Vietnamese Rice Paper Rolls

This is yet another one of our family all time favourites. It makes a lovely healthy picnic lunch. Another secret bonus is that I use it to get lots of salad into people who don't like salad. Give it a try, you will be surprised how many of these salad packed rolls the children will consume.

INGREDIENTS

1 packet Vietnamese rice paper

80g rice vermicelli

1 500g packet firm tofu

1 carrot

1 Lebanese cucumber
1 red capsicum (red pepper)

lettuce and/or other greens, finely shredded

Mint

spring onion or chives


METHOD


Cut all vegetables into thin strips

slice tofu and fry in sesame oil and a little salt, tamari or braggs

Place vermicelli in a bowl, cover in boiling water and then cover the bowl with a plate. Let the vermicelli sit for about 5-10 minutes until soft. Then drain, rinse with cold water and season with 1 tablespoon sesame oil and 1/2 tsp salt 

pour boiling water into a round pie dish or frying pan and add about 1/2tsp salt. You will use this to soften the rice paper and may need to add hot water or heat on stove during assembly.


For assembly you should have:
rice paper
saucepan with salted hot water
plate or board to roll on
serving dish for complete rolls
all fillings (salad, tofu, vermicelli and fresh mint leaves) 

Dip the rice paper into the hot water for a few seconds to soften.
lift out and lay flat on plate/board
place fillings in centre or rice paper
roll by first lifting the base over, then fold in sides and roll to complete.
See video below. 

When I make these at home, I often just shred lots of finely chopped salad greens (Chinese cabbage, kale, lettuce, cabbage, English spinach etc). I then grate in some carrot, add chopped mint and small pieces of red capsicum and mix it all together in a bowl.

I assemble the rolls by filling them with salad and a piece of tofu (prepared as above). Sometimes I add a little vermicelli as well but I just love them packed with salad!

If you are not planning to serve straight away, ensure that you cover them to prevent them drying out. 


Recipe makes about 24 rolls


Serve with Coriander Dipping Sauce (see previous post)

"The LORD is my light and my salvation; whom shall I fear? the LORD is the strength of my life; of whom shall I be afraid?"  (Psalms 27:1)

Posted by: Natasha Mansour

Coriander Dipping Sauce

We dropped in to visit some friends last week and they started talking about desires for 'that delicious coriander sauce'. I thought that it was a great idea so that is what we had for dinner: Vietnamese rice paper rolls with coriander dipping sauce.


Melissa made this sauce for us a couple of years ago and we have enjoyed it and shared it with others so many times since. So Melissa, this one is for you, since you are missing out on posting at the moment. I hope that the amounts are right :) It sure tasted good but you can fix it later if need be and we will all enjoy it as is for the moment.


INGREDIENTS
1 large bunch fresh coriander (stems and leaves)

2 medjool dates or 4 regular dates, pitted 

1/2 cup olive oil

1/8 cup honey

1 tsp celtic sea salt

4 tbs lemon juice

1/2 cup raw cashew nuts
1/2 cup water

Blend all ingredients at a high speed until combined. 

"Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God" 1 Corinthians 10:31

Posted by: Natasha Mansour

Golden Patties with Caramelised Onion

 These patties are served with a side salad and sliced taro.

They taste great in a sandwich, ideal for a picnic lunch. Children love them. They also freeze well.

Makes 10 medium size patties

Ingredients

 400g cooked chickpeas (garbanzo beans)

1 cup rolled oats

1 large onion finely chopped

1 tablespoon braggs liquid aminos*

1 heaped teaspoon garlic powder

½ teaspoon vegetable or chicken style stock powder (vegan)*

Method

 - Blend rolled oats in a food processor, place in a mixing bowl. 

- Put drained chickpeas in a food processor and pulse until pureed. Add to bowl.   

- Add rest of ingredients and mix together. Mixture should be firm and just moist. Take heaped tablespoons of mixture and form into patties. 

- Coat patties in a mixture of 2 tablespoons each of flour and nutritional yeast flakes*. Shake off excess flour. 

- Heat oil in a non stick pan, add patties, reduce heat to low. Cover pan with a lid and cook patties 10 minutes each side.   

- Remove patties from heat and place on a serving plate.

