| 851 | Made these for dinner last night Crispy cauliflower tacos, amazingly the men in the family loved them. I was not expecting such a hit.
I did make a small error when making mine by adding all the coating ingredients together, when I should have kept the spices/coating seperate. I would make my own coleslaw dressing next time a little tart for my liking, but as a starting point a good recipe. Great for this time of year when cauli's are cheap. http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos
-with-slaw-avocado-cream/ ruby19 - 2015-07-08 09:57:00 |
| 852 | ...... |
| 853 | omg they look so so good thanks for the recipe ruby19 wrote:
Made these for dinner last night Crispy cauliflower tacos, amazingly the men in the family loved them. I was not expecting such a hit.
I did make a small error when making mine by adding all the coating ingredients together, when I should have kept the spices/coating seperate. I would make my own coleslaw dressing next time a little tart for my liking, but as a starting point a good recipe. Great for this time of year when cauli's are cheap. http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos
-with-slaw-avocado-cream/ motorbo - 2015-08-01 17:17:00 |
| 854 | ruby19 wrote:
Made these for dinner last night Crispy cauliflower tacos, amazingly the men in the family loved them. I was not expecting such a hit.
I did make a small error when making mine by adding all the coating ingredients together, when I should have kept the spices/coating seperate. I would make my own coleslaw dressing next time a little tart for my liking, but as a starting point a good recipe. Great for this time of year when cauli's are cheap. http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos
-with-slaw-avocado-cream/
ruby, you are a gem.
That sounds so delish ...only problem is that I stuffed up in printing that recipe off & I now have a few pages of comment from everyone els who ;loved it & I'm out of printer paper ... as kids say *sh*t* happens! samanya - 2015-08-01 19:27:00 |
| 855 | bumping |
| 856 | bumping for those who have decided to try a meat free diet. Yummy recipes here. |
| 857 | I made this veggie dip last night and I am now completely addicted to it. It is vegan, raw, paleo, dairy-free, so something for eveyone ;) I used it not as a dip, but as a salad, on top of cos lettuce. I didn't have fresh dill, so used a tsp of dried dill. The vegetables weren't blended, but cut up in food processor to size of rice. http://www.plaidandpaleo.com/2014/09/veggie-dip.html?utm_con
tent=buffere6589&utm_medium=social&utm_source=pinter
est.com&utm_campaign=buffer mjhdeal - 2015-10-04 04:55:00 |
| 858 | bump..... |
| 859 | Yum just made this for dinner Aubergine + feta salad 2 aubergines
Red onion chopped into eighths
cumin, coriander, cinammon, paprika, cayanne - a small sprinkle of each
1 tbsp extra-virgin olive oil
2 pieces lavash bread or pitta bread
175g cherry plum tomatoes, halved or quartered
4 large handfuls salad leaves
2 shallots, thinly sliced (or red onion)
100g feta cheese For the mint-chilli dressing
3 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 garlic clove
1 large handful mint leaves, finely chopped
1 red chilli, seeds removed, finely chopped
1 small red onion, finely chopped Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil a sprinkle of spices and season. Arrange on a baking tray with the red onions and roast for 25 mins or until browned.
Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins. To make the mint-chilli dressing, mix all the ingredients together in a small bowl food processor, process until relatively smooth and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the feta cheese on top. Edited by ruby19 at 7:29 pm, Wed 4 Nov ruby19 - 2015-11-04 19:29:00 |
| 860 | bump.... |
| 861 | has anyone tried this recipe? bev00 wrote:
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 motorbo - 2015-11-14 09:31:00 |
| 862 | bumping for meat free Christmas recipes |
| 863 | I just came across this vegan recipe website: http://healthiersteps.com/category/vegan-cooking/ I have already printed off about five recipes! Can't decide what to make first. Perhaps Baked Potato Pakoras with Cilantro Sauce http://healthiersteps.com/baked-potato-pakoras-with-cilantro
-sauce/ ...or Broccoli Fritters
http://healthiersteps.com/broccoli-fritters/ mjhdeal - 2015-11-29 07:16:00 |
| 864 | frances1266 wrote:
bumping for meat free Christmas recipes
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1362752&topic=13
obviously omit the egg and you have the best meat free christmas recipe. uli - 2015-11-29 10:42:00 |
| 865 | bumping for vegan Christmas recipes. |
| 866 | is this thread "evolving" then?
