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Blydchyld
Caldari
BlackWatch Industrial Group
Intrepid Crossing
Posted - 2008.08.25 11:43:00 - [1]
 

I need a recipe for 4 people, i need it to be cheap and easy to make and not contain Soya crap or pine nuts.

And by vegitarian i mean they dont eat anything that has/had a face.

DarthJosh
DEATHFUNK
Posted - 2008.08.25 11:51:00 - [2]
 

pasta
milk is an option? garlic\mustard\honey\cream sauce.

boil various veggies, add to pasta, pour suace over.


fin.


Blydchyld
Caldari
BlackWatch Industrial Group
Intrepid Crossing
Posted - 2008.08.25 11:55:00 - [3]
 

I was thinking in that way, but as a Veggie surely you get bored of the same old quasi italian nonsence.

I was thinking along the lines of Stuffed peppers (rice or cous cous) with A Dauphinoise of potato and something involving mushyrooms.

dunno tho, moar advice plx.

Kappas.
Galaxy Punks
Posted - 2008.08.25 12:15:00 - [4]
 

Originally by: Blydchyld
moar advice plx.


Slap them for being veggies? LaughingRazz

Blydchyld
Caldari
BlackWatch Industrial Group
Intrepid Crossing
Posted - 2008.08.25 12:17:00 - [5]
 

Originally by: Kappas.
Originally by: Blydchyld
moar advice plx.


Slap them for being veggies? LaughingRazz


/agreed

But mistrust of people who dont like things with faces aside, need recipies.

CCP Whisper

Posted - 2008.08.25 12:19:00 - [6]
 

Chickpea Potato Curry:

1 can of chickpeas, drained
4 to 5 large potatoes, peeled and cut into chunks
200g red lentils
1 onion, diced
3 cloves garlic, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1 can of coconut milk
300ml vegetable stock from a cube
2 tablespoons olive oil
Curry powder
Salt and pepper to taste.

Wash the red lentils and leave them to soak for an hour before starting to cook the curry. Using the olive oil, fry the chopped up onion, garlic and ginger on medium heat, stirring constantly, in the pot you intend to cook the curry in. Once the onions start look translucent, add the potatoes, chick peas and the lentils (drain the lentils first). Continue frying and stirring for a minute or two, then add the coconut milk. Stir, then add curry powder, salt and pepper. Top up the mixture with a little of the vegetable stock. Turn heat medium to low and let simmer, stirring occasionally, until the potatoes and chickpeas are done. If it looks like is getting too thick, use some of the vegetable stock to thin it out a bit. The curry should be thick, not watery.

Serve with rice and/or naan bread.

Kappas.
Galaxy Punks
Posted - 2008.08.25 12:20:00 - [7]
 

Had to be said, sorry Smile

You could have a look here or here with 319 recipes.

Blydchyld
Caldari
BlackWatch Industrial Group
Intrepid Crossing
Posted - 2008.08.25 12:29:00 - [8]
 

Originally by: CCP Whisper
Chickpea Potato Curry:

1 can of chickpeas, drained
4 to 5 large potatoes, peeled and cut into chunks
200g red lentils
1 onion, diced
3 cloves garlic, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1 can of coconut milk
300ml vegetable stock from a cube
2 tablespoons olive oil
Curry powder
Salt and pepper to taste.

Wash the red lentils and leave them to soak for an hour before starting to cook the curry. Using the olive oil, fry the chopped up onion, garlic and ginger on medium heat, stirring constantly, in the pot you intend to cook the curry in. Once the onions start look translucent, add the potatoes, chick peas and the lentils (drain the lentils first). Continue frying and stirring for a minute or two, then add the coconut milk. Stir, then add curry powder, salt and pepper. Top up the mixture with a little of the vegetable stock. Turn heat medium to low and let simmer, stirring occasionally, until the potatoes and chickpeas are done. If it looks like is getting too thick, use some of the vegetable stock to thin it out a bit. The curry should be thick, not watery.

Serve with rice and/or naan bread.


cheers whisper me old mucker, but they cooked us a curry last night, got any moar?

Slade Trillgon
Endless Possibilities Inc.
Posted - 2008.08.25 12:46:00 - [9]
 

Edited by: Slade Trillgon on 25/08/2008 13:23:11
Originally by: Blydchyld
I was thinking in that way, but as a Veggie surely you get bored of the same old quasi italian nonsence.

I was thinking along the lines of Stuffed peppers (rice or cous cous) with A Dauphinoise of potato and something involving mushyrooms.

dunno tho, moar advice plx.


