Middle Eastern Pumpkin and Chickpea Salad. So many salads in magazine are a work of art these days and appear as a tantalising impossibility. Unusually, this appealed because I thought I could just about rustle up the ingredients.
I am sending this salad to VegHog and Shaheen for Eat Your Greens and to Deb for Souper Sundays.
More vegie packed salads on Green Gourmet Giraffe:
Chickpea, peach and pumpkin curry (gf, v)
Hurry up pumpkin alfredo (v)
Japanese-style pumpkin, sprouts and tofu soup (gf, v)
Miso harissa roast pumpkin (gf, v)
Roasted cauliflower and pumpkin salad (gf)
Roasted pumpkin and garlic hummus (gf, v)
Tempeh and pumpkin lasagne (v)
Thai pumpkin, corn and chickpea stew (gf, v)
Mediterranean pumpkin and chickpea salad
An original Green Gourmet Giraffe recipe.
Serves 2 - 4
350g Kent pumpkin, sliced 1cm thick and halved
1 red capsicum, chopped
2 cups purple cabbage, sliced 2cm thick and halved
2-4 tbsp olive oil
1-2 tbsp dukkah
2 good handfuls of baby spinach
Preheat oven to 220 C. Drizzle olive oil into the base of 2 roasting dishes. Dip pieces of pumpkin, capsicum and cabbage in oil, turn over and arrange in dishes. Scatter dukkah over the vegetables. 30-40 min chopped into 1cm slices and halved. After 20 minutes check capsicum and cabbage and remove from dish. Continue to roast pumpkin another 10-20 minutes until slightly charred around edges.
When vegetables are cooked, cool slightly (or to room temperature). Line base of shallow dish (or individual dishes) with spinach leaves (keep some aside to scatter on top). Arrange roasted vegetables on the spinach, then add additional spinach leaves, chickpeas and spoonfuls of tzatziki. Squeeze lemon over the salad.
This salad is open to lots of variations. Your favourite spice mix can be used instead of dukkah or use a combination of cumin, coriander and smoked paprika. Other vegetables could be used such as sweet potato, rocket, asparagus, eggplant or cauliflower. If you don't have tzatziki, use sour cream or yoghurt. If you want it vegan, use other dips such as hummus instead of tzatziki.
I served half the salad one night and kept the vegies, chickpeas and spinach separate for the next night. Then I wanted a salad sandwich so I mashed chickpeas with tzatziki and put them in a sandwich with roasted pumpkin and spinach. The red capsicum was on the side.
On the stereo:
Rush of Blood to the Head - Coldplay
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Monday, 28 October 2019
Tuesday, 22 October 2019
Cauliflower cheese pasties (served with carrot pickles)
pea and lentil salad, cherry tomatoes and some pickled carrots. I really loved the pickled carrots - more than the ones I had made before. My experimenting in the kitchen does not always work but on this occasion the meals were winners!
More cauilflower cheese recipes on Green Gourmet Giraffe:
Cauliflower cheese soup (gf)
Cauliflower cheese macaroni
Leftover cauliflower cheese, vegetables and rice soup
My mum's cauliflower cheese
Vegan cauliflower cheese (v)
Whole cauliflower cheese
Whole cauliflower cheese
An original recipe from Green Gourmet Giraffe
1 cauliflower head
15-20 min til falls apart when a knife goes through
2 heaped dessertspoons of butter
2 heaped dessertspoons of plain flour (I used wholemeal)
2 1/2 cups milk (I used soy)
135g gruyere cheese, grated
85g extra tasty cheddar cheese, grated
1 tsp seeded mustard
few pinches salt
grind of pepper
puff pastry (ready rolled in squares)
beaten egg or milk for glazing
Preheat oven to 220 C and line a baking tray with baking paper. (Line more trays depending on how many pasties you want to maek
Steam cauliflower head in a large saucepan with about 1-2 inches of water at the bottom. Then turn off heat and leave while you make the sauce.
To make the sauce melt butter in a large saucepan or frypan. Stir in flour to make a paste and stir for a few minutes until cooked - often it is easier to tell by smelling the cooked flour but you may notice a slight darkening in colour. Gradually add the milk: just a little at first and stir until combined and creamy, continue to add in ever increasing amounts until the liquid becomes thin (this is when you stop adding: it should not be too thick as it will thicken more when you boil it and when you add cheese - you can always add a little extra milk later but it is more work to thicken). Bring to the boil and it should thicken. Now stir in the cheeses and it should thicken more. Season with mustard, salt and pepper, to taste.
Drain the cauliflower. Tip it into the cheese sauce. Stir to coat with sauce and use a wooden spoon to break up into smaller pieces.
Cut pastry into squares. Spread some cauliflower cheese on one half the square, leaving a 1cm gap around the edge of that side. Brush with egg or milk along the edge around the cauliflower cheese. Fold the pasty in half (you can do rectangles or triangles but I prefer rectangles for less fussy corners). Brush with egg or milk and use a fork to make indentations around the edges of the pastry. Pierce a few times with the fork.
Place pasties on a lined tray and bake for 15-20 minutes or until pastry is gold brown.
Inspired by The Kitchn
1/3 cup apple cider vinegar
1/3 cup water
1 1/2 tsp caster sugar
1 tsp salt
2 medium carrots, grated
1/2 tsp mustard seeds
1 garlic clove, crushed
Bring vinegar, water, sugar and salt to the boil in a small saucepan and simmer for a few minutes while grating carrots. Place carrots, mustard seeds and garlic in small mixing bowl. Pour vinegar mixture over and let cool. Ideally leave for a few hours but I did have a little while it was still warm. Keeps in the fridge for a week.
