Green Salad with Garlic Mushrooms

Vegan
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Guys! Big news. I’ve decided that once a month I’m going to do a “fun things you should add to your salads post.” It’s going to be epic! I know, right now it sounds kind of boring. But trust me, lately I have been KILLING the salad game. My uni schedule this semester means most days I got home at 2.30pm, with half an hour before I go to work. What does that mean? Salad!!

The best lunch ever.

Salad can easily be the worst meal, or the best. It all depends what you put in it and how you make it. For me, the most important thing is the salad base. If you don’t have a strong base, the rest of your salad will never be able to shine like the star it should be.
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Take careful note of the photo above. Today I used two types of lettuce, washed and whizzed completely dry in my lettuce washer. It must be completely dry! Otherwise your salad will be sad. Two big handfuls for each person please. Next I added half a finely chopped shallot, for some zing. You could add finely sliced red onion if that’s your thing for this element.

Select two of your favourite herbs. Today I used basil (heaps of basil!) and coriander. You can add parsley, mint, dill (although I can’t be your friend anymore if you add dill because I HATE dill irrationally), or any other soft herb you like. Use a small palmful of leaves, and finely chop.
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Now it’s time to add your crunchy elements! I like to add a stalk of celery, half a chopped apple, half a chopped capsicum, and/or some cucumber for the crunchy part of the salad. Today I just used apple and capsicum because that’s all we had. Chop everything into 1cm chunks and throw into your salad bowl.

Next, time for some substantial greens. The best by far is broccoli, but today for the first time maybe forever we were out of broccoli, so I added steamed baby peas and zucchini. If you have time, you can roast the greens in the oven, but today this is an under half an hour salad so steaming will have to do! Chop in half an avocado for creaminess too.

And now for the secret: mushrooms!! Get out your pan, crush a garlic clove in there, add a drizzle of olive oil and fry up a huge handful of them. Mushrooms make an ordinary salad an extraordinary salad. Only add them at the last second because the heat might wilt the lettuce.
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For dressing mix 1 tbsp balsamic vinegar with 1 tbsp olive oil, 1 tsp seedy mustard, and the juice of half a lime. Toss all the ingredients well. I drizzled over a tbsp of tahini as well for extra protein.

YUUUUM. There you have it. The best 20 minute salad in existence. Enjoy! And get excited for next months salad adventures!

One Year Ago: Coconut and Vanilla Ice Cream Sandwiches

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Dumpling Month Part 3 – Spicy Eggplant Dumplings

Vegan

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Brace yourselves for the most amazing dumplings so far! (Possibly the best dumplings…I’ve ever eaten!) Seriously. I made these, I ate one, I died. They are so. yummy. I made thirty that first day, I very nearly ate thirty in that same day.

The filling is just spicy eggplant fried until soft. There’s a dumpling place near my uni that has eggplant dumplings as one of the vegetarian options, and they’re so awesome. I have a theory that eggplant is kind of a magical vegetable. How does it become so good when you cook it? Have you ever tried to eat raw eggplant? It’s disgusting. But cooked eggplant is like a whole different universe.

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Apologies for the horrendous photos today! I’ve been trying to not get so hung up on photos recently because that’s the major blocking point for so many of my posts. I always feel like if the photos aren’t up to scratch I can’t post it at all, but that’s silly right?! RIGHT?! (You’re all looking at your screen and these horrendous pictures thinking no Lilli…just no…)

Regardless what they look like, these are definitely the favourite dumplings so far. They are also basically the easiest, with hardly any ingredients. You can buy pre-made dumpling wrappers, or you can make your own. Pick your own adventure. Just make sure your eggplant is 100% cooked before you fill the dumplings because it won’t cook anymore when you’re steaming them. Enjoy!!!

