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Author Topic: Recipe Competition - Vegetarian Main Course Dishes  (Read 18870 times)

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joyfull

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #15 on: June 05, 2010, 10:03 »
wow wighty that pancake recipe sounds delicious as does GSDPennys spicy bean burgers mmmmmmmmmmmmm food  :lol:
Wighty print out those recipes for me and I will collect them in September  ;)  :lol:
Staffies are softer than you think.


wighty

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #16 on: June 05, 2010, 20:33 »
Baked Enchiladoas

1tbsp oil
1 onion
2 garlic cloves
1 red pepper
2 courgettes
1 aubergