| 701 | This message was deleted. |
| 702 | Bump to page #1 roshu - 2013-09-03 15:24:00 |
| 703 | This message was deleted. |
| 704 | For anyone wanting to avoid eggs dip into a mixture of cornflour and water and then into breadcrumbs, comes out really crispy and more economical than buying eggs. |
| 705 | This message was deleted. |
| 706 | This message was deleted. elliehen - 2013-09-04 11:19:00 |
| 707 | This message was deleted. |
| 708 | Vegetarian Burger (Woman's Weekly) 400g can chickpeas, drained and rinsed
2 cloves garlic, roughly chopped
1 egg
1 tbsp pesto
1 tsp dried oregano
1/4 cup grated parmesan cheese
1/2 cup fresh breadcrumbs
Salt and freshly ground black pepper
3 spring onions, finely sliced
1 tbsp flour
3 tbsp oil
1. Place chickpeas and garlic in the bowl of a food processor. Pulse until finely chopped.
2. Add egg, pesto, oregano, parmesan and breadcrumbs, pulse until well combined. Season and mix in spring onions.
3. Form mixture into patties and dust with flour.
4. Heat oil in a frying pan and cook patties until golden and crisp on both sides. roshu - 2013-09-04 17:58:00 |
| 709 | This message was deleted. elliehen - 2013-09-04 19:08:00 |
| 710 | Made this from smitten kitchen, yum, added fresh coriander at the end. Added paprika and a little smoked paprika. I really did not follow quantities just ingredients. This would be great as part of a middle eastern meal of lots of plates.
Spinach and chickpeas
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside. Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown. Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper. If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do). ruby19 - 2013-09-11 19:45:00 |
| 711 | This message was deleted. |
| 712 | This message was deleted. elliehen - 2013-09-13 14:12:00 |
| 713 | bumping for budget meals |
| 714 | This message was deleted. elliehen - 2013-09-25 19:41:00 |
| 715 | Got it! Thanks Elliehen :D katiej4 - 2013-09-25 21:02:00 |
| 716 | Garlic Slaw. This is Bryanna Clark Grogan's recipe which is great for garlic lovers. Serves 8.
Dressing:
7/8c soymilk
1/3c cider vinegar
1/4c maple syrup
1/4c tofu
4 large cloves garlic, peeled
1t salt
8c finely shredded or chopped green cabbage or combination of cabbage and carrot.
Combine dressing ingred in blender until really smooth, then toss in a large bowl with veg. Cover and refrigerate until serving time. |
| 717 | I am now the thrilled owner of the first 2 Revive cafe cookbooks (another due out soon apparently) & I'm just loving the recipes. Simple & tasty.
http://www.revive.co.nz/info/recipes samanya - 2013-09-30 11:13:00 |
| 718 | Yes agree samanya, those books are really good. Quick and easy and very tasty. |
| 719 | in post #703 that cooks reposted. I made these again recently and used a tin of Black Beans and they turned out great but I did find the mixture a bit dry. (I added an egg as the vegetarian I was cooking for eats eggs and rolled them in buckwheat flour but didn't dip them first.)
Recipe made 42 bit sized balls great for dipping. cgvl - 2013-09-30 11:47:00 |
| 720 | This message was deleted. elliehen - 2013-09-30 22:54:00 |
| 721 | bump |
| 722 | Appeared on my homepage today, looks interesting to try.
http://au.lifestyle.yahoo.com/better-homes-gardens/recipes/r
/-/8629495/zucchini-and-garlic-cheese-tart/ Zucchini and garlic cheese tart Preparation time:10 mins plus 30 mins standing timeCooking time:60 mins
Serves:4
If using a springform tin, make sure the base fits the top and the spring clip closes tightly. Ingredients 6 medium zucchini,thinly sliced
2 tbsp sea salt
6 eggs
2 tbsp cornflour
½ cup finely chopped dill
80g garlic Boursin cheese, crumbled
Sea salt and white pepper
¹â„³ cup finely grated parmesan Notes
- A deep, straight-sided cake tin or springform tin is best for this dish. If using a springform tin, make sure the base fits the top and the spring clip closes tightly. This prevents the mixture from leaking. It’s advisable to sit the tin on a baking tray, just in case.
