Jack Cheese/Dip.
1-1/2c sunflower seeds, 1-1/2t salt, 3T grated carrot (opt), 1/2t garlic pdr or 2 cloves, 1/2c cornflour (1/4c for dip), 2c hot water, 2t onion pdr or 1 small onion, 1/4c nutritional yeast flakes, 1/2c lemon juice or 1t citric acid
Blend until satiny smooth. Heat in heavy pan, stir continuously until very thick. Put in flat container. Use on jacket potato, toast, pizza or sandwiches.
Water down and use for white sauce for veg, heat gently. Keeps 7-10 days in fridge. Can use cashews instead of sunflower seeds. Can add green or red capsicum while blending or add a 400g can crushed pineapple.

frances1266 - 2014-06-16 13:05:00

bumping

frances1266 - 2014-06-18 21:48:00

I use cooked lentils, then add to sauteed onion, carrot, celery, tomato paste, can of chopped tomatoes - plus favourite spices and herbs...

This recipe I haven't tried yet, but looks good...

Vegetarian Mince

INGREDIENTS:
2 tsp olive oil
1 small onion, diced small
2 large cloves garlic, minced
500g button mushrooms, stems trimmed, roughly chopped into small pieces
1 cup cauliflower florets, roughly chopped into small pieces
3 tbsp tomato paste
2 tsp chile powder
1 tsp ground cumin
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 cup frozen/canned corn kernels (optional)

INSTRUCTIONS:
In a large, high-sided skillet, heat oil on medium-high. Add onion and sauté for 5 minutes, until begins to soften. Stir in garlic and sauté for 30 more seconds.
Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 minutes.
In a small mixing bowl, whisk together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.

Quote
mjhdeal (787 787 positive feedback) 1:28 pm, Mon 24 Jun #9

Edited by bev00 at 11:04 pm, Tue 24 Jun

bev00 - 2014-06-24 23:03:00

Carrot, ginger and coconut soup
Serves 4

1 Tbsp vege oil
1 chopped onion
6cm chunk of chopped raw ginger root
1 kg carrots, peeled and roughly chopped
600ml vege stock
150 ml coconut milk
salt and pepper to taste

· heat the oil and cook the onion until soft but not brown
· add the ginger and carrots and cook a further few minutes
· pour in the stock and let simmer until the carrots are soft (add a little more water to avoid drying out)
· add the coconut milk, stir then blend the soup until smooth
· season with salt and pepper to taste
· serve garnished with a sprinkle of chopped fresh coriander

Thanks again to the Vegetarian Soc. website.

roshu - 2014-07-02 16:06:00

bumping for the onion bahji recipe on page 2.

frances1266 - 2014-07-06 14:59:00

Pumpkin Seed Pesto
1kg pumpkin, 2T olive oil, 200g pumpkin seeds, 400g tin whole tomatoes in juice, 3cl garlic, s&p. Serve with warm corn chips or veg sticks.
Peel and cook pumpkin in salted water until tender. Drain. Heat olive oil in large frypan, add pumpkin seeds and toss over mod. heat until they begin to pop.
Will burn easily. Drain excess oil and put in food processor. Add pumpkin, tomatoes and peeled garlic and process until smooth. Season well.

frances1266 - 2014-07-06 15:42:00

Home Baked Beans.
1/2lb haricot beans, 300ml liquid from beans, 3/4c chpd skinned tomatoes,
1/4c finely chpd onion, 1/8th tsp nutmeg, 1t brown sugar, 1T margarine, 1/2 level tsp Marmite, 2 level tsp treacle, 3 level t salt.
Soak beans overnight in boiling water, drain and cover with fresh hot water and cook until almost tender. Drain, measure out 300ml liquid, add to beans with remaining ingred, put in casserole dish, cover and cook slowly in moderate oven for 1 hr or longer until liquid reduced to a thick consistency.

frances1266 - 2014-07-06 15:49:00

Choc Brazil Nut Shake

Packed full of selenium and anti-oxidants!

1 cup raw Brazil Nuts
2 cups water
1 cup ice
3 bananas, frozen
3 Tbsp raw cacao
4-6 pitted dates
1 tsp cinnamon
pinch sea salt
Place all ingredients in a high speed blender until smooth and creamy.

