**FOOD THREAD** - Anyone got any good veggie recipes??
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turienzo's lovechild
New member
- Oct 25, 2003
- 23,964
foie gras
The Merry Prankster
Pactum serva
Not at home at the moment so can't get at my books but if you want a really outstanding veggie cookbook look no further than Yotam Ottolenghi's "Plenty". Absolutely fantastic recipes.
yorkshire seagull
New member
Simple one here that I do a lot. Replace Aubergine with Cauliflower.
One-pot mushroom & potato curry
tbsp oil
1 onion , roughly chopped
1 large potato , chopped into small chunks
1 aubergine , trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander , to serve
Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.
One-pot mushroom & potato curry
tbsp oil
1 onion , roughly chopped
1 large potato , chopped into small chunks
1 aubergine , trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander , to serve
Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.
yorkshire seagull
New member
This is one of my favourites - my wife is a veggie, but I adore this recipe too...
Stuffed mushrooms with Stilton, creamy leeks and garlic croutons
Ingredients
For the stuffed mushrooms
dash olive oil
2 Portobello mushrooms, peeled
55g/2oz Stilton cheese, crumbled
salt and freshly ground black pepper
150ml/½ pint double cream
For the creamy leeks
dash olive oil
½ leek, finely sliced
1 garlic clove, finely chopped
2 tbsp chopped fresh chives
150ml/¼ pint double cream
salt and freshly ground black pepper
For the garlic croutons
2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 slices white crusty bread, crust removed, cubed
Method
1. Preheat the grill to medium.
2. For the stuffed mushrooms, heat a little olive oil in a frying pan, add the mushrooms stalk-side down and fry over a gentle heat for 2-3 minutes. Turn over, crumble over the Stilton and season with salt and freshly ground black pepper and continue to fry for 2-3 minutes. Place on a baking tray and place under the grill until the cheese has just melted.
3. For the creamy leeks, heat the olive oil in a small saucepan, add the leeks and sauté over a gentle heat for 3-4 minutes. Add the garlic and cook for one minute. Add the chives and cream, season with salt and freshly ground black pepper and heat through. Remove from the heat and keep warm.
4. For the croutons, heat the olive oil in a frying pan, add the garlic and cook over a gentle heat for 1-2 minutes. Add the bread cubes and fry until golden.
5. To serve, place the mushrooms onto a serving plate, pour around the creamy leeks and scatter with the garlic croutons.
Stuffed mushrooms with Stilton, creamy leeks and garlic croutons
Ingredients
For the stuffed mushrooms
dash olive oil
2 Portobello mushrooms, peeled
55g/2oz Stilton cheese, crumbled
salt and freshly ground black pepper
150ml/½ pint double cream
For the creamy leeks
dash olive oil
½ leek, finely sliced
1 garlic clove, finely chopped
2 tbsp chopped fresh chives
150ml/¼ pint double cream
salt and freshly ground black pepper
For the garlic croutons
2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 slices white crusty bread, crust removed, cubed
Method
1. Preheat the grill to medium.
2. For the stuffed mushrooms, heat a little olive oil in a frying pan, add the mushrooms stalk-side down and fry over a gentle heat for 2-3 minutes. Turn over, crumble over the Stilton and season with salt and freshly ground black pepper and continue to fry for 2-3 minutes. Place on a baking tray and place under the grill until the cheese has just melted.
3. For the creamy leeks, heat the olive oil in a small saucepan, add the leeks and sauté over a gentle heat for 3-4 minutes. Add the garlic and cook for one minute. Add the chives and cream, season with salt and freshly ground black pepper and heat through. Remove from the heat and keep warm.
4. For the croutons, heat the olive oil in a frying pan, add the garlic and cook over a gentle heat for 1-2 minutes. Add the bread cubes and fry until golden.
5. To serve, place the mushrooms onto a serving plate, pour around the creamy leeks and scatter with the garlic croutons.
The Large One
Who's Next?
