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Posts Tagged ‘vegetarian’

Herb tabbouleh with grilled halloumi

07 Sep

I love this salad! It’s super fresh and easy, and oh so satisfying. It’s based on a recipe I found on the BBC Good Food website. The herbs pack a punch and really round off the halloumi. I like to use halloumi lite which has less fat and calories than regular halloumi. Keep an eye on it when it’s under the grill as once it starts to turn brown, it gets dark very quickly!

Tabbouleh with grilled halloumi

Tabbouleh with grilled halloumi

This is a really simple dish to make if you are having guests over as it’s easy yet delicious! I would also whip this up for a summer bbq. Fresh herbs really make all the difference!

Serves 4

Ingredients:

  • 150g bulgar wheat
  • 4 lemons, 2 juiced, 2 halved to serve
  • olive oil
  • 6 spring onions
  • large handful parsley, chopped
  • smaller bunch mint, chopped
  • 150 g cherry tomatoes, halved
  • 1/2 cucumber, chopped
  • 250g pack halloumi cheese, cut into 8 slices


Method:

  1. Place the bulgar wheat in a saucepan with 600 ml of water. Bring to the boil, cover, and simmer for 15 minutes until the water is absorbed. Drain, fluff up with a fork, and set aside.
  2. Mix the lemon juice, 2 tbsp olive oil, the spring onions and a large pinch of the herbs. Season and mix again.
  3. Reserve a couple of tbsp of the dressing and mix the rest over the bulgar wheat.
  4. Add the remaining herbs, tomatoes and cucumber to the bulgar wheat. Adjust the seasoning if necessary with additional salt and lemon.
  5. Heat the grill and brown the halloumi on both sides. (I don’t think you need to use any olive oil)
  6. Plate up by topping the tabbouleh with the remaining dressing poured over, the grilled halloumi, and the lemon halves.
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  3. Corn and Aduki Bean Quinoa Salad
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Posted in Recipes, Vegetarian

 

Organic chickpea, tomato and spinach Rogan Josh curry

14 Jul

 

I read an article on Annalise Braakensiek a few months ago and was extremely impressed with both the types of food she eats as well as her business initiatives. She eats similar foods to what I eat and she has her own garden including a kaffir lime tree. Awesome!

Annalise has an organic catering company, Love lunch, which specialises in delicious organic, low fat, dairy, gluten and meat free recipes. Just after I discovered Love lunch Annalise went on holidays and since she has been back is looking for a new kitchen so I am yet to taste one of her lovely creations.

However she shared one of her recipes in a local magazine I received in my letterbox so without hesitation I cooked up a storm, especially since I already had a Rogan Josh curry sauce waiting to be used. It was very easy to make, packed full of flavour and knowing that it was fat free and healthy made it even better. I simply love kaffir lime leaves. They brighten and take food to a whole new level. I’ve never used organic chickpeas before. They are smaller than normal chickpeas and just as tasty.

 

Thank you Annalise for sharing this recipe. I will definitely be cooking it again and I look forward to tasting more of your beautiful creations packed full of love.

 

 

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Posted in Recipes, Vegetarian

 

Lentil Moussaka

12 Jul

This is an easy, cheap vegetarian dinner that suits this cold Sydney weather quite well. Even BRW, who is a meat eater, was reluctant to eat it but said ”It was very good for a non-meaty dish”.  It is a hearty and warming adaptation of the classic Greek dish.

The recipe is from a cookbook I am minding for my sister whilst she is overseas, the vegetarian student cookbook.  It doesn’t have any pictures but is well organised and is packed with heaps of easy recipes.

 

Lentil moussaka (Serves 4)

125g red lentils

400g canned tomatoes

1 garlic clove, crushed

½ teaspoon dried oregano

pinch of ground nutmeg

150ml vegetable stock

1 Tb vegetable oil

1 large eggplant sliced

1 onion

 

Cheese topping:

1 egg

150 soft cheese ( I used ricotta)

nutmeg

salt and pepper

 

1.      Put the lentils in a saucepan with the tomatoes, garlic, oregano, nutmeg and stock, then simmer for 20 minutes.

2.      Meanwhile heat the oil and lightly fry the onion until brown and grill the eggplant.

3.      Heat the oven to 200C.

4.      Layer the eggplant and lentil mixture alternatively in an overproof dish.

5.      Make the topping. In a bowl beat together the egg, cheese and nutmeg with a good dash of salt and pepper. Pour over the moussaka and cook in the oven for about 20-25 minutes.

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Posted in Recipes, Vegetarian

 

Quinoa and aubergine salad to kick off National Vegetarian Week

24 May

I have such a back-log of recipes to make! It was my birthday recently and I received a bunch of new cookbooks including Yotam Ottolenghi’s new one ‘Plenty’ which is just gold! But as I had a few random veggies in the fridge and we are waiting for our first delivery of a fruit and veg box, I wanted to try and use up as much as I could.

I made this salad up myself after reading a recipe for a giant couscous and aubergine side salad in an issue of BBC Good Food mag. I made a few amendments and bulked it up a bit to make a main dish for 2 that was the perfect way to kick off National Vegetarian Week (in the UK).

National Vegetarian Week (NVW) is the annual awareness-raising campaign promoting inspirational vegetarian food and the benefits of a meat-free lifestyle. Celebrated by the Vegetarian Society since 1992, the Week is now an established event that gets bigger and better every year.

I love how simple vegetarian dishes can be so tasty. This one is definitely one to make again!

IMG_6244

Ingredients:

  • 1 aubergine, sliced
  • 2 tbsp olive oil
  • 150g cherry tomatoes (but you can use more)
  • half a red onion, sliced
  • 150g quinoa
  • juice from 1 lemon
  • 150g feta
  • 100g baby spinach leaves
  • handful basil leaves, roughly chopped

Method:

  1. Heat oven to 200C/Gas 6
  2. Place the slices of aubergine in a roasting tray, drizzle with 1 tbsp olive oil, and roast for 15 minutes
  3. Season the cherry tomatoes and red onion, and add to the roasting dish for a further 10 minutes
  4. Meanwhile, cook the quinoa according to the packet instructions
  5. Combine the lemon juice with 1 tbsp of olive oil for the dressing
  6. Place the spinach leaves in a bowl and toss with half the dressing
  7. Add the quinoa to the spinach bowl and toss with the remaining dressing.
  8. Carefully stir through the roasted veggies, crumbled feta and chopped basil leaves
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Related posts:
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Posted in Recipes, Vegetarian

 
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