|
RECIPES
The recipes on this page are just a small sampling from the FAMILY MEALS Cookbook available as an eBook through the BOOKSHOP on this website. Buy the book and have it delivered to your email box today.
JEANETTE'S BREAKFAST SAUSAGES
Serve these sausages as part of a breakfast plate. If you have any over, they are also do nicely at lunch or dinner.
1½ Tbsp ground linseeds
3 Tbsp water
½ cup rolled oats
extra ⅓ cup water
½ cup wholemeal breadcrumbs
2 Tbsp tomato sauce or ketchup
3 Tbsp grated onion
2 Tbsp chopped parsley
¼ - ½ tsp mixed herbs
salt and fresh ground black pepper
milk and wholemeal flour or ground millet, for coating
Put ground linseeds to soak in 3 Tbsp water in a cup or small bowl.
Place the rolled oats and water in a small saucepan and cook for 3 minutes, stirring constantly.
Remove from element and add the soaked linseeds with the rest of the ingredients and combine (you may need to use your hand), seasoning well with salt and pepper.
Chill for 30 minutes if there is time. Form into sausage shapes or into balls.
Dip in milk then coat with wholemeal flour.
Sauté in a small amount of oil until golden on all sides.
Serve with baked or sautéed tomatoes, mushrooms and hash browns.
Makes 4 – 5.
MUM'S THICK VEGETABLE SOUP
My mother was the vegetable soup expert. My version includes fresh herbs which weren’t in hers. People often compliment me on this soup not realising it contains no meat. That’s because I add Mum’s secret ingredient – a knob of butter!
1 cup split peas
¾ cup red lentils
⅓ cup pearl barley
3 litres water
½ x 140g tub tomato concentrate
1 large onion, peeled, diced
1 large carrot, diced
1 medium parsnip, diced
1 medium potato, diced
2 - 3 stalks celery (can include the leafy tops), sliced
¼ medium swede (optional), diced
3 sprigs fresh parsley
big sprig fresh thyme
2 bay leaves fresh or dried
big sprig fresh thyme
1 x beef or chicken style flavoured stock cube or equivalent stock powder
salt and pepper, to taste
1 Tbsp raw sugar
30g butter
¼ tsp pomegranate molasses (optional)
potato flour, for thickening if desired
Soak the washed split peas, red lentils and pearl barley in the water for 2-3 hours if possible.
Add the rest of the ingredients except the pomegranate molasses and the potato flour.
Bring to the boil, then lower the heat and simmer, covered, for 3-4 hours. Stir from time to time.
Remove the herb stalks and discard.
Taste and adjust the seasonings with salt, pepper, a little sugar, and the pomegranate molasses.
At this stage you can serve the soup as it is.
I like to remove half the vegetables with a slotted spoon and food process, stick blend or mash the remaining contents of the saucepan. Then I return the reserved vegetables to the saucepan.
If you think it needs thickening a little make a paste of potato flour and water and add a little at a time while stirring, until it arrives at the desired thickness.
Makes enough for 9 – 10 servings.
Serve with bread rolls or toasted thick slices of homemade bread.
PRESSURE COOKED THICK VEGETABLE SOUP
Soak the split peas, red lentils and pearl barley in the pressure cooker if there is time.
Add the rest of the ingredients except the pomegranate molasses and the potato flour.
Bring to the boil, stir well, cover with lid and bring up to pressure. Cook for 30 minutes at a temperature that just keeps the cooker ticking over.
Cool and remove lid.
Continue with the remaining stages in the method.
JEANETTE'S SWEETCORN FRITTERS
This recipe uses store cupboard items so is a handy recipe to have up your sleeve when guests arrive without warning. It’s suitable for lunch or for extending an evening meal. It also makes a great brunch dish.
¾ cup wholemeal flour (can use plain four)
¾ tsp baking soda
1 cup ground almonds
1 Tbsp chopped parsley
2 Tbsp grated onion, finely chopped spring onions or shallots
1 x 400g can cream style corn
1½ Tbsp vinegar
¼ - ½ cup milk for mixing, more if necessary
oil, for sautéing
Sift the wholemeal flour and baking soda. Stir in the remaining ingredients using the milk if necessary.
