Great idea, thanks ferita. Although we eat meat, we do not eat it often and really enjoy vegetarian meals,usually 2-3 times per week, so these are much appreciated.
ruby19,
Jun 3, 3:04am
Garden Veg Pie 3-4 med-large potatoes, thinly sliced (mandolin is helpful here) 1/2 small broc cut into florets 1/2 small cauli cut into small florets 1 large carrot thinly sliced, 1.5 cup frozen peas 100g grated cheese
50 g butter 1 small onion finely diced 1/4 cup flour 1 tsp mustard powder freshly grated nutmeg 600ml milk 100g grated cheese S&P
Boil the sliced potatoes in salted water until just cooked. Drain steam the cauli, broc & carrots until tender. set aside.
Melt butter in small frying pan & saute onions until soft and golden but not browned.Add flour & mustard powder and stir over heat for 1 min, add milk gradually, bring to boil stirring until thickened. Add grated nutmeg & season, then stir in cheese until melted.Stir in the caul, broc, peas & carrots.
Butter an oven proof dish and add half the potatoes to cover the bottom of dish, pour over the veg in cheese sauce, top with remaining potatoes, and sprinkle with grated cheese. pop into preheated 180oC oven and bake until golden approx 25 min.
This can be a side dish or a main meal, and great for using up small amounts of veg left hanging around in fridge.
ruby19,
Jun 3, 3:20am
Veggie shepherd`s pie
1 tbsp o/oil 1 large onion chopped 2 large cloves garlic crushed 2 large carrots cubed 1 courgette cubed 400g tin tomatoes 1 tsp cumin, coriander, paprika (try adding a little extra sprinkle of the smoked paprika as well) 1/2 tsp cinnamon 1 tbsp tom paste 200ml red wine 150ml water 2 tsp vegata vegetable stock powder 1 tsp brown sugar 1/2 cup puy lentils
Salt and pepper
4 large agria potatoes, peeled and chopped 2 kumara, peeled & chopped 1 small onion chopped 1 clove garlic, chopped Butter Grated cheese
Heat oil in large pan saute onion until soft and golden, add garlic and stir for 30 sec, add the carrots, courgette, tom paste and spices, and stir over heat for 1 min.Add wine and let simmer for 5 min, the add tomatoes, water, lentils, sugar and stock powder. Simmer until lentils are soft and veg cooked. Taste and adjust seasoning.
Boil the potatoes, kumara, onion & garlic, until tender, drain then mash well, add butter and or milk if needed.Season
pour the lentil mixture into an oven proof dish and top with mashed veg, sprinkle over cheese.
Pop into 180oC oven for about 25 min or until bubbling and golden.leave sit for 5 min before serving.
ferita,
Jun 4, 4:25am
Vege Wholemeal Crepe Stacks
For the crepes 2 cups wholemeal plain flour Pinch salt 2 tablespoons oil 3 cups milk or soy drink (or mixture milk and water)
1. Mix flour and salt. Make a ‘well’ in the centre and add oil. Beat in milk until smooth. Allow to stand about 30 minutes to thicken. Mixture should be pouring consistency. Add a little extra milk if too thick. 2. Heat a frypan over a moderate heat with a little oil. Pour 1/3 cup of mixture into pan, rotating pan to spread the crepe out thinly. 3. When crepe is golden, carefully flip over and cook only a few seconds on other side. Stack crepes on a plate until ready to use. 4. Repeat with remaining mixture. Makes about 12 crepes.
For the stacks 1 tablespoon oil 1 onion, diced 2 cloves garlic, crushed 2 carrots, grated 2 zucchini grated ½ broccoli head, finely diced 6 mushrooms, diced 3 sprigs parsley, chopped 300g firm tofu, mashed 1 teaspoon salt
6 crepes
50g tofu, extra 2 tablespoon soy milk Paprika Sesame seeds
1. Preheat oven to moderate 180°C 2. Heat oil in a saucepan or large frypan. Add onion and garlic and stir until soft. Add remaining vegetables and stir until tender. Stir in parsley, salt and 300g of the tofu. 3. Grease an ovenproof pie dish and lay one Crepe on. Top with 1/5 vegetable mixture and spread to the edges. Repeat layers of crepes and vegetables finishing with a crepe. 4. Mix extra 50g tofu with soy drink until smooth. Spread over stack. Sprinkle with sesame seeds and paprika. Bake for 15 – 20 minutes until heated through.
Note: To prepare this quickly use a food processor to chop all vegetables. Begin with garlicand onion and then do each vegetable individually to ensure even chopping. Add to pot in the recipe order as they are chopped. Tofu and parsley can be chopped together. The extra tofu can be blended with the soy drink in the food processor to make a smooth paste.
