| 751 | Bumping for those who made a new year's resolution to give up meat! |
| 752 | This message was deleted. elliehen - 2014-01-04 19:38:00 |
| 753 | From the NZ Vegetarian Society website: Curried Chickpea & Veggie “Noodle” Salad A light and healthy salad of vegetable “noodles”, chickpeas, and a creamy curry dressing. Vegan and gluten-free! Serves: 2-3 1 cup green cabbage, cut into thin strips
1 red capsicum, cut into thin strips
2 carrots, spiralised or julienned
2 medium zucchinis, spiralised or julienned
¼ cup green onions (or 1 clove garlic), chopped
¼ cup coriander (or mint), chopped
1 can chickpeas, drained and rinsed (optional)
salt and pepper
red chili flakes (optional) Dressing:
â…“ cup tahini (or other nut butter)
2 tbsp lime juice
3 tbsp maple syrup (or agave)
1 tbsp curry powder
1 tbsp fresh grated ginger (or 1 tsp dried ginger)
2-3 tbsp water (as needed) In a large bowl, mix all dressing ingredients, adding just enough water to thin it out to a thick dressing consistency.
Add veggies and chickpeas and mix until well-coated with the dressing. Season with salt and pepper, and red chili flakes (if using) roshu - 2014-01-08 15:57:00 |
| 754 | bumping for coriander pesto recipe. |
| 755 | bumping for pumpkin hummus on page 5 |
| 756 | Bumping |
| 757 | frances1266 wrote:
Creamy Alfredo Sauce for Fettucine
Soak 1-1/2c raw cashews in water for several hours, blend with 3-1/2c water.
Saute 2 red peppers chpd, 8oz mushrooms, sliced in 2T olive oil until peppers cooked and mushrooms browned.
Pour in cashew mixture and add 4-6 cl garlic minced, 1t salt, 2-3T yeast flakes, 1/3c white wine and stir with wooden spoon until it thickens.
Pour over cooked pasta, sprinkle with parsley and serve.
This thickens beautifully without additional flour etc. Taste and add more garlic, salt or yeast flakes if necessary before mixing with pasta. Yum I made this recipe last night for dinner,it was a hit for me,thank you for posting. |
| 758 | frances1266 wrote:
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. Hi Francis,was wondering if I could use unsweetened Almond milk,instead of soya,many thanks in advance. |
| 759 | Dont see why not earthangel4, havent tried it myself. Dont see why it wouldnt work out ok though. Are you allergic to soy or dont like the taste?
There is a lot of misinformation on soy. Research has shown it is a cancer preventative and unless you are allergic it is very good for you. The Physicians Committee for Preventative Medicine has published research that is all positive. Glad you liked the Alfredo recipe, it is really yum isnt it. I also like Vegangela's macaroni cheese which is equally as good. Make sure you use the yeast flakes from your health food shop which are lighter in colour than the Bin Inn variety. I find the Bin Inn variety overpower any recipe. |
| 760 | frances1266 wrote:
Dont see why not earthangel4, havent tried it myself. Dont see why it wouldnt work out ok though. Are you allergic to soy or dont like the taste?
There is a lot of misinformation on soy. Research has shown it is a cancer preventative and unless you are allergic it is very good for you. The Physicians Committee for Preventative Medicine has published research that is all positive. Glad you liked the Alfredo recipe, it is really yum isnt it. I also like Vegangela's macaroni cheese which is equally as good. Make sure you use the yeast flakes from your health food shop which are lighter in colour than the Bin Inn variety. I find the Bin Inn variety overpower any recipe. No I don't think I have an allergy to soya, I have an allergy to casein protein, I have almond milk in my cupboard, but have never tried soya, thanks for that information. |
| 761 | Bump |
| 762 | samanya wrote:
Ferita, I made these for dinner tonight with slight variations (added sunflower & pumpkin seeds + a dash of soy sauce) served them up with the usual trappings of a hamburger & they were absolutely delicious ...a definite keeper in this house ...thanks for sharing it. making these tonight. |
| 763 | Frances, I've made a note of your vegan mayo recipe, does it make a thick mayo, thanks?. nauru - 2014-01-26 22:48:00 |
| 764 | Yes it thickens up in the fridge - probably best left overnight. It is very tasty, hope you like it. |
| 765 | Made this yesterday, really good. I bbqed the corn in their husks, and had to use red onion instead of spring onions as hubby had used them all up! Couldn't find the chipolte Tabasco, so bought chipolte sauce and added a bit of chilli sauce to it. Also added fresh coriander. 2 sweetcorn
400g can black beans, drained and rinsed
1 avocado, cut into chunks
200g cherry tomatoes, halved
4 spring onions, roughly chopped
100g feta cheese, crumbled
lime wedges, to serve (optional)
For the dressing
1 tsp ground cumin
1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
juice and zest 2 limes
1 tbsp sherry vinegar
2 tbsp extra-virgin olive oil Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using. ruby19 - 2014-01-27 09:44:00 |
| 766 | This message was deleted. elliehen - 2014-01-27 22:32:00 |
| 767 | Yellow Split Pea Puree with Vegetables.
