| 151 | Bumping for vegan recipes. Cheese substitutes can be used in the vegetarian recipes to make them vegan or in some cases omitted. |
| 152 | This message was deleted. elliehen - 2010-08-19 23:24:00 |
| 153 | elliehen wrote:
Bumping to remind everyone how delicious meat-free meals can be. When booking international flights, some meat-eaters pre-order the vegetarian option because you can always rely on its quality. Plus you get your meal first :) ferita - 2010-08-20 14:21:00 |
| 154 | Courgette Patties
The white part of one leek finely chopped
2 courgettes grated
2 large potatoes grated
1 cup of rolled oats
2 eggs beaten (or egg substitute)
salt and pepper to taste
Cooking oil Fry the grated potato, grated courgette and sliced leek together until the potato is just cooked but not super mushy. Take of heat and let cool. In a bowl add eggs (or egg substitute), rolled oats and salt and pepper then mix the cooled courgette mix into it. Get some oil heating in a fry pan, once the oil is hot then drop spoonfuls of the mixture in. Shallow fry them for about 3 minutes each side. Great with a salad or cold in the kids lunch the next day. ferita - 2010-08-23 15:52:00 |
| 155 | Red Lentil Soup.
1c red lentils, 2T oil, 2 cl garlic, 1 large potato, 1t cumin, 2T soy milk,
1 can tomatoes, chpd, 3T chives or spr. onion finely chpd, 1/2t basil,
1 jug hot water, 1 large onion, 2 celery stalks, 2 carrots, 1/2t paprika, 2T cornflour, parsley, 1/2t dried thyme, 2t salt.
Soften lentils in the hot water. Saute onions, garlic, sliced celery, potatoes and carrots in large saucepan. Add tomatoes and seasoning and cook on mod. until veg cooked. Mix milk with cornflour to a smooth paste, add to soup and simmer few min until thickened. |
| 156 | Kumera Patties.
600g kumera,1/2c rice flour, 1t coriander (grind the seeds, flavour much better) 4 slices bread, 1 chpd onion, 1t sage, 2T soy sauce,
1/2t salt.
Cook kumera and onion together until soft and mash.
Mix with remaining ingred. Form into a patty shape and coat in breadcrumbs and fry in a little oil. |
| 157 | This message was deleted. elliehen - 2010-08-23 21:36:00 |
| 158 | Sweetcorn chowder,
2 large potatoes peeled & cubed
1 large onion chopped,
2 tbsp butter
2 cups water
2 tsp maggie green herb stock
1 400g tin creamed corn
1 cup corn kernals (frozen)
1/2 cup water
1 cup milk,
2 tbsp basil pesto
salt and pepper
pinch cayenne
1/2 cup sour cream Saute the onions in butter until soft and golden do not brown, add the cubed potatoes water and stock powder and cook potatoes until just tender, add the creamed corn, water milk, sour cream, and gently bring to a boil, then simmer until heated through. Add the pesto and seasonings. ruby19 - 2010-08-24 07:46:00 |
| 159 | Vegan Macaroni and "cheese" bake 1 packet of macaroni
300g of Silken Tofu (or soft tofu)
1 cup of soya milk or rice milk
1/2 a cup of tahini (sesame seed paste, can replace with smooth peanut butter if you cant get it)
1 table spoon of tumeric
7 table spoons of nutritional yeast (available at bin inn, sometimes called brewers yeast. Do not use active yeast!!)
