This recipe is a tribute to vege2go’s version of garlic broccoli salad. I absolutely love the cold broccoli, which I didn’t think I would. Who would really eat broccoli cold? Can you think of anything worse? I tell you, don’t knock it, until you’ve tried it! It’s absolutely delicious and coming up to Summer here in Oz, it’s definitely going to be on my list of Salads for barbecues.

My version adds a little spice with some sea salt. The original from memory is garlic only. I do think some nice fresh bread crumbs would also go down a treat in this! Vegans, this is totally vegan – eat it to your hearts content!

Oh and PS.  This is extremely healthy! Olive oil is only added at the end, the broccoli is not cooked in it.

Other salad recipes you may be interested in:

• Tomato and Onion Salad
• German Potato Salad
• Wrapped Falafels
• Warm Chickpea’d Tempeh Salad

Makes:

• 3-4 serves

Ingredients:

• 2 sprouts broccoli
• water to boil the broccoli in
• sea salt
• 1 tsp garlic mince
• 1 tsp chilli paste (or whatever chilli takes your fancy)
• 3 tbs olive oil
• ice

Instructions:

1. Chop the broccoli stalk into fine slices and cut the florets separately.
2. Boil the water with some sea salt.
3. Place in the broccoli and leave in for a couple of minutes, so the go green but still crispy.
4. Take them out and place into some water with ice to allow them to cool down straight away.
5. In the pan, now add your olive oil, chilli and garlic, warming all the way through.
6. Drain the broccoli and mix through your oil, sprinkling some sea salt on top.

So, I’m in my new house and I have some eggs and pesto in my fridge.  So why not make some eggy bread?  But why not make it with a difference?  Pesto!  Who doesn’t love pesto?

This combination combines this recipe into an almost green eggs and ham dish for vegetarians.  You’ll see I cooked up a couple of vegetarian hot dogs to go with it and I have to say, it was a delicious and hearty breakfast.  It also could definitely be a hangover brekky or brunch for those inclined.

Other breakfast recipes you may be interested in:

• Banana Oat Pancakes
• Anzac Porridge
• Strawberry Ricotta Porridge
• Cherry Ripe Crumpets

Makes:

• 2 pieces

Ingredients:

• 1 egg beaten well
• salt
• pepper
• 1 tsp garlic mince
• 2 tbs cream
• 1 tsp pesto
• your favourite bread – 2 slices
• butter or margarine to cook with

Instructions:

1. In a bowl, beat the egg and mix in the rest of the ingredients well.
2. Dip your pieces of bread in the mixture (each side) and place on a well buttered pan.
3. Place the remaining mixture on top as you turn the pieces of bread.
4. When brown, flip the bread over.
5. Serve when each side is brown with sides of your choice.

The next few photos will be taken with my Iphone as I’ve just moved into a new house and I have no idea where my camera is.  So, firstly apologies for the not-so-great photos.

This quite extravagant dish is very rich and is one that you could serve at a dinner party to impress your guests.   The pasta has a creaminess about it with the use of walnuts for crunch.

Vegans, apologies, I don’t think there would be a veganised version of this dish, however, if you find one, please feel free to add a post to it here!

Other recipes you may be interested in:

• Sherried Potato Pasta
• Vegetarian Bolognese Gnocchi
• Lentil “Bolognese” Pasta
• Spezzatino Vegetarian Style

Makes:

• 4-5

Ingredients:

• 250 grams swiss brown mushrooms, chopped roughly
• 1 tsp garlic mince
• pinch salt
• pinch pepper
• 1 tbs butter
• 200 grams blue cheese
• pasta for four to five people cooked and set aside
• handful walnuts

Instructions:

1. Place the butter, garlic and seasoning the pot.
2. Once butter has melted, add your mushrooms and allow to soften.
3. Mix through the walnuts and pasta.
4. Pour in your coconut cream and stir well. Your mixture should be quite light but thick enough to spoon the mixture on a table spoon.
5. Heat your oil in your frying pan.
6. Using a tablespoon, fill the spoon generously and dollop into the pan. You should be able to fit four in your pan easily.
7. Place the lid on to allow the pikelet to cook consistently through.
8. Once it has dried, flip it over and allow to go golden brown.
9. Serve with some margarine or butter.
10. Turn off the heat and crumble up the blue cheese.
11. Mix through throughly before serving.

Apologies for the lack of photos lately, but I’m in the middle of a move. In fact, this post may be the last post for a couple of weeks due to not having an Internet connection – I’ll have to see how it all goes, but wish me luck!

This recipe came about after wanting a spicy chickpea soup. I have to admit that I love Green Rice and my version usually includes some fake beef chunks, chickpeas and rice. It really is delicious, so I thought that this would be a great way of using the same flavours! I was right!

It’s very simple. Basically, add all your ingredients in the pan and walk away! Once you come back, you can blitz the ingredients to make a thick, luscious and spicy soup for the week!

