Recipes Of The World

I have been enjoying a few more recipes based around eggs lately - they are a good source of protein and are easy to work with. Added to that, they stay fresh for a reasonable length of time and don’t need to be defrosted - we haven’t had a Microwave in the house for the last 8 months so this is important.

I thought I would share this omelette recipe - which I put together in the hills of sunny Tuscany, Italy. The fresh ingredients here are too good to miss out on - fresh basil, cherry tomatoes, olive oil and goat’s feta - and some amazing little Pholiota Aegerita (mushrooms) that I found in the local shop. I had intended to use Gorgonzola cheese, but I discovered thaqt tasted pretty decent on crackers instead. Yummm.

Ingredients (serves 3-4)

• 6 eggs
• A large handful of fresh basil, chopped
• A large handful of cherry tomatoes
• 50g feta cheese
• 1 cup chopped mushrooms
• 1/2 a red onion
• Salt, pepper, olive oil

Start by coking the onion and mushroom together with some olive oil, then when nearly cooked, add the cherry tomatoes (halved or quartered) and the chopped basil. Season with salt and pepper, cook for 30 seconds then remove from the pan and put to one side.

Separate the egg yolks from the whites. Whisk the whites until fluffy, this makes the ommelette light and yummy, and I think is well worth the extra time and hassle. Stir / mix the yolks, then lightly stir through the whites. Don’t worry if it’s not completely mixed.

Pour the egg mixture into the pan on medium heat and allow to cook - don’t intefere by stirring. Once the bottom is solid (but while the top is still liquid), add the topping that you previously cooked, and sprinkle slithers of feta cheese on top.

Put the pan under the grill for 2-5 minutes, until the top is cooked through. Serve as is, or fold the ommelette in half.

Source: Tuscan Omelette Recipe

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Recipe submitted by syd, 09/09/09

Korean Tofu Stew

Ingredients (use vegan versions):

    3 cups water
    2 tablespoons red miso
    2 tablespoons brown miso
    3 tablespoons soy sauce
    1 teaspoon vegetable broth powder
    3 garlic cloves, crushed
    1/4 cup sliced onion
    1 pound tofu (medium firm or regular), cut to 1 inch cubes
    1 small potato, chopped medium pieces
    1/2 green bell pepper, cut into 1 inch pieces
    1 small zucchini, halved and sliced
    1/4 cup green onion

Directions:

1) In medium pot, heat water, miso, and broth until boiling.  Add garlic, onion, tofu, potato, and bell pepper.  Cook on medium heat for 12 minutes.  Add zucchini and green onion and …

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Recipe submitted by kdos, 09/07/09

Jambalaya

Ingredients (use vegan versions):

    2 - 14 ounce packages extra firm tofu, drained and cubed
    3 tablespoons peanut oil plus 1/4 cup for frying tofu
    soy sauce
    liquid smoke
    1 large yellow onion, chopped
    2 green bell peppers, seeded and chopped
    3 cloves garlic, chopped fine
    1 - 28 oz can diced tomatoes
    3 1/2 cups vegan chicken style broth
    3 tablespoon chopped fresh parsley
    2 teaspoon hot sauce (I use Tabasco)
    1/4 cup vegan Worcestershire sauce
    3 teaspoons whole thyme
    2 cups rice
    dash cayenne pepper
    salt to taste

Directions:

1) In a large pot, heat 3 tablespoon peanut oil. Add onio…

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Recipe submitted by Kayleigh, 09/06/09

Chocolate Zucchini Cookies

Ingredients (use vegan versions):

    1/2 cup coconut oil (in its solid state)
    1/4 to 1/2 cup dry sweetener (depending on how sweet you like it)
    1 teaspoon vanilla
    1/4 cup apple sauce
    2 cups grated zucchini
    1/2 cup raisins
    1/2 cup sunflower seeds
    1 cup oats, ground to a flour
    1/2  cup spelt flour
    1/4 cup ground flax seed
    1/2 cup cocoa powder, sifted
    1 teaspoon baking soda

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Beat the coconut oil and sweetner with a spatula until it is nice and creamy. Beat in the applesauce and vanilla, and then stir in the zucchini, rais…

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Recipe submitted by Meike, 09/06/09

Indian Curry with Chickpeas and Mango

Ingredients (use vegan versions):

    1 - 14 ounce can chickpeas, drained
    2 fresh tomatoes, chopped (or 1 - 14 ounce can tomatoes)
    1/2 cucumber, chopped
    1 large onion, chopped
    1 cup coconut milk (about 1/2 of a 14 ounce can)
    2 tablespoons red curry paste (i use Patak's mild curry)
    1 mango, chopped
    1 tablespoon oil

Directions:

This recipe is absolutely delicious and very hard to screw up!

