Potato salad

This is easy, but the dressing is important. I cut down on the use of mayonnaise, so this is made with a vinaigrette dressing.

Ingredients

Steps

§  1 Kg potatoes, peeled and cubed §  2-3 shallots, finely diced Dressing §  7 Tbsp olive oil §  3 Tbsp balsamic vinegar §  1 clove garlic, crushed §  ¼ tsp sugar §  ½ tsp Dijon mustard §  Salt and pepper

1.  Put the cubed potatoes in a large pan, add salt and cover with water. Bring to the boil and then lower to a medium heat. 2.  Cook for 15 minutes and then test. If not cooked, add another 5 minutes. You don’t want the potatoes too soft. 3.  Meanwhile, chop the shallots and put in the container you’re storing the salad in. 4.  Drain the potatoes and leave them to air dry for 3-5 minutes. 5.  Make the dressing and shake well to emulsify. 6.  Add the still hot potatoes to the bowl, then the dressing, and toss. You need the potatoes hot so they absorb the dressing.

 

Meatballs with tomato sauce

This is a healthy and delicious recipe, I think from Betty Crocker, that I adapted to remove milk. Serve over pasta and with a green salad.

Ingredients	Steps
Meatballs §  ½ kg minced meat §  ½ cup breadcrumbs §  ¼ cup soy milk §  ½ tsp salt §  1 tsp Worcestershire sauce §  ¼ tsp pepper §  1 small onion, finely chopped §  1 egg	1.  Heat oven to 200oF. 2.  Line an oven pan with foil and lightly grease. 3.  Mix all the ingredients in a large bowl. 4.  Shape into 24 (1 ½ inch – 4 cm) meatballs. 5.  Place 1 inch apart on the pan. 6.  Bake uncovered 18 to 22 minutes until the meatballs are evenly browned no longer pink in the middle.
Tomato sauce §  1 Tbsp olive oil §  1 onion, chopped §  1 carrot, finely chopped §  2 garlic cloves, minced §  800g crushed tomatoes §  1 Tbsp parsley §  1 Tbsp basil §  1/4 tsp dried oregano §  3/4 tsp salt and pepper	1.  Heat olive oil in a large saucepan over medium heat, then cook the garlic, carrots, and onion for about 5 minutes., stirring until tender 2.   Add the remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce. 3.   Serve with pasta and meatballs.

Spinach with tofu and sesame

 I love this dish. It's so easy to make and very quick.

Ingredients	Steps
§  1 Tbsp oil §  1 package firm tofu, diced §  1 large clove garlic, minced §  1 tsp fresh ginger, minced §  ¼ tsp red chili flakes §  Soy sauce to taste §  200g baby spinach, rinsed §  2 Tbsp toasted sesame seeds (optional) §  1 tsp sesame oil	1.   Heat the oil over a medium to high heat in a wok. 2.   Add the tofu and fry until it’s lightly coloured (3-5 minutes). 3.   Add the garlic and ginger and continue cooking, while stirring, for about 1 minute. 4.   Add the soy sauce and then then spinach. Cook until the spinach wilts, about 1 minute. 5.   Stir in the sesame seeds and sesame oil. 6.   Add more soy sauce if required.

German red cabbage

This is so simple to make and simply delicious. Just remember to stir from time to time so the bottom doesn't burn.

I found this recipe online from "Taste of Home".

Ingredients	Steps
§  1 tsp oil §  1 medium onion, halved and slices §  1 medium apple (with skin), sliced §  1 medium head red cabbage, shredded §  1/3 cup sugar §  1/3 cup white vinegar §  ¾ tsp salt §  ¼ tsp pepper	1.   Put the oil in in a heavy pot and heat. 2.   Add the onion and apple and stir over a medium heat until the onion is tender (about 5 minutes). 3.   Stir in the remaining ingredients. 4.   Cook covered until the cabbage is tender (about 1 hour), stirring occasionally. Serve either warm or cold.

Moussaka

 This is a bit of work, but delicious. 

