Inspired by the Soup thread, I thought it might be interesting to have a thread for exchanging veggie recipes. I'll start you off with my sauce for Bolognese or Lasagne.

Kate's Bolognese Sauce.

My quantities are based on feeding about ten people (teenagers generally demand seconds and then thirds), so you might want to halve or quarter the measurements accordingly.

Peel and finely slice two large onions. Place in a large saucepan with some olive oil and fry the onions slowly until they are soft and golden brown. Never try to rush this; the flavour of the dish really benefits from the onions being allowed to caramelise a bit.

Add about four cloves of crushed or finely chopped garlic and a handful of fresh, finely chopped herbs; rosemary, thyme and oregano/marjoram. Cook gently for another few minutes. Do not allow the garlic to 'catch', or the flavour will be ruined. Add three or four bayleaves.

Add a 450g pack of frozen soya mince. Realet is the original brand, but both ASDA and Morrisons now sell their own. I prefer Morrisons, as ASDA's is sometimes (not always) prone to crumble down to a sludge. Stir in the mince and fry gently for a few more minutes.

Add two 400g tins of chopped tomatoes, including juice, and a 500g carton of passata.

Wash, slice and stir in 250-300g unpeeled mushrooms.

Add three or four teaspoons (or more if liked) of mushroom ketchup, a generous tablespoonful of (either plain or sundried tomato) pesto and a twist of black pepper (or more if you're a black pepper fan, which I'm not) You shouldn't need to add salt, as there is salt in some of the ingredients.

Stir well and leave to simmer very gently for half to three-quarters of an hour, stirring periodically. Do not leave it to boil rapidly, as the mince may disintegrate and this will impair the texture of the sauce. It's important not to overcook this dish, so if you are using the sauce in a lasagne, reduce the cooking time a little, as the sauce will cook further in the oven. Similarly, if you are making the sauce to eat the next day (and IMHO the flavour improves if the sauce is left in the fridge overnight), go easy on the initial cooking because you'll be reheating it thoroughly to serve.

Guess what we're having for dinner.....:)

mmmmmmmmmmmmm! I have a quite similar one:

veggie chili.

peela dn chop one onion and a fresh pepper. Fry in a non stick saucepan in a little oil until just soft, with 1 chopped fresh chili (less if you don't like spice)

put some dried soya mince in a bowl, add half a stock cube and barely cover in water. Put a plate n top and leave for 1 minute. Add the the onions with some chopped garlic (one clove)

Add tumeric, cumin and corriander (all powdered or fresh if you have it) and fry for a couple of minutes.

Add a couple of chopped tomatos, and a hand full of chopped mushrooms.

Add a tin of mixed beans in mild chili sauce, a stock cube of your choice, creamed tomatos/passata, some sweetcorn and tomato puree to make a nice, thick sauce and simmer for at least 30 minutes.

Great with rice or in wraps! I make double, leave half in the fridge and put in a lasagna the next day!

Very simple and tasty Veg Green Curry.

Chop onion, cougette, carrot, mashrooms, broccoli, pepper etc.

Heat the frying pan, pour veg oil and chopped garlic.

Add above veg and stir fry for few minutes.

Dilute green curry paste with veg soup stock or just water.

Add green curry paste, coconut milk, lemongrass, lime juice to stir fried veg, simmer for five to ten minutes.

Served with basmati or Thai rice.

Yum!! :)

Very simple and tasty Veg Green Curry.

Chop onion, cougette, carrot, mashrooms, broccoli, pepper etc.

Heat the frying pan, pour veg oil and chopped garlic.

Add above veg and stir fry for few minutes.

Dilute green curry paste with veg soup stock or just water.

Add green curry paste, coconut milk, lemongrass, lime juice to stir fried veg, simmer for five to ten minutes.

Served with basmati or Thai rice.

Yum!! :)
mmmmmmmmmmmm! i'm trying that! Do you have a recipe for home made green curry paste Kewpie?

Veg Miso Soup(serving four portions)


If you're lucky enough to live in a town where sells Japanese food, you can cook lovely soup.
Some Sainsbury's branches also sell those ingridients.

- dried sea kelp (one sheet) or dried shiitake (mashroom, two or three)
- miso (soya bean paste) 80g
- pinch of salt
- chopped spring onion 10g
- chopped wakame (sea weed) 10g
- chopped tofu (optional) 20g

Pour 650ml water and dried sea kelp or shiitake in a bowl and leave about 30 minutes.
Remove sea kelp from the bowl, put the broth in a source pan and boil.

If you use shiitake, you can chop them and cook as well.

When the pan is boiling, turn off the cooker.
Use a tea strainer to dilute miso in the broth.
(I'd recommend you to use a tea strainer because there'll be some lees after diluting miso)

Add chopped wakame and spring onion. :)

If you don't like wakame, you can add some finely chopped potatoes, carrots, onions or spinach.

Roughly 1 potion of miso soup needs 20g of miso and 160ml water.

Daft!Lads' Rice Pudding

So easy any Daft!Lad can make it. As my Big Daft Son is demonstrating at this very moment. Except he's making double because he is 16, built like Jarvis Cocker and exists in a state of constant hunger.

600ml (1 pint) Milk
50g (2oz) Pudding Rice
15g (½oz) Butter
1 and a half tbsp Sugar
¼ tsp Ground Nutmeg

Pre-heat oven to 170°C: 325°F: Gas 3.
Place the milk, rice, butter and sugar and some of the nutmeg into a greased 1.1 litre (2 pint) oven-proof dish.
Place into the oven. Bake for about 2 hours; remember to stir 2 or 3 times during the first hour of cooking and sprinkle with the remaining nutmeg before returning it to the oven for the final hour.

Continue cooking until a golden brown crust has formed. Remove from oven, your frazzled mother reminding you in the nick of time that you need oven gloves. Wait impatiently for pudding to be cool enough to eat without burning your tongue off. Attempt to sneak the entire pudding dish up to your bedroom. Become indignant when your mother insists you share the pudding with your siblings. Disappear when it's time to clean up the mess you've made.

mmmmmmmmmmmm! i'm trying that! Do you have a recipe for home made green curry paste Kewpie?


I'm afraid I haven't got a home made green curry paste receipe. :o

Daft!Lads' Rice Pudding

So easy any Daft!Lad can make it. As my Big Daft Son is demonstrating at this very moment. Except he's making double because he is 16, built like Jarvis Cocker and exists in a state of constant hunger.

600ml (1 pint) Milk
50g (2oz) Pudding Rice
15g (½oz) Butter
1 and a half tbsp Sugar
¼ tsp Ground Nutmeg

Pre-heat oven to 170°C: 325°F: Gas 3.
Place the milk, rice, butter and sugar and some of the nutmeg into a greased 1.1 litre (2 pint) oven-proof dish.
Place into the oven. Bake for about 2 hours; remember to stir 2 or 3 times during the first hour of cooking and sprinkle with the remaining nutmeg before returning it to the oven for the final hour.

Continue cooking until a golden brown crust has formed. Remove from oven, your frazzled mother reminding you in the nick of time that you need oven gloves. Wait impatiently for pudding to be cool enough to eat without burning your tongue off. Attempt to sneak the entire pudding dish up to your bedroom. Become indignant when your mother insists you share the pudding with your siblings. Disappear when it's time to clean up the mess you've made.
haha! I love home made rice pudding!

I'm afraid I haven't got a home made green curry paste receipe. :o
ok, do't worry!

ok, do't worry!

