Category: Vegetarian

CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE

CRISPY VEGETABLE FRITTERS WITH AVOCADO YOGURT SAUCE

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Servings: 6 fritters
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Vegetable Fritters
  • 4 cups water
  • 1 cup broccoli stems, matchstick-cut (or pre-cut broccoli slaw)
  • 1 cup carrots matchstick-cut
  • 1 cup zucchini matchstick-cut
  • 1/2 cup all-purpose flour or white whole wheat flour
  • 1/3 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper ground
  • 1 teaspoon cumin ground
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon chili powder ground
  • 3 tablespoons green onions thinly sliced
  • 1 large egg whisked
  • 2 tablespoons vegetable oil Crisco
Avocado Yogurt Sauce
  • 1/2 cup greek yogurt plain
  • 1/2 medium-sized avocado ripen
  • 1 teaspoon dill chopped fresh
  • 1 teaspoon chives chopped fresh

Method
 

  1. Bring 4 cups of water to a boil in a medium-sized saucepan.
  2. Cook broccoli, carrots and zucchini for 4 minutes; drain.
  3. Pat broccoli mixture dry with paper towels; roughly chop so that fritter can hold together when formed. Place broccoli mixture and flour in a large bowl; stir to coat.
  4. Stir in cheese, salt, pepper, cumin, garlic salt, chili powder, and onions into the broccoli mixture. Stir in the whisked egg until the broccoli mixture is evenly combined.
  5. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.
  6. Form 1/2 cup of the broccoli mixture by hand into a ball.
  7. Add ball into a pan and flatten slightly with a spatula; cook 3 to 4 fritters at a time. Cook each fritter 4 minutes on each side or until golden brown.
  8. Transfer to a plate with a paper towel to soak up the excess oil. Repeat procedure for the rest of the fritters.
Avocado Yogurt Sauce
  1. In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.
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SMOKEY BLACK BEAN BEETROOT BURGERS

SMOKEY BLACK BEAN BEETROOT BURGERS

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Servings: 4
Course: Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 3/4 cup cooked quinoa
  • 1/2 large red onion finely diced
  • 1 cup finely chopped mushrooms
  • pinch each salt & pepper
  • 1 400 g can black beans well rinsed and drained
  • 1 cup finely grated raw beetroot
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts crushed or ground into a loose meal

Method
 

  1. Heat a large fry pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
  2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  3. Remove from heat and add black beans and mash roughly.
  4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavour, add a shake of worcestershire
  5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill,
  6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8 patties.
  7. Heat a non stick pan over medium heat lightly coated with olive oil. Cook until brown on both sides around 3 - 4 minutes each.
  8. Serve on small buns or atop mixed greens with desired toppings.
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SWEET POTATO TOAST WITH HERBY BEANS

SWEET POTATO TOAST WITH HERBY BEANS

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Servings: 2
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

For the topping:
  • 1/4 cup fresh oregano leaves finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1 clove garlic crushed or finely grated
  • 1/2 tsp fennel seeds
  • 1 tsp capers finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp maple syrup (or sweetener of your choice optional)
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • Freshly ground black pepper to taste
  • 1 zucchini courgette
  • 1 can of cannellini beans drained
For the toast:
  • 1 large sweet potato orange kumara

Method
 

For the topping:
  1. Mix everything except for the cannellini beans and zucchini ribbons together in a mixing bowl. The sweetener is optional - taste your dressing and see if it needs it. My lemons were new season, only just ripe and very tart, so some sweetener was essential to balance out the flavours.
  2. Stir the cannellini beans through the dressing.
  3. Use a vegetable peeler to make ribbons with your zucchini, then add the ribbons to the bowl too. Give everything a good stir, ensuring the ribbons separate from each other and are all coated in dressing. Set aside to soften and soak up the flavours while you make your toast.
For the toast:
  1. Slice your sweet potato lengthways, into pieces about 1cm (just under half an inch) thick. Trim the ends if necessary to allow the slices to fit inside your toaster for cooking.
  2. Put the sweet potato slices in your toaster and let it do its thing, repeating the toasting cycle as many times as needed to reach a level of doneness you're happy with. Mine took four goes.
  3. Once your toast is cooked, serve immediately with a big pile of herby beans and zucchini ribbons on top.
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TOMATO, AVOCADO AND MOZZARELLA SALAD ON GRILLED GARLIC TOAST

TOMATO, AVOCADO AND MOZZARELLA SALAD ON GRILLED GARLIC TOAST

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Servings: 4
Course: Entree, Main Dish, Platter
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

  • 1 in large baguette slicedhalf
  • 6 tablespoons roasted garlic oil
  • 3 to 4 heirloom tomatoes thinly sliced
  • 2 avocado thinly sliced
  • 1/2 red onion thinly sliced
  • 2 balls fresh buffalo mozzarella cheese
  • leaves fresh basil and oreganofor topping
quick herb drizzle
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon champagne vinegar
  • pinch of salt and pepper
  • 1/3 cup olive oil