- Boursin is a soft cheese that is flavoured with garlic, chives or herbs. Other soft cheeses, such as cream cheese or goat’s cheese,
can also be used. Method 1. Preheat oven to 180°C. Line the base and sides of a deep 20cm cake tin with baking paper. Put half the zucchini slices in a colander. Sprinkle with 1 tablespoon of the salt. Top with the remaining zucchini slices and salt. Allow to stand for 30 minutes, then rinse zucchini under cold water and pat dry with paper towel. Set aside on a large baking tray.
2. Break the eggs into a large mixing bowl, add cornflour and whisk to combine. Add dill, crumbled cheese and salt and pepper to egg mixture and stir to combine. Put zucchini slices in prepared cake tin.
3. Pour the egg mixture over the zucchini. Sprinkle parmesan over the top. Bake for 50-60 minutes or until cooked in the centre when tested with a skewer. Stand tart for 10 minutes before turning out onto a plate. Serve warm or cold, cut into wedges. valentino - 2013-10-17 11:14:00 |
| 723 | that screams No to be so far as garlic goes, I love garlic but im oh so funny about what I think it should be in valentino wrote:
Appeared on my homepage today, looks interesting to try.
http://au.lifestyle.yahoo.com/better-homes-gardens/recipes/r
/-/8629495/zucchini-and-garlic-cheese-tart/ Zucchini and garlic cheese tart Preparation time:10 mins plus 30 mins standing timeCooking time:60 mins
Serves:4
If using a springform tin, make sure the base fits the top and the spring clip closes tightly. Ingredients 6 medium zucchini,thinly sliced
2 tbsp sea salt
6 eggs
2 tbsp cornflour
½ cup finely chopped dill
80g garlic Boursin cheese, crumbled
Sea salt and white pepper
¹â„³ cup finely grated parmesan Notes
- A deep, straight-sided cake tin or springform tin is best for this dish. If using a springform tin, make sure the base fits the top and the spring clip closes tightly. This prevents the mixture from leaking. It’s advisable to sit the tin on a baking tray, just in case.
- Boursin is a soft cheese that is flavoured with garlic, chives or herbs. Other soft cheeses, such as cream cheese or goat’s cheese,
can also be used. Method 1. Preheat oven to 180°C. Line the base and sides of a deep 20cm cake tin with baking paper. Put half the zucchini slices in a colander. Sprinkle with 1 tablespoon of the salt. Top with the remaining zucchini slices and salt. Allow to stand for 30 minutes, then rinse zucchini under cold water and pat dry with paper towel. Set aside on a large baking tray.
2. Break the eggs into a large mixing bowl, add cornflour and whisk to combine. Add dill, crumbled cheese and salt and pepper to egg mixture and stir to combine. Put zucchini slices in prepared cake tin.
3. Pour the egg mixture over the zucchini. Sprinkle parmesan over the top. Bake for 50-60 minutes or until cooked in the centre when tested with a skewer. Stand tart for 10 minutes before turning out onto a plate. Serve warm or cold, cut into wedges. motorbo - 2013-10-17 12:15:00 |
| 724 | motorbro, are you referring to that "Boursin" cheese, noted came from an Australian Yahoo food section and was wondering about it then the following part of that note "Other cheeses etc etc can be used" with adding garlic or whatever would be better to go by. Cheers valentino - 2013-10-17 13:53:00 |
| 725 | no just garlic and cheese together does not appeal to me motorbo - 2013-10-17 14:57:00 |
| 726 | Best Nacho Cheeze Sauce- from Food.com
This is really nice and got good reviews from many people.
I make 1/2 qty but leave spices and flavours same. This is the recipe for the full qty - 1/2qty makes plenty.
