Sunday, December 6, 2015

okonomiyaki, okonomiyaki, okonomiyaki

i got a bee in my bonnet about okonomiyaki. say it out loud in your best, terrible Japanese accent and i'm sure the  decision to make these will shortly overpower you. 

makes three serves. 

1c flour of choice
0.5tsp baking powder
0.5tsp sugar
0.25tsp salt
1tsp vegetable stock powder (i like massel)
175ml (12Tbs) aquafaba- drained liquid from tinned beans such as chickpeas OR 3 egg equivalent of egg replacer
3c finely shredded cabbage (and/or other veg, like carrot, spinach)
2 spring onions, finely chopped
0.75c cold water

serving suggestions: steamed rice, salad, chopped spring onion, toasted sesame seeds, pickled or fresh ginger, tonkatsu or other sweet bbq type sauce, and mayonnaise- this is my favourite http://www.mindbodygreen.com/0-12119/a-homemade-vegan-mayo-recipe-that-will-blow-your-mind.html

in a large bowl, mix the dry ingredients with a whisk. add the aquafaba; whisk gently, then add the water and mix for a few minutes until combined and no big lumps remain. mix in the shredded veg and the spring onion. 

heat a frying pan to medium and add a small amount of oil (I use a pump spray and a non sick on for ultimate ease). use a ladle to dish out a generous, fist-sized scoop of mixture. do not flatten; cover the frying pan with a lid for five minutes before flipping the okonomiyaki and cooking covered for another five minutes. flip back to the original side and cook, uncovered for a few more minutes. 

serve with whatever toppings and sides you like!

Sunday, September 6, 2015

lemon bliss balls

just gorgeous, and so simple!! amazing lemon bliss balls: nutty and sweet and rich. happy father's day!

1.5c almond meal
0.5c coconut flour (not desiccated coconut)
0.5tsp salt
4Tbs brown sugar
juice of 3 lemons (about a third of a cup)
2tsp lemon zest
3tsp vanilla extract
0.25c melted nuttelex or coconut oil or a blend

mix all ingredients in a food processor (or in a large bowl by hand); roll into 2cm balls, and roll in coconut before refrigerating. 

Thursday, October 16, 2014

hazelnut chocolate mousse pie. bam!

this is incredibly delicious and decadent. if you love someone, feed it to them as a show of gratitude. if you dislike someone, feed it to them to build a bridge. 

2c roasted hazelnuts
1c oats
2Tbs chia seeds
4Tbs flax meal
2Tbs nuttelex (coconut oil would probably work too)
pinch of salt
2Tbs brown sugar

450g silken tofu 
1 Tbs cocoa powder
200g chocolate- I use dark but anything works
1 tsp pure vanilla extract
0.25tsp salt
3Tbs sweetener- I use rice malt syrup or brown sugar
80ml strong espresso or brewed coffee (approx 2 shots)
1Tbs agar powder

food process the hazelnuts into a fine meal, then do the same for the oats; mix these together in a medium bowl then mix in the chia and flax. melt the nuttelex/coconut oil, add to the nut mix and stir in the salt and sugar until well combined. press firmly into the base and up the sides of a 20-25cm springform tin or pie dish; cover and refrigerate for at least 2 hours. 

gently melt chocolate in microwave or in a bain marie on stove top. in a small saucepan, whisk the coffee and agar over low-medium heat for a minute or so until gel starts to form. add all ingredients to the bowl of a food processor and blend until very smooth. pour into prepared crust, decorate with roasted whole hazelnuts, berries, shaved chocolate, or cocoa powder, and refrigerate for at least 2 hours (best overnight). 

Saturday, July 5, 2014

Iceberg fabulousness

You may not think it possible, but this salad gets it's glory from iceberg lettuce's watery loveliness. 

Dress iceberg lettuce, chopped apple, and walnuts with: 

Olive oil
Grain mustard
White ground pepper
Lemon juice or apple cider vinegar
Crushed garlic

Monday, April 21, 2014

pesto, oh!

i've loved pesto my whole life but used to be entirely unimpressed by homemade versions. no idea why, but now it just works :) for a genovese-style meal, cook a medium potato and a handful of green beans and serve with pesto on top of spaghetti. if you don't have the roasted garlic (wrap a head of garlic in foil and bake at 180C for 30 mins), gently pan fry 4 cloves of minced garlic in a teaspoon of oil on low-medium heat for 2 minutes, being careful not to brown. raw garlic should be avoided in this recipe. 

1 oven roasted whole head of garlic
0.5c raw cashews (or pine nuts, walnuts, or soaked almonds, or a combination)
0.5c olive oil
0.25c nutritional yeast flakes (from health food store)
1Tbs apple cider (or white) vinegar 
0.25tsp salt and ground pepper, plus more to taste
3-4 bunches of fresh basil (try your local Asian grocer- usually fresher and cheaper than supermarket basil, though may taste slightly different to Italian basil)

rinse the basil and remove large stems- small stems are fine. 

blend all ingredients except the basil in a food processor until well blended but not entirely smooth. add basil a handful at a time to the processor and blend before adding another handful. adjust seasoning to taste. 

