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| Vegetarian Potluck
Posted: 9/30/2009 9:59:43 PM | | I need some ideas for a main dish or a side dish for a vegetarian get-together. The only other dish that I know about is a wild rice casserole - the others are mystery dishes. I don't know if these people are vegan or not, I know that some are meat-eaters so I'm not going to be too strict about this. It's got to be a dish that can be simple and re-heat easily because this is a casual party at a cottage. Any favourites that are always a hit? | |
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| Vegetarian Potluck
Posted: 9/30/2009 10:52:01 PM | As side dishes : -
DRIZZLED SPROUTS
Cut 500g brussels sprouts in half. Place on a foil-lined baking sheet. Drizzle with 1½ tbs olive oil and sprinkle with garlic salt and pepper. Roast at 200°C for 14 minutes or until browning. Drizzle with 1 tsp sherry vinegar or lemon juice. Serves 4
BACON SPROUTS
Slice 200g brussels sprouts. In a frypan, cook 2 tsp olive oil and 1 rasher bacon (chopped) over medium heat for 2 minutes or until bacon is crisp.
Stir in ½ cup chopped onion. Sauté for 4 minutes. Stir in sprouts and sauté for 6 minutes until tender. Stir in 2 tsp chopped fresh thyme. Season with salt and pepper. Serves 2
GREMOLATA CARROTS
Crush 1 tbs sliced almonds and toast in a frypan over medium for 2 minutes, turning frequently. Chop 1 tbs parsley and place in a large bowl with almonds, ½ tsp minced garlic, ¼ tsp lemon zest, 2 tsp lemon juice and 2 tsp extra-virgin olive oil. Chop 500g carrots into 6cm x 1cm strips. In a saucepan, bring 6cm water to a boil. Add carrot; cover and reduce heat to medium-low. Cook for 6 minutes or until just tender. Toss carrots in gremolata (almond mix). Season with salt and pepper. Serves 4
CREAMED CAULIFLOWER
Bring 1 cup vegetable stock to the boil in a saucepan. Stir in 5 cups cauliflower florets and return to boil. Reduce heat, cover and simmer for 7 minutes or until tender. Move into a serving dish and cover. Raise heat to high and bring stock to a boil for 4 minutes. Whisk in ¼ cup sour cream, 3 tbs chopped fresh chives and 2 tsp seeded mustard. Return cauliflower to pan and toss with cream mixture. Season with salt and pepper. Serves 4
BROCCOLI WITH GARLIC CRUMBS
Heat 2 tbs olive oil in a saucepan over medium heat. Stir in 3 cloves garlic (minced) and sauté for 1 minute. Stir in ½ cup wholegrain breadcrumbs. Continue cooking, stirring frequently, until crumbs brown lightly. Move crumbs to a bowl. Microwave 1 bunch broccoli (cut into bite-size pieces) for 2 minutes or until tender. Toss with crumb mix. Season with salt and pepper. Serves 6
NUTMEG SWEDE
Peel 1 swede. Chop into 2cm chunks. Place in a microwave-safe dish with ½ cup water and cover. Cook on high for 8 minutes or until tender. Drain and move to a bowl. Add 2 tsp butter and a pinch of nutmeg to a frypan. Cook over low heat until butter browns. Remove from heat and stir in swede. Serves 2
BAKED TOMATOES
Place 2 punnets cherry tomatoes in a single layer on a foil-lined baking tr-ay. Drizzle with 2 tsp olive oil. Season with salt and pepper. Roast at 200°C for 20 minutes or until tomatoes collapse. Remove from oven. Sprinkle with dill. Use leftovers on pizza. Serves 4
CURRIED BUTTERNUT
