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by **karadekoolaid** » February 16th, 2017, 7:02 pm

Absolutely delicious! Lovely and crispy, slightly spicy - perfect! Thanks for the idea.

by **Mamta** » February 16th, 2017, 8:58 pm

You are welcome! I have made them with shredded cabbage and sliced green chillies so thought sprouts will work too!

by **Mamta** » February 21st, 2017, 11:26 am

Today, I have cooked a cauliflower and potato bhaji and a pickle style bhaji from its leaves and stalks. I have some matar maneer leftover from Saturday, so that will be dinner tonight. I cook vegetarian fod everyday, but don't always remember to take pictures!

by **Seatallan** » February 21st, 2017, 6:12 pm

Mamta, that pickle style bhaji sounds wonderful! Definitely worth hunting down some leaves & stalks. Will see what I can forage from local market. :chops:

by **Mamta** » February 21st, 2017, 8:59 pm

You don't have to hunt down. The inner leaves and stalks that come with Sainsbury's or LIDL or other supermarket caulies are enough for 2 people.

by **Mamta** » February 22nd, 2017, 10:36 am

I cooked Soya Mince (not Quorn) curry a couple of days ago. It always needs more flavours/spices (not chillies) added, because Soya mince has no flavour of its own. Always taste and adjust seasoning to your taste at the end of cooking.
It is lovely with a naan or chapatti a simple pilaf rice. You can make Mexican chilli also from Soya mince, I do.

PS The vegetable dish on the side is baby courgette bhaji. I guess you could call a bhaji a curry without sauce!

by **Seatallan** » February 22nd, 2017, 10:46 am

Mamta wrote:You don't have to hunt down. The inner leaves and stalks that come with Sainsbury's or LIDL or other supermarket caulies are enough for 2 people.

Yes, but it would be even more fun if the leaves and stalks could be obtained via foraging.

by **Mamta** » February 22nd, 2017, 10:52 am

The outer, tough leaves may not be as tasty. For a meal for two, there are enough leaves with one cauliflower. Now if you have a family, that is another matter

One trick is to snap/break the central vein on the leaf. If it is fibrous, it is not good.

by **Seatallan** » February 22nd, 2017, 11:22 am

Good point Mamta. Mind you, I could have the inner leaves and OH could have the outer ones....

by **Mamta** » February 22nd, 2017, 11:31 am

by **PatsyMFagan** » February 24th, 2017, 9:57 am

Mamta wrote:Today, I have cooked a cauliflower and potato bhaji and a pickle style bhaji from its leaves and stalks. I have some matar maneer leftover from Saturday, so that will be dinner tonight. I cook vegetarian fod everyday, but don't always remember to take pictures!

oooh, lunch tomorrow I think

by **Herbidacious** » February 27th, 2017, 9:31 pm

Slow roasted butternut squash halves with garlic, honey and rosemary with a lemony breadcrumb topping.

by **Mamta** » February 27th, 2017, 9:50 pm

Sounds tasty to me Herb :tu:

by **Zosherooney** » February 27th, 2017, 10:10 pm

I roasted off the last half of a squash as it was becoming soft it was made into some scrummy warming soup with some HM stock and a sprinkling of caraway...mmmmm

by **Herbidacious** » February 28th, 2017, 11:37 am

I had the idea after I had had my share to serve it with some crumbled feta....

Mmm I like the idea of caraway with that Zosh. It's a spice (herb?!) I should use more.

by **Catherine** » February 28th, 2017, 12:47 pm

My eldest nephew hates mushrooms but his younger 2 brothers love them. He is staying on later at school tonight so I won't be cooking for him, so tonight's dinner is going to be mushroom stroganoff with rice for the 9 and 7 year olds.

by **Mamta** » February 28th, 2017, 2:35 pm

Today I cooked Mung dal savoury pancakes with grated carrots, onions and green chillies :tu:

by **Herbidacious** » March 4th, 2017, 8:09 pm

West African-ish peanut stew with Quorn, sweet potatoes and lots of spices (but not the suggest cloves :sprout:

)

by **Hope** » March 9th, 2017, 8:23 am

Herbidacious wrote:(but not the suggest cloves )

Glad I'm not the only one who hates them!

