ruby, thanks.This is worth posting again now that it's harvest time for all these vegetables:)
elliehen,
Feb 7, 11:32am
ruby, thanks.This is worth posting again now that it's harvest time for all these vegetables:)
frances1266,
Feb 7, 7:22pm
Oops - 225g cashews, ground needed for Mini Cashew Nut Roasts.
frances1266,
Feb 7, 7:31pm
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.
elliehen,
Feb 7, 7:59pm
Thanks.I could have made a good guess, but preferred your exact quantity.I buy the cashew broken bits, which are cheaper.
chrys5,
Feb 9, 2:36am
elliehen/julie. Thanks for that too, I love this thread : )
chrys5,
Feb 9, 2:36am
elliehen/julie.. Thanks for that too, I love this thread : )
elliehen,
Feb 10, 4:25am
fronta1, thanks :)A good one to save over here.
frances1266,
Feb 14, 2:37am
bumping....
elliehen,
Feb 14, 10:23am
Bumping for mellisa2000 :)
elliehen,
Feb 18, 7:14am
Bumping for all the people with a surplus of fresh vegetables :)
mijila,
Feb 19, 8:20am
Yum!
Some great ideas in here, thanks peeps :)
mijila,
Feb 19, 8:20am
Yum!!!
Some great ideas in here, thanks peeps :)
frances1266,
Feb 28, 6:06am
bumping...
elliehen,
Mar 6, 3:21am
The recipes I think of as my own are often adaptations of other recipes, tweaked until they suit me.I can't think of one that I have created from the very beginning...sometimes I'm not sure where "my" recipe began...
There will be very creative vegetarian cooks out there with their own original recipes.
pixiegirl,
Mar 6, 8:30pm
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
elliehen,
Mar 6, 9:51pm
Tricky question....being a bookie person, I am super-aware of copyright and plagiarism etc.There are community fund-raising cookbooks where contributors are asked for their 'favourite' recipes and they're all so generic that you'll see the [Edmonds] Ginger Crunch, for example, in just about every single one!
It's hard to see a high-profile chef complaining about copyright in a fund-raiser such as this unless it's a signature dish of theirs that they recognise in the tweaked recipe.
guinevere2,
Mar 6, 11:49pm
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.
elliehen,
Mar 7, 12:17am
Bumping for jcprotea :)
elliehen,
Mar 7, 3:21am
The recipes I think of as my own are often adaptations of other recipes, tweaked until they suit me.I can't think of one that I have created from the very beginning.sometimes I'm not sure where "my" recipe began.
There will be very creative vegetarian cooks out there with their own original recipes.
elliehen,
Mar 7, 9:51pm
Tricky question.being a bookie person, I am super-aware of copyright and plagiarism etc.There are community fund-raising cookbooks where contributors are asked for their 'favourite' recipes and they're all so generic that you'll see the [Edmonds] Ginger Crunch, for example, in just about every single one!
It's hard to see a high-profile chef complaining about copyright in a fund-raiser such as this unless it's a signature dish of theirs that they recognise in the tweaked recipe.
guinevere2,
Mar 7, 11:49pm
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.
headin2aussie,
Mar 10, 12:30am
Great thread - I've just found out a new friend of mine is vegetarian and I've been thinking what to make for her as shes been ill this last week.Does anyone know how to save threads so I dont have to hunting through the whole message board to find it again please?Thank you
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