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Cover: The Gourmet Garden

Recipes with mushrooms

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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08Jul 12

Grilled Veggie Shish Kebabs

Grilled Veggie Shish KebabsThese grilled veggie shish kebabs make for a great starter for a party or buffet, and they are very quick to prepare as long as you remember to put the veggies in the marinade beforehand, as this is longest part of the preparation.  In fact, the longer they marinate, the better, so you could even get started on that the night before.

Another thing I love about them is that they also turn out great on a barbecue, so I finally have something aside from veggie burgers and sausages to take when I get invited to a barbecue at a meat-eater’s house.  Don’t get me wrong – I love my veggie burgers and all, but it’s nice to have something more for a change.

The recipe uses a Turkish-style marinade, but if you prefer, you can use your favourite marinade of choice.

 

What you’re going to need:

For the marinade:

  • 250ml olive oil
  • 65ml plain yoghurt
  • 1 small onion, finely chopped
  • 1tbsp lemon juice
  • 1tbsp thyme
  • Salt and pepper to taste

For the Shish Kebabs:

  • 8 wooden skewers that have been soaked in water for at least 30 minutes
  • 500 to 800g of any combination of the following ingredients, cut into bite-sized pieces:
    • cauliflower florets
    • cherry tomatoes
    • aubergine
    • firm tofu
    • green, red, or yellow bell peppers
    • mushrooms
    • new potatoes
    • red onion
    • yellow squash
    • courgette

 

What you have to do:

 

  1. Prepare the marinade by combining all ingredients and mixing well to blend. Set aside while you prepare the veggies.
  2. Thread the desired grilling ingredients onto the skewers.
  3. Place the skewers in a long shallow dish and pour the marinade over the top, cover, and marinate for 1 to 2 hours at room temperature.
  4. Preheat the oven to “broil.”
  5. Remove the skewers from the marinade and let any excess liquid drip off.
  6. Broil the skewers for 6 – 12 minutes, turning every few minutes, until lightly charred and cooked through.
  7. Watch carefully, as different ingredients may take different amounts of time to cook.
  8. Remove the skewers from the oven and place them on a serving platter.
  9. Pour any extra marinade over the skewers.
  10. Serve hot.

 

Preparation Time:  30 minutes plus 1-2 hours marinating

Cooking Time: 10 minutes

Serves:  4

Difficulty: Medium

Note: One of my favourite side dishes at a barbecue is a fancy potato salad like these minty jersey royals with chives and lemon butter. It goes nicely with burgers – both veggie and otherwise!

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