Hurom Juicer and Pasulj (Serbian beans)

My Hurom Juicer finally arrived today! I have been madly checking the post tracking ever since I bought it for myself. It is my early graduation present. I bought HU500 ???????????????????????????????after I saw it advertised on the Food Matters website. The demonstration videos looked quite impressive and I really liked that it yields more juice with more nutrients.

The post man was so early this morning that he woke me up, but I couldn’t go back to bed I had to try it out my new baby. Albie took advantage of my sleepiness and impressed me with giving me each paw to shake and then sat with his adorable sad face. He is not well at the moment, he has injured himself so we are off to the chiropractor on the weekend. So while I was madly trying to figure out my juicer, he helped himself to my mum’s leather lounge and took a long nap.

After taking the juicer apart to see where it all goes I put it back together and started chopping fruit and veggies. I only had a pear, small beetroot, few sticks of celery and one large leaf of kale, so I wasn’t expecting a lot of juice. I just place a glass under the spout, like they do in the video and started to juice. Before I got near the pear I already had a full glass of green juice. I had to get another glass to catch the rest. I was really impressed with the dry pulp and I really love the little cap on the spout that the juice comes out of, which makes sure you don’t spill any.

The juice consistency was really nice. It wasn’t too watery or too pulpie. To clean the juicer you just have to rinse it with water and use the brush to get off any excess fruit, so easy. I ended up making juice again after dinner tonight to demonstrate it to Marco. He is in love with it too now. Unfortunately we had to go back to his tonight, so we won’t see the Hurom again till tomorrow.

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While I was enjoying my juice I was watching the Today Show and saw that David ‘Avocado’ Wolfe is here for his Australia Tour! He is  coming to my city in Brisbane next week. Unfortunately I couldn’t convince anyone today to go with me, so I will be going to his evening lecture and day conference by myself next weekend. It is a bit pricey but for the amount of hours it good value. To see a show or do a cooking lesson would cost just as much and thats only 2 hours. I first saw David on Hungry for Change documentary and he really influenced me to get back into juicing. So I can’t wait to see what he says and to learn more about raw food and nutrition.

With such a healthy start to the day I continued with a healthy Mushroom and Baba Ganoush Salad Wrap for lunch. I tried out the new Organic Mountain Bread that I got from Woolies yesterday. It doesn’t have any preservatives, which is great as its hard to find any wraps or lebanese breads that don’t. It also tastes really good and doesn’t have that strange wrap after taste.

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Mushroom and Baba Ganoush Salad Wrap (vegan, gluten free option, nut free)

Ingredients:

1 tablespoon olive oil

1 large flat mushroom sliced

1 teaspoon diced basil/parsley

2 pieces of mountain bread/gf wrap

2 tablespoons baba ganoush (store bought/homemade)

1/2 small carrot grated

1/2 small lebanese cucumber thinly sliced

1 radish thinly sliced

1 small tomato sliced

small handful baby spinach

1 roasted capsicum

sea salt to taste

Method:

1. Heat olive oil in a pan and add mushroom. Saute on each side, when it starts to brown add the basil/parsley and sea salt.

2. Place 1 piece of mountain bread on a plate, then spread baba ganosh and top with carrot, cucumber, radish, tomato, baby spinach, mushroom, roasted capsicum and sea salt.

3. Close the ends of the mountain bread then roll it closed. Wrap another mountain bread around the wrap.

4. Wrap the mountain bread with baking paper and twist the ends of the paper. Then slice in the middle and serve.

* Serves 1

After lunch I started on dinner. I always get so much done when I am procrastinating my uni work. I really wanted to try make another Serbian bean dish that I tried at ???????????????????????????????Marco’s sisters Slava.  It is prepared the same way as Prebranac, which I made with lima beans. However, is stove cooked instead of baked. To thicken the beans and water into a sauce you just add a mixture of flour and water. She also told me that leeks, carrots and capscium can also be added.

According to an article I read this stove cooked Serbian beans is called Pasulj (Пасуљ) and is more like a thick bean soup. It is traditional dish in Serbian, Bosnia, Albania and other parts of the Balkans. Like Prebranac it is made white or brown beans, onions and sweet Hungarian paprika as well as bay leaves, carrots, leeks and other vegetables. It is often prepared with smoked meats, such as smoked bacon, smoked sausage and smoked joints. But the meat is omitted during times of fasting.

Although this dish takes a long time to make its really easy and is a perfect comfort dish for cold weather. I had to add a bit of sugar to mine, as my sweet hungarian paprika was a bit bitter. We enjoyed this soup with some crusty sour dough and sauerkraut.

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Pasulj (Serbian Bean Soup) (vegan, gluten free, soy free, nut free)

Ingredients:

500g great northern beans (soaked/un-soaked)

1/2 cup olive oil

1 large leek, diced

3 onions, diced

2 garlic cloves, diced

2 large carrots, diced

1 red capsicum, diced

2 tablespoons Sweet Hungarian Paprika

3 bay leaves, pinch of raw sugar (if too bitter)

1/2 teaspoon cayenne pepper (optional)

1/2 tablespoon liquid smoke (optional)

sea salt and black pepper to taste

2 tablespoons arrowroot flour (or other flour)???????????????????????????????

