<![CDATA[I am Vegan, Hear Me Roar - Main Meals]]>Wed, 13 Jan 2016 01:49:47 -0800Weebly<![CDATA[Felafel_From Ross Dubson's Wholefood Kitchen]]>Sat, 07 Mar 2015 14:11:31 GMThttp://iamveganhearmeroar.weebly.com/main-meals/felafel_from-ross-dubsons-wholefood-kitchenIngredients:
150g dried broad beans, preferably peeled
220g dried chickpeas
1 large onion, chopped
8 garlic cloves, chopped
A small bunch of fresh flat leaf parsley, chopped
Leaves from a bunch of fresh coriander, chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon of chilli powder
2 teaspoons sea salt
Vegetable oil, for shallow frying
Flat breads to serve

- Soak the broad beans in cold water for 24 hours. Soak the chickpeas in cold water for at least 12 hours or overnight. If using unpeeled broad beans you will need to rub the skins off and discard them.
- Put the broad beans in a food processor and process until fine and crumbly. Transfer to a large bowl. Do the same with the chickpeas, putting them in the bowl with the broad beans.
- Put the onion, garlic, parsley and fresh coriander in a food processor and process until well combined. Add this mixture to the beans with the cumin, ground coriander, chilli powder and salt.
- Use a large spoon to combine the mixture. Set aside and let sit for 30 minutes.
- Put sufficient oil in a frying pan to come about 3 cm up the side and heat over low/medium heat. The oil is ready when the surface is shimmering and a pinch of the mixture sizzles on contact with the oil.
- Using two dessert spoons, form the mixture into oval patties. Drop directly into the hot oil and cook for 2-3 minutes, until golden and crispy. Transfer to plate lined with kitchen paper.
-Serve the felafel wrapped in flat breads.]]>
<![CDATA[Sweet and Sour Veg and Noodles]]>Sat, 28 Feb 2015 11:51:46 GMThttp://iamveganhearmeroar.weebly.com/main-meals/sweet-and-sour-veg-and-noodlesIngredients:
- 200g hokkein noodles
- 4 baby corn
- 1/4 cup of olive oil
- 1 green capsicum, sliced
- 1 red capsicum, sliced
- 2 celery sticks, sliced
- 1 carrot, julienne
- 250g button mushrooms, sliced
- 3 teaspoons flour
- 2 tablespoons of vinegar
- 2 teaspoons tomato paste
- 2 vegetable stock cubes, crumbled
- 1 teaspoon sesame oil
- 450g can pineapple pieces
- 3 spring onions, sliced diagonally

- Cook noodles in a pan of boiling water for 3 minutes; drain.
- Slice corn diagonally. Heat oil in non-stick frying pan, add capsicum, celery, carrot and mushrooms. Stir over high heat for 5 minutes.
-Add corn and noodles. Lower heat and cook for a further 2 minutes.
- Blend flour with vinegar in a small mixing bowl until smooth.
- Add tomato paste, stock cubes, oil and pineapple (not drained). Mix together.
- Pour pineapple mixture over vegetables and noodles. Stir over medium heat until mixture thickens.
- Serve topped with spring onions.]]>
<![CDATA[Fettuccine with Homemade Tomato Sauce]]>Sat, 28 Feb 2015 11:40:42 GMThttp://iamveganhearmeroar.weebly.com/main-meals/fettuccine-with-homemade-tomato-sauce]]><![CDATA[Veg Pilaf]]>Sat, 28 Feb 2015 11:32:00 GMThttp://iamveganhearmeroar.weebly.com/main-meals/veg-pilafIngredients:
- 1/4 cup of olive oil
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 2 teaspoons dried cumin
- 2 teaspoons paprika
- 1/2 teaspoon allspice
- 1 1/2 cups of rice
- 1 1/2 cups of vegetable stock (or 1 1/2 cups of water + 2 stock cubes)
- 3/4 cup of white wine
- 3 medium tomatoes, diced
- 150g button mushrooms, sliced
- 2 medium zucchini, sliced
- 150g broccoli, cut into florets

