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
frances1266,
Jun 23, 1:19am
Burgers. These are quick, easy, vegan and very tasty.Can be gluten free if you use g/f buns. This recipe makes 4 filling burgers. Turkish Kitchen Omega 3 felafel mix which is g/f and vegetarian available from supermarket.Mix into 4 patties size of burger bun, pat out in rice flour and cook in a little olive oil until golden on both sides, these cook quickly. Toast burger bun andspread with aoli/mayo, add burger, top with lettuce, tomato, avocado,, sliced onion, cucumber etc. Phoenix make v. good gluten free burger buns.
frances1266,
Jun 23, 1:26am
Curried Carrot Soup.This is from Val Parker's great little book called The Sunflower Cookbook. 3-4 large carrots, 2 med onions, 1-1/2t curry pdr, 3-1/2c water, 1c sunflower seeds and 1D Braggs amino acid or soy sauce OR 1c roasted cashews, 1t Vecon stock. Cook chopped carrot and onion with water, curry pdr, Vecon and salt to taste till tender. Blend well with the sunflower seeds or cashew nuts.Taste and adjust curry pdr or salt.
frances1266,
Jun 24, 1:26am
Curried Carrot Soup.This is from Val Parker's great little book called The Sunflower Cookbook. 3-4 large carrots, 2 med onions, 1-1/2t curry pdr, 3-1/2c water, 1c sunflower seeds and 1D Braggs amino acid or soy sauce OR 1c roasted cashews, 1t Vecon stock. Cook chopped carrot and onion with water, curry pdr, Vecon and salt to taste till tender. Blend well with the sunflower seeds or cashew nuts.Taste and adjust curry pdr or salt.
frances1266,
Jun 24, 2:58am
Onion Bhajis - gluten free, quick & easy and loved by adults and kids and cheap as well. 1c chickpea flour, 2t gr. coriander, 1t gr. cumin, pinch cayenne, 1/2c lukewarm water, 1 onion, chpd fine, 1T coriander, fresh or from jar. Sift flour and spices into bowl, add 1t salt, a little pepper,pour in water, stirring to make a batter mixture, stir in coriander and onion. Heat oil in wok, put teaspoon full of mixture into oil and cook for 5 min until crispy.Serve with rice, chutney, raita, plain yoghurt with chpd cucumber, banana or herbs.
ferita,
Jun 24, 3:45am
Vegan Burgers 4 cups water ½ cup low sodium light soya sauce ¼ cup nutritional yeast flakes 2 Tbsp canola oil 1 Tbsp flaxseed meal 1 Tbsp dried sweet basil 2 garlic cloves, minced 1 large onion, finely chopped 1 tsp ground coriander 1 tsp dried sage 1 cup chopped cashews, walnuts or pecans 4 cups rolled oats
Place all ingredients into a pot on the stove and bring the water to boil. Once it is boiling quickly throw in the rolled oats and bring off the stove and let cool.
Form into patties and place on baking paper and bake in a preheated oven at 190c
I use a egg ring to make nice round shaped patties
steph100,
Jun 25, 8:27am
Loving these recipes thanks so much!
ruby19,
Jun 25, 7:56pm
Hope chicco doesn`t mind copied from veggie tips
Baked Pasta with Pumpkin A little oil 1 Onoin chopped, Garlic to taste 1 Can Tomatoes (Italian flavoured) 400 firm pumpkin.peeled and chopped salt and black pepper to taste 1/2 C raw spinach or silver beet 250 g Raw tubular pasta 1/2 C grated cheese. METHOD. Preheat oven with roasting dish in, to 200 Heat oil in a saucepan and fry garlic and onion for a couple mins, then stir in Canned tomatoes and a little extra water from rinsing the can. Add salt and pepper and stir. Let gently simmer for 25 mins to reduce a little. Toss pumpkin in oil and season, throw into preheated oven dish and roast for 1/2 hour, turn after 15mins. Cook pasta till nearly done. Drain and add 1/2 the tomato sauce mix. Spray a casserole dish and put ½ the pasta and sauce in the dish. Sprinkle with spinach, roast pumpkin and some cheese. Pour over some of the left over tomato mix. Spread over the rest of the pasta and spinach on top. Then rest of pumpkin. Pour over the rest of the tomato sauce and sprinkle with cheese. Bake at 180 till it bubbles. Sometimes it needs more liquid, so you can use 2 cans of tomatoes. Its very tasy. We have 1 vegetarian in the house, and this recipe is adaptable enough to add some meat if needed.
