Versatile Vegetarian Cookbook - Preview

© Dalton Corporation 2002 2015 Lets Cook! Versatile Vegetarian Cookbook 2


Welcome to the Versatile Vegetarian Cookbook

prepare and present quick, easy nutritious meals for themselves, their flatmates, friends and families.

our down to earth, practical approach to cooking instruction and culinary skill development.

The cookbooks also allow those who have been to our classes to expand thier range of dishes that they can show off at home at dinner parties, spend time exploring cooking with the kids or simply keep the family fed with new some new day to day dishes.

This cookbook is designed to give you a practical, down to earth guide in the preparation, cooking and presentation of meals cooked in the home kitchen.

By introducing you to the practical theories of cooking, we expect that this is a book that you can enjoy for a lifetime.

The recipes provided develop the skills necessary to provide good food, inexpensively, with a minimum of effort.

Importantly, you are also shown many of the short cuts that professional chefs use to produce great results quickly a bonus for people on the go.

This cookbook has over 130 pages, compiling just about every non-meat and non-seafood tip from almost every current and past class we have done.

The recipes are (mostly) organized alphabetically, with matching side dishes and condiments included next to the recipe they refer to where possible.

Desserts have their own section at the back.

As a bonus, there are also articles on Sri Lankan Cuisine, Thai Cooking Philosophy and Tips, Pictorial Glossary of Grocery Items for Thai Cooking, as well as a Glossary of Some Common Asian Vegetables and Groceries for your reference.

Generally, where a word is in italics, it means that there is a definition for your reference in the Glossary at the back.

Also included are a Weight ConversionTable from Metric to Imperial, and a Temperature Conversion Table.

Other books in the series include:

Authentic Asian

BBQ Whisperers

Delicious Desserts

Easy European

Kids Cook

recipes from The Course since 2002)

Meat Game and Poultry

Sensational Seafood

More info about who we are and what we do can be found on our website: www.letscook.com.au

http://www.letscook.com.au/


Contents

......................................................................................................................... 3

Contents ............................................................................................................................................................................................................................................. 4

Alioli (Garlic Mayonnaise) ........................................................................................................................................................................................................ 7

Balinese Crisp-fried Marinated Tempe (Tempe Goreng) ................................................................................................................................. 8

Caramelised Onion Tart with Goats Cheese .............................................................................................................................................................. 9

Cauliflower and Pea Curry ................................................................................................................................................................................................... 12

Coconut Roti ................................................................................................................................................................................................................................. 13

Easy Blackbean and Chilli Sauce ..................................................................................................................................................................................... 14

Dhal and Spinach Curry ........................................................................................................................................................................................................ 15

..................................................................................................................... 17

Farfalle Primavera (Spring Vegetable Pasta in a Light Cream Sauce) .................................................................................................... 19

Green Papaya Salad ................................................................................................................................................................................................................. 22

Grilled Panir Steaks with Maple Syrup Marinade, Sweet Potato Mash and Rocket Salad ....................................................... 25

Sweet Potato Mash .................................................................................................................................................................................................................. 26

Rocket Salad .................................................................................................................................................................................................................................. 26

Linguine Alle Zucchine.......................................................................................................................................................................................................... 27

Linguini with Sautéed Cauliflower, Chilli, Olive and Parsley ........................................................................................................................ 29

Nasi Goreng ................................................................................................................................................................................................................................... 32

Melanzane al Parmiggiana (Eggplants baked with Mozzarella Cheese) ............................................................................................ 33

Mushroom Risotto .................................................................................................................................................................................................................... 35

Pint Sized Pizza ............................................................................................................................................................................................................................ 38

Patatas Alioli (Potatoes with Garlic Mayonnaise) ................................................................................................................................................ 41

Penne Pasta with a Basil Pesto Sauce .......................................................................................................................................................................... 43

Pumpkin Curry ............................................................................................................................................................................................................................. 46

Pumpkin Frittata and Tomato Salad ............................................................................................................................................................................. 47

Potato Gnocchi with Tuscan Ragout ........................................................................................................................................................................... 48

Raita ................................................................................................................................................................................................................................................... 51

Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil) .................................................................................................................... 53

Snake Bean Mallung ................................................................................................................................................................................................................ 54

Stir-Fried Pumpkin Egg Tofu and Okra ....................................................................................................................................................................... 57

Tagliolini al Limone (Lemon Pasta) ............................................................................................................................................................................... 60

