Red Lentil Soup. 1c red lentils, 2T oil, 2 cl garlic, 1 large potato, 1t cumin, 2T soy milk, 1 can tomatoes, chpd, 3T chives or spr. onion finely chpd, 1/2t basil, 1 jug hot water, 1 large onion, 2 celery stalks, 2 carrots, 1/2t paprika, 2T cornflour, parsley, 1/2t dried thyme, 2t salt. Soften lentils in the hot water. Saute onions, garlic, sliced celery, potatoes and carrots in large saucepan. Add tomatoes and seasoning and cook on mod. until veg cooked. Mix milk with cornflour to a smooth paste, add to soup and simmer few min until thickened.
frances1266,
Aug 23, 6:43am
Kumera Patties. 600g kumera, 1/2c rice flour, 1t coriander (grind the seeds, flavour much better) 4 slices bread, 1 chpd onion, 1t sage, 2T soy sauce, 1/2t salt. Cook kumera and onion together until soft and mash. Mix with remaining ingred. Form into a patty shape and coat in breadcrumbs and fry in a little oil.
elliehen,
Aug 23, 9:36am
CHEESE DUMPLINGS IN VEGETABLE SAUCE Vegetable Sauce 2 Tbsp extra-virgin olive oil 1/2 tsp hing (asafoetida, substitute for onion & garlic, available from Bin Inn and Asian food stores) 2 bay leaves 1 litre jug filled with finely grated vegetables (eg kumara, carrot, parsnip, pumpkin, courgette) 500 ml water 2 x 400g cans crushed tomatoes salt to taste pinch each dried basil & oregano 1 tsp each white flour and tomato paste To serve: freshly chopped parsley or fresh herbs of choice
Dumplings 250g cottage cheese About 1 cup semolina - use more if cottage cheese includes too much whey Freshly ground black pepper to taste 3/4 tsp salt 1/4 tsp hing 2 Tbsp powdered No Egg (from gluten-free shelf in supermarket)
Heat olive oil in large saucepan over medium heat. Add hing & bay leaves and stir few seconds. Reduce heat to low, add grated veges, stir, cover and sweat for 10 minutes. Add tomatoes, water & seasonings and simmer till veges are tender. Put all dumpling ingredients in mixing bowl and mash to combine. When the consistency is soft but not sticky, roll into balls. Drop into simmering vege mix and cook covered for about 12 mins, stirring throughout.
Next mix tomato paste and flour into a smooth paste. Take 2-3 Tbsp of the sauce and add to the paste, stirring until smooth, then return to pan. Continue to cook intil the sauce thickens. Serve dusted with freshly chopped herbs.
Note: Tararua makes a gelatin-free cottage cheese in 'light' and 'traditional' options.
Recipe source:Weekend local newspaper foodie page
ruby19,
Aug 23, 7:46pm
Sweetcorn chowder, 2 large potatoes peeled & cubed 1 large onion chopped, 2 tbsp butter 2 cups water 2 tsp maggie green herb stock 1 400g tin creamed corn 1 cup corn kernals (frozen) 1/2 cup water 1 cup milk, 2 tbsp basil pesto salt and pepper pinch cayenne 1/2 cup sour cream
Saute the onions in butter until soft and golden do not brown, add the cubed potatoes water and stock powder and cook potatoes until just tender, add the creamed corn, water milk, sour cream, and gently bring to a boil, then simmer until heated through. Add the pesto and seasonings.
ferita,
Aug 23, 8:31pm
Vegan Macaroni and "cheese" bake
1 packet of macaroni 300g of Silken Tofu (or soft tofu) 1 cup of soya milk or rice milk 1/2 a cup of tahini (sesame seed paste, can replace with smooth peanut butter if you cant get it) 1 table spoon of tumeric 7 table spoons of nutritional yeast (available at bin inn, sometimes called brewers yeast. Do not use active yeast!!) Onion powder or paste Pepper
preheat oven to 180
Cook the macaroni and then cool down in cold water then drain thoroughly.
In a blender mix the tofu, tahini, soya milk, onion powder, nutrional yeast and tumeric to form a cheesey looking sauce.
Mix suace through the pasta and and place into a greased baking dish.