3-1/2c water
2c raw cashews
2 lemons, juice of
3/4t paprika
1hpd t garlic powder
1hpd t onion pdr
3t salt - I use a bit less than 1/2 for the smaller qty
1 can pimentos (I use roasted red pepper) 1/4-1/2 pepper
1/2c yeast flakes - the light coloured ones made by Lotus
Soak cashews for a few hours. Put 2-1/2c water in blender with all ingred and blend well until smooth. Heat 20 min in saucepan on low/med heat, add rest of water if necessary. |
| 727 | bumping for fannyadam samanya - 2013-10-29 11:18:00 |
| 728 | This message was deleted. elliehen - 2013-10-29 15:03:00 |
| 729 | I guess so ...one does what one can to help. Edited by samanya at 6:41 pm, Tue 29 Oct samanya - 2013-10-29 18:40:00 |
| 730 | Copied to here so it won't get lost (& to bump this thread)
Vegan "Feta Cheese"
This tangy "cheese" is really just tofu and is 100% vegan. However, the marinade provides a spicy zest that replicates the tangy taste of feta cheese. The "cheese" is the perfect addition to a vegan salad or pasta.
Ingredients
1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 tsp. salt
1 tbsp. dried basil
1/2 tsp. pepper
1/2 tsp. dried oregano
1 pkg. firm tofu
Method
Stir together the oil, water, vinegar, salt, basil, pepper and oregano in a large bowl.
Crumble the tofu in a small bowl into small pieces
Place the tofu in the large bowl, and allow it to marinate at room temperature for at least 1 hour.
Put the cheese in a sealable container and refrigerate to store.
The greater amount of time the tofu marinates, the more flavorful the cheese will be.
The cheese will keep in the refrigerator for up to 2 weeks. From Vegetarian Society web site Quote roshu (566 ) 3:33 pm, Tue 5 Nov #1 samanya - 2013-11-06 11:12:00 |
| 731 | Thanks samanya :-) roshu - 2013-11-07 09:25:00 |
| 732 | This recipe uses gluten flour, also known as wheat meat when cooked like this.
It tastes very much like meat and is very economical. It is often called seitan.
BBQ Riblets with Lime Corn salsa.
1c gluten flour
1T paprika
3T Nutritional yeast - Lotus brand from health food shop is best. If you can only find Bin Inn one then use 1T
1t onion pdr
1/4c crunchy peanut butter or tahini
1c water
1/2c BBQ sauce, commercial is fine
Oven 350.
Mix all dry ingred then quickly add water and peanut butter, mix until like a firm bread dough, knead with hands briefly until ingreds well mixed in.
Form into 6 strips, place on lightly greased try. Bake 30 min, turn halfway through, spread barbecue sauce over and place back in oven 10 mins.
Can cool and add BBQ sauce just before heating 2 min in microwave or 10 min in oven.
Lime Corn.
1 hpd cup corn, 1/2t grated lime zest, juice 1/2 lime, 1-2T fresh coriander, 1/2T chpd red onion, s&p.
Serve heated through or cold as salsa. |
| 733 | Sticky Date Puddings.
1-1/2c chpd dates, pitted
1c apple juice.
