Vegetarian Pad Thai

Every now and then, I get a craving for Thai food. Actually, let's be honest, it's probably once a week! When I happen to have the ingredients at home, I make this vegetarian Pad Thai. It's pretty darn good. The recipe below is how I made it tonight, but if I'd been a little more well prepared I would've added some bean shoots.

Ingredients:

• Flat rice noodles
• Firm tofu, cut into 1cm cubes
• 1 small carrot
• 1 small brown onion
• 1 spring onion
• 1 egg
• 1 clove garlic
• 1 small piece of fresh ginger
• 1 small red chili
• 1 lime
• 1 tbsp tamarind paste
• 1 tbsp soy sauce
• A squeeze of Sriracha chili sauce

Make it:

1. Cook the rice noodles in boiling water for 7-8 minutes, then set aside to drain.
2. Heat about 1 tbsp canola oil in a small frying pan and fry the tofu (stirring) until it starts to brown, then set aside on paper towel to soak up excess oil.
3. Lightly beat the egg in a small bowl (a few quick flicks with a fork is enough!), then pour into the same small frying pan used for the tofu. Let it cook for a minute or two, then flip. Place the cooked egg on a chopping board and slice into strips, then put aside.
4. Chop the onions and carrots, then heat a tbsp canola oil in a large wok and throw them in to fry.
5. Meanwhile, finely chop the garlic, ginger and chili and throw them in too.
6. While that's cooking, put 3/4 cup boiling water in a mug, then add the tamarind, soy and Sriracha. Squeeze in juice of the lime, and stir it under the tamarind paste has mostly dissolved.
7. Pour this into the wok with the onion/carrot etc, then add the precooked rice noodles.
8. Stir it altogether until the sauce has coated the noodles, then serve into bowls.
9. Top with the fried tofu and sliced egg.
10. Eat!

...one day I'll come back to this recipe and include proper quantities, but I usually just make it up depending on how many people are eating.

Okonomiyaki

Okonomiyaki means something like an "as-you-like-it pancake". Having been out for proper okonomiyaki in Japan, I decided to see if I could make something remotely close to the same dish, and vegetarian! It's really just the bonito (fish) flakes they put on top that needed to be left out. You can interchange pretty much all of the vegies except the cabbage, but condiments are essential. This version was adapted from the Just Hungry blog.

Ingredients:

• 1/4 cabbage, finely chopped
• 1/2 red onion, finely chopped
• 1 leek, finely chopped
• 1 small potato, grated
• 1 tbsp grated fresh ginger (you could also try sushi ginger)
• 1 tsp sesame oil
• 1 1/2 cups plain white flour
• 1 egg
• 2 cups water
• 1 tsp vegetable stock powder
• Kewpie mayonnaise (to serve)
• Bull-dog tonkatsu sauce (to serve; I didn't have it this time and felt the dish was slightly lacking without!)
• Sriracha sauce (to serve; optional)

Method:

1. In a reasonably large mixing bowl, dissolve the vegie stock in 1 cup of boiling water, then add 1 cup of cold water.
2. Beat the egg into the stock water, then add the potato and sesame oil.
3. Sift the plain flour in and mix until you have a thick batter.
4. Add the other ingredients to this mixture as they're chopped (i.e. cabbage, red onion, leek, and ginger), then stir until everything is coated.
5. At this stage, I divided the mixture into four portions, being careful to get an even amount of the liquid "batter" in each. (You could just spoon it out from the same bowl for each pancake though.)
6. Heat a little canola oil (or peanut oil; anything without a strong flavour) in a non-stick frying pan on medium heat.
7. Spoon out a quarter of the batter to make the first pancake, let it cook for a few minutes until the edges look a bit brownish then flip it over.
8. Let it cook for another 10 minutes or so (I had to lower the heat so it wouldn't burn).
9. Repeat with the other three portions.
10. Serve with kewpie and tonkatsu (and chopped spring onion, and Sriracha if you're that way inclined!)

Huevos Rancheros

Ingredients:

• 8 eggs
• 8 plain tortillas
• 1 can kidney beans, rinsed and drained
• 1 small brown onion, chopped
• 1 small clove garlic, chopped
• 1 tomato, chopped
• 1 avocado, sliced
• 1/2 tsp paprika
• 1/2 tsp vegie salt (similar to vegie stock; use regular salt if unavailable)
• Grated cheese (to taste)
• Jalapenos (to taste)
• Tabasco sauce (to taste)

Method:

1. Fry the onion and garlic in a little oil until soft, then add the kidney beans, tomato, paprika and vegie salt.
2. Cook until heated through then divide the mixture evenly between the tortillas.
3. In the same pan, fry up the eggs.
4. While they're cooking you can place the other ingredients on top of the bean mix (sliced avocado, jalapenos, grated cheese and tabasco).
5. When the eggs are cooked, placed them on top of everything else.