Caramalised onion

 2 large onions thinly sliced

2 Tablespoons olive oil

Method

- Heat oil in a fry pan then add sliced onion. 

- Toss the onions in oil and cook on high heat for two minutes. Reduce heat to low and cook onions slowly. Cook 20 – 30 minutes, stirring occasionally. At the end of cooking time, onions should be sweetly caramelized and golden in color.

 - Serve patties with a flavorsome gravy topped with caramelized onions.

  

*Braggs Liquid Aminos: is a healthy alternative to soy and Tamari sauce. Made from non-GMO soybeans with no preservatives or additives. Not fermented. Use in place of soy sauce.  Available only in health food stores.

*Vegetable/chicken style stock powder: Comes in three flavors including beef. Completely vegan, No added salt or MSG. Gluten and lactose free. Available at supermarkets in the seasoning section.

*Nutritional Yeast Flakes: Has a strong cheese like flavor. Good source of B complex vitamins and is a complete protein. Only available in health food stores.

 Psalm 37:4    Delight thyself also in the LORD; and he shall give thee the desires of thine heart. 

Posted by Yiannoulla

Banana Smoothie

Banana's have been a bit of a luxury here in Australia for a while but we have been so blessed to have obtained some lovely organic bananas at a very reasonable price. (Thanks Tony and Di for the growing and Dave and Rada for getting them for us) As a result banana smoothies became a daily treat for us. Up in Queensland we were excited to find more banana's: Mohini's bunch straight off the tree. Thanks for the great tasting banana's and picture prop, Mohini.

INGREDIENTS

2 large ripe bananas (1 frozen for a colder, thicker smoothie)

2 cups organic soy/oat/rice milk

1 vanilla bean or 1 tsp vanilla paste

2-4 Tbs organic soy/pea protein powder (optional)

Note: frozen banana and protein powder will both make the smoothie thicker so add milk for desired consistency.

 Blend all ingredients until smooth and Enjoy.

Serves 2

Banana's are high in vitamin B₆ (100g banana contains approximately 31% of the RDI for vitamin B6) Bananas also contain moderate amounts of vitamin C, manganese and potassium and small amounts of several other nutrients.

B6 is involved in more bodily functions than almost any other single nutrient and has affects on physical as well as mental health.

"I will bless the LORD at all times: his praise shall continually be in my mouth." Psalms 34:1

Poster by: Natasha Mansour

 

Fassolia (Greek Style Borlotti Beans)

The season is almost over in Queensland for this bright coloured bean. Borlotti beans are off white with red markings when dry, but turn to light brown in colour when cooked. Borlotti beans are also known as Roman or cranberry beans. This bean is very popular in Italian, Portuguese and Greek cuisine. Their meaty, chestnut flavor makes them a great main dish or a perfect side dish. When I see them being sold at the markets I buy up a few kilos at a time and freeze them. No blanching of beans is required. Just pod beans, measure quantity you require then freeze in bags or containers.

Ingredients

2 cups fresh or 1 cup dry borlotti beans*

Juice of half medium size lemon or to taste

½ cup fresh coriander, finely chopped

Extra virgin olive oil

Salt to taste

Method

- Shell fresh borlotti beans. 

- Place beans in a medium size pot. 

- Cover with water, 5 cms higher than the level of the beans and bring to the boil. 

- Reduce heat and simmer with lid on. To prevent liquid spilling over add a teaspoon of oil to water. Cook approximately 30 - 45 minutes or until cooked. 

- Drain off cooking water and keep as stock for soups or gravy. Set aside beans to cool. 

- Before serving add, lemon juice, a good drizzle of extra virgin olive oil, minced coriander and salt to taste. 

- Toss to combine flavors. Now beans are ready to enjoy.

Dry Borlotti beans: 1 cup dried beans yields 2 cups soaked beans. Cover dry beans with water and soak at least 8 to 10 hours. Discard soaking water and rinse beans. Put beans in a pot, add fresh water to cover beans as for fresh. Bring to the boil, reduce heat and simmer until cooked approximately 1 ½ hours.

Ephesians 5:20  Giving thanks always for all things unto God and the Father in the name of our Lord Jesus Christ 

Posted by Yiannoulla

Sweet Potato and Quinoa Salad

Spring is always a wonderful time of year and a great time to enjoy salads of all types. This is one of my favourites. I often make it as a meal all on its own and it makes for a nourishing meal incorporating complete protein, vegetables and good fats. It is high in fibre and also GLUTEN FREE!

