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Archive for the ‘Roast Vegetables’ Category

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!


spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.

ambience!

mushroom burger perfection.

pea pesto pasta.

pies!

MY GOING AWAY CAKE AT WORK! A SWIMMING POOL!

bubyeee!

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what I have been eating lately, by vegiebuglet herself.

 

delicious pizza of za’atar.


oh em gee kind of amazing. The kind of simple food that you throw together when you’re starving and only realise how amazing it truly was when.. half an hour later… you could eat another. and THEN, in the morning you make one for breakfast.
GET IT? GOT IT? GOOD.

simply mix za’atar with oil and spread on tortilla-like base, grill and top with fresh salad of tomato, cucumber, onion and mint. (the dinner one I fried some vegies for – but fresh vegies the next day was way better) Delicious AND cost efficient 😉

 

dinner plate of ultimate health. Fo sure.

Dill and caraway cabbage, vegie snossage, steamed beans to perfection, salad of beet, tomato, cucumber and home grown lettuce. Plus plus! the top of an avocado, with the hole filled with salad dressing.

In primary school my best friend used to bring 1/2 an avocado to school, pour salad dressing into the hole and eat it with a spoon…. i used to mock her for it. Whose the winner now!? (we both are… with avocados in hand)

 

Filo veggie parcel with garden spinach and ricotta (said in an Italian accent ala Muffin).

I wasn’t too keen on this recipe (which I made up through the art of winging it..) but Muffin said it was a keeper. Kinda like when Goldmember says it.. ew 😀

 

and THEN a plate of roast delights, as by now you must know I am obsessed with roasted potato or pumpkin or any kind of root vegetable that becomes crisp, hot and able to be dipped in gravy!

Chunky chips, roast pumpkin, roast garlic (i eat these cloves whole and Muffin looks away in disgust! ) vegie snossage, steamed peas and deliciously simple-and-without-preservatives-or-icky-chemical mushroom gravy! A good meal to take a long nap from.

 

And last but not least a break from my carb-free livin.. what I like to call my garden pasta! Fresh tomatoes, thyme, zucchini and spring onion from the garden.

The flavour of fresh ingredients really is unbeatable.

 

Garden Pasta.

This pasta is amazing because of the fresh ingredients – use whatever is fresh and in season and it will shine as much for you as it did for me!

Pasta for 2.

2 tomatoes, diced

1 Tablespoon fresh thyme

1 Tablespoon glug good olive oil

green part of 1 spring onion, roughly chopped

salt

pepper

 

1/4 red capsicum, roughly diced

1/2 zucchini, roughly chopped

1 garlic clove, sliced

white part of 1 spring onion, sliced

1 handful green beans, chopped

1 handful roasted cashews

1 teaspoon chilli jam (or chilli sauce)

good amount of seasoning – salt and pepper.

 

1/4 avocado to serve.

parmesan to serve

 

In the bowl which you will serve the pasta, put tomato, thyme, olive oil, green onion and season. Leave for the flavours to combine and some liquid to be drawn out. Delicious simple natural sauce.

 

Put pasta on to boil.

 

In a saucepan fry capsicum, zucchini, garlic, white part onion and beans until softened. Season well and at the last minute add in chilli jam and cashews. (my dad made a sweet jam and a spicy jam and ended up combining them = delicious)

 

Pour the fried vegetables into the big bowl with the tomato mix, then toss in the hot, drained pasta and mix to combine well.

 

Top with chunks of avocado, sprinkles of parmesan cheese and a heavy grind of fresh pepper. I love the way velvety avocado becomes warm and falls apart in your mouth after being tossed through pasta. YUM.

 

 

peace out brussel sprouts!

 

 

 

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I’m still rockin relatively carb-free-livin. This dinner was JYMUNGO compared to my meal sizes now. (as was the breakfast to follow!) BUT SO WORTH IT.

 

Anyone who knows me knows how much I love a good roast.

 

ROAST DELIGHTS: simplified!

1 bag baby spinach, fried with butter, salt and lemon juice.

 

peas boiled then added to butter, salt and mint.

 

green beans, steamed yo.

