heres my vegie lasagne. This serves 6 large or 8 regular sized portions - I have a very large lasagne tray -its the biggest maxwell and williams one available
and here's a another veg thread I found while I as looking for it
I will find some more for you in my collection of 40 odd veg/vegan cookbooks..
Chickpea Patties
Ingredients
1 tin chickpeas, drained, well rinsed and mashed
1 tsp vegetable stock powder
1 cup fresh breadcrumbs
½ cup sunflower or pumpkin seeds, chopped
1 onion, finely chopped
1 carrot, grated
½ cup green peas, cooked
½ cup corn kernels, cooked
1 cup continental parsley, roughly chopped
¼ cup mixed fresh herbs, chopped (use whatever’s in the garden or your favourites)
1 tsp chilli paste
1 tsp ground cumin
1 tsp ground tumeric
4 eggs, beaten (half in mix and half to coat)
chickpea (besan) flour, to coat
light olive oil or vegetable oil to fry
Method
Mix all ingredients together well. You may need to use your hands. You want the mixture to come securely together.
Form into balls and flatten into patties, whatever size you desire. Dip into egg and then chickpea flour. Shallow fry until golden and heated through.
Serve as a snack or with vegies. You could mix some fresh herbs through a natural yoghurt to use as a dipping sauce or dip in chutney or tomato sauce.
Lentil Hotpot
Ingredients:
500gm French Style Green Lentils
1 large onion finely chopped
1 large carrot finely chopped
2 cloves garlic finely chopped
4 tablespoons extra virgin olive oil
1 cup dry white wine
1 small tub tomato puree
Vegetable stock
Sprig of thyme and sage
2 bay leaves salt and freshly ground black pepper.
Method:
Wash lentils.
In a heavy based pan heat olive oil, fry onion, carrot and garlic until onion is golden.
Add bay leaves, thyme and sage.
When the carrots are soft add the lentils, stir and add wine, tomato puree and enough vegetable stock to just cover the lentils.
Season well with salt and black pepper.
Cover and simmer, stirring occasionally, until lentils are tender (30-40 minutes). Add more stock if necessary, the dish should not be sloppy, but still quite moist.
Vegetable Dishes
Celeriac Rosti
Ingredients:
1 celeriac bulb, peeled and grated
2 eggs, beaten with 1 tablespoon cream
1 bunch chives, finely chopped
Salt & freshly ground pepper
Method:
Fold beaten eggs through grated celeriac and add chives, salt & pepper and a few leaves of chopped dill.
Squeeze mix together into flat patties (the size will depend on whether you are serving the rosti as finger food, entrée stack or as a side to a main meal …fabulous with roast beef fillet, or char-grilled lamb cutlets).
Shallow fry in a pan previously warmed with vegetable oil. Drain on paper towel.
Grilled Field Mushrooms with Herbs & Parmesan
Ingredients:
100ml olive oil
4 large field mushrooms
4 tablespoons extra virgin olive oil
Salt and pepper
4 tablespoons chopped mixed herbs (parsley, sage, thyme and oregano)
4 tablespoons grated parmesan
Method:
Heat the olive oil in a pan, add the mushrooms cap side down. Turn the heat down to a medium-low heat. Drizzle each mushroom with a tablespoon of extra virgin olive oil, then season with salt and pepper.
As the mushroom cooks and softens, juice will begin to collect in the cup of the mushroom. It is important that the mushroom does NOT get turned over and those juices stay in the cup as it is its own sauce. At this point add the chopped herbs to each mushroom cup and then top with parmesan.
Place in the oven for several minutes to melt the cheese. Serve hot as an entrée or as an accompaniment with a roast.
Vegetable Puffs
Ingredients:
1 small sweet potato, finely chopped
1 small carrot, finely chopped
1 small zucchini, finely chopped
½ stalk celery, finely chopped
1 small potato, finely chopped
¼ cup broccoli, finely chopped
¼ cup frozen peas
¼ cup corn kernels
1 cups grated tasty cheese
1 cup ricotta cheese
2 sheets puff pastry, halved
2 tbsp sesame or poppy seeds (optional)
milk, to glaze
Method:
Preheat oven to 220C.
Put all vegies into a microwave proof dish, add a splash of water and cook on high for 2-3 minutes.
Add cheeses to vegies and mix well
Divide the mixture into four and spread along the long edge of each of the four pieces of pastry. Roll up tightly to form a sausage shape, brush edge with a little milk to seal and place seam side down on a lined baking tray.