I think Bart Spices make one; our last jar came from ASDA or Tesco.

I think Bart Spices make one; our last jar came from ASDA or Tesco.
yeah, I have bought it before, but I used to have a recipe for home made paste, which was soooooooooooo good!

I don't know the recipe..but it's basically portabello mushroom soaked in veggie teryaki sauce for about 15 min and then grilled. Nothing tastes better. Nothing!!!

Also, my mom makes the best soy burgers ever. They're so delicious, but I don't know what she puts in them. My guess is- random vegetables, soy chunks, beans, veggie cheese.

Veg Miso Soup(serving four portions)


If you're lucky enough to live in a town where sells Japanese food, you can cook lovely soup.
Some Sainsbury's branches also sell those ingridients.

- dried sea kelp (one sheet) or dried shiitake (mashroom, two or three)
- miso (soya bean paste) 80g
- pinch of salt
- chopped spring onion 10g
- chopped wakame (sea weed) 10g
- chopped tofu (optional) 20g

Pour 650ml water and dried sea kelp or shiitake in a bowl and leave about 30 minutes.
Remove sea kelp from the bowl, put the broth in a source pan and boil.

If you use shiitake, you can chop them and cook as well.

When the pan is boiling, turn off the cooker.
Use a tea strainer to dilute miso in the broth.
(I'd recommend you to use a tea strainer because there'll be some lees after diluting miso)

Add chopped wakame and spring onion. :)

If you don't like wakame, you can add some finely chopped potatoes, carrots, onions or spinach.

Roughly 1 potion of miso soup needs 20g of miso and 160ml water.

Yummy!!! There was a time in my life when all I ate was miso soup! I might revisit that time after reading this recipe!

I don't know the recipe..but it's basically portabello mushroom soaked in veggie teryaki sauce for about 15 min and then grilled. Nothing tastes better. Nothing!!!

Also, my mom makes the best soy burgers ever. They're so delicious, but I don't know what she puts in them. My guess is- random vegetables, soy chunks, beans, veggie cheese.


Hahaha... I bet she's got a secret ingredient! B E E F

If you're in the US, there is a really good black bean burger on the menu at Chili's. But you have to ask for it in some places, it's not always on the menu.

I love rice pudding. My best recipe is from my friend who was born and raised in Belfast- but we used to be able to get a smashingly good one in our grocery stores. I can't find it anymore- I should go to the Irish grocery store down the street- I bet they have it.

Yummy!!! There was a time in my life when all I ate was miso soup! I might revisit that time after reading this recipe!

I have this giant thing of miso paste in my freezer but I never had any idea what to do with it!

Hahaha... I bet she's got a secret ingredient! B E E F

If you're in the US, there is a really good black bean burger on the menu at Chili's. But you have to ask for it in some places, it's not always on the menu.

I love rice pudding. My best recipe is from my friend who was born and raised in Belfast- but we used to be able to get a smashingly good one in our grocery stores. I can't find it anymore- I should go to the Irish grocery store down the street- I bet they have it.

I am going to sound paranoid (but then again, I wrote A LOT of weird things on this forum already, so it's ok) but I have a really hard time eating veggie burgers in restaurants that serve meat. One time I was accidentally given a flesh burger. I discovered this, thankfully, before I bit into it. But the fact that it looks like meat really scares me. I am also always paranoid that a flesh particle might end up in my food (once it did...and I left a nice trail of puke from my table to the washroom...that's how much I can't stand flesh..the manager appologized etc etc..and the people a table away thought I was crazy as they stuffed their ignorant faces with some poor animal's ribs..but imagine eating your vegan pad thai noodles, biting into something fleshy, spitting out in your napkin only to realize it's a chicken's body part.....sppeewwww) so I try to avoid restaurants that serve meat or at least try to order something that I know could not have been contaminated.

But maybe I will try that burger at Chili's when I am in the US. I'll tip them nicely and maybe they'll be sympathetic.

I have this giant thing of miso paste in my freezer but I never had any idea what to do with it!

Make miso soup!!!! It's delicious, but an acquired taste. Give it time.

I will definately have to make some miso soup.
I love hot and sour soup, but never tried miso.

Perhaps you should come have some with me!
;)

I have this giant thing of miso paste in my freezer but I never had any idea what to do with it!

Miso is very versatile ingridient.
You can make nice salad dressing (20g miso, some olive oil, vineger or mirin(sweet rice wine), lemon or lime juice. If you like it hot add some wasabi or chili).


Miso Flavour Risotto (serving four)

- finely chopped vegetables (1/2 of large carrot, onion, cougette, peppers etc, sweet corn 20g, greenbeans 30 g )
- cooked rice 800g
- miso 80g
- veg cube stock 1
- water 400ml
- hijiki (dried sea weed)10g *optional
- soya mince 20g *optional

Stir fry vegetables in a pan for few minutes.

Dilute miso and veg cube stock with water, pour it using a tea strainer in the pan of stir fried veg and add rice and soya mince.

(using a tea strainer is to prevent miso lees in the pan)

Cook tender heat for 10 minutes with the lid on, stir occasionally.

If you'd like to add hijiki, soak it for 5 minutes in water and dry before put the above. :)

Miso is very versatile ingridient.
You can make nice salad dressing (20g miso, some olive oil, vineger or mirin(sweet rice wine), lemon or lime juice. If you like it hot add some wasabi or chili).


Miso Flavour Risotto (serving four)

- finely chopped vegetables (1/2 of small carrot, onion, cougette, peppers etc, sweet corn 20g, greenbeans 30 g )
- cooked rice 450g
- miso 50g
- veg cube stock 1
- water 300ml
- hijiki (dried sea weed)10g *optional
- soya mince 20g *optional

Stir fry vegetables in a pan for few minutes.

Dilute miso and veg cube stock with water, pour it using a tea strainer in the pan of stir fried veg and add rice and soya mince.

(using a tea strainer is to prevent miso lees in the pan)

Cook tender heat for 10 minutes with the lid on, stir occasionally.

If you'd like to add hijiki, soak it for 5 minutes in water and dry before put the above. :)

You're a madwoman :eek: I'm making this today!!! :D I can't guarantee that it will serve four, though.:o

You're a madwoman I'm making this today!!! :D I can't guarantee that it will serve four, though.:o


Whoops, I have to modify amount of rice. :p

Whoops, I have to modify amount of rice. :p

I love rice. :)

I love rice. :)

Smell of freshly cooked rice...awww...*droll* :D

An apple & 2 bananas, plus a couple of cups of green tea.

An apple & 2 bananas, plus a couple of cups of green tea.


With an apple and two bananas and green tea, what are you going to cook? :p

With an apple and two bananas and green tea, what are you going to cook? :p

Thats the beauty of it, you don't have to cook, u just eat them!

Then you should post it to "what are you eating now ?" thread!

Get Sister_Steve to reveal how she makes her shepherds pie :drool:

Fag Ash Lilybett's Special Hangover-Cure Pie

You will need:
A casserole dish or summat. Summat you can put in t'oven
1x packet Linda McCartney veggie sausages
2x large tins beans (although you might need more or less, depending on how big or small your casserole dish-thing is)
Potatoes. To mash.

Method:
1. Cook the sausages. Cut them lengthways, like they do in cafés. Leave to cool.
2. Mash the spuds.
3. Line the bottom of the casserole dish-thing with the sausages.
4. Cover layer of sausages with baked beans.
5. Cover beans with mash.
6. Cook. Err...until the mash is looking golden and crispy and delicious.