This is from Rose Elliot's The Bean Book. It is cheap, easy and nice comfort food. Tastes really good too.
8oz yellow split peas, 550 ml water, 2 med onions, sliced, 1 carrot, sliced, 1 small leek, sliced,
1 stick celery sliced, a good pinch of dried mint or marjoram (I use fresh mint, about 1-2T) 1T lemon juice, s&p, 40g margarine or e.v. olive oil.
Rose serves it with fried bread, eek. Toast would be better I think.
Soak split peas in the water for an hour or 2, drain and rinse and cook with the water, half of the sliced onion and all other veg and herbs until soft, older split peas can take an hour or more to cook, fresh 30 min. You may need to add a little more water. Water should be evaporated by the time peas are cooked. Blend and season with lemon juice, s&p. Spoon mix into shallow heatproof dish. Fry remaining onion in marg/oil until it softens, pour onion and oil over top of puree and put under hot grill until onion very crisp and brown. |
| 768 | yummy red lentil patties - wonderful for the BBQ http://www.foodandwine.com/recipes/cumin-spiced-red-lentil-b
urgers bev00 - 2014-01-30 00:45:00 |
| 769 | Bump hawki1 - 2014-02-01 10:06:00 |
| 770 | Summer Bean Salad with Cashew Chipotle Dressing. This is Cathy Duffield's recipe that she gave on National Radio a few weeks ago. It is really tasty.
I didnt have any chipotle peppers in adobe sauce at the time and used grated carrot which was very good. I have since bought chipotle peppers in adobe sauce from the Mexican section at New World.
1 can rinsed and drained kidney beans
1c corn kernels
1 small red onion, diced
1c cherry tomatoes, halved
parsley or chives, finely chpd for garnish (opt)
Combine.
Cashew Chipotle Dressing (yum)
1/3c raw cashews, preferably soaked for an hour
1/4c water
2T red wine vinegar (I used sherry vinegar)
1/2-1t chipotle peppers in adobe sauce or 1/4t chipotle powder (I used 1 grated carrot)
salt to taste
Blend all ingred until smooth
Add 1/4c or more to taste of dressing to salad and stir to combine.
Adjust seasoning to taste.
This is a colourful and tasty salad - easy to make also. |
| 771 | Another version of Cathy's lovely salad is
3c iceberg lettuce, chopped into bite sized pieces
1c corn
1c diced cucumber
1c kidney beans as above
Use the same dressing
Is delish also |
| 772 | Sweet corn polenta and eggplant sauce by ottolenghi, from plenty cook book Eggplant Sauce 2/3
cups vegetable oil
1
medium eggplant, cut into 3/4-inch dice
2
teaspoons tomato paste
1/4
cup dry white wine
1
cup chopped peeled tomatoes (fresh or canned)
6 1/2
tablespoons water
1/4
teaspoon salt
1/4
teaspoon sugar
1
tablespoon chopped oregano
Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain off as much oil as you can and discard it -- the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before added the eggplant back in. You can save the oil to fry lamb chops or eggs in tomorrow. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
Polenta 6
ears of corn
2 1/4
cups water
3
tablespoons butter, diced
7
ounces feta, crumbled
1/4
teaspoon salt
Black pepper
Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels -- either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1 1/4 pounds kernels. Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. (Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Consider holding back some or all of the liquid. Alternately, if you like the consistency after processing, you can skip to step 5.) Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed. Edited by ruby19 at 9:16 pm, Mon 17 Feb ruby19 - 2014-02-17 21:14:00 |
| 773 | i just heard about this chef today, apparently he is Israeli, and does a lot of salads and seafood motorbo - 2014-02-17 21:23:00 |
| 774 | This message was deleted. elliehen - 2014-02-17 22:18:00 |
| 775 | Yes elliehen, always on the look out for something new, thankfully the family never complain!! ruby19 - 2014-02-18 07:57:00 |
| 776 | Broad bean burgers by ottolenghi.
