Oven-baked edamame felafels

We tend to have at least one meat-free day a week. It isn’t necessarily ‘planned’,  as such, it just tends to work out that way when we are deciding what our dinners will be for the week. Be it tofu, or perhaps beans, the choices seem to be relatively endless.

One vegetarian product that I always make sure we have in the freezer is edamame. For not only are they great as a snack, or tossed through a salad, but I love using them as ‘base’ in recipes that call for beans. On this particular occasion (which in the interests of full disclosure, was a month or so ago now) edamame starred alongside chickpeas to create some tasty felafels.

And not only were they tasty, they were oven-baked – meaning that they were a healthy version too.

Simply – edamame (defrosted and podded), combined with chickpeas, pistachios, lemon zest and juice, garlic and some spices. Shaped into balls and baked for 30 minutes or so – or until golden brown and lightly crispy.

We served the felafels with wholemeal pita pockets and salad, with a good amount of natural yogurt and hummus on the side- resulting in a rather tasty vegetarian dinner. 

You can find the recipe I used here. 

What about you? What is your favourite vegetarian meal?

Lime and coriander coleslaw

For our recent Mexican lunch, we served mango margaritas and pulled pork that had cooked in the slow cooker for over 8 hours. These were dished up with a variety of sides – corn tortillas, guacamole, chorizo rice, grated cheese, tomatoes, sour cream and, for a little crunch, coleslaw.

But not just any coleslaw, a lime and coriander coleslaw. Where there was no cheap mayonnaise in sight – rather the salad was packed with fresh coriander and dressed with a combination of lime juice, olive oil, garlic and honey.  Resulting a coleslaw that was much lighter than its mayonnaise-laden counterpart, and with lovely fresh flavours that worked beautifully with the spicy pulled pork tortillas.

Definitely a ‘make again’ dish for our next Mexican feast!

Print Recipe
Lime and Coriander Coleslaw
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Course Salad, Side dish
Cuisine Salad
Servings
people as a side dish
Ingredients
Instructions
  1. Place all the salad ingredients in a bowl, and toss to combine.
  2. Meanwhile, whisk together the olive oil, lime zest and juice, honey and garlic. Season.
  3. Pour over the salad and toss until well combined.
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Radish, Feta and Grain Salad

You might think that all we have eaten lately is treats. Sure we have had our fair share of slices, sweet treats and cocktails, but I can assure you that we have been balancing out the indulgence with lots of tasty summer salads too. Or attempting to, at least.

This pretty little salad was inspired by one I came across in a recent Taste magazine edition – you can find the recipe online here.  Immediately I was drawn to its vibrant colours, and the fact it included a current love of mine (radishes) was also a big draw card.

I slow cooked the lentils and pearl barley as directed, with the bonus of lots of leftovers to use in lunches and dinners the following days. I swapped rocket for baby spinach, for that was what I had on hand, and used feta in place of goats cheese. The result being a tasty salad, that was packed with flavour and crunch.

On this particular occasion we served the salad as a side dish. Although I think it would have made a tasty meat-free meal on its own too – with the grains offering lots of substance.

And did I mention how pretty it was??

Sweet Potato and Quinoa Burgers

With the warmer weather having (finally) arrived, I expect you will see more and more BBQ-cooked meals on the menu at our place. For why mess up a pan and heat up the kitchen, when you can cook dinner on the BBQ outside instead!

And while I enjoy the ease and simplicity of throwing some steak or sausages on the BBQ, those dinners can get a little meat-heavy when repeated throughout the warmer months. Instead, it’s nice to change things up a little from time to time –  and these vegetarian sweet potato and quinoa burgers are just perfect for a meat-free BBQ meal.

Combining sweet potatoes, chickpeas and rice / quinoa, you can easily make these burgers in advance and keep them in the fridge until it is time to grill. Throw some extra vegetables on the BBQ too – and you will soon have yourself a tasty meal with very little fuss!


