| 1 | Walnut Patty Bake
1 cup finely cut chopped walnuts
2 cups rolled oats
1 large onion - grated
2 eggs
1/2 cup milk
1 small carton of cottage cheese (optional, you may need to add a bit more rolled oats if you add this)
Mix the above ingredients together and fry off small patties until brown on both sides. Place the patties in a casserole dish and cover with a can of tomato soup (if its condensed soup add a can of water as well). Bake for 25 minutes covered with foil. Serve with vegetables ferita - 2010-06-03 13:59:00 |
| 2 | Vegetarian Hamburger
2 cups rolled oats
4 eggs
1/2 cup chopped walnuts
pinch mixed herbs
2 medium onions - grated
1 carrot - grated
Chopped parsley
pinch salt
1 clove garlic - finely chopped Beat eggs, add all other ingredients, mix well
Into a hot oiled pan, drop dessertspoonfuls of mixture, brown on both sides
Serve on bread roll with salad or make a vegetarian gravy and serve with oven roasted vegetables. ferita - 2010-06-03 14:04:00 |
| 3 | Saturday Night Easy Bean Haystacks 1 tbsp oil
1 large onion, chopped
1 medium, red capsicum, chopped
35 g packet salt-reduced taco seasoning mix
810 g can crushed tomatoes
750 g can red kidney beans, rinsed and drained
Instructions: 1. Heat oil in large saucepan, sauté onion and capsicum until soft.
2. Add taco mix, sauté 1 minute.
3. Stir through tomatoes, kidney beans, then heat through.
4. Serve bean mixture over corn chips topped with grated cheese, then a selection of diced tomato, cucumber, shredded lettuce and a little sour cream. ferita - 2010-06-03 14:16:00 |
| 4 | This message was deleted. |
| 5 | Garden Veg Pie
3-4 med-large potatoes, thinly sliced (mandolin is helpful here)
1/2 small broc cut into florets
1/2 small cauli cut into small florets
1 large carrot thinly sliced,
1.5 cup frozen peas
100g grated cheese 50 g butter
1 small onion finely diced
1/4 cup flour
1 tsp mustard powder
freshly grated nutmeg
600ml milk
100g grated cheese
S&P Boil the sliced potatoes in salted water until just cooked. Drain
steam the cauli, broc & carrots until tender. set aside. Melt butter in small frying pan & saute onions until soft and golden but not browned. Add flour & mustard powder and stir over heat for 1 min, add milk gradually, bring to boil stirring until thickened. Add grated nutmeg & season, then stir in cheese until melted. Stir in the caul, broc, peas & carrots. Butter an oven proof dish and add half the potatoes to cover the bottom of dish, pour over the veg in cheese sauce, top with remaining potatoes, and sprinkle with grated cheese. pop into preheated 180oC oven and bake until golden approx 25 min. This can be a side dish or a main meal, and great for using up small amounts of veg left hanging around in fridge. ruby19 - 2010-06-03 15:04:00 |
| 6 | Veggie shepherd`s pie 1 tbsp o/oil
1 large onion chopped
2 large cloves garlic crushed
2 large carrots cubed
1 courgette cubed
400g tin tomatoes
1 tsp cumin, coriander, paprika (try adding a little extra sprinkle of the smoked paprika as well)
1/2 tsp cinnamon
1 tbsp tom paste
200ml red wine
150ml water
2 tsp vegata vegetable stock powder
1 tsp brown sugar
1/2 cup puy lentils Salt and pepper 4 large agria potatoes, peeled and chopped
2 kumara, peeled & chopped
1 small onion chopped
1 clove garlic, chopped
Butter
Grated cheese Heat oil in large pan saute onion until soft and golden, add garlic and stir for 30 sec, add the carrots, courgette, tom paste and spices, and stir over heat for 1 min. Add wine and let simmer for 5 min, the add tomatoes, water, lentils, sugar and stock powder. Simmer until lentils are soft and veg cooked. Taste and adjust seasoning. Boil the potatoes, kumara, onion & garlic, until tender, drain then mash well, add butter and or milk if needed. Season pour the lentil mixture into an oven proof dish and top with mashed veg, sprinkle over cheese. Pop into 180oC oven for about 25 min or until bubbling and golden. leave sit for 5 min before serving. ruby19 - 2010-06-03 15:20:00 |
| 7 | Vege Wholemeal Crepe Stacks For the crepes
2 cups wholemeal plain flour
Pinch salt
2 tablespoons oil
3 cups milk or soy drink (or mixture milk and water)
1. Mix flour and salt. Make a ‘well’ in the centre and add oil. Beat in
milk until smooth. Allow to stand about 30 minutes to thicken.
