Category: Australian Recipes

Categories
Snacks

Nuts and Bolts

Save Print
Nuts and Bolts
Ingredients
  • 250 grams butter
  • 2 tablespoons of oil
  • 2 teaspoons worcestshire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • ½ teaspoon Cayenne pepper
  • 500 grams Nutrigrain cereal
  • 500 grams salted peanuts
Instructions
  1. Melt the butter and oil together over a low heat. Mix the sauce, salt and spices together. Add to melted oils. Combine all ingredients together and mix well. Spread in a large baking dish and cook in a low oven (125 C) for approx 1 hour, turning every 15 minutes. Cool before serving and store in an airtight container.

 

Categories
Baking Vegetarian

Wholemeal Tartlets with Mushroom Filling

Save Print
Wholemeal Tartlets with Mushroom Filling
Ingredients
PASTRY
  • ½ cup wholemeal plain flour
  • ½ cup white plain flour
  • 45g butter
  • 1 teaspoon grated lemon rind
  • 1 egg yolk, lightly beaten
  • 2 tablespoons lemon juice
  • Approximately ⅓ cup grated tasty cheese
MUSHROOM FILLING
  • 30g butter
  • 5 green shallots, chopped
  • 375g mushrooms, chopped
  • 1 tablespoon white plain flour
  • ¼ cup skim milk
  • ¼ cup grated parmesan cheese
Instructions
Pastry: Lightly grease 12 shallow patty pans. Sift flours into medium bowl, rub in butter. Stir in rind, egg yolk and enough juice to mix to a firm dough. Turn pastry onto lightly floured surface, knead lightly until smooth, cover, refrigerate for 30 minutes. Roll pastry out thinly, cut out 12 x 8cm rounds, press into prepared pans, trim edges
  1. Cover each case with greaseproof paper, fill with dried beans or rice. ba«e in moderately hot oven for 5 minutes. Remove beans and paper, bake further 5 minutes or until golden brown, cool. Place 1 level tablespoon of filling into each case, sprinkle with tasty cheese. Bake in moderately hot oven for about 10 minutes or until cheese has melted
Mushroom Filling: Melt butter in medium saucepan, add shallots and mushrooms, stir over low heat for about 5 minutes (or microwave on HIGH for about 4 minutes) or until liquid has evaporated. Stir in flour, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute). Remove from heat, gradually stir in milk, stir over high heat (or microwave on HIGH for about 2 minutes) until mixture boils and thickens; cool. Stir in parmesan cheese.
  1. Makes 12.
  2. Total time: 2 hours

 

Categories
Pasta Vegetarian

Vegetarian Lasagna

Save Print
Vegetarian Lasagna
If you are looking for the best vegetarian lasagna recipe available on the internet then you have come to the right place! I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book! This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate? Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth. The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease! Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content. Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children. If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian. This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it¡¯s free!
Author:
Ingredients
  • 1 Package lasagna noodles
  • 1 Jar favorite meatless pasta sauce
  • 1 Small package lite mozzarella cheese
  • 1 Fresh medium eggplant
  • 3 Tomatoes
  • Parsley Flakes
  • 1 Package frozen spinach
  • Salt and pepper
  • 1 Small package of cottage cheese
Instructions
  1. Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.
  2. Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours.
  3. Defrost spinach and drain as much water out as possible. (Using a colander)
  4. Cook lasagna noodles in oven at 180¢ªC until soft and tender
  5. Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper
  6. Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top
  7. Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.
  8. Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.
  9. Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)
  10. SERVES-4
  11. Total time: 2 hours
Notes
Melissa Lastelle-Founder of http://www.TheVegetarianBible.com Article Source: http://EzineArticles.com/

 

Categories
Vegetables and Salads

Stuffed Capsicums

 

Save Print
Stuffed Capsicums
Author:
Ingredients
  • 3 red capsicums
  • 440g can black beans, drained and rinsed
  • 1 cup corn
  • 1 cup cooked rice
  • ½ cup onions, finely chopped
  • 1½ tsp. cumin
  • 30g light cheddar cheese, grated
  • 30g gouda cheese, grated
  • 2 cloves garlic, minced
  • 1 tsp. coriander
  • ¼ cup water
  • nonstick cooking spray
Instructions
  1. Preheat oven to 175 Celsius. Spray 20 x 30cm pan with nonstick cooking spray. Cut peppers in half lengthwise and remove seeds. Combine remaining ingredients minus cheese. Fill peppers with bean mixture until half full and place in pan. Pour ¼ cup water in bottom of pan. Cover with foil and bake for 30 minutes. Remove foil and sprinkle each half with cheese. Bake uncovered for 5 minutes or until cheese is melted.
  2. Can be served with steamed veggies, a salad, or baked potato.
  3. Total time: 50 min

 

