Need more veggie meal options! Help?!
I've been a vegetarian for five months now, and I eat a wider variety of foods now!.!.!. but I'm getting bored! Can anybody suggest new recipes or products that I can try!?
Currently, these are my staples:
veggie burgers
soy milk
almond milk
cereal
whole grain bread
bananas
various fresh fruits and veggies (by themselves)
pb & j (made with whole grain bread, natural pb w/ omega fatty acids, and gelatin free jelly)
almonds
raisins
veggie sushi
I tried out a vegan version of chicken salad, and it was alright!.!.!. anyway, do you have any suggestions!? Thanks!Www@FoodAQ@Com
Currently, these are my staples:
veggie burgers
soy milk
almond milk
cereal
whole grain bread
bananas
various fresh fruits and veggies (by themselves)
pb & j (made with whole grain bread, natural pb w/ omega fatty acids, and gelatin free jelly)
almonds
raisins
veggie sushi
I tried out a vegan version of chicken salad, and it was alright!.!.!. anyway, do you have any suggestions!? Thanks!Www@FoodAQ@Com
Answers:
There are so many fake meat options besides veggie burgers, so maybe you could try those!. For instance, you could make:
-Pasta, tomato sauce, and Nate's Meatless Meatballs
-A sub with tomato slices, Vegenaise mayo, and Tofurkey Deli Slices
-A BLT with Smart Bacon (just make sure you get the strips very crispy in a frying pan!.)
-Stir fry -- vegetables and Morningstar Farms Meal Starters Chik'n Strips
All of those products are vegan!. Here's a list of some popular non-dairy products and vegan fake meats: http://www!.vegcooking!.com/guide-favs!.asp
You could also cook with tofu!. My favorite recipe:
Tofu Scramble
1 box silken firm tofu!. (I use Mori-Nu!.) Make sure you really pat the tofu dry with paper towels and then mash it up!.
1/8 tsp!. turmeric
1 tsp!. onion powder
1/2 tsp!. salt
1 cup of your favorite vegetables!. (I use slices of red peppers and tomatoes!.)
Place the tofu in a lightly oiled sauté pan and cook over medium heat for 3 minutes!. Add the remaining ingredients, stir well, and cook for 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through!.
More ideas:
http://www!.chooseveg!.com/vegan-recipes!.a!.!.!.
http://www!.tryveg!.com/cfi/toc/!?v=07budge!.!.!.
(scroll down for a list of vegan meals)
Hope this helps!Www@FoodAQ@Com
-Pasta, tomato sauce, and Nate's Meatless Meatballs
-A sub with tomato slices, Vegenaise mayo, and Tofurkey Deli Slices
-A BLT with Smart Bacon (just make sure you get the strips very crispy in a frying pan!.)
-Stir fry -- vegetables and Morningstar Farms Meal Starters Chik'n Strips
All of those products are vegan!. Here's a list of some popular non-dairy products and vegan fake meats: http://www!.vegcooking!.com/guide-favs!.asp
You could also cook with tofu!. My favorite recipe:
Tofu Scramble
1 box silken firm tofu!. (I use Mori-Nu!.) Make sure you really pat the tofu dry with paper towels and then mash it up!.
1/8 tsp!. turmeric
1 tsp!. onion powder
1/2 tsp!. salt
1 cup of your favorite vegetables!. (I use slices of red peppers and tomatoes!.)
Place the tofu in a lightly oiled sauté pan and cook over medium heat for 3 minutes!. Add the remaining ingredients, stir well, and cook for 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through!.
More ideas:
http://www!.chooseveg!.com/vegan-recipes!.a!.!.!.
http://www!.tryveg!.com/cfi/toc/!?v=07budge!.!.!.
(scroll down for a list of vegan meals)
Hope this helps!Www@FoodAQ@Com
Well, being a vegi and not a vegan you have a lot of options!. First look at convience food, yogurt, protein bars, cereal, vegi chilli in a can, vegi soup, etc!.
if you want to get cooking start with eggs or tofu for protien!. then choose a sauce and some veggies!. throw it all together and just have fun!. my favorite is terrioki sauce!. I take the veggies and start to saute in sauce and throw in a few eggs!. Throw that over some rice and you are golden!.
