Category Archives: Mains

Mushroom & Tofu Noodle Bowl with a rich miso dressing

I felt like creating a bowl and using up what I had available.  As always, it’s all about the sauce! Feel free to substitute anything; I like a mix of cooked and raw items.  This one uses wholemeal linguine, rocket, shredded red cabbage, quick pickled red onions and then cooked mushrooms and grilled marinated tofu.


Mushroom & Tofu Miso Bowl
 
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Tofu, mushroom, rocket and red cabbage top off noodles with a creamy deeply umami miso dressing.
Author:
Recipe type: Bowl
Serves: -
Ingredients
  • Handful of rocket
  • Handful of finely shredded cabbage
  • Wholemeal linguine
  • Steamed broccoli
  • Marinated tofu, grilled
  • Quick pickled onions (finely shredded, tossed with white wine vinegar for 15 mins)
  • SAUCE: (makes enough for 8-10 servings)
  • ¾ cup soy milk
  • 2 tablespoons miso paste
  • 2 tablespoons maple syrup
  • 1 teaspoon grated ginger
  • 3 garlic cloves, crushed / grated
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tahini
  • 1 tablespoon bottled teriyaki sauce
  • 1 tablespoon caramelised onion relish
  • 1 tablespoon fresh lemon juice
Instructions
  1. Prepare the other bowl ingredients (or substitute with your own options).
  2. Sauté the mushrooms whole in a large skillet with a lid until they are tender, using a dash of soy sauce or tamari to flavour.
  3. Marinate the tofu in soy sauce, vegetable stock and a little tomato paste for 30 mins, then cook on both sides in a medium pan, turning twice. I used a grill pan to get the stripes. You can also use a sandwich press.
  4. Whilst the pasta and broccoli are cooking, put all the sauce ingredients into blender and blend until very smooth and creamy.
  5. Arrange items in the bowl, top with the broccoli, tofu and mushrooms.
  6. Serve with the sauce to pour over.

 

Mushroom, Rice & Tofu Mini Roasts

I’ve had these on the back burner for a while.  I was trying out some mushroom burger recipes and noticed I had half a block of tofu and some already cooked brown rice that needed to be used up so I added them in and the texture was lovely.  Rather than shaping by hand I used a muffin tray which gave them a nice crispy exterior and made portioning them out really easy.  Just as delicious cold as a light lunch with a salad or hot with mashed potato and gravy!

mushroom rice roasts

Mushroom Rice & Tofu Mini Roasts
 
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Author:
Recipe type: Main, Snack
Serves: 4-6
Ingredients
  • 1 small onion
  • 300g sliced mushrooms
  • 1 tsp thyme or mixed herbs / oregano
  • 1 heaped cup cooked brown rice
  • 200g firm tofu
  • 1 tablespoon miso paste
  • 2 tablespoons nutritional yeast
Instructions
  1. Pulse the onion, mushrooms and thyme in a food processor until finely chopped but not a purée.
  2. Tip into a large frying pan, sauté for 7-10 minutes or until most of the liquid evaporates. No need to wash out the processor - put the rice, tofu and miso into the processor and pulse until well incorporated.
  3. Tip the contents into a large bowl, stir in the mushrooms and onion and mix really well until all the ingredients are completely combined.
  4. Pack into muffin trays. This makes enough for 6 small or 4 large roasts.
  5. Bake for 30 minutes.
  6. Cool for 5 mins, tip out onto baking tray and put back in oven for 5-10 minutes.

 

Roasted Vegetable Pasta with Basil Lemon sauce

I have been using this method of roasting vegetables for a little while, which I learned from Chef Julia.  Basically you mix a little tahini into a couple tablespoons of of vegetable stock and use that to toss with the vegetables before putting in a hot oven (around 220 degrees C). I usually mix them up again around 20 mins in and then just keep an eye on them to make sure they don’t burn.

