Category Archives: Savoury cooking

Vegan cheesy spinach canneloni with tomato sauce

Hi. I made vegan canneloni for the first time. I’ve made heaps of pastries, tarts, pies, scrolls etc with a similar filling base  (varied) but never stuffed a pasta tube with it, smothered with sauce and baked it.

I must admit i didn’t really measure anything because i just threw it all together for dinner. It was so, so good that I’ll share the basics if you are interested.

 Filling
Fry onion and crushed garlic until golden. 

Crumble in block of firm tofu and fry.

Add lots of finely diced mushrooms (or processed).

Add teaspoon stock powder and season with salt and pepper.

Add soy milk

Add onion powder and garlic powder

Add cornflour water mix

Stir to thicken

Turn off heat.

in stick mixer/processor, chop fresh spinach (more than you think you need so that when you stir through the tofu mixture turns really green)

Mix through spinach. 

Add generous amount of nutritional yeast and stir through. The mixture will still thicken on standing.

In a saucepan stir a jar of bolognese and a bottle of passata together until warmed through.

Spray a lasagne dish with spray oil.

Put a layer of sauce on bottom in nice layer.

Fill cannelloni tubes with mixture and lay in single layer.

Cover with remaining sauce so generously covered.

Grate biocheese on top.

Oven cook for about 40 minutes. Cover with foil at start then remove for last 15 mins or so.

I served this with baby kale dressed with fig balsamic glaze and olive oil. Very tasty! Everyone loved it 🙂

Easy, creamy, vegan tomato soup with pasta

Easy, creamy tomato soup.

Please note I’m a real home cook so with stuff like this I rarely use measurements so all is approximate and will taste good even if you have more of something etc…
Ingredients 

Small shell pasta 1/3 pkt

Small can condensed tomato soup (300 gm but 420 gm can also fine)

1 cup full fat soy milk

2 heaped tbsp Tofutti cream cheese

Dried italian herb mix

Small brown onion diced

Cup of frozen peas

1 or 2 cups green veges chopped (this version has leftover sauteed brocollini)

Olives
Optional:

Can of chickpeas or cannelini beans drained

Chopped fresh rosemary

Can crushed tomatoes
Method

1- In medium pot of salted boiling water cook pasta shells

2- in larger nonstick pot fry onion in a little vegetable oil until golden

3- add all other indredients plus 1 to 2 cans of water excluding pasta and peas.

4- when pasta 2/3 cooked, loosely drain and add to soup.

5- when pasta al dente, add peas and stir until defrosted.
Serve with garlic bread (preferably not burnt like mine). 
I’ve also served this with 1/2 a toasted biocheese wholemeal sandwich for each person.

Enjoy!

Quick weekly baking

Oh jeez. So much has happened since my last post. Where do i start? Maybe a picture of the muffins I made mostly one – handed tonight.

These don’t come with a recipe. I just threw them together while getting dinner in the table.  I guess the best tip is to mix all the dry ingredients then add wet ingredients.  Stir until just combined so the muffins come out of the oven fluffy.

These have a hugh proportion of vegetables to flour. I used mushrooms,  fresh corn, spinach, nutritional yeast, chia seeds, vegan stock powder, olive oil, soy milk and topped with sesame seeds.

They are then sliced in half, spread with either vegan margarine or cream cheese,  wrapped and frozen. They defrost in the lunchbox.

Not easy, but slowly doable for someone with a broken finger three weeks after reconstructive surgery. 

Family sushi dinner

We love sushi. It’s so delicious, healthy and full of vegetables. I love making vegan sushi so much.

Tonight’s sushi dinner includes:

– edamame in pods blanched and tossed in salt.

– inari stuffed with garlic, sesame mushrooms

– tofu and vegetable sushi rolls,

– ginger sesame cabbage

– tofu nigiri

– vegetable gyoza.

A lovely friend showed me Costco and i bought the edamame and tofu there at good prices.

The lettuce in the sushi rolls came from our vege patch!

The gyoza i buy frozen. Served with accompaniments 🙂

This big banquet served 3 adults and 2 children for dinner and has enough leftovers for 3 lunches. You could easily make dinner go further by adding a serve of miso soup for each person and some tempura vegetables.  Yum!

Hope you have a lovely week full of vegetables hehe.

Xx

Japanese share platter for family movie night

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We love Japanese food. It’s delicious!  I made this for our family movie night at home. There are a few components, but they are all easy to prepare. Stacked together on a big board looks very nice too.

