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Thread: Vegetarian/Vegan Recipes

  1. #1

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    Default Vegetarian/Vegan Recipes

    Hello, I am thinking of becoming a vegetarian and I thought we could share recipes and ideas here.

    So, anyone got any, lol? I'm new to this.


  2. #2

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    Nope Nat, sorry. DH won't be happy with you

  3. #3

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    I can't get over your av lmao!!!

  4. #4

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    You leave my (.Y.) alone

  5. #5

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    OK, here's my all-purpose brocolli bake. (Quickly as DS is up for the day now.)

    You need: cooked brocolli, boiled potato chunks OR baked potato wedges, sweetcorn and a cheese sauce with herbs and garlic.

    Optional: Add one or two of the following: salmon, vege bacon, normal bacon if you do two, soya chunks, spinach or extra lumps of cheese.

    Just cook everything and add it to a casserole dish, in the oven for half an hour. Serve with peas and carrots or whatever else takes your fancy.

  6. #6

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    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..

  7. #7

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    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.

    Remove from oven and allow to cool.

  8. #8

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    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.

  9. #9

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    These are fantastic! Thanks so much - really helpful. Yum, lol.

  10. #10

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    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.

    Take care

  11. #11

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    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 )

    Thanks again everyone

  12. #12

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    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

  13. #13

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    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

    Sauce
    4 tablespoons light soy sauce
    2 tablespoons finely chopped coriander
    2 tablespoons finely sliced ginger
    2 tablespoons finely sliced spring onions
    1 chilli, finely sliced
    2 tablespoons kecap manis
    2 tablespoons malt vinegar
    1 tablespoon sesame oil

    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.

  14. #14

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    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.

  15. #15
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    Mixed Vegetable Curry

    Serves 4

    Vegan = yes / Vegetarian = yes

    A not so spicy and deliciously warming curry

    Time to prepare: approx 1 hour

    Ingredients

    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

    ~~~

    Spinach and Pumpkin Curry

    2 medium onions, chopped
    2 tsp minced garlic
    1 tsp minced ginger
    1/2 tsp minced chilli
    1/2 tsp curry powder
    1 tsp ground coriander
    1 tsp ground cumin
    1/2 tsp ground turmeric
    1kg butternut pumpkin, chopped into small pieces
    1 1/2 cups vegetable stock
    150g baby spinach chopped
    1/3 cup fresh coriander
    1 tbs flaked almonds (optional)

    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.

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