Zucchini Slice 2 med to large zucchini 1 onion finely chopped 1/2 cup of olive oil 5 eggs 1cup of grated cheese 1 cup of self raising flour salt and pepper to taste Basil (to taste)
Grate the zucchini and combine all ingredients Put it in a baking dish (I used a meatloaf type one but you could use a casserole dish) Bake for 30 - 40 minutes in a moderate oven 180c or until cooked and brown.
Nice served hot or cold. Nice cold with salad
hkm11,
Jun 8, 10:25am
I love the sound of the patties, loafs, corn fritters etc, but I dont eat egg.Is there anything else I could use instead to bind the ingredients!Oil!Milk!Packet egg substitute!Thanks!
gosh these are so good.thank you peeps as I am taking note of these and so many are going to regulars in my home for us even tho 2 of us are meat eaters this will encourage us to try new meals.yummy
elliehen,
Jun 9, 1:08am
When making these for people who don't eat eggs, I find a little mashed potato (on the dry side) will help things keep a shape and not fall apart - doesn't change the taste or texture of loaves, patties etc and can make them go further :)
frances1266,
Jun 9, 2:22am
This is a good hearty meal for a cold winter's night, serve with gravy, roast veg and a leafy green veg and it tastes really good too. Is a dairy free recipe and can be made gluten free easily. Cashew Loaf. 1T oil 1 large onion, finely chpd 1 cl garlic"" 2t vegemite, marmite etc 300ml veg stock 200g cashew nuts, coarsely ground.Cashew pieces are cheaper. 110g wholemeal breadcrumb 1 med carrot, grated 1 hpd t mixed herbs s&p Cook onion and garlic until soft.Add rest of ingred, combine and put into lightly greased loaf tin and flatten top. Bake 190 for 45 min.Leave in oven with heat turn off 5 or 10 mins makes it easy to slice. I make this in my food processor, just cook onion & garlic first. Very quick and easy.
frances1266,
Jun 9, 2:40am
bumping for those wishing to try frugal vegetarian meals.
ferita,
Jun 9, 4:31am
Brown Lentil Stew 1 Tin of brown lentils 1 onion diced 3 potatoes diced 2 carrots diced 2 sticks of celery diced 1 cup of frozen peas 1 tsp of curry powder 1 bunch of spinach (can use frozen spinach) 4 eggs boiled and diced 2 cups of water oil 1/2 cup of frozen corn kernals
fry onion and celery until soft, add curry powder.
Add the rest of the vegetables, lentils and water. Season to taste with salt and pepper.
Cook until the potatoes are cooked
Thicken with cornflour and water (if required)
Finally add chopped eggs, stir to combine
This makes a great filling for pasties or pies (especially in a pie maker).
ferita,
Jun 9, 4:41am
Yummy Asparagus Bake 300g of pasta 2-4 eggs 1 tin of sanitarum nutolene, cubed (can replace with tofu) 1 tin of asparagus drianed 2 tbsp of margarine 2 tbsp of flour 1 cup of milk or soya milk 1 cup of grated cheese 1 Vegetarian "Chicken" Stock cube (Massel is a good brand available in most kiwi supermarkets)
Cook the pasta, hard boil the eggs and slice them
In a casserole dish place the pasta sliced eggs, nutolene and asparagus
Make a blond roux using the margarine and the flour. To this add warmed milk with the dissolved stock cube in it. Stir until thickend. Once thickened add the grated cheese.(I do this whole step in the microwave, saves making a mess with pots and pans)
Pour the sauce mixture over the pasta and mix it through well.
Cover with grated cheese
Bake for 20-30 mins at 180c
hezwez,
Jun 9, 9:27am
ferita, that link you gave in post #75 takes me to a "design your own vegan loaf' site, when I was hoping like hkm11 to find eggless loaf recipes. is there another link please! Thanks.
cgvl,
Jun 9, 9:51am
I have a couple of eggless burger type recipes that could possibly be made as loaves. Will post them tomorrow when the light is better by my computer. I can't see the very small print to decipher the ½ or ¼ symbols. I have made both and find them really nice
deus701,
Jun 9, 9:53am
You know whats good with that! Roasted pumpkin cut in cubes mixed in the filling. Here's a similar recipe:
I make it for the restaurant and imo, its the best tasting dish on the menu (beats the steak, salmon, etc). Unfortunately, its a poor seller (maybe 1-2 potions a night). Oh well, it makes great staff meals.
hezwez,
Jun 9, 9:58am
Thanks, I'd like that. My husband doesn't eat eggs and it's a challenge to find burgers/loaves that hang together. I'll take on board elliehen's suggestion to use some dry mashed potato too.
deus701,
Jun 9, 10:35am
you can try using any of these ingredients to 'glue' your burgers or substitute one egg in recipes: tomato paste, moistened breadcrumbs, rolled oats, 1/4 cup soft tofu, 1/4cup soy milk, 1tablespoon apricot puree, 1/2 large banana, 1/4 cup apple sauce or pureed prunes.
frances1266,
Jun 9, 11:08am
Eggless loaf - the cashew loaf I posted above is egg free and holds together well.Dont have the mixture too wet, adjust the breadcrumbs if necessary but I dont have a problem.Leave it in the tin for 5-10 minutes.By pressing gently on the top you will tell if it is cooked properly.It is a really nice loaf, give it a try.
cgvl,
Jun 9, 9:02pm
Black-eyed bean croquettes. courtesy of Sarah Brown
225g Black-eyed beans, soaked overnight 100g fresh breadcrumbs 50g ground Brazil nuts 100g cheese, grated 1 clove garlic, crushed 1tsp marjoram 1tsp dried sage salt and pepper
Coating 1 egg white, beaten flour or breadcrumbs salt and pepper
oil for shallow frying.
