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

Edit Title/Description

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

Add Ingredient Add Divider

Ingredients

Add Cooking Step

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

Tofu "feta" cheese, fatfree 3 ways including vege pizza

Ingredients

1 pound extra-firm tofu

2 tbsp water

4 tsp yellow miso paste

¼ cup red wine vinegar

1 tbsp lemon juice

1 tsp salt

2 tsp basil, dried

1 tsp oregano or majarom, dried

¼ tsp rosemary, dried

2 tbsp nutritional yeast

Instructions

Break tofu into a few large pieces in a mixing bowl and set aside. Whisk
all remaining ingredients, except nutritional yeast, together. Pour
over tofu and mix with your hands, crumbing the tofu into smaller pieces
as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of
nutritional yeast over top and mix. Taste, adding more nutritional yeast
if desired.

This is from the book Happy Herbivore Abroad & also found on Lindsay's blog
http://happyherbivore.com/2010/06/vegan-feta-cheese/

I made half the recipe - it was quite cheesy and yum. Perhaps not as salty or sharp as I remember feta - I added a little more salt and lemon and may tweek it a bit more next time I make it.

Had it several times over labour weekend

1st in a Greek Salad with chopped tomato, red onion & cucumber, Olives would have been good! added the nongreek element of using up some leftover cooked quinoa and drizzled over some pomegranate flavoured vinegar - delicious lunch.

then I had some baked potato that night and filled it with some "feta" that with salad was a lovely dinner.

Also used it on a vege pizza, used a commercial pizza base from my freezer, spread some baba ganoush on that (recipe in another post), topped with some blanched greens (silverbeet & spinach - cooled & water rung out), sliced courgette, red onion, red pepper & mushroom then crumbled the last of my "feta" over the top and cooked for 20 minutes ooh yeah! that's a keeper!

Braised Greens and Mushrooms

I adore this combination. Recently I had some mustard greens and portobellow mushrooms.
Saute some onion in water
add a clove or 2 of garlic
add mushrooms and saute until tender
then add sliced greens of your choice - silver beet, mustard greens, kale etc. If you use spinach you only need a very short cooking time - you will need a little longer for other greens
sometimes I add chopped tomates.

This is very yummy just like that and depends what I am serving it with as to whether I add something else for flavour - can add soya sauce and chili flakes etc.

If you want a one pot meal stir in some cubed tofu or chickpeas and serve over brown rice or quinoa.

Green dressing on Green & Fruity salad

Dressing

1 handful of coriander leaves

4-6 nuts (I used pecans)

2 tbs tofu jelly (or could use soft silken tofu)

1 lime peeled and chopped

2 tsp maple syrup (adjust to taste)

1 tsp wholegrain mustard

Blend the coriander and nuts to a paste, add the rest of the ingredients and blend until smooth. Taste and add more maple syrup or mustard if needed.

I came home from the market with some coriander and tofu jelly and got inspired. This was fresh and delicious. I served it over the following salad:

Cos(romaine) lettuce roughly chopped

Cucumber

Cherry tomatoes

½ red pepper

1 lge chopped radish

Pulp from a passionfruit

3-4 chopped strawberries

2-3 tbs cooked red quinoa

This was sooo good and sooo fresh, thought I'd died and gone to heaven!