Lightly brush the rolls with milk to glaze and sprinkle with seeds (if desired). Bake for approximately 10 minutes or until crisp and golden. Cut each roll into six pieces and serve.
Zucchini & Cherry Tomato Tartlets
Ingredients:
4 sheets short crust pastry, thawed
300g (10 oz) zucchini, grated
2 eggs, lightly beaten
150g (5 oz) ricotta
70g (2½ oz) parmesan, grated
Handful of fresh basil, chopped
2 tbs pine nuts, toasted
Sea salt & pepper
12 large or 16 small cherry tomatoes
Method:
Preheat oven to 180C (350F). Grease four individual pie tins.
Use a plate approx 17cm in diameter to use as a template to cut four circles of pastry. Place the dough over a pie tin and ease it into the tin.
Combine all of the remaining ingredients except cherry tomatoes in a large bowl and mix well to combine.
Spoon the zucchini mixture into the pie tins then place tomatoes on top of each tartlet, pressing them in slightly. Fold the overhanging pastry in towards the middle of the tartlets, gathering it a little as necessary.
Place the tartlets on a tray and bake for 40-50 mins, or until the zucchini filling has set and browned a little, and the tomatoes are a little bit shrivelled.
These are from the 'Candle Cafe Cookbook'. Everything I have made from there so far is fabulous!
Guacamole
2 ripe haas avocados, halved and pitted
2 tbsps fresh lemon juice
¼cup chopped spanish onion
¼ cup chopped red capsicum
1 ½ tbsps chopped jalapeño pepper
½ tsp salt
1/3 cup chopped coriander (cilantro)
1) Scoop the avocados and lemon juice into a bowl, and mash coarsley
2) Mix in onion, capsicum and jalapeño. Add the salt and the coriander. TAste and adjust the seasoning if required.
Best served within the hour, at room temp.
Tangy Marinade
½ cup cider vinegar
½ cup extra-virgin olive oil
1 small spanish onion
1 tbsp finely chopped frech basil or ½ tbps dried basil
¼ cup shoyu or tamari
½ cup fresh lemon juice
pinch salt
freshly ground black pepper
Combine all ingerdients in a blender and blend until smooth. Will keep in refrigerator, overed for up to 5 days.
I am racking my brain trying to think of the things I eat LOL yes that is a hard task for me atm
ummmm well I kinda just eat whatever is going and just dont add the meat to my portion eg: Jeff will have steak and mash potatoe, carrots, peas, and some pasta or something and I will have it all just not the meat, seems to work most of the time,
and I think its good for me this way to as it has cut down on my portions too, before I use to cook separate meals for us and I use to eat so much more as there was more to eat,
I know you have said your whole family are going to be doing it so this wont be such an issue for you which is great, I think pasta and vegie bakes are great, I also sometimes when I am really missing things like schnitzel parmi I get one of those bubble and squeeck vegie patties and put the suace and cheese on top of that my mum often has it with a mushroom sauce and loves it,
I just cant think atm hehe my head hurts from all the racking LOL
I will have a good think over the next few days and post again then.
Still haven't eaten meat, so thats great. I've done a couple of the recipes but more would be great if anyone can help. I'm having fish tonight. Ive decided fish once a week is a good thing. Home made pizzas last night. Vegetable lasagne on Mon (thanks rayray )
Natalie... I noticed that you mentioned that you're eating fish... are you eating other seafood too? I will post some more of the vegie type recipes I have but I can post some seafood ones also if you like
Steamed Fish Fillets with Spring Onion & Ginger Dressing
Ingredients
4 x 100g firm white fish fillets (blue eye, rock ling, snapper)
1/3 cup water
2 tablespoons Chinese cooking wine (or dry sherry)
1 small knob of ginger, finely sliced
1 bunch Chinese broccoli (gai larn), washed and cut into 5cm lengths
Method
Combine all sauce ingredients and leave to stand while preparing the fish.
Put fish into a shallow heatproof bowl that will fit inside the steamer basket with space around the edges to put the vegies. Pour the water and cooking wine over the fish and sprinkle with ginger. Put the bowl into a Chinese bamboo steamer, position over the wok or large saucepan filled with boiling water and steam, covered for 5-6 minutes.
Remove lid (very carefully, steam causes very nasty burns!) and place gai larn around the outside of the fish. Cover and steam for a further 2-3 minutes or until the vegies have steamed and the fish is cooked.
Remove the vegies and place on a serving platter. Put the fish on top and retain any juices in the bowl. Combine these juices with the sauce. Pour over the fish and serve immediately with steamed rice.
