Friday, September 19, 2014

Orange and Honey Dumplings

Orange and Honey Dumplings an inexpensive dessert the whole family will love. This recipe is for 4 people double ingredient if cooking for more. 

1 cup of self-raising flour.
1 tablespoon of butter.
6 tablespoon sugar.
4 tablespoons of fresh orange rind.
4 large oranges for juicing.
Honey and Honeycomb and Strawberries for garnishing. 
Large pot of boiling water on the ready to cook dumplings in.

Method 1.
1. Shift flour - 2. add butter - 3. rub flour and butter together until combined - 4. add sugar and mix well - 5. add orange rind and mix well - 6. add juice - 7. dig a well in the middle of the mix add orange juice a little at a time to combine ingredient, - 8. your dough should look like image 8, not wet. 

Method 2.
9. Form dough into a log shape - 10. roll out - 11. cut into 6 - 12. cut in half again - 13. roll into balls, all being the same size - 14. add 3 tablespoons of sugar to water and bring to boil - 15. place 6 only dumplings in hot boiling water and cook for 10 to 15 minutes then remove. Repeat the process till all are cooked. 

Orange sticky sauce.
2 tablespoons of sugar
2 cups of freshly squeezed orange juice
1 dessertspoon of orange rind.

1. Juice oranges and place juice in pan and bring to boil - 2. add 2 tablespoons of sugar and stir until melted, then reduce liquid until the orange juice begins to thicken.

2 simple idea's for platting up.
1. Pour orange sauce into center of plate - 2. place 3 dumplings in the center - 3. drizzle honey around plate and over dumplings, but not to heavy - 4. sprinkle orange on top then - 5. garnish with a slice of fresh orange and strawberry.

Top with cream, hum yummy

Thursday, September 18, 2014

Vegetarian Burger


Burger Ingredient

Dry ingredient
1 1/2 cups of Gluten flour
1 cup of coarse Wheat flour
1/2 cup of Chickpea flour
1/2 cup of Savory yeast flakes

Herbs & Spices.
1 teaspoon of  Sweet Paprika
1 teaspoon of Cumin seeds
1 teaspoon of Yellow mustard seeds
2 teaspoon of  Turmeric powder, optional.
2 teaspoon of Coriander seeds
3 teaspoons of non animal Beef stock powder

Semi dry ingredient
1 cup of fresh Spinach, chopped fine
1 medium Onion, chopped fine
1 cup of fresh Fennel, fine
1 cup of fresh Kale chopped fine
1 cup of fresh Broccoli chopped fine
1 cup of Carrot grated
1 cup of Sweet potato grated
1/2 cup Red capsicum chopped fine
1/2 cup Green capsicum
chopped fine

Wet cold ingredient
2 desert spoons of Olive oil
1 teaspoon of Treacle
2 cups of cold Vegetable stock
2 desert spoons of Soy sauce
4 cloves of Garlic crushed

Place all wet ingredient into jug and mix well. 

Burger meat method
1 - Place all dry ingredient in glass bowl and mix thoroughly.  2 - Mix dry ingredient well. 3 - Chop Kale, Spinach, onion, capsicum, broccoli, Fennel finely. Then grate carrot and sweet potato. 4 - Place finely chopped and grated semi dry ingredients into separate bowl and mix very well. 

 5 - Then pour semi dry ingredients into dry ingredients 6 - mix well, you may have to use your hands to get all to combine.  7 - Next pour liquid wet ingredients into dry mix and mix with fork or again use your hands till well combined. It is important the mixture is not wet but sticky, if wet add a little more gluten flour, if dry add a little more cold stock.

Molding mixture for burgers.
I use the same technique as I do with the sausage method but on a bigger scale. 8 - You will need a coffee mug with even sides, fill the mug to the brim push mixture into mug. 9 - When full shake mold out and place mixture onto the top end of aluminum foil. 10 - Roll mix and fold in edges. 

When all mixture is rolled up roll the rolls on the bench top to make them evenly round.  Then put another layer of foil around each one. This is to ensure the foil does not burst open while cooking. 11 - The mixture should make 4 large rolls. 12 - Place all four rolls into steaming pan 13 - place lid on and cook for 45 minutes, at half way point check water, if low pour boiling water in not cold, continue to steam.

14 - Leave rolls to sit for 30 minutes then unroll foil.  15 - Using a very sharp knife cut rolls into 6. Cut all rolls and freeze.

