Category Archives: Stews and Casseroles

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. 🙂

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. 🙂

 

Lentil Broccoli & Quinoa Soup with Lemon, Mint & Chilli

Bright and refreshing yet comforting and sustaining, this is my favourite soup right now! I was looking for a recipe for a friend when I came across the recipe “Broccoli and Red Lentil Detox Soup” by Beauty Bites. When I was making it several days later I decided to add some cooked quinoa I had in in the fridge to make it a whole meal and then had a hankering for a strong lemony flavour.  I also used fresh turmeric instead of powdered, added more broccoli and mint which have such an affinity for the chilli and lemon.  I’ve been known to eat this whole batch in one go.. 🙂


Lentil Broccoli & Quinoa Soup with Lemon, Mint & Chilli
 
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A delicious all-in-one meal in a bowl soup!
Author:
Serves: 2-4
Ingredients
  • 1 medium onion
  • 1 garlic clove
  • ½ tsp ground cumin
  • ½ tsp ground turmeric (or preferably a small chunk of fresh, grated)
  • ½ tsp ground ginger or fresh, grated
  • 1 heaped tsp chicken style stock powder
  • 1 medium head of broccoli - finely chopped - stalk and florets
  • ½ cup red lentils
  • 1 heaped tsp semi dried chillies (Garden Gourmet brand)
  • Freshly squeezed lemon juice (2-4 tablespoons or to taste)
  • A dozen or so mint leaves, from 3 sprigs of mint, finely chopped
  • 1.5 cups cooked quinoa (I used ½ cup raw, cooked)
Instructions
  1. Peel and chop garlic and onion, wash herbs and vegetables and chop broccoli, mint leaves. Juice the lemon. Cook the quinoa.
  2. PC method:
  3. Sauté the veg for five minutes in splash of water then add all other ingredients except lemon, mint and quinoa, enough water to generously cover then cook on high for 10 minutes. Release pressure, stir in quinoa, lemon and mint and serve.
  4. Regular method:
  5. In your saucepan sauté the garlic and onions then add the spices (turmeric, ginger and cumin) adding and add a splash of water. Move around the pan for 2-3 minutes, making sure they don't burn.
  6. Add the chopped broccoli, the lentils, a pinch of salt, enough water to cover by around 2 cm.
  7. Place on the lid and cook on a low heat for about 10-15 minutes or until the lentils and broccoli are tender.
  8. Add the mint, quinoa and lemon juice and remove from the heat.

 

Pressure Cooker Savoury Lentils (with a no-PC option)


Pressure Cooker Savoury Lentils (with a no-PC option)
 
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A quick and easy version of shepherdess pie filling. If you do not have a pressure cooker, follow the same procedure in a casserole dish or large saucepan with a lid and either bake in the oven for 45 minutes or simmer on the cooktop for 30 minutes.
Author:
Recipe type: Main
Cuisine: English
Serves: 4-6
Ingredients
  • 1 large onion - finely diced
  • 2 sticks celery - finel diced
  • 1 very large or 2 medium carrots - finely diced
  • ½ cup Puy (french) lentils
  • ½ cup red lentils
  • 2 heaped tablespoons tomato paste
  • 1 heaped tsp chicken style stock powder
  • 1 cup passata or chopped tomatoes, blended
  • 2 cups water
  • 1 tsp granulated garlic
  • 1 tsp mixed herbs
  • 2 large bay leaves
  • ½ cup frozen corn
  • ½ cup frozen peas
Instructions
  1. Assemble and measure out all your ingredients first.
  2. Sauté the onion, celery and carrot in your pressure cooker, on the sauté or brown function for a few minutes.
  3. Then add the rest of the ingredients and set to cook on high pressure for 13 mins
  4. Release pressure
  5. Stir in the corn and peas.
  6. Close the lid and keep on warm function until potatoes or rice / pasta is ready

Italian Cabbage & Beans

This recipe has been a surprising favourite for many years, having been adapted from a recipe in BBC Vegetarian Good Food magazine circa 1999! It’s a rustic Italian inspired dish.  More vegetables have been included, oil eliminated and wholewheat sourdough toast substituted.  Interestingly it features cumin which I thought was very unusual for in Italian cuisine, however after researching I find it used to be more popular and was even called Roman Caraway! 🙂

Even my kids love this dish; it’s both simple in terms of ingredients and yet complex in flavour. You WILL go back for a second bowl!

