Vegetarian Archives - Page 5 of 14

Chia Seed Pudding With Maple Yogurt And Cinnamon Roasted Nectarines

9|01|2015

Easy and healthy Chia seed pudding that involves no cooking. Served with maple yogurt and cinnamon roasted nectarines.

So, I am jumping on the January bandwagon today. Meaning, the food that you guys love to eat in January. Clean, healthy, low-calorie, high-fiber, full of antioxidants…high on Omega-3. To be honest, I wouldn’t be able to explain half of those things to you. What tastes delicious to me is what I eat..what is hassle free to make is what I share! I certainly understand and respect the fact that a lot of people do need to follow dietary restrictions and who knows, I may be one of them at some stage in life. But for now, I am happy to create food that tastes great, super-food or not.

I have not had a lot of experience cooking with Chia seeds and the only recipe I’ve shared before are the Orange Chia Seed Friands. I have been meaning to make this pudding for as long as I came to know that it makes a quick, simple breakfast or on-the-go meal with zero cooking. Could not have been a better time to make this. Plus I had another opportunity to use my favourite almond milk in the recipe. This pudding is truely delicious. It reminds me a lot of a pearl tapioca pudding that I ate as a child. But what makes it for me is the simplicity of preparing it. All you do is mix a handful of ingredients in a mason jar or an air-tight container, store it in the refrigerator overnight and in the morning, breakfast is ready. To make it nutritional and exciting, add your choice of fruits and/or nuts.

You could use coconut milk instead of almond milk. For that matter, any milk that you like to drink. The thickness will however vary according to the consistency. To thicken up the mixture, I have added maple swirled yogurt. I roasted the Nectarines with Cinnamon and maple syrup and also served it with seasonal cherries. Because I was adding sweetened fruit, I dd not add a sweetner to my overnight Chia mixture. If you are using plain fruits, you may want to add 2 tbsps of maple syrup or honey along with the chia seeds. I gave the pudding to my boys to taste. One loved it and asked for more, the other one instantly denied from having another go. But if you are looking for a convenient, fuss free, healthy and tasty recipe, you will not be disappointed.

Chia Seed Pudding with Maple Yoghurt And Cinnamon Roasted Nectarines
Serves 2-3

1 cup unsweetened almond milk
1 cup Greek yogurt (1/2 cup to serve)
1/4 cup Chia seeds
1/8th tsp salt (optional)
2 tbsp maple syrup
3-4 Nectarines, stones discarded and cut into wedges
1/2 tsp cinnamon

In an air-tight container, gently whisk the almond milk, 1/2 cup yogurt and until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

To make the roasted Nectarines, preheat oven to 180 degrees C (160 degrees for fan-forced ovens). Place the Nectarine wedges on to a tray lined with baking paper. Add the cinnamon, salt and 1 tbsp maple syrup. Toss to coat evenly. Arrange the wedges cut side up on the tray. Roast for 30 minutes (depending on the softness of the fruit) or until brown with a nice caramelisation.

To make the maple yogurt, add the remaining 1 tbsp maple syrup to the remaining 1/2 cup yogurt. Swirl gently.

To serve, spoon the chia seed pudding into serving bowls. Top with maple yogurt and cinnamon roasted Nectarines and/or any other fruit of your choice.

Ice Cream Cheesecake with Mixed Berry and Thyme

5|01|2015

This New Year is moving at a faster pace than I had anticipated. We are already 5 days down and I am writing my first post for 2015. I am excited that I have not had the time to look at the calender or worry about the day of the week. It has been relaxed sort of busy this side. I have spent a good amount of time playing with the boys and baking cakes to take to picnics and friend’s. I like it when a whole cake is consumed in a day and there are people to share it with. Time is precious. The boys start school at the end of the month. The date is suddenly so close. The 2015 of my imagination and once future plans is here and it gives me a firm nudge every time I say ‘Twenty Fifteen’ reminding me that a few days from now, I will be packing lunchboxes. Actually, eating lunch alone. And baking without my little helpers.

