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Savory Party Rolls (suitable for vegans) Makes: Approximately 60 party-sized rolls Cooking Time: 25 minutes 1 cup vegetarian gravy 6 slices wholemeal bread 1 pkt curried or regular vegetarian (sanitarium) sausages 1 can sanitarium rediburger (or another packet of vegetarian sausages) 1 medium brown onion, finely chopped ½ tsp mixed herbs 1 tsp salt pinch of pepper 5 sheets of canola puff pastry 1. Preheat oven to 230°c Remove crusts from bread and place slices of bread in a bowl. 2. Pour gravy over bread and allow to soak into each slice thoroughly. 3. Combine bread with rediburger (finely chopped), finely chopped curried vege-sausages, and onion until you have a thoroughly blended mixture. Then add herbs, salt, pepper and mix well. 4. Cut each sheet of puff pastry in half and place a long `sausage` of mixture down the length of each half sheet. 5. Fold the pastry over the filling and seal both sides of the pastry sheet together. Brush the pastry with a little milk for browning. Use a sharp knife to score the top of the pastry, and cut into either party size or regular roll sized portions. 6. Repeat this process until all filling mixture has been used. 7. Place rolls on greased oven trays, and bake in a preheated oven at 230ºc for 20 - 25 minutes or until golden brown. 8. Rolls can be served with either tomato, sweet chilli, barbecue, or hoisin (Chinese barbecue) sauces. Rolls can be frozen for up to two months. Recipe makes up to 60 party-sized savory rolls. MUSHROOM & TOFU CASSEROLE
(Suitable for Vegans) Serves 6 Preparation Time: 30 minutes 500g packet of organic firm tofu (cut into pieces approximately 2cm square) Plain Flour for dusting Salt and freshly ground black pepper 2 tablespoons olive oil 1 bunch (400g) spring onions 3 cloves garlic, crushed ½ cup (125ml) dry red win 3 cups (750ml) vegetable stock ¾ cup (180ml) tomato puree 1 bay leaf 2 stalks fresh flat-leaf parsley 2 sprigs fresh rosemary 300g button mushrooms 1 bunch English spinach, trimmed, washed 1. Preheat oven to 180°C/160°C fan-forced. 2. Toss tofu in combined flour, salt and pepper; shake aware excess flour. Heat oil in a large flameproof a casserole dish: cook tofu in batches, until lightly browned. Remove from dish. 3. Trim onions, leaving about 4cm of the stalk intact. Cut onions in half lengthways. Add onions to dish; cook until browned lightly. Add garlic, cook until fragrant. 4. Return tofu to pan with wine, simmer, uncovered for 1 minute. Add stock, tomato puree, bay leaf and herbs, bring to the boil. Cover dish tightly with lid or foil. Bake for 1 hour 5. Add mushrooms to dish, stir to combine. Cook, covered, for a further 30 minutes. 6. Just before serving, add spinach, stir until just wilted. Season to taste with salt and pepper. Serve with mashed potato and salad. 
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Stuffed Roasted Field Mushrooms Serves 4 Preparation 10 minutes Cooking Time: 25 minutes Prepare close to serving. · 100g baby spinach leaves · 8 (640g) flat mushrooms · 35g sundried tomatoes finely chopped · 1 cup (70g) stale breadcrumbs · 125g cream cheese softened (or vegan equivalent) · ½ cup coarsely chopped fresh basil · Salt and freshly ground black pepper · 2 cups (500ml) tomato pasta sauce (I prefer Paul Newman’s Pasta Sauce) · ½ cup (60g) grated cheddar cheese (non-animal rennet) or pureed avocado. 1 Preheat oven to 200°c (moderately hot oven) 2 Steam spinach until just wilted and drain well. 3. Remove stems from mushrooms and chop the stems finely. 4. Fry mushroom stems, cook and stir until tender. 5. Combine spinach, fried mushroom stems, breadcrumbs, cream cheese and basil in a large bowl and season to taste with salt and pepper. Divide mixture among mushroom caps. 6. Place pasta sauce in a baking dish and place the filled mushrooms in the sauce, and top the mushrooms with cheddar cheese (or a tablespoon of pureed avocado). Bake mushrooms in a moderately hot oven, uncovered for approximately 20 minutes or until it is cooked through. 
Kale & Fetta Recipe
Couple of bunches of Kale, a bunch of Dill, Red Onion, Fetta Cheese, Macadaemia Oil. Roughly chop Kale and steam until soft, add chopped Dill, chopped Red Onion, crumbled Fetta Cheese and add a bit of oil, stir and serve warm. (Recipe and Kale Info kindly donated by Corinna Connors & Culinary Friend). If you do not know what kale is, please read on! Kale is similar to other nutritional powerhouses, especially cabbage relatives like broccoli. What is Kale: A Short History Kale originated in Asia Minor and descended from a wild cabbage. Celtic roamers introduced Europe to Kale around 600 BC, and it thrived on the coastal southern and western regions. In time, it became a popular vegetable. Kale and Immune System Because Kale is brimming with antioxidants, such as A, C, and E, many people are hoping there is a kale and immune system boosting connection. .
