A delicious and simple curry to serve three adults.
1 tbsp oil one large onion, chopped 1 cup chopped pumpkin 1 tsp cumin seed, coarsely ground in a mortar and pestle 1 tsp coriander seed, prepared as per the cumin 1 tsp Vencat curry powder (I trust no other, available from New World) 1 can chopped/diced tomatoes 1 can chickpeas (I favour Delmaine), drained and rinsed 1/2 tsp salt a good grind of pepper 1 cup frozen peas optional: 100ml coconut cream
In a large pot, fry the onion in the hot oil over a medium heat until soft. Add the pumpkin and fry for a minute, then add the cumin and coriander. Fry for a minute or so, then add the curry powder and fry for 30 seconds longer.
Add the diced tomatoes and drained, rinsed chickpeas, cover, and cook until the pumpkin is soft (about ten minutes).
Add salt and pepper to taste. Add the cup of frozen peas and cook a few minutes longer. Don't add them too soon or cook for too long or they'll lose their sweetness. Add the coconut cream if you feel like it.
Serve on rice, with yoghurt or a swirl of coconut cream on top.
You can substitute tofu for the chickpeas. It'll keep its shape if you stir the curry slowly and carefully.
wellygoggles,
Jul 14, 6:34pm
We aren't vegetarians, but after hubby was diagnosed with high cholesterol, we now limit our meat intake.Lots of flavorsome recipes here - many thanks.Keep them coming pls.
elliehen,
Jul 14, 10:35pm
rua69 said: "1 tsp Vencat curry powder (I trust no other, available from New World)" .and I agree.It's an excellent all-purpose curry powder - look for it in a small red or orange plastic pottle with white lid, underneath the line-up of packets.
ferita,
Jul 14, 11:18pm
Quick vegetarian pasta sauce:
1 carrot julienned Half a capsicum diced 1 can of chopped tomatoes (or watties savoury tomatoes) 2 cloves of garlic 1 onion finely chopped 1 small spoon of sugar salt and pepper + herbs to taste
Fry the onion until well cooked and caramalised.
Add the garlic and slightly cook then add the julienned carrots and capsicum.
Brown the veges slightly then add the tin of tomatoes and sugar and half a tin of water.
Reduce down until rich and season to taste with fresh herbs salt and pepper.
Stir sauce through a cooked packet of pasta. Server with grated cheese or crumbled feta
elliehen,
Jul 16, 12:19pm
Bumped for bonnie1970
ferita,
Jul 16, 9:26pm
Indonesian Vegetable Fritters
1 cup of mung bean sprouts 1 clove of garlic minced (can use a tsp of pre crushed garlic) 1 spring onion chopped 1 carrot julienned (or grated) 1 potato grated 1 cup of finely julienned cabbage(or grated) 2 cups of flour (some people use self raising, some just use plain) 1.5 cups of water (some people use soda water) 2 tsp salt pepper Oil for frying
Mix the flour and water together then add the vegetables and salt and pepper.
Shallow fry in about 2cm deep oil on both sides
Drain on paper towel and serve with a dipping sauce made from chopped garlic, vinegar, sugar and chopped chives.
elliehen,
Jul 17, 2:57am
This is just ONE version of this delicious mid-winter soup.Not too spicy for those who don't like too much spice, but with enough 'bite' for those who do.
MOROCCAN LENTIL SOUP
Cook in 2 Tablespoons oil gently till soft: 1 finely chopped onion 3 cloves garlic 2 finely diced stalks of celery DO NOT BROWN
Add 1 tsp each of: turmeric cumin cinnamon ginger and a good grind of black pepper
Add: 1 can of brown lentils in brine (undrained) 1 can chickpeas in brine (undrained) 1 can crushed tomatoes (can be flavoured with roast capsicum or garlic) 1 Tablespoon tomato paste 1/2 cup dried red lentils 2 cups of water (can add a little more later if it looks too thick)
Simmer gently until veg and red lentils are cooked - about 20 mins (no crunchy celery please!)
