Vanilla Bean Pannacotta – Regular recipe and Thermomix adaptation

Vanilla Bean Pannacotta

Vanilla Bean Pannacotta

For when you’re just craving something small and sweet to finish your meal!

Ingredients

600mL unsweetened almond milk

1/3 cup cold water

2 sachets Queen brand Jel-It-In

400mL can 100% coconut cream

Seeds scraped from 1 vanilla bean or 2 tsp vanilla bean paste (not essence!).

4 Tbsp castor sugar

3 cups sliced strawberries (or other fruit of choice e.g. cubed mango, peach, blueberries etc.)

Instructions

Pour the almond milk and water in to a pot, or your thermomix, and sprinkle in the Jel-It-In. Stir well to combine or pop the thermomix to speed 2 for 60 seconds.

Add coconut cream, sugar and vanilla bean.

Stovetop cook over a low flame, gradually increasing to boil over the course of 5 mins, stirring constantly. Reduce to simmer for one minute then remove from heat. If using the thermomix, set temp to 100C, speed 2, for 10mins. As soon as you notice the temperature reaches 100C, let it proceed for one more minute and then press stop.

Pour into 8 ramekins/oiled moulds/teacups. Refrigerate 2 hours to overnight.

If using a mould you’ll need a knife to break the seal between the mould and the pannacotta and turn it onto a serving plate, otherwise just leave the pannacotta in the ramekin or tea cup. Garnish each with 3/4 cup berries (or other fruit of choice).

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Sweet Potato and Quinoa Patties

You can bake these babies in the oven at 180C for about 20 minutes, but we like them fried each side in a little olive oil on the BBQ or a frypan so they’re crispy – the women at last January’s mini-retreat did too!

Ingredients

1 large sweet potato (350-400g)

250g quinoa

Juice from 1 lemon

1/4 cup tahini (or any nut butter if you’d prefer, I’ve made it with cashew butter – delicious!)

1/4 tomato puree/passata (not tomato sauce or tinned tomatoes!)

1/2 cup gluten free flour (I generally go for tapioca)

2 tsp ground coriander

2 tsp ground cumin

1/2 tsp smoked paprika

salt and pepper to taste

Instructions

Peel the sweet potato and chop it into small cubes. Steam (preferable) or boil until very soft, about 20-25 mins.

Meanwhile, rinse the quinoa then steam it in a rice cooker/thermomix for 15-20 mins or add it to 2 cups of boiling water in a saucepan and simmer with the lid on until all the liquid has evaporated (15-20 mins).

Blend the cooked sweet potato in a food processor with the lemon juice, then add the tahini, tomato passata, flour, spices and continue to process until smooth. Season to taste.

Transfer the quinoa to a large bowl and add the sweet potato mix. Stir it up until it’s all blended together, the mixture should still be a little sticky, but add extra flour if too sticky.

Make each patty by scooping about 2 tbsp of the mixture, rolling it into a ball with your hands then pressing it to make a circle. Yes the mixture will want to stick to your hands so just keep a bowl of water handy to wet your hands at regular intervals – this will keep the mixture from sticking to your fingers. Pop each patty on a tray/large plate, cover and pop in the fridge for at least an hour to harden up.

Keep them cold until you’re ready to cook them…As mentioned above, heat them in the oven or fry on the grill and serve warm with a salad, steamed or sauteed veggies and sweet chilli or your favourite dipping sauce.

 

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Pine nut, Tomato and Basil Stuffed Mushrooms

For my January 2017 Yoga mini-retreat I bought a box of massive “button” mushrooms, almost the size of portobellos, at first deliberating how I could use them and how we could possibly eat them all before they were no good. This stuffing ensured I needn’t have worried – there were no left overs for dinner that night!