I am aware that this is just so normal and every Mum possibly has dealt with it and will be dealing every year. But I feel a little sad when I think about it. I guess, when the time comes, I will cope. And then there is this little cosy patch on the Internet to give me company. This year I made a resolution. To do all the things I want to do..say the things that are on my mind and say it without worrying whether I will be judged. To spend time with the people I care about. To just be..to not hold back! To not restrict myself…my ideas or creativity. On the recipe development front, I have ventured into new areas last year and it worked. This year, I hope to do the same with my photography and writing. That is when we move forward, we grow..we out do ourselves. How about you all..did you make resolutions?

Ice cream cakes and frozen desserts have been my go-to this summer. Christmas entertaining aka summer entertaining for us in Australia, just gets easier. Obviously they are all make-ahead which can simply life for up to a month in most cases. Even if if you are not in the Southern Hemisphere and probably drinking hot chocolate whilst being curled up in your favourite blanket on the couch, the prospect of eating ice cream does sound exciting at any point in the year, doesn’t it? I know it does for me.

The good news is that I have used frozen berries to flavour the cheesecake. It should not be difficult to get hold of some in your local supermarket. The puree had such an intense red-purplish colour, that I was fooled into thinking that the cake would tint into a brighter mauve or pink than it actually did. So if you are making this and want a brighter shade, double up on the quantity of mixed berries. When you strain the berry puree, what you will get is less than half the amount to be used for the cheesecake, so by all means add more if you like. Thyme leaves add an extra punch of flavour when simmered with the berries. Other than that, this is like any other no-bake cheesecake with the bonus of not having to whip up cream. Because, we are adding store bought vanilla ice cream to the cheesecake mixture. And so, one bowl less to clean. Yay!
As you can see, I have decorated the cake with fresh flowers and berries. I had the flowers at home and they seemed to complement the colour of the cheesecake so I added them. You could go with whichever berry you have at hand. With or without the flowers. The texture is soft, creamy with a mild taste of berries, thyme and vanilla.

You might be noticing a lot of berries in my recipes lately..I am just trying to make the most of our gorgeous Australian summer bounty. For me, summer is short with too many things on my list to make. This year, I hope to not have regrets and use every possible summer produce in my creations.

Ice cream Cheesecake with Mixed Berry and Thyme
Serves 8-10

180 g Butternut Snap cookies (oats and coconut cookies)
75 g unsalted butter, melted
11/2 cup frozen berries, thawed (strawberries, raspberries, blueberries, blackberries) (Increase quantities for more flavour and colour)
1/2 tsp fresh thyme leaves
3/4 cup castor sugar
500 g cream cheese, room temperature
500 ml vanilla ice-cream, softened (I used store bought)
Fresh Berries +Flowers to decorate

Line the base of a 19 cm round Spring-form pan with baking paper.
Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Alternatively, you could crush the biscuits with a rolling pin inside a zip-lock bag. Using your fingertips, press biscuit mixture over base of prepared pan. Place in the freezer for 30 minutes or until required.

Meanwhile, place the frozen berries, thyme leaves and 2 tbsp of castor sugar (from the 3/4 cup sugar) in a saucepan over low heat. Cook, stirring, and using the back of a spoon to gently crush, for 2-3 minutes or until they break down and sugar is dissolved. Remove from heat. Strain through a fine sieve into a bowl, using the back of a spoon to push through as much pulp as possible. Set aside to cool.

Beat the cream cheese and remaining sugar in a large bowl (with a mixer or a whisk) until well blended. Add the ice cream and mix well. Gently fold in the mixed berry puree. Pour over the prepared crust. Freeze for 4 hours or until firm. Remove from freezer 10 minutes before serving.

Lentil Salad With Golden Beets and Green Peas

15|12|2014

A filling, delicious and healthy warm lentil salad with golden beets, green peas, feta, basil and a orange mustard dressing.

There are a few places in Sydney that make my weekends delightful. I look forward to them all week. One among them are the farmer’s markets. In the few years that I have lived here I have attempted to visit a different one each time and found myself drawn more and more to them. How inspiring is it to cook with fresh local produce directly from the people who grow them and hear their amazing stories! I find it difficult to go on weekdays (though given a choice that is where I would like to do all my fresh produce shopping from) but Saturdays are market days for me. I like to eat breakfast at the markets. My meal planning for the week is kind of sorted out too with all the delicious things I bring back. One such place that I am totally in love with is the Everleigh market located in the city centre on Saturdays. It takes me a little while to get there but it is so worth it. I return with bagfuls of colourful fruits and vegetables, cheese, delicious brownies/slices, micro-herbs, fresh flowers, tea…basically as much as a girl can hold with two hands.

