VegGies

Roasted vegetables taste amazing. I know we're meant to eat everything raw yada yada yada, but how can I, when roasting is so delicious?

Coupla things.

• don't roast everything together because they all take different times to cook

• don't squash everything into one roasting pan becuase then they'll steam which isn't as sexy (but also delicious - see 'steamed veges' entry). Just cook less.

Here is my ultimate roasting times guide, that has taken me many years of stealing from excellent recipes to collate.

Just coat in a little bit of oil, salt and pepper and roast.

BRUSSELS SPROUTS 

Halved: 220C 25 - 30 min

CARROT

1 cm diagonal: 200C, 25 min

Whole: 200C, 45 min

CAULI

Florets: 200C, 25-30 min

PUMPKIN

2 cm cubes: 220C, 40 mins

1cm wedges: 190C, 30 mins

SWEET POTATO

1cm cubes: 200C, 20 mins

1 cm wedges 190, 25 mins

EGGPLANT

2cm cubes: 200C, 20-25 mins

You should aim to eat one predominantly raw salad a day. You could also try to have a salad with each meal like those sensible people in the Middle East.

Sometimes when I make a salad, people say "how did you know what to put together? I never know what I can mix with other stuff".  

The answer is this: ANY OLD VEGGIES THAT YOU HAVE LAYING ABOUT WILL MAKE A NICE SALAD.  You're aiming for some crunchy veggies, some contrast, something a bit salty, some acid, some fat

Instructions: Put lots of cut, raw vegetables together in a bowl. Maybe add some cooked vegetables. Sprinkle some nuts and seeds on top. You could also add some cooked legumes. Finely chopped herbs are nice too. Put some sort of dressing on top.

It is worth burning your arm on the steam for the smug sense of self righteousness you get from eating steamed veges.

Most veges, cut into bite sized chunks, take between 1 1/2 - 2 mins to steam over boiling water.

I like to steam

• brocolli

• sugar snap beans

• snow peas

• edamame (follow packet instructions)

• asparagus

Place all steamed veges in a bowl to make a steamed salad. Top with any dressing. I love the miso dressing with some nuts and seeds on top.  Sweeten the deal for kids with some of those delicious deep fried shallots you get in a jar.

The most delicious thing you can do with a mushy tomato.

2 mushy tomatoes (non mushy are fine too)

1 clove garlic

4 slices of bread that make delicious toast (slightly stale bread is terrific)

Olive oil

salt and pepper

Grate your tomatoes using a box grater. Discard the skin. Toast bread then rub with a garlic clove cut in two. Drizzle over some olive oil, top with a smear of tomato mush, add salt and pepper and finish with a little more olive oil. Add a fried egg and some green salad and call it dinner.

Sometimes we run out of carrots. Sometimes we have too many. When we do, I make this.

1.5 kilo carrots, peeled cut into 2 cm chunks

8 dried figs

200g Israeli cous cous

Bunch mint chopped fine

Bunch parsley chopped fine

¼-1/2 skin of preserved lemon cut up as small as possible

Couple of big handfuls walnuts crushed up a bit

Lemon juice

Orange juice

Olive oil

Salt 

Pepper

Harissa or other chilli zing

Fetta preferably meredith

Coat carrots in olive oil, salt and pepper then roast 200 degrees for about 25 mins

Cook the Israeli cous cous

Make dressing – lemon juice, orange juice, oil, salt pepper, maybe tiny bit of sugar and some harissa or other chilli zing

Slice the figs really thin

When the cous cous is ready and cooled a little but still a bit warm, mix into dressing, then mix in the carrots, figs and preserved lemon.

When it’s all cooled down, mix herbs in (could add a little bit of dill too??)

Put on a platter, top with crumbled feta and walnuts.

I stole this directly from Rick Stein who stole it directly from Indian Cooks and Chef AND he made heaps of money from it. So I don't feel bad at all. Cultural appropriation aside, this is DELICIOUS. Great served with Dhal, rice and condiments if you're for a crowd. Of adults.

• 3 tbsp coconut oil or vegetable oil

• 2 tsp black mustard seeds

• 2 tbsp chopped fresh curry leaves

• 1 tsp cumin seeds

• 2 dried Kashmiri chillies, each broken into 3 or 4 pieces

• 30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste

• ½ tsp ground turmeric

• 1 tsp salt

• ½ tsp coarsely ground black pepper

• 250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces

• 2 carrots, diced

• 2 fresh green chillies, sliced into thin rounds, with seeds

• 100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated

To serve

• boiled basmati rice

• poppadoms

Method

1. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.

2. Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.

3. Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.