Ingredients

18 very large button mushrooms (not portobellos, they go soggy and watery)

300g cherry tomatoes (our are usually homegrown red and yellow tommies, but equal to 1-2 punnets)

175g pine nuts (half a regular bag)

1 bunch / 2 handfuls fresh basil leaves

3 Tbs Tahini or soy sauce

2 Tbs extra virgin olive oil

lemon juice to taste (usually enough from half a lemon)

salt and pepper to taste

Instructions

Pop the oven on to 180C or 160C with fan. Tip: For the mini-retreat my husband actually cooked these on our outdoor BBQ grill with the hood down – easier and more flavoursome!

Remove the stalks of the mushrooms and put the caps on a baking tray or two. Put half the stalks aside for the stuffing and put the rest in a paper bag for another meal another night. Don’t throw them out as waste, they’re perfectly as healthy and tasty as the cap of the mushroom and can be chopped into so many dishes like pasta sauces, curries, stir fries etc. They just absorb any flavour, but you already know that 😉

Either finely chop the mushroom stalks or blend them in a food processor like I did. Chop the cherry tomatoes in half and roughly chop the basil leaves.

Heat the EVOO in a fry pan and when hot reduce heat to medium and add the mushroom stalks. Fry for about a minute then add the tomatoes, pine nuts and tahini and fry about 5 mins or until it’s all reduced down. Stir in the basil, lemon juice, salt and pepper and remove from heat.

Stuff the tomato “pesto” mix into the mushrooms caps nice and tight and bake for about 15- 20 mins until the mushrooms are soft. Or pass them off to your resident BBQ master to grill 😉

 

 

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Meet Jason!

I’ve decided that our media-driven world needs to reshape the way society views the practice of Yoga and the people who practice it..it’s not just hot, young people performing crazy acrobatics! So I’m fighting it by posting what real Yoga looks like with some true Yogins and Yoginis that hail right here in little old Adelaide. Each week I’m asking them the same questions so you all can get an insight as to why Yoga is for everyBODY!

Jason in Upavistha Konasona and Eka Pada Raja Kapotanasana

Meet Jason!

Jason has been practicing yoga with me for 10 years!

What drew you to begin practicing Yoga?

I am interested in improving my strength and flexibility.
What is your favourite class and why do you keep a regular practice?
Vinyasa intermediate.  I like a class with flowing movements as it better for stretching.
Have the philosophies and/or the practical practice of Yoga penetrated your daily life and if so, how?
Meditation with yoga helps relax the body and mind.
In your view is Yoga for everyBODY?
Yes.  It’s all about practicing at your level.
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Real People Practicing True Yoga – Meet Josy!

Shoulderstand, Salamba Sarvangasana

I’ve decided that our media-driven world needs to reshape the way society views the practice of Yoga and the people who practice it..it’s not just hot, young people performing crazy acrobatics! So I’m fighting it by posting what real Yoga looks like with some true Yogins and Yoginis that hail right here in little old Adelaide. Each week I’m asking them the same questions so you all can get an insight as to why Yoga is for everyBODY!

Shoulderstand, Salamba SarvangasanaMeet Josy

Josy is 70 years old and has been coming to Go Yoga since mid 2014
What drew you to begin practicing Yoga?
The desire for inner peace combined with muscle strength and suppleness.
What is your favourite class and why do you keep a regular practice?
Jivamukti  Open and Spiritual Warrior. Strengthening, balance, movement/Breath in sync.
Have the philosophies and/or the practical practice of Yoga penetrated your daily life and if so, how?
Focus on my being, self worth, balance, future independence. By being aware of my expectations of independence in the future. In the way I carry myself I am more aware of posture, breath, mind focus, peaceful demeanour.
In your view is Yoga for everyBODY?
A definite YES for anybody! My wish is for Yoga and Meditation to be taught in schools from a very early age, to carry us through in fulfilment to life being the very best for us ; mind and body. Not negotiable. ?
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Eggplant, Fennel and Black Bean stew

Eggplant, fennel and bean stew

This stew is my adaptation of a recipe from one of my favourite cookbooks, “The Happy Pear” by David and Stephen Flynn. It’s delicious flavours are drawn from the fennel and fresh ground cardamon and cumin seeds. A delicious winter warmer! I’ve included a thermomix version below too.