 

asparagus, blanched for 2 mins, topped with tiny bit oh butter, lemon juice and fresh cracked black!

 

carrots and punkin cut thin, with fresh thyme and oil and s+p, roasted at 200C for 15 minutes.

 

tiny potatoes steamed for 10 minutes, transferred to hot frying pan with oil, rosemary and salt and pepper. then into 200C oven for further 15 minutes to crisp up!

 

graaaaavy. 1/2 cup leek rounds, softened in butter for 5 minutes, add 2 Tablespoons flour and mix until all coated, throw in 1 cup vegie ‘beef’ stock and simmer. I added 1/2 t of apple cider vinegar and a ton of cracked black pepper. Simmer and reduce to desired thickness!

 

and that is it! Delicious.

 

BG (before-gravy)

 

AG (after-gravy)

 

 

Muffin and I have almost been together for 3 years and until recently I could probably count the number of meals he has made me on 1 hand! AND HE’S A CHEF!!!!!!!!!!!! (really, he is.)

 

anywho. The past few weeks he has made me brekky on a Sunday and it has been diiiiiiiiviiiiiiiiiine. I think breakfast is my favourite meal of the day. And a giant full english (vegie style) is probably the best. Ya know, the bomb diggity!

 

Without further adieu , I present … OUR BREAKFAST!

sliced avocado, roasted tomato, rosemary mushrooms, vegie snossages with HP sauce and baked beans! So full after this bizzo.

 

 

I know, I’m a lucky gal.

 

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Contrary to what my absent blogging may lead you to believe, I have  actually been cooking quite a bit. Most of it has been un-blog-worthy or Carla’s recipe tests!

See? see? Photo proof!


As far as my own recipes, this week I made a vegie stir fry with hokkien noodles.

I didn’t write down a recipe, just threw in whatever vegies we had and added ginger, garlic, lemongrass, soy, sesame and chilli! Voila. It was pretty tasty, but even better the next day.

TODAAYYYYY I made the tastiest moussaka ever! Well. Possibly a little exaggerated, but it was my first moussaka attempt and it is pretty damn tasty if I do say so myself. It’s one of those recipes that seems like a lot of effort – but once you get going you can do everything as something else is going along… ya know!? Try it, it’s worth it.

Bug’s First Moussaka:


2 large eggplants, 1/4 inch slices (yet again, I don’t work in inches but this sounds about right!)
1 large zucchini, 1/4 inch slices
1 Tablespoon Cape Malay Seasoning*
Salt + pepper
2 cups sliced mushrooms

2 garlic cloves, minced

1 brown onion, sliced
2 Tablespoons tomato paste
3/4 cup passata
2 tomatoes, diced
1 teaspoon red wine vinegar
1 Tablespoon dried chilli flakes (i like spice :D)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper
1 cup blacked eyed peas, cooked
1 tin lentils

2 Tablespoons butter

2 Tablespoons flour
500-750mL soy milk (depending how thick you want it)
1/4 cup grated cheese (optional)
white pepper
salt

1/2 cup breadcrumbs

1/4 cup parmesan
1 Tablespoon toasted sesame seeds

OK, GO!

Preheat oven to 200C.

Roast eggplant and zucchini with spices and oil until soft. About 20 minutes for zucchini, and 40 minutes for eggplant.

Fry mushrooms in olive oil until brown. Remove and set aside.

In a big saucepan, fry garlic and onion until softened. Add in tomato paste and pasata and let reduce for 5-10 minutes. Add in the rest of the sauce ingredients (except lentils and peas) and season to taste. Remove from heat and add lentils and peas at the last minute so they don’t over cook.
Make your bechamel by melting butter in a saucepan and adding in flour. I use a whisk to combine and let then the flour cook out a little. Make sure your pan is quite hot and add the milk a little bit at a time at first – and then all in one go. Whisk like crazy and then let thicken. It shouldn’t take any longer than 10 minutes. Add the cheese and seasoning at the end and season to taste.

To assemble:

Lay half of the breadcrumbs on the base of your baking dish. Make a layer of eggplant, then zucchini, then mushroom.

For the next layer pour all of the tomato bean mix and spread evenly. It will look like quite a lot but the eggplant will suck it up.

