| 651 | This message was deleted. elliehen - 2013-06-20 15:42:00 |
| 652 | bump |
| 653 | bump |
| 654 | used the search function and found some vege sausage rolls im going to try them tonight motorbo - 2013-06-29 17:23:00 |
| 655 | motorbo wrote:
used the search function and found some vege sausage rolls im going to try them tonight Hi Motorbo,how are you doing? Do let us know how the Vege sausage roll turns out, sounds nice would love the recipe. |
| 656 | hiya EA, I found the recipe here, sorry I didn't copy who from, but thanks them :) • Vegetarian Sausage Rolls
(I made this, and some meat ones, for a party - no one could tell which was the meat & which were the veggie ones without me telling them! The veggie ones proved the most popular! I cut them into cocktail size, but larger ones would make a delicious dinner. Source: http://www.shiftingthinking.org/?p=2066)
INGREDIENTS
1 small onion
1 cup cottage cheese
1/2 cup walnuts
1 Tbsp dried sage
2 cloves garlic
salt and pepper
3 eggs
2 Tbsp dark soy sauce
1/2 cup bread crumbs
3/4 cup rolled oats
Puff pasty sheets – cut into rectangles
egg or milk to brush over pasty
Place onion, cottage cheese, walnuts, sage, garlic and seasoning in a food processor and process for about 30 seconds. Add the remaining ingredients and process until at desired consistency (some people like it a little more chunky, I tend to process it well).
Brush the edge of the pastry with beaten egg or milk and place a line of filling down the center. Roll into a log and cut into desired shape and brush the top with egg mix or milk.
Cooking time will vary with the size of the rolls, 200 degrees for between 20-40 minutes – until golden brown. Delicious with a good chutney and side salad.
The mix is versatile РI also use it to make vegetarian meat balls and hamburger patties (so the balls/patties will hold their shape make the mix a bit thicker by adding an extra 1/4 cup each of oats and bread crumbs). It is also delicious baked in a loaf tin to make a vegetarian meat loaf. Try adding some saut̩ed grated carrot and an extra handful of mixed nuts and seeds (roughly chopped). I will let you know too ...hope all is good with you motorbo - 2013-06-29 18:57:00 |
| 657 | motorbo wrote:
hiya EA, I found the recipe here, sorry I didn't copy who from, but thanks them :) • Vegetarian Sausage Rolls
(I made this, and some meat ones, for a party - no one could tell which was the meat & which were the veggie ones without me telling them! The veggie ones proved the most popular! I cut them into cocktail size, but larger ones would make a delicious dinner. Source: http://www.shiftingthinking.org/?p=2066)
INGREDIENTS
1 small onion
1 cup cottage cheese
1/2 cup walnuts
1 Tbsp dried sage
2 cloves garlic
salt and pepper
3 eggs
2 Tbsp dark soy sauce
1/2 cup bread crumbs
3/4 cup rolled oats
Puff pasty sheets – cut into rectangles
egg or milk to brush over pasty
Place onion, cottage cheese, walnuts, sage, garlic and seasoning in a food processor and process for about 30 seconds. Add the remaining ingredients and process until at desired consistency (some people like it a little more chunky, I tend to process it well).
Brush the edge of the pastry with beaten egg or milk and place a line of filling down the center. Roll into a log and cut into desired shape and brush the top with egg mix or milk.
Cooking time will vary with the size of the rolls, 200 degrees for between 20-40 minutes – until golden brown. Delicious with a good chutney and side salad.