Mixture should be pouring consistency. Add a little extra milk if too
thick.
2. Heat a frypan over a moderate heat with a little oil. Pour 1/3 cup of
mixture into pan, rotating pan to spread the crepe out thinly.
3. When crepe is golden, carefully flip over and cook only a few
seconds on other side. Stack crepes on a plate until ready to use.
4. Repeat with remaining mixture. Makes about 12 crepes. For the stacks
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
2 carrots, grated
2 zucchini grated
½ broccoli head, finely diced
6 mushrooms, diced
3 sprigs parsley, chopped
300g firm tofu, mashed
1 teaspoon salt
6 crepes
50g tofu, extra
2 tablespoon soy milk
Paprika
Sesame seeds
1. Preheat oven to moderate 180°C
2. Heat oil in a saucepan or large frypan. Add onion and garlic and stir
until soft. Add remaining vegetables and stir until tender. Stir in
parsley, salt and 300g of the tofu.
3. Grease an ovenproof pie dish and lay one Crepe on. Top with 1/5
vegetable mixture and spread to the edges. Repeat layers of crepes
and vegetables finishing with a crepe.
4. Mix extra 50g tofu with soy drink until smooth. Spread over
stack. Sprinkle with sesame seeds and paprika. Bake for 15 – 20
minutes until heated through.
Note: To prepare this quickly use a food processor to chop all
vegetables. Begin with garlic and onion and then do each vegetable
individually to ensure even chopping. Add to pot in the recipe order as
they are chopped. Tofu and parsley can be chopped together. The extra
tofu can be blended with the soy drink in the food processor to make a
smooth paste. I also add some cheese to it as well. Makes it nice Edited by ferita at 4:28 pm, Fri 4 Jun ferita - 2010-06-04 16:25:00 |
| 8 | Bubble & Leek (for one) Ingredients 1/4 thinly sliced leek
1 1/2 cups sliced cabbage
Salt and pepper
1/4t smoked paprika
1 egg
1/4 cup cheese chunks Method Soften cabbage and leek in microwave or by steaming for a couple of minutes.
Let cool a little, mix through an egg, s&p, smoked paprika and chunks of cheese.
Press in to an oiled 4" ring (or oiled or lined muffin tin)
Bake at 190 for 30 mins.
Cover after 10-15 mins so it doesn't burn
Serve topped with fried or poached egg Edited by kirinesha at 5:00 pm, Fri 4 Jun kirinesha - 2010-06-04 16:59:00 |
| 9 | Spiced Coconut Mushrooms (Indian) for 4 as a side dish Ingredients 2T oil
2 cloves of garlic, finely chopped
2 fresh red chillis, deseeded and finely sliced (do this to taste)
1/2 small onion finely chopped or 2 shallots (shallots have a small amount more carbs)
225gsm white or brown button mushrooms, thickly sliced
2/3 cup of coconut milk (if you only have coconut cream use 1/2 cup and top up with water or chicken stock)
2T chopped fresh coriander (this is an essential ingredient)
Salt and pepper Method Heat the oil and add the garlic and chillies and just cook for a few moments
Add the onion or shallots and cook for a couple of minutes until softened
Add the mushrooms and cook, while stirring, for 3 more minutes
Pour in the coconut milk/cream and bring to the boil
Boil over a high heat until the sauce reduces by half and the mushrooms are well coated
Season to taste
Sprinkle the coriander over and stir in lightly
Serve straight away kirinesha - 2010-06-04 17:23:00 |
| 10 | Cheese & onion "sausage" rolls
These are really easy and really good, I make batches up and keep in freezer (uncooked), everyone loves them meat eaters included. frozen puff pastry defrosted For the filling:
275 g fresh breadcrumbs
225 g mature Cheddar cheese, grated
1 large onion, grated
3 tablespoons sour cream
1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
1½ level teaspoons mustard powder
pinch cayenne pepper
salt and freshly milled black pepper just combine all filling ingredients, Egg to brush pastry if wanted Pre-heat the oven 220°C, and cook until golden 20-25 min
let cool for 5 min on wire rack before eating! ruby19 - 2010-06-04 18:07:00 |
| 11 | Falafels
1 can chick peas rinsed & drained
1 small red onion chopped
1 large clove garlic, minced
1 tsp cumin, coriander
2 tsp chili sauce ( or to taste)
2 tbsp flour
fresh coriander Add the onion and garlic to food processor and pulse until finely chopped, add chickpeas spices & fresh herbs, pulse until mashed together, taste and season if needed, or adjust spices herbs, add flour and mix well. You still want a bit of texture , not mush.