IngredientsEggplant, fennel and bean stew 1

3 cardamon pods (or 2 tsp ground)

3cm piece of dried tumeric (or 1Tbs ground)

2 Tbs cumin seeds (or 1Tbs ground)

2 brown onions

3 garlic cloves

2 cm piece fresh ginger

2 medium eggplants, chopped into bite sized pieces

I large bulb of fennel, chopped into bite sized piecesEggplant, fennel and bean stew2

2 Tbs olive oil

3 Tbs tamari or soy sauce

1 tsp smoked paprika

1/4 tsp cayenne pepper

1 tsp salt

1 cup cooked black beans (or 1 x 400g can drained)

800g tinned chopped tomatoes ( 2 cans)

1 Tbsp rice palm syrup

small bunch of chopped fresh coriander

100g baby spinach

 

Instructions

For regular saucepan users

  1. Put the cardamon, cumin seeds and tumeric  in a dry frying pan and cook over medium heat for 2 mins. Grind using a pestle and mortar.
  2. Heat the oil in a large pan over high flame for about 2 minutes. Peel and chop the onions, crush the garlic and ginger and then add to the pan. Cook over a medium heat with the lid on for 5 minutes.
  3. Chop the eggplant and fennel into bite-sized pieces and add to the pan along with the tamari, paprika and cayenne pepper. Stir, then add about 1/4 cup of water and cook over a medium heat for 15 minutes.
  4. Stir in the ground cardamon, cumin and tumeric and cook for 1 minute.
  5. Add the rinsed beans, tinned tomatoes, rice palm syrup and salt, plus more water if the mixture starts to stick. Bring to the boil then reduce to a simmer for 15 more minutes.
  6. Just before serving, stir through the coriander and spinach. Serve with mash potato, rice, quinoa, cous cous, or warmed flatbread!

For Thermomix Users

Put the cardamon, cumin seeds and tumeric  in the dry TM bowl and cook 120C, reverse speed for 2 minutes. Allow to cool then mill on speed 9 minute and transfer to a clean bowl and set aside.

Without washing the TM bowl, add oil, onion, garlic and ginger and chop at speed 7 for 3 seconds. Scrape down the sides of the bowl and cook at 90C, reverse speed 1, for 5 minutes. Transfer to a large saucepan and continue to cook over a medium heat.

Follow steps 3-6 above. Meanwhile, use the thermomix to make some mash potato, or steamed rice or quinoa (I’ve prepared red quinoa here) according the TM basic recipe book!

Eggplant, fennel and bean stew3

 

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Creamy Carrot and Cashew Soup

Creamy carrot and cashew soup 2

I don’t like orange root vegetables (bad vegan), but this soup is one heck of a delicious way to get your beta-carotene! It’s so creamy you wouldn’t believe there’s no cream of any origin. Delicious with warm sourdough bread on a cold winter’s evening. Serves 4.

IngredientsIMG_2128

1 onion

1 large garlic clove

4 big carrots

1 Tbsp oil

1 tsp salt

1/4 tsp black pepper

1/2 tsp smoked paprika

juice from 1 lemon

100g raw cashews

1L vegetable stock

small bunch of fresh coriander, roughly chopped

Instructions – in Thermomix

Chop the onion in half and add it to the thermomix bowl along with the garlic and finely chop at speed 7 for 3 seconds.

Chop the carrots in half and add 2 at a time to the thermomix bowl, chopping at speed 4 for 7 seconds each time.

Add the oil, salt and pepper and cook at 85C, reverse speed 2 for 15 minutes.

Add the paprika, lemon juice, cashews and stock and mix at 100C, reverse speed 2 until boiling (about 5 minutes). Cook at reverse speed 2 at 90C for 15 minutes.

Allow thermomix bowl to cool to 37C then blend, gradually increasing from speed 5 to 9 over one minute.

Add coriander just before serving.

Instructions – in old-school pan

Finely dice the onion and garlic. Slice the carrots.

Add oil to a large saucepan and bring to a medium heat on the stovetop. Add the onion, garlic, carrots, salt and black pepper to the pan and stir, then cook over a low heat for 10-15 minutes.

