1 cup split green peas, 2 tbsp oil/ butter/or ghee 1 large onion finely chopped 2-3 cloves garlic crushed 1 green chili chopped (or more to taste) 5 curry leaves 1 tsp of each,mustard seeds, turmeric, cumin seeds, gar am marsala 1/2 tsp fennel seeds & chilli powder (or to taste) 5 cups of water& 1.5 tsp vegata veggie stock 2 tsp lemon juice fresh coriander saute the onions and garlic until golden but not brown, add spices and cook over hear for 1 min stirring add rinsed green split peas and water and stock powder, simmer until green split peas are cooked adding more water if needed.This may take 15-20 min. Add the lemon juice,and fresh coriander, season if needed.
ferita,
Aug 3, 9:31pm
Quick Tofu Tart
Make a short crust pastry using: 1.5 cups of whole meal flour 1 egg 1/2 cup of butter Pinch of salt
Rub the flour into the butter add the egg and form it into a pastry ball. Do not over work it, then put in the freezer to chill for 15 minutes.
Filling: 4 eggs 250g Silken Tofu half a cup of cream chopped fresh herbs salt and pepper Chopped leek Chopped mushrooms
In a mixing bowl mix 4 eggs, half a cup of cream, 250g silken tofu, herbs, salt and pepper to taste.I use a stick blender to bend it all.
Preheat your oven to 220c
Line a quiche dish with the pastry and blind bake it for 15 minutes
Place the chopped leeks and mushrooms on the bottom of the flan then add the wet mixture on top and bake at 150 for 35 minutes or until cooked.
kamor,
Aug 4, 3:01am
Thanks to everyone who has contributed to this thread, it's good to have some tried and true recipes. I am the only vegetarian in our household, so loaves and casseroles are good in that they are easy to use the following night, and I have found plenty on here to try.
elliehen,
Aug 4, 4:18am
fisher says this is good with his meatloaf and endorses its use with vegetarian loaves too :)
ruby19,
Aug 5, 8:09pm
Potato & leek soup, this was a hit in our house last night 75g butter 2-3 large leeks, washed thoroughly in cold water and sliced 4 medium-sized potatoes, peeled and cut into small cubes 1 large onion, finely chopped 2 cloves garlic, finely chopped 1 each: sprig of thyme, bay leaf 1 litre of vegetable salt and freshly ground black pepper 2 tbsp cream pinch cayenne
sour cream to serve and chopped chives to garnish (optional)
Heat the butter in a large, heavy-based saucepan or stockpot. Add the leeks, potato, onion and garlic. Cover and cook over a very low heat for about 10 minutes, stirring often. Add the thyme, bay leaf and stock. Simmer uncovered for about 20 minutes, or until the potato is tender. Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor. Season to taste with salt and freshly ground black pepper & cayenne. Return the soup to the pan and reheat gently – do not bring to a boil. Serve with a dollop of sour cream and a sprinkling of chopped chives. Opt
elliehen,
Aug 7, 10:07am
rua69, thanks for this.Made it tonight, and you're right - simple and delicious, and fast food for a Friday night :)
wahinetoa62,
Aug 7, 12:50pm
Liams loaf
Ingredients:
1/2 cup cashews 2 TB olive oil One onion, diced One large garlic clove, minced One large carrot, peeled and grated Two celery ribs, diced One cup mushrooms, cleaned and chopped 2 cups cooked red lentils 1 cup bread crumbs 1/4 to 1/2 cup vegetable stock, as needed 3 TBflour 1 tsp. dried basil Freshly ground black pepper, to taste 1 tsp. salt
Directions:
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the cashews into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté vegetablesin the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more flour as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.
ferita,
Aug 7, 6:09pm
Easy Peanut Loaf 1 onion 1 packet of mushroom soup mix 1 cup of blanched peanuts 1 cup of water 1 carrot 3 cups of fresh soft bread crumbs (made by putting normal bread in a food processor) 5 eggs 1 table spoon tomato sauce (ketchup)
Put the peanuts in the food processor with the water and blend. Add the rest of the ingredients (chop the onion and carrot up so they process easier) and process till smooth.
Place in a loaf tin or a casserole dish and bake at 150 for an hour (or until cooked).
Nice served with gravy or cold on sandwiches
frances1266,
Aug 7, 8:56pm
Tofu Balls & Peanut Sauce 6-7 slices wholemeal bread, 600g plain tofu, 1 med onion, finely chpd, 1D basil, 1t salt, 1-2T soy sauce (depending on strength), 1/2 sunflower seeds. In processor put in bread and process into crumbs.Put in separate bowl.Process other ingred, add to crumbs, form into small balls and bake on oiled tray for 20 min at 180, turn halfway through cooking. Peanut Sauce - 3/4c peanut butter, 1/3c honey, 2T soy sauce, pinch cayenne, 1c soy milk, 1 onion.Saute chpd onion until transparent, add other ingred, mix well and simmer few mins.
ferita,
Aug 11, 8:32pm
Penne with Pumpkin Suace:
2-3 large onions chopped roughly 2 cloves of garlic finely chopped 500g of sliced pumpkin Salt and Pepper to taste 200mls of cream 100mls Vegetable Stock 1 packet of penne pasta cooked 1 cup of grated cheese Roasted Pine nuts
Method: Brown the onions in a deep pan (I use a wok) add the sliced pumpkin, garlic and stock and cook covered on a low heat until the pumpkin is soft.