Quote chicco2 (239 )1:48 pm, Thu 24 Jun
cookessentials,
Jun 27, 12:17am
Thanks all for some great tasty ideas. Although not vegeterian, we usually have a vegetarian meal 2-3 times per week and it is nice to have some great ideas to use, so thank you for your input, much appreciated.
paulasillars,
Jun 27, 4:46am
Someone suggested I try posting this here so thanks in advance :-)
I picked up a couple of cans of Nutolene from the supermarket while they were in the clearance area and with the first one made a lovely vegetarian nut loaf from a recipe on the Sanitarium website.
I just went to check the recipe again and they have changed the site and the recipe has gone and I can't find anything similar anywhere.
Does anyone have this recipe or a something I can use this stuff in!
carl-van-essen,
Jun 28, 2:04am
I was a vegetarian for a while. I used to make a lot of smoothies. Fruit seems to go down easier in liquid form for me. I take 2 bananas, 2 weet bix, a spoon of honey, some milk and frozen berries in a blender. I wasn't a proper vegetarian, just no meat for a while.
elliehen,
Jun 28, 3:59am
The only 'proper' vegetarian would probably be a vegan.Many people have a mix-and-match approach, often just with no red meat or poultry.
Some cooks choose meatless meals to help the budget.Whatever the reason, there are lots of great recipes in this thread, and thanks for your smoothie recipe.
akd100,
Jun 28, 7:08am
Yum! I've got these in the oven now!Can't wait!
akd100,
Jun 28, 9:02am
Opps, just saw this!They were great.Honestly you would never know that they weren't meat filled.I can see why non vege's would still like them.On my regular meal list!
akd100,
Jun 29, 12:49am
Just had a left over for lunch, had them cold and boy were they good.Amazing how much they taste like meat ones.
carl-van-essen,
Jun 29, 2:04am
I was a vegetarian for a while. I used to make a lot of smoothies. Fruit seems to go down easier in liquid form for me. I take 2 bananas, 2 weet bix, a spoon of honey, some milk and frozen berries in a blender. I wasn't a proper vegetarian, just no meat for a while.
ruby19,
Jun 29, 3:38am
More a tip than a recipe, when making a pumpkin risotto, I roast my pumpkin ( seasoning with salt, pepper, rasel el houte (sp) garlic & a little brown sugar) but I add a cup extra, then puree this into my stock, so you end up with a beautiful golden risotto. Also a great way to hide the vegetable if kids don`t like it!
elliehen,
Jun 29, 3:59am
The only 'proper' vegetarian would probably be a vegan.Many people have a mix-and-match approach, often just with no red meat or poultry.
Some cooks choose meatless meals to help the budget.Whatever the reason, there are lots of great recipes in this thread, and thanks for your smoothie recipe.
cookessentials,
Jul 1, 1:03am
I love risotto ruby and I love your roasted pumpkin idea - will be trying that one.
ruby19,
Jul 1, 8:26pm
Veggie chilli - makes a quite spicy 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 (try adding a spirinkle of smoked paprika as well) 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.
Preheat oven to 180°C/160°C fanforced. Line a 23cm round (base) loose-based fluted flan tin with pastry. Trim excess. Refrigerate for 30 minutes. Meanwhile, melt one-quarter of the butter in a non-stick saucepan over low heat. Add mushroom and onion. Cook, stirring, for 2 minutes or until mushroom has softened. Transfer to a colander. Drain. Melt remaining butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually stir in milk until smooth. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper. Stir in half the chives and half the parmesan.Set aside. Place flan tin on an oven tray. Cover pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice or weights. Cook pastry for 5 to 10 minutes or until golden. Remove from oven. Increase temperature to 200°C/180°C fan-forced. Spoon mushroom mixture into pastry case. Top with flour mixture. Sprinkle with remaining parmesan. Bake for 10 to 15 minutes until golden. Sprinkle with remaining chives.