One Year Ago: Lavender and Lemon Tarts (gluten free)
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Eggplant Dumplings:
Makes 30
Filling inspired from this recipe
1 large eggplant, cut into 1 inch wide strips and salted liberally
2 tbsp chilli oil (or 2 tbsp vegetable oil mixed with 1 tsp fresh chopped chilli
1 garlic clove, crushed
2 shallots, finely sliced
1 small red onion, sliced thinly
1 tbsp black vinegar
2 tbsp soy sauce
1 tsp raw sugar

1 quantity dumpling dough or bought wrappers
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After salting the eggplant slices, wash the salt off and pat dry. Slice the eggplant into 1 cm strips and then 1cm squares.

Heat the oil and chilli in a wok and fry the garlic, onion and shallots until soft and slightly brown. Add the eggplant, soy and vinegar and fry until the eggplant becomes soft. Add the sugar and season well with pepper (no more salt) to desired taste. Set aside and let cool completely.

Take a small dessert spoon of filling and place on a dumpling wrapper. Slightly wet the edges with your finger and fold the wrapper towards you, pressing down the edges to seal in the eggplant. Either bring the edges together and join to make a round shape, or leave as pillows. Can be frozen and steamed for fifteen minutes, or cooked straight away until wrappers are soft. Serve with vinegar and chilli oil.
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Chilli and Basil Mushrooms on Avocado Toast

Vegan and Gluten Free

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 I LOVE MUSHROOMS. 

I love them. I don’t know about any other vegetarians out there, but the only thing I kind of miss from eating meat is eating chewy food. Vegetables can be crunchy and tempeh and tofu can be crumbly, but there isn’t much chewy food in a vegetarian diet. (Unless you count chewy worms and jelly snakes, which I do…) So whenever I feel like all I’ve been eating is soft and mushy food and get scared my teeth are about to fall out,  I crave mushrooms. 

Last week the farmers market had the best mushrooms! We bought four boxes of them! I ate mushrooms in four different meals in a row. By the last one I will admit I was feeling a little over-mushroomed. We made mushroom stir fry, baked mushrooms, mushroom pasta sauce, and my favourite way; chilli basil mushrooms on toast. 

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 The number one crime when making mushrooms on toast is to only use one type of mushrooms. ESPECIALLY if you just use button mushrooms. Button mushrooms are great, but they aren’t very flavoursome by themselves. They need the help of their little mushroom friends enoki and oyster. I went to Bill’s Cafe with some friends recently and got the mushrooms on toast, and I think there must have been four different types used! It was incredible. This recipe is partially inspired by that breakfast because it was amazing!

The number two crime is overcrowding the pan. Don’t do that. Mushrooms release juices when they cook and your pan will fill with liquid and they will broil. You will be sad. They will be sad. Make sure there’s lots of room for them to get brown and crispy and soak up all the flavours you add. (Thank you Julia Child!)

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I’m so excited to keep posting savoury recipes on this blog. This recipe is so easy, even if I haven’t quite mastered the ‘how to take a photo of a hot pan without burning yourself’ skill yet.  But I’m hopeful for the future. I used sour dough bread as the base of choice but the recipe is really about the mushrooms, so you can use gluten free bread or serve it over pasta or rice if you want. 

For the chilli jam I used a homemade jar made by a friend, so you could either make your own or buy a good quality one from a deli or market. I wouldn’t recommend a commercial brand just because they’re so much sweeter and less spicy than homemade, but if that’s all you have I’m sure it will taste fine. If you don’t like spice, you can also leave it out. 

You can put a poached egg on top too if you eat eggs. That’s what my sister did this morning, after I finally let her have the plate when I was finished photographing it. And it did look pretty good! Enjoy!