So let's get started.

• Preheat oven to 200 degrees Celsius

Ingredients: Step 1- sweet potato

2 Large sweet potatoes cut into bite size cubes

1 large onion cut into halves and then small wedges

1 tablespoon extra virgin olive oil

1 tsp Celtic sea salt

• Mix all in a large bowl and place on a baking tray lined with baking paper.

• Place in the oven at 200 degrees Celsius for about 45 minutes, or until tender and slightly browned on the edges.

• Once cooked, place in the refrigerator to cool 

 Ingredients: Step 2 - Quinoa

1 Cup Quinoa*

1 tsp Celtic sea salt

2 ¾ Cups water

 

• Place in a small saucepan and bring to the boil.

• Turn down to a simmer and cook until all the water is absorbed (about 15 minutes).

• Turn off the heat and sit for 10 minutes.

• Once cooked, place in the refrigerator to cool

Ingredients: Step 3 – Pesto

1 large bunch basil

2 Tablespoons lemon

1 tsp Celtic sea salt

6 Tbs extra virgin olive oil

1 large clove fresh garlic

¼ cup macadamia nuts

2 Tbs pine nuts

• Process all ingredients in the food processor

 

  

Final additional ingredients

Approximately 150g baby rocket and/or baby spinach

1 red capsicum, sliced

• Keep all prepared ingredients in the refrigerator until just about to serve, then toss together in a large bowl and enjoy. 

 

 Serves 6-8 

*Quiona is a seed about the size of  millet grain and can be obtained in heath food stores and some suppermarkets. It is produced from a plant related to spinach and Swiss chard.Quinoa has more protein in it than any other known grain. It is a wonderful food for vegetarians as the protein in quinoa is complete, containing all the essentail amino acids. It’s also rich in fibre, iron, potassium and riboflavin, plus B6, niacin and thiamin. It is also GLUTEN FREE and versatile. You can use it as a base for stews and currys, in salads, soups and even deserts. It comes in several varieties and as grain, flour, rolled and puffed grain.

  "The LORD is my shepherd; I shall not want." Psalms 23:1
 

Posted by: Natasha Mansour

  

Banana Cream Tart

If you like bananas, you will enjoy this dessert. It has a delicate flavor of banana combined with a hint of coconut. Bananas are one of the most nutritious fruits, high in potassium, magnesium and iron.

Equipment

Mixing bowl

Small saucepan

Wooden spoon

Blender

Glass or china bowl

20 to 23cm two piece tart pan, with removable bottom

serves 8-10

Preheat oven to 180 degrees celcius

 Pie crust

½ cup raw cashews, ground

1 cup almonds, ground

½ cup rolled oats

1 cup desiccated coconut

3 medjool dates, pitted*

1 tablespoon agave

½ teaspoon salt

Method

Blend rolled oats to a flour, mix with ground nuts, desiccated coconut and salt in a bowl. Soften dates in a ¼ cup of boiled water. Mash with fork, add to mixing bowl with other ingredients plus agave. Mix with a spoon until mixture comes together to form a soft dough. If mixture appears dry add a little more water.  Press dough into lightly greased tart pan. Bake for 15 to 20 minutes or until lightly golden. Remove from oven and cool.

Cream Filling

2 ½ cups soy milk

200g coconut cream

1 cup water

3 tablespoons agar flakes*

3 teaspoons vanilla

4 tablespoons agave*

1 teaspoon salt

5-6 medium bananas

1/3 cup lightly toasted coconut

Method

In a blender, place soy milk, coconut cream, vanilla, agave and salt. Blend to combine and set aside.  In a small saucepan, place water and agar flakes. Place over low heat, stirring liquid with a wooden spoon. Continue stirring gently allowing liquid to simmer 5 minutes until flakes are dissolved. Add dissolved agar to mixture in blender. Blend on high speed 1-2 minutes. Pour into a glass bowl and place in fridge until set - about 20 to 30 minutes.

To Assemble

Remove the cream filling from fridge. Into pre baked pie crust, spoon enough of the filling to cover the base. Peel and thinly slice banana & layer on top of cream filling. Add another layer of filling. Place back in fridge until ready to serve.

