Thanks Hezwez pleased to hear you like it. It much cheaper and easier to make your own than buy it.
cookessentials,
Jun 26, 12:17am
Thanks all for some great tasty ideas. Although not vegeterian, we usually have a vegetarian meal 2-3 times per week and it is nice to have some great ideas to use, so thank you for your input, much appreciated.
paulasillars,
Jun 26, 4:46am
Someone suggested I try posting this here so thanks in advance :-)
I picked up a couple of cans of Nutolene from the supermarket while they were in the clearance area and with the first one made a lovely vegetarian nut loaf from a recipe on the Sanitarium website.
I just went to check the recipe again and they have changed the site and the recipe has gone and I can't find anything similar anywhere.
Does anyone have this recipe or a something I can use this stuff in?
akd100,
Jun 27, 7:08am
Yum! ! I've got these in the oven now! ! Can't wait!
fruitluva2,
Jun 27, 7:41am
Don't forget to let us know Akd100 when they're ready :D
fruitluva2,
Jun 27, 7:54am
You can try the recipes at post #93 for either the Nut roast or Nut meat or even for a change the Nut mould. Very similar to the sanitarium products.
akd100,
Jun 27, 9:02am
Opps, just saw this! ! They were great. Honestly you would never know that they weren't meat filled. I can see why non vege's would still like them. On my regular meal list!
fruitluva2,
Jun 27, 11:06am
Great to hear I'm going to try them too seeings you've added to your regular meal list.
akd100,
Jun 28, 12:49am
Just had a left over for lunch, had them cold and boy were they good. Amazing how much they taste like meat ones.
ruby19,
Jun 28, 3:38am
More a tip than a recipe, when making a pumpkin risotto, I roast my pumpkin ( seasoning with salt, pepper, rasel el houte (sp) garlic & a little brown sugar) but I add a cup extra, then puree this into my stock, so you end up with a beautiful golden risotto. Also a great way to hide the vegetable if kids don`t like it!
cookessentials,
Jun 30, 1:03am
I love risotto ruby and I love your roasted pumpkin idea - will be trying that one.
ruby19,
Jun 30, 8:26pm
Veggie chilli - makes a quite spicy chilli 2 Tbsp O/oil, 2 onions, chopped 2 peppers chopped 4 cloves garlic, chopped 1 chilli finely chopped ( to taste) 2 cups corn 2 carrots cubed 2 courgettes cubed 2 tsp chilli pdr (to taste) 1 tbsp cumin 1 tbsp coriander 1 1/4tsp salt 1 tsp paprika (try adding a spirinkle of smoked paprika as well) 800g tinned tomatoes 1 tbsp tomato paste 1/3 cup red wine 1 tsp sugar 1 tsp cocoa pdr 1 tin of kidney beans or beans of choice 1 cup veggie stock fresh coriander leaves salt and pepper
Heat oil in large pot. Add onions, garlic, peppers and chilli`s cook stirring until soft. Add courgette, corn and carrots and cook stirring for another 5 min. Add the chilli pdr, cumin, coriander, paprika, salt and stir over the heat for 1 min. Add the tomatoes, tomato paste, red wine, veg stock, sugar, cocoa pdr, and beans. Season. Simmer for about 1 hr. Stir in fresh coriander before serving. Serves 6-8 You could use what veggies you have on hand.
Preheat oven to 180°C/160°C fanforced. Line a 23cm round (base) loose-based fluted flan tin with pastry. Trim excess. Refrigerate for 30 minutes. Meanwhile, melt one-quarter of the butter in a non-stick saucepan over low heat. Add mushroom and onion. Cook, stirring, for 2 minutes or until mushroom has softened. Transfer to a colander. Drain. Melt remaining butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually stir in milk until smooth. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper. Stir in half the chives and half the parmesan. Set aside. Place flan tin on an oven tray. Cover pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice or weights. Cook pastry for 5 to 10 minutes or until golden. Remove from oven. Increase temperature to 200°C/180°C fan-forced. Spoon mushroom mixture into pastry case. Top with flour mixture. Sprinkle with remaining parmesan. Bake for 10 to 15 minutes until golden. Sprinkle with remaining chives.