Ck out healthy choice!. one other idea is rice and beans!. may be simple but is healthy when served with salad!.Www@FoodAQ@Com
if you want to get cooking start with eggs or tofu for protien!. then choose a sauce and some veggies!. throw it all together and just have fun!. my favorite is terrioki sauce!. I take the veggies and start to saute in sauce and throw in a few eggs!. Throw that over some rice and you are golden!.
Ck out healthy choice!. one other idea is rice and beans!. may be simple but is healthy when served with salad!.Www@FoodAQ@Com
my favorites are:
1)Roasted Garlic Hummus, with whole wheat pita bread stuffed with Roma tomatoes and English cucumbers
2)whole wheat bread with Muffeletta spread and veggies and/or soy cheeseWww@FoodAQ@Com
1)Roasted Garlic Hummus, with whole wheat pita bread stuffed with Roma tomatoes and English cucumbers
2)whole wheat bread with Muffeletta spread and veggies and/or soy cheeseWww@FoodAQ@Com
pasta with fresh tomato and basil sauce, grate a carrot into the sauce for additional vegetable!. Sprinkle with parmesan cheese if you eat cheese!.Www@FoodAQ@Com
Cornbread
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs!. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist!.
Ingredients:
1 ? cups yellow cornmeal (organic and stone ground, if possible)
1 ? cups unbleached white flour
? teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ? cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1!. Heat oven to 425° F!. Lightly oil a cast-iron skillet with a little canola oil!. Heat it in the oven while you mix the cornbread batter!.
2!. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt!.
3!. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat!. Add additional hot water if necessary to make a light batter!.
4!. Spoon batter into the hot cast-iron skillet!. Batter should sizzle when it contacts the skillet!. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch!.
5!. Cut into wedges and serve!.
Nutritional Information:
Per serving:
198!.5 calories
5 g total fat (0!.4 g sat)
0!.0 mg cholesterol
34!.2 g carbohydrate
3!.8 g protein
1!.6 g fiberWww@FoodAQ@Com
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs!. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist!.
Ingredients:
1 ? cups yellow cornmeal (organic and stone ground, if possible)
1 ? cups unbleached white flour
? teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ? cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1!. Heat oven to 425° F!. Lightly oil a cast-iron skillet with a little canola oil!. Heat it in the oven while you mix the cornbread batter!.
2!. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt!.
3!. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat!. Add additional hot water if necessary to make a light batter!.
4!. Spoon batter into the hot cast-iron skillet!. Batter should sizzle when it contacts the skillet!. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch!.
5!. Cut into wedges and serve!.
Nutritional Information:
Per serving:
198!.5 calories
5 g total fat (0!.4 g sat)
0!.0 mg cholesterol
34!.2 g carbohydrate
3!.8 g protein
1!.6 g fiberWww@FoodAQ@Com
These are what I live off and they're fairly quick to make!.!.!.
Vegetarian lasagne - cook your choice of vegetables in a pan with pasta sauce & garlic/herbs!. I like using zuchini, pumpkin (pan fried), broccoli, mushroom, tomato etc!. Some vegetables seem weird in a lasagne, like broccoli, but when they're cooked together in the sauce and then baked in the oven, they absorb the flavour!. Put layers of the sauce between layers of lasagne sheets and use veg cheese/cheese sauce on top!.
Veg pizza - buy (or make) a base, spread with pasta sauce and load lots of mushroom, onion, green capsicum, black olives, cheese, & whatever else on top!.
Jalfrezi!.!.!. I love Indian food!. I just buy a jar of simmer sauce from the supermarket, cook my favourite vegetables in it and serve with rice!. I don't miss the meat whatsoever!. As with most supermarket stuff, check the ingredients for animal products, but most are made creamy with coconut milk!.
Veggie burgers with lots of avocado & salad
Vegetarian sweet chili noodles - there are various types of chinese noodles & sweet chili sauces!.!.!. just use your favourite vegetables & tofu if you like it!.
