Spiced Cauliflower Soup

This recipe came from one of our visits to India. 
Ingredients
4 Tbsps coconut oil
1 cauliflower, cut into florets 
1 clove garlic, crushed
1 Tbsp mustard seeds
10 curry leaves
3 onions, chopped
1/4 tsp cayenne pepper
750 ml vegetable stock
1 1/2 tsp cider vinegar
3 tsp garam masala
Pinch of salt and pepper to taste
Toasted cumin seeds, to serve
Torn coriander leaves, to serve
Method
Preheat the oven to 200C.
Pour 2 Tbsps of coconut oil onto an oven tray. Toss the cauliflower florets, garam masala and garlic on the tray, then sprinkle with salt and pepper. Roast for 25 minutes until the cauliflower is golden.
Allow to cool.
Heat the remaining coconut oil in a large saucepan. Add the mustard seeds and curry leaves and cook for 1 minute. Add the onion and cook for 4 minutes until softened. Add garam masala, cayenne and two-thirds of the cauliflower and garlic mix. Cook for 5 minutes. Add the stock and bring to the boil. Simmer for 15 minutes.
Remove from the heat.
Blend until smooth. Stir in the cider vinegar and salt and pepper to taste.
Serves 4 people.
Ladle the soup into four bowls and top with the remainder of the cauliflower florets. sprinkle with the toasted cumin and the coriander leaves.

Roasted Capsicum with a Sweet Hot Dressing

This is a colourful side dish to accompany a main dish or a salad snack.
Ingredients
4 red capsicums
1 Tbsp olive oil
2 avocados, stoned, peeled and thinly sliced
1/2 a red onion, thinly sliced
2 Tbsp pepitas, toasted and chopped
1/4 cup dill sprigs
1/4 cup flat-leaf parsley leaves
1/4 cup mint leaves
Sweet Hot Dressing
60 ml olive oil
1 Tbsp red wine vinegar
1 lemon, zested and juiced
11/2 Tbsp honey
1 garlic clove, finely chopped
1 tsp dried chilli flakes
1/2 tsp smoked paprika
1 tsp sea salt
Method
Roast the capsicums whole.
Pre-heat the oven to 200C.
Line a baking tray with foil.
Arrange the capsicums on the tray.
Drizzle with olive oil and season.
Roast for 30 minutes. Turn halfway through, until charred and very tender.
Carefully transfer the capsicums whole into a dish with a cover and leave to cool completely.
When cool, peel the capsicums, discard the skin. Cut off the stem and remove the seeds and discard them.
Cut into wide strips and return to the bowl.
Make the Sweet Chilli Dressing.
In a bowl whisk the oil, vinegar, lemon zest and 3 tsp of the juice, honey, garlic, chilli flakes, paprika and salt until well mixed.
Add half the dressing to the capsicums in the bowl and toss to cover.
Set aside for 10 minutes to allow the flavours to mingle.
Spread the capsicum mixture over a serving plate.
Top with the avocado. Sprinkle with the rest of the lemon juice.
Spoon over the remaining dressing.
Sprinkle with the onion, pepitas seeds, dill, parsley and mint.
Season to taste with salt and pepper.
Serves 4 people.

Cauliflower Biryani

A filling and delicious meal.
Ingredients
1 cauliflower. cut it into florets
60 ml olive oil
3 tsp curry powder
2 tsp ground turmeric
coriander or parsley leaves to decorate
salt and pepper to taste
Vegan naan bread to serve
Turmeric pilaf rice
400 g Basmati rice
2 Tbsp vegan margarine
2 brown onions, peeled, cut in half and thinly sliced
3 cloves garlic, crushed
1 tsp ground turmeric
1 tsp curry powder
600 ml vegetable stock
Method
Pre-heat oven to 220 C.
Line a baking tray with baking paper.
Arrange the cauliflower on the baking tray.
Drizzle over with the olive oil. Sprinkle with curry powder and turmeric. Season with salt and pepper
Roast for 15 minutes.
Turn and cook for a further 10 minutes, until the cauliflower is tender and golden in colour.
Pilaf Rice
Rinse the rice in a sieve under cold water until the water runs clear.
Heat the margarine in a frying pan.
Add the onion and cook for 3 minutes until soft.Add the garlic and cook for a minute, stir.
Reserve half the mixture in a bowl.
Add the turmeric and curry powder to the pan.Stir and cook for a minute.
Stir in the rice and combine.
Add the 600ml vegetable stock.
Bring to the boil. Cover and cook for 12 minutes, when the fluid is absorbed remove from heat. Leave the lid on and stand for 5 minutes to steam. Use a fork to separate the rice.
Arrange the rice on a serving plate, place the cooked cauliflower and remainder of the onion mix on top.
Serve decorated with the coriander or parsley leaves and vegan Naan bread, serves 4 people.
Variation – a side dish of soy yoghurt may be served.

