Cabbage rolls

I’m sure that anyone who is serious about cooking will have made this recipe at some time. I have been wanting to make these Polish Golabki rolls for quite some time. Cabbage rolls are delicious. Instead of the meat, I used mushrooms and soy (TVP), with some spices to make the filling. This filling goes very well with naan, flatbreads etc.

The core of the cabbage has to be carefully removed, so that the leaves easily come apart after it has been steamed. A large sized cabbage weighing around 3 pounds is best which makes it easier to work with, though you can use a smaller one as well. Another trick is to trim the veins of the cabbage leaf if they are too thick. Just use a sharp knife to trim it slightly. That makes it easier to fold over the filling.

It really doesn’t take too long to make this recipe and the cabbage leaves are quite easy to roll. It’s best to leave the rolls overnight in the fridge and then fry them the next day just before serving. You have to be careful not to add too much liquid before baking as that makes the rolls soggy.

This recipe makes around 16-20 rolls.

PREP: 40 minutes COOK TIME: 25 minutes

Ingredients

1 large cabbage, core removed

2 cups soy chunks (TVP)

1 cup fresh button mushrooms, chopped

1 large onion, chopped

2 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tsp coriander

1 tsp chilli powder

1 tsp cumin powder

1 tsp turmeric powder

1 tsp garam masala powder

2 tomatoes, chopped

1 cup long grain rice

2 tbsp olive oil

3-4 tbsp tomato puree

Salt to taste

Instructions

Lightly grease a 13×9 inch baking pan.

Bring a large pan of water to a rolling boil and immerse the cabbage, core side down in it and simmer for 10 minutes. Using two large flat ladles, take the cabbage out of the water and place it on a baking tray core side on top. Using two forks, separate the leaves near the top so that it cools off. Keep the water in which the cabbage was cooked. If the core is not soft enough, you might need to cook it for a few more minutes.

Soak the TVP in hot water for 15-20 minutes. Drain and squeeze well. Process briefly to a flaky consistency.

Heat the olive oil in a pan and add the garlic and onions. Saute for 4-5 minutes until they just start to brown. Add the ginger and mushrooms and cook until the mushrooms are slightly softened. Add all the spices with about 2-3 tablespoons of water and mix well. Add salt and the tomatoes and cook until the tomatoes are mushy. Add the soy meal and keep it covered until it is cooked thoroughly. Remove from heat and set aside to cool. Add the rice and mix well.

At this point, preheat the oven to 180C.

Separate the cabbage leaves reserving the outermost ones to use as a topping. As you get toward the centre, you may want to use a sharp knife to cut the core to separate the leaves. If you find the leaves at the centre too firm to roll, just pop them into the boiling water for another 5 minutes and let it simmer gently. Meanwhile, lay the cabbage leaf on a marble slab and place about 3 tablespoons of the filling toward the edge of the leaf, roll once and fold in the sides and roll once more (like a burrito). Make all the rolls this way and place them seam side down in the baking pan in a row.

Take about half a cup of the cabbage water and mix the tomato puree in it. Pour this over the rolls and cover with the broken cabbage leaves. Cover with foil and bake for about 11/2 hours. Cool and refrigerate overnight. Remove the cabbage leaves and brown them in a little olive oil just before serving. Serve with sour cream.

Potato Pizza with Pumpkin Pesto

This pizza is for potato lovers’ – that includes everyone, I think! I haven’t yet come across anyone who doesn’t like potatoes. The wafer thin slices of potato is such a sensation to eat with the pumpkin pesto. Even people who don’t like pumpkin much will absolutely love this pizza. It’s a refreshing change from the usual tomato sauce.

Just as I skipped the tomato sauce, you can also experiment with a variety of shapes. It’s fun to try different pizza shapes and I chose to go with a rectangle shape. Pizzas are so versatile and you can try so many different variations on them.

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I made the pizza dough from scratch as I always do. Please refer to my earlier post Paneer Tikka Pizza for the recipe. However, if you’re pressed for time, you can always use a refrigerated dough or a readymade base.  I also made the pumpkin puree by steaming the pumpkin and then pureeing it. Whipping up the pesto just takes a few minutes and it tastes so good. I also used a mandoline to slice the potatoes wafer thin.