Pad Thai so yum!!!
Ingredients:
150 g dried rice stick (3-5mm wide)
30ml tamarind water
30ml fish sauce
60g palm sugar
2 tablespoon peanut oil
1 clove garlic, minced
1 red shallot, finely chopped
1 egg
30g dried prawns (shrimps) rinsed under cold water and dried
60g fried bean curd cut into 1cm cubes
1½ cups bean sprouts
Pinch chilli powder
2 tbsp garlic chives, chopped into 2cm lengths
½ cup roasted peanuts, chopped
½ lime in wedges
Coriander, to garnish
Method:
Soak the noodles in cold water for 2 hours to soften yet remaining still quite firm (the noodles will soften completely when cooked).
Heat the sugar, tamarind water and fish sauce together until sugar has dissolved (2-3 minutes), set aside.
Fry garlic and shallot in peanut oil until beginning to colour.
Add the egg and scramble in the wok.
Immediately add the dried shrimps and tofu and stir for 30 seconds before adding the drained noodles.
Mix quickly for 10seconds then add the sauce and stir fry until the noodles soften and wilt completely.
Finish with the half the bean sprouts, chilli powder and chives.
Serve on a flat plate topped with the remaining bean sprouts and coriander, with the peanuts and lime to one side.
Prawn Laksa
Ingredients:
½ cup peanut oil
1 quantity recipe spice paste (see below)
6 cups water
2 cups coconut cream
2 tablespoons sugar
Salt to taste
500g packet thin fresh yellow noddles (hokkien)
150g bean sprouts
600g green prawns, peeled and wok fried (cooked through)
12 pieces of fried tofu
Garnish:
1 continental cucumber, de-seeded and very thinly sliced
3 eggs, whisked and made into thin omelettes, then shredded
2 red chillies, very thinly sliced
2 spring onions, finely sliced on the angle
¼ bunch Vietnamese hot mint (daun kesum)
Spice paste
10 red chillies
2 birdseye chilli
8 shallots
1 lemon grass, white part only
4cm galangal, peeled
1cm fresh turmeric, peeled
1tsp dried shrimp paste
Method:
Chop and blend all of the spice paste ingredients, adding a little of the oil if necessary so paste keeps turning and blending.
Heat the remaining oil in a wok and gently fry the spice paste for ten minutes.
Add the water and bring to the boil.
Add coconut cream, sugar and salt. Reduce heat add the tofu and simmer for 15 minutes.
To serve, plunge noodles in boiling water for a few seconds and divide between the six bowls.
Top the noodles with prawns and bean sprouts. Pour soup over the top and garnish each with a little of the cucumber, chilli, omelette, spring onion and Daun Kesum.
Salt And Pepper Squid Our fave!
1kg squid Tubes, halved lengthways
150g rice flour
100g cornflour
1 tablespoon salt flakes
2 tablespoon ground white pepper
2 teaspoons castor sugar
4 egg whites, lightly beaten
Oil, for deep-frying (approx 2 litres)
Lemon or lime wedges, for serving
Method:
Open out the squid tubes, wash and pat dry. Lay on a chopping board with the inside facing upwards. Score a fine diamond pattern on the squid, being careful not to cut all the way through. Cut into pieces about 5 x 3 cm. alternatively, keep the tubes whole and slice into rings or cut open as above and slice into strips.
Combine the rice flour, cornflour, salt, white pepper and sugar in a bowl. Dip the squid into the egg white and then into the flour mixture, shaking off any excess.
Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180C (350F), or until a small cube of white bread dropped into the oil turns golden brown in 15 seconds. Cook batches of the squid for 1-2 minutes, or until the flesh turns white and curls. Drain on paper towels. Serve with lemon wedges.
Stuffed Mushrooms
Ingredients:
6 large open cup field mushrooms, stems removed and finely chopped
½ bunch of continental parsley (roughly chopped)
1 red capsicum, finely diced
1 large brown onion (finely diced)
1 cup of fresh breadcrumbs
1 cup of Parmesan cheese (grated)
Salt and pepper
½ cup Parmesan, extra
½ cup fresh breadcrumbs, extra
Olive oil (for sautéing)
Method:
Preheat oven to 180°C
Fry the diced onion, chopped mushroom stems and capsicum in a little oil. Remove from heat and add breadcrumbs, Parmesan and parsley. Mix together (you may want to use an egg to bind the mixture), but it is not vital
Stuff the large cup mushrooms with the mix, top with mixed extra parmesan and breadcrumbs and cook in a pre-heated oven for approximately 30 mins or until topping is golden and mushrooms are tender.