Before serving you may need a knife to gently separate the edges of the tart from the pan before removing the rim. Place tart on a serving plate. Decorate top of tart with sliced banana and toasted coconut.

Enjoy!

*Medjool dates: sometimes called the ‘king of dates’ are exceptionally large dates. They have a moist texture and are very sweet to taste. Maybe used as a sweetener to replace sugar in some recipes.

* Agar flakes : is a healthful alternative to animal gelatin. Made from various seaweed species. Its gelling capacity is 6-8 times that of animal gelatin. It is tasteless and used effectively as a thickener, emulsifier and stabilizer in foods. It is a good source of folic acid, magnesium and iron. Only sold in health food stores. Asian food stores sell it in the powdered form.

*Agave: comes from a plant belonging to the cactus family. Agave nectar is 1.4 to1.6 times sweeter than sugar. This means you use less to reach the same sweet point. Nectars are sold in light, amber, dark and raw varieties. Only sold in health food stores.

 Psalm 16:24    Pleasant words [are as] an honeycomb, sweet to the soul, and health to the bones.  

Posted by Yiannoulla

Snow Pea and Potato Salad

Recently we were staying with some friends on their farm. We had a lovely time planting, harvesting, preparing and eating produce. This simple dish was one that we enjoyed almost every day. It was such a blessing to be able to eat fresh produce straight from the garden and to fellowship at the family meal table surrounded by friends. Thank you to the Cole family. May the Lord bless you and the fruit of your land. 

Preparing for planting

Planting Potatoes

INGREDIENTS

4 large potatoes or equivalent sweet potatoes

2 handfuls of snow peas

Celtic sea salt to taste

Extra virgin olive oil

1-2 cloves fresh organic garlic

About 1 tablespoon toasted sesame seeds

Fresh from the farm!

METHOD

Preheat oven to 200 degrees Celsius.

Cut potatoes into bite-size cubes and lightly oil and salt.

Line a tray with baking paper and put potatoes on the tray in the oven until cooked and browned. 
The potatoes are especially nice if you have an element at the bottom of your oven and you allow them to get crispy by placing the tray down low, or if you crisp them under the grill for a few minutes.

Make garlic oil by crushing or finely chopping garlic and placing in a glass jar covered with extra virgin olive oil and a little celtic sea salt.

Top and tail snow peas and place in a large bowl.

Just before serving add the potatoes, sesame seeds and garlic oil and toss.

 

"And the land shall yield her fruit, and ye shall eat your fill, and dwell therein in safety."

(Leviticus 25:19)

Posted by: Natasha Mansour

Herb Potato Wedges with 'Sour Cream'

Serves 4-6

Ingredients

1.3kg organic potatoes

1/12 teaspoon garlic powder

2 teaspoon onion powder

1 teaspoon ginger powder

1/1/4 teaspoon salt

½ teaspoon caynne pepper

1-2 teaspoon Italian herbs

1 tablespoon olive oil

Preheat oven to 200 degrees celcius.

Wash and scrub potatoes. Peel or leave skin on depending on variety of potatoes you use. Choose a variety that holds it shape well after being cooked.

Cut potatoes into wedges. An easy way is to cut the potato in half length ways, then cut each half into three.

Put wedges in a bowl. Drizzle with oil, add seasonings and toss until they are well coated.

On a baking tray, place a sheet of baking paper.  Arrange wedges on the baking paper in a single layer.

Place tray in oven on middle rack. Bake until golden and cooked through, about 30 minutes. During last 10 minutes you may want to turn wedges over to crisp underside.

Serve with sour cream .

 ‘Sour Cream’

1 pack Mori-Nu Tofu

2 tablespoons fresh squeezed lemon juice

2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon light olive oil

3 teaspoon agave

1 ¼ teaspoon salt or to taste

Drain water from tofu. In a blender, add tofu with rest of ingredients. Blend on high speed until well combined. Pour into serving bowl. Garnish with fresh dill or other fresh herb.

Place in fridge until ready to serve with hot potato wedges.

 Psalm 16:11:    Thou wilt show me the path of life: in thy presence [is] fulness of joy; at thy right hand [there are] pleasures for evermore.   

Posted by Yiannoulla