1) Heat the oil in a large, deep frying pan. Add the onions and let simmer untill the onions become translucent. Add the curry paste and stir around for 1 minute. Add the coconut milk and the chickp…

Sweet n’ sour pork is my favourite choice from the local Chinese takeaway, but as it turns out, you can do a far better job yourself - without all the MSG and other crap that goes into the takeaway version.

It all starts with good ingredients. I’m currently in Germany, and the pork (Schweinefleisch) is the best I have ever tasted. And it’s cheap as well (relatively speaking). Using pork filet instead of cheap meat makes all the difference - even if it means you go for a smaller quantity of pork. Also crumbed rather than battered pork pieces makes for a nice change from the norm.

Ingredients

• 500g Pork fillet
• Half a fresh pineapple or a tin of pineapple pieces
• Chopped green capsicum / carrots / baby corn
• 2 onions

Breadcrumbs

• 1 cup Breadcrumbs (approx)
• 2 eggs
• Flour
• 2 Tbsp milk

Sauce

• 1/2 cup pineapple juice or water
• 1/4 cup vinegar
• 1/4 cup sugar
• 2 tablespoons tomato sauce
• 2 tablespoons soy sauce
• A pinch of salt / pepper
• 1 tablespoon cornflour

Breadcrumbs

Chop the pork filet into large chunks. Mix together 2 eggs + 2 Tbsp of milk and a little salt/pepper in a bowl, then add breadcrumbs to a second bowl and flour to a third.

Cover the pork pieces in flour, then cover with egg, then cover with breadcrumbs.

Veges

I like to have lots of veges, especially pineapple. Using fresh pineapple makes this dish especially nice, but tinned is fine too. Chop the onions into large wedges, slice the capsicum and carrot, and chop the pineapple into large chunks.

Cook the pork

We don’t have a deep-fryer so a pot of sunflower oil on the stove will have to do. Make sure to use a good size pot for this, and make sure you keep an eye on the pot because boiling oil can be dangerous.

Deep fry the pork for 5-10 mins, depending on the heat of your stove. The breadcrumbs will go a dark brown colour, chop a piece of pork in half to ensure it is cooked through. Carefully remove the pork pieces and rest them for 5 mins on some paper towels to drain some of the oil.

Sauce

Mix all sauce ingredients together except for the cornflour in a large pot and heat through. Add all the veges and simmer for about 15 mins. At the end, poke the veges to make sure they are the right consistency (don’t want them too soft). Mix the cornflour with a little water, then stir through the sauce to thicken it up.

I like to add the pork to the sauce mixture and give it a good stir so the pork is covered, but you may also like to serve up the pork on the plates and pour the sauce over the top.

Serve with rice and enjoy.

Source: Deep Fried Sweet n’ Sour Pork Recipe

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Recipe submitted by andi_vert, 09/05/09

Chilaquiles (rojos)

Ingredients (use vegan versions):

    4 tomatoes
    2 1/4 cups plain tomato sauce
    1 teaspoon guajillo pepper powder
    1 teaspoon de árbol pepper powder
    1 teaspoon california pepper powder
    vegetable bouillon powder, as needed
    12 handfuls of tortilla chips, or as desired
    Diced onion and/or chopped cilantro for garnish (optional)

Directions:

1) In a blender, add the tomatoes, tomato sauce, and spices except for the bouillon or salt) and blend until smooth.

2) Pour the sauce into a pan and let it heat a bit, stir if needed. Add the bouillon powder or salt and stir. Add the tortilla chips.

3) Turn the heat…

Why I didn’t think of this earlier in the summer, when the zucchini beast was putting out two zukes a day, I don’t know. But here it is, a veggie taco that combines the best of summer produce, that you can pull together in about 20 minutes or less. I’ve made these for lunch for the last 3 days straight with summer squash, green chiles, tomatoes, and jalapeños from our garden. You can improvise with the vegetables, a little fresh corn would work great added in, or some cooked beans as well. We have fresh chiles, so I included them, you could always just add some salsa or jalapeño pickles to taste. The key to the overall taste is the addition at the end of cotija cheese, a Mexican cheese that is salty and crumbly, much like Greek feta. Remember, unless you have just made your tortillas fresh from scratch, packaged corn tortillas need to be heated and softened first, before being used for tacos.

Continue reading “Veggie Tacos” »

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Recipe submitted by syd, 09/05/09

Traditional Oatmeal Cookies

Ingredients (use vegan versions):

    1/2 cup vegan butter
    1/3 cup vegetable oil
    2 cups sugar
    1/2 cup soymilk
    2 teaspoon vanilla
    1 1/2 cups whole wheat pastry flour
    1 cup white flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    3 cups rolled oats
    1/2 cup walnuts
    1/2 cup raisins
    2 teaspoons cinnamon

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Mix margarine, oil, sugar, soymilk, vanilla until well blended.  Add the flour, baking powder, baking soda, salt, oats, raisins, nuts, and cinnamon.  Add more soymilk to make it sticky, if needed.

3)…