Translating American ingredients for Kiwis

In no particular order these are some ingredients found in American recipes in books and websites and their NZ equivalent names.

 

It is a list I have been meaning to post for some time and am happy to add more terms if anyone messages me.

 

Cilantro                                Coriander leaves

Swiss Chard                        Silver Beet

Garbanzo beans               Chickpeas

Beets                                    Beetroot

Bell pepper                         Capsicum

Scallion                                 Spring Onion

Rutabaga                             Swede

Fava Beans                         Broad Beans

Squash                                 marrow

Arugula                                 Rocket

Corn starch                         Cornflour

When you have to take a plate for dessert/cake - try Black Bean Brownies

Ingredients:

• 15 ounces no-salt black beans, drained and rinsed
• 2 whole, ripe bananas
• 1/4 cup maple syrup
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa
• 1/2 Tbl cinnamon
• 1 tsp vanilla extract
• 1/2 cup regular or non-dairy chocolate chips
• 1/2 cup chopped walnuts (optional)
• 1/2 cup instant oats or oat flour (made in a food processor from raw oats) I used oat bran - that worked well - 1st time I made it was a bit moist, next time added a little more oat bran & cooked longer - perfect!)

Method:

1. Preheat oven to 350 degrees F. Lightly coat an 8×6″ pan with cooking spray.
2. Combine all ingredients, except oats, in a food processor. Blend until smooth.
3. Stir in the oat flour / oats until blended well. Fold in chocolate chips and nuts. Pour batter into the pan. Bake 30-35 minutes or until a toothpick comes out clean.

Had 2 events in the space of a few days to bring something for - these went down a treat! As usual both events had way more food than needed so leftovers from the first were dropped off to appreciative family & for the 2nd were taken to work and polished off by work mates.

These are definitely the least unhealthy brownies I have ever eaten, but still should not be regareded as "health food" to eat unlimited amounts - best option for me is to give it away.

Easy Black Bean Miso Soup - This is super quick & delicious

Ingredients (Serves 2)

• 1 15-ounce black beans, rinsed and drained (or 1 1/2 cup cooked beans)
• 1 1/2 cup miso broth (see directions below – I used the miso paste)
• 1 cup homemade stewed tomatoes (or 1 can tomatoes, just be sure to add some great spices to liven it up. eg – 1 tsp basil, 1 tsp oregano, ½ tsp chili flakes)

Instructions

1. Bring all three ingredients to a boil in a sauce pan.
2. Reduce heat to low and simmer for five minutes.

Alternative

If you prefer to use miso instead of packaged miso broth, simply use 1 1/2 cups water in the recipe. After the soup comes to a boil, spoon 3/4 cup broth into a measuring cup, add 1 teaspoon miso, mix well, and pour back into the saucepan.)

 

this is from http://jlgoesvegan.com/

I had this for a quick dinner, while the soup cooked I assembled a green salad - talk about quick, easy, delicious and yum! I can see this will go on my mental list of quick options when I get home hungry and tired.

 

I bought miso paste and only use it occaisionally - it's been sitting in my fridge for ages and keeps really well. Can be a great flavour booster for soups and dressings.

Sri Wasano's Infamous Indonesian Rice Salad

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Sri Wasano's Infamous Indonesian Rice Salad (Mollie Katzen)

This is undoubtedly the best rice salad in the world. I make it every Christmas - this recipe makes a lot! It's from Mollie Katzen's "The Moosewood Cookbook"

 

Yields: 4 to 6 servings

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Ingredients

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Directions

 

1. Combine 2 cups of brown rice and 3 cups of water in a saucepan. Bring to a boil, lower heat, cover, and simmer until tender - 35 to 45 minutes. 

 

2. While the rice cooks, combine in a large bowl the following:

1/3 cup peanut oil

3 Tbsp Chinese sesame oil

1/2 cup orange juice

1 to 2 medium cloves garlic, minced

1 tsp salt

2 Tbsp soy sauce

1/2 tsp crushed red pepper (to taste)

2 Tbsp rice or cider vinegar

1 cup chopped fresh pineapple (or canned in juice)

 

3. Add the hot rice directly to the bowlful of dressing. Mix well. When it has cooled to room temp, cover tightly and refrigerate until cold. Shortly before serving, stir in:

 

3 scallions, finely minced (both whites and greens) (=spring onions)

1 stalk celery, finely minced

1 medium-sized red or green bell pepper, thinly sliced

1 8oz can water chestnuts, drained and thinly sliced

1/2 lb fresh bean sprouts

1/2 cup (packed) raisins or currants

1 cup coarsely chopped peanuts and/or cashews, lightly toasted

2 Tbsp sesame seeds

Optional: fresh snow peas for garnish