From vegetarian to vegan :) uli - 2015-12-08 19:05:00 |
| 867 | Does it matter? |
| 868 | frances1266 wrote:
bumping for vegan Christmas recipes.
Look I bumped this one for you especially:
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1500160&topic=13 uli - 2015-12-08 19:09:00 |
| 869 | frances1266 wrote:
Does it matter?
Only insofar that I have lots of vegetarian recipes (and cook many of them too) and hardly any vegan ones as I love to eat dairy and eggs etc. rather than tofu or other substitutes for food. But as I said above I just rescued a thread for you, so it will be here another year, make the most of it! uli - 2015-12-08 19:12:00 |
| 870 | I was starting to think the abuse of cows had turned you vegan Uli but seemingly not. Maybe a new year's resolution? Thanks for bumping up the vegan threads anyway.
Merry Christmas. |
| 871 | frances1266 wrote:
I was starting to think the abuse of cows had turned you vegan Uli but seemingly not. Maybe a new year's resolution? Thanks for bumping up the vegan threads anyway.Merry Christmas.
Since I never abuse MY cows - I have no problems. If vegetarians want milk then they have to live with lots of calves in their backyard - I have said that since decades LOL :) If vegans think they can get away with not eating anything from animals they will get ill at some time - so pick and chose I guess. I am sure by now you have read Lierre Keith's book? No? OK so here it is for others that MIGHT want to read a vegan's personal story:
http://www.bookdepository.com/The-Vegetarian-Myth-Lierre-Kei
th/9781604860801 uli - 2015-12-08 21:13:00 |
| 872 | bumping for veg recipes..... |
| 873 | bumping for tania007. 1olly1 - 2016-01-17 22:39:00 |
| 874 | bump |
| 875 | ruby19 wrote:
Made these for dinner last night Crispy cauliflower tacos, amazingly the men in the family loved them. I was not expecting such a hit.
I did make a small error when making mine by adding all the coating ingredients together, when I should have kept the spices/coating seperate. I would make my own coleslaw dressing next time a little tart for my liking, but as a starting point a good recipe. Great for this time of year when cauli's are cheap. http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos
-with-slaw-avocado-cream/ This sounds a great recipe ruby, must try it sometime soon as we love baked cauliflower, thanks for sharing. I was thinking maybe oatbran could be substituted for the rolled oats, I often use it as a replacement. Edited by nauru at 8:15 pm, Sat 5 Mar nauru - 2016-03-05 20:14:00 |
| 876 | bump woolfemme - 2016-04-26 12:09:00 |
| 877 | Time this was bumped again |
| 878 | bumping again, some good warm winter and cheap recipes here |
| 879 | This message was deleted. hd07 - 2016-05-28 10:13:00 |
| 880 | frances1266 wrote:
Time this was bumped again
Yes i reckon too - no need for recipes - so I will bump it daily from now on :) uli - 2016-05-28 18:00:00 |
| 881 | bump...... |
| 882 | Some more vegetarian recipes Edited by frances1266 at 1:07 pm, Sat 25 Jun |
| 883 | Potato and pea curry
90G butter or ghee
2 med onions finely chopped
2 tsp cumin seeds
1 tsp tumeric
1/2 tsp chilli powder or to taste
2 tsp crushed garlic
2 tsp crushed ginger
3 tbsp tomato paste
1/2 tsp each of ground cumin, cardomon, coriander.
