 |
 |
 |
 |
|
GENERAL GARDEN PRODUCE
GREEN BEAN SALAD
******************** SAVOURY GREEN BEANS INGREDIENTS: 2 cups green beans, cut into 2cm (3/4") lengths 1 tin (440g) 4 bean mix, well drained 1/2 cup red capsicum, chopped 1 cup fresh mushrooms slices 1/4 tsp. onion powder 1/4 tsp. garlic powder 1 tbsp. fresh chives, chopped 1/4 tsp. dry marjoram flakes 1/4 tsp. dry sweet basil flakes 2 tbsp. olive oil (cold pressed) METHOD: In a medium saucepan insert a vegetable steamer and into it place beans, cook until crisp tender. In a baking dish combine beans with remaining ingredients and mix together well. Cover and micro-wave on high for 4 minutes, stirring once. Serve as an entree or an accompaniment to a main meal. ******************** TOFU & VEGETABLES IN PEANUT SAUCE INGREDIENTS: 1 block (375g) firm tofu 2 cups peeled sweet potato cubes 2 cups broccoli florets 1 cup carrot slices 1 cup zucchini slices 1 cup green beans, cut into 2cm (3/4") lengths 2 tbsp. olive oil (cold pressed) 1 large onion, chopped 1 tsp. curry-like powder 1 tsp. curry-like seasoning 1 tsp. healthy chilli powder 1/2 tsp. ground cummin 1/2 tsp. ground coriander 4 tbsp. crunchy peanut paste 1 tbsp. honey 1 tbsp. soy sauce 1 cup vegetable stock OR water METHOD: Rinse, drain and cut tofu into cubes. In a saucepan insert a vegetable steamer and into it place all the vegetables, steam until crisp tender. In a frypan heat 1 tablespoon oil, add tofu and stir-fry until slightly crisp and golden. Remove from pan. Add remaining oil to pan, heat, add onion and stir-fry until golden. Add seasonings, gently stir-fry for 1 minute until blended and flavours are well combined. Add peanut paste, honey, soy sauce and vegetable stock, gently bring to boil, stirring until thick. Combine vegetables, tofu and peanut sauce and serve over steamed rice. Sprinkle lightly with fresh chopped coriander if desired. ******************** EGGPLANT CURRY INGREDIENTS: 1 medium eggplant 1 small onion, chopped 1 tbsp. olive oil (cold pressed) 1 clove garlic, crushed 1 tbsp. curry-like powder 1 tsp. curry-like seasoning 3 large peeled tomatoes, chopped 1/2 tsp. sea salt METHOD: Peel and slice eggplant into cubes. In a pan heat oil, add onion and stir-fry until moderately brown and tender. Add garlic and curry powders, lightly stir-fry for 1 minute to blend the flavours. Add eggplant, tomato and salt, bring to boil and simmer for 15 minutes or until the eggplant cubes are tender. Serve over steamed Basmati rice. ******************** NUT-MEAT STROGANOFF INGREDIENTS: 1 tin (415g) "Sanitarium" Nut-meat 1 medium thinly sliced onion 1/2 cup mushroom slices 1 tbsp. olive oil (cold pressed) 1 crushed garlic clove 1 tbsp. gravy powder 1 1/2 cups vegetable stock OR water 2 tbsp. tomato paste 1 tbsp. soy sauce 1 dsp. raw sugar 1 tbsp. chopped fresh parsley 1/2 tsp. dry marjoram flakes 1/2 tsp. sea salt 1/2 cup soy milk 1 tbsp. lemon juice METHOD: Slice nut-meat into strips. In a large pan heat oil then saute onion and mushrooms until partially browned. Add nut-meat strips and garlic then saute for 1 minute. In a medium bowl dissolve gravy in vegetable stock, tomato paste, soy sauce and sugar then stir into nut- meat mixture. Add seasonings then gradually bring to boil, cover and simmer for 10 minutes. Stir occasionally to prevent mixture sticking to the pan base. Stir in blended milk and lemon juice. Heat mixture and serve over rice or noodles. ******************** ******************** ********************
SOUPS
CREAMY ASPARAGUS SOUP
******************** CREAMY PEA & BROCCOLI SOUP INGREDIENTS: 
2 cups frozen green peas 4 cups broccoli florets 1 cup zucchini slices 1 large onion, chopped 4 cups vegetable stock OR water 1 tbsp chicken-like powder 2 tsp. chicken-like seasoning 1 tbsp. chopped fresh parsley 1/2 tsp. dry marjoram flakes 1 tsp. sea salt 1 cup soy milk METHOD Thaw peas by soaking for 10 minutes in warm water. In a large saucepan, add peas, broccoli, zucchini, onion, vegetable stock and seasonings. Bring to boil, cover and simmer for 30 minutes or until vegetables are soft and tender. Cool slightly, then work in an electric blender until smooth or put through a sieve. Stir in milk, reheat but do not boil. Serve with crusty wholemeal rolls and garnish with fresh chopped parsley if desired. ******************** ******************** ********************
|
| Plant Lists | Fact Sheets | Garden Tips | History | Contact | Garden Centre | Legals | |