With thanks to the Vegetarian Society.

roshu - 2014-07-08 16:02:00

bumping

frances1266 - 2014-07-13 12:45:00

bump

frances1266 - 2014-07-27 06:51:00

bumping for those wanting to become veg.

frances1266 - 2014-08-19 11:40:00

bumping again

frances1266 - 2014-09-20 13:28:00

bump

motorbo - 2014-09-25 13:59:00

Bumping

earthangel4 - 2014-09-26 13:18:00

Eggplant zuchinni and pepper torte - yum

I use this a a guide, probably use 2 eggplant, 2 peppers, and 2 zuchinni,.
I layer the eggplant rhen tom sauce and whitesauce nestle the peppers and zuchinni, then add the eggplant tom sauce and white sauce.
I use same quantities for the white sauce exept only add 2 eggs.
Very popular in iur house hold :-)

2 large onions (about 1 pound)
1 garlic cloveabout
1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

ruby19 - 2014-09-26 17:58:00

Made this tonight really tasty. I measured the orzo, but for the rest I just used the recipe as a guage.
 Creamy Orzo with Asparagus & Parmesan
 Ingredients:1 cup orzo 
1 cup asparagus, cut into 1 inch pieces 
1 tbsp butter or margarine 
1/4 to 1/2 cup cream 
1/4 cup grated parmesan cheese 
Salt & Pepper, to taste 
Directions:Bring a large sauce pan of water (filled about halfway) to a boil over medium heat.
Cook the orzo until tender, about 10 minutes.
After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).
Once the orzo and asaparagus are cooked and tender, drain and return to the pot.
Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt.
Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.
Season with salt and pepper. I found it needs to be seasoned well with salt. I added the ticker parts of asparagus with the orzo, then added the finer parts a bit later.
Also I cooked the orzo and asparagus in a veg stock.

ruby19 - 2014-10-19 08:52:00

bump

frances1266 - 2014-10-26 10:50:00

Just made these spinach and feta bakes, was going to make a, "quiche" but on starting making it realised not enough eggs! Also forgot to add the flour!! Really tasty.....

10oz frozen spinach defrosted and squeezed dry
1 med red onion chopped
2 cloves garlic crushed
1/4 - 1/2 tsp ground coriander
1/4 - 1/2tsp ground cumin
Freshly grated nutmeg
Salt pepper- season well
250g cottage cheese
1/4 cup sour cream
1 egg
100g feta crumbled
Grated parmesan

Fry the onion until soft, add garlic and spices and cook for a minute or two more until garlic is cooked.
To a bowl add the spinach, onion mix, cottage cheese, feta, sour cream egg, and salt and pepper. Mix well.

Spray a muffin tin with oil. (I only used 10 holes)
Divide mixture between holes. Top with grated parmesan
Heat oven to 160oC fan bake and cook for about 20 min until cheese has melted and golden.
I will definitely make these again.

ruby19 - 2014-10-29 20:07:00

bumping...

frances1266 - 2014-11-20 14:59:00

bumping for pumpkin hummus recipe

frances1266 - 2014-12-06 07:24:00

This message was deleted.

habitualnicki - 2014-12-11 09:12:00

Bumping for those who have made a New Year's Resolution to stop eating animal products.

frances1266 - 2015-01-02 08:48:00

gosh I must use these recipes more ive been reading some and my mouth is watering lol....

motorbo - 2015-01-02 18:30:00

Summer Courgette and Corn Stew.
4 cloves, 6 peppercorns, 6 coriander seeds, 1c coconut cream, 1-2-3" piece of cinnamon stock, 5 coriander sprigs, roughly chpd, 5 mint leaves roughtly chpd,
6 basil leaves, 2-5 slices of jalapeno pepper, seeds removed and chpd (more or less according to how hot you like it), 1-1/4lbs courgette, a mixture of yellow and green are nice, 1c frozen corn, 1 large tomato, peeled, seeded and chpd,
1/2 onion, diced small, 1T sunflower oil, salt, 2T coriander leaves, roughly chpd.
Bruise the hard spices with a pestle and add them to coconut cream with cinnamon, herbs and half of the jalapeno. Grad bring to boil, turn off heat and let steep while you cut veg.
Cut courgettes lengthwise and then into chunks. Heat oil and saute onion for a minute or two, add courgette, corn, rest of jalapeno and lightly salt. Saute for 5 mins or so. Pour coconut cream into pan through strainer and add tomato.
Simmer several mins until courgette etc are done. Season and garnish with remaining coriander leaves. Serve with black beans and tortillas or slice of puff pastry on top. I usually serve it with penne pasta.
I have made this for years and it is a favourite.

