Spanish Bean Stew

3 large potatoes - cut into 2cm cubes
1 large onion sliced
2 tsp garlic
2 tsp smoked paprika
2 x 400g canned tomatoes
1 tsp honey
Pinch chili powder
400g black eyed beans - I couldn't find them so used  a can of butter beans instead
pinch salt
200ml coconut cream

1, Roast Potatoes for 30 mins until soft (I boiled them because I was in a rush lol)
2, Sauté onion, garlic
3, Mix in Paprika
4, Add tomatoes, honey and chili
5, Add half the potato and mix everything with a stick blender (mum has mine so I mashed it)
6, Add remaining ingredients and mix/simmer for 5 mins

The Coconut cream was overpowering at first but it turned out ok - was similar to a soup. 7/10

Vegetarian meatloaf

It's getting a bit colder here at nights - apparently last Wednesday was the coldest May day that Perth has experienced in 85 years! It was only 1 degree overnight, so I've been looking for warming winter-type vegetarian dishes now and found this one for vegetarian meatloaf. I smeared a couple of Tbsp of chutney and a Tbsp of BBQ sauce over the top after I pulled it out of the oven cos recipes I've tried in the past turned out too dry, and it was yumbo! 9/10.

Ingredients:
1 can lentils (approx. 400g), drained
1 small onion
1 c quick cooking oats
3/4 c grated cheese
1 egg
1 jar pasta sauce or similar (approx. 400g)
1-2 tsp crushed garlic (depending on preference)
1 Tbsp mixed herbs (e.g., parsley, basil, thyme)
salt and pepper to taste

Method:
1) Preheat oven to 190 degrees. Grease loaf tin or alternative ovenproof container.
2) Add all ingredients to food processor and blend until mixed, scraping sides of bowl if necessary. Don't overmix!
3) Spoon mix into tin and spread out so it's even. Place in oven for 30-45 mins, until the top of the loaf looks dry and golden brown.
4) Leave to cool for 10 mins then run a spatula or knife around the edges to help the loaf unstick, tip it out onto a board and cut into slices.
5) The recipe says serve with mashed spuds and green beans but I served it with Mum's vege pots - yum!

Baked vegetable fritters

5 slices sandwich bread

approx. 3/4 C water

1 small onion diced

1/2 tsp cumin

1 tsp minced ginger 

1/2 tsp chilli powder

3/4 C thinly diced vegetables e.g., carrots, broccoli, cauliflower, potatoes, pumpkin, peas, beans.

salt and pepper to taste

Method:

1) Preheat oven to 190 degrees C and cover a ovenproof tray with baking paper. Alternatively, a muffin tray can be used. Put longer cooking veges (e.g., potatoes) in oven for 15 or so minutes while it's preheating, to ensure they're cooked through.

2) Place the bread in a mixing bowl. Add water  and crumble the bread.

3) Add the onion, cumin, ginger, chilli powder, chopped vegetables, salt and pepper. Stir well.

4) Use a tablespoon to drop spoonfuls onto baking sheet/into muffin tray holes.

5) Bake for 10 minutes then remove from oven and use tongs/spatula to flip them over (if using oven tray - if using muffin tray, just cook for 20 mins or until golden brown). Return tray to oven and cook the other side for a further 10 minutes until golden brown.

6) Serve hot with a green salad and dipping sauces e.g., sweet chilli or tomato.

These were pretty yummy but weren't so good reheated the next day so I'd modify the amounts next time to make just enough for one night. Garlic and other herbs such as parsley might also be a good addition for more flavour - will investigate further. 8/10.

Pumpkin and Kumera Balls

1/4 pumpkin - peeled and cut into cubes
2 medium kumera cut into cubes
salt
2 cloves garlic
1 large onion diced
2 teaspoons cumin
2 Tablespoons pumpkin seeds
1/2 cup white sesame seeds

Roast Pumpkin and Kumera for 30min at 180degrees - or just until cooked.
Saute Onions and garlic
Mix together  - add cumin and pumpkin seeds (use your hands)
Roll into balls in your hands
Roll in sesame seeds
Bake for 30mins at 150 or until golden.

Serve on rice with a green salad.

Was quite tasty - think we use a bit too much pumpkin and kumera. 8/10
Will cook kumera and pumpkin for less time so it is firmer next time - and remember to get the sesame seeds lol

Corn and potato chowder

Sarah got a new book for her birthday 'Revive' which is a vegetarian cookbook published by the cafe/restaurant Revive in Auckland - I will post up what it's like when we go there.

1 Onion sliced
2 tsp garlic
1 tsp chilli
1 tsp dried thyme
3 cups boilding water
1 large unpeeled potato cut into 2cm cubes
1 large unpeeled kumera cut into 2cm cubes
2 cups frozen or fresh corn
1 stick celery cut into 1cm slices
1 red onion
2 Tbsp honey
1 red capsicum diced
400g can chickpeas
100ml coconut cream
dash salt

1, Saute onion chilli garlic thyme until clear
2, Add water, kumera, potato and cook for 20mins or until soft
3, Mash the mix so it thickens but still has chunky bits
4, Add celery and corn and cook for 5 mins
5, In a separate pan saute red onion with honey
6, Add together and bring to the boil then serve

Was easy to make. A warm meal which was nice considering it's starting to cool off temperature wise.
8/10

Vegetarian quesadillas

An alternative to last week's quesadilla recipe - this one has veges rather than beans as the main filling. I preferred the bean ones so they get a 7/10 from me.

tortillas (approx 6-8 pieces)
dip/chutney
herbs
cheese
tomatoes, capsicum, avocado, precooked leftover roast veges e.g., pumpkin
sour cream

Method:
1) Preheat oven to 180 degrees.
2) Lay out all tortillas flat and spread a teaspoon of dip/chutney over one side - I used a feta and baby spinach flavoured one. Sprinkle herbs over the top.
3) Chop up veges, spread over dip-covered halves of tortillas and sprinkle cheese over.
4) Fold in half and place on baking tray, with spines of tortillas facing outwards in case ingredients ooze out during cooking. Bake for 10-15 mins or until the tops of the tortillas start to crisp.
5) Remove from oven and cut in half if desired. Serve accompanied by sour cream for dipping.