Onion powder or paste
Pepper preheat oven to 180 Cook the macaroni and then cool down in cold water then drain thoroughly. In a blender mix the tofu, tahini, soya milk, onion powder, nutrional yeast and tumeric to form a cheesey looking sauce. Mix suace through the pasta and and place into a greased baking dish. Bake at 180 for about 35 minutes (or until the top has a nice golden crust) ferita - 2010-08-24 08:31:00 |
| 160 | This message was deleted. elliehen - 2010-09-01 20:57:00 |
| 161 | bumping for meat free recipes |
| 162 | what a great thread i have just starting going gluten-free and dairy-free so looking for some good recipes irishnz1 - 2010-09-23 19:55:00 |
| 163 | This message was deleted. |
| 164 | bumping 4 more gluten-free dairy-free recipes irishnz1 - 2010-09-24 13:47:00 |
| 165 | Oh these sound yum, of the Gourmet traveller web site. Domatokeftedes with herb and garlic sauce Serves 10
Cooking Time Prep time 20 mins, cook 50 mins (plus cooling, standing) 7 Roma tomatoes, halved lengthways
60 ml (¼ cup) olive oil, plus extra for drizzling
80 gm (½ cup) fine burghul
1 onion, finely chopped
4 garlic cloves, finely chopped
75 gm Greek feta, coarsely crumbled
¼ cup (loosely packed) each flat-leaf parsley and mint, coarsely chopped
2 tbsp self-raising flour, plus extra for dusting
1 tbsp dried oregano
For deep-frying: vegetable oil
Herb and garlic sauce
1 cup (firmly packed) each flat-leaf parsley and mint
80 ml (1/3 cup) olive oil
2 garlic cloves, finely chopped
1 lemon, finely grated rind and juice only
1 Preheat oven to 220C. Place tomato cut-side down on a baking tray, drizzle with oil, season to taste and roast until skin blisters (15-20 minutes). When cool enough to handle, remove skin (discard) and coarsely chop (reserve juices for sauce). Combine tomato in a bowl with burghul, stand until burghul has absorbed juices (5 minutes).
2 Meanwhile, heat 20ml oil in a large frying pan over medium heat, add onion and garlic and sauté until soft (7-10 minutes). Cool slightly, add to tomato mixture. Cool to room temperature, then add remaining ingredients, adding extra flour if mixture is too wet. Season to taste, roll into walnut-sized oval balls, place on a tray and refrigerate until required.
3 Meanwhile, for herb and garlic sauce, process ingredients and reserved tomato juices in a food processor to a coarse sauce consistency, season to taste and set aside.
4 Heat vegetable oil in a deep-fryer or large deep-sided saucepan, dust domatokeftedes in flour, then cook in batches (be careful, hot oil may spit) until golden and warmed through (3-5 minutes). Drain on absorbent paper, season to taste and serve hot with herb and garlic sauce. ruby19 - 2010-10-18 18:41:00 |
| 166 | bumping ferita - 2010-10-22 15:50:00 |
| 167 | This makes a stunning centrepiece for any special meal, very rich and filling - and extremely tasty!
POTATO TORTE • 1½ kg waxy Potatoes
• 750 ml crème fraiche
• 1 head Garlic broken into cloves, peeled, and minced
• 1 large bunch Parsley chopped fine
• Salt & Pepper
• 500 g Puff pastries (2 sheets)
• 1 egg, lightly beaten
- A day before making the dish, boil the potatoes whole in their skins until tender. Rinse under cold water, and set aside to cool completely, then cover and refrigerate.
- Stir together the crème fraîche, garlic, and parsley.
- Season generously with salt and pepper.
- Cover and refrigerate overnight.
- About an hour before eating, heat the oven to 400°F/200°C.
- Slice the potatoes into neat ¼-inch/5 mm rounds.
- Roll one sheet of the pastry into an 11-inch/28 cm circle and lay it on a greased baking sheet.
- Leaving a 1-inch/2.5 cm margin all around, cover with an overlapping layer of potato slices.
- Season with salt and pepper.
- Spread over a layer of the cream mixture.
- Repeat the layering, tapering in a bit as you go, until all the potatoes and cream have been used and the end result looks like an upside-down double-crusted pie.
- You should have about three layers each of potato and cream.
- Roll the second pastry sheet into a 12-inch//30 cm circle and drape it over.
- Line up the edges and roll the bottom pastry margin up over the top one to seal, scalloping as you go all the way around.
- Brush the torte all over with the egg and decorate the surface with the tines of a fork, if you like.
- Cut an opening about the size of a quarter in the top to let the steam escape during baking.