The mix is versatile РI also use it to make vegetarian meat balls and hamburger patties (so the balls/patties will hold their shape make the mix a bit thicker by adding an extra 1/4 cup each of oats and bread crumbs). It is also delicious baked in a loaf tin to make a vegetarian meat loaf. Try adding some saut̩ed grated carrot and an extra handful of mixed nuts and seeds (roughly chopped). I will let you know too ...hope all is good with you Thank you so much, will take out a few things, as I am dairy and gluten free,and loving the vege thread. |
| 658 | they were delish EA, and looked like the real thing too, I was gluten free, but found when I gave up red meat I could handle gluten - so long as not over the top with eating it too much ...so I am not gluten intolerant rather my digestion as I am aging cant cope with what it once did...ditching red meat was the best thing I ever did motorbo - 2013-06-30 01:42:00 |
| 659 | I made this Vegan Quinoa & Sweet Potato Chili last night:
http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/ Really hearty and tasty. I served it with a corn salad: one tin of sugar-free corn kernels (drained), some chopped red onion, grape tomatoes cut in half, chopped coriander, salt to taste, and drizzled with olive oil. Sweetness of the corn went well with the heat of the chili. mjhdeal - 2013-06-30 07:23:00 |
| 660 | motorbo wrote:
they were delish EA, and looked like the real thing too, I was gluten free, but found when I gave up red meat I could handle gluten - so long as not over the top with eating it too much ...so I am not gluten intolerant rather my digestion as I am aging cant cope with what it once did...ditching red meat was the best thing I ever did Good news MB I have also ditched red meat,and feeling well. |
| 661 | mjhdeal wrote:
I made this Vegan Quinoa & Sweet Potato Chili last night:
http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/ Really hearty and tasty. I served it with a corn salad: one tin of sugar-free corn kernels (drained), some chopped red onion, grape tomatoes cut in half, chopped coriander, salt to taste, and drizzled with olive oil. Sweetness of the corn went well with the heat of the chili. Thank you for this recipe, going to try this one. |
| 662 | earthangel4 wrote:
Thank you for this recipe, going to try this one. Hope you like it! Here's a recipe for Vegan beetroot burgers I made for dinner last night - Is now one of my fave veg. meals; really substantial and tasty. Served with usual burger toppings, but no bun. I baked them in 180C oven for 35 minutes.... Recipe makes six; I cooked the lot and will use the rest for lunches. Changes made:
- It was a last-minute thing, I didn't have lentils so used a drained can of kidney beans.
- I laugh in the face of recipes that say "one clove of garlic." I used five. http://www.alignyo.com/blog/fire-up-the-grill-vegan-beet-bur
ger-recipe mjhdeal - 2013-07-04 12:19:00 |
| 663 | The member deleted this message. |
| 664 | earthangel4 wrote:
Thank you for this recipe, going to try this one. This was yummy, had it 2 nights ago. |
| 665 | earthangel4 wrote:
This was yummy, had it 2 nights ago. yay! mjhdeal - 2013-07-04 12:50:00 |
| 666 | Can anyone tell me how many burger patties the recipe in post #610 makes? Keen to have a go at them this weekend, wondering if they might freeze okay? The vegetarian sausage rolls above also sound great! sampa - 2013-07-04 13:48:00 |
| 667 | Made corn fritters for lunch, very nice and tasty from the Revive cook book.
If anyone wants the recipe let me know.
It makes 10 big ones, and are gluten free. |
| 668 | The vege sausage rolls above sound delicious and perfect to use up some cottage cheese - could I subsitute another nut for walnuts as I am allergic to them? nunesy - 2013-07-07 16:19:00 |
| 669 | This message was deleted. elliehen - 2013-07-08 22:49:00 |
| 670 | nunesy wrote:
The vege sausage rolls above sound delicious and perfect to use up some cottage cheese - could I subsitute another nut for walnuts as I am allergic to them? The sausage roll recipe was one I put on the thread - I have only tried it with walnuts, but pecans are usually cited as a walnut substitute in the recipes I have come across :) mjhdeal - 2013-07-09 14:44:00 |
| 671 | You could sub mushrooms or brown lentils or almonds if you can tolerate them would be a fine nut substitute. |
| 672 | http://www.vegetariantimes.com/recipe/caramelized-onion-waln
ut-and-spinach-savory-cake/
Haven't tried this yet, but sounds lovely Caramelized Onion, Walnut, and Spinach Savory Cake The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.
