The easy and tasty vegetarian recipe thread

Have you tried it yet!The following recipe from Google has only 2 Tbs sugar instead of fisher's half cup.Why not try omitting it altogether!(Don't add any of that X-rated sugar substitute!)

"Soft, richly flavoured caramelised onions are a wonderful accompaniment.and make a great base for savoury tarts. They're very easy to make at home - you simply cook the onions slowly to caramelise their natural sugars, while the brown sugar and balsamic help the process along. If you make a big batch, cover tightly and they'll keep for up to three weeks in the fridge.
Makes

About 1 cup
Ingredients

2 tbs olive oil
3 large red or brown onions, sliced
2 tbs brown sugar
1-2 tbs balsamic vinegar

Method

Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required."

I love making caramelized onions with pukara caramelized balsamic vinegar, yum. i

Ellie - I wonder what the onion marmalade would taste like without the sugar! Guess there's one way to find out!

Have you tried it yet!The following recipe from Google has only 2 Tbs sugar instead of fisher's half cup.Why not try omitting it altogether!(Don't add any of that X-rated sugar substitute!)

"Soft, richly flavoured caramelised onions are a wonderful accompaniment.and make a great base for savoury tarts. They're very easy to make at home - you simply cook the onions slowly to caramelise their natural sugars, while the brown sugar and balsamic help the process along. If you make a big batch, cover tightly and they'll keep for up to three weeks in the fridge.
Makes

About 1 cup
Ingredients

2 tbs olive oil
3 large red or brown onions, sliced
2 tbs brown sugar
1-2 tbs balsamic vinegar

Method

Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required."

Thanks Ellie; I'll make some this weekend.

bumping up for vegetarian dinners

Bumping for nizmo2310.I'm sure you'll find some gluten-free vegetarian recipes here.

Bumping for fluffylinda, who is asking in another thread for recipes that don't contain ham, bacon, sausages, processed meat etc

Vegetarian meatballs and sunday sauce

Meatballs:-
ingredients:
3 eggs beaten
1 cup of uncooked TVP mince style (you can get this at Asian food stores)
Soy Sauce
1/2 cup bread crumbs
1/2 cup rolled oats
1/4 cup chopped cashews (can use peanuts instead)
Dried herbs, salt and pepper to taste
onion powder or finely chopped and fried onion
1/2 cup cold water

Put the dried TVP into a bowl and mix through some soya sauce to brown and flavour it. Cover with boiling water then put in the microwave for 2 minutes on high.

In a mixing bowl mix the other ingredients together. Strain the TVP then stir it into the mixture. If the mixture is too dry add a dash of water if its too wet add some more bread crumbs.

Roll the mixture into balls then place on a greased baking tray, I normally spray the tops with cooking oil as well so they brown better. Bake at 200 for around 15 minutes or until they look brown, you can turn them over as well if you wanted during the cooking process.

Sunday Sauce
Ingredients:-
2 tins chopped italian tomatoes
1 large onion
1 clove of garlic
1 cup of vegetable stock (or water)
1/4 cup of tomato paste
shredded basil leaves (or dried mixed herbs)
1 packet of baby spinach leaves (optional)
Cooking oil
spoonful of sugar
salt and pepper

-Dice the onion and fry until brown, add the chopped garlic and then tinned tomatoes.
-Add the stock or water, tomato paste, sugar and herbs.
Simmer for 15 minutes then season to taste with salt and pepper.
-Add the spinach leaves and meatballs.
-Let the meatballs sit in the sauce for a good 15 minutes to absorb the sauce and become soft and delicious.

Serve with pasta, riceor on its own.

Bumping for fluffylinda, who is asking in another thread for recipes that don't contain ham, bacon, sausages, processed meat etc

bumping for meals under $5, you will find some here.

Countdown has Massel vegetarian stock cubes for under $4.00 - little more than half the price of the other supermarkets.It appears to be the regular price rather than a 'special'.

I have a hankering to make Aloo Gobi, cauli and spuds with spices, there is a hoarde of recipes on the net so I will have to choose!

I have always used Rapunzel, is the Massel similar to this I wonder!

