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Gourmet Vegetarian and Vegan Recipes

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November 2nd, 2009

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ghoul face
Hello I hope it's okay for me to post this here; it's a Chinese black bean sauce recipe I've adapted and veganised

Fried tofu slices in black bean sauce:

You will need
Veges suitable for stirfrying
(eg sliced or julienned carrots, sliced or julienned yams, sliced onion, sliced garlic, sliced shallots, chopped spring onions, chopped red or green capsicum, sliced mushrooms, chopped asparagus spears, soy beans, snow peas, mung bean sprouts, chopped brocolli or cauliflower heads etc)
I tend to improvise with the veges based on what we have at hand.

One block firm tofu

Cashews (optional), sesame seeds (optional)

Vegetable oil

For the sauce:
2 Tbsp fermented black beans
2 cloves garlic (crushed or finely chopped)
1/2-1 tsp dried chilli flakes, to taste
1 Tbsp soy sauce
1 tsp mushroom sauce or vegetarian oyster sauce equivalent
1 tsp sugar or other sweetener (agave syrup, apple concentrate etc)
2 tsp cornflour or arrowroot
2/3 cup vegetable stock

Combine all the sauce ingredients except the black beans and stir together. Rinse the black beans in a sieve then mash lightly with the back of a spoon or fork before adding to the sauce mixture and mixing thoroughly

Drain the tofu and press some of the excess water out, then slice the tofu thinly (about 3mm) then cut the slices in half so that you have many thin tofu slices that are roughly square.

Prepare the vegetables by stir-frying in a wok in about 1 tbsp oil for a few minutes, then set aside. Veges such as Snow peas, Mung bean sprouts or sliced Spring onions should be kept aside at this stage and only added in the final stage.

Add another tbsp or two of oil then add about half the tofu slices, stir-frying until golden brown on both sides, set aside and repeat with the remaining tofu, also if you want to add cashews you can do so at this stage.

Add the first tofu batch back into the wok, then pour the sauce mix over the tofu, mixing thoroughly until all the tofu slices are coated with the thickened sauce. Finally add the pre-prepared vegetables back into the wok, as well as any reserved vegetables in and stir fry quickly until everything is coated with the sauce. You could optionally stir through some sesame seeds at this stage.

Serves 4-6 depending on amount of veges used.

Can be served with rice or quinoa, is pretty good by itself though.

Tastes just as good if not better reheated the next day.

January 28th, 2009

Chickpea Stew

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Bettty Kitty
... or, what happens when you turn Bill Grainger's Chickpea Stew into a hybrid Channa Dhal.

The recipe calls for cherry tomatoes and 2 cans of chickpeas, not just one, like I used. I also used cumin seeds instead of ground cumin, and added black mustard seeds as well. These additions were the result of my not wanting to leave the house for a second time in Sydney's summer heat.

I also used the juice of half a lemon. This is very important, I feel, as the recipe need a fair amount of acidity.

The result is outstanding, but not quite like the picture that goes with the original recipe.

I photographed each step for your viewing pleasure.

Frying the red onion, chilli, garlic, ginger, cumin seeds, tumeric and mustard seeds.

Frying the red onion, chilli, garlic, ginger, cumin seeds, tumeric and mustard seeds


Picture heavy!Collapse )

Cross-posted to food_porn, so apologies to those who see it twice.

December 8th, 2008

Puy lentil pie

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lazy
Hi! I was looking around for permaculture communities on LJ and found this community. I cook the following dish about once per week in the Winter and it feeds me, my partner & 2 year old daughter and then I have leftovers the next day. It's modified from the Café Fresh recipe for puy lentil pie

Puy lentil pie

puy lentils
bay leaf
an onion
a big carrot
a stalk of celery
clove of garlic
stock powder
potatoes - enough for the topping

Put the lentils on to boil and chuck in a bayleaf. They should take 20 minutes until they've got some bite but are basically cooked.

Peel and chop the potatoes and put them on to boil. The should take about 15 minutes. They'll probably be ready about the same time as the lentils.

After you've made a small measure of stock, you've got a few minutes to chill out. The next part of the recipe takes about 5 minutes and you should aim to finish it when the lentils are ready. You'll also need the oven to heat to 175 C or medium hot.

Chop and saute the onion in some olive oil, then add sliced carrots and celery. Saute them for 5 minutes and then add the chopped garlic. The lentils should now be ready, so turn off the heat. Drain and remove the bayleaf and add them to the pan of veggies. Now transfer the lentil mix to a pie dish and add the stock. You don't want the lentils swimming in stock; just enough so it'll continue to cook when in the oven.