Ale and Mushroom Puff Pastry Pie(http://www.vegsoc.org/nvw/2006/recipes/alepie.html).and my mums homemade apple pie:D

I wanted to translate a Guatemalan banana bread recipe from a friend, so I used google and this is what it said for ingredients:


Bread of Banana tree

4 and 1/2 Cups flour

3/4 teaspoon soda water bicarbonate

4 and teaspoon 1/2 dust teaspoons to hornear (according to my children in depths it is dust to tinkle but I said to them that this is not)

1/2 teaspoon you leave

3/4 teaspoon dust cinnamon

4 dangerous eggs

3 or 4 cups puree of banana or crushed affluent banana

2 and 1/4 cups sugar

3/4 kitchen oil cup (it does not trim off lower branches of)

1/2 cup of you happen if you wish


I think I'd better go home and find that one, something seems wrong. In the mean time, here's a recipe for a vegan heart attack:

Peanut Butter Balls (not a medical condition, but a candy treat)

Ingredients:

1 1/2 cups peanut butter (crunchy or smooth, your preference)
1 stick soy margerine
3/4 lb. confectioners' sugar

One bag dark chocolate morsels
(optional 1 tsp soy wax)


Preparation:

Wash your bloody hands, use a nail brush. Mix first three ingredients together until you get a stiff ball. You'll need to use your hands to combine them thoroughly. Cover and refrigerate until firm, then form them into balls the size of a walnut.

Melt chocolate, if you're using wax make sure it's blended. You'll need to keep stirring.

Dip each ball into the chocolate until it's well covered, and allow them to harden in the refrigerator for another hour or so. If you're using wax, they won't need to be refrigerated unless it's a very warm day.

These can be frozen and defrosted as needed.

Mushroom stroganoff (sadly non-vegan)


Ingredients
knob of butter
1 tbsp olive oil
110g/4oz mushrooms, sliced
1 garlic clove, peeled and crushed
85ml/3fl oz double cream
splash of red wine
salt and freshly ground black pepper
handful of fresh herbs, chopped
a few mangetout, sliced


Method
1. Heat the butter and oil in a pan and sauté the mushrooms and garlic for a few minutes, to soften and brown.
2. Stir in the cream, red wine and seasoning and reduce down for 8-10 minutes.
3. Stir in the fresh herbs and mangetout and heat for a further few minutes.
4. Remove from the heat and transfer to a serving plate to serve.

I will definately have to make some miso soup.
I love hot and sour soup, but never tried miso.

Perhaps you should come have some with me!
;)

Ill catch the next plane before it gets cold!

Mushroom stroganoff (sadly non-vegan)


Ingredients
knob of butter
1 tbsp olive oil
110g/4oz mushrooms, sliced
1 garlic clove, peeled and crushed
85ml/3fl oz double cream
splash of red wine
salt and freshly ground black pepper
handful of fresh herbs, chopped
a few mangetout, sliced


Method
1. Heat the butter and oil in a pan and sauté the mushrooms and garlic for a few minutes, to soften and brown.
2. Stir in the cream, red wine and seasoning and reduce down for 8-10 minutes.
3. Stir in the fresh herbs and mangetout and heat for a further few minutes.
4. Remove from the heat and transfer to a serving plate to serve.

BUTTER IS MURDER!!!!!! How can you even SUGGEST that we make something like that. You are so inhumane...you should be ashamed of yourself!!! :D

Veg Moussaka serving 6 portions

-200g frozen spinach, thawed
-1/2 large onion, chopped
-1 large red pepper, diced
-2 cougettes, sliced
-1 400g can of chopped tomato
-50g tomato puree
-1 veg stock cube
-1 table spoon of mixed harbs
-1 bulb garic, peeled and crushed
-1 large aubergine, sliced
-200g mashrooms, sliced
-2 large potatoes, boiled and sliced
-2 large eggs
-100g cheddar cheese, grated
-250g natural yorgurt

Preheat oven to 200C/400F gas mark 6. Put spinach in a large ovenproof dish.
Heat veg oil in a large saucepan and fry onions, garic and harbs for 3 minutes.
Add cougettes, mashrooms, aubergines and peppers, cover and cook 5 minutes.
Add tomatoes, tomato puree, stock cube, seasoning and 100ml of water, then simmer for 10 minutes.

Pour tomato mix on over spinach. Add sliced potatoes on top of it.
Beat the eggs, stir in yogurt and seasoning. Pour over vegetable mix and top with cheese.
Bake for 45-50 minutes.

Mushroom stroganoff (sadly non-vegan)


Ingredients
knob of butter
1 tbsp olive oil
110g/4oz mushrooms, sliced
1 garlic clove, peeled and crushed
85ml/3fl oz double cream
splash of red wine
salt and freshly ground black pepper
handful of fresh herbs, chopped
a few mangetout, sliced


Method
1. Heat the butter and oil in a pan and sauté the mushrooms and garlic for a few minutes, to soften and brown.
2. Stir in the cream, red wine and seasoning and reduce down for 8-10 minutes.
3. Stir in the fresh herbs and mangetout and heat for a further few minutes.
4. Remove from the heat and transfer to a serving plate to serve.
yum! I make a similar one, only I use yougurt to save calories:

sautee mushrooms, onion garlic
add spoon of flour
cook out for 1 minute
add glass of wine and some stock (between 1/4 and 1/2 pint, sauce should be thick) and some mustard and fresh herbs
tske off heat and add yogurt.

unfortunately, living in a city so full of great vegan food, i never really make meals.

here is a quick simple sandwich that i've been making since...forever.

1 bagel
2 slices of firm tofu(about 1/4"...6mm thick)
olive/veg/whatever cooking oil

wrap tofu in towel and squeeze the water out, heat oil on pan and fry tofu. you can add a desired seasoning. toast bagel, add tofu slices. i put ketchup on them. and eat. soy/tempeh bacon is also good to add.

and heres a simple raw sandwich.

two portobello mushrooms
spinach, carrot slices, etc...

use the mushrooms as the bread, whatever raw veggies in the middle.

SUPER ONION PIE

4 medium red onions (about 750g)
1 tbsp olive oil
25g butter or marg
3-4 sprigs of thyme (destalked) or 1/2 tsp dried.
150g strong cheddar -grated

FOR DOUGH
250g plain flour
1tsp baking powder
100ml milk
40g butter/marg -melted
1 scant tsp mustard powder
1 large egg -beaten

24cm pie dish, buttered, (you can use a cake tin or a slightly smaller dish it isnt specific)
preheat oven to 200c/gas 6
Peel the onions, halve them, then cut each half into 4 segments.
Heat the oiland butter in pan add the onions, cook over a medium heat stirring regularly for about 20 mins, they should be soft and tinged wioth colour, add the thyme,
turn into the pie dish, and scatter 50g of the cheese over the top.
leave while you get on with the dough....

put the flour & b powder, together in a bowl with the remaining cheese,
pour the milk into a measuring jug, add the melted butter, mustard and egg, mix well and pour onto the flour mix.
mix to a dough using a fork, wooden spoon, or your hands.
it should be quite sticky, then tip it out onto a floured surface and press into a circle abut the size of the pie dish.
transfer it to the pie dish, pressing it to seal the edges.
put in oven for 15 minutes, then turn down to 180c/gas4 and give it another 10 minutes, by which time the dough should be golden and crisp on top.
let it stand for a couple of minutes, then cover with a large plate and turn upside down (you might wanna run a knife round the edge of the pie dish to loosen it before doing this) down, place on a flat surface and remove the pie dish.

makes 6 generous slices.

unfortunately, living in a city so full of great vegan food, i never really make meals.

