#MeatFreeMonday: Meat-less Meatballs – The Global Vegan – Ellie Bullen

The Global Vegan by Ellie Bullen,

Published by Plum

RRP $34.99

Photography by Ellie Bullen

 

Meat-less Meatballs

These flavour-packed vegan meatballs are made using kidney beans for a protein kick. Dunked in
passata sauce and served with pasta, they make a hearty main, but on their own they also make
a great healthy snack or lunchbox filler. p164 Mains

Serves 2
cooked spaghetti, to serve
Parmesan Crumble (see Backed Mac No Cheese post for recipe)

Meatballs
3 tablespoons red or white quinoa
1 portobello mushroom, roughly chopped
400 g can red kidney beans, drained and rinsed
30 g plain or gluten-free flour
1 ½ teaspoons onion powder
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 teaspoons finely chopped flat-leaf parsley leaves
1 tomato, deseeded and finely diced

Tomato sauce
250 ml (1 cup) passata
⅓ cup basil leaves, plus extra to serve
sea salt and freshly ground black pepper

Preheat the oven to 180°C. Line a baking tray with baking paper.

To make the meatballs, cook the quinoa according to the packet instructions, then drain and set
aside to cool. Place the mushroom and kidney beans in the bowl of a food processor and process until
just combined. Transfer to a large bowl and stir through the quinoa. Add the remaining ingredients and mix well.

Roll the mixture into ten even-sized balls, then place on the prepared tray and bake for 18–20 minutes or until cooked through. To make the tomato sauce, heat the passata in a saucepan over medium heat. Add the basil
and salt and pepper to taste, then simmer for 5 minutes.

Divide the spaghetti between two plates and top with the meatballs and sauce. Scatter over the parmesan crumble and extra basil leaves.

TIPS
You can also serve the meatballs and sauce as a tapas-style dish with the parmesan crumble.
If you prefer, you can shallow-fry the meatballs. Heat 3 tablespoons of avocado oil in a frying pan over medium heat. Add the meatballs and cook for 2–3 minutes on all sides or until golden and crispy.

Review: Dugong Magic – Deborah Kelly, Illustrated by Lisa Stewart

Dugong Magic
Deborah Kelly
Illustrated by Lisa Stewart
Lothian Children’s Books
Hachette Children’s Books
ISBN: 9780734419965
Paperback $15.99

Description:
A beautifully illustrated, lyrical and informative story about dugongs, one of our most unique endangered animals. Ideal for anyone with an interest in marine life and the environment, and an excellent teaching resource.
There are not many dugongs left in the world now. But what if humans freed the sea from nets? What if we cleared it of rubbish so that seagrass could flourish again and dugongs could feed?
A beautiful and thought-provoking picture book about dugongs – the mysterious creatures who were once mistaken for mermaids. Deborah’s Kelly’s beautiful, lyrical writing brings these animals to life, and highlights the dangers they face, inspiring young readers to care for and protect our natural world. Lisa Stewart’s gorgeous illustrations capture the beauty of these gentle and endangered creatures.

My View:
This is a very sensitively written book that provides gorgeous images with a message about ecology, the environment and optimism.

Read and learn about the dugong’s calf’s family close relationship, its habitat, it quests for sweet waters, pollution free, and an ocean that all can utilise.

For adults, teachers and carer’s there is a handy page of “Dugong Facts” to assist you answering those never ending “why” questions 😊, eg where they live, what does the name mean, how do they communicate? etc

A great teaching resource and an environmental call for action.

5 Star Books to Keep a Look Out For

I just wanted to share some recent 5 star book discoveries that I will be reviewing soon; some have recently been published, some will be published in the next month or so. Some are  by debut authors, some are  by favourites that never disappoint.  I highly recommend these – as I read each one I thought “this is the best book I have read this year,” and then I read THE NEXT AND THOUGHT THE SAME THING. Such talent.

 

The Lying Room

Nicci French

Simon and Schuster

 

Wearing Paper Dresses

Ann Brinsden

Mcmillan Australia

 

 

 

The Other Half of Augusta Hope

Joanna Glen

Harper Collins

 

Every Time He Dies

Tara East

Self Published

ISBN: 9780648581512

#FridayFreebie The Long Call – Ann Cleves

The Long Call

(Two Rivers #1)

Ann Cleeves

Macmillan

ISBN: 9781509889570

RRP $29.99

 

Thanks to the lovely people at Pan Macmillan Australia I have one copy of The Long Call to giveaway; its easy, in the comments  tell me the name of the two rivers that are the location of this series **hint see my review **  

 

This giveaway will be randomly drawn on the 14th of September and is open to Australian residents only. Good luck.