Categories
Vegetarian

Lentil Burger Mix

Save Print
Lentil Burger Mix
Ingredients
  • 225g Lentils
  • 2 Onions, loosely chopped
  • 2 tablespoons vegetable oil
  • 2 cups wholemeal bread crumbs
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of chopped sage
  • 1 tablespoon of chopped thyme
  • 2 eggs
  • 115g grated cheddar cheese
  • Sea salt, Ground pepper
Instructions
  1. Cook lentils in 0.675 litres of water (roughly three times the lentils volume) for 15 minutes
  2. Fry onion and garlic in oil. Add to the breadcrumbs in a large mixing bowl
  3. Add herbs, salt, pepper and mix
  4. Add eggs, cheese and lentils, and form into patties
  5. Cook as you would normal burgers (Grill, fry etc)
  6. Total time: 45 min

 

Categories
Vegetarian

Falafel

Save Print
Falafel
Falafel is a versatile mixture that can be used in replacement for meat (In say burgers or kebabs), or eaten on its own with sauce.
Ingredients
  • 1¼ cup chick peas, Soaked overnight
  • 4 spring onions, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons water
  • 4 large parsley sprigs
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper
  • Oil for deep frying
Instructions
  1. Drain the chick peas and place in a blender/food processor with the spring onions, garlic, water and parsley. Blend to a puree.
  2. Stir in the remaining ingredients, with salt and pepper to taste, then turn into a bowl and leave for 1-2 hours (To dry out slightly)
  3. Form the mixture into walnut sized balls and flatten slightly
  4. Heat the oil in the pan/deep dryer, add falafel and fry for about 4 minutes (Or until golden)
  5. Drain on kitchen paper and serve hot.
  6. Total time: 1 hour 30 min
Categories
Vegetarian

Curried Chickpeas

Save Print
Curried Chickpeas
This dish is delicious served on its own or as part of an indian meal.
Ingredients
  • 4 cups cooked chickpeas
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tablespoon butter
  • 1 Teaspoon fresh ginger, grated
  • 1 Teaspoon Turmeric
  • 1 Teaspoon ground cumin
  • ½ Teaspoon cinnamon
  • ½ Teaspoon ground cloves
  • ¼-1/2 teaspoon chilli powder
  • 425g can of whole tomatoes
  • 1 Teaspoon salt
  • Sugar (Optional)
Instructions
  1. Soak 1½ cups of dried chickpeas in water overnight, then boil for 2 hours (or until tender)and drain. Alternatively you could use 4 cups of canned chickpeas, drained.
  2. In a large pot, cook the onion and garlic in butter until transparent, then stir in the seasonings (turmeric, cumin, cinnamon, cloves and chilli) and cook for a few minutes longer.
  3. Add the tomatoes, then the chickpeas and cook gently for about 15 minutes.
  4. Stir and break up slightly with a potato masher to thicken the mixture, if you'd like. Add salt and a little sugar to taste.
  5. Serve with rice or a green salad.
  6. Total time: 40 min

 

Categories
Vegetables and Salads

Three Bean Salad

Save Print
Three Bean Salad
Ingredients
  • 1 can red kidney beans
  • 1 can butter beans
  • 1 can green beans ⅓ cup olive oil
  • 1 sm red onion thinly sliced
  • ½ tsp dry mustard
  • 1 sm red capsicum thinly sliced
  • 1 tsp dry basil leaves
  • 2 tbsp soft brown sugar
  • 3 tbsp white vinegar
Instructions
  1. Drain beans and combine with red onion and capsicum. In a smal screw top jar, combine remaining ingredients and shake vigorously. Pour over salad and toss lightly.
  2. Total time: 10 min

 

Categories
Vegetables and Salads Vegetarian

Stuffed Eggplant

Save Print
Stuffed Eggplant
Ingredients
  • 1 cup Rice
  • 1 medium Eggplant
  • ¼ cup Oil
  • 1 Tomato, diced
  • 1 Green capsicum, diced
  • 1 sm Onion, finely chopped
  • 1 Garlic clove, crushed
  • Salt and Pepper to taste
  • ¼ tablespoon Basil
  • 2 tablespoon Butter
Instructions
  1. Cook the rice. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a ½" (1 cm) shell. Dice the eggplant flesh. Place eggplant shells cut side down in a large pan with about ½" (1 cm) boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
  2. Heat oil and cook diced eggplant, tomatoes, capsicum, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
  3. Bake in a preheated, 180C oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.

 

Categories
Sauces and Dressings

Raspberry Vinaigrette

Save Print
Ingredients
  • 120 ml olive oil
  • 120 ml raspberry vinegar
  • 50g sugar
  • 10 ml dijon mustard
  • ½ tsp mixed herbs
  • ½ tsp ground black pepper
Instructions
  1. Whisk to combine.
  2. Total time: 5 min