Philly's full of great vegan food? WTF?

Homemade sauerkraut

1. Finely shred 1 or 2 heads of cabbage.
2. Pack the shredded cabbage into a large bowl or glass vessel of some sort. I use a big, 2-gallon crock. Sprinkle a bit of table salt on each handful as you toss it is, then press down with all your might.
3. After all the cabbage and salt has been added, keep pressing until the cabbage starts to soften and release water. You should wind up with enough juice to cover the shredded cabbage slightly. This takes about 5 minutes.
4. Put a plate on top of the cabbage, about the same diameter as the bowl or crock. Weight the plate down with a bottle of water, enough to keep the shredded cabbage submerged under at least a thin layer of juice.
5. Let the shit sit for a few days to a month. The warmer the room is, the faster the process will go, as will giving it a good stir every day or two. Just be sure to replace the weighted plate so that everything stays submerged. You may want to put a loose kitchen towel over the bowl/crock opening to keep out flies.
6. When it's good and ripe, enjoy! You'll know it's ready when your significant other starts to complain about the smell. Refrigerate it to stop the fermentation process.

Make a soup out of sauerkraut by adding sauteeing assorted veggies, then ladling some sauerkraut and juice on top of it. You don't want to heat the sauerkraut up too much, though, or else you'll kill the Lactobacillus cultures in it. If you're going to do that, you may as well eat the shitty canned stuff.

Two heads of cabbage makes enough sauerkraut for me for a year or so. Yum.

BEAN GOULASH (serves 4)

3 tbsp olive oil
2 garlic cloves -crushed
1 large onion - thinly sliced
250g mushrooms -quartered
2tbsp tomato puree
2x 300g cans canellini beans - drained, (or 500g beans of choice,)
*i use a mix including kidney beans*
350ml/12floz veg stock
1 tbsp paprika
1/2 tsp mustard powder
pinch of pepper

heat the oil, add the garlic and onion and cook for 6-8 minutes until golden and softened.
Add all the remaining ingredients, mix well and bring to the boil.
simmer for 15-20 minutes.

serve with mashed potato,
(this can also be frozen in portions and microwaved)

Philly's full of great vegan food? WTF?


very much so. i think i like the variety in nyc better, but as far as east coast cities go...

Easiest to cook(?) is toast. You need some sliced bread and a grill or toaster.

Please add some more your favourite receipe. :)

Easiest to cook(?) is toast. You need some sliced bread and a grill or toaster.

Please add some more your favourite receipe. :)

you can add cheese to toast, lovely melted add some onions or tomatoes for variety, if you eat eggs mix an egg with grated cheese and onion, pepper and salt little milk and toast one side of your bread then add the cheesy, eggy mix on top and toast, lovely. My mother used to make us that for lunch sometime. (you can add peppers or mushrooms if you like)

you can add cheese to toast, lovely melted add some onions or tomatoes for variety, if you eat eggs mix an egg with grated cheese and onion, pepper and salt little milk and toast one side of your bread then add the cheesy, eggy mix on top and toast, lovely. My mother used to make us that for lunch sometime. (you can add peppers or mushrooms if you like)

Edward says the best food in the world is eggy bread, followed by microwaved sponge pudding. Both of which he makes for himself, so.....

Eggy (Eddie?) Bread.

Beat a couple of eggs, season if liked, dip half-slices of bread into the egg, then sizzle in the frying pan (we use olive oil for this), until golden, turning once. Eat as is, or squirt with tomato ketchup or brown sauce.

Small-Boy-Friendly Micro-Pud

3oz SR flour
1/4 tsp baking powder (optional)
3oz sugar
2 and 3/4 oz marg
1 large or two banty eggs, beaten.
a couple of tablespoonsful of milk
A drop of vanilla essence to flavour

Cream the sugar and fat, fold in the egg, milk, flour and baking power, mix thoroughly (but don't knock all the air of of it), Place in a microwaveable dish (preferably a microwave cake ring - see photo), cover with cling film, remembering to pierce the film a few times. Cook for 3 and a half minutes on full power. (Ours is a 900w micro, so increase the cooking time a little if yours is less powerful.). Let stand for a minute before removing from the micro.

Variations: Swirl a teaspoonful of coffee granules into the mix just before pouring into the dish. Or spread a bit of jam/marmalade inthe bottom of the dish and warm the dish in the micro for a few seconds before adding the mix.

Roast Pepper Quesadillas (4 portions)

-1 red and 1 yellow pepper, deseeded and cut into chunks
-100g grated mild chedder cheese
-25g baby spinach leaves
-2 cloves garic, peeled and crushed
-4 soft tortillas

Preheat oven to 220C/425F gas mark 7. Place the peppers in a roasting tin.
Whisk 2 tablespoon of olive oil and the garic together, drizzle over the peppers.
Roast for 20 minutes until softened and slightly charred.

Grease a frying pan with olive oil, set over a medium heat.
Put a tortilla in the pan and heat for 20-30 seconds.
Sprinkle 1/4 of the grated cheese over one half the tortilla.
Top with 1/4 of peppers and some baby spinach leaves.

Fold tortilla in half over filling and then quaters.
Cook for a further 1 minute per side until crisp and golden.

You can add some more roasted veg as well. :)

Roast Pepper Quesadillas (4 portions)

-1 red and 1 yellow pepper, deseeded and cut into chunks
-100g grated mild chedder cheese
-25g baby spinach leaves
-2 cloves garic, peeled and crushed
-4 soft tortillas

Preheat oven to 220C/425F gas mark 7. Place the peppers in a roasting tin.
Whisk 2 tablespoon of olive oil and the garic together, drizzle over the peppers.
Roast for 20 minutes until softened and slightly charred.

Grease a frying pan with olive oil, set over a medium heat.
Put a tortilla in the pan and heat for 20-30 seconds.
Sprinkle 1/4 of the grated cheese over one half the tortilla.
Top with 1/4 of peppers and some baby spinach leaves.

Fold tortilla in half over filling and then quaters.
Cook for a further 1 minute per side until crisp and golden.

You can add some more roasted veg as well. :)

OOh, now that sounds really yummy!

http://www.vocinelweb.it/faccine/cibo/10.gif

OOh, now that sounds really yummy!

http://www.vocinelweb.it/faccine/cibo/10.gif


Awww...that's a cute smiley. :)

Okonomi-yaki (make 4-5 pancakes)

-800g flour
-2 large eggs
-500ml water or milk
-1 small cattot, grated
-1 small onion, sliced
-1 yellow or red peper, sliced
-spring onions, chopped
-200g cabages, finely chopped
-20g hijiki (dried sea weed) soaked and drained *optional
-20g quorn ham, sliced *optional

Put flour and eggs in a large bowl stir well.
Add water to the above make batter, put rest of the ingridients and seasoning, mix well.
Heat up a large frying pan, put veg oil, pour two large spoonful of the mix in the pan.
Cook medium heat for 3-5 minutes, turn over further 2 minutes until crisp and golden.

Serve with substitute okonomi source (Worcester saurce mixed with ketchup) or authentic Japanese Okonomi-yaki saurce. :)

sounds great Kewpie, i shall be trying some of these recipes soon!

