{"id":3496,"date":"2013-07-01T09:39:28","date_gmt":"2013-06-30T23:39:28","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=3496"},"modified":"2013-07-02T12:32:56","modified_gmt":"2013-07-02T02:32:56","slug":"veets-july-veg-canada-day-flavour-science-eating-a-book","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=3496","title":{"rendered":"Veet’s July veg, Canada Day, flavour science & eating a book"},"content":{"rendered":"
Today sister Tess and sister D invite you to take a seat at \u00a0the belly table, as \u00a0we meet local vegetarian chef and cookbook author Veet Karen, and explore some of her favourite flavours to use in the month of July, we look into the surprising science of flavour , celebrate Canada Day with Greg Wyler and launch our cookbook review segment with a very interesting wholefood baking book.<\/div>\n

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[sorry about everything being squished together, we are trying to fix the issue]<\/p>\n

VEET’S BEST IN SEASON FOR JULY<\/strong><\/span><\/p>\n

The bounty of beautiful winter vegetable dishes below are all by Veet of Veet’s Cuisine, see her website<\/a> for details of her books and catering. \u00a0And her facebook page for regular suggestions on what to put on your plate.<\/p>\n

\"Veet's<\/a>

Veet’s warm cauliflower salad<\/p><\/div>\n

CAULIFLOWER PEA POACHED EGG AND GOATS CHEESE<\/strong><\/span><\/div>\n
For the first week or so of really cold weather each year I can\u2019t even contemplate eating a salad and then the salad cravings begin again.\u202d \u00a0\u202cApparently as a four year old living in a hostel for migrants the only food I asked for was salad and it is still a very big and important part of my diet.\u202d \u00a0\u202cThis year after my ten day break from salad,\u202d \u202cthe cravings began and this little salad was born.\u202d<\/div>\n
<\/div>\n
1\/2\u202d \u202ccauliflower<\/div>\n
good quality cold pressed olive oil<\/div>\n
200\u202d \u202cg shelled fresh peas<\/div>\n
1\/2\u202d \u202cjar of Meredith Valley goats cheese<\/div>\n
4\u202d \u202cgood size handfuls of organic cos or mixed lettuce<\/div>\n
4\u202d \u202corganic,\u202d \u202cfree range eggs<\/div>\n
1\u202d \u202cavocado<\/div>\n
1\/2\u202d \u202ctsp cumin seeds cauliflower<\/div>\n
salt<\/div>\n
freshly cracked black pepper<\/div>\n
dressing of your choice<\/div>\n
<\/div>\n
Serves\u202d \u202c2-4<\/div>\n
Cooking and prep time:\u202d<\/div>\n
45\u202d \u202cminutes to\u202d \u202c1\u202d \u202chour<\/div>\n
<\/div>\n
Cut the cauliflower into bite size pieces,\u202d \u202cplace in a baking tray,\u202d \u202cdrizzle with olive oil and sprinkle a few pinches of salt over the top.\u202d \u00a0\u202cBake in a moderate oven for\u202d \u202c15\u202d \u202cminutes.\u202d \u00a0\u202cThen sprinkle the cumin seeds over the cauli and cook for a further\u202d \u202c5\u202d \u202cminutes or until tender.\u202d \u00a0\u202cMeanwhile,\u202d \u202cwash the lettuce,\u202d \u202cslice the avocado thinly and cook the peas in salted boiling water for\u202d \u202c5\u202d \u202cminutes.\u202d \u00a0\u202cAssemble the salad in individual bowls in the following order-\u202d \u202clettuce,\u202d \u202cavocado,\u202d \u202ccauliflower,\u202d \u202cpeas and goats cheese.\u202d \u00a0\u202cPoach the eggs to your liking and place on the top of the salad.<\/div>\n
<\/div>\n
Pour over your favourite dressing.\u202d \u00a0\u202cSee page\u202d \u202c37\u202d \u202cfor options or squeeze on some fresh lime juice and drizzle the oil from the goats cheese.\u202d \u202cYum,\u202d \u202cI want to go and make it now\u202d!<\/div>\n
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For a\u202d \u202cvegan option omit the eggs and cheese and add some fried or oven baked tempeh.<\/div>\n
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\n
\"Mak<\/a>

