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elliehen - 2011-03-07 10:51:00

Love this thread!

I don't know amounts for this because I just make however much I need.

Medium grain brown rice (not heaps as it's not nice with a lot of rice in it)
Small chunks of roasted pumpkin
Chickpeas (tinned is easier!)
Bok Choy (steamed)
Courgettes (sliced thinly)
Garlic
Soy sauce
Fresh tomatoes

Cook rice until soft and then fry together in a bit of olive oil with the other ingredients (except for the pumpkin) I like the tomatoes not very cooked so I add them towards the end and then chuck the bits of pumpkin in too.

It's really nice hot or cold.

guinevere2 - 2011-03-07 12:49:00

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elliehen - 2011-03-07 13:17:00

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headin2aussie - 2011-03-10 13:30:00

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elliehen - 2011-03-10 13:49:00

bumping for yummy and economical vegetarian recipes

frances1266 - 2011-03-21 09:36:00

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elliehen - 2011-03-21 09:51:00

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elliehen - 2011-03-21 10:02:00

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elliehen - 2011-03-27 17:24:00

Thanks for 'bumping' this elliehen, I'm not a vegetarian but I'll be trying some of these as its given me heaps of ideas now. Cheers :-)

no.1kath - 2011-03-27 22:53:00

Have just copied and pasted into Word the recipes I think my family would like - bit hard with 3 children's taste buds! We've always been vegetarian and it's nice to have new things to try.
Our favouite:
1 tin Casserole Mince
1 mix of cheese sauce
2 sheets puff pastry
Mix top 2 together and put in casserole dish on top and under a sheet of puff pastry. Oven 180 - 20 min
YUM

phil.lyn - 2011-03-29 09:52:00

Forgot mention Casserole Mince is a tinned Sanitarium product.
PaknSav generally has it and Nutmeat and BBQ sausages but New World has the best range of tinned Sanitarium products.

phil.lyn - 2011-03-29 09:53:00

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elliehen - 2011-03-29 10:45:00

bumping for new vegetarians from the General board.

frances1266 - 2011-03-29 15:18:00

yeah - bump bump - for more lovely recipes like - our favouite:
1 tin of fake Mince
1 mix of cheese sauce
2 sheets puff pastry
Mix top 2 together and put in casserole dish on top and under a sheet of puff pastry. Oven 180 - 20 min - YUM

Can hardly wait :)

uli - 2011-03-29 17:23:00

uli wrote:

yeah - bump bump - for more lovely recipes like - our favouite:
1 tin of fake Mince
1 mix of cheese sauce
2 sheets puff pastry
Mix top 2 together and put in casserole dish on top and under a sheet of puff pastry. Oven 180 - 20 min - YUM

Can hardly wait :)

You couldn't resist, could you? So nasty.

kay141 - 2011-03-29 17:31:00

While we are waiting here is one of Wolfgang Pucks recipes (he is a chef from Austria - google him if you are keen):

Eggplant, Zucchini & Tomato Gratin

http://www.ihavenet.com/wolfgang-puck-recipe-Eggplant-Zucchi
ni-and-Tomato-Gratin.html

uli - 2011-03-29 17:33:00

kay141 wrote:

You couldn't resist, could you? So nasty.

Really?

Why can't we have real vegetarian food - you know made from vegetables rather than pre-cooked, canned and fake stuff?

Contrary to popular belief I love vegetarian food - in fact 2/3rds of my daily food comes from vegetables - the rest from animals which are not going to the freezing works (as you suggested in another thread).

