$2 avos – a rare treat. This is a super-easy pasta sauce that’s great for summer. You can also jazz this up a bit with a tablespoon of nutritional yeast if you want a slightly more cheesy flavour. Lemon juice is a must – it keeps the avo from turning brown too quickly.
1-2 ripe avocados
Juice from medium-sized lemon
Fresh or dried basil
Sundried tomatoes or fresh cherry tomatoes
Cook the pasta according to instructions on the packet. While pasta is cooking, just blend or mash up avocado and then add the rest of the ingredients. Drain pasta, stir through a little olive oil, and then stir through the pasta sauce. Serve immediately. (This is also goes well with some rocket on the side.)
We got some waiporoporo potatoes in our Ooooby box this week so I decided to use a few of them for a potato salad; that way I could also try out some homemade plant-based the brine from a can of chickpeas I’ve been meaning to try for ages.
I used some canned corn, some finely diced kale, chopped spring onion, and some toasted black and white sesame seeds to finish it off. It was a hit in our whare!
Wairanu huamata (salad mayonnaise) makes about 1.5 cups
3 tbsp of liquid from can of chickpeas (I made some hummus at the same time so just used the brine from the can of chickpeas. Apparently the liquid lasts a few days in the fridge and can also be frozen.)
1.5 tbsp rice vinegar
1 tsp dijon or wholegrain
3/4 tsp salt
some cracked black pepper to taste
1 cup neutral oil (I used light olive oil)
Some lemon-juice squeezed in is also nice
6 or so medium sized potatoes
1 spring onion, diced
1/2 can of corn kernels
1/2 cup of finely shredded kale, silverbeet, or spinach
2 tablespoons of toasted sesame seeds
You could also add some fresh herbs,
To make the mayo, combine all of the ingredients in a jug (taller the better) and then whizz together with a stick blender or hand beater. The chickpea brine whips up quite easily to form the colour and consistency of mayo. Adjust seasoning according to taste.
Dice the potatoes (I leave skins on) and cook until just tender. Run under some cold water and leave to drain and cool. Once they have cooled, put into a bowl and add about 1/2 of the mayo you’ve made (the rest will keep in the fridge for a couple of weeks). Stir through the onion, corn, and kale. Top with toasted sesame seeds.
It’s been getting a bit makariri the last few nights so I decided to have a go at a hot and spicy noodle soup. Pak choi came in our Ooooby box this week (post on this veggie box delivery initiative to follow) but I am really keen to try this with some watercress and puha as a substitute (need to go on a foraging mission this weekend!). This recipe is enough for two hungry pakeke!
2 tsp sesame or vegetable oil
2 tsp minced garlic
1 spring onion, diced
1 tsp minced ginger
5 cups vegetable stock
2 Tbsp miso paste
1 red chilli sliced in half lengthways, seeds removed (I put this in whole to flavour the broth and then take it out before serving) – optional
2 small bunches of pak choi (I chop the stem into chunks and put the leaves in whole)
1/2 block firm tofu
1 spring onions, diced
some toasted sesame seeds and chilli flakes for serving (you could also add some fresh bean sprouts)
Heat the sesame oil in a large saucepan and add the minced garlic, ginger, and 1 diced spring onion. Fry these until slightly brown and then add the vegetable stock. Add the whole chilli to the stock and simmer.
Ladle a cup or so of the broth into a pyrex jug or bowl. Add in the miso and then whisk until it has broken up and dissolved. Return this mixture to the broth.
Remove the chilli. Add the ramen noodles, the mushrooms, the tofu and some of the pak choi. Cook until the noodles are ready.
Serve in deep bowls with the rest of the pak choi added at the last minute. Top with the spring onions, toasted sesame seeds and chilli flakes.
I love this recipe because it is really easy and I usually have all of the ingredients for it – nothing fancy or too expensive. It is a hit in our whānau. If you don’t have sultanas just leave them out and add in another banana to compensate. Enjoy!
