No meat meals from Purple Pear

Discussion in 'Recipes & Remedies' started by purplepear, May 18, 2011.

  1. purplepear

    purplepear Junior Member

    Aug 11, 2009
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    Farm manager/ educator
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    warm temperate - some frost - changing every year

    by Mark Brown

    The same credo applies to cooking as everything else at Purple Pear:


    Applied to cooking it means to me that we need to be present in the process of preparing food.

    The intent in the process should preclude ponderings of diverse problems and focus on the job at hand---with special
    thoughts towards to end product and the people who will consume the fare.

    The observation should focus your thoughts on the cooking process, help you to learn for the next time, and prevent
    you from burning the dish being prepared.

    The intuition will be a key factor in success. It is this that can tell you the ratio of ingredients as well as a cook book can. Trust your senses but learn from your mistakes, too.

    --Mark Brown, Anambah, September 2010


    by K.D.P.Ross

    When leafing through one of the Purple Pear recipe books whilst compiling this volume, I perused a group of loose
    recipes following the book's final page; tucked among these, I found the following meal-time blessing:

    Earth which gives to us this food,
    Sun who makes it ripe and good,
    Dear Earth, dear Sun:
    Thanks we give to each one;
    Blessings on our meal.

    Mindfulness and gratitude are the oft-forgotten 'secret ingredients' of good food, for only when we remember that
    what we eat is among the most precious things can we truly say that we have enjoyed a meal, a biscuit, or a cup of tea.
    However, the above blessing neglects to offer thanks to everyone to whom they are owed:

    May we give thanks to
    The earth in which this food lived,
    The compost that fed it,
    The sun and rains which made it grow,
    The farmers who tended to it daily,
    The cooks who prepared it,
    And the company with whom we share it now.

    To spend every day in the Mandalas being one of those farmers, to be among others who share the love for honest food, to have found my way here to Purple Pear: These are certainly things for which I am tremendously grateful. When I prepare the recipes in this small volume, I will always think of Kate & Mark and count myself among the truly fortunate for having had the opportunity to study, live, garden, and eat with two people who daily embody the highest spirit of gratitude and mindfulness in producing, preparing, and enjoying really good food.

    --K.D.P.Ross, Anambah, July 2010

    Something Savoury
    Chickpea Patties


    - 1 small onion, chopped roughly
    - 300 g / 11 oz can chickpeas, drained
    - 1 egg
    - 60 ml / 1/4 cup tahini
    - 1 cup breadcrumbs
    - 1 tsp ground cumin
    - 1 tsp ground coriander
    - 2 tbsp lemon juice
    - frying oil


    - Combine all ingredients in food processor or liquidiser. Process until chickpeas are chopped coarsely.
    - Form into round patties 1 cm / 1/2 in thick and 5 cm / 2 in in diameter and fry in hot oil.

    Chilli Pie (From: 'Vegetarian Main Meals' by K.Hawkins.)

    - Filling
    - Topping
    - 1 tbsp corn oil
    - 125 g / 2/3 cup cornmeal

    - 2 garlic cloves, crushed
    - 1 tbsp wholemeal flour

    - 1 red pepper, deseeded and diced
    - 1/2 tsp salt

    - 1 green pepper, deseeded and diced
    - 2 tsp baking powder

    - 1 celery stick, diced
    - 1 egg, beaten

    - 1 tsp hot chilli powder
    - 90 g / 6 tbsp milk

    - 400 g / 14 oz can chopped tomatoes
    - 1 tbsp corn oil

    - 325 g / 11 oz can sweetcorn, drained
    - 125 g / 1 cup Cheddar cheese, grated

    - 215 g / 71/2 oz can kidney beans, drained and rinsed

    - 2 tbsp fresh coriander, chopped

    - Heat the oil in a large frying pan and gently fry the garlic, peppers, and celery for 5--6 minutes until just

    - Stir in the chilli powder, tomatoes, sweetcorn, beans, and seasoning. Bring to the boil and simmer for 10 minutes. Stir in the coriander and spoon into an ovenproof dish.
    - To make the topping, mix together the cornmeal, flour, salt, and baking powder. Make a well in the centre, add the egg, milk, and oil, and beat until a smooth batter is formed.
    - Spoon over the pepper-and-sweetcorn mixture and sprinkle with the cheese. Bake in a preheated oven at 220deg C 425deg F for 25--30 minutes until golden and firm.