- Bake 10 minutes.
- Turn the oven down to 375°F/190°C and continue baking until hot through and the pastry well browned, about 25 minutes.
- If the torte starts browning too much, lay a piece of foil loosely on top.
- Remove from the oven and slice onto a large serving plate.
- Cut into wedges and serve with green salad as a main course kirinesha - 2010-10-22 18:06:00 |
| 168 | This is also a wonderful dish if you like a bit of spicy interest! It's very close to the versions I had in China: Spicy Aubergines 450gm aubergines, cubed
2 tsp salt (to sprinkle on aubergine)
3 tbsp vegetable oil
2 cloves garlic, crushed
1 inch piece crushed ginger (I used 1 tsp bottled minced)
1 onion, halved and sliced
1 fresh red chilli, sliced
2 tbsp dark soy
1 tbsp hoi-sin sauce
½ tsp chilli sauce
1 tbsp dark brown sugar
1 tbsp wine vinegar (I used white)
1 tsp ground szechuan pepper (I used freshly cracked)
300 ml vegetable stock • Sprinkle salt on aubergine cubes and leave for 30 mins. Rinse off and dry pieces.
• Heat oil and add garlic, ginger, onion and fresh chilli. Stir fry for 30 seconds
• Add aubergines and continue to cook for 1-2 minutes
• Add all remaining ingredients, reduce heat and simmer 10 mins, or until aubergine is cooked
• Increase the heat to high and boil, cook until sauce has thickened
• Serve ïŠ kirinesha - 2010-10-22 18:10:00 |
| 169 | And one last one before I go and see what my husband has made us for dinner: ~~Pumpkin and coconut curry~~ 1 Tbsp vegetable oil
2 small onions, finely chopped
3 cloves garlic, finely chopped
1 small knob ginger, peel and grated
1 stalk lemon grass, tender centre part only, finely chopped
2-3 dried red chillies, seeds discarded, torn into small pieces
1 tsp tikka masala paste or red curry paste
1 x 400ml can coconut milk
2 cups water
Juice of 1-2 limes
1 Tbsp fish sauce
4 kaffir lime leaves
1kg pumpkin, peeled and cut into cubes 1. Heat the oil in a large heavy- based saucepan, and fry the onions, garlic, ginger, lemongrass and chillies over medium heat until mixture is aromatic and the onion tender.
2. Add the tikka masala or red curry paste and fry for a few seconds.
3. Pour in the coconut milk, water, lime juice, fish sauce and kaffir lime leaves.
4. Stir to combine and bring to the boil, then reduce heat and simmer for 10 minutes. kirinesha - 2010-10-22 18:15:00 |
| 170 | This message was deleted. elliehen - 2010-10-22 21:34:00 |
| 171 | elliehen wrote:
FILO SPINACH (OR SILVERBEET) PIE (serves 4)
1 bunch spinach or silverbeet, finely sliced
1 large onion, chopped
3 eggs
125 gms cottage cheese (half a 250gm pottle)
25 to 50 gms feta cheese crumbled
50 gms cheddar cheese, grated
1 tsp dried dill or 1/2 tsp dill seeds
1/2 tsp grated nutmeg
a LITTLE salt (feta can be salty) & good grind of black pepper
handful of parsely, chopped
4 sheets filo pastry
4 tsp butter or oil for brushing (or cooking oil spray) Steam spinach and onion for about 5 mins
Beat eggs, add cottage cheese, feta & cheddar cheese
Add steamed onion & spinach, dill, nutmeg, s & p and parsley
Pour into ovenproof dish (I use 20cms square pan for four servings)
Layer the filo sheets on top of the mix, lightly brushing each with oil or butter, turning over excess flaps at edges
Sprinkle with sesame seeds
Bake at 180*C for 30-40 mins. Can cover dish with foil for last ten minutes to stop filo burning Source: Adapted slightly from Carolyn Gibson Variation: Leeks & blue cheese, instead of onion & feta
THANKS YUM! Saved!! .radcakes. - 2010-10-22 23:04:00 |
| 172 | excellent thread .. gentle bump back to the top for others to enjoy .. hott-mama - 2010-10-30 11:15:00 |
| 173 | Not giving any recipes but here are two books that are in pieces from so much use
The Moosewood cookbook
The enchanted broccoli forrest |
| 174 | This message was deleted. elliehen - 2010-10-30 14:57:00 |
| 175 | Elliehen - have you tried Sanitarium faux bacon - it is very good.
