Tag: Vegetarian

Cauliflower Steak

From www.healthyrecipesblogs.com by Vered de Leeuw

Difficulty: Easy

Serves: 4

Preparation: 10 min

Cooking: 30 min

Ingredients

  • 2 medium size cauliflower heads
  • 1/2 tsp back pepper
  • 1 tsp of paprika
  • 1 tsp of coriander

Special Equipment

  • 1 large or 2 smaller shallow baking tray
  • Heat resistant parchment paper

Preparation

  • Step 1 – Pre-heat oven
  • Pre-heat your oven to 220oC
  • Step 2 – Cut the steaks
  • Wash the cauliflower heads, remove the outer leaves
  • Trim the very bottom of the core, but keep the core intact
  • This is the tricky bit: delicately slice each head into 3/4 inch (20mm) thick “steak” slices with a long sharp knife
  • Plan on only getting three “steaks” out of every cauliflower head as the outer slices will fall apart as florets (that you can roast together with the steaks)
  • Step 3 – Arrange the steaks
  • Line the baking tray with parchment paper and spray it with olive oil
  • Arrange the steaks in a single layer on the paper in the baking tray. Scatter the florets around them.
  • Spray (or paint) the top of the steaks with olive oil and sprinkle them with half the seasoning spices

Cooking

  • Put the baking tray(s) in the oven
  • Bake the cauliflower pieces for 15 minutes
  • Remove tray from oven, and carefully turn the steaks over
  • Spray their tops with oil and sprinkle the remainder of the seasoning spices
  • Put tray back in oven and bake until browned and fork tender (10-15 minutes)

For the perfect vegetarian meal, combine this as the “meat” together with the kale and mushroom risotto (see other recipe here) as a vegetable (as shown on picture).

Mushroom and Kale Risotto

From www.foxeslovelemons by Lori Yates

Difficulty: Easy

Serves: 4

Preparation: 35 min

Cooking: 25 min

Ingredients

  • 1000ml of vegetable (or chicken) stock
  • 3 garlic cloves
  • 0.5 onion (red preferably)
  • 250g brown mushrooms
  • 1 cup (240ml) arborio (risotto) rice
  • 2 tbsp fresh thyme leaves
  • 1/2 cup (120ml) dry white wine
  • 250g shredded kale
  • 1/2 cup grated Parmesan cheese

Special Equipment

  • Small pan
  • Large high-sided frying pan

Preparation

  • Step 1 – Kale quality check
  • Inspect the shredded kale and remove any hard bits of stalk
  • Cut any large bits into smaller pieces
  • Wash the kale thoroughly
  • Step 2 – Stock
  • Prepare stock in saucepan over medium heat
  • When simmering, turn off heat and keep covered
  • Step 3 – Onion and garlic
  • Peel, halve and slice the onion into small bits
  • Peel and finely chop the garlic
  • Step 4 – Mushrooms
  • Wash the mushrooms
  • Cut in slices, and halve again to roughly button mushroom size

Cooking

  • In large high-sided frying pan, melt some butter over medium-high heat.
  • Add onion and garlic, cook for 2 min, stirring frequently.
  • Add mushrooms and thyme, cook 8-10 min or until mushrooms are deep golden brown, stirring frequently.
  • Reduce heat to medium, add the rice, cook 1-2 min or until rice begins to become translucent at edges of grains, stirring constantly.
  • Add wine and pepper, stir constantly until wine is mostly absorbed.
  • Add 1/2 cup hot stock, stir frequently until mostly absorbed. Add additional broth in 1/2 cup increments, stirring after each addition and cooking until broth is mostly absorbed before adding more. Cook for 18 min.
  • Then stir in kale and cheese. Continue cooking 2-3 min longer or until rice is tender, stirring frequently and adding broth as needed (you may not need all of the broth).

Finishing

  • Serve on preheated plates.
  • Sprinkle some parmesan on top.

For vegetarians, make sure that you use vegetable stock.

In addition, for vegans, make sure that you omit the parmesan cheese.