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Banana Cake [Aug. 4th, 2014|01:55 pm]

foodnchef


And the Banana Cake? We’d ate it later, and it was extremely-super-tasty. Don’t even try to imagine the flavor, just run to your kitchen and COOK IT!

See the recipe HERE
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Quick Teriyaki Sauce [May. 22nd, 2014|01:46 pm]

angharad_gov
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Quick Teriyaki Sauce
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Lentil pizza [Feb. 26th, 2014|02:36 pm]

frayed_11
Lentil pizza - a more nutritious way to enjoy your favourite comfort food!
Recipe and more pictures here.

Lentil pizza
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Cheesy lentil burgers [Feb. 16th, 2014|04:17 pm]

frayed_11
Cheesy lentil burgers - the cheese gives an awesome flavour, and it's great seeing little chunks of vegetables all the way through. These burgers are dense and hearty, not at all mushy like some veggie burgers are :)

http://www.amuse-your-bouche.com/cheesy-lentil-burgers/

Lentil and cheese burgers 5
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Quinoa Stuffed Kabocha Squash [Feb. 11th, 2014|07:47 am]

fitfool
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Want to make a vegetarian dish with an eye-catching presentation? This is the one! My past attempts at making quinoa tasted kind of bitter, leaving me indifferent to the high-in-protein grain that I keep hearing about. This time I followed instructions and rinsed the quinoa. Was that an important step? I'll be doing that from now on since it tasted good (though I'll need to remember to get the fine mesh strainer for all those itty bitty grains). I used a Taiwanese Pumpkin from my parents' garden here. It looks and behaves like a Kabocha Squash but my parents say the Taiwan Pumpkin is a different vegetable. For the winter greens, I used kale. You could also use chard, collard greens, rapini, mustard greens, or turnip greens. I increased the amount of artichoke hearts since I like those. I used non-marinated artichoke hearts but you could probably use marinated if you preferred.

The original recipe includes instructions for making an anchoïade (an anchovy dressing) but I left that out since I was making a vegetarian meal for friends. I think even the meat eaters in our group found this to be a satisfying dish. Thanks to my sister for sending another great recipe my way!

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Fresh spinach and asparagus? [Feb. 2nd, 2014|11:14 pm]

princess_aleera
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I used to hate asparagus and spinach as a kid, but now, I've suddenly begun to like them! So I bought a bunch of both a couple of days ago and, them being fresh, I need to cook the rest of them soon. Do any of you have any easy-yummy recipes with loads of spinach and asparagus? I've got peppers(paprikas), tomatoes, cucumbers, onions and garlic, a bunch of pasta, and some greek natural yoghurt as well.

Any takers? :D
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Beets! [Feb. 2nd, 2014|06:06 pm]

thesilentpoet
Picked up a approx. 1 lb beets from the local winter farmer's market today, and would love to hear thoughts on how to cook them. This is my timed-and-tradition recipe, and I'd very much like trying something new.
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LENTIL AND POTATO STEW [Oct. 17th, 2013|02:49 pm]

reseda_3067
Hi! First time posting here. I'm Swedish, so I hope there's nothing wrong with using the metric system when it comes to measurements? If it is, please, let me know and I will try and change them. Thanks.

Well, this recipe I found in a magazine years ago and have used on many occasions, with just one small modification; it's supposed to be a soup, but I prefer to let it cook down into a stew. I think the flavors and the consistency get better that way, but if you wanted to, you can of course keep it as a soup.

Ingredients:

2 dl red lentils
1 onion
1 leek
2 potatoes
2 vegetable stock cubes
1 liter water
4-5 tbs ajvar relish (mild)
2 tbs tomato ketchup
1 large handful of fresh Thyme (or about � tsp dried)
olive oil for cooking
black pepper and salt to taste

Method:

1. Rinse the lentils carefully. Peel and chop the onion. Clean, rinse and chop the leek. Peel and dice the potatoes finely.

2. Fry the onion, leek and potatoes a few minutes in 1 tbs of olive oil in a wide pot.

3. Add the lentils. Crumble the vegetable stock cubes and add them too. Then the water. Stir in the ajvar relish and tomato ketchup. Add the Thyme. Season with 1-2 pinches of black pepper (or to taste).

4. Let boil with lid on for about 15-20 minutes (I usually boil it for longer) on semi high heat. Stir occasionally so it doesn't stick to the bottom. Now, you can do one of two things; either mix the soup/stew into a smooth consistency or leave it as is, if you prefer chunky bits (I do). Add salt to taste. You can add a bit more water if you prefer a thinner consistency.

5. You can serve it with a bit of creme fraiche if desired and some bread. Cheese sandwiches are really good with this soup/stew.

I hope someone will try this and like it. Good luck! :)
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A basic chilli recipe [Oct. 16th, 2013|09:25 pm]

cleodhna
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Hello! First time posting here. This is for reseda_3067 but I hope more of you will find it useful! Or, at least, not horrible...

As written, this recipe is vegan friendly! Non-vegans can add non-vegan elements as you like.

This recipe makes A LOT. About twelve quite generous adult servings. Go ahead and reduce the quantity if you like-- I find it difficult to make a small amount of chilli, and kind of pointless, as it's a satisfying couple of hours' worth of cooking, so with that amount of input you are due more than one good dinner. It freezes extremely well. Freezing might even make it better. This is just a base recipe. You can add anything else to it that you like, but it's pretty tasty on its own. Please don't be put out by the apparent length of the recipe-- this is lazy cooking at its laziest, and I am rubbish at keeping things concise.

I must warn you: I don't really measure anything. Guidelines only! You will have to work to your own taste. If you have any questions, please post, and I'll try to answer.

You will need:

A really big pot. A good-sized stock pot is what I use.