Last Saturday I bought heirloom, tomatoes, golden beetoot, green and purple basil and the juiciest strawberries I have tasted. When the vegetables are themselves so delicious, there isn’t much that needs to be done. With the beetroot, I made this lentil salad which makes a healthy and filling side or even a light lunch. I roasted the beetroot in the oven and used canned lentils and frozen peas to go with it so it came together quickly. The dressing is a orange mustard dressing that really complements the flavours of the sweet beetroot and earthy lentils. Feta is a must-have in my house and so is garlic infused extra-virgin olive oil. I tend to use them a lot in my cooking which you might have guessed by now. You can make this with regular beetroot as well. You can add nuts, substitute feta with ricotta or buffalo mozzarella.

Warm Lentil Salad with Golden Beets and Green Peas
Serves 4

4 nos. golden beetroot, trimmed
1 can (400 g) brown lentils, drained and rinsed
1/2 cup frozen (or fresh) peas, thawed (If using fresh, cook to your liking first)
15 g feta, crumbled
1/2 cup fresh basil, to garnish

For the dressing
1/2 cup freshly squeezed orange juice
2 tbsp dijon mustard
1/4 cup extra-virgin olive oil (I use garlic infused oil. You could also chop 2 cloves of garlic and add to the dressing if using regular extra-virgin oilve oil)
salt and pepper, to taste

Preheat oven to 200 degrees C. (180 degreec C fan-forced ). Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool. Remove and discard foil. Peel the skin off. Cut into wedges.
Place the beetroot, lentils and peas in a large bowl.

On low heat, bring the orange juice, mustard, olive oil, salt and pepper to a slight boil. Remove from heat and pour over the bowl of beetroot. Toss to combine. Add the feta and fresh basil and toss gently. Serve warm.

Festive Nougat Lassi

12|12|2014

You might have heard of ‘summer in a glass. For me that glass is Lassi. If you are new to this term, Lassi is a cold yogurt based drink, popular in India. In the scorching hot sun, when my sister and me would come back home from school, our tired backpack laden shoulders and exhausted feet would fall in a slump on the couch. Our eyes would be searching the table where two glasses of freshly made Lassi would have been placed with loving hands. Who would know children better than Mum! Our thirsty lips would make an attempt to drink at a frantic pace. Lassi is of a thicker consistency than a juice or a smoothie. It is difficult to gulp it all down all at once though creamy silky taste is very tempting. Every weekday afternoon Mum would strain the home made yogurt to make Lassi and then place another bowl in a warm corner of the house for the active cultures to work in the process of making yogurt. This was common in a lot of Indian households. The home-made yogurt or Dahi was not as thick or rich as the commercially sold ones but it was an inexpensive and effective way of making something within the comfort of your kitchen.

In our Australian markets we have so many varieties of yogurt. Though I miss the lassi of my childhood, I love what Greek yogurt can do to a Lassi. It makes the whole process a breeze to make. Since, this is the time to bring some nougat into our lives, I thought I would add the flavours of nougat to my Lassi along with a dash of peppermint to turn it into a festive drink perfect for our summer holidays. This drink is certainly healthier than milkshake and would appeal to adults and kids alike.

For a spiced chocolate version of Lassi, you may want to check out this post.

Festive Nougat Lassi
Serves 2-3
1/4 cup pistachios, skinned
1/4 cups whole almonds
zest of one orange
2 candy canes
11/2 cups cold milk
11/2 cups greek yogurt (preferably vanilla flavoured but regular will work just as fine)
2-3 tbsp maple syrup/honey (depending on sweetness preferred)
Place the pistachios, almonds, orange zest and candy canes in the bowl of your food processor and process till finely chopped. Add the milk, yogurt and honey and blend till smooth.

Serve with or without ice-cubes and place a candy cane in the serving glass just before serving.

« Previous Page
1
…
3
4
5
6
7
…
14
Next Page »