Hi, I'm new to the community and new to lentils! Any easy quick suggestions for tinned butter beans and or chick peas! (I have them in the cupboard) Thanks in advance.
buzzy110,
Dec 7, 2:18am
BLACK EYED BEANS with MUSHROOMS:
(Once again no quantities because these sorts of dishes don't need them IMO)
Cooked Black Eyed Beans -Soak overnight, drain, add fresh water to cover, bring to the boil, skim and simmer till tender. From memory it doesn't take that long to cook black eyed beans. Once cooked add salt to taste. Don't drain as the cooking liquid makes up the wet part of the dish.
Sliced Mushrooms Diced Tomatoes (I can't be fagged peeling but you can if you like) A large bunch of fresh Coriander - roughly chopped Diced onion Ground Coriander, Tumeric Cumin and Cayenne/chilli Salt and Pepper to taste Oil for cooking
Method: .Heat the Oil .Add in the Coriander and cook till it is sort of burnt (this is important because that is the flavour you are looking for) .Once The Coriander is nicely 'browned' add the ground Coriander, Tumeric, Cumin and Cayenne/chilli and continue to cook till the flavours are released .Add the mushrooms and continue sauteing .Next comes the tomatoes - sauteing continuously .Add in the cooked Black Eyed Beans with the cooking liquid, bring to the boil, turn down and simmer for about 15mins.
Serve on a bed of cooked rice - Basmati is best.
elliehen,
Dec 8, 9:41pm
Bumping for marie196
elliehen,
Dec 14, 11:36pm
Thanks hestia :)
elliehen,
Dec 19, 12:44am
Bumping for jag5 and her Indian vegetarian guest :)
uli,
Dec 25, 11:10pm
It struck me that on page 1 is "maple glazed salmon" . not entirely vegan I am sure.
frances1266,
Dec 26, 2:28am
Thanks for keeping this thread alive Uli.
uli,
Dec 26, 4:17am
You're welcome.
lyl_guy,
Dec 26, 7:15am
I just had zucchini fritters from annabel langbein's new book. they are gorgeous.I won't repeat the recipe here, it's too long. but those with the book "Free Range in the City", please try!Have made them 4 times in the last couple of months.The only thing I change in it is the amount of SR flour. I use more, because I have huge eggs from my hens, and I find the batter too thin if I only use a Tblsp per egg.
uli,
Dec 26, 8:30am
I usually use less flour and many more eggs, so it comes out like a crepe. Sometimes I use no flour at all but just some ground nuts and a bit of grated cheese. Give it a try sometime.
ruby19,
Dec 26, 9:54pm
Really nice salad, used sour cream & mint for the sauce as I had no yogurt.
Grilled aubergines with spicy chickpeas & walnut sauce 4tbsp olive oil 1 onion , finely chopped 1 red chilli , deseeded and finely chopped 2cm piece ginger , finely chopped ½ tsp each ground cumin , coriander and cinnamon 400g can chickpeas , rinsed and drained 200g tomatoes , chopped juice ½ lemon 2 aubergines , sliced lengthways
Walnut Sauce 200g tub Greek-style yogurt 1 garlic clove , crushed 25g walnuts , chopped handful coriander leaves, roughly chopped Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden. Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
ruby19,
Dec 27, 7:05pm
Mushroom wellington
4 large field mushrooms( i used not so large mushrooms approx 7cm wide) 4 tbsp olive oil 1 garlic clove , chopped about 400g/14oz spinach leaves a dusting of flour 1 tbsp picked thyme leaves 500g block all-butter puff pastry 140g Stilton , sliced 1 egg , beaten
(I made a breadcrumb( Vogels), walnut & parmesan crumble to pop under the mushroom before stacking otheringredients on top to cat alittle bit of moisture) Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain. Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a $1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to. (I used my pie maker pastry cutter) Place the 4 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn't wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.
Make sure you season everything REALLY well or it will be bland.
Made a port & mushroom sauce to go with this.
frances1266,
Jan 2, 7:06pm
Bumping for all of those who have made a new year resolution to either reduce their consumption of meat or preferably are going to become vegan.
