| 501 | This message was deleted. elliehen - 2012-08-22 15:54:00 |
| 502 | Original recipe from a Taste Magazine, done this a few times now and gets better each time, it is lovely. Roasted Buttercup Pumpkins with Sweet corn and Polenta
This recipe is for two small buttercups crown pumpkins and the buttercups-pumpkins can be roasted a couple of days prior to completing with the filling, an advantage if they are small with thin walls allowing the sides to firm a wee bit. Can be done in one large pumpkin but to allow more time for roasting as sides are a lot thicker and the filling will take more time with cooking. For the Roasting;
2 x 700 gram buttercup or crown pumpkins
Olive oil
Butter For the Filling;
2 tablespoons olive oil
Knob of butter
1 ½ cups frozen sweet corn kernels, thawed ( One can use Frozen peas if preferable)
2 cloves garlic
2 teaspoons finely chopped rosemary
1 teaspoon ground cumin
2 size 7 eggs
½ cup cream
¼ cup milk
2 tablespoons instant polenta
½ cup freshly grated parmesan cheese
¼ cup chopped flat leaf parsley
Sea salt and
Freshly ground pepper. Preheat oven to 180’c. Cut the top 1/3 off the pumpkins and discard.
Using a teaspoon, scoop out all the seeds taking care not to pierce the skin.
Brush the cavity and skin with olive oil and place on a lined baking tray or dish.
Put a small knob of butter in the cavity and season then roast for at least 25 minutes for the smaller ones or 45 to 55 minutes for the larger one until just tender but not collapsing as they will be cooked further once filled. Personal note, can be left in the oven once time has elapsed and the oven is turned off and allow to cool in the oven with the oven door slightly ajar. Filling;
Heat the oil and butter in a sauté pan and sauté the corn (peas), garlic, rosemary and cumin with a good pinch of salt for 5 minutes then allow to cool. Whisk eggs, cream, milk, polenta, parmesan and parsley in a bowl and season well.
Add corn mixture and combine.
Divide the mixture evenly between the two pumpkins or put into the larger one and bake for 40 minutes for small ones or at least 65 to 70 minutes for the larger one or until the filling is set and golden.
Cover the pumpkins with foil if they get too brown before the filling has set.
Serve whilst hot or allow to cool and serve.
Okay stored in fridge as well. valentino - 2012-08-22 16:04:00 |
| 503 | Jerusalem artichokes with garlic and bay leaves To serve 4, you will need 600g of Jerusalem artichokes.
Peel them, then cut them into chunks or slices. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and cover.
After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.
Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away or cold.
I served this with a Mushroom, Celeriac, Chicory and Baby Spinach leaves Salad, recipe follows but seperately as I’m allergic to Mushrooms, that is the mushrooms are kept seperately. Edited by valentino at 4:29 pm, Wed 22 Aug valentino - 2012-08-22 16:19:00 |
| 504 | Mushroom, Celeriac, Chicory and Baby Spinach leaves Salad About a kilo of mixed wild and cultivated mushrooms such as maitake, oyster, and king trumpet
1/2 cup extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon pepper
1 garlic clove
2 teaspoons whole-grain mustard
1 teaspoon honey
1/2 teaspoon fresh thyme leaves
1/4 cup white wine vinegar
About 250 to 400grams celery root, I grated this on top of baby spinach leaves chopped a little.
3 Chicories or whitloof, steamed until just blanched soft then quartered and into a frypan with a bit of butter and lightly fry until just golden and soft, cool for a salad.
About 200g baby spinach leaves
Preparation
1. Preheat oven to 180°. Wipe dirt off mushrooms, trim tough stems, and cut large mushrooms to make all pieces about the same size. Toss in a bowl with 1/4 cup oil, 1/2 tsp. salt, and the pepper. Spread on a rimmed baking sheet. Bake, stirring occasionally, until browned, 30 to 45 minutes. Let cool.
2. Make dressing: Sprinkle peeled garlic clove with remaining 1/4 tsp. salt, mince, and then flatten with side of chef's knife into a paste. Scrape paste into a jar with a tight-fitting lid and add mustard, honey, thyme, vinegar, and remaining 1/4 cup oil. Cap jar and shake until emulsified.
3. Grate the Celeriac. Then put in a large salad bowl and add chicories and mushrooms. Toss gently with dressing.
Can make ahead: Dressing, up to 1 day ahead, chilled. Editing : Noted in prevoius post that I keep the mushrooms seperate, as I'm allergic to them but others add it in when serving thyselves. Edited by valentino at 4:31 pm, Wed 22 Aug valentino - 2012-08-22 16:24:00 |
| 505 | Bump hezwez - 2012-08-27 04:32:00 |
| 506 | - Tamarind potatoes.
