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Cover: The Gourmet Garden

Recipes with garlic

03Sep 12

Pinoy Style Seitan Curry

Pinoy Style Seitan Curry
This Philippines-inspired Pinoy style seitan curry is a vegetarian variation of  Ginataang Manok, which is chicken cooked in coconut milk.

I’ve substituted the chicken with seitan and added a few more spices to maximise the flavour.  If you have a wheat allergy, or just don’t like seitan for some reason, you can substitute tofu for the seitan.  I’ve tried this, and while I didn’t like the result as much as with the seitan, it was still a very good dish.

Just remember to press the tofu for 15 or 20 minutes before using it. Otherwise, it won’t absorb all the wonderful aromas of the spices.  I’d also recommend using a nice and firm tofu. If not, the results could be a bit mushy.

If you do use seitan, I strongly recommend making it yourself. It’s much cheaper and more satisfying  than buying it at a shop, and you can add appropriate spices directly to the dough to complement your recipe.  You can find my basic seitan recipe here.

 

Pinoy Style Seitan Curry
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A vegetarian variation of Ginataang Manok
Ingredients
  • 800g seitan, cut into thick chunks
  • 1 big potato, washed and chopped
  • 1 tbsp garlic, minced
  • 3 stalks celery, cut into 5cm length
  • 1 medium onion, chopped
  • 1 small red bell pepper, cut into cubes
  • 2 tbsp Tamari sauce
  • 250ml coconut milk
  • 2 tbsp curry powder
  • 1 thumb ginger, peeled and cut into strips
  • 250ml water
  • 2 tbsp butter
Instructions
  1. Fry the potato in 1 tablespoon of butter for about 10 minutes until cooked through and crispy. Set aside.
  2. Fry the seitan in 1 tablespoon of butter for about 5 mintues, or until brown and crispy on the outside. Set aside.
  3. In the pan where the seitan was fried, sauté the garlic, onion and ginger for 3 or 4 minutes, stirring frequently.
  4. Add the fried seitan, Tamari sauce, and curry powder.
  5. Add the water and simmer until the seitan is tender, about 5 mintues.
  6. Put in the red bell pepper, celery, and fried potato, then simmer for 5 more minutes
  7. Add the coconut milk and mix well.
  8. Simmer for 5 minutes.
  9. Serve immediately.

 

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13Aug 12

Scrambled Breakfast Tofu

Scrambled Breakfast Tofu
What better way to start your day than with a protein-filled serving of delicious scrambled  tofu?!  It’s just as filling and flavourful as eggs, but without the fat or cholesterol.

You’ll notice that the recipe says to freeze the tofu and then thaw it before use.  This is a trick I learnt recently, and it adds a whole new dimension  to the tofu.  Due to the freezing process, the texture of the tofu changes; it becomes more crumbly and somewhat similar in appearance to minced beef.  This same method also works great for making vegetarian bolognese sauce or chilli, or anything that would typically call for minced beef.

This is my most basic version of the recipe, but tofu is so great at absorbing different flavours that I strongly encourage you to go ahead and try different variations of seasoning. Basically anything you might have used with scrambled eggs should work just fine.  You could also add some spinach or other veggies to the mix if you like.

I usually eat this for breakfast alongside toast smothered in apricot jam. But you can of course eat it at any time of the day you prefer!

If you like this idea, you will probably also like menemen – Turkish scrambled eggs.

 

Scrambled Breakfast Tofu
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 350-400g firm tofu, frozen then thawed, then crumbled
  • 2tbsp olive oil
  • 1 small onion, finely chopped
  • 1 medium tomato, diced
  • 2 cloves garlic, minced
  • ½tsp paprika
  • 1tsp dried oregano
  • Salt and pepper to taste
Instructions
  1. Sauté the onion in the olive oil in a large frying pan over medium heat for 3 minutes.
  2. Add the garlic and sauté for another minute or two, taking care that it doesn't brown or burn.
  3. Push the onion and garlic to one side of the frying pan, and add the paprika to the empty side.
  4. Fry the paprika for about 30 seconds, stirring and mixing into the oil.
  5. Add the rest of the ingredients and cook for about 5 minutes, stirring frequently.
  6. Add more oil if necessary.
  7. Remove from heat and season to taste with salt and pepper.
  8. Serve immediately with a few slices of toast.

 

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19Jul 12

Ful Medammis

Ful MedammisFul medammis is a very typical Egyptian dish made with green fava beans.  In fact, it’s so common that it’s often referred to as the national dish of Egypt.

