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    • Chana Masala
      • Print Chana Masala Course Main Course Prep Time 15 minutes minutes Cook Time 40 minutes minutes Total Time 55 minutes minutes Servings 4 people Author Love and Lemons Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion chopped 1 teaspoon cumin seeds 1 teaspoon garam masala ½ teaspoon ground coriander ½ teaspoon ground turmeric ¼ teaspoon ground cardamom Pinch of cayenne pepper 2 garlic cloves grated ½ teaspoon grated fresh ginger Heaping 1 teaspoon sea salt ½ cup water 1 28-ounce can whole peeled tomatoes 3 cups cooked chickpeas drained and rinsed ½ cup chopped fresh cilantro plus more for serving 1 teaspoon fresh lemon juice plus more for serving Cooked brown rice or white rice for serving Plant-based Greek yogurt for serving Instructions Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned. Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and ¼ cup of the water. Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice. Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.

    • Falafel
      • Print Falafel Course Main Course, Side Dish Prep Time 15 minutes minutes Cook Time 25 minutes minutes Soaking time 1 day day Total Time 1 day day 40 minutes minutes Author Love and Lemons Ingredients 1 cup uncooked chickpeas soaked 24 hours, drained, rinsed, and patted dry* (see note) ½ cup chopped shallot or yellow onion 3 garlic cloves 1 teaspoon lemon zest 1 teaspoon ground cumin 1 teaspoon ground coriander ¾ teaspoon sea salt ¼ teaspoon cayenne pepper ¼ teaspoon baking powder 1 cup chopped fresh cilantro leaves and stems patted dry 1 cup chopped fresh parsley leaves and stems patted dry 1 tablespoon extra-virgin olive oil plus more for drizzling To serve Pita bread use gluten-free pita if needed Hummus Diced veggies tomato, cucumber Fresh herbs chopped parsley, fresh mint Pickled Red Onions Tahini Sauce Instructions Preheat the oven to 400°F and line a large baking sheet with parchment paper. In a large food processor, place the chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use ALL of them here), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed. Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they’re not holding together, give the mixture a few more pulses in the food processor. Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we’re not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven. Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce. Notes *Canned chickpeas cannot be substituted in this recipe or your falafel will turn out mushy.

    • Ottolenghi Smoky, Creamy Pasta with Burnt Aubergine and Tahini
      • Print Smoky, Creamy Pasta with Burnt Aubergine and Tahini Burnt aubergines, charred vegetables and nutty tahini are what give this dish a real depth and smokiness, resulting in creamy, vegan pasta made without cream, cheese, butter or any of the usual suspects. If you don’t have a griddle pan, char the vegetables in the oven instead. Course Main Course Prep Time 15 minutes minutes Cook Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 25 minutes minutes Servings 4 people Author Yottam Ottolenghi Ingredients 5 aubergines 1.25kg, 2 cut into roughly 3–4cm cubes and 3 left whole 165 ml olive oil 1 onion cut into 6 wedges (150g) 2 small vine tomatoes left whole (200g) 1 red chilli 10g, left whole 3 tbsp tomato paste 1 tsp paprika 7 garlic cloves crushed 80 g tahini 1 tbsp lemon juice 300 g dried pasta shells conchiglie rigate 10 g parsley roughly chopped salt and black pepper Instructions Preheat the oven to 220°C fan. Put the aubergine cubes on a large, parchment-lined baking tray and toss with 3 tablespoons of oil, 1⁄2 teaspoon of salt and a good grind of pepper. Roast for 30 minutes, stirring halfway through, until deeply browned and softened. Grill your vegetables. Prick the whole aubergines all over with a fork and ventilate your kitchen well. Place a well-greased griddle pan on a high heat and, once smoking, add the aubergines and cook, turning as necessary, for 35 minutes, or until well charred all over. Set aside to cool slightly. Toss the onion, tomatoes and chilli together in a bowl with a tablespoon of oil and grill in the same pan for 10 minutes, turning as necessary, until very well charred and softened. Transfer to a bowl, discarding the chilli stem. Once cool enough to handle, peel and discard the skin and stems of the charred aubergines (it’s okay if there is still some skin attached) and add the flesh to the bowl of charred vegetables. You should have roughly 320g of aubergine flesh. Meanwhile, put the tomato paste, paprika, three-quarters of the garlic and 4 tablespoons of oil into a small saucepan on a medium heat and cook, stirring occasionally, until the garlic is fragrant and the tomato paste has turned dark red, about 5 minutes. Transfer this and the grilled vegetables to a food processor, along with 3⁄4 teaspoon of salt and a good grind of pepper, and blitz until completely smooth. Transfer to a large sauté pan and set aside. This is your sauce base. In a small bowl, whisk together the tahini, the remaining garlic, the lemon juice, 70ml of water and a pinch of salt until smooth. Cook the pasta in plenty of salted boiling water for 8 minutes, or until al dente. Reserve 275ml of the pasta water, then drain the pasta well. Add the reserved pasta water and half the roasted aubergine to the sauce base and heat through on a medium-high heat. Add the drained pasta and stir to warm through, about 2 minutes. Toss the remaining roasted aubergine with the parsley and the last 3 tablespoons of oil. Transfer the pasta to a large serving platter with a lip, drizzle over a good amount of the tahini sauce, then spoon over the aubergine and parsley mixture. Serve the extra tahini sauce alongside.