I made a gorgeous meal last night. I sweated some onion, mushrooms, peppers and a rather overripe tomato, then mixed in a couple of teaspoons of SDT paste with a squirt of tomato puree, a splosh of red wine vinegar and some water, and put whole pan in the oven (mostly because I was running out of hob room, but it actually worked well as it remained quite saucey!) Also pressed, cubed tofu tossed in seasoned cornmeal and fried, and some gnocchi, plus a green salad and some pecorino. It was kind of like Italian sweet and sour, really really tastey!

by **Herbidacious** » March 22nd, 2017, 4:41 pm

yesterday, as mentioned elsewhere, Snackistan recipe for fried water melon (sprinkled with freshly made dry 'harissa' spice mix) and pan fried halloumi. (Posh M&S version no better than Turkish supermarket one, for the record.)

by **liketocook** » March 24th, 2017, 1:08 pm

Last night I had an old favourite of mine of mushrooms fried in garlic butter, a few chopped spring onions chucked in a the end and mixed with spaghetti, a little of the pasta water and lots of black pepper

by **Herbidacious** » March 24th, 2017, 8:30 pm

Very nice ltc!

I made a vegetarian sausage casserole with mushroom, carrots etc. lots of herbs and dumplings.

Note to self: remove skins of sausages next time! :sprout:

by **Monnikka** » March 25th, 2017, 7:27 am

I will try this today:

https://www.goodnessdirect.co.uk/blog/shepherdless-pie-perfect-for-vegans-and-everyone-else/

by **liketocook** » March 25th, 2017, 11:26 am

Sounds interesting though I'm not a massive fan of tofu. I tend to make a veggie shepherdess pie with either green or brown lentils

by **StokeySue** » March 25th, 2017, 1:12 pm

I use black eye beans for a shephedess type pie, the soft texture and rich flavour works well.

Yesterday I made these lasagne rolls
They are delicious but it's a but of a fiddle, and three, though only 65 g pasta is rather a big portion, I might try doing it layered but what makes the rolls so nice is that the cheese filling doesn't merge with the ragu at all so the layering has to be done cautiously.

I made a few tweaks, I had no yellow squash / courgette so I used all green then used orange capsicum for colour. I added a little basil, and of course you don really need to top each portion with a full 4 oz / 100 g mozzarella

not sure how much I used but less than half that certainly

by **Monnikka** » March 25th, 2017, 2:21 pm

Looks good, Sue. An interesting variation.

liketocook wrote:Sounds interesting though I'm not a massive fan of tofu. I tend to make a veggie shepherdess pie with either green or brown lentils

I also think lentils would be better than tofu. I haven't made it yet and will probably change my mind.

by **Rainbow** » March 25th, 2017, 10:50 pm

Looks interesting, but how many are they cooking for? With 2lb tofu (or 900g) and 12 potatoes, plus all the other vegs, it would make a huge amount

by **karadekoolaid** » March 26th, 2017, 3:02 am

Looks like Canneloni to me.
Anything which has pasta in it must be good ( except "Mac`n`cheese" :sprout:

)

by **TezzaBear** » March 27th, 2017, 4:39 am

That looks delicious Sue. Loads of spinach would be in there for me. So many options though!

by **Herbidacious** » March 28th, 2017, 12:45 pm

Macaroni cheese is edible with chili or mustard imo, otherwise, I love the flavour but it makes me feel sick.

Your 'lasagne rolls' look nice, Sue. I take it you used the grateable mozzarella.

by **Herbidacious** » April 5th, 2017, 7:00 pm

I just made myself a seriously inauthentic, but rather tasty store cupboard 'quesadilla'.