Makes:

• 8 cups

Ingredients:

• 1 tbs green curry paste
• 2 tsp garlic mince
• 1/4 tsp ginger mince
• 800 grams canned chickpeas (use the water for the soup)
• 1/2 onion diced
• 2 cups water
• 1/2 tab vegetarian beef-style stock
• 1/2 tsp tamarind
• salt
• white pepper
• oil for onions

Instructions:

1. Soften the onions in a little oil
2. Place the paste in and allow the onions to become fragrant
3. Mix all the other ingredients in the pot.  Stir well.
4. Allow to simmer for 1/2 hour.
5. Blitz down the ingredients and serve.

Wanted a meat loaf but just never been able to get the meat-part right? I have the answer for you!

The other day my mum was making a real meatloaf for dinner for herself and my dad. So I decided last minute that I would make a vegetarian version myself. Following a similar recipe, I created this piece that has a very mince-like consistency with the flavour to match. It does use an egg to combine the ingredients, but this could be subsituted for egg replacer to allow vegans to eat this wonderful dish. It also comes with a nice little glaze to finish it off with. It’s only optional, but I’d definitely recommend trying it out!

Serve it with some roast vegetables instead of a Sunday roast!  And, it’s definitely great in a sandwich with some tomato sauce the next day, just like your traditional meat loaf.

Makes:

• 8-10 people (at least)

Ingredients:

• 1/2 tab vegetarian beef-style stock
• 1/2 diced onion, cooked to softened stage
• 2 tbs tomato paste
• 1 tbs brown sugar
• 2 tbs white vinegar
• 2 tbs wholegrain mustard
• 1 tbs barbecue sauce
• 1 cup water
• 6 tbs TVP
• 6 heaped tbs gluten flour
• 2 handfuls mushrooms, diced thin
• 2 tsp garlic mince
• salt
• white pepper
• 3 tbs rice flour
• 1 cup breadcrumbs
• 1 egg beaten
• 1/2 tbs parisian essence
• margarine for tray

Glaze

• 2 tbs brown sugar
• 1 tbs wholegrain mustard
• 2 tbs tomato paste
• white pepper

Instructions:

1. Preheat the oven to 180 degrees celsius or 356 degrees fahrenheit
2. Mix all the dry ingredients together well
3. Mix the wet ingredients together also.
4. Combine the two and mix well.
5. In the pre-greased tray, place the ingredients and put a piece of foil on top.
6. Place in the oven for an hour.
7. Pull the meat-loaf out and turn.
8. Mix your glaze together and apply to the top of the meatloaf.
9. Place in the oven for another 1/2 hour (place the foil back on if it browns too quick).
10. Allow to cool a little before serving.

Firstly, just so everyone is aware there is absolutely no use of CREAM in this dish! However, it tastes creamy and you will be asked whether there is actually cream been placed in the soup – I certainly did.

This delightful soup has all the makings of a indulgent meal without the calories! The peppers are roasted with some garlic in the oven and then blitzed down making a very thick and creamy vegan soup.

Try this with a little toasted buttered garlic bread and you have one mean meal that will be loved by all!

Makes:

• 6 – 8 serves

Ingredients:

• 2 red capsicums
• 2 red bell horn peppers
• 1 onion
• 1 bulb of garlic
• 2 tbs dried basil (fresh can be used)
• 1 tsp chilli paste (to taste)
• white pepper
• salt
• olive oil
• water 2 cups (at least)

Instructions:

1. Preheat oven to 210 degrees celsius or 410 fahrenheit
2. Cut the peppers and onion and place in a tray.
3. Split the bulbs and also place in the tray.
4. Drizzle with olive oil, basil and season well.
5. Cook until all ingredients are soft.
6. Remove the skin from the pepper and garlic.
7. Place in a big pot and add the water.
8. Place the chilli in the pot and mix.
9. Allow to boil and cook for 20 minutes.
10. Grab a blender and blitz the ingredients together.
11. Add more water if you’d like the soup a bit thinner (I like mine very thick!).
12. Heat for another ten minutes on a low heat before serving.

This is not a true naan dish.  I do not own a tandoor dish, where naans are deliciously made next to tandoori chicken.  Unfortunately I don’t own one and I don’t think I ever will.  BUT, these naans are for those, like me, that don’t have a tandoori oven handy.  They taste like the next best thing and I wouldn’t be surprised, that if you served these, people will think that you’ve just gone and got take out!

Serve these with your favourite curry and topple with a little garlic butter!  Mmmm!

Makes:

• 6

Ingredients:

• 2/5 cups Self-raising flour
• 1/2 cup warm milk
• 1 tsp baking powder
• pinch salt
• a little butter and garlic mixed together

Instructions:

1. Mix the baking powder in your warm milk and stir well for a couple of minutes.
2. Mix the dry ingredients together before adding the milk mixture.
3. Stir and then knead the mixture.
4. Wrap it in some plastic wrap tightly and store in the microwave or a warm place for 20 minutes to an hour.
5. Split the mixture into 6 balls.
6. Flatten the balls individually by squashing and stretching each side, twisting as you go.
7. Once your happy, in a dry but hot pan, place the naan.  Allow it to brown off before turning and doing the same on the other side.
8. Mix the garlic and butter together.
9. Take the naan on the pan and brush some over the top, before serving hot!