Salt to taste, although the brine with the pulses may be salty enough
Use stick blender to mush, and add the juice of one lemon
Serve with a garnish of very thin slices of lemon :)
And of course, you CAN cook your brown lentils and chickpeas from dried if you want to make more work for yourself, or are feeding a Civil Defence Army :)
ferita,
Jul 17, 8:24am
Quick Vegetarian Stew 1 large or 2 small onions roughly diced 5 scrubbed potatoes diced 1 tin of lentils drained 1 packet of frozen stir fry mix vegies vege stock or water a good dash of soya sauce or vegetarian Worcestershire sauce salt and pepper to taste cornflour and water to thicken
Fry the onions until golden, add the potatoes with skin on and the soya sauce and or Worcestershire sauce. Add the frozen veges and stock (or water) to just cover the potatoes. The key is to not add too much stock or water, it does not need to cover the frozen veges just the potatoes.
Bring to boil then cook until the potatoes are just cooked (probably 20 minutes). About 10 minutes into the cooking process add the lentils.
Season to taste, you may need to add a good amount of salt and pepper especially if you used water instead of stock
If the stew is not thick enough you can thicken with some cornflour and water.
Serve with rice, I like to sprinkle some feta cheese on top for some extra protein and vitamin b12
elliehen,
Jul 18, 2:57am
This is just ONE version of this delicious mid-winter soup.Not too spicy for those who don't like too much spice, but with enough 'bite' for those who do.
MOROCCAN LENTIL SOUP
Cook in 2 Tablespoons oil gently till soft: 1 finely chopped onion 3 cloves garlic 2 finely diced stalks of celery DO NOT BROWN
Add 1 tsp each of: turmeric cumin cinnamon ginger and a good grind of black pepper
Add: 1 can of brown lentils in brine (undrained) 1 can chickpeas in brine (undrained) 1 can crushed tomatoes (can be flavoured with roast capsicum or garlic) 1 Tablespoon tomato paste 1/2 cup dried red lentils 2 cups of water (can add a little more later if it looks too thick)
Simmer gently until veg and red lentils are cooked - about 20 mins (no crunchy celery please!)
Salt to taste, although the brine with the pulses may be salty enough
Use stick blender to mush, and add the juice of one lemon
Serve with a garnish of very thin slices of lemon :)
And of course, you CAN cook your brown lentils and chickpeas from dried if you want to make more work for yourself, or are feeding a Civil Defence Army :)
lx4000,
Jul 19, 2:22am
bumping along:)
elliehen,
Jul 19, 5:03am
Especially for all the scrumptious warming winter soups and stews :)
ruby19,
Jul 19, 5:54am
For gregg74, enjoy browsing.
frances1266,
Jul 24, 12:07pm
bumping.......
ruby19,
Jul 28, 6:02am
Spinach Balls (makes about 24 balls)
450g frozen spinach 1/2 cup grated parmesan ( or tasty) 1 cup breadcrumbs (used vogels & white bread to make bread crumbs) a pinch of nutmeg 1 garlic clove, minced Salt Pepper Vegetable oil for frying
Thaw frozen spinach. Squeeze out as much water as possible. Place thawed, dry spinach in a bowl. Add all other ingredients to the bowl, except the oil. Mix well. Form the spinach mixture into balls. Heat a thin layer of oil in a wide, shallow pan. Place spinach balls a few at a time and shallow fry them, turning the balls around till all sides are golden and crisp. Remove spinach balls with a slotted spoon and place them on paper towels.
I used these balls in a tomato pasta sauce as "meatballs".