Method:

1. Place beans in a large pot and fill with water. Bring to the boil, then strain beans and remove water.

2. Place beans  in the same pot and fill with water. Bring to the again boil, then strain beans and remove again water.???????????????????????????????

3. This time place beans back in pot with water to cover (about 1-2 finger tips). Slightly cover the pot and bring to the boil, then place on a simmer. Cook for 45 mins to 1 hour, or until beans are quite soft.???????????????????????????????

4. In a large pan heat olive oil and add the onion, garlic, leeks, carrots, red capsicum, paprika, bay leaves, sea salt, black pepper, sugar and liquid smoke. Cook for 1o mins or until onions are translucent and all the vegetables have softened???????????????????????????????

5. Add the vegetables to the beans and stir through.

6. Mix flour with 4 tablespoons water in a small bowl then add to the beans.

7. Cook beans for a further 30-1 hour, so that they break down a little more and become a thick soup. Season and serve.

*Serves 6-8

Pasulj <http://en.wikipedia.org/wiki/Pasulj>

Cord Magazine <http://www.cordmagazine.com/images1/pdf/cord77.pdf>

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Here is an update on my garden. My herbs are looking a bit sad and my veggies are getting a few bites, but they are all growing nicely. I have started using the pak chop and lettuce. Any advice natural ways to stop bugs? I am using this natural chili garlic spray. Its only the broccoli, cabbage and brussel sprouts that are getting attacked.

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I’ve also started growing a pineapple plant with the top root. I will have to plant it soon.

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Prebranac (Serbian Baked Beans)

As promised here is a typical Serbian dish from the kitchen of Marco’s family. Although I have enjoying this bean dish for many years, since Marco and I have been together, this is the first time I have learned to make it. Marco never wanted me to make it at home. Partly because he’s been eating it his whole life and perhaps partly because he didn’t think I could make it like his mum. However, since we went to Serbia last year he love of his home food has been reignited.

68Prebranac (пребранац/pre-BRAH-nats) is a Serbian baked bean dish, which is prepared with white or brown beans, such as lima beans and great northern beans; onions and sweet Hungarian paprika. It is also known as Pasulj (Пасуљ) and is a typical dish in Bosnia, Albania and other Balkan nations. Many recipes include bay leaves, carrots, leeks and other vegetables. It is often prepared with smoked meats, such as smoked bacon, smoked sausage and smoked joints. However, the  meat can be omitted. It doesn’t have milk, butter or eggs, so it ideal during fasting time.  This dish was originally eaten by farmers during the winter months, due to its high fat content. It can be cooked dry or in a thick sauce depending how much water you add. It can be served hot or room temperature, with crusty bread.

Before I made this dish I consulted both Marco’s mother and his sister. They both have different ways of making this dish and so do their other family members. You can use lima beans or greater northern beans. The beans can be soaked or un-soaked. You can use four onions or one kilo of onions. Some people use 1/2 teaspoon of paprika and others use lots of more colour. You cook the onions with leeks, carrot and/or capsicum or without. You can add the onion and vegetables with cooked beans or you can layer. You can finish off this dish in the oven to brown or on the stove with a bit of flour. You can have this dish dry or you can have it very moist. So many possibilities!

I ended up going with most of Marco’s mothers suggestions as she enthusiastically started the dish for me. The only thing I added, which perhaps isn’t tradition, is a teaspoon of liquid smoke for the smoky flavour. This is because usually Sally adds smoked ribs to the dish before she puts it in the oven. So I still wanted the same flavour, but made vegan. You can omit this though. Other the that this is a really easy dish to prepare, which doesn’t take much work, but it does take time.

So the verdict? It turned out quite well. The beans were nice and soft and the top browned very nicely. I didn’t put enough salt, so we had to add a lot more when it was ready. It wasn’t the same as Sally’s, but it was my first attempt, so I was happy. Mine was a bit dry as well. I thought that I had put enough water, but next time I will add a little more.

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Prebranac (Serbian Baked Beans) (vegan, gluten free, soy free, nut free)

Ingredients:

500 lima beans (pre- soaked for 8 hours)

1/2 cup olive oil

4 onions, diced

2 garlic cloves, diced

2 tablespoons Sweet Hungarian Paprika

1 teaspoon liquid smoke (optional, for smoking taste)

sea salt and black pepper to taste???????????????????????????????

Method:

1. Place lima beans in a large pot and fill with water. Bring to the boil, then strain beans and remove water.

2. Place lima beans  in the same pot and fill with water. Bring to the again boil, then strain beans and remove again water.

3. This time place beans back in pot with water to cover (about 1-2 finger tips). Slightly cover the pot and bring to the boil, then place on a simmer. Cook for 45 mins to 1 hour, or until beans are quite soft.DSC04943

4. Preheat the oven to 180 degrees.

5. In a pan heat olive oil and add the onion, garlic, paprika, sea salt, black pepper and liquid smoke. Cook for 5 mins or until onions are translucent, but not browned.

6. Take a baking tray or casserole dish and first layer  half the lima beans on the bottom with a little bit of the cooking water. (The more water you add the more moist it will be).