Thsi is from Taste AU, and is quite easy and tasty. I do add 1 egg to the white sauce mixture so it is more of a custard, but still not too eggy. Broccoli & mushroom goes well in the filling.
elliehen,
Jul 1, 11:30am
Bumped for samsara11
ruby19,
Jul 4, 4:04am
Haloumi fajatas 2-3 peppers (different colours) 1 courgette mushrooms 2 small red onions halloumi (slice the halloumi cube in 3 pieces)
marinade:
1/2 dl olive oil (splash of dark rum) pinch oregano 3 cloves of garlic, crushed 1 tsp salt 1 tsp paprika fresh or dried chili (splash of chili sauce- chipotle is nice for a subtle smokiness) 1 tsp white wine vinegar 1 tsp sugar 1 tsp cumin seed juice of 1 and peel of 1/2 a lime
fresh coriander/parsley tortilla bread
- Roughly chop the vegetables and marinade them and the halloumi (separately) for at least 1/2 an hour. - Fry the vegetables in a hot pan until they soften up (approximately for 20 minutes). Garnish with fresh coriander or parsley in the end and add some extra salt, pepper and lime juice if needed. - Grill the halloumi both sides until it has brown spots. - Serve with some kermaviili (or creme fraiche) and quacamole.
Tip: To make the marinade combine all the ingredients except for the olive oil. Then, while stirring, drizzle just enough olive oil to make the mixture emulsify.
ruby19,
Jul 4, 4:07am
Risotto Loaf
2 medium zucchini, cut into 1/4″ thick slices 1/4 cup organic olive or vegetable oil 3 garlic cloves, chopped 16 oz can (about 3 cups) chopped tomatoes 1 teaspoon balsamic vinegar 1 teaspoon brown sugar 2 handfuls of basil, chopped or torn 1 cup arborio rice 4 oz (about 1 cup) mozzarella cheese, cut into 1/2″ cubes 4 oz (about 1 cup) fontina cheese, cut into 1/2″ cubes 2/3 cup freshly grated parmesan cheese 1/2 cup toasted breadcrumbs (gluten-free for us! ) salt and fresh ground pepper
Place zucchini on an oiled baking sheet, sprinkle with salt and pepper and bake for 15-20 minutes until the zucchini is golden.
Heat the remaining oil, add the garlic and saute until fragrant. Add the tomatoes, vinegar, sugar and some salt and pepper. Simmer for 10 minutes until the sauce has thickened slightly and then add the basil.
Add the rice to a saucepan of boiling water (no need to measure the water). Bring back to a boil, then reduce the heat and simmer until rice is tender but still firm (al dente), about 10 minutes. Drain.
Add the rice to the tomato sauce and mix well. Stir in the cheeses.
Sprinkle half the breadcrumbs into a lightly oiled loaf pan, tipping the pan to coat the sides. Spoon in half the rice mixture. Add the zucchini as a layer on top, and then top with the remaining rice. Smooth flat, pressing down firmly. Sprinkle with remaining breadcrumbs.
Bake at 180oC for 30-40 minutes until golden and bubbling around the edges. Let stand 10 minutes. Run a knife between the torte and the pan and turn out onto a serving platter. Tap the pan all over and lift it off. Hopefully that worked! Cut the torte into slices and serve with green salad. Serves 4-6.
ruby19,
Jul 4, 5:07am
Kale & Lentil Bake Just found this on Nest & sparkel blog, look yum, must try
1-1/2 pound of potatoes, thinly sliced (about 4 baking potatoes or 8-10 mini potatoes) 1 tablespoon vegetable oil 1 red onion, chopped 2 cloves of garlic, chopped 1 cup chopped mushrooms 1 cup French lentils 2 cups of water 1 cup red wine 1 cup of shredded cabbage or raddicchio 2 tablespoons fresh thyme, minced 1/4 teaspoon sea salt Fresh ground pepper 2 cups shredded kale 1 cup asiago cheese, grated
Layer potatoes in a greased casserole dish. Heat oven to 425F and put potatoes in oven while preparing rest of ingredients (this will help you get a head start on the baking time required to soften the potatoes).
Saute the onions and garlic in oil until softened, about five minutes. Rinse the lentils and add them to the pan with the garlic and onions. Add in half of the thyme, salt and pepper. Cook for a couple of minutes, stirring constantly, and then stir in the wine. Cook until the wine boils down and then add the water. Simmer for five to ten minutes until the lentils are just barely tender. Stir in the cabbage and remove from heat.
Take the half cooked potatoes out of the oven and pour the lentil mixture over top. Stir it around a bit to distribute the mixture with the potatoes and then put the dish back in the oven to bake for 20 minutes. After 20 minutes, bring the dish back out again and stir in the kale and sprinkle with the cheese and remaining thyme. Return to the oven for another five to ten minutes until cheese is lightly browned. Serve with salad and a glass of red wine and bask in your healthy glow.
rua69,
Jul 13, 8:16am
A delicious and simple curry to serve three adults...