Drain and mash the potatoes and place on top of the lentils. Pop it all in the pre-heated oven for 20 minutes until the mash is getting a little colour.

I usually steam some green veggies to go with this dish.

October 31st, 2008

I just saw this on Market Kitchen. Nom.

Ingredients

For the falafel

1 medium/350g Sweet potatoes
1 tsp ground Cumin
1 small clove Garlic, chopped
1 tsp ground Coriander
1 large handful fresh Coriander, chopped
1/2 Lemons, juice only
60g gram flour, or chickpea flour
1 dash of Olive oil
1 pinch Sesame seeds


For the aioli (about 500ml)

2 Eggs, 1 whole and 1 whites only
4-5 cloves Garlic, minced with a pinch of sea salt
1 pinch sea salt, for garlic
120ml sunflower oil
200ml thick Greek Yogurt
¼ - ½ Lemons, juice only, to taste
Salt, to taste (can take up to a teaspoonful)

To serve

flatbread
Tomatoes, sliced
cos lettuce
dill pickles


Method

1. For the falafel: Preheat the oven to 220C and roast the sweet potatoes whole until just tender (about 45 minutes - 1 hour).
2. Turn off the oven, leave the potatoes to cool, then peel.
3. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram flour into a large bowl.
4. Season well and mash with your hands or a potato masher until you have a smooth mix with no large chunks.
5. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes.
6. When you take it out your mix should be sticky rather than really wet and you can add a tablespoon or so more gram flour if necessary (sweet potatoes vary in water content enormously).
7. Heat the oven to 200C.
8. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides), or a falafel scoop if you have one, make the mixture into small patties and put them on an oiled baking tray.
9. Sprinkle sesame seeds on top and bake in the oven for approximately 15 minutes, until the bases are golden brown.
10. For the aïoli: Using an electric mixer on a medium speed, combine the egg and egg yolk with the garlic for a few minutes until pale and fluffy.
11. Start drizzling in the oil slowly, as if making mayonnaise or hollandaise sauce until all the oil is incorporated.
12. Stir or fold the yoghurt in gently by hand and finish with the lemon and salt.
13. Serve cupped in or with flatbreads with salad and pickles.

October 20th, 2008

As seen on The Cook and the Chef.

Serves 4 as a hearty main meal

Ingredients

60g unsalted butter
extra virgin olive oil (evoo) for frying
1 cup barley
1 cup leeks, sliced
1/2 cup verjuice
3 bunches asparagus
1 litre asparagus stock
sea salt and freshly ground black pepper
120g fresh curd cheese

Method

Asparagus Stock
Trim about 4 – 5 cm from the woody base of the asparagus. Chop these woody ends roughly and place into a medium sized saucepan. Cover with 1 litre of water, a pinch of salt and bring to the boil. Cook until the asparagus ends are quite soft but still retain some bright green colour. Puree the asparagus ends with a stab mixer – or better yet in a blender. If using a blender you will have to let the asparagus stock cool down before you can process it so that it doesn’t overflow when pureed.

Slice the tips off the rest of the asparagus and set aside. Then slice the remaining asparagus on the diagonal and set aside.

Heat half of the butter and a little evoo in a large frying pan, add the leeks and cook for a couple of minutes (as you would for a risotto), until just tender but not coloured. Add the barley and stir and when hot deglaze with verjuice. Re-heat the asparagus stock until just boiling. Add the asparagus stock a cup full at a time to the barley mix, stirring continuously until all of the stock is absorbed. Continue to add the stock until the barley is still quite nutty (the barley will be a little more forgiving than Arborio rice if you allow it to cook a little longer than necessary).

After about 20 minutes while the barley is still crunchy, add the sliced asparagus, reserving the tips, and continue to cook adding the tips after a couple of minutes. Cook until the asparagus has just coloured. This takes about 10 minutes. Add the remaining butter, adjust the seasoning and serve immediately with a tablespoon of fresh curd on top of each serve.

*Note: I didn't puree the asparagus ends, I lifted them out with slotted spoon and used a clear stock. I felt that was better. I also added corn, spinach and sliced snow peas, and used parmesan instead of goat's curd. You could easily remove the butter and cheese to create a vegan dish. It's all about earthy flavours, so as long as you stick to that flavour profile, you can add anything you like!

October 6th, 2008

I saw this tonight while watching an episode of Food Safari. It looked so easy, and so similar to something I'd cooked before, but better, with little additions I would never have thought of.

