TikiPosts 1022
I just bought a beautiful little cauliflower with all his leaves. The leaves are beautiful, but I don't know how to cook them.Do you have some ideas?
m_kingPosts 1173
Just thought I'd revive this to see if there are any more ideas out there.Thanks for those already given.
CastaPosts 153
A couple of popular ones in our household (although we do modify with meat):African Sweet Potato Stew (we modify with spicy sausages): http://www.veganforum.com/forums/showthread.php?11971-african-sweet-potato-stewSummer Vegetable Pie with a Herby Cheese Crust (we modify with chicken): http://www.roesing.net/recipes/summerpie.htmlP.S. Forgot to say they are pillaged from my copy of the Good Housekeeping Vegetarian Cookbook but I couldn't be bothered fannying about with copying out the recipes http://www.amazon.co.uk/Good-Housekeeping-Step-Vegetarian-Cookbook/dp/0091851645edited by Casta on 20/03/2012
Tru BluPosts 1599
I have the most amazing mushroom stroganoff recipe but can't put my hands on it right now. Will post when I find.
Here are my staples:MOUJADARAI make this in the pressure cooker so I'm guessing you'd have to add 1 more cup stock if not using a pressure cooker. Not a big deal if you don't end up with enough liquid as you can always add a bit when you add the rice if need be.1 large onion, roughly chopped1 tbsp olive oil1 cup small black lentils, washed well1/2 cup short or medium grain rice6 cups beef (or veg) stockSalt to tastefry onion till goldenAdd 1 cup lentilsStir 1 - 2 minutes on mediumAdd stockBring to pressure and cook 8 minutesQuick release then drain lentils reserving liquidAdd rice and add back 1 1/4 cup liquid and any salt you want to add and cook normally until rice is done.Sauce1 large onion1 tbsp olive oil1/2 cup tomato paste1 cup beef (or veg) stock1 tsp ground cumin1 tbsp white vinegarDash hot pepper (optional)Fry onionAdd tomato paste and fry stirring, 1 minAdd stock, cumin, white vinegar, hot pepper and simmerSauce should be fairly thickBoil elbow macaroniGarnish: Fry 1 large chopped onion till quite dark then drain on paper towelTo serve:Make a mound of the lentil and rice mixture on a serving dish.Top with macaroniAdd a thin layer of sauce on top of macaroni (this is just for presentation. The rest of the sauce is served in a bowl for people to add as they like)Sprinkle fried onion on topServe with a finely chopped salad of lettuce, tom, cucumber with a very basic dressing made of olive oil, salt and white vinegar. (should be quite tangy)Of course, you don't have to bother with the presentation. I normally serve the lentils and rice in a big bowl with the pasta in another and the sauce in another and I don't bother with the fried onions. But I make LOTS of the salad!*************************Gratin De Courgettes1 tablespoon butter1 large onion – chopped (not too fine)5 large zucchinis - cubed into bite size pieces1 cup beef stockBéchamelFlourButterMilkParmesanEmenthalFry the onion in butter. When onion is slightly golden add courgettes with a pinch of salt and simmer (covered) on very low heat until courgettes are beginning to become tender. Add 1 cup beef stock.Don’t forget to stir fairly often so courgettes don’t burn.Add pepper to taste and continue to simmer till tender but don't let them go too softDrain courgettes and reserve liquidMake béchamel with half milk and half liquid from courgettes. Add parmesan and ementhal to the béchamelYou don't want your béchamel to be too thin but not too thick either. When the dish is done, it should still be fairly sloppy when served.Place courgettes in an oven proof dish and carefully mix in the béchamelCover with some more parmesan and place under the grill till the cheese browns a little*************************SPANAKOPITAPhyllo1 cup Feta cheese1 cup Labneh (or ricotta)1kg chopped spinach6 Green onions¼ - ½ teaspoon nutmeg4 eggsCook spinachCool in cold water then drain well and chop if not already chopped. Squeeze out as much water as possible.Roughly chop green onions and fry until tenderIn a bowl, break up feta. Add labneh, spinach, green onions, eggs and a dash of nutmegLayer 5 layers of phyllo brushed with butter in a dish with edges of phyllo hanging over sidePut mixture in dish and fold phillo over the top. If it doesn't fold all the way over the top then add more phyllo on top to cover.***************Anyone else got something to share?? I'm getting hungry! ;-)
AzaniaKhayaLamPosts 667
Some of my go to recipes:http://www.vegetariantimes.com/recipes/10287?section=18http://www.simplybudgeted.com/2011/12/meatless-monday-slow-cooker-vegetarian-garden-chili/http://www.humanesociety.org/issues/eating/recipes/soups/mushroom_curry_rice_noodles.htmlhttp://www.straightupfood.com/blog/2010/06/05/spaghetti-with-zucchini-noodles/http://happyherbivore.com/recipe/chickpea-noodle-soup/Enjoy and remember to read comments on some of the recipes, they always help when you either need to adjust or substitute an ingredient.
granolaPosts 485
I'm trying to do meat free Monday, so I know what you mean. I feel like I'm repeating quite often, but my gotos are hearty lentil salads with goats cheese, feta or holoumi or eggplant parma or omelette if all inspiration is gone. I'm trying a baked pumpkin with goats cheese next week. I would love the moujadara recipe if it's easy to post.
Anyone got some good veggie recipes they'd like to share? DH and I are trying to include more veggie meals in our regular roster but whenever I google, I get mainly pastas and pizzas or some version of a ratatouille. Nothing wrong with this ebut we already do all that and I'm looking for more meals such as Spanakopita which we do with Greek potatoes and veggie bakes/gratins (I do a zucchini one in a béchamel that we do with rice) and Moujadara (middle eastern lentils and rice eaten with a tomato sauce and salad). Anyone got anything else?Happy to post my recipes but have to run to an appointment so will have to do it when I get back!Thanks in advance.
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