Drop spoonfuls in a very little hot oil in a non-stick frying pan. Turn when golden.
Makes 10 – 12.
Serve with pan-fried vegetarian bacon, halved grilled tomatoes, and a green salad or other colourful salad vegetables.
Accompany with a vegetable or fruit pickle or sweet chilli sauce.
COPPER PENNY SALAD
This is an all-time favourite salad of mine because of its eye-appeal and unusual tomato dressing.
500g carrots, long thin ones are best, cut in rings
2 handfuls green beans, sliced in 2cm lengths
½ medium onion, thinly sliced
Cook or steam the carrots and green beans until just tender. Plunge into icy water. Drain well.
Place in salad bowl with the onion. Pour over the dressing.
Refrigerate salad for several hours for flavours to mingle
Dressing:
¼ cup sugar
¼ cup cider vinegar
¼ tsp dry mustard powder
¼ tsp Worcestershire sauce (vegan friendly one)
¼ cup tomato puree
3 Tbsp oil
fresh ground black pepper
Bring the dressing ingredients to the boil in a small saucepan, stirring to combine. Pour over the layered vegetables.
Serves 4 – 6.
Keeps for a week in the refrigerator.
JEANETTE'S ROAST VEGETABLE SALAD
Just because we choose to exclude meat from our diet does't mean that we have to go with roast vegetables.
Choose a selection of vegetables - quartered (baby) potato; diced pumpkin; diced kumara; 1 cm cubed yams; diagonally sliced parsnip; cubed beetroot (best roasted separately); whole baby onions; big pieces red onions; randomly cubed red/yellow/orange capsicums; cubed eggplant; whole button or Portobello (sliced) mushrooms; diagonally sliced courgettes; 1.3mm diagonally sliced carrots, etc. Cherry tomatoes and asparagus can be added for the last 5 minutes of cooking.
Spread your chosen vegetables in 2 large roasting pans, separating them into ones requiring a longer cooking time in one pan, and the others requiring a shorter time in the second pan.
Massage vegetables with rice bran, olive or avocado oil and season with salt and pepper.
Roast in a 180°C oven for 30 minutes for longer cooking vegetables and 20 minutes for shorter cooking vegetables or until soft and beginning to caramelize. Turn vegetables from time to time.
Remove from oven and cool a little.
To serve: Pile on a platter and dress with a sprinkling of chopped parsley or pumpkin seeds if desired.
Dressing:
3 - 4 Tbsp balsamic or white wine vinegar
2 Tbsp olive, avocado or rice bran oil
1 tsp salt
Shake together in a screw top jar. Pour over salad and toss gently to distribute evenly.
Notes:
1. A non-stick silicon liner in each pan makes cleaning up latter a breeze.
2. Add 2 Tbsp sweet chilli sauce, 2 Tbsp whole seed mustard and 3 Tbsp water to give an oomph and glaze to the salad.
BROWN RICE SALAD
Don’t you hate it when you are invited out and there’s very little you can select from the table. That is what makes this a great pot luck recipe because it covers a whole range of the nutrients required for a complete meal.
1 cup brown rice
2 cups water
1 tsp salt
1 x 400g corn kernels, drained
6 spring onions, finely sliced
1 red capsicum, diced or 2 large tomatoes, skinned, deseeded, chopped
½ cup currants
½ cup cashews nuts, roasted, and roughly chopped
2 Tbsp sunflower seeds
3 Tbsp chopped parsley
1 telegraph cucumber, skin left on, sliced thinly, for lining bowl
Dressing:
8 Tbsp avocado oil
2 Tbsp soy sauce (I use mushroom soy)
3 Tbsp lemon juice
salt and fresh ground black pepper, to taste
Bring water to boil in large saucepan and stir in rinsed brown rice and salt. Cover and simmer (approximately 30 - 35 minutes) until rice is just tender. Stain rice if necessary. Cool slightly.
Add corn kernels, spring onions, red capsicum or tomatoes, cashew nuts, sunflower seeds, and parsley to the rice.
Drizzle over the dressing and season to taste while rice is still warm. Toss well to combine.
Place thin slices of cucumber around the inside rim of a salad bowl. Pile in the rice salad.
