Sushi Rice

Take from Sushi For Kids from Taste.com.au

Cook rice as per packet instructions. Nishiki Sushi rice is cooked with a 1 cup rice to 1.3 cup water ratio. No rinsing is required.

1 & 1/2 Cup Sushi Rice
2 Tbsp Rice Wine Vinegar
1 Tbsp Caster Sugar

Rinse rice 3 times or until water runs clear. Place in a sieve over a bowl. Set aside for 10 minutes to drain.Place rice and 1 1/2 cups cold water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes.Meanwhile, place vinegar and sugar in a microwave-safe jug. Microwave on high (100%) for 30 seconds. Stir to dissolve sugar. Transfer rice to a large ceramic dish. Using a spatula, stir to break up lumps. Slowly add vinegar mixture, lifting and turning rice, until rice has cooled.

Ginger

Ginger reduces bloating.  Here are more was to cook with it.

101 ways to cook with Ginger
E.g. Citrus Ginger Ice Cubes With Honey

https://www.cookinglight.com/food/recipe-finder/ginger-recipes?slide=233096#233096
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Vegan Gingerbread cake
https://www.cookwithmanali.com/vegan-gingerbread-cake/
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Ginger Stir Fry
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Ginger rice
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Ginger cookies
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Ginger pumpkin soup
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Coconut ginger smoothie
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TO TRY: Watermelon Mint Margaritas

https://www.cookinglight.com/food/sparkling-watermelon-margarita?utm_source=facebook.com&utm_campaign=shape_shapemagazine&utm_content=internalcrosspromotion_shape_boe&utm_medium=social&utm_term=CDB106BC-9439-11E9-83CF-00DD4F017A06

TO TRY: Cream of mushrooms soup

https://lovingitvegan.com/vegan-cream-of-mushroom-soup/

Pasta Sauce - Plain & Creamy

Ingredients

2 tbsp Dairy-free butter (Such as Nuttelex)
2 tbsp white flour
2 cups Dairy-free milk (Such as So Good Cashew Milk)
1 cup cooked spaghetti
Salt & pepper to taste
1 tbsp vegan Parmesan to serve

Method

Heat pan
Melt dairy free butter
Add flour
Stir until clumpy
Add dairy free milk very slowly, like 1 tablespoon to 1/4 cup at a time, until all milk is used up
Stir until sauce thickens
Add spaghetti
Salt & pepper to taste
Serve with Vegan Parmesan to taste

Conciser jazzing this recipe up by adding:
Mushrooms
Onion
Garlic
Spinach
Sun-dried tomato
Roast pumpkin
Extra cheese to make it a macaroni and cheese

Cold Rice Noodle Salad Bowl

Ingredients 

Tofu

300g Tofu
2 clove garlic, minced
2 tbsp lime juice
1 tbsp light soy sauce
1 tbsp rice malt syrup
1 stalk lemongrass, smashed, finely chopped

Sauce

3 tbsp light soy
1/2 cup rice vinegar
1 tbsp rice malt syrup
2 garlic clove, finely chopped
1 chili, finely chopped
3 tbsp lime juice

Salad

2 cup rice noodles
2 carrot, finely sliced into matchsticks
1 cucumber, seeds removed, finely sliced into matchsticks
3-4 lettuce leaves, finely shredded
mint to taste
coriander to taste
chili to taste
1/4 cup peanuts


Method

Marinate tofu in garlic, lime juice, soy, syrup and lemongrass.

Heat pan and fry tofu.

Meanwhile, soak rice noodles.

Combine tofu, noodles & salad ingredients, and dress with sauce.

Serves two

Pancakes

What makes Sunday mornings so brilliant is making pancakes with my beautiful daughter. 

This recipe makes between 8-10 pancakes. They're great with fresh fruit, honey or jam. 