Now the burgers patties are ready for additional cooking. I like to brush mine with honey and soya sauce and cook them in olive oil. The 4 rolls will cut into 24 or more burger patties.

Wednesday, September 17, 2014

Vegetarian Savory Sausage


Dry Mix
1.1/2 cups of gluten flour
1/2 cup of coarse wheat flour
1/2 cup of savory yeast flakes

Herbs & Spices
1 teaspoon of oregano
1 teaspoon of chilli flakes, optional.
1 teaspoon of fennel seeds
1 teaspoon of cumin  seed
1 teaspoon of Coriander powder
1 teaspoon of black mustard seeds
2 teaspoons of non animal chicken stock

Semi wet
1 cup of chopped fresh parsley
1/2 cup of whole almonds
1 medium onion
4 cloves of garlic

Wet mix
2 desert spoons of olive oil
1 teaspoon of sesame oil
2.1/4 cups of cold vegetable stock,
2 dessert spoons of soy sauce.

Sausage meat method  
1 - Place all dry ingredient in glass bowl and mix thoroughly.  2 - Chop parsley opinion garlic and almonds finely.  Place finely chopped onion, parsley, garlic almonds into separate bowl and mix well, do not place the semi wet ingredients into dry mix right away until semi wet is mixed well. 3 - Then place semi wet ingredients into dry ingredients combined all with a fork until mixed. 

Molding of sausage mix.
1 - Place 2 dessert spoons of mix onto the top end of aluminum foil. 2 - shape into a log shape. 3 - curl foil over and roll into the shape of sausage. 

4 - Twist end then gently roll log shapes to even out mixture. 5 - The mixture makes 8 nice size sausages. 6 - Place all sausages in steaming pot and steam for 35 minutes. 

Now your sausages are ready to be cut and made into other dishes. 

Sunday, September 14, 2014

Vegetarian Lagsana

This dish is high protein low in calories. It is a no meat dish.

You will need. 
3 cups of minced Seitan.
(see Seitan Mince recipe for mince)
1 pkt Lagsana sheets, long thin are best.
3 cups of grated cheese. 
2 cups of skim milk.
1 punnet of ripe cherry tomatoes, cut in half.
1 large tin of diced tomato.
1 large an onion, diced.
4 cloves of garlic, crushed.
Additional ingredient.
3 Dessert spoon of olive oil, 3 teaspoon of Oregano, 2 teaspoon of Mustard seed, 2 teaspoon of Coriander , Parmesan cheese, 3 Bay leafs, 2 teaspoons of corn flour, 1/2 cup of low salt tomato sauce or 3 tablespoons of tomato paste. Mesclun lettuce mix to garnish.

Grinding fresh Mustard Seed
Method 1, Cheese Sauce.
1 - place 1 cup of cheese in saucepan 2 - 2 cups of skim milk, 1 teaspoon of Oregano, 1 teaspoon of Mustard seed, 1/2 teaspoon of salt, bring heat up but do not boil milk. Allow the cheese to melt into the milk. 3 - mix 2 teaspoons of corn-flour in a small amount of water pour into hot milk/cheese mix 4 - stir until it is thick like custard, sit pan aside for now.

Method 2, Seitan Lagsana Sauce.
1 - Pour olive oil into saucepan and warm up, 2 - place chopped onion, 1 teaspoon of Oregano, 1 teaspoon of Mustard seed, 2 teaspoon of Oregano, 4 cloves of garlic, crushed, 2 teaspoon of Coriander the Seitan mince, stir till onion is soft. 3 - now add 1 large can of diced tomato. Using the same can  add 1/2 can of water then add 3 Bay leafs, combine all.  

Cook for at least an hour, after approximately  an hour add 1/2 cup of low salt tomato sauce or the 3 table spoons of tomato paste.

Method 3, building the Seitan Lagsana.
1 - place 2 or 3 strips of Lagsana sheets on the bottom dish depending on what size dish you use. 2 - Ladle 1 or 2 scoops of sauce on top of the first sheets 3 - spread sauce cover the  sheets.   4 - pour cheese sauce over lagsana sauce 5 - spread it with a spoon so it covers the sauce. 6 - then sprinkle grated cheese lightly over the top. 

Repeat the process until you get almost to the top of the dish.  