1/2 tsp sugar
600g potatoes cubed
1 cup peas
Salt
3 cups water
1 tsp garam marsala
Fresh corinader Heat butter or ghee in a heavy pot, fry the onions and cumin seeds until golden approx 10 min . Don't burn. Stir in the tumeric chilli, garlic ginger, cook for 30 sec then add remaining spices except for the garam marsala. Stir in the tom paste potato and peas, cook for 5 min stirring constantly. Add salt and pour in the waterand add sugar, bring to boil. Leave to simmer until potatoes are cooked through. Add the garam marsala and coriander. Serve with rice. ruby19 - 2016-07-20 20:31:00 |
| 884 | bump |
| 885 | Thyme and mushroom gravy. Yum..... 1/3 cup dried mushrooms(shitake or mixed)
2 cups vegetable stock
3 tablespoons butter
1 1/2 tablespoons minced shallot
3 tablespoons flour
3 tablespoons soy sauce
1/2 cup light cream
1 tablespoon sherry
1 tablespoon minced fresh thyme
Salt & pepper Bring vegetable stock to a boil. In a small bowl pour stock over mushrooms. Let soak for 20 minutes. Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms. In a medium saucepan melt the butter. Add the minced shallot and saute for 5 minutes over medium heat until softened. Add the flour to the butter/shallot mixture stirring constantly. Cook for a 2 minutes. Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened. Add the reserved mushrooms, soy sauce, cream, sherry & thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste
Made this it is really tasty! ruby19 - 2016-08-02 19:20:00 |
| 886 | This was really tasty and simple to make. Pan fried feta, with beetroot and cannellini mash.
Serves 2 100g vegetarian, feta, thickly sliced
a little cornflour, for dusting
65g pack rocket For the salsa & beans
250g cooked beetroot, diced
½ red onion, finely chopped
grated zest and juice ½ lime
2 tbsp chopped mint plus extra for sprinkling
1 tsp olive oil, plus a little extra for cooking
1 garlic clove, finely chopped
400g can cannellini beans Mix the beetroot and the onion in a bowl with the lime zest, a good squeeze of juice, seasoning and mint.
Heat the tsp oil in a non-stick pan and gently cook the garlic until softened then tip in the beans, and some of the juice from the can with seasoning. Mash the beans, keeping them quite chunky, then keep warm.
Toss the slices of feta in a little flour. Heat a non-stick frying pan, wipe with a little oil then cook the feta for a few minutes on each side until golden and warmed through, flipping over to make sure they're cooked evenly. Spoon the bean mash onto plates, top with the feta and half the salsa then scatter with extra mint. Serve with the rocket on the side and the rest of the salsa in a bowl. ruby19 - 2016-08-16 22:30:00 |
| 887 | Really tasty, just marinated tofu in the sauce, and added small florets of broccoli, and finely sliced red onion 1 tsp. cornstarch
2 Tbs. low-sodium soy sauce
2 tsp. minced fresh ginger
2 tsp. Thai chile sauce, such as sriracha
2 cloves garlic, minced (2 tsp.)
1 tsp. sesame oil
3 Tbs. canola oil, divided
1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
1 lb. bok choy, cut into 1 ½-inch pieces
2 cups sliced fresh shiitake mushrooms
1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil. 2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate. 3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot. ruby19 - 2016-08-31 20:29:00 |
| 888 | bump |
| 889 | time to b e bumped up again |
| 890 | frances1266 wrote:
time to b e bumped up again
Absolutely frances1266 ...it's too valuable to lose into cyberspace. samanya - 2016-11-05 19:13:00 |
| 891 | must be some great meat free Christmas recipes here... |
| 892 | This may be on my christmas menu this year
VEGDUCKEN..... 1/2 cup raw pumpkin seeds (pepitas)
1 (8"-long) sweet potato (about 1 pound)
1 (6"-long) parsnip, peeled (about 2 ounces)
1 (9"-long) butternut squash (about 4 1/2 pounds)
4 garlic cloves
1 teaspoon thyme leaves
1 teaspoon paprika
6 tablespoons olive oil, divided
1 tablespoon plus 1 teaspoon kosher salt, plus more
16 ounces cremini mushrooms, coarsely chopped, divided
2 large eggs
1 cup finely grated Parmesan
1/2 cup fresh breadcrumbs
1/3 cup dried cranberries
6 tablespoons coarsely chopped parsley, divided
1/2 teaspoon freshly ground black pepper, divided, plus more
2 shallots, quartered
2 bay leaves
4 cups homemade or store-bought low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
Flaky sea salt
Special Equipment
Kitchen twine
PREPARATION
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Transfer to a plate and let cool.
Increase oven temperature to 400°F. Line rimmed baking sheet with foil. Cut potato in half lengthwise. Using a medium-size, quick-release ice cream scoop or heavy spoon, scoop out flesh, leaving a small divot down the center. Reserve potato filling.
