Moroccan Roast Pumpkin Rice
The inspiration for this recipe came from a post on the Vegan Mainstream website during Vegan MOFO, which was cooked by a friend for Christmas Day and went down a treat. So the next BBQ I was invited to I used the flavours to make a rice salad to share, which got lots of compliments, and worked really well as both a cold rice salad and a hot dish the next day as leftovers for lunch.
SERVES: Approximately 8 as a side dish.
TIME TO MAKE: 45 minutes approximately (I didn’t really pay attention sorry!)
YOU WILL NEED: Fry pan, rice cooker or saucepan, oven heated to 180 degrees, baking tray, mixing bowls.
INGREDIENTS:
1 cup brown rice, cooked.
1/2 pumpkin, cut into small cubes, skin removed.
1 tin chickpeas.
1 cup blanched or slivered almonds, toasted.
1 small brown onion, diced finely.
1/3 cup dried apricots, chopped.
3 Cloves garlic, minced
Olive oil
2 tsp ground cumin (+1 tsp cumin seeds because I love cumin)
1 tsp ground ginger
1 tsp paprika
1.5 tsp cinnamon
Freshly ground black pepper to taste
½ cup (packed) fresh basil leaves, chopped finely.
1/3 cup pure maple syrup
1/3 cup balsamic vinegar
2 tsp corn flour
3 tbsp soy sauce
DIRECTIONS:
In a mixing bowl combine 2 tbsp olive oil with garlic, cumin (ground and seeds if using), ginger, paprika and cinnamon, then add pumpkin pieces and coat well.
Spread pumpkin pieces on baking tray and bake in oven for about 30 minutes until pumpkin tender and roasted, but not mushy.
While pumpkin is baking cook your rice and toast your almonds in dry frypan (careful not to burn, stir gently whilst toasting) and remove, place in large mixing bowl to cool.
In fry pan cook onion on high heat for 2-3 minutes, then add chickpeas and cook for about 5 minutes over moderate heat until browned. Add to mixing bowl with almonds.
Add basil leaves to mixing bowl.
Make sauce.
DIRECTIONS FOR THE SAUCE: In a saucepan on low heat, combine stock, maple syrup and balsamic vinegar and heat for several minutes. Meanwhile, in a bowl, combine corn flour and soy sauce, stirring through until well incorporated. Add corn flour mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually. Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down).
When rice and pumpkin cooked, combine in mixing bowl with other ingredients and sauce, combine well, add pepper to taste.
Can be served hot or cold.
Link to Plant Powered Camp Photographs
Plant Powered Camp 2011 photographs can be found here….I will endeavour to post photos on the blog in the near future.
Sorry things have been a bit quiet on the Plant Powered front lately.
I am suffering from post-camp loss of cooking mojo (and a generally hectic life), but uni ends on the 16th November….. so look out!
There will be pie!
Plant Powered Camp 2011 – The Menu!
Less than a week to go!
The shopping and preparation is underway for 20 people worth of food….I’m not sure the checkout boy at the supermarket got my joke about stocking my bunker for the apocalypse 
What’s for lunch?
I have been working on my vegan quiche recipe in preparation for Plant Powered Camp this month, and have been enjoying a lovely big slice of sun dried tomato and basil quiche for lunch these last few days.
I am very happy with how it’s turned out and can’t wait to serve it up for lunch on Saturday at camp!
Tequila, Chilli and Lime Tofu
Thanks to Vegan Dad Blog for this awesome recipe!
Although true to form I never can make a recipe as I’m told, and always have to fiddle with it….
So here’s my version. I only wish I could come up with a recipe this cool myself!
Serves: 4 small entrees or 2 mains with rice and veggies.
INGREDIENTS
1 500gm block firm plain tofu, pressed, and cubed 1.5cm cubes approximately.
