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Archive for the ‘Meatless Monday’ Category

Roasted Vegetable and Rocket Salad with Horseradish dressing

Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes, tagged , , , , , , , on May 18, 2013 | Leave a Comment »

This is a creamy mayonnaise that we have loaded with chunks of peppery horseradish. Roza’s Gourmet Sauces Horseradish Dressing is amazing in this gluten free and dairy free salad with lentils, roasted beetroot, sweet potato and fresh rocket leaves. A fantastic side dish, or a delicious meal on it’s own.

horseradish_dressing_roasted vege
Ingredients
Serves 2 as a meal, 4 as a side

  • 1 large sweet potato, washed and chopped into chunks
  • 2 beetroots, washed and chopped into chunks
  • 1 can of lentils, drained
  • 1 large tomato, chopped
  • 2 handfuls of rocket leaves
  • 1 red onion, finely diced
  • 4 mushrooms, sliced
  • 1 carrot, grated
  • 2 tablespoons of Roza’s Gourmet Sauces Horseradish Dressing

Method

  • Heat oven to 200 C.
  • Toss sweet potato and beetroot in olive oil and spread evenly on tray and roast for 25 – 35 mins until lightly brown.
  • Put roasted vegetables into a bowl with the other vegetables and lentils and toss together.
  • Add a big dollop of Roza’s Gourmet Sauces Horseradish Dressing on top of the vegetable and lentil mix and and stir through just before serving.

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Gluten Free Corn, Pancetta and Pesto Fritters

Posted in Gluten Free, Meatless Monday, tagged , , , , on March 15, 2013 | Leave a Comment »

Corn fitters are so delightful! The beautiful thing about them is they are appropriate for breakfast, lunch or dinner! We suggest making some for dinner and saving a few for a delicious breakfast topped with a poached egg or pack them up for lunch at work and top with hommus and rocket. This is a delicious recipe that we have adapted from the Good Chef Bad Chef website.

If you would like to make these vegetarian, simply omit the pancetta. We also topped ours with some spicy Roza’s Gourmet Sauces Hot Lover which is a perfect accompaniment. This recipe is completely dairy and gluten free.

Gluten Free Corn, Pesto and Pancetta Fritters with Mushroom and Mung Bean Salad

fritters

Gluten Free Corn and Pesto Fritters (Makes 6)

  • 1 tbls olive, rice bran oil or coconut oil
  • 2 tbls of Roza’s Gourmet Sauces Dairy Free Pesto
  • 1/2 cup of roughly chopped pancetta (optional)
  • 1 small onion, diced
  • 1 tbls coriander stems, finely chopped
  • 1 clove garlic, crushed
  • 2 corn cobs, kernels removed
  • ½ cup each of rice flour and maize flour or besan (chick pea) flour
  • 1 tsp sea salt (or to taste)
  • 1 tsp cracked pepper
  • 4 eggs
  • 2 tbls rice bran or olive oil
  • 1 lime, quartered
  • Coriander for garnish
  • a touch of soy milk
  • 2 tbls of Roza’s Gourmet Sauces Hot Lover

Mushroom and Mung Bean Salad

METHOD

In a heavy based pan sauté your onions, pancetta (optional) and coriander stems in the oil over a medium heat until translucent. Add the garlic and corn and stir for a few seconds. Remove from the heat and set aside.

In a separate bowl place the flours and seasoning, then add the corn mixture and a few tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto and stir to combine.

Finish off by adding the eggs and stirring, if too thick add a touch of soy milk.

Heat a large, heavy based pan with the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow to turn golden brown then flip. Drain on a kitchen towel. They need more time than other fritters as the flours take longer to cook.

Combine all salad ingredients in a separate bowl and mix through Roza’s Gourmet Sauces Horseradish Dressing.

Serve fritters with salad, Roza’s Gourmet Sauces Hot Lover, coriander leaves and a lime wedge.

fritterssalad

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Marinated Tofu Nori Wrap with Remoulade

Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes, tagged , , , , , , , , on September 18, 2012 | Leave a Comment »

Is spring making you think about getting in shape for summer? Us too, however not at the expense of our food lacking flavour!

Here is a delicious and healthy gluten and dairy free lunch idea using our Remoulade. The natural saltiness of the nori and the marinated tofu combined with the sweetness and creaminess of the roasted pumpkin and our Remoulade really works. You can substitute the Remoulade for any mayonnaise in our range, for a different twist try the Coconut Chili Mayonaise or the Wasabi Sichuan Mayonnaise. All our products are preservative and gluten free.

