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Dead Bloke
Joined: 20 Nov 2004
Posts: 28
Location: Manhattan, West Yorkshire
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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Dead Bloke
Joined: 20 Nov 2004
Posts: 28
Location: Manhattan, West Yorkshire
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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Dead Bloke
Joined: 20 Nov 2004
Posts: 28
Location: Manhattan, West Yorkshire
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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leebu
Joined: 23 Nov 2004
Posts: 418
Location: east yorkshire
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 Posted: Mon Nov 29, 04 5:54 pm Post subject: |
 
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Short, I would say.
I am a big fan of soya mince and started using it before giving up meat. I think it absorbes the flavour of chillies and bolegnese sauces far better than the usual rubbish put in mince, and a lot less oily. The secret is to cook, allow to cool and then reheat, for some reason it tastes far better.
Favourite easy veggie dish- Pasta with asparagus, goat's cheese and basil.
Cook pasta, chop and steam the asparagus.
While thats on the go, crush a couple of cloves of garlic and add to some nice olive oil. Shred a big handful of basil and chop as much goats cheese as you fancy into cubes.
Then when pasta is cooked, drain and add all the other ingredients along with black pepper (no salt). I also add some black olives if I'm feeling particularly generous. Easy peasy and tastes verrry nice. Top tips: garlic is uncooked so not ideal first date food...
If anyone is serious about veggie food, Delia's vegetarian cook book is ace.
Oh, and less of the sniping about us pescatarians, please. Fish is my equivalent of a niccorette patch on the way to trully ethical consumption. Everyone has to start somewhere! |
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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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Bugs
Joined: 28 Oct 2004
Posts: 10744
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| Posted: Tue Nov 30, 04 9:32 am Post subject: |
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| leebu wrote: |
| If anyone is serious about veggie food, Delia's vegetarian cook book is ace. |
'Tis, and it's nicely designed so it stays flat open on the table when you're cooking from it. And best of all it's in one of those discount book chains for �7.99 at the moment - I think it's bookworks, and I think they're in mostly every town centre going.
Here's my favourite, it's one of the first things I cooked for Treacodactyl (it was too salty and the onions weren't cooked  but I've improved!).
Italian Potato Pie from Silvana Franco's (out of print) Vegetarian Student Cookbook.
Some potatoes - about 1lb says Ms Franco - peel, cook til tender, cool and slice.
Some tomatoes - unless it's summer I used a drained tin - sliced or chopped.
An onion, finely sliced or chopped, and I prefer to cook it a bit first.
Some mozzarella - one ball will do.
Oregano, salt and pepper.
In to a casserole dish put a layer of sliced taters, then all the tomatoes, the onion on top of that, about 1/3rd of the mozzarella, season and sprinkle with herbs, top with the rest of the potatoes and finish with the mozzarella.
I often put some cheddar or parmesan on too, and in fact these days I often just use a portion of tomato pasta sauce from the freezer instead of mucking about with layers of onion and tomato, it's enough trouble slicing hot potatoes (yeh, I say cool them first, but you needn't get the idea I'm organised enough to follow my own advice  )
Because it's all cooked, all you need to do is bake it until the cheese looks nice. It would be a shame not to have it with some nice red wine too.
Mmmmmmm. Guess what we're having for dinner tonight.
This forum really needs a licking-lips smilie. |
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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
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| Posted: Wed Dec 01, 04 12:02 pm Post subject: |
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I've finally sorted out our recipe file, cooked this last night which I can't remember doing before, but will certainly be doing again.
STEVE'S SPICED RED LENTILS
250g split red lentils
2 medium onions, finely chopped
75g butter
6 cloves garlic, finely sliced
1 medium carrot, grated
2 level tsps whole cumin seds
1.5 rounded tsps mustard seeds
3 level tsps ground turmeric
400ml coconut milk
5 thick slices fresh ginger
400g ripe tomatoes, roughly chopped (I used a tin )
juice 2 small limes
fresh coriander
s&p
Fry the onions in half the butter, until soft.
Add half the garlic, carrot and whole spices and cook for another 5 minutes.
Stir in the turmeric, cook for a couple more minutes.
Add the lentils, 275ml water, the coconut milk, tomatoes, ginger and s&p.
Bring up to a simmer and cook for about half an hour.
Remove from the heat.
Heat the rest of the butter until frothing and fry the rest until of the garlic until coloured.
Tip into the lentils, and stir in along with the coriander and lime juice.
Cover and allow to rest for 10 minutes before serving. |
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jema
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon
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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
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Bugs
Joined: 28 Oct 2004
Posts: 10744
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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
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