So maybe I just need to come in here more often and bring some recipes with me?

uli - 2011-03-29 17:35:00

This is a lovely spring salad for example:

http://www.wolfgangpuck.com/recipes/view/5062/Marinated-Arti
choke-Salad

ngredients

12 artichoke hearts
1/4 cup shallots, chopped
1/2 cup olive oil
3 tablespoons sherry vinegar
2 teaspoons fresh thyme, chopped
2 teaspoons parsley, chopped
Salt and pepper to taste

uli - 2011-03-29 17:37:00

Or what about
POTATO-AND-ONION FRITTATA WITH YOGURT AND PARMESAN

http://www.ihavenet.com/recipes/Frittata-with-Yogurt-and-Par
mesan-Recipe-Wolfgang-Puck.html

All lovely fresh ingredients.

uli - 2011-03-29 17:42:00

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elliehen - 2011-03-29 18:17:00

elliehen wrote:

Please resist the urge, especially when you come just to sneer.

The Sanitarium recipe you mention is the equivalent of vegetarian fast food for a busy family, with children. You would not understand, as you have said frequently that the only kids you have are kid goats.

Read the thread, carefully, without your lip curled into a sneer, and you will see all the recipes made of real vegetables that many people, including meat-eaters, are making and enjoying.

I think she would rather sneer or post expensive recipes which would not fill active children for very long.

kay141 - 2011-03-29 19:37:00

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elliehen - 2011-03-29 20:11:00

elliehen wrote:

The Sanitarium recipe you mention is the equivalent of vegetarian fast food for a busy family, with children. You would not understand, as you have said frequently that the only kids you have are kid goats.

Fast food - why?

And yes - I have resisted the urge to proliferate - what about you? You are overpopulating the planet - then go and tell "us" we cannot eat meat - which is normal human food since we evolved! Don't you think YOU need to urgently wipe the sneer off YOUR face?

Yes - my kids are in the paddock - and all of them will be eaten one day. They are not going to produce 5 kids - 25 grandkids and god knows how many "grandies" ... I do not believe in the kind of GOD that thinks "he" needs to over populate the planet.

If you think that it is necessary to have "vegetarian fast food for a busy family" - then you are already on the completely wrong direction...

But why discuss it? You and others have their ideas - I have mine - and at the end of the day we will see whose "kids" will inherit the Earth :)

uli - 2011-03-29 20:35:00

Meanwhile I can post a couple of fresh healthy vegetarian recipes here - people might even like to cook them.

uli - 2011-03-29 20:36:00

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elliehen - 2011-03-29 21:14:00

ellie - darlinck - I HAVE posted 3 recipes above from the coffers of my beloved chef Wolfgang Puck. Sorry if you do not like him. But his recipes are very nice - just go and try them - stop eating beans and lentils and go for some real food for a change :)

uli - 2011-03-29 21:18:00

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elliehen - 2011-03-29 21:20:00

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elliehen - 2011-03-30 16:02:00

I do pretty much the same ellie - on the stove top, as I have no microwave.

I fry some onions, add the stock and the pumpkin cubes, cook them until done and most of the stock has evaporated, add the coconut cream, chilli, salt if needed - usually the stock is salty enough - add lots of chopped herbs over the top before serving. This time of year I use heaps of basil, and lovage. Later it is chives or parsley or finely cut leeks.

Try it out - it is one of my mainstays. You can also mash it like potato mash.

uli - 2011-03-30 18:56:00

Any tips on growing lovage uli? I have attempted it many a time and I remember it growing almost to weed like proportions from my childhood but I cannot even get seeds to sprout (have tried different brands, Kings etc) - It seems I don't have a very green thumb when it comes to gardening, especially the edible kind so any advise would be fab :-)

ant_sonja - 2011-03-30 19:06:00

bumping for economical vegetarian recipes, great for those on a tight budget.

frances1266 - 2011-04-05 16:01:00

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elliehen - 2011-04-07 13:52:00

Stuffed Pecan Figs - yum yum
14 whole dried figs, 1/2c gr. pecans, 1t gr. orange rind, 1T icing sugar,
3t Cointreau or orange flavoured liquer, chpd chocolate opt
In small bowl mix pecans with the orange rind, icing sugar and liquer to make a moist filling. Add chocolate if using.
Roll 1t of mixture into a ball and place in cavity of fig then press the fig to make a nice shape again.
Can be eaten day they are made or store covered in fridge for 4-5 weeks.