Mak and Veet cauliflower soup<\/p><\/div>\n<\/div>\n

<\/div>\n
MAK AND VEET CAULIFLOWER SOUP<\/strong><\/span><\/div>\n
<\/div>\n
I love blended soups and my partner loves soups that are chunky and have lots of different flavours. \u00a0This soup I created the other day to please us both. \u00a0It worked fabulously.<\/div>\n
<\/div>\n
1 cauliflower, cut up small including the nut<\/div>\n
2 cloves garlic, minced (optional)<\/div>\n
2 tbsp butter or olive oil<\/div>\n
1 tsp cumin<\/div>\n
1 tsp organic herb salt<\/div>\n
salt and pepper to taste<\/div>\n
filtered water to just cover the cauliflower<\/div>\n
4 tbsp yoghurt (optional)<\/div>\n
<\/div>\n
4 people<\/div>\n
<\/div>\n
Heat the butter or oil in a saucepan. \u00a0Add the minced garlic, cauliflower, cumin and herb salt and saut\u00e9 for 5 minutes. \u00a0Add the water and bring to the boil. \u00a0Turn the heat down and simmer for 15 minutes or until the cauliflower has started to break down. \u00a0Turn off the heat and serve into individual bowls with a tbsp of yoghurt in each, if using.<\/div>\n
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<\/div>\n
PALAK PANEER HOME STYLE WITH SILVERBEET<\/strong><\/span><\/div>\n
<\/div>\n
This Palak Paneer is similar to the palak paneer you will find in Indian homes and not in restaurants.\u202d \u00a0\u202cAs it is not a blended palak,\u202d \u202cyou blanch the silverbeet to retain the lovely green colour and as it isn\u202d\u2019\u202ct overcooked the flavour is hands down better this way.<\/div>\n
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<\/div>\n
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\n
\"Veet's<\/a>

