Neville's Favorite Recipies

Misc. Dishes

• 2 teaspoons vegetable oil
• 1 onion chopped
• 1 clove garlic crushed
• 1 can mexican style beans (I use Masterfoods brand, others contain beef extract)
• 1 can chopped tomatoes
  
• chopped vegetables such as mushrooms, zuccini, green beans etc

Pita Pizzas

Pizza Topping 1

• tomato paste or premade pizza sauce
• sliced onion
• sliced mushrooms
• sliced red capsicum
• canned pineapple pieces
• thinly sliced zuccini
• crushed garlic
• grated mozarella cheese

Pizza Topping 2

• 1 can mexican chilli beans
• 1 tomato sliced
• 1 avocado sliced
• 1 -2 tablespoons pine nuts

Satay Vegetable Skewers

• 4 bamboo skewers soaked in water for at least 30 minutes
• 300 – 400 g butternut pumpkin (butternut squash) cut into 1” cubes (you need 12 cubes)
• 1 medium red onion cut into 12 chunks
• 1 red capsicum (red pepper) cut into 1” squares
• 4 large field mushrooms cut into quarters
• 1 large zucchini, halved lengthwise and then cut into fairly thick slices
• 250 ml bottle of satay marinade or sauce

1. In a large sealable container combine the marinade and the vegetables then close the container and shake it gently to coat the vegetables with the marinade. Leave to marinade for at least 15 minutes.
2. Thread the vegetables on to the skewers alternating vegetables and adding 3 pieces of each vegetable to each skewer. Thread the zuccini so that the skewers go through the skin and not just the zuccini flesh. If you like your onions well done then only thread on two or three layers together.
3. Preheat a griller (broiler) on high heat.
4. Grill the vegetables, turning once and spooning any remaining marinade over the vegetables, until they are just cooked through. Some of the vegetables may be lightly charred around the edges.
5. Serve over rice.

Lentil and Vegetable Soup

• 1 cup of brown or green lentils
• 3 ½ cups water
• 2 teaspoons olive oil
• 1 large onion, chopped
• 2 sticks of celery, thinly sliced
• 1 large potato peeled and cut into roughly 2cm chunks
• 1 large carrot peeled and thickly sliced
• 200g butternut pumpkin, peeled and cut into 2cm chunks
• 1 medium zucchini, thickly sliced
• 100g green beans, trimmed and halved
• 2 cups vegetable stock
• 2 – 3 teaspoons vegemite
• 2 teaspoons sundried tomato paste (optional)
• salt to taste

1. Place the lentils and water in a large saucepan or stock pot and bring to the boil. Lower the heat and simmer the lentils, covered, until they are quite soft, around 30 mins. If the lentils dry out then add more water.
2. While the lentils are cooking, heat the oil in a small saucepan and fry the onions and celery over medium high-heat until the onions are golden brown.
3. When the lentils are cooked, add the onion mixture, stock, vegemite, tomato paste, potato and carrot to the pan with the lentils. Bring to the boil, then reduce the heat and simmer for a few minutes.
4. Add the remaining vegetables and simmer until they are just tender

Vegetable Triangles

• 1 teaspoon olive oil
• 1 small onion finely chopped
• 1 clove garlic, crushed
• ¼ teaspoon each of turmeric, ground coriander, ground cumin, paprika, Mexican style chilli powder
• 1/8 teaspoon ground cloves
• 1 small carrot cut into 1cm dice
• 1 medium potato cut into 1cm dice
• 100g pumpkin cut into 1cm dice
• 1/3 cup of water or vegetable stock
• 1 tablespoon chopped coriander
• ¼ cup of frozen peas
• 1 tablespoon olive oil extra
• 6 sheets of filo pastry

1. In a frying pan (skillet) saute the onion and garilic in 1 teaspoon of oil until onion has softened
2. Add the spices and cook for a minute, stirring continuously
3. Add the carrot, potato , pumpkin and water to the pan and bring to the boil
4. Reduce heat and simmer for 10 to 15 minutes or until the potato is just cooked
5. Stir in the peas and coriander then allow the mixture to cool
6. Preheat the oven to 200 C (400 F)
7. Take one sheet of filo pastry and lightly brush with oil, place another sheet on top of the first and again brush with oil. Place a third sheet on top of the other two.
8. Repeat the last step with the remaining pastry
9. Cut each lot of pastry in half lengthwise
10. Take a strip of pastry and place 2-3 tablespoons of the vegetable mixture at one end in such a fashion that you can fold the end over to make a triangle. Keep folding the pastry around the filling, maintaining the triangle shape until all of the strip of pastry has been folded.
11. Repeat the last step with the remaining pastry and filling.
12. Brush the triangles with any remaining oil
13. Bake triangles for 15-20 minutes or until golden

Vege Fajitas

• 2 teaspoons vegetable oil
• 1 onion, sliced vertically into 8 segments
• 1 red capsicum (pepper), sliced into 1 cm wide strips
• 1 large zucchini, cut into ½ cm slices
• 200g mushrooms, thickly sliced
• 425g can Mexican style refried beans
• 6 tortillas (ones made from wheat flour not corn)
• ½ cup grated cheese (optional)
• 1 recipe of “Quick Guacamole”

1. In a non-stick frypan, sauté the onion, capsicum, zucchini and mushrooms over medium-high heat until they are browned and the mushrooms are well cooked.
2. Meanwhile, heat the refried beans in a microwave or in a saucepan on the stove.
3. When the vegetables are nearly read warm the tortillas for 1 minute in a microwave. They can also be warmed, wrapped in foil, in the oven.
4. Place the vegetables, beans, guacamole and cheese (if using) into serving bowls with serving spoons and the tortillas onto a flat plate. Fajitas are usually a “self-serve” kind of dish
5. To construct a fajita: place a tortilla on a plate, spoon on moderate amounts of each of the ingredients in a strip up the middle of the tortilla, leaving a space at the bottom. Fold up a flap at the bottom then fold over flaps at the sides. Pick up carefully and eat.

Quick Guacamole

• 1 medium ripe avocado
• 2 teaspoons lemon or lime juice
• 1 small clove of garlic crushed or a sprinkle of garlic powder
• 2 – 3 teaspoons finely chopped red onion
• ½ ripe tomato diced
• finely chopped fresh chilli or chilli powder (optional)
• 2 –3 teaspoons chopped fresh coriander (cilantro) (optional)

1. Mash the avocado with a fork then mix in the remaining ingredients

Green Split Pea Soup

• 1 cup of green split peas
• ½ cup pearl barley
• 4 cups water
• 2 teaspoons olive oil
• 1 large onion, chopped
• 2 celery stalks, finely sliced
• 2 cups of vegetable stock
• 1 – 2 teaspoons vegetable stock (bullion) powder or miso paste or tamari
• 1 large carrot, diced
• 1 large potato, cut into 2cm chunks
• salt to taste

1. Place the split peas, barley and water into a large saucepan and bring to the boil, being careful that the mixture doesn’t boil over. Simmer for 30 – 45 minutes until the split peas are quite soft but not complete mush. Leave in the pot.
2. Meanwhile, sauté the onions and celery in the oil until the onions are soft and golden brown
3. If you like a thick soup then skim off some of the cooking liquid from the split pea mixture.
4. Add the vegetable stock, stock powder, onion mixture, carrot and potato to the split pea mixture and bring back to the boil then simmer until the carrot and potato are tender.
5. For a smoother textured soup, puree half of the soup in a blender and mix with the remaining soup.