The member deleted this message.

elliehen - 2011-04-23 00:33:00

bumping for great veggie recipes

frances1266 - 2011-05-02 19:50:00

bumping...

frances1266 - 2011-05-03 22:34:00

Bumping back up to the top .....

shellz213 - 2011-05-19 14:13:00

tWICED BAKED MUSHROOM SOUFFLE
I Must try these from gourmet traveller

30 gm butter, coarsely chopped, plus extra for greasing
30 gm plain flour
350 ml milk
2 eggs, separated
1 eggwhite
80 ml (1/3 cup) pouring cream
60 gm Gruyère, coarsely grated
Mushroom sauce
120 gm butter, coarsely chopped
2 golden shallots, finely chopped
400 gm mixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced
60 ml dry white wine
250 ml (1 cup) pouring cream
2 tsp finely chopped thyme
1 For mushroom sauce, heat butter in a large frying pan over low-medium heat, add shallot, a pinch of salt, sauté until soft (6-8 minutes). Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside.
2 Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and cook, stirring continuously, until mixture comes away from sides of pan (2-3 minutes). Remove from heat, set aside to cool.
3 Bring milk to the boil in a separate pan, then whisk into cooled flour mixture until smooth, return pan to heat and stir continuously until mixture comes to the boil, then cook, stirring continuously, until thick (2-3 minutes). Remove from heat, stir in yolks, season to taste, cover with plastic wrap and set aside to cool.
4 Whisk eggwhite until soft peaks form, then whisk one-third into cooled milk mixture. Fold in leftover eggwhite with a metal spoon. Divide among four buttered 250ml-capacity metal dariole moulds, bake until golden (5-7 minutes). Turn soufflés into prepared dishes, scatter with cheese, bake until golden (8-10 minutes), top each with 1 tbsp cream, serve immediately.

ruby19 - 2011-05-19 15:07:00

Bump for macshak

chicco2 - 2011-05-19 19:03:00

This message was deleted.

nutwrencher - 2011-05-24 17:57:00

bumping

frances1266 - 2011-05-25 20:01:00

Yum just made this for my week day lunches to freeze. If making again I would double the recipe as it does not make a huge amount.

Yellow split pea dhal.
1 cup split yellow peas
1 tsp vegata veg stock
1 large red chili - halved, 1 half minced, 1half kept whole
1 tsp tumeric
2 tbsp oil
1 tsp cumin seeds
1 small onion finely chopped
1.5 tsp fresh ginger minced
2 med tomatoes finely chopped
pinch cayenne

to serve
2 tbsp chopped coriander
rinse the peas then cover with water & soak for 30 min.

in a heavy sauce pan heat the oil, add the cumin seeds and cook over med heat until fragrant about 1 min, add onion, garlic, ginger, and minced chili, cook, stirring often, for about 5 min until onion is golden. Add 1/2 tsp of the turmeric along with the tomatoes and cayenne, lower heat and simmer until the liquid has evaporated and the tomatoes have softened.

Once the split peas have soaked, drain and add to a saucepan with 4 cups of water, 1 tsp veg stock, the half of chilli, and the remaining 1/2 tsp tumeric and simmer until peas. are soft. Do not drain. Add the tomato mixture into the cooked split peas and simmer through for 5 min until heated through.

ruby19 - 2011-05-26 11:34:00

Split Pea and Greens Soup.
A yummy and healthy soup.
1c dried split peas
7c veg stock or water and stock cubes, some stock cubes are very salty so use accordingly
2T white rice
1 bay leaf
2T olive oil
3 small zucchini (or parsnips and Jerusalem artichokes)
2T olive oil
1 large onion,chpd
2 ribs celery,, diced
2 carrots, sliced
1 lb fresh greens, silver beet, spinach, kale etc sliced into ribbons
2 cl garlic, minced
1/4c parsley
s&p
juice 1 lemon
Cook split peas, 4c of stock, rice and bay leaf on simmer until peas cooked, 1hr approx. Add rest of stock and zucchini and simmer until zucc. not quite tender, 10 min or so.
In frypan saute onion in olive oil until softened, add carrots, celery, saute few min more until softened, add greens, cover and steam 5 mins, add garlic, steam few mins more, remove from heat. Put greens mixture in food processor with the herbs and a scoop of split pea mixture blend until smooth. If you like smooth soups process it all or add greens mix, herbs and scoop of mixture to rest of split peas. Add s&p. Stir in lemon juice before serving. Top with thin slice of lemon and finely chpd parsley.

frances1266 - 2011-05-27 15:30:00

I made a really yum sauce the other day with mushroom & chicken, but being veggie I made a meat free version for my self.

Saute 1 chopped onion in butter until they are golden but not browned, add approx 500g chopped mushrooms and cook until softened, add 1/2 cup white wine wine and simmer until almost evaporated, add a 1/2 vegetable stock and do the same, when left with a syrupy mixture add approx 3/4 cup cream and simmer until the right consistency. Season if needed.