Onion Marmalade
2 Tbs. olive oil
4 large sweet onions, such as Vidalia or Walla Walla, thinly sliced (7 cups)
3 Tbs. balsamic vinegar
1 ½ Tbs. light brown sugar
1 tsp. finely chopped fresh thyme
Cake
1 ½ cups all-purpose flour
1 Tbs. baking powder
1 tsp. kosher salt
1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
2 large eggs
½ cup low-fat Greek yogurt
5 Tbs. olive oil
1 cup coarsely chopped spinach
â…“ cup chopped toasted walnuts
1. To make Onion Marmalade: Heat oil in Dutch oven over medium-high heat. Add onions, and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and thyme, and reduce heat to medium-low. Cook 40 minutes, or until onions are caramelized. Cool. 2. To make Cake: Preheat oven to 350°F. Line loaf pan with parchment paper, letting ends hang over pan edges. Spray parchment with cooking spray. 3. Whisk together flour, baking powder, salt, and Aleppo pepper in bowl. Whisk together eggs, yogurt, and oil in separate bowl. Stir egg mixture into flour mixture. Fold in spinach, 1/2 cup Onion Marmalade, and walnuts. Spoon batter into prepared loaf pan, and smooth top with spatula. Bake 45 minutes, or until tip of knife inserted into loaf comes out clean. Lift loaf from pan with parchment paper, and cool on wire rack. Serve with remaining Onion Marmalade, if desired. Edited by ruby19 at 7:00 pm, Tue 9 Jul ruby19 - 2013-07-09 18:58:00 |
| 673 | Vegan Mayo.
135 soya milk
1-1/2T cider or white wine vinegar
1/2T lemon juice
1-1/2t whole grain mustard
300mil oil
s&p
Put all ingred except oil and s&p in food processor and process until well mixed. Trickle oil in slowly while processor is running and mix thickens.
Add s&p. Will thicken in fridge.
Very easy and tasty. |
| 674 | bump ferita - 2013-07-20 11:41:00 |
| 675 | This message was deleted. elliehen - 2013-07-20 11:56:00 |
| 676 | bump |
| 677 | This message was deleted. jubli - 2013-07-28 17:03:00 |
| 678 | Quick Black Bean Burgers - these are really quick and tasty. Kids like them.
In processor put drained can of black beans, handful of grated carrot, onion powder, garlic powder and brown rice or wheat flour, s&p. Make into patties and fry.
Think they would be nice with a salsa made from tomato, onion, avo, corn, coriander or similar. |
| 679 | bumping for budget meals |
| 680 | http://www.simplyrecipes.com/recipes/eggplant_and_red_pepper
_terrine/Ohh, just came across this recipe looks lovely, eggplant and pepper terrine.
Roll on the summer months ruby19 - 2013-07-29 14:41:00 |
| 681 | Hi Everyone, what a wonderful thread... thanks so much.. have copied and pasted so many..... I am just learning to cook. (yes, I know some of you will be shocked) lol.... in my 40's and just learning... cricky... I have hated cooking all my life, and then suddenly this year I stopped saying 'I hate cooking, and yuck, and ewww and how could someone slave over a hot stove day and night, night and day, blah, blah, blah" lolo. Anyway this year I have learnt to cook, and guess what ??? I absoutley love it.. All weekend, I'm in the kitchen, with my wiz, blender, putting on dinner parties...and cooking low-fat, low-cholesterol meals....Im really creative, so love trissying up the dinner plates etc etc... So there you go, its never to late to learn and just goes to show the power of what comes out of our mouths. And by the way I have lost just about 15kgs. Only 4 more kgs and I will be at ideal weight. ......In fact, sometimes I wish I wasn't working full time so I can cook all day....so thanks again for the wonderful thread, and tips, tricks and sharing...happy cooking Edited by gizmodaisy45 at 4:05 pm, Mon 29 Jul |
| 682 | This message was deleted. |
| 683 | Well done gizmodaisy, on both the cooking and weight loss. It is great to be able to produce lovely home cooked food. Keep up the good work! ruby19 - 2013-07-29 17:00:00 |
| 684 | awesome, go you and enjoy I love to cook gizmodaisy45 wrote:
Hi Everyone, what a wonderful thread... thanks so much.. have copied and pasted so many..... I am just learning to cook. (yes, I know some of you will be shocked) lol.... in my 40's and just learning... cricky... I have hated cooking all my life, and then suddenly this year I stopped saying 'I hate cooking, and yuck, and ewww and how could someone slave over a hot stove day and night, night and day, blah, blah, blah" lolo. Anyway this year I have learnt to cook, and guess what ??? I absoutley love it.. All weekend, I'm in the kitchen, with my wiz, blender, putting on dinner parties...and cooking low-fat, low-cholesterol meals....Im really creative, so love trissying up the dinner plates etc etc... So there you go, its never to late to learn and just goes to show the power of what comes out of our mouths. And by the way I have lost just about 15kgs. Only 4 more kgs and I will be at ideal weight. ......In fact, sometimes I wish I wasn't working full time so I can cook all day....so thanks again for the wonderful thread, and tips, tricks and sharing...happy cooking motorbo - 2013-07-29 23:29:00 |
| 685 | roshu wrote:
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. ohh this is good, but is there a recipe on here on how to make tahini from scratch please????? Edited by gizmodaisy45 at 3:46 pm, Tue 30 Jul |
| 686 | or is it to much mucking around and just easier to buy the jar? |
| 687 | Hi everyone, I made this last night
Quinoa salad
3/4 cup quinoa
2 cups water
chopped tomatoe
chopped courgette
chopped capsicum
2 tbsp. mint
2 tbsp. lemon juice
2 tbsp olive oil or canola oil
salt and pepper to taste Wash the quinoa -
Bring water to boil and tip in quinoa
Simmer for 10 mins with lid on then remove from heat and leave for 5-10 mins.