Tomato and Bocconcini Bruscetta ................................................................................................................................................................................ 61


Tortellini with Roast Pumpkin and Parmesan in a Pinenut and Sage Burnt Butter Sauce ..................................................... 63

Tortilla Espanola (Spanish Potato Omelette) .......................................................................................................................................................... 67

Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil ............................................................................................................ 68

Vietnamese Rice Paper Rolls with a Plum Dipping Sauce ............................................................................................................................ 71

Zucchini Frittata and Tomato Salad ............................................................................................................................................................................. 73

Rice & Pasta .................................................................................................................................................................................................................................... 77

Coconut Rice ................................................................................................................................................................................................................................ 78

Jasmine Rice (absorption method) ............................................................................................................................................................................... 81

Iranian Saffron and Spicy Rice (Pollou) ........................................................................................................................................................................ 82

Saffron Rice .................................................................................................................................................................................................................................... 83

Fresh Noodle / Pasta Dough Recipe ............................................................................................................................................................................ 85

Rasa Cama (Tasty Food) - All About Sri Lankan Cuisine .................................................................................................................................. 87

Some Important Sri Lankan Cooking Techniques .............................................................................................................................................. 88

Philosophy and Tips for Authentic Thai Cooking ............................................................................................................................................... 93

Pictorial Glossary of Grocery Items for Thai Cooking ........................................................................................................................................ 97

Glossary of Some Common Asian Vegetables and Groceries .................................................................................................................... 99

Desserts ......................................................................................................................................................................................................................................... 104

Apple and Pear Galette with Vanilla Ice Cream ................................................................................................................................................. 105

Cardamom-Infused Semolina Halva Pudding with Flaked Almonds and Raisins ..................................................................... 107

Chocolate Soufflé Cakes .................................................................................................................................................................................................... 108

Coconut and Lychee Tapioca ........................................................................................................................................................................................ 110

Crème Caramel ........................................................................................................................................................................................................................ 112

Dark Chocolate Mousse with Stewed Cherries and Fresh Cream ........................................................................................................ 114

Fresh Fruit Salad ...................................................................................................................................................................................................................... 117

Fruit and Nut Clusters with White Chocolate and Toasted Shredded Coconut ........................................................................ 120

Panna Cotta with Caramelised Apple and Cinnamon ................................................................................................................................. 121

Panna Cotta with Strawberry Coulis ......................................................................................................................................................................... 124

Peaches Poached in Dessert Wine with Ice Cream ........................................................................................................................................ 127

Sautéed Nectarines in Olive Oil Caramel ............................................................................................................................................................... 129

Sticky White Rice with Mangoes and Coconut Sauce .................................................................................................................................. 131

Strawberries Poached in Dessert Wine coated with Chocolate Fondue and Orange Syrup ............................................ 132

Vanilla Custard Profiteroles with Warm Butterscotch Sauce .................................................................................................................... 134

Vattalappan ................................................................................................................................................................................................................................ 138

Glossary of Terms.................................................................................................................................................................................................................... 139

Weight Conversion Table ................................................................................................................................................................................................. 141

Temperature Conversion Table .................................................................................................................................................................................... 142


Alioli (Garic Mayonnaise)


Alioli (Garlic Mayonnaise)

INGREDIENTS 1 CUP 1 egg (best if used at room temperature)

1 lemon

1 garlic clove

1 cup extra virgin or Spanish olive oil

½ teaspoon white vinegar (optional)

½ teaspoon salt

EQUIPMENT

Braun Multiquick (or similar) Hand Blender (these are also known as a stick blender)

Braun Multiquick Hand Blender Beaker

Mortar and Pestle or Garlic Crusher

Juicer

METHOD

1. Thoroughly wash hands and dry them completely

2. Peel and crush raw garlic clove into a thin paste

3. Break the egg into the beaker

4. Take sticker off the lemon. Ensure the depression where the stem attaches the fruit to the tree is on the

side so you can h

If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap

it in the microwave for 10 seconds which will help get the juices flowing

5. Add the lemon juice, along with salt

6. Blend all the above ingredients with the Braun Multiquick Hand Blender for a few seconds until all mixed

7. With the motor running, slowly drizzle in the oil in a steady stream into the beaker until the sauce

emulsifies and thickens forming the mayonnaise

8. Mix/blend the freshly homemade mayonnaise with the peeled and crushed raw garlic clove

9. If the mayonnaise is too thick in consistency you may add a little water until desired consistency is

reached

CHEF’S TIPS ABOUT OL IVE OIL

Extra Virgin Olive Oil (EVOO) is cold-pressed, thus it is designed for use in cold applications like salads, etc.

is not really ideal for frying.