Pan fry until golden. Great in wraps with hummus tatziki, and salads, or make into bigger patties and use a veggie burgers.
This mixture also freezes well, so make up a big batch and shape into walnut size patties and freeze in a single layer, then pop into bag container all together. ruby19 - 2010-06-04 18:13:00 |
| 12 | Vegetarian Sausage Rolls
250g cottage cheese
1 onion
3 eggs
1/4C pecan nuts
1t soy sauce
1C rolled oats
1/2C breadcrumbs
1/2t mixed herbs
1/2t curry powder
2 sheets of vegetarian puff pastry (look at the ingredients, a lot are made using beef fat) 1. finely chop onion and pecan nuts
2. place onion with cottage cheese, pecan nuts eggs and soy sauce into a food processor and process until smooth. (about 10 seconds).
3. put this mixture into a medium glass bowl, and add the remaining ingrediants. mix well with a wooden spoon.
4. place mixture along centre of puff pastry sheets.
5. damp edges with water, roll into oblong shape, put edge underneath.
6. place on oven slide lined with baking paper.
7. bake for 15 minutes or until brown. ferita - 2010-06-04 18:21:00 |
| 13 | Caponata (Italian Sweet & Sour Vege Stew)
This is a sweet and sour vegetable stew from Southern Italy. Serves 4-6 if you're lucky! Ingredients 2 medium eggplants, 1 cm cubes
3T olive oil
1 red capsicum, diced
2 tomatoes, diced
1 cup marrow or courgettes, diced 2
3 celery sticks, 1 cm dice
1 bay leaf
3T stoned green olives
Salt and freshly ground black pepper
1T sugar substitute
2T red wine vinegar
1T drained rinsed capers
2T pinenuts Method Heat the oil and sauté the eggplant until golden and half cooked, remove from pan with slotted spoon
Add the capsicum and celery to the pan and cook for 5 mins until soft
Add the tomato, eggplant, bay leaf, olives, salt and pepper
Cook for another 10 mins
Dissolve the sugar in the vinegar and add along with the capers
Cook anther 10 mins until eggplant is soft or the vinegar not longer tastes sharp
Lightly toast pinenuts in a dry hot & pan and scatter over the top
Serve kirinesha - 2010-06-04 18:23:00 |
| 14 | kirinesha wrote:
Caponata (Italian Sweet & Sour Vege Stew)
This is a sweet and sour vegetable stew from Southern Italy. Serves 4-6 if you're lucky! Ingredients 2 medium eggplants, 1 cm cubes
3T olive oil
1 red capsicum, diced
2 tomatoes, diced
1 cup marrow or courgettes, diced 2
3 celery sticks, 1 cm dice
1 bay leaf
3T stoned green olives
Salt and freshly ground black pepper
1T sugar substitute
2T red wine vinegar
1T drained rinsed capers
2T pinenuts Method Heat the oil and sauté the eggplant until golden and half cooked, remove from pan with slotted spoon
Add the capsicum and celery to the pan and cook for 5 mins until soft
Add the tomato, eggplant, bay leaf, olives, salt and pepper
Cook for another 10 mins
Dissolve the sugar in the vinegar and add along with the capers
Cook anther 10 mins until eggplant is soft or the vinegar not longer tastes sharp
Lightly toast pinenuts in a dry hot & pan and scatter over the top
Serve I make this and use it as a pasta sauce for lasagna. Its great ferita - 2010-06-04 18:27:00 |
| 15 | This message was deleted. rog.e - 2010-06-04 18:28:00 |
| 16 | Mushroom Bourguignon From Smitten Kitchen Serves 4 This is really.....Good 2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional) Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley. ruby19 - 2010-06-04 19:08:00 |
| 17 | Aubergine Timbales by Gordon Ramsey, Yum...( Thats the dish not gordon!!!) olive oil , for frying
2 large aubergines , thinly sliced
1 red pepper , deseeded and finely chopped
1 large courgette , yellow or green (or 1 small one of each colour), ends trimmed and finely chopped
6 shallots , halved and thinly sliced
2 fat garlic cloves , chopped
2 tbsp balsamic vinegar