    • Vegan Cheese Sauce
      • Print Vegan Cheese Sauce Course Main Course Prep Time 15 minutes minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 4 people Author Love and Lemons Ingredients ¾ cup peeled and diced Yukon Gold potato ¾ cup peeled and diced sweet potato 2 garlic cloves ¼ cup raw cashews 1 tablespoon apple cider vinegar 2 tablespoons nutritional yeast ½ teaspoon onion powder ½ teaspoon sea salt plus more for cooking the potatoes ¼ cup extra-virgin olive oil ¼ cup water Optional Add-ins ½ to 1 chipotle pepper from a can of chipotles in adobo sauce 1 tablespoon pickled jalapeños Instructions Place the Yukon Gold and sweet potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes. Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth. For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika. Serve with tortilla chips for dipping or over pasta to make vegan mac & cheese. Notes Note: if you’re using a high powdered blender, like a Vitamix, there’s no need to soak the cashews. If you’re using a less powerful blender, you can soak them for 2 hours. Drain before adding to the recipe.

    • Enchiladas
      • Print Enchiladas Prep Time 20 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour Servings 4 people Author Love and Lemons Ingredients 1 recipe Vegan Cheese prepared with 1 tablespoon pickled jalapeños (found under our recipes) 1 tablespoon extra-virgin olive oil plus more for the baking dish ½ medium white onion thinly sliced 1 poblano pepper stemmed, seeded, and chopped 8 ounces cremini mushrooms stemmed and sliced 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon sea salt 3 garlic cloves chopped 1 cup cooked black beans drained and rinsed 1½ cups store-bought or homemade enchilada sauce 8 corn tortillas warmed* (we like a corn/flour mix for easy assembly) Lime wedges for serving Topping Options Diced or sliced avocado Sliced jalapeño or serrano peppers Thinly sliced radishes Diced red onion Chopped fresh cilantro Instructions Preheat the oven to 400°F and oil a 9×13-inch baking dish. Prepare the vegan cheese according to this recipe, adding 1 tablespoon pickled jalapeños for heat. Add water as needed to reach a creamy, drizzleable consistency. In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and mushrooms. Stir, then add the chili powder, cumin, and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and cook, stirring, for 3 minutes, or until the vegetables are soft. If the pan becomes dry, add water as needed, 1 tablespoon at a time, and continue to cook until the vegetables are soft. Stir in the black beans and remove from the heat. Evenly spread a heaping ½ cup of the enchilada sauce in the prepared baking dish. Fill each tortilla with a heaping tablespoon of the vegan cheese and a heaping ¼ cup of the veggie filling. Roll the tortillas and place them seam side down in the baking dish. Pour the remaining 1 cup enchilada sauce over the enchiladas, down the middle, leaving the edges of the tortillas dry. Cover and bake for 15 minutes. Uncover and bake for 10 to 20 minutes, or until the edges of the tortillas are lightly crisp. If the vegan cheese sauce has thickened, stir in a little water to loosen it. Pour ½ cup down the middle of the enchiladas. Garnish with desired toppings and serve with lime wedges for squeezing. Notes *Note: Warm the tortillas for 20 seconds in the microwave, wrapped in damp paper towels, or heat for 10 minutes in the oven, wrapped in aluminum foil.

    • Fresh Spring Rolls
      • Print Fresh Spring Rolls Course Main Course, Side Dish, Snack Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 people Author Love and Lemons Ingredients 4 ounces vermicelli noodles or other rice noodles (113g) 8 large rice paper wrappers 1 carrot julienned ½ English cucumber julienned 3 ounces extra-firm tofu cut into strips 1 jalapeño pepper stemmed, seeded, and cut into strips 1 mango peeled and cut into strips 1 avocado cut into strips Fresh basil mint, and cilantro leaves Peanut sauce for dipping Instructions Prepare the noodles according to the package instructions. Drain and rinse under cold water. Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface. Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings. Serve with peanut sauce for dipping. Notes Fillings and dipping sauces are entirely flexible and up to you! Other fillings could include- temphe, bell peppers, rice, edamame, radish, peas, sprouts, cabbage etc.

