Potato, Leek, Pea & Mint Soup

I can’t believe I haven’t put this recipe up yet!  I have been making it for years and it’s a real winner.  Kind of a marriage between vichyssoise and minted pea soup, it’s so tasty, comforting and yet fresh and lively, a perfect springtime soup.

Potato leek pea mint soup

Potato, Leek, Pea & Mint Soup
 
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Recipe type: Soup
Serves: 4-6
Ingredients
  • 450g Leeks - white part only, sliced and thoroughly washed
  • 650g white potatoes, peeled, sliced
  • ½ cup raw cashews
  • 4 or 5 cups vegetable stock
  • 2 cups frozen peas
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1 to 2 tablespoons fresh lemon juice
  • Salt & pepper to taste
Instructions
  1. In a large saucepan cook the leeks and potatoes over moderately low heat, stiring occasionally until the leeks are soft.
  2. Add the 5 cups stock and cashews, bring to a boil then simmer for 10 to 15 minutes or until the potato is very soft.
  3. Stir in the peas, simmer for 5 minutes. Add the mint and blend until creamy. Add lemon juice and seasoning to taste.
  4. Top with yogurt and more freshly chopped mint and serve with good wholemeal bread.
  5. INSTANT POT INSTRUCTIONS:
  6. Add all ingredients (with only 4 cups of stock) minus the lemon and mint and cook on high pressure for 5 minutes. Release pressure, add the mint and lemon and blend.

 

MMMM dressing

Why MMMM dressing?! Apart from it being mmmm delicious it has 4 ingredients beginning with M!  Tangy, sweet, salty and fabulous drizzed over steamed vegetables, a cooked grain or noodles or tossed through a fresh salad.  Hope you love it too!


MMMM dressing
 
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Recipe type: Dressing
Serves: 2-3
Ingredients
  • 2.5 teaspoons maple syrup
  • 2 teaspoons dijon mustard
  • 2 tablespoons light miso
  • 2 tablespoons freshly squeezed mandarin juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons yogurt (I used home made soy)
Instructions
  1. Blend all ingredients in a small blender, shake in a small jar, or whisk together thoroughly in a small bowl.

 

“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.
Author:
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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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.