vegetarian Archives - Page 6 of 8

Rainbow Veg Wraps

20|06|2014

A few months from now, my twin boys will be starting school. Along with the excitement there is also a tiny bit of anxiety about how we will cope up with the new changes as a family. It is a big transition, after all. Among the various things that I have been dwelling upon, lunchbox is certainly one of the top things on my list.

I am on the lookout for portable, nutritious, exciting and of course tasty food that makes the settling process fun for the little ones. It’s almost like carrying a bit of home..our culture..our traditions and some emotions lovingly put together in a box. Food is comforting. Food makes everything better. Doesn’t it? As a child I remember how excited I was to take a peek into my lunchbox and finish it all up in seconds.

I came across this recipe idea by Jamie Oliver in a magazine. There were no specifics, just the ingredients to be mixed, filled and rolled up in a wrap. I have used quantities in the filling that I thought would be enough for two. The wraps are not only delicious but filling and healthy.

Rainbow Veg Wraps (inspired by Jamie Oliver)
Serves 2

1 cup finely grated carrots
1 cup finely grated beetroot
1 cup finely grated cabbage
1 tbsp. lemon juice
1 tbsp. extra virgin olive oil
A handful, parsley and mint
2 small wholegrain tortilla wraps
1/4 cup feta, crumbled
sesame seeds, toasted (optional)

Mix the carrots, beetroot and cabbage together in a bowl. Add the mint and parsley leaves. Toss in the lemon juice and olive oil. Divide between the wraps. Crumble over the feta. Sprinkle with sesame seeds. Roll up the wraps, tucking them in at the sides. Cup in half, wrap and pack.

Orange+Almond+Oats+Coconut (Anzac) Biscuits

30|04|2014

A few days ago, I was reading an article in Good Housekeeping (via the Kitchn) about ’10 foods that make you sleepy and 10 that keep you up’. Since I frequently deal with sleep problems, I thought it was quite appropriate for me. Incidentally, a batch of these were baking in the oven as I was reading through. Topping the list of things that help one sleep better were oats and almonds, both of which were present in these biscuits. I almost found myself wishing that all that was written in the article were true and I could eat biscuits and go to bed. How does that sound?

To be honest, these have nothing to do with sleep. Partly true. That is if you are not dreaming of them. They are deliciously addictive biscuits with a gorgeous caramel like flavour, accompanied by a slight chew from the coconut, a nutty bite from the almonds and a mild flavour and fragrance from the orange. Too many good things happening there.

We enjoyed two long weekends this month..first Easter and then Anzac Day. And that is precisely why I made these in the first place. These are perhaps biscuits that are held in the highest regard in Australia. I made 3 different versions of the traditional Anzac biscuits and we ate them all though the weekend.

Did I sleep better?
I did. Whether it has any connection with the ingredients at all or not, I had plenty of activity, winter shopping, cooking and eating to get my mind tired.

Orange Almond Anzac Biscuits (adapted with variation from Taste.com)
Makes 20 biscuits

1 cup plain flour
1 cup whole rolled oats
1 cup dessicated coconut
1/2 cup almond slivers
3/4 cup firmly packed brown sugar
1 tablespoon finely grated orange zest (I used a Navel Orange)
125g butter (use Earth Balance for lactose free)
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon bicarbonate of soda

Preheat oven to 160 degrees C. Line 2 large baking trays with non-stick baking paper.

Combine the flour, oats, coconut, almonds, sugar and orange zest in a large bowl. Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.

Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.

Roll level tablespoons of the mixture into balls and place, about 5cm apart, on the lined trays. (If you find the mixture too crumbly to roll, place the mixture in the fridge for 10 minutes.) Flatten until about 1cm thick. Bake, swapping trays to upper and lower oven shelves halfway through cooking, for 18 minutes or until light golden.

Set aside for 10 minutes to cool before transferring to a wire rack to cool completely.

Mango, Mint and Lime Granita

27|02|2014

Mangoes were considered the ‘queen of fruits’ where I grew up. They still are. Everything about them screams summer. The vibrant sunny appearance or the sweet succulent refreshing interior. We owned a large orchard and summer time meant eating tonnes of fruit. The green unripe ones would be used for cooking and the ripe ones would make their way into every corner of the house. Boxes and baskets of fruit to be given away to friends and neighbours. The air subtly scented with smell of sweet mangoes. Meal times made special with platefuls of peeled, cut mangoes to finish off. The varieties endless and names so many that it was hard for one to remember.