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I layered the cheese under the potatoes and the result was a lovely, creamy mouthful of pumpkin pesto, cheese and potatoes in every bite. I hope you try this out – it’s perfect for family get togethers. This recipe is suitable for one 12 inch pizza.

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PREP:  30 minutes  COOK TIME:  30-40 minutes 

Ingredients

1 pre-baked pizza crust

500 gms potatoes, peeled and sliced thinly

200 gms mozzarella cheese, grated

2 tsp dried thyme

1 tsp salt

For the pumpkin pesto

1 cup pumpkin puree

1/4 cup cashewnuts

2 tbsp lemon juice

2 tbsp olive oil

Salt to taste

Instructions

Place a pizza brick, unglazed terracota tile or baking sheet in the oven. Preheat the oven to 220C.

Place all the ingredients for the pesto in a blender or food processor and process until thick, about 30 seconds.

Place the pizza base on the heated brick or pan. Brush the base with a little oil and then spread the pumpkin pesto on it. Sprinkle the grated cheese on top and season with a little pepper. Place the potato slices on top and garnish with the thyme. Drizzle some olive oil on top and bake for 30 minutes until the pizza is cooked (if the dough has not been pre-baked). If it’s pre-baked, then 15-20 minutes should suffice.

Tofu Kartoffelkuchen with Mango-Coriander Dip

Hello everyone. I was on a short holiday. I really missed posting on my blog. It was a nice change and I hope that you will like the recipes that I have tried recently.

The versatile and delicious potato is featured in this recipe along with Tofu. I loved the combination and the Kartoffelkuchen turned out to be a winner. Everybody loved it.

Continuing my experiments with mangoes, I decided to make a mango flavoured dip. I added pureed mango with other condiments to vegan mayo that I make on a regular basis. The result was heavenly. It was just perfect with the Kartafelkuchen.

The recipe for the vegan mayonnaise is from here https://lovingitvegan.com/vegan-mayo/ . However, I just use sunflower oil instead of the avocado oil. It’s rich, thick and creamy. I usually make this and store it in the fridge. It takes just a few minutes to make this and it’s much better than the store-bought mayo.

This is an excellent breakfast dish. This recipe makes about 10 4” cakes.

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PREP: 30 minutes COOK TIME: 30 minutes SERVES: 4-6

Ingredients

8 medium potatoes, grated

400 gms tofu

1 large onion, grated

1/4 cup fresh coriander, chopped fine

6 tbsp flour

2 green chillies, chopped fine

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tsp cumin seeds

1/2 tsp black pepper

1/2 tsp turmeric powder

Salt to taste

Vegetable oil

Mango-Coriander Dip

1 large mango, pureed

1/2 cup fresh coriander, chopped

2 green chillies

1 recipe vegan mayo (Please refer the website mentioned above)

Instructions

Blend the tofu in a food processor or blender. Mix all the ingredients together.

Heat a frying pan or skillet, brush with oil and spoon about 3/4 cup of the potato mixture on to the pan and flatten to about 1/2 inch thickness. Fry on each side until it is golden brown. Serve hot with the mango-coriander dip.

For the mango dip, place the coriander and the chillies in a blender and using a little water, make it into a fine paste. Add the mango and blend again until it is well combined. Add this to the vegan mayo and mix well.

Quick and Easy No Yeast Pizza Dough

I use this base when I don’t have the time to prepare a traditional bread dough base for a pizza.  This is also called a scone or biscuit base, though it doesn’t crisp up at all. The base remains soft and tastes just as good as an authentic Italian pizza.

I used mushrooms and jalapenos out of a jar and store bought pizza sauce. You can vary the taste of your scone base by adding a little grated cheese or 1/2 teaspoon of dried oregano or mixed herbs for a more interesting flavour. Add the extra flavourings after rubbing in the butter.

This pizza can be made for breakfast too, as it is so easy to prepare. You can use any topping that you want or just a mixture of different cheeses. Your family will love it.

