Tag Archives: Egg Free

Simple curried gravy

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For those days when I’m feeling a bit uninspired for dinner, I simply cook up a chicken or barbecue some steak, make best ever roasties or steam rice along with some veggies.  Then I spice up the meal with a simple curry gravy.  Here’s what I do:

Add to bowl and mill 10 seconds / speed 9:

  • 30g cashews

Set aside

Chop 2 seconds/speed 6, then sauté 3 minutes/varoma/speed 1:

  • 2 cloves garlic
  • 1 onion, quartered
  • 1 tomato, quartered

 Add and cook 10 minutes/100 degs/speed 4:

  • 15g red lentils, pre-soaked in hot water for a little while, if possible, then rinsed and drained
  • 1/2 tbs stock paste
  • 1/2 tsp mustard
  • 1 tsp curry powder (Use the Madras version from F&E Indian Cooking OR Tamara’s spicy blend over at My Melbourne Thermomix
  • 250g water (or even better: home-made chicken stock)
  • Cashew flour from earlier 

Whizz up until smooth 30 seconds / speed 9

Reheat to 100 degs until you’re ready to serve up the rest of your meal.

Tips:

Instead of lentils, use cornflour or arrowroot and cut down the cooking to 5-6 minutes. 

This serves about 4-5 people, so for more people, just double the amount of water/liquid stock, stock paste and thickening agent and cook for 8-10 minute or until it reaches 100degs

😀

Potato and Almond (or Sunflower/Sesame) Crackers

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Potato and almond crackers (2)-001
I love snacking on crackers packed with seeds and crunchy goodness, but alas the MaMT kids turn their noses up at any crackers that are remotely ‘seedy’ (although Miss 13yo absolutely loves Five-Seed Bread!?).  For me, the more seeds, the better.  The same goes for soups and stews, the chunkier the better.   I just love all that crunching and munching!
Anyway, this recipe is one I’ve tweaked around with.  These crackers are really plain, so they suit my fussy peeps and are exceedingly moreish!
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Mill 10 seconds / speed 9:
  • 200g slivered, flaked or blanched almonds – I have also used sunflower seeds, but they don’t taste quite as nice – add a little more seasoning perhaps.  Sesame seeds might be another alternative, but I haven’t tried yet.
  • 50g linseeds
  • 1/2 tsp white peppercorns ((optional, for extra zing, or use dried thyme or rosemary)
Add and sift 6 seconds/ speed 6:
  • 100g potato starch or arrowroot (or cornflour, if not grain-free)
  • 1/2 tsp salt (adjust to taste)
Add and blend 5 seconds / speed 6, until bound together nicely:
  • 30g olive oil 
  • 100g cold water (add more for binding, if necessary)
Knead for 20 seconds then tip out on a sheet of greaseproof.  Form into a ball and if time, place in fridge for 20 minutes or so.  I’m usually in a rush so don’t bother.
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Split the dough into two and roll out one lot on the greaseproof with a piece of cling wrap on top, until as thin as possible.  Peel off the cling wrap and set this aside for the moment. Pick up the greaseproof with the rolled dough and pop onto a suitably sized baking sheet.  Set aside while you grab another piece of greaseproof and repeat with the other half of dough.
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Score the dough into squares or rectangles and sprinkle with a few sesame seeds, if desired.
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Bake at 220degs / 10 minutes.
Remove from oven and carefully turn the crackers over (use tongs if you don’t have asbestos fingers like me).  They should be easy to pull apart where scored, so I tend to separate and spread the crackers out.  Bake for another 5 minutes.  Remove and break away the ones on the edge as these will have cooked more than the middle section.  Pop the middle section of crackers back into the oven while it cools, or for a few more minutes, if you’re going to continue using your oven for something else.
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Cool and enjoy on their own or with your favourite dip!

ABC Mousse with orange and wheatgrass

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Les' tweaked avocado mousse

ABC (Avocado, Banana, Chocolate) Mousse with orange and wheatgrass

Well, I have to admit, my all-time favourite chocolate mousse is Quirky Cooking’s raw chocolate mousse/semi-freddo, but I only tend to make it as a special treat now.  Instead, and given the virtues of the very versatile, creamy, Vitamin E rich and good fat containing avocado, I like to make a mousse with this and use fresh fruit to sweeten, rather than dried fruit with its concentrated sugars.