Serves 4 – 6. Serve with a variety of side salads.
JEANETTE'S STUFFED KUMI KUMI
Kumi Kumi is a member of the pumpkin family. When young treat them like courgettes and when mature, when the skins harden, like pumpkins. Scallop marrows can be treated this way, too.
1 young kumi kumi (fingernail can easily pierce skin) approximately 10 - 11cm in diameter
1 Tbsp olive oil
1 medium onion, diced
1 celery stick, sliced
½ red capsicum, diced or ½ a roasted jar red pepper, diced
⅔ cup wholemeal breadcrumbs
⅓ - ½ cup raw cashew nuts, food processed finely
salt and fresh ground black pepper
8 basil leaves
Cut the kumi kumi in half from stem end to the base. Remove the seeds with a teaspoon and discard. Cook either in a microwave (approximately 6 minutes) or steam until just becoming tender. Set aside.
Heat the olive oil in a medium size frypan and sauté the onion, celery and red capsicum until onion is translucent and vegetables tender.
Stir in the breadcrumbs and finely chopped cashew nuts. Season to taste with salt and pepper. Tear up the basil leaves and stir in.
Blot the insides of the kumi kumi with paper towels then stuff with filling piling it up if necessary.
Grill or broil under a preheated grill until the top is golden brown.
Serves 2 as a meal with crusty bread rolls and a salad.
Serves 4 as a side dish. Cut each filled kumi kumi in half.
Note:
Use teenage courgettes/zuchinni cut lengthwise in place of kumi kumi.
JEANETTE'S EASY PEASY RED KIDNEY BEAN PATTIES
If you’re like me there are days when you arrive in the kitchen and suddenly faced with the fact that there’s nothing prepared ahead for dinner. This is one of the recipes I fall back on. It uses ingredients that are at hand and can be assembled in seconds.
1 x 400g can red kidney beans, drained and rinsed
1 cup soft wholemeal breadcrumbs
1 tsp vinegar or lemon juice
2 Tbsp tomato sauce
¼ tsp jar chopped chilli
salt and pepper to taste
Whiz all the ingredients in food processor until beans are and becoming smooth.
Remove, and roll mixture into a chubby cylinder. Cut into 4 equal portions then flatten into a smooth patty shape between your hands. Roll in breadcrumbs, wholemeal or millet flour.
Sauté in a little oil for 10 – 15 minutes over a medium heat turning once halfway through.
Makes 4 patties. Serves 2.
Freezes well uncooked.
Serve with tomato sauce or ketchup.
JEANETTE'S SOY BEANS CROQUETTES
Crispy on the outside, tender on the inside. Mmm...nice.
1 x 400g can (1 cup cooked) soy beans, rinsed and drained
1 cups breadcrumbs
1 cups grated cheese
¼ cup millet flour
1 Tbsp sesame seeds, toasted
¼ cup water
1 Tbsp lemon or lime juice
2 Tbsp chopped parsley
2 tsp grated green ginger
1 tsp jar garlic
salt and fresh ground black pepper, to taste
Coating:
millet flour
oil, for sautéing
Food process the beans until coarsely mashed (but not a puree). Turn out into a bowl.
Add the breadcrumbs, grated cheese, millet flour, sesame seeds, water, lemon or lime juice, grated green ginger, garlic, chopped parsley and seasonings to taste.
Chill in refrigerator for 1 hour.
Roll into 6 balls then form into cylinder shaped croquettes.
Coat with millet flour.
Sauté in shallow oil turning frequently to keep the croquettes in a cylinder shape until golden brown.
Makes 6.
Serves 2 – 3 persons.
Serve with devilled tomato sauce.
DEVILLED SAUCE
30g butter or margarine
1 onion, finely chopped
1 cup tomato puree
1 Tbsp Worcestershire sauce
1 tsp mustard
1 tsp balsamic vinegar
1 tsp raw sugar
salt and fresh ground black pepper, to taste
In a medium sized frypan sauté the onion in the butter until soft and transparent.
Add the rest of the ingredients and cook gently for 20 minutes, thinning as required with a little water.
Stick blend if wished before serving.
JEANETTE'S SPICY BEAN AND PASTA BAKE
This is a very handy, and popular, pot luck dish. I’ve been asked for the recipe no end of times so I’m sure it will become a firm favourite with you, too.
