Please tell me a got to try vegetarian?!
dish I can make for Saturday afternoon! Oh by the way two things I will not cook with are vinegar of any sort or alcohol of any sort!. This doesn't have to be vegan just vegetarian and absent of the two things I listed!.
I will try the one that sounds the best!. Thanks!.Www@FoodAQ@Com
I will try the one that sounds the best!. Thanks!.Www@FoodAQ@Com
Answers:
Um!.!.!. saturday, veggie meal!.!.!. sounds good to me, if it was me, id probably try one of these 3:
Country Garden Cottage Pie
Ingredients
2lb /900g potato, mashed
2 tbsp vegetable oil
1 medium onion, chopped
6oz / 150g green lentils
1 clove garlic, crushed
4oz / 100g grated vegetarian cheddar cheese
2 carrots, diced
1tbsp tomato puree
1 medium green pepper, diced
4oz / 60g mushrooms, sliced
1 tsp dried basil
pinch cayenne (optional)
salt and pepper
1!. Cook the lentils in plenty of water until just soft, drain, but save ?pint of the cooking liquid!.
2!. While the lentils are cooking saute the onion, garlic, basil and cayenne in the oil until soft but not brown!.
3!. Add the carrot, pepper and mushrooms!. Cover and cook over a low heat for 10 minutes or until the carrot has softened!.
4!. Add the cooked lentils, tomato puree and seasoning!. If the mixture is very thick add a little of the reserved cooking liquid from the lentils!.
5!. Cook for a further five minutes, transfer to an oven-proof dish, cover with mashed potato and sprinkle the grated cheese on top!.
6!. Bake for 30 minutes in a moderate oven, until the top is golden brown!.
Follow with Greek yogurt served with honey and chopped nuts!.
Lentil Shepherd's Pie
Ingredients
?lb/225g lentils, cooked and drained
1 small onion, diced
?tsp crumbled sage
?tsp minced garlic
pinch of dried oregano
1tsp salt, plus more to taste
dash of cayenne pepper
3 large potatoes, cooked and unpeeled
?-1 cup hot soya milk
margarine to taste
Method
1!. Preheat the oven to 400°F/200°C/Gas Mark 6!.
2!. In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings!. Place the lentil mixture in a lightly oiled 4pt / 2!.5L casserole dish!.
3!. In a separate bowl, mash the potatoes and add the hot soya milk, margarine and season to taste!. Beat by hand or with an electric mixer, until fluffy!.
4!. Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes, or until potatoes are dry on top!.
Place the pie under the grill to brown the top!.
Serve hot with seasonal vegetables!.
Veggie Sausage Casserole
Ingredients
675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste
Method
1!. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm)!. Keep on one side!.
2!. Heat the oil in a large pan and fry the onion for 2 minutes!. Add the garlic, bay leaf and thyme and fry for a further 2 minutes!.
3!. Add the apple, carrots and sausages and fry gently until the sausages are cooked!.
4!. Add the tomatoes, stock, tomato puree and potatoes!. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked!. Remember to remove the bay leaf before serving!.
5!. Season with salt and pepper and serve with crusty bread!.
You can make these vegan, just make all the right ajustments!.
Much more delcious recipes here - http://www!.vegsoc!.org/cordonvert/recipes!.!.!.Www@FoodAQ@Com
Country Garden Cottage Pie
Ingredients
2lb /900g potato, mashed
2 tbsp vegetable oil
1 medium onion, chopped
6oz / 150g green lentils
1 clove garlic, crushed
4oz / 100g grated vegetarian cheddar cheese
2 carrots, diced
1tbsp tomato puree
1 medium green pepper, diced
4oz / 60g mushrooms, sliced
1 tsp dried basil
pinch cayenne (optional)
salt and pepper
1!. Cook the lentils in plenty of water until just soft, drain, but save ?pint of the cooking liquid!.
2!. While the lentils are cooking saute the onion, garlic, basil and cayenne in the oil until soft but not brown!.
3!. Add the carrot, pepper and mushrooms!. Cover and cook over a low heat for 10 minutes or until the carrot has softened!.
4!. Add the cooked lentils, tomato puree and seasoning!. If the mixture is very thick add a little of the reserved cooking liquid from the lentils!.
5!. Cook for a further five minutes, transfer to an oven-proof dish, cover with mashed potato and sprinkle the grated cheese on top!.
6!. Bake for 30 minutes in a moderate oven, until the top is golden brown!.
Follow with Greek yogurt served with honey and chopped nuts!.
Lentil Shepherd's Pie
Ingredients
?lb/225g lentils, cooked and drained
1 small onion, diced
?tsp crumbled sage
?tsp minced garlic
pinch of dried oregano
1tsp salt, plus more to taste
dash of cayenne pepper
3 large potatoes, cooked and unpeeled
?-1 cup hot soya milk
margarine to taste
Method
1!. Preheat the oven to 400°F/200°C/Gas Mark 6!.
2!. In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings!. Place the lentil mixture in a lightly oiled 4pt / 2!.5L casserole dish!.
3!. In a separate bowl, mash the potatoes and add the hot soya milk, margarine and season to taste!. Beat by hand or with an electric mixer, until fluffy!.
4!. Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes, or until potatoes are dry on top!.
Place the pie under the grill to brown the top!.
Serve hot with seasonal vegetables!.
Veggie Sausage Casserole
Ingredients
675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste
Method
1!. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm)!. Keep on one side!.
2!. Heat the oil in a large pan and fry the onion for 2 minutes!. Add the garlic, bay leaf and thyme and fry for a further 2 minutes!.
3!. Add the apple, carrots and sausages and fry gently until the sausages are cooked!.
4!. Add the tomatoes, stock, tomato puree and potatoes!. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked!. Remember to remove the bay leaf before serving!.
5!. Season with salt and pepper and serve with crusty bread!.
You can make these vegan, just make all the right ajustments!.
Much more delcious recipes here - http://www!.vegsoc!.org/cordonvert/recipes!.!.!.Www@FoodAQ@Com
lasagna Texas style!.!.!.!.!. using prego thick and chunky,,, mushrooms black olives and some dry tvp if you can get it!.!. if not use morning star farms breakfast patties crumbled!.!.and I use 1 lb of mozarella cheese!.!.the sauce is the key!.!. in one jar of sauce before all the goodies go in sprinkle in 1 teaspoon of powdered garlic, and the secret ingredient is cayenne pepper!.!.!.I shake it in while stirring, to keep the hotspots to a minimum!.!.LOL!.!. not really just do not let it clump!.!.!.stir vigorously and taste it till you like it!.!.I use the garlic to balance the cayenne!.!. it does not turn out hot, just tasty!.!.!.
mix in the ingredients and layer as you would with the noodles!.!. and cook for 30 min!.!.have fun serving it with the surprise!.!.!.!.!.it will be very good!.Www@FoodAQ@Com
mix in the ingredients and layer as you would with the noodles!.!. and cook for 30 min!.!.have fun serving it with the surprise!.!.!.!.!.it will be very good!.Www@FoodAQ@Com
if you like curry you should try a saute of onions, potatoes, peas!. Then add some cumin, curry powder, salt, pepper (as much as you like) and coconut milk served over basmati rice w/ a mug of hot chaiWww@FoodAQ@Com
Check out www!.vegweb!.com for tons of great recipes!
Might I ask why you won't cook with vinegar!?Www@FoodAQ@Com
Might I ask why you won't cook with vinegar!?Www@FoodAQ@Com