Tuesday, March 25, 2014

fat tony's greek veggies

this is a bit of an odd one: made for me many years ago in canada by an austrian hellenophile, i won't claim whether this dish has any greek authenticity. it is, however, incredibly delicious, and simple to make- plus the vegetables can be substituted for others (though these are my favourites). quantities are approximate- whatever fits into your dish (note: chunkier pieces will take up more room). 

cut into 1.5cm thick slices:
1 red capsicum
1 small aubergine
1 large zucchini

10 cherry tomatoes, pierce with knife 
5 cloves roasted garlic, peeled 
1-2 green spring onions, cut into 0.5cm rounds

juice of half a lemon; cut the other half into 3-4 slices 
1Tbs apple cider vinegar
1Tbs maple or agave syrup (or raw sugar)
1c olive oil
1tsp each salt and coarsely ground pepper
2Tbs dried oregano 

arrange the vegetables, garlic, onion and lemon slices into an oven proof dish at least 10-15cm deep. add the remaining ingredients and top with enough water to almost cover the vegetables and leave at least a centimetre from the top of the dish so it doesn't overflow. cover with foil, and bake for 40 minutes at 200C. 

serve with plain white rice or crusty bread. 

there will be lots of sauce left- either fish out the veggies and cool a new lot in the existing juice, or use it as part of a salad dressing!

Monday, January 27, 2014

salad of rubies

a stunning salad! beautiful for a substantial summer meal, or to impress friends as a gorgeous starter (or work lunch :) )

1 large tomato
1 cucumber
3-4 sprigs of fresh mint, finely sliced (substitute fresh parsley and dried mint if not available)
0.5tsp salt
2tsp lemon juice
1 tin kidney beans
1 pomegranate
0.3c pepitas (pumpkin seeds, shelled)
0.25tsp ground black pepper
3Tbs pomegranate molasses (available from delis and nut/spice provedores)
2Tbs olive oil
100g baby spinach or baby leaf mix
chop tomato into 2-3cm chunks, and slice cucumber; add to salad bowl with salt, lemon juice and mint; toss gently to combine. 

drain and rinse kidney beans; remove pomegranate jewels from the main fruit; add both to bowl. add all the other ingredients except greens; toss gently. add greens and toss before serving.

this can be made 6 hours or so ahead of time and refrigerated if greens are added right before serving.

Sunday, January 26, 2014

the chocolate crackle gets more crack-like

here is a post for chocolate crackles that anyone with a mouth and a need for deliciousness must read. crackles contain the essentials of life: coconut in two forms, cocoa for strength and general hipness; and the crunch of a thousand rice puffs. somehow, no doubt in violation of some natural law, i have made them BETTER.

read on.

4c puffed rice cereal
0.5c icing sugar, sifted (or blitz some raw sugar in an electric spice/coffee grinder for 10 seconds)
1.5c desiccated coconut, toasted on low- medium til light golden brown in a dry frying pan
200g coconut oil
0.25c cocoa powder
1-1.5c raisins and pitted prunes, finely chopped 
150g dark chocolate, melted
0.5tsp salt
grated rind of one orange

in a large bowl, mix the rice cereal, sugar, cocoa and coconut. gently mix in the chopped fruit.

in a medium bowl, melt the coconut oil and dark chocolate in the microwave (60-90 seconds). add in the rind and salt. pour this into dry ingredients, stirring gently til well combined. spoon into a loaf or brownie tin (remember: silicone rocks!) and press firmly to level and refrigerate until firm, then slice into squares.

Monday, January 20, 2014

you NEED masala dosa. if nothing else, the potato filling.

from top: cucumber salad with mint, brown rice, masala dosa potato filling, red lentil daal

i tried to make dosa once (from a packet mix), and let me put it this way: grasshopper is in need of much patience. the potato filling is almost as satisfying without the heavenly, lacey crunch of the dosa crepe. who am i kidding- the potato filling will do me only until i can get to salaam namaste dosa hut in west footscray or maya vegetarian in surry hills!!

1kg potatoes (waxy are best, such as dutch cream)
2 small onions, finely sliced
2Tbs finely grated ginger
2 fresh chillis (red or green, mild or medium heat- up to you), finely sliced
1tsp turmeric powder
pinch of salt

4Tbs oil (coconut is the best, olive or other is fine)
2Tbs mustard seeds (i use black mustard, either should be fine)
2tsp garlic powder (though the recipe calls for asafoetida- must get me some- garlic is apparently similar)
5-6 fresh curry leaves (optional)

cut potatoes into large chunks (2-3cm); boil in salted water until cooked. drain and mash coarsely; set aside.

heat oil on medium in a large frying pan for 1 minute: add mustard seeds, cook for 1 minute, then add garlic powder, followed by sliced onions, chillis and ginger. cook on medium-low until onions are soft and becoming translucent- avoid browning. add the curry leaves, if using.

add turmeric and salt, a little more oil if needed, and the potatoes. fry for about 5 minutes, mixing gently until the spices and onions are mixed through the potato.

serve with daal, chapati, and cucumber salad.

Sunday, December 15, 2013

my body is a temple: fried brown rice with greens

at this time of year, kitchen slavery and the excess of rich foods assault the palate and brain: this is your incredibly delicious saviour. 

per person:
1tsp olive or other oil 
50g firm tofu, in 1cm cubes
1c cooked brown rice (preferably refrigerated overnight)
1 bok choy, sliced in 1cm sections (separate white and green)
6-8 snowpeas
1 small clove garlic, finely minced
1cm piece fresh ginger, finely grated
soy sauce and sesame oil to taste

gently fry tofu on medium-high heat for 2 minutes before adding the rice. fry for a further 2 minutes, sautéing gently then adding garlic, bok choy white stem parts. cook for two minutes before adding bok choy greens and snowpeas. reduce to medium-low heat, cover with a lid for one minute, then add ginger, soy sauce and a  touch of sesame oil before removing from heat and serving. 

ahhhhhhhh :)