On the Stereo:
Remember us to life: Regina Spektor
Posted by Johanna GGG at 23:23 6 comments:
Tuesday, 15 October 2019
Melbourne city (CDB) street art
Above and below: Off Little Bourke Street near the corner of Elizabeth Street. Climate change is even come to street art!
Below is a lot of photos from Guilford Lane. Highly recommend a walk along this leafy lane. (Even if you are not visiting the Cat Cafe - stayed tuned for some pics!)
Above: on Little Lonsdale Street between Melbourne Central walkways! Because Molly Meldrum is a legend.
Above and below are artworks off Flinders Lane, some of which were part of Flinders Lane Augmented Artwork Festival in Sept 2019 that you can read about at Hot or Not. I suspect some of the weird fashion artwork on the metro site in Swanston Street at the top of Flinders Lane is to distract from how high they are building on City Square! Above is a mural along a wall and directly below is a fading but amusing Gargamel from the Smurfs.
Below is artwork from Yarra Promenade along SouthBank. It is all under a bridge - maybe the Kings Street bridge?
If you are interested in seeing Melbourne city street art, you can find walking tours online. More Melbourne city (CBD) street art photos from my blog:
Posted by Johanna GGG at 22:44 3 comments:
Labels: Australia, street art
Tuesday, 8 October 2019
Mini quiches - eggy or vegan
mini quiche recipe to try my favourite tofu besan omelette mixture in quiches. Sylvia is so into eggs that I suggested she try an egg version. She was so keen that she had a quick chat to me about how to make them and went off to make hers before I had a chance to start. That kid is very confident in the kitchen!
They were good but a bit stodgy so I have suggested some milk in them. I did like crustless ones as an alternative way of serving my omelettes (as well as a gluten free alternative).
More quiches on Green Gourmet Giraffe:
Crustless asparagus and potato quiche
Leek tofu quiche (v)
Mini tofu crustless quiches (gf, v)
Pumpkin cornmeal quiche
Vegan quiche with tofu and besan (v)
Zucchini and tomato quiche with wild garlic
Vegan mini quiches
Adapted from Green Gourmet Giraffe's vegan quiche and vegan omelette
Makes about 8
300g silken tofu, drained
6 tbsp besan (chickpea flour),
3 tablespoons nutritional yeast flakes
1 tablespoon olive oil
2 tablespoon mirin
1/2 tsp sea salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
1/8 teaspoon ground black pepper
1/8 teaspoon black salt
handful of parsley
splash of vegan milk (optional)
8 cherry tomatoes
2 squares (approx 25cm x 25cm) of puff pastry (optional)
Roast tomatoes at 220 C for 10 minutes while you prepare the other ingredients.
Blend filling ingredients until creamy (I didn't use milk but I think it might be good to add to thin the mixture slightly). Cut each piece of pastry into 4 squares. Pinch together the middle of each side to make a windmill sort of cup to place in a greased muffin pan. Alternatively skip this step and make crustless quiches for an easy GF alternative. Pour filling into each pastry cup or greased muffin cup. Place a roasted cherry tomato on top and push a few torn basil leaves around it. Bake at 220 C for 20 minutes.
Sylvia's Mini Quiches
Adapted from Peter Russell Clark’s Kraft Family Cookbook via Green Gourmet Giraffe
1 sheet puff pastry
about 4 cherry tomatoes
1/3 cup milk
Cut sheet of puff pastry into 4 squares. Grease 4 cups of a 12 muffins pan. Line each muffin hole with a square of puff pastry.
Sprinkle grated cheese in each lined muffin hole. Use scissors to chop a little basil in each and then arrange a couple of quarters of tomatoes in each. Mix egg and milk in a mug with a fork. Use a spoon to distribute this mixture between each muffin hole.
Bake mini quiches at 220 C for about 20 minutes or until they look golden brown and filling is cooked. Sit for a few minutes and then gently remove from muffin cups with the help of a knife. Eat warm or room temperature
On the Stereo:
Legacy: the Very Best of David Bowie
Posted by Johanna GGG at 22:14 5 comments:
Labels: baking, gluten-free, original recipe, savoury oven bakes, vegan, vegetables
Thursday, 3 October 2019
In my kitchen - October 2019
World Peace Cookies. I baked these for a work morning tea and they were wonderful. They are egg free so easy to make vegan if you have vegan margarine and vegan chocolate.
sushi rice salad I haven't made for a while. But I didn't have the ingredients. So I made pickled cabbage and carrot (riffing on these pickles), chopped some tofu nuggets and added other vegies I had on hand (capsicum, cucumber, corn). It was delicious and I loved how the pickled cabbage made it purple so I might work on this so I can blog it.
last year I was torn between admiring how cute they were and being horrified at how wrong they are. Sylvia collected the lot but the excitement was more subdued this year.
omelette. I recently bought this packet from a local Indian shop and took a photo to share the fancy packaging.
Pringles. A friend made me laugh when she said she could taste the burnt corners. They were good but I am still not quite sure of the difference between Grilled Cheese Toastie and Cheese flavours.
I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial, If you would like to join in, send your post to Sherry by 13th of the month. Or just head over to her blog to visit more kitchens.
Posted by Johanna GGG at 11:33 15 comments:
Labels: baking, blog events, cakes/muffins, chocolate, drinks, rice, starters/snacks/dips, vegan
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