7. Next add half the onion mixture on top of the beans.

8. Then another layer of beans with cooking water and lastly with the onion mixture.

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9. Bake for 30 mins or until browned on top.

*Serves 6-8

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Pasulj <http://en.wikipedia.org/wiki/Pasulj>

Prebranac <http://recipes.wikia.com/wiki/Prebranac>

Baked Beans Recipe – Serbian Prebranac <http://easteuropeanfood.about.com/od/serbianvegetables/r/prebanac.htm>

Prebranac (Serbian Baked Beans) <http://food52.com/recipes/19697-prebranac-serbian-baked-beans>

Serbian Slava

Hi all I just wanted to share my newly favorite Serbian tradition. Slava is Serbian Orthodox tradition, which celebrates the patron saint of the family who is hosting the Slava. It is typically celebrated annually by Serbians and Montenegrins   This Slava was hosted by Marco’s sister and brother in law. The patron saint is Saint Teodor and the celebration always falls on a Saturday  so its known as Teodor’s Saturday. The date is not the same every year, but it does lead up to Easter, which is why they fast by not consuming animal products. This is the first time I have been to a Slava. I have heard of the delicious foods that are served during this celebration of fasting, which include meat free, dairy free and egg free specialties. They do still eat fish, but they also make many breads, salads and bean dishes.

I have never seen some of the dishes that Marco’s sister put together today. I’m sorry that I don’t have the names, but hopefully I’ll be able to find out some of the recipes from her. In the first picture, the first one was made of layers of wafer,  homemade vegan mayo, ajvar and mushrooms and topped with vegan cheddar cheese. Behind that was a potato pancake and behind that is mushrooms stuffed with homemade vegan mayo and topped with a green olive. The next picture shows a lima bean puree/dip. It is sliced and topped with oil and paprika, so you can easily take a small slice. The next picture is a homemade baked bean dish with cannellini beans. The last picture was dessert. There is a chocolate, coconut and raisin baklava and a cake. The cake has two sponges made of chestnuts, flour and something else. It is layered with tahini and dark chocolate. Both the desserts were really rich. By the time I got through half I knew I should stop, but it tasted so good. I washed all this down with a cherry Rakija.

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Week 20 to 25

The last few weeks have flown by. I can’t believe I’m already over 6 months pregnant. Most people can’t believe that I am already this far along.  But even with an extra 6kgs I’m starting to feel like a baby elephant.

Here’s some pictures from week 22 to 25. Since I last posted I have grown a lot.

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22 weeks

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23 weeks & 4 days

24 weeks and 5 days

I did expected to be more uncomfortable and tired at this point. However I have had so much more energy recently. I barely sleep some nights. The baby usually wakes me up anywhere between 4-7 am. This kind of early rising has really amazing Marco, who has never know me as a morning person or someone who doesn’t need 8-10 hours of sleep a day. I also feel less tense and more bendy after the last few week of prenatal pilates and yoga. I can’t believe that one class a week can really make such a difference. I usually feel like I’ve had a massage afterwards, which is really nice since my personal masseuse rarely does his job. The baby is also more active. She still likes to hang out on the right of my tummy, which causes me to be a bit unbalanced on that side. She also has started kicking at both ends of my stomach at once, which sometimes gives me a bit of a fright when I think that she’s sleeping.

The only issues I have had so far in my pregnancy is a couple leg cramps and my breast are a little red. They usually look a bit sunburnt and are quite warm. I ended up doing an ultrasound but they were all was clear. Apparently this must be normal for me during pregnancy, even though no one else I know has had the same symptom. It doesn’t hurt so it doesn’t bother me. I guess going from a 12B to a 14DD is going to cause some discomfort. I have just recently bought my 3rd lot of maternity bra’s so I am hoping this is it now. Fingers crossed!

This past month has been a really positive turnaround after the hard year I’ve had. In the first week of December I received a High Distinction on my post grad course, a few of my recipes were published in The Goodness Magazine and I won Therese Kerr’s competition and will soon receive one of her organic certified gift packs.

Another big event for Marco and I this month was our All in One Party Extravaganza to celebrate our Baby Shower, Marco’s 30th, our Engagement and our Housewarming. So last Saturday night we held a big party at our place, catering for about 55 family and friends.

The menu was vegan/vegetarian and surprisingly received positive reviews from all the guests. I don’t think I invited one vegetarian, but everyone loved the food. I had Vegerama cater the vegan main meals, which included Satay Vegetable Curry, Massaman Curry, Basmati Rice Lasagne, Mousakka, Chickpea Pesto Salad and Kofta balls (frebee). The food was excellent and I would definitely recommend them. I also catered the appetizers, most of the buffet, and some desserts.

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For appetizers I made my Cheesy Brown Lentil Hummus, and Chef Chloe’s Mushroom Turnovers (recipe) and Sweet and Sour Party Meatballs (recipe). Unfortunately I was so busy cooking and answering the door I didn’t get a chance to take any photos. Probably the most popular of the three was the Mushroom Turnovers. Those took me an entire evening to prep a few days before but they were so worth it.

