VEGETARIAN INDIAN STIR-FRY

A lovely client gave me this recipe, from good food.com.au, which I modified slightly to make it more accessible and simple for our meatlessmonday. The paw paw peel was just something I picked up as a one off at the markets, however you can use leeks as well. The tomato sauce may sound funny with the dish (as I first thought), but it really works well. The eggs are added in just for a little protein due to the lack of meat. Enjoy this Monday's meatless dish as I have; I've made it twice in the past 4 days! x x 

INGREDIENTS

• 225g rice stick noodles
• 150g / 1 cup fresh or frozen peas
• 1 head of broccoli, cut into small florets
• 1 tablespoon sesame oil
• 2 spring onions, finely chopped, plus extra, to serve
• 2 garlic cloves, finely chopped
• 10 curry leaves
• 2 carrots, roughly grated
• 1 red capsicum, finely chopped
• a handful of thinly sliced raw paw paw peel or 2 leeks, finely sliced
• 3 tablespoons tomato sauce
• 2 tablespoons soy sauce
• 4 hard-boiled free-range eggs, peeled & cut into wedges 
• Optional- a large handful of cashews & lime wedges 

COOKING 

1. Bring a medium pot of water to the boil and add the rice noodles. Cook for only a few minutes, until tender but not mushy. Remove from heat and strain in a colander, placing the noodles under cold water and separating them with clean hands so they do not stick. 

2. Meanwhile, bring a small pot of water to the boil and add the peas and broccoli florets, cooking until tender. Drain well and keep warm. 

3. Heat the oil in a wok and swirl to coat. Add the spring onions and garlic and cook for a minute or two, stirring often, until fragrant but not burnt. Add the curry leaves and continue to cook for another minute. Add the carrot, capsicum and paw paw peel or leek and stir for another minute. 

4. Add the cooked noodles, peas and broccoli to the pan as well as the tomato sauce and soy sauce. Stir constantly until all ingredients are heated through and combined together. Stir vigorously so the noodles do not stick. Evenly distribute the noodles into four bowls, garnished with the egg wedges, cashews and lime wedges if using. 

Total Preparation time / 15 - 20 minutes (including cooking the eggs)

Total Cooking time / 15 minutes 

Serves / 4 

x Emily 

NO-FUSS LEEK & POTATO SOUP

I’m wishing autumn away and hoping that winter comes soon with this leek & potato soup. Whilst I love the sun, there’s nothing I love more than hearty winter meals. Luckily, this soup actually tastes just as good cold as it does steaming hot (if not better). Leek & potato may sound like a bland combination, but when paired with thyme it is just magical. Thankyou to Gourmet Farmer Matthew Evans for the inspiration and for all your hearty & humble recipes. I love a meat-less Monday and what better way to start a week than with a filling, wholesome vegetable meal. Evans makes his own vegetable stock for this recipe, which I greatly admire (but did not 2 hours to do yesterday!). For Matthew’s recipe, pick up a copy of Feast magazine, April edition. I adjusted the recipe with a chunk less butter, less oil and less ingredients for a no-fuss soup.

INGREDIENTS

• 2 small tablespoons Nutalex or coconut oil 
• 2 leeks, washed & finely chopped
• 600g low-carb potatoes, such as Kestrels, peeled & chopped evenly into small cubes
• 2 thyme sprigs
• 1.5 litres Massel vegetable stock or homemade 
• roughly chopped almonds & finely chopped thyme & chives, to serve 

COOKING 

1. Melt the Nutalex or oil in a large saucepan over medium heat. When just melted add the leeks and cook, stirring often, for 3-4 minutes or until the leeks are soft but not burnt. 

2. Add the potato cubes, thyme sprigs and stock and bring to the boil. Reduce the heat to a simmer and simmer, lid on, for 20 minutes or until the potatoes are very tender and are falling apart when touched with a utensil. 

3. Discard the thyme sprigs and pour the soup into a blender and blend into a puree. 

Serve with a few almonds, thyme and chives sprinkled on top. 

Serve warm or cold. 

Serves / 6 as a side / 3-4 as a main 

Preparation time / 15 minutes 

From pot to plate  / 35 minutes 

MEATLESS MONDAY - SILVERBEET & CHICKPEAS with TAHINI DRESSING

Janella Purcell’s Wholefood Kitchen is one of my all time favourite cookbooks. It got a little misplaced in our big house move, so I was so happy to dig it up the other day and immediately started tagging away at the recipes I wanted to make. First up is this vegetarian delight Silverbeet & Chickpeas with Tahini Dressing. If you are not a fan of silverbeet or have none on hand, Janella suggests using kale. Purcell writes that this dish has Lebanese origins and is one that she grew up on. The spices & salt really liven up the taste of the silverbeet and chickpeas, so make sure to use them. What a perfectly fitting recipe for meatless Monday.

INGREDIENTS

Silverbeet & Chickpeas

• 1 tablespoon coconut oil
• 1 brown onion, finely sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 5 generous handfuls of silverbeet, stems removed, washed & roughly chopped
• 1 x 400g tin chickpeas, washed & drained
• 1/2 teaspoon sea salt

Dressing

• 1/2 cup hulled tahini 
• juice of 1 medium lemon
• 2 garlic cloves, crushed
• sea salt 
• water 

COOKING 

1. Heat a large deep frying pan or saucepan over medium heat and swirl the oil to coat. When the oil is warm add the onion and garlic, stirring frequently until the onion is transparent. Add in the cumin and coriander, adding a few splash of water if the spices stick to the pan. Stir in the spices, then toss the silverbeet into the pan. Toss the silverbeet in with the other ingredients until it is well combined. Place the lid on the pan and cook for 2-3 minutes or until the silverbeet has wilted. Change the stove to low heat, add the chickpeas to the pan and mash a little until the chickpeas are slightly deformed. Remove from heat, add the salt and season to taste. 

2. To make the tahini dressing; first stir the tahini so that the oil no longer separates from the tahini paste. Combine all ingredients except for the water and stir/whisk to combine. Add small splashes of water (or more lemon juice if you like a sour taste) until the dressing is smooth and runny. 

3. To serve; place the silverbeet and chickpeas in a bowl/plate and drizzle the tahini dressing on top. 

Total Preparation time / 12-15 minutes 
Total Cooking time / 15 minutes 
Serves / 4 

x Emily