Autumn is a great time of year for devising recipes. The end of summer is usually peak time for lots of different vegetable produce. With so much that is at its best in terms of taste and freshness there are exciting possibilities. Here's a dish that came mostly from my own garden but you should be able to find all the ingredients at a local market in Tasmania. This salad was excellent warm and just as satisying when the cold leftovers had their turn on the table.
Gluten-free & nut free: yes!
Low-fat: use a low-fat dressing instead of the infused oil
Variations: try a different root vegetable instead of or in addition to the beetroot. Try grilled tomatillos in place of the tomatoes.
This is an easy yet rewarding casserole with everyone's favourite: potatoes. Floury potatoes (sometimes labelled as 'for mashing') are recommended for this. I used some delightful blue potatoes that you can find in Hobart at the Farm Gate Market.
500 grams potatoes
5 cloves garlic
2 Tbs fresh herbs
1.5 Tbs walnut oil
1.5 Tbs spelt flour
1 litre vegetable stock
1 tsp salt
1. Wash potatoes and cut into rounds just under a centimetre thick. Peel 5 cloves of garlic and slice. Roughly chop the herbs: you can use parsley, rocket, rosemary, whatever you like.
2. Lightly fry garlic in 1.5Tbs walnut (recommended) or olive oil, with half the herbs. When this starts to brown, add 2Tbs wholemeal or spelt flour. Stir until most of the oil is absorbed. Add potatoes, stir to coat & dry fry 2 mins.
3. Add 1l good vegetable stock, bring to simmer, cover and simmer on low heat 10 mins.
4. Stir, add 1 tsp salt and simmer another 10-15 mins uncovered until potatoes are beginning to soften.
5. Mash gently to break up the potatoes into chunks. Place on a serving dish and top with the other tablespoon of chopped herbs. Serve over some toasted crusty or dark rye bread.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
SuperTassievore: all ingredients in this recipe can be sourced from Tasmania.
Nutfree: use olive oil rather than a nut oil.
Lowfat: per serving contains 10.7g fat, approx 16% of RDI based on 2000 calories/day.
Gluten free: substitute a gluten-free flour such as besan (chickpea), buckwheat or sorghum for the spelt.
Actually, the concept is very simple. Take some sweet potato, cut it into a pretty shape and dress it up with a topping or two to make it look schmancy. And there you have it, a very attractive and reasonably healthy canape that can be prepared well in advance.
And once you get the hang of it, you'll see this has plenty of potential. Beetroot stars? Why not. Other shapes? Grab your favourite cutter and populate the hors d'œuvre tray with ducks, hexagons, snowmen, etc. to your heart's content.
sweet potato - an average sweet potato might give you about 10 cut shapes, plus a lot of leftover bits :-) Save them of course; why not make a delicious sweet potato mash?
toppings - in the photo I have used a macadamia creme and a pinch of mixed fresh sprouts. I grow them at home and like to put a few things in the mix such as rocket and cabbage that bring quite a burst of flavour.
The macadamia creme worked very well because it's a little sticky and hence doesn't easily slide off the sweet potato base, and also grips the little floral tripon top.
by Gita Sharma & Alan Whykes
Pakoras are a tasty snack for any time of day or as an accompaniment to a meal. We had a free demonstration of this recipe and tasters to give away at Taste of the World at Moonah, Hobart, on 30 March 2014. Many thanks to Gita for doing a great job: seemed like the audience very much appreciated the 60 or so pakoras we served up.
2 medium potatoes
1 cup besan flour
1 tsp salt
1 pinch baking powder
½ tsp curry or chilli powder (optional)
500ml oil (for frying)
Interestingly, there's an enormous variety of wonderful vegan snacks and dishes from around the globe. I like to explore these cuisines, especially those of places where I have lived such as Indonesia, Italy, Germany and Russia. Specialty ethnic cuisine classes are usually titled Ethnovegan on my workshops page.
This burger was demonstrated at the Sustainable Living Festival in Hobart on Sat 9 November. It holds together beautifully and is a chewy, wholesome burger for winter or summer.
1 medium potato
1 Tbs olive oil
200g mushrooms (any)
1/2 tsp thyme
1 tsp apple cider vinegar
1 cup barley (cooked)
seasoning to taste, say 1/2 tsp salt & 1/4 tsp pepper
1. Steam potato until tender. Mash with a fork until reasonably smooth.
2. Chop mushrooms roughly. Preheat oven to 190C.
3. Put 1 tablespoon of olive oil in a saucepan and heat. Sautee mushrooms until they begin to sweat. Add thyme and cook a little longer until the liquid has dried up.
4. Meanwhile measure the cooked barley into a medium-sized bowl. Add the salt and pepper. Add the mashed potato.
5. When the mushrooms are ready, put them in a blender with 1 teaspoon of cider vinegar and pulse until they are finely chopped. Add them to the other ingredients in the mixing bowl and stir until they are well combined.
6. Lightly grease a frying pan and heat. Shape the burger mix into four medium-sized patties and fry approximately 3 minutes per side until golden.
7. Transfer to a baking tray and bake in the oven for 12 to 15 minutes until the burgers are firm and cooked through. Serve with condiments of your choice!
Servings: 4 medium-sized burgers
Preparation Time: 15 minutes
Cooking Time: 20 minutes
At the SLF I also used a small amount of minced black truffle and some truffle-infused olive oil to give it some added depth.
We blog about once a month on vegan and food topics in and around Hobart.