1t gr cinnamon
1-2t mixed spice
1/2t baking soda
1c gr. almonds
1c wholemeal s.r. flour
Bring to boil dates, apple juice, cinnamon and mixed spice in small saucepan, stir occas. Remove from heat, stir in baking soda. Cool to lukewarm and stir in ground almonds and flour. Put into dariole moulds or muffin tins. Bake 180 for 25 min. |
| 734 | I have never tried that cheese, I don't know why but I don't like cheese and garlic together ....yet im sure I must have had it....e.g fondues which are amazing.....ignore me im just nuts lol valentino wrote:
motorbro, are you referring to that "Boursin" cheese, noted came from an Australian Yahoo food section and was wondering about it then the following part of that note "Other cheeses etc etc can be used" with adding garlic or whatever would be better to go by. Cheers motorbo - 2013-11-21 13:16:00 |
| 735 | [quote=ruby19, I made this last night, and must remind myself to make it more often
.Adaptions I only used 2 med courgettes chopped quite chunkily, 1 carrot smaller cubes, 1 pepper chopped, no wine, tumeric instead of saffron and 3 cups water, with 2 tsp vegata stock, with the paprika 1 tsp Gregg's paprika & 1 tsp smoked paprika .... thankfully I have some left over for lunch :-)
Vegetarian Paella
1 pinch saffron approx 1/2 tsp
2 tbsp o/oil
1 large onion chopped
4 cloves garlic crushed & chopped
1 large pepper red/ yellow for colour
2 large potabella mushrooms cut into chunks
1 tsp ground coriander
2 tsp sweet paprika
1/2 tsp smoked paprika
1 cup paella rice
1/4 cup wine ( red or white)
1 tin 400g chopped tomatoes
2 - 2 1/2 cups vegetable stock ( I add 2 then add a bit more if needed during cooking, as you want the rice to be cooked but remain firm not gluggy)
1/4 tsp cayenne pepper or to taste
1 tsp dried thyme
1/2 tsp salt
freshly ground black pepper
fresh parsley to serve Cover the saffron with a coupleof tbsp of water in a bowl set aside.
heat oil in a wide heavy pan, saute the onion, garlic, peppers, and mushrooms. for 5 min. Mix in the paprika. then add rice and stir through over the heat for a minute then add the wine, veg stock tomatoes saffron & soaking water, salt, cayenne, thyme and pepper. Bring to the boil, then lower to a simmer, cook for approx. 20 min uncovered, stirring often. Check liquid whilst cooking, add more as needed.
Turn up heat to high for 5 min or until browned and a caramelized crust forms on the bottom side of the rice. watch carefully to ensure it doesn't burn. allow to sit for 5 min, garnish with fresh parsley.[/quote] ruby19 - 2013-11-22 07:07:00 |
| 736 | Apple, Nut and Carrot Salad.
325g carrots, grated, 2 red apples, 25g cashew nuts, 15g sunflower seeds, 15g walnuts, chpd, 1T lemon juice, 50g raisins, 3T light vinaigrette (as follows)
Core and slice apples and sprinkle with lemon juice. Combine all ingred.Light Vinaigrette.
125ml e.v. olive oil
2T red or white wine vinegar
1cl garlic, crushed
1 level T Dijon mustard,
3T cold water
s&p |
| 737 | Time for another bump... roshu - 2013-12-02 14:41:00 |
| 738 | does anyone cook/use halomui much? I had thought I didn't like it but recently whilst out I had some with a meal and it was yummy, so I got some today..im looking at recipes online but would also love to know if others use/cook with it often motorbo - 2013-12-02 17:33:00 |
| 739 | I love haloumi, and tend to add it to salads, great with roast veg & couscous salad. I have marinated it and used in fajitas. I think I have posted that recipe in this thread somewhere! You can use it grated in fritters, but I personally feel that would be a waste. ruby19 - 2013-12-02 18:15:00 |
| 740 | This message was deleted. elliehen - 2013-12-02 19:22:00 |
| 741 | I just had to share this...it's a brilliant alternative to 'real' cheese sauce
( hard to tell the difference)...maybe it's been done before in this thread, I don't know.
