Saturday 16th November, Earthcare is hosting a bushfire relief fundraiser at Ling’s cooking workshop. All the workshop proceeds are being donated and folks can just come for lunch and donate $50 as well.

We raised $893 from the event and donated to the salvation army via the supermarket as they are matching dollar for dollar.

Bushfire appeal donated to the Salvos

Contributions:

• Sofan Chan donated her art prints
• Joanna and Aaron did a demonstration of making guacomole and chillie con vege.
• Maureen cooked 3 cakes
• Ling donated a cooking workshop class
• Janet gave 4 bars of homemade soap
• Colleen brought the pumpkin and pinenuts bake
• John treated us all to some German tasty treats

Peter and Reyne came and sang for us while we cooked. And thanks to Tony for providing the professional sound setup.

Here’s the recipes for the day.

Coconut Mushroom Rice

ingredients

• 1 can of Coconut cream 400ml
• 1 tablespoon of Red curry paste
• 5 cups of cooked rice
• 2 small carrots
• 800g brown mushrooms
• 200g green beans
• 1 stalk of lemon grass (cut off the hard woody bits)
• 4 kaffir lime leaves
• 5 tablespoons Mushroom soy sauce
• 3 tablespoons olive oil
• 1/3 cup of water (use it to wash the coconut cream can and then pour into the pot)
• 2 red onions, finely chopped

method

• In a large pot, add the coconut cream, red curry paste, oil, lemon grass, kaffir lime leaf and onion. Then saute for 5 min stirring constantly.
• Dice the carrots, cut beans into bite size pieces, slice the mushrooms.
• Add them into the pot with the soy sauce and water.
• Then cook with lid on for 5 mins
• Add cooked rice and stir them in and cook for a further 2 mins

TIPS

• Organic soy milk can be used instead of coconut cream
• Curry paste can be made fresh by blending these ingredients. In a blender add — 3 teaspoons of olive oil, flesh from 1 fresh cooking coconut, 2 red capsicums, 2 stalks of lemon grass which have been finely chopped, 2 small red onions finely chopped, 4 garlic skinned, 5 tomatoes, 1 raw beetroot peeled and finely chopped, 2 red hot chillies

Rosemary with Vegetarian soy fish

INGREDIENTS

• 2 cloves of organic garlic, finely chopped
• 1 pack of vegetarian soy fish
• 1 cup of rosemary, leaf only
• 2 onion finely chopped
• 2 tablespoons sweet soy sauce
• 3 tablespoons of mushroom sauce
• 1 cucumber sliced for garnish

method

• Mix all the ingredients together in a bowl, and leave in the bowl to marinate for 15 mins.
• Cook the vegetarian soy fish on the BBQ until golden or grill or stir fry
• Garnish with sliced cucumber
• Serve with steam rice or boiled rice

Stir fry seasonal vegetable

ingredients

• 1 cup of dried Black Fungus
• Seasonal vegetables
• 1 cup garlic chives or leek
• 4 tablespoons of Mushroom Soy Sauce (Healthy Boy Brand is good)
• 2 tablespoons of Vegetarian Laksa Paste (Vessimix)
• 3 tablespoons of olive oil

method

• Soak Black Fungus in cold water for 10 min, then drain and squeeze out water.
• Grate the carrots.
• Cut the fungus, and all remaining vegetables into bite size pieces.
• Heat the olive oil in a pot, then add the chopped fungus and vegetables, cover with lid
• Add the mushroom soy sauce and laksa paste and stir to cook for 3 mins
• Serve hot.

Vietnamese Rice Noodle Salad

ingredients

• 4 carrots grated
• 1 cup cabbage grated
• 2 cucumbers grated
• 1 cup of garlic chilli finely chopped
• 1 head of small lettuce coarsely chopped
• 1 cup of chopped Vietnamese fresh mint (Perilla)
• ½ cup roasted peanuts or cashew nuts (chopped finely)
• ½ roll of Vegetarian soy ham cut into pieces and fried
• 1 pack of rice noodles cooked as directed on the package
• 1 orange (squeeze into juice)
• 1 lemon (squeeze into juice)
• 2 tablespoons organic brown sugar
• 4 tablespoons soy sauce
• 1-2 fresh chilli finely chopped

method

• Combine chopped vegetarian ham, cabbage, carrot, noodles, lettuce, cucumber, garlic chives and chopped mint in a large salad bowl
• In a separate bowl, add orange juice, lemon juice, organic brown sugar, chilli and soy sauce and mix.
• Pour dressing into salad; Mix in well using your hands.
• Transfer salad to a serving bowl and top with chopped peanuts or cashew nuts before serving.
• Serve cold.

Raw Lao Pasta Mango Salad

ingredients

• 1 medium size fresh mango peeled and diced
• 5 fresh tomatoes diced
• 1 brocolli (washed and finely chopped)
• 2 carrot grated
• 1 kg certified organic pasta
• 5 tablespoons of soy sauce
• 2 red birds eye chillies (optional)
• 2 tablespoons of raw sugar
• 1 large lemon (juiced)
• ½ cup garlic chives finely chopped
• 1 cup organic raw cashew nuts
• ½ cup Coriander or a fresh herb from garden

method

• Cook pasta as directed on package, once cooked strain it and rinse with cold water and place into a large salad bowl
• Add tomatoes, garlic chives, carrot, brocolli and mango in the salad bowl
• Coarsely grind the cashew nuts on a chopping board and add to the bowl
• In a small bowl, mix lemon juice, raw sugar and soy sauce and pour over the salad
• Mix all ingredients with your hands and transfer into serving bowl
• Add coriander or a fresh herb

Photos of the day