Hi, I'm new to the community and new to lentils!!! Any easy quick suggestions for tinned butter beans and or chick peas? (I have them in the cupboard) Thanks in advance.....

di.mention - 2010-12-06 15:11:00

BLACK EYED BEANS with MUSHROOMS:

(Once again no quantities because these sorts of dishes don't need them IMO)

Cooked Black Eyed Beans
-Soak overnight, drain, add fresh water to cover, bring to the boil, skim and simmer till tender. From memory it doesn't take that long to cook black eyed beans. Once cooked add salt to taste. Don't drain as the cooking liquid makes up the wet part of the dish.

Sliced Mushrooms
Diced Tomatoes (I can't be fagged peeling but you can if you like)
A large bunch of fresh Coriander - roughly chopped
Diced onion
Ground Coriander, Tumeric Cumin and Cayenne/chilli
Salt and Pepper to taste
Oil for cooking

Method:
.Heat the Oil
.Add in the Coriander and cook till it is sort of burnt (this is important because that is the flavour you are looking for)
.Once The Coriander is nicely 'browned' add the ground Coriander, Tumeric, Cumin and Cayenne/chilli and continue to cook till the flavours are released
.Add the mushrooms and continue sauteing
.Next comes the tomatoes - sauteing continuously
.Add in the cooked Black Eyed Beans with the cooking liquid, bring to the boil, turn down and simmer for about 15mins.

Serve on a bed of cooked rice - Basmati is best.

buzzy110 - 2010-12-06 15:18:00

bumping for christmas

ferita - 2010-12-21 21:30:00

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elliehen - 2010-12-22 00:57:00

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fruitluva2 - 2010-12-22 13:11:00

Mushroom wellington

4 large field mushrooms( i used not so large mushrooms approx 7cm wide)
4 tbsp olive oil
1 garlic clove , chopped
about 400g/14oz spinach leaves
a dusting of flour
1 tbsp picked thyme leaves
500g block all-butter puff pastry
140g Stilton , sliced
1 egg , beaten

(I made a breadcrumb( Vogels), walnut & parmesan crumble to pop under the mushroom before stacking other ingredients on top to cat alittle bit of moisture)
Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a $1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to. (I used my pie maker pastry cutter)
Place the 4 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

Make sure you season everything REALLY well or it will be bland.

Made a port & mushroom sauce to go with this.

ruby19 - 2010-12-27 08:05:00

Bump for cautis

buzzy110 - 2010-12-31 13:33:00

Thanks Buzzy, have got some yummy sounding recipes!

cautis - 2010-12-31 14:25:00

bumping for those wanting to try vegetarian recipes

frances1266 - 2011-01-06 08:25:00

Stuffed peppers, made these last night yum!

I used nz sweeties, long peppers, and did not tie up with string just wrapped individually in foil.

2 tbsp olive oil
50g pine nuts ( I used alomds as it was what I had)
140g long grain rice
2 garlic cloves , chopped
350g vegetable stock ( vegata)
1 bunch spring onions sliced thinly
140g cherry tomatoes , halved
150g ball mozzarella , chopped ( I used edam)
140g gorgonzola( I used creamy blue)
handful each of parsley and basil , chopped
3 red and 3 yellow peppers
seasoning

string , for tying

Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
Spoon some filling into the pepper cavity, taking care not to overfill.
Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don't worry if the string chars and if the peppers split too much - wrap them in a piece of foil and finish cooking in the foil wrappers.

ruby19 - 2011-01-09 14:17:00

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elliehen - 2011-01-09 19:13:00

What a truly awesome thread, need to print the whole thing out!

suzieblue1 - 2011-01-10 18:12:00

FAST VEGAN CRUMBED SAUSAGES/BURGER PATTIES

Very quick and cheap and easy when there is "nothing in the pantry".

Into a bowl place 1 cup of rolled oats. Add a crumbled vegetarian stock cube (like Massell) and anything else you want in the way of flavours. I usually use 1 tsp mixed herbs. You an add a small finely chopped onion if you want. Now pour over 1 cup of boiling water and mix well. Either cover tightly and leave for 10 minutes OR stick it in the microwave for 1 or two minutes on high. Cool slightly then add 1 large tablespoon crunchy peanut butter and mix well. put some crumbs out on a plate and take small portions of the mixture, dab into the crumbs and shape into little sausage shapes, or patties or balls. fry gently in a good oil till golden and crispy all over.
Cheap, healthy hi fibre, and kids like it, esp with tomato sauce!

radiodanny - 2011-01-11 12:48:00

radiodanny wrote:

FAST VEGAN CRUMBED SAUSAGES/BURGER PATTIES

Very quick and cheap and easy when there is "nothing in the pantry".