The sauce is rather pesto-like but with a more pronounced lemon twist. I used pasta from a fantastic local company who make an amazing wholemeal sourdough pasta range, but substitute your favourite pasta, this works well with any shape.

Roasted Vegetable Pasta with Basil Lemon sauce
 
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Roasted vegetables alongside steamed broccoli, pasta and a tangy creamy pesto-inspired sauce
Author:
Recipe type: Main Course
Cuisine: Italian inspired
Serves: 4-6
Ingredients
  • Sauce:
  • ½ cup cashews
  • 2 tablespoons fresh lemon juice
  • 1 clove fresh garlic
  • 30g fresh basil
  • 2 rounded desertspoons nutritional yeast
  • 4 tablespoons boiling water
  • 1 teaspoon lemon zest
  • salt & pepper to taste
  • Toasted pine nuts (optional)
  • Extra fresh basil, shredded (optional)
  • 1 heaping cup roasted vegetables per person
  • Suggestions of vegetables:
  • Butternut Squash
  • Sweet Potatoes
  • Capsicums
  • Red onions
  • I usually make a big batch once a week and store in the fridge
  • 400g wholemeal pasta - used fusilli
Instructions
  1. Roast your vegetables (see description on my method in opening paragraph)
  2. Meanwhile put all sauce ingredients apart from lemon zest in a blender and blend until smooth. Stir in the lemon zest and allow it to sit at room temperature.
  3. Adjust seasoning as required.
  4. Cook the pasta.
  5. Steam the broccoli.
  6. In a large bowl mix together the pasta, vegetables and sauce.
  7. Top with toasted pine nuts plus more shredded fresh basil if liked.

 

“Macro Rice” with red cabbage & edamame

Another lifetime ago when I lived and worked in London there was a Cranks Wholefood Cafe not too far away from my office and I used to love their “macro rice” which was basically brown rice, ginger, soy, and toasted sesame seeds.  So comforting and deliciously simple!  I had a sudden craving for it the other day and so decided to reinvent it with some additions.  It did not disappoint.  I served mine with a little cubed avocado.  It should be just a little warm or at room temperature, though it is probably nice on a summer’s day, chilled.


Macro Rice Warm Salad
 
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Warm brown rice with finely chopped red cabbage, red onion, parsley, ginger and toasted sesame seeds.
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Recipe type: Salad, Rice,
Cuisine: Macrobiotic / Japanese
Serves: 2-4 servings
Ingredients
  • ½ cup raw short grain or medium grain brown rice, cooked (around 1.5 cups cooked)
  • 1 cup very finely chopped red cabbage
  • ½ cup finely chopped parsley
  • ½ cup cooked edamame beans
  • ⅓ cup very finely chopped red onion or spring onions
  • 1 cup finely chopped baby spinach
  • 1 tablespoon finely grated fresh ginger
  • 2-3 tablespoons tamari / soy sauce
  • 1-2 tablespoons sushi seasoning (seasoned sushi vinegar)
  • 2-3 tablespoons toasted sesame seeds
  • Optional: top with a little dried chopped chillies / cubed avocado
Instructions
  1. When the rice is still hot (do not rinse, it should be a little stickly and still with some moisture) put it in to a large bowl and mix in the cabbage parsley, onion and ginger.
  2. Once it has cooled a little add the baby spinach and soy sauce to taste, then stir in the toasted sesame seeds and sushi seasoning. Leave to sit for 5 minutes and serve at room temperature.