Enjoy!
ruby19,
Jul 29, 7:54pm
Zucchini Ricotta CheesecakeFrom cookbooks 101
2 cups zucchini, unpeeled & grated 1 teaspoon fine grain sea salt 2 1/2 cups ricotta cheese * I use cottage cheese 1/2 cup freshly shredded Parmesan cheese 2 shallots, chopped 2 cloves garlic, chopped 1/4 cup fresh dill, chopped zest of one lemon 2 large eggs, well beaten 1/3 cup goat cheese, crumbled* I use feta drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
cookessentials,
Jul 29, 9:30pm
I do a lovely pumpkin,aubergine and chickpea curry which is very quick and tasty. I actually prefer canellini beans, so often swap the chick peas for those. it does use 1x sachet of either Pataks or Aisian Gourmet Tikka Masala Paste ( which ever is the more reasonably priced at the time LOL I also do another one with baby gourmet potatoes, pumpkin, cauliflower and canellini beans using the same paste- this one would be my favourite and is great for winter time.
ferita,
Jul 30, 6:41am
Easy Rice Patties You can use leftover rice or cook some up for this. If you cook it up run it through cold water to cool it quickly so the hot rice does not cook the egg.
3-4 cups cooked rice (I normally just cook a small packet of rice) 1 carton of cottage cheese with chives 2 - 3 eggs Grated onion Can of kidney beans rinsed well Salt and pepper to taste
Mix the above ingredients together then form into patties dip in bread crumbs or crushed cornflakes. I like to add some sesame seeds to the breadcrumbs. If the mixture is too wet you can add some breadcrumbs.
Fry or bake. If you are frying then cover the pan with a lid as the steam helps cook the egg inside the patties.
Serve with a nice salad or with veges and gravy.
kirinesha,
Jul 30, 8:17pm
Cauliflower & Coconut Cream Curry
Serves 4-5.
Ingredients
1 cauliflower, cut into flowerettes 2 medium tomatoes, diced 1 onion, chopped 2 cloves glarlic, peeled 1 fresh green chilli, deseeded 1/2t ground turmeric 2T cooking oil (not olive) 400ml coconut cream 1 cup water 1tsp tamarind puree Salt
Method
Put the onion, garlic, turmeric and chilli into a food processor and grind ot a paste. Add the oil to a large pan and heat then add the paste and cook, stirring, until fragrant but not browning. Add the cauliflower and mix to coat with the paste. Stir in the coconut cream and water, mix well and leave to simmer until soft (8-10 minutes at the most). Add the tomato and tamarind puree and cook a further 3 minutes. Season and serve.
ferita,
Jul 30, 8:26pm
Gluten Steaks
For the steaks: 1 cup of gluten flour (healthries make this or you can get it at bin inn) 1 table spoon nutritional yeast 1 cup of water with a dash of soya suace in it.
Broth: 3-4 large onions roughly chopped 5 cloves of garlic roughly chopped 2 table spoons of golden syrup 1/2 cup of soya sauce Salt and pepper to taste (you can also add chopped leeks and chopped carrots if you like) 5-6 cups of water (you need enough water to 3/4 fill the cooking pot so you judge)
Method: Put the 1 cup of water and nutritional yeast into a mixing bowl. To this slowly add the gluten flour. Mix with your hands until it forms a lump. If its too mush keep working it so the gluten can form.
In a soup pot make the broth by browning the onions (and other veges) Add the rest of the ingredients and bring it to boil. Taste it if its too bland then you need to give it some flavour (add some marmite or soya sauce or even some salt).
Roll the gluten dough into a long shape and cut off "steaks'. Place these steaks into the boiling broth.
Simmer the steaks for about an hour.
After they have been simmered you can dice the steaks and use in place of meat in recipes. You can also breadcrumb them and fry them or bake them. The broth left over you can use to make a nice gravy.
If you want to replace mince then you can mince the steaks and add them to your mince recipes .
blt10,
Jul 31, 5:43am
This sounds good, look forward to trying.
uli,
Jul 31, 10:04am
Ayayay - you are not going low carb now are you ellie!
elliehen,
Jul 31, 10:55am
This sounds like a goad to invade your low carb support thread in the way that you have just invaded this vegetarian one.
There clearly needs to be a new icon for sarcasm.Until TM adds one, the cow will do.
elliehen,
Aug 1, 9:16am
Lots of people have excess silverbeet growing - here's another way to use it, from winnie231.
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