Made these tonight, really enjoyed them. They do need to be seasoned well. I have popped a few into the freezer, hopefully they will freeze well.
Serves 4 3/4 tsp each cumin, coriander and fennel seeds
225g spinach
3 tablespoons olive oil
500g broad beans shelled
350g potatoes. peeled and roughly diced
1/2 teaspoon fresh green chilli, deseeded and finely chopped.
2 garlic cloves, crushed
1/4 teaspoon ground turmeric
3 tablespoon chopped coriander
40g breadcrumbs
1 egg
4 lemon wedges
salt and black pepper
Put the whole seeds in a pan and dry- roast on a high flame for 3-4 minutes, or until they start releasing their aromas. Grind to a powder in a pestle and mortar and leave aside. Wilt the spinach in a hot pan with 1 tablespoon of of the olive oil. When cool enough to handle, squeeze out any liquid, then chop roughly and set aside. Blanch the broad beans in boiling water for about a minute; drain and refresh under cold running water. If you prefer to remove the skins, once they are cool enough to handle, you can set to work. Cook the potatoes in boiling water for about 15 minutes, or until tender. Drain and tip into a large mixing bowl. Immediately add the broad beans, crushed seeds, chilli, garlic, turmeric, remaining 2 tablespoons of oil and some salt and pepper. Use a potato masher to mash it all up roughly; don’t worry if some beans are not completely crushed. Add the wilted spinach , chopped coriander and breadcrumbs next. Taste to check the seasoning. Lastly, mix in the egg. Wet your hands and shape the mix into fat patties that are roughly 5cm in diameter and 2cm thick. If time allows ,chill them for at least half an hour
Pan fry in sunflower oil for approx 5min each side or until golden. ruby19 - 2014-02-19 20:53:00 |
| 777 | Note for above recipe I did remove the skins of the broad beans, after their minute blanch, it gives a nicer texture. ruby19 - 2014-02-20 07:15:00 |
| 778 | Another from the Plenty cook book. A little bit of work
to roast all veggies, but looks amazing.
http://www.food.com/recipe/ottolenghis-very-full-roasted-veg
etable-tart-448108 ruby19 - 2014-03-03 19:37:00 |
| 779 | bumping |
| 780 | Thai curry recipe . Can be vegetarian, I don't add shrimp paste, but do add fish sauce, even though I don't like fish. In something like this it is a balance of flavour, that I personally can't taste.
I have made this twice now , it is so good. I just add tofu, carrots broccauli
And sliced red peppers, as that is what I have had on hand. Also I swear by Ceres coconut milk. I use the thick 'cream ' part to fry the paste in before adding the milk and veggies. Also I use a pestle and mortar to make the paste, takes a little while but good stress relief :-) 1 shallot OR 1/4 cup purple onion, chopped
1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce( I use a pinch of crushed chili flakes)
4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. tomato ketchup OR good-tasting tomato puree (I don't use )
1 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. ground white pepper (available in most spice aisles)
2 Tbsp. fish sauce, OR for vegetarians: 2 Tbsp. soy sauce, plus salt to taste
1 tsp. shrimp paste, OR for vegetarians: 1 Tbsp. Thai golden mountain sauce, both available at Asian stores
1 tsp. sugar
1+1/2 to 2 Tbsp. chili powder from the spice aisle (see note below recipe*), depending on how spicy you want it
3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
2 Tbsp. fresh-squeezed lime juice
Optional: 1/4 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot) I stick cinnamon stick into pot. Preparation: Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point, but will mellow when you add your curry ingredients plus remaining coconut milk. Also, it will turn 'redder' once it is cooked, bringing out the red chili color.