frances1266 - 2011-04-07 15:36:00

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.

frances1266 - 2011-04-07 15:43:00

Vegan Cheese.
3T lemon juice, 1/2c yeast flakes, 1/4c arrowroot, 1/4c tahini, 2c water,
1/3 rolled oats, 1T onion pdr, 1t salt. Taste, adjust seasoning if reqd. Blend until smooth. Cook on high until thick, pour into mold. Chill.

frances1266 - 2011-04-07 15:48:00

Pea Risotto

60 g unsalted butter
2 liters stock (chicken or vegetable)
300 g frozen peas
one small onion, small dice
2 cloves garlic crushed
2 Tbs. extra virgin olive oil
2 cups Arborio rice
80 ml dry white wine
2 Tbs. parmesan
nutmeg*

In a small saucepan melt 1/3 of the butter on low heat. To this add the peas and cook for 2 minutes. Meanwhile warm the stock on a neighboring burner and hold it there. Add 2 ladelfuls of stock to the peas, cover, and cook for five more minutes. In a large skillet, melt another 1/3 of the butter. To this add the evoo and onion. When the onion is translucent, add the garlic and saute for 1 min more , then add uncooked arborio rice and stir to cover the grains in fat. They will glisten and become clear at their tips. Add the wine to the pan and allow it to bubble away. When the rice is almost dry (take care that it isn't sticking to the skillet) begin adding the warmed stock a ladleful at a time allowing the rice to absorb the liquid between additions. You will continue in this way until all the stock has been added stirring the risotto from time to time to ensure it cooks evenly.
Now for the peas that have been patiently waiting. Ladle half** of the mixture into a blender and pulse until it is pureed. Add this puree and the whole peas with their cooking liquid to the risotto near the end of its cooking time.
When all the stock has been added taste the risotto for doneness. It should have the consistency of al dente pasta. If it is still undercooked, make more stock and continue adding it. If it is finished, go ahead and add the parmesan cheese, the last 1/3 of the butter, and a quick grating of nutmeg. Viola!

**Now I pureed all the 300g of peas, then in the last 5 min of cooking just added approx 1/2 cup full of frozen so they cooked through.

ruby19 - 2011-04-07 17:31:00

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emmapear - 2011-04-07 20:41:00

Mango rice salad
Haven`t tried but have cut out the recipe and it s definitely on the to try list ! 1 1/2 cups (300g) jasmine rice
1 bunch Thai basil
Grated zest and juice of 1 lemon, plus lemon halves to serve
1/4 cup (60ml) lemon-infused olive oil
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3 cup (50g) shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, flesh chopped
1/2 cup (75g) roasted peanuts, chopped
1 cup fried Asian shallots

Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze. serves 6

ruby19 - 2011-04-10 15:21:00

Yum made this for tea last night, had forgotten how good it is!
Vegetarian Paella
1 pinch saffron approx 1/2 tsp
2 tbsp o/oil
1 large onion chopped
4 cloves garlic crushed & chopped
1 large pepper red/ yellow for colour
2 large potabella mushrooms cut into chunks
1 tsp ground coriander
2 tsp sweet paprika
1/2 tsp smoked paprika
1 cup paella rice
1/4 cup wine ( red or white)
1 tin 400g chopped tomatoes
2 - 2 1/2 cups vegetable stock ( I add 2 then add a bit more if needed during cooking, as you want the rice to be cooked but remain firm not gluggy)
1/4 tsp cayenne pepper or to taste
1 tsp dried thyme
1/2 tsp salt
freshly ground black pepper
fresh parsley to serve