    • BBQ Jackfruit Sandwich
      • Print BBQ Jackfruit Sandwich Course Main Course Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 4 people Author Love and Lemons Ingredients BBQ Sauce 2 chipotle peppers from a can of chipotles in adobo sauce 2 tablespoons adobo sauce ½ cup ketchup ¼ cup apple cider vinegar 2 garlic cloves 1 teaspoon Dijon mustard ½ teaspoon smoked paprika ½ teaspoon ground cumin Freshly ground black pepper Jackfruit 1 20-ounce can un-ripe jackfruit, drained 1 tablespoon extra-virgin olive oil 1 small yellow onion thinly sliced ¼ teaspoon sea salt ½ cup water Quick Slaw 2 cups shredded cabbage ¼ cup chopped fresh cilantro ½ tablespoon fresh lime juice ½ teaspoon extra-virgin olive oil Sea salt and freshly ground black pepper For Serving 8 slider buns or 6 hamburger buns Desired fixings pickles, mustard, serrano peppers, etc. Instructions Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside. Prepare the jackfruit by shredding the pieces with your hands, discarding any harder pieces of the core. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the ½ cup water and half the BBQ sauce. Turn the heat to low, cover, and simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving. Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper. Serve the sliders on the buns with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings.

    • Easy Chocolate Tart
      • Print Easy Chocolate Tart Course Dessert Prep Time 25 minutes minutes Cook Time 10 minutes minutes Total Time 35 minutes minutes Servings 12 people Author Yvonne Cobb Ingredients For the Base 350 g digestive biscuits 2 tbsp cocoa powder 1 tbsp plain flour 1 tbsp golden syrup 125-175 g vegan margarine or butter plus extra for the tin For the Filling 2 x 400g cans coconut milk chilled 200 g dark chocolate 1 tbsp golden syrup To Serve (optional) edible silver or gold glitter spray Instructions Heat the oven to 200C/180C fan/gas 6. Crush the biscuits to crumbs in a bowl using the end of a rolling pin or by pulsing in a food processor. Mix in the cocoa powder, flour, syrup and enough vegan margarine or butter to create a dough. Butter a 23cm loose bottom tart tin and press the mixture into the tin. Bake in the oven for 10-12 mins, then leave to cool in the tin. Meanwhile, make the filling. Open the cans of coconut milk which will have separated with the water at the top and the thick coconut at the bottom. Discard the water (or use it to make a smoothie) and tip the thick coconut into a bowl. Break the dark chocolate into pieces and melt in the microwave on high in 10-second bursts, stirring in between, or in a heatproof bowl set over a pan of simmering water until smooth. Add the coconut along with the golden syrup and whisk together, beating hard until there are no lumps of coconut left. Pour the filling over the base of the tart and put in the fridge to set for 3-4 hrs, or overnight. Spray the tart with edible silver or gold glitter spray, if you like, and serve with raspberries. Will keep in the fridge for three days – it actually tastes even better one or two days after baking.

    • Passionfruit Loaf Cake
      • Print Passionfruit Loaf Cake Course Dessert, Snack Prep Time 15 minutes minutes Cook Time 1 hour hour 20 minutes minutes Total Time 1 hour hour 35 minutes minutes Servings 10 people Author Veg Kit Ingredients Wet Ingredients 1/2 cup neutral oil 1 cup plant milk 2 tablespoons maple syrup 1/3 cup passionfruit pulp Dry Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 3/4 cup raw sugar 1/3 cup desiccated coconut 1 tablespoon flax meal ground flax seeds For the Whipped Cream 1 cup coconut cream chilled 1 –2 tablespoons icing sugar optional Pulp of 2 passion fruits Instructions Preheat the oven to 180℃ and line a loaf tin with unbleached parchment paper. Combine all the wet ingredients in one bowl and mix well. In a separate large bowl, sift the flour and baking powder. Add in the sugar, desiccated coconut, and flax meal and combine. Add the wet ingredients to the dry ingredients and mix until just incorporated. Pour into your prepared loaf tin and bake for 1 hour and 20 minutes or until a skewer comes out clean. Check after 1 hour as every oven is different. While the loaf is baking, you can prepare the whipped cream by combining the coconut cream and icing sugar using a whisk to beat it. Set aside in the fridge. Once the cake is baked, let it cool completely in the loaf tin before removing it from the tin and parchment paper. When you are ready to serve, spread the whipped cream over generously and finish off with some passionfruit pulp. Notes Hot tip! If you’re making this on a warm-hot day, the cream will be okay outside the fridge for a couple of hours before it starts to become very soft. Pop the cake in the fridge if you think it will start to soften too much.