1 tbsp oil one large onion, chopped 1 cup chopped pumpkin 1 tsp cumin seed, coarsely ground in a mortar and pestle 1 tsp coriander seed, prepared as per the cumin 1 tsp Vencat curry powder (I trust no other, available from New World) 1 can chopped/diced tomatoes 1 can chickpeas (I favour Delmaine), drained and rinsed 1/2 tsp salt a good grind of pepper 1 cup frozen peas optional: 100ml coconut cream
In a large pot, fry the onion in the hot oil over a medium heat until soft. Add the pumpkin and fry for a minute, then add the cumin and coriander. Fry for a minute or so, then add the curry powder and fry for 30 seconds longer.
Add the diced tomatoes and drained, rinsed chickpeas, cover, and cook until the pumpkin is soft (about ten minutes).
Add salt and pepper to taste. Add the cup of frozen peas and cook a few minutes longer. Don't add them too soon or cook for too long or they'll lose their sweetness. Add the coconut cream if you feel like it.
Serve on rice, with yoghurt or a swirl of coconut cream on top.
You can substitute tofu for the chickpeas. It'll keep its shape if you stir the curry slowly and carefully.
wellygoggles,
Jul 13, 6:34pm
We aren't vegetarians, but after hubby was diagnosed with high cholesterol, we now limit our meat intake. Lots of flavorsome recipes here - many thanks. Keep them coming pls.
elliehen,
Jul 13, 10:35pm
rua69 said: "1 tsp Vencat curry powder (I trust no other, available from New World)" ... and I agree. It's an excellent all-purpose curry powder - look for it in a small red or orange plastic pottle with white lid, underneath the line-up of packets.
ferita,
Jul 13, 11:18pm
Quick vegetarian pasta sauce:
1 carrot julienned Half a capsicum diced 1 can of chopped tomatoes (or watties savoury tomatoes) 2 cloves of garlic 1 onion finely chopped 1 small spoon of sugar salt and pepper + herbs to taste
Fry the onion until well cooked and caramalised.
Add the garlic and slightly cook then add the julienned carrots and capsicum.
Brown the veges slightly then add the tin of tomatoes and sugar and half a tin of water.
Reduce down until rich and season to taste with fresh herbs salt and pepper.
Stir sauce through a cooked packet of pasta. Server with grated cheese or crumbled feta
ruby19,
Jul 27, 6:02am
Spinach Balls (makes about 24 balls)
450g frozen spinach 1/2 cup grated parmesan ( or tasty) 1 cup breadcrumbs (used vogels & white bread to make bread crumbs) a pinch of nutmeg 1 garlic clove, minced Salt Pepper Vegetable oil for frying
Thaw frozen spinach. Squeeze out as much water as possible. Place thawed, dry spinach in a bowl. Add all other ingredients to the bowl, except the oil. Mix well. Form the spinach mixture into balls. Heat a thin layer of oil in a wide, shallow pan. Place spinach balls a few at a time and shallow fry them, turning the balls around till all sides are golden and crisp. Remove spinach balls with a slotted spoon and place them on paper towels.
I used these balls in a tomato pasta sauce as "meatballs".
Enjoy!
ruby19,
Jul 28, 7:54pm
Zucchini Ricotta CheesecakeFrom cookbooks 101
2 cups zucchini, unpeeled & grated 1 teaspoon fine grain sea salt 2 1/2 cups ricotta cheese * I use cottage cheese 1/2 cup freshly shredded Parmesan cheese 2 shallots, chopped 2 cloves garlic, chopped 1/4 cup fresh dill, chopped zest of one lemon 2 large eggs, well beaten 1/3 cup goat cheese, crumbled* I use feta drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
cookessentials,
Jul 28, 9:30pm
I do a lovely pumpkin, aubergine and chickpea curry which is very quick and tasty. I actually prefer canellini beans, so often swap the chick peas for those. it does use 1x sachet of either Pataks or Aisian Gourmet Tikka Masala Paste ( which ever is the more reasonably priced at the time LOL I also do another one with baby gourmet potatoes, pumpkin, cauliflower and canellini beans using the same paste- this one would be my favourite and is great for winter time.
ferita,
Jul 29, 6:41am
Easy Rice Patties You can use leftover rice or cook some up for this. If you cook it up run it through cold water to cool it quickly so the hot rice does not cook the egg.
3-4 cups cooked rice (I normally just cook a small packet of rice) 1 carton of cottage cheese with chives 2 - 3 eggs Grated onion Can of kidney beans rinsed well Salt and pepper to taste
Mix the above ingredients together then form into patties dip in bread crumbs or crushed cornflakes. I like to add some sesame seeds to the breadcrumbs. If the mixture is too wet you can add some breadcrumbs.
Fry or bake. If you are frying then cover the pan with a lid as the steam helps cook the egg inside the patties.
Serve with a nice salad or with veges and gravy.
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