1/2 cup cornflour
Canola oil for shallow frying (approx. 1/4 cup, or less if you’re trying to be good)
1 large sweet brown onion, sliced thinly
1/4 cup tequila + 1tbsp
Juice of 1 large orange
Juice of two limes
1/4 tsp ground allspice
1/4 tsp cinnamon
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1/4 cup loosely packed shredded coriander
METHOD
If you have time pre-marinate your tofu!
Before slicing tofu, wrap it in a few sheets of paper towel and give it a good squeeze.
Cut tofu into cubes approximately 1.5cm x 1.5cm.
Mix your juices with the 1 tbsp of tequila and pour over tofu in a Tupperware container,
store in the fridge for minimum 1 hour, preferably 4-5 hours. Tofu is great at absorbing flavours.
When it comes time to cook:
Drain tofu and set aside the marinade (DON’T THROW IT OUT!)
Toss tofu cubes in cornflour in a large mixing bowl and fry in oil over med-high heat until golden.
Remove from oil and drain.
Heat oil in a frying pan over med-hi heat. Saute onions, stirring constantly, for about 5 mins, until onions are just starting to brown.
Add 1/4 cup tequila to pan, then add reserved juices from marinade. And spices (except coriander) and mix well into liquid.
Add tofu into pan and coat well, simmer until juice and tequila have thickened, stirring gently.
Garnish with coriander and serve as a side or entrée to a mexican meal, or over rice with stir-fried green beans and broccoli.
Free animal ethics eBook
Animal Ethics has a free online book about Animal Rights and the ethics behind animal rights, which, as some people would believe, isn’t about thinking cows should be allowed to vote, drive cars and own firearms.
Plant Powered Camp 2011…….be quick!
With 22 names on the list for camp this year we are looking at our biggest year yet! So if you were thinking of coming to camp speak now or suffer having to wait until next year (and miss out on the best vegan Mexican feast ever!).
Bombay Potatoes
Potatoes get a bad rap with all the anti carb propaganda that gets around (be anti refined sugar not anti carb!), but they are actually really healthy. Potatoes are full of Calcium, Iron, Vitamin C, Magnesium, Potassium, and B Vitamins. Bombay Potatoes are a good way to get your potato fix.
Note: if you do want to bring down the Glycemic Index of a potato dish, cook up some red lentils to add, or replace some of the potatoes with cauliflower, chickpeas or tofu cubes.
Serves: 2 side serves, or 1 big bowl of Bombay potatoes all for yourself
Ingredients:
3-4 medium sized potatoes, peeled and cut into roughly 2cm x 2cm pieces
1 Tbsp peanut oil (or any vegetable oil)
1 tsp Cumin seeds
1tsp ground Cumin
1 tsp Mustard seeds
1tsp Garam Masala
1tsp Curry Powder
1/2 tsp Chili Powder
1 tsp ground turmeric
1 Tbsp Fresh thinly sliced coriander
1 clove minced garlic
1 tsp minced ginger
1/2 brown onion, diced finely.
170ml tin of light coconut milk
Directions:
Cook the potatoes – If you are short on time steam the potatoes for 12 minutes until tender when poked with a fork, if you have time bake them for 30 minutes in the oven at 180 degrees, baking means they hold their shape better.
In a large frypan, on moderate to high heat, heat oil and add mustard seeds, stir until they just start to pop, then quickly add cumin seeds, onion, ginger and garlic and cook for 2-3 minutes before adding ground cumin and turmeric. Mix well.
Turn down the heat to medium.
Add garam masala, chili powder and curry powder, coriander and coconut milk and stir well to lift any spices stuck to the pan and to mix well.
Add potatoes and stir well.
Let simmer until the coconut milk has reduced/thickened.
Serve with any other Indian dish or enjoy all to yourself 
Always question why.
Cruelty Free Festival
We may need to reconsider the proposed date of our next Potluck Picnic as it appears it falls on the same day as this year’s Cruelty Free Festival …….