Serves 4 hungry people, or 8 less hungry people.

One time when I was feeling particularly motivated I made the tortillas from scratch using this recipe (well worth the effort).

Thai Pumpkin Soup

Ingredients:

• 1 tbsp vegetable oil
• 2 cups coconut milk
• 1 tbsp red curry paste
• 4 cups chopped pumpkin
• 2 cups vegie stock
• 1 tablespoon sugar
• 1/2 cup loosely packed Thai basil
• 3 kaffir lime leaves, finely shredded

Method:

1. In a saucepan, heat the vegetable oil with 1/2 cup of the coconut milk.
2. Add curry paste and stir over low heat for 5 minutes.
3. Add pumpkin and stock and simmer until pumpkin is cooked.
4. Cool, then puree in blender (or with a Bamix) then transfer to a saucepan and season with sugar.
5. Stir in Thai basil and remaining coconut milk, then divide between individual serving bowls and garnish with kaffir lime leaves.

Serves 4 as an entree.

Hot Spinach and Artichoke Bread Bowl Dip

This one's quite the party favourite. Having made it again for a party this weekend I thought I should record the recipe somewhere... this blog seems to have turned into my recipe archive so here it is!

Ingredients:

• 1 large cob loaf
• 1 packet frozen chopped spinach, thawed but not hot
• 1 jar artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated tasty cheese

Carve out the top of your cob loaf to make a well in the centre (careful not to cut through to the bottom). Put the loaf in a metal oven tray, with the leftover bread around the outside.

Combine all other ingredients in a saucepan and stir until well mixed and warmed through. Place this mixture into the well in the bread, and put the whole thing in a moderate oven for 15-20 minutes (the bread should be warm, but not too toasted).

Leftover dip can be put in a separate bowl to serve with corn chips or cracker biscuits. Turkish bread is great to serve with the bread bowl dip too.

Wabi Sabi Salon

This is a post about Japanese food, no surprises there. Ever since my recent Tokyo jaunt I've become a little obsessed. One of my favourite luxury lunch options is the vegetarian bento box from Wabi Sabi Salon (94 Smith Street, Collingwood). Particularly when they include croquettes and edamame beans. The ingredients vary day to day but it's always good.

Chocolate Caramel Slice

I tore this recipe out of The Age a few years ago and have only just today got around to making it. They've named it "New York Special" but it should probably be called a Heart Attack.

Bottom layer ingredients:
~ 100g margarine
~ 2 cups biscuit crumbs
~ 2/3 cup desiccated coconut
~ 1/2 cup sugar
~ 1/3 cup walnut crumbs
~ 1/3 cup hazelnut meal
~ 3 tablespoons cocoa
~ 1 free range egg
~ 1 teaspoon vanilla essence

Middle layer ingredients:
~ 50g margarine
~ 1.5 cups icing sugar
~ Half a packet of "vanilla flavoured instant pudding mixture (dry)" (I used Cottees brand)
~ Milk

Top layer ingredients:
~ 80g dark chocolate
~ 1 tablespoon butter

What to do:
1. Grease a 22cm tin.
2. For the bottom layer, melt margarine and mix in sugar and cocoa. Set aside. Mix together biscuit crumbs, coconut and nuts. Mix into this the egg and vanilla, then mix in the sugar/cocoa/margarine mixture.
3. Press into the tin and place in the fridge.
4. For the middle layer, melt margarine and mix with icing sugar and pudding mixture. Add enough milk to make this spreadable onto the first layer (1-2 tablespoons to start), then spread and return slice to fridge.
5. For the top layer, melt chocolate and butter over very low heat then spread on top of middle layer.
6. Allow to cool/set in the fridge, then cut into little squares. Keep in the fridge, if there's any left.

French Onion Soup

I saw the film Julie & Julia a few days ago (based on Julia Child and a food blogger), hence all this recipe blogging madness!

Yesterday I embarked on a new challenge: French Onion Soup. It's one of those things I don't even bother asking if it's vegetarian at restaurants anymore because it inevitably is not (always a beef stock base). I found a recipe on Gourmet Traveller and slightly adapted it. Be prepared - it takes about 2.5 hours.

Ingredients:
~ 1 kg of brown onions, finely sliced
~ 50g butter
~ 1 litre "beef style" vegetable stock (I used Massel brand)
~ 1 teaspoon thyme
~ 1 bay leaf

What to do:
1. Melt the butter in a very large saucepan then add the onions and cover.
2. Cook for 20 minutes, stirring with a wooden spoon every 5 or so, until onions are soft.
3. Remove lid and cook for another hour (yes, 60 minutes), stirring every so often*.
4. Add stock 1/2 cup at a time and stir after each addition for 5 minutes, until 2 cups of stock have been added (about 20 minutes).
5. Add the remaining stock, thyme and bay leaf then simmer for another 40 minutes.
6. At the end of all of this, the soup should be brownish and thick. Take out the bay leaf then serve straight away (cheese on toast is a recommended side, but the soup is good on it's own too).

