Vegetable Recipes
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Broccoli with Mustard Seed Dressing
Cauliflower paratas
Garlic and Salt Concertina Potatoes
Ginger Glazed Carrots
Kofta balls
Potato Cakes
Broccoli with Mustard Seed Dressing
Vegan. Gluten free.
This dish was demonstrated at the 2003 ‘A Vegetarian Winter Xmas Celebration’ cookery demonstration organised by the Christchurch Vegetarian Centre.
4 tsp. white wine vinegar
½ tsp. salt
2 TBs coarse whole grain mustard
½ cup olive oil
4 cups broccoli florets, lightly steamed
• combine all the ingredients (except the broccoli) in a jar with a tight fitting lid
• shake vigorously until well mixed
• pour over the hot broccoli
• serve immediately
Cauliflower Paratas
Vegan.
This South Indian dish was demonstrated by Janaki Kandula at the 2007 ‘Global Vegetarian Cuisine’ cookery demonstration organised by the Christchurch Vegetarian Centre.
One medium sized Cauliflower grated
One cup and a bit of chapatti flour
2-3 TBSP vegetable oil
some spice, chilli powder and salt
To Prepare the dough
• Add 1/3 cup water to 1cup flour and mix to make reasonably soft dough. Add a bit water if needed.
To Prepare the cauliflower for filling
• Heat 1TBSP of oil in a saucepan and add the spice, after a minute add grated cauliflower.
• Add salt and chilli power and mix well.
• Cook for 5min and keep aside to cool.
Making the paratas
• Take a little bigger than golf ball size dough and divide into two parts. Roll them separately to a size of ~ 5 inches diameter. Place one on the rolling board and spread 2TBSP full prepared cauliflower.
• Place the second chapatti over it and roll it gently to another 2 inches size.
• Heat fry pan and fry with a bit of oil.
• Eat with yogurt or tomato sauce
• Serves 4
Garlic and Salt Concertina Potatoes
Vegan. Gluten free.
This dish was demonstrated at the 2003 ‘A Vegetarian Winter Xmas Celebration’ cookery demonstration organised by the Christchurch Vegetarian Centre.
6 medium sized roasting potatoes
2 cloves garlic, finely chopped
sea salt, freshly ground
150gm margarine, melted
• wash potatoes
• with a sharp knife, make parallel cuts width ways along the potatoes about 2/3 deep (as the potatoes bake, they will open out slightly to give a concertina effect)
• mix the margarine and the garlic together
• paint the tops with the garlic margarine
• sprinkle with salt and bake for 60 minutes at 200C, basting again afte30 minutes
Ginger Glazed Carrots
Vegan. Gluten free.
This dish was demonstrated at the 2003 ‘A Vegetarian Winter Xmas Celebration’ cookery demonstration organised by the Christchurch Vegetarian Centre.
450gm carrots, cut into sticks (5-8cm long)
1 TB chopped root ginger
1 tsp. maple syrup
1 TB margarine
• place carrots and ginger in a pan with ½ c water
• simmer, covered for 10 minutes or until the carrots are just soft and water is just evaporated
• add the margarine and maple syrup and cook uncovered for a further 2-3 minutes, gently tossing occasionally to coat the carrots evenly in the glaze
• serve
Kofta Balls
This recipe is from Alison Brizzell. Alison made the fantastic lunch for the Vegetarian conference held in Christchurch in 1991.
2 cups grated cauliflower
2 cups grated cabbage
(basically any grated vege is fine – I usually use potato instead of the cabbage)
1 ½ cups garbanzo bean flour (chick pea flour)
1 ½ teaspoons salt
½ teaspoon hing (Asafoetida powder – easily found in Asian food market shops)
1 teaspoon garam masala
1 teaspoon cumin
½ teaspoon turmeric
pinch of cayenne
ghee or oil for frying
(this is the ingredients given – I usually find that it needs ¼ to ½ a cup of water added as well – other wise the balls end up being more suited to firing from a cannon)
• Heat ghee or oil in a wok or 2-quart saucepan.
• Combine all of the ingredients in a bowl.
• Roll into 24 balls 1 inch in diameter. (when you add the extra water the mixture is more slushy and makes it harder to ‘roll’ as such – but the balls are lighter in texture when cooked – so it is worth the extra hassle – basically I scoop up a bit of the mix and gloop it off into the oil in a ‘general’ kind of ball shape – not worth getting too fussy about)
• Place as many balls in the ghee/oil as possible, leaving enough room for them to float comfortably.
• Fry over medium heat for 10 minutes, until the kofta is a rich golden brown.
• Drain in a colander.
• The recipe suggests serving this with a tomato sauce – I usually like to use a basil flavored tomato sauce as the combination of a spicy kofta with the herby sauce works well.
Potato Cakes
Vegan/Gluten-Free.
Sent in by Annie Southern, treasurer of the Christchurch Vegetarian Centre and spud lover.
350g mashed potatoes
Salt
White pepper
¼ tsp wholegrain mustard
2 tsp chopped fresh parsley
3 tbsp rice flour
½ tsp celery seeds
Oil
• Make some mashed potato with Olivani margarine and a dash of So Good Essential soymilk and
• mix in salt, pepper, mustard and chopped parsley.
• Cool the potato mixture completely.
• Season the rice flour with salt, pepper and celery seeds and spread it evenly onto oven-proof baking paper.
• Shape the potato mixture into patties and cover with the flour.
• Fry in oil in a cast iron pan, turning once, until browned on both sides.
• Serve with a light salad and Delmaine plum sauce.