Bake at 180 for about 35 minutes (or until the top has a nice golden crust)
elliehen,
Sep 1, 8:57am
Bumping for nizmo2310.I'm sure you'll find some gluten-free vegetarian recipes here.
frances1266,
Sep 22, 2:47am
bumping for meat free recipes
irishnz1,
Sep 23, 7:55am
what a great thread i have just starting going gluten-free and dairy-free so looking for some good recipes
cookessentials,
Sep 23, 7:57am
Glad to see this back near the top
irishnz1,
Sep 24, 1:47am
bumping 4 more gluten-free dairy-free recipes
ruby19,
Oct 18, 5:41am
Oh these sound yum, of the Gourmet traveller web site.
Domatokeftedes with herb and garlic sauce
Serves 10 Cooking Time Prep time 20 mins, cook 50 mins (plus cooling, standing)
7Roma tomatoes, halved lengthways 60 ml(¼ cup) olive oil, plus extra for drizzling 80 gm(½ cup) fine burghul 1onion, finely chopped 4garlic cloves, finely chopped 75 gmGreek feta, coarsely crumbled ¼ cup(loosely packed) each flat-leaf parsley and mint, coarsely chopped 2 tbspself-raising flour, plus extra for dusting 1 tbspdried oregano For deep-frying:vegetable oil Herb and garlic sauce 1 cup(firmly packed) each flat-leaf parsley and mint 80 ml(1/3 cup) olive oil 2garlic cloves, finely chopped 1lemon, finely grated rind and juice only
1Preheat oven to 220C. Place tomato cut-side down on a baking tray, drizzle with oil, season to taste and roast until skin blisters (15-20 minutes). When cool enough to handle, remove skin (discard) and coarsely chop (reserve juices for sauce). Combine tomato in a bowl with burghul, stand until burghul has absorbed juices (5 minutes). 2Meanwhile, heat 20ml oil in a large frying pan over medium heat, add onion and garlic and sauté until soft (7-10 minutes). Cool slightly, add to tomato mixture. Cool to room temperature, then add remaining ingredients, adding extra flour if mixture is too wet. Season to taste, roll into walnut-sized oval balls, place on a tray and refrigerate until required. 3Meanwhile, for herb and garlic sauce, process ingredients and reserved tomato juices in a food processor to a coarse sauce consistency, season to taste and set aside. 4Heat vegetable oil in a deep-fryer or large deep-sided saucepan, dust domatokeftedes in flour, then cook in batches (be careful, hot oil may spit) until golden and warmed through (3-5 minutes). Drain on absorbent paper, season to taste and serve hot with herb and garlic sauce.
kirinesha,
Oct 22, 5:06am
This makes a stunning centrepiece for any special meal, very rich and filling - and extremely tasty!
POTATO TORTE
• 1½ kg waxy Potatoes • 750 ml crème fraiche • 1 head Garlic broken into cloves, peeled, and minced • 1 large bunch Parsley chopped fine • Salt & Pepper • 500 g Puff pastries (2 sheets) • 1 egg, lightly beaten - A day before making the dish, boil the potatoes whole in their skins until tender. Rinse under cold water, and set aside to cool completely, then cover and refrigerate. - Stir together the crème fraîche, garlic, and parsley. - Season generously with salt and pepper. - Cover and refrigerate overnight. - About an hour before eating, heat the oven to 400°F/200°C. - Slice the potatoes into neat ¼-inch/5 mm rounds. - Roll one sheet of the pastry into an 11-inch/28 cm circle and lay it on a greased baking sheet. - Leaving a 1-inch/2.5 cm margin all around, cover with an overlapping layer of potato slices. - Season with salt and pepper. - Spread over a layer of the cream mixture. - Repeat the layering, tapering in a bit as you go, until all the potatoes and cream have been used and the end result looks like an upside-down double-crusted pie. - You should have about three layers each of potato and cream. - Roll the second pastry sheet into a 12-inch//30 cm circle and drape it over. - Line up the edges and roll the bottom pastry margin up over the top one to seal, scalloping as you go all the way around. - Brush the torte all over with the egg and decorate the surface with the tines of a fork, if you like. - Cut an opening about the size of a quarter in the top to let the steam escape during baking. - Bake 10 minutes. - Turn the oven down to 375°F/190°C and continue baking until hot through and the pastry well browned, about 25 minutes. - If the torte starts browning too much, lay a piece of foil loosely on top. - Remove from the oven and slice onto a large serving plate. - Cut into wedges and serve with green salad as a main course