Microwave 2 cups chopped butternut pumpkin on high for 6 minutes or until tender (or boil in a saucepan for 10 minutes). Drain. Heat 2 tbs olive oil in a frypan. Stir in 1 tsp curry powder and cook for 1 minute. Stir in cooked pumpkin and toss gently until coated. Sauté for 1 minute or until pumpkin begins to brown. Stir in 1 tbs chopped fresh coriander and season with salt and pepper. Serves 4
POTATO POCKETS
Prick 1 russet potato with a fork and microwave on high for 8 minutes or until tender. Let cool slightly; cut in half. Scoop flesh into a bowl, leaving a 1cm border next to skin. Add 3 tbs reduced-fat buttermilk, 1 sliced shallot, 1 tbs chopped sun-dried tomatoes in olive oil and 1 tsp butter; mash with scooped-out potato. Season potato mix with salt and pepper and stuff into potato halves. Sprinkle with 1 tbs parmesan cheese. Grill until bubbly. Serves 1
CAPSICUM STIR-FRY
Cut 1 seeded red, green or yellow capsicum into thin 6cm-long strips. Heat ½ tsp peanut oil in a small frypan over medium-high. Add ¼ tsp minced garlic. Stir-fry for 30 seconds. Mix in capsicum and stir-fry for 1 minute or until tender. Stir in 4 sliced shiitake mushrooms and cook for 2 minutes. Add ¼ cup thinly sliced shallots and cook for 1 minute. Remove from heat. Whisk 1 tsp rice vinegar, ½ tsp toasted sesame oil and 1 /8 tsp chilli sauce. Pour over veg and toss gently. Season with salt. Serves 2
DIJON TURNIPS
Blend 1 tbs butter, 1 tsp honey mustard and 1 tsp olive oil. Cover and set aside. Peel 2 turnips and cut into 2cm pieces. In a saucepan, bring turnip to a boil in ½ cup water. Cover and simmer for 20 minutes or until tender. Drain and place in a bowl. Stir in butter mix and 3 tbs chopped fresh parsley; toss to combine. Season with salt and pepper. Serves 4
CIDER CABBAGE
Place 1 tbs olive oil in a saucepan over medium heat. Stir in 1 cup chopped red cabbage and sauté for 4 minutes. Add ½ cup finely chopped apple and cook for 2 minutes or until apple is tender. Add 1 /3 cup water, ¼ cup apple cider and 2 tbs apple cider vinegar. Bring to a boil; cover and simmer for 10 minutes. Season with salt and pepper. Serves 4
SWEET SPUDS
Brush a baking dish with olive oil. Cut 2 unpeeled sweet potato into 1cm-thick rings. Place in a baking dish, keeping them in a single layer with some overlap. Brush 1 tbs olive oil over rings and sprinkle with salt and pepper. Bake at 200°C for 40 minutes or until browning. Drizzle 1 tbs honey over rings and sprinkle with 2 tbs finely chopped walnuts. Return pan to oven and bake for 6 minutes or until nuts are lightly browned. Serves 4
SPICY SILVERBEET
Shred leaves of 1 bunch silverbeet. Heat 2 tbs olive oil in a saucepan. Add 3 cloves garlic (minced) and sauté for 1 minute. Stir in ¼ tsp crushed red chilli flakes and ½ tsp oregano. Cook for 1 minute. Add silverbeet leaves and ½ cup vegetable stock, cover and simmer for 6 minutes or until silverbeet is tender. Season with salt and pepper. Serves 4
EGGPLANT STIR-FRY
Heat 1 tbs olive oil in a large frypan over high. Add 1 sliced onion, 1½ tsp grated ginger, 1 clove grated garlic, 1 chopped red chilli. Cook, stirring frequently, until onions are transparent. Add 650g chopped eggplant and cook until tender. Add ½ cup coconut cream and 1 tsp sugar. Cook for 3 minutes. Garnish with fresh coriander. 6 serves | |
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| Vegetarian Potluck
Posted: 9/30/2009 11:06:18 PM | I like this casserole, but it has dairy and eggs in it, so it isn't vegan. You can offer plenty of fruits and vegetables as side-dishes and the vegans will be fine.