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PREP:  15 minutes  COOK TIME: 30 minutes

Ingredients

175 gms self-raising flour

½ tsp salt

30 gms butter

120 ml milk

Pizza sauce

Mushrooms, sliced

Jalapenos slices

Mozzarella cheese

Instructions

Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the flour mixture and pour in nearly all the milk at once. Mix quickly to make a soft dough and add the remaining milk only if necessary.

Turn the dough on to a floured surface and knead by turning and pressing with the heel of your hand 3 or 4 times.

Roll out or press the dough into a 10 inch circle on a lightly greased baking sheet or pizza pan. Push up the edges all round slightly to form a ridge. Spread with the pizza sauce and scatter the mushrooms, onions and jalapenos on top. Drizzle with a dash of olive oil and season if you want to. Bake for 15 minutes until the edges are crisp and golden. Sprinkle the cheese on top and bake for a further 5 minutes until the cheese has melted.

 

 

 

 

 

 

 

 

 

Stuffed Peppers with Nutty Oat Stuffing

Green, red and yellow peppers are so tasty and they look extremely vibrant and colourful. Stuffed peppers are easy to make for a light and healthy meal.

Mushrooms have a wholesome flavour which is wonderful for this stuffing along with oats, nuts and pumpkin seeds. The whole is topped off with some grated tasty cheese. It is an absolute winner.

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PREP: 20 minutes COOK TIME: 40 minutes

Ingredients

6 large green and yellow peppers

3 tbsp olive oil

1 cup mushrooms, chopped

1 onion, chopped

1 clove garlic, crushed

¼ cup porridge oats

6 large tomatoes, chopped

1 tsp hot pepper sauce

¼ cup walnuts, chopped

¼ cup pumpkin seeds, toasted

1 cup Parmesan cheese, grated

3 tbsp fresh coriander, chopped

Salt and freshly ground black pepper

Instructions

Preheat the oven to 190 C.

Cut the peppers in half lengthways and seed them. Blanch in a pan of boiling water for about 3 minutes. Drain.

Crush the toasted pumpkin seeds lightly.

Heat the oil in a small pan and saute the onion, garlic and mushroom until softened and lightly browned. Stir in the oats and cook for one minute more.

Stir in the tomatoes and pepper sauce and cook for about three to five minutes. Add the fresh coriander, salt and pepper to taste. Add the walnuts and crushed pumpkin seeds and mix well. Place the peppers in a shallow ovenproof dish and fill with the vegetable mixture.

Cover the dish with foil and bake for about 20 minutes. Uncover and sprinkle each pepper with the grated cheese and bake for a further 5-10 minutes until the cheese is melted and bubbling. Garnish with chopped fresh coriander and pumpkin seeds and serve immediately.

Naan Pizza

Naan breads are readily available and they come in really handy when you want a quick snack or dinner. They are perfect as a pizza base and you can use any topping of your choice.

I usually prefer to make the naan from scratch. A healthier option would be to use wheat flour instead of all purpose flour or maybe a combination of both. They all taste equally good.

I used some sour cream as a topping though cheese would be great as well. I made some curried soy mince and used that as a topping. It was filling and delicious.

Any tomato sauce or tomato pulp from a jar would be suitable to use.

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PREP: 40 minutes COOK TIME: 10-15 minutes

Ingredients

1 naan bread

2 tbsp tomato sauce

½ cup soy mince

2 tbsp sour cream

Dried herbs

For the soy mince:

100 gms textured soy chunks

1 onion, chopped finely

2-3 tbsp curry powder

1 tsp red chilli powder

1 tsp turmeric powder

2 tbsp vegetable oil

Instructions

Soak the soy chunks in hot water for 30 minutes and drain. Follow the directions on the pack. Mince the soy chunks in a blender or processor.

Heat the oil and add the onions. When they are cooked, add all the spices with 2 tablespoons of water. Add the minced soy immediately and mix well. The mixture should be dry.

Place the naan on a lined baking sheet and spread the tomato sauce over it. Spoon the soy mince over the tomato sauce and bake for 5 minutes. Top with sour cream. Garnish with dried herbs and serve hot.