 

Chickpea & Kale Masala

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Chickpea & Kale Masala
 
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Chickpeas and kale in a richly spiced tomato broth
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6-8
Ingredients
  • 2 very large onions
  • 4 cloves garlic
  • Big knob of ginger
  • 2 teaspoons curry powder
  • plus
  • 2 teaspoons garam masala
  • - or use 4 teaspoons of a masala spice mix - from Indian grocers - or Herbies.com.au
  • 1 small can or 6 heaped tablespoons tomato paste
  • 1 can chopped tomatoes
  • 3 cans chickpeas
  • ½ a bunch of kale
  • 1 bunch of coriander
  • 1 lemon
Instructions
Preparation
  1. Finely dice the onion
  2. Microplane / finely grate / mince the garlic and ginger
  3. Rinse and drain the chickpeas
  4. Measure out the spices
  5. Wash, destem, wilt (submerge in boiling water, leave to sit for 5 mins) and chop the kale
  6. Thoroughly wash and finely chop the coriander (including stems)
  7. Juice the lemon
Cook:
  1. Heat a large saucepan or casserole on a medium heat and saute the onions, garlic and ginger with a splash of water until softened, around 5 mins.
  2. Add the tomato paste, stir well and cook for another 2-3 minutes
  3. Add the tomatoes, chickpeas, kale and 2 cans of water (use empty can)
  4. Bring to the boil, lower heat, place on the lid and simmer for 45-50 minutes or until the chickpeas and very tender.
  5. Stir in the coriander (leave some to sprinkle on top if liked), and lemon juice to suit - we like 3-4 tablespoons.
  6. Season to taste.
Serve
  1. Serve with brown rice or flatbreads, mango chutney, yogurt and extra coriander if liked.

“32 Degrees” Chickpeas

I recently discovered this spice mix from Herbies called “32 Degrees“. Subtitled “just hot enough” I was intrigued enough to order some and was blown away!  Not by the heat, I must add but the amazing blend of aromatics along with (they’re correct!) JUST ENOUGH chilli to make it interesting. In case you’re interested, the blend contains  paprika, chilli, sea salt, amchur, ginger, pasilla chilli, lemon myrtle, turmeric, kaffir lime leaves and strawberry gum!
I set about making something to employ  it and came up with this.  We really enjoyed it, hope you buy some too and give it a try.


"32 Degrees" Chickpeas
 
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Author:
Cuisine: Australian?
Serves: 4-6
Ingredients
  • 1 red onion finely chopped
  • 4 cloves garlic minced
  • 1 red capsicum chopped
  • 1 large zucchini chopped
  • 2 heaped teaspoons Herbies 32 degrees spice mix
  • 2 cups cooked chickpeas
  • 1 very large handful chopped spinach
  • 1 cup water
  • 1 can chopped tomatoes
  • 1 tsp chicken style stock powder
  • 1 tablespoon date syrup
  • 1 tablespoon tamari
Instructions
  1. Heat a pan over a medium heat.
  2. Add the onion and saute for a few minutes with a splash of water when required to stop sticking. Add the garlic, capsicum, zucchini, spice, chickpeas, and stir well. Cook for 5-10 minutes until softened, adding splashes of water here and there to stop sticking.
  3. Add the spinach, tomatoes, stock, date syrup and tamari.
  4. Stir well, and bring to the boil.
  5. Turn down heat to low, put on the lid and simmer for 15 mins.
  6. Serve with baked potatoes or a grain of your choice.
  7. Really good topped with a dollop of hummus and / or hot sauce. 🙂

Thai Noodle Salad

I can’t believe it has taken a decade to get this recipe up on my page. I first had this type of salad at the Open Air Cinema in Sydney  and loved it so much I actually wrote to the catering company to ask for the recipe!  It has been amended and simplified a lot over the years to make it easier and quicker to make. Use any noodles you like; it works well with brown rice vermicelli, or wholemeal spaghetti.