Plant Powered Potluck – Sunday 24th July
With 20 people attending we had a fantastic afternoon consisting of 4 hours of eating awesome vegan food and chatting with fantastic people. Although the preceding week’s wet weather meant the picnic, originally planned for Stuart Park North Wollongong, was moved indoors, everyone was still very enthusiastic, and I can’t wait to see what sort of momentum we can build with this! Thank you to all the Sydney people who made the trip down also.
Recipes are being shared and posted on the Potluck Recipe Sharing Page (above right in heading bar), and below are some great shots taken by official Plant Powered Photographer Lee Baker, who, once Potluckers arrived, got distracted eating and didn’t quite get around to taking pictures of much more after that
For our next Potluck we’ll try the picnic idea again, and will hold it on Sunday October 30th, to coincide with World Vegan Day, which is celebrated on the 1st November annually. Stay tuned for details.
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Potluck Picnic and Camp Menu Planning
Since I am on holidays I think I better get cracking with my menu planning for the upcoming Potluck Picnic and Septembers Plant Powered Camp 2011, or they will be here before I know it! This is Rosie the Little Black Pug helping me, and enjoying the winter sun on the back veranda.
For those of you coming to the picnic on the 24th July, here’s some hints…. I’m NOT making anything that is remotely a salad dish, or involves tofu, and am looking forward to impressing you all with just how kick-ass vegan food can be. So if you’re not confident, or are only familiar with the ‘standard vegan fare’, feel free to bring a salad or something tofu, BUT think outside the garden salad or slab of tofu box, and you might just get a recipe you’ll love and make again and again. Google for recipes such as vegan roast pumpkin and chickpea salad, rice salads, potato salads, pasta salads, or bean salads. If you live nearby, a dish you can keep warm, such as a curry, pilaff, paella, risotto or marinated tofu dish would be great. An effective way to keep food warm is to use a heavy pot or cast iron dish with a lid, then wrap the entire pot in a towel and place in an empty esky for transport. It’s not guaranteed that we will have BBQ access, but I’m going to get there at 8am to try my damnedest for us to have one, and will have a little camp stove as back up if we miss out on snaring a BBQ. So if anyone has a handy portable camp stove please bring it if it’s not too much trouble. See you on the 24th!
Potluck Picnic
I know many of you do not live in Wollongong, but I am hoping you might consider a day trip for a picnic at our lovely beach if you’re within day trip distance
It has been decided that Wollongong needs to get a vegan potluck happening, starting with a picnic at Stuart Park North Wollongong.
You don’t need to be vegan or vegetarian either, veg-curious foodies are welcome! It’s a great way to experience tonnes of yummy food and meet new people. All food bought along does need to be strictly vegan however.
If you’ve never cooked vegan food before and don’t know where to start, please email me and I can provide you with an easy recipe or suggestion, or just let me know if you can’t bring anything and we’ll happily accommodate you.
Details are:
Where – Stuart Park North Wollongong (near the Sky Diving) – Look for the green balloons
When – Sunday 24th July at 12pm.
Please bring your own picnic gear and a dish/plate of vegan food to share. Family/kids welcome at picnic.
Following the picnic we’ll look at having some hosted potluck nights in the future if people are keen, as well as continuing the picnics. In case of bad weather I will contact you thought this page with alternative arrangements, so check back on the morning of the 24th if the weather is not favourable for a picnic.
Please invite any friends you think might be interested!
For people on facebook please follow this link
Please email plantpoweredfood@gmail.com to RSVP if you’re not on facebook, or ask any questions.
Watching moussaka being made on MasterChef gave me a craving for veganised moussaka. However with it being winter eggplants are out of season and expensive, so I made a moussaka inspired lasagne to get my fix. Apologies for the slightly blurry shots. The topping is mashed potato blended with cashew butter, a little Nuttelex, tahini, roasted garlic and savoury yeast flakes for cheesiness.
The filling is oven roasted eggplant, zucchini, red pepper, roast garlic, fennel, red lentils and tomatos, layered with lasagne sheets and seasoned with oregano and rosemary. 
Belated Camp Photos, Plant Powered Camp 2010
Since I am very slack at blogging I am still getting around to putting up photos from Plant Powered Camp 2010.