I love my chilli paneer!  I’ve already got one recipe on here for it, but I have to admit, this one, is better!  It’s also a little more fattening too.  If you don’t mind that, give this a go!

This chilli paneer recipe has a crispy batter just like the version at Aangan in Footscray – my favourite Indian restaurant at the moment!  The simple stir fry style vegetables in this just add a little crunch to the soft paneer.   Unfortunately paneer is a cheese, so vegans, the alternative is tofu and I’m sure it will be just as good!

Serves:

• 4

Ingredients:

• 1.5 tbsp cornflour
• 1/5 tbsp plain flour
• pinch salt
• pinch white pepper
• 1 packet of paneer, cubed
• 1/5 tbs soy sauce
• chilli to taste
• 2 tbs tomato ketchup
• 2 tsp garlic mince
• 1 tsp dried coriander
• pinch sugar
• 1/2 capsicum (can split between red and green colours if you like) roughly cut
• (optional) onions roughly cut
• water for dough
• oil for frying

Instructions:

1. Mix the cornflour, flour, salt and pepper together in a bowl.
2. Mix in a little water to make a thick batter.
3. Heat the oil up (enough to fry the paneer).
4. Dump the paneer in and fry the paneer until golden brown.  Set aside to drain.
5. Fry the chilli and garlic in a little oil with your onion and capsicums.
6. Mix the some more salt, pepper and the sugar in.
7. Add the soy and tomato sauce.  Mix well.
8. Pour the paneer in and allow to coat the paneer with the sauce.
9. Mix in your coriander and serve with rice.

^{(It’s another not-so-great photo taken with my iphone – it was made the same day as the coconut cream pikelets!)}

It was my grandmother’s birthday last month and it has been a few years since she passed away, but I still miss her everyday. She was an absolutely great person, great grandmother and an absolutely wonderful cook! She was born in Sri Lanka and made the absolute best chicken curry anyone had tasted! Not only that but her curry puffs were to die for and her crumpets – well I really miss her cooking!

Why bring it up? The unfortunate thing about it is, she got dementia before being able to write down her treasured recipes and since she lost her memory, I have been trying to remember just how to make her curries!

Each time, I do get a step closer, but it’s never the same. Whilst this one, uses some of her flavours (it’s not hers), but it is dedicated to her! It’s a fine take and I do hope you enjoy my tribute to her life!

Oh, and one recipe did remain with us – her curry puffs! She promised my mum not to pass it on – well, apart from me. So if you ever are in Melbourne and want some famous curry puffs, give me a holler! The recipe, will remain with me though!

Vegetarians / vegans: I’ve not turned a meat eater!  This is vegan!  It just looks meaty!

Makes:

• 3-4

Ingredients:

• pinch salt
• 1 tsp white pepper
• 2 tbs tomato ketchup
• 1 tbs sri-lankan curry powder (I use Larich’s)
• 1 tbs vinegar
• 1/4 tbs tamarind
• minced chilli to taste
• 250 grams vegetarian beef chunks (or your meat alternative)
• 1/2 onion diced
• 2 tsp garlic mince
• 50 grams pure solid creamed coconut (from Asian supermarkets in the refigerated area – from Sri Lanka) or use coconut cream if you can’t find it.  The solid coconut will dissolve into your dish.
• olive oil
• 1.5 cups flour
• 1/2 can coconut cream (or enough to make a thick paste)
• oil to cook with
• 1 cup water to allow the sauce to thicken

Instructions:

1. With a little olive oil saute the onions until soft.
2. Add the curry powder, chilli, garlic and seasoning.  Stir well.
3. Mix in the tomato sauce, tamarind and vinegar.
4. Add the faux meat in and water.  Allow to boil before simmering.
5. Mix in the coconut cream and allow to simmer for another 10 minutes.
6. Serve with rice of your choice.

Apologies for the not-so-great photo, it’s taken with my iphone!  This recipe was thrown together after wanting to make some quick coconut roti-type pikelets to have with my curry and I have to say these are a great little treat!  They are a little softer than your normal pancake mixture and absolutely-must be dried through before you flip them over (otherwise they will break).

For those that love coconut though or curries, you really will adore these and must give them a go to have with an accompaniement with your curries.

Vegans, these also happen to be 100% vegan and you don’t have to miss out with these babies!

This recipe is also great for breakfast with some jam, as a snack or however you please!

Other recipes you may be interested in:

• Banana Oat Pancakes
• Home-made Roti
• Cherry Ripe Crumpets

Makes:

• 10

Ingredients:

• pinch salt
• pinch sugar or sweetener
• 1.5 cups flour
• 1/2 can coconut cream (or enough to make a thick paste)
• oil to cook with

Instructions:

1. In a jug, place the dry ingredients and mix well.
2. Pour in your coconut cream and stir well.  Your mixture should be quite light but thick enough to spoon the mixture on a table spoon.
3. Heat your oil in your frying pan.
4. Using a tablespoon, fill the spoon generously and dollop into the pan.  You should be able to fit four in your pan easily.
5. Place the lid on to allow the pikelet to cook consistently through.
6. Once it has dried, flip it over and allow to go golden brown.
7. Serve with some margarine or butter.