So basically, you make the sushi rice first, then the accompaniments, then pile it on a board for serving. Note: this recipe will feed a family of four with leftovers to go into lunchboxes.

Sushi rice
To make sushi rice add 2 cups of sushi rice and 3 cups of boiled water to medium saucepan. Bring to the boil. Boil for 3 to 5 minutes. Reduce heat to low and simmer for 10 minutes or so. Turn off heat, keeping the lid on. Let rest for 5 minutes. Sprinkle in about 4 tbsp of mirin. Fluff with a fork to combine.

Edamame (on inari)
I buy these beans frozen. Boil one cup of frozen, shelled edamame  (soy beans) in salted water for up to 4 minutes. Drain, rinse under cold tap water and set aside.

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Tofu strips
For the next three components, just use the same large non-stick frypan. Cut about 250 gm tofu into long strips. Add to large frypan on medium high heat in 1 or 2 tbsp vegetable oil. Drizzle generous amount of premade Japanese sauce over tofu. This time I used tonkatsu sauce (available in Asian section of supermarket). Rotate until most sides are browned. Set aside.

Mushrooms
Slice/dice 3 cups of mushrooms and fry in large saucepan with vegan margarine and soy sauce. Fry until lightly browned. Set aside in a bowl.

Cabbage
Saute 3 cups of sliced cabbage in 1/2 tbsp of vegetable oil, drizzle of sesame oil and sprinklle of salt. Pile onto serving board.

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Fill inari pockets
Fill desired number of pockets 2/3 to 3/4 full with rice. Top with edamame, then mushrooms. Place on board. Press down so these stay upright.

Make sushi
Sushi is very easy to prepare once you get the hang of it. You need a bamboo rolling mat (from supermarket).

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Ingredients
Strips of cucumber, red capsicum, prepared tofu, pre-purchased seaweed salad, 2 inari pockets, vegan Japanese mayonnaise. You can use whatever salad vegetables you have. I have made 2 versions in this meal, but many variations come out of our kitchen!

Method
Lay a seaweed wrap on the roling mat. Press a thin layer (less than a cm) of rice on the seaweed wrap. Note. The thicker the rice layer, the more filling needed and larger diameter the sushi roll will be. Go easy on the rice (ideally 5mm) but ensure it is even to the edges. Leave a 2 cm strip of seaweed at the far side of wrap. This you will spread with water and will form the seal.

Across the centre line add your fillings fairly evenly. One version has 2 inari pockets oened up and filled with seaweed salad. Roll firmly, cover 2 cm strip with water and roll to close. The second version repeat rice method then lay tofu and vegetables across, squeeze vegan mayo along mixture, then roll as before.

Slice rolls in half, then repeat cutting in half until you have 8 pieces. Place on serving board.

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Pile extra vegetables, seaweed salad, tofu strips and any pickled cabbage you might have.

Serve with soy sauce. I hope you like this. We demolished this platter with just enough left over for snacking and lunches 🙂

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The warm weather lunch

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Hi 🙂 its still really warm in Queensland (Australia) so our lunches are still pretty light.

Mine is top. Cherubs have the bottom ones.

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I have a garden salad with macadamias and balsamic dressing.

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Vegetarian luncheon  (tofurky) and cheese sandwiches printed with a dolphin love heart shaped sandwich cutter 🙂

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Zucchini and sweet potato slice based on this recipe
http://soy.com.au/recipe/zucchini-kale-slice/

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Finishing off with a blueberry muffin 🙂

The dolphin friendly lunchbox

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Here is the lunch made with the new dolphin sandwich cutters. The cherubs are going to be very excited 🙂

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I also include a picture of my partner’s lunch too (with cheese love heart).

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The slice is a melt and mix oat slice. So easy!

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The bread offcuts i freeze and process to use as fresh breadcrumbs that i keep in the freezer. I use them every few days or so.

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Happy lunching 🙂

The waste not, want not lunchbox

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We make a great effort to minimise waste in our home, especially food. So this lunch is all about using up leftovers that aren’t really enough to be part of another family meal.

I had about 2 cups of mashed potato with mashed frozen vegetables left over. So this lunch was born!

I took heaped teaspoons of the mixture and dropped them into polenta. As I coated in polenta I rolled them into little balls then placed them in a medium hot frypan with shallow oil.

I fried each side for about 3 minutes until crispy and golden brown.

As the potato balls were cooling, I spiralised carrot to make a little nest for them to sit in.

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Then with a sultana and coconut slice, fruit box and a couple of extras, there’s no food wastage to be seen!

Happy lunching 🙂