2 cups dry spiral pasta, cook to manufactures instructions
Sauce:
1 large onion, diced
1 Tbsp oil
1 x 400g can chilli beans (mild or hot depending on how you like it)
¼ cup tomato paste
2 tsp sugar
water, as necessary
Heat the oil in a medium size frypan and sauté the onion until tender.
Stir in the rest of the sauce ingredients, adding water if it is too dry. Set aside.
Topping:
1 cup grated cheese
1 cup wholemeal breadcrumbs
1 tsp paprika
Combine the topping ingredients together in bowl.
Assembling the bake:
Combine the pasta and sauce and place it in 20cm ovenproof dish.
Sprinkle with the topping.
Bake at 180°C for 20 – 25 minutes until heated through and bubbling.
Serve 4 or more as part of a pot luck meal.
JEANETTE'S LENTIL LASAGNA
Meat eaters eat this without questioning its authenticity making it a good Pot Luck dish for mixed company.
1 x 400g pkt dry lasagna pasta pieces
cold water
Place dry pasta in a large bowl or plastic container and pour cold water over to cover. Leave to soak while preparing the rest of the dish.
For lentil tomato sauce:
2 Tbsp oil (rice bran or canola)
1 large onion, peeled and diced
1 tsp jar garlic
2 - 3 Tbsp black bean sauce
3 cups cooked lentils (2 x 400g cans, drained and rinsed in sieve)
1 x 400g can diced tomatoes
140g (½ cup) tub tomato concentrate
½ cup water
2 tsp raw sugar
2 Tbsp torn basil leaves
salt and fresh black pepper, to taste
Pour the oil into a large frying pan and add the diced onion, and jar garlic. Sauté, stirring from time to time, until the onion begins to brown then add the black bean sauce and continue cooking.
Stir in the cooked lentils, diced tomatoes, tomato concentrate, water, raw sugar, and basil leaves. Bring up to the boil then simmer for 10 minutes. Season to taste.
Meanwhile make the cheese sauce.
For cheese sauce: (I make this sauce in the microwave – no burnt saucepan bottoms to clean.)
50g butter or avocado oil
4 Tbsp flour
2 cups milk
1½ cups grated cheese
salt and fresh black pepper
Place the butter in a microwave safe bowl and heat in High for 1 minute. Whisk in the flour and cook for 1 minute to burst the grains of flour.
Whisk in the milk and cook, stirring after each minute until the sauce has thickened.
Whisk in the grated cheese and season to taste
1 cup grated cheese, for topping.
Assembling the lasagna:
Spray or oil a 22 x 26 x 5 cm lasagna dish.
Spread ⅓ of the lentil mixture over the base. Cover with half the soaked and drained lasagna pasta pieces.
Drizzle over ⅓ of the cheese sauce.
Spoon over the remaining lentil mixture and cover with the remaining pasta pieces.
Pour over the remaining cheese sauce making sure all the pasta is covered.
Finally sprinkle the cup of grated cheese over the top.
Bake at 180°C for 35 minutes or until bubbling and golden brown.
Stand for 15 minutes before serving with a salad or green vegetables.
JEANETTE'S TVP BURGERS
This recipe has become a favourite of mine. It’s simple to prepare and doesn’t use a lot of strange ingredients. Meat eaters say they could easily turn vegetarian with recipes like this one.
1 cup mince style TVP (I prefer Lotus brand)
⅔ cup hot water
¼ cup tomato sauce or ketchup
5 Tbsp oil
1 tsp beef style stock powder (or 1 cube, crumbled)
2 cups soft wholemeal breadcrumbs
1 small onion, finely diced
2 Tbsp chopped parsley
salt and 8 grinds fresh black pepper
4 burger buns
Soak the TVP in the hot water, tomato sauce, oil and beef stock powder in a medium size bowl for 10 minutes.
Add the breadcrumbs, finely diced onion, parsley and salt and pepper. Stir well until combined.
Form into 4 even sized burgers. Chill for ½ an hour if there is time.
Coat in wholemeal flour then sauté in a small amount of oil for 15 minutes, turning once, until golden brown.