Massel Ultracube stock cubes (Vegetable), made in Australia - has an Aussie flag top left on the pack and is:
Natural (flavour profile is obtained solely from natural, vegetable ingredients)
No preservatives
Gluten free
Lactose free
Trans fat free
Cholesterol free
No animal content
No added MSG

Contains 10 cubes, makes 5 litres and is very flavoursome.Comes in a salt-reduced packet also, if you want it.

Countdown has Massel vegetarian stock cubes for under $4.00 - little more than half the price of the other supermarkets.It appears to be the regular price rather than a 'special'.

Fresh Green Pea Soup - hits the spot when you are looking for a light and delicious soup.
1c boiling water1t onion powder or small piece fresh onion
2c frozen peas3c water1t salt3/4c raw cashews
Add peas to the boiling water, cook 1-2 min.Blend cashews in small amount of the 3c water.Add peas and cooking water and blend all ingred grad add the rest of the water until creamy and smooth - often doesnt need all of the 3c.Heat before serving.

Stir fry with sweet and sour sauce.
1c carrots, 1c beans or peas, 1c celery, 2c cauliflower, 2c broccoli, 1 onion, 1/4c cashews, 1 cl garlic, crushed, 1/4c water, 1T oil
Cut carrots, beans and celery on a slant.Cut cauli and brocc into small pieces.Place all veg, nuts, water and oil into saucepan.Bring to boil and stir until just tender.Serve over brown rice or noodles.Pour sweet and sour sauce over top.
Sauce.
2T cornflour, 2T sweetener, 1/2c lemon juice, 2T soy sauce, 1-440g tin crushed pineapple, 3 tomatoes chpd finely, 1`-1/2-2c water, 1/4-1/2t garlic pdr.
Mix cornflour and water into an even consistency.Place in saucepan with other ingred.Cook until thick and clear.Taste and adjust seasonings if necessary.

Brought across from another thread so that it can be easily retrieved.

Lots of really delicous vegetarian recipes here:
http://ricandi.homestead.com/RECIPES.html

Made this last night really good. Probably not authentic, but was a hit with hubby who didn`t mind the Tofu, the kids would have preferred chicken in its place. I thought it was so good might have it again tonight.

Vegetarian Pad thai
8oz rice noodles
2 eggs *
1 small red onion finely chopped
2 cups bean sprouts ( I didn`t add these as I forgot them in my shopping, but did add 1/2 a very finely sliced red pepper)
2 spring onions finely sliced
1/3 cup fresh corinader
1/4 cup crushed peanuts
250g firm tofu.

Pad Thai Sauce
3/4 Tbsp tamarind paste & 1/4 cup hot water
( i had a jar of tamarind concentrate so probably used about 3-4 tbsp of this)
3.5 tbsp soy sauce
1/2- 2 tsp chilli sauce (to your taste)
3 tbsp brown sugar.
1 finely chopped garlic clove
1 tsp finely chopped ginger

OTHER
3-4 tbsp oil for stir frying
2-3 tbsp stock
lime wedges for serving.

Cook the noodles, add noodles to a bowl and pour over boiling water and soak for a bout 6 min , drain & rinse in cold water.

Dissolve tamarind paste in hot water, then add all the ingredients for the pad thai sauce.

cube the tofu and add to a bowl and pour over pad thai sauce and marinade for about 30 min.
gently beat eggs to combine ,and make into 2 omelets, when cool roll up and slice thinly.

Remove the tofu with slotted spoon and stir fry until lightly browned. Remove from the pan, and add a little more oil and saute the onion garlic ( and pepper if using) add the sauce to the frying pan with the tofu and add the noodles, mix well to coat the noodles with the sauce* if too dry add the stock. Add the bean sprouts, and half the chopped egg. gently heat through.

Divide into serving dishes, and top with spring onions, coriander and peanuts.
You can apparently use soft tofu in place of the eggs.

Thanks Ruby, love Pad Thai

Masterchef, on right now 7.30pm, TV1 cooking vegetarian meals :)

Bumping for cooks while spring planting of vegetables is underway.

The easy and tasty vegetarian recipe thread

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