brown rice salad with fresh herbs, toasted seeds & miso mayonnaise

4th September 2015


a few nature, beauty-inspired photos from our trip to Australia.  Land to Sea….

IMG_0510_1980x1297 4V7A7590_1980x1297 IMG_0191_1980x1297IMG_0661_1_26 IMG_0117_1980x1297

-Yellow Sulphur-crested cockatoos – one evening there were 18 of them.

-a visit from a young kookaburra – early morning kookaburra calls

-low tide, ‘Catseye Beach’

-high-tide, ‘Catseye Beach’ with my very big teenagers

-view from ‘Passage Peak’, Hamilton Island Nature Reserve


brown rice salad with fresh herbs, toasted seeds & miso mayonnaise

serves 4

Inspired by Amy Chaplin’s ‘At Home in the Wholefood Kitchen.’

For the charred grilled vegetables, use whatever vegetables are in season.  If short on time, there is no need to cook the vegetables, just shave, grate or thinly slice.  In Summer, I serve it with roasted, buttered corn on the cob.   Once I have a supply of the miso mayonnaise in the fridge, it becomes a simple meal to throw together quickly – I sometimes use quinoa instead of the brown rice and for a more substantial meal, add 1 cup of cooked chickpeas.  If you don’t have sweet white miso on hand, this salad is really good with the left-over tamari and tahini sauces from the previous post.


1½ cup small round brown rice, soaked overnight

2 Tbsp tamari toasted sunflower seeds/pumpkin (recipe here)

2 Tbsp toasted sesame seeds

1 medium zucchini/green beans/okra, chopped into diagonals

1 red capsicum, chopped

1 cup fresh coriander & parsley, finely chopped

½ cup small cherry tomatoes, halved and quartered

2 small crunchy cucumbers, diced

1 avocado


1.  Drain the rice and place in a heavy-based saucepan with 2 cups of water.  Bring to boil, lower the flame, then simmer, covered for 40 minutes or until all the water is absorbed.

If you are not soaking the rice, increase the water to 2¾ cups and cook for longer.  Remove from heat and set aside to cool.

2.  In a skillet over medium heat, place the sesame seeds and toast for 2 or 3 minutes until golden – set aside.

3.  In a heavy-based frying pan over a high flame, drizzle in a tiny bit of oil/ghee, throw in the capsicum and zucchini – fry, stirring every few minutes.  The capsicum, zucchini/okra should start to have dark blisters and a charred look. Cook for 5 minutes until charred and soft.  Sprinkle with salt and set aside.

4. Place the cooled brown rice in a large bowl and stir through the charred vegetables.

5.  Sprinkle over the tomatoes, cucumbers, toasted seeds, fresh coriander and parsley.

6.  Remove the outer skin from the avocado, slice and fan over the centre of the rice.  When serving, spoon into individual bowls and drizzle with a generous helping of miso mayonnaise and lemon slices.


miso mayonnaise

Makes 1 cup


3 Tbsp sweet white miso

3 Tbsp brown rice vinegar

3 Tbsp fresh lemon juice

2 Tbsp honey/sweetener of choice

1 Tbsp freshly grated ginger

cup olive oil


1.  Place all the ingredients, except the olive oil in a small blender or an upright blender – blitz on high speed for 1 minute or until smooth.   

2.  With the blender running on low speed, drizzle in the olive oil and blend until thick and smooth, about 30 seconds.  Store in a jar in the fridge.


Goodness shared by Stacey

simple everyday red lentil soup & sticky date pudding

12th August 2009

As mentioned in our last post, we have been sharing the dinner task with Ahal, Stacey’s brother-in-law. His efforts at feeding 14 continue to astound and amaze us.  Last night, in the space of 2 hours after spending all day at Australia Zoo, he whipped up home-made cheese and herb flatbread, marinaded tofu kebabs, crusty, roast hedgehog potatoes, a cumin lentil and rice salad, and a green salad. Amazing…..this all is created by a man with an impressive collection of 800 cookbooks or thereabouts and devours these as bedtime reading.  Debbie, his wife, tells us she goes to bed hungry, dreaming of delectable desserts.

This post will highlight two dishes from our ‘turn’ – spicy red lentil soup and sticky date pudding. Both dishes were a hit; we knew they must have been, as Ahal insisted on having the recipes. Other dishes served were quinoa, grated apple, carrot and mung bean salad;  a green salad; rosemary and sea salt potato wedges;  guacamole;  a grated raw beetroot, crumbled feta and mint salad;  parmesan toasts; and tomato and basil-infused feta salad.


