plant based meals – My Whisk and I

Peanut-Corn Polenta

September 6, 2022September 5, 2022by Karen ClaassenLeave a Comment

2,5ml curry powder
2,5ml turmeric
2,5ml ground ginger
2,5ml onion seeds
2,5ml ground coriander
2,5ml ground cinnamon
83ml peanuts
3-4 corn cobs, kernels shaved off or 350g frozen corn kernels, defrosted
500ml (2x tins) coconut milk
500ml chicken/vegetable stock
2,5ml salt
250ml quick-cook polenta
a handful of parsley, chopped

Place a frying pan on medium heat and add about 45ml vegetable oil to it.
Add the curry powder, turmeric, ginger, onion seeds, coriander and cinnamon and cook while stirring, for about 2 minutes.
Now add the peanuts and stir them around in the spices for about a minute.
Add the corn kernels and stir-fry for another 3 minutes or so. Remove from the heat and set aside.
Pour the coconut milk and chicken stock into a saucepan and bring to a boil.
Add the salt.
Gradually whisk in the polenta, making sure there are no lumps.
Simmer, stirring constantly for about 5 minutes, until thick.
Stir half of the corn kernel mixture into the polenta.
Spoon on to a serving dish, spoon the rest of the corn on top and scatter with parsley.

Uncategorized

Quinoa Salad

October 19, 2021October 17, 2021by Karen ClaassenLeave a Comment

Quinoa is an ancient grain that is a complete protein and has a deliciously nutty flavour. This salad offers all the nutrients you need for a meal on its own or as a side dish to whatever else you are cooking.

45ml olive oil
30ml lemon juice

375ml quinoa, cooked according to the packet instructions
250ml tightly packed sun-dried tomatoes, chopped
half a red onion, finely chopped
125ml feta cheese, crumbed
1 apple, chopped into small cubes
a small bunch of chives or any other soft, fresh herbs, chopped

Whisk the olive oil and lemon juice together and set aside.
Add all the other ingredients to a bowl and mix through.
Drizzle the olive oil mixture over the salad and serve.

Uncategorized

Three-Cheese Potato Gratin

April 19, 2021April 14, 2021by Karen ClaassenLeave a Comment

This is a triple-cheese take on the classic Potato Gratin!

6 – 8 large potatoes
3 cloves of garlic, minced
15ml rosemary, finely chopped
250ml ricotta cheese
250ml mozzarella cheese, grated
250ml feta cheese, crumbed
250ml heavy cream
salt

Preheat your oven to 190℃.
Peel the potato and cut each into slices not thicker than 5mm. Keep aside.
Mince the garlic and keep in a small bowl.
Chop the rosemary and keep in another small bowl.
Add the ricotta, mozzarella and feta cheese to a bowl and mix it through with your hands.
Now, select a medium sized, ovenproof dish and start layering.
Lay a third of the potato slices onto the bottom of the dish, slightly overlapping.
Season with salt and then sprinkle with a third of the chopped rosemary and a third of the garlic.
Now spread a third of the cheese on top.
Repeat the layers until all the potato and cheese have been layered, ending with the last of the cheese.
Gently pour the cream onto the cheese layer and tightly cover the baking dish with aluminium foil.
Place the gratin into the oven and bake for 60 minutes.
Check whether the potato is cooked by inserting a sharp knife. If not, or if the cream isn’t absorbed, cover the dish once more and let it bake until fully cooked.
Remove the foil once the gratin is cooked and place it back into the oven for another 30 – 40 minutes, until golden brown.
Serve as a side dish or as a vegetarian dish with salad.

Uncategorized

Barley Salad

April 8, 2021by Karen ClaassenLeave a Comment

Barley is a nutritious whole-grain and makes a delicious salad. In this recipe you may replace the roasted beetroot and carrots with leftover, roasted veg. The dressing in this salad pulls the dish together and perks it up to extra tasty!

250ml pearl barley
750ml water
10ml stock powder
about half an English cucumber, diced
one red onion, diced
a handful of basil and mint, chopped
2 tomatoes, chopped
about 125ml roasted beetroot, chopped
about 125ml roasted carrot, chopped
125ml pomegranate seeds

Dressing:

60ml lemon juice
zest of one lemon
60ml olive oil
60ml honey
5ml mustard
60ml mayonnaise
5ml salt
1 clove garlic, minced

Add the pearl barley, water and stock powder to a small saucepan and turn the heat onto high. Keep an eye on it as it gives off a lot of foam at first and can cause the pot to boil over.
When the water reaches a boil, turn the heat down to low so that it reaches a simmer.
Cover the pot with a lid and cook until the barley is done. The water should be absorbed after 25 minutes and the barley should have tripled in volume. It should be soft but chewy.
Take the saucepan from the heat, fluff the barley with a fork and put aside to cool.

For the dressing:

Add all the ingredients to a small mixing bowl and whisk for about a minute or until the dressing is amalgamated.

Add the cooled barley to a mixing bowl and mix with the cucumber, onion, herbs, tomato, beetroot and carrots.
Drizzle half of the dressing onto the salad and give everything a good mix.
Add the pomegranate seeds to the salad and drizzle with a little more dressing.
Serve the salad with the extra dressing in a jug.