Remove the stuffed mushrooms from the oven and serve with a green salad.
Chickpea Curry
Ingredients:
1 can Moroccan chickpeas, drained
1 can tomatoes
1 onion
2 cloves garlic
1 fresh chilli, chopped finely
½ tsp fresh ginger
½ tsp cumin
½ cup chicken stock
½ cup natural yoghurt
Method:
Heat oil in pan and fry onion, garlic, chilli and ginger until soft.
Add cumin and stir.
Add chickpeas, stock and tomatoes and simmer for 20 minutes.
Stir in yoghurt prior to serving.
Serve with rice.
Dhal Tadka
(Lentils cooked with onions, tomatoes, mustard seed and garlic)
Ingredients:
Water
2 Cups Red Lentils
1 Onion
½ cup chopped tinned tomatoes
Oil
2 cloves of garlic – crushed
½ tsp crushed ginger
Coriander Leaves
Curry leaves
Salt
1 tsp mustard seeds
Mixed Spices (cumin Seeds and Whole Red Chilli)
Method:
Wash then soak lentils for 4 hours
Boil lentils for 30 minutes or until soft.
Add oil to pan and fry onion until golden.
Add mustard seeds and fry for 3-4 minutes.
Add garlic and ginger fry a further 1 minute.
Add remaining mixed spices and fry a further 2 minutes
Add tomatoes and curry leaves.
add lentils and stir through. Season with salt if required.
Bring to boil and serve garnished with coriander leaves.
Green Lentil Curry
Ingredients:
2 cups Green Lentils (*always wash lentils before cooking)
2-3 cups hot water
1 cup crushed tomatoes
1 tablespoon of oil
1 onion finely chopped
½ teaspoon crushed ginger
½ teaspoon crushed garlic
1 teaspoon Turmeric
1 teaspoon Coriander ground
1 teaspoon Cumin ground
1 teaspoon Garam Masala
Salt to taste
Optional:
1 fresh green chilli with stem chopped off
Or
¼ teaspoon of chilli powder
½ Green capsicum sliced
Method:
Put lentils on to cook in a saucepan with water, crushed tomatoes and salt to taste and garam masala, bring to boil and cover. (If you wish to add capsicum and or whole green chilli you may do so at this point).
Reduce heat to low and cook for required amount of time (*see notes below).
Lentils should be cooked so they are whole and soft inside (not mushy). This dish should be fairly thick (like a very thick soup).
In another saucepan fry sliced onions till golden add ginger and garlic fry for about 2 minutes, then add turmeric, coriander ground and cumin ground (and chillies if you wish), fry on low heat for approximately 2-3 minutes stirring constantly. Take care not to burn spices. Add this to cooked lentils and stir through.
I had a bit of an experimental night last night but it worked out to be really yummy.
I had a jar of napolitana pasta sauce left over from the night before as I had used a little for the pizza I made.
So in a saucepan I fried up in a little butter one onion and some fairly small cut broccoli peices,
I cooked it for about 5 or so min with the lid on to soften.
then I added some sundried tomatoes choped in small peices and a whole heap of katamata olives I also added about a teaspoon of the olive oil the sundried tomatoes had been marinaded in.
I put in about a teaspoon of garlic ( the one in the tube from woolies fruit and veg section )
I then added the rest of the jar of the napolatana sauce and cooked for a few more minutes
and served with spaghetti.
it was really yummy and worked out so well I will most deffinately be making it again.
and I thought that if you had alot of people to feed you could easily make this go a long way with out breaking the budget.
2 tbsp sunflower oil
2 tsp ground coriander
1/2 tsp curry powder
1/4 tsp turmeric
2.5 cm piece of fresh root ginger - peeled and grated (and is optional)
1 large onion, chopped
2 garlic cloves, crushed
1 small cauliflower, cut into florets
2 potatoes, cut into chunks
2 large carrots, sliced
200 ml coconut milk
1 green capsicum, cored, seeded, and cut into chunks
1 fresh green chilli, cored, seeded, and finely chopped
1 400g can chopped tomatoes
salt and black pepper
juice of 1/2 lemon
fresh coriander leaves to garnish
Instructions
1) Heat the oil in a large saucepan, add the coriander, chilli powder, and turmeric, and cook, stirring constantly, for 1 minute. Add the ginger, onion, and garlic, and cook, stirring, for 3-5 minutes until the onion is softened but not coloured.
2) Add the cauliflower, potatoes, and carrots to the pan, and stir well to coat in the spices, Cook, stirring occasionally, for 5 minutes.