    • Cauliflower Steaks
      • Print Cauliflower Steaks Course Main Course, Side Dish Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes Servings 4 people Author Vered DeLeeuw Ingredients 2 medium cauliflower heads Olive oil spray 1 teaspoon Diamond Crystal kosher salt – divided; or ½ teaspoon of any other salt including Morton kosher salt ½ teaspoon black pepper – divided 1 teaspoon garlic powder – divided 1 teaspoon paprika – divided 1 teaspoon coriander – divided Instructions Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil. Wash the cauliflower heads, remove the outer leaves, and trim the very bottom of the core, keeping the core intact. Slice each cauliflower head into ¾-inch-thick slices. The outer slices will fall apart – simply roast them as florets with the steaks. Plan on getting three steaks out of each cauliflower head. Use paper towels to dry the cauliflower slices and florets. Arrange the steaks in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings. Bake the cauliflower slices for 15 minutes. Remove them from the oven, carefully flip them using two wide spatulas, spray them with more oil, and sprinkle them with the remaining spices. Return the cauliflower to the oven and bake it until browned and fork-tender, 10-15 more minutes. Serve immediately. Notes When you cut the cauliflower heads into slices, some will fall apart and turn into florets. Don’t worry about those! Simply bake them alongside the intact slices. That’s why you need two cauliflower heads for this recipe, to account for the slices that fall apart. Don’t trim the core. Cauliflower stems are edible. Removing the core, even very carefully, will cause the steaks to fall apart. I remove the outer leaves and trim the very bottom of the stem, but I leave the core intact, and I find that it softens nicely and is delicious when baked. You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven. You can also freeze the leftovers for up to three months.

    • Easy Chocolate Pudding
      • Print Easy Chocolate Pudding Silken tofu chocolate pudding is an easy-to-make vegan dessert that has a deep chocolate flavor and rich, creamy texture. It uses nutritious, protein-packed silken tofu as a base. Course Dessert Prep Time 15 minutes minutes Chilling time 12 hours hours Total Time 12 hours hours 15 minutes minutes Servings 6 servings Author Gena Hamshaw Ingredients 455 g silken tofu* 140 g roughly chopped vegan dark chocolate or semisweet vegan chocolate chips or morsels about 1 cup 3 tablespoons cocoa powder 4 tablespoons maple syrup or agave syrup 60mL; substitute coconut sugar or cane sugar A pinch salt Instructions Melt the dark chocolate in a double boiler or by heating in the microwave. To make a double boiler, bring a half-full, small or medium pot of water to a boil. Place the chocolate in a heatproof bowl and position it over the open pot. Stir the chocolate with a spatula as it melts in the bowl. Once the chocolate is glossy and smooth, remove the bowl from heat. To melt the chocolate in the microwave, place the chocolate in a microwave-safe bowl. Microwave it for 30 seconds, then stir. The chocolate will be only a little melted at this point. Continue microwaving it in 15-second intervals, stirring in between, until the chocolate is glossy, smooth, and entirely melted. Add the melted chocolate and all other pudding ingredients to a powerful blender or a food processor. Blend until the pudding is completely smooth, about 1-2 minutes. Stop to scrape the blender down if there are any bits of unblended tofu or chocolate, then continue blending for another final 30 seconds. Pour or spoon the pudding into one large storage container or into 6 ramekins or small mason jars. Refrigerate the pudding for a minimum of four hours or up to 48 hours to set. Enjoy! Notes *If using 12 ounces of tofu: Follow recipe instructions scaling all ingredients to 0.75x the original amounts (12 ounces firm or extra firm silken tofu, 3 3/4 ounce / 115 g chopped vegan dark chocolate or vegan dark chocolate chips, 2 1/2 tablespoons cocoa powder, 3 tablespoons maple or agave syrup, a pinch salt). You can also use 2 12-ounce packages of tetrapack shelf-stable silken tofu to obtain the 16 ounces called for above. Store your remaining 8 ounces for soups, smoothies, or sauces. Storage and freezing: The pudding will keep for up to five days in the fridge. You can also freeze it, in one large portion or individual portions, for up to 6 weeks. Defrost overnight in the fridge before enjoying.