    Cream of Zucchini Soup


    - 2 tbsp olive oil
    - 1 tsp butter
    - 1 onion, chopped roughly
    - 1 kg courgette, sliced
    - 2 tbsp fresh oregano
    - 600 ml / 21/2 cups vegetable stock
    - 115 g Cheddar cheese
    - 300 ml / 11/4 cups single cream


    - Heat oil and butter in a large saucepan until foaming.
    - Add courgette and oregano; cook over medium heat for 10 minutes, stirring frequently.
    - Pour in stock and bring to the boil, stirring. Lower the heat, half-cover the pan, and simmer gently, stirring occasionally, for 10 minutes. Stir in cheese until melted.
    - Process the soup until smooth.
    - Add 2/3 of the cream and stir over low heat until hot, but not boiling. Remove from heat and add remaining cream.

    Gardener's Pie


    - 1 cup brown lentils
    - 1 tsp onion powder
    - 1 tbsp olive oil
    - 1 large onion, chopped finely
    - 1 clove garlic, crushed
    - 1 cup mushrooms, sliced
    - 21/2 cups mashed potato
    - 1 stick celery, sliced
    - 1 carrot, finely sliced
    - 1/2 cup broccoli florets
    - 1 tbsp soya sauce
    - 3/4 cup mixed herbs
    - 1/2 tsp oregano
    - 3 tbsp tomato purée


    - Soak the lentils overnight (or for at least 2 hours); drain and rinse.
    - Add fresh water and bring to the boil in a large saucepan with the onion powder. Simmer for 15 minutes. Drain.
    - Heat oil; sauté onion, garlic, and mushrooms for 5 minutes. Add remaining vegetables and sauté for an additional 5 minutes.
    - Add lentils, soya sauce, vegetable stock, herbs, and tomato pruée. Stir over heat until combined and simmer 15 minutes. Mixture ought to be fairly thick.
    - Turn into a 5 cm / 2 in dish, top with mashed potato. Brown in a hot oven 15 minutes.



    - 1 cup green lentils
    - 1 onion, chopped
    - 1 clove garlic, chopped
    - 4 tbsp butter
    - 2 tbsp sunflower oil
    - 11/4 cups basmati rice
    - 2 tsp ground coriander seed
    - 2 tsp cumin seeds
    - 2 tbsp tomato purée
    - 2 pods cardamom
    - 2 bay leaves
    - 1 stick cinnamon
    - 950 ml / 4 cups vegetable stock
    - parsley, chopped


    - Cover lentils with boiling water and soak 30 minutes. Drain and boil in fresh water for 10 minutes. Drain.
    - Sauté onion and garlic in butter and oil in large saucepan for 5 minutes.
    - Add rice, stir well to coat the grains in butter and oil, then stir in the spices. Cook gently for a minute or so.
    - Add lentils, stock, tomato purée, and seasonings. Bring to the boil, then cover and simmer for 20 minutes until stock is absorbed and the lentils and rice are just soft. Stir in parsley. Remove the cinnamon stick and bay leaves.



    - 1 onion, chopped
    - garlic, chopped
    - ginger, chopped
    - chilli
    - 1--11/2 l / 1--11/2 qt vegetable stock
    - 1 can coconut milk
    - seasonal vegetables, chopped
    - tofu, cubed
    - rice noodles
    - sprouts


    - Sauté onion, garlic, ginger, and chilli in a large pot.
    - Add stock and coconut milk; bring to the boil, then reduce to a simmer.
    - Add hard vegetables; simmer for 5 minutes.
    - Add noodles and tofu; simmer for 5 minutes.
    - Add soft vegetables; simmer for 5 minutes.
    - Add leafy greens; simmer for 2 minutes; remove from heat.
    - Serve with a handful of sprouts.

    Lentil Bake


    - 1 medium onion, chopped
    - 2 cans tomatoes
    - 2 cloves garlic, crushed
    - sesame seeds
    - 2 cups green or brown lentils
    - 2 cups cooked vegetables (e.g., potatoes, carrots, broccoli)
    - 1 tbsp olive oil
    - tamari
    - grated cheese
    - 1 cube vegetable stock


    - Bring lentils to the boil in a large pan of water; simmer covered for 35--40 minutes until soft. Drain.
    - Sauté onion and garlic in oil until soft.
    - Add lentils, tomatoes, tomato purée, tamari, and stock cube to garlic and onion.
    - Place vegetables in a casserole; pour lentils over; cover with cheese and sesame seeds.
    - Bake at 180deg C / 350deg F for 20--30 minutes.

  2. purplepear

    purplepear Junior Member

    Aug 11, 2009
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    Farm manager/ educator
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    Lentil Roast (From: 'Vegetarian Main Meals' by K.Hawkins.)