Add the rest of the breadcrumbs, top with your bechamel.

Finish with a sprinkling of parmesan, sesame seeds, salt and white pepper.

(if you would like to be awesome like me, then also top with 3 pretty eggplant flowers!)

Bake until browned, about 40 minutes.

* I got this from Oxfam. It’s a spice mix of coriander, salt, cumin, pepper, fennel, chilli, mustard seed, cinnamon and turmeric! If you can’t find it, just use a pinch of the first 5 spices.

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What do you do when you wake up looking like the elephant woman? (For serious, I woke up with a lip the size of my nose!)

Well you obviously go to the doctor first and get a magical cream to fix your disfigured hideous face … AND THEN when you can’t go to work (for obvious reasons, such as scaring customers off of their food), you stay home and make about a billion salads. When you realise a billion is probably a little much to fit in your fridge, you settle on six. Just six. . . of the best salads of your life.

These are:

  • soy soba noodle salad
  • rosemary lemon potato salad
  • pesto pasta salad
  • balsamic bean salad
  • chargrilled vegetable salad
  • meditteranean cous cous salad

soy soba noodle salad:


this could easily be made super spicy, but I like to taste and enjoy the flavours of the noodles themselves. Also, hold back on over saucing the noodles as they will get sloppy < this is not good.

2 rounds soba noodles

2 T soy sauce

1 T sweet soy sauce

1 T vinegar

1 t sriracha

1 t sesame oil

1 t fresh ginger, grated

1 T toasted sesame seeds

Capsicum, 1/4 cup thinly sliced

Cabbage, 1/2 cup thinly slices

Cook soba noodles for a couple of minutes in boiling water, remove and dunk into cold water to give them their chewy slurpy texture and stop the cooking process.

Mix together all other ingredients to form the sauce. Toss noodles in sauce and leave the flavours to infuse for at least half an hour.

rosemary lemon potato salad:


this one would be delicious with something green like spring onions, but alas I had none. I feel like the extra roasting of potatoes at the end gives them a better texture than usual mooshy potato salad, which I dislike.

10 baby potatoes, cut into bite size pieces, par boiled

2 T olive oil

1 garlic clove, minced

1/2 brown onion, thinly sliced

1 T fresh rosemary, finely diced

1 T lemon juice

1 t salt

1 t pepper

Par boil the potatoes until almost cooked through.

In a big frying pan add oil, garlic, onion and rosemary. Cook until onions are translucent. Add in potatoes, lemon juice, salt and pepper and cook for 5 minutes. Transfer to a baking tray and bake in a 180C oven for about 15 mins or until slightly golden. Remove. Cool in fridge. EAT!

pesto pasta salad:


I mean honestly, is anything bad with pesto? When basil is not in season you can use rocket and save on money – and probably the taste of bad out of season herbs!

2 cups mix of rocket, basil and spinach

2 garlic cloves

1/2 red chilli

1/2 cup cashews

good glug of olive oil

squeeze lemon juice

salt

Blitz!

1 tomato, finely diced

1 avocado, finely diced

Cook 2 cups spiral pasta until al dente. Drain and while still hot add about 2 Tablespoons of the pesto, extra salt and pepper. When slightly cooled add the tomato and avocado and mix through. Serve cool.

    balsamic bean salad:

    This salad will bring you great joy and make you as strong as Popeye! Even though there is no spinach in it… It’s simple and full of things that you can just throw in from your pantry. Excellent!

    1 tin mixed beans

    1 T olive oil

    1 T balsamic vinegar

    1 garlic clove, finely minced

    1/2 t horseradish

    salt

    pepper

    5 marinated artichoke hearts, chopped

    cucumber, 1/4 cup finely diced

    Add oil, balsamic, garlic, horseradish, salt and pepper in a bowl. Rinse beans and mix through, add in artichoke and cucumber. Let flavours combine for at least half an hour.

    chargrilled vegetable salad:


    THIS IS ONE OF THE BEST SALADS EVER. Fo real. It sounds really strange with the sweet marinade, but it brings out the earthy flavours in the mushroom and eggplant. The Asian flavours don’t come through in a strong way in the end, just the flavour of ohmagoodnessdeliciousness.

