Chinese-style Red Cabbage

cortijoblog chinese-style red cabbage

CHINESE-STYLE RED CABBAGE

This is a basic recipe for preparing red cabbage. It is also possible to add some chopped ginger and garlic to the sesame oil before adding the cabbage and then sprinkling some sesame seeds over before serving.

chinese-style red cabbage

Chinese-style Red Cabbage

This is a quick and easy recipe for preparing red cabbage.
 

INGREDIENTS

  • Red cabbage, finely shredded
  • sesame oil
  • soy sauce
  • salt

METHOD

  1. Heat the sesame oil in a sauté pan.
  2. Add the cabbage, season with salt and toss well
  3. Add a splash of water and cover the pan with a lid.
  4. Cook on a high heat for 5 minutes.
  5. If you like your cabbage slightly crunchy, remove from the heat but if you like it softer, lower the heat and cook for a further 5 minutes.

Vegetarian Vegan Tofu Sausages

vegetarian vegan tofu sausages

VEGETARIAN VEGAN TOFU SAUSAGES

These vegetarian vegan tofu sausages are really tasty and easy to make and they can be prepared in minutes. They are made with tofu and rolled oats and flavoured with sage, onion, Marmite and soy sauce.

vegetarian vegan tofu sausages

Vegetarian Vegan Tofu Sausages

In this recipe, you blitz up some tofu, onion and garlic and then mix with some fried onions and sage and rolled oats..

INGREDIENTS

  • 200g block of firm tofu, cut into chunks
  • 3 large cloves garlic, crushed
  • 1 large onion, finely chopped
  • a handful of sage leaves, finely chopped1/4 teaspoon chilli powder
  • 1 1/2 cups rolled oats
  • 2 teaspoons Marmite
  • 2 tablespoons soy sauce
  • ½ teaspoon salt

METHOD

  1. Heat some extra virgin olive oil in a frying pan and fry the chopped onion.
  2. Season the onion with salt and pepper, and fry gently until soft.
  3. Stir in the chopped sage and mix well.
  4. Remove from the heat after another couple of minutes.
  5. Add the tofu, garlic, Marmite, soy sauce to the food processor and blitz until smooth.
  6. Transfer to a bowl and add the rolled oats, fried onion and salt.
  7. Mix well and leave for at last 30 minutes to allow flavours to develop and the oats to soften.
  8. Divide the mixture into 8 balls of about 80g each.
  9. Wet your hands and roll out the balls into sausage shapes.
  10. Put on a plate and keep in the fridge until you are ready to fry them.
  11. Heat some extra virgin olive oil in a frying pan.
  12. Fry the sausages for a couple of minutes on each side, turning so that they brown all over.

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

vegetarian vegan tofu sausages

Sprouting Mung Beans using a teapot

 I’d tried to sprout mung beans before in the past using a jam jar and some cloth over the top but had never had much luck so when I saw a post by Angie Jee on the Good Food Together Facebook page describing her method using a teapot, I thought I’d give it another go. The beauty of Angie’s teapot method is that you can easily rinse the sprouts once or twice a day by draining the water off through the spout, the teapot doesn’t take up much space on the worktop, and it’s where you can see it so you don’t forget about it.Although a spout with a mesh might be better during the initial stages of rinsing and draining the beans, I found that the one I had without a mesh worked perfectly as at the end of the process, the green skins float to the top and you can separate these from the sprouts which sink to the bottom.

Here’s Angie’s method.

  • Weigh out 50g of mung beans into a teapot.
  • Pour over some boiling water and leave for 60 seconds to kill any bacteria.
  • Drain off the hot water and rinse with cold water.
  • Cover the beans with water and leave for 24 hours.
  • Rinse the beans with fresh, cold water and drain off any surplus water.
  • Leave for another 24 hours and then repeat the rinse/drain process.

You can rinse and drain twice a day if you like.

The bean sprouts will be ready after about 4 days.

You can then store them in a bowl in the fridge until you need them.

Fried Potato Cake

cortijoblog fried potato cake

FRIED POTATO CAKE

This potato cake is similar to a potato rosti but in this recipe, the potatoes are sliced rather than grated. As you want to overlap the potato slices in the pan, it is best to avoid using large potatoes if possible.

fried potato cake

Fried Potato Cake

This recipe is easy to prepare and only requires turning after 20 minutes.

 

INGREDIENTS

  • 4 medium-sized potatoes, peeled and cut into 4mm slices
  • 2 tablespoons cornflour
  • 2 teaspoons dried oregano
  • 1/4 teaspoon chilli powder
  • extra virgin olive oil
  • ½ teaspoon salt

METHOD

  1. Put the potato slices into a bowl.
  2. Sprinkle over the cornflour, herbs, spices and salt.
  3. Mix well with your hands to ensure that every slice is separated and coated.
  4. Add some olive oil to a frying pan.
  5. Layer the potato slices in rounds in the pan, overlapping them to form concentric circles.
  6. Put a tight-fitting lid on the pan.
  7. Heat the pan until you can feel heat through the lid.
  8. Turn the heat down low and fry for 20 minutes.
  9. After 20 minutes, use an inverted plate to first drain off any excess oil and then to flip the cake onto the plate.
  10. Pour some of the oil back in and slide the potato cake back into the pan.
  11. Cover with the lid and cook for another 20 minutes.
  12. Serve.

NOTES

It is easy to adapt this recipe according to the number of people by using more potatoes and a larger frying pan if necessary.

Herby Vegan Vegballs

HERBY VEGAN VEGBALLS

These tasty veg-balls are healthy, vegetarian, vegan and gluten free. They are quick to make and can either be roasted in a hot oven for about 20 minutes or shallow fried on top of the hob.

cortijoblog herb vegballs

Herby Vegan Vegballs

These herby vegballs are tasty and quick to make. You can serve them by themselves or with a tomato sauce and pasta.

 

INGREDIENTS

  • 3/4 cup dried green lentils
  • 1 medium-sized onion, finely chopped
  • 4 cloves of garlic cloves, crushed
  • 1 cup soft oats
  • 2 tbsps thick tomato sauce
  • 1 tbsp soy sauce
  • 1 1/2 tbsps red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon chilli powder
  • 1 teaspoon smoked sweet paprika
  • salt and pepper

METHOD

  1. Wash the green lentils thoroughly under running water and then cook in boiling water for 20 minutes until soft.
  2. Rinse the cooked lentils in cold water and leave to drain.
  3. Meanwhile, gently fry the onion in olive oil until soft.
  4. Add the garlic and fry for another couple of minutes.
  5. Add all of the ingredients to a food processor and pulse 3 or 4 times. You want the mixture to come together and to have a bit of texture.
  6. Wet your hands and form the mixture into about 14 balls, flattening them slightly to form patties.
  7. Heat some sunflower oil in a large frying pan.
  8. Put the vegballs into the pan in a single layer and fry on a moderate heat for about 6 minutes.
  9. Turn over and fry for a further 6 minutes or so until they are golden brown on both sides.

NOTES

When I made these, I rolled them into balls the size of golf balls and then flattened them gently to form small patties but they can also be made into larger burger and cooked in a frying pan or on the barbecue and served in burger buns.

cortijoblog glutenfree vegballs