Antipasto stuff!.!.!. veg cheese, sundried tomato, pita bread, dips etc!.Www@FoodAQ@Com
Vegetarian lasagne - cook your choice of vegetables in a pan with pasta sauce & garlic/herbs!. I like using zuchini, pumpkin (pan fried), broccoli, mushroom, tomato etc!. Some vegetables seem weird in a lasagne, like broccoli, but when they're cooked together in the sauce and then baked in the oven, they absorb the flavour!. Put layers of the sauce between layers of lasagne sheets and use veg cheese/cheese sauce on top!.
Veg pizza - buy (or make) a base, spread with pasta sauce and load lots of mushroom, onion, green capsicum, black olives, cheese, & whatever else on top!.
Jalfrezi!.!.!. I love Indian food!. I just buy a jar of simmer sauce from the supermarket, cook my favourite vegetables in it and serve with rice!. I don't miss the meat whatsoever!. As with most supermarket stuff, check the ingredients for animal products, but most are made creamy with coconut milk!.
Veggie burgers with lots of avocado & salad
Vegetarian sweet chili noodles - there are various types of chinese noodles & sweet chili sauces!.!.!. just use your favourite vegetables & tofu if you like it!.
Antipasto stuff!.!.!. veg cheese, sundried tomato, pita bread, dips etc!.Www@FoodAQ@Com
personally, i eat alot of rice and beans in various combinations!.!.!.!.i eat tofu only once a week!.!.!.also, i think eating too much processed food (even vegan/vegetarian) is not a good habit to get into!.!.!.!.a good idea is to take all of your vegetable ends/older veggies and make a good and pungent stock out of them that you should use to cook your dried beans in!.!.!.it takes about two hours to make the stock and if you get a good pressure cooker it takes about fourty minutes to cook black and kidney beans from the dried form!.!.!.quinoa is a great source of protein that tastes really good and is cooks in 15 minutes in a sauce pan!.!.!.rinse it in cold water before you cook it and when it is done, add any veggies and seasoning you like!.!.!.!.
as a new vegetarian, i am going to say that your healthiest bet is to make sure you buy in bulk dry goods and make alot from scratch so you get the maximum health benefits!.!.!.with alot less packaging being produced and discarded!.!.!.peas and dried fruits have alot of iron, dark greens like kale, dark leaf lettuces, broccoli dandelion and nettle have alot of calcium!.!.!.!.agave nectar is a good replacement for honey and refined sugar!.!.!.and oats are your best friend!.!.!.!.along with beans and rice!.!.!.which can be combined endlessly!.!.!.!.oh, and also, try adding a can of tomatoes and a half a cup of peanut butter to a red lentil soup!.!.!.with onions and garlic of course!.!.!.goodness, if you want a few recipes, e mail me at jen!.reiss@yahoo!.comWww@FoodAQ@Com
as a new vegetarian, i am going to say that your healthiest bet is to make sure you buy in bulk dry goods and make alot from scratch so you get the maximum health benefits!.!.!.with alot less packaging being produced and discarded!.!.!.peas and dried fruits have alot of iron, dark greens like kale, dark leaf lettuces, broccoli dandelion and nettle have alot of calcium!.!.!.!.agave nectar is a good replacement for honey and refined sugar!.!.!.and oats are your best friend!.!.!.!.along with beans and rice!.!.!.which can be combined endlessly!.!.!.!.oh, and also, try adding a can of tomatoes and a half a cup of peanut butter to a red lentil soup!.!.!.with onions and garlic of course!.!.!.goodness, if you want a few recipes, e mail me at jen!.reiss@yahoo!.comWww@FoodAQ@Com
try this recipe for quiche, also maybe try houmous, lovely on crackers and in sandwiches with avocado!. you can get a good variety of flavours!
also try pitta breads and wraps as a change from bread!.
Look at various veggie websites for a variety of tasty recipes, print them out and keep in a folder!
http://www!.eighth-day!.co!.uk/recipes!.htm
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
Vegetable Quiche main recipe menu
In the old days we used to call the following dish a flan, now we have to call it a quiche or we cannot sell it, such is the wonder of European travel, or is it marketing!? After all, we were making flans two hundred years ago, before most Britons had ever heard of Lorraine, let alone it's boring Quiche (little bit of xenophobia there, hope you liked it)!.