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Thai Noodle Salad

Thai Noodle Salad
 
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Crunchy salad with noodles; make it as hot or mild as you choose and add any toppings you like. If you're short on time feel free to use a bag of prepared coleslaw instead of individual vegetables
Author:
Recipe type: Salad
Cuisine: Thai / Vietnamese
Serves: 4-6
Ingredients
  • 1 pack noodles – for 4 people
  • 1 red / other capsicum - finely sliced
  • ½ small white cabbage - shredded
  • 2 large carrots - grated
  • 4 spring onions - finely sliced
  • Optional: celery / other capsicums / marinated tofu pieces etc.
  • 1 cucumber finely chopped
  • 1 bunch coriander - well washed & finely chopped
  • 1 bunch mint - well washed & finely chopped
  • Sauce
  • 1 clove garlic
  • 1-2 coriander roots, well washed
  • ¼ cup soy sauce
  • ½ cup soy milk
  • 2 limes - juiced (2-3 tablespoons), & zested (1-2 tsp)
  • 2 T Sweet chilli sauce
  • 2 T Peanut butter
  • 4 kaffir lime leaves
  • Toppings:
  • Toasted peanuts
  • Toasted coconut flakes
  • Toasted sesame seeds
Instructions
  1. Cook the noodles, rinse in cold water and set aside
  2. Meanwhile finely shred, chop or grate the vegetables to desired textures and place in a large bowl
  3. Add the herbs – finely chopped, and mix well
  4. Blend all the ingredients for the sauce except the lime leaves. Snip into them with a sharp knife or scissors and place into the dressing to infuse for at least 30 mins (gets stronger the longer you leave it).
  5. Mix the noodles with the vegetables, top with the sauce and mix thoroughly
  6. Top with toppings as liked

 

Poke Bowls

poke bowl

Poke Bowls
 
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I have used rice and quinoa but you can use any variety and mix of grains you like.
Author:
Recipe type: Bowl
Cuisine: Hawaiian / Japanese
Serves: 6
Ingredients
  • 2 rice cups brown rice, 1 rice cup quinoa
  • Use any vegetables you like, a variety of cooked and raw. In this example I used
  • purple cauliflower, grilled in a sandwich press
  • broccoli, steamed,
  • 1 large red capsicum, sliced and pan-fried still slightly carameiised
  • Bunch of spring onions
  • 1 cup frozen peas, defrosted,
  • ¼ white cabbage, finely shredded on a mandolin
  • 1 large red onion, sliced and steeped in red wine vinegar for 30 mins
  • ⅓ cup sunflower and pumpkin seed
  • ½ cucumber, sliced
  • 1 large avocado, cubed
  • 1 bag frozen edamame beans, defrosted
  • Slices of marinated tofu, cooked on the grill
  • Pickled sushi ginger
  • Sauce:
  • ½ cup sushi seasoning (we like the Obento brand),
  • ½ cup soy sauce,
  • 1 tsp crushed garlic (or paste from a jar)
  • 1 tsp finely grated ginger (or paste from a jar)
  • 1 tablespoon tahini
  • 1 tablespoons date paste
  • Couple drops of toasted sesame oil (makes a huge difference)
  • 2 tablespoons lime juice
  • 2 teaspoons chilli (paste, semi dried or flakes - up to you!)
Instructions
  1. Put the rice and quinoa into your rice cooker and fill level of water to 3.5 cups. If you've no pressure cooker or if you're short on time use precooked bags of rice / quinoa or grab some you've already made from your freezer and defrost (good tip!) Otherwise cook in your favourite way.
  2. Prepare your vegetables:
  3. Pickle the red onion
  4. Steam the broccoli, or microwave
  5. Finely slice the cabbage
  6. Stir fry the sliced capsicum, then dry toast the seeds in same pan
  7. Slice the spring onions
  8. Defrost / microwave edamame / peas
  9. Dice the avocado
  10. Grill the tofu
  11. Mix in a jug all the sauce ingredients, adjust to your liking
  12. When rice is cooked let everyone assemble their own bowls, top with the sauce.