Bump!

Spicy fried rice (4 servings)

- half of aubergine, chopped and marinated with chili and lemon juice
- half of onion, finely chopped
- half of red pepper, finely chopped
- 200g veg mince
- 500g cooked rice
- some coriander, finely chopped

Heat up a large frying pan, put veg oil and aubergine.
Stir fry medium heat for 3-5 minutes, add onion, red pepper and veg mince.
When those are cooked well, add rice and seasoning, stir fry few minutes.
Add chopped coriander. :)

Have you tried picking the pepperoni off of the pizza? It's easy and then your special diet needs can fit in with your normal friends. ;)

Have you tried picking the pepperoni off of the pizza? It's easy and then your special diet needs can fit in with your normal friends. ;)

hahahahaha

Edward says the best food in the world is eggy bread, followed by microwaved sponge pudding. Both of which he makes for himself, so.....

Eggy (Eddie?) Bread.

Beat a couple of eggs, season if liked, dip half-slices of bread into the egg, then sizzle in the frying pan (we use olive oil for this), until golden, turning once. Eat as is, or squirt with tomato ketchup or brown sauce.



you mean french toast? i dont know about you guys but in America we do that and then put butter and syrup on it. that sounds good actually, im hungry. :cool:

That's different though, because of the olive oil. I've considered this but never tried it. More like Italian toast, or with salsa, you could call it Spanish toast.

I just remembered that I have some snow peas. I think I'll have that on spinach with brocolli, red bell pepper, some caesar dressing and olive bread. When I get tired of eating salad I don't know what I'll do. I am burned out on pasta.

The market had Wolfgang Puck vegetable stock on clearance for $1 each so I'm going to make some rice, or maybe soup, but it's way too hot for that.

Bump!

Actually I'm too lazy to cook, I might have some fruit later. :o

starbucks has the best looking, worst tasting vegan brownies. i always get deceived by the looks, dish out the dough, and then cry all through shovin' em down my throat...

Okara Felafel (serves 4)

Okara is lees of soy beans when you make tofu.
I'd suggest you to use mashed chick peas.


5 cup of okara
2 cloves of garlic
1 teaspoon of chili pepper
1 teaspoon of cumin
Quarter of a teaspoon of salt
1 teaspoon of baking powder
1 tablespoon of sesame seeds
1 tablespoon of olive oil
Half an onion
A cup of water
A cup of parsley
Blend.
Add this blended stuff to a bowl with 5 cups of okara.
Mix.
Add one cup of flour.
Make into balls.
Put some oil into a frying pan.
Cook them for about 6 minutes on one side and then turn them over and cook them for about 4 minutes.

you mean french toast? i dont know about you guys but in America we do that and then put butter and syrup on it. that sounds good actually, im hungry. :cool:

I do a very simplified vegan version of such toast:
dip sandwich/toast bread in soy milk (best if sweet and vanilla, might want to add cinnamon), place on baking paper (on the grate) and bake in the oven, turning once, until crispy.
Eat as it is, or with vegetable margarine or jam, especially if you used simple soy milk.

Pancakes 'on the dole'

Gonna need: flour, water, soy milk (at choice), carrots, raisins. Olive oil for frying.

Grate 2 medium (less than a span) carrots per person. Mix flour and water (quantities depend on how many you are). Add a little soy milk, if wanted. Stir in the carrots. The consistency should be a little thick. Boil some water, wash the raisins (again, as much as you want), drain them and add to the mix.

Put some oil on the skillet, heat it. Non-stick skillet would be good, for carrots tend to burn. Otherwise use a bit more oil.
Use a tablespoon of the mix for one pancake, i.e. make many small ones.
Fry until golden on both sides, take your time, because otherwise the carrots won't be ready.

Enjoy as it is (as I do), or think yourself of what it could be relished with;)

starbucks has the best looking, worst tasting vegan brownies. i always get deceived by the looks, dish out the dough, and then cry all through shovin' em down my throat...

dont pay for them and they might taste a bit better...

Some of these look to me as excellent recipies and I do intend to try a few to compliment a steak or something as an alternative to salad. Not a vegetarian but doesn't mean I eat meat all the time.

dont pay for them and they might taste a bit better...

haha yeah exactly. i am sure they'd taste better if the price is less.

Cream cheese mille-feuille (serves 4)

16 sheets of gyaza skin (can found in Oriental stores either fresh or frozen, alternatively use pie sheet)
200g cream cheese
a spoonful of lemon juice
chopped spring onion
chopped olive

Grill gyoza sheets both sides until crisp and golden.
Mix all the other ingridients in a bowl.
Put the cheese mix on top of gyoza skin and make four layer each.
Add parsley on top.

Alternatively you can use hummus in stead of cream cheese.
:)

Non-veg alternatives are numerous, eg pate, tuna etc.

Roasted Asparagus Parmasan

- asparagus
- olive oil (not necessary if you use non-stick foil)
- grated parmasan cheese
- butter

Boil the asparagus in salted water until they just begin to yield to pressure, about 3 to 4 minutes. Drain. Put them in a foil-lined, shallow baking pan, spears forward and no spaces between them. Drizzle with olive oil if you don't have non-stick foil. Sprinkly them liberally with grated parmasan. Dot them with butter that's been cut into tiny cubes. Put them in a pre-heated 400 degree oven, and roast them until they are slightly browned and bubbling.
Note: To save fat, cut down on the olive oil or the butter, but not the cheese. That's the important part.


Vegetarian Stuffed Pepper Soup

- 6 to 10 (depending on size) green peppers, diced into 1" squares
- 2 onions, chopped
- 8 to 12 Morning Star Farms Griller Original meatless patties (depending on how meaty you want it to be)
- 1/2 cup instant rice
- 2 29 oz. cans of tomato sauce
- 3 tbsp. A1 Steak Sauce
- 3 tbsp. Rafetto Chut-Nut Colonial Chutney or Christmas preserves
- 1/2 cup ketchup
- 1 cup V8 vegetable juice
- 1 tsp. finely ground black pepper
- salt or seasoned salt to taste
- sour cream (light sour cream is good too)

Fill a large pot 1/4 full of water. Bring to a boil. Add peppers and onions. Boil until water is reduced and vegetables are very soft. Add all the other ingredients except for the black pepper, rice and sour cream. Boil on medium heat until flavors combine - about 5 to 10 minutes. Stir occasionally. Add the pepper and rice and turn off the heat. If you used instant rice, let it sit for about 10 minutes or until the rice seems tender. Serve with a dollop of sour cream.

I don't know how much it makes, but it's a ton. My family is crazy about this soup, so I try to make as much as will fit into my biggest soup pot.

Rustic Peach Tart

- 1 store bought pie crust
- 3 fresh peaches, sliced into thin wedges
- 3 tbsp of Splenda (the kind that measures the same as sugar) or sugar, if you're so inclined (I don't eat sugar, which is why I put Splenda as the first option. Please don't bring up the dangers of artificial sweeteners.)

Preheat oven to 350. Lay dough on a non-stick cookie sheet or pizza sheet. (If it's not non-stick, use non-stick foil to cover it.) Starting an inch from the outer edge, lay peaches down in circles, slightly overlapping each other until the entire pie crust is covered. Sprinkle with Splenda. Fold the edge of the dough over a little to form a crust to catch the juices. Bake for ten minutes or so. Check frequently. It should be golden brown around the edge.

