The easy and tasty vegetarian recipe thread

Indeed, why??

Why did you not just add a useful recipe and depart?No one wants to be prodded into your debate here.

Go over to Environment.They'll welcome your argy-bargy there...

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

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!

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!

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.

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 :-)

You're right, Kay, and the people who post tasty vegetarian recipes in this thread, most of which they have tried and can personally recommend, do not need to be patronised by being told to go and Google uli's friend Herr Wolfgang Puck.

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 :)

I wish you would - everybody else does.

It's called "The Easy and Tasty Vegetarian Recipe Thread".RECIPE thread!

Nobody comes into this thread to begin a debate about vegetarian eating or zero population or who will inherit the earth except you.

Indeed, why!

Why did you not just add a useful recipe and depart!No one wants to be prodded into your debate here.

Go over to Environment.They'll welcome your argy-bargy there.

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!

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 :-)

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

Bumping for shyann2.

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.

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.

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.

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 addedapprox 1/2 cup full of frozen so they cooked through.

Khicari...not a week goes by that we don't eat this.

1/2 cup split mung beans, washed.
6 cups water
1 bay leaf
1.5 cm chunk ginger chopped.
1/2 tsp tumeric
1 small chilli deseeded and chopped
2 tsp coriander powder

Put all this in a pot and boil till beans start to break down.

then add
1 cup thai or long grain rice
1 packed cup eachbroccoli, quartered brussell sprouts, potato cubes, or veges of your choice.
2 ripe tomatoes chopped.
salt
then cook for another 15ish minutes till rice is soft.
Heat 2 tbs ghee in a small pot and then add 2 tsp cumin seeds and fry till a few shades darker. then add a small handful of curry leaves sprinkle in 1/2 tsp asafetida powder swirl the pan and add to the khicari stir then simmer another 5 minutes or so till rice is fully swollen and soft.You can add some boiling water to loosen up the texture now if you desire.
Then add half a cup chopped fresh coriander and serve witha drizzle of ghee or butter, plain yogurt, lemon wedges or even some wholegrain toast is nice too. This dish is a totally balanced meal in terms of protein and carbs.

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 addedapprox 1/2 cup full of frozen so they cooked through.

Khicari.not a week goes by that we don't eat this.

1/2 cup split mung beans, washed.
6 cups water
1 bay leaf
1.5 cm chunk ginger chopped.
1/2 tsp tumeric
1 small chilli deseeded and chopped
2 tsp coriander powder

Put all this in a pot and boil till beans start to break down.

then add
1 cup thai or long grain rice
1 packed cup eachbroccoli, quartered brussell sprouts, potato cubes, or veges of your choice.
2 ripe tomatoes chopped.
salt
then cook for another 15ish minutes till rice is soft.
Heat 2 tbs ghee in a small pot and then add 2 tsp cumin seeds and fry till a few shades darker. then add a small handful of curry leaves sprinkle in 1/2 tsp asafetida powder swirl the pan and add to the khicari stir then simmer another 5 minutes or so till rice is fully swollen and soft.You can add some boiling water to loosen up the texture now if you desire.
Then add half a cup chopped fresh coriander and serve witha drizzle of ghee or butter, plain yogurt, lemon wedges or even some wholegrain toast is nice too. This dish is a totally balanced meal in terms of protein and carbs.

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

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 thepaprika. 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.

The easy and tasty vegetarian recipe thread

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