I smeared some chipotle paste on a corn and wheat tortilla, then topped with thinly sliced halloumi, some sliced baby plum tomatoes, some Luchito smoked chilli ketchup (more like a cross between a salsa and a relish than the Heinz variety) some Italian garlic seasoning, some cumin (ground and whole seeds), then some pesto... I cooked it in the oven until the tomato slices had collapsed and the halloumi was melting, took it out, scattered some fresh coriander on it and put another tortilla on top and cooked for another five minutes or so.

by **StokeySue** » April 6th, 2017, 8:11 am

Herbidacious wrote:our 'lasagne rolls' look nice, Sue. I take it you used the grateable mozzarella.

I'm not sure I'll bother to actually roll them again, but the method of making a filling
with the ricotta set with just a little egg (1 per 500 g) and delicately flavoured with a bit of "parmesan" / pesto / basil is excellent, as long as you can stop it mixing with the ragu (or it won't set to the nice silky texture), and I actually used a packet of ready shredded mozzarella :oops:

, the rest is in the freezer, works well as a topping on various things. Never used it before

by **Herbidacious** » June 4th, 2017, 7:38 pm

yesterday: pressed tofu satay. Th satay sauce was cooked for the last 15 minutes (in the oven), with the tofu, which I was sceptical about, but it changed it's consistency and colour. It was a bit custardy in texture, actually :shock:

but nevertheless ok. Tasted nice.

by **Ratatouille** » July 3rd, 2017, 12:04 pm

For lunch I tried out yet another recipe for my veggie D-I-L, It was good. Courgette , goats' cheese and hazlenut clafoutis from an old Saveurs recipe. I could translate it for anyone who fancies it but for non-veggies Mr R said "OK for lunch but no texture, bit like eating savoury pudding :lol:

by **Herbidacious** » July 3rd, 2017, 1:01 pm

by **suffolk** » August 15th, 2017, 5:19 pm

We've got lots of lovely Swiss chard in the garden, so I made this today https://www.crumbsmag.com/recipes/51_po ... rte-tatin/

Instead of the gruyere I used a tasty local hard cheese ... Norfolk Dapple ... and home made rough puff pastry instead of bought flaky.

I used balsamic with the mushrooms rather than the truffle oil.

The whole thing was absolutely delicious ... second helpings were taken and it will be made again before very long. :chops:

by **Herbidacious** » September 23rd, 2017, 6:15 pm

A gratin (?) of casarecce pasta with roasted butternut squash, garlic, onion, fresh sage, smoked paprika and xx cheddar and a bit of parmesan, with marscapone to bind it/in place of a bechamel.

by **Catherine** » September 25th, 2017, 3:16 pm

Herbidacious wrote:A gratin (?) of casarecce pasta with roasted butternut squash, garlic, onion, fresh sage, smoked paprika and xx cheddar and a bit of parmesan, with marscapone to bind it/in place of a bechamel.

That sounds like something my nephews would like. Adaptable too so I could add in some bacon lardons if there were any needing using up.

by **Herbidacious** » September 25th, 2017, 3:29 pm

Yes indeed. It was really quite tasty - especially for something I just happened to have the ingredients for (the marscapone was for the cake I didn't make last week.) It would work with creme fraiche as well. Could be good with a dessertspoon of s-d tom paste?

by **EmWilk** » September 25th, 2017, 8:34 pm

I made a vegetarian paella for one (kind of - there a small amount of leftovers) this evening in a small frying pan. Was very nice indeed.

Red onion, red and green peppers, garlic and diced baby plum tomatoes softened. Paella rice added and then veg stock with saffron and smoked paprika plus thawed frozen spinach. Parsley and lemon added at the end and then topped with a soft boiled egg.