That sounds pretty good there. Maybe add a tomato based sauce to cook the stuffed peppers in or to use as a dressing. A salad with a nice oil and vingar dressing or this one sounds good. Some good bread depending on their propensity to tollerate milk products. Add an assortment of marinated and roasted veggies and if you can tolerate a little add a little tofu to the grill and baste the tofu with whatever flavor baste you like.

P.S. I am no real cook, I like to play at cooking. If you have a local health food store near you, take a walk through the aisles and see what sparks in your head. Or check this site out for more inspiration. I am no vegetarian but this site has some real good recipes.


Slade

CCP Whisper

Posted - 2008.08.25 13:09:00 - [10]
 

Aubergine Mozarella Bake

2 large aubergines
Plate of flour
Plate of breadcrumbs
three or four blocks of mozarella
Parmesan cheese
3 to 4 eggs
Large jar of spaghetti sauce or passata.

Peel the aubergines, then slice them lengthwise into strips about 5mm thick. Get a baking dish. Put one layer of aubergines into the dish, sprinkle some salt over them, then put in another layer of aubergine slices and salt. Repeat this procedure until you have no aubergine slices left. Cover and let sit for about an hour and a half. Then wash all the aubergine slices and pat them dry with some kitchen roll.

Crack all the eggs and beat them in a large, shallow bowl. You now want to set up a sort of assembly line because you are going to bread the aubergine slices and fry them. Flip the slices in flour to lightly cover them, dunk them in the beaten egg and then flip them in the breadcrumbs. Fly slices until golden brown, stack on a plate. Repeat this procedure until all your aubergine slices are breaded and fried. Do not fry at too high a heat, otherwise you will get crispy breadcrumbs around raw aubergine. The slices should feel soft inside when you poke them with a fork.

Once you have all the slices fried, get the baking dish you used earlier. Rinse it out to remove any salt and juice, then start layering spaghetti sauce, aubergine slices and thinly sliced mozarella until the dish is full. You do not need wall-to-wall mozarella! six to eight pieces evenly spaced on a layer is enough. Once the dish is full, cover with a mixture of grated parmesan and breadcrumbs. Cover with tinfoil and bake at 180C for about 45 minutes, then remove the tinfoil and continue to bake it for at least 20 minutes or until the top layer is nicely deep brown and crispy. Remove and serve with a leaf salad.

The nice thing about this dish is that it has a really meaty taste but uses no meat, so is suitable for evenings when you are mixing vegetarians and carnivores but only want one main dish. It's a bit fiddly, but easy enough once you get into the rhythm. Oh, and you are salting the aubergine slices to draw out the juices which can cause them to taste really bitter when cooked, so don't skip that step nor the rinsing afterwards.

Blydchyld
Caldari
BlackWatch Industrial Group
Intrepid Crossing
Posted - 2008.08.25 13:11:00 - [11]
 

let you know how it goes whisper

Zephyr Rengate
Caldari
Deep Core Mining Inc.
Posted - 2008.08.25 13:20:00 - [12]
 

EEWWWWW. Lack of meat and face

Galk
Gallente
Autumn Tactics
All the things she said
Posted - 2008.08.25 14:11:00 - [13]
 

Edited by: Galk on 25/08/2008 14:16:07
If you're looking for a great meat free alternative, id recommend quorn.

Some of it is absolute bish, but for the most part, the sausages, fillets, grills ect are fantastic.

Im not actualy a veggie, but about 80% of what i eat these days is meat free, quorns great because it's full of good proteins.

As for a great feast, im noshing on a plate full of roasted butternut squash, stuffed peps, grilled onions turned in with bean sprouts and a few quorn fillets cooked with... right now.

Made a nice smoked paprika sauce with tinned toms with a few spices to turn in to the beans and onions.

totaly comfort food, ultra healthySmile


Verone
Gallente
Veto Corp
Posted - 2008.08.25 14:21:00 - [14]
 


Where I come from, the word "nosh" means putting "meat" in your mouth.

I highly doubt that vegitarians approve... Laughing


Gaylord Demian
Posted - 2008.08.25 14:22:00 - [15]
 

Originally by: Galk
Edited by: Galk on 25/08/2008 14:16:07
If you're looking for a great meat free alternative, id recommend quorn.




But Quorn is like, SOYA rubbish.

Rubra
J. S. Bach In memoriam
Posted - 2008.08.25 17:26:00 - [16]
 

I'd suggest checking out seitan. There's a bunch of good recipes that you can use using it cause its very versatile and ive used it a lot myself and its really good. I suggest u use dis recipe: this one is the best good luck mate

Rhivre
Caldari
TarNec
Posted - 2008.08.25 17:38:00 - [17]
 

also, check out the bbcs recipe section, they have loads of vege recipes, most fast, cheap and easy Very Happy


 

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