The recipe is from the book "Diet for a Small Planet," but I don't have the original anymore, I make it from memory. It's like a custard, and actually tastes sweet because of the onions. Everyone I have ever served it to likes it, and I've been making it for 20 years.
Ingredients:
Cooked brown rice, 4 cups
Cooked red kidney beans, 2 cups
1 to 2 Large Yellow onions, chopped and sauteed in butter until soft
Sharp yellow cheddar cheese, grated, 1 1/2 cups, plus 1/3 cup for on top
Eggs, 4
Milk, about 1 cup, I use Rice or almond milk
Wheat germ, 1/3 cup (make sure it is fresh smelling, not rancid)
Tarragon, 2 - 3 Tablespoons
Butter or olive oil
Sea Salt, about a tablespoon
Pepper, 1/4 - 1/2 tsp.
Paprika for garnish on top
Make enough rice and kidney beans ahead of time to have the proportions of about 1/3 kidney beans to 2/3 rice for the dish.
Preheat oven to 350. Coat a large glass baking dish with butter or olive oil. This recipe makes 2 dishes.
While the onions are sauteing, mix eggs, milk, salt, pepper, tarragon in a large bowl. Add grated cheese and mix well. Mix in rice, fold in kidney beans. Add the sauteed onions. Pour into baking dish. Sprinkle top with wheat germ. Sprinkle cheddar cheese on top about the same as you would on a pizza.
Bake until eggs are set and the top is browned. About 20 - 30 minutes. If the top is browned before the eggs are set, cover with tin foil and bake another 10 minutes.
Sprinkle entire top with paprika. Let cool for 10 minutes. Cut into lazagna-style rectangular peices.
Try making this at home once before you make it for a party, then fine tune the proportions so you get a creamy, cheesy, custard style casserole dish that holds together when you serve it. It tastes even better as leftovers.
I can't eat dairy anymore, so I use non-dairy cheese, cashew butter, soy sour cream, or silken tofu instead of the cheese now. I also swapped the wheat germ with gluten-free bread crumbs.
A really fun thing to make is fruit smoothies. Bring a blender, lots of bananas, strawberries and blueberries and some vanilla coconut yogurt, ice, and rice milk. I like to add some flavored seltzer water right at the end of blending to make it a bit fizzy.
For vegetable side-dishes, everybody likes garlic mashed potatoes. I use boiled red potatoes scrubbed but with the skins left on, mashed with rice milk, butter, parsley, and several cloves of garlic cooked briefly in the microwave until soft, chopped and added.
Lately, lots of people are serving yams and sweet potatoes, made any way you like them. They are good made into fries, or baked and served with oil or butter.
For vegetables, get whatever is in season and grown locally for the best taste. Try a local farmer's market and ask the farmers/vendors for recipies. I roast most vegetables in the oven. Coat a variety of roughly cut up vegetables in olive oil with some salt and pepper, lay them onto baking sheets and roast them until lightly browned. Try a combination of red, yellow and green pepper, zucchini, quartered onions, whole garlic cloves, broccoli, carrots, cauliflower, yellow squash.
Bake acorn squash cut in half with butter and brown sugar inside where the seeds are removed from.
Cut some eggplants in half and bake until soft. Let cool. Peel, chop and mash it. For each eggplant, mix together a tablespoon or two of tahini (sesame seed paste), a squeeze of fresh lemon, and some olive oil until creamy and mix with the eggplant for a nice creamy dip. You can add a baked clove of garlic, chopped, for more flavor. It's usually served with pita bread cut into quarters, but I use corn chips.
I am buying a locally made apple cider (no preservatives added) to bring to a party I am going to. Everybody likes that. If it is cold out, you can heat it up and put a cinnamon stick in it for flavor. (Also rum is good for the adults.) | |
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| Vegetarian Potluck
Posted: 9/30/2009 11:13:06 PM | Oh my goodness iamtryingagain - thank you so much for your trouble! I read through all these and they sound delicious. Some of your vocabulary is different but I think I get the gist. We call capsicums peppers, pumpkins squash, and I'm not sure what a silverbeet is - just a beet? also I don't know what a swede is. I will google it out of curiousity. Have you tried and tested all these recipes?
