Latest Vegetarian Recipes | Eats - Your Good Food Guide

Mushy savoury cakes

Thursday, May 27, 2010

SU AZIZ keeps her blender whizzing when whipping up a quick meal. (designed to feed four to five people as snacks or two people as a meal).

Ingredient

3-4 carrots
Half a bouquet of cauliflower
2-3 potatoes

Method

1. Chop these into large cubes and boil them all in salted water until cooked.

2. Then let the pan cool for a few minutes.

3. In the meantime, toast some bread lightly and tear them up into chunks.

4. Throw it into the blender until the bread becomes crumbs. Empty the blender of the crumbs and put the crumbs aside for later use.

5. Once the chunks of vegetables are slightly cooled, chuck them into the blender.

6. If you have them, add in some herbs such as coriander, a piece of red chili, a dash of salt and freshly ground pepper.

7. Blend until its a chunky mush. There should be enough liquid seeping from the boiled veggies to keep the blender going. Alternatively, you can opt for a manual masher.

8. Now, mix in manually some chopped spring onions and start making one to 1.5cm thick patties. If its too mushy, add half a handful of flour to hold it together. The diameter of these patties depends on whether these are served as a snack or as a meal. So, its smaller diameter for snack bites and larger diameter for a meal.

9. When thats done, heat up 3-4 tablespoons of cooking oil in a nonstick pan. Dab a veggie patty onto the bread crumbs and pan-fry it until golden brown. Repeat until all the patties are done.

Tips:

You can experiment and replace the cauliflower with other veggies such as peas or brocolli. But remember, the potato and carrot have the starch to keep the patty sticking together.
You can also add corn while doing the manual mix.
A quick dip for these patties is a mixture of sour cream and finely chopped chives. Otherwise, a sweet chilli sauce from a bottle is fine.
If you make the patties hefty enough, make a veggie burger meal with buns, out of it.

From: Mush it up! New Straits Times. 24 March 2010

Timbales of vegetables & rice with chilli tomato coulis

Tuesday, May 11, 2010

This vegetarian dish has been given a health twist by Gleneagles Hospital KL chief dietitian Lim Ai Leng, and her team. (serves 3)

Ingredient

50g potato (diced)
40g eggplant (diced)
40g zucchini (diced)
50g carrot (diced)
5g chopped garlic
10g chopped onion
1 tbsp vegetable oil
Beaten egg whites, (from two eggs)
20 ml low fat milk
10g Enoki mushrooms
salt and pepper to taste

Herb rice

200g high fibre rice
1 tbsp vegetable oil
2 cloves
400 ml chicken stock
10g chopped shallots
3g ginger flower slice
3g pegaga leaves
salt and pepper to taste

Chilli tomato coulis

100g chopped tomato
10g tomato paste
2 sliced chili padi
8g chopped garlic
8g chopped onion
2g basil
1tbsp vegetable oil
10g sugar
salt and pepper to taste

Method

To Prepare Herb Rice
1. Heat vegetable oil in pot; stir in chopped shallot until fragrant.
2. Add in rice, cloves and chicken stock; stir fry for five minutes and season with salt and pepper.
3. When rice is cooked, add in shredded pegaga leaves and ginger flower.

To Prepare Chilli Coulis
1. Heat oil. Add in garlic and onion and saute until fragrant.
2. Stir in tomato paste, chopped fresh tomatoes, chilli padi and basil. Simmer for about 10 minutes.
3. Stir continuously and add in salt and pepper to taste.

To Prepare Main Dish
1. Heat up oil, stir in garlic and onion until fragrant.
2. Turn off the fire; add in eggplant, zucchini, carrot and potato; season with salt & pepper.
3. Fold in aluminum foil in the mould. Grease it with a little oil and arrange vegetable dices accordingly.
4. Mix egg white and milk together.
5. Pour the mixture slowly into the mould.
6. Bake in a pre-heated oven for 13 to 15 minutes. Meanwhile, saute the enoki mushrooms lightly in a hot non-stick pan until cooked.
7. Arrange vegetables and rice timbales on plate, garnish with sauteed enoki mushrooms and serve with chilli tomato coulis.

Nutritional values per serving:

Calories 307 kcal
Protein 7g
Fat 9g
Cholesterol 0.4mg
Calcium 53mg
Iron 1.5mg

DIETITIANS COMMENT:
The cholesterol has been lowered as only egg whites are used. An added plus is that the dish is a good source of fibre.

Photo by Mokhsin Abidin
From Five star dining, New Straits Times, 22 March 2010

Poached Vegetable Recipe

Wednesday, February 04, 2009

Su Aziz shares this easy-to-make vegetarian recipe from Zaru Izakaya, a Japanese restaurant in Sunway Pyramid.

Ingredient

Hon Dashi soup or vegetable stock
Sugar
Light soya sauce
Rice wine
Carrots
White redish
asparagus
Pumpkin
Ladys Fingers
Chinese mushrooms

Method

1. All you need is to make some Hon Dashi soup or vegetable stock and balance it with a dash of sugar, light soya sauce and rice wine.

2. While that comes to a boil, clean and slice thick carrots, white radish, asparagus, pumpkin, ladys fingers and Chinese mushrooms.

3. Then poach them in the seasoned soup stock.

4. This one makes a terrific light meal. Whether eaten on its own or with steamed rice, its a crowd-pleaser.

Stewed Japanese Yam with Boiled White Radish and Miso Dengaku

Wednesday, February 04, 2009

Su Aziz shares this easy-to-make vegetarian recipe from Zaru Izakaya, a Japanese restaurant in Sunway Pyramid.

The sweet stewed yam and the miso paste sauce make for a terrific substitute for potato salad. The mashed yam is suitable with fish or as devils egg filling.

Ingredient

3-4 pieces white radish, peeled and cleaned
5-6 pieces Japanese yam, peeled and boiled
Miso mix: Mix together 2 tbsp miso paste, 1 tbsp sugar, a tsp rice wine and half a cup of vegetable stock or Hon Dashi soup stock
a dash of cooking sake
1 tbsp light soya sauce
1 tbsp rice wine
sugar

Method

1. Dice the boiled Japanese yam. The smaller Japanese variety is somewhat sweeter than our local tubers but you can substitute it with the latter.

2. Simmer the diced yam in some vegetable or Hon Dashi soup stock. Then add a quarter cup of miso mix. If the juices evaporate, add more soup stock to moisten the simmering ingredients. Allow it to simmer for five minutes before taking it off the heat.

3. Boil the white radish in a tablespoon of light soya sauce, a tablespoon of rice wine, half a cup of vegetable stock or soup stock and two tablespoons of sugar. Once the radish has become soft but firm, remove it from the heat.

4. The radish, which has a Japanese flavour, finely balances the sweet and salty. All in all, this ones a good alternative to the usual comfort food of mashed potatoes and meat.