Spinach and ricotta ‘sausage’ rolls

After realising that I can be a bit of a frozen puff-pastry hoarder, I’ve been looking for ways to make sure we use up the packets before they are lost in the depths of our chest freezer. Sausage rolls, in the traditional sense, have been baked in abundance for this reason, and are definitely a ‘go to’ for parties and entertaining. As are my favourite savoury scrolls – which are always a great lunchbox addition.

So when I was looking for a vegetarian dish to contribute to our recent Good Friday lunch, and also a way to finish off the half pack of puff pastry I had in the freezer, these lovely little spinach and ricotta rolls came to be.

Filled with the goodness of spinach, and jazzed up with both ricotta and feta – this vegetarian take on the ol’ sausage roll proved rather delicious. And they will now feature on my ‘bring a plate’ favourites list for sure!

Print Recipe
 Spinach and ricotta 'sausage' rolls
Course Baking
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
rolls
Ingredients
Course Baking
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
rolls
Ingredients
Instructions
  1. Preheat oven to 200C and line 2 trays with baking paper.
  2. Squeeze as much liquid out of the spinach as you can, then place in a large bowl with the ricotta, feta, egg and lemon zest. Stir to combine, and season.
  3. Cut each pastry sheet in half. Place 1/4 of the spinach mixture down the long side of each sheet. Brush the opposite side with egg, and roll to enclose.
  4. Cut each roll into 6 pieces, and place onto the lined baking trays. Brush the tops with a little more egg, and sprinkle with sesame seeds.
  5. Bake for 25 minutes, or until golden brown.
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Oven-baked edamame felafels

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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?

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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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
To Serve:
Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
To Serve:
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

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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!

Mushroom quinoa “risotto” with roasted tomatoes

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While I love risotto, sometimes it feels a little heavy for dinner (particularly if I am eating close to bedtime). A solution? Use another of my favourite ingredients in place of rice..

Quinoa!

The added bonus being that it is quicker to prepare and packed with protein (especially if you are opting to otherwise keep the dish vegetarian).

On this occasion, I packed out the ‘risotto’ with mushrooms, zucchini and a good helping of spinach. The overall result was full of flavour, but not too heavy, and it turned out to be quite the tasty midweek meal.

img_1130 Finished with some cherry tomatoes that I had roasted in the oven until soft and starting to caramelise – which added nice little sweet bursts to the dish.
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I’ll have to remember this dish for next time I have vegetarian friends in town!

Mushroom quinoa “risotto” with roasted tomatoes (serves 2)

  • 100g cherry tomatoes
  • 1 cup vegetable stock
  • 0.5 cups water
  • 1 tbs olive oil
  • 200g mushrooms, sliced
  • 1/2 brown onion, diced
  • 1 tsp minced garlic
  • 1 zucchini, sliced
  • 1/2 cup tri-colour quinoa
  • 1/4 cup grated parmesan
  • 2 cups baby spinach
  1. Preheat oven to 180C. Place tomatoes on a lined backing tray and spray lightly with oil. Roast for 10 minutes or until starting to soften.
  2. Bring stock and water to a simmer in a small saucepan. Lower heat.
  3. Heat oil in a separate fry-pan over medium heat. Add mushrooms and onion and cook for a few minutes, or until starting to colour.
  4. Add the garlic and zucchini, and cook for 1 to 2 minutes.
  5. Add the quinoa and stir for 1 minute, coating the grains in oil.
  6. Add the warm stock mixture, one ladle at a time. Stir until the liquid has been absorbed before adding the next. Repeat until all the stock is used and the quinoa is cooked.
  7. Stir through the parmesan and spinach, and stir until the spinach has wilted.
  8. Divide the risotto amongst two serving bowls, and top with the roasted tomatoes.

 

 

Spicy tofu bean burgers

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IMG_4549I do feel a little sorry for tofu.

For all too often it is thrown into the “boring basket”.

The “bland bucket”.

Or simply overlooked by those seeking a flavoursome and hearty meal.