Into a bowl place 1 cup of rolled oats. Add a crumbled vegetarian stock cube (like Massell) and anything else you want in the way of flavours. I usually use 1 tsp mixed herbs. You an add a small finely chopped onion if you want. Now pour over 1 cup of boiling water and mix well. Either cover tightly and leave for 10 minutes OR stick it in the microwave for 1 or two minutes on high. Cool slightly then add 1 large tablespoon crunchy peanut butter and mix well. put some crumbs out on a plate and take small portions of the mixture, dab into the crumbs and shape into little sausage shapes, or patties or balls. fry gently in a good oil till golden and crispy all over.
Cheap, healthy hi fibre, and kids like it, esp with tomato sauce!

nice :)

ferita - 2011-01-11 19:09:00

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elliehen - 2011-01-11 22:21:00

I like this because it's simple, and I'm often too tired to make more sophisticated things with a lot of ingredients and chopping etc.

The oats are the basic part but you can add anything you like to them. I usually add the big spoonful of peanut butter, but I have also used 1 cup rinsed mashed baked beans or any cooked beans/chickpeas instead, or 1/2 to 1 cup of mashed (processed) nutmeat or tofu. Basically, the cooked oats are a great binder.

This basic recipe is enough for 3 normal eaters or two big eaters, lol. Oh and the leftovers are excellent cold.

radiodanny - 2011-01-12 09:57:00

Thank you so much for this thread - I have got so many amazing recipes to try now.

keeley4 - 2011-01-13 16:09:00

loving these recipes have cut and pasted heaps. Juts a word of caution though for non veges cooking for veges-parmaesan cheese is NOT vegetarian at all and most commercial pastries use beef fat in the margarine. I think New Ways is only vege pastry (apprt from Filo).
thanks for all of these

aromatherapy - 2011-01-16 19:22:00

aromatherapy wrote:

Juts a word of caution though for non veges cooking for veges-parmaesan cheese is NOT vegetarian at all

What is non-vege in parmesan? Is it not made from milk?

uli - 2011-01-16 19:42:00

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elliehen - 2011-01-17 10:37:00

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elliehen - 2011-01-17 12:54:00

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elliehen - 2011-02-06 13:01:00

Pumpkin & Peanut Hummus
100g cubed steamed pumpkin
2 cl. garlic
400g can chickpeas, rinsed
1t curry pdr
2T peanut butter
2T lemon juice
2-3T olive oil
1/2t salt
Blend until smooth, add little water or chickpea water from can if needed.
Keeps 1 week in fridge. Serve with strips of warmed pitta bread, wedges, crackers or veg.

frances1266 - 2011-02-06 17:01:00

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elliehen - 2011-02-06 17:07:00

Chilli Bean Macaroni
2c dry macaroni
1-1/2c chpd onion
1-2T olive oil
1 gr pepper, chpd
1/2c celery, chpd fine
1t chilli pdr
1t cumin
1t basil
1 can tomatoes
1 can kidney beans, rinsed
1/4c soy sauce
Cook pasta. Drain.
Cook onion, pepper and celery until tender. Stir in chilli, cumin and basil, stir for a minute.
Break tomatoes up and add to pasta with their juice. Stir in the veg, beans and soy sauce. Mix and heat, stirring until heated through.
Serve with a green salad.

frances1266 - 2011-02-06 17:12:00

Am sure you will like it Elliehen - you can never have too much hummus in my opinion.
I have a great coriander pesto recipe I will post soon.

frances1266 - 2011-02-06 17:14:00

Coriander Pesto.
This is from Val Parkers book The Sunflower Cookbook available from Piko Wholefoods in Christchurch. It is a great little vegan cookbook.
This pesto is meant to remove heavy metals from the body. It is a really delicious recipe. I spread it on crackers.
4 cl garlic
1/3c brazil nuts - I sub other nuts sometimes
1/3c sunflower seeds
1/3c pumpkin seeds
2c packed fresh coriander
2/3c flaxseed oil - I have used olive oil if out of flaxseed
4T lemon juice
2t dulse powder - I leave this out
liquid aminos or soy sauce
Process coriander and flaxseed oil in blender till coriander chpd,
add garlic, nuts and seeds, dulse and lemon juice and mix until a paste. Add squirt of Braggs amino acid or soy sauce to taste and blend again. Store in dark glass jar. It freezes well.