Ingredients

Vegetables - swede, parsnip, carrot, zucchini and pumpkin (Not personally being a big fan of swedes or parsnips, I'd probably replace them with potatoes and yellow squash or maybe chickpeas).
4 cups rich homemade stock (or purchased in tetrapack) If you have a look at the video on the website, it looks like a dark stock, like a beef stock. I'd suggest making a brown vegetable stock by caramelising onion quarters in the oven, or using a vegetable based beef stock powder).
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese (like Castello)

Preparation

Cut vegetables into large pieces. Leave skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare couscous.

Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.

Once it begins to steam, remove from pot and empty into a bowl. Traditionally a type of rancid butter (smen) would be added for flavour, but a good substitute is a light blue vein cheese to add the same little kick. Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.

Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.

September 29th, 2008

Proteins

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Bettty Kitty
I've been interested lately in finding alternatives to bread to fill up on, while not having to turn to meat for protein and that 'fuller' feeling.

Today I discovered that my favourite website, BBC Food, has two pages that spell out, quite simply, where to get your proteins with a Vegetarian diet and a Vegan diet.

Some of you might think it's all obvious stuff, but I found them both really helpful. One thing I noticed they neglected were sea vegetables, which can very very high in essential nutrients. I don't have any resources that I'd consider reliable on the subject of sea vegetables, but if anyone else has an information they'd like to share, feel free.

September 25th, 2008

This receipe is by Simon Bryant, from my favourite cooking show of all time, The Cook and the Chef. Enjoy!

Ingredients

Serves 2

Paste

2 teaspoon vegetarian blachan
2 medium onions, chopped
2 cloves garlic
1 kaffir lime, zested
2 stalks lemongrass, finely sliced
1 tablespoon chopped galangal
1 teaspoon turmeric, chopped
2 dried red chillies, deseeded and soaked
30g macadamia nuts
1 tablespoon coriander seeds, roasted and ground
1 teaspoon turmeric powder
3 coriander roots
80ml peanut oil, 50 ml for the paste, 30ml for frying

Soup

½ small bunch coriander leaves
1 packet Hokkien noodles, egg free
1 bunch Vietnamese mint (rau raum)
300ml coconut milk
600ml vegetable stock
2 limes, juiced
1 bok choy, cut into ¼ lengthways
1 small packet fried tofu, cut into chunky slices
Thai seasoned soy sauce to taste
2 teaspoons crispy shallot
Bean sprouts
3 red chillies, sliced

Method

Blend all ingredients in a blender until a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup.

Heat 30ml of oil in a saucepan and add about four tablespoons of the laksa paste. Fry until fragrant. Add coconut milk and simmer for 10 minutes. Add the stock and simmer for 15 minutes. Add bok choy and tofu and simmer for a few minutes. Season with Thai soy sauce and lime juice.

Pour hot water over the hokkien noodles. Drain. Place heated noodles in serving bowls. Pour soup over noodles, making sure every bowl gets bok choy and tofu. Garnish with fresh chilli, bean sprouts, coriander, crispy shallots and a little zested kaffir lime.

August 18th, 2008

I posted a Vegetarian Moussaka ages ago, but tonight I made this version.

I think the second version is a little better. I added a little fresh grated nutmeg to the bechamel sauce, and it was absolutely divine. Probably around a quarter of a whole nutmeg should do it.

And because there is a distinct lack of recipe in the body of this post, you get a crappy picture of the result.

Photobucket


Apologies to those who may see this on food_porn as well.

May 28th, 2008

i made pumpkin and spinach cannelloni and kitty_kitty_ requested the recipe. well your wish is my command but i dont really have a recipe, i just make it up as i go along. anyway, i will try to remember what i did. measurements are very very rough, obviously.

1 cup chopped (fairly small) pumpkin
about 3 big handfuls of spinach leaves
3 garlic cloves, chopped finely
1 onion, chopped finely
4 small mushrooms, sliced
some mixed dried herbs
a touch of chili
about 2 teaspoons of fresh chopped sage
salt and pepper
tiny bit of olive oil
1 jar of store brought pasta sauce (i just use the plain tomato stuff)

boil the pumpkin in some salted/peppered water, til its all soft and squishy.

while thats boiling put the olive oil, garlic, onion, and mushroom in a pan and cook on medium temperature til slightly golden. take off the heat, add the sage and the dried herbs and the spinach (spinach will wilt in the remaining heat).

drain any excess water off the pumpkin, semi-mash it, add the onion mix and about half the jar of pasta sauce, mix.

fill cannelloni shells with the mixture, line in a baking tray, top with the rest of the pasta sauce and some vegan cheese (or regular cheese if you wish), bake for about half an hour til pasta is cooked through and cheese is golden and bubbly.

serve with salad.
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