For the buffet I made a Cheesy Pasta bake, Eggplant salad with Tahini Sumac Dressing (recipe – I prefer to fry it), Chef Chloe’s Minted Couscous with Rocket, Butternut Squash and Raisins (recipe) ; and Foccaccia made from scratch topped with cherry tomatoes and black olives.I got the most complements for the Pasta bake, which no one could believe was dairy free and also for the Eggplant Salad, which always goes down well. Maria’s sister made Prebranac (Serbian baked beans) and Kifli filled with feta. This bread was probably more popular then my foccaccia on the night.

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Eggplant salad with Tahini Sumac Dressing

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Minted Couscous with Rocket, Butternut Squash and Raisins

DSC03261DSC03255For desserts I made two of Angela Liddon (Oh she glows) Double Layered Chocolate Fudge Cakes. I previously made a trial run the week before and everyone loved it so much that I knew my guests would love it too. Marco’s sister made this no bake vegan cake filled with layers of walnuts, coconut. She also designed this beautiful outer casing with a sugar baby on top. My mother bought a Torta Romana for Marco 30th, my friend Robyn made this adorable fruit platter, my friend Hanh made these beautiful macaroons and velvet cupcakes, another friend Azra made baklava and my neighbor Matilda brought these homemade Italian biscotti. So we had a pretty impressive dessert table as well. To be honest I did want to keep the desserts dairy free, but in the end it was nice for friends and family to bring something and everyone enjoyed trying a bit of everything.

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Double Layered Chocolate Fudge Cakes

DSC03292DSC03291DSC03278DSC03277DSC03281DSC03283DSC03282All in all the party was a huge success. Everyone had a great time and mingled well. They all certainly ate well! We were also fortunately to receive many green baby gifts from a gift registry I set up with Biome Eco Store as well as many generous donations to our baby fund.

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P1060913 DSC03315DSC03357DSC03379DSC03375Now I have to get ready for Christmas…

 

 

 

Legumes

Adzuki Beans

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Adzuki Bean and Pumpkin Stew (vegan, gluten free, nut free)

Adzuki Chili Casserole with Cornbread Topping  (gfo, sf, nf)

Adzuki Chili Casserole with Cornbread Topping  (vegan, gluten free option, soy free, nut free)

Adzuki Mushroom ‘Meatballs’ (gf, nf)

Adzuki Mushroom ‘Meatballs’ (vegan, gluten free, nut free)

Borlotti beans

Cottage pie with  Borlotti beans and Porcini mushrooms (gf, sf, nf)

Cottage pie with Borlotti beans and Porcini mushrooms (vegan, gluten free, soy free, nut free)

Broad Beans/Fava Beans

Broad Bean Guacamole  (gf, nf, sf)

Broad Bean Guacamole (vegan, gluten free, soy free, nut free)

Baked Fava bean Falafel (gf, sf, nf)

Baked Fava bean Falafel (vegan, gluten free, soy free, nut free)

Creamy Pasta Primavera (gfo, sf)

Creamy Pasta Primavera (vegan, gluten free option, soy free)

Japanese Curry with Broad beans and Eggplant Katsu (gf, sf nf)

Japanese Curry with Broad beans and Eggplant Katsu (vegan, gluten free, nut free)

Black Beans

Whole Roasted Sweet Potato with Black bean & Corn Chili and Broad Bean Guacamole  (gf, nf, sf)

Black bean & Corn Chili with Whole Roasted Sweet Potatoes (vegan, gluten free, soy free, nut free)

Creamy Sweet potato, Black bean, Chia seed Soup (gf, sf, nf)

Creamy Sweet potato, Black bean, Chia seed Soup (vegan, gluten free, soy free, nut free)

Cuban Black bean Soup (gf, sf, nf)

Cuban Black bean Soup (vegan, gluten free, soy free, nut free)

Lime spiked Black bean and Beetroot Dip (gf, sf nf)

Lime spiked Black bean and Beetroot Dip (vegan, gluten free, soy free, nut free)

Chickpeas

Roasted Cauliflower, Beets, Capsicum and Chickpeas with Tahini Sumac Dressing (gf, sf, nf)

Roasted Cauliflower, Beets, Capsicum and Chickpeas with Tahini Sumac Dressing (vegan, gluten free, soy free, nut free)

Sprouted Chickpea Peanut Butter Hummus (gf, sf, r)

Sprouted Chickpea Peanut Butter Hummus (vegan, raw, gluten free, soy free)

Sweet Potato Hummus (gf, sf, nf)

Sweet Potato Hummus (vegan, gluten free, nut free, soy free)

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Vegan Chickpea ‘Tuna’ Salad/Sandwich/Sushi (vegan, gluten free, nut free, soy free)

Cannellini Beans

Cannellini Bean & Sweet Potato Patties (gf, sf, nf)

Cannellini Bean & Sweet Potato Patties (vegan, gluten free, soy free, nut free)

Cannellini Cutlets (gf, sf, nf)

Cannellini Cutlets (vegan, gluten free, soy free, nut free)

Creamy Lemon Broccoli and Cannellini Bean Gemelli (vegan, gluten free option, soy free option, nut free option)

Creamy Lemon Broccoli and Cannellini Bean Gemelli (vegan, gluten free option, soy free option, nut free option)

Pasta al Cavolfiore (gfo, sf)

Pasta al Cavolfiore  (vegan, gluten free option, soy free)