Edited by frances1266 at 1:06 pm, Sun 4 Jan

frances1266 - 2015-01-04 13:04:00

bumping for veg recipes

frances1266 - 2015-01-18 16:59:00

I found this recipe and like it very much. I did leave out the asparagus because I am not too keen on it. It is easy to vary.
Hot Salami & Vegetable Gratin
350g carrots
175g fine green beans
250g asparagus tips
175g frozen peas
225g Italian Salami
1 tbs olive oil
1tbs freshly chopped mint
25g butter
150g baby spinach leaves
150 mils double cream
Salt and pepper
1 small ciabatta loaf
75g Parmesan cheese, grated
Green salad to serve.

1. Preheat oven to 200°.
Peel and slice the carrots trim the beans and asparagus and reserve. Cook the carrots in a saucepan of lightly salted boiling water for 5 minutes. Add the remaining vegetables, except the spinach and cook a further 5 minutes, or until tender. Drain and place in an oven proof dish.
2 Discard any skin from the outside of the salami, if necessary, than chop roughly. Heat the oil in a frying pan and fry the salami for 4-5 minutes, stirring occasionally, until golden. Using a slotted spoon transfer the salami to the oven proof dish and scatter over the mint.
3 Add the butter to the frying pan and cook the spinach for 1-2 minutes or until just wilted. Stir in the double cream ad season well with salt and pepper. Spoon the mixture over the vegetables.
4 Whiz the ciabatta loaf in a food processor to make breadcrumbs. Stir in the Parmesan cheese and sprinkle over the vegetables. Bake in the preheated oven for 20 minutes, until golden and heated through. Serve with a green salad.

vashti - 2015-01-27 17:51:00

LOL salami is not vegetarian

motorbo - 2015-01-27 19:54:00

I have seen vegan salami recipes - havent tried it myself though.

frances1266 - 2015-01-27 20:25:00

motorbo wrote:

LOL salami is not vegetarian

Oh no! Sorry, had a blonde moment there, I was so excited about actually sharing a recipe when all I seem to do is copy every one else's.

vashti - 2015-01-27 22:59:00

vashti wrote:

Oh no! Sorry, had a blonde moment there, I was so excited about actually sharing a recipe when all I seem to do is copy every one else's.

Well I've copied yours, vashti.

samanya - 2015-01-28 11:58:00

Hey vashti, we are all creative here, so would have substituted the salami :-)
The recipe sounds a wonderful, and I am sure open to many other adaptions.
Thankyou for sharing.

ruby19 - 2015-01-29 08:39:00

Thanks too vashti :-)

floralsun - 2015-01-31 16:31:00

all good thanks for the laugh though

vashti wrote:

Oh no! Sorry, had a blonde moment there, I was so excited about actually sharing a recipe when all I seem to do is copy every one else's.

motorbo - 2015-01-31 18:52:00

Thanks for that.
This is such a great thread. People are so generous with their talents and time.

vashti - 2015-02-02 09:54:00

bumping

frances1266 - 2015-02-08 22:07:00

bumping....

frances1266 - 2015-03-03 14:51:00

bumping for waffle recipe on page 11

frances1266 - 2015-03-07 15:39:00

bumping for vegetarian meals.

frances1266 - 2015-03-24 15:32:00

Thanks for bumping! I made this recipe last week, and it was really good: sweet and sour cucumber noodles.(vegan if you sub the honey)
http://peasandcrayons.com/2014/06/life-lately.html (scroll down for the recipe)

Everyone should have a spiralizer thingy! Raw noodles are great :)

mjhdeal - 2015-03-24 16:13:00

Made these great polenta chips yesterday. Coated mine in polenta to make the gluten free. Didn't have smoked cheese so used parmesan with a little smoked paprika. Another great ottolenghi recipe

http://www.theguardian.com/lifeandstyle/2010/mar/27/smoky-po
lenta-chips-recipe-ottolenghi

ruby19 - 2015-03-30 09:00:00

bumping....