Drain the beans. Cover with fresh water, bring to boil and boil fast for 10mins. Reduce the heat and simmer, covered, for 35-40 mins or until tender. I'm lazy and do this next bit in the food processor. Drain the beans again and mash them. Mix with all the other ingredients and season to taste. The mixture should be quite moist. I add a little water if I feel its too dry. Chill for an hour or two until firm. Shape into croquettes or patties or meatballs. Dip first into beaten egg and then into seasoned flour or breadcrumbs. Shallow fry for 4-5 mins each side.
For anyone not wanting to use egg you could dip into milk or water before rolling in the flour or breadcrumbs.
cgvl,
Jun 9, 9:15pm
Another of Sarah Brown's: Mushroom and aduki croquettes. again the egg is only used in the coating so could easily be left out or substituted. I make these using parsley rather than chilli and cumin but try them both ways. Recipe says also good with herbs, such as parsley or coriander, instead of spices.
175g aduki beans, soaked overnight 30ml (2Tbsp) olive oil 350g mushrooms chopped 1 clove garlic, crushed 1-2 dried chilli peppers, deseeded and diced 1tsp ground cumin 30ml (gm) (2Tbsp) wholewheat flour ( I use whatever I have in the house) salt and pepper
Coating 1small egg, beaten 75gm fine oatmeal (or breadcrumbs)
Drain the beans. Cover with fresh water, bring to boil and boil fast for 10mins. Reduce heat and simmer, covered, for 35-40 mins or until tender. Drain and set aside. Heat oil in a large pan and gently fry mushrooms, garlic, chilli and cumin for 5-6 mins or until mushrooms are very soft. Sprinkle over the flour. Continue cooking over a low heat, stirring the flour in well, for 2-3 mins. Off the heat, mix in the beans and season well. The consistency should be soft but not sloppy. Chill for several hours or overnight. Shape, dip into egg then oatmeal. fry in hot oil for 4-5 mins each side. Serve hot.
I often do a double batch of beans when making any of these patties. half I freeze, it saves time later when wanting to make them again.
hezwez,
Jun 9, 10:16pm
Thanks cgvl, will give those a go.
ferita,
Jun 10, 2:27am
Nutty Pumpkin and Pasta Salad 300g cooked diced pumpkin 2 cups of spiral, penne, macaroni or risoni cooked 1/4 cup of pecan pieces 1/4 cup of cashew pieces 1/4 cup of pine nut pieces 1/4 cup of macadamia pieces (optional) 1/4 cup of fresh squezed orange juice 3/4 cup of good quality mayonaise (you can use vegan equivalent, I have tried it with coconut cream before and it was ok as well, i didnt use orange juice but I added lemon zest instead).
Gently roast the nuts for 5 to 10 minutes if need be. Combine evey thing in a bowl and serve warm or cold
ruby19,
Jun 10, 7:50am
Hi deus701, I agree to the adding pumpkin, I do add pumpkin sometimes, roasted wtih a good sprinkling of rasel el houte (sp), also add cubed feta, Yum.You can also add that filling to filo pastry to make pies, the kids love it!
Vegan Almond loaf 2/3 cup Almonds chopped finely 1/2 cup of chick peas (cooked, can used tinned) 1 tin of watties savoury tomatoes 1 onion finely chopped 1 tblspoon of oil 3/4 teaspoon salt 1/2 cup of soya milk (or similar) 1 cup of wholemeal breadcrumbs.
Toast almonds Blend the chickpeas and tomatoes in a blenda Suate onion in oil Combine everything
Bake in a oiled loaf pan at 190c for 45 mins
Serve with mashed potatoes, gravy and veges
elliehen,
Jun 17, 9:48am
WINTER HOT POT 1 large onion, chopped 1 clove garlic, crushed 1 cup mushrooms, sliced 2 sticks celery, sliced 1 green pepper, chopped 400 gm can tomatoes in juice 2 Tbsp tomato paste 1/4 tsp ground cloves S & P 440 gm can red kidney beans or mixed beans, drained
Saute onion & garlic (in oil or a little water) Add mushrooms, celery, green pepper, tomatoes, tomato paste, ground cloves, S & P Simmer until celery is soft (approx 15 minutes) Add drained and rinsed kidney beans Combine well & pour into ovenproof dish Mix topping ingredients and sprinkle over hot pot Bake at 180*C for about 15 mins or until topping has turned golden
Source: Slightly adapted from Carloyn Gibson
hezwez,
Jun 18, 8:18am
fruitluva2, the nutmeat in post #93 was delicious, can't wait to try the others, plus the rest of the delicious recipes in the thread. Thanks!
lrichards,
Jun 18, 10:02am
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
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