Have made these again without the peanut butter, used an egg instead, were much nicer (cos I don't really like peanut butter taste in anything that isn't a sandwich lol).I had grated carrot and zucchini, a pinch each of turmeric, coriander, cumin and paprika.Oh my goodness, these spices were lovely in it!
I also cooked them in the morning and reheated them for tea and they were much nicer too.Also yummy cold!I plan on making them for snacks.
ruby19,
Mar 4, 10:58pm
Bumping for meat free ideas to go with mash:-)
ferita,
Mar 11, 8:24pm
Winter Casserole
3 tins of tinned beans or lentils (any type you like) drained 1/2 teaspoon finely chopped ginger 1/2 teaspoon finely chopped garlic 1 onion finely chopped 200g silken tofu (the really really soft stuff) mashed 1/4 teaspoon pepper 1 1/2 teaspoon salt 2 1/2table spoons of sugar 1/2 cup of chopped parsley 1 carrot chopped 1/2 cup frozen peas
1 cup of white wine 1 cup of water or vegetable stock 1 tablespoon of flour
Fry onion until golden add garlic and ginger and lightly sautee. Add white wine to the pan and set aside off the heat
In a casserole dish put the parsley, mashed silken tofu, salt pepper and sugar. along with the canned beans or lentils, chopped carrot and peas. Mix in the wine and oinion mix.
In a bowl mix the flour with the water or vegetable stock to make a slurry. Mix this slurry through the casserole mixture.
Bake in the oven for around 45 minutes at 180 until sauce has thickened
taste and season, serve with rice
elliehen,
Mar 15, 9:30pm
Bumping for ruby's Pad Thai with tofu (must marinate it):)
ferita,
Mar 16, 6:34pm
Creamy Beans half a cup of sliced uncooked mushrooms a cup of chopped spinach 1/4 cup of finely chopped onion 1/2 cup of white wine (optional, you can use stock or water instead) 1/2 cup of cream (you may be able to use evaporated milk instead, I have never tried it with the evaporated milk but it will probably work) I tin of baked beans Fresh basil Salt and Pepper to season
Fry the onion in some butter until it starts to go translucent and brown. add the mushrooms and chopped spinach. Cook until the mushrooms and spinach have wilted down. Season with some salt and pepper.
Open your tin of baked beans and pour into a sieve over the sink, rinse the beans under running water to get rid of the tomato sauce.
Place the rinsed beans and half a cup of wine in with the spinach, mushroom and onions. Reduce the wine down by half then add the cream.
Cook until the cream reduces slightly and becomes a nice suace consistancy.
Season to taste and at the last minute add some chopped basil and mix through.
This can be served with pasta, rice or even on toast.
uli,
Mar 17, 7:24am
fried eggs and spinach fish and salad any of the mock meat rissoles or sausages above
elliehen,
Mar 17, 10:53am
As the mad March winds begin to shake the walnut trees, here's the very first recipe on this thread repeated.
ruby19,
Mar 19, 1:39am
Morrocan stew, Just got a batch on the go, and it is tasting good. 2 tbsp olive oil, 1 large onion, sliced2 medium carrots, scrubbed and diced, 3 celery stalks, diced,4 garlic cloves, finely chopped, 1½ tsp ground cumin, 1 tsp ground cinnamon, 2 tsp hot smoked paprika, 1 tsp ground ginger,generous grating of nutmeg, pinch of dried chilli flakes, a large pinch of saffron or tumeric, 1.5 tbsp tomato purée, 5 ripe tomatoes, roughly chopped, 700ml (1¼ pints) good vegetable stock or water, 200g (7oz) dried chickpeas, soaked overnight and drained200g,(7oz) green lentils, rinsed (uncooked)small handful each of coriander and parsley leaves, finely choppedlemon juice, to taste, extra-virgin olive oil, to finish. Put the olive oil in a large casserole or heavy-based pan with a lid. Gently fry the onion, carrots and celery with a pinch of salt for 15 minutes, until very soft but not highly coloured. Stir in the garlic, spices and tomato purée. Turn up the heat slightly and cook, still stirring, for a few minutes more.Add the tomatoes, stock, chickpeas and lentils and bring to a gentle simmer. Partially cover with the lid and simmer gently for about an hour, giving the soup a stir now and then. The chickpeas should be very tender; if they are still hard, continue to simmer until they soften, adding a little extra water if it over-thickens and sticks. This soup should be thick and hearty, so if a lot of water remains allow the liquid to bubble down for a few minutes. Alternatively, dilute the soup with extra water if too thick. Season.
ruby19,
Mar 19, 1:49am
Opps should have made a note for the paprika used 1 tsp of hot unsmoked,and 1/2 tsp of smoked.
roshu,
Mar 19, 4:17am
Still can't go past Alison Holst's Meals Without Meat recipe for lentil burgers. Most meat eaters love them too.
elliehen,
Mar 22, 9:32pm
Moved from another thread so that they're not lost.
uli,
Mar 29, 4:33am
While we are waiting here is one of Wolfgang Pucks recipes (he is a chef from Austria - google him if you are keen):
Bechamel sauce; 60g butter ½ cup plain flour 2 cups milk 2 eggs lightly beaten 1/3 cup grated Parmesan.