Add the paprika, lemon juice, cashews and stock to the pan and bring to the boil. Reduce to a low heat and simmer with lid on for 20 minutes.

Remove from heat and allow to cool to a safe temperature before blending until smooth, either using a stick blender right in the pan and transferring to a blender.

Add coriander just before serving.

 

 

 

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Scrambled Tofu with grilled Truss Tomatoes, Field Mushrooms and Spinach

Scrambled tofu 2

This has got to be my favourite brekkie ever, so of course I had to have it for Mothers Day brunch – it’s simple enough for the dads (with help from the kids) to fire up on the BBQ! When I was studying Jivamukti teacher training in Costa Rica I would eat scrambled tofu at every breakfast. Back here in the real world of a busy family it’s now a once in a while weekend treat…although I’m not sure why as it’s pretty simple to make…

IngredientsScrambled tofu spices

1 Tbsp curry powder

1 tsp ground coriander

1 tsp ground cumin

1 Tbsp nutritional yeast flakes

1/4 tsp smoked paprika

1/4 tsp cayenne pepper (optional if you like heat like me)

1/2 tsp sea salt

3 Tbsp nuttelex or other vegan margarine

400g block firm tofu

2 large truss/vine-ripened tomoatoes, halved

5 field mushrooms, halved

about 100g of baby spinach (I included rocket) to serve

MethodScrambled tofu spice paste

Place all of the spices in a small bowl and mix well. Add 1/4 cup of water, stir well until combined to a paste then set aside.

Chop the tofu roughly until it has a crumbled texture. Melt the nuttelex in a large frying pan over medium heat the add the tofu and saute for about 1 minute. Add the spice paste, stirring to coat all of the tofu pieces evenly. Cook for another 2 minutes, adding a little more water if the mixture looks too dry.

Scrambled tofu closeupPush the tofu to one corner of the frying pan and add the tomatoes and mushrooms, cut-side down, to the frying pan. Put the lid on the frying pan and cook for a further 3 minutes or until the cut-side of the veggies has browned.

Carefully remove the tomato and mushrooms from the pan with BBQ tongs and set onto serving plates with a handful of the spinach. Divide the tofu scramble between the plates and serve hot.

Serves 2 big hungry eaters (i.e – my husband and I) or 4 little mouths (my daughters)!Scrambled tofu

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ANZAC Brownies

Anzac Brownies 2

I made these by accident last week for ANZAC Day – my husband loves the normal cookies but to cut corners and save time I decided to make a slice. I had a big bag of chocolate chips left over from the girls birthday cake (made the week before) so I thought it might be extra yummy to stir those through the mix…unfortunately the mix hadn’t cooled enough and the chips all melted – but as fortune had it, into a delicious fudgy, chewy, sticky slab that turned into these ANZAC brownies.

IngredientsBrownies 3

1 cup plain flour

1 cup rolled oats

1 cup brown sugar

1/2 cup desiccated coconut

125g nuttelex or other vegan butter

1/4 cup rice palm syrup

1/2 tsp bicarb soda

200g vegan dark chocolate chips

Method

Preheat oven to 180C or 160C fan.

Combine the flour, oats, sugar and coconut in a bowl.

Combine the butter, sugar and rice palm syrup in a saucepan and gently heat, stirring occasionally, until melted and smooth (I just did this in the thermomix on speed 2 at 60C for about 5 mins).

Stir in the bicarbonate soda, add to the flour mixture and stir to combine.

Stir through the choc chips until mostly melted. Press into the base of a baking-paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).

Bake 25-30 minutes or until still soft to touch on top but set (slice will harden upon cooling). Leave to cool 10 minutes in the pan then remove and cool completely on a wire rack. Cut into 24 squares and store in an airtight container.