Put this mixture into a blender and blend until smooth. Take the suace out of the blender and back into the pan, add the cream and pasta and Roasted Pine nuts then cook until the sauce has reduced slighly and become thick. Season to taste with salt and pepper and serve with grated cheese on top at the last minute
ruby19,
Aug 13, 9:34pm
Not a recipe but a great way to add a bit of variety to your roasted potatoes.in sauce pan heat the olive oil you are going to pour over potatoes to roast,but add 1 tsp crushed fennel seeds and 3 crushed cloves of garlic. Heat gently, then leave seeds and garlic to infuse in the oil, then strain and pour over the potatoes when ready to pop into the oven.
elliehen,
Aug 15, 12:02pm
Bumping for thisles5, who seems to be saying she has lost her cook's mojo :)
elliehen,
Aug 16, 12:02pm
Bumping for thisles5, who seems to be saying she has lost her cook's mojo :)
frances1266,
Aug 20, 4:09am
Bumping for vegan recipes.Cheese substitutes can be used in the vegetarian recipes to make them vegan or in some cases omitted.
elliehen,
Aug 20, 11:24am
Bumping to remind everyone how delicious meat-free meals can be.
When booking international flights, some meat-eaters pre-order the vegetarian option because you can always rely on its quality.
ferita,
Aug 24, 3:52am
Courgette Patties The white part of one leek finely chopped 2 courgettes grated 2 large potatoes grated 1 cup of rolled oats 2 eggs beaten (or egg substitute) salt and pepper to taste Cooking oil
Fry the grated potato, grated courgette and sliced leek together until the potato is just cooked but not super mushy. Take of heat and let cool.
In a bowl add eggs (or egg substitute), rolled oats and salt and pepper then mix the cooled courgette mix into it.
Get some oil heating in a fry pan, once the oil is hot then drop spoonfuls of the mixture in. Shallow fry them for about 3 minutes each side.
Great with a salad or cold in the kids lunch the next day.
frances1266,
Aug 24, 6:39am
Red Lentil Soup. 1c red lentils, 2T oil, 2 cl garlic, 1 large potato, 1t cumin, 2T soy milk, 1 can tomatoes, chpd, 3T chives or spr. onion finely chpd, 1/2t basil, 1 jug hot water, 1 large onion, 2 celery stalks, 2 carrots, 1/2t paprika, 2T cornflour, parsley, 1/2t dried thyme, 2t salt. Soften lentils in the hot water.Saute onions, garlic, sliced celery, potatoes and carrots in large saucepan.Add tomatoes and seasoning and cook on mod. until veg cooked.Mix milk with cornflour to a smooth paste, add to soup and simmer few min until thickened.
frances1266,
Aug 24, 6:43am
Kumera Patties. 600g kumera,1/2c rice flour, 1t coriander (grind the seeds, flavour much better) 4 slices bread, 1 chpd onion, 1t sage, 2T soy sauce, 1/2t salt. Cook kumera and onion together until soft and mash. Mix with remaining ingred.Form into a patty shape and coat in breadcrumbs and fry in a little oil.
elliehen,
Aug 24, 9:36am
CHEESE DUMPLINGS IN VEGETABLE SAUCE Vegetable Sauce 2 Tbsp extra-virgin olive oil 1/2 tsp hing (asafoetida, substitute for onion & garlic, available from Bin Inn and Asian food stores) 2 bay leaves 1 litre jug filled with finely grated vegetables (eg kumara, carrot, parsnip, pumpkin, courgette) 500 ml water 2 x 400g cans crushed tomatoes salt to taste pinch each dried basil & oregano 1 tsp each white flour and tomato paste To serve: freshly chopped parsley or fresh herbs of choice
Dumplings 250g cottage cheese About 1 cup semolina - use more if cottage cheese includes too much whey Freshly ground black pepper to taste 3/4 tsp salt 1/4 tsp hing 2 Tbsp powdered No Egg (from gluten-free shelf in supermarket)
Heat olive oil in large saucepan over medium heat. Add hing & bay leaves and stir few seconds. Reduce heat to low, add grated veges, stir, cover and sweat for 10 minutes. Add tomatoes, water & seasonings and simmer till veges are tender. Put all dumpling ingredients in mixing bowl and mash to combine. When the consistency is soft but not sticky, roll into balls. Drop into simmering vege mix and cook covered for about 12 mins, stirring throughout.
Next mix tomato paste and flour into a smooth paste.Take 2-3 Tbsp of the sauce and add to the paste, stirring until smooth, then return to pan.Continue to cook intil the sauce thickens.Serve dusted with freshly chopped herbs.
Note: Tararua makes a gelatin-free cottage cheese in 'light' and 'traditional' options.
1 packet of macaroni 300g of Silken Tofu (or soft tofu) 1 cup of soya milk or rice milk 1/2 a cup of tahini (sesame seed paste, can replace with smooth peanut butter if you cant get it) 1 table spoon of tumeric 7 table spoons of nutritional yeast (available at bin inn, sometimes called brewers yeast. Do not use active yeast!) Onion powder or paste Pepper
preheat oven to 180
Cook the macaroni and then cool down in cold water then drain thoroughly.
In a blender mix the tofu, tahini, soya milk, onion powder, nutrional yeast and tumeric to form a cheesey looking sauce.
Mix suace through the pasta and and place into a greased baking dish.
Bake at 180 for about 35 minutes (or until the top has a nice golden crust)
frances1266,
Aug 25, 2:03am
bumping for dairy free Alfredo pasta sauce recipe.
bedazzledjewels,
Aug 25, 2:15am
Ellie - I wonder what the onion marmalade wouold taste like without the sugar! Guess there's one way to find out!
elliehen,
Aug 25, 11:45am
Moved this here from another thread.
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