4 large potatoes, peeled and cut into even-sized cubes-
1 or 2 cloves garlic, minced- 3 cloves shallots, sliced thinly-
1 chilli, de-seeded (if you like it spicy, don't de-seed)For the sauce (mix all these up)-
1 tbsp tamarind pulp (aka Assam), mixed with 3tbsp water* Strain the mixture to remove the seeds. If you don't have tamarind pulp, use 2tbsp lemon or lime juice
.- 2 tbsp kecap manis (aka Indonesian soy sauce)* You can substitute with thick, dark soy.
- 1 knob palm sugar (aka gula melaka or jaggery)* You can substitute this with 1 tbsp regular sugar if you don't have this.
The idea is to concoct a sauce that is sweet and tangy. Do note that this dish has very little sauce - just enough to coat the potato cubes. Taste test as you go. If you like it sweeter, add more sugar. If you like it more tangy, add more tamarind (lemon juice).
1. In a skillet, panfry potato cubes in oil till they are half cooked.
2. Add in garlic, shallots and chilli and continue frying till the shallots have softened and the potato cubes have crisp edges. Make sure your flame is not too big.
3 Just before dishing them out, pour in the tamarind mixture and stirfry to coat all the potato cubes evenly. Allow the gravy to bubble and thicken slightly.
Taste test - you may like to add some salt. Sprinkle finely chopped spring onions (the green part) for some colour, if you like (I used coriander)
.4. Serve immediately.
These were a hit with the family a nice change since we seem to eat quite a few potato side dishes. Edited by ruby19 at 6:32 pm, Wed 29 Aug ruby19 - 2012-08-29 18:31:00 |
| 507 | bumping for cheap meals |
| 508 | bump |
| 509 | Harira soup 2 Tbs. extra virgin olive oil, plus more for drizzling
1/2 cup green lentils
1 Tbs. olive oil
1 large onion, chopped
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 tsp. ground ginger
1 cinnamon stick
1 15-oz. can chopped tomatoes
2 cups low-sodium vegetable broth
1x 15-oz. can chickpeas, rinsed and drained
½ cup vermicelli
Lemon wedges, for garnish
2 Tbs. all-purpose flour
1/4 cup chopped cilantro
2 Tbs. lemon juice
1 Tbs. tomato paste. To make Harira: Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft.
Stir in tomatoes, and sauté 5 minutes more.
Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally.
To make Tadouira: Whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.
Have just made a batch of tis for lunches for the week.....Yumm!! Edited by ruby19 at 2:34 pm, Mon 10 Sep ruby19 - 2012-09-10 14:32:00 |
| 510 | Vegetable pasta sauce 2 red peppers , quartered and deseeded
2 tbsp olive oil
1 fennel bulb, roughly chopped
1 onion , roughly chopped
1 large carrot , roughly chopped
2 garlic cloves , crushed
¼ tsp crushed chillies
1 tsp fennel seeds
2 tbsp tomato puree
400g can chopped tomatoes
600ml vegetable stock
1 tsp caster sugar
A small handful basil , leaves shredded
500g bag fresh egg pasta Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta. Edited by ruby19 at 8:31 am, Tue 11 Sep ruby19 - 2012-09-11 08:28:00 |
| 511 | bumping |
| 512 | Coleslaw.
Slice cabbage, spring onions, grate carrot, beetroot (lots of carrot and beetroot)
walnuts, raisins or cranberries. Mix in dressing as follows:
1/4c tahini, juice 1 lemon, 1t honey, juice 1 lemon, 1 clove crushed garlic,
soy milk - mix together.
Is very moreish. |
| 513 | has anyone had great weight lose with becoming vegetarian? motorbo - 2012-09-21 22:53:00 |
| 514 | Think you would be more likely to lose weight on a vegetarian diet if you cut out dairy. There is a site called Eat-2-Live that is a weight loss diet that has a lot of success apparently. |
| 515 | i dont eat alot of dairy as i was dairy free for two years motorbo - 2012-09-22 18:11:00 |
| 516 | bump |
| 517 | Easy healthy waffles.
2-1/2c rolled oats
3/4c sunflower seeds
2c water
Blend (not sure that a processor would be strong enough) until creamy.
The consistency is important, if too thick waffles will be heavy. Keep adding water until waffle is light.
Serve with banana and maple syrup. |
| 518 | bumping for money saving meals |
| 519 | motorbo wrote:
has anyone had great weight lose with becoming vegetarian?
