Tag: vegan

Balsamic Brussels Sprouts

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Last night we had a pretty simple dinner: some rump steak with vegetables and potatoes. But I think even with simple fayre, it’s important for it to be delicious, and so I dressed the stir-fried sprouts in a hot balsamic vinaigrette. They were very excellent. Here’s how I did it.

Serves 2

Ingredients

150 g Brussels sprouts
1 tablespoon rice bran oil
2 pudding spoons olive oil
3 pudding spoons balsamic vinegar
Salt and black pepper

Begin by bringing a pot of water to the boil and adding some salt. While waiting for the water to boil, slice the sprouts in half lengthways, then add them to the water and boil for four minutes (you could steam them for four minutes instead, but I used the same water to parboil potatoes, so it made more sense to boil them).

While the sprouts are boiling, whisk together the olive oil and balsamic vinegar with a good pinch of salt and a grinding of black pepper until you have an emulsion. Don’t stress about how emulsified it is: you’ll have to whisk it again anyway. Then set a wok of an appropriate size over a high heat (if you don’t know what an appropriate size is, I’m going to assume you only have one wok, so use that one. If you don’t have a wok, you can use a big frying pan).

Once the sprouts have had their four minutes, drain then and let all the steam come off them. You want them reasonably dry. Then heat the rice bran oil (or any oil you have really) in the wok, and add the sprouts. Stir fry them for about two or three minutes or until they start to go a bit black (but stop before they turn to charcoal), and then pour in the vinaigrette (after giving it a final quick whisk). Continue to toss the sprouts about until the vinaigrette has bubbled and reduced and turned a bit syrupy. Add some more salt and pepper if it needs it, then tip the whole lot out onto a warmed serving plate, and serve immediately.

Oat and Lentil porridge

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Porridge is excellent for breakfast, or for particularly lazy lunches or dinners. Here’s my favorite version which is delicious and very filling! You can try doing this in the microwave, I suppose, but I don’t think it would be as nice, and you’ll need a very big bowl so it doesn’t boil over or explode.

Serves one.

Ingredients

  • 1/3 cup oats (preferably not instant oats)
  • 1/3 cup lentils (green or red, but I prefer green)
  • 1 stock cube (I use the chicken-style vegan ones, but use whatever you like)
  • 1 tbsp grated parmesan cheese (or nutritional yeast)
  • pinch salt
  • freshly ground black pepper

Method

Put the oats and lentils in a saucepan with a cup and two thirds of water (or in any case a ratio of oats/lentils to water of 2:5) along with the stock cube, and then put it on a really low heat. Bring it up to a simmer (it’ll be quicker if you put a lid on) and then let it simmer partially covered for 20 minutes if you’re using red lentils, or 30 minutes if your’re using green lentils, or however long it takes to get the consistency you prefer. Make sure to stir it every now and then, and scrape the lentils that have stuck to the bottom of the pan (if you’ve used a non-stick pan, which I don’t recommend, you’ll need to try your best with a plastic or wooden implement, but you’ll have a much easier time if you have a pan that isn’t non-stick and a metal spoon).

About five minutes before the end of the cooking time, add the cheese (or yeast), a pinch of salt, and a good grinding of black pepper, and when it’s done, well, you eat it!

Vegan Chili

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I like vegetarian cooking, but have long had a problem with vegetarian chili, and in particular the texture. Without overcooking the beans and vegetables it’s always seemed like a spicy vegetable and bean soup. A friend suggested blending it a bit with a stick blender. I loved it!

Serves 4 hungry people, or 6 people whose appetites are smaller

Ingredients

  • Oil (I used sunflower oil, but olive oil is good too.)
  • 1 onion (I used a red onion, but a brown onion would be just as good)
  • 1 red capsicum
  • 2 carrots (on the larger size, but not the tree-trunk sized ones)
  • 2 sticks of celery
  • 3 fat cloves of garlic (or three big dollops of already-crushed garlic from a jar)
  • About a heaped pudding spoonful of ground cayenne pepper (be bold; trust me)
  • Ground cumin, more than a teaspoon, less than a tablespoon
  • Ground smoked paprika, about the same amount as the cumin
  • 1 teaspoon mixed Italian herbs (I know, it sounds ridic, but it works)
  • A good heaped tablespoon of cocoa powder (NOT drinking chocolate)
  • 2 400 g cans of chopped tomatoes
  • 2 400 g cans of beans (I used Woolworths Mexican Beans mix, which is a mix of kidney beans, pinto beans, and black beans but you can use any beans you like)
  • 1 400 g can of sweetcorn kernels (or you can use frozen if you have some in the freezer)
  • 400 ml vegetable stock (I used stock powder and an empty tomato can full of hot water)
  • A few drops of Tabasco sauce (enough to put the willies up you a bit, but not so much you’re genuinely afraid)
  • Splash of white wine vinegar

Note: try to get the “no added salt” version of the canned stuff; it’ll taste better.