    10 swiss mushrooms, small and roughly the same size

    eggplant, 1 cup, diced roughly the same size as mushrooms

    pumpkin, 2 cups, diced roughly the same size as mushrooms and eggplant! (see a theme?)

    1 T sweet soy sauce

    1 T sweet chilli sauce

    1/2 t sriracha

    1 t water

    7 marinated green and black olives

    1 cup rocket, chopped

    Roast mushrooms and eggplant at 180C on a tray for about 10-15 minutes or until cooked and soft.

    Roast pumpkin on a separate tray at 180C for about half an hour or until cooked and browned.

    In a bowl whisk together sweet soy, sweet chilli, sriracha and water. When mushrooms and eggplant are still hot, add to this mix and coat well. Leave them soaking in this until the pumpkin is out of the oven. In a big bowl add the rocket, olives, pumpkin, mushroom and eggplant mix. (there was some sauce left over in mine and i opted to save it to dress the salad later if it needed it.)

    meditteranean cous cous salad:


    Yum yum yum! The flavours in this dish are delightfully balanced and Moroccan. I love me some Moroccan flavours. You can use any dried fruit, but I tested a couple and found apricots to be the best. It really does round off the flavours nicely, and therefore I banish you from removing it!

    1 cup cous cous

    1 cup water

    glug olive oil

    1 t smoked paprika

    1/2 t za’atar

    1 t ground cumin

    1/2 t ground coriander

    1 t dried chilli flakes

    1 t salt

    1/2 cup grated carrot

    1 handful roasted, unsalted mixed nuts

    5 olives, quartered

    1 T dried apricots, very finely diced

    Oil for extra body

    In a saucepan bring 1 cup of water, olive oil, smoked paprika, za’atar, cumin, coriander, chilli flakes and salt to a boil. Add in cous cous, stir quickly with a fork, cover and leave for 5 minutes until cooked. Pour into a big bowl and fluff with a fork. Add in carrot, nuts, olives, apricots and extra oil if the consistency is too dry.
    ———–

    This seems like a crazy amount of salad (it does make a LOT), alas, it only took me about an hour and a half to create. Stick some funky tunes on and get chopping. The crazy thing about all of these flavours is that they all work together! Nothing really overpowers anything else and it is a nice harmonious mix in the belly 😀

    * T = Tablespoon
    t = teaspoon.
    Just incase…

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    You know what’s good? Sandwiches.

    You know what else is good? Spring. And it begins tomorrow! I am getting in early and practising picnic food, I tell you what – this baby is a sure fire winner.
    One of my many missions in life is to create the perfect sandwich, or, sammidge as I prefer to call it. Also, the perfect cupcake + icing flavour combo. This sammidge is pretty dang close to perfect. It has everything I love in it and it’s a joy to make. Set aside a day, or a morning and make this – because your efforts will reward you with a delicious sammidge! I made this for a family picnic once and it was all devoured quite rapidly. It’s the perfect picnic sandwich because you can make it ahead of time … like… the night before!

    When attempting to find the correct name for this type o’ sammidge I came across about a billion. More like 8347239 billion. Apparently every nation has their own version of a pressed sammidge. So it’s a cross between a Mediterranean picnic sandwich, a Cuban sandwich, a Schiacciata al Mattone (which google tells me translates to ‘the crushed brick’ whaaa?) or just a plain ol’ brick sandwich!

    Prepare for many photo’s as this thing was like my baby!



    Vegetables
    1 large eggplant, cut into length way slices, about 1cm thick
    2 zucchini’s, cut into length way slices, about 1cm thick
    10 whole garlic cloves
    10 mushrooms, sliced thickly
    2 Tablespoons fresh rosemary, finely sliced
    1 large red capsicum
    Olive oil
    Salt
    Pepper
    1 handful basil leaves
    1 handful baby spinach
    1 big crusty loaf of bread, preferably Italian (crusty is important, otherwise it will go soggy!)
    Roast eggplant, zucchini and whole garlic cloves on baking trays with olive oil and salt and pepper for 30 mins at 180C, or until soft and slightly browned.
    Squeeze out roast garlic deliciousness from cloves and set aside to spread on sandwich.
    Fry mushrooms and rosemary in olive oil until brown and soft. Set aside.
    Blacken capsicum over a flame, set aside and cover with cling wrap to sweat for about 10 minutes. Peel away skin, deseed and slice.