No I didn't - I gained weight because of all the carbs. How are you doing in Oz motorbo?
And how did the pregnancy hormone diet work?
Did you lose any weight? uli - 2012-10-06 16:25:00 |
| 520 | This is a recipe thread. Suggest weight loss questions might be more suitable to Health and Beauty thread. |
| 521 | frances1266 wrote:
This is a recipe thread. Suggest weight loss questions might be more suitable to Health and Beauty thread. Try to ignore them. Some posters are a not very grownup version of the playground bully. kay141 - 2012-10-06 17:33:00 |
| 522 | hi francis, im sorry some posters are nasty and have uncalled for comments, which i choose to ignore, the good news is not all of us here are unhappy souls that feel the need to pick on others. frances1266 wrote:
This is a recipe thread. Suggest weight loss questions might be more suitable to Health and Beauty thread. motorbo - 2012-10-06 17:47:00 |
| 523 | bumping |
| 524 | These are Chef AJ's recipes, check out utube The Chef and the Dietitian
for short cooking clips. Their recipes are good. I love these salad dressings.
Quick 6 Dressinjg
1/4c water, 1/4c lemon juice, 1/4c yeast flakes (use Lotus not Bin Inn)
1/4c white miso, 1/4 date syrup (soak dates in water), 1/4c Dijon mustard
Blend
Take 5 Dressing.
2T water
2T lemon juice
2T low sodium miso
2T date syrup
1T Dijon mustard
Blend.
These dressings are delicious., |
| 525 | This message was deleted. elliehen - 2012-11-15 21:49:00 |
| 526 | Did you know that quinoa is a complete protein? I hadn't realised until a naturopath told me. Its good for vegetaians and its gluten free. Only takes minutes to prepare.
My most favourite discovery is that it makes a fantastic patty by mixing half falafel and half polenta then put spoonfuls into a pan and fry. roshu - 2012-11-24 17:45:00 |
| 527 | Vegetarians do not need to combine proteins to get complete protein, that is a myth that has been around since the 70s and Frances Moore Lappe who was the person that originated that myth has acknowledged she was wrong.
Too much protein is dangerous anyway and vegetarians get plenty of protein on their diet. Quinoa is good though. Such a shame so many naturopaths, dietitians etc need to do some reseach and get up to date. |
| 528 | Is there something I can read about that frances? roshu - 2012-11-25 15:14:00 |
| 529 | This message was deleted. elliehen - 2012-11-25 17:37:00 |
| 530 | Thanks for that. roshu - 2012-11-26 09:31:00 |
| 531 | bumping |
| 532 | bumping |
| 533 | bumping uli - 2012-12-15 17:10:00 |
| 534 | bumping some more uli - 2012-12-15 17:10:00 |
| 535 | bumping even more ... I think I could get used to it - bumping twice daily .... uli - 2012-12-15 19:31:00 |
| 536 | This message was deleted. elliehen - 2012-12-15 20:06:00 |
| 537 | yeah - I will bump it some more .... so those vegetarians can keep eating our foods food:) uli - 2012-12-15 20:37:00 |
| 538 | bumping for low cost recipes |
| 539 | Has anyone got a good recipe for vege aloo? and korma? I have just found and LOVE indian vege meals without the cottage cheese!! lx4000 - 2012-12-19 16:11:00 |
| 540 | http://chefinyou.com/2008/11/banarasi-aloo/ Hi try this recipe, I have made curries from this site before and they have been really good. ruby19 - 2012-12-19 19:14:00 |
| 541 | The Veggie Burger formula
Ingredients:
1 pound can of beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
1/2 cup chopped onion
1 clove garlic, minced
2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
2 teaspoons + 2 tablespoons oil for frying (suggestions: olive, coconut, grapeseed)
3 tablespoons liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein, bread crumbs, cornmeal, oatmeal)
1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)
Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.
Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.
Form into golf ball size balls and flatten into patties.
Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through. |
| 542 | ruby19 wrote:
http://chefinyou.com/2008/11/banarasi-aloo/ Hi try this recipe, I have made curries from this site before and they have been really good. TY :) lx4000 - 2012-12-20 16:20:00 |
| 543 | Bumping for all of those who have made a new year resolution to either reduce their consumption of meat or preferably are going to become vegan. |
| 544 | Chana Masala Spice blend:
1 Tbsp plus 1 teaspoon ground cumin
1 Tbsp ground coriander
1 tsp ground turmeric
1/2 tsp fennel seeds, chopped
1/2 tsp cardamom
1/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground cayenne (optional, to taste) 3 Tbsp coconut oil
1 large onion, sliced in medium pieces
2 jalapenos, deseeded and thinly sliced
5 cloves garlic, minced
1 heaping Tbsp minced fresh ginger
1/4 cup finely chopped fresh coriander
3 lbs tomatoes, diced
Fresh black pepper
1 teaspoon salt
3 1/2 cups cooked chickpeas
1 teaspoon agave
Juice of one lime or 1 tsp tamarind concentrate Preheat a large pan over medium heat. Meanwhile, mix together the spice blend in a small bowl. When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the coriander and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave.
Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either. Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra coriander, if you like! roshu - 2013-01-04 08:31:00 |
| 545 | For a special occasion: Cashew Nut Roast with Herb Stuffing
(from Rose Elliot: A Vegetarian Christmas) 50gm margarine
1 large onion
225gm unroasted cashews
100gm white bread
2 large garlic cloves
200ml water or stock
salt and pepper
grated nutmeg
1TB lemon juice • preheat the oven to 200C
• line a 450gm/1lb loaf tin with paper and grease with some of the margarine
• fry the onion in the margarine for 10 minutes at a low heat until soft but not browned
• grind the cashews in a food processor, then remove and process the bread until it is in crumbs
• place all other ingredients in the food processor and mix.
• put half of the cashew mix into the tin, top with the stuffing, then put the rest on top
• stand the loaf tin in a baking tray to catch any oozing oil, and bake for about 20 minutes until firm and browned
• remove from the oven, let stand for a few minutes, then slip a knife around the sides of the tin and turn out. Stuffing:
100gm white breadcrumbs
50gm margarine
1 small onion, grated
½ tsp. thyme
½ tsp. marjoram
25gm parsley, chopped • process the bread in the food processor until it is crumbed
• add other stuffing ingredients and mix well roshu - 2013-01-04 08:33:00 |
| 546 | EASY TAHINI SAUCE ¼ C tahini
2 Tbsp tamari or soya sauce
3 Tbsp water
1 Tbsp sugar
1 Tbsp rice vinegar / white vinegar
1 tsp chilli sauce or 1 fresh chilli, chopped
1 tsp dijon (wholegrain) mustard
1 pinch salt, optional
freshly ground black pepper Add all of the ingredients to a blender or a bowl and blend or whisk together until smooth and creamy.
Perfect with noodles, pasta, brown rice and steamed or roasted vegetables. roshu - 2013-01-04 08:34:00 |
| 547 | Rice Salad Ingredients 1C brown rice (medium grain, uncooked measure)
½ medium onion
50ml Tamari
1 large red pepper
3 spring onions
1/2C sunflower seeds
1/2C pumpkin kernels
1/2C sesame seeds
1/2C coarsely chopped almonds
1/2C sultanas For dressing…
50ml olive oil
3 Tbsp squeezed lemon juice
1.5 tsp honey
1 crushed garlic clove
1 tsp grated ginger
1 tsp cider vinegar Cook brown rice; when it is cooked (and drained, if not cooking dry), stir in Tamari and finely chopped (uncooked) onion and leave sitting for two hours. Meanwhile, dry roast all the seeds and nuts in a pan over a low heat (works well to roast sunflower & pumpkin together & others separately). Dice red pepper finely, and slice spring onion thinly. Run sultanas under hot water to plump them up. Whiz or whisk dressing ingredients In large bowl mix every thing together, adding dressing at last minute. roshu - 2013-01-04 08:39:00 |
| 548 | That cashew loaf is what I had for Christmas dinner roshu. Have had it every christmas dinner for years and it is really nice. Will def try the tahini sauce as I seem to be addicted to it these days, yum. |
| 549 | Anyone have their favourite non dairy calcium rich vegetarian recipes to share please? janny3 - 2013-01-04 16:01:00 |
| 550 | Grilled Caponata Salad This dish is a good way to use your summer produce, and quantities can be varied.
1 medium eggplant, cut in 6mm slices
1 small red onion, cut in 6mm slices
2 medium courgettes, cut in 6mm slices lengthwise and then halved
olive oil for brushing
salt and pepper to taste
1/4 cup fresh basil leaves, chopped
1/4 cup green olives, sliced
2 Tbsp red wine vinegar Brush eggplant, red onion and courgettes with olive oil, sprinkle with salt and pepper and grill, turning once, until lightly browned.
Add grilled veggies to vinegar, olives and basil, and mix well. Serve hot or chilled. From the summer issue of Vegetarian Living New Zealand, Recipes for Summer. roshu - 2013-01-05 16:37:00 |