My Most Anticipated Release of 2019

I so loved Wimmera by Mark Brandi that I have been waiting, waiting for his next release. The Rip has already garnered some wonderful 5 star reviews and I cannot wait to read it. Brandi has a way of writing social driven issues in contemporary settings with more than a hint of mystery that is engaging and evocative.

 

Watch out for this one – released in March.

 

 

 

 

 

 

#MondayMunchies: Stuffed Capsicums -Yummy Easy Quick Around the World -Matt Preston

Yummy Easy Quick Around the World Cover

Yummy Easy Quick Around The World by Matt Preston. Published by Plum (through Pan Macmillan)

p182 GREECE

MAKES: 4 LARGE OR 6 MEDIUM

PREP: 20 MINS

COOKING: 2 HOURS

Stuffing vegetables and rolling stuff in vine leaves. These two techniques take on an important cultural significance
in this particular corner of the world. I didn’t know this when my mum would serve up roasted capsicums that were slightly slumped by the twin assault of roasting and stuffing; I just thought it was a tasty dinner, and the balance of the salty, meaty filling was ‘ace’ with the crimson flesh, its sweetness intensified by the oven.

I fear that the joy of the stuffed capsicum – like that of the baked potato or leeks rolled in ham and baked in a cheese sauce – has been lost to this generation. So let’s bring it back! If it’s going to be a campaign, we need a better hashtag than #getstuffed. Your inspiration is required, so make the dish, photograph it and post it on Insta tagged @mattscravat with your idea of the perfect #hashtag for the campaign.” p. 182
Stuffed capsicum

125 ml (½ cup) extra virgin olive oil, plus extra for brushing and drizzling
1 white onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
400 g lean beef mince
2 medium zucchini, coarsely grated
4 thyme sprigs, leaves stripped
3 teaspoons dried Greek oregano leaves
1 teaspoon dried mint leaves
½ whole nutmeg, finely grated
1½ teaspoons ground cinnamon
2 teaspoons sea salt
lots of freshly ground black pepper
100 g (½ cup) long-grain white rice
1 × 400 g can crushed tomatoes
150 ml chicken or beef stock, plus extra if €needed
1 cup coarsely chopped flat-leaf parsley
25 large mint leaves, thinly sliced
75 g pine nuts, lightly toasted
4 large or 6 medium red capsicums (look for straight sides with stalks if possible)

Preheat the oven to 220°C/200°C fan-forced. Heat 60 ml (¼ cup) of the oil in a large frying pan over medium–low heat. Add the onion and cook, stirring, for 3 minutes, then add the celery and cook, stirring, for 2€minutes or until just soft. Add the garlic and cook, stirring, for a further 2 minutes or€until aromatic. Spoon the mixture into a bowl and set aside.

Increase the heat to high. Heat half the remaining oil in the same pan. Add half the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes or until nicely browned. Transfer to a bowl. Repeat with the remaining oil and beef. Return all the beef to the pan and stir in the zucchini, thyme, dried oregano and mint, nutmeg, cinnamon, salt and pepper. Cook for 1 minute or until well combined.

Stir in the onion mixture, then add the rice, tomatoes and stock and bring to the boil. Immediately reduce the heat to low and continue to cook, stirring occasionally, for 15€minutes or until the rice has absorbed the liquid and the mixture looks moist but not saucy. You can always add a little more stock if needed. The rice will still have a little
resistance to the bite, but don’t worry as it will continue to soften in the oven. Stir the parsley, mint and pine nuts into the mince mixture. Season again if needed and€remove from the heat.

While the filling is cooking, prepare the capsicums. Use a sharp knife to slice around the top of each capsicum to create a lid. Try to do this neatly as this top will go back on. Carefully hollow out the middle, removing the seeds and membrane with a spoon. Brush the capsicums all over with oil, including the lids. Use a tablespoon to fill the capsicums with the hot mince mixture, but don’t overload them as the filling will expand during baking. Top with the capsicum lids.

Dig out a high-sided ceramic or cast-iron baking dish that will snugly fit the capsicums in€a standing position. Transfer the capsicums to the dish and drizzle with a little extra oil. Cover the dish with baking paper and then with foil (the baking paper stops the capsicums from sticking to the foil) and tightly seal. Bake for 1 hour, then uncover and bake for a further 30 minutes. The capsicums will be soft and nicely browned.

Remove from the oven and leave to cool down a bit. Serve just as they are or with the Greek salad.