Pirozhki (gfo, nf)

Pirozhki (vegan, gluten free option, nut free)

Pumpkin and Cannellini bean Curry with Buckwheat (gf, sf, nf)

Pumpkin and Cannellini bean Curry with Buckwheat (vegan, gluten free, soy free, nut free)

Caramelized Onion and Fennel with Cannellini Beans with  Pumpkin Polenta (gf, sf, nf)

Caramelized Onion and Fennel with Cannellini Beans with Pumpkin Polenta (vegan, gluten free, soy free, nut free)

Rolled Eggplant with Cannellini bean Pine nut Filling (gf, sf)

Rolled Eggplant with Cannellini bean Pine nut Filling (vegan, gluten free, soy free)

Zesty Cannellini bean Salad (gf, sf, nf)

Zesty Cannellini bean Salad (vegan, gluten free, soy free, nut free)

Great Northern Beans

Pasulj (Serbian Bean Soup) (gf, sf, nf)

Pasulj (Serbian Bean Soup) (vegan, gluten free, soy free, nut free)

Kidney Beans

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping (nf)

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping (vegan, nut free)

Brown Lentils

Aussie Beetie Burger Patties (gf, sf)

Aussie Beetie Burger Patties (vegan, gluten free, soy free)

Cheesy Brown Lentil Hummus (gf, sf, nf)

Cheesy Brown Lentil Hummus (vegan, gluten free, soy free, nut free)

‘Shepherd’s’ Pie  (gfo, nf)

‘Shepherd’s’ Pie  (vegan, gluten free option, nut free)

Tempeh Pine nut ‘Meatballs’ with Red Wine Tomato Sauce (gf)

Tempeh Pine nut ‘Meatballs’ with Red Wine Tomato Sauce (vegan, gluten free)

Warm Buckwheat &  Lentil Salad with Pumpkin & Broccolini, Roasted Garlic Tahini Dressing and Spicy Roasted Pumpkin Seeds (gf, sf, nf)

Warm Buckwheat & Lentil Salad with Pumpkin & Broccolini, Roasted Garlic Tahini Dressing and Spicy Roasted Pumpkin Seeds (vegan, gluten free, soy free, nut free)

Green Lentils

 Pearl Couscous with Green Lentils, Kale and Caramelized Onions (vegan, soy free, nut free)

Pearl Couscous with Green Lentils, Kale and Caramelized Onions (vegan, soy free, nut free)

Lentil & Potato ‘Meatballs’ (gfo, sf, nf)

Lentil & Potato ‘Meatballs’ (vegan, gluten free option, soy free, nut free)

Potato and Green Lentil Curry (vegan, gluten free, soy free, nut free)

Red Capsicum & Green Lentil Hummus (gf, sf, nf)

Red Capsicum & Green Lentil Hummus (vegan, gluten free, soy free, nut free)

Spiced Vegetable and Lentil Loaf (gf, sf, nf)

Spiced Vegetable and Lentil Loaf (vegan, gluten free, soy free)

French Lentils

French lentil and Kale Ragout with Pesto Polenta (gf, sf)

French lentil and Kale Ragout with Pesto Polenta (vegan, gluten free, soy free)

Pasta Shells with Tempeh, Shiitake Mushrooms and French Lentil in a Tomato Sauce (gfo, nf)

Pasta Shells with Tempeh, Shiitake Mushrooms and French Lentil in a Tomato Sauce (vegan, gluten free option, nut free)

Red Lentils

Roasted Cherry Tomato, Spinach, Lentil & Buckwheat Stew (gf, sf, nf)

Roasted Cherry Tomato, Spinach, Lentil & Buckwheat Stew (vegan, gluten free, soy free, nut free)

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Sweet Potato, Red Lentil and Piquillo Pepper Soup (vegan, gluten free, soy free, nut free)

Lima Beans

Prebranac (Serbian Baked Beans) (gf, sf, nf)

Prebranac (Serbian Baked Beans) (vegan, gluten free, soy free, nut free)

Mixed Beans

Mixed Bean Chili in Whole Roasted Sweet Potato (gf, nf, sf)

Mixed Bean Chilli in Whole Roasted Sweet Potato (vegan, gluten free, soy free, nut free)

Navy Beans

Mexican style Navy beans with Mushrooms (gf, sf, nf)

Mexican style Navy beans with Mushrooms (vegan, gluten free, soy free, nut free)

Soy Beans

Soybean and Butternut Pumpkin Stew (gf, nf)

Soybean and Butternut Pumpkin Stew (vegan, gluten free, nut free)

Yellow Split Peas

Barley, Lentil and Butternut PumpkinStew (sf, nf)

Barley, Lentil and Butternut Pumpkin Stew (vegan, soy free, nut free)

Casseroles and Vegetables

Casseroles

Adzuki Chili Casserole with Cornbread Topping  (gfo, sf, nf)

Adzuki Chili Casserole with Cornbread Topping (vegan, gluten free option, soy free, nut free)

Cauliflower Cheezy Thyme Pie (gfo, sfo, nf)

Cauliflower Cheezy Thyme Pie (vegan, gluten free option, soy free, nut free)

Cottage pie with  Borlotti beans and Porcini mushrooms (gf, sf, nf)