Serves 4.
Freeze well. Wrap separately in cling film.
Serve in a burger bun with lettuce, tomato slice, beetroot slice, cheese, pickles and tomato ketchup or mustard.
Make smaller burgers and serve on top of spaghetti with tomato sauce.
JEANETTE'S DESPERATE HURRY TOFU STEAKS
This was a last minute creation one day when I came home late and didn’t have the energy to cook anything beyond this. It’s since become a favourite recipe.
300g firm tofu
marmite
grated cheese
wholemeal flour or oat bran
oil, for cooking
Cut tofu into 4 steaks then dry tofu on paper towels.
Smear both sides of each steak with about 1 tsp of Marmite. Press into grated cheese then into wholemeal flour or oat bran.
Cook in a smear of oil in a non-stick frying pan until golden and crisp then flip over and cook other side.
Serves 2 – 4 depending on appetite.
JEANETTE'S ROAST VEGETABLE PIES
Who doesn't like a pie! This tasty and colourful recipe comes from the Foodtown magazine.
Roasting the vegetables intensifies the flavour, sweetening the pumpkin and kumara at the same time.
4 cups roasted vegetables – potatoes, kumara, pumpkin, onion, capsicums, diced up
For Sauce:
50 g butter
¼ cup flour
2 cups milk
2 tsp basil pesto
1 cup cheese, grated
salt and fresh ground black pepper, to taste
Melt the butter in a small saucepan or in a microwave safe jug. Add the flour and cook for 1 minute. Whisk in the milk and cook, stirring from time to time, until thickened. Whisk in basil pesto and cheese until smooth.
Fold the diced roast vegetables into the sauce and set aside.
6 sheets flaky pasty
milk
Oil or spray 6 x 9 -10 cm round or oval pie dishes.
Line each pie dish with pastry. Spoon roast vegetable filling evenly around the pie shells then moisten the edges with milk. Cover each pie with a lid trimming the edges with a knife. Decorated edges by pinching them together or with a fork. Slash tops to let steam out and brush with milk.
Bake at 190°C for 20 – 25 minutes of until golden brown.
Serves 6.
Freezes well.
Notes:
1. Roast more vegetables than needed the day before and hold back enough to make 4 cups of vegetables when they are cubed.
2. When capsicums are out of season I have used frozen ones I’ve put down after a flush of them in the garden.
JEANETTE'S ORANGE JELLY
Summertime and jellies go together and just because you are a vegetarian doesn't mean that you have to give up eating jellies.
2 cup cold water
1½ Tbsp agar agar flakes or 2 tsp agar powder
½ cup sugar
1 Tbsp cornflour
1 cup orange juice
2 Tbsp lemon juice
Measure the water into a medium sized saucepan, sprinkle over the agar agar and sit for 5 minutes.
Add the sugar and heat until boiling, stirring, then simmer until agar is dissolved (about 5 minutes).
Mix the cornflour with a little of the orange juice then stir into the agar mixture along with the remaining orange and lemon juice. Return to the boil and cook for 1 minute.
Remove from heat and cool for a few minutes.
Pour into a serving dish or individual moulds and refrigerate for at least 2 hours.
Serves 4 – 6.
Note:
1. 2 sliced bananas may be added to the jelly and then be left to set.
2. Or 1 large orange can be peeled and segmented, and added to the jelly and then left to set.
JEANETTE'S GINGER STEAMED PUDDING
Ginger and lemon go well together. I’m sure you will agree when you try this feather light dessert. The hint of ginger in the lemon sauce adds a subtlety that marries well with the pudding.
1¼ cups flour
2 tsp ground ginger
½ tsp mixed spice
pinch salt
90g butter, softened
125ml golden syrup
⅔ cup milk
¾ tsp baking soda
Spray or grease a 6 cup pudding bowl well.
Sift the dry ingredients into a medium bowl. Rub in the butter
Warm the golden syrup and milk in a saucepan or microwave stirring until combined. Whisk in the baking soda. Pour wet ingredients into the dry ingredients and stir or whisk to combine then beat for 2 minutes.
Put into prepared pudding bowl. Cover with lid or cover with aluminum foil and fold (pleat) the edges over the rim sealing well. Steam for 2 hours replenishing with water as needed.