frances1266 - 2015-04-11 12:20:00

Kashmiri Dal Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeastServes 2 to 4
Ingredients:
1/2 cup chana dal (split chickpeas) or split yellow peas1/2 cup mung dal (petite yellow lentils) or use split peas
3.5 cups water
3/4 tsp salt

for the tempering:1 tsp organic canola or safflower oil
1/2 cup finely chopped red onion
1 bay leaf1 inch ginger, chopped
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/8 tsp clove powder
1/8 tsp black pepper
1/2 tsp red pepper flakes or to taste
1/2 to 1 tsp paprika
1 tsp lemon juice
cilantro and lemon juice for garnish

Method:1. Wash and soak dals for an hour. Drain, add to a deep pan with 3.5 cups water. Partially cover and cook at medium heat for 20 to 30 minutes or until the split peas are tender and slightly mushy. Add the salt and keep on low heat. (you can use 1 cup split peas if you do not have mung dal, or use 1 cup mung dal if you do not have split peas. the mung dal will cook faster)
2. Meanwhile, make the tempering. In a medium skillet, add oil and heat at medium.
3. Add onions and cook for 5 to 7 minutes or until translucent.
4. In a grinder, or a blender, combine the bay leaf, ginger, fennel, cumin, cinnamon, cardamom, cloves, black pepper, red pepper flakes, paprika, lemon juice into a smooth paste. Use a few tsp of water if needed.
5. Add the ginger spice mixture to the onions and mix well. Cook for 2 to 3 minutes or until the ginger and spice smell roasted. Stir frequently.
6. Add the tempering to the simmering dal. Mix well. Taste and adjust salt and spice.
7. Cook 5 minutes or longer to make thicker soup. Add water to thin to desired consistency. Serve hot garnished with cilantro and lemon juice, with cumin scented rice, quinoa or flatbread.

For variations: Add chopped turnip or other root vegetable to the dals in step 1 and cook. Use Kashmiri garam masala instead of the spices and mix with paprika and ginger and use.

I pre cooked my split peas in my pressure cooker, then added my lentils to the tempering spices. I did add a vegetarian stock cube to the dahl, a tbsp of tomato paste to taste, and seasoned to taste

Edited by ruby19 at 7:22 pm, Tue 21 Apr

ruby19 - 2015-04-21 19:17:00

bump...

frances1266 - 2015-05-09 11:47:00

I must make the non sausage rolls again - this time for my son as I cant believe how good they are and they look like sausage rolls too

motorbo - 2015-05-09 18:04:00

bump

frances1266 - 2015-06-13 10:41:00

Rice and vegetable frittata (Healthy Food Guide)
2 cups chopped frozen spinach or
2 cups chopped fresh kale or
2 cups chopped frozen vegetable mix or
2 cups chopped leftover roasted vegetables
50g feta or edam cheese
3 eggs
2 cups cooked rice
250g cottage cheese
oil spray, to grease
Preheat oven to 180°C. If using frozen vegetables, defrost then drain excess water. Crumb feta (or grate Edam).
In a large mixing bowl beat eggs until fluffy. Add rice and cottage cheese and mix well, breaking up any clumps of rice.
Transfer frittata mixture to a lightly greased shallow ovenproof dish. Bake for 45 minutes. Remove from oven and rest for 15 minutes before cutting. Store cooled frittata in the fridge or freezer.

Edited by lats66 at 10:57 am, Sat 13 Jun

lats66 - 2015-06-13 10:55:00

Bump. Just found this thread and don't want to lose it!

tigger23 - 2015-06-15 21:09:00

Made this tonight surprisingly very tasty. An easy mid week dinner.
Pumpkin, mushroom and blue cheese pilaf
2 tsp olive oil
2 med onions, halved and sliced
5 garlic cloves, finely chopped
400g chunk butternut squash, peeled, de seeded and diced
250g small button mushrooms
250 basmati rice
1 ltrl reduced-salt vegetable stock - I used 1 mushroom stock cube with 1 heaped tsp veg stock powder.
15 pieces dried porcini mushrooms, chopped
2 tsp chopped fresh sage
small pack parsley, chopped, stalks and leaves separated
40g creamy blue cheese, crumbled

Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 20-25mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.

ruby19 - 2015-06-15 21:40:00

Just made these it looks a long winded recipe but once you have all elements done it is a breeze! So don`t be put off.

Best-Ever Beet and Bean Burgers
Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
Makes about 6 burgers
3 large red beets (about 1 pound)
1/2 cup brown rice (uncooked)
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Heat a cast-iron skil

ruby19 - 2015-06-19 15:35:00

bumping for vegan recipes

frances1266 - 2015-07-02 07:40:00