Method

Chop up the capsicum, carrots and celery and dice the onion. Warm the oil in a big saucepan or pot or casserole or something (I used the 3 litre Ikea 365+ pot, which was a bit snug, and I reckon the 5-litre one would have been better) and toss in the chopped vegetables. Keep the heat low and turn them over in the oil before putting a lid on. Stir them every now and then and after about fifteen minutes they should be tender. If not, leave them a bit longer, but you don’t want them mushy; just tender.

Now turn up the heat and put in the garlic, the spices and the herbs stirring to combine, and then add the cocoa powder. Stir that in too: it will combine with the oil and vegetable juices and go lovely and glossy – that’s when it’s time to add the tomatoes, drained beans, and drained corn, as well as the stock (or water and stock powder). Use the stock too rinse out the tomato cans. Stir it all together and bring it up to a simmer.

Once it’s simmering, turn the heat down so it’s simmering gently and let it cook for about half an hour, stirring occasionally and making sure nothing’s sticking to the bottom.

After half an hour add salt and pepper to taste (if you add salt before you cook the beans they’ll end up tasting of nothing – that’s also why I recommending using cans with no added salt).

Now take it off the heat and leave it to cool down for a couple of minutes. It won’t get cold. Use a stick blender to give it a bit of a whizz – just a couple of pulses, but don’t go crazy: you’re not making soup. If you don’t have a stick blender (and honestly, if you don’t you really should get one, and a decent one – the best you can afford) you can put a couple of ladlefuls into an ordinary blender and whizzy whizzy before adding it back to the pot (and if you don’t have any kind of blender you could put a couple of ladlefuls through a mouli, or go at it with a potato masher, but I really do recommend doing something to get the contrasting textures).

Finally stir in a splash of white wine vinegar, check the seasoning and serve! I put some slices of avocado on top and it was delicious. I often put broken tortilla chips on chili too, and, while I don’t really like it, a lot of people put corriander leaves on the top. A dollop of sour cream and that grated Monterrey Jack cheese is nice if you’re not concerned about it not being vegan

Pea & garlic soup

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I make this soup from time to time because it’s really quick and easy to make (it takes ten minutes!), it’s super cheap, and – most importantly – it’s delicious. I think it’s a perfect weekend lunch for one.

Every ingredient – except for the peas – is optional, and I never go out and buy anything specifically to make this, so it’s very much a storecupboard recipe.

Ingredients

  • 1 cup frozen peas
  • 1 small clove garlic, minced
  • 1/2 tsp vegetable stock powder (optional)
  • 1 tsp extra virgin olive oil
  • 1 tsp balsamic vinegar

Put the peas and the garlic in a small saucepan with the stock powder; cover with boiling water from the kettle so the peas are just covered. Simmer for 7-8 minutes before blending in a blender with a slug of olive oil and a decent drizzling of balsamic vinegar. Season well with salt and pepper, then eat it immediately.

(Serves one)

Chickpea & mushroom spiced stew

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I threw this together last night because I was looking for something super-cheap, nutritious, and very tasty for dinner. It was successful on all counts: easy to make and it cost about $4 (AUD) to make. Aside from the onion, everything came out of cans or packets too, which makes it a perfect last-minute thing, and you could easily make it on a camping trip. Vegan & vegetarian friendly.

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Serves 4

Ingredients

  • 1 small onion, sliced into half moons
  • 2 cloves garlic, minced
  • 1 400 g can chickpeas
  • 1 400 g can whole champignons, drained
  • 2 400 g cans chopped tomatoes
  • 1/2 cup red lentils
  • 2 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp hot Madras curry powder
  • 1 tbsp canola oil or similar

Method

  • Over a medium heat soften the onion and garlic in the oil with a good pinch of salt for around ten minutes.
  • Turn the heat to high, add the curry powder and the spices, turning them over in the onion for about a minute until they become fragrant.
  • Pour in the tomatoes, and about a can’s worth of water, using it to rinse out the cans before adding.
  • Bring to the boil, then add the drained champignons, and the chickpeas with their brine
  • Turn the heat to medium-low and simmer uncovered for 20 minutes
  • Turn up the heat to medium-high add the lentils, simmering more robustly for a further 15-20 minutes until the sauce has thickened and the lentils have gone mushy. Scrape the bottom from time to time to ensure the lentils do not stick.

Serve with rice.