If you prefer a curry sauce rather than a paste, add remaining coconut milk and blitz.
To Create a Curry out of Your Paste: Follow the instructions below, or see my Easy Thai Red Curry Chicken Recipe.
Fry the paste in a little oil to release the fragrance (1 minute). Add your choice of meat, tofu, wheat gluten, or vegetables. Add remaining can of coconut milk to create the curry sauce. (if more sauce is desired, add some good-tasting chicken/vegetable stock). Some vegetables that work well with red curry include: tomatoes, eggplant, zucchini, snow peas, cauliflower, and spinach.
If using fresh lemongrass, add leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick and 2-3 whole kaffir lime leaves OR substitute 1-2 bay leaves.
Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce or salt. If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk. If you've run out of coconut milk, add a little yogurt, sour cream, or cream.
Before serving, sprinkle over a handful of fresh coriander/cilantro and basil. ENJOY!
*About Chili Powder: Since I can't get Thai chili powder where I live, I always use the chili powder from my local supermarket. Although Mexican in origin, I find it works wonderfully well for this and other Thai recipes, as the chilies are roasted first before being blended into powder. If using Thai or Asian chili powder, be sure to reduce the amount to a teaspoon or two rather than tablespoons, or it will be far too spicy.
To Store Paste: Place in an airtight jar or other container in the refrigerator for up to 1.5 weeks; freeze thereafter. Edited by ruby19 at 6:50 pm, Thu 6 Maruby19 - 2014-03-06 18:41:00 |
| 781 | ruby ...you are one of the unsung heroes(ines) of this MB ...You always come up trumps with some lovely recipes. I'm definitely going to try your recipe using eggplant as I have never cooked with them before (I've eaten them many a time) & I have a plant in my greenhouse with a few beauties on them, so thanks for that!
There are a few wonderful posters here that I have come to trust in their recipes & you are 'on the list'. Edited by samanya at 7:16 pm, Thu 6 Mar samanya - 2014-03-06 19:15:00 |
| 782 | Samanya, thank you so much for that lovely comment. I am glad you have had good results with the recipes posted. I must admit I too have really started to enjoy cooking with eggplants. Always on the lookout for new ways to use them. Not so lucky as to have any in my garden yet, just some flowers on plants, maybe too late now for any fruit. ruby19 - 2014-03-06 20:21:00 |
| 783 | Bumping |
| 784 | PS to message 770, where I replaced the chipotle with carrot I also added a couple of drops of liquid smoke which I omitted to mention in that post:) Edited by frances1266 at 3:33 pm, Sun 9 Mar |
| 785 | Does anyone make ' Nut Meats ', anymore? I don't think I imagine it !!( I think ) people I knew make, many years ago, when I was a lot younger.
If so, does anyone know how to make? Thanks, for any information. Edited by willman at 6:29 pm, Sun 9 Mar willman - 2014-03-09 18:28:00 |
| 786 | This message was deleted. elliehen - 2014-03-22 16:45:00 |
| 787 | This message was deleted. elliehen - 2014-03-31 10:32:00 |
| 788 | Vegetarian Schnitzels.
1 dstsp soy flour, 3/4c water, 1dstsp yeast flakes, 3/4c gluten flour, 1/4t salt,
1/4t oregano, 1 cl garlic crushed, 1/4t garlic salt
1. Put cold water in bowl, add salt, oregano, garlic and garlic salt
2. Add gluten flour, soy flour and yeast flakes and mix quickly. Knead briefly. Leave 5 min.
Slice and flatten slightly. Fry quickly on both sides. Mix 1 dstsp Marmite with enough water to just cover in frypan. Simmer 1/2hr, adding more water if necessary.
Toss in seasoned flour with salt and mixed herbs. Dip in a mix of cornflour and water, roll in breadcrumbs, pressing firmly and refrigerate 30 min.
Fry in oil until golden, drain well. Serve with lemon pieces and chpd parsley.
Serves 4-6 and works out much cheaper than meat. |
| 789 | Chickpea Nibbles.