    • Shiitake Mushroom Bao Buns
      • Print Shiitake Mushroom Vegan Bao Buns Course Appetizer, Main Course Prep Time 40 minutes minutes Cook Time 20 minutes minutes Resting time 1 hour hour 15 minutes minutes Total Time 2 hours hours 15 minutes minutes Servings 10 buns Author Alissa Saenz Ingredients For the Buns 1 packet 1 ¼ teaspoons active dry yeast 1 cup warm water 3 cups all-purpose flour 1 ½ tablespoons organic granulated sugar 1 teaspoon salt 1 teaspoon baking powder 2 tablespoons canola oil divided For the Pickled Veggies ¼ cup water ¼ cup rice vinegar 1 tablespoon organic granulated sugar ½ teaspoon salt ½ medium cucumber julienne cut 1 medium carrot julienne cut 1 medium jalapeño pepper sliced For the Mushroom Filling ⅓ cup soy sauce 2 tablespoons rice vinegar 2 tablespoons maple syrup 2 teaspoons sambal oelek or to taste (optional) 2 teaspoons sesame oil 1 teaspoon liquid smoke optional 3 tablespoons canola oil or high heat oil of choice 1 pound shiitake mushrooms stemmed and sliced into thin strips For Serving 10 tablespoons hoisin sauce ½ cup chopped peanuts ½ cup chopped scallions ½ cup fresh cilantro Instructions Prepare the Dough Whisk together the water and yeast in a small bowl or liquid measuring cup. Let it sit for a few minutes while you prepare your dry ingredients. Stir the flour, sugar, salt, and baking powder together in a large mixing bowl. Stir 1 tablespoon of oil into the yeast and water mixture, then add the mixture to the dry ingredients. Stir to form a soft dough. Transfer the dough to a lightly floured work surface and knead it for about 7-8 minutes, until smooth and elastic. Lightly oil a medium bowl, roll the dough into a ball and place it in the bowl. Cover with a towel and place it in a warm spot to rise until doubled in size, about 1-2 hours. To Make the Pickled Veggies While the dough rises, mix the water, vinegar, sugar and salt together in a medium bowl, stirring until the sugar dissolves. Add the veggies and allow the mixture to sit while you make the filling and finish making the buns. To Make the Mushrooms Stir the soy sauce, vinegar, maple syrup, sesame oil, sambal oelek, and liquid smoke together in a small bowl. Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Cook the mushrooms for about 4 minutes, flip and cook 4 minutes more, until lightly browned. Add the sauce to the skillet and flip a few times to coat the mushrooms. Allow them to continue cooking until the sauce is thick and forms a sticky coating, about 3 minutes more. Remove the skillet from heat and transfer the mushrooms to a plate. To Steam the Buns Once the dough has doubled in size, divide it in half. Remove half from the bowl and divide it into fifths. Roll one of the fifths into a ball, then flatten it with your hand. Use a rolling pin to roll the ball into a 4-5 inch round. Brush the top with oil, fold it in half, and transfer it to a piece of parchment paper (I like to to place the parchment paper in the steamer, so I don’t have to move it again later). Make sure not to crowd the dough rounds. Repeat for the remaining pieces of dough, then remove the other half of the dough from the bowl and repeat. You should have 10 rounds. Cover the dough rounds and let them rest for 15 minutes. Transfer the parchment rounds to the bamboo steamer if they’re not already there. They may not all fit — just work in batches of that’s the case. Layer the tiers in your steamer, place the lid on it, and place it over a large pot of water. Bring the water to a boil and steam the buns for 8 minutes. Very carefully remove the lid and remove the buns from the steamer. To Serve Slather the insides of the buns with hoisin sauce, then stuff with mushrooms, pickled veggies, peanuts, scallions and cilantro. Serve.

    • Pita Bread
      • Print Easy Homemade Pita Bread Course Side Dish Prep Time 10 minutes minutes Cook Time 5 minutes minutes Resting time 1 hour hour 35 minutes minutes Total Time 1 hour hour 50 minutes minutes Servings 8 pitas Author Suzy Karadsheh Ingredients 1 cup lukewarm water 2 tsp active dry yeast 1/2 tsp sugar 3 cups all-purpose flour divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour) 1 to 2 tsp kosher salt 2 tbsp extra virgin olive oil more for the bowl Instructions Make sponge: In a large mixing bowl add the lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble. Form the pita dough: Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits. Knead the dough: Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour. Let the dough rise. Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size. Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest. Shape the pitas. Using a floured rolling pin, roll one of the pieces into a circle that’s 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn’t stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). Option 1: Bake pita in the oven Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas. To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest. Notes Make ahead note: You can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it! If you don’t want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week). For Whole Wheat Pita: Use 1 1/2 cup whole wheat flour and 1 1/2 cup all-purpose flour For Gluten Free Pita: Replace the flour here with the same amount of an all-purpose gluten free flour. Leftover storage and freezing instructions: Baked pita bread is best enjoyed fresh and hot-out-of the oven. But, baked pita bread will store well for a few days in an air-tight bag. Warm it up in your oven or toaster oven or even over open flame. You can also freeze baked pita for up to 3 months; warm up in a medium-heated oven from frozen.