One Year Ago: Wholemeal Brown Sugar Strawberry Cake

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 Chilli and Basil Mushrooms on Avocado Toast:

For 2 people – 

30 ml (1.5 tbsp) olive oil 

2 small cloves of garlic, chopped 

2 big handfuls chopped field mushrooms

1 handful oyster mushrooms

2 handfuls mixed other mushrooms like enoki, button, flat etc

2 tsp chilli jam

1 tbsp balsamic vinegar

1 handful torn basil leaves, split in half

2-4 pieces of bread (gluten free fine)

1/2 an avocado

Optional: poached egg, grilled tomato, lemon juice to serve

salt and pepper, to serve

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 Fry the garlic in the oil in a large pan on a gentle heat until soft. Increase the heat to medium and add in the mushrooms, chilli, and vinegar and sauté. Fry the mushrooms so that they become crispy and brown. Taste to check the seasoning. Grill your toast and spread with avocado. Squeeze on some lemon juice if you want and spoon over the mushrooms. Top with salt and pepper and extras, if you want. Serve hot!

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Spiced Pumpkin Fritters with Roast Garlic Tahini Sauce (gluten free!)

Gluten Free
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 Oh my gosh guys. Today might just be the biggest day of the year. Possible EVER. Sugar and Cinnamon has officially started doing savoury! I can hear you thinking ‘but the name sugar and cinnamon suggests you know, sugar…and cinnamon…’ I knooow. But I thought that was a silly reason at the end of the day to not do something I’ve pretty much been thinking of doing since I started this blog. 

This year I wanted to focus more on making healthy, wholesome recipes packed with loads of good for you things. In my real life I’ve actually started making savoury food all the time, as you can probably tell if you follow me on Instagram (I over-gram. I can admit it.) So I thought it was time to start sharing the successful recipes on here with you guys. Because everyone has to eat savoury food. You can try and live off cake, weetbix and toast, I did that very well all through school. But once you start making awesome stuff like these fritters it’s kind of hard to go back to those sad breakfast foods for lunch. 

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I think the photography is going to take a while to catch up in the savoury department…I did try and do some ‘stylistic’ swishing of sauce and fancy herb placement as you can see but fritters are hard. Fritters are just so ugly. They make up for it though by tasting amazing. Packed with pumpkin, carrot and zucchini as well as cumin and tumeric they’re so flavoursome! And the roasted garlic sauce…oh my goodness. I might of eaten the whole bowl while shooting photos…I’m not going to lie. 

I’ve given quantities for the amounts of vegetables I used but you can sub in sweet potato, more or less carrot and zucchini, basically whatever you have really. I bet even corn would be nice! Just try and keep a good ratio of firm roots (carrot, potato, sweet potato) and the watery vegetables (pumpkin, zucchini, spinach). I used quinoa flour as a little experiment and they worked out so well! You can’t taste the difference at all. Feel free to sub back in plain white flour if that’s what you have though. And you can double or even triple the recipe too if you want, they’re so easy! I have a sneaky feeling they’d taste epic in a sandwich or burger as well. 

I haven’t tried making these fritters without eggs but you could try flax as a binding substitute. If you do let me know how they go! Otherwise these fritters would be completely vegan friendly 🙂 

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 Vegetable Fritters with Garlic Tahini Dipping Sauce:

350g grated zucchini (about 4)

350g grated pumpkin (1/4 large pumpkin)

250g grated carrot (4-5)

1 handful chopped coriander

2 shallots, finely sliced

2 tsp cumin

1/2 tsp each cinnamon and tumeric

100g quinoa flour

4 large eggs, or 4 tablespoons flax mixed with water

Olive oil, for frying 

Mix everything together in a large bowl, seasoning with a little salt and pepper at the end. Heat a large fry pan with a good splash of the olive oil to shallow fry the fritters. Use a big spoon to scoop ladles of the mix (about 3-4 tbsp) into the pan. Using the back of a spatula, push down the fritters carefully so they are flat. Fry on each side for about 5 minutes, draining on a plate with paper. 

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For the dipping sauce:

Roast 4-5 cloves of garlic in the oven until soft in the middle, about 10 minutes. 

Blend with 4-5 tablespoons of tahini and the juice of 2 limes. 

Keep blending, slowly adding water until the sauce is as runny as you like it. Drizzle over the fritters with extra coriander to serve. 
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