6 large vine-ripened tomatoes , quartered
2 tbsp stoned black olives
1 tbsp capers
25g bunch basil , leaves only, shredded
80g vegetarian parmesan-style cheese , 25g grated, the rest in shavings
300g goat's cheese log (chèvre), sliced into 12 (I used feta) 200g baby leaf spinach
6tbsp vinaigrette
50g pine nuts , toasted Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve. ruby19 - 2010-06-04 19:14:00 |
| 18 | Epicurious
Frozen pastry Or make your own For filling and glaze
1 medium boiling potato
2 cups finely chopped onion (1 large)
2 tablespoons unsalted butter
3 large eggs
1/4 cup heavy cream
1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 1/2 cups Cheddar, coarsely grated Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
Whisk remaining egg in a small bowl and reserve for egg glaze. Assemble and bake pie:
Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature. ruby19 - 2010-06-04 19:20:00 |
| 19 | Amazing recipes keep them going!!! Thanks so much!!! johne21 - 2010-06-04 19:22:00 |
| 20 | Vegetarian Moussaka 1 large eggplant (or 2 med)
salt
olive oil
100 g feta cheese (garlic & cumin flavour works well)
125 g cottage cheese
freshly grated parmesan cheese Sauce
1 tablespoon olive oil
1 large onion, chopped
250 g button mushrooms, sliced
2 medium courgettes, sliced
1 large pepper ( I use 1/2 red & 1/2 green), seeded & chopped
410g can chopped tomatoes ( Moroccan flavour works well)
1/2 cup red wine
1 tablespoon freshly chopped parsley
salt and pepper to taste
* keep the veggies reasonably chunky* White Sauce
60 g butter
1/4 cup plain flour
1 teaspoon mustard powder
2 cups milk
1 egg, beaten
freshly grated nutmeg
salt & pepper to taste Method
Slice the eggplant into thin slices (approx 2 mm wide.
Lightly brush both sides of eggplant with oil and fan grill carefully until lightly golden. Set aside. Vegetable Sauce
Heat 1 tablespoon olive oil in a large frying pan and saute the onion until soft. Add the remaining ingredients, and simmer for approx 20 minutes, until the sauce thickens. Set aside. White sauce~
melt the butter in a small saucepan, add the flour and mustard and mix over a med heat for 1 minute, slowly add the milk mixing continuously until the sauce boils and thickens. Remove from the heat and mix in the beaten egg and grated nutmeg , salt& pepper. Set aside. Combine the feta and cottage cheese in a small bowl. TO assemble~
Grease a 20 cm x 30cm shallow dish, add 1/3 of the eggplant in a single layer to the base of the dish, then top with 1/2 of the veggie sauce. Add another 1/3 of the eggplant in a single layer, and then spread the feta mixture over. Top with the remaining veggie sauce, and the remaining eggplant. pour over the white sauce and sprinkle with the grated Parmesan cheese. To cook~
Preheat an oven to 180oC, and cook the Moussaka for approx 45 minutes, or until top is golden I some times make this a 1/3 bigger if making for company, so I do have leftovers the next day. ruby19 - 2010-06-04 19:31:00 |
| 21 | Oops!! Message #18 should read cheese & Onion pie ruby19 - 2010-06-04 19:32:00 |
| 22 | Green split peas soup. This is amazing since there are so little ingredients. 1 tablespoon extra virgin olive oil
2 large onions, chopped
1.5 cups dried split green peas, picked over and rinsed
5 cups water
2-3 tsp vegata vegetable stock powder*
a few pinches of smoked paprika Add olive oil to a big pot over med-high heat. Stir in onions cook until the onions soften, just a minute or two. Add the split peas and water and paprika. Bring to a boil, turn down the heat, and simmer for 20 minutes, or until the peas are cooked through. Puree the soup that is still remaining in the pot. If you need to thin the soup out with more water (or stock) do so a bit at a time. Season to taste.