Although it’s quite simple to make, it does take a bit of time, mostly due to the soaking and cooking of the dried fava beans.  If time is an issue, you can go ahead and use the canned variety; it won’t be quite as yummy or authentic, but it’s more than good enough in a pinch.

The fun thing about this dish is that rather than completely finishing the preparation yourself, you put the different garnishes on the table and let your guests garnish their own however they wish.  This also makes it a lot more fun for kids and a perk for eating their veggies.  Of course, if you prefer, you can mix in the garnishes yourself before serving.

 

What you’re going to need:

  • 2 eggs
  • 450g dried fava beans
  • 50g lentils
  • 3 cloves fresh garlic, crushed
  • 60g fresh flat-leaf parsley, chopped
  • 2 lemons, cut into wedges
  • 2 tomatoes, chopped
  • olive oil
  • salt and pepper

 

What you have to do:

 

  1. Soak the fava beans and lentils overnight in abundant water with a pinch of salt.
  2. Place the beans in a large saucepan and simmer for 1 to 2 hours, or until the beans are nice and tender.  Drain the leftover water.
  3. Place the eggs in a medium saucepan and cover with cold water.
  4. Set the saucepan over medium heat and bring to the boil.
  5. Reduce the heat to low and simmer for 15 minutes.
  6. Drain the excess water from the saucepan and run cold water over the eggs until they are cool.
  7. Peel the cooked eggs, cut them into halves, and set aside.
  8. Serve beans in individual bowls.
  9. Place the eggs, garlic, parsley, lemons, tomatoes, olive oil, and salt and pepper on table and allow diners to garnish and season as they like.

 

Preparation Time:  20 minutes plus overnight soaking of the beans

Cooking Time: 1-2 hours

Serves:  4

Difficulty: Easy

Note: The main focus of this dish is the fava beans, but the lentils add a nice touch. For more lentil recipes, try this tangy red daal.

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16Jul 12

Green Bean Casserole

Green Bean CasseroleThis classic green bean casserole is a delightfully rich and creamy main course and a great way to get your kids to eat their green beans.  It uses rice and cornflour rather than wheat flour, so it can very easily be converted into a gluten-free dish if necessary, simply by using gluten-free soy and Worcestershire sauce.

What you’re going to need:

For the topping:

  • 2 medium yellow onions, peeled and sliced  in ¼-cm rings
  • 125g cornflour
  • Canola oil (or other light oil) for frying
  • Salt and freshly ground pepper to taste

For the casserole:

  • 60g sweet rice flour
  • 315ml milk (or soy or other milk)
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon celery salt
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 1 can (about 400g) cut green beans
  • 1 can (about 200g) sliced mushrooms, drained

What you have to do:

 

  1. Preheat the oven to 175ºC.
  2. Generously grease an ovenproof casserole dish.
  3. Make the onion topping: Dust the onions with cornflour or place both in paper bag and shake thoroughly.
  4. Heat 1-inch of canola oil in a heavy frying pan over medium heat. Fry a few onion rings at a time until they turn golden brown. Drain on paper towels and sprinkle with salt and pepper immediately.
  5. Stir the sweet rice flour into about 60ml of the milk until smooth. Place this mixture and the rest of the milk in a heavy, medium-sized saucepan. Add the soy sauce, Worcestershire sauce, onion powder, celery salt, salt, garlic, and pepper.
  6. Cook over medium heat, stirring constantly, until the mixture thickens.
  7. Add the green beans, mushrooms, and half of the onion topping and stir to combine. Pour the mixture into the greased casserole dish.
  8. Bake for 25 to 30 minutes on the middle rack of the preheated oven, or until the casserole is bubbling.
  9. Top the casserole with the rest of the onion topping.
  10. Return to the oven for another 10 minutes or until onions are hot.
  11.  Serve immediately.

 

Preparation Time: 5 minutes

Cooking Time: 40 minutes

Serves:  4

Difficulty: Medium

Note: If getting kids to eat their veggies is a problem, there are tons of ways to “disguise” the flavour – like in this carrot halwa recipe. Why not make the green bean casserole as the main course and the carrot halwa for dessert? You just couldn’t get any healthier!

