By The Organic Butler. This made enough for my family of 5 for two nights. Ingredients Stock: 2 x Star Anise Cinnamon Stick Peppercorns Cloves Ginger peeled and cut in half 5 cups of water 1 whole carton of Chicken Stock (the type on our website is vegan!) 1 whole packet of Shiitake Mushrooms 1 Sweet Onion 6 cloves Garlic Decent splash of Tamari 4 Tbsp Rice Wine Vinegar Soup: 3 x carrots – peeled and cut into sticks Bok choy 2 x packets Udon noodles Topping: Coriander Basil Chilli Flakes or fresh chilli Squeeze of Lemon or Lime Beanshoots Fried Tofu Dry roast cinnamon, star anise, peppercorns and cloves. Set aside. Fry up garlic and onion until browned well. Place the garlic, onion, ginger, and spices into a cheesecloth bag, and put into the boiling water with the stock, shiitake mushrooms, tamari and rice wine vinegar. Simmer very gently for about 2 hours. Taste and see if you need to add any salt/fish sauce. Add the carrots, simmer until just soft. Add in the bok choy. Whilst wilting, cook noodles are per directions on packet (usually just 4 mins in boiling water), and fry up tofu in some coconut oil. Add the tofu and noodles to the soup mixture. Serve with your chosen toppings! Enjoy!! [mpprecipe-recipe:1]
by The Organic Butler “Mummy can I have more?” This dish NEVER lasts for more than a day in our home. Ingredients: Puff/filo Pastry Spinach/Silverbeet/Kale – Stalks removed 1 Lrge Tub Ricotta Cheese 100-150gm Tasty Cheese 2 Eggs Generous pinch of Mixed herbs Chopped handful Mushrooms/Champignons 2 Cobs Corn – cut the kernels off. Method: Boil greens in water until wilted, strain in a colander and squeeze/press ALL of the water out (this is a very important step or you will end up with a soggy mess). Mix together in a bowl with the rest of the ingredients. Line a baking dish with pastry, spoon mixture in, and top with more pastry. Cook on 180C until golden brown. Let sit for awhile. There may be some juice still present – hold the pie and just drain from the side (or you can use a spoon). The pie can be eaten hot or cold. Its also perfect to freeze for a tasty and quick meal. Perfect for school lunches. Serve with more veggies, and salt to taste. Enjoy!
Dhal The Organic Butler Ingredients: 1.5 cups red lentils 2 cups water 1 litre stock 2 onions clove garlic mince 1 tsp curry powder 1/2 teaspoon turmeric 2 teaspoon curry powder 1/2 teaspoon garam masala 1/2 teaspoon cumin 2 tbs tomato paste 1 tin chopped tomato 2 stalks celery (chopped) Chopped parsley 1 and 1/2 cup coconut milk. METHOD: Saute onion and celery over medium heat. Add the garlic and cook until golden. Add the spices and tomatoes (and paste), and stir until aromatic. Stir in lentils, water and stock, bring to the boil. Simmer for approx 20 mins, then add the coconut milk. It is ready once the celery/lentils are soft (approx 20 mins after milk is added). This is perfect for a gorgeous winter meal served with (cauliflower) rice and greek yoghurt (or coconut yoghurt). Add chopped parsley to top upon serving. This can also be frozen for quick meals!
This is an amazing recipe that uses a heap of veggies ! A great comfort food – without any of the guilt! Ingredients: Sauce: Organic Passata Half an Eggplant – chopped (remove skin) 1 bunch Asparagus (diced) 3 cloves Garlic (crushed) 1 med Onion (diced) 3 Zucchini – (diced) Cherry Tomatoes – chopped in half 2 Punnets Mushrooms (chopped) Basil Oregano Salt and Pepper Pinch of sugar (optional) “Cheese” Sauce 3 cloves garlic 1 head of cauliflower 1 cup of water salt and pepper 2 heaped tbspn Nutritional Yeast “Pasta” sheets 1 whole cabbage (par boiled) Crusty Top: Breadcrumbs (or nuts finely crushed) Nutmeg Method: In a fry pan on high – saute onion and garlic. Add asparagus, eggplant, zucchini and brown slightly. Add mushrooms. Once withered, add cherry tomatoes. Add salt to taste, and add passata. Add chopped basil and dried oregano. Add a pinch of sugar. Simmer on med heat for at least 30 mins (until sauce has reduced). Turn your oven on to 180C Whilst sauce is cooking, saute garlic in a pot (or thermi). You do NOT want to burn the garlic – just make translucent. Add chopped whole cauliflower. Add one cup of water. Boil. Once soft, add nutritional yeast, salt and pepper. Blend until resembles white sauce. Add more nutritional yeast to taste if required. Layer sauce, cabbage, white sauce to top of cooking dish. Once at the top, add breadcrumbs, panko, or finely crushed nuts, with nutmeg and finely drizzled oil. Bake until brown on top (and cabbage is all the way cooked through and soft)! Serve with […]