Fluff with fork, allow to cool (about 30mins) then add other ingredients leave to stand for a minimum of 30 minutes. If you make in the morning you can set in ramekins... looks cool with chopped parsley or mint sprinkled over top when you take out of ramekins. . Edited by gizmodaisy45 at 8:30 am, Wed 31 Jul |
| 688 | This thread must not get lost! so bump.
I made this for dinner last night & I loved it.
I got the recipe from a local paper ...Sarah Turpitt.Roast Pumpkin tart with caramelised onions, creamy blue cheese & sage.
2 large red onions sliced
1 tbs olive oil
2 crown pumpkin or butternut squash, peeled etc (I used half a crown one)
1 tbs olive oil
S & P
Filo pastry
75g butter melted
4 eggs lightly beaten
1 cup milk
100g creamy blue cheese, crumbled
a few sprigs of fresh Sage
Toss the pumpkin in the first tbs of oil, season well with s & p & roast in a preheated 180 d oven for around 30 mins.
Gently cook the onions in the first measure of Olive oil until reduced & caramelised.
Brush filo with butter etc etc & line muffin pans ...divide the onion/pumpkin evenly between the pans & pour the lightly beaten egg/milk mixture over.
Sprinkle with the crumbled blue cheese & Sage & bake around 180 c for 20 minutes or so.
I added my own 'crafted' ideas ;o) by adding a little finely cubed Feta to the pumpkin mixture, spraying the filo with oil (no butter) & I couldn't be faffed with small tarts, so made it in a small ceramic dish ...It was lovely & I'll definitely put it in the favourites file. I cooked it longer of course for my bigger dish version & the leftovers taste pretty good today. Edited by samanya at 7:13 pm, Mon 5 Aug samanya - 2013-08-05 19:13:00 |
| 689 | This message was deleted. elliehen - 2013-08-05 19:22:00 |
| 690 | I know what you mean. I ended up with 17 pumpkins *yikes* ...planted two, yield 5 & the self sown triifid in the compost bin yielded 11!
I've given quite a few away & still have about 5 & they are keeping well, so far. samanya - 2013-08-05 21:08:00 |
| 691 | bump |
| 692 | ive tried quinoa many different ways and cant say im a big fan... but I love millet, as a porridge and unhulled millet that can be used like couscous/quinoa and its gluten free gizmodaisy45 wrote:
Hi everyone, I made this last night
Quinoa salad
3/4 cup quinoa
2 cups water
chopped tomatoe
chopped courgette
chopped capsicum
2 tbsp. mint
2 tbsp. lemon juice
2 tbsp olive oil or canola oil
salt and pepper to taste Wash the quinoa -
Bring water to boil and tip in quinoa
Simmer for 10 mins with lid on then remove from heat and leave for 5-10 mins.