    • Jackfruit Tacos
      • Print Jackfruit Tacos Jerk-spiced jackfruit and mango avocado salsa pack these vegan tacos with a big punch of flavor! They're bright, fresh, and fun to eat. Course Main Course Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 4 people Author Love and Lemons Ingredients Mango Avocado Salsa 2 cups peeled and diced mango about 2 medium 1 medium ripe avocado diced ¾ cup diced red onion ½ cup diced cucumber 3 tablespoons fresh orange juice 3 tablespoons fresh lime juice ½ cup cilantro finely chopped Sea salt Jamaican Jerk Seasoning 1½ teaspoons onion powder 1 teaspoon sweet or hot paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme ½ teaspoon ground allspice ½ teaspoon ground cumin ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon ¼ teaspoon nutmeg Jackfruit 2 20-ounce cans jackfruit in brine or water 2 tablespoons extra-virgin olive oil 6 scallions white and light green parts, sliced 4 garlic cloves minced 1½- inch piece fresh ginger grated 1 habanero serrano or jalapeño pepper, minced 2 tablespoons coconut sugar or agave nectar 2 tablespoons tomato paste ¼ cup tamari 3 tablespoons fresh lime juice 12 corn tortillas charred or warmed Instructions Make the mango-avocado salsa. In a medium bowl, combine the mango, avocado, onion, cucumber, orange juice, lime juice, and cilantro and mix gently. Season to taste with salt. Make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl. Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork. In a large pot, heat the oil over medium heat. Add the the scallions and cook until browned, 1 to 2 minutes. Add the garlic, ginger, and chile pepper and cook for 1 minute, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30 seconds, stirring constantly, until very fragrant. Add the shredded jackfruit, coconut sugar, tomato paste, tamari, and lime juice. Stir well. Pour in 1/2 cup water and mix again. Cover and cook for 20 minutes, stirring occasionally. Serve the jackfruit with the tortillas and mango avocado salsa.

    • Creamy Plant-Based Pasta
      • Print Creamy Plant-Based Pasta This creamy vegan pasta is coated in a luscious sauce that's entirely dairy-free! It's a tangy blend of white beans, lemon juice & nutritional yeast. Course Main Course Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 4 people Author Love and Lemons Ingredients 2½ cups small shell pasta 1 tablespoon extra-virgin olive oil 1 small yellow onion chopped 5 cups broccoli florets chopped stems, and leaves (keep stems separate) ¼ cup toasted pine nuts lemon wedges for serving For the creamy vegan pasta sauce: 1½ cups cooked white beans drained and rinsed ¼ cup vegetable broth more as needed 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil ¼ cup nutritional yeast* 1 garlic clove minced ¼ teaspoon onion powder ½ teaspoon sea salt freshly ground black pepper to taste Instructions Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry. Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side. Notes Recommended by Scarlett

    • Ottolenghi Carrot, Lemon, Roasted Tomato and Barley Salad
      • Print Ottolenghi Carrot, Lemon, Roasted Tomato and Barley Salad This is a super quick and simple salad which is very versatile. Eat it warm or room temperature, as a side or for a picnic. Course Main Course, Salad, Side Dish Prep Time 10 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 10 minutes minutes Servings 4 people Author Yottam Ottolenghi Ingredients 210 g pearl barley 300 g datterini or cherry tomatoes 2 red onions peeled and cut into 8 wedges each (300g) 11 garlic cloves unpeeled (about one head) 50 g green pitted olives halved 1½ tsp fennel seeds ½ tsp caraway seeds ½ tsp dried oregano 1 large lemon; half sliced into 6 very thin rounds and the rest juiced to get 1tbsp 90 ml olive oil plus 1 tsp 500 g carrots scrubbed clean, halved lengthwise then cross the width. 20 g basil leaves torn 1 tbsp maple syrup 15 g parsley coarsely chopped fine sea salt Instructions Wash the barley until the water runs clear, strain through a sieve and add to a medium saucepan. Add enough water to cover by about 5 centimetres and then bring to the boil on medium-high heat. Cook for 50-60 minutes, or as per the packet instructions until cooked through but with a slight bite. Strain through a colander placed in the sink and leave to drain and dry out. Meanwhile, preheat the oven to 220C. Place the next 7 ingredients with the lemon slices, ¾ teaspoon salt and 90ml of oil onto a large baking tray and bake for 20 minutes, until the vegetables have softened and taken on colour. Heat a griddle pan on high heat. Put the carrots into a medium mixing bowl and coat with the extra remaining 1 teaspoon of oil and ½ teaspoon salt. Once the pan is hot, grill the carrots for ten minutes, turning as necessary, until nicely charred and cooked through. Transfer back into the mixing bowl. Once the vegetables are cooked, transfer into the mixing bowl. Squeeze the garlic out of their papery skins (discard the skins). Add 15 grams of torn basil, all the maple syrup and lemon juice to the mixing bowl and toss gently to combine. Add the barley to a bowl and mix with the parsley and the remaining 1 tablespoon of olive oil. Transfer the barley mixture onto a large serving platter and layer the tomato and carrot mixture on top. Sprinkle over the remaining basil leaves and serve warm or at room temperature. Notes Recommended by Scarlett- delicious!