It is also possible to make good bacon subs using tofu. These subs make a good BLT sandwich, bacon and egg pie etc. |
| 176 | The member deleted this message. elliehen - 2010-10-30 22:33:00 |
| 177 | elliehen wrote:
No, I haven't - is it in a packet? I think my taste buds are searching for a salty, smoky taste.
Edited to add: But I certainly don't want it from the cured flesh of a pig! It is in a packet in the fridge section of the supermarket.
Makes a great bacon and egg pie .. You can also get vegetarian bacon bits ferita - 2010-10-31 07:53:00 |
| 178 | http://notesfromtheveganfeastkitchen has good recipes for bacon subs made from tofu which are quick and easy. Also have good cheese sub recipes. This is Bryanna Clark Grogan's site. She is a vegan genius!
The Sanitarium faux bacon and the tofu subs fill that smoky, salty taste craving really well. |
| 179 | This message was deleted. elliehen - 2010-10-31 20:17:00 |
| 180 | This message was deleted. elliehen - 2010-11-01 17:34:00 |
| 181 | A Vegetarian Dinner with Mediterranean Flavours
- on the low carb cooking site - you know where!
And happy vegan day to our low carb vegan. |
| 182 | Vegetarian Curry Bible
http://freepages.genealogy.rootsweb.ancestry.com/~familytree
fullofnuts/Cooking/Cookbooks/Vegetarian%20Curry%20Bible.pdf ferita - 2010-11-01 18:06:00 |
| 183 | im going to email the link to my son, him and his GF are having some meat free nights. many thanks - great thread!! motorbo - 2010-11-01 18:40:00 |
| 184 | This message was deleted. elliehen - 2010-11-01 22:35:00 |
| 185 | Carrot Loaf (Similar to a meat loaf)
- 1 cup fresh breadcrumbs (you can make these by putting a few slices of stale bread in a food processor)
- 2 cups grated peeled carrot
- 3 eggs beaten
- Salt and Pepper to taste
- 1 onion, grated or finely chopped
- 1/2 cup of peanut butter
- 1/2 cup of milk or soya milk Mix everything together well then bake at 180 for about an hour.
You can bake it in a casserole dish or a loaf tin (make sure to grease whatever you bake it in) ferita - 2010-11-02 18:54:00 |
| 186 | Chickpea Roast
1 cup or chickpeas that have been soaked overnight in the fridge
½ cup pecans or walnuts
Mixed herbs
1 onion
1 cup rolled oats or breadcrumbs
1 ½ cups water
1 clove garlic
2 Tblsp wholemeal flour In a blender, blend water and soaked chick peas, until fine. Add onion quartered and blend. Then the garlic and blend. Add pecans and flour then blend. Pour into a bowl and stir in the oats or breadcrumbs. Pour into an oiled casserole dish and bake in a moderate oven for 45 mins. Serve with gravy or on its own with steamed vegetables or salad. ferita - 2010-11-02 18:57:00 |
| 187 | Cashew "meatballs"
2 eggs
2 cups of cashews
1 cup of breadcrumbs
a small bunch of fresh parsley chopped (or other herbs)
some finely grated parmesan cheese Mix the above ingredients together and form into balls. Shallow fry (or deep fry) or bake until brown. Serve with tomato pasta sauce ferita - 2010-11-02 19:02:00 |
| 188 | Coconut Vegetables Layer Bake 3 potatoes, sliced
2 onions, sliced
1 small sweet potato or equivalent in pumpkin, sliced
2 carrots, sliced
1 med zucchini, sliced
½ cup peas
½ cup corn
1 415g tin Sanitarium nutmeat, sliced
400ml coconut cream