You can buy roasted Nori seaweed sheets from any supermarket in the International food section. It is commonly used to make sushi, however used this way instead of bread it is an effective way to reduce your carbohydrate intake and increase your intake of a number of nutrients, such as vitamins A and C. Roasted seaweed has a number of health benefits, including the potential to prevent diseases, such as some cancers and heart disease.

Tofu Nori Wrap with Remoulade

Ingredients (serves 2)

  • 1 tomato
  • A few pieces of roasted pumpkin
  • 1 stalk of spring onion
  • A handful of fresh coriander
  • 2 tablespoons of Roza’s Gourmet Sauces Remoulade
  • A handful of spinach
  • Packet of marinated tofu slices – or marinate for an hour in soy and sesame oil
  • 2 sheets of Nori Seaweed
  • olive oil

Method

  • Chop up the spring onion, roasted pumpkin, and tomato
  • Place oil into a pan and fry slices of tofu until golden brown, alternatively grill in sandwich press.
  • Lay out the pieces of Nori seaweed and assemble all chopped ingredients with the tofu and ripped coriander leaves and top with a dollop of Roza’s Gourmet Sauces Remoulade
  • Roll up and enjoy.

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Quiche with Sweet Mustard with Apricots and Macadamia Nuts

Posted in Healthy Living, Meatless Monday, Recipes, tagged , , , , , , , on July 5, 2012 | 1 Comment »

Quiche is an easy winter meal to make and with a wow factor which is sure to please the fussiest family member. It’s also flexible because you can flavour it with any of our pestos or mustards for a variety of tastes. Our Sweet Mustard with Apricots and Macadamia Nuts is perfect for this recipe because of the different flavours and textures. With pieces of soft apricots and a crunch of macadamia nuts throughout, it’s sweetened with honey on a tangy mustard base which is complimentary to the eggs, puff pastry and roasted vegetables. Feel free to roast whatever vegetables you have in the fridge and throw them in if you don’t have these particular ones.

 

Ingredients (serves 4)

Method   

  • Preheat oven to 180°C. Lightly spray an oven tray for roasted vegetables.
  • Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan (or any smallish loaf /cake tray you have)
  • Place sweet potato, asparagus, spring onion and garlic into one tray and cover with more olive oil. Put into the oven for 25 mins or until cooked through.
  • Meanwhile, crack eggs into a bowl and whisk, add Roza’s Gourmet Sauces Sweet Mustard with Apricots and Macadamia Nuts, salt and pepper.
  • Pour egg mixture into the pastry covered tray.
  • When vegetables are cooked layer pieces into the egg mixture and top with cheese and parsley.
  • Place the quiche into the oven and cook for 25 mins or until no longer wobbly in the middle. Serve!

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Spicy Chickpea Patties with Roza’s Mango Chutney

Posted in Healthy Living, Meatless Monday, Recipes, tagged , , , , , , , , , on March 26, 2012 | Leave a Comment »

Sweet and spicy is such a fun flavor combination!  This week’s recipe features a recipe with that very flavor profile.  The spicy chickpea patties, seasoned with curry powder, combined with the cooling sweetness of Roza’s Gourmet Sauces Mango Chutney will make your taste buds dance with delight!  This is a vegetarian recipe, though easily “vegan-ized” with the substitution of soy yoghurt instead of the Greek-style yoghurt.  Enjoy!

Spicy Chickpea Patties with Roza’s Mango Chutney

Ingredients (serves 4)

  • 2 x 300g cans chickpeas, rinsed and drained
  • 1/2 cup thick Greek-style yoghurt
  • 2 tablespoons curry powder
  • 1 egg
  • 1 cup fresh breadcrumbs
  • 3 green onions, finely sliced
  • 1/2 cup fresh coriander, finely chopped
  • 1 tablespoon oil
  • 2 tablespoons Roza’s Gourmet Sauces Mango Chutney
  • 1 cucumber, sliced, to serve

Method

  1. Pulse chickpeas in food processor until roughly chopped. Add 1/2 cup yoghurt, curry powder, egg and breadcrumbs. Process until mixture is well-combined, but still chunky. Spoon into a large bowl. Add green onions and coriander. Season with salt and pepper. Stir until well-combined.
  2. Roll 2 tablespoons of mixture per chickpea patty into balls. Heat oil in a non-stick frying pan over medium heat. Flatten balls into patties. Cook for 3 to 4 minutes on each side.
  3. Place chickpea patties on serving plates.  Dollop portion of Roza’s Gourmet Sauce’s Mango Chutney on top of patties or on the side. Serve with cucumber slices.