Edited by ruby19 at 9:31 am, Sun 5 Jun

ruby19 - 2011-06-05 09:31:00

Bumping for new vegetarians.

frances1266 - 2011-06-07 15:06:00

bumping for those wishing to try frugal vegetarian meals.

frances1266 - 2011-06-09 14:40:00

This message was deleted.

elliehen - 2011-06-18 14:31:00

I am an economic vegeo - meaning the cost of meat is so high....can only afford it now and then.

From the Moosewood Cookbook, published 1992.
(forgive me Mollie I have altered the recipe to suit NZ!!!)

1 large gold/orange kumera (can be peeled - I dont), chopped
1 large cauliflower, cut and broken into florets including the stems
lots of garlic, peeled
2 large onions (peeled) and chopped
4 C H2O
2 C grated tasty cheese
1 C milk

Throw kumera, (most of the cauliflower - except for 1 1/2 C of florets), garlic, onion, sald and water into a v large pot. Bring to a boil. Then simmer until the vege are very tender.
Mash or puree (I prefer mashing) then back into the pot.
Cook the remaining cauliflower until tender.
Throw that into the soup pot along with the milk and the cheese.
Heat gently.
I will sometimes add brocolli into the mix by adding it at the end with the bits of cauliflower.
Sometimes I add a bit of dijon mustard at the end to give it a bit of bite.

Good with a crusty loaf like sourdough. Yumo

lrichards - 2011-06-18 22:02:00

Burgers.
These are quick, easy, vegan and very tasty. Can be gluten free if you use g/f buns. This recipe makes 4 filling burgers.
Turkish Kitchen Omega 3 felafel mix which is g/f and vegetarian available from supermarket. Mix into 4 patties size of burger bun, pat out in rice flour and cook in a little olive oil until golden on both sides, these cook quickly.
Toast burger bun and spread with aoli/mayo, add burger, top with lettuce, tomato, avocado,, sliced onion, cucumber etc.
Phoenix make v. good gluten free burger buns.

frances1266 - 2011-06-23 13:19:00

Curried Carrot Soup. This is from Val Parker's great little book called The Sunflower Cookbook.
3-4 large carrots, 2 med onions, 1-1/2t curry pdr, 3-1/2c water, 1c sunflower seeds and 1D Braggs amino acid or soy sauce OR 1c roasted cashews, 1t Vecon stock.
Cook chopped carrot and onion with water, curry pdr, Vecon and salt to taste till tender.
Blend well with the sunflower seeds or cashew nuts. Taste and adjust curry pdr or salt.

frances1266 - 2011-06-23 13:26:00

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carl-van-essen - 2011-06-28 14:04:00

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elliehen - 2011-06-28 15:59:00

bumping.....

frances1266 - 2011-07-04 09:15:00

bumping for cheap meals.......

frances1266 - 2011-07-12 21:47:00

This message was deleted.

elliehen - 2011-07-17 00:19:00

Indonesian Vegetable Fritters

1 cup of mung bean sprouts
1 clove of garlic minced (can use a tsp of pre crushed garlic)
1 spring onion chopped
1 carrot julienned (or grated)
1 potato grated
1 cup of finely julienned cabbage (or grated)
2 cups of flour (some people use self raising, some just use plain)
1.5 cups of water (some people use soda water)
2 tsp salt
pepper
Oil for frying

Mix the flour and water together then add the vegetables and salt and pepper.

Shallow fry in about 2cm deep oil on both sides

Drain on paper towel and serve with a dipping sauce made from chopped garlic, vinegar, sugar and chopped chives.

ferita - 2011-07-17 09:26:00

This message was deleted.

elliehen - 2011-07-17 14:57:00

Quick Vegetarian Stew
1 large or 2 small onions roughly diced
5 scrubbed potatoes diced
1 tin of lentils drained
1 packet of frozen stir fry mix vegies
vege stock or water
a good dash of soya sauce or vegetarian Worcestershire sauce
salt and pepper to taste
cornflour and water to thicken

Fry the onions until golden, add the potatoes with skin on and the soya sauce and or Worcestershire sauce. Add the frozen veges and stock (or water) to just cover the potatoes. The key is to not add too much stock or water, it does not need to cover the frozen veges just the potatoes.

Bring to boil then cook until the potatoes are just cooked (probably 20 minutes). About 10 minutes into the cooking process add the lentils.

Season to taste, you may need to add a good amount of salt and pepper especially if you used water instead of stock

If the stew is not thick enough you can thicken with some cornflour and water.

Serve with rice, I like to sprinkle some feta cheese on top for some extra protein and vitamin b12

ferita - 2011-07-17 20:24:00

bumping along:)

lx4000 - 2011-07-19 14:22:00

This message was deleted.

elliehen - 2011-07-19 17:03:00

For gregg74, enjoy browsing.

ruby19 - 2011-07-19 17:54:00

bumping.......

frances1266 - 2011-07-25 00:07:00

This message was deleted.

elliehen - 2011-08-04 16:18:00

Not a recipe but a great way to add a bit of variety to your roasted potatoes. in sauce pan heat the olive oil you are going to pour over potatoes to roast, but add 1 tsp crushed fennel seeds and 3 crushed cloves of garlic. Heat gently, then leave seeds and garlic to infuse in the oil, then strain and pour over the potatoes when ready to pop into the oven.

ruby19 - 2011-08-14 09:34:00

This message was deleted.

elliehen - 2011-08-16 00:02:00

This message was deleted.

elliehen - 2011-08-25 00:45:00

bumping for dairy free Alfredo pasta sauce recipe.

frances1266 - 2011-08-25 14:03:00

Ellie - I wonder what the onion marmalade would taste like without the sugar? Guess there's one way to find out!

