Thanks Buzzy, have got some yummy sounding recipes!
frances1266,
Jan 5, 8:49am
bumping for Pumpkin and Peanut recipe on page 5.
frances1266,
Jan 5, 7:25pm
bumping for those wanting to try vegetarian recipes
frances1266,
Jan 5, 7:31pm
That should read Pumpkin and Peanut Hummus
elliehen,
Jan 5, 9:49pm
Bumping for the vegetable harvest
ruby19,
Jan 9, 1:17am
Stuffed peppers, made these last night yum!
I used nz sweeties, long peppers, and did not tie up with string just wrapped individually in foil.
2 tbsp olive oil 50g pine nuts ( I used alomds as it was what I had) 140g long grain rice 2 garlic cloves , chopped 350g vegetable stock ( vegata) 1 bunch spring onions sliced thinly 140g cherry tomatoes , halved 150g ball mozzarella , chopped ( I used edam) 140g gorgonzola( I used creamy blue) handful each of parsley and basil , chopped 3 red and 3 yellow peppers seasoning
string , for tying
Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool. Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane. Spoon some filling into the pepper cavity, taking care not to overfill. Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly. Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers. Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don't worry if the string chars and if the peppers split too much - wrap them in a piece of foil and finish cooking in the foil wrappers.
ruby19,
Jan 9, 1:17am
Stuffed peppers, made these last night yum!
I used nz sweeties, long peppers, and did not tie up with string just wrapped individually in foil.
2 tbsp olive oil 50g pine nuts ( I used alomds as it was what I had) 140g long grain rice 2 garlic cloves , chopped 350g vegetable stock ( vegata) 1 bunch spring onions sliced thinly 140g cherry tomatoes , halved 150g ball mozzarella , chopped ( I used edam) 140g gorgonzola( I used creamy blue) handful each of parsley and basil , chopped 3 red and 3 yellow peppers seasoning
string , for tying
Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool. Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane. Spoon some filling into the pepper cavity, taking care not to overfill. Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly. Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers. Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don't worry if the string chars and if the peppers split too much - wrap them in a piece of foil and finish cooking in the foil wrappers.
elliehen,
Jan 9, 6:13am
bumping for uli, who says she hasn't yet found a useful post by ferita ;)
elliehen,
Jan 9, 6:13am
bumping for uli, who says she hasn't yet found a useful post by ferita ;)
suzieblue1,
Jan 10, 5:12am
What a truly awesome thread, need to print the whole thing out!
radiodanny,
Jan 10, 11:48pm
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!
ferita,
Jan 11, 6:09am
nice :)
frances1266,
Jan 11, 7:15am
bumping for vegetarian recipe for under $5.Page 5, Rolled oat sausages/patties are tasty and cheap.
moolani,
Jan 11, 7:51am
cheers for this one! will make this one tomorrow. many thanks
elliehen,
Jan 11, 9:21am
Can't wait to try this - always have a supply of those Massell cubes on hand.
elliehen,
Jan 11, 9:21am
Can't wait to try this - always have a supply of those Massell cubes on hand.
radiodanny,
Jan 11, 8:57pm
I like this because it's simple, and I'm often too tired to make more sophisticated things with a lot of ingredients and chopping etc.
The oats are the basic part but you can add anything you like to them.I usually add the big spoonful of peanut butter, but I have also used 1 cup rinsed mashed baked beans or any cooked beans/chickpeas instead,or 1/2 to 1 cup of mashed (processed) nutmeat or tofu.Basically, the cooked oats are a great binder.
This basic recipe is enough for 3 normal eaters or two big eaters, lol. Oh and the leftovers are excellent cold.
radiodanny,
Jan 11, 8:57pm
I like this because it's simple, and I'm often too tired to make more sophisticated things with a lot of ingredients and chopping etc.
The oats are the basic part but you can add anything you like to them.I usually add the big spoonful of peanut butter, but I have also used 1 cup rinsed mashed baked beans or any cooked beans/chickpeas instead,or 1/2 to 1 cup of mashed (processed) nutmeat or tofu.Basically, the cooked oats are a great binder.
This basic recipe is enough for 3 normal eaters or two big eaters, lol. Oh and the leftovers are excellent cold.
keeley4,
Jan 13, 3:09am
Thank you so much for this thread - I have got so many amazing recipes to try now.
elliehen,
Jan 13, 3:39am
Bumping to let people know that Woolworth's Homebrand cheese (mild and tasty) is made with non-animal rennet.This means that you can buy an inexpensive cheese for your strict vegetarians.
thanks Nauru - will have a good read through - I just looked at the first page and saw the "alternate" burger so that looks good :)
aromatherapy,
Jan 16, 6:22am
loving these recipes have cut and pasted heaps. Juts a word of caution though for non veges cooking for veges-parmaesan cheese is NOT vegetarian at all and most commercial pastries use beef fat in the margarine. I think New Ways is only vege pastry (apprt from Filo). thanks for all of these
uli,
Jan 16, 6:42am
What is non-vege in parmesan! Is it not made from milk!
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