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Posts tagged ‘Vegetarian’

Moore and Moore, Fremantle

Moore & Moore Menu, Reviews, Photos, Location and Info - Zomato

This was my first trip to Fremantle for brekkie, and I was very pleased that we discovered Moore and Moore. It’s a long drive, but I will be happy to go back for a return visit.

The cafe is within an art gallery, and it is very interesting, a little kitsch in places, but very warm, cosy and inviting – I really loved the atmosphere.

Moore and Moore Moore and Moore

A lot of the dishes on the menu are vegetarian. If you want meat the only options are bacon and meatballs, and if you want fish, there is a smoked salmon dish, however, as a meat eater, I found the vegetarian dishes very appealing and the lack of meat did not worry me.

I chose the burnt butter, sage and roast pumpkin mash. This consisted of roast pumpkin spread on turkish toast with two poached eggs on top, rocket, and tomato relish. I added bacon as an extra. The whole dish was delicious – the bacon good quality and nicely crispy, the pumpkin mash slightly sweet and the eggs cooked perfectly.

Burnt Butter, Sage and Roast Pumpkin Mash

Burnt Butter, Sage and Roast Pumpkin Mash

My friend Karen chose the smashed new potato rosti. This consisted of mustard seed, spinach and romano cheese potato rosti topped with a poached egg, avocado, green olives and caper salsa, rocket and tomato relish. Karen really enjoyed it, she has been a vegetarian for quite a few years and found it tasty and the flavours quite interesting.

Smashed new potato rosti

Smashed new potato rosti

As well as the food, the coffee and the drinks were really good – fresh orange, home made lemonade – all refreshing and delicious.

I really loved Moore and Moore, the menu is inventive without being ridiculous, the flavours all go well together and it is nice to see a menu with a wide vegetarian choice.

The building is lovely – the Moores building – it is a heritage listed building that used to be an old merchant’s warehouse. There are various rooms where you can dine including an alfresco area out the back. When we were there a musical trio were entertaining everybody in the walkway. It was very typically Fremantle – a bit different, a bit quaint and very colourful. I loved it.

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Roasted Vegetable Frittata

This is a really easy recipe for a midweek dinner. You can even oven roast the veggies at the weekend and keep them in the fridge for a super quick result when you get home from work.

Roasted veg frittata with baked beans

Roasted veg frittata with baked beans

Recipe:

Approximately one cup of roasted vegetables

e.g. mushrooms, eggplant, carrot, sweet potato, capsicum, tomatoes, zucchini, red onion, chilli, garlic.

5 eggs

Handful of grated cheese e.g. cheddar, parmesan, a few crumbs of roquefort

Basil leaves (optional)

When you roast the veggies beforehand, put them in a nice big ovenproof pan or dish in nice bite size chunks. Drizzle them with olive oil and season with pepper. Mix well. Making sure that you have garlic and/or onion in the mix will add bags of flavour and a sliced chilli will add some heat. If you don’t have a sliced chilli crush a dried one over the top of the mixture. I usually roast mine at approx 180 deg C for about 30-40 minutes depending on the size and firmness of the veggies.

You need a deep frying pan that will not melt if you put it under the grill, so choose one with a heatproof handle. It doesn’t actually have to be a frying pan, just any wide pan that is able to be transferred from hob to oven.

Reheat the veggies in the pan with a little olive oil. While this is happening, lightly whisk the eggs and season with salt and pepper. You can also add a splash of worcester sauce, soy or tabasco for a little extra kick.

When the vegetables are warm through, pour the egg mixture over the top and stir it in. Turn the heat down and wait for it to set omelette style.

When almost set, tear the basil and scatter over, then sprinkle the cheese over the top and melt the cheese by placing the pan under the grill.

Slice into wedges and serve – this serves two comfortably or three for a lighter meal.

Goes nice with beans, tomatoes or salad.

Nice refreshing salad idea: Rocket, pine nuts, lemon juice, thinly sliced pear, parmesan shavings – season with salt and cracked pepper.

Vegetarian Pasta Ideas

This weekend my friend Paul asked if I had any vegetarian pasta recipes. There are lots of options here and pasta recipes are quite easy to make up as you go along.

I am not going to give quantities because it depends how many people you are serving, your preferred pasta to sauce ratio and also how greedy you are.

Sauces tend to be cream based, oil based, stock based or tomato based. I tend not to use cheese in the sauce, but to add it at the end and melt it into the sauce and pasta mixture otherwise I find that cheese makes the sauce go gloopy.

One recipe that I particularly like is this:

Fry up some chopped onion, garlic, a chilli (if you like some heat) and then add a medley of mushrooms. Now add a healthy dollop of green pesto and some cream or creme fraiche (if you are dairy free you can use soy alternatives or maybe coconut cream). Heat through and stir in the pasta.

You can use any vegetables that you like as long as you a) chop them small enough to cook them in time and b) cook them in order of hardness. You can also use quorn and vegetarian substitutes. If you eat fish you can add prawns, crab and anchovies.

Here are some ideas for vegetable content:

Onions, garlic, chilli, tomatoes, carrot, zucchini, capsicum, sweet potato, corn, broccolini, cauliflower florets (or puree), eggplant, button squash, spinach (just wilted), fennel, peas, avocado, shredded cabbage, asparagus.

I also like to add condiments such as:

Sun dried tomatoes, Peppadew peppers, pesto (red or green), chilli paste, olives, capers, marinated artichokes.

You can also include:

Cooked legumes such as lentils and beans. Pine nuts, almonds, parsley, basil, sage, dill, watercress, or any other herbs/leaves that you like.

For the liquid base use tinned chopped tomatoes, tomato puree, passata, stock, oil, butter, cream, yoghurt, or creme fraiche. You can add lemon, lime or tamarind to give a slightly acidic taste, or you can add honey or sugar if you prefer a sweeter taste.

Cheese toppings: Parmesan, mozzarella, roquefort, ricotta, goats cheese, feta, cheddar.

Choose a pasta that will go nicely with your sauce – if your sauce is quite fluid, choose something like penne or spirals that will become nicely coated with the sauce.

I also like to make veggie pasta bake in the winter months. I cook my pasta and veggies and sauce till almost done, then I mix them together in an ovenproof dish, sprinkle cheese over the top and finish the dish off in the oven. There are various good pasta bake sauces at the supermarket if you don’t have time to make a sauce.

I hope that these ideas have inspired you – try to keep it simple, just a few good quality ingredients and you will have the best pasta dish ever.

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