Beans: the heart and soul of your chilli. I usually use a mixture of kidneys, pintos, black turtles, and black-eyed peas, about three small handfuls each, cooked up from dry. You can use tinned beans too: I would recommend two tins of kidneys, one of pintos, one of turtles, one of black eyed peas. There is nothing wrong with tinned beans. I just like mine with a little more bite to them, and dry beans are so cheap and so much lighter to carry if you're not in a wheeled and powered conveyance.

Four tins of tomatoes. You can use fresh ones if you are absolutely heroic, or have a garden full of them. Any kind.

Two big nice onions, three if they're smaller. I usually use brown ones, but sometimes red, or red, brown and shallot. Whatever-- the point is yummy onion.

Three bell peppers, two if they're huge. I like to use green and yellow, because the colour contrast against the tomatoes is pleasing, but use whatever you like.

One entire celery, leaves included. They are the best part.

Four or five fresh chilli peppers, or to taste. You can use dry flakes or powder, but I really like the sweetness that a fresh chilli brings. If you want it less hot, take out the seeds. If you want it more hot, add more. If you leave it on the milder side, you can always spice it up later.

Fresh garlic. As much as you like. You could use powdered, if that's what you have.

Ground cumin. A lot. Like, really a lot. Two tablespoons, minimum.*

Parsley-- fresh or dried.

Salt and pepper-- to taste, and you will need to taste, depending on your ingredients. Tinned beans and tomatoes will often come already salted. I tend to under-salt things. You can always add it later, but you can't take it out.

A pinch of sugar, any kind. It brings out the flavour of the onions and tomatoes.

You can use concentrated tomato paste if you like (if so omit or reduce the sugar) but I find it isn't necessary.

Olive oil, or any good vegetable oil.

Fresh coriander leaf (cilantro)-- to serve. Keep it separate unless you know that absolutely everyone who is going to be eating this is a coriander fan! See below for the Coriander Controversy.


Method:

Have your cooked or de-tinned and drained beans ready and cool enough to handle.

Chop up your onions, peppers, and celery. Warm enough olive oil over a medium heat in your Really Big Pot to coat them all comfortably, tip them all in together, toss them well in the oil and let them sweat until they are soft, but not mushy-- they should still have some crunch. They're going to cook more after this, so a fair bit of crunch is OK. Season with salt, pepper, pinch of sugar, and a generous amount of cumin-- you should have the glorious cumin scent all over your house. If it starts to stick to the bottom of the pot, add some water. Don't be tempted to add more oil-- cold oil added in can make the veggies too oily. Ew. If you really want more, please warm it first.

Tip in your tomatoes. If you're using fresh, you could peel them before chopping up small, but I don't mind little bits of peel. If you're using tinned ones and they aren't already chopped, chop them or just shred them to bits with your hands. Use all the juice, too. Turn the heat up until everything's hot through, then return it to a gentle simmer. If you're using dry parsley, add it now.

Now for your beans! If you have a little kid to hand, this is the time to get them involved, because this is the fun part. Tip in 1/2 to 2/3 of your beans, depending on how many whole beans you want. Take the rest and mash those suckers good in your bare hands! Sure, you could use a food processor or a potato masher, but where's the fun in that? Get them into a good lumpy paste, then grab it in lumps and pop it in, scraping the beany mess from your hands as you go. Lick your fingers. The squished beans will thicken your chilli, giving it a bit more oomph.

If you're using fresh chopped parsley, add it now, along with the garlic, chopped fine or crushed. You don't want these to be too thoroughly cooked-- the flavours should stay nice and fresh. Stir it well. Let it all burble at a pleasant simmer for about half an hour or until the tomato juice has cooked down and you're happy with the texture, stirring occasionally so it doesn't stick to the bottom. Taste and adjust the seasoning as you like. If you think you might want more cumin, go ahead and add it, but you'll need to let it sit a little longer to really get those flavours in there.

Now the controversial bit:

CORIANDER

Some people-- myself included-- love this herb. Zingy, fresh, cooling, it is a natural accompaniment to all things hot or citrusy… but some people, owing to a slight genetic difference, cannot detect whatever it is about coriander that makes it so lovely to the rest of us. To them it tastes like a particularly strong and malodorous soap that poisons everything with its disgustingness. If in doubt, leave it out-- anyway, these people are mutants; they probably have superpowers so you really don't want to get on their bad side. Anyway, I think coriander is best used as a fresh topping.

That's it! Good right away, or you can cool it and leave the flavours to meld anywhere from several hours to overnight. If you're going to freeze it, it is best to let it cool thoroughly. Serve it with rice and your choice of anything else-- salsa, cheese, sour cream, creme fraiche, avocado, yogurt, a squeeze of lime, whatever you like. Make it go even further with tofu or TVP or seitan. Try it mixed with shredded lettuce, in or out of a wrap, for a light lunch. Make nachos out of it. Most of all make it your own. Let me know if you like it!

* This kind of thing could get rather expensive if you restrict yourself to those tiny little spice jars they sell in the supermarket, but you may find, if you have access to a good Chinese, Mexican or Asian grocery, you can get it in bigger bags for a fraction of the price. If you don't, check whether your supermarket has a section for exotic foods. You might find it there.
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Cooking Times for Beans? [Oct. 11th, 2013|01:02 pm]

eaweek
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[Current Location |Boston]
[Current Mood |curiouscurious]

Hi everyone,

Everything I've read about cooking with dried beans indicates you should soak them overnight.  I get that.  What I can never find is how long the beans should be cooked after they're soaked.

Does anyone have any idea?  I'd like to make a chilli this weekend using dried beans.  I have small white beans and small black beans.  I just need to know how long to cook them.  Any suggestions would be appreciated.

Thanks so much!

--E.A. Week
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