Wheatgrass has also popped up on my radar a few times of late, but it’s usually in smoothie recipes.  I don’t really ‘do’ smoothies.  However, on spying a wheatgrass smoothie recipe in the March 2015 issue of the Thermieliving magazine, I looked at a couple of the ingredients (banana and orange), and started thinking, ‘hmm, add some cocoa/cacao powder), combined with an avocado, and you have yourself a nice mousse’!  Thus, the inspiration for this recipe.  I didn’t add any further sweetener for the first couple of tries.  I liked it, Mr MaMT ate it without complaint, Miss 13yo liked it,  but Mr 16yo didn’t.  However, on the latter occasion, I added about 6 drops of stevia liquid (which I picked up in Oz a few years ago and is rapidly nearing its use-by date now) and, et voila, it gave it the perfect lift!  Otherwise, you could just add some rice or maple syrup for that extra edge.  If you’re not nut-free, a tablespoon of nut butter also goes down quite well.

Breakfast or dessert?  Here it is:

Add to the TM bowl and whizz up for 10 seconds / speed 9:

  • A handful or about 100g small ice cubes
  • Zest of an orange (peeled off using a veggie peeler, avoiding the white pith)

Scrape down the sides of the bowl.

Add and whizz up 10 seconds / speed 9:

  • The flesh of the orange used earlier – peel it, discarding the white pith – about 150g
  • 1 average sized banana (about 100g)
  • 1 large or 2 small avocados (about 250g)
  • 30g cocoa or cacao powder
  • 1 tsp vanilla powder (or extract, if that’s all you have)
  • 2 tbs wheatgrass powder (ensure the packaging is labelled gluten free)
  • 6 drops stevia liquid* OR rice/maple syrup to personal taste – start with 1 tbs and add to desired sweetness range
  • 1 tbs nut butter (optional)

Scrape down the sides and continue blending for another 30 seconds or more, using the TM spatula to assist, until smooth and creamy.

Serve in small ramekins (makes 6-8 portions) and decorate with desiccated coconut, or chopped nuts, if not nut free.

You won’t need more than one serving, as it’s very filling!

stevia

*2-3 drops of stevia liquid is approximately the sweetness of 1 tsp sugar

Stevia price

Not cheap, but you don’t need much of it. I’ve had this 30ml bottle on the go for 18 months!

 

 

Chunky Pork and Veggie Chilli

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Chunky Pork chilli-002

A chunky pork chilli, inspired by this recipe recently.  I’ve added and taken away, tweaked to Thermie standard and absolutely loved every minute I was eating it!  Went down well with the rest of the family too …

Add and chop 3 seconds / speed 7:

  • 1-2 tbsp olive oil
  • 1 large red onion, quartered
  • 1 red pepper/capsicum, quartered
  • 1 fresh red chilli (or use 1/2 tsp chilli powder with the other dry spices)
  • 2 garlic cloves

Add and cook 5 minutes / 100 degs / reverse / speed 1:

  • 500g pork fillet, free range if poss, diced into 2cm cubes
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika

Add and cook 15 minutes / 100 degs / reverse / speed 1:

  • 400g can chopped tomatoes*
  • 400g can chick peas, drained and rinsed*
  • 250g sweet potato, peeled and diced into 1-2cm cubes
  • 40g tomato paste
  • 1 tbs stock paste
  • 20g balsamic vinegar

Add and cook 5 minutes / 100 degs / reverse / speed 1:

  • 400g can of kidney beans, (or other beans of choice) drained and rinsed

Taste and add further seasoning, if required.

Serve with brown/white basmati or cauliflower rice and a side salad.  Very hearty!

Alternatively, you could serve up with corn chips or cornbread.

Tips:

* My family are pretty fussy when it comes to lots of chunky veggies in a dish and Mr MaMT won’t look a chick-pea in the eye, in its natural state, so I tend to whizz up a can of plum tomatoes and chick peas before I start and just set aside to add later with the sweet potato etc.

Seedy Chocolate Fridge Slice/Bites

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Fridge Bake (3)-001

This is a little gem inspired by a recipe in The Medicinal Chef book (fabulous fridge cakes).  It takes minutes to prepare, so it’s a good one to prepare at night or first thing and to have with your morning coffee or afternoon tea …

Add to TM bowl and give 4 quick turbo blasts, scrape down the sides of the bowl then turbo once for 1 second and set aside:

  • 30g linseeds
  • 30g pumpkin seeds
  • 20g sunflower seeds
  • 20g sesame seeds
  • 60g goji berries
  • 50g dates/figs
  • 20g cacao/cocoa powder
  • 1 tbs (10g) carob powder (optional)
  • 1-2 tbs (10g) desiccated coconut
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla powder
  •  Pinch sea salt

Add to bowl and melt 3 mins / 37 degs / speed 2, or until liquefied:

  • 60g coconut oil

Add to bowl and blend 5 seconds / speed 7 / scrape and repeat, so that you have a firm paste:

  • chocolate seed mixture

Press into a lined tin 10 x 10 cms and smooth out.