Ingredients

1 cup lite milk
1 egg
1 tsp vanilla essence
1 tbsp rice malt syrup (sugar or honey)
1 cup self raising flour
1 tbsp Nuttelx (margarine or butter)

Also conciser adding:
Cinnamon to taste
Banana
Berries Eg. Strawberries, Blueberries
Chocolate chips

Method

Mix together the milk, egg, vanilla and rice malt syrup.
Add the flour.
Use a wizz stick to blend together.
Heat a pan melted with the Nuttelex.
Spoon batter into pan.
When bubbles start to appear and pop, flipity flip the pancake over.
When browned, remove the pancake and place on a cooling wrack.
Repeat until all of the batter has been used.
Serve with fresh fruit, honey or jam.

Baked Eggplant with Olive Oil and Panko Breadcrumbs

Ingredients 

-1 large eggplant (or 3 small eggplants)

-Salt

-1/4 cup olive oil

-1 cup Panko Breadcrumbs 

Method

Preheat oven to 200 Degrees Celsius.

Slice eggplants into 3cm thick slices. If using smaller eggplant, slice length-ways.

Place sliced eggplants on a plate or chopping board, sprinkle with salt, and let sit for 3-5 minutes, until the salt draws water our of the eggplant.  Dab with a paper towel to absorb the water.

Drizzle olive oil on a plate. Spread breadcrumbs on a second plate. 

Baste the eggplant slice and cover in breadcrumbs.

Place on baking paper on a baking tray.

Bake for 30 - 40 minutes until golden brown and the eggplant is soft in the center.

Mango Passion-fruit Oat Bowl

1/2 cup whole oats (153 calories)
1 Tbsp chia Seed (48 calories)
1 cup almond milk (75 calories)
1 cube frozen passion-fruit pulp (23 calories)
100g frozen mango (55 calories)
1 Tbsp LSA (48 calories)

402 calories in total

Mix oats, chia seeds and almond milk in a bowl
Place the cube of frozen passion-fruit in one corner of the bowl
Place the frozen mango in another corner of the bowl
Place the LSA in another corner of the bowl
Place glad wrap over the bowl and let it sit in the fridge for 30 minutes to a few hours to let the oats and chia seed soak up the almond milk
Enjoy

Moussaka Vegetarian

Olive Oil Spray
1 large eggplant sliced
2 zucchini sliced
olive oil
onion
2 cloves garlic
1 400g tin of black beans
1 400g tin of diced tomato
Herbs to taste
150g ricotta
2/3 cup milk (dairy free)


Spray non-stick pan and fry sliced eggplant and zucchini in batches

Heat fry pan, and cook garlic and onion. Add beans and fry until softened. Add tomato and simmer.
Add herbs to taste.

Place eggplant and zucchini in a baking dish. Layer with sauce and the rest of the eggplant and zucchini like a lasagna.

Mix ricotta and milk, and spread over the top. Sprinkle Parmesan.

Bake for 40 minutes or until golden.

Pasta Sauce - Roast Capsicum & Garlic

Ingredients 

2 tbsp olive oil
2 capsicum, seeds & core removed
1 bulb of garlic, top removed
1 brown onion, diced
2 mushrooms, sliced
400g tin tomato
1 beef stock cube

Pasta, cooked, to serve

Parmesan to serve

Method

Pre-heat an oven to 180 Degrees Celsius.
Place the capsicum and garlic on a baking tray.
Rub with olive oil.
Place in the oven and roast for 20 minutes or until soft and some of the skin has char-coaled.
Remove from oven and place aside to cool slightly.
Meanwhile, fry onion in a saucepan until browned.
Add mushrooms and cook until browned.
Add tin of tomato.
Add the beef stock cube to 1/2 a can of boiling water.
Stir until stock cube dissolves and add to sauce.
Squeeze the garlic cloves out of their shells.
Add to the garlic and roast capsicum to the sauce.
Let it simmer for 10-20 minutes.
Serve with pasta and Parmesan to taste.