125g dried chickpeas, soaked and cooked, then drain well.
4T wholemeal self raising flour
1 cl garlic, crushed
sea salt & pepper
1oz margarine
2T oil
Mix flour and garlic, season with s&p, toss chickpeas in mixture.
Heat marg and oil in frypan and add chickpeas, sprinkle any remaining flour on to of them. Gently fry chickpeas, turning frequently until they are crisp and golden. Drain on kitchen paper and serve immediately while they are crisp and light.
This is Rose Elliot's recipe. |
| 790 | I've always suspected that my occasional craving for a McDonalds Fillet Fish burger wasn't about the fish, and have proved it with my alternative. I use either grilled hash browns or kumera rosti's instead of the fish. They go in a bun with baby spinach leaves, a blob of vinegar & lots of tartare sauce & it is as yummy as any fish burger. melagray - 2014-04-24 16:58:00 |
| 791 | ha ha so what was it the tartare or the burger bun and sauce combination? melagray wrote:
I've always suspected that my occasional craving for a McDonalds Fillet Fish burger wasn't about the fish, and have proved it with my alternative. I use either grilled hash browns or kumera rosti's instead of the fish. They go in a bun with baby spinach leaves, a blob of vinegar & lots of tartare sauce & it is as yummy as any fish burger. motorbo - 2014-04-24 17:13:00 |
| 792 | Was looking for a recipe and stumbled across this site, haven't tried any recipes but they look good. Here is the one I am going to try first. http://ohmyveggies.com/ Asian lettuce cups. Gluten-Free Hoisin Sauce1/4 cup tamari or gluten-free soy sauce
2 tablespoons crunchy natural peanut butter
1 tablespoon gluten-free white miso (I used Cold Mountain Mellow White Miso)
1 tablespoon honey
2 teaspoons rice wine vinegar
1 clove of garlic, minced
2 teaspoons toasted sesame oil
1 teaspoon sriracha Filling
2 tablespoons olive oil
1 small yellow onion, diced small
1 red bell pepper, diced small
1 large portabella mushroom cap, stem and gills removed, diced small
2 teaspoons minced ginger
1/2 cup hoisin sauce
1 (8-ounce) can water chestnuts, drained and diced small
3 green onions, thinly sliced
1/3 cup chopped raw walnuts Wraps + Garnish
1 head of bibb, butter, or iceberg lettuce, leaves removed, washed, and thoroughly dried
Cooked sushi rice (optional)
3 large carrots cut into ribbons with a vegetable peeler
1/2 cup fresh cilantro leaves or cilantro sprouts
2-3 tablespoons black sesame seeds instructions Gluten-Free Hoisin Sauce
Combine all of the sauce ingredients in a food processor fitted with the S-blade or a high-powered blender. Process until all of the ingredients are combined, but the sauce still has visible chunks of peanut in it. Set aside. Filling Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the onion, bell pepper, and mushroom to the pan; stir to combine and spread the filling out in an even layer so the veggies sauté instead of steam. Cook for 7-8 minutes, stirring once or twice and spreading the filling back out evenly each time. Add the minced ginger and hoisin sauce; stir to combine and cook for 1 minute longer. Stir in the water chestnuts, green onions, and raw walnuts to the pan and cook until the green onions begin to wilt, about 1 minute. Remove from the heat. Assemble the Wraps Layer lettuce leaves with sushi rice (if using), a heaping spoon full of filling and top with carrot ribbons, cilantro, and a sprinkle of sesame seeds. notes If you are preparing the optional sushi rice for this meal 1 cup of uncooked rice will cook up to approximately 2 1/2 cups of cooked rice. Since I cook gluten-free for my family, I used a homemade hoisin sauce; a store-bought sauce should work too, but I haven't tested it myself. ruby19 - 2014-04-30 10:11:00 |
| 793 | Believable Bacon - Miyoko Schinner's recipe.
8 oz firm tofu
3T good tasting nutritional yeast i.e. a light coloured one like Lotus
3T Soy sauce
approx 1t liquid smoke
2-3T oil or 1T oil + cooking spray
Slice tofu into pieces 1/8" thick and width of a slice of bacon. Spray oil or heat oil and cook on med. until golden brown and crispy on one side, cook other side until brown. Tofu should be crispy. Sprinkle with yeast flakes, add soy sauce and liquid smoke and cook quickly to coat tofu slices evenly.