kirinesha,
Oct 22, 5:10am
This is also a wonderful dish if you like a bit of spicy interest! It's very close to the versions I had in China:
Spicy Aubergines
450gm aubergines, cubed 2 tsp salt (to sprinkle on aubergine) 3 tbsp vegetable oil 2 cloves garlic, crushed 1 inch piece crushed ginger (I used 1 tsp bottled minced) 1 onion, halved and sliced 1 fresh red chilli, sliced 2 tbsp dark soy 1 tbsp hoi-sin sauce ½ tsp chilli sauce 1 tbsp dark brown sugar 1 tbsp wine vinegar (I used white) 1 tsp ground szechuan pepper (I used freshly cracked) 300 ml vegetable stock
• Sprinkle salt on aubergine cubes and leave for 30 mins. Rinse off and dry pieces. • Heat oil and add garlic, ginger, onion and fresh chilli. Stir fry for 30 seconds • Add aubergines and continue to cook for 1-2 minutes • Add all remaining ingredients, reduce heat and simmer 10 mins, or until aubergine is cooked • Increase the heat to high and boil, cook until sauce has thickened • Serve
kirinesha,
Oct 22, 5:15am
And one last one before I go and see what my husband has made us for dinner:
~~Pumpkin and coconut curry~~
1 Tbsp vegetable oil 2 small onions, finely chopped 3 cloves garlic, finely chopped 1 small knob ginger, peel and grated 1 stalk lemon grass, tender centre part only, finely chopped 2-3 dried red chillies, seeds discarded, torn into small pieces 1 tsp tikka masala paste or red curry paste 1 x 400ml can coconut milk 2 cups water Juice of 1-2 limes 1 Tbsp fish sauce 4 kaffir lime leaves 1kg pumpkin, peeled and cut into cubes
1. Heat the oil in a large heavy- based saucepan, and fry the onions, garlic, ginger, lemongrass and chillies over medium heat until mixture is aromatic and the onion tender. 2. Add the tikka masala or red curry paste and fry for a few seconds. 3. Pour in the coconut milk, water, lime juice, fish sauce and kaffir lime leaves. 4. Stir to combine and bring to the boil, then reduce heat and simmer for 10 minutes.
elliehen,
Oct 22, 8:34am
kirinesha, do you still cook and eat these three recipes?Or do you just enjoy the memory of eating them?
I ask because I have a memory (distant!) of eating bacon and the aroma of Labour weekend barbecues can sometimes get to me ;)
.radcakes.,
Oct 22, 10:04am
THANKS YUM! Saved!!
hott-mama,
Oct 29, 10:15pm
excellent thread ..
gentle bump back to the top for others to enjoy ..
trading_gibsons,
Oct 29, 10:20pm
Not giving any recipes but here are two books that are in pieces from so much use The Moosewood cookbook The enchanted broccoli forrest
elliehen,
Oct 30, 1:57am
The Moosewood is a classic :)
frances1266,
Oct 30, 8:06am
Elliehen - have you tried Sanitarium faux bacon - it is very good. It is also possible to make good bacon subs using tofu.These subs make a good BLT sandwich, bacon and egg pie etc.
elliehen,
Oct 30, 9:33am
No, I haven't - is it in a packet?I think my taste buds are searching for that salty, smoky taste.
ferita,
Oct 30, 6:53pm
It is in a packet in the fridge section of the supermarket. Makes a great bacon and egg pie ..
You can also get vegetarian bacon bits
frances1266,
Oct 31, 4:24am
http://notesfromtheveganfeastkitchen has good recipes for bacon subs made from tofu which are quick and easy.Also have good cheese sub recipes.This is Bryanna Clark Grogan's site.She is a vegan genius! The Sanitarium faux bacon and the tofu subs fill that smoky, salty taste craving really well.
elliehen,
Oct 31, 7:17am
Thanks both :)
elliehen,
Nov 1, 4:34am
Bumping for the Vegans on their Day!
Have just been given an old 1980s book titled "The Compassionate Gourmet - the Very Best of International Vegan Cuisine".I'll check it out over the next few days, and post if there are any interesting Christmas recipes there.
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