I also add some cheese to it as well. Makes it nice
kirinesha,
Jun 4, 4:59am
Bubble & Leek (for one)
Ingredients
1/4 thinly sliced leek 1 1/2 cups sliced cabbage Salt and pepper 1/4t smoked paprika 1 egg 1/4 cup cheese chunks
Method
Soften cabbage and leek in microwave or by steaming for a couple of minutes. Let cool a little, mix through an egg, s&p, smoked paprika and chunks of cheese. Press in to an oiled 4" ring (or oiled or lined muffin tin) Bake at 190 for 30 mins. Cover after 10-15 mins so it doesn't burn Serve topped with fried or poached egg
ruby19,
Jun 4, 6:07am
Cheese & onion "sausage" rolls These are really easy and really good, I make batches up and keep in freezer (uncooked), everyone loves them meat eaters included.
frozen puff pastry defrosted
For the filling: 275 g fresh breadcrumbs 225 g mature Cheddar cheese, grated 1 large onion, grated 3 tablespoons sour cream 1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc) 1½ level teaspoons mustard powder pinch cayenne pepper salt and freshly milled black pepper
just combine all filling ingredients,
Egg to brush pastry if wanted
Pre-heat the oven 220°C, and cook until golden 20-25 min let coolfor 5 min on wire rack before eating!
ruby19,
Jun 4, 6:13am
Falafels 1 can chick peas rinsed & drained 1 small red onion chopped 1 large clove garlic, minced 1 tsp cumin, coriander 2 tsp chili sauce ( or to taste) 2 tbsp flour fresh coriander
Add the onion and garlic to food processor and pulse until finely chopped, add chickpeas spices & fresh herbs, pulse until mashed together, taste and season if needed, or adjust spices herbs, add flour and mixwell.You still want a bit of texture , not mush. Pan fry until golden. Great in wraps with hummus tatziki, and salads, or make into bigger patties and use a veggie burgers. This mixture also freezes well, so make up a big batch and shape into walnut size patties and freeze in a single layer, then pop into bag container all together.
ferita,
Jun 4, 6:21am
Vegetarian Sausage Rolls 250g cottage cheese 1 onion 3 eggs 1/4C pecan nuts 1t soy sauce 1C rolled oats 1/2C breadcrumbs 1/2t mixed herbs 1/2t curry powder 2 sheets of vegetarian puff pastry (look at the ingredients, a lot are made using beef fat)
1. finely chop onion and pecan nuts 2. place onion with cottage cheese, pecan nuts eggs and soy sauce into a food processor and process until smooth. (about 10 seconds). 3. put this mixture into a medium glass bowl, and add the remaining ingrediants. mix well with a wooden spoon. 4. place mixture along centre of puff pastry sheets. 5. damp edges with water, roll into oblong shape, put edge underneath. 6. place on oven slide lined with baking paper. 7. bake for 15 minutes or until brown.
kirinesha,
Jun 4, 6:23am
Caponata (Italian Sweet & Sour Vege Stew)
This is a sweet and sour vegetable stew from Southern Italy. Serves 4-6 if you're lucky!
Ingredients
2 medium eggplants, 1 cm cubes 3T olive oil 1 red capsicum, diced 2 tomatoes, diced 1 cup marrow or courgettes, diced 2 3 celery sticks, 1 cm dice 1 bay leaf 3T stoned green olives Salt and freshly ground black pepper 1T sugar substitute 2T red wine vinegar 1T drained rinsed capers 2T pinenuts
Method
Heat the oil and sauté the eggplant until golden and half cooked, remove from pan with slotted spoon Add the capsicum and celery to the pan and cook for 5 mins until soft Add the tomato, eggplant, bay leaf, olives, salt and pepper Cook for another 10 mins Dissolve the sugar in the vinegar and add along with the capers Cook anther 10 mins until eggplant is soft or the vinegar not longer tastes sharp Lightly toast pinenuts in a dry hot & pan and scatter over the top Serve
ferita,
Jun 4, 6:27am
I make this and use it as a pasta sauce for lasagna. Its great
rog.e,
Jun 4, 6:28am
Really mouthwaterong fare.
This is a helpful thread.