Pasta Sauce - Tomato, Olive & Red Wine

Ingredients

1 tbsp olive oil
3 cloves garlic
1 onion
400 g diced tinned tomato
1 stock cube
100ml Red wine
1 cup of olives (142g)

Fry onions & garlic
Add tinned tomato, stock cube & 100 ml red wine
Add 1 cup olives
Serve with pasta

Pasta Sauce - Tomato - Home Made & Plain

Ingredients

1 tbsp olive oil

3 cloves garlic

1 onion

400g diced tinned tomato

1 stock cube

Add in extras:

Olives

Roast Capsicum

Zucchini

Carrot

Mushrooms

Roast Garlic

Herbs:

Oregano 
Basil

Parsley

x

Potato Bake - Low Fat

• Olive oil 
• 750g potatoes, peeled, thinly sliced
• 1 large onion, diced
• 1 cup cheese, grated
• 1 cup skim or lite milk
• 1 tablespoon flour
• 1/2 teaspoon mustard powder
• 2 cloves garlic, crushed

Step 1Preheat oven to 180°C. Spray a medium-sized baking dish with cooking oil. Place one third of the potato slices over the base of the baking dish and top with half the onion. Sprinkle with half the grated cheese and top with half the remaining potato and all of the onion. Finish with the remaining potato slices.

Step 2Whisk together the milk, flour and mustard powder in a jug until smooth. Season with pepper and stir in the garlic. Pour over potato mixture and sprinkle with remaining grated cheese. Bake for 1 hour or until cooked through.

To keep the fat content to a minimum, this potato bake uses milk instead of cream. Using lower fat cheeses, such as edam or reduced-fat cheddar, helps reduce the fat content even further. Try a little grated parmesan on top to boost the flavour.

BEST Tom Yum Soup Receipes - Vegetarian & Vegan Style

Taken From:
https://www.thespruceeats.com/vegetarian-tom-yum-soup-3217762


Ingredients
5 to 6 cups vegetable stock (or faux chicken stock; good-quality
1 to 2 stalks lemongrass (minced, or 3 to 4 tablespoons frozen prepared lemongrass, available at Asian markets)
3 whole kaffir lime leaves (available fresh or frozen at Asian markets)
1 to 2 red chilies (sliced, or 1/2 teaspoon dried crushed chili, or 1 to 2 teaspoons chili sauce)
4 cloves garlic (minced)
1 thumb-size piece galangal (or ginger, sliced into thin matchsticks)
1 cup fresh mushrooms (such as shiitake, sliced)
2 cups baby bok choy (leaves separated or chopped if large, or substitute broccoli or bell pepper)
1 cup cherry tomatoes
Optional: 1/2 can coconut milk (good-quality)
1 teaspoon brown sugar
3 to 4 tablespoons soy sauce (use wheat-free for gluten-free diets)
1 tablespoon freshly squeezed lime juice
1 to 2 cups soft tofu (sliced into cubes)
1/2 cup fresh basil (roughly chopped)
1/3 cup fresh coriander (cilantro) leaves (roughly chopped)

Instructions
-Gather the ingredients.

-Pour stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
-Add the mushrooms. Reduce heat to medium and simmer for 5 to 8 minutes, or until mushrooms are soft.
-To serve, ladle soup into bowls with fresh basil and coriander sprinkled over.
-Serve and enjoy!