Here are some shots of our lovely campers…
Carmen the Cupcake Goddess
Tim guarding the cupcakes
The lounge room
The dinner table
Pie making team
Afternoon tea, thanks to Carmen
Dinner time
The Barista and his machine, best coffee ever.
It kept me going for 3 days and nights of feeding these guys!
A complete set of photos (thanks to Lee Baker) can be found here in the CoolRunning Gallery
…..and finally, what happens on camp, stays on camp
Chickpea Cutlets
Chickpea cutlets smothered in mushroom gravy
These are modified versions of the Veganomicon Chickpea Cutlets. I have had trouble with the original recipe holding together in the past to form nice cutlets, so this time I minced the chickpeas in the food processor to make them mushier, adding the other wet ingredients, with the addition of some vegan Worcestershire sauce. I used felafel mix (dry) in place of bread crumbs. When the mix was well kneaded I then pushed it into a foil-lined baking tray to form a big slice, and then put it in the fridge to set for 4 hours.
When it was time to cook dinner I sliced the mixture whilst in the tray, then lifted the whole mix out by lifting the foil, to release the nicely formed slices. I then battered each slice in a mix of felafel crumbs, water and tahini, then coated them in a second dry mix of flour and savoury yeast flakes. I then shallow fried each cutlet to form a nice crisp coating, and then placed them on baking trays to bake in the oven for 45 minutes. For the first 30 minutes I had them covered with foil, then removed the foil for the final 15 minutes.
Cutlets were served with the mushroom gravy from Veganomicon and roast vegggies for our family’s Sunday night roast dinner.
Plant Powered Food
Plant Powered Food, a set on Flickr.
My Favourite Non-Food Vegan Things
Veganism isn’t just about food, here are some of my favourite non-food cruelty-free things……
My casual footwear of choice are my adored Vegetarian Shoes Para Boots, and I am coveting a pair of the 20 eye boots.
My work footwear of choice are my sensible-yet-stylish shoes from Australian company Vegan Wares.
Sadly I have a make-up addiction, and fortunately there are now some good vegan make-up brands around, in particular Inika, Australis and Face Of Australia.
My red hair is bought to you courtesy of Manic Panic Infra Red, and De Lorenzo hair products are vegan.
For T’s, hoodies, bags, belts, books, wallets, purses and other goodies, Herbivore is top of the list.
Being a conscious consumer for food is actually easier than for other products I find, but compared to a few years ago, I see so many more products available these days that have the vegan label on them, particularly affordable products that can be found in Coles and Woolworths!
Whilst the A’kin and Al’chemy skin and hair products from Purist are fabulous, I am loving buying $4 shampoo and condition from Natures Organics. The cleaning and skin care from Natures Organics are great also, and I currently use products from Ecostore too.
For toothpaste I use Red Seal Herbal Fresh, and it’s great for sensitive teeth.
Personna razors, available at Priceline are also razors which are vegan, as opposed to other nasty companies that make razor products, who test on animals and have animals products in the strip at the top of the razor.
Plant Powered Camp 2011
The annual Plant Powered Camp, in it’s 3rd year, is to be held again in September (Hooray!)
When: Fri 23 September – Sun 25 September 2011
Where: Ararat Lodge at the Colo River, about 1.5 hours drive north west of central Sydney: http://www.araratlodge.com/
What: Yummy vegan food and hanging out with really nice people, relaxing, bush walking, trail running……
How much: $150 for the weekend. This includes 2 nights accommodation and all meals (Friday night dinner through to Sunday lunch).
Just BYO alcoholic drinks of choice if you like to have a glass or two with dinner (no food please, all food is vegan and included in cost).
There is space for 20 people and the last two years it has filled up fairly quickly.
To guarantee yourself a spot you need to pay in full – bank details to be provided on emailing bjm29377@gmail.com
BE QUICK!
AS OF TUESDAY 14th June we have 6 spots left (14 booked already).