Cottage pie with Borlotti beans and Porcini mushrooms (vegan, gluten free, soy free, nut free)

Eggplant Parmigiana  (gf, nf)

Eggplant Parmigiana  (vegan, gluten free, nut free)

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Great Northern Bean Casserole with Sliced Potato Topping (vegan, gluten free, nut free)

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping (nf)

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping (vegan, nut free)

 

 

Prebranac (Serbian Baked Beans) (gf, sf, nf)

Prebranac (Serbian Baked Beans) (vegan, gluten free, soy free, nut free)

‘Shepherd’s’ Pie  (gfo, nf)

‘Shepherd’s’ Pie  (vegan, gluten free option, nut free)

Sweet Mixed Tomato and Tempeh Sausage Casserole (gfo, nf)

Sweet Mixed Tomato and Tempeh Sausage Casserole (vegan, gluten free option, nut free)

Stuffed Vegetables

Eggplant Rolls stuffed with Quinoa and ‘Mince’ (gfo, nf)

Eggplant Rolls stuffed with Quinoa and ‘Mince’ (vegan, gluten free, nut free)

Eggplants stuffed with Israeli Couscous (nf)

Eggplants stuffed with Israeli Couscous (vegan, gluten free, nut free)

Loaded Sweet Potatoes with Spinach and Tempeh ‘Bacon’ (gf, nf)

Loaded Sweet Potatoes with Spinach and Tempeh ‘Bacon’ (vegan, gluten free, nut free)

Mushroom Wellington (gfo, sf)

Mushroom Wellington (vegan, gluten free option, soy free)

Rolled Eggplant with Cannellini bean Pine nut Filling (gf, sf)

Rolled Eggplant with Cannellini bean Pine nut Filling (gf, sf)

Stuffed Eggplants with Sun dried Tomatoes & Pine nuts (gf, sf)

Stuffed Eggplants with Sun dried Tomatoes & Pine nuts (vegan, gluten free, soy free)

Roasted Butternut Pumpkin with Brown Rice, Vegetables and Cranberries (gf, sf)

Roasted Butternut Pumpkin with Brown Rice, Vegetables and Cranberries (vegan, gluten free, soy free)

Whole Roasted Sweet Potato with Black bean & Corn Chili and Broad Bean Guacamole  (gf, nf, sf)

Whole Roasted Sweet Potato with Black bean & Corn Chili and Broad Bean Guacamole (vegan, gluten free, soy free, nut free)

Whole Roasted Sweet Potato with Mixed Bean Chili (gf, nf, sf)

Whole Roasted Sweet Potato with Mixed Bean Chilli (vegan, gluten free, soy free, nut free)

Whole Sweet Potatoes with Wild Black Rice, Kale and Lime Cashew Sour Cream (gf, sf)

Whole Sweet Potatoes with Wild Black Rice, Kale and Lime Cashew Sour Cream (vegan, gluten free, soy free)

Roasted Vegetables

Hasselback Potatoes with Lemon Almond Pesto (gf, sf)

Hasselback Potatoes with Lemon Almond Pesto (vegan, gluten free, soy free)

Miso Glazed Roasted Butternut Pumpkin with Miso Ginger Satay Sauce (gf, nf)

Miso Glazed Roasted Butternut Pumpkin with Miso Ginger Satay Sauce (vegan, gluten free, nut free)

Lemon & Thyme Roasted Chat Potatoes, Carrots & Garlic (gf, sf, nf)

Lemon & Thyme Roasted Chat Potatoes, Carrots & Garlic (vegan, gluten free, soy free, nut free)

Miso Glaze Roasted Brussel Spouts, Lotus Root and Garlic (gf, sf, nf)

Miso Glaze Roasted Brussel Spouts, Lotus Root and Garlic (vegan, gluten free, soy free, nut free)

Roasted Cauliflower, Beets, Capsicum and Chickpeas with Tahini Sumac Dressing (gf, sf, nf)

Roasted Cauliflower, Beets, Capsicum and Chickpeas with Tahini Sumac Dressing (vegan, gluten free, soy free, nut free)

Roasted Cauliflower Steak (gf, sf, nf)

Roasted Cauliflower Steak (vegan, gluten free, soy free, nut free)

Roasted Spiced Kipfler Potatoes with Cashew Coriander Sauce (gf, sf)

Roasted Spiced Kipfler Potatoes with Cashew Coriander Sauce (vegan, gluten free, soy free)

Rosemary Sweet Potato Thins (gf, sf, nf)

Rosemary Sweet Potato Thins (vegan, gluten free, soy free, nut free)

Spaghetti Squash with a delicious Sun dried Tomato, Olive, Red Wine Sauce (gf, sf, nf)

Spaghetti Squash with a delicious Sun dried Tomato, Olive, Red Wine Sauce (vegan, gluten free, soy free, nut free)

Sweet Potato Smash with Cashew Coriander Sauce (gf, sf)

Sweet Potato Smash with Cashew Coriander Sauce (vegan, gluten free, soy free)

 Other Vegetable Sides

Cauliflower Garlic Mash with Sweet Green Onions (gf, nf, sf)