3 Tbsp coconut oil 1 large onion, sliced in medium pieces 2 jalapenos, deseeded and thinly sliced 5 cloves garlic, minced 1 heaping Tbsp minced fresh ginger 1/4 cup finely chopped fresh coriander 3 lbs tomatoes, diced Fresh black pepper 1 teaspoon salt 3 1/2 cups cooked chickpeas 1 teaspoon agave Juice of one lime or 1 tsp tamarind concentrate
Preheat a large pan over medium heat.
Meanwhile, mix together the spice blend in a small bowl.
When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.
Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the coriander and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so). Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.
Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving.
Serve with basmati rice and garnished with extra coriander, if you like!
roshu,
Jan 4, 7:33pm
For a special occasion:
Cashew Nut Roast with Herb Stuffing (from Rose Elliot: A Vegetarian Christmas)
50gm margarine 1 large onion 225gm unroasted cashews 100gm white bread 2 large garlic cloves 200ml water or stock salt and pepper grated nutmeg 1TB lemon juice
• preheat the oven to 200C • line a 450gm/1lb loaf tin with paper and grease with some of the margarine • fry the onion in the margarine for 10 minutes at a low heat until soft but not browned • grind the cashews in a food processor, then remove and process the bread until it is in crumbs • place all other ingredients in the food processor and mix. • put half of the cashew mix into the tin, top with the stuffing, then put the rest on top • stand the loaf tin in a baking tray to catch any oozing oil, and bake for about 20 minutes until firm and browned • remove from the oven, let stand for a few minutes, then slip a knife around the sides of the tin and turn out.
Stuffing: 100gm white breadcrumbs 50gm margarine 1 small onion, grated ½ tsp. thyme ½ tsp. marjoram 25gm parsley, chopped
• process the bread in the food processor until it is crumbed • add other stuffing ingredients and mix well
roshu,
Jan 4, 7:34pm
EASY TAHINI SAUCE
¼ C tahini 2 Tbsp tamari or soya sauce 3 Tbsp water 1 Tbsp sugar 1 Tbsp rice vinegar / white vinegar 1 tsp chilli sauce or 1 fresh chilli, chopped 1 tsp dijon (wholegrain) mustard 1 pinch salt, optional freshly ground black pepper
Add all of the ingredients to a blender or a bowl and blend or whisk together until smooth and creamy. Perfect with noodles, pasta, brown rice and steamed or roasted vegetables.
roshu,
Jan 4, 7:39pm
Rice Salad
Ingredients
1C brown rice (medium grain, uncooked measure) ½ medium onion 50ml Tamari 1 large red pepper 3 spring onions 1/2C sunflower seeds 1/2C pumpkin kernels 1/2C sesame seeds 1/2C coarsely chopped almonds 1/2C sultanas
Cook brown rice; when it is cooked (and drained, if not cooking dry), stir in Tamari and finely chopped (uncooked) onion and leave sitting for two hours.
Meanwhile, dry roast all the seeds and nuts in a pan over a low heat (works well to roast sunflower & pumpkin together & others separately).
Dice red pepper finely, and slice spring onion thinly.Run sultanas under hot water to plump them up.
Whiz or whisk dressing ingredients
In large bowl mix every thing together, adding dressing at last minute.
frances1266,
Jan 5, 12:30am
That cashew loaf is what I had for Christmas dinner roshu.Have had it every christmas dinner for years and it is really nice.Will def try the tahini sauce as I seem to be addicted to it these days, yum.
janny3,
Jan 5, 3:01am
Anyone have their favourite non dairy calcium rich vegetarian recipes to share please!
roshu,
Jan 6, 3:37am
Grilled Caponata Salad
This dish is a good way to use your summer produce, and quantities can be varied. 1 medium eggplant, cut in 6mm slices 1 small red onion, cut in 6mm slices 2 medium courgettes, cut in 6mm slices lengthwise and then halved olive oil for brushing salt and pepper to taste 1/4 cup fresh basil leaves, chopped 1/4 cup green olives, sliced 2 Tbsp red wine vinegar
Brush eggplant, red onion and courgettes with olive oil, sprinkle with salt and pepper and grill, turning once, until lightly browned. Add grilled veggies to vinegar, olives and basil, and mix well. Serve hot or chilled.
From the summer issue of Vegetarian Living New Zealand, Recipes for Summer.
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