Thanks for your lovely recipes, Scarlet. :)

ummm they sound good Scarlet,
but i have never come across veggie parmesan...:confused:

ummm they sound good Scarlet,
but i have never come across veggie parmesan...:confused:

Well, they're not vegan. ... Cuz I'm not vegan. Sorry, dearie.

D:

Cream cheese mille-feuille (serves 4)

16 sheets of gyaza skin (can found in Oriental stores either fresh or frozen, alternatively use pie sheet)
200g cream cheese
a spoonful of lemon juice
chopped spring onion
chopped olive

Grill gyoza sheets both sides until crisp and golden.
Mix all the other ingridients in a bowl.
Put the cheese mix on top of gyoza skin and make four layer each.
Add parsley on top.

Alternatively you can use hummus in stead of cream cheese.
:)

Non-veg alternatives are numerous, eg pate, tuna etc.

I had something very similar to this at a Thai restaurant recently. It was delishusss!

Well, they're not vegan. ... Cuz I'm not vegan. Sorry, dearie.

D:

no me neither, i meant VEGETARIAN parmesan, i have yet to find any, and believe me ive searched... :(

no me neither, i meant VEGETARIAN parmesan, i have yet to find any, and believe me ive searched... :(

D:

There's MEAT in it?! Don't tell me. DON'T TELL ME THAT.

D:

There's MEAT in it?! Don't tell me. DON'T TELL ME THAT.

ummm, :o
fraid so, all parmesan has animal rennet in it. :mad:

ummm, :o
fraid so, all parmesan has animal rennet in it. :mad:

:tears::confused::mad:

i'm sorry hon, i really am, but its better you know right?

cheese is one of the most complicated things us veggies have to deal with,
here in the UK we are lucky as all cheese made here, has to be vegetarian by LAW.
its when you start on the italian cheeses that it can get dodgy... hence the parmesan, also be very careful of canadian/aussie cheddar as that has animal rennet in it too... cant comment on the state of affairs in the US.. because ive never come across any cheese from there.
I go by the rule that if it doesnt clearly state that its ok for veggies, then i assume it isnt and walk on by.
it makes me very mad too... :mad:

:tears::confused::mad:

I don't have any in at the mo, so I can't quote the brand, but I've previously bought dairy-free, fake, grated "parmesan" for cooking for a lactose-intolerant, vegetarian friend. It wasn't as good as the real thing, but it did the job.

i'm sorry hon, i really am, but its better you know right?

cheese is one of the most complicated things us veggies have to deal with,
here in the UK we are lucky as all cheese made here, has to be vegetarian by LAW.
its when you start on the italian cheeses that it can get dodgy... hence the parmesan, also be very careful of canadian/aussie cheddar as that has animal rennet in it too... cant comment on the state of affairs in the US.. because ive never come across any cheese from there.
I go by the rule that if it doesnt clearly state that its ok for veggies, then i assume it isnt and walk on by.
it makes me very mad too... :mad:

Actually, I'm no longer a vegetarian due to a protein deficiency that I developed (that had nothing to do with being a vegetarian, but was from a malabsorption issue in my intestines - tmi, sorry) a few years back. That plus a few other medical issues (I have to eat low-carb at all times.) prompted my doctors to insist that I eat animal protein again. I still can't stomach red meat, but I'll eat poultry and fish now. I still eat a lot of "fake" meat, though. I'd been a veg since I was 14, so it's hard to just jump in and start eating dead animals.

STILL, all the years that I was a vegetarian I had no idea that there was rennet in my beloved parmesan cheese. ...And I was a really strict vegetarian too!

i'm sorry hon, i really am, but its better you know right?

cheese is one of the most complicated things us veggies have to deal with,
here in the UK we are lucky as all cheese made here, has to be vegetarian by LAW.
its when you start on the italian cheeses that it can get dodgy... hence the parmesan, also be very careful of canadian/aussie cheddar as that has animal rennet in it too... cant comment on the state of affairs in the US.. because ive never come across any cheese from there.
I go by the rule that if it doesnt clearly state that its ok for veggies, then i assume it isnt and walk on by.
it makes me very mad too... :mad:


Lottie, I just did a bit of digging and found this from a cheese company called Castelli:

"VEGETALIA
This cheese has similar characteristics to true parmesan and is suitable for vegetarians. Ideal for grating or shaving."


And then I went to Tesco online and.... it's there, a bit steep at £1.92 for 125g, but it's an option.

Lottie, I just did a bit of digging and found this from a cheese company called Castelli:

"VEGETALIA
This cheese has similar characteristics to true parmesan and is suitable for vegetarians. Ideal for grating or shaving."


And then I went to Tesco online and.... it's there, a bit steep at £1.92 for 125g, but it's an option.

oooh thankyou,
now if only tesco would deliver to me... :mad:

oooh thankyou,
now if only tesco would deliver to me... :mad:

Well, there's this UK company who make their own veggie "parmesan" - for mail order only. It sounds like lovely stuff, but the prices are high and there's no mention of P&P, which generally means it'll be hefty.



http://www.bookhamcheese.co.uk/component/option,com_frontpage/Itemid,1/

I'm making a vegan meal today in case anyone cared :p. I am sauteeing green peppers, onions, mushrooms and grape tomatoes in a big pan with "soyaki" sauce, and making jasmine brown rice to go with it. I'll add the Tofu strips (made to look like chicken, how cute) about 4 minutes before everything's done. Pretty simple, but all together with prep takes an hour!

Mushroom stroganoff (sadly non-vegan)


Ingredients
knob of butter
1 tbsp olive oil
110g/4oz mushrooms, sliced
1 garlic clove, peeled and crushed
85ml/3fl oz double cream
splash of red wine
salt and freshly ground black pepper
handful of fresh herbs, chopped
a few mangetout, sliced


Method
1. Heat the butter and oil in a pan and sauté the mushrooms and garlic for a few minutes, to soften and brown.
2. Stir in the cream, red wine and seasoning and reduce down for 8-10 minutes.
3. Stir in the fresh herbs and mangetout and heat for a further few minutes.
4. Remove from the heat and transfer to a serving plate to serve.
Yummmyyyy:D

I like mushroom stroganoff, but I find it'd better to add some other vegetables except onion and mushroom.

What kind of vegetables would you suggest to add?

I am not vegan...but I do often make meals without meat....

My new creation is Whole Wheat Penne Pasta with Sweet Potato Sauce....

It is a great low-cal, high fiber, and high protein meal...



1 TBS Olive Oil
1 Medium Red onion finely chopped
1 Thing of Fresh Spinach
3 Sweet Potatoes cooked and smashed (Couple Minutes in the microwave, peel, and mash)
4 Cloves of Garlic finely chopped
1Bay Leaf
½ Tsp of Basil
1 TBS of parsley
¼ Tsp Ground up Cloves
½ Tsp Ground up Nutmeg
Course Salt & Pepper to Taste
1 cup of Dry white wine
1 cup of Veggie Stock
½ cup – 1 cup of whole milk - use heavy cream if you are not watching calories
1 Box of whole wheat Penne Pasta


Heat large saucepan over medium heat. Add the olive oil to the pan and the garlic and the onion. Sauté for 3 to 5 minutes until the onions are soft.
Add the bay leaf, parsley, basil, spinach, and wine to the pan. Reduce the wine by half and cook the spinach down, should take a couple of minutes. Add the sweet potatoes and veggie stock to the pan and stir to combine. Continue stirring until the sauce comes to a boil. Reduce the heat and add the milk. Stir in the cloves, nutmeg, and salt & pepper to taste. Simmer the sauce until the sauce has thickened about 10 to 15 minutes…
Cook the pasta as directed on the box. Return the drained pasta to the pot it was cooked in. The pot should be dry. Combine pasta and sauce over a low heat for 1-3 minutes... Remove from heat and eat!!!

vegan shepherd's pie



4 large potatoes,cut up.
1/2 - 1 cup soymilk.
1/2 teaspoon salt or sea salt,your call.
1/2 cup water or vegetable stock
2 onions, chopped
1 large bell pepper, diced
2 carrots, sliced
2 celery stalks, sliced
1/2 pound (about 2 cups) mushrooms, sliced
1 15-ounce can chopped tomatoes
1 15-ounce can kidney beans, drained
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons low-sodium soy sauce



cut up the potatoes and steam them until tender, you can also boil them,your choice. Mash, adding enough soy milk to make them smooth and so you can spread them out. Add salt to taste,and you can also add a touch of vegan butter.