I forgot peas :rolleyes:

by **KC2** » September 29th, 2017, 8:00 pm

Hello, I'm joining this great thread on the 23rd page! Not sure how long it'll be before I catch up

Anyway, not I, but OH cooked a fantastic pea, ricotta and lemon risotto today: http://ifthatsdinnerivehadit.com/recipe.php?id=70
Funnily enough, the River Cafe is at the end of our road (the recipe is apparently from their Green Cookbook) but unfortunately somewhat out of our price range!! We see the chefs sitting out on the kerb outside the kitchen entrance puffing away on their ciggies or nattering on their mobiles during their breaks!

We didn't have fresh peas, spring onions or vermouth, so used frozen peas, half a normal onion and gave the alcohol a miss. It was SENSATIONAL. Thoroughly recommend it.

by **KC2** » October 4th, 2017, 1:55 pm

Nigel Slater's Broccoli, blue cheese and walnuts with horseradish is terrific: https://www.theguardian.com/lifeandstyl ... apple-tart You have to scroll down, I think it is the third recipe.

We've made a number of different versions as we haven't had eg fresh horseradish, so used horseradish sauce instead, and used different vegetables - yesterday was spring greens. And we never have celeriac - but the basic idea is fantastic. It's also good with bacon if you're not being veggie.

by **EmWilk** » October 4th, 2017, 10:55 pm

Kimchi bokkeumbap with extra cabbage and mushrooms topped with a fried egg... definitely a winner :tu:

by **Herbidacious** » October 11th, 2017, 11:10 am

I made a marinated smoked tofu dish with noodles and 'bobby beans', and a peanut, garlic, liquid aminos, chilli and peanut butter sauce. Ok but a bit salty!

last night made a potato and broccolini gratin/bake with a cheese sauce that had miso in it as recommended by Izy Hossack.

I probably need to up my sophistication game a bit

by **Zosherooney** » December 4th, 2017, 11:05 pm

Browsing and found this....https://www.theguardian.com/lifeandstyl ... eera-sodha

I seem to have all the ingred. and Mr. Z has threatened to cook one day soon.... :shock:

by **EmWilk** » December 5th, 2017, 12:52 am

EmWilk wrote:Kimchi bokkeumbap with extra cabbage and mushrooms topped with a fried egg... definitely a winner

How funny that I opened this thread to see this... we had the same again tonight but with lots of sprouts, carrots, broccoli, mange tout, baby corn, etc. It's so good, super tasty.

by **Mamta** » December 5th, 2017, 5:47 am

that butternut squash recipe sounds interesting. Did you ever ever make it Zosh?
I did a course on Kimchi making courtesy my daughter Kavey. It was interesting. I made it once, but it never tasted as good as the one we had in Nirth Korea every day when we were ther, so never made it again. I am still interested in a good brand of Korean Kimchi to buy, if anyone knows of one.
I made an egg curry yesterday, with courgette, because I had a courgette that needed using up. It was nicer than the plain egg curry

. I took some for my neighbour, who is a little poorly at the moment. She too loved it and asked what did you add to it? I will definitely try adding other vegetables to my egg curry in the future.

by **Zosherooney** » December 5th, 2017, 7:56 am

Mamta, the BNS recipe is in the pipeline, probably over the coming w/e. :chops:

by **Catherine** » December 5th, 2017, 1:16 pm

Mamta wrote:I will definitely try adding other vegetables to my egg curry in the future.

I often add cauliflower and or fine green beans and sometimes add spinach too

by **Zosherooney** » December 6th, 2017, 6:31 pm

Quick update on the BNS recipe from above....

I roasted the BNS yesterday and the sauce has been made this evening. I have added my tweak as I did not have the requested chocolate (except for his stocking)

So used cocoa powder and some jagory gor. The rose coco (had no black) beans are now residing in the unctuous slurry ! Sorry but it tastes divine :oops:

I will let it stagnate overnight and put it together tomorrow for supper. We decided that it needs a crunch (tortilla chips) and not flour tortillas so that is our choice. Fingers crossed !

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