frances1266 - 2011-02-07 14:36:00

An awesome thread folks : ) please dont think bad of me lol,but how does one save any/all of this thread? I know how to copy and paste,but where does one put the copy and pasted stuff? Im a little puta illiterate I'm afraid lol

chrys5 - 2011-02-07 14:40:00

Mini Cashew Nut Roasts (or burgers)
1 large onion, chpd and gently fried in 30ml olive oil
100g bread (gluten free is ok) processed into crumbs
2 large garlic cloves, crushed
150ml water or veg stock
s&p
grated nutmeg to taste
1T lemon juice
Process all ingred until well processed.
Spoon into 9 greased muffin tins( or shape into burgers, coat in flour and fry until browned, then reheat on barbecue)
bake 30 min until firm and browned.
Freeze well.

frances1266 - 2011-02-07 14:43:00

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elliehen - 2011-02-07 17:06:00

I don't know why you would put it into an e-mail folder. I have several folders in my Word programme. But if you haven't got Word then do this:

1. Right click Desk Top
2 Scroll down and click New
3. Click Text Document

A new Text document will appear on your Desk Top

If you do not get to name at the bottom which will be highlighted don't worry. Just:

4. Right click the words New Text Document
5 Click on Rename and name it what you want then click OK.

Now, When you want to save a recipe just open your newly named text document at the same time as you have the recipe you want to copy open, copy the recipe and paste it into your Newly Created Text document.

Now for some advice.

Often, you will find you have hundreds of recipes you want to save. Word is still best for this but if you need to use Text Documents then try and have several documents named for specific things i.e. one for chocolate, one for fish, another for lemons, etc.

I've never used text documents before so I am not sure how big their capacity is. You'll have to discover that for yourself. Word is unlimited.

Edited by buzzy110 at 5:27 pm, Mon 7 Feb

buzzy110 - 2011-02-07 17:26:00

Hi Buzzy110.. thanks for that,easy directions and I have managed to do it too lol. Im very pleased with myself : ) Very yummy recipes,thanks everyone. Sampled a vegie stack tonight. Hubby very impressed and it looked amazing. Keep them coming people .. : )

chrys5 - 2011-02-07 22:12:00

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elliehen - 2011-02-07 23:10:00

chrys5 wrote:

Hi Buzzy110.. thanks for that,easy directions and I have managed to do it too lol. Im very pleased with myself : ) Very yummy recipes,thanks everyone. Sampled a vegie stack tonight. Hubby very impressed and it looked amazing. Keep them coming people .. : )

My pleasure.

buzzy110 - 2011-02-07 23:40:00

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elliehen - 2011-02-08 00:32:00

Oops - 225g cashews, ground needed for Mini Cashew Nut Roasts.

frances1266 - 2011-02-08 08:22:00

Butter beans and vegetable curry.
200g dried butter beans or 2 cans
3T olive oil
1 onion, chpd
1 garlic cl, crushed
2t grated fresh ginger
1t gr cumin
1t turmeric
1/2t chilli pdr
2 tomatoes, roughly chpd
450g potatoes, peeled and cut into chunky cubes
1-1/2t salt
2 bay leaves
125g frozen peas
2T chpd fresh coriander, to garnish
If using dried beans, soak and cook as usual, drain, reserve liquid and make up to 275ml with extra water if necessary.
Saute onion and garlic in oil for 5 min without browning then stir in ginger and spices and cook 1 min further.
Stir in tomatoes, cover and cook 5 min, then add potatoes and mix well.
Stir in reserved liquid, salt and bay leaves. Simmer until potatoes nearly cooked, add beans and peas and cook further 10-15 min. Garnish with chpd coriander.

frances1266 - 2011-02-08 08:31:00

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elliehen - 2011-02-08 08:59:00

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elliehen - 2011-02-08 09:06:00

elliehen/julie.. Thanks for that too, I love this thread : )

chrys5 - 2011-02-09 15:36:00

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elliehen - 2011-02-10 17:25:00

bumping....

frances1266 - 2011-02-14 15:37:00

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elliehen - 2011-02-14 23:23:00

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elliehen - 2011-02-18 20:14:00

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mijila - 2011-02-19 21:20:00

Bump

bedazzledjewels - 2011-02-27 17:34:00

bumping...

frances1266 - 2011-02-28 19:06:00

Hi everyone,
Have a look at this thread we having going at the moment:

http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=618985&topic=13

Would love for "vegetarian" recipes to be included in what we are doing - are you folks able to assist with recipes.

Many thanks in anticipation
Pat & Andrea (fastlanenz)

pixiegirl - 2011-03-06 15:17:00

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elliehen - 2011-03-06 16:21:00

You recipe "evolved" I think - sometimes that is how the best recipes come about. If you have tweaked it enough it may be OK to include as it is not the original recipe but an adapted one. What do you think

pixiegirl - 2011-03-07 09:30:00