It's from the Revive Cafe book #3
makes 2 cups
1/4 tsp salt
1 tab nutritional yeast flakes
1 cup raw cashew nuts
1/4 tspn tumeric powder
1/2 tspn arrowroot or cornflour
Blitz the lot, big time & then gently heat, stirring until it's your desired thickness (take care not to sample too much whilst heating ;o)
I added a couple of garlic cloves & I tell you, I was impressed ... & I'm a cheese sauceaholic. samanya - 2013-12-03 21:14:00 |
| 742 | thanks ellie and ruby. my dinner was nice but a grill pan no oil I feel would have been better...well we live and learn, and the pack for $6.00 will do 3 meals for me so that's value too ruby19 wrote:
I love haloumi, and tend to add it to salads, great with roast veg & couscous salad. I have marinated it and used in fajitas. I think I have posted that recipe in this thread somewhere! You can use it grated in fritters, but I personally feel that would be a waste. motorbo - 2013-12-03 21:20:00 |
| 743 | bumping for nattles88 who is wanting gluten flour/seitan recipes. |
| 744 | Miso Marinated Tofu (Fetta)
1 1l tofu, med firm, firm of extra firm silken tofu - cut into 1/2" slices or 1/2"x1" cubes.
Marinade.
1c water
1/2c miso (not really dark kind)
2T lemon juice or rice vinegar
1t salt
Mix marinade ingreds together - immerse tofu in marinade in covered container i.e. preserving jar. Keep refrigerated at least 1-1/2 weeks or up to 3 weeks.
This is from Bryanna Clark Grogan's site Notes from the Vegan Feast Kitchen |
| 745 | Raw Vegan Goat Cheese Dip - this is wonderful, doesnt taste like goat cheese which is a bonus to me.
1/2c raw cashews, soaked 2-3 hrs, drained
juice 1/2 lemon
1/3c water
1T coconut oil - the refined, solid type
1t cider vinegar
pinch salt
Blend until smooth
Basil Pesto
In food processor 1c basil leaves, 2 garlic cloves, 1/3c pine nuts, olive oil to enable processing. 1t salt. Process well.
1/2c sun dried tomatoes
extra pine nuts to top with
Line 2 small ramekins with gladwrap. Put layer of the nut cheese, layer of pesto, layer of sliced sundried tomatoes then remaining cheese. Refrigerate several hours or freeze. Drizzle oil on plate, unmould cheese, drizzle with oil and herbs and top with pine nuts. Serve with rice crackers.
From the forkandbeans blog. |
| 746 | Cashew Nut Roast with Herb Stuffing
(from Rose Elliot: A Vegetarian Christmas)
50g margarine
1 large onion
225g unroasted cashews
100g white bread
2 large garlic cloves
200ml water or stock
salt and pepper
grated nutmeg
1T lemon juice
Stuffing: 100g white breadcrumbs
50g margarine
1 small onion, grated
½ tsp thyme
½ tsp marjoram
25g parsley, chopped
· 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
Stuffing:
· process the bread in the food processor until it is crumbed
· add other stuffing ingredients and mix well
· 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 roshu - 2013-12-16 15:26:00 |
| 747 | I have made Rose's Cashew Nut Loaf for years but as I mentioned on another thread about this recipe in her latest book she cooks it at 180 covered with baking paper for 45 mins and then takes the baking paper off and cooks it for another 15 mins or until golden brown. I wouldnt want anyone to make it as the above recipe at 200 for 20 mins and find it is not cooked in the middle.
It may work fine at the higher temp for the shorter time but I have always made it at the lower temp and never have a problem with it. It is a really nice nut loaf recipe. Dont know why the cooking side of it has changed.
Has anyone else made this loaf and what temp did you cook it at? |
| 748 | bump |
| 749 | Creamy Country Gravy
(from “Cooking With Peta”)
Can be used to accompany last week's Cashew Nut Roast with Herb Stuffing.
½ c flour
2-4 TB brewers yeast
2 TB vegetable oil
2 cups soymilk
2 cups vegetable stock
1 TB tamari or soya sauce
3 tsp. country seasoning
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. freshly ground black pepper
· toast the flour and brewers yeast in the oil until it starts to brown
· blend in the soya milk and vegetable stock gradually, leaving no lumps
· blend in the tamari, poultry seasoning, onion powder, garlic powder and black pepper
· heat until it thickens and just starts to boil roshu - 2013-12-23 21:48:00 |
| 750 | What is country seasoning please? |