. Benefits of Kale The health benefits of kale are attributed to sulfur-containing phytonutrients. These substances, according to research, appear to be able to reduce the occurrence of numerous types of cancers. Its benefits don't just end there, however. Kale is also an excellent source of fibre, which is an important consideration for the millions of people who suffer from elevated cholesterol levels and in helping cleanse the colon. Another important consideration is that kale is extremely sparse on calories, has no saturated fat, and does not cause widespread allergic reactions like many diary products do. |
Feel-Good Savory Recipes
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For Sweet Recipes Click Here A wonderful selection of delicious recipes, including some gluten-free dishes. *Spinach, Basil & Onion Tarts * Mushroom & Bechamel (non-dairy) Lasagna * Lentil Burgers * Stuffed Roasted Field Mushrooms *Savory Party Rolls (This tastes just like sausage rolls, only much healthier and suitable for vegans) *Mushroom and Tofu Casserole * Crisp Roasted Potatoes *Vegetable Rice Paper Rolls with Chilli Dipping Sauce *Mediterranean Zesty Bread 
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Crisp Roasted Potatoes (suitable for vegans) Serves: 8 Preparation: 15 minutes Cooking Time: 40 minutes 2kg desires potatoes, peeled, quartered 40g nuttelex (or butter/olive oil) 1. Preheat oven to moderate (180°C/160°C fan-forced) 2. Boil potatoes in large saucepan for 5 minutes; drain. Return potatoes to saucepan; toss over low heat to dry out. Toss potatoes and nuttelex (or alternative) in shallow baking dish; arrange in single layer. Sprinkle with salt. Roast for 20 minutes in oven. 3. Then increase oven temperature to very hot (240°C/220°C fan-forced) Roast potatoes for about 20 minutes or until browned and crisp, turning once. Sprinkle with a little more salt. (Not suitable to freeze or microwave) 
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Spinach, Onion & Basil Tarts Serves 4-6 Preparation 15 minutes Cooking Time: 25 minutes · 1 cup chopped onions · 20gm nuttelex or butter · 1 bunch English spinach · 300gm sour cream (or vegan equivalent) · 3 eggs (or vegan equivalent) beaten lightly · ½ cup grated mature cheese (or vegan equivalent) or finely chopped sundried tomatoes · Salt & Pepper to season · 4 sheets frozen shortcrust pastry 1. Finely chop onion. 2. Melt Nuttelex or butter in pan, add onion, cook stirring over medium heat until softened for approximately two minutes and remove from heat. 3. Trim leaves from spinach stems, wash leaves well, and dry. Coarsely chop leaves. Steam spinach leaves until wilted and place spinach in sieve, press to remove excess water. 4. In a bowl combine sour cream and eggs (or vegan equivalents). Stir in onion, spinach, cheese (or equivalent) basil, season to taste (salt and pepper). 5. Preheat oven to moderately hot (200°C /180°C fan-forced). Lightly grease 36 patty pans. 6. Cut out round from the pastry a little larger than the top of the patty pan hole. Line patty pans with the pastry overlapping and gently push the pastry together in the middle. Gently push the pastry from the edges and lightly prick the base with a fork. 7. Pour the sour cream mixture into the tin and bake for 24-30 minutes or until firm and golden. 8. Serve with salad. 
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Lentil Burgers Serves 4 Preparation Time: 20 minutes (plus chilling time) Cooking 12 minutes 2 tablespoons olive oil 1 onion, finely chopped 1 teaspoon ground cumin 400g can lentils or savory lentils, drained and rinsed 1 carrot peeled and grated 1 egg or vegan equivalent, lightly beaten ¼ cup dried breadcrumbs 1 loaf Turkish bread, cut into 4, halved and toasted Plus hummus, beetroot slices, mixed lettuce to serve 1. Heat half the oil in a large frying pan on high. Saute onion for 4-5 minutes, until tender. Stir in cumin and cook for 1 minute, stirring, until fragrant. Set aside to cool. 2. Place lentils in a food processor, or mash with a masher or fork by hand. Process until almost smooth and transfer to a bowl. Stir through carrot, egg (or vegan equivalent) and breadcrumbs. Season to taste. 3. Shape mixture into 4 evenly-sized patties. Cover and chill for 20 minutes, until firm. 4. Heat remaining oil in the same pan on medium. Fry patties for 2-3 minutes each side, until golden. Drain on paper towel. 5. Spread one half of each piece of bread with hummus. Top with beetroot, lettuce, patty and reserved onion. Top with top section of bread. Delicious, healthy and no grizzly bits!! |