3) Add the green capsicum, chilli, tomatoes, and coconut milk to the pan with salt and pepper to taste. Stir well.
4) Bring to a boil. Cover and simmer gently for 25-30 minutes until vegies are just tender. Stir in the lemon juice. Serve at once, garnished with the coriander. Serve with basmati rice and beautiful naan bread. ENJOY!!
Utensils
Large saucepan, Cutting board, Cutting knife, wooden spoon
1. Coat pan with cooking spray, heat and add onion. Cook, stirring until softened. Stir in garlic, ginger, chilli, coriander, cumin, turmeric, curry powder. Stir for 30 seconds.
2. Add the pumpkin and stock. Simmer, covered for around 15 minutes or until pumpkin is tender. Stir in spinach and fresh coriander. Cook until spinach has just wilted.
3. Just before serving, over rice, sprinkle with almonds if wanted.
This started as a WW recipe, but it is still 0 points except for the rice!!
~~~
Vegetarian Burritos
Makes 6
Ingredients
Burrito kit
1/2 onion sliced
1 tsp crushed garlic
1 capsicum diced
1 small can corn kernels, drained
1 zucchini diced
1 can of red kidney beans, drained
1 can refried beans
grated cheese
sour cream
Method
Coat a pot or pan with cooking spray (or use oil if preferred). Fry onion, garlic and capsicum until the onion is golden. Add the zucchini, corn and red kidney beans. Fry for a few minutes and then add the burrito seasoning and water then leave to simmer for 10 minutes.
Heat the refried beans in the microwave then paste on to the burrito, top with vegie mixture then some cheese. Roll the burrito up then place under a grill or onto a sandwich press. Or you can skip this part.
Top with salsa and sour cream.
Basically it's the same as regular burritos except you're substituting mince for diced vegies.
~~~
Potato and Red Pepper Frittata
Ingredients
Serves 3-4
450g small new potatoes
6 eggs
30ml/2 tbsp chopped fresh mint
30ml/2 tbsp olive oil
1 onion, chopped
2 garlic gloves, crushed
2 red peppers, seeded and roughly chopped
salt and black pepper
mint sprigs, to garnish
1. Scrub potatoes, then cook in a pan of boiling salted water until just tender. Drain the potatoes, leave to cool slightly, then cut into thick slices.
2. Whisk together the eggs, mint and seasoning in a bowl, then set aside. Heat the oil in a large frying pan.
3. Add the onion, garlic, peppers and potatoes to the pan and cook, stirring, for 5 minutes.
4. Pour the egg mixture over the vegetables and stir gently.
5. Push the mixture into the centre of the pan as it cooks to allow the liquid egg to run on to the base.
6. Once the egg mixture is lightly set, place the pan under a hot grill for 2-3 minutes, until golden brown. Serve hot or cold, cut into wedges and garnished with sprigs of mint.
~~~
Chickpea curry
2 x 400g cans chickpeas
400ml vegetable stock
300g onions finely chopped
2 ½ teaspoons salt
1 green chilli, chopped
1 tbsp grated ginger
60ml lemon juice
90ml oil
225g tomatoes, chopped (or 1 tin)
1 tbsp ground coriander seeds
1 tbsp cumin seeds
½ tsp ground turmeric
2 tsp garam masala
¼ tsp cayenne pepper
Put 2 tbsp chopped onions, ½ teaspoon salt, green chilli, ginger and lemon juice in a ramekin and put aside.
Heat oil in a large deep frying pan. Add onions and fry in medium heat for 8 minutes till onions brown. Add tomatoes and cook 5 minutes. Add coriander, cumin and turmeric and stir for 30 seconds, then add drained rinsed chickpeas. Add 400ml vegetable stock, and remaining ingredients (garam masala and cayenne pepper). Reduce heat to low, add a lid and simmer for 20 minutes.
Just before serving add the raw onion mix from the ramekin and stir in.
Can be served with rice.
~~~
Curried Pumpkin Soup
1.5kg butternut pumpkin
2 onions
2 cloves of garlic
1 tablespoon of curry powder
1 litre of vegie stock
1/2 cup coconut cream
Cut pumpkin into cubes. Heat oil in large saucepan and fry onion and garlic. Add curry powder and cook for another 30 seconds. Add pumpkin and stock. Simmer for around 20-25 minutes. Allow to cool slightly and puree. Stir through coconut cream if desired and serve.
Reply With Quote
Registered User
Vegetarian/Vegan Recipes
Bookmarks