Spiced Pasta Salad

Ingredients
175g pasta
150g cucumber, diced
1 green capsicum, finely diced
50g raisins
4 Tbsp fresh chives, finely sliced


Dressing
6 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1 clove garlic, finely chopped
1 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cumin


Method
Cook the pasta in boiling salted water until just tender.  Drain and rinse under cold running water to cool the pasta and halt the cooking process.  Transfer to a large bowl, add the prepared cucumber, capsicum, raisins and chives.  Place the dressing ingredients in a blender or food processor, blend until frothy.  Pour over the salad and toss gently to combine.


Serves 4-6   

Spicy Indian Vegetable Soup

Ingredients
2 Tbsp oil
1 tsp ginger, finely chopped
1 tsp ground cardamom
1/2 tsp ground cumin
6 small potatoes, peeled and quartered
2 medium carrots, sliced lengthwise, then diagonally into chunks
2 small onions, quartered
3 cups cauliflower florets
1 hot chilli, finely chopped
4 cups vegetable stock
1 tsp salt
1/4 tsp freshly ground black pepper
1 tomato, finely chopped


Method
Heat the oil in a large saucepan over a medium low heat.  Add the ginger, cardamom and cumin, cook for 30 seconds or until fragrant.  Add the potatoes, carrots, onion and chilli, stir to combine.  Cover the pan and cook until the vegetables are slightly softened, about 5 minutes, stirring occasionally.  Add the stock, salt and pepper, bring to a boil.  Reduce the heat to low, add the cauliflower, cover and simmer gently until the vegetables are just tender, about 10-15 minutes.  Stir in the tomato, cover, and cook for a further 10 minutes.


Serves 4

Aloo Gobi Masala

Ingredients
2-3 Tbsp oil
1/3 cup cashew pieces
1/4 cup hot water
1 medium onion, finely sliced
1" piece fresh ginger, finely chopped
2-3 cloves garlic, finely chopped
2 hot green chillis, finely sliced
1/2 tsp turmeric
1 tsp garam masala
1 medium tomato, finely chopped
1 tsp salt
1/4 cup soy milk
200g potato
400g cauliflower
1 tsp dried coriander leaf

Method

Finely grind the cashew pieces in a blender, add the hot water and blend to a smooth paste.

Wash and peel the potatoes.  Boil in salted water until tender, drain and set aside.  When cool enough to handle, chop the potatoes into 1cm dice.

Cut the cauliflower into small florets, steam until tender, set aside.

Heat the oil in a large saucepan over a medium heat.  Add the onion, ginger, garlic and chillis, saute until the onion is soft.  Add the turmeric and garam masala, saute for two minutes.  Add the tomato and salt, saute until the tomato becomes soft.  Add the cashew paste and soy milk, mixing well.  Add the potato, cauliflower and coriander leaf, mixing well again.  Reduce the heat slightly, simmer for 10-15 minutes, stirring occasionally, until the vegetables are heated through and all the flavours are combined.

Serve with basmati rice and roti bread.

Serves 2

New Potato and Green Bean Salad

Ingredients
Dressing
1 Tbsp water
2 Tbsp red wine vinegar
4 Tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste
2 shallots


375g green beans
750g small new red potatoes


Method
Cut the shallots crosswise into paper-thin slices.  Whisk together the ingredients for the dressing, add the shallots, toss and set aside to marinate.  Scrub the potatoes and place in a large saucepan with salted water to cover.  Bring the potatoes to the boil, reduce the heat to a gentle boil and cook until the potatoes are just tender.  Drain and set aside to cool slightly.  While the potatoes are cooking, wash and trim the green beans.  Slice the beans diagonally into 1 1/2 inch pieces.  Steam the beans until tender crisp.  Immediately refresh the beans in a bowl of ice water for 5 minutes, drain well and set aside. When the potatoes have cooled slightly, cut them in half.  Place the potatoes and beans in a large bowl.  Stir the dressing, pour over the potatoes and beans, toss gently until the potatoes and beans are thoroughly coated.  Serve warm or at room temperature.


Serves 4-6

Zucchini Fritters

Ingredients
3/4 cup white flour
1 tsp salt
1 tsp curry powder
1 tsp baking powder
1 tsp no egg
1/4 cup shallots, finely chopped
3/4 cup soy milk
1 cup zucchini, grated
oil for frying


Method
Mix the dry ingredients in a small bowl.  Stir in the shallots.  Gradually add the soy milk, mixing until you have a smooth thick batter.  Squeeze the grated zucchini in a clean tea towel or paper towels to remove excess juice.  Stir the zucchini into the batter.  Heat the oil in a large fry pan over a medium heat.  Use a 1/4 cup measure to pour the batter into the hot oil and form the fritters.  Cook for 4-5 minutes each side or until golden brown. Drain on absorbent paper.  Keep in a warm oven until all the fritters are cooked.