Cauliflower Garlic Mash with Sweet Green Onions (vegan, gluten free, soy free, nut free)

Funghi trifolati (mushrooms sautéed) (gf, sf, nf)

Funghi trifolati (Sautéed Mushrooms) (vegan, gluten free, soy free, nut free)

Frittelle croccanti di patate (gfo, sf, nf)

Frittelle croccanti di patate (vegan, gluten free option, soy free, nut free)

Green beans with Tomatoes and Cashew Parmesan (gf, sf, nf)

Green beans with Tomatoes and Cashew Parmesan (vegan, gluten free, soy free, nut free)

Green Cauliflower, Potato & Leek Mash (gf, sf, nf)

Green Cauliflower, Potato & Leek Mash (vegan, gluten free, soy free, nut free)

Marinated Rainbow Carrots (gf, sf, nf)

Marinated Rainbow Carrots (vegan, gluten free, soy free, nut free)

Sesame Agave Carrots (gf, sf, nf)

Sesame Agave Carrots (vegan, gluten free, soy free, nut free)

Sweet-and-Sour Red Cabbage with Apple (gf, sf, nf)

Sweet-and-Sour Red Cabbage with Apple (vegan, gluten free, soy free, nut free)

Vegan Polish Potato Pancakes (gf, sf, nf)

Vegan Polish Potato Pancakes (vegan, gluten free, soy free, nut free)

Verdure grigliate/Grilled vegetables (gf, sf, nf)

Verdure grigliate (Grilled vegetables) (vegan, gluten free, soy free, nut free)

Soups and Stews

Soups 

Borscht (gf, sf, nf)

Borscht (vegan, gluten free, soy free, nut free)

Broccoli and Hemp seed Soup (gf, sf, nf)

Broccoli and Hemp seed Soup (vegan, gluten free, soy free, nut free)

Corn and Kale Chowder with Sour Dough Croutons (gf, sf)

Corn and Kale Chowder with Sour Dough Croutons (vegan, gluten free, soy free)

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Cream of Broccoli and Potato Soup (vegan, gluten free, soy free)

Creamy Sweet potato, Black bean, Chia seed Soup (gf, sf, nf)

Creamy Sweet potato, Black bean, Chia seed Soup (vegan, gluten free, soy free, nut free)

Cuban Black bean Soup (gf, sf, nf)

Cuban Black bean Soup (vegan, gluten free, soy free, nut free)

Minestra di zucca alla mantovana (Pumpkin Soup Mantua Style) (gf, nf, sf)

Minestra di zucca alla mantovana (Pumpkin Soup Mantua Style) (vegan, gluten free, soy free, nut free)

Miso Soup with Nori and Black Fungus (gf, nf)

Miso Soup with Nori and Black Fungus (vegan, gluten free, nut free)

Pappa al pomodoro (sf, nf)

Pappa al pomodoro (vegan, soy free, nut free)

Rich Roasted Tomato Soup (gf, sf, nf)

Rich Roasted Tomato Soup (vegan, gluten free, soy free, nut free)

Satay Noodle Soup with Grilled Tofu (gf)

Satay Noodle Soup with Grilled Tofu (vegan, gluten free)

Pumpkin Rosemary Soup (gf, sf, nf)

Pumpkin Rosemary Soup (vegan, gluten free, soy free, nut free)

Pumpkin & Swede Soup (gf, sf, nf)

Pumpkin & Swede Soup (vegan, gluten free, soy free, nut free)

Spicy Roasted Cauliflower and Corn Soup (gf, sf, nf)

Spicy Roasted Cauliflower and Corn Soup (vegan, gluten free, soy free, nut free)

Roasted Cauliflower Soup (gf, sf, nf)

Roasted Cauliflower Soup (vegan, gluten free, soy free, nut free)

Sweet Potato Noodle Soup with Tofu, Asian Greens and White Fungus (gf, nf)

Sweet Potato Noodle Soup with Tofu, Asian Greens and White Fungus (vegan, gluten free, nut free)

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Sweet potato, Red Lentil and Piquillo Pepper Soup (vegan, gluten free, soy free, nut free)

Stews

Barley, Lentil and Butternut PumpkinStew (sf, nf)

Barley, Lentil and Butternut Pumpkin Stew (vegan, soy free, nut free)

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping (nf)

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping (vegan, nut free)

Pasulj (Serbian Bean Soup) (gf, sf, nf)

Pasulj (Serbian Bean Soup) (vegan, gluten free, soy free, nut free)

Roasted Cherry Tomato, Spinach, Lentil & Buckwheat Stew (gf, sf, nf)

Roasted Cherry Tomato, Spinach, Lentil & Buckwheat Stew (vegan, gluten free, soy free, nut free)

Spicy Peanut Stew with Sweet Potatoes and Eggplant (gf, sf)

Spicy Peanut Stew with Sweet Potatoes and Eggplant (vegan, gluten free, soy free)

Soybean and Butternut Pumpkin Stew (gf, nf)

Soybean and Butternut Pumpkin Stew (vegan, gluten free, nut free)

Burgers, Sandwiches & Patties

Sandwiches

BBQ Tofu Bagel (gfo, nf)

BBQ Tofu Bagel (vegan, gluten free option, nut free)