Italian Cabbage & Beans
 
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Author:
Recipe type: Casserole / Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 large leek, sliced
  • 1 large red onion, sliced
  • 1 garlic clove, crushed
  • 1 garlic clove, cut in half
  • 1 teaspoon cumin seeds (or try fennel or caraway for interesting variations)
  • 2 large potatoes, peeled and diced
  • 1 litre vegetable stock
  • 2 bay leaves
  • 1 small savoy cabbage, roughy shredded / and / or kale, shredded
  • 1 can cannellini beans, drained & rinsed
  • wholewheat sourdough bread, toasted
  • flatleaf parsley, finely chopped
Instructions
  1. In a large deep casserole pot, saute the leek, onion, cumin seeds & crushed garlic for 3 minutes until softened, stirring occasionally and adding a small splash of the stock to stop it sticking
  2. Add all of the stock, and bring to the boil.
  3. Add the bay leaves, cabbage beans potatoes and return to the boil.
  4. Turn down to a simmer and put on the lid.
  5. Simmer for 15 minutes or until the potatoes are tender.
  6. Turn off the heat and allow to sit for 10 minutes whilst you toast the bread and rub them with the cut garlic cloves.
  7. Serve the cabbage and beans scattered with the parsley alongside the garlic toast

 

 

Chunky Vegetable Mornay

chunky vegetable mornay

Tender vegetables simmered in a creamy sauce. Perfect for an Autumnal dinner served with mash & more veggies.

Chunky Vegetable Mornay
 
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Author:
Serves: 4-6
Ingredients
  • 1 large leek, sliced
  • 1 large green capsicum / bell pepper, diced
  • 1 large carrot, diced small
  • 1 large stick celery, diced small
  • ½ cup white wine
  • 1 tsp Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 2 bay leaves
  • 1 tablespoon nutritional yeast
  • 1 cup soy / other plant milk
  • 1 cup boiling water
  • 2 tablespoons creamy style hummus
  • 1 tsp chicken style stock powder
  • 1 head broccoli, cut into small florets
  • 2 tsp cornflour mixed til smooth with a splash of soy milk
Instructions
  1. Salute the 1st 4 ingredients (leek to celery) in a large frying pan (skillet or casserole dish with a close fitting lid) until tender, adding a splash of water if necessary to stop sticking.
  2. Add the remaining ingredients apart from broccoli & cornflour mix and stir well, replace the lid and simmer for 10 minutes. Add the broccoli and replace lid, allow to steam until broccoli is almost done. Add the cornflour mix, and stir slowly until thickened and flour is cooked out. Turn off the heat, replace lid and allow to sit whilst you prepare the plates & accompaniments.
  3. Best served with mashed potatoes, or a cooked grain. May also go well with wholewheat pasta.

 

Cauliflower & Kale Dhal (pressure cooker)

cauliflower kale dhal

This was inspired by Fatfreevegan’s recipe for Dal Tadka, I wanted to include more veggies and tweaked the method and spices a little.