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Sauteed Cauliflower with Roza’s Chilli Mustard

Posted in Healthy Living, Meatless Monday, Recipes, tagged , , , , , , , on February 26, 2012 | 1 Comment »

Here is a recipe for a quick and easy side dish that you can serve with any meal.  Cauliflower is a fantastic veggie to keep in your dinner repertoire – its low in fat, high in dietary fiber and vitamin C.  Our Chilli Mustard, sweetened with bush honey, will give your cauliflower a kick of flavor that you are sure to enjoy!

Sauteed Cauliflower with Roza’s Chilli Mustard

Ingredients (serves 6)

Method

  1. Heat the oil in a wok over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until soft and golden. Add the garlic and cook, stirring occasionally, for 2 minutes or until aromatic.
  2. Add the cauliflower and saute until cooked thoroughly or to your desired texture. Turn the heat off, and transfer cauliflower to a large bowl.  Add Roza’s Gourmet Sauces Chilli Mustard and a dash of water, toss until evenly coated.  Season with salt. Serve immediately.

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Mushroom and nutmeat loaf with Roza’s Tomato Chutney

Posted in Healthy Living, Meatless Monday, Promotions, Recipes, tagged , , , , , , , on February 20, 2012 | Leave a Comment »

This recipe can be made either vegetarian OR vegan (vegan substitutions provided at the end of the recipe) but is certain to be a hit amongst eaters of any sort.  Our mushroom and nutmeat loaf served with Roza’s Tomato Chutney is savory and delicious, not to mention filling!  A great way to start incorporating more meatless meals into your week, this nutmeat loaf is full of protein, iron, B12, zinc AND best of all: flavor!

Mushroom & nutmeat loaf with Roza’s Tomato Chutney

Ingredients (serves 4)

  • Olive oil, to grease
  • 1 tbs olive oil
  • 300g cap mushrooms, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 x 415g can nutmeat
  • 3 eggs*  (see below for egg replacement mixture for vegans)
  • 30g (1/3 cup) dried (packaged) breadcrumbs
  • 1/3 cup coarsely chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 125ml (1/2 cup) Roza’s Gourmet Sauces Tomato Chutney

Directions

  1. Preheat oven to 220°C. Brush a 9 x 19cm (base measurement) non-stick loaf pan with oil to lightly grease.
  2. Heat the oil in a large non-stick frying pan over medium heat. Add the mushrooms and garlic and cook, stirring, for 2-3 minutes or until just tender. Remove from heat.
  3. Place nutmeat and eggs (or egg replacement mixture) in the bowl of a food processor and process until well combined. Transfer to a bowl with mushroom mixture, breadcrumbs and parsley, and stir to combine. Season with salt and pepper. Press nutmeat mixture into prepared pan. Cover with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the sides of the loaf pan. Bake in preheated oven for 10 minutes. Remove foil. Bake for a further 10 minutes or until set.
  4. Turn nutmeat loaf onto a chopping board and cut into 8 slices. Plate and serve with your favorite vegetable side. Garnish nutmeat loaf with a generous dollop of Roza’s Tomato Chutney. Serve immediately.

*To make this recipe vegan, replace the three eggs with the following:
3 eggs = 3 Tbsp. ground flax seed simmered in 9 Tbsp. water

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Cannellini Bean & Parsley Salad with Herb & Garlic Vinaigrette

Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes, Uncategorized on February 14, 2012 | Leave a Comment »

Use our recipe for a delicious summer salad at your next cookout or picnic.  Cannellini beans are a great source of protein and parsley aids in digestion.  Our Herb & Garlic Vinaigrette has a light seeded mustard base that gives it a great tang, while bush honey offers the slight sweetness that is perfect on a salad.