Mikey was a truly great cook and a wonderful friend and housemate. Thank you for everything Mikey. We miss you. xx

2 onions, sliced thin

2 cloves garlic sliced thin

4 tbsp olive oil (Mike instructed 8 but I just can't)

2 tbsp butter

Fry onions and garlic slowly in butter til they're soft

then add

2-3 diced carrots

2 sticks diced celery

1/4 thinly sliced white cabbage

1 head chopped brocolli

2-3 diced zucchini

any vege really

handful chopped parsley

then

2 litres vege stock

1 tin tomato with juice

salt and pepper

small wedge parmi cheese

simmer for 2 hours

before serving, add...

can white beans 

add sliced spinach

to serve (optional)

grated parmesan

pesto

drizzle extra virgin olive oil

CRUSTY BREAD!
YUM!

Ross has written some wonderful cook books. Check them out.

1 tbsp sesame oil

1/4 cup stock

2 tbsp oyster sauce

1 tbsp soy sauce

350g firm tofu cubed

5 spring onion finely chopped

2 tsp grated ginger

2 chopped garlic cloves

around 500g mixed mushrooms

200g greens 

Mix stock, oyster and soy sauce. In a frypan or wok on a really high heat, heat sesame oil, add spring onion, ginger, garlic and tofu and cook for one minute. Add the mushrooms and cook for 1-2 minutes. Add greens and cook for another minute. Add the sauce and cook for 1-3 more minutes.

It doesn't come much more inspirational than Kylie Kwong. So fresh. Amazing. She serves this salad with prawns. Would also 

be great with some well prepared tofu, silken or firm and maybe some BBQ chook for non vegetarian amongst us.

1 lebanese cucumber

3 small carrots peeled

1 tsp white sugar

1 tsp sea salt

1/2 cup brown rice vinegar (Kylie suggests Macro Wholefoods brand)

2 tsp white sugar, extra

2 medium sticks celery sliced on diagonal

150 shredded savoy (or any) cabbage leaves

2 spring onions cut into julienne (or just sliced up if that's all a bit much)

1 1/4 cup beansprouts

1/2 cup mint leaves

2 tbsp shoyu (Japanese soy sauce)

2 tbsp lemon juice

small pinch Sichuan pepper and salt

1 tbsp roasted sesame seeds

Use vege peeler to finely slice cucumber and carrots into long ribbons. Combine carrots in a bowl with sugar and salt, mix well and stand for 15 minutes. Add celery to a pan boiling salted water and blanch for 30 seconds. Drain, refresh under cold water and drain again. Set aside. 

Combine vinegar and extra sugar in small pan and bring to the boil over medium heat. Stir to dissolve the sugar, reduce heat to low and simmer for 1 minute or until slightly reduced. Remove the pan from stove and cool before stirring through pickled carrot. 

In a bowl combine cucumber, carrot and celery with cabbage, shallots, beansprouts and mint. Combine shoyu and lemon juice, pour over and toss well. Sprinkle with Sichuan pepper and salt and sesame seeds. Serve immediately.

Some frozen veges are amazing. I put peas, broad beans, edamame and spinach firmly in that categories and I'm also quite partial to carrot, pea, corn mix for some fried rice magic.

2 blocks frozen spinach

2 tbsp oil

1 tbsp cumin seeds

1 tbsp fresh ginger paste

1 tbsp fresh garlic paste

1 onion chopped

2 tomato diced

200g finely cubed paneer / baked ricotta or even haloumi. I even like it with diced tofu but many get upset about this.

1 pinch garamasala

1 tsp ground cumin

chilli flakes to taste

salt to taste

thick cream

Defrost the spinach in the microwave. Heat oil and add cumin. Fry for one minute then add garlic and ginger and stir for 30 seconds. Add onion and cook til softened, add tomatoes and fry for a minute or two. Add defrosted spinach and mix well. Add paneer or substitute, stir. Add garamasala, ground cumin and chilli flakes and stir then salt to taste. Add a generous dollop of cream.

1/2 red cabbage

1/2 green cabbage

1 bunch spring onion

1 bunch coriander

big tbsp good egg mayo

big tbsp greek yoghurt

juice of 1/2 lemon

dash sesame oil

salt and pepper

Shred cabbage, finely chop spring onion. Mix this with mayo and yoghurt, adding a bit at a time. You may not want to use the whole amounts. Pull cleaned coriander leaves off and mix through with sesame oil, lemon juice and seasoning. Even better after a few hours. Real nice with some roasted sweet potato, guacamole and black beans.

Stolen from Valli Little who has some great recipes. Go Valli!

