Monthly Archives: September 2014

Easy Mushroom Pasta with Chilli Lemon & Garlic

Sometimes you need dinner on the table in 20 mins, tops.  This is so easy to throw together as the only fresh things you need on hand are mushrooms and fresh parsley – and if you have that growing in your garden – or on your windowsill, even easier!  I always have pasta in the pantry, chilli, garlic, lemons and wine in my fridge, so just keep some cashew cream on hand and you’re all set to make this dish.

2014-09-19 11.03.59

Easy Mushroom Pasta with Chilli Lemon & Garlic
 
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Recipe type: Pasta
Cuisine: Italian
Serves: 4
Ingredients
  • 300g wholewheat pasta
  • 600 g small white mushrooms, washed and quartered
  • 2 largish cloves garlic, microplaned
  • Zest of an organic (unwaxed) lemon
  • 6 tablespoons chopped parsley (about half a bunch)
  • Large pinch of semi dried chillies (Gourmet Garden pots) – or use fresh if you prefer
  • ½ cup white wine
  • 1 tsp tamari
  • 2 tablespoons nutritional yeast
  • 2 Tablespoons cashew cream (cashews soaked, blended with enough water to make a thick cream)
  • ½ cup soy milk
  • Salt & pepper
Instructions
  1. Put your pasta on to boil.
  2. Heat a large frying pan over medium heat, add the mushrooms, stirring frequently until softened and liquid released and half-evaporated – about 5-7 minutes.
  3. Add the garlic and lemon zest, chillies and sauté for a further 5 minutes.
  4. Add wine, tamari, nutritional yeast, cashew cream and soy milk, turn down the heat and cook for a further 10 minutes, until the sauce comes together.
  5. Scatter with parsley, pour over your cooked pasta and mix well.
  6. Top with extra parsley if liked, and season well.

 

Easy Ratatouille (fatfree!)

I used this for a lunch for my PlantPot customers but it was so good I had to write it down for use as quickly as possible again, this time for the family!  It was amazingly easy to make without onions or garlic (have to make it that way for a customer) but what was surprising was it was BETTER that way!  The flavours of the capsicum, eggplant and zucchini really sing when they don’t have to try so hard!  I packaged it up all so quickly too I didn’t get time to take a photo so will have to add one next time!

Easy Ratatouille
 
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Recipe type: Stew
Cuisine: French
Serves: 8
Ingredients
  • 2 Red Capsicum
  • 1 Green Capsicum
  • 2 medium eggplants
  • 5 smallish zucchini
  • 3 medium tomatoes
  • 1 can tomatoes
  • 2 T balsamic vinegar
  • ½ tsp rosemary
  • ½ tsp thyme
  • Pinch of Herbs de Provence
  • Handful basil, shredded
  • Salt & pepper
Instructions
  1. Core and deseed the capsicum, cut into large chunks – about 12 pieces for each one.
  2. Add to large casserole dish over a low heat with a splash of water or stock, place on the lid.
  3. Meanwhile, slice the eggplants into ½ cm thick – not too thin. Grill them on a sandwich press for a few minutes until softened. Cut each slice into 2-3 pieces and add as you go along to the pot.
  4. Slice the zucchini into large slices – about ¾ to 1cm and add to the pot.
  5. Core the tomatoes and cut each into 8 pieces, add to the pot along with any juices.
  6. Add the canned tomatoes, vinegar, dried herbs and place back on the lid and allow to simmer, stirring occasionally for an hour or so until soft and delicious. Stir in the basil and remove from the heat. Season well.
  7. Best served at room temperature.

 

Thai Pumpkin Soup

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One of the easiest soups for a winter’s night.  It’s all about the curry paste, so find a good one.  We used Ayam Thai Red Curry Paste.

Thai Pumpkin Soup
 
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Recipe type: Soup
Cuisine: Thai
Serves: 4-6
Ingredients
  • 1 medium Japanese or butternut squash, peeled and cut into large pieces.
  • 1 large carrot, sliced
  • 1-2 tablespoons red curry paste - or to taste (1 is mild, 2 is hot!)
  • 1 litre vegetable stock
  • ½ cup split red lentils
  • 1 cup soy milk, mixed with 1 tsp coconut essence
  • 2 tablespoons lime juice
  • freshly chopped coriander, yogurt to serve - optional
Instructions
  1. Saute the pumpkin / squash and carrot with a splash of stock or water in a large heavy bottomed saucepan or casserole until softened, about 10 minutes. Add the curry paste, stir in thoroughly then quickly add the stock and lentils.
  2. Bring to the boil, reduce heat and simmer, covered, until the red lentils have broken down, around 20 minutes.
  3. Stir in the soy and coconut mixture, lime juice and heat through gently. Adjust seasoning, and serve, topped with coriander and / or yogurt if liked.

 

Sushi Brown Rice Salad

All the taste of a nori roll without the rolling!  Crunchy veg, marinated tofu, edamame beans and avocado, mixed with strips of nori, sesame seeds, dressed with a sushi seasoning and soy sauce.  If you love sushi you’ll love this.

2014-09-01 13.25.00

Sushi Brown Rice Salad
 
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Recipe type: Salad
Cuisine: Japanese
Serves: 4
Ingredients
  • 250 grams brown rice
  • 2 sticks celery, finely diced
  • 1 large cucumber, deseeded, finely diced
  • 1 red capsicum, finely diced
  • 2 carrots, finely diced
  • 1 cup blanched, podded edamame beans
  • 200g marinated Japanese flavour tofu, cut into small dice
  • nori seaweed sheets, cut into small squares or strips
  • 1 avocado, cubed
  • 4 tablespoons sesame seeds
  • sushi seasoning - vinegar, sugar, mirin blend (I use Obento brand, from the supermarket, or Asian supermarkets would stock a range)
  • soy sauce or tamari
  • radish - optional, finely diced
  • pickled ginger, wasabi, soy sauce - to serve as required
Instructions
  1. Whilst your rice is cooking, finely dice all the crunchy vegetables (and add whatever others you like) and put set aside. Blanch and pod your edamame beans, and dice the avocado. Toast the sesame seeds in a dry non stick pan, until golden brown.
  2. Once your rice is cooked, tip in to a large bowl and sprinkle generously with the sushi seasoning mix, stirring well to thoroughly incorporate. Taste and add more as required. I used about 8 tablespoons. Add tamari or soy sauce to taste. Once the rice is at room temperature, stir in as much of the vegetable mix as you like, portion out into your serving bowls and decorate the tops with the nori, avocado, edamame beans and sesame. Allow it to cool slightly
  3. Serve alongside pickled ginger, wasabi and extra tamari / soy sauce as desired.