Thanks to all contrivutors. V
ruby19,
Jun 4, 7:08am
Mushroom Bourguignon From Smitten Kitchen Serves 4
This is really.....Good
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full-bodied red wine 2 cups vegetable broth 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all-purpose flour 1 cup pearl onions, peeled Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
ruby19,
Jun 4, 7:14am
Aubergine Timbales by Gordon Ramsey,Yum...( Thats the dish not gordon!!!)
olive oil , for frying 2 large aubergines , thinly sliced 1 red pepper , deseeded and finely chopped 1 large courgette , yellow or green (or 1 small one of each colour), ends trimmed and finely chopped 6 shallots , halved and thinly sliced 2 fat garlic cloves , chopped 2 tbsp balsamic vinegar 6 large vine-ripened tomatoes , quartered 2 tbsp stoned black olives 1 tbsp capers 25g bunch basil , leaves only, shredded 80g vegetarian parmesan-style cheese , 25g grated, the rest in shavings 300g goat's cheese log (chèvre), sliced into 12 (I used feta)
Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches. For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool. Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day. To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts. Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
ruby19,
Jun 4, 7:20am
Epicurious Frozen pastry Or make your own
For filling and glaze 1 medium boiling potato 2 cups finely chopped onion (1 large) 2 tablespoons unsalted butter 3 large eggs 1/4 cup heavy cream 1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley 1/4 teaspoon fine sea salt 1/4 teaspoon black pepper 2 1/2 cups Cheddar, coarsely grated
Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool. Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool. Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese. Whisk remaining egg in a small bowl and reserve for egg glaze.
Assemble and bake pie: Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F. Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell. Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively. Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife. Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
johne21,
Jun 4, 7:22am
Amazing recipes keep them going!!! Thanks so much!!!
ruby19,
Jun 4, 7:31am
Vegetarian Moussaka
1 large eggplant (or 2 med) salt olive oil 100 g feta cheese (garlic & cumin flavour works well) 125 g cottage cheese freshly grated parmesan cheese
Sauce 1 tablespoon olive oil 1 large onion, chopped 250 g button mushrooms, sliced 2 medium courgettes, sliced 1 large pepper ( I use 1/2 red & 1/2 green), seeded & chopped 410g can chopped tomatoes ( Moroccan flavour works well) 1/2 cup red wine 1 tablespoon freshly chopped parsley salt and pepper to taste * keep the veggies reasonably chunky*
White Sauce 60 g butter 1/4 cup plain flour 1 teaspoon mustard powder 2 cups milk 1 egg, beaten freshly grated nutmeg salt & pepper to taste
Method Slice the eggplant into thin slices (approx 2 mm wide. Lightly brush both sides of eggplant with oil and fan grill carefully until lightly golden. Set aside.
Vegetable Sauce Heat 1 tablespoon olive oil in a large frying pan and saute the onion until soft. Add the remaining ingredients, and simmer for approx 20 minutes, until the sauce thickens. Set aside.
White sauce~ melt the butter in a small saucepan, add the flour and mustard and mix over a med heat for 1 minute, slowly add the milk mixing continuously until the sauce boils and thickens. Remove from the heat and mix in the beaten egg and grated nutmeg , salt& pepper. Set aside.
Combine the feta and cottage cheese in a small bowl.
TO assemble~ Grease a 20 cm x 30cm shallow dish, add 1/3 of the eggplant in a single layer to the base of the dish, then top with 1/2 of the veggie sauce. Add another 1/3 of the eggplant in a single layer, and then spread the feta mixture over. Top with the remaining veggie sauce, and the remaining eggplant. pour over the white sauce and sprinkle with the grated Parmesan cheese.
To cook~ Preheat an oven to 180oC, and cook the Moussaka for approx 45 minutes, or until top is golden
I some times make this a 1/3 bigger if making for company, so I do have leftovers the next day.
ruby19,
Jun 4, 7:32am
Oops!!Message #18 should read cheese & Onion pie
ruby19,
Jun 4, 7:41am
Green split peas soup.
This is amazing since there are so little ingredients.
1 tablespoon extra virgin olive oil 2 large onions, chopped 1.5 cups dried split green peas, picked over and rinsed 5 cups water 2-3 tsp vegata vegetable stock powder* a few pinches of smoked paprika
Add olive oil to a big pot over med-high heat. Stir in onions cook until the onions soften, just a minute or two. Add the split peas and water and paprika. Bring to a boil, turn down the heat, and simmer for 20 minutes, or until the peas are cooked through. Puree the soup that is still remaining in the pot.If you need to thin the soup out with more water (or stock) do so a bit at a time.Season to taste. * I add 2 tsp of stock powder to the water to start, then taste at the end and add a little more powder if needed to enhance the flavour. You can add lemon juice at end if liked.
vintagekitty,
Jun 4, 7:43am
Feta and Tomato Tart - this is so good!
Ingredients Olive oil, for greasing 2 sheets puff pastry, or you can use filo pack of feta 1/2ish cup dried tomatoes, chopped 8 eggs 400mlcream 1/4 bunch dill, finely chopped Pinch nutmeg Salt and pepper, to taste 2 tomatos, for the top
1 Preheat oven to 180°C. Brush a 22cm tart or flan tin with olive oil. Line the tin with the 2 sheets of thawed puff pastry and trim the edges. Line the pastry with oiled aluminium foil bake blind about 10 minutes
2 Remove the rice and foil, then crumble the feta into the pastry shell, top with the chopped dried tomato. Whisk the eggs, cream, dill and nutmeg together andsalt and pepper. Pour the liquid over the feta and dried tomato.