The sweet potatoes would be easy to do ahead of time and finish there but I'm tempted to bring 2 dishes now. Thanks again for the inspiration. Just what I needed.  | |
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Posted: 9/30/2009 11:33:22 PM | Thanks, ideoform, I will copy and paste and print out your recipe and ideas. I had Lappe's books when they first came out.
I love roasting vegetables drizzled with olive oil, also love garlic mashed potatoes and baked sweet potatoes.
Things come to Canada a bit later than the U.S. so we don't have coconut in our yogurt yet - sounds delicious, and we don't have locally made organic apple cider - at least I don't think so - sounds equally delish.
I was not able to eat dairy either, but I got treated for my food in tolerances by an acupuncturist with specialized training and now I can eat anything. I can't remember the name of her training but I can find out and email you if you are interested. | |
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Posted: 9/30/2009 11:34:59 PM | You're welcome..Quintessential.. Silverbeet is a leafy green vegetable..with a white stalk..
don't know what would be a substitute for that in your country probably spinich or equivalent.
as for trying these - I haven't as yet....saw recipes and might do so over w/end.
Enjoy! | |
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Posted: 10/1/2009 12:21:25 AM | Iamtryin has some good dishes for you. I am not a vegetarian, but I love vegetables more than anything. There is ONE particular thing that stands out ot me when people ask this question, because I have so many times served it to vegetarians, who loved it and because it is so easy.
You can go totally homemade with this or if you need it quick, and even easier, you can do store bought stuff.
Sweet Potato Green Bean Turnovers
You need an
8" Pie Pastry - for every guest you are serving. Or you can use puff pastry rolled thin and cut out any shape you like. Just buying pre-made refrigerated pie crust in the box, not pie pan, works fine.
Sweet Potato - 1 small per pastry or 1 medium for every 2 pastries, a really large potato will do 3 turnovers
Green Beans - you can use any kind, Italian, French cut, haricots (small whole green beans), 2" cut KY blue lake. In this I think all but the French cut work best, but I gave the recipe to a friend and she always uses French cut.
Set oven to 400 degrees F for both of these steps.
Roast the sweet potatoes in the oven. Wash and oil the skin well first, and wrap in foil. Be sure they are very soft before removing form the oven. Let sit 15 minutes to cool before removing skins and placing potato in a large bowl.
While potatoes cool, make sure crusts are ready to fill and beat 2 large eggs with 1/4 cup of milk. Have baking sheet(s) ready. If you have cooked your green beans, make sure they are cut to size. If they are from frozen, be sure they are nicely heated. Be sure not to overcook beans.
In the large bowl with the sweet potatoes, mashe well or use a mixer. Mashing is probably better. For every 4 medium potatoes add...
1 tsp cumin
1 tbls crushed and mashed ginger, or 2 tsp fresh ginger powder
1/2 tsp allspice
1 tsp nutmeg
1 tsp salt
1 tsp white pepper
1/4 cup butter or scant 1/4 cup extra virgin olive oil
Mash and mix well again
Add 2 cups green beans and fold in
Take 1 pastry and fill it in the center, nice and full. Wet all around the edges and bring/fold both sides up to center. Crimp edges together with fingers so that it looks scalloped. Brush with egg and milk mixture and lift from the bottom to set on baking sheet. Repeat with all pastries. Bake in center to upper level of oven until golden and done on bottom of pastry.
Eggplant Zucchini Cake
this is a main dish, not dessert
You need a bundt pan or tube pan with short sides (3"-4")
*4 slender Japanese eggplant and 4 large zucchini so that they are all about the same size
*Oil the pan VERY well, or use a nonstick spray
*Cut off ends of the vegetables, leave peel on and with a wide vegetable peeler peel continuous strips from top to bottom of each eggplant and zucchini
*Lay strips in pan so that ends go from outer edge to inner edge of the pan, overlap the strips of veggies a little and alternate between the eggplant and the zucchini.
