cook is that the way that a recipe tastes often surprises you. Beware though, this salad leaves a lingering tang on the taste buds well after you’ve finished eating it…

Cannellini beans - look at them glow!

Ingredients

1 can (400g) cannellini beans drained and washed.
Half a butternut pumpkin cut into 3cm cubes
100g baby roquette
1 cup loosely packed fresh coriander leaves
1 small handful of sunflower seeds

Lemony Dressing:

Juice from one medium lemon
2 teaspoons grated lemon rind
1 tablespoon finely chopped eschallots
1/2 teaspoon caster sugar
1 teaspoon olive oil

My very favourite fishy salad utensils

Recipe

  1. Preheat oven to 200 degrees celcius (fan forced). Place pumpkin in a single layer on tray lined with baking paper. Roast for about 30 minutes or until tender.
  2. Meanwhile, make sweet lemon dressing (combine and stir).
  3. Combine cannellini beans, pumpkin, baby roquette, and coriander in bowl.  Drizzle sweet lemon dressing on top and sprinkle with sunflower seeds. Ready to serve!

Ready to serve

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