Use a vegetable or canola oil for frying, or blend vegetable oil with olive oil if you want more flavour.

erally a third or fourth pressing, which means its got less elegant flavours and aromas, and is a bit rougher, thus it should be a cheaper than EVOO.

.


Balinese Crisp-fried Marinated Tempe (Tempe Goreng)

INGREDIENTS SERVES 4 250g plain tempe

coriander leaves for garnish

½ teaspoon yellow asafetida powder

2 teaspoons sweet chilli sauce (or more to taste)

2 teaspoons tamarind water or soy sauce (or more to taste)

peanut oil for deep-frying

½ teaspoon salt, if required

EQUIPMENT

Medium Sized Pot

Tongs

Paper Towel

Wooden Spoon

Serving Platter

METHOD

1. Thoroughly wash hands with soap, rinse and dry them completely

2. Slice tempe into bite sized batons

3. Deep-fry batches of the tempe in hot oil in a wok or pan until crisp and golden

4. Remove and drain on paper towels

5. Discard all but 1½ tablespoons of oil from the wok, and return to moderate heat

6. Sprinkle the asafetida powder into the warm oil, frying until aromatic, followed immediately with the

tempe, chilli sauce, soy or tamarind water and optional salt

7. Stir-fry until the mixture starts to caramelize

8. Remove from the heat, and serve warm piled up in the lettuce boats with a few coriander leaves, or on a

bed of rice if preferred

Tempe, sometimes spelled tempeh, is an easily digested soy product in the form of a cultured, cheesy slab. It is a great source of protein, and is frequently used in Balinese and other Indonesian regional cooking. When cooked (and it is usually fried) tempe tastes pleasantly nutty. It is often eaten as a snack or an accompaniment, or in this case, as an entree.


Caramelised Onion Tart with Goats Cheese

INGREDIENTS SERVES 2 3 sheets filo pastry

1cm thick round of goats cheese log

50g butter

4 brown onions

1 sprig rosemary

1 bay leaf

2 sprigs flat leaf parsley (also known as continental)

¼ cup olive oil

EQUIPMENT

Small Saucepan

Shallow Frypan

Pastry Brush

Spatula

Tray

Mixing Bowls

Wooden Spoon

Chopping Board

Tart Case


Caramelised Onion Tart with Goats Cheese


Caramelised Onion Tart with Goats Cheese continued

METHOD

Pastry

1. Turn oven on now, as you want it to be 180°C in about 10 minutes


3. Melt butter on a low heat

4. With a pastry brush lather filo pastry with melted butter and place next sheet on top. Repeat process until all filo has been used

5. Put buttered filo on a tray and chill in fridge for a few minutes or until pastry can be handled

6. Cut pastry in to circle shapes big enough to fit desired moulds

7. Mould tart shell by pressing pastry, pushing it into each corner

8. Place in oven for about ten minutes or until golden

9. Remove from oven and allow to cool

Filling

1. Heat olive oil at low temperature in a shallow fry pan

2. Peel and slice onions thinly and cook in oil with rosemary and bay leaf and cook for 15 minutes or until onion becomes soft and a dark golden brown color is achieved. you take your time)

3. Drain off excess oil

4. Wash and pick parsley leaves

5. Put parsley leaves and onions in a mixing bowl

6. Crumble goats cheese, add to mix and combine thoroughly

7. Season to taste and spoon back into tart shell

8. Flash under salamander / grill to warm and serve with a drizzle of olive oil and some cracked black pepper


Cauliflower and Pea Curry

INGREDIENTS

1 cup fresh or frozen peas

250 -300ml thinned coconut milk

3 cups small florets of cauliflower

2 eschalots or 1 small brown onion

1 clove garlic

1 x lime

1 sprig curry leaves(or 2 teaspoons dried curry leaves)