Make 2 cups of raw rice, orzo (a pasta), couscous (a pasta), or quinoa. Use 2 tsp of allspice in the water.
*While you grain/pasta of choice cooks, in a skillet caramelize 1 large chopped onion. *When done add 1 large chopped tomato or 2 sundried tomatoes cut into strips.
*When fresh tomato is well heated or dried tomato is softened, add 1 small lemon chopped rind and all, and 1 tbls Greek or Italian herb mix and 2 cups fresh chopped chard, curly spinach leaves (not baby spinach), or 1 packed cup of jarred grape leaves, drained & chopped.
*When spinach/chard is wilted or grape leaves are hot, remove from heat. You may also add black olive slices if you wish, at this point.
*When grain/pasta is done, mix the sauteed veggies with the it, then add to the ring pan on top of the eggplant and zucchini strips. Add gently so to be sure not separate the overlapping strips.
*Press down well, but carefully.
*Fold edges of eggplant and zucchini over the grain/veggie mixture.
*Bake at 400 for about 30-40 minutes. Be sure oven is fully preheated.
*After done let sit for 5 minutes, then invert to a warm serving plate. You may need to loosen edges.
Variation: Instead of filling with grain mixture you may use a lightly sauced spaghetti broken into shorter pieces, or any pasta and alternate filling with pasta and freshly grated Pecorino Romano or Pamigiano Reggiano.
SS | |
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Posted: 10/1/2009 12:41:02 AM | I suppose the weather where you are is cooling down, so maybe one pot warmers are a go? I am a vego with the odd lapse but my girl has never eaten meat in all her almost 18 years (apart from her daycare admitting in horrified tones that they gave her a sausage once by accident  ).
I love chili sans carne- make your fave chili recipe but just double up on whatever pulse you would normally use. For lacto-ovo types, quiches and frittatas are great, both taste delicious at room temp too. In any casserole or stove-top sauce for say, spaghetti,, red lentils are a great meat substitute- wash thoroughly and either cook separately for 15 mins or cook in the actual sauce. I make a yummy version of beef wellington using chickpeas and sundry goodies all whizzed up that looks great and tastes better... do let me know if you want any detailed recipes from those mentioned. Most are a combo of recipes I own, ones I read 'somewhere' and improvs due to lack of ingredients at some point, so I can't copy/paste them.
Good luck!!
Oh... a favourite I have made and put up in the forums is spanakopita.... look for the phyllo/fillo/filo thread  | |
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Posted: 10/1/2009 9:11:17 AM | | Smilingsalmon, thanks for those 2 recipes - I'll add them to my growing collection. jojoaus, I'll look up your spanakopita and I would love your recipes for "beef" wellington. This is a book club group and there will be lots more veggie potlucks which will be a new thing for us. | |
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Posted: 10/1/2009 10:05:45 PM | First- Reynolds, STOP THE SPAMMING. Enough already. No one else uses a sig block on here- are you just "special" or don't you get it? No one really gives a flying rat's butt about you online eReport, nor do we want a subscription to your newsletter. The fact that you're "an experienced home cook" means jack squat here. Almost EVERYONE posting has THAT qualification. Oh- and what part of VEGETARIAN didn't you get. Last I heard, neither salami nor cheese were vegetables.
OK- that's off my chest, on to the recipe...
Kasha Varnishkes (Buckwheat groats with bowtie pasta)
1 cup Kasha (Wolff's brand- medium granulation)
1 egg (optional- you can use 2 Tbsp olive oil instead)
2 cups stock (I use chicken, veggie works also)
1 med onion
1 pound bow tie pasta
Schmaltz (chicken fat), Butter, or margarine
Put on the stock to boil, keep at a low simmer. Mix the kasha with the lightly beaten egg or oil and toast in a fry pan until dry and the kernels have separated. Pour about 1/4 of the stock into the fry pan (it will bubble and steam and explode- so be careful) then return everything in the fry pan to the stock pot, turn to LOW simmer and cover. It will steam like rice. Takes about 15-20 minutes.