Satay Tofu Panini

Satay Tofu Panini (vegan, gluten free option)

Vegan Tuna Salad Sandwich (gfo, sf, nf)

Vegan Chickpea ‘Tuna’ Salad Sandwich (vegan, gluten free option, soy free, nut free)

Wraps

Greek Salad wraps with Marinated Buffalo-Style Tofu Mozzarella and Hummus (gfo, nf)

Greek Salad wraps with Marinated Buffalo-Style Tofu Mozzarella and Hummus (vegan, gluten free optional, nut free)

Mushroom and Baba Ganoush Salad Wrap (gfo, sf, nf)

Mushroom and Baba Ganoush Salad Wrap (vegan, gluten free option, nut free)

Patties and Falafel

Aussie Beetie Burger Patties (gf, sf)

Aussie Beetie Burger Patties (vegan, gluten free, soy free)

Baked Fava Bean Falafel in a Wholemeal Flax Seed Pita Bread with Kale & Quinoa Tabouli and Lemon Cashew Yogurt (sf)

Baked Fava Bean Falafel in a Wholemeal Flax Seed Pita Bread with Kale & Quinoa Tabouli and Lemon Cashew Yogurt (vegan, soy free)

Cannellini Bean & Sweet Potato Patties (gf, sf, nf)

Cannellini Bean & Sweet Potato Patties (vegan, gluten free, soy free, nut free)

Red Lentil Patties with Kale Pesto (gf, sf)

Red Lentil Patties with Kale Pesto (vegan, gluten free, soy free)

Sweet Potato & Rice Veggie patties (gf, sf, nf)

Sweet Potato & Rice Veggie patties (vegan, gluten free, soy free, nut free)

Sandwich Fillers

Vegan Chickpea 'Tuna'

Vegan Chickpea ‘Tuna’ (vegan, gluten free, soy free, nut free)

Mock Tempeh 'Tuna' Salad (gf, nf)

Tempeh ‘Tuna’ Salad (vegan, gluten free, nut free)

Vegan Sense-sations

Today after a hard day of renovations, Marco, his father and I sat down to some delicious Vegan Sense-sations pies. These pies are made by Health Sense-sations. They are a vegetarian Queensland based company and their products can be found in various health food shops and small supermarkets in QLD and NSW. Until this morning I had never heard of them before. But we decided to try them after they were recommended to us by a lovely staff member at the Green Edge. I got the Thai Curry Pie and Marco and Victor got the NFB Mince & Veg Pie and the NFB Pepper Pie.

I bought the pies frozen in single packaging. Then I baked them for about 50 minutes at home. I served them with Roasted Kipfler Potatoes and Rainbow Carrots.

The boys loved their pies. Especially Marco’s father, who is a meat loving Serbian from way back. Although he has been embracing vegan home cooking in recent times. I only tried Marco’s Mince and Veg pie. It really did have that meat pie taste, but with out the grizzly bits. For me it tasted very meaty, but Marco said he could still taste the difference. As for Victor’s, well he was very happy with his Pepper Pie, but didn’t elaborate. My Thai Curry Pie was delicious! It had roasted pumpkin and sweet potato and some light spices. The pastry was also really lovely and flaky.

I would definitely recommend these pies as a vegan substitute or just for a easy prepare home meal. They are probably the best vegan store bought variety that I have tried.

Have you tried them? What did you think?

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Family Sunday Lunch

Over the weekend we moved back to my place for a few weeks. Since we won’t be seeing Marcos mother for a little while she wanted to make one of her traditional Serbian dishes for myself and my family. She made Sarma or Serbian Cabbage Rolls. These are made of rice, vegetables and pork mince, wrapped in sour cabbage and baked with smoked pork ribs and served with sour cream or Greek yogurt. Well that’s the regular version. Sally has never made a vegetarian version, but she made a batch especially for me. She just cooked the garlic, onion, leek and red capsicum with the rice and wrapped them in sour cabbage and baked them without ribs.???????????????????????????????

My vegetarian Sarma was delicious! I’ve tried her pork ones before and to be honest they taste pretty much the same. It is the sour cabbage and the sweet Hungarian paprika that gives the particular flavor, so you don’t really need any meat at all. Unfortunatey  I wasn’t around when she made them, but learning this recipe is on my to do list!

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Since I couldn’t have the Greek Yogurt I made a Lime Cashew Sour Cream. It was just as good as the real stuff. Unfortunately I haven’t got a Sarma recipe for you, since I wasn’t there when she made it.  But it is on my to do list. The Lime Cashew Sour Cream recipe is coming up in the next post.

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The same day my mother’s partner, Ted brought over these amazing pickled vegetables. He made them for me under the watchful eyes of his old Mauritian mother. I’ve always loved their pickled vegetables, which are spiced with mustard seeds and turmeric. I definitely need the recipe for this.

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Since I didn’t really do much for lunch I was on desserts. I kind of left it to the last minute and grabbed my favorite dessert book, Chloe’s Vegan Desserts. I made Raspberry Coffee Cake. Marco believes this is the best vegan cake I have ever made. It was so moist and flavorsome and the pecan topping gave a beauty crispy texture. Definitely one of those I-can-believe-this-is vegan desserts.

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