1 teaspoon coriander seeds

½ teaspoon fennel seeds

½ teaspoon dried cumin

½ teaspoon dried turmeric

½ teaspoon chilli flakes

1 x teaspoon dried fenugreek

½ teaspoon black mustard seed

pinch of salt

vegetable oil

EQUIPMENT

Mortar And Pestle

Medium Pot

Wooden Spoon

Chopping Board

Juicer

METHOD

1. Thoroughly wash hands with soap, rinse and dry completely

2. Coconut milk -

3. Alternatively you can use thinned canned coconut cream

4. Another alternative is to use 2 tablespoons powdered coconut milk (NEVER dessicated coconut) per 500ml required, mixed with boiling water to the consistency of non-fat milk

5. In a mortar and pestle, grind together the coriander, fennel and cumin seeds

6. Add these, the turmeric, chilli flakes, salt and coconut milk and bring this to the boil in a medium pot

7. Simmer for 15 minutes

8. Cut cauliflower into florettes, add to pot and simmer for another 5 minutes

9. Add the peas and the coconut milk, cover and simmer for a further 5 minutes

10. If the gravy is too watery, turn the heat up and boil off fast till it is more like thin creamy milk

11. Just before serving, peel and slice the shallots/onions and garlic in a small frypan and sauté till caramelised and slightly burned

12. Add the mustard seeds and curry leaves and fry just until the mustard seeds pop

13. Spoon the curry into a serving bowl

14. Remove sticker from lime, halve through the waist and juice. Gently mix the juice through

15. Pour the fried ingredients over the curry and serve


Coconut Roti

INGREDIENTS

1 cup freshly grated coconut, or you can buy pre -grated coconut in packets

2 cups self raising flour

milk

pinch of salt

EQUIPMENT

Coconut Scraper or Grater (See Notes on Grating Coconut)

Mixing Bowl

Wooden Rolling Pin

Cookie Cutter

METHOD

1. Wash your hands thoroughly and dry them completely

2. Mix together the grated coconut and self-raising flour and salt

3. Gradually add the milk as you mix until you have a firm but workable dough that is slightly moist

4. Roll the dough out on a floured surface till it is about ½cm thick

5. Cut rounds of the flattened dough using a biscuit or pasta cutter. The size of the rounds is up to you

6. Heat a lightly oiled frying pan or griddle plate till it'this, just imagine)

7. Pop the dough circles into the pan or on the plate

8. Let them puff up on one side and lightly brown on the other (about 2 minutes ought to do it)

9. Flip them over and brown the other side. They should stay a little doughyinside

10. Arrange on plate and serve immediately

CHEFS TIPS

My dad used to cut out rounds using the rim of a saucer and these made great sandwich style roti when split in half and topped with sambol or left over curry.

Smaller ones make good bases for toppings for canapes


Easy Blackbean and Chilli Sauce

INGREDIENTS

1 large knob ginger

3 cloves garlic

3 shallot stems

2 long red chillies

1 Spanish onion

1 red capsicum

150g salted black beans, unwashed

50ml Shaohsing (Chinese rice wine)

1 teaspoon Korean hot bean paste

1 tablespoon Chinese black vinegar

1 tablespoon mushroom soy

50ml peanut oil

30ml sesame oil

1 tablespoon white sugar

EQUIPMENT

Chopping Board

Wok or Deep Frypan

Wooden Spoon

METHOD


2. Peel and finely dice ginger

3. Peel and lightly crush garlic

4. Cut shallot stems into rings at an angle

5.

6. To avoid irritation of eyes, nose or other parts, wash and dry hands immediately after handling chillies

7. Peel and roughly dice Spanish onion

8. De-seed and roughly dice red capsicum

9. Heat up the peanut oil in a wok over high heat

10. When the oil is smoking, add the ginger, garlic and Spanish onion, and stir-fry for a minute

11. Add the black beans, capsicum, shallots and chillies. Stirfry for 1 minute

12. Add Shaohsing rice wine and bean paste and cook until the rice wine is almost all evaporated

13. Add sugar and soy

14. Check for seasoning and add more soy or sugar, it should be sweet and a bit salty

15. Add the sesame oil and black vinegar and check for balance of sweet, salty, hot and sour

CHEFS TIP

This sauce can go with Pork, Fish, Chicken or Beef as you prefer


Dhal and Spinach Curry

INGREDIENTS

Curry

100g dhal (masoor dhal / red lentils)

1 bunch spinach or silver beet

1 onion

2 green chillies

2 cloves garlic

1 sprig curry leaves

½ stick cinnamon (about 5cms)