While that's going on, put on a pot of water for the pasta. And take 1 medium onion and 2-4 cloves of garlic. In the fry pan, add a good sized knob of butter dice the onions and smash and chop the garlic (don't put it in yet), and saute until the onions are translucent, remove half and caramelize the rest ->NOW<- add the garlic.
Check the Kasha and give it a stir- taste- it should be tender but not mooshy. Remove from heat and add the onions, garlic and butter. Adjust seasoning, adding salt if needed and black pepper. When the pasta is done, drain, return to pot add 1/4 cup of schmaltz (chicken fat) or butter, dump in the kasha and fold together.
Lots of protein and carbs, so this makes a good main dish.
If there's leftovers, add 3/4 cup of leftovers to 2 cups of consomme and heat- simmer about 5 minutes, garnish with chives or sliced scallions. Filling soup for cold dreary days.
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Posted: 10/1/2009 11:39:04 PM | That reminds me of the way my mother used to make kasha - toasting it with an egg first - I loved it. But I never thought of combining it with pasta. Can't wait to try it. I like almost anything with fried onions and garlic (also reminiscent of my Ukrainian childhood)
For the potluck I settled on a casserole of roasted root vegetables - shallots, garlic, beets, baby potatoes, sweet potatoes, turnips, baby carrots, tossed with olive oil, ghee, rosemary, marjoram, kosher salt, freshly ground pepper, and balsamic vinegar. Roast until veggies are soft and starting to turn brown. Stir a few times. | |
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Posted: 10/2/2009 11:53:53 AM | Lasagna, especially made with fresh noodles. If you do that, you don't need to cook them. Any lasagna recipe with do, just leave out the meat. In my grocery store, the ricotta cheese container has a great recipe.
"Soycatash" - succotash made with edamame (green soy beans) rather than lima beans.
I also make a soy/rice salad. Cooked brown rice, edamame, add chopped celery, red or green onion, some parsley or cilantro. Add your favorite vinegar & oil dressing and chill.
Any vegetable dish, most pasta dishes, fruit salads.
Cuban black beans and rice: you need cooked black beans and cooked rice (separate). Slice up a mess of onions, green bell peppers, and cook them with a bunch of minced garlic in a generous amount of olive oil. When the onions are nice & soft, add the black beans and mash some of them to make a sort of gravy. Add mild green hot sauce. Serve over the rice. It's *delicious*!
It's not as daunting as you think.
<div class='quote'>Silverbeet is a leafy green vegetable..with a white stalk..
don't know what would be a substitute for that in your country probably spinich or equivalent.
Sounds like it could be Swiss chard, the kind with the white stalk. Swiss chard is in the same family as beets. | |
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Posted: 10/2/2009 1:55:48 PM | | mmmuchas gracias amiga!!!! I want to try the Cuban beans and rice. | |
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Posted: 10/2/2009 8:15:14 PM |
OK- that's off my chest, on to the recipe...
Kasha Varnishkes (Buckwheat groats with bowtie pasta)
Wow Charon, glad I found this recipe. I just recently bought a box of kasha and a package of bowties and all I have is the recipe on the kasha box. Thanks.
Decided to do a little exploring on the Recipes forums since I heard it's "dead" here lol | |
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Posted: 10/2/2009 10:39:38 PM | Hi Hallie! Charon has the BEST Jewish dishes in the forum. He also has fantastic other dishes too. This man can cook!
Glad you are out exploring and posting in other threads. 
Arwen...Soycatash!!  Love it. I have a bag of edamame. I may have to try this.