* I add 2 tsp of stock powder to the water to start, then taste at the end and add a little more powder if needed to enhance the flavour. You can add lemon juice at end if liked. ruby19 - 2010-06-04 19:41:00 |
| 23 | This message was deleted. |
| 24 | Spinach, feta & orzo salad.
448 g uncooked orzo pasta,
280 g baby spinach leaves, finely chopped,
225 g crumbled feta cheese,
1/2 red onion, finely chopped, 100 g pine nuts,
1/2 tsp dried basil ( or fresh to taste),
1/4 tsp ground pepper,
120 ml olive oil,
120 ml balsamic vinegar.
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold. ruby19 - 2010-06-04 19:49:00 |
| 25 | Vegetarian Chilli
2 Tbsp O/oil 2 onions, chopped
2 peppers chopped
4 cloves garlic, chopped
1 chilli finely chopped ( to taste)
2 cups corn
2 carrots cubed
2 courgettes cubed
2 tsp chilli pdr ( to taste)
1 tbsp cumin
1 tbsp coriander
1 1/4tsp salt
1 tsp paprika
800g tinned tomatoes
1 tbsp tomato paste
1/3 cup red wine
1 tsp sugar
1 tsp cocoa pdr
1 tin of kidney beans or beans of choice
1 cup veggie stock
fresh coriander leaves
salt and pepper
Heat oil in large pot. Add onions, garlic, peppers and chilli`s cook stirring until soft. Add courgette, corn and carrots and cook stirring for another 5 min. Add the chilli pdr, cumin, coriander, paprika, salt and stir over the heat for 1 min. Add the tomatoes, tomato paste, red wine, veg stock, sugar, cocoa pdr, and beans. Season. Simmer for about 1 hr. Stir in fresh coriander before serving.
Serves 6-8 You could use what veggies you have on hand. Edited by ruby19 at 7:53 pm, Fri 4 Jun ruby19 - 2010-06-04 19:52:00 |
| 26 | gosh these sound so good people....I like meat but also love eating nuts n seeds and lentils too...yummy |
| 27 | Mushroom and Walnut Pie
1 onion, chopped
1 clove garlic, crushed
250g diced mushrooms
½ cup ground walnuts
1 tsp beef style vegetarian stock powder
4 cups frozen mixed vegetables
1 cup boiling water
2 tbsp vegetarian gravy powder (or cornflour and a dash of soya suace)
2 sheets frozen vegetarian puff pastry, thawed
2 tbsp milk
1. Saute onion and garlic in water until soft.
2.
Add mushrooms and walnuts and stir until
mushrooms begin to break down.
3.
Add stock powder, vegetables and boiling
water and simmer 1 – 2 minutes.
4.
Blend gravy powder with a little water and
add to saucepan, stirring constantly until
mixture thickens and boils. Remove from
heat.
5.
Preheat Oven to 180°C
6.
Ease 1 pastry sheet into base and sides of a
family size pie. Fill with vegetable mixture.
Brush edges of pastry with a little milk and
place second sheet over filling, making sure
it joins at the edges with the first sheet.
7.
Trim edges of pastry and cut 3 or 4
ventilation holes in the top of pie. Brush pie
with milk.
8.
Bake in moderate oven 25 - 30 minutes
until golden brown. ferita - 2010-06-04 20:20:00 |
| 28 | Tomato and Egg Pate
2 large onions, finely diced
1 clove garlic, crushed
1 tablespoon olive oil
4 large tomatoes finely chopped
1 teaspoon sugar (optional)
¼ teaspoon salt
3 eggs
1/2 cup grated cheese
1/2 cup breadcrumbs
1. Sauté onions and garlic in a little olive oil
until soft. Add tomatoes, sugar and salt
and cook well.