Zucchini Noodles

This is a simple recipe. The zucchini noodles are great in salads to add a crunch. They can also be steamed for 2 minutes and used as noodles in a main meal.
Ingredients
4 large zucchini
Method
Wash the zucchini. Cut off both ends. These ends can be boiled to make vegetable stock.
Use a potato peeler to cut off long thin slices.
Stack 3 or 4 slices and cut them in half. Repeat with all the slices of zucchini.
These half slices can be stacked again and cut in half to make even thinner noodles.
Will feed 4 people.

Potato and Apple Mash

This is a filling accompaniment to a main dish and has a tangy taste.
Ingredients
1 Kg potatoes, peeled and diced.
4 pink Lady apples, peeled and diced
30 g vegan margarine
1 Tbsp soy yoghurt
Method
Place the potatoes in a saucepan with salted water to cover. Bring to the boil. Boil for 5 minutes.
Add the apples and continue to boil for 5 to 10 minutes until tender.
Drain.
Return to the pan and mash adding the soy mik and yoghurt until smooth.
Serve hot.
Serves 4 people.

Watercress Salad with Avocado

This simple but colourful salad makes a quick snack for lunch , or a pretty starter, or an accompaniment to a main dish.
Ingredients
4 cups of watercress sprigs
2 Avocados, peeled and sliced
250 g cherry tomatoes, halved
2 Tblsp lemon juice
2 Tblsp olive oil
salt and pepper
Method
Arrange the watercress, avocado and tomatoes on 4 plates.
Place the olive oil and lemon juice in a jar with a lid. Shake well to mix.
Pour the dressing over the salads. Grind over salt and pepper.
Serves 4 people.

Roasted Pears with Yoghurt

A delicisious dessert to end a meal.
Ingredients
4 pears, cored and halved
2 vanilla beans, split and the seeds taken out
45 g brown sugar
1 tsp ground cinnamon
2 Tbsp water
1 cup of soy yoghurt
Method
Preheat the oven to 200C.
Place the pears in a baking dish with the vanilla.
Sprinkle with the water, sugar, and cinnamon.
Roast in the oven for 25 minutes until the pears are tender.
Arrange two pear halves on 4 serving plates.
Drizzle with the fluid from the cooking dish.
Serve with a spoonful of yoghurt.
Serves 4 people.

Champagne Cocktail

Serve before a special dinner or at a party.
Ingredients
1 bottle of Champagne or Sparkling wine
20 ml gin
20 ml orange flavoured liqueur
1 tsp caster sugar
ice cubes
Method
Place the gin, liqueur, sugar and ice cubes in a jug and stir to combine.
Strain into 4 glasses and top up with the Champagne.
Serve 4 people.

A Quick Salad Dressing

You can use this simple, quick dressing for any salad or main meal by adding your favourite herbs and spices.
Ingredients
2 Tbsp lemon juice
80 mls olive oil
salt and pepper
Add ins:-
2 Tbsp mustard
pinch of mixed spice
pinch of mixed herbs, chopped
pinch of cumin
pinch of cardamom
pinch of crushed garlic
Method
Place the main ingredients into a jar. Secure the lid and shake well to mix.
Add any or a mix of the “add ins” or any spices or herbs you enjoy. Replace the lid and shake well.
Pour over the meal or place in a jug for guest to add themselves.
Any left over dressing can be placed in the jar with the lid on and kept in the fridge of up to a week.

Polenta-Crusted Potatoes

Another filling side dish to accompany a main meal.
Ingredients
1 Kg potatoes, peeled and quartered
85 g instant polenta
3 Tbsp olive oil
1 tsp salt flakes
Method
Preheat the oven to 220C.|
Place the potatoes in a large saucepan of salted cold water and bring to the boil.
Cook for 10 – 12 minutes until tender.
Drain the potatoes and return them to the saucepan. Add the polenta, oil and salt flakes,
Shake the pan well to coat the potatoes in the polenta mix.
Place the potatoes on a baking tray and roast for 30 minutes until crisp and golden.
Place on a serving plate and serve while hot.
Serves 4 people.

Beans with Garlic and Sherry Dressing

Delicious beans that would accompany a salad and a main meal.
Ingredients
200 g green beans, trimmed
1 Tbsp olive oil
1 clove garlic, sliced
1 Tbsp sherry vinegar
salt and black pepper
Method
Cook the beans in a large saucepan of salted boiling water for 2 minutes.
Drain. set aside and keep warm.
Heat a frying pan over high heat. Add the olive oil and garlic and cook for a minute.
Remove the saucepan from the heat. Add the vinegar and beans and toss to coat.
Sprinkle with salt and pepper. Place on a plate to serve.
Serves 4 people.