Reduce the oven temperature to 160°C.
3 Arrange tomato slices on top, around the edge of the pastry. Bake for 25-30 minutes further
Nice with warm crusty bread and a greek salad
ruby19,
Jun 4, 7:49am
Spinach, feta & orzo salad. 448 g uncooked orzo pasta, 280 g baby spinach leaves, finely chopped, 225 g crumbled feta cheese, 1/2 red onion, finely chopped, 100 g pine nuts, 1/2 tsp dried basil ( or fresh to taste), 1/4 tsp ground pepper, 120 ml olive oil, 120 ml balsamic vinegar. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
ruby19,
Jun 4, 7:52am
Vegetarian Chilli 2 Tbsp O/oil 2 onions, chopped 2 peppers chopped 4 cloves garlic, chopped 1 chilli finely chopped ( to taste) 2 cups corn 2 carrots cubed 2 courgettes cubed 2 tsp chilli pdr ( to taste) 1 tbsp cumin 1 tbsp coriander 1 1/4tsp salt 1 tsp paprika 800g tinned tomatoes 1 tbsp tomato paste 1/3 cup red wine 1 tsp sugar 1 tsp cocoa pdr 1 tin of kidney beans or beans of choice 1 cup veggie stock fresh coriander leaves salt and pepper Heat oil in large pot. Add onions, garlic, peppers and chilli`s cook stirring until soft. Add courgette, corn and carrots and cook stirring for another 5 min. Add the chilli pdr, cumin, coriander, paprika, salt and stir over the heat for 1 min. Add the tomatoes, tomato paste, red wine, veg stock, sugar, cocoa pdr, and beans. Season. Simmer for about 1 hr. Stir in fresh coriander before serving. Serves 6-8 You could use what veggies you have on hand.
wahinetoa62,
Jun 4, 8:16am
gosh these sound so good people....I like meat but also love eating nuts n seeds and lentils too...yummy
ferita,
Jun 4, 8:20am
Mushroom and Walnut Pie
1 onion, chopped 1 clove garlic, crushed 250g diced mushrooms ½ cup ground walnuts 1 tsp beef style vegetarian stock powder 4 cups frozen mixed vegetables 1 cup boiling water 2 tbsp vegetarian gravy powder (or cornflour and a dash of soya suace) 2 sheets frozen vegetarian puff pastry, thawed 2 tbsp milk
1. Saute onion and garlic in water until soft. 2. Add mushrooms and walnuts and stir until mushrooms begin to break down. 3. Add stock powder, vegetables and boiling water and simmer 1 – 2 minutes. 4. Blend gravy powder with a little water and add to saucepan, stirring constantly until mixture thickens and boils. Remove from heat. 5. Preheat Oven to 180°C 6. Ease 1 pastry sheet into base and sides of a family size pie. Fill with vegetable mixture. Brush edges of pastry with a little milk and place second sheet over filling, making sure it joins at the edges with the first sheet. 7. Trim edges of pastry and cut 3 or 4 ventilation holes in the top of pie. Brush pie with milk. 8. Bake in moderate oven 25 - 30 minutes until golden brown.
ferita,
Jun 4, 8:23am
Tomato and Egg Pate 2 large onions, finely diced 1 clove garlic, crushed 1 tablespoon olive oil 4 large tomatoes finely chopped 1 teaspoon sugar (optional) ¼ teaspoon salt 3 eggs 1/2 cup grated cheese 1/2 cup breadcrumbs
1. Sauté onions and garlic in a little olive oil until soft.Add tomatoes, sugar and salt and cook well. 2. Add cheese and lightly beaten eggs and stir through thoroughly. 3. Add breadcrumbs to thicken. Sometimes a few more breadcrumbs are required to thicken appropriately. Serve as a pate with biscuits or rice crackers.
ferita,
Jun 4, 8:25am
Quick and Easy Corn Fritters 1 onion 1 can corn kernels 2 eggs ½ cup milk 1 teaspoon vegetable stock powder ¾ cup wholemeal SR flour ¼ cup breadcrumbs ¼ cup oil 1. Process onion until finely chopped. Add corn and process until chopped a little. 2. Mix onion and corn with all other ingredients except oil. 3. Stand for 5 – 10 minutes. 4. Heat a little oil in fry pan. Spoon fritter mixture into pan and cook slowly over medium heat until golden on each side and cooked through.
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