 

Mushroom Pancakes

Mushroom Pancakes

I remember eating savoury pancakes as a child (yes Findus did an infamous frozen variety which we would sometimes experience!) and as a young adult in the 80s they were quite fashionable with different fillings but it was the mushroom ones I loved: creamy, sautéed mushrooms in a rich sauce with garlic and onion, stuffed inside soft rolled pancakes.  It’s pretty easy to make these WFPB with the use of wholewheat flour and there’s a whole variety of fillings which would be delicious – spinach and tofu springs to mind but this first time it had to be mushroom! 🙂  These make a fairly quick and easy supper but are also “fancy” enough for company. 🙂


Mushroom Pancakes
 
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Author:
Serves: 4
Ingredients
For the pancakes:
  • 1 heaping cup wholemeal spelt flour
  • 1.5 cups soy - we use Vitasoy Milky Lite
  • 2 tsp Orgran No Egg
For the filling:
  • 800g portobello mushrooms, sliced
  • 1 T tamari
  • ½ cup white wine
  • ½ cup soy milky lite
  • 2 heaped T hummus
  • 1 T cornflour
  • 1 T fresh lemon juice
  • Seasoning
Instructions
  1. Make the pancakes by whisking all the ingredients together in a large bowl or jug.
  2. Let the batter sit whilst you prepare the filling.
  3. Saute the mushrooms in a large pan. Once the liquid has released add the tamari and white wine and stir from time to time until the liquid has almost gone and mushrooms are tender. Mix together the soy milk and hummus, stir it in thoroughly and simmer until the sauce comes together. If it needs thickening add the cornflour to a splash of water in a cup, mix thoroughly, then stir in and stir continuously until sauce is thickened to your liking. Add the lemon juice and season to taste.
  4. Turn off the heat and spoon the mushroom mixture into a container. Keep it warm in the oven if you're eating straight away, or just microwave it later.
  5. To cook the pancakes pour a cup of the batter into a good non stick pan which has been heated until beads of water roll around the surface. Tip the pan quickly to cover the bottom of the pan. Your pancakes should be the size of a small dinner plate.
  6. Once it is set underneath gently loosen it and flip it over and cook for another minute or so.
  7. Remove from the pan and continue with the next, inserting a sheet of baking paper between each. You should have enough for 4 pancakes.
  8. Keep the sauce and pancakes warm in a low oven in covered containers or to serve later just reheat the sauce and pancakes separately and assemble on a plate, or assemble each once separately and microwave it for 1 minute before serving with your favourite green steamed veggies e.g. asparagus, broccoli / green beans etc.

 

Vegetable Cider Casserole with Herbed Dumplings


Vegetable Cider Casserole with Herbed Dumplings
 
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Author:
Cuisine: British
Serves: 6
Ingredients
For the stew:
  • 1 onion, finely chopped
  • 2 garlic cloves finely chopped
  • 1 large stick celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 large carrot, thickly sliced
  • 1 large leek, thickly sliced
  • 3 large flat mushrooms, cut into chunky pieces
  • 2 parsnips, sliced thickly
  • 1 heaped tbsp tomato paste
  • 400g can chopped tomatoes
  • 200g can butter beans, drained
  • 1 bottle (330ml) cider
  • 2 cups vegetable stock
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • 2 large bay leaves
  • 1 T Worcestershire sauce
For the dumplings:
  • 1½ cups wholemeal flour
  • ⅓ cup ground almonds
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 T nooch
  • ½ t dried sage
  • ¼ t dried thyme
  • ⅔ cup soy milk
Instructions
To prepare the stew:
  1. Preheat the oven to 180 degrees centigrade.
  2. In a large oven proof casserole dish (with a lid) fry off the finely chopped onion, garlic, celery and carrot for 5 minutes until softened.
  3. Add all the other stew ingredients, mix well and bring to the boil.
  4. Once boiling, turn down to a simmer, place on the lid and make the dumplings
To make dumplings:
  1. Mix all the dry ingredients together in a large bowl, then slowly add the water and mix just until it all comes together. The dough should be like a scone dough, not too sticky but soft and easy to divide into portions. Add a little more flour or water until it feels right if necessary.
  2. Roll gently and quickly into 8 evenly sized balls, flatten slightly and place, evenly spaced, on top of the stew.
  3. Put the lid back on and pop into the oven for 30 minutes.
  4. Serve with mashed potato and steamed greens. 🙂