Print Recipe
Sweet Potato and Quinoa Burgers
Course BBQ
Cuisine BBQ, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course BBQ
Cuisine BBQ, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Steam sweet potato for 5 minutes or until tender. Mash, then set aside to cool slightly.
  2. Place cooked sweet potato, chickpeas, paprika and cumin in a large bowl, and mash until well combined. Stir through the rice / quinoa and egg, until well combined.
  3. Shape the mixture into 4 large patties, and place on a plate covered with baking paper. Place in the fridge for 20 minutes to firm.
  4. Cook patties on the BBQ or a large frypan (sprayed lightly with oil) for 10 to 15 minutes (turning as required), or until golden brown. Serve with salad and toasted Turkish bread.
Recipe Notes

I served these patties with salad, but you could easily serve them 'burger-style' in a bread roll too.

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Vegetable and Bean Chilli

I spoke a little while ago about make ahead meals. Ones that I can prepare in advance, then reheat when dinnertime arrives. Well the other advantage of these meals is that you often have leftovers too – which can be portioned and frozen for future meals.

And so with the husband making his way back from Sydney the other day – I dove into the freezer and pulled out two portions of this vegetable and bean chilli. Reheated on the stove top, and kept warm until he walked in the door. Served with quinoa, and finished with some fresh parsley.

 This vegetarian chilli is packed with beans, spices and vegetables. In fact, it is so filled with flavour that you don’t miss the meat component at all. And while on this occasion I served the chilli with quinoa, you could easily substitute the quinoa for rice or even tortillas. The addition of fresh avocado or some  natural yoghurt or sour cream would also work beautifully if you had any on hand.

Print Recipe
Vegetable and Bean Chilli
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion and garlic and fry for a few minutes.
  3. Add the spices, and cook for 30 seconds, stirring.
  4. Add the vegetables, and stir to coat with the spices.
  5. Add the tomatoes, beans and water, and simmer for 20 minutes.
  6. Stir through the spinach, cacao powder and parsley, and heat for a few minutes, Season to taste.
  7. Divide and among serving bowls, and serve with quinoa or rice and extra parsley.
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Fig and Olive Relish

Unassuming.

The word I can’t help but return to when I am thinking of the fig and olive relish we served at our recent Father’s Day lunch.

For it is modest, unpretentious, and certainly exhibiting no ostentation in its appearance.

But, friends, being unassuming does not mean it lacks interest. In fact, if some of the most unassuming people can turn out to be the most interesting, I don’t see why a lovely little relish cannot deliver the same!

Simply – dried figs, kalamata olives, sugar, vinegar, fennel and cinnamon. Coming together to create the perfect blend of sweet and salty – and a wonderful accompaniment to the meat dishes we had on offer at lunch.

And, as we later discovered, also rather tasty when served with some crumbly cheddar and crackers.

Unassuming..yes…but also very tasty!

Print Recipe
Fig and Olive Relish
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add all ingredients to a medium saucepan, with the reserved fig water, and bring to the boil.
  2. Reduce heat, and simmer gently (covered) for 20 minutes.
  3. Remove from the heat and allow to cool for 10 minutes. Process in a food processor until smooth.
  4. Chill and serve.
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Mango and Lime Salsa

While I am 100% on board the ‘fresh is best’ wagon, sometimes ingredients may not be in season, or may be too expensive.

Such was the case when I had a craving for mango recently, and wanted to create a fruity salsa to serve alongside some spicy chicken and beans. With not a fresh mango in sight, however, I turned to tinned mango instead – which meant that we could have a summery dish even though the temperatures were still in single digits outside.

Combined with cucumber, spring onions, lime, red chilli and fresh mint – we soon had ourselves a lovely sweet and spicy salsa.  I think avocado would also be a nice addition…next time perhaps?

Although this was a relatively simple dish, it was definitely a hit, and will almost certainly be making further appearances when mangoes come back into season!