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Vegan Pot Sticker Dumplings with Soy-Vinegar Dipping Sauce

IMG_1827

I first tried mushroom and tofu dumplings at the Bliss Organic cafe near the Adelaide Central Market. To say they were good is an understatement – I spent every bite trying to dissect each flavour that had been infused into them! All other dumplings I had seen had either been steamed or deep fried. I found a similar recipe in a great book one of my students, Jackie, gave me called “The Fresh Vegan Kitchen” by David and Charlotte Bailey. I love this method of shallow frying them in a pan then flash steaming them (hence the name “pot stickers”) as it gives them a wonderful crispy bottom contrasted against a chewy soft top. I now make the soft filling using the thermomix, but I’ve included the ol’ school method too. My family rates them 11.5/10.

Ingredients

Soy-Vinegar Dipping sauce

IMG_1823

4 Tbsp soy sauce

2 Tbsp mirin

2 tsp sesame oil

3 Tbsp rice vinegar

1 shallot

½ chives

1 green or red chilli, deseeded

Dumplings Stuffing

IMG_1828

4 Tbsp rice bran oil

1 onion

1 garlic clove

15g fresh ginger

1 green or red chilli, deseeded

1 bunch spring onions

1 head broccoli (or 2 large carrots)

12 medium button mushrooms

350g firm tofu, roughly cubed

1 Tbsp soy sauce

1 Tbsp sesame oil

2 packs square dumpling skins (about 50 skins)

Method

Soy-vinegar dipping sauce

Finely chop the shallot, chives and chilli (or blitz them in the thermomix 3 times for 3 seconds at speed 7, scraping the sides of the bowl in-between). Mix with the soy sauce, mirin, sesame oil and rice vinegar and set aside.

Dumpling Instructions for non-Therma users

Finely chop onion, garlic, peeled ginger and chilli. Heat 1 Tbsp of the rice bran oil in a pan and sauté all of the above for about 5 minutes.

If using broccoli (as I do), finely chop the flowerets and grate the stem as you’ll use it all. If using carrots finely grate them. Finely chop the spring onions and slice the mushrooms. Add these vegetables to the pan and cook for about 10 minutes. Crumble the tofu into the pan and cook a further 5 minutes, then stir in the soy and sesame oil. Leave until the stuffing is cool enough to handle.

Dumpling Instructions for Therma users

Place the broccoli (or carrot) and spring onions in the thermomix bowl and process twice at speed 7 for 3 seconds until finely chopped. Transfer to a dish and set aside. Add mushrooms to thermomix bowl and process at speed 4 for 5 seconds then set aside with broccoli and spring onions.

Add 1 Tbsp rice bran oil, onion, garlic, peeled ginger and chilli to thermomix bowl and process for 3 seconds on speed 7. Scrape the sides of the bowl with the spatula and repeat processing. Scrape the sides of the bowl again then cook at 95C for 5 minutes at speed 1.

Add the broccoli (or carrot), spring onion and mushrooms to the thermomix and cook 90C for a further 8 minutes at reverse speed 1. Add the cubed tofu and continue to cook for another 5 minutes at 90C, this time at normal speed 1.5 to crumble the tofu. Add the soy and sesame oil and mix at speed 1.5 for 30 seconds. Allow mixture to cool (thermomix light turns from red to green).

Assembling the Dumplings

IMG_1826Holding a dumpling skin in one hand, dip your index finger of the other hand in a little water and wet the top of the skin. Put about 1 heaped tsp of the dumpling filling into the middle of the skin, then pinch the corners together at the top to make a “money bag” shape. Repeat with the remaining skins.

In a large flat bottom fry pan with lid, heat the remaining 3 Tbsp of rice bran oil over a high flame. Add the dumplings and fry uncovered for about 3-5 minutes, until you see the bottoms turn golden.

IMG_1821Add 200mL of water and quickly cover the pan with the lid to steam the dumplings for 2 minutes. You’ll notice they seem to puff up a little. Remove the lid and continue to fry uncovered until all the water has evaporated. It’s best to turn the heat down to a medium-high setting here as the hot water may still splash. Gently lift the bottoms of the dumplings with a spatula and you can transfer them to some paper towel before placing them on a serving plate along with the dipping sauce.

Eat as soon as your hands can hold these hot little bags of vegan nom-nomness!

 

 

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