    • Banana & Peanut Butter Breakfast Cookies
      • Print Banana & Peanut Butter Breakfast Cookies Course Breakfast, Snack Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 12 Cookies Author Veg Kit Ingredients 2 ripe bananas sliced 125 grams 1/2 cup chunky peanut butter 1 teaspoon vanilla bean paste or powder 3 tablespoons water 100 grams 1 cup almond meal 1 teaspoon gluten-free baking powder 1 teaspoon ground cinnamon 1/2 teaspoon sea salt 3 tablespoons cacao nibs or dark chocolate chips 3 tablespoons shredded coconut 3 tablespoons roughly chopped pecans or walnuts 3 tablespoons roughly chopped macadamia nuts Smooth peanut butter for drizzling (optional) Instructions Preheat the oven to 180°C and line a tray with baking paper. Add the banana, peanut butter, water and vanilla to a large bowl and beat with an electric whisk (or whiz with a hand-held blender) until mostly smooth. Add in the almond meal, baking powder, cinnamon and salt and beat until well combined. Using a spoon, gently fold in the cacao nibs (or chopped chocolate), shredded coconut and nuts. Dollop the sticky dough into 12 equal mounds on the prepared trays. Place in the oven and bake for 15–18 minutes, or until the bottoms are firm and the edges are golden. Remove the cookies from the oven and leave them to cool slightly on the tray. Drizzle over the smooth peanut butter (optional) and enjoy.

    • Lentil Bolognese
      • Print Lentil Bolognese Course Main Course Prep Time 10 minutes minutes Cook Time 45 minutes minutes Total Time 55 minutes minutes Servings 6 people Author Nisha Ingredients 1 ½ tablespoons olive oil 1 large onion diced 4 garlic cloves minced 1 teaspoon dried oregano 1 teaspoon dried thyme or use more oregano 1 ½ teaspoons kosher salt plus more to taste Freshly ground black pepper to taste 1 5.3-ounce (150g) tube of tomato paste (see note 1) 1/2 cup 120 mL dry red wine (optional, see note 2) 3 cups 720 mL vegetable broth 1 cup 185g red lentils, soaked (see step #1) ¼ cup 32g walnuts (or pecans), crushed finely 1 14.5-ounce/410g can of crushed tomatoes or whole peeled tomatoes, crushed by hand (see note 3) 12-16 ounces 340-454g long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)(see note 4) 1 tablespoon high-quality balsamic vinegar see note 5 Flat-leaf Italian parsley or fresh basil chopped or slivered (optional) Instructions Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.) Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes. Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color. Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy. Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.) Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes. Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color. Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy. Note: If you’re not serving all of the bolognese at this time, transfer the amount of bolognese sauce you’d like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge. Notes As mentioned in the post, this recipe is best with tomato paste from a tube, not canned tomato paste. Dry red wines include malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, and syrah. See the “tips” section for recommended vegan-friendly brands. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can. Read the package ingredients to ensure the pasta is egg-free! If you don’t have a high-quality balsamic vinegar, you can (a) omit or (b) substitute with 1-2 teaspoons of sugar (brown, coconut, or cane sugar; start with just 1 teaspoon, then taste, and add more as needed). Recommended by Emily!