¾ cup seasoned breadcrumbs Place layers of vegetables and nutmeat in a casserole dish varying the colour so as it looks nice. Pour on the coconut cream and sprinkle on the breadcrumbs seasoned with your favourite herbs. Cook in a med oven for 1 ½ hours or until vegetables are cooked. This recipe can also be done quicker by cutting the vegetables into cubes and boiling until almost tender. Place in casserole dish topping with coconut cream and breadcrumbs. Cook for 30 mins or until breadcrumbs brown and vegetables finish cooking. ferita - 2010-11-02 19:07:00 |
| 189 | Rice Milk 4 cups hot water
1 cup cooked white or brown rice, still hot
1 tsp vanilla
1 Tblsp honey or to taste Place all ingredients in blender and blend until smooth. Allow to settle, aprox. 30 mins. Then carefully pour milk off leaving most of the sediment. Refrigerate Use in place of normal milk for recipes and as a drink ferita - 2010-11-03 09:16:00 |
| 190 | Brown Lentil Roast 1 ½ cups cooked brown lentils put through a sieve
2 cooked and mashed medium potatoes
½ cup tomato puree
4 Tblsp wholemeal flour
2 Tblsp vegetable oil
1 small onion, chopped
1 tsp marmite or vegemite Place oil, onion, and marmite in a pan a cook till onion is tender. Then stir in flour and tomato puree and stir till smooth and thick. Mix all ingredients together and bake in an oiled dish in a moderate oven for about 1 hour. ferita - 2010-11-03 09:18:00 |
| 191 | bump ferita - 2010-11-09 10:39:00 |
| 192 | This message was deleted. elliehen - 2010-11-13 18:04:00 |
| 193 | This message was deleted. elliehen - 2010-11-15 23:47:00 |
| 194 | This message was deleted. elliehen - 2010-11-16 22:41:00 |
| 195 | bumping - need to get around to printing off the good recipes in this thread |
| 196 | bumping ferita - 2010-12-06 09:07:00 |
| 197 | Wow I could spend all day on this thread! Fantastic! An old fav in our house was a brown rice loaf with a nut gravy served with steamed beetroot and a green! Delish, although possibley the kids didnt think so when they were young! We revisited it the other day for the first time in years and it still hit the spot with a couple of modern additions!
The recipe has always been in my head so will have to think hard before posting! spot20 - 2010-12-06 09:20:00 |
| 198 | The member deleted this message. elliehen - 2010-12-06 13:16:00 |
| 199 | elliehen wrote:
Bumping for the Vegans on their Day! Have just been given an old 1980s book titled "The Compassionate Gourmet - the Very Best of International Vegan Cuisine". I'll check it out over the next few days, and post if there are any interesting Christmas recipes there. Already sorted in this house. Made up a batch of about 100 genuine sourdough buckwheat pancakes (blini) and these can be used as a base for all sorts of yummy vegetarian, eggy and fishy toppings just in case. buzzy110 - 2010-12-06 14:53:00 |
| 200 | CAULIFLOUR CURRY: (The following ingredients list has no quantities - I always just used the amount I needed for the amount I was cooking and, of course, to taste)
Fresh Cauliflower cut into small flowerets
Sesame Seeds & Cumin Seeds
Dessicated coconut
Shelled and Roasted Peanuts - chopped
Grated Fresh Giner
Ground Cloves, Tumeric and Cayenne
Diced Onion
½ Lemon
Butter Method:
Melt the butter in either a wok or a fry pan
.Over a medium heat stir fry the cauliflower and onion for about 5 being careful not to let it burn
.Add in the Sesame seeds and Cumin Seeds and continue cooking .Next add in the Cloves, Tumeric and Cayenne and continue to stir fry till the spices are cooked and the cauliflower is very hot
.Lastly add in the Coconut and Peanuts - Stry fry for a few more moments
Done Goes nice with a Black Eyed Bean and Mushroom stew buzzy110 - 2010-12-06 15:07:00 |