-If making the stock from cubes or powder, but sure to make it strong (if it tastes good on its own, it will make a better soup).
-When taste-testing, add more chili or chili sauce if not spicy enough.
-If not salty enough, add more soy sauce or a little more stock or salt.
-Add 1 more teaspoon sugar if too sour.
-If too salty or sweet, add another squeeze of lime juice


ADD MORE VEGGIES

-Broccoli

-Beans

-Celery

-Tomato

-Mushrooms

-Carrot

-Zucchini


Taken From
https://www.cilantroandcitronella.com/vegetarian-tom-yum-soup/

Ingredients
5 cups (1.2 litres) water
2 stalks of lemongrass
2 shallots, peeled and cut in half
A piece of galangal about 4 cm (1.5 inches) long, cut into slices
4 kaffir lime leaves, ribs removed
1 medium tomato, cut into 8 wedges and seeds removed
3 tablespoons soy sauce
1 teaspoon sugar
1 tablespoons Asian chili paste
250 grams (9 oz) mixed Asian mushrooms (I used shimeji, shiitake and baby oyster but other varieties or white button mushrooms will do), larger ones sliced
3 – 4 tablespoons lime juice (about 2 limes)
5 cherry tomatoes, halved or quartered
A small handful of fresh cilantro

Instructions
Bring the water to a boil in a medium-sized pot.
Meanwhile, smash the lemongrass lightly with the back of your knife or a pestle and cut it into 3 or 4 pieces to fit in your pot.
Add the lemongrass, shallots, galangal, lime leaves and chopped tomato to the water and boil for 5 minutes or until you have a fragrant, herbal broth. Smash the tomatoes with your spoon as they cook so that they meld into the broth.
Add the soy sauce, sugar, chili paste and mushrooms. Bring the soup back to the boil then turn off the heat. If you’re using button mushrooms, you may want to boil the soup for a couple of minutes until they’re soft.
Add the lime juice and taste the broth. Adjust the seasonings to reach a balance of salty, sweet, spicy and sour, if necessary. Finally add the cherry tomatoes.
Serve the soup into bowls, avoiding the lemongrass, galangal and lime leaves as they are not edible. Garnish with some fresh cilantro.

In other words
1) Boil aromatics:

• 2 stalks lemon grass 
• knob of ginger or galangal 
• 3-4 kaffir lime leaves
• garlic
• onion
• chilli

2) Add veg & tofu or whatever you have on hand:

• Tomato
• mushroom
• Asian greens
• broccoli
• beans
• celery 
• carrot
• zucchini

3) Balance flavors:

• 2-4 tbsp lime juice
• 1 tsp sugar (brown, palm, coconut)
• salt (3-4 tbsp soy sauce or 1/2 tps sea salt) 

4) Add more heat if required. And don't forget to add fresh coriander!

Ginger, Garlic & Onion Rice

1 tsp peanut oil
1 tsp sesame oil
5 clove garlic, sliced
1 brown onion, sliced
a lot of raw ginger, cut into matchsticks
1 cup white rice, uncooked
1 chicken stock cube


Heat oils in a hot saucepan

Fry garlic, onion & ginger until browned

Add the rice. Stir it in and cook for about 30 secs to a few minutes.

Add 1.5 cups of water (or whatever instructions are on the packet for steaming rice)

Add stock cube

Bring water to the boil

Simmer for 15 minutes  (or whatever instructions are on the packet for steaming rice)

Remove from heat & let stand for 5 minutes to absorb

Enjoy

Pasta Sauce - Cashew, Garlic, Spinach and Mushroom - Dairy Free

This is a take on the vegan cashew-based creamy sauces.  Google cashew sauce and there are thousands of versions.

Most of the vegan sauces have nutritional yeast, however I have omitted nutritional yeast as the flavor can be somewhat over powering.

To get the cashews to blend well into a sauce consistency, you need to soak them in water. Other cashew sauce recipes advise to soak the cashews for up to an hour in room temperature. For this recipe, just to fast track things, I used slightly cooled boiled water, and soaked them for about 20 minutes. It is also advised not to soak the cashews over night or they will be too watery.

It's important to use raw cashews, and ensure they are not roasted or salted.

Also, you can blend up the cashews after they've soaked using a food processor. Since I don't own a food processor, I use a wizz stick, and it works just as well.

A heads up about this recipe, the sauce can turn a gray/green colour as the cashew sauce can take on some of the colour from the mushrooms and spinach. Also if it's left sitting, it needs to be stirred as it may start to dry out.


