Thursday, November 25, 2010

Thanks-mas ideas and hot weather food.

I am thankful for American Thanksgiving and the fact that it is right around the corner from Christmas! Not because we celebrate Thanksgiving down in little old oz, but because it gives me great meal ideas for Christmas lunch :D

So far I’ve been spoilt for choice! It all began with VegNews’ amazing list of Thanksgiving blog posts and from there the hunt was on! 

My belly is thinking C’est La Vegans Holiday nut roast. I’ve had a bad experience with nut roast.. my mumma made one one year and it was godddddddddd awful. Hilarious at the time because she had put so much effort into it and we all tried to smile past the mouthfuls but soon we cracked and all laughed about how terrible it tasted! (Note: Not her fault – just a bad recipe!)

Bianca over at Vegan Crunk put up a delicious array of choices and made me wish I could get a tofurky here.. Can I?! I’ve never seen them and the website has no Australian listing..

And the stuffed cornbread stuffing over at Vegan Latina actually made my mouth water. I whole heartedly love me some pumpkin so I would make this dish every month of the year! 

But to be honest, my crown of all Thanksgiving/Christmas menu ideas MOST DEFINITELY has to go to The Ordinary Vegetarian (which is actually anything BUT ordinary).  OHMYGOODNESS would I want to go to that dinner party. What a spread! So much choice! And the thing that makes her a winner… the choices of 4 pies of course!

Please oh pretty please won’t you link me to your favourite Thanksgiving/Christmas ideas?

I really want to find a great “meat” kind of main dish to make for myself amongst other things :D

Back to me now! This week we have seen some crazy weather, from 36 degrees to 20 and pouring with rain – and everything in between. Needless to say I almost passed out at the start of this week because my body was confused as to what the HELL was going on! 

So one night we had the most perfect hot weather food for dinner!

 A vegie pattie, a vegie snossage, salad, coleslaw and fresh corn from the cob. Deeeeeeeeelish! Super easy to whip up and no need to heat the house up with pots, pans or an oven for very long :D Nom nom nom.

Thursday, November 18, 2010

roley poley eggplant thingy.

3 tomatoes, chopped
2 garlic cloves
1/2 cup water
3 Tablespoons tomato paste
1 t wooster
1 t apple cider vinegar
salt and pepper

1/4 cup home-made basil pesto*

1 big eggplant sliced lengthways
1 zucchini sliced lengthways
1 handful sliced mushrooms
1 handful cherry tomatoes

Preheat oven to 200C

In a saucepan, fry tomato and garlic, add water, reduce the shit out of it for 15 minutes until thick. (i had no tomatoes or tinned tomatoes - yet this worked surprisingly well!)

* Blitz together 2 cups basil, 2 garlic cloves, 1/2 cup raw almonds, a good glug of olive oil, a squeeze of lemon juice and salt.

Individually fry vegies until soft and slightly browned.

Lay out a slice of eggplant, spread 1/2 t pesto on top, followed by 1 zucchini slice and either; a few slices of fried mushroom or a cherry tomato, roll and place with the rolled side down in baking dish. Continue with rest of ingredients until the baking dish is full.

Pour tomato sauce over the top, add a liberal amount of black pepper and optional cheese.

Bake in 200C oven for 30 mins. (this would be amazing with breadcrumbs on top but I was fairy** ingredient-less tonight!)

Serve with lightly blanched asparagus with a teensy bit of butter, lemon juice and salt. DELISH.

**I did mean fairly, but fairy sounds MUCH BETTER.

Monday, November 8, 2010

it's safe to say I am obsessed with roasts and breakfast.

I'm still rockin relatively carb-free-livin. This dinner was JYMUNGO compared to my meal sizes now. (as was the breakfast to follow!) BUT SO WORTH IT.

Anyone who knows me knows how much I love a good roast.

ROAST DELIGHTS: simplified!
1 bag baby spinach, fried with butter, salt and lemon juice.

peas boiled then added to butter, salt and mint.

green beans, steamed yo.

asparagus, blanched for 2 mins, topped with tiny bit oh butter, lemon juice and fresh cracked black!

carrots and punkin cut thin, with fresh thyme and oil and s+p, roasted at 200C for 15 minutes.

tiny potatoes steamed for 10 minutes, transferred to hot frying pan with oil, rosemary and salt and pepper. then into 200C oven for further 15 minutes to crisp up!

graaaaavy. 1/2 cup leek rounds, softened in butter for 5 minutes, add 2 Tablespoons flour and mix until all coated, throw in 1 cup vegie 'beef' stock and simmer. I added 1/2 t of apple cider vinegar and a ton of cracked black pepper. Simmer and reduce to desired thickness!

and that is it! Delicious.

BG (before-gravy)

AG (after-gravy)

Muffin and I have almost been together for 3 years and until recently I could probably count the number of meals he has made me on 1 hand! AND HE'S A CHEF!!!!!!!!!!!! (really, he is.)

anywho. The past few weeks he has made me brekky on a Sunday and it has been diiiiiiiiviiiiiiiiiine. I think breakfast is my favourite meal of the day. And a giant full english (vegie style) is probably the best. Ya know, the bomb diggity!

Without further adieu , I present ... OUR BREAKFAST!
sliced avocado, roasted tomato, rosemary mushrooms, vegie snossages with HP sauce and baked beans! So full after this bizzo.

I know, I'm a lucky gal.

Friday, November 5, 2010

Shepherds pie, feminist style ;)

The other night I wanted something hearty for dinner and so I decided on a lentil and sweet potato shepherds pie. However, I have decided to call it a Shepherdess pie, as I only ever think of males when I hear the word Shepherd - and I'm suuuure there are female shephards too!***

Shepherdess Pie:

1 large carrot, diced
1 celery stick, diced
1 onion, diced
3 cloves garlic
2 bay leaves
3 mushrooms, chopped
1/2 eggplant, diced
1/2 zucchini, diced
2 Tablespoons tomato paste
2 cups vegie stock
1 teaspoon sriracha
1 Tablespoon worcestershire sauce
1/2 teaspoon apple cider vinegar

1 tin lentils

2 big sweet potatoes
1 normal potato; steamed and mashed.
1 Tablespoon butter
1 Tablespoon soy milk
1 teaspoon salt

to serve:
1 bunch asparagus
lemon juice

Preheat oven to 180C.
In a big saucepan, fry the carrot, celery, onion and garlic on a low heat until softened but not browned. Add in the bay leaves and the rest of the vegetables. Cook them for another 5 minutes unti they are softer and then add in the tomato paste. Stir it until it is throroughly combined and then add in everything else apart from the lentils. Stir and lower the heat and leave to thicken and cook fully through; about 10 minutes. Take off the heat and add in the lentils (so they don't overcook). 

In a big casserole dish pour in as much lentil mix as will fit, I kept aside about 1 cup - it would be great as a pasta sauce too! Top with the combined mash mix of sweet potato, normal potato, butter, milk and salt. Rough it up with a fork and bake in the oven until golden and crisp on top - about 20-30 minutes.

Blanch asparagus in boiling water for about 2 minutes, overcooked asparagus is the WORST. While still hot, place on plate and top with a tiny amount of butter, a squeeze of lemon juice and freshly cracked black pepper. ASPARAGUS SERVED THIS WAY IS THE ABSOLUTE BOMB SHIZNIT.  eat eat eat eat.

Another night we had the leftovers as a side with a lentil pattie and some cabbage fried with caraway and dill. NOM NOM.

** I googled it. There are. Hahahaha. Here I was thinking I made it up!


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