Thsi is from Taste AU, and is quite easy and tasty.I do add 1 egg to the white sauce mixture so it is more of a custard, but still not too eggy.Broccoli & mushroom goes well in the filling.
frances1266,
Jul 3, 9:15pm
bumping.....
ruby19,
Jul 5, 4:04am
Haloumi fajatas 2-3 peppers (different colours) 1 courgette mushrooms 2 small red onions halloumi (slice the halloumi cube in 3 pieces)
marinade:
1/2 dl olive oil (splash of dark rum) pinch oregano 3 cloves of garlic, crushed 1 tsp salt 1 tsp paprika fresh or dried chili (splash of chili sauce- chipotle is nice for a subtle smokiness) 1 tsp white wine vinegar 1 tsp sugar 1 tsp cumin seed juice of 1 and peel of 1/2 a lime
fresh coriander/parsley tortilla bread
- Roughly chop the vegetables and marinade them and the halloumi (separately) for at least 1/2 an hour. - Fry the vegetables in a hot pan until they soften up (approximately for 20 minutes). Garnish with fresh coriander or parsley in the end and add some extra salt, pepper and lime juice if needed. - Grill the halloumi both sides until it has brown spots. - Serve with some kermaviili (or creme fraiche) and quacamole.
Tip: To make the marinade combine all the ingredients except for the olive oil. Then, while stirring, drizzle just enough olive oil to make the mixture emulsify.
ruby19,
Jul 5, 4:07am
Risotto Loaf
2 medium zucchini, cut into 1/4″ thick slices 1/4 cup organic olive or vegetable oil 3 garlic cloves, chopped 16 oz can (about 3 cups) chopped tomatoes 1 teaspoon balsamic vinegar 1 teaspoon brown sugar 2 handfuls of basil, chopped or torn 1 cup arborio rice 4 oz (about 1 cup) mozzarella cheese, cut into 1/2″ cubes 4 oz (about 1 cup) fontina cheese, cut into 1/2″ cubes 2/3 cup freshly grated parmesan cheese 1/2 cup toasted breadcrumbs (gluten-free for us!) salt and fresh ground pepper
Place zucchini on an oiled baking sheet, sprinkle with salt and pepper and bake for 15-20 minutes until the zucchini is golden.
Heat the remaining oil, add the garlic and saute until fragrant. Add the tomatoes, vinegar, sugar and some salt and pepper. Simmer for 10 minutes until the sauce has thickened slightly and then add the basil.
Add the rice to a saucepan of boiling water (no need to measure the water). Bring back to a boil, then reduce the heat and simmer until rice is tender but still firm (al dente), about 10 minutes. Drain.
Add the rice to the tomato sauce and mix well. Stir in the cheeses.
Sprinkle half the breadcrumbs into a lightly oiled loaf pan, tipping the pan to coat the sides. Spoon in half the rice mixture. Add the zucchini as a layer on top, and then top with the remaining rice. Smooth flat, pressing down firmly. Sprinkle with remaining breadcrumbs.
Bake at 180oC for 30-40 minutes until golden and bubbling around the edges. Let stand 10 minutes. Run a knife between the torte and the pan and turn out onto a serving platter. Tap the pan all over and lift it off. Hopefully that worked! Cut the torte into slices and serve with green salad. Serves 4-6.
ruby19,
Jul 5, 5:07am
Kale & Lentil Bake Just found this on Nest & sparkel blog, look yum, must try
1-1/2 pound of potatoes, thinly sliced (about 4 baking potatoes or 8-10 mini potatoes) 1 tablespoon vegetable oil 1 red onion, chopped 2 cloves of garlic, chopped 1 cup chopped mushrooms 1 cup French lentils 2 cups of water 1 cup red wine 1 cup of shredded cabbage or raddicchio 2 tablespoons fresh thyme, minced 1/4 teaspoon sea salt Fresh ground pepper 2 cups shredded kale 1 cup asiago cheese, grated
Layer potatoes in a greased casserole dish. Heat oven to 425F and put potatoes in oven while preparing rest of ingredients (this will help you get a head start on the baking time required to soften the potatoes).
Saute the onions and garlic in oil until softened, about five minutes. Rinse the lentils and add them to the pan with the garlic and onions. Add in half of the thyme, salt and pepper. Cook for a couple of minutes, stirring constantly, and then stir in the wine. Cook until the wine boils down and then add the water. Simmer for five to ten minutes until the lentils are just barely tender. Stir in the cabbage and remove from heat.
Take the half cooked potatoes out of the oven and pour the lentil mixture over top. Stir it around a bit to distribute the mixture with the potatoes and then put the dish back in the oven to bake for 20 minutes. After 20 minutes, bring the dish back out again and stir in the kale and sprinkle with the cheese and remaining thyme. Return to the oven for another five to ten minutes until cheese is lightly browned. Serve with salad and a glass of red wine and bask in your healthy glow.
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