2 cups of flour (we use 1 each of wholemeal and plain white)
1 1⁄2 teaspoons baking soda
3/4 cup of sugar
1⁄4 cup grapeseed (or other cooking oil)
2 large ripe bananas
3/4 cup sultanas
1⁄4cup plant-based milk (I use soy or rice milk)
1 teaspoon vanilla essence
Pre-heat oven to 160 degrees. Line a baking tin (round or square) with baking paper, or grease with vegan spread.
Mash together ripe bananas in a small bowl. In a large bowl, combine the flour, baking soda and salt. In a separate bowl, whisk together the oil and sugar and then add bananas and sultanas. Add soy or rice milk and vanilla, stirring to combine.
Add the wet mixture to the dry and stir just until wet.
Bake for 35 to 40 minutes, or until a knife inserted into the cake comes out clean.
This is more just a prompt or idea for kai instead of a step by step recipe as it is pretty straightforward. Baked potatoes are often associated with cheese, sour cream, and bacon etc, but you can create your own delicious plant-based versions that are a lot healthier and cheaper too.
This is another recipe that uses hummus (recipe here) as a condiment instead of cheese or sour cream etc. It works really well. We served our spuds on top of a beetroot, corn, and rocket salad, and topped it with some chilli beans and hummus (you could also sprinkle some dukkah over it too, for extra flavour). I’m finding more and more that you can create a salad with the bits and pieces you have in the fridge – we try to have a jar of gherkins or olives handy to add some flavour to salads, and we use a lot of fresh herbs too – parsley and mint mostly.
We used some pre-made chilli beans we had in the freezer (see this recipe) but you could use a can of chilli beans to speed things up, or fry some onion and garlic, add a can of lentils and some curry flavour for an alternative, or for a more summery accompaniment you could put together a salsa with fresh tomato, coriander, cucumber, some chilli and corn. Heaps of ways to incorporate plenty of veg and colour on the plate.
This is a quick and easy dish that is good for when your mates argue that you can’t have a delicious breakfast without bacon and eggs.
It only takes a few minutes and you can jazz it up lots of different ways – serve with some sliced tomato or avocado on the side, or on a toasted bagel or bun with hummus, or stir through some mushrooms, spinach, black beans or capsicum – for this edition I sprinkled some sprouts and dukkah over the top (you could always add some hot sauce too).
Kīnaki (serves 2-3)
1 block of firm style tofu
1 small onion – diced finely
1 clove diced garlic
3 tablespoons of soy sauce
1.5 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 tablespoon sesame oil
A little sesame oil for cooking
Mix together the soy sauce, nutritional yeast, turmeric, cumin and 1 tablespoon of sesame oil and set aside.
Press any excess moisture out of the tofu (I use some muslin cloths for this).
Heat some sesame oil in a frying pan. When sizzling, add chopped onion and garlic and fry until slightly brown. Add the tofu by crumbling it into the pan and breaking down any big bits with a wooden spoon. Add the seasoning mixture and stir to make sure all of the tofu is well coated.
Anzac biscuits are my Dad’s favourite and I used to make them all the time “back in the day”. I figured it would be pretty easy to have a vegan version as from memory the only non-plant based ingredient was butter. I’ve adapted this recipe from this one here.
Kīnaki (makes about 15)
1 cup rolled oats
3/4 cup dessicated coconut
1 and 1/4 cups plain flour
1/4 cup of plain sugar
1/4 cup brown sugar (or use whatever sugar you have – I just like the caramel brown sugar gives)
1/2 tsp baking soda
2 tbsp hot water
50 g margarine
60 g coconut oil
1 tbsp golden syrup (or maple syrup or agave)
Preheat the oven to 170° C.
Mix together the oats, coconut, flour and sugars. In a saucepan over a low heat, melt the margarine, coconut oil and syrup and stir. Pour the two tablespoons of hot water into a cup and dissolve the bicarbonate of soda, then add this to the melted ingredients in the saucepan.
Add the melted / bicarb soda mixture to the dry ingredients and stir until combined.
Roll mixture balls (about golf-ball sized) and flatten with a fork.
Bake for about 20 minutes until golden and transfer to a wire rack to cool. (The longer you bake the crunchier they’ll be. Personally, I like them a bit chewy in the middle…)