An excellent soup that’s ready in 30 minutes, made with red lentil or split moong dal that is quick-cooking and easy to digest. Tasty, warming and simple. Served with a spoonful of brown rice or toasty bread. I love it served atop steamed kale leave or broccoli.

simple everyday dal soup

Serves 4


1 cup red lentils/yellow split moong dal

1 Tbsp ghee/oil

½ cup tomatoes, finely chopped 

2 Tbsp tomato paste

5 cups boiling water

1 Tbsp ghee/oil

1 tsp cumin seeds

1 Tbsp finely chopped ginger

¼ tsp asafoetida powder

8 curry leaves

1 medium grated carrot

¼ tsp freshly ground pepper

2 Tbsp lemon juice


1.  Place the dal in a bowl and rinse until the water runs clear. Cover the lentils with water, set aside and allow to soak while preparing the rest of the soup.

2.   In a medium heavy-bottomed saucepan, heat ghee/oil, add the chopped tomatoes and tomato paste, cover and simmer for 8 minutes so that the tomatoes soften and break up.

3.  After the tomatoes have finished simmering, drain the dal and add to the pan with boiling water – simmer for 20 minutes or until the dal has softened and broken down.

4.  In a small pan, heat ghee, add the cumin seeds, ginger, curry leaves and asafoetida – fry for 1 minute and stir into the soup.

5.  Add the grated carrot and simmer for 5 minutes, then season with salt and pepper; remove from heat and stir in the fresh lemon juice and chopped coriander.

Serve with a drizzle of ghee/oil and garnish with fresh coriander.

Post note: a nice addition is half a sweet potato grated

Goodness shared by Stacey


sticky date pudding with caramel sauce

This recipe originally came from my mother-in-law, though I am unsure where she discovered this treasure.  I used whole wheat flour and raw caster sugar to replace the refined ingredients.  However, it was challenging to gauge the change in colour of the sauce as it was cooking, so next time, I would stick with the white caster sugar for the caramel sauce.


260g fresh dates pitted, roughly chopped

1½ tsp bicarbonate of soda

450 mL water

90g ( cup) unsalted butter

260 g raw caster sugar

1 tsp vanilla extract

3 eggs

260g (1 ¾ cups) wholewheat SR flour

caramel Sauce

250g caster sugar

60 mL ¼ cup) water

250 mL (1 cup) cream, warmed


1.  Preheat oven to 180C.  Lightly grease a ceramic or glass ovenproof dish (20 – 22cm).

2.  On medium heat in a saucepan, bring dates and 450 mL water to boil, remove and add bicarbonate soda, mixing well to combine.  Set aside to cool.

4.  Cream butter and sugar until light and fluffy; add vanilla and eggs, adding eggs one at a time, then on low speed, add half of the flour mixture, combining well.  Very slowly, add the remaining flour until just combined.

5.  Spoon mixture into dish.  Bake 50 – 60 minutes or until it springs back to touch.

Serve with ice cream and drown in the caramel sauce or drizzled.

Caramel Sauce

1.  Place sugar and water in small saucepan over medium heat, stirring to dissolve sugar, bring to a boil, then boil without stirring, until the syrup becomes a light golden colour.

2.  Remove from heat and carefully add the warm cream, whisking until combined.  Return to heat and whisk until the caramel is smooth.

3.  Strain through a fine sieve, then set aside until required.

Goodness shared by Donna

anzac biscuits (vegan)

15th June 2009

I grew up on these traditional Australian Anzac biscuits.  Wives and mothers made them to send to the ANZAC (Australian and New Zealand Army Corps) serving in Gallipoli.

They are a deliciously crunchy, deeply golden, sweet biscuit. The oats and coconut give them a lovely lightness.

anzac biscuits

Golden Syrup is a thick sweetener made from boiling cane sugar until it turns golden and has a toffee-like flavour.  It gives these biscuits their unique flavour.  You can use a combination of golden syrup and light molasses.

Makes approx 20 biscuits


½ cup/125g butter/vegan block butter

¼ cup/70g golden syrup/molasses

¼ cup/50g brown sugar

1 cup/120g all-purpose flour

1 cup/90g rolled oats

1 cup/80g dried shredded coconut

¼ tsp baking powder

½ tsp baking soda

¼ tsp fine rock salt

¼ cup/35g each of sesame and roughly chopped pumpkin seeds


1.  Preheat the oven 180C/350 F. Line two baking trays with parchment paper.

2.  Melt butter, golden syrup and sugar on the stove – set aside.

3.  In a large bowl, combine the flour, oats, coconut, baking powder & soda, salt and seeds. Pour in the melted butter and mix with the dry ingredients.

4.  Scoop a heaped tablespoon onto a baking sheet and press down with your fingers to flatten into approximately 8 cm circle, leaving 1 inch between them. The mixture will be quite crumbly; use your fingers to push the sides in.

5.  Bake until they are evenly golden, rotating the sheet halfway through – approximately 10-12 minutes.  Cool the biscuits on a rack while you back the remaining biscuits.

The biscuits will crisp up when cool.

Shared goodness from Stacey

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