Method
 

  1. Heat the grill on the highest setting. Once hot, place the bread cut-side down on the grates until golden brown and toasty. Remove from the grill and place on a large baking sheet. Drizzle the toast with the roasted garlic oil, about 3 tablespoons for each side. Layer on the sliced tomatoes and avocado. Liberally season the tomatoes and avocado at this point.
  2. Add on the sliced red onion – as much or little as you’d like. Drizzle about half the herb dressing on now, then cover the top with pulled mozzarella. Drizzle the rest of the herb dressing on. Cover with the fresh basil and oregano leaves. A sprinkle more of salt and pepper if you’d like – and serve!
quick herb drizzle
  1. Add the herbs, vinegar, salt and pepper to a food processor or blender. Blend until the herbs are finely chopped. Stream in the olive oil until the mixture comes together.
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Pumpkin Cannelloni with Sage Brown-Butter Sauce

Pumpkin Cannelloni with Sage Brown-Butter Sauce

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Servings: 4
Course: Entree, Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 700 g pumpkin
  • 1 1/2 Tbsp Extra virgin olive oil
  • 3 large Garlic cloves
  • 1/2 cup ricotta
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 1/2 tsp. finely chopped fresh sage
  • 1/2 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 1 packet oven-ready lasagna sheets
  • 6 tbsp. unsalted butter

Method
 

  1. Preheat oven to 180°C.
  2. Place pumpkin, along with 3/4 cup water, in a large pan over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to centre of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
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Best Ever Mushroom Soup

Best Ever Mushroom Sauce

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Servings: 6
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1/4 cup unsalted butter
  • 1 kg mushrooms sliced
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • 1 pieces baguette halved lengthways and cut into 5cm
  • 60 ml extra-virgin olive oil
Herb butter
  • 60 g softened butter
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 tbsp thyme
  • 1/2 clove garlicfinely chopped

Method
 

  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
  2. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  3. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  4. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  5. Return soup to pot and stir in cream. Season with salt and black pepper and keep warm.
  6. For herb butter, combine ingredients in a small bowl, season to taste and set aside.
  7. Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter.
  8. Serve soup in bowls, garnished with reserved mushroom slices, a few thyme leaves and the baguette slice.
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Thai Roast Pumpkin & Coconut Soup

Thai Roast Pumpkin & Coconut Soup

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Servings: 6
Course: Entree, Main Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1.5 kg pumpkin peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion sliced
  • 1 tbsp grated ginger
  • 1 lemongrass bashed a little
  • 4 tbsp Thai red curry paste
  • 400 ml can coconut milk
  • 850 ml vegetable stock
  • lime juice and sugar for seasoning
  • 1 red chilli sliced, to serve (optional)

Method
 

  1. Heat oven to 180C fan. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened.
  3. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
  4. Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
  5. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
  6. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
  7. Serve drizzled with the remaining coconut milk and scattered with chilli.
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PUMPKIN PANCAKES

PUMPKIN PANCAKES

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Servings: 8 Pancakes
Course: Breakfast
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 cups plain flour
  • 4 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp nutmeg
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cloves
  • 1 1/2 cups milk
  • 1/4 cup buttermilk
  • 1 cup pumpkin puree see notes
  • 1 egg
  • 2 tbsp coconut oil
  • 1/4 tsp vanilla extract

Method
 

  1. Combine the dry ingredients (flour, brown sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, kosher salt, and ground cloves) in a large bowl and whisk to combine.
  2. In a separate bowl, combine the wet ingredients (milk, buttermilk, pumpkin puree, egg, coconut oil, and vanilla extract) and whisk to combine.
  3. Add the wet ingredients to the dry and stir together. Mix until just incorporated - try not to over-stir. It's okay if the batter is lumpy. Let the batter sit for 5 minutes.
  4. Heat a non-stick skillet of medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5 inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
  5. Cook until bubbles begin to emerge from the center of the pancake and the sides of the pancake change from shiny to dull, approximately 3-6 minutes. Quickly slide a spatula underneath the pancake and flip over. Cook on this side for an additional 2-3 minutes, or until golden brown.
  6. To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200 degrees.
  7. Serve hot, with some pure maple syrup.

Notes

To make pumpkin puree, preheat over to 108c. Cut pumpkin into large wedges and toss in olive oil. Roast on a tray until soft (around 40 minutes). Cool and blitz in a processor until smooth. Freeze any excess, it keeps well.
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Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl

Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl

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Servings: 4
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving

Method
 

  1. Preheat oven to 200c. Lay a double layer of paper towel on a large plate. Place tofu on towel, then cover with another layer of towel. Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into 5cm pieces.
  2. Whisk garlic, harissa, 1/4 cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a lined baking tray, spread out evenly, and roast, turning everything halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.
  3. Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.
  4. Divide quinoa among bowls. Top with broccoli mixture, onion, avocado, and mint.
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LEMONY CAULIFLOWER CAKE

LEMONY CAULIFLOWER CAKE

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Servings: 1 6 inch cake
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • Crust Ingredients:
  • 1.5 cups pumpkin seeds (or sunflower seeds or any nut of your choice if not nut-free)
  • 8 soft medjool dates pitted
  • 1 tbsp maple syrup
Filling:
  • 2 cups steamed cauliflower florets
  • 2 medium avocados peeled and de-seeded
  • 1 cup chopped pineapple fresh or thawed out
  • 8 tbsp maple syrup
  • 6 tbsp lemon juice
  • 1/2 tsp lemon extract or zest of 1 lemon or more to taste
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • pinch optional: aof turmeric for a yellower colour I didn't use
  • 1/4 cup poppy seeds
  • Toppings:
  • a few handfuls of pumpkin seeds poppy seeds, and fresh flowers

Method
 

  1. Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6" springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
  2. Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
  3. Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
  4. Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
  5. Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!
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