Ingredients - Serves 4 to 6
Pastry
6oz (150g) wholemeal flour
3oz (75g) margarine
3 tablespoons water
pinch of salt
Filling
1 small head broccoli
4oz (100g) mushrooms
1 red pepper
? onion
1 teaspoon marjoram or oregano
1 teaspoon basil
4 eggs
? pint (300ml) milk
8oz (225g) cheese
salt and pepper
olive oil
Method
Mix the flour and salt in a suitable bowl!. Cut the margarine into small pieces and rub into the flour with finger-tips until it takes on the texture of breadcrumbs!. Add the water a little at a time and knead lightly into a pliable but not sticky dough!. Let it stand for 30 minutes in the fridge before using, if you have the time!.
Pre heat the oven to 180°C/350°F/Gas Mark 4!.
On a floured surface roll out the pastry thinly and cover an 8 inch flan dish or ring with it, making sure to bring it up the sides and work it well into the corner between base and side so as not to get a thick seam!. Prick the base with a fork and bake for 10 minutes!.
Meanwhile make the filling!.
Peel and slice the onion and sauté it gently in a little olive oil!.
Wash and slice the mush room and wash and cut the broccoli into small florets!. When the onions begin to soften add the mushroom and broccoli and continue to cook for 10 minutes!.
Break the eggs into a bowl, beat them well then add the milk and the herbs and beat together!.
Put the vegetable filling in the flan dish and add the egg mixture!. Cover with cheese and bake for 30 to 40 minutes until the filling has set and the top turned a nice golden brown!.
You can of course eat the flan hot or cold, it is equally delicious either way!. The basic mixture can be varied to suit whatever vegetables you have to hand, within reason of course, turnip would probably be an acquired taste!. Spinach is a favourite, and you can use broccoli, pepper and mushroom on their own, so for a party for example you could create four separate flans out of the one basic recipe without any problem!.Www@FoodAQ@Com
also try pitta breads and wraps as a change from bread!.
Look at various veggie websites for a variety of tasty recipes, print them out and keep in a folder!
http://www!.eighth-day!.co!.uk/recipes!.htm
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
Vegetable Quiche main recipe menu
In the old days we used to call the following dish a flan, now we have to call it a quiche or we cannot sell it, such is the wonder of European travel, or is it marketing!? After all, we were making flans two hundred years ago, before most Britons had ever heard of Lorraine, let alone it's boring Quiche (little bit of xenophobia there, hope you liked it)!.
Ingredients - Serves 4 to 6
Pastry
6oz (150g) wholemeal flour
3oz (75g) margarine
3 tablespoons water
pinch of salt
Filling
1 small head broccoli
4oz (100g) mushrooms
1 red pepper
? onion
1 teaspoon marjoram or oregano
1 teaspoon basil
4 eggs
? pint (300ml) milk
8oz (225g) cheese
salt and pepper
olive oil
Method
Mix the flour and salt in a suitable bowl!. Cut the margarine into small pieces and rub into the flour with finger-tips until it takes on the texture of breadcrumbs!. Add the water a little at a time and knead lightly into a pliable but not sticky dough!. Let it stand for 30 minutes in the fridge before using, if you have the time!.
Pre heat the oven to 180°C/350°F/Gas Mark 4!.
On a floured surface roll out the pastry thinly and cover an 8 inch flan dish or ring with it, making sure to bring it up the sides and work it well into the corner between base and side so as not to get a thick seam!. Prick the base with a fork and bake for 10 minutes!.
Meanwhile make the filling!.
Peel and slice the onion and sauté it gently in a little olive oil!.
Wash and slice the mush room and wash and cut the broccoli into small florets!. When the onions begin to soften add the mushroom and broccoli and continue to cook for 10 minutes!.
Break the eggs into a bowl, beat them well then add the milk and the herbs and beat together!.
Put the vegetable filling in the flan dish and add the egg mixture!. Cover with cheese and bake for 30 to 40 minutes until the filling has set and the top turned a nice golden brown!.