Remove from saucepan and cool for 5 minutes. Turn out onto a serving plate.
Serve with lemon sauce, custard, yoghurt, ice cream or cream.
Serves 6.
Alternative Slow Cooker Version:
Place a trivet or upturned saucer (I use a preserving ring) in base of slow cooker. Pour in 1½ cups hot water and preheat the slow cooker on High while preparing pudding.
Put pudding in the prepared pudding bowl, cover with lid or with aluminum foil and lower into the cooker. Cook on High for 2½ - 3½ hours. Turn cooker to Low if water starts boiling.
LEMON SAUCE
zest and juice of 2 Meyer lemons
60g butter
⅓ cup sugar
½ tsp ground ginger
2 tsp cornflour or tapioca flour
¼ cup cold water
Place the lemon zest, juice, sugar and ground ginger in small saucepan over moderate heat and whisk until the sugar is dissolved. Stir the cornflour and water together and whisk into the saucepan, cooking until thickened and smooth. Serve warm over the pudding.
Note:
This sauce recipe is one of the few occasions where I prefer to use Meyer lemons instead of the Lisbon variety of lemons in cooking.
JEANETTE'S COCONUT MILK RICE PUDDING A microwave recipe.
If you love rice pudding and coconut flavour then why not have the two at once. It turns comfort food into dining with style.
½ cup short grain rice or Arborio
1 x 400g can (1½ cups) unsweetened coconut milk
1½ cups milk
¼ cup sugar
pinch salt
¼ tsp vanilla essence (optional)
¼ cup desiccated coconut (optional)
In a 2 litre Pyrex or plastic batter bowl whisk the short grain rice, coconut milk, milk of choice, sugar and salt.
Cook on HIGH for 10 minutes stirring after 5 minutes.
Reduce the power to MEDIUM and cook for a further 10 minutes, stirring from time to time.
Reduce the powder to MEDIUM-LOW and cook another 10 minutes, stirring 1 -2 times.
The pudding should still be a little runny to allow for it to thicken further on standing.
Stir in the vanilla essence and coconut if using. Cover surface with cling film to prevent a skin forming. STAND 10 minutes.
Serves 4 – or less people if they love rice pudding.
Garnish with toasted coconut if you wish.
Note:
I like to drizzle a little pomegranate molasses into a depression made in the top of the rice. Or try it with a splash of Green Ginger wine in the depression.
LEMON OR LIME CHEESECAKE
This is a simple no-bake cheesecake to make when you need something made ahead. I’ve made it in the morning for the evening meal but it cuts even better if left until the next day.
Crust:
125g vanilla wine biscuits (about 14 – 15 biscuits)
75g melted butter
Food process the biscuits finely. Add the melted butter and whiz to combine.
Press into the base, bringing the crumbs 2 cm up the side of a 20 - 22cm springform tin. Refrigerate while making the filling.
Filling:
250g cream cheese, at room temperature
1 x 400g can sweetened condensed milk (lite doesn’t set so well)
½ cup lemon or lime juice
Beat or food process the cream cheese, condensed milk and the lemon or lime juice until combined.
Spread in biscuit crumb base. Refrigerate all day or overnight.
Serves 6 – 8.
Topping: canned pineapple pieces; sweetened passionfruit pulp
ALSO:
These recipes are on JEANETTE'S ARTICLES page.
OKARA and KIDNEY BEAN PATTIES
BASIC VEGAN MUFFINS
VEGAN CAKE RECIPES
A page of vegan cake recipes - Banana, Chocolate, Mango, Streusel, Orange and Lemon Drizzle, Fruit, Pina Colada and more.
BREAD RECIPES
NOW HAVE A PAGE OF THEIR OWN. OUR DAILY BREAD
VEGAN MARSHMALLOWS ARE HERE along with suggestions of other things to make with them. Also MARSHMALLOW SHORTCAKE
More Egg Free Recipes:
Looking for EGG FREE muffins, biscuits, cookie, cakes, scones, pikelets, loaves, cupcakes, ginger kiss, cheesecakes, lemon tarts, fruit cakes, sponge cake recipes?
Then click EGGFREE BAKING to be taken directly there.
|