Oh Quintessential, in the Sweet Potato thread, there are a few really good vegetarian dishes.
Jojo, when are you going to post that vegetarian Beef Wellington?? I want it too!
Also, I am definitely making your Butter Bean Casserole, but I am going to do it all in a bean pot slow in the oven, cause mine are dried beans.
Jojo, do you ever make Channa Masala? One of my favorite vegetarian dishes.
SS | |
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Posted: 10/2/2009 10:44:02 PM | | Thanks SS! I have a frozen bag of edamame also (and half a bag of lima beans) in the freezer as well, but consider either/or vegetarian, but now that I'm way past bedtime not sure that makes any sense | |
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Posted: 10/3/2009 8:44:54 AM | The sweet potato green bean turnovers look like an interesting recipe but PLEASE, please don't use premade refrigerated pie crusts. They are made with LARD and are not suitable for vegetarians at all. Things like that seem to omnivores like they shouldn't be a big deal, but to non-meat-eaters they are.
An easy pie crust is 1.5 cups pastry flour, 1/2 cup olive oil, a dash or two of salt, and 3-6 tbsp. almond milk. Make sure all the ingredients are COLD, and blend together, first with a fork, then with your hands. Put it in the fridge to chill for a while before rolling it out.
Here's a really good vegetarian meatloaf:
1 cup dried lentils
1/4 cup wheat germ
1 cup bread crumbs
1/2 cup brown rice (already cooked)
1 minced onion
3 cloves minced garlic
3 eggs
1 tsp. each oregano & thyme
1 Tbsp. soy sauce
1/4 cup ketchup
1 tbsp. olive oil
1/2 tsp. Tabasco sauce
salt & pepper to taste
Cook the lentils (60-90 minutes in water), then drain & mash. Mix all the ingredients together & put it all in a greased 9x5 loaf pan. Cover and bake at 350 for 30-40 minutes. I put a pan of chunky sweet potatoes, onions & garlic in olive oil in the oven at the same time.
Deeeee lish. | |
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Posted: 10/3/2009 10:58:59 AM | | ^^^^^ That does look good - keep 'em coming, I"m going to end up with a binder of these. I did check out the sweet potato thread and recently added a spicy soup recipe to it to balance out all that sticky sweetness. It's a delicious recipe and good for those of us who are watching our weight. I use sweet potatoes often but find them sweet enough on their own. | |
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Posted: 10/3/2009 3:16:19 PM | OK- sorry for taking so long to post but my internet has been down for a day and a half, and is not reliable at other times. Trying to have someone home to talk to an internet-fixer-upper is proving tricky too as the kids finished high school (the forever kind of finish except for exams!!) and are busy socialising all the time. And some of us actually have to work every day to support said socialising......
Chickpea roast
450g/1 lb can chick peas
5 oz chopped walnuts/pecans
5 1/2 oz fresh breadcrumbs
1 brown onion finely chopped
3 1/2 oz chopped mushies
small can of sweetcorn or 1 cooked cob, stripped (corn is cheap here atm!)
2 garlic cloves, crushed
2 tbspn dry sherry
2 tblspns stock
1 tblspn fresh coriander (cilantro to you yanks lol)
8 oz prepared puff pastry (I made my own once. Just the once.... )
1 beaten egg*
2 tblspns milk*
*omit for vegan dish
Put chickpeas, nuts and breadcrumbs in a blender and whizz 30 seconds. Put onions and mushies in a dry fry pan and cook in their own juices for 3-4 mins. Stir the chick pea mix into the pan with the mushrooms and onion. Add corn and garlic. Stir in sherry, stock, coriander and salt/pepper to taste. Remove pan from heat, allow mixture to cool. Roll out your pastry into a 12 by 14 inch rectangle. Shape the chickpea mixture into a loaf and place on pastry. Wrap it up and seal. Place seam side down onto a dampened baking sheet. Mark a criss-cross pattern on the top, and glaze with the egg and milk mixed together. Or not, if going vegan. Cook in a 200 deg C/400 deg F oven for 30 mins or so til brown. Simple but yummmmmmmmmy...