Serves
Makes approx. 8 fritters 

Tofu and Veges with Teriyaki Sauce

iIngredients

3-4 Tbsp olive oil

1 small onion, halved and sliced

1 medium carrot, sliced julienne

1 medium courgette, cut into chunks

4 cups broccoli, cut into small florets

300g firm Tofu, cut into 1" cubes

3/4 cup Jasmine rice
1 1/2 cups water


Teriyaki Sauce
1cm piece ginger, finely chopped
1 large clove garlic, finely chopped
1/4 tsp freshly ground black pepper
1 Tbsp cornflour
1/2 cup sugar
1/4 cup cider vinegar
1/2 cup tamari


Method
Combine the ginger, garlic, black pepper, cornflour and sugar in a small saucepan.  Add the cider vinegar, whisk to dissolve the cornflour, then whisk in the tamari.  Bring the sauce to a simmer over a medium low flame, whisking frequently until the sauce bubbles and thickens, about 5 minutes, set aside.


Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.


Heat a deep fryer to 170C, fry the Tofu until golden, about 3-4 minutes, drain and set aside.


While the rice is cooking, heat the oil in a large saucepan over a medium flame, add the veges and saute for about 5 minutes, stirring often.  Add the teriyaki sauce, mix well, reduce the heat slightly, and simmer for 5 minutes.   Add the tofu, mix well, and simmer gently until the veges are tender and the rice is cooked.


Serves 2 

Leek and Celery Soup

Ingredients
1 large leek, halved lengthwise, finely sliced
2 stalks of celery, finely sliced
¼ cup margarine
¼ cup white flour
¼ cup savoury yeast
1 medium onion, finely chopped
1 cup vegetable stock
3 cups soy milk
1 tsp salt
Freshly ground black pepper, to taste







Method
Steam the leek and celery until tender.  Melt the margarine in a large saucepan over a medium low heat.  Add the onion and saute until transparent.  Whisk in the flour, cook for 2-3 minutes until the mixture bubbles.  Gradually add the stock and  soy milk, mixing in the savoury yeast with the first cup of liquid to dissolve.  Increase the heat slightly until simmering, stirring constantly.  Season with salt and pepper to taste, simmer for 2-3 minutes.  

Serves 4

Gado Gado

Ingredients

250g Tempeh or Tofu
Lettuce
Mung bean sprouts
Pompadoms
Cucumber, if in season

Peanut Sauce
¼ cup olive oil
1 cup finely chopped peanuts
1 large onion, diced
½ capsicum, diced
6 cloves garlic, finely diced
2 cups vegetable stock
¼ cup peanut butter
1 Tbsp tamari
1 Tbsp mirin
¼ tsp chilli powder
Ground black pepper to taste
Lemon juice

Method
Heat the olive oil in a large skillet or fry pan over a medium flame.  Add the chopped nuts and sauté until golden brown, stirring constantly.  Reduce the heat to medium low, add the onion, capsicum and garlic, cook stirring occasionally, until the onion is transparent. Add the remaining ingredients (except the lemon juice), stir to combine.  Cook the sauce for about 20 minutes, stirring occasionally until the sauce has thickened and the ingredients have combined.  Add a squeeze of lemon juice before serving.

While the sauce is cooking heat a deep fryer to 170C, fry the pompadoms, drain on absorbent paper, set aside.  Fry slices of tempeh or cubes of tofu until golden, drain on absorbent paper.

Place the lettuce leaves on the plates, top with pompadom, mung bean sprouts, tempeh or tofu, then the peanut sauce.  Place slices of cucumber around the outside.

Snow peas or sliced green beans make a nice addition to the sauce if available.

Serves 2

Thai Mixed Vegetable Curry

Ingredients
2 Tbsp oil
2 Tbsp red curry paste
¾ cup coconut cream
¼ cup water
1 Tbsp shoyu
1 tsp salt
1 tsp sugar
4 cups mixed vegetables i.e. 
Cauliflower and Broccoli, cut into small florets
Carrot, diagonally sliced
Green beans, cut into 1 inch pieces
Capsicum, thinly sliced
3 kaffir lime leaves
15 red basil leaves


3/4 cup Jasmine rice
1 1/2 cups water


Method
Bring the rice to a gentle boil over a high flame, reduce the heat as low as possible, cover and cook for 20 minutes.


While the rice is cooking, heat the oil in a large saucepan over a medium flame.  Briefly fry the curry paste, then gradually add the coconut milk, water, shoyu, salt, and sugar, mix well, bring to a simmer.  Add the remaining ingredients, mixing well.  Reduce the heat to a gentle simmer, cook for about 10 minutes, stirring occasionally, until all the vegetables are tender. 


Serves 2

Baked Onions

Ingredients

2 medium onions

6 tsp olive oil

Coarse sea salt

Freshly ground black pepper

4 tsp bread crumbs

Method

Bring a large saucepan of water to the boil over high heat.  Add the onions, reduce the heat slightly, and simmer rapidly for 10 minutes.  Drain and let cool.  Once cool, cut the onions in half crosswise.  Lightly oil a shallow baking dish just large enough to hold the onions in a single layer.  Rub the outsides of each onion half with a little oil and place in the baking dish.  Season each half with salt and pepper, sprinkle 1 tsp of breadcrumbs on each, drizzle 1 tsp of olive oil on top of each half.  Bake at 180C for about 1 hour until the tops are browned and caramelized.