Edited by bedazzledjewels at 2:24 pm, Thu 25 Aug

bedazzledjewels - 2011-08-25 14:15:00

This message was deleted.

elliehen - 2011-08-25 23:45:00

The member deleted this message.

elliehen - 2011-08-26 01:15:00

I love making caramelized onions with pukara caramelized balsamic vinegar, yum.... i

ruby19 - 2011-08-26 07:44:00

Thanks Ellie; I'll make some this weekend.

bedazzledjewels - 2011-08-27 08:33:00

bumping up for vegetarian dinners

frances1266 - 2011-08-30 14:29:00

BUMP.

chicco2 - 2011-09-03 16:10:00

This message was deleted.

elliehen - 2011-09-06 16:38:00

Vegetarian meatballs and sunday sauce

Meatballs:-
ingredients:
3 eggs beaten
1 cup of uncooked TVP mince style (you can get this at Asian food stores)
Soy Sauce
1/2 cup bread crumbs
1/2 cup rolled oats
1/4 cup chopped cashews (can use peanuts instead)
Dried herbs, salt and pepper to taste
onion powder or finely chopped and fried onion
1/2 cup cold water

Put the dried TVP into a bowl and mix through some soya sauce to brown and flavour it. Cover with boiling water then put in the microwave for 2 minutes on high.

In a mixing bowl mix the other ingredients together. Strain the TVP then stir it into the mixture. If the mixture is too dry add a dash of water if its too wet add some more bread crumbs.

Roll the mixture into balls then place on a greased baking tray, I normally spray the tops with cooking oil as well so they brown better. Bake at 200 for around 15 minutes or until they look brown, you can turn them over as well if you wanted during the cooking process.

Sunday Sauce
Ingredients:-
2 tins chopped italian tomatoes
1 large onion
1 clove of garlic
1 cup of vegetable stock (or water)
1/4 cup of tomato paste
shredded basil leaves (or dried mixed herbs)
1 packet of baby spinach leaves (optional)
Cooking oil
spoonful of sugar
salt and pepper

-Dice the onion and fry until brown, add the chopped garlic and then tinned tomatoes.
-Add the stock or water, tomato paste, sugar and herbs.
Simmer for 15 minutes then season to taste with salt and pepper.
-Add the spinach leaves and meatballs.
-Let the meatballs sit in the sauce for a good 15 minutes to absorb the sauce and become soft and delicious.

Serve with pasta, rice or on its own.

Edited by ferita at 6:41 am, Wed 7 Sep

ferita - 2011-09-07 06:40:00

bumping for meals under $5, you will find some here.

frances1266 - 2011-09-11 19:31:00

This message was deleted.

elliehen - 2011-09-12 23:41:00

I have a hankering to make Aloo Gobi, cauli and spuds with spices, there is a hoarde of recipes on the net so I will have to choose!

spot20 - 2011-09-13 11:24:00

elliehen wrote:

Countdown has Massel vegetarian stock cubes for under $4.00 - little more than half the price of the other supermarkets. It appears to be the regular price rather than a 'special'.

I have always used Rapunzel, is the Massel similar to this I wonder?

spot20 - 2011-09-13 11:32:00

This message was deleted.

elliehen - 2011-09-13 11:48:00

Fresh Green Pea Soup - hits the spot when you are looking for a light and delicious soup.
1c boiling water 1t onion powder or small piece fresh onion
2c frozen peas 3c water 1t salt 3/4c raw cashews
Add peas to the boiling water, cook 1-2 min. Blend cashews in small amount of the 3c water. Add peas and cooking water and blend all ingred grad add the rest of the water until creamy and smooth - often doesnt need all of the 3c. Heat before serving.

frances1266 - 2011-09-20 18:45:00

Stir fry with sweet and sour sauce.
1c carrots, 1c beans or peas, 1c celery, 2c cauliflower, 2c broccoli, 1 onion, 1/4c cashews, 1 cl garlic, crushed, 1/4c water, 1T oil
Cut carrots, beans and celery on a slant. Cut cauli and brocc into small pieces. Place all veg, nuts, water and oil into saucepan. Bring to boil and stir until just tender. Serve over brown rice or noodles. Pour sweet and sour sauce over top.
Sauce.
2T cornflour, 2T sweetener, 1/2c lemon juice, 2T soy sauce, 1-440g tin crushed pineapple, 3 tomatoes chpd finely, 1`-1/2-2c water, 1/4-1/2t garlic pdr.
Mix cornflour and water into an even consistency. Place in saucepan with other ingred. Cook until thick and clear. Taste and adjust seasonings if necessary.

frances1266 - 2011-09-20 18:53:00