But it really doesn’t have to be that way. No, I think this versatile ingredient – whilst a tad ‘neutral’ on the flavour side when served plain, can be rather wonderful when combined with other ingredients. And it is certainly a wonderful base when looking to create a vegetarian meal.

In this instance a simple block of tofu was turned into a batch of tasty burgers, when combined with beans,  herbs, garlic and hot sauce.

My food processor did all the hard work to mix the ingredients, and all I had to do was shape them into patties and pan-fry (although I suspect you could save some washing up and quite easily bake them too!)

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The tofu added a great texture, and soaked up the garlic / spicy flavours just beautifully.  Not to mention keeping a crunch on the outside too.

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On this particular occasion I served the patties with a little cucumber salad on the side. However I think they would also work well  as burgers on the BBQ, or perhaps served atop a big garden salad with a dollop of natural yoghurt.

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The choice is yours really.

Just perhaps don’t forget that you added a fair bit of chilli sauce if you freeze some for later and then try to feed them to your kids*

Spicy tofu bean burgers (makes 8)

  • 400 g can cannellini beans drained, rinsed
  • 200 g firm tofu drained
  • 2 slices wholegrain bread, chopped
  • 1 red onion, chopped
  •  1/4 cup parsley
  •  2 tbs hot sauce (or more or less to taste)
  • 1 egg lightly beaten
  • 1 garlic clove crushed
  • 2 tbsp self-raising flour
  1. Process all ingredients in a food processor until well combined and smooth.
  2. Either shape into 8 patties, or divide into 8 portions and use egg-rings to shape the mixture in the frypan.
  3. Cook the patties in two batches in a little olive oil in a frypan over a medium heat Allow 2 to 3 each side, or cook until golden brown. Drain on paper towel before serving.

What about you? Are you a fan of tofu?

*This may, or may not have happened. Sorry Charlotte. #Parentingfail

Quinoa and roasted vegetable “risotto”

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IMG_0103 This meal, enjoyed some time ago, was certainly a winner. But then again, when there are roasted vegetables involved – you can’t really go wrong can you? It was called a ‘risotto’ but you had to keep an open mind. For it didn’t have the creaminess of a traditional risotto – but it did have a lot of flavour. First – the roast vegetables. In my case, I used pumpkin, capsicum and a couple mushrooms. Drizzled with olive oil and baked for 20 minutes or so. IMG_0090IMG_0094 Meanwhile – I sautéed some garlic in a little olive oil – then added a cup of quinoa – allowing the grains to be coated. Next, some vegetable stock, and cooked on low until the quinoa had absorbed the liquid. To finish – it couldn’t be simpler. In went the roasted vegetables, a good amount of baby spinach and thyme leaves, a little parmesan cheese and a sprinkling of lemon zest. IMG_0097 Piled high on a plate – and topped with a little extra parmesan. IMG_0101 We really enjoyed this vegetarian meal. Simple to prepare – and packed with flavour, I quickly declared that it was being added to “the list”. IMG_0100 And with quinoa as the base – you could really flavour the dish with whatever vegetables you had on hand. I think sweet potato or semi dried tomatoes would also work beautifully…. IMG_0105 What about you? Cooked any ‘winners’ recently?

Sweet potato, chickpea and cauliflower curry

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IMG_0215 The weather in Canberra recently has been far from mild. Icy-cold winds and rain – the effects of being only a few hours from the snow-fields I presume. And with a lingering cold / lurgy, I’ve been craving comfort food. Something to warm me from the inside out – but something that doesn’t take too long to prepare. And this sweet potato, chickpea and cauliflower curry was just that. IMG_0209 Found in a recent edition of the Healthy Food Guide, I loved how speedy it was to prepare. Simply – coconut milk flavoured with tikka curry paste and ginger… IMG_0204IMG_0207 Into which I threw some sweet potato, cauliflower and chickpeas. Simmered until the vegetables were soft, then piled high on some rice noodles and topped with coriander and a squeeze of lime juice. IMG_0210 Yes, my friends, that would be pure ‘comfort-in-a-bowl’. IMG_0212 Perfect for the chilly wintery night on which it was served. What about you? How have you been staying warm this Winter?