Place potato halves and parsnip in a large heatproof bowl; cover with plastic wrap. Microwave on high 5 minutes. Carefully check to see if vegetables are fork tender; if not, re-cover and microwave in 1-minute bursts until tender. (Alternatively, roast potato halves and parsnip on a rimmed baking sheet in a 400°F oven until fork-tender, about 50 minutes for parsnip and 30 minutes for potatoes. Let cool slightly.)
Meanwhile, cut squash in half lengthwise, remove seeds, and discard. Scoop out flesh, leaving a divot deep enough to fit potato inside and at least a 1/2" border on all sides. Reserve squash filling.
Using a fork, pierce insides of squash and potato halves, then pierce parsnip all over.
Pulse garlic and thyme in a food processor, scraping down sides as necessary. Add paprika, 1/4 cup oil, and 1 Tbsp. kosher salt and continue to pulse until a thick paste forms, about 1 minute. Transfer to a small bowl.
Working in batches, pulse squash and potato filling in food processor until coarsely chopped, about 30 seconds. Transfer to a large bowl. Pulse 4 oz. mushrooms in food processor until coarsely chopped, about 30 seconds. Transfer to same bowl and stir to combine.
Heat 1 Tbsp. garlic-oil mixture in a large nonstick skillet over medium until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture is browned and moisture releases, about 12 minutes. Return to bowl and let cool.
Add eggs, Parmesan, breadcrumbs, cranberries, 3 Tbsp. parsley, 1/4 tsp. kosher salt, 1/4 tsp. pepper, and 1/4 cup pumpkin seeds to bowl and mix to combine.
Place squash halves, cut side up, on prepared baking sheet. Using a pastry brush, coat inside with garlic-oil mixture. Using the back of a spoon, press 1 cup vegetable mixture into each half until interior is fully coated.
Nestle potato halves, cut side up, inside squash halves. Brush with garlic-oil mixture. Using the back of a spoon, press 6 Tbsp. vegetable mixture into each half until interior is fully coated. Discard remaining vegetable mixture.
Trim parsnip to fit inside 1 potato half. Brush parsnip with garlic-oil mixture and place inside.
Cut 3 (18") lengths of kitchen twine. Slip twine under 1 squash half, then top with second squash half so cut sides face each other, and press down to seal. Tightly tie twine around squash to secure. Brush top with garlic-oil mixture, reserving remaining mixture, and season with 1/2 tsp. kosher salt. Wrap squash tightly in foil and place in center of baking sheet. Using 2 loaf pans or small metal bowls turned upside do ruby19 - 2016-12-01 21:27:00 |
| 893 | Part 2 Meanwhile, heat 1 Tbsp. reserved garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook shallot, bay leaves, and remaining 12 oz. mushrooms, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add broth, bring to a simmer, and cook 30 minutes.
Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes.
Add wine, bring to a simmer, and cook 3 minutes. Add mushroom broth, 1 Tbsp. parsley, 1/4 tsp. kosher salt, and 1/4 tsp. pepper, and return to a simmer. Season to taste.
Place vegducken on a cutting board and cut into 1" slices with a serrated knife, transferring to serving plates as you go. Spoon gravy over. Top with remaining 1/4 cup pepitas and 2 Tbsp. parsley. Season with sea salt and serve. ruby19 - 2016-12-01 21:28:00 |
| 894 | b ump....... |
| 895 | Start the new year the right way for the planet, the animals and your health.
Go plant based.
Happy New Year. |
| 896 | i made Nadia Lims nut loaf and tomato sauce again this year, and this year i got to eat it (was sick last year) its a firm fave for us at christmas now motorbo - 2017-01-02 17:35:00 |
| 897 | .......... |
| 898 | Motobo re the Nadia recipe
https://nadialim.com/recipe/vegan-christmas-roast-cranberry-
sage-cashew-nut-stuffing-balls-tomato-onion-gravy/ Did you make it into a loaf or balls as shown? Got rellies who don't eat meat so may be one to try... ruby19 - 2017-01-29 08:53:00 |
| 899 | bumping...... |
| 900 | bumping for healthy, economical and warming winter veg dishes. |