You can of course eat the flan hot or cold, it is equally delicious either way!. The basic mixture can be varied to suit whatever vegetables you have to hand, within reason of course, turnip would probably be an acquired taste!. Spinach is a favourite, and you can use broccoli, pepper and mushroom on their own, so for a party for example you could create four separate flans out of the one basic recipe without any problem!.Www@FoodAQ@Com
Vegetarian curry
Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
4-6 portions cooked rice
dairy or soya natural yoghurt, to serve
For the curry sauce:
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-3 tbsp curry powder
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/? pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
Method
1!. Place the green lentils in a large bowl and pour boiling water over them!. Leave to soak for 30 minutes!. (Alternatively, buy a tin of pre soaked lentils!.) Drain!.
2!. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening!.
3!. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time!. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes)!. Add the mushrooms and courgettes and simmer for 5 minutes more!.
4!. Season to taste!.
5!. Add a swirl of dairy or soya natural yoghurt and serve with cooked rice!.
Walnut and mushroom pie
Serves 6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
250g/8oz can tomatoes
375g/12oz oyster mushrooms, sliced
125g/4oz shelled walnuts
1 carrot, finely chopped
1 red onion, chopped
1 red pepper, de-seeded and chopped
1 tbsp chopped dates
1 tsp mustard powder
500g/1lb vegan puff pastry
1 tbsp vegan gravy powder or cornflour
1 tsp carob powder
2 tbsp rapeseed oil
1 dessertspoon yeast extract
1 tbsp balsamic vinegar
1 tbsp chopped parsley
1 tsp black pepper
1 tbsp Soyannaise, to glaze
1 dessertspoon sesame seeds, to garnish
Method
1!. Oil a 30cm/12in pie dish or six 10cm/4in individual dishes!. Preheat the oven to 180C/350F/Gas mark 4!.
2!. Place the tomatoes in a food processor or liquidiser and blend to a purée!. Transfer the purée to a large saucepan and bring to the boil, then reduce the heat to a simmer!. Add the mushrooms, walnuts, carrot, onion, red pepper, dates and mustard powder, stir well, then cover the pan and simmer for 15 minutes!.
3!. Meanwhile, flour a work surface, cut the pastry in half and roll out to a 5mm/?in thickness!. Use to line the prepared dish or dishes, arrange baking parchment over the pastry and place some baking beans on top, then bake blind for seven minutes!.
4!. Combine all the remaining ingredients in a small jug and gradually pour into the stew, stirring constantly as it thickens!.
5!. Spoon the stew into the pie crust!. Roll out the remaining pastry and use to cover the pie(s)!.
6!. Brush the pastry with soya mayonnaise, sprinkle with the sesame seeds and bake the pie(s) for 25-30 minutes, until puffed and golden!. Serve with mashed potato and steamed vegetables drizzled with oil!.
Spicy basmati salad
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
250g/8oz brown basmati rice, rinsed
125g/4oz Puy lentils, rinsed
1 litre/1? pints vegetable stock
2 tbsp olive oil
2 small onions, chopped
4 garlic cloves, minced
6 chestnut mushrooms, finely chopped
2 tbsp curry paste
150ml/? pint apple juice
1 lime, juice only
1 tsp vegan bouillon powder
2 dessertspoons sultanas
1 dessertspoon mango chutney
75g/3oz sweetcorn
1 red pepper, de-seeded and finely chopped
2 tomatoes, finely chopped
coconut flakes and sprigs of coriander, to serve
Method
1!. Place the rice, lentils and vegetable stock in a saucepan, bring to the boil and simmer for 20 minutes, until almost cooked!.
2!. Meanwhile, heat the olive oil in a large saucepan and gently fry the onions until soft!. Add the garlic and mushrooms and cook until soft!.
3!. Stir in the curry paste and heat through!. Add the apple and lime juices, bouillon powder, sultanas and chutney, stir well and simmer for three minutes!.
4!. Drain the rice and lentils and add to the curry mixture!. Stir in the sweetcorn, red pepper and tomatoes, then simmer for 10 minutes until the juices are absorbed and the rice is completely tender!.
5!. Serve sprinkled with coconut flakes and sprigs of coriander!. Roasted vegetables and a mixed salad are good accompaniments!.
bottom two recipes are vegan enjoy!!!Www@FoodAQ@Com
Serves 4-6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
4-6 portions cooked rice
dairy or soya natural yoghurt, to serve
For the curry sauce:
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-3 tbsp curry powder
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/? pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
Method
1!. Place the green lentils in a large bowl and pour boiling water over them!. Leave to soak for 30 minutes!. (Alternatively, buy a tin of pre soaked lentils!.) Drain!.