Cook another minute then serve. This is delicious and tastes very much like the real thing. The yeast flakes are expensive (around $10) but will last a long time, you could try the Bin Inn yeast flakes but use less.
If you google Miyoko Schinner on utube there is a clip of her making this. Edited by frances1266 at 11:49 am, Fri 2 May |
| 794 | bumping..... |
| 795 | I found a recipe I so want to make, I bought the brussel sprouts to make it too...here is the recipe if anyone is interested: Brussels Sprouts Kofta
For the Koftas:
• Brussels Sprouts Shredded-2-3 cups
• Gram Flour (Besan)-1/2 cup
• Crushed Ginger-1 tsp
• Dried Sweetened Cranberries-3/4 cupCashews chopped-1/2 cup
• Ground Coriander-1 tsp
• Ground Cumin- 1tsp
• Salt-1 tsp
• Oil-to deep fry
For the Sauce
• Onion Medium-1 finely chopped
• Crushed Ginger-1 tsp
• Crushed Garlic-1 tsp
• Medium Tomatoes-2 (pureed)
• Ground Cumin-1 tsp
• Ground Coriander-1 tsp
• Garam Masala-1 tsp
• Turmeric-1/2 tsp
• Red chili powder-1/2 tsp
• Salt- to taste
• Sugar-1 tsp
• water-1 1/2 cups
• Oil 2-3 tbsp
Instructions
1. In a deep fry pan heat oil on medium.
2. In a microwave safe dish soften the shredded brussels sprouts for about 3-4 minutes.
3. Mix all Kofta Ingredients and roll into small balls.
4. Deep fry the balls in the oil in batches until golden on all sides and keep aside.
5. In a separate pan heat the oil and add onions.
6. Fry for about 4 minutes until golden and add the ginger and garlic.
7. Add the tomatoes and spices and cook until oil starts to separate from the sides.
8. Add the water, bring to a boil.Lower the heat and cook for about 6-7 minutes.
9. Adjust the seasonings.Your sauce is ready.
10. When its time to serve, just add the balls into the gravy and cook for about 2-3 minutes.
11. Serve hot with Naan, Roti or Rice. motorbo - 2014-05-25 10:45:00 |
| 796 | motorbo, that sounds delicious.
I've got a vege niece staying for a week & I'll give this a go.
eta ...along with a lot of recipes from this thread, which I make regularly. Edited by samanya at 6:23 pm, Sun 25 May samanya - 2014-05-25 18:22:00 |
| 797 | you could easily swap the sprouts for silverbeet or spinach I reckon motorbo - 2014-05-25 19:23:00 |
| 798 | Nepalese Vegetable Curry
4 Tbs oil
1 onion, chopped
1 bay leaf, broken
½ tsp ground black pepper
1-2 green capsicums, chopped
1 chili or chili powder (to taste)
3-4 cloves garlic
5 cm piece of root ginger, chopped (or grated whilst frozen)
2 tsp salt
½ tsp turmeric
Roughly 500 g potatoes or a mixture of potatoes and other vegetables
½ cauliflower, cut into florets (or a substitute vegetable)
1-2 cups peas
2 Tbs ground coriander
6 spring onions (opt.)
1 Tbs cumin Heat oil and fry onion until golden brown. Add bay leaf, black pepper, capsicum, chili, garlic, ginger, salt, and turmeric;
Stir in potatoes and fry briefly;
Add remaining ingredients and approximately ¾ cup of hot water;
Cook gently until vegetables are tender (add peas last) and most of the moisture is absorbed. Serve on some nice, chewy, nutty brown rice.
Adapted from Fresh and Natural: Vegetarian Dishes for New Zealanders; taken from the New Zealand Vegetarian Society's website, http://www.vegetarian.org.nz roshu - 2014-05-26 15:50:00 |
| 799 | bumping for budget recipes.... |
| 800 | bumping for puzzler7 samanya - 2014-06-09 11:16:00 |