Print Recipe
Mango and Lime Salsa
Course Side dish
Prep Time 10 minutes
Servings
people
Ingredients
Course Side dish
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine all ingredients and season to taste.
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Vegetable and Lentil Soup with Spiced Eggplant

One of my favourite meals to make in the cooler months is soup. For it is both easy, and versatile, and almost certainly guarantees that those last few veggies in your crisper drawer are used up at the end of the week.

I find that soup is also a particularly good option on the days when I know that the husband will be home late from work. I make a batch during the day and eat early with the kids. Then his serve can easily be re-heated when he arrives home – without the worry of it being mis-timed or overcooked.

On this occasion, I found inspiration in Taste Magazine – in the form of a tomato based vegetable and lentil soup – that was topped with spicy eggplant. And we all know how much I like my eggplant! 

The addition of lentils resulted in a hearty soup, that warmed us up from the inside out. The eggplant was quite the star too – and definitely not short on spice!

From memory we served the soup with some toasted sourdough with lashings of butter (of course).  The perfect soup ‘dipper’.

What about you? Do you have a favourite soup?

(ps. I hope you are enjoying the new ‘printer’ friendly versions of my recipes, which I think you can also adjust to suit what serving size you are after. Let me know what you think!)

Print Recipe
Vegetable and Lentil Soup with Spiced Eggplant
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large pan over medium heat.
  2. Add the leek, carrots and zucchini, and cook for a few minutes (or starting to soften). Add the garlic and spices, and stir until fragrant.
  3. Add the lentils, tomatoes and stock. Bring to the boil then reduce heat and simmer for 30 minutes.
  4. Season the soup, and divide among serving bowls. Top with fresh parsley and the spiced eggplant.
For the Spiced Eggplant:
  1. Preheat oven to 200C, and line a tray with baking paper. Dice an eggplant into 1-inch cubes. Combine 1tsp garam masala, 1 tsp ground coriander, 1/2 tsp chilli flakes and 1/4 tsp turmeric in a bowl. Add the eggplant and toss to coat. Spread onto the lined tray and drizzle with olive oil. Bake for 20 to 30 minutes, or until cooked through and golden brown.
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Grilled eggplant and lentil salad

I’m going through a bit of a phase.

An eggplant phase.

Yes not the normal sort of phase you might find yourself going through, but its a recent craving that I’ve been more than happy to satisfy.

I suspect it has something do with eggplant’s heartiness. It feels like it adds a bit of bulk to dishes – particularly when you are using it in place of meat, for example.

Take this salad, for instance. So simple to prepare, but quite easily a stand-alone meal (although it would almost certainly work as a tasty side dish too).

I thinly sliced the eggplant, and grilled the slices for 5 minutes or so until soft and golden. Then it was simply a matter of combining the eggplant slices with baby spinach, lentils, capsicum, cucumber and feta – and finishing the dish with a drizzle of balsamic vinegar.

I’d give you a recipe – but there really is no more to it. Just lots of simple, fresh flavours – that come together to make a tasty meal.  Not to mention colourful!

Indian Style Salad

My parents-in-law are now home from their grand overseas adventure – so we wasted no time in scheduling a family dinner over the weekend. For there were lots of baby cuddles to catch up on (and two bigger sisters who had missed their grandparents dearly!)

And, as is proving to be the norm for our family dinners, there was no shortage of food.  We decided to pull together an Indian-style dinner – with spicy lamb shoulder (slow coked for 6 hours) and a tomato / potato curry being the stars. The usual sides – raita, kachumber, rice, naan and pappadums also made an appearance – but I couldn’t resist trying a new dish to throw some green into the mix.

Enter: an Indian-style salad. Inspired by this Jamie Oliver recipe.

Crunchy lettuce, radishes, carrots, spring onions and tomatoes, mixed with a good amount of fresh herbs (coriander and mint). Dressed with toasted spices (fenugreek seeds, curry leaves and mustard seeds), mango chutney and lemon juice.

The salad was finished with crumbled pappadums – adding some extra crunch and a little saltiness.

A lovely little addition to our Indian dinner indeed.  Oh and it made for a pretty good lunch the next day too!