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05Jul 12

Broccoli in Cheddar Cheese Sauce

Broccoli in Cheddar Cheese SauceAlthough broccoli is considered to be one of the healthiest vegetables on the planet  due to its high content of calcium, vitamin C, folic acid and iron, it can be quite difficult at times to get your kids to eat it, regardless of how much you threaten them with chores or no dessert!

Luckily, almost all kids love Cheddar cheese, so this broccoli in cheddar cheese sauce may just be the perfect way to finally get them to eat something green and healthy for once.  I know it worked for me when I was a kid!

You can really use any kind of cheese you prefer for this dish, but I find the bright orange colour of the cheddar looks really nice with the dark green of the broccoli and helps make this into an attractive and delicious side dish. (If you prefer a main dish, I recommend this pasta salad with broccoli and bacon – without the bacon, of course!)

What you’re going to need:

  • 315ml milk (or soy or other milk)
  • 1 tablespoon cornflour
  • 1 small garlic clove, minced
  • 100g (1 cup) shredded Cheddar cheese or cheese alternative
  • ¼ teaspoon salt
  • 1⁄8 teaspoon ground cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 500g broccoli, cut into 2 to 3 cm florets

 

What you have to do:

 

  1. In a medium saucepan over medium heat, whisk together about 65ml of the milk and the cornflour until smooth and lump-free.
  2. Add the rest of the milk and the garlic and continue to cook, whisking constantly, until the sauce thickens slightly.
  3.  Remove the saucepan from the heat and add the cheese. Keep stirring until all the cheese melts.
  4. Add salt and cayenne pepper and taste.  Add more if desired.
  5. Stir in the lemon juice and reduce the heat as low as possible in order to keep the sauce warm while the broccoli is cooking.
  6. Cook the broccoli in boiling salted water until just tender, about 4 to 6 minutes, depending on the size of the florets.
  7. Remove the broccoli from the water, drain, and pat dry with kitchen towels.
  8. Drizzle the cheese sauce over the cooked broccoli and serve immediately.

 

Preparation Time:  10 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Easy

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02Jul 12

Spinach and Potato Gratin

Spinach and Potato GratinCheddar cheese, potatoes, cream, spinach and pine nuts, grilled to perfection au gratin, this spinach and potato gratin dish has quite literally every single one of my favourite comfort foods, all rolled together into one, big, brilliant recipe!  I make absolutely no claims as to the healthiness of this creation, but sometimes you just want to forget all about that and just eat something that makes you feel all warm and fuzzy inside. This dish definitely fits that bill!

Personally, I leave the skins on the potatoes, and since they’re supposed to be the healthy part anyway, I don’t feel too guilty about stuffing my face with this every once in a while. (Also try this potato au gratin with pesto and salmon steaks. Just take out the salmon to make it vegetarian, or perhaps you could replace it with tofu!)

 

Spinach and Potato Au Gratin
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 450g potatoes, peeled and cut into thin slices
  • 1 garlic clove, minced
  • 3 scallions, thinly sliced
  • 150ml double cream
  • 200ml milk
  • 225g frozen spinach, thawed
  • 80g cheddar cheese, shredded
  • 25g pine nuts
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat the oven, on grill setting, to 200ºC. Or alternatively, use the grill, if you have one.
  2. Spread the potato slices out evenly along the bottom of a large, deep, non-stick frying pan.
  3. Sprinkle the minced garlic and the sliced scallions over the top of the potato slices.
  4. Pour the double cream and the milk over the top of the potatoes and onions.
  5. Place the frying pan over medium heat, bring to the boil and then cover and cook for about 8 minutes, or until the potatoes are tender.
  6. Using your hands, wring out the spinach until it is as dry as possible.
  7. Add the spinach to the potato mixture and stir gently to mix them in.
  8. Cover the pot and cook for another 2 minutes.
  9. Season to taste with the salt and fresh black pepper.
  10. Spread the mixture evenly along the bottom of a deep, oven-safe dish.
  11. Sprinkle the grated cheddar over the top of the potato mixture.
  12. Sprinkle the pine nuts on top of the cheese.
  13. Place the dish on the top shelf of the oven or on the grill and bake for 2 or 3 minutes, or until the topping is golden and bubbling.
  14. Serve immediately.

 

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29Jun 12

Falafel with Tomato Sauce

Chickpea meatballs with tomato sauceI remember loving the meatballs in tomato sauce that my mother used to make when I was growing up, so the other day I decided to try and make a vegetarian version.  This chickpea falafel with tomato sauce recipe was the result.  The texture is, of course, slightly different than the lamb-based or peri-peri meatballs my mother specialised in, but the lemon, garlic and Italian parsley give them a subtle flavour that  is offset nicely by the tomato and thyme sauce.  Enjoy!