Cauliflower & Kale Dhal (pressure cooker)
 
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Author:
Serves: 4-6
Ingredients
  • 2 brown onions, chopped
  • 1 inch piece ginger, grated
  • 2 large cloves garlic, minced, grated for finely chopped
  • 1 cup split red lentils
  • 3 cups water,
  • 1 teaspoon vegetable stock powder (optional)
  • 1 large tomato, chopped
  • 3 cups small cauliflower florets
  • ½ bunch kale, de-stemmed & finely chopped
  • 1 heaped tsp cumin seeds
  • 1 teaspoon turmeric
  • ½ teaspoon salt (optional)
  • 1 tsp ground coriander
  • ½ tsp chilli powder / to taste (optional)
  • 1 teaspoon garam masala / dhal spice mix / curry powder
Instructions
  1. Put rice on to cook if you are serving with rice.
  2. Heat the pressure cooker on brown function, add one of the onions, all the ginger and garlic and stir around for a minute, add a splash of water or stock if starts to stick.
  3. Add the lentils, water, stock powder if using, tomato, cauliflower, kale, cumin seeds, turmeric & salt and stir thoroughly.
  4. Lock down the lid and set to high pressure for 10 minutes.
  5. Whilst the dhal is cooking, heat a large frying pan and dry fry the onion with remaining spices for 5-10 minutes, over a medium heat. Use a lid to catch the steam and prevent them from sticking.
  6. Once the dhal is finished, release the steam and add the cooked onions and spices; stir well and serve.
  7. Great with mango chutney, freshly chopped coriander and a sprinkle of coconut if you wish.

 

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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Author:
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.

 

Mexican Burrito Bowl

I do love a bowl – when you lay all your ingredients out in the bowl to look pretty, rather than just mix them all together.  This is a simplified chilli recipe which takes just 30 mins so you can put your rice on, chop the tomatoes for your salsa and mash some avocado whilst it simmers.  Some sweetcorn is also nice on the side if you  have some in the freezer or a can in the cupboard, to add some more colour to the plate.  Have hot sauce on the side so those chilli addicts can add their own, keeping this quite mild for little mouths. Leave the chilli out all together if you like.

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Mexican Burrito Bowl
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 160g long grain brown rice
  • 2 small/ medium brown onions (180g chopped weight)
  • 1 small green capsicum (180g " " )
  • 3 garlic cloves
  • 1 medium stick celery (80g " " )
  • 1 slightly heaped tsp ground cumin
  • 1 slightly heaped tsp ground coriander
  • 1 tablespoon tomato paste
  • ½ tsp chilli flakes (can reduce to be really mild)
  • 1 tsp beef style stock powder
  • 2 cans chopped tomatoes
  • ½ cup water
  • 1.5 - 2 cans drained kidney beans (depends how thick you like it!)
  • 2 cups frozen corn
  • ½ tablespoon maple syrup
  • To Serve:
  • Salsa:
  • 300 g baby tomatoes
  • ½ bunch coriander
  • ½ a red onion,
  • 2 tablespoons fresh lime juice
  • Guacamole:
  • 1 large avocadoes: lime / lemon juice / salt.
  • Sweetcorn: -
  • Allow 75g per person: - defrost frozen corn / or pour boiling water over it or simmer for a minute.
  • Or alternatively, serve with corn on the cob.
Instructions
  1. Put your rice on to cook.
  2. Dice the onion, capsicum, celery and crush or grate the garlic.
  3. Add to a warmed large casserole dish or saucepan and stir for a few minutes until softening, adding a tiny splash of water to stop them sticking if necessary.
  4. Add the garlic and stir in for a minute or two, again to stop it sticking.
  5. Add the cumin and coriander, mix again to thoroughly distribute and toast the spices a little until you can smell them.
  6. Add tomato paste, canned tomatoes, water, stock powder, beans and corn and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes or until the capsicum and onion are soft.
  7. Meanwhile: Make the salsa: chop the baby tomatoes into quarters, finely slice the red onion, shred the coriander, squeeze the lime juice and mix them all together in a small bowl
  8. Make the guacamole: Mash a large avocado, adding salt, lime and or lemon juice to taste.
  9. To serve: Let each person add each ingredient to their own bowl, or arrange them beautifully yourself!