*I chose to watch 20 minute episodes of Weeds and stir after each one, but that's just me.

Vegetarian Pho

To be honest, I can't 100% remember how I made this Vegetarian Pho but it was loosely based on this recipe. It's the kind of meal you can make up if you're feeling adventurous.

Ingredients:
~ 200g rice noodles
~ 250g Firm tofu, chopped into 1cm cubes
~ 100g dried shiitake mushrooms
~ Small packet of mung bean sprouts
~ 1 small piece ginger, finely chopped
~ 1 red chilli, finely chopped
~ Vegetable stock, to taste
~ Soy sauce, to taste
~ Rice wine, to taste
~ Lemon juice, to taste

What to do:
1. Cook the rice noodles according to packet directions (usually soak in boiling water for 5 minutes) then drain.
2. In a giant saucepan, put all of the ingredients (including cooked noodles) and let it simmer until everything is heated through. Taste it along the way and play with the ingredients - you can also add things like bamboo shoots, water chestnuts or chopped spring onion.

>> Fun fact: The Vietnamese name for Vegetarian Pho is phở chay (thanks Wikipedia!)

Leek & Potato Soup

This soup is something I've stolen from my Mum's repertoire - it's cheap to make, easy and tasty.

Ingredients:
~ 1 large leek, chopped
~ 4 large potatoes, diced into small cubes
~ 2 tablespoons butter
~ 1 cup water
~ 3 cups liquid vegie stock (or 3 extra cups of water, and 3 teaspoons of vegie stock powder)

What to do:
1. Melt the butter in a large saucepan then add chopped leek and fry until soft.
2. Add the water, vegetable stock and potatoes and boil until potatoes are tender (test with a fork).

That is literally the whole recipe... two steps! You can puree the soup in a blender if you're that way inclined, but I like to leave it chunky. You can also easily adjust the quantity by adding more or less water to cover the vegies, and more or less stock to taste. Yum.

Devilled Eggs

I made these Devilled Eggs as an hors d'œuvre for a recent 1960s party - they're a decadent delight!

Ingredients:
~ 6 free range eggs
~ 2 tablespoons mayonnaise
~ 1 tablespoon dijon mustard
~ paprika (optional)

What to do:
1. Hard boil the eggs. (Sounds easy enough, but if you're not a seasoned egg boiler: place the eggs into a saucepan and cover with cold water. Bring this to the boil on highest heat, then reduce to a simmer for 10 minutes. Voila! Your eggs are hard boiled.)
2. The eggs will need to be cooled by draining the hot water and replacing with cold, or letting them sit for a while (even in the fridge overnight if you're making them ahead of time).
3. Once cool, peel off the shells and cut the hard boiled eggs ever so carefully in half.
4. Scoop out the yolk into a bowl - don't rush it or the white will break - then mix in the mustard and mayonnaise.
5. Spoon the gooey yolk mixture back into the egg white 'cups' and sprinkle with paprika.
6. Congratulate yourself on being a domestic god/goddess.

Mushroom and Parsley Risotto

Every time I make this risotto it seems to get better. The recipe was torn out of Better Homes and Gardens magazine (September 1999 issue), so I assume it was from my Mum - she likes to pull out articles and recipes for me, and I like getting them! Thanks Mum :)

Anyway, I've adapted it a little bit. Here's what you'll need:
~ 300g mushrooms, sliced
~ 5 cups vegetable stock
~ 2 tablespoons olive oil
~ 1 brown onion, finely chopped
~ 1 carrot, finely chopped
~ 1 stick celery, finely chopped
~ 1.5 cups arborio/risotto rice
~ 2 tablespoons grated cheese
~ 1 tablespoon butter
~ small handful of chopped fresh parsley

What to do:
1. In a small saucepan, bring vegie stock to the boil and add sliced mushrooms. Cook until just soft then remove mushrooms with a slotted spoon and put aside for later. The stock can keep simmering on a low heat.
2. In a separate, larger saucepan, heat oil and gently fry onion, carrot and celery for about five minutes, stirring.
3. Add rice and mix well for one minute, then add 1.5 cups of the simmering stock and stir through. Be careful not to let the rice stick to the bottom at any stage.
4. When almost all of the stock has been absorbed, add another half cup, stirring continuously. Continue adding stock in this way until it's all in, and rice is almost cooked (approx 20 mins).
5. Stir in the precooked mushrooms, cheese and butter, then season with cracked black pepper.
6. Cover and let rest for five minutes or longer. This helps the rice finish absorbing the liquid.
7. Remove lid and stir through chopped parsley. Serve and eat!