Veet’s home style palak paneer<\/p><\/div>\n<\/div>\n

<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
2\u202d \u202cbunches of silverbeet\u202d<\/div>\n
250\u202d \u202cg paneer cut into cubes<\/div>\n
2\u202d \u202conions finely diced<\/div>\n
2\u202d \u202ctsp finely grated ginger<\/div>\n
2\u202d \u202ccloves garlic minced<\/div>\n
2\u202d \u202ctomatoes finely diced\u202d (\u202cthese are optional\u202d \u202c\u2013 they are not traditionally used but I like the flavour they add\u202d)<\/div>\n
1\u202d \u202ctsp cumin seeds<\/div>\n
2\u202d \u202ctsp\u202d \u00a0\u202cground coriander<\/div>\n
\u202d\u00bd\u202c tsp garam masala<\/div>\n
2\u202d \u202cchillies finely chopped<\/div>\n
3\u202d \u202ctbsp cold pressed olive oil<\/div>\n
1\u202d \u202ctsp salt and to taste<\/div>\n
<\/div>\n
Serves:\u202d \u202c4\u202d \u202cif the only curry or\u202d \u202c6\u202d \u202cto\u202d \u202c8\u202d \u202cif eating with other curries<\/div>\n
Preparation and cooking time:\u202d \u202c35\u202d \u202cto\u202d \u202c45\u202d \u202cminutes<\/div>\n
<\/div>\n
Wash the silverbeet really well and blanch it for\u202d \u202c3\u202d \u202cto\u202d \u202c5\u202d \u202cminutes in a small amount of boiling water.\u202d \u00a0 \u202cRemove it from the water and let drain.\u202d \u00a0\u202cIn a wok slightly heat\u202d \u00a0\u202c2\u202d \u202ctbsp of the oil and add the cumin seeds,\u202d \u202cchili,\u202d \u202cgarlic,\u202d \u202cginger and onion.\u202d \u00a0\u202cFry until the onion is translucent.\u202d \u00a0\u202cAdd the\u202d \u202ctomato,\u202d \u202c1\u202d \u202ctsp salt,\u202d \u202ccoriander and garam masala and cook for a few minutes.\u202d \u00a0\u202cNext cut the blanched silverbeet very finely and add to the wok.\u202d<\/div>\n
<\/div>\n
Cover and cook for\u202d \u202c5\u202d \u202cminutes then turn off the heat.\u202d \u00a0\u202cIn a frying pan fry the paneer in the remaining oil.\u202d \u202cYou only need to brown two of the sides of the paneer.\u202d \u00a0\u202cDrain the cooked paneer on kitchen paper.\u202d \u00a0 \u202cFinally Add the paneer to the silverbeet,\u202d \u202cit should be still warm but if you would like it h otter just heat up for\u202d \u202c5\u202d \u202cminutes or so.\u202d \u00a0\u202cServe with brown rice or millet.<\/div>\n
WATERCRESS AND CARROT SOUP WITH COCONUT AND LEMON<\/strong><\/span><\/div>\n
<\/div>\n
I do prefer watercress raw but the flavour it creates in this soup is quite\u202d \u202csensational.\u202d \u00a0\u202cIf you would like to add more protein to this soup you can add\u202d \u202c1\u202d \u202ccup of washed red split lentils at the same time as you add the water.<\/div>\n
\u202d<\/div>\n
500g carrots finely diced<\/div>\n
1\u202d \u202conion finely diced<\/div>\n
2\u202d \u202ccloves garlic minced<\/div>\n
4\u202d \u202ctsp organic herb salt\u202d (\u202cor to your liking\u202d)<\/div>\n
juice of\u202d \u202c1\u202d \u202clemon\u202d<\/div>\n
400ml coconut milk<\/div>\n
1\u202d \u202cbunch coriander<\/div>\n
1\u202d \u202cor\u202d \u202c2\u202d \u202cchilies,\u202d<\/div>\n
1\u202d \u202cbunch watercress\u202d<\/div>\n
1\u202d \u202ccup roughly chopped almonds<\/div>\n
<\/div>\n
Add a small amount of\u202d \u202ccold pressed\u202d \u202colive oil to\u202d \u202ca frying\u202d \u202cpan and fry the carrot,\u202d \u202conion,\u202d \u202calmonds and garlic for a few minutes,\u202d \u202cadd enough water to just cover the carrots etc-\u202d \u202cbring to the boil and then simmer for\u202d \u202c10-15\u202d \u202cminutes or until carrots are tender,\u202d \u202croughly chop watercress and coriander and add to the soup,\u202d \u202calso add the coconut milk,\u202d \u202clemon and chilli,\u202d \u202cthere is your soup.\u202d \u00a0\u202cHowever\u202d \u202cif you like blended soups you can blend it\u202d \u202cbefore you put the coriander and watercress in.\u202d \u00a0\u202cUse the coriander then as the garnish.<\/div>\n
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<\/div>\n
<\/div>\n
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NEW BRIGHTON MARKET SALAD<\/strong><\/span><\/div>\n
<\/div>\n
<\/div>\n
1 bunch Denise Latham\u2019s watercress<\/div>\n
1 handful of pea sprouts<\/div>\n
1 handful of sunflower sprouts<\/div>\n
1 handful of radish sprouts<\/div>\n
8 \u2013 10 strawberries sliced finely<\/div>\n
2 mandarins peeled and sliced finely<\/div>\n
juice of \u00bd lime or 1 lime \u2013 up to you<\/div>\n
a good splash of Summerland olive oil<\/div>\n
salt and pepper to taste<\/div>\n
1 cup of roughly chopped macadamia nuts<\/div>\n
<\/div>\n
<\/div>\n
Mix everything together and serve straight away.<\/div>\n
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All above recipes courtesy of Veet’s Cuisine<\/div>\n
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\"New<\/a>

New Brighton Market salad<\/p><\/div>\n

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 <\/p>\n

THE BELLY BOOK REVIEW – EATING A BOOK NO. 1 – <\/strong><\/span>by Sister Deanna<\/span><\/strong><\/p>\n

 <\/p>\n

Wholefood Baking by Jude Blereau, Murdoch Books 2013<\/strong><\/p>\n

 <\/p>\n

Author Jude Blereau has amassed a tremendous effort in putting together a book highlighting the use of wholefood ingredients to achieve a wide variety of delicious recipes.\u00a0 The first 60 pages of the book cover in detail baking techniques, tools, and ingredients and provide useful instructions on replacing butter, milk, yogurt, buttermilk and eggs.\u00a0 In the absence of \u201ctraditional\u201d baking ingredients, she provides tips on food combining to address issues of raising, binding, and the addition of fats.<\/p>\n