The same recipe book had a lovely lentil loaf recipe which, however hard I try, always sticks to the loaf tin, baking paper, whatever... So last night I made the loaf but wrapped it in pastry like this recipe... I might even prefer it this way. Its slightly softer than the above recipe so doesn't look as impressive when you cut it up but it was just for me and the kiddies on a cold cold night...
Put chickpeas, nuts, | |
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Posted: 10/3/2009 5:03:24 PM | Jojo Yummy!
I have a question. Do you drain the chick peas?
You are actually making me excited about teh butter bean casserole.
I have been thinking seriously on becoming a pescatatian, but I know from experience that I cannot up the carb factor too much, because my body does much better on low carb higher protein. I was wondering if I should do ovo/lato with it or not. Any thoughts?
SS | |
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Posted: 10/4/2009 3:40:30 AM | Yes I do drain the chickpeas, but keep a little bit of juice to hand just in case... my food blender isn't great and sometimes it gets clogged and I add a little of the reserved juice to help things along. I did mean to add to the above recipe that I use whichever herbs grab my fancy on the day. I am a great coriander fan so I do use that quite often. Once I used cumin, dried coriander and curry leaves in it and that took it to a whole new level! I thin k I used some tahini instead of the sherry (which I never have anyway- I just double up on the stock). I do love that b y and large, cooking other than baking is not an exact science... I can make it up as i go along
As far as eggs and dairy go SmilimgSalmon- I eat both and while I could easily forego dairy most of the time (though special cheeses might be a wrench... sigh.....) I think I need the protein and fat that eggs supply. My kid, also vegetarian- has a good friend whose mum is vegan. She basically eats what she grows. Her daughter started out in life eating a little meat, as dad is not veggo, which she gave up. She then cut eggs out of hjer diet too (odd, because she raises and breeds chickens !!) as well as the little bit of dairy she ate. She became quite ill, with low energy, catching colds etc. So she went back to eating eggs and all was well. I do think 'ladies of a certain age' (i.e. older chooks like you and I  ) need to be careful to eat from a wide variety of sources, to make sure we cover all bases. We also need to be careful about calcium intake. I can't in all honesty advise you about whether or not you should include eggs/dairy in your diet- I suppose the only real answer is to listen to your body. As with my kid's friend and her mum- different family members react differently to the food they eat. I'm rambling! Reduce your intake of dairy. Then eggs. Do it slowly!! See how you feel.
BTW... felafels with hommus and tabbouleh are favourite foods with the girl and me.... read your post in hey good lookin!
Take care one and all xx | |
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| Vegetarian Potluck
Posted: 10/7/2009 4:20:06 PM |
The sweet potato green bean turnovers look like an interesting recipe but PLEASE, please don't use premade refrigerated pie crusts. They are made with LARD and are not suitable for vegetarians at all.
You need to read the label for that. Not all are made with lard. | |
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| Vegetarian Potluck
Posted: 10/11/2009 5:20:13 PM | | I'd ask the person you cook for what they like, my ex was a vegi and it all ways suprized me that people would think that just becasue your vegi you'll eat all veg, she hates mushrooms, we'd go to a restaruant and most the dish's would be mushroom and rice or stuffed mushrooms lol. Also why cook a special meal for a vegi, why not cook the whole meal for everyone, be diffrent :) | |
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| Vegetarian Potluck
Posted: 10/14/2009 7:42:07 PM | Vegie Kabobs are never a bad idea.
Tofu, Peppers, Mushrooms, Onions, cherry tomatos, seasoned jack daniels pepper and oregano grill for a few minutes or pan fry for a few minutes and your good to go.
My x was vegetarian so I had to learn how to cook quite a few things.
You can also do small veggie chorizo burritos
Or a portabella mushroom pasta lasagna can work also. | |
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