I make it for the restaurant and imo, its the best tasting dish on the menu (beats the steak, salmon, etc). Unfortunately, its a poor seller (maybe 1-2 potions a night). Oh well, it makes great staff meals.
1 leek, washed well and cut into bite sized chunks 2 medium onions, peeled and cut into bite sized chunks 3 medium (500g) potatoes, peeled and cut into bite sized chunks 3 or 4 (300g) carrots, peeled and cut into bite sized chunks 1-2 handfuls pearl barley (soaked overnight in cold water or soaked in boiling water for an hour) 1ltr vegetable stock 1x 410g can butter beans, rinsed and drained to taste salt and pepper
To serve:
– Herb dumplings – Pickled red cabbage, or chopped pickled beetroot (optional)
Method
1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.
2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.
Dumplings (optional) (Makes about 16)
125g self raising flour 50g vegetable suet 1tbs onion, peeled and very finely chopped 2tsp dried mixed herbs to taste salt and pepper 100ml very cold water
Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2.
tigeraptor2001,
Jul 6, 8:33am
CHICKPEA STIR-FRY RECIPE from Revive cafes cookbook This recipe is quite flexible and you can mix and match vegetables you have available.
INGREDIENTS (2 LARGE SERVES)
2 cloves garlic 2 tablespoons rice bran oil 1 teaspoon ginger puree or 1 teaspoon finely chopped fresh ginger 2 cups chickpeas (canned or freshly cooked) 2 large zucchini halved longways and then sliced diagonally 1 red pepper diced 1 purple onion 1 tablespoon sesame seeds 2 teaspoons honey 1/2 teaspoon salt optional: 1 tablespoon soy sauce or tamari
METHOD: saute oil, onion, honey and garlic for a few minutes in a pan on high heat - do not let garlic burn put other vegetables in and stir until just cooked but firm - about 4 minutes add remaining ingredients and check for saltiness serve with freshly cooked brown rice
cookessentials,
Jul 16, 12:11am
Copy & Pasted from the Health & beauty section for Frances
Hi Frances, sorry, I forgot all about posting this recipe for you. it is a salad, however we had it as a main meal and it was delicious. It is from the Revive cafe' Cookbook. Balsamic Lentil & Roasted Beetroot Salad: 1cup Puy lentils 3 cups boiling water 2 large beetroot 1 red capsicum diced 1 green capsicum diced 1/2 tsp salt 2 tbsp sweet chilli sauce 1/4 cupc chopped parsley to garnish. BALSAMIC DRESSING: 1 tbsp balsamic vinegar 1 tsp cider vinegar 2 cloves garlic 1 tsp wholegrain mustard 2 tsp honey ( or date puree) 1/4 cup oil. Combine lentils and water in a saucepan( lid on) bring to the boil and simmer (just boiling) for 30 mins or until soft. Ensure you drain your lentils well to avoid a runny sauce in the bottom. Cut ends and any hard bits off the beetroot and dice into 2cm chunks. Put on an oven tray and mix with the oil. Bake for 40 mins at 180C or until soft. Make dressing with a sstick blender or a shaker container. Combine all ingredients in a mixing bowl. Serve with parsley or other green garnish.
cookessentials,
Jul 16, 12:12am
Date Puree 2 cups pitted dried dates 2 cups boiling water
This is the main sweetner at the caf'e and can be used instead of sugar to sweeten most dishes. Honey is the second preference,although dates work out cheaper. Put dates in boiling water for five minutes to soften. Put all water and dates in a blender and blend well until you have a smooth paste. Place in airtight container and store in fridge will last 3 weeks.
elliehen,
Jul 16, 7:13am
I use dates as a sweetener in many ways.with stewed rhubarb, apples etc and to make a date paste to have with porridge, I boil dates with grated lemon zest, adding lemon juice at the end of the cooking.
gussiej,
Jul 17, 10:05am
Thank you .I'm going to give this a whirl!
frances1266,
Jul 21, 7:41am
bumping for those from General wanting to try vegetarian recipes.
pigletnz25,
Jul 22, 7:31am
radiodanny wrote: FAST VEGAN CRUMBED SAUSAGES/BURGER PATTIES
Very quick and cheap and easy when there is "nothing in the pantry".
Into a bowl place 1 cup of rolled oats.Add a crumbled vegetarian stock cube (like Massell) and anything else you want in the way of flavours.I usually use 1 tsp mixed herbs.You an add a small finely chopped onion if you want.Now pour over 1 cup of boiling water and mix well.Either cover tightly and leave for 10 minutes OR stick it in the microwave for 1 or two minutes on high. Cool slightly then add 1 large tablespoon crunchy peanut butter and mix well.put some crumbs out on a plate and take small portions of the mixture, dab into the crumbs and shape into little sausage shapes, or patties or balls.fry gently in a good oil till golden and crispy all over. Cheap, healthy hi fibre,and kids like it, esp with tomato sauce!
love this
lad4,
Jul 24, 9:46pm
Thank you, such amazing dishes here I'm usually trying to modify recipes in order to make them vegetarian
Like the Blind Scouse recipe.Good filling winter fare and very tasty.
frances1266,
Aug 18, 5:00am
Jo's Gee Whiz Spread - from Jo Stepaniak's books including Vegan Vittles, Second Helpings. Someone on Amazon said this recipe is worth the price of the book alone. I love it. 1 can white beans, rinsed and drained (I use cannelini) 1/2c roasted red peppers, skin and seeds removed 6-8T nutritional yeast flakes - I will only use Lotus brand 3T fresh lemon juice 2-3T tahini or cashew butter, I use tahini 1/2t prepared yellow mustard 1/2t salt 1/4t garlic powder 1/4t onion pdr - I use slightly more of these powders Process all ingred well in food processor until smooth and chill. Can add 1-1/2c salsa to 1 cup of spread, warm gently or serve at room temp. OR Combine 2c spread with 1c soymilk and warm, stir often and use as a cheese sauce.
cookessentials,
Aug 20, 2:08am
Thought I would share with you the facebook link for Revive Caf'e ( the ones whos recipe is above) You can sign up to their newsletter there too. http://www.facebook.com/#!/cafe.revive
cookessentials,
Aug 20, 2:08am
Thought I would share with you the facebook link for Revive Caf'e ( the ones whos recipe is above) You can sign up to their newsletter there too. http://www.facebook.com/#!/cafe.revive
earthangel4,
Aug 21, 7:20pm
I am waiting for thereRrvive cook book to arrive,thanks to our lovely cooks,whom put me in the rightplace,have also signed up for the newsletter.
cookessentials,
Aug 21, 8:00pm
I am sure you will LOVE the book EA.
frances1266,
Aug 21, 8:27pm
Have been wondering lately whether this thread should be split into Part 2. It is getting a bit unwieldy being so long.Guess there would be a possibility of Part 1 getting lost do not really sure if this would be practical but would be interested to hear what others think.
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