Cannellini Bean & Parsley salad with Roza’s Herb & Garlic Vinaigrette

Ingredients (serves 4)

  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 bunch fresh continental parsley, washed, leaves picked
  • 1/2 small red onion, cut into thin wedges
  • Roza’s Gourmet Sauces Herb & Garlic Vinaigrette
  • Salt & freshly ground black pepper

Directions

  1. Place the cannellini beans, tomato, parsley and onion in a large bowl and toss to combine.
  2. Drizzle the cannellini bean mixture with Roza’s Gourmet Sauces Herb & Garlic Vinaigrette and toss until well combined. Serve immediately.

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Roza’s Sweet Chilli and Ginger Sauce Stir-fried Noodles with Tofu

Posted in Healthy Living, Meatless Monday, Recipes, Uncategorized, tagged , , , , , on January 30, 2012 | Leave a Comment »

Thai takeaway is delicious but not always good for our budget.  Roza’s Gourmet Sauces makes it easy for you to re-create your favorite takeaway dishes at home!  Our recipe for stir-fried noodles with tofu & pak choy features our Roza’s Sweet Chilli and Ginger sauce.  Roza’s Sweet Chilli and Ginger is a sweet Thai chilli sauce that makes it super easy for anyone to make stir-fry at home!

Roza’s Sweet Chilli & Ginger Sauce Stir-fried Noodles with Tofu & Pak Choy

Ingredients (serves 4)

  • 400g fresh rice noodles
  • 2 tsp olive oil
  • 1 brown onion, halved, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 carrot, peeled, thinly sliced
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 8 small cup mushrooms, thickly sliced
  • 60ml  Roza’s Gourmet Sauces Sweet Chilli and Ginger
  • 300g firm tofu, coarsely chopped
  • 1 bunch baby pak choy, trimmed, leaves separated

Directions

  1. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until soft. Drain.
  2. Meanwhile, heat a wok or large frying pan over high heat. Heat the oil until smoking. Stir-fry the onion and garlic for 3 minutes or until the onion is soft. Add the carrot, capsicum and mushroom. Stir-fry for 3 minutes or until just tender.
  3. Add the noodles, Roza’s Gourmet Sauces Sweet Chilli and Ginger and tofu to the wok. Stir-fry for 2 minutes or until heated through. Add the pak choy and stir-fry for 1 minute or until pak choy just wilts.
  4. Serve.

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Risotto stuffed zucchini with Roza’s Basil Mustard

Posted in Healthy Living, Meatless Monday, Recipes, Uncategorized, tagged , , , , , , on January 22, 2012 | Leave a Comment »

Roza’s Gourmet Sauce’s Basil Mustard is a mustard/pesto hybrid where your imagination is the only limitation to its uses! Use it on a sandwich, toss it with some pasta, or use it to finish a dish and give it a great kick.  Give our recipe a try for inspiration, and then create your own culinary masterpiece.  If you’re feeling brave, why not send your recipe in to us?  If we choose your recipe to be featured in our monthly newsletter, we’ll send you a free product!  Send your recipes to info@rozas.com.au and Happy Cooking!
Basil Mustard

Risotto stuffed zucchini with Roza’s Basil Mustard

Ingredients (serves 4)

  • 4 large (about 180g each) zucchini, halved lengthways
  • 150mL vegetable stock
  • 30g butter
  • 1 teaspoon brown mustard seeds
  • 1 brown onion, finely chopped
  • 250g packet SunRice arborio rice in 90 seconds
  • 43g (1/3 cup) grated tasty cheese
  • Roza’s Gourmet Sauces Basil Mustard, to finish

Directions

  1. Preheat oven to 200°C. Using a teaspoon, scoop flesh from zucchini halves, leaving a 5mm border to make a shell. Place zucchini shells, cut-side up, in a large baking dish. Finely chop the zucchini flesh.
  2. Place stock in a saucepan over medium heat. Cover and bring to a simmer. Meanwhile, melt butter in a medium non-stick frying pan over medium heat. Add mustard seeds and cook for 1 minute. Add onion and chopped zucchini. Cook, stirring, for 5 minutes or until golden. Stir in rice and cook for 1 to 2 minutes.
  3. Add 2 tablespoons of stock to rice mixture. Stir until all liquid has been absorbed. Repeat with remaining stock. Remove pan from heat (risotto should be thick and creamy). Stir in cheese. Season with pepper.
  4. Spoon risotto into zucchini shells. Bake for 30 minutes. Place zucchini on serving plates. Top each with a dollop of Roza’s Gourmet Sauces Basil Mustard. Serve.

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