Lightly grease a 25 x 32 cm baking dish. Cut pasta sheets into large pieces and cook a couple at a time in boiling water for 3 minutes. Drain and spread on damp tea towels until needed. Ricotta filling, put ricotta and Parmesan cheeses and nutmeg in a bowl and mix together well. Season with salt and pepper and set aside. Tomato sauce, heat oil in a frying pan, add onion and cook for about 10 minutes stirring occasionally until very soft. Add garlic and cook a minute more. Add the tomatoes and paste, stir well until well combined. Stir constantly over heat until the mixture comes to the boil. Reduce heat and simmer uncovered for 15 minutes or until thickened, stirring occasionally. Bechamel Sauce, heat butter in small pan. When starting to foam, add flour and stir for 3 minutes or until just coloured. Remove from heat, add milk gradually stirring after each addition, then return to heat and stir until sauce boils and thickens. Remove from heat, and stir in the eggs. Return to moderate heat and stir until almost boiling, but do not boil. Add the cheese and season to taste. Put plastic wrap onto the surface to prevent skin forming. Preheat oven to 200c. Put a layer of lasagne sheets in the dish. Spread a third of the ricotta filling, sprinkle with basil, then top with a third of tomato sauce. Repeat the layers, finishing with a pasta layer. Pour over the Bechamel sauce, spread until smooth, then sprinkle with the combined breadcrumbs, pine nuts, paprika and Parmesan. Bake for 45 minutes or until browned. Leave to stand for 10 minutes before serving.
Edited to add variation.
Instead of using Spinach pasta sheets, one can use normal Pasta sheets and then a very thin layer of slightly wilted (partly steamed) fresh Spinach, or silver beet leaves.
valentino,
Mar 29, 10:41pm
Vegetarian Lasagna 500g Fresh Spinach lasagne sheets ½ cup fresh basil leaves coarsely chopped 2 tablespoons fresh breadcrumbs 3 tablespoons pine nuts 2 teaspoons paprika 1 tablespoon grated Parmesan
Ricotta Filling; 750g ricotta ½ cup grated Parmesan Pinch of nutmeg
Bechamel sauce; 60g butter ½ cup plain flour 2 cups milk 2 eggs lightly beaten 1/3 cup grated Parmesan.
Lightly grease a 25 x 32 cm baking dish. Cut pasta sheets into large pieces and cook a couple at a time in boiling water for 3 minutes. Drain and spread on damp tea towels until needed. Ricotta filling, put ricotta and Parmesan cheeses and nutmeg in a bowl and mix together well. Season with salt and pepper and set aside. Tomato sauce, heat oil in a frying pan, add onion and cook for about 10 minutes stirring occasionally until very soft. Add garlic and cook a minute more. Add the tomatoes and paste, stir well until well combined. Stir constantly over heat until the mixture comes to the boil. Reduce heat and simmer uncovered for 15 minutes or until thickened, stirring occasionally. Bechamel Sauce, heat butter in small pan. When starting to foam, add flour and stir for 3 minutes or until just coloured. Remove from heat, add milk gradually stirring after each addition, then return to heat and stir until sauce boils and thickens. Remove from heat,and stir in the eggs. Return to moderate heat and stir until almost boiling, but do not boil. Add the cheese and season to taste. Put plastic wrap onto the surface to prevent skin forming. Preheat oven to 200c. Put a layer of lasagne shhets in the dish. Spread a third of the ricotta filling, sprinkle with basil, then top with a third of tomato sauce. Repeat the layers, finishing with a pasta layer. Por over the Bechamel sauce, spread until smooth, then sprinkle with the combined breadcrumbs, pine nuts, paprika and Parmesan. Bake for 45 minutes or until browned. Leave to stand for 10 minutes before serving.
Edited to correct Sp errors
valentino,
Mar 29, 10:41pm
Vegetarian Lasagna 500g Fresh Spinach lasagne sheets ½ cup fresh basil leaves coarsely chopped 2 tablespoons fresh breadcrumbs 3 tablespoons pine nuts 2 teaspoons paprika 1 tablespoon grated Parmesan
Ricotta Filling; 750g ricotta ½ cup grated Parmesan Pinch of nutmeg
Bechamel sauce; 60g butter ½ cup plain flour 2 cups milk 2 eggs lightly beaten 1/3 cup grated Parmesan.
Lightly grease a 25 x 32 cm baking dish. Cut pasta sheets into large pieces and cook a couple at a time in boiling water for 3 minutes. Drain and spread on damp tea towels until needed. Ricotta filling, put ricotta and Parmesan cheeses and nutmeg in a bowl and mix together well. Season with salt and pepper and set aside. Tomato sauce, heat oil in a frying pan, add onion and cook for about 10 minutes stirring occasionally until very soft. Add garlic and cook a minute more. Add the tomatoes and paste, stir well until well combined. Stir constantly over heat until the mixture comes to the boil. Reduce heat and simmer uncovered for 15 minutes or until thickened, stirring occasionally. Bechamel Sauce, heat butter in small pan. When starting to foam, add flour and stir for 3 minutes or until just coloured. Remove from heat, add milk gradually stirring after each addition, then return to heat and stir until sauce boils and thickens. Remove from heat, and stir in the eggs. Return to moderate heat and stir until almost boiling, but do not boil. Add the cheese and season to taste. Put plastic wrap onto the surface to prevent skin forming. Preheat oven to 200c. Put a layer of lasagne sheets in the dish. Spread a third of the ricotta filling, sprinkle with basil, then top with a third of tomato sauce. Repeat the layers, finishing with a pasta layer. Pour over the Bechamel sauce, spread until smooth, then sprinkle with the combined breadcrumbs, pine nuts, paprika and Parmesan. Bake for 45 minutes or until browned. Leave to stand for 10 minutes before serving.
Edited to correct Sp errors
elliehen,
Apr 2, 1:12am
Bumping for darren-j1
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