    • Roast Veggies with Garlic-herb Chickpeas
      • Print Roast Veggies with Garlic-herb Chickpeas Course Main Course Prep Time 15 minutes minutes Cook Time 20 minutes minutes Total Time 35 minutes minutes Servings 2 people Author Veg Kit Ingredients 4 waxy potatoes unpeeled 1/2 cauliflower broken into small florets 1 large sweet potato 1/2 Kent pumpkin Olive oil for brushing 1 tablespoon dried rosemary or Italian herb mix 1 tablespoon vegan beef-style stock powder 6 garlic cloves unpeeled and gently crushed Lemon wedges to serve Vegan gravy to serve Garlic-herb Chickpeas 3 –4 tablespoons olive oil 2 x 400 g tins chickpeas rinsed and drained (see tip) 5 –6 garlic cloves unpeeled A few fresh sage leaves Instructions Bring a saucepan of water to the boil. Scrub the potatoes clean, cut them into quarters and carefully drop them into the boiling water. Cook for about 10 minutes, or until a skewer pierces the potatoes easily, but they’re not breaking apart. Meanwhile, steam the cauliflower for 3–5 minutes, or until just tender; you can do this by placing them in a steamer basket on top of the potatoes, or popping them in the microwave for about 1 minute. Preheat the oven to 220°C conventional, or 200°C fan-forced. Peel the sweet potato and pumpkin, cut into thick slices and spread over a large oiled baking tray with the blanched cauliflower, ensuring there is plenty of space between the veggies – you may even need to use two baking trays to prevent overcrowding. Drain the potatoes and use a fork to rough up the edges, so they get nice and crispy during cooking. Roll them in a little olive oil, sprinkle with the rosemary and stock powder, then place on the baking trays with the garlic cloves. Place the baking trays in the oven and bake for 40 minutes, or until the vegetables are a burnished golden brown. While the veggies are roasting, heat another baking tray in the oven, and prepare the chickpeas. Heat the olive oil in a heavy-based frying pan, then add the chickpeas. Cook, stirring occasionally, for a minute or two. Add the whole garlic cloves and stir constantly for 20–30 seconds, or until aromatic. Take the frying pan off the heat, add the sage leaves and stir to coat them in the oil. Once the veggies have been cooking for 20 minutes, pour the chickpea mixture onto the preheated baking tray and roast for the final 15–20 minutes of the veggie cooking time, or until the chickpeas turn golden. Stir them once or twice to prevent them from sticking. Remove the chickpeas from the oven, sprinkle with salt and pepper, then add to a serving dish over the roasted veggies. The roasted garlic cloves will be creamy and mild – just pop them straight out of the skins for a sweet and savoury flavour hit! Serve with lemon wedges and lashings of hot gravy.

    • Coconut Yoghurt
      • Print Coconut Yoghurt Course Breakfast Prep Time 5 minutes minutes Resting time 1 day day Author Nicola Ingredients Method 1: Probiotic Capsule 1 strong probiotic capsule (75 billion) OR 2 weaker ones 400 ml tin of Coconut Milk Method 2: Coconut Yoghurt 2 tbsp coconut yoghurt 400 ml tin of coconut milk Instructions Method 1: Probiotic Capsule I used two probiotic capsules for my first batch, then tried another batch with one and they both worked, the batch with one capsule just took a little longer. These capsules contained a fairly high amount of bacteria (75 billion) so if you were using a lower count, then you’d probably need two capsules. The probiotic I used was this one. Simply add around 400ml coconut milk to a jar that is the same size as your tin of coconut milk. I used a 400ml preserving jar. Gently open the probiotic capsule at the join and sprinkle over the coconut milk. Shake. Place lid on the jar and leave at room temperature for approximately 24-48 hours Method 2: Coconut Yoghurt (You can use coconut yoghurt as a starter for another batch of coconut yoghurt) Simply add two tablespoons of coconut yoghurt to a jar. Add 1 tin of coconut milk. Shake to combine. Place lid on the jar and leave at room temperature for approximately 24-48 hours. Notes Taste your yoghurt to test if it’s ready. If it doesn’t work with the probiotic capsules it’s likely your probiotics are not active – aka the bacteria are all dead!! Make fruit flavoured yoghurt by crushing freeze dried plum slices and mixing this through the yoghurt. It adds a nice intense flavour. The coconut yoghurt will be runny when it’s on the bench but it will thicken up when it’s put in the fridge. If you want it thicker, you can buy coconut yoghurt thickener and a coconut yoghurt kit at HealthPost here (affiliate link) Sometimes your coconut yoghurt can seperate. This often happens if the coconut milk you buy has lots of added water. Sometimes it will seperate if it gets too warm. Mine did seperate once and I just drained out a bit of the liquid, then mixed it. It still tasted yummy!

    • 2025 Local Body Elections -Candidate Videos
      • A new WCC initiative shows Wellington local election candidates answering questions in an online video format to help voters make a more informed voting decision this election. All candidates were asked the same questions, and were videoed in the same … Continue reading → The post 2025 Local Body Elections -Candidate Videos appeared first on Ngaio Crofton Downs Residents Association.

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