Serves

2-4 as a side dish

Mushroom and Cauliflower Quiche

Ingredients
Pastry case
90g wholemeal flour
90g white flour
1 tsp baking powder
Pinch of salt
60g margarine
2 Tbsp oil
4-6 Tbsp cold water


Filling
1-2 Tbsp margarine
1 medium onion, finely chopped
175g mushrooms, chopped or sliced
200g cauliflower, cut into small florets


300g tofu
1 Tbsp tamari
1 Tbsp oil
2 tsp lemon juice


Yeast Cheese Sauce
½ cup savoury yeast
3 Tbsp plain white flour
1 tsp salt
Black pepper to taste
1 cup water
2 Tbsp margarine


Method
Sift the flour, baking powder and salt into a large bowl.  Rub in the margarine until a 
breadcrumb-like texture is obtained.  Add the oil and enough of the water to produce a soft, (but not sticky) dough.  Knead this lightly in the bowl, then cover and leave in the fridge for about 20 minutes.


Melt 1-2 Tbsp of margarine in a large saucepan over a low heat.  Add the onion and mushrooms, cover and cook gently for 10 minutes, stirring occasionally.  Add the cauliflower, cover and cook for a further 6-8 minutes, remove from the heat and allow to cool slightly.


Blend the tofu, tamari, oil and lemon juice in a food processor until smooth.


Place the savoury yeast, flour, salt and pepper in a small saucepan and mix together with a whisk.  Gradually mix in the water to a smooth paste.  Bring to the boil over a medium low heat, whisking continually, until the sauce thickens and bubbles.  Let it bubble for 30 
seconds, then remove from the heat and whisk in the margarine, leave to cool slightly.


Preheat the oven to 200C.  Lightly oil a 20cm quiche dish.  Roll out the pastry on a lightly floured surface to fit the quiche dish.  Trim the excess pastry off the sides, then prick the base with a fork to prevent bubbling.  Bake the pastry case for 6-8 minutes in the upper part of the oven, remove and leave to cool for 5 minutes.


Reduce the oven temperature to 180C.  Mix the blended tofu and yeast cheese sauce into the vegetable mixture.  Pile the filling into the pastry case and smooth the top.  Bake in the centre of the oven for 50 minutes.  Remove and allow to cool slightly before serving.

Mushroom Matar

Ingredients

2-3 Tbsp oil
1 large onion, halved and sliced
1 inch piece ginger, finely chopped
2 tsp dried coriander leaf
1 tsp turmeric
1/2 tsp chilli powder
1 tsp salt
1/2 can chopped tomatoes
8-12 button mushrooms, quartered
1/2 can peas
1/2 tsp garam masala
1 Tbsp lemon juice

Method
Heat the oil in a saucepan over a medium low flame.  Add the onion, ginger and coriander leaf, saute until the onion is lightly browned.  Add the turmeric, paprika and salt.  Stir and cook for two minutes.  Add the tomatoes, mushrooms and peas, mixing well.  Lower the heat and simmer gently, stirring occasionally until the mushrooms are tender, about 20 mins.  Stir in the garam masala and lemon juice just before serving.  Serve with basmati rice and roti bread.

Serves 2

Onion Bhaji

Ingredients
100g white flour
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp salt
1 tsp baking powder
1 medium onion
1/2 to 3/4 cup water









Method
Heat a deep fryer to 180C.  Finely chop half the onion, then finely slice the remaining half. Mix the dry ingredients in a medium size bowl, adding just enough water to make a thick batter.  Add the onion, mixing well to combine.  Use a desert spoon and a fork to drop spoonfuls of the batter into the hot oil, cook for 4-5 minutes, turning once until crisp and golden on both sides.  Drain on absorbent paper, keep in a warm oven until all the Bhaji are cooked.  Serve with your favourite sweet chilli sauce.


Serves
Makes approx. 16 Bhajis

Potato Cakes

Ingredients
1/2 cup white flour
1/2 tsp baking powder
1/2 tsp curry powder
1/2 tsp celery salt
1/2 tsp garlic salt
1 cup mashed potato
1/2 cup cooked peas
1/4 cup finely diced red onion
olive oil for frying






Method
Wash and peel the potatoes.  Cook in boiling salted water until tender, drain, then mash, set aside to cool.  Combine the dry ingredients, mix these into the mashed potato, add the peas and onion mixing to combine.  Divide the potato mixture into 6 evenly sized balls, then flatten each ball into 1cm thick round patties, dust each lightly with a little flour.  Fry the potato cakes in olive oil for 4-5 minutes each side until golden brown, drain on absorbent paper then serve.


Serves
Makes 6 Potato Cakes