Jude\u2019s recipes feature wholemeal and semi-refined flours and semi-refined sweeteners.\u00a0\u00a0 Most recipes are wheat free, with a variety of gluten free options, and many are also egg and dairy free.\u00a0 Many recipes have a variety of options according to the reader\u2019s preference, and wheat-free recipes often have dairy and egg-free alterations.\u00a0 Some recipes include butter and milk, however most recipes can be made dairy free using fat alternatives such as coconut milk, coconut oil, macadamia oil, etc., and dairy alternatives such as rice and almond milk.\u00a0 Apple cider vinegar features heavily throughout the book in the egg-free recipes, to interact with leavening agents (baking powder\/soda) and ensure a good rise.\u00a0 Sweetness is achieved through the use of rapadura sugar, maple syrup, and rice syrup.<\/p>\n

And now for the taste.\u00a0 In order to get a good cross section of recipes, I sampled at least one from each section of the book.\u00a0 All managed to have a good balance of flavours with just the right amount of sweet.\u00a0 The sweet, combined with the wholemeal flours, and addition of fruit and nuts in many recipes made me feel like I was doing something good for my body, rather than indulging on empty refined sugars and fats.\u00a0 In the main, I was trying to focus on recipes that were egg and dairy free to see just how adaptable they are to substitutions.\u00a0 I was pleasantly surprised.\u00a0 As Jude herself notes however, it is not possible for any egg substitute to provide the \u201cmoisture, richness, binding, leavening and structure\u201d (pg. 34) of eggs.\u00a0 Comments from the \u201ctasting team\u201d (family and work colleagues) were never about the taste, as each recipe was received enthusiastically, though some did comment on the nature of the crumb, and the density of some recipes.\u00a0 As Jude notes in her book, many of the recipes are best eaten warm, on the day made.\u00a0 Trying all recipes both on the day I made them, and the following proved this to be true for many of the cake, muffin, and scone recipes, which were a bit dry (though still tasty) the next day.<\/p>\n

Of note, two recipes in particular fooled the taste team, who could not believe they were \u201cfree\u201d of so many ingredients: 1) Dairy-free and egg-free chocolate cupcakes (which were also wheat free) with creamy chocolate and coconut fudge icing and 2) Dark chocolate and coconut ganache tart (dairy free, egg free and wheat free) .\u00a0 The chocolate tart is worth a special mention, as while a lot of the recipes in the book are a tad complex (though Jude provides very thorough instructions for each recipe) the filling in the chocolate tart has got to be the easiest and one I have ever made and very tasty as well.\u00a0 This last statement is saying a lot, as I love my eggs and cream!\u00a0 An honourable mention goes to the Date and Pecan Streusel Cake.\u00a0 Deliciously nutty, fruity, and caramelly when served warm, and full of wholesome ingredients.\u00a0 The wholesome nature of this cake lends itself well to a variety of occasions, and Jude suggests perhaps even serving it for breakfast on occasion, a comment echoed by the taste team.<\/p>\n

The only real downfall of the book is the high cost of many of the ingredients that feature in the recipes.\u00a0 I actually had to stop tasting as my wallet couldn\u2019t handle it.\u00a0 That is not a criticism of the book per se, more a sad reflection on our society that whole foods remain so expensive.\u00a0 While not suitable for the family on a budget, if you have the time and passion to delve into Wholefood Baking, there is a wealth of wholesome, delicious recipes to be explored.<\/p>\n<\/div>\n

<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Today sister Tess and sister D invite you to take a seat at \u00a0the belly table, as \u00a0we meet local vegetarian chef and cookbook author Veet Karen, and explore some of her favourite flavours to use in the month of July, we look into the surprising science of flavour , celebrate Canada Day with Greg […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3496","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3496"}],"version-history":[{"count":28,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3496\/revisions"}],"predecessor-version":[{"id":3529,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3496\/revisions\/3529"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3496"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}