In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. i stir alot.

Preheat the oven to 350° F.

spread a base of the mash and then the veggies onto a baking dish and then cover and spread more of the mash over the top. Sprinkle with paprika. Bake for 25 minutes, until hot .

Stig's Butternut Soup (serves five to six hungry people)

Slice up one large or two small onions, put them in a large saucepan and sweat them in a couple of tablespoons of olive oil until they soften and start to clarify.

Chop up and add 2-3 sticks celery, a clove or two of garlic and a medium-sized carrot. Cut half a medium-sized butternut squash and small potato into half-inch cubes. Add the vegetables to the pan and sweat them with the onions for s few minutes, stirring frequently.

Add a 500ml carton of passata and the same volume of water, plus a heaped teaspoon of vegetable stock, such as Marigold. Bring the soup almost to the boil and simmer for 20 mins. Partially or wholly liquidise, depending on how you like it (we like to leave a few chunks in there). Add a splash of mushroom ketchup/Yorkshire relish to season.

Optionally, drain a can of borlotti/butter/kidney beans and add to the soup a few minutes before serving.

Serve with hunks of multigrain bread. Non-vegans may enjoy dumping some grated cheese on top to melt as they eat. Yum!

Stig's Butternut Soup (serves five to six hungry people)

Slice up one large or two small onions, put them in a large saucepan and sweat them in a couple of tablespoons of olive oil until they soften and start to clarify.

Chop up and add 2-3 sticks celery, a clove or two of garlic and a medium-sized carrot. Cut half a medium-sized butternut squash and small potato into half-inch cubes. Add the vegetables to the pan and sweat them with the onions for s few minutes, stirring frequently.

Add a 500ml carton of passata and the same volume of water, plus a heaped teaspoon of vegetable stock, such as Marigold. Bring the soup almost to the boil and simmer for 20 mins. Partially or wholly liquidise, depending on how you like it (we like to leave a few chunks in there). Add a splash of mushroom ketchup/Yorkshire relish to season.

Optionally, drain a can of borlotti/butter/kidney beans and add to the soup a few minutes before serving.

Serve with hunks of multigrain bread. Non-vegans may enjoy dumping some grated cheese on top to melt as they eat. Yum!
i'll give it a go! I normally add tomato puree rather than passata, so i'll see which I prefer :)

Chips, cheese & onion pie and curry sauce from my local chippy:D

Jukebox Jury

Chips, cheese & onion pie and curry sauce from my local chippy:D

Jukebox Jury

Sounds delicious, I had chips with curry sauce at my local chippy but I don't know what they put in the curry sauce. It had these tiny bits in that looked like squares:confused: What is in most curry sauces??

Sounds delicious, I had chips with curry sauce at my local chippy but I don't know what they put in the curry sauce. It had these tiny bits in that looked like squares:confused: What is in most curry sauces??

I think that's soya.

Chips, cheese & onion pie and curry sauce from my local chippy:D

Jukebox Jury


I bet you can't live without a Bongela. :p

A salad I made (up) last night:

Bulgur
Chopped mint
Chopped parsley
Chopped pecans
Cranberries
Red onion
Lots of lemon juice
Olive oil
Salt and paper

I was afraid that it's a bit too weird, but my friends asked to take some home, so I guess they liked it :). I loved it yesterday, it's even tastier today.

A salad I made (up) last night:

Bulgur
Chopped mint
Chopped parsley
Chopped pecans
Cranberries
Red onion
Lots of lemon juice
Olive oil
Salt and paper

I was afraid that it's a bit too weird, but my friends asked to take some home, so I guess they liked it :). I loved it yesterday, it's even tastier today.

Did you use raw red onion? Or did you cook it a little? Were the cranberries dried or fresh?

Did you use raw red onion? Or did you cook it a little? Were the cranberries dried or fresh?

Raw red onion, and dried cranberries- I guess they were sweetened too.

Raw red onion, and dried cranberries- I guess they were sweetened too.

Mmm, I'm going to change it a bit, if you don't mind, and will sweat the onions in a little oil before using them, cause raw onion makes my tummy hurt. :o But otherwise the recipe sounds great, can't wait to try it.

A dear friend was telling me today that she used to frequent a café that served fried tofu chips dipped in soy sauce and hummus.
That to me sounds orgasmic..

Soy sauce and hummus?
Too much salt if hummus isn't home made. :o

I rarely eat much salt so I suppose an occasional blow-out would be ok :)

Mmm, I'm going to change it a bit, if you don't mind, and will sweat the onions in a little oil before using them, cause raw onion makes my tummy hurt. :o But otherwise the recipe sounds great, can't wait to try it.

Good luck EPbabe! I'm sure it will still taste lovely.

Good luck EPbabe! I'm sure it will still taste lovely.

I'm making spicy roasted butternut squash, it's my first try, I'll tell you about the results. ;)

I have a new veggie recipe!

Brussels sprouts Momofuku style (I have no idea what that means)

½ kg of Brussels sprouts
olive oil
6 tablespoons of fish sauce
3 tablespoons of sesame oil
6 tablespoons of water
1 tablespoon of brown sugar
juice of half a lime
1 clove of garlic, grated
a small piece of fresh gigner, grated
half a chilli, deseeded, finely chopped
lightly toasted sesame seeds
spring onions

Preheat the oven to 220C. Remove the outer leaves of the Brussels sprouts if necessary, wash and dry. Depending on the size, cut them in halves or quarters. Put them in a baking dish, spread with olive oil, mix them well and roast them for 15-20 mins, until golden brown. In the meantime prepare the sauce: mix the fishsauce, sesame oil, lemon juice, water, brown sugar, grated garlic and ginger, plus the chilli. Pour it over the sprouts, and serve it warm, sprinkle with the toasted sesame seeds and some finely chopped spring onions (I didn't have any, so I skipped them).

It's bloody good. :horny: Sweet, sour, salty and spicy at the same time. And, just like most vegetables, the sprouts taste so much better when roasted in the oven.

Last night I made risotto, topped with a mixture of fresh, sauteed vegetables. It was lovely.

Make risotto with veg. stock to which you've added white wine and a bit of balsamic vinegar. Saute mushrooms until well done, add chunks of zucchini and yellow squash, chopped tomato, basil, and garlic. Cook just a little more, until zucchini/squash are tender but not mushy. Put risotto in a bowl, press a slice of fresh mozzarella into it, then top with the vegetables.