    - 250 g / 1 cup split red lentils
    - 500 ml / 2 cups vegetable stock
    - 1 bay leaf
    - 15 g / 1 tbsp butter, softened
    - 2 tbsp dried wholemeal breadcrumbs
    - 250 g / 2 cups grated Cheddar cheese
    - 1 leek, chopped finely
    - 125 g / 4 oz button mushrooms, chopped finely
    - 90 g / 11/2 cups fresh wholemeal breadcrumbs
    - 2 tbsp chopped fresh parsley
    - 1 tbsp lemon juice
    - 2 eggs, beaten lightly


    - Put the lentils, stock, and bay leaf in a saucepan, bring to the boil, cover, and simmer gently for 15--20 minutes until all of the liquid is absorbed and the lentils have softened. Discard the bay leaf.
    - Meanwhile, Grease a 1 kg / 2 lb loaf tin with the butter and sprinkle with the dried breadcrumbs.
    - Stir the cheese, leak, mushrooms, fresh breadcrumbs, and parsley into the lentils.
    - Bind together with the lemon juice and eggs. Season well and spoon into the prepared loaf tin. Smooth the top and
    bake in a preheated oven at 190deg C / 375deg F for 1 hour until golden.
    - Loosen the loaf with a palette knife and turn onto a warmed serving plate. Serve sliced.

    Lentil and Potato Soup


    - 1/2 cup green lentils
    - 475 ml / 2 cups water
    - 1 small onion, chopped finely
    - 1 medium potato, diced
    - 1 tbsp wholemeal flour
    - 3/4 tsp salt
    - 2 tbsp tomato purée
    - 1 cube vegetable stock


    - Place lentils and water in medium saucepan. Cover and simmer over gentle heat for 30 minutes or until lentils
    are soft.
    - Add onion, potato, and extra water. Cover and cook an additional 20 minutes or until vegetables are soft.
    - Heat flour in a small saucepan with 1 tbsp water; stir continuously until lightly brown. Combine with salt and
    tomato purée.
    - Stir flour mixture into soup; bring to the boil and cook until soup thickens.

    Potato and Pea Curry / Alu Mattar (From: 'Community Aid Abroad Vegetarian Cookbook' by R.Alders et al.)


    - 500 g diced potatoes
    - 250 g peas
    - 2 tbsp ghee or oil
    - 1 large onion, chopped
    - 1/2 tsp cumin seeds
    - 1/2 tsp mustard seeds
    - 2 tbsp fresh mint or coriander leaves, chopped
    - 1 tsp fresh ginger, grated
    - 1 tsp turmeric
    - salt to taste
    - 1/2 tsp chilli powder
    - 1 tsp garam masala
    - lemon juice to taste
    - 60 ml / 1/4 cup hot water


    - Peel and dry potatoes and shell peas.
    - Heat ghee / oil and fry cumin and mustard seeds until they brown; then add onion and fry gently until the onion colours.
    - Add chopped herbs, grated ginger, turmeric, chilli powder, and salt and fry for a few seconds, stirring all the while.
    - Add potatoes and peas, stir will, and sprinkle with hot water.
    - Turn heat to very low, cover saucepan tightly, and cook for 20 minutes, shaking occasionally.
    - Sprinkle with lemon juice and garam masala; cook for a few more minutes.
    - Serve hot with rice or chapattis.

    Pumpkin Soup


    - 1 onion, chopped
    - 1 tbsp olive oil
    - chilli powder to taste
    - 1 pod cardamon, crushed
    - 1 tsp ground coriander
    - 1 tsp ground cumin
    - 2 cloves garlic, crushed (optional)
    - 1 medium pumpkin, diced
    - vegetable stock
    - parsley, chopped, and sour cream (to garnish)


    - Gently sauté onion in olive oil.
    - Add chilli, cardamon, coriander, cumin, and optional garlic; sauté a bit longer.
    - Add pumpkin; stir until coated with oil and spices.
    - Add sufficient stock to cover pumpkin; simmer until pumpkin is soft.
    - Mix with a hand-held liquidiser.
    - Just prior to serving, garnish with a dollop of sour cream and parsley

    Red Bean Stew with Dumplings (From: 'Vegetarian Main Meals' by K.Hawkins.)