2!. Heat the oil in a large saucepan and fry the onion and garlic together with the curry powder, until the onions are softening!.
3!. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time!. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes)!. Add the mushrooms and courgettes and simmer for 5 minutes more!.
4!. Season to taste!.
5!. Add a swirl of dairy or soya natural yoghurt and serve with cooked rice!.
Walnut and mushroom pie
Serves 6
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
250g/8oz can tomatoes
375g/12oz oyster mushrooms, sliced
125g/4oz shelled walnuts
1 carrot, finely chopped
1 red onion, chopped
1 red pepper, de-seeded and chopped
1 tbsp chopped dates
1 tsp mustard powder
500g/1lb vegan puff pastry
1 tbsp vegan gravy powder or cornflour
1 tsp carob powder
2 tbsp rapeseed oil
1 dessertspoon yeast extract
1 tbsp balsamic vinegar
1 tbsp chopped parsley
1 tsp black pepper
1 tbsp Soyannaise, to glaze
1 dessertspoon sesame seeds, to garnish
Method
1!. Oil a 30cm/12in pie dish or six 10cm/4in individual dishes!. Preheat the oven to 180C/350F/Gas mark 4!.
2!. Place the tomatoes in a food processor or liquidiser and blend to a purée!. Transfer the purée to a large saucepan and bring to the boil, then reduce the heat to a simmer!. Add the mushrooms, walnuts, carrot, onion, red pepper, dates and mustard powder, stir well, then cover the pan and simmer for 15 minutes!.
3!. Meanwhile, flour a work surface, cut the pastry in half and roll out to a 5mm/?in thickness!. Use to line the prepared dish or dishes, arrange baking parchment over the pastry and place some baking beans on top, then bake blind for seven minutes!.
4!. Combine all the remaining ingredients in a small jug and gradually pour into the stew, stirring constantly as it thickens!.
5!. Spoon the stew into the pie crust!. Roll out the remaining pastry and use to cover the pie(s)!.
6!. Brush the pastry with soya mayonnaise, sprinkle with the sesame seeds and bake the pie(s) for 25-30 minutes, until puffed and golden!. Serve with mashed potato and steamed vegetables drizzled with oil!.
Spicy basmati salad
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
250g/8oz brown basmati rice, rinsed
125g/4oz Puy lentils, rinsed
1 litre/1? pints vegetable stock
2 tbsp olive oil
2 small onions, chopped
4 garlic cloves, minced
6 chestnut mushrooms, finely chopped
2 tbsp curry paste
150ml/? pint apple juice
1 lime, juice only
1 tsp vegan bouillon powder
2 dessertspoons sultanas
1 dessertspoon mango chutney
75g/3oz sweetcorn
1 red pepper, de-seeded and finely chopped
2 tomatoes, finely chopped
coconut flakes and sprigs of coriander, to serve
Method
1!. Place the rice, lentils and vegetable stock in a saucepan, bring to the boil and simmer for 20 minutes, until almost cooked!.
2!. Meanwhile, heat the olive oil in a large saucepan and gently fry the onions until soft!. Add the garlic and mushrooms and cook until soft!.
3!. Stir in the curry paste and heat through!. Add the apple and lime juices, bouillon powder, sultanas and chutney, stir well and simmer for three minutes!.
4!. Drain the rice and lentils and add to the curry mixture!. Stir in the sweetcorn, red pepper and tomatoes, then simmer for 10 minutes until the juices are absorbed and the rice is completely tender!.
5!. Serve sprinkled with coconut flakes and sprigs of coriander!. Roasted vegetables and a mixed salad are good accompaniments!.
bottom two recipes are vegan enjoy!!!Www@FoodAQ@Com
have a burger!. vegans do not live longer!. meat in moderation is as good as any veg diet!. if you are some kind of guilt ridden soul who thinks eating animals is wrong, just remember that nature made animals taste good because that is how we evolved, as flesh eaters, as well as herbs!. cheetahs don't think twice before killing a gazelle and eating it alive, why should humans worry about a trip to outback!?Www@FoodAQ@Com