Fluff with fork, allow to cool (about 30mins) then add other ingredients leave to stand for a minimum of 30 minutes. If you make in the morning you can set in ramekins... looks cool with chopped parsley or mint sprinkled over top when you take out of ramekins. . motorbo - 2013-08-13 22:59:00 |
| 693 | Made this tonight from veggie belly, a hit with the family, used chow mein noodles.
serves about 4 Ingredients
6 oz rice sticks, also called rice vermicelli or rice noodles
For the sauce
2 teaspoons curry powder, I recommend S&B Oriental curry powder
½ teaspoon turmeric
Crushed dry red pepper, to taste
3 tablespoons soy sauce
1 teaspoon brown sugar, optional
½ teaspoon vinegar, optional
1 tablespoon mushroom flavored soy sauce (available in Asian markets), substitute with soy sauce For the noodles
1 tablespoon vegetable oil
1 heaping teaspoon garlic paste (use a mortar and pestle or grate in a microplane)
1 heaping teaspoon ginger paste (use a mortar and pestle or grate in a microplane), optional
1 medium carrot, peeled and cut into matchsticks
1 red pepper, cut into thin strips
1 1/2 cups shredded cabbage
1 cup cubed fried tofu, available in Asian markets
1 tablespoon sesame oil
1 heaping cup beansprouts
3 scallions, chopped
4 lemon or lime wedges
Chopped cilantro for garnish Method: Soak the rice noodles according to package instructions. (This usually involves soaking them in warm or cold water for 2-5 minutes).Drain well and set aside in the colander.
Whisk together all ingredients for sauce, along with 3 tablespoons of water. Set aside.
Heat oil in a large wok, that is atleast 12 inches wide. Add the ginger and garlic and let them sizzle on medium heat, till fragrant and lightly browned.
Pour in half of the sauce. Work quickly, and mix everything together, breaking up any lumps with a wooden spoon. Cook till the sauce starts to bubble, about 20 seconds.
Throw in red peppers, carrot, cabbage, and tofu.
Crank up the heat to medium-high and sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.
Add the soaked, drained rice stick noodles to the vegetables. Also add the remaining sauce. Working quickly, and using two spoons or tongs, toss and combine everything till the noodles are well coated in the sauce.
Turn off heat and add sesame oil, bean sprouts and scallions. Toss well.
Serve immediately garnished with chopped cilantro and lemon or lime wedges on the side to squeeze over the noodles. ruby19 - 2013-08-20 19:05:00 |
| 694 | ruby19 wrote:
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. Thanks for the recipe ruby. I made these for the third time today with a slight variation this time which was good. I added chopped spinach, a little left over kumera and peas and a pinch of turmeric to the mix. Formed into patties, baked and served them in wholemeal wraps with, hummus, tatziki, lettuce and avocado slices with a salad on the side. Have frozen half the mixture to use later on a busy/lazy day Edited by nauru at 7:46 pm, Tue 20 Aug nauru - 2013-08-20 19:45:00 |
| 695 | sorry not sure if you were asking me, i would say yes, as i didnt really notice any flavour that it added to the dish nunesy wrote:
The vege sausage rolls above sound delicious and perfect to use up some cottage cheese - could I subsitute another nut for walnuts as I am allergic to them? motorbo - 2013-08-20 19:51:00 |
| 696 | Oh Nauru, that sounds lovely, must remember when making my next batch. ruby19 - 2013-08-20 19:53:00 |
| 697 | This message was deleted. elliehen - 2013-08-21 11:10:00 |
| 698 | Bumping for tinkagirl nauru - 2013-08-21 19:54:00 |
| 699 | Tofu-Cashew Mayonnaise.
1 pkt silken tofu, drained
1/2c raw cashews
3T lemon juice
1t mustard
1/4-1/2t onion pdr
salt to taste
Blend until light and fluffy.
Taste for salt |
| 700 | Adding this vegan "Sour Cream" to the vege thread:-)
Tofu Sour Cream
Ingredients:
300gms (a block and a bit) tofu
1 tablespoon canola or olive oil
4 to 5 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon sweetener (eg Agave or maple syrup)
1/2 teaspoon salt
Directions:
1. Place all ingredients in a food processor or blender.
2. Process for at least 4 minutes. Make sure you process it for this long to ensure a smooth and creamy texture.
3. Refrigerate. Serve over Mexican dishes and baked potatos.
It stays fresh for approximately 5 days.
Per 2 tablespoons: Calories: 27, Protein: 2 gm, Carbohydrates: 1 gm, Fat: 2 gm.
Serves: 1 1/4 cups, Preparation time: 5 minutes roshu - 2013-08-30 16:15:00 |