Cover the saffron with a coupleof tbsp of water in a bowl set aside.
heat oil in a wide heavy pan, saute the onion, garlic, peppers, and mushrooms. for 5 min. Mix in the paprika. then add rice and stir through over the heat for a minute then add the wine, veg stock tomatoes saffron & soaking water, salt, cayenne, thyme and pepper. Bring to the boil, then lower to a simmer, cook for approx. 20 min uncovered, stirring often. Check liquid whilst cooking, add more as needed.
Turn up heat to high for 5 min or until browned and a caramelized crust forms on the bottom side of the rice. watch carefully to ensure it doesn't burn. allow to sit for 5 min, garnish with fresh parsley.

ruby19 - 2011-04-14 10:08:00

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elliehen - 2011-04-16 13:41:00

Thanks Ellie - this would be good as a base for either broccoli or mushroom soup. I have a recipe book by the Bracketts that I got many years ago with some very good recipes in. I am an obsessive recipe book collector so I havem any books on vegetarian or vegan cookery.
Cashew nuts are great. If you soak them in water overnight they are easier to blend to a smooth consistency and amazingly thicken on their own without adding cornflour etc. A really good sub for cream in many recipes.

frances1266 - 2011-04-16 20:36:00

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elliehen - 2011-04-21 10:55:00

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elliehen - 2011-04-22 12:04:00

elliehen wrote:

COCONUT CREAM PUMPKIN ~ MICROWAVE

500g diced pumpkin
1 tsp green herb stock
1/2 cup coconut cream
Salt & pepper
1 tsp curry
1 Tbsp butter
Put all together in a casserole dish and cook in microwave for ten minutes.

I do not have a microwave, so have not made this, but found the recipe today after buying a pumpkin and looking for new and interesting ways to cook it.

It's pumpkin harvest time!

Oh yum. Thanks - that is one I havent tried. And vegan friendly too.

norse_westie - 2011-04-22 14:03:00

uli wrote:

ellie - darlinck - I HAVE posted 3 recipes above from the coffers of my beloved chef Wolfgang Puck. Sorry if you do not like him. But his recipes are very nice - just go and try them - stop eating beans and lentils and go for some real food for a change :)

Wolfgang Puck's restaurant in Caesars Palace (Vegas) is one of our favorites and I had the best vegetarian pizza I have ever eaten there. I have been a vegetarian for over 20 years - thanks for the links. Have also googled and found his website.

Edited by keeley4 at 3:14 pm, Fri 22 Apr

keeley4 - 2011-04-22 15:10:00

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elliehen - 2011-04-22 15:56:00

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elliehen - 2011-04-22 16:10:00

Kidney Bean Burgers

To make 4 Burgers

12 oz (340g) pre-cooked kidney beans
4 oz (115g) wholemeal breadcrumbs
2oz (60g) semolina
1 fresh tomato
½ green chilli
squeeze of lime (or lemon if you don’t have a lime)
soy sauce to taste
oil for frying
(I sometimes add a lightly fried onion, not in the original recipe)

Method:
Roughly mash the kidney beans, finely dice the tomato, chop the chilli, and mix the three together. Next add the breadcrumbs and semolina. Mix well and add the soy sauce and enough lime to achieve a malleable consistency. Form into burgers and then lightly fry until brown on both sides.

Tofu Burgers

To make 4 burgers

Oil for frying
1 medium onion
8 oz (225g) tofu
2 oz (60g) semolina
3 oz (85g) wholemeal breadcrumbs
1 tablespoon soy sauce
1 teaspoon yeast extract
a little hot water

Method:
Finely chop the onion and sauté in a little oil until slightly brown.
Mash the tofu in a mixing bowl and add the cooked onion, semolina, breadcrumbs and soy sauce. Mix well.
Dissolve the yeast extract in about 3 tablespoons hot water. Pour into the mixing bowl. Work all the ingredients together. Allow to cool
Form into burgers and lightly fry until brown on both sides.

I take no credit for these, they are both from Richard Young's 'Cook Vegan' book - it's fantastic, and I use it all the time even though I'm no longer vegan. Everything is made from readily sourced ingredients.

amyfromthenaki - 2011-04-22 18:56:00

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elliehen - 2011-04-22 21:17:00