1 teaspoon turmeric

350ml thinned coconut milk

pinch of salt

a little vegetable oil

Tempering

1 onion

half sprig curry leaves

1 red or green chilli

½ lime

½ teaspoon black mustard seed

EQUIPMENT

Chopping Board

Fine Mesh Sieve

Small Fryingpan

Medium Saucepan

Wooden Spoon

METHOD

Tempering Spices


2. Trim hard ends of onion, peel, and chop. Remember to keep the other onion for the curry

3. Finely slice chilli if using fresh. R


5. Put a little oil in a frypan and thoroughly brown the onion on a high heat

6. Add the mustard seeds and when they pop add the chilli and curry leaves

7. When the curry leaves wilt, take the mix off the heat

8. Pour the dhal into a bowl for serving and pour tempering spices on top of the dhal

9. You can add a squeeze of lime now if you like


Dhal and Spinach Curry continued

METHOD

Curry


2. Then wash the dhal. To do this, put the dhal in the pan in which it is to be cooked

3. Add enough water to float the dhal

4. Using your hand move the dhal around in the water, which will start to turn milky

You are doing this for two reasons: the first is to get off the powdery dust that forms when dried dhals rub against each other when stored; the second is to get rid of any small pieces of grit that may be in with the dhal

5. Do the washing as many times at as it takes for the water to look reasonably clear when mixed with the dhal

10. Drain the dhal through a fine mesh sieve and put it to one side

11. Coconut milk - if using a fresh coconut, select one

12. Alternatively you can use thinned canned coconut cream

13. Another alternative is to use 2 tablespoons powdered coconut milk (NEVER dessicated coconut) per 500ml required, mixed with boiling water to the consistency of non-fat milk

14. Peel and finely chop onions for dhal. Remember to keep the other onion for the tempering spices

15. Peel and dice garlic very fine or crush

16. Finely slice chilli if using fresh. R


18. Put a little oil in the pan you are going to cook with

19. Add the finely chopped onions and garlic and sauté till the onions are soft

20. Add the curry leaves (careful they spit), and when just wilted add the dhal, turmeric, cinnamon, green chillies and coconut milk

21. Bring this to the boil and let it simmer

22. Meanwhile chop the spinach reasonably small. If using silver beet, only use the green leafy bit

23. When the dhal has softened but not broken up, add the spinach and the salt

24. Simmer until the spinach is cooked through

25. Add a little water if the dhal gets thick or dry

26. Just before serving, add the tempering spices

Adapted from Chandra Disanayake in her Ceylon Cookery, one of the two foundation texts on Sri Lankan cooking,


(Asparagus and Tarragon Flan)

INGREDIENTS SERVES 2 120g fresh or frozen green asparagus

1/3 shallot

1 teaspoon fresh tarragon, or ½ teaspoon dried tarragon

2 eggs

100ml fresh cream

1 tablespoon butter

salt

freshly ground black pepper

EQUIPMENT

Vegetable Peeler

Medium Pot

Colander

Blender

Deep Roasting Pan

Mixing Bowl For Iced Water

4 Small Moulds Or Ramekins

METHOD

1. Preheat the oven to 200°C / 400°F / Gas 5

2. Thoroughly wash hands and dry them completely

3. Wash asparagus under cold running water

4. Bend each asparagus stalk gently until the tough, woody end snaps off. If they to cut the ends off with a sharp knife and discard

5. If the asparagus is tough or old, remove the skin from the stalk with a vegetable peeler

6. Cook asparagus in salted boiling water for a few minutes (around 8 minutes). They should be al dente

7. Meanwhile, rinse and pick tarragon if using fresh

8. Trim shallot ends and slice thinly

9. Sauté shallots gently in a frypan with melted butter

10. Plunge asparagus into cold water immediately after cooking to prevent further cooking and drain

11. Separate asparagus tips (about 5cms from top)

12. In first pot cook shallots in butter until wilted. Let cool

13. Process the asparagus stalks (without tips) in blender along with the cooked shallots, cream, tarragon, eggs, black pepper salt until well blended

14. Butter a mould or individual dishes and pour the asparagus mixture

15. Place the mould / ramekins in a pan with hot water and bake at 180°C / 300°F / Gas4 for 20 minutes or until firm

16. Let cool at room temperature

17. To serve, slice the flan, decorate the plates with the asparagus tips and tomato emulsion (see seperate recipe)

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Versatile Vegetarian Cookbook - Preview