2. Add cheese and lightly beaten eggs and stir
through thoroughly.
3. Add breadcrumbs to thicken. Sometimes a
few more breadcrumbs are required to
thicken appropriately.
Serve as a pate with biscuits or rice crackers. ferita - 2010-06-04 20:23:00 |
| 29 | Quick and Easy Corn Fritters
1 onion
1 can corn kernels
2 eggs
½ cup milk
1 teaspoon vegetable stock powder
¾ cup wholemeal SR flour
¼ cup breadcrumbs
¼ cup oil
1. Process onion until finely chopped. Add
corn and process until chopped a little.
2. Mix onion and corn with all other
ingredients except oil.
3. Stand for 5 – 10 minutes.
4. Heat a little oil in fry pan. Spoon fritter
mixture into pan and cook slowly over
medium heat until golden on each side and
cooked through. ferita - 2010-06-04 20:25:00 |
| 30 | Eggplant Parmigiana Ingredients 1/4C Olive oil
1 large eggplant trimmed, cut lengthwise in 8 slices
1 clove crushed garlic
1 400gm can diced tomatoes (I use the Budget brand as they have the least carbs)
3/4C cream
1/3C shredded fresh basil
1/2C grated parmesan
Baby basil leaves to garnish Method Preheat oven to 200C.
Heat a char-grill pan over high heat.
Brush eggplant slices with oil and salt & pepper them.
Cook, in batches, 2 mins each side or until brown.
In another pot saute the garlic until soft, add the tomatoes, salt & pepper and simmer for 10 mins.
Add cream and basil.
Place 4 slices of eggplant in a single layer in a shallow baking dish; top with half the sauce, remaining eggplant, remaining sauce & sprinkle with parmesan.
Bake 10-20 mins or until cheese is melted & bubbly. kirinesha - 2010-06-04 21:55:00 |
| 31 | Spinach Lattice Pie: You can make your own pastry using wholemeal flour or I just use a standard bought pastry. Line a deep pie dish with pastry. In a large fry pan heat 2Tbsp oil and saute 1finely chopped onion and 2 cloves of crushed garlic until softened. Add 500g chopped spinach (or silverbeet) cook gently for 10mins. allow to cool slightly In a bowl beat 2 eggs with 250g ricotta (or cottage) cheese, ½tsp nutmeg, ½cup grated parmesan cheese ( or a tasty cheese), add salt and pepper to taste. Mix the egg mixture into the spinach mix and pour into the pastry.
Put a latice top over the mixture and brush with milk or beaten egg.
bake at 200C for 45-50mins. I often do not use the pastry and it sets like a self crusting pie. Also use cottage cheese, an ordinary or tasty cheese and substitute silverbeet for the spinach. Serve with a salad if desired. cgvl - 2010-06-04 23:27:00 |
| 32 | ferita wrote:
Vegetarian Hamburger
2 cups rolled oats
4 eggs
1/2 cup chopped walnuts
pinch mixed herbs
2 medium onions - grated
1 carrot - grated
Chopped parsley
pinch salt
1 clove garlic - finely chopped Beat eggs, add all other ingredients, mix well
Into a hot oiled pan, drop dessertspoonfuls of mixture, brown on both sides
Serve on bread roll with salad or make a vegetarian gravy and serve with oven roasted vegetables.
cannot be hamburger,, you mean burger aktow - 2010-06-05 02:41:00 |
| 33 | there is no such thing as a tasty vegetarian recipe,,no meat, you people are just sick,, tonight for dinner i had a 1kg thick steak,, 10 chicken livers and a big piece of lamb fry. aktow - 2010-06-05 02:45:00 |
| 34 | The member deleted this message. absinthe1 - 2010-06-05 05:16:00 |
| 35 | aktow wrote:
there is no such thing as a tasty vegetarian recipe,,no meat, you people are just sick,, tonight for dinner i had a 1kg thick steak,, 10 chicken livers and a big piece of lamb fry. Oh look, the bigots have arrived.