Ingredients
1 cup of raw cashews, soaked in water for 20-60 minutes
1/2 to 1 tbsp olive oil
1 onion, diced
4 cloves garlic, diced
salt & pepper to taste
8-10 mushrooms, sliced
2 cups of baby spinach leaves (I used a whole packet)
1 chicken stock cube, in boiling 1/2 cup water

Method
1) Measure 1 cup of raw cashews. Pour water to just to cover the cashews. Soak for 20-60 minutes depending on the temperature of water used.

2) Meanwhile, drizzle olive oil into a saucepan, and on a medium heat, brown the onion garlic with salt and pepper to taste.

3) Add the mushroom, and cook until browned and softened. Add the spinach leaves, and cook until just about melted.

4) While cooking the veg, muzz the cashews in a food processor or by using a wizz stick. Do not drain the water they have been soaking in. They should muzz up to a paste like consistency.

5) Add the cashew paste to the veg and lower the temperature.

6) Slowly, teaspoon by teaspoon, add the stock while stirring to combined into a sauce like consistency. Add the stock until it is the consistency desired. Be careful not too add too much too quickly and make the sauce too watery. If it is too thick after adding all of the stock, add a bit extra water.

Serve with pasta, or as a white sauce in a veggie lasagna, or in a veggie bake, on roasted vegetables, or google cashew sauce for thousands of other ideas.

Mum"s Lemon Sauce

This one is Sebby's favorite lemon sauce. It's great with chicken and rice (lemon chicken) or with tofu and veg.

Juice of 2 lemons
1 chicken stock, cube mixed with 1 cup water
2 dessert spoons raw sugar
2 dessert spoons honey
2 tsp fine grated fresh ginger

2 tsp corn flour mixed with 2 tsp COLD water 

Bring to boil and keep mixing until lump free.

Home-Made Hummus (Better than store bought!)

I love this recipe from Inspiredtaste.net – Easy Hummus Recipe – Better Than Store-bought

It’s my go-to! They instruct you to use a food processor. Since I’ve lived my life without one, I just use a Wizz-stick.  Here is my adjusted version with more straight forward instructions.

Ingredients

·         1/4 cup (60 ml) well-stirred tahini

·         1/4 cup (60 ml) of fresh lemon juice

·         2 tablespoons (30 ml) extra-virgin olive oil

·         1 small garlic clove, minced

·         1/2 teaspoon ground cumin

·         1/2 teaspoon ground paprika

·         Salt to taste

·         400g can of chickpeas, drained and well rinsed

·         2 to 3 tablespoons (30 to 45 ml) water

·         Dash ground paprika, for serving

Method

· Put Tahini and lemon juice in a jug.

· Wizz for 1 minute until “whipped or creamy”

· Add olive oil, garlic, cumin and salt

· I also add a dash of paprika, but this is optional

· Wizz for 30 seconds until blended

· Add chickpeas and wizz until smooth – you can add half of the chickpeas, wizz, then add the other half to make this easier.

· Season to taste

· Serve with a drizzle of olive oil and another dash of paprika

· You can store the hummus for up to one week in the fridge

NUTRITION PER SERVING: Serving Size 1/4 cup / Calories 190 / Protein 6 g / Carbohydrate 18 g / Dietary Fiber 5 g / Total Sugars 3 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 0 mg

Rum Balls or Truffles

To make rum balls, add rum to taste. To make truffles, leave out the rum. 

250 grams arrowroot biscuits or Marie biscuits
100 grams or 1 cup of Desiccated Coconut Unsweetened
1/4 cup cocoa
395 grams Milk Canned, Condensed, Sweetened 
Rum to taste


Crush the biscuits. The best way to crush the biscuits is in a food processes. 

Then add the other ingredients. Roll into balls. You can then roll them in more desiccated coconut, or melted chocolate, or you can leave them plain.