- Heat oil in a non-stick saucepan.
- Add onion, cook for 10 minutes over low heat. Add garlic and spices and cook for a further minute.
- Add rice to saucepan, stir until well combined. Add vegetable stock, wine, tomatoes and mushrooms, bring to the boil.
- Reduce heat to low and cover saucepan with lid. Simmer for 15 minutes.
- Add zucchini and broccoli to saucepan, replace lid and cook for a further 5 minutes, until vegetables are just tender.
- Serve immediately.]]>
<![CDATA[Chinese Stir-fry]]>Sat, 28 Feb 2015 11:19:15 GMThttp://iamveganhearmeroar.weebly.com/main-meals/chinese-stir-fryIngredients:
- 300g baby bok choy
- 100g broad beans
- 2 spring onions
- 150g broccoli
- 1 medium red capsicum
- 2 tablespoons olive oil
- 2 teaspoons ground ginger
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce

- Slice bok choy into strips, stalks and leaves.
- Cut broad beans in half.
- Slice spring onions diagonally.
- Cut broccoli into small florets.
- Roughly chop the capsicum into medium sized pieces.
- Heat oil in non-stick frying pan. Add garlic and ginger and cook over medium heat for a minute, stirring continuously.
- Add the beans, spring onions and broccoli and stir-fry for a couple of minutes.
- Add capsicum and cook for a further 2 minutes. Add bok choy and cook for 1 minute.
- Stir in sesame oil and soy sauce.
- Serve immediately.]]>
<![CDATA[Marinated Vegetables]]>Sat, 28 Feb 2015 11:10:42 GMThttp://iamveganhearmeroar.weebly.com/main-meals/marinated-vegetablesIngredients:
- 3 eggplants
- 3 medium zucchini
- 1 medium red capsicum
- 1 medium green capsicum
- 1 medium onion
- 2 cloves of garlic, minced
- 2 teaspoons finely chopped fresh basil (or 1 teaspoon of dried basil)
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon of dried thyme)
- 1/4 cup of olive oil
- 2 tablespoons balsamic vinegar

- Cut eggplant and zucchini into slices.
- Cut capsicums into wide strips.
- Cut onion into 8 wedges.
- Place vegetables into a large bowl.
- Add the garlic, herbs, olive oil and vinegar and toss to coat.
- Cover with glad wrap and set aside for an hour.
- Heat a non-stick frying pan over medium-high heat.
- Drain vegetables from marinade and place bunches at a time into frying pan.
- Cook for ten minutes, flipping every couple of minutes, until vegetables are soft.
- Serve on their own or with some mashed potato.]]>
<![CDATA[Roast Vegetables]]>Sat, 28 Feb 2015 10:29:05 GMThttp://iamveganhearmeroar.weebly.com/main-meals/roast-vegetablesIngredients:
- 1/4 cup of oil of your choosing
- 1 1/2 teaspoons of dried oregano
- 3 cups of your preferred vegetables (carrots, potatoes, capsicum, etc.)

- Preheat oven to 180 degrees Celsius (160 fan forced).
- Spread all chopped vegetables on a baking tray.
- Coat them in the oil and back until cooked, remove vegetables as they are ready.
- When all vegetables have been removed from the oven, mix together 1 teaspoon of sea salt and the oregano and sprinkle over the vegetables.]]>
<![CDATA[Vegieful Pizza]]>Sat, 28 Feb 2015 09:30:00 GMThttp://iamveganhearmeroar.weebly.com/main-meals/vegieful-pizzaIngredients:

 - 1 small onion, diced
- 200g can of mixed beans
- 2 tomatoes, diced
- 4 garlic cloves, sliced
- 1 teaspoon of curry powder
- 1 teaspoon of oregano
- 1/4 teaspoon of thai seasoning
- 1 teaspoon of soy sauce
- 1/2 teaspoon of olive oil
- 1 tablespoon of Nuttelex

- 1 potato, sliced
- 1 small sweet potato, sliced
- 1 carrot, sliced
- 70g of caulifower, sliced
- 70g of broccoli, sliced
- 50g pumpkin, sliced
- 1/2 the corn off of a fresh cob
- Two leaves of kale, chopped
- Handful of broad beans, sliced

- Place potato, sweet potato, carrot, cauliflower, broccoli and corn into a steamer and steam for 10 minutes.
- Fry the "sauce" ingredients together in a medium-hot non-stick frying pan until the onion is soft and the garlic is fragrant.
- Make the damper and set aside until the rest of the sauce and topping are ready.
- Top the damper with the sauce, and then the topping.
- Sprinkle the corn, kale and bean slices on top and serve.