    - Stew
    - 1 tbsp vegetable oil - 1 red onion, sliced
    - 2 celery sticks, chopped - 900 ml / 31/2 cups vegetable stock
    - 250 g / 8 oz carrots, diced - 250 g / 8 oz potatoes, diced
    - 250 g / 8 oz courgettes, diced - 4 tomatoes, skinned and chopped
    - 125 g / 1/2 cup split red lentils - 425 g / 14 oz can kidney beans, rinsed and drained
    - 1 tsp paprika
    - Dumplings
    - 125 g / 1 cup wholemeal flour - 1/2 tsp salt
    - 2 tsp baking powder - 1 tsp paprika
    - 1 tsp dried mixed herbs - 30 g / 2 tbsp vegetable suet
    - 7 tbsp water


    - Heat the oil in a flameproof casserole or a large saucepan and gently fry the onion and celery for 3--4 minutes until
    just softened.
    - Pour in the stock and stir in the carrots and potatoes. Bring to the boil, cover, and cook for 5 minutes.
    - Stir in the courgettes, tomatoes, lentils, kidney beans, paprika, and seasoning. Bring to the boil, cover, and cook
    for 5 minutes.
    - Meanwhile, make the dumplings. Sift the flour, salt, baking powder, and paprika into a bowl. Stir in the herbs
    and suet. Bind together with the water to form a soft dough. Divide into 8 portions and roll gently to form balls.
    - Uncover the stew, stir, then add the dumplings, pushing them slightly into the stew. Cover, reduce the heat so
    that the stew simmers, and cook for a further 15 minutes until the dumplings have risen and are cooked through.

    Red Lentil Curry / Parippu Hodi (From: 'Community Aid Abroad Vegetarian Cookbook' by R.Alders et al.)


    - 1/2 cup red lentils
    - 1 tbsp curry powder
    - 1/2 tsp chilli powder
    - 1/4 tsp turmeric
    - 2 onions, chopped
    - curry leaves
    - salt to taste
    - 180 ml / 3/4 cup coconut milk
    - 1/2 tsp black mustard seeds
    - 2 tbsp oil


    - Wash and dry lentils and put into a saucepan.
    - Add curry powder, chilli, turmeric, curry leaves, and salt.
    - Mix well and add water to just cover the lentils. Cook covered on low heat, checking regularly that the mixture is not burning.
    - When lentils are soft, add coconut milk; heat through, leaving uncovered.
    - In a separate pan, heat oil. Add mustard seeds and onion. Fry until the onion is soft, then add lentil mixture and mix well.

    Rice Pie


    - 2 cups cooked brown rice
    - 2 cups vegetables, grated or chopped finely (e.g., carrot, courgettes, celery, peppers, mushrooms, spinach)
    - 1 onion, chopped finely
    - 1/2 cup parsley, chopped
    - 4 eggs, beaten
    - 1 cup grated cheese plus additional cheese to top pie
    - 1 cube vegetable stock
    - 2 tsp curry powder


    - Mix all ingredients in a large bowl, place in a greased pie plate, and top with the extra cheese.
    - Bake at 180deg C / 350deg F for 45 minutes or until firm.
    - Serve hot or cold with salad or other vegetables.

    Rosemary Damper


    - 60 g butter
    - 1 medium brown onion, chopped finely
    - 3 cups wholemeal flour + 3 tsp baking powder
    - 2 tbsp fresh rosemary, chopped finely
    - 1 cup grated cheese
    - 300 ml / 11/4 cup water


    - Melt half of the butter in a frying pan; cook onion; cool.
    - Sift flour in a large bowl; rub in the remaining butter. Stir in onion mixture, rosemary, and 2/3 of the cheese; make well in the centre. Stir in enough of the water to make a soft dough; knead on a lightly-floured surface.
    - Place dough onto a greased oven tray; pat into a 16 cm / 61/4 in circle. Using a sharp knife, cut a 1 cm- / 1/2 in-deep cross in the top of the loaf. Brush with a little milk; sprinkle with remaining cheese.
    - Bake at 180deg C / 350deg F for 40 minutes or until damper is golden brown and sounds hollow when tapped.

    Spaghetti with Creamy Cauliflower Sauce


    - spaghetti
    - 60 g butter
    - 2 cloves garlic, crushed
    - 3 tbsp fresh parsley, chopped
    - 350 g cauliflower, chopped finely
    - 50 g wholemeal flour
    - 275 ml / 1 cup vegetable stock
    - 275 ml / 1 cup milk
    - 150 g grated cheese


    - Cook spaghetti; drain and return to saucepan; add a bit of butter. Season; set aside and keep warm.
    - Melt butter in a large saucepan and sauté the garlic and parsley for about 2 minutes. Add the cauliflower florets.
    Stir, cover, and cook for about 8 minutes until cauliflower has softened slightly.
    - Stir in flour, then gradually stir in the stock and milk, stirring well after addition.
    - Slowly bring the sauce to the boil, stirring constantly, until thickened. Season and stir in cheese. Cook for an additional 2--3 minutes until cheese has melted.
    - Serve sauce over spaghetti. 
    Spinach and Cheese Curry / Palak Paneer