Alas! A glut of mangoes today, is something that exists only in my memory or possibly in my dreams. In the part of the world where I live now mangoes can be expensive. And make a fleeting appearance. So, it’s case of ‘enjoy while it lasts!’ However, thanks to technology there are options. Like canned mangoes and mango juice. No substitute to the fresh ones in my opinion but okay when you crave for a taste of the glorious fruit.

If mangoes stand for summer, so does ice. While I’ve thoroughly enjoyed my share of ice creams and popsicles this summer, my freezer has been packed with trays of Granita. Using both fresh fruit and store bought juice. They are so fun to make with a bit of this and that. The best part is shaving the ice. You can do it over and over again. Melt, freeze, shave. It’s a great way of adding life into store bought juices. And one can enjoy them even when fruits are not in season.

The flavours of this Granita are sensational. You have to taste to know. Mint and lime add a burst of freshness in your mouth which balances the sweetness of the mangoes.

There are no hard and fast rules while making a Granita. One adds flavours of choice, sweetness as per taste. It can be served with fresh fruit, a fruit sauce or even yoghurt or cream. Store bought juices vary in sweetness, so the sugar may need adjustment.

Mango, Mint and Lime Granita
Serves 6-8

500 ml store bought mango juice
1/4 cup sugar (or as per taste)
1/4 cup fresh mint leaves
Juice of 2 limes

Place the juice and sugar in a large saucepan over medium heat. Stir till sugar dissolves. Remove from heat. Cool slightly and add the mint leaves and lime juice. Pour into a shallow baking tray and cool to room temperature. Don’t discard the mint leaves. They get shredded and distributed during the process of shaving the Granita.

Carefully, transfer the tray into your freezer. Scrape at hourly intervals to form crystals until frozen (4-6 hours)

Yellow Tomato, Mustard and Thyme Chutney

20|02|2014

A good chutney is not just a condiment but a great way of sprucing up a dish. Whether you want something flavourful to accompany your cheese platter, jazz up your burgers and sandwiches or a tasty side to complement your meat dishes, a chutney is a handy thing to have in your pantry.

Chutney has been known to have originated in the Eastern part of India but have, over time adapted itself to the taste and local produce in regions across the globe. And that is perhaps why it is so versatile and accommodating. The core of a chutney rests on three basic elements. The fruit or vegetable, sugar and spice. The flavours are intense and would be a balance of sweet, tangy and spicy. One can literally play around with the components, add or remove and get creative with them. Having grown up in the land of the Chutney, I have sampled thousands of them loved them and make them frequently at home. Since it is so easy to make, most of my chutneys are a last-minute creation. Ripe peaches..make a chutney! Tomato season…make a chutney! Beautiful mangoes….make a chutney! Something to go with my roasts…make a chutney!

There is no such thing like a correct consistency for a chutney. Really, it is left to your preference. Some like it thin and runny, some prefer it thick and spoonable. Typically it would be somewhere between the consistency of a jam and a sauce and have a bite to it. And there in lies the beauty of this condiment. One doesn’t need a food processor or a strainer unlike a sauce.

Mustard seeds and red chillies go well with tomatoes in a chutney. They are childhood flavours I have a deep relationship with. They are flavours my mother’s chutney recipes always have. The heat is optional and the mustard seeds can be substituted with cumin seeds if not available. The thyme leaves lend an earthy woody flavour that goes well with the sweet and spicy tomatoes. I have to admit that I am in love with the little thyme plant in my garden so the leaves make an appearance in quite a few of my recipes. The recipe can be easily adapted to use red or green tomatoes. Sweetness can be adjusted as per taste.

Yellow Tomato, Mustard and Thyme Chutney
Makes 11/2 cups chutney

1 tbsp. vegetable oil
11/2 tsp mustard seeds
2 dry red chillies
1/2 red onion, finely chopped
1 clove garlic, finely chopped
300 g yellow tomatoes, roughly chopped
1 tsp lemon zest
1/2 tsp dried thyme leaves
1/2 cup water
1/2 cup sugar
Fresh thyme leaves, to serve (optional)

Heat the oil over medium heat in a heavy bottomed saucepan. Add the mustard seeds and dry red chillies and heat for 30 seconds or till the seeds splutter. Add the onions and garlic and cook till soft.

Add the tomatoes, lemon zest, thyme and water. When the tomatoes have softened and become pulpy, add in the sugar. Stir to mix. Cook till the mixture thickens, stirring in between to prevent burning at the bottom. Once the mixture reaches the desired consistency (about 10 mins) take it off the heat. Cool slightly and place in a serving bowl. (The mixture will thicken slightly on cooling).

The chutney will keep in the refrigerator for up to 10 days. Can be served warm or cold. Serve with fresh thyme leaves.