0

Tasty Healthy Sausage Rolls (vegetarian)

Vegetarian sausage rolls (they’ll never know)

This is a recipe from Lindy a fabulous ayurvedic cook that I have served up at parties to ardent meat eaters who never guessed they were meat free.

Tempeh is a fermented soy product which acts as a prebiotic, improving the balance of your gut bacteria.

Makes 15 small sausage rolls.

Filling:

1 tbs olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

200 – 250 gms tempeh ( I often use a mildly marinated tempeh for more flavour)

2 tbs tamari

Generous 1/2 teaspoon of fresh sage, majoram, thyme and oregano. ( Again I use more – usually a good heaped teaspoon of each, sometimes more)

1/4 tsp paprika

1/2 tsp fennel seeds ( again I use more as I love fennel)

1 1/2  tbs flour

1/2 grated medium carrot

1 and 1/2 butter puff pastry sheets

Method

Preheat oven to 200

Cut the sheet of pastry down the middle – you should now have 3 sheets 4 – 41/2  inches wide and 9 1/2  inches long. The pastry needs to be very cold to work with otherwise it is very difficult to roll when too soft. I normally  work with it semi de frosted.

Place pastry on baking tray lined with baking paper and keep pastry well chilled until ready to use.

Filling:

Heat olive oil and gently saute onion for 3-4 minutes, then add the garlic. Cook gently for another minute until onion has softened. Tip onion/garlic into food processor and add remaining ingredients and pulse until just combined, taking care not to overmix.

Divide the filling into 3 portions. Mould each portion into a sausage shape and lay down the middle of each pastry half. Gently fold the pastry over, making a nicer tight roll.

Cut each log into 5 smaller rolls and spread lightly apart on the baking try. Bake 20- 25 minutes or until pastry is puffed and golden.

Serve with tomato chutney.

Hot sweet & spicy tomato chutney

( Makes about 2 – 2 1/2  cups)

Ingredients

2 tbs olive oil or ghee

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

1 5cm piece cinnamon stick

1 dried red chilli crushed (delete if making for children)

1/2 tsp turmeric

3/4 tsp fenugreek seeds,

2 tins of organic chopped

1/4 cup raw sugar

1/2 tsp salt

1/2 cup sultanas ( optional)

Method

Heat ghee or oil in large heavy fry pan over moderate heat. Saute mustard seeds until they begin to crackle. Add the cumin and cinnamon. When cinnamon darkens, add the chilli bits, turmeric and fenugreek ( don’t overcook fenugreek as it gets too bitter if it becomes too dark).

Add tomatoes and,stir occasionally, cook over moderate heat for about 10 minutes or until chutney begins to thicken.

Stir in sugar, sultanas and salt. For a moist chutney cook for another 5 minutes.

 

0

Soothing Simple Carrot & Leek Soup

Carrot & Leek Soup

This is an ideal soup to enjoy when cleansing or after a big night.   Carrots are rich in soluble fibre used as a fuel source for helpful bacteria.  The by product butyrate improves the colon wall reducing inflammation and bowel cancer risk.  Rich in Vitamin A carrots also supports immunity and the lining of all tissues.
Leeks also encourage healthy liver detoxification.

Ingredients

4 cups of hot water

2 cubes of swiss nature organic vegetable stock cubes or if not available massell brand

1 clove garlic minced

2 leeks white part, halved & well washed then sliced

Creamy Leek & Carrot Soup

6-8 carrots, peeled & chopped

½ bunch of fresh thyme

½ bunch of fresh parsley

Method

Put all ingredients into pot with lid, and boil until soft.

Simply serve as is or blend if you prefer a smooth texture as below.

Allow to cool, draining and reserving liquid.

Remove herbs & blend vegetables with enough liquid to form smooth soup puree. Warm gently or enjoy cold for a meal or whenever hungry.

 Serving Suggestions Carrot & leek soup

Add a  dob of natural yoghurt

Or blend some milk into soup for a creamy soup and/or

Sprinkle with chopped nuts, some dukkah (nut, seed & spice mix) or toasted sesame seeds on top.

0

Meditteranean Style Eating -Chickpea Kale Tabouli Salad

Chickpea Kale Tabouli SaladChickpea Kale Tabouli Salad

(gluten free Meditteranean style meal)

This salad is packed with antioxidants and nutrients.  Chickpeas & almonds provide vegetarian protein sources as well as fibre and micronutrients.  Tabouli style salads are a great way to eat larger amounts of parsley, an amazing food rich in Vits A, C, K, folate, as is kale, as well iron, calcium, magnesium, manganese, copper, and potassium and all the B vitamins (except B12) and zinc.

Serves 6

Ingredients

2 tins chickpeas or 1 cup cooked dried chickpeas

5 Roma tomatoes chopped

1 cup flat leaf parsley finely chopped

4 leaves of kale (cavalo nero) shredded

5 eschallots (spring onions) finely sliced

3 sticks celery sliced

1 clove garlic minced

1 tablespoon extra virgin olive oil

1 tablespoon flaxseed oil

1 tablespoon lemon juice

S & P to taste

2 tablespoons chopped dry roasted almonds

Method

Add all vegetables to large bowl

Rinse chickpeas and place in bowl with other vegetables.

Pour in oil and lemon juice mix through and combine all ingredients, adding in cumin seeds, almonds and seasoning last.

Serving suggestions

This salad can be eaten on its own, topped with a tablespoon of homous or slices of avocado or served with some grilled meat or chicken.

This salad is packed with antioxidants and nutrients.  Chickpeas & almonds provide vegetarian protein sources as well as fibre and micronutrients.  Tabouli style salads are a great way to eat larger amounts of parsley, an amazing food rich in Vits A, C, K, folate, as is kale, as well iron, calcium, magnesium, manganese, copper, and potassium and all the B vitamins (except B12) and zinc.

0

Chickpea and vegetable patties

Chickpeas are a great vegetable protein source, rich in fibre and a good source of folate and vitamin B6 required for a healthy heart & nerves.

Add to this the array of nutrients, including vitamins A, B1, B2, C & K,  Iron, Magnesium & Potassium to name a few, from the included vegetables and you’ll be satisfied and

brimming with health.

Serves 4

Ingredients

1cup mashed precooked potato, pumpkin or sweet potato or combination

½  large spanish onion finely chopped

1 clove garlic

1 grated carrot

1 grated zucchini

1 400g can chickpeas

½ cup chopped fresh coriander

Egg (delete if vegan)

polenta to coat patties

Salsa

2 chopped tomatoes

½ red capsicums seeds removed

1 lebanese cucumber diced

1 avocado

½ Spanish onion

1 tblspn toasted pine nuts

2 tblspns flaxseed oil

1 tblspn lemon juice

vegetable seasoning or salt and pepper to taste if desired

Method

IMG_2609

Mash chickpeas in bowl, add mashed potato mixture, onion, garlic, carrot, zucchini and coriander and form into patties.

Coat with polenta

Place on lightly coated baking tray and lightly spray tops of patties. Cook in oven for approximately 20mins on 180oC until heated through.

Meanwhile mix salsa ingredients together.

Serving suggestions

Serve patties on a bed of salad leaves and spoon over salsa

Uncooked patties can be frozen for when you need a quick meal.