    - Paneer (Home-Made Cheese)

    - 5 l / 21 cups raw milk
    - 250 ml / 1 cup acidic coagulant (e.g., lemon juice, apple-cider vinegar, 2 tsp citric acid dissolved in water)
    - 1 tbsp salt

    - Palak paneer

    - paneer, cubed
    - onion, chopped finely
    - 2 cloves garlic, pressed
    - silverbeet (or other appropriate greens), chopped
    - 1/4 tsp coriander
    - 1/4 tsp cumin
    - 1/4 tsp paprika
    - 1/4 tsp turmeric
    - pinch chilli powder
    - rice, cooked


    - Paneer

    - Bring the milk to a rolling boil and shut off heat.
    - Stir in coagulant; allow to sit for 10 minutes.
    - Strain off the whey using a cheesecloth-lined colander.
    - Gently rub the salt into the curds when cool enough to handle.

    - Lightly press the collected curds (using, e.g., a 5 kg / 11 lb weight) or hang in the cheesecloth.

    - Palak paneer
    - Fry paneer in olive oil in a frying pan.
    - Sauté onion and garlic in a frying pan with olive oil; add greens and continue to cook.
    - Add spices and mix with a hand-held liquidiser.
    - Add paneer.

    - Serve over rice (optionally with yoghurt).

    Sweetcorn Fritters (From: 'The Commonsense Cookery Book' compiled by the N.S.W. Public School Cookery Teachers' Association.)


    - 1 cup wholemeal flour + 1 tsp baking powder
    - pinch salt
    - 1 tbsp melted butter or oil
    - 170 ml / 2/3 cup tepid water
    - 1 egg
    - 325 g / 11 oz can sweetcorn, drained
    - frying fat or oil


    - Sift flour, baking powder, and salt into a bowl.
    - Make a well in the centre and pour in oil or butter.
    - Stir flour in gradually with a wooden spoon.
    - Add water gradually; beat into a smooth batter.
    - Beat egg; stir it and the sweetcorn into the batter very lightly, just before cooking.
    - Wet-fry by large spoonfuls to a golden-brown colour.
    - Drain on absorbent paper.
    Karma Barnes likes this.
  3. Grahame

    Grahame Senior Member

    Sep 28, 2008
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    Thanks Mark.

    I just read that post out to the family, it gave us all a nice warm glow. The intention of the post really shines through for me.

    Grahame and Family
  4. eco4560

    eco4560 New Member

    Feb 9, 2009
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    Damn - it's such a pity Kate got you first....
    Thanks for these. I'll print them out and give them a go.
  5. eco4560

    eco4560 New Member

    Feb 9, 2009
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    Vegetarian Tuesday

    Linda Woodrow is doing a vegetarian dish each Tuesday with fresh seasonal vege. She's not that far from me so that means there's a good chance I'll have the same stuff on the go too.
    I made the Gnocchi tonight. Have never done gnocchi before - it was fun and surprisingly filling for just a handful of spuds.

    Even more exciting is that our very own Mr Pear is also offering up a Vegetarian Tuesday too!

    So I'll be trying Fried Rice before the week is out too.
  6. Grasshopper

    Grasshopper Senior Member

    Nov 19, 2010
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    Turkish style Pide
    Make a dough (use your fave pizza recipe but add yoghurt as part of the liquid)
    I use
    3 cups 00 flour, 1 cup yoghurt,2 teaspoons yeast or sourdough starter(if you have it) and a bit of water to get it the right consistency. (leave in the fridge to prove for 24 hours and then rollout and it tastes way better)

    Filling; boiled potatoes cubed , feta cheese,spinach chopped,garlic yoghurt and a beaten egg
    Make long pizza shapes fill with the stuffing fold up the sides.(little boats)
    Sprinkle with sesame seeds and nigella seeds
    250c Oven for 10 to 15 minutes on a stone if you have one.
    Cut up and squeeze on some lemon
    and a nice salad lettuce onion tomato cucumber with EV Olive Oil and some lemon and salt (salt first, oil second, then lemon juice/vinegar)
    Thats the way my mum did it and if you change the combination it doesnt have "that" flavour
    I think the oil coats the leaves and the vinegar distributes it evenly.
  7. purplepear

    purplepear Junior Member

    Aug 11, 2009
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    Farm manager/ educator
    Hunter Valley New South Wales
    Home Page:
    warm temperate - some frost - changing every year
    sounds great grasshopper - we will give it a go.

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