Now pre heat your oven 145 degrees 

Method 4, building the Seitan Lagsana.
7 - last sheets, place 3 sheets of Lagsana on top pour cheese sauce on top spread evenly over the sheets, 8 - then spread grated cheese on top along with a light sprinkle of Parmesan cheese, 9 - cut cheery tomatoes in half  10 - place tomatoes evenly over the top with a light sprinkle herbs. Your Lagsana is ready to go into the oven, cook until it is golden brown on top. 


This is a no real meat dish
Note, you can use Italian herbs mix if you like.

Tuesday, September 9, 2014

Meal Idea: Rice Salad Wrap with Orange & Honey Dumplings for dessert

Rice Salad Wrap with Orange & Honey Dumplings for dessert.

2 rice wraps spread a teaspoon of mayonnaise between the two sheets, fill with whatever salad you like, I like mine simple. Mixed salad lettuce, Sliced Tomato, view slices of  Vegetarian Spicy sausage, Vegetarian burgers and onion to taste, topped with BBQ sauce roll and cut in half. 

I cook both the Vegetarian Burger and Vegetarian Spicy sausage before placing it int he wrap.  

Saturday, September 6, 2014

Cold & Hot Vegetarian Mince Stir-fry

This is quick and easy dish to make and a 
great dish to serve up for a quick lunch.

If you're cooking for more than 2 double the ingredient.

You will need.
1 cup of minced Seitan (see Seitan Mince recipe for mince).
12 ripe cherry tomatoes cut in half
1/2 an green capsicum sliced.
1/2 an onion, diced.
2 cloves of garlic, crushed.
1 medium potato with skin on, boiled and cubed.
2 handfuls of Mesclun Mix lettuce to garnish.

Click on image to make bigger
Additional ingredient.
Dessert spoon of olive oil, 1 teaspoon of Sesame Seed oil, 1 teaspoon of Garam Masala, 1 teaspoon of Cumin Seeds whole, 1/2 teaspoon of Coriander or to taste, 1  teaspoon of Chicken Stock optional, Thick Sweet Soy Sauce for drizzling.

Heat wok, place 1 - Olive, garlic, Onion, Capsicum and Cumin seeds, cook until tender. 2 - add cooked cubed potato, Seitan mince, Garam Masala, Chicken stock powder, cook until Seitan starts to brown up, this may take a few minutes. 3 - Then add all halved cherry tomatoes, mix in gently then add sesame seed oil. Continue to cook until cherry tomatoes are slightly soft but firm, do not over them.

Click on image to make bigger
Your dish is now ready to plate up, serve with and handful of Mesclun mixed lettuce, drizzle Sweet Soy sauce over the whole dish, pepper to taste. I like to sprinkle chilli flakes on mine.

How to Make Seitan

Seitan, Gluten Chicken or Beef Flavored Meat/Mince

All you need to know  about Seitan
To start you will need to make Seitan and it is very easy to make.

What you need to make Seitan dough/meat
I x cup of Gluten flour.
2 x - dessert spoons of non meat Chicken or Beef stock for flavor this is optional. 
1 x cup of cold water.

Mixing method.
1 & 2 - place all dry ingredient into bowl  3 - mix well 4 - pour cold water into dry mix and stir till combined 5 - then knead dough for a minute.

(Leave dough to rest for 30 minutes) 

Cooking method.
While the Seitan is resting 1 - place 1.5 liter of water into saucepan with 2 - 1 dessert spoon of chicken or beef seasoning again this is optional. Bring to boil. 3 - Cut Seitan into 4 slices 3 - then cut in half again. 4 - Place all pieces into boiling water. 5 - Place lid on saucepan and leave to cook for 30 minutes, do not take the lid off until cooked. 6 - let the Seitan rest for 10 minutes, then remove from stock. (Do not throw stock away you may want to add it to sauce mix.)

Mincing method.
The Seitan is now ready to turn into mince. You will notice the Seitan is slightly wet but don't worry when it goes through the mincer some of the water will be squeezed out.

1 - Cut the Seitan to fit into mincer 2 - mince, do not worry about the stock coming from the Seitan. 3 - When all the Seitan is minced place it into a sieve and let drain. I like to rinse mine under warm water after mincing, then leave it to fully drain. 4 - Below is the finished product, just under 1 kg of minced Seitan protein that can be used to make Lasagna, Rissoles/ Burgers, Spaghetti Bolognaise. 

All you have to do now is add herbs and spices to taste.

I use - (eg: Lotus Gluten Flour) 500gm

And for seasoning meatless (eg: Massel Seasoning) 

A mincer (eg: KMart Homemaker brand or at Walmart