Sorry I can't be more explicit than that, I don't do recipes. You can figure out the details, it doesn't matter anyway.

I have a new veggie recipe!

Brussels sprouts Momofuku style (I have no idea what that means)

½ kg of Brussels sprouts
olive oil
6 tablespoons of fish sauce
3 tablespoons of sesame oil
6 tablespoons of water
1 tablespoon of brown sugar
juice of half a lime
1 clove of garlic, grated
a small piece of fresh gigner, grated
half a chilli, deseeded, finely chopped
lightly toasted sesame seeds
spring onions

Preheat the oven to 220C. Remove the outer leaves of the Brussels sprouts if necessary, wash and dry. Depending on the size, cut them in halves or quarters. Put them in a baking dish, spread with olive oil, mix them well and roast them for 15-20 mins, until golden brown. In the meantime prepare the sauce: mix the fishsauce, sesame oil, lemon juice, water, brown sugar, grated garlic and ginger, plus the chilli. Pour it over the sprouts, and serve it warm, sprinkle with the toasted sesame seeds and some finely chopped spring onions (I didn't have any, so I skipped them).

It's bloody good. :horny: Sweet, sour, salty and spicy at the same time. And, just like most vegetables, the sprouts taste so much better when roasted in the oven.


The recipe includes fish sauce, can't be eaten by vegetarians.

The recipe includes fish sauce, can't be eaten by vegetarians.

Sorry, I forgot. Use soy sauce then.

Sounds nice, except for the Brussels sprouts :sick:

Seriously, why would anybody voluntarily eat it? Why??? It's probably the only vegetable I don't like.

I have a new veggie recipe!

Brussels sprouts Momofuku style (I have no idea what that means)

½ kg of Brussels sprouts
olive oil
6 tablespoons of fish sauce
3 tablespoons of sesame oil
6 tablespoons of water
1 tablespoon of brown sugar
juice of half a lime
1 clove of garlic, grated
a small piece of fresh gigner, grated
half a chilli, deseeded, finely chopped
lightly toasted sesame seeds
spring onions

Preheat the oven to 220C. Remove the outer leaves of the Brussels sprouts if necessary, wash and dry. Depending on the size, cut them in halves or quarters. Put them in a baking dish, spread with olive oil, mix them well and roast them for 15-20 mins, until golden brown. In the meantime prepare the sauce: mix the fishsauce, sesame oil, lemon juice, water, brown sugar, grated garlic and ginger, plus the chilli. Pour it over the sprouts, and serve it warm, sprinkle with the toasted sesame seeds and some finely chopped spring onions (I didn't have any, so I skipped them).

It's bloody good. :horny: Sweet, sour, salty and spicy at the same time. And, just like most vegetables, the sprouts taste so much better when roasted in the oven.

Sounds nice, except for the Brussels sprouts :sick:

Seriously, why would anybody voluntarily eat it? Why??? It's probably the only vegetable I don't like.

Well, I like Brussels sprouts anyway but when roasted they taste absolutely amazing. They're actually sweet!

Cheeze Pizza and Chips:
One Pizza (cheese)
Frozen Oven Chips (McCain)

Bung them in the oven for 20-25 minutes
Take them out
Cover it in a bottle of ketchup (Heinz)
Shovel into gob
Poo it out when fully digested

Well, I like Brussels sprouts anyway but when roasted they taste absolutely amazing. They're actually sweet!

I loves sprouts too. They are good roasted in the oven or sauteed in olive oil. My friend got me hooked on them. Never knew they could taste that good.

tofurky sandwich with mild cheddar cheese on a baguette from the local co-op. it's the best.

I loves sprouts too. They are good roasted in the oven or sauteed in olive oil. My friend got me hooked on them. Never knew they could taste that good.


They are very good with just some added cashews too!
Or dip them in satay(peanut)sauce, yummmmm...

Scrambled tofu. Had it for breakfast at a vegan friends house. Was good. :)

Scrambled tofu. Had it for breakfast at a vegan friends house. Was good. :)

scrambled tofu? sounds good how do you make it?
(ive got tofu in the freezer ti use up)

scrambled tofu? sounds good how do you make it?
(ive got tofu in the freezer ti use up)

http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=110

There's a link to a recipe, I don't know if it's the same as how my friend makes it, I'll ask her next time I see her. I doubt the general method can be that much different, though.

Glamorgan sausages from Asda are divine. And yes they are vegetarian

omg...some of them recipes sound sooo tasty! Yum! :)

Roasted Garlic and Squash Soup

Soup
2 Whole Garlic Bulbs (Outer Skin Removed)
75ml Olive Oil
Fresh Thyme
1 Large Butternut Squash (Halved/Seeded)
2 Onions (Chopped)
1tsp Coriander
5 Cups Veg Stock
Fresh Oregano
Black Pepper/Sea Salt

Salsa
4 Large Tomatoes (Halved/Seeded)
1 Red Pepper (Halved/seeded)
1 Red Chili (Halved/Seeded)
2tbsp Olive Oil
1tbsp Balsamic Vinegar

Preheat Oven to gas Mark 7. Cover Garlic in foil with a drizzle of olive oil and a sprig of thyme. Place on baking sheet with squash (brushed with oil) tomatoes chili and pepper.

Roast 25 mins.

Reduce to gas mark 5

Remove tomatoes, pepper and chili

Cook squash and garlic for a further 25 mins.

Heat oil in pan and fry onions in coriander until soft.

Skin pepper, chili and blend in a processor with tomatoes and olive oil. Add balsamic and seasoning. Set Aside.

Squeeze garlic into fried onions. Scoop out squash and add to onions/garlic. Add veg stock and pepper. Simmer 10 mins.

Strir in Herbs.

Process in batches until smooth.

Pour back now smooth soup into a clean pan and bring back to the boil. Serve in bowls then drop a small amount of salsa in the middle of each serving.

Voila.

Roasted Garlic and Squash Soup

Soup
2 Whole Garlic Bulbs (Outer Skin Removed)
75ml Olive Oil
Fresh Thyme
1 Large Butternut Squash (Halved/Seeded)
2 Onions (Chopped)
1tsp Coriander
5 Cups Veg Stock
Fresh Oregano
Black Pepper/Sea Salt

Salsa
4 Large Tomatoes (Halved/Seeded)
1 Red Pepper (Halved/seeded)
1 Red Chili (Halved/Seeded)
2tbsp Olive Oil
1tbsp Balsamic Vinegar

Preheat Oven to gas Mark 7. Cover Garlic in foil with a drizzle of olive oil and a sprig of thyme. Place on baking sheet with squash (brushed with oil) tomatoes chili and pepper.

Roast 25 mins.

Reduce to gas mark 5

Remove tomatoes, pepper and chili

Cook squash and garlic for a further 25 mins.

Heat oil in pan and fry onions in coriander until soft.

Skin pepper, chili and blend in a processor with tomatoes and olive oil. Add balsamic and seasoning. Set Aside.

Squeeze garlic into fried onions. Scoop out squash and add to onions/garlic. Add veg stock and pepper. Simmer 10 mins.

Strir in Herbs.

Process in batches until smooth.

Pour back now smooth soup into a clean pan and bring back to the boil. Serve in bowls then drop a small amount of salsa in the middle of each serving.

Voila.


Mmmmm, thanks for the recipe. :)

Mmmmm, thanks for the recipe. :)

You're welcome :)

I have loads of others, It's just too much effort to type them out :p

^^^^
That sounds good will have to try it someday.