Add to bowl and chop with one (or two) short turbo blast(s):

  • 20g walnuts (for nut-free, substitute for sunflower seeds)
  • 20g craisins/dried cranberries

Sprinkle the fruit/nut mix over the top of the chocolate mixture, score into bite sized squares and freeze for 1/2 hour or refrigerate for 3 hours and then keep in the fridge.  Nom, nom, nom.

Fridge Bake (8)-001

Chocolate Mousse Pudding, gluten and dairy free with grain-free option

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Choc Pud Mousse

Now we love Quirky Cooking’s raw vegan chocolate mousse, which is my quick ‘go to’ dessert that always hits the spot.   This Chocolate Mousse Pudding, however, needs to be prepared a little ahead of time and refrigerated to form a rich and dense mousse.   It’s one that I adapted from a recipe I spotted on the back of a pack, then added my own variations and thermified.  You can add as little or more sweetener to suit your taste-buds.  See tips for nut and grain-free options at the end.

Grind for 1 minute / speed 9:

  • 50g brown rice
  • Peel of one orange, without the white pith (I use a vegetable peeler) – optional, but it adds a lovely jaffa flavour

Scrape down the sides of the bowl, add and then set to cook for 7 minutes / speed 4 / 90 degs:

  • 50g coconut oil
  • 400g almond milk or other preferred milk
  • 50g dates and a big squirt of maple or rice syrup – add more to taste.  You could even add a banana for extra sweetness, if you wanted to
  • 1 tsp vanilla extract or 1/2 tsp vanilla powder
  • Pinch salt

Scrape down the sides of the bowl, add and cook for another 1 minute / speed 4 / 90 degs:

  • 80g dark chocolate, broken up into chunks (I’ve tried both 70% and 85% – the latter will add more of a bitter taste),

Ensure all the mixture is combined , taste for sweetness and blend in more maple or rice syrup, if necessary, then pour into sundae glasses.

Cover and refrigerate until solidified and ‘moussey’.

Tips:

  • Instead of sundae glasses, you could also use jelly moulds, then tip out onto a plate, once solidified, and sprinkle with dessicated coconut and decorate with a strawberry or raspberry.  This is especially good if you’ve had a ‘skin’ develop on top of the mousse while cooling in the fridge.
  • Alternatively, add more milk in the second step and serve straightaway as a hot chocolate custard.
  • I make a lot of almond milk, so have a constant supply of left-over almond pulp.  Of late, I’ve been saving this up and then dehydrating.  So, for a grain-free option, use the dehydrated almond pulp and mill this into a flour with the orange peel in step one.
  • For a nut and grain-free option, use coconut milk instead of almond milk and use tapioca or arrowroot flour to thicken (I haven’t tried and tested this method yet though)

Rich Chocolate Orange Mousse (2)-001

Spicy Cabbage Salad

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Chinese Cabbage Salad (1)-001

I can’t get enough of chopped salads at the moment; my favourite being the Thermomix Everyday Cookbook Beetroot and Carrot Salad.  However, for a bit of a change, I thought I’d try the EDC Chinese-Style Cabbage Salad, with my own slant on it (basically, based on what I had in my fridge/pantry).  Indeed, I took it along to a barbecue last week and it was a surprisingly good hit!  Surprisingly so, because I thought it would be too hot for most.  The combination of the ginger and chilli makes for a real fiery kick, so be careful with your spicy generosity and maybe use less chilli or just a few chilli flakes to taste instead, unless, of course, you like having your socks blown off! 😉

Add to TM bowl and chop speed 7 / 2-3 seconds:

  • 2 cloves garlic, peeled
  • 1-2 cm piece ginger, peeled and roughly chopped

Add to bowl and mix speed 4 / 5 seconds:

  • 1/2 red chilli (to taste) – or just use some mild chilli flakes if you don’t want it so hot
  • 1 tsp coriander powder
  • 10g sesame seeds
  • 1 tbs olive oil
  • 10g maple or brown rice syrup
  • 30g apple cider vinegar
  • 50g tamari
  • Squirt of lemon juice

Now add to the bowl and chop speed 5 / 6 seconds with the aid of the spatula:

  • 300g cabbage (I used savoy) OR broccoli, roughly cut up
  • 1 large red capsicum/pepper, quartered

If necessary, scrape down the sides and repeat, ensuring the cabbage is evenly chopped.

Pop into a serving bowl and scatter with some coriander leaves, if you have some!  Goes well with some snags or Beefroot Burgers.