What you’re going to need:

For the falafel:

  • 400g cooked chickpeas
  • 1/2 medium onion
  • 1 clove garlic
  • 1/2 bunch fresh Italian parsley
  • 1tsp grated lemon zest
  • Salt and pepper to taste
  • 3tbsp extra virgin olive oil

For the tomato sauce:

  • 500g tomatoes
  • 1/2 bunch fresh thyme
  • 1tbsp pine nuts
  • 170ml crème fraîche
  • Salt and pepper to taste

What you have to do:

 

  1. Drain the chickpeas well.
  2. Peel and mince the onion and the garlic.
  3. Wash the parsley and finely chop the leaves.
  4. Place the chickpeas, onion, garlic, parsley, and lemon zest in a food processor and blend to a paste.
  5. Season to taste with salt and pepper.
  6. Let the mixture stand for about 30 minutes.
  7. Form the mixture into walnut-sized balls.
  8. In a pan, heat 2 tablespoons of the olive oil over medium heat.
  9. Add the falafel and sauté for 10 minutes, shaking the pan at regular intervals so that they brown evenly.
  10. Remove the falafel from the pan and keep them warm in the oven at the lowest setting.
  11. While the falafel is frying, prepare the tomatoes for the sauce by removing the cores.
  12. Submerge the tomatoes in boiling water for a few seconds, then transfer to a bowl of cold water to loosen the skin.
  13. Remove the skin, cut into quarters, and chop finely.
  14. Wash the thyme and strip the leaves from the stems.
  15. Add the remaining oil to the pan.
  16. Add the pine nuts and thyme and sauté for 20 seconds.
  17. Add the tomatoes and simmer the mixture for 10 minutes over medium heat.
  18. Mix in the crème fraîche and season the sauce to taste with salt and pepper.
  19. Arrange the falafel on 4 plates. Pour the sauce over them and serve.

 

Preparation Time:  15 minutes + 30 minutes setting

Cooking Time: 30 minutes

Serves:  4

Difficulty: Medium

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28Jun 12

Oven Baked Falafel

Oven Baked Falafel
I’ve always loved falafel, but I’ve never really been very big on deep frying, so I decided to try baking them in the oven instead.  The result was this oven baked falafel recipe, which tastes even better than the classic fried version, if I do say so myself!

Traditionally, falafel is served wrapped in unleavened bread and garnished with lettuce, cucumber, onions, tomatoes and a littler tahini (sesame seed paste)  sauce, or arranged on a plate with the same ingredients.  Personally, I usually just eat them along with whatever salad I have at hand. For a more filling meal, eat them with rice, like this Indian-style brown rice.

 

Oven Baked Falafel
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 500g dried chickpeas, soaked overnight in abundant water
  • 3 medium garlic cloves, peeled
  • 5 medium onions, peeled and halved
  • 15g fresh flat-leaf parsley, chopped very fine
  • 15g fresh coriander, chopped very fine
  • 2tsp salt
  • 2tbsp flour
  • ½tsp paprika
  • ½tsp baking soda
  • ½tsp freshly ground black pepper
  • ½tsp ground cumin
  • ½tsp ground cinnamon
  • 3tsp baking powder
  • 250ml water
Instructions
  1. Using an electric blender or food processor, blend the onion and garlic together to form a paste.
  2. Mix the chopped fresh coriander and flat-leaf parsley into the onion and garlic paste.
  3. Add the prepared chickpeas to the mixture and blend again with the food processor or blender. The final consistency should be a little bit lumpy.
  4. In a separate bowl, mix together the paprika, baking soda, black pepper, cumin, cinnamon and baking soda.
  5. Add the spice mixture to the chickpea mixture and stir well, making sure the spices are evenly distributed throughout the mix.
  6. Cover the mixture with plastic wrap and place it in the refrigerator to set for at least an hour and a half.
  7. Preheat the oven to 180ºC.
  8. Grease a baking sheet with a little olive oil or vegetable oil.
  9. Drop tablespoonful-sized balls of the chickpea mixture onto the baking sheet, leaving a few centimetres between each ball and also between the balls and the edge of the tray.
  10. Bake in the preheated oven for about 15 minutes, or until the top sides of the falafel balls have turned golden.
  11. Remove from the oven and let cool on the tray for 5 minutes.
  12. Transfer the falafel balls to a plate and repeat the process with the remaining batter.
  13. Serve on a bed of your favourite salad.