2 tbsp oil

1 onion chopped

1 cauliflower

1 1/4 cups Basmati rice

2 tsp curry paste

750 ml stock

2 bay leaves

1 cinnamon stick

1 can of lentils OR 2 cups frozen peas

coriander 

yoghurt and chutney to serve

Fry onions in oil for about 5 mins til softened. Add cauliflower and rice and fry for 2 minutes. Add the curry paste and mix, frying for another minute. Add the stock, bay leaves and cinnamon and bring to the boil. Reduce to low, cover and cook for 15 mins. Stir in lentils or cooked peas. Sprinkle with coriander.

Serve with yoghurt and chutney. Papadams will put children in a good mood forever.

Virginia is a friend of a friend who exudes rock star energy at all times. This capsicum thing is surely what rock stars eat all day?

• Roast some red, orange and / or yellow capsicums in a hot oven with a little oil on top so they're a bit blackened and all collapsing

• When cool enough to handle, tear or cut up, deseed and place onto a bed of rocket

• Sprinkle with heaps of white cheese such as fetta

• Sprinkle with zatar and / or nigella seeds

• Serve with warmed Turkish bread.

Zucchini. You poor buggers. No one really likes you, do they? But these fritters are magic.

6 zucchini coarsely grated

1/2 tsp flakey sea salt

zest 1 lemon

6 spring onions, finely sliced

85g flour

2 eggs, beaten

3 tbsp chopped parsley

200g crumbled firm fetta 

olive oil

labne and maybe some fresh tomato to serve, or makes a great vege burger

Put zucchini, salt, zest and spring onions in a large bowl. Mix well and reserve for about 20 mins until the juice of zucchini is drawn out with the salt. Drain and then give a good squeeze to get some more water out.

Mix in flour and eggs, then crumbled feta and parsley.

Fry large tablespoons of mixture in moderately hot oil until bubbles appear on the top. Turn over and fry well on the the other side, making sure fritters are cooked through. Remove and drain on paper towels.

A fine fattoush is an amazing thing. Add a can of chickpeas to this and voila - dinner!  As all the food people say, only do this when the tomatoes are good. 

2 tomatoes

3 Lebanese cucumbers

1 red capsicum

1 orange capsicum (or another red)

1/2 bunch spring onion

1 bunch parsley

handful mint

handful coriander

2 toasted pitot

2 lemons

olive oil

salt

Cut capsicum, cucumber, tomato into smallish chunk. Finely chop herbs. Finely slice spring onions. Mix all of this and dress with oil, lemon juice and salt. Crumble pitot and sprinkle on top.

All Jews need to be able to make a decent chicken soup. Now, thanks to Kathy, even the vegetarians amongst us can do so.

1 carrot

1 stick celery

1 turnip

garlic cloves lots

1 bunch dill washed

1 bunch parsley washed

telma

3 litres water

Boil it all up for ages then take everything out and add some matzoh balls

1/2 kilo green beans

250g shelled edamame (I use frozen)

1/4 big garlic clove

pinch salt

big tsp wholegrain mustard

big tbsp good red wine vinegar

2 tbsp olive oil

heaped tsp nigella seeds

Blanch green beans then refresh in ice water. Drain. Defrost edamame. Crush the garlic and mix with salt, mustard, vinegar and olive oil to make the dressing. Dress salad and sprinkle nigella seeds on top.

Enjoy this salad with all of your dear FODMAP friends.

1 cup uncooked quinoa

1 bunch radish finely diced

200g rocket finely chopped

1 cup roasted walnuts all chopped up

150g fetta

1 green cap finely diced

2 lemons

olive oil

salt

Cook the quinoa, mix it with everything else. 

Sprinkle the feta on top.

Salad:

4 small carrots grated or julienned if you have the energy 

1/4 cabbage shredded fine

1 bunch mint shredded fine

1 bunch thai basil shredded fine

150g roasted peanuts, crushed 

250g bean vermicelli, soaked until soft

Big block firm tofu

1 tbsp sesame oil

Grated zest 1-2 kefir lime (or tahitian lime)

Dressing:

1/3 cup fish sauce

chilli flakes or oil

2 tbsp brown sugar

1/4 garlic clove, crushed

1/3 cup lime juice

Heat 1 sesame oil. Fry tofu in small cubes and set aside on kitchen paper. Mix all salad ingredients. Mix all dressing ingredients. Dress salad and enjoy.

Quick, cheap, easy and healthy. Amazing.

• one chopped onion

• 2 large chopped garlic cloves

• 1 large chopped knob ginger

• 2 cups cooked rice

• 500g mixed frozen corn, carrots, peas (more or less depending on your vege love)

• 1 pack frozen shelled edamame (truly a miracle ingredient don't get me started)

• soy sauce

• sesame oil

• maggi flavour enhancer

• block firm tofu

• spring onions

• packaged fried shallots

• sesame seeds

• eggs (optional)

Preheat oven to 250. Cut tofu into strips and coat with olive oil and soy.  Roast on baking paper for about 7-8 mins each side.