I wonder what you are over compensating for. ferita - 2010-06-05 07:24:00 |
| 36 | If I am making my family chicken parmigania before dipping their chicken in the egg then breadcrumbs, I use a portabello mushroom that is quite flat, and remove the stem, and do the same as I would the chicken dip in egg then breadcrumbs, and repeat to get a good layer of coating. then pan fry until golden. I then in a oven proof dish spoon a bit of tom sauce place mushroom on top, layer with cheese then cover with more tom sauce, then bake until cheese has melted. I also season the bread crumbs sometimes with Italian herbs or what ever I fancy. ruby19 - 2010-06-05 08:29:00 |
| 37 | The member deleted this message. indy95 - 2010-06-05 08:33:00 |
| 38 | This message was deleted. indy95 - 2010-06-05 08:54:00 |
| 39 | Vegetarian Pasties (kids love these)
1 cup of frozen peas
2 Potatoes peeled and grated
1 carrot peeled and grated
1 parsnip peeled and grated
Chopped parsley (as much as you want)
1 onion peeled and grated
A splash of Braggs All Purpose Seasoning
Salt and pepper to taste
Pre made pastry (I use vegetarian puff pastry) Mix all the ingredients together and put into pastry. I normally cut a square of puff pastry into 4 and fold each 1/4 in half to form a pasty triangle with the filling inside. Some people cook off the ingredients before hand but I have found personally that the inside will cook inside the pasty. If yours doesnt then cook it off before hand in a fry pan or even in the microwave ferita - 2010-06-05 09:21:00 |
| 40 | Crockpot Vegetarian Roast
Gluten Roast:
2 cups instant gluten flour (most supermarkets have this)
1 tablespoon onion powder (can use a pack of onion soup mix)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon sugar
Pinch cayenne pepper (optional)
1/4 cup vegetarian beef stock powder or 4-5 vege stock cubes
3 tablespoons soy sauce
2 tablespoon oil
2 teaspoons gravy browning (can use very dark soya suace instead)
1-1/4 cups cool tap water
I onion diced Simmering Broth:
1/4 cup vegetarian beef stock powder or 4-5 vege stock cubes
4 cups tap water
I onion diced
A large dash of Braggs All purpose seasoning This recipe is cooked in a crock pot and mixed in a bread maker. It can also be mixed by hand if you don't have a bread machine. It has a hearty beefy flavor and sturdy texture that is remarkably meat-like. Begin by preparing the roast. Bread Machine Method: Measure all of the roast ingredients into your bread machine. Turn it on and allow it to mix for 10 to 15 minutes. Remove the roast from the bread machine and allow it to rest for a few minutes. Shape it into a large, thick oval. Hand Method: Measure the gluten flour, onion, garlic, black pepper, sugar, vegetarian beef stock powder, and cayenne into a large bowl. Stir with a fork to distribute the seasonings evenly. In another bowl combine the soy sauce, oil, browning liquid, and 1-1/4 cups water. Mix well. Pour the liquid ingredients into the dry ingredients. Stir to combine. Knead the dough by hand for about 10 minutes by the clock. You want to work the gluten well, so that the texture of the cooked roast is firm. Shape the dough into a large, thick oval. Crock Pot: Pour 4 cups water, 4 tablespoons vege beef stock powder or vegetable bouillon cubes in your crock pot. Add the diced onion and the braggs seasoning. Mix to dissolve the broth. Taste it and if it is not salty enough add more stock powder or seasoning but dont go to overboard is it can get saltier as it cooks. Place the beef gluten oval into the broth. Put the lid on the crock pot and allow it to cook on low, overnight or for 8 to 10 hours. If you get up in the middle of the night, take a minute to check the roast, and flip it over if desired. Continue cooking until morning. Cool a little before slicing thin and serving. Refrigerate leftovers in their cooking broth. They will keep for about a week. Leftovers are delicious in sandwiches, fried with fresh onions, cut into strips for stir fries, tossed into pot pies, or ground and used in place of mince meat. This roast is meaty, full bodied and very much like beef. Those vegetarians who dislike foods that are too meat-like may find it too meaty for their taste. Makes 8 to 12 servings. ferita - 2010-06-05 09:35:00 |
| 41 | Sarahs Easy Stroganoff thing
My sister makes this all the time and i quite like it. This is how it goes 1 Can of sanitarium nutmeat
Half a packet of frozen peas (a 1kg packet)
200g of chopped mushrooms (optional)
I tin of condensed tomato soup
1 Tin of evaporated Milk
I large onion finely diced
Salt and Pepper to taste.