Chilli beans
1 large onion
1 red pepper
Mushrooms (optional)
Garlic
Chillies
Paprika
Beans (kidney, borlotti, broad, black-eyed etc)
Can of tomatoes
Salt & pepper
Herbs (suggest oregano mainly)
• Chop the onion, chillies and garlic and lightly fry until the onion has softened
• Season with salt & pepper, and 1 tsp smoked paprika, stir in well
• Toss in the beans (canned beans are fine), stir in well
• Add the can of tomatoes and the chopped oregano
• Place the lid on the pan, reduce to a low to medium heat for about 30 minutes
• Add water or stock if it becomes too dry
• Add mushrooms as an option with about 10 minutes to go
1 large onion
1 red pepper
Mushrooms (optional)
Garlic
Chillies
Paprika
Beans (kidney, borlotti, broad, black-eyed etc)
Can of tomatoes
Salt & pepper
Herbs (suggest oregano mainly)
• Chop the onion, chillies and garlic and lightly fry until the onion has softened
• Season with salt & pepper, and 1 tsp smoked paprika, stir in well
• Toss in the beans (canned beans are fine), stir in well
• Add the can of tomatoes and the chopped oregano
• Place the lid on the pan, reduce to a low to medium heat for about 30 minutes
• Add water or stock if it becomes too dry
• Add mushrooms as an option with about 10 minutes to go
- Jul 7, 2003
- 48,617
Now here I am, plotting my food shopping and attempting to be healthy this week, trying to think of something not too lardy that I can wazz up myself, and there you appear.
Lovely.
The Merry Prankster
Pactum serva
Yes, Al's a walking example of the virtues of non-lardy food.
The Large One
Who's Next?
Oi. I'm a walking example of the virtues of too much non-lardy food.
brighton_girl87
New member
- Jul 18, 2006
- 2,319
That looks yummy!
- Jul 7, 2003
- 48,617
I was considering the recipe not the poster
the ingredients list appears to be comprised of largely healthy foodstuffs 
Hatterlovesbrighton
something clever
Vegetable Moussaka, or what about a good old fashioned Nut Roast.
The Large One
Who's Next?
Tremendous laydee you've hooked up with there. Definitely in the other half of the league table from you.
Barrel of Fun
Abort, retry, fail
Leek and mushroom risotto with a garlic and herb ciabatta.
keaton
Big heart, hot blood and balls. Big balls
- Nov 18, 2004
- 10,189
Egg and Spinach Curry - Hught to the F -W
Serves 4
Ingredients
2 tbsp vegetable oil
2 large onions, finely sliced
4 cloves garlic, finely chopped
Large knob of ginger, finely chopped
1 tbsp madras curry powder
Cayenne pepper, to taste
1 hot green chilli, finely chopped
1 tin of coconut milk
1 litre of vegetable stock
1 large bunch of fresh spinach
200g of yellow lentils
8 eggs, hard-boiled, peeled and halved
Salt and pepper
Juice of 1 lemon
Large handful of fresh coriander
Method: How to make egg and spinach curry
1. Sweat the onions, garlic and ginger in the oil, stirring occasionally, until onions are softened. Add the chillies, curry powder and cayenne pepper and combine well, cook for a further minute then add the coconut milk and vegetable stock. Leave to simmer for 15 minutes until it's reduced a bit.
2. Cook the lentils separately, by bringing to the boil in unsalted water and simeering for 20 minutes, until tender.
3. Stir in the spinach to the spiced onion mixture, followed by the lentils. Finally add your shelled, hard boiled eggs, salt and pepper to taste and lemon juice and heat until the eggs are warmed through.
4. Top with fresh chopped coriander to serve
Serves 4
Ingredients
2 tbsp vegetable oil
2 large onions, finely sliced
4 cloves garlic, finely chopped
Large knob of ginger, finely chopped
1 tbsp madras curry powder
Cayenne pepper, to taste
1 hot green chilli, finely chopped
1 tin of coconut milk
1 litre of vegetable stock
1 large bunch of fresh spinach
200g of yellow lentils
8 eggs, hard-boiled, peeled and halved
Salt and pepper
Juice of 1 lemon
Large handful of fresh coriander
Method: How to make egg and spinach curry
1. Sweat the onions, garlic and ginger in the oil, stirring occasionally, until onions are softened. Add the chillies, curry powder and cayenne pepper and combine well, cook for a further minute then add the coconut milk and vegetable stock. Leave to simmer for 15 minutes until it's reduced a bit.
2. Cook the lentils separately, by bringing to the boil in unsalted water and simeering for 20 minutes, until tender.
3. Stir in the spinach to the spiced onion mixture, followed by the lentils. Finally add your shelled, hard boiled eggs, salt and pepper to taste and lemon juice and heat until the eggs are warmed through.
4. Top with fresh chopped coriander to serve