Make an omelette or scrambled eggs if you'd like to mix through the rice.

While tofu is baking, fry onion, then garlic and ginger in a large frypan or wok. Add frozen veg and stir for a few minutes until veges are warmed through. Add rice, 1 tbsp soy, 1/2 tbsp maggi, 1 tbsp sesame oil and mix through until all good and hot. Check for seasoning.

Serve cooked rice with some tofu and eggs if using. Sprinkle fried shallots and / or sesame seeds and finely chopped spring onion on top.

J fell in love with this salad at Via Napoli in Surry Hills.

1 beautiful tomato

boccincini

good olive oil

salt

small pinch dry rosemary

small pinch dry oregano

black pepper

Slice tomato into 8 wedges. Mix with oil, salt pepper and herbs. Mix cheese through.

Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium and fibre. 

BBQ brocolli florets that have been tossed in olive oil, salt and pepper. Mix with chickpeas, a little bit of chilli and a cooked grain (brown rice? barley?). Dress with olive oil and lemon juice. Top with roasted nuts or seeds and some feta, maybe some chilli.

Steam smallish brocolli florets for 2 minutes over boiling water. Serve with other steamed veges, pan fried tofu, and a sesame miso dressing https://sites.google.com/view/goodforyourheart/dressing?authuser=0 or a simple soy, wasabi, rice wine vinegar, sesame oil dressing.

The Stems of brocolli truly are delicious. Peel them and use them to scoop up some dips.

Cabbage is a WORKHORSE. If you have a job to do, like sweeping the leaves or fixing the bathroom door, get a cabbage to do it. They last forever, and add crunch, bulk, fibre and nutrients. Go Cabbage!

Shred your cabbage (I use food processor). Massage into pickling mixture (3/4 cup white wine vinegar, 1/4 cup white vinegar, 2 tbsp sugar, 1small tbsp salt, 1 cup water. Squeeze out liquid and Serve on top of just about anything for crunch, taste and an extra hit of veg.

Shred again, and make a simple coleslaw with shredded carrot, finely chopped coriander (or maybe mint?) and spring onion. Dress with a mixture of mayo, yoghurt,  sesame oil and lime juice. Season. 

Shred  AGAIN and use in any salad. It's great to always have some cabbage kicking around as it makes a delicious fresh, crunchy salad.

Such a great and simple cucumber salad basically the Recipe Tin Eats version. What a cookbook that is. Serve very chilled.

• 3/4 tsp salt

• 500g cucumbers

• 1/4 cup green onions , sliced

DRESSING:

• 1.5 tbsp chinese vinegar

• 2 tsp sesame oil , toasted (Note 2)

• 2 tsp soy sauce

• chilli if you like

• Bash the cucumbers until they split open on the sides using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.

• Cut into 2.5cm chunks then place in a bowl.

• Sprinkle with salt, toss, leave for 20 minutes.

• Drain excess liquid in the bowl.

• Shake or mix Dressing well.

• Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately

These little fellas are high in Vitamins K, C and A, anti-oxidants and fibre.

Roast halved BSs at 220C for 25 - 30 min. The outside leaves should get a little crunchy and brown. Mix with some shaved parmesan, almonds or walnuts, sliced dried dates and a basic vinegar dressing with a tsp of mustard and a tsp of honey added.

Steam halved BSs for about 3 mins. Serve with any dressing you like.

Finely shred BSs and use like any other salad green.

Carrots are consistently cheap and delicious. They are an excellent source of beta-carotene (which is converted to vitamin A), a great source of folate and an excellent source of dietary fibre, which is important for bowel health. And you don't wanna mess with that.

Cut carrots into batons and serve with humus for a big vege protein fix for kids. This works especially well if it's 5pm and they're really hungry AND you call it hors d'erves because that sounds fancy as hell.

Roast in a 200C oven, 1 cm diagonal:  25 min, Whole: 45 min.  Mix with some canned chickpeas (or cannellini, or butter beans), finely sliced green chilli, finely shredded parsley (or mint), cooked barley (or brown rice, or farro, or quinoa). Maybe add some sliced black olives. Top with some fetta and roasted seeds or nuts.

Roast whole baby carrots, that have been scrubbed clean,  for 35 min at 200C. Serve with buratta, salsa verde https://sites.google.com/view/goodforyourheart/dressing?authuser=0 and some roasted nuts (slivered almonds? pistachio? pecan?)

Grate your carrots ( I use the food processor). Massage into pickling mixture (3/4 cup white wine vinegar, 1/4 cup white vinegar, 2 tbsp sugar, 1small tbsp salt, 1 cup water. Squeeze out liquid and Serve on top of just about anything for crunch, taste and an extra hit of veg.

Check out the other great carrot recipes on this site.