This recipe makes six small serves, or four large ones. My final word of advice is this: don't rush adding the stock - it really needs time to absorb and mix through, possibly longer than the suggested 20 minutes. The whole process will take about an hour, but the end result is worth it.

Roast Beetroot Salad

I went to the Queen Victoria Market for fruit and vegetables today and realised (again) what a huge difference it makes to the cost and quality of my weekly shop... in a good way! These fresh beetroot were boiled, peeled, chopped then turned into a roast beetroot salad, along with:
~ red onion, finely sliced
~ baby spinach
~ butter beans
~ balsamic vinegar
~ flaxseed oil
~ crushed garlic

Baked potatoes and crusty bread are a cheap and easy way to fill out a meal. Yum yum.


>> The salad recipe is another one from The Low GI Vegetarian Cookbook by Jennie Brand-Miller, Kaye Foster-Powell, Kate Marsh and Philippa Sandall.

Banana Choc Chip Muffins

I did a little baking tonight in preparation for Meredith Music Festival this weekend (hopefully it's not as wet as last year, but I'm packing gumboots just in case). Anyway, they're Banana Choc Chip Muffins... yum!

Ingredients:
~ 2 ripe bananas (mashed)
~ 2 cups self raising flour
~ 1/2 cup castor sugar
~ 1/2 cup milk
~ 2 eggs
~ 60g butter
~ 1/2 cup dark choc bits

What to do:
1. Preheat over to 200 Celsius.
2. Prepare your muffin trays (I used two 6-hole trays).
3. Sift flour in a large bowl then stir in castor sugar and choc bits.
4. Melt the butter, then beat in milk and eggs.
5. Add the wet ingredients to the dry mix, and incorporate the mashed banana (don't overmix).
6. Spoon the mixture into the muffin trays and bake for 20 minutes or until golden.

>> Recipe courtesy of Taste.com.au

Guacabowle!

The "guacabowle" is pretty much the coolest item in my kitchen (although it's neck and neck with the Bamix). It's encouraged me to make guacamole more often, which is great! For my version of the recipe you'll need:
~ two ripe avocados
~ one tomato, finely diced
~ half a red onion, finely diced
~ a squeeze of lemon juice
~ a few drops of tabasco sauce
~ salt and pepper to taste

Mash the avocados in a bowl, then add everything else and mix it through, before transferring to the (now famous) guacabowle!

What: Guacamole Bowl
From: Progressive
Where: Homewares stores everywhere, I'm guessing
Cost: US$13.45 (Amazon price)

Green salad

There's something to be said for a simple green salad. I tend to like iceberg or cos lettuce best, and add any number of the following:
~ tomato
~ red /green capsicum
~ avocado (not negotiable!)
~ cucumber
~ red onion
~ cubed fetta/tasty cheese (or soy cheese)
~ black olives
~ carrot
~ snow peas

I generally don't have bottled salad dressing, so just mix up one part olive oil with one part balsamic vinegar to serve. Yum!

Baked raisin, date and walnut apples

Winter deserts are the best! To make these I used:
~ granny smith apples
~ currants (although the recipe called for raisins)
~ dates
~ walnuts
~ orange juice & zest
~ ground cinnamon
~ ground cloves
~ apple juice

>> Another one from The Low GI Vegetarian Cookbook by Jennie Brand-Miller, Kaye Foster-Powell, Kate Marsh and Philippa Sandall.

Tofu, peanut and noodle stir fry

Another picture-perfect dinner! Actually very similar to the last one I posted, but this time ingredients were:
~ hokkien noodles
~ firm tofu
~ red capsicum
~ brocolli
~ onion
~ peanut butter
~ soy sauce
~ fresh ginger
~ crushed garlic

>> This recipe is taken from Kitchen Classics: Gourmet Vegetarian by Jane Price

Little birthday cupcakes

These Little Cupcakes were actually part of a present for someone else (we have the same birthday), but if I'm lucky I'll get to indulge in just one or two with him! Mmm... cupcakes!

Shiitake, ginger and tofu hokkien noodles

I didn't realise it had been so long! Miss me? I decided my dinner tonight was worth sharing (well, the photo at least) - it came out just like the recipe book! That never happens... I don't have it in me to type out the whole recipe, but here's the ingredients:
~ hokkien noodles
~ firm tofu
~ shiitake mushrooms
~ baby corn
~ sugar snap peas
~ choy sum
~ red chilli
~ fresh ginger
~ garlic
~ soy sauce

>> The recipe came out of The Low GI Vegetarian Cookbook by Jennie Brand-Miller, Kaye Foster-Powell, Kate Marsh and Philippa Sandall.