    Rocket, basil, spinach pesto
    2 cups mix of rocket, basil and spinach
    2 garlic cloves
    1/2 red chilli
    1/2 cup cashews
    good glug of olive oil
    squeeze lemon juice
    salt
    BLITZ!

    Olive tapenade
    150 grams black pitted olives
    1 teaspoon capers
    1/2 red chilli
    1 clove garlic
    squeeze lemon juice
    glug olive oil
    BLITZ!

    Caramelized onions
    Take 2 red onions, finely slice them and fry them in olive oil on a low heat until they are super soft. Deglaze with a little white wine, splash of red wine vinegar, add a teaspoon of sugar and stir. Crank up the heat a little and watch til they caramelize and are delicious! Set aside.

    To assemble
    Slice loaf in half but leave it connected on one side. Scoop out bread on top and bottom, so there is a valley of space (ooh poetic!).
    Spread pesto on the bottom and the tapenade, roasted garlic and caramelized onions on top.
    Layer eggplant, mushrooms, zucchini, capsicum, baby spinach and fresh basil. Top with fresh cracked black pepper.
    Wrap sandwich in cling wrap. Tie it tightly with string at 4 intervals so the filling doesn’t come out of the sides when you press it.

    Wrap in tin foil.

    Place bricks on top evenly across – how ever many you feel is necessary. I used four.. and then thought that was a little extreme so then took away 2!

    Leave from anywhere between 3 hours to over night. Depending on how much oil/liquid is in your vegies and how crusty your bread is will depend on whether your bread goes soggy! (it shouldn’t) 😀

    Slice with a serated knife, stare at the beauty of your perfectly layered sandwich and eat!

    also, lookie here:

    cuuuuuute!

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    Super simple, super easy, super cheap, super fast recipe. Also great for winter as it is delicious and hot – i mean really, what more do you want in winter?!

    Moroccan vegies with cous cous:
    olive oil
    1 onion, diced
    2 garlic cloves, minced
    1 big zucchini, diced into big chunks
    7 mushrooms, diced into big chunks
    2 teaspoons cumin powder
    1 teaspoon dried chilli flakes
    1 tin tomatoes

    1 handful rocket
    salt
    pepper

    1 cup cous cous
    1 cup vegetable stock
    1 teaspoon za’atar

    In a big pot fry onion and garlic in oil until softened. Add in zucchini and mushroom.
    After about 5 minutes, add in cumin, chilli flakes and tomatoes.
    Place lid on pot and leave to simmer for another 5 minutes. Season with salt and pepper.
    In the meantime bring stock, salt, pepper and za’atar to a boil in another saucepan. Once boiled, remove from the heat, stir in cous cous with a fork, replace lid and leave for around 3 minutes. Fluff with a fork before serving.
    NOTE: this is my perfect way of doing cous cous, i have no idea why but this makes it crazy fluffy and amazing and never stodgy. It retains enough heat to fully cook through within a few minutes and be perfect. Perfect, i tells ya.

    This recipe should clearly have eggplant in it to be uber-moroccan, but i had none 😀

    Rocket pesto
    2 cups rocket
    1 garlic clove
    1/2 cup cashews
    good glug of olive oil
    salt

    Blend everything to buggery in a blender. The end.


    Paprika chips:
    Cut potatoes into chunky chip size. Pat dry. Lay on baking tray with olive oil, paprika and s+p. Roast at 200 for about an hour, flipping every 20 minutes ish until crisp.


    For dinner we had swiss mushroom burgers with rocket pesto, tomato, onion, carrot, alfalfa and lettuce! I figured giant swiss mushrooms would be almost as good as portabellos (how do you spell this freaking mushroom?!?!!) … alas, they shrunk to about half the size when I fried them in a balsamic marinade. Still tasty – just small.

    burger production line 😀

    nom nom nom.

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