2-3 cups of vegetable stock depending on how many people you are feeding
Cornflour to thicken Fry the onion off until it is nearly cooked then add the mushrooms. Once the mushrooms are cooked add diced nutmeat (in big dices or strips). Add the tomato soup and then the evaporated milk. Add the stock and the peas. Taste it now and season to taste with salt and pepper. You can then thicken it with some cornflour paste (cornflour and water). Serve on rice sprinkled with crushed roasted cashews. Its sort of like butter chicken without the curry. My sister invented this recipe but everyone seems to like it. ferita - 2010-06-05 18:20:00 |
| 42 | This message was deleted. elliehen - 2010-06-05 19:38:00 |
| 43 | The member deleted this message. aktow - 2010-06-05 22:23:00 |
| 44 | ferita wrote:
Oh look, the bigots have arrived.
I wonder what you are over compensating for.
typical thick greenie,, i was kidding but you are to thick to work that out, aktow - 2010-06-05 22:34:00 |
| 45 | This message was deleted. emmapear - 2010-06-06 01:35:00 |
| 46 | aktow wrote:
typical thick greenie,, i was kidding but you are to thick to work that out, Typical thick bigot, thinks all vegetarians are greenies.
I dont give a toss about animals dying or the enviroment. ferita - 2010-06-06 05:17:00 |
| 47 | Can we just leave the messages relevant to the heading vegetarian recipes. If anyone wants to debate the vegetarian subject, please start up another thread! ruby19 - 2010-06-06 10:12:00 |
| 48 | This message was deleted. elliehen - 2010-06-06 13:39:00 |
| 49 | Vegetarian Gado Gado Ingredients:
1 cup Fresh bean sprouts
2 boiled potatoes sliced, cooked
1 cup sliced cucumber
1 cup carrots
lettuce
mushrooms steamed
1 Piece tofu, fried brown, cut into nine cubes
1 sliced tomato
2 hard-boiled eggs, sliced
2 md Onions, sliced, fried until golden. Mix the above ingredients to make a salad and dress with peanut sauce. The recipe for the sauce is below Peanut sauce recipe:
Crunchy Peanut Butter about 300 grams
3 tablespoons of Peanut Oil most oils will do
1 to 2 Garlic cloves
2 chilies preferably dried
1 to 2 cups coconut milk or water depending on what consistency you like
1/2 ts salt or you taste
1 tb Dark brown sugar
1/2 ts Galangal powder (available at most asian supermarkets)
1 tb tamarind liquid
1 square inch lemon peel
Dried onion flakes optional Heat the oil in a pot or a wok. Crush the garlic and chop the chilies and add them to the oil. Make sure the oil isn't too hot. Stir for about a minute and then add the peanut butter and stir thoroughly. After a minute or so add the coconut milk or water and stir until hot. It's now almost ready. *Just stir through the dried onion flakes and the pour over the vegetables. You're done. ferita - 2010-06-06 14:19:00 |
| 50 | Crock Pot Cashew "Meat" Loaf
This is good because you can prepare it in the morning and when you get home from work its all cooked in the crockpot ready to eat. Mix in a bowl:
3/4 cup raw cashews, chopped
1 1/2 cups milk (can use soya milk if you want it vegan)
1 onion, diced
1 cup fresh whole-wheat bread crumbs
2 Tbsp. soya suace
1/2 tsp. salt
1/2 tsp. dried garlic granules, or 1 clove fresh garlic
2 Tbsp. dried or fresh parsley
1/2 tsp. celery salt
1 1/4 cups quick oats
1 cup water Spray the Crock-Pot with cooking spray and put the loaf mixture into it. Cook on low heat all day. Serve with vegetarian gravy, mashed potatoes and veges. Makes a great hearty meal for cold winter evening. ferita - 2010-06-06 14:24:00 |