 

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21Jun 12

Broccoli and Tofu in Coconut Milk

broccoli and tofu in coconut milkLike most stir-fries, this broccoli and tofu in coconut milk stir-fry is incredibly easy to throw together and makes for a tasty meal when you’re short on time and your family is clamouring for their supper.  Both the broccoli and the tofu soak up the sauce really well, so every bite is packed full of yummy coconut and spice flavours. (Also try this vegetable stir-fry delight!)

The best way to make a stir-fry is of course in a wok, but if you don’t have one at hand, you can use any good, large non-stick frying pan.  I do recommend you get yourself a wok as soon as possible though, because it really makes it easier to fry the veggies quickly, plus they tend to be bigger than most frying pans so you don’t have to worry about the ingredients spilling over the side when you stir energetically.

What you’re going to need:

  • 300g soft tofu, cut into pieces 1cm x 1cm x 3cm
  • 500g broccoli, washed and chopped into bite-sized pieces
  • 400ml coconut milk
  • 2tbsp Tamari soy sauce
  • 1tsp fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1tsp fresh chilli peppers, finely chopped
  • 2tbsp canola oil
  • 2tbsp water

What you have to do:

  1. Heat the oil in a wok over medium-high heat.
  2. When the oil is hot but not smoking, add the garlic, ginger and chillies.
  3. Sauté for about 1 minute or until the spices turn brown and aromatic.
  4. Add the Tamari and stir well to mix in the spices.
  5. Increase the heat to high and add the chopped broccoli and tofu.  Stir well and make sure all the broccoli and tofu are coated with the Tamari and spice liquid.
  6. Continue stir-frying over high heat for 3 minutes.
  7. Add the water and keep stir-frying for another 3 minutes.
  8. Add the coconut milk and mix well.
  9. Reduce heat to medium and cook for another 4 minutes.
  10. Serve over a bed of steamed rice or Chinese-style noodles.

Preparation Time:  5 minutes

Cooking Time: 10 minutes

Serves:  2-3

Difficulty: Easy

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19Jun 12

Spinach and Chickpeas

Spinach and ChickpeasThis spinach and chickpeas recipe makes for a great starter or can even be served as a main course if you accompany it with some oven-warmed French bread and a bit of salad. (If you want to stick with the chickpea theme, try this carrot, chickpea and orange salad.)  As always, I suggest using dried pulses and rehydrating them overnight, but if you don’t have time, you can go ahead and use the precooked canned or bottled ones.

What you’re going to need:

  • 300g chickpeas, soaked overnight
  • 60ml olive oil
  • 1 slice white bread
  • 1 medium onion, finely chopped
  • 4 medium tomatoes, peeled and chopped
  • 1/4tsp paprika
  • 450g fresh spinach
  • 1 garlic clove, peeled and cut in half
  • Salt and pepper, to taste

What you have to do:

  1. Drain the chickpeas and place them in a pot with enough water to cover them completely.
  2. Bring to the boil and cook for 10 minutes over high heat.
  3. Reduce heat to low, cover and let cook for 1 hour or until the chickpeas are tender.
  4. Remove from heat and drain off the water.
  5. Heat 30ml of olive oil in a frying pan and fry the slice of bread until it’s golden brown.
  6. Set the fried bread aside on a plate.
  7. Sauté the onion in 15ml of olive oil over low heat until it’s translucent.
  8. Add the tomatoes and continue cooking over low heat for 10 minutes or until the tomatoes are dissolved.
  9. Heat the rest of the olive oil in a large frying pan over medium heat.
  10. Add the paprika and sauté for 30 seconds.
  11. Add the spinach and cook for a few minutes until the spinach is tender.
  12. Add the mixture of tomatoes and onions to the spinach, mix well and add the chickpeas.
  13. Add the salt and pepper to taste.
  14. Put the fried bread and the garlic in a blender and mix to form a smooth paste.
  15. Add the bread and garlic paste to the spinach and chickpeas.
  16. Add 170ml of cold water and cook over low heat for 20 to 30 minutes.  Add more water if necessary as you cook.
  17. Serve hot.

Preparation Time:  15 minutes + 8 hours soaking the chickpeas

Cooking Time: 55 minutes

Serves:  4

Difficulty: Medium

 

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