Ingredients	Steps
Aubergine §  1 kg / 2 lb aubergines, 0.75cm / 0.3" thick slices §  1 tsp salt §  2-3 Tbsp olive oil	1.   Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. 2.   Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce. 3.   Preheat oven to 240C/450F. 4.   Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil. 5.   Bake 15 - 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly
Filling §  1 Tbsp olive oil §  1 onion, chopped §  3 garlic cloves, minced §  700 g ground beef or lamb §  1/2 cup red wine §  14 oz /400g crushed tomatoes §  3 Tbsp tomato paste §  1 cup beef broth/stock (Note 2) §  1 beef bouillon cube, crumbled (or 1 tsp powder) §  2 bay leaves §  1.5 tsp sugar (any) §  2 tsp dried oregano §  1/2 tsp cinnamon (or 1 stick, use whole) §  3/4 tsp salt	1.   Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. 2.   Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go. 3.   Add wine, cook for 1.5 minutes or until alcohol smell is gone. 4.   Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce.
Béchamel sauce §  60g butter §   5 Tbsp plain flour §   2 1/2 cups vegan milk (any fat %) §   1/4 tsp nutmeg, freshly grated (optional) §   1/2 cup parmesan cheese, grated or vegan or brewer's yeast flakes §  1 egg §  1 egg yolk §  1 1/4 tsp vegetable or chicken stock powder (or salt) §  1/4 tsp pepper	1.   Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. 2.   Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon. 3.  Remove from the stove and whisk in cheese, nutmeg, stock powder (or salt), and pepper. 4.  Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Topping 1/3 cup panko breadcrumbs	Assembly 1.  Lower oven to 180C/350F (all oven types). 2.  Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling. 3.  Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. 4.  Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Vegan Spinach Quiche

I wanted to make a spinach quiche for Shavuout (Pentecost), but it had to be vegan. I found this recipe, used it for the pastry and tofu part, and then used my Indian spinach recipe (without the ginger) for the main part of the filling. It's really tasty. BTW, I think it would be fine without the crust.

Pastry Ingredients >  1 1/2 cup all-purpose flour >  2/3 (80g) cup marge or vegan butter, cubed >  1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water. Left to stand 5 mins.) >  Pinch of salt >  pinch of turmeric >  1 Tbsp vegan cream to brush the pastry  Filling Ingredients Spinach >  800 gm of frozen spinach >  3 Tbsp olive oil  >  1 Tbsp mustard seeds >  1 large onion,chopped >  4 cloves garlic, crushed >  ½ tsp turmeric >  ½ tsp ground cumin >  1/3 tsp chili powder  >  1 tsp ground coriander Tofu >  350gm silken tofu >  1 Tbsp cornstarch >  2 Tbsp nutritional yeast >  200 gm vegan feta cheese >  Salt and pepper to taste

Steps Pie crust 1. Sieve together the flour and salt into a large bowl. 2. Add the flax egg and marge, and knead until the dough starts to clump together. 3. Transfer to the work surface and continue to knead until a smooth dough forms. 4. Wrap the dough in plastic and refrigerate for 30 minutes. 5. Roll out on a floured surface until about 4mm thick. 6. Line a 9 inch greased pie dish and prick the bottom of the dough with a fork. Spinach 1. Defrost the spinach. This can be done in the microwave. Put into a fine sieve and let it drain. 2. Heat 3 Tbsp of oil in a large frying pan.  3. Add the mustard seeds to the pan and cook until they start to pop. 4. Add the onions and garlic, and fry until golden. 5. Add the turmeric, cumin, chili powder, and coriander, and stir fry for one minute. 6. Add the spinach stir well and fry for another 2 minutes. 7. Cover the pan, and let it cook for a further 5 minutes, on a slightly lower flame. 8. Turn off the heat and let the filling cool. Tofu + final steps 1. Heat the oven to 220C 2. In the blender, blend the tofu, vegan feta, cornstarch, and nutritional yeast. Season to taste. 3. Add the spinach mixture and combine well. 4. Pour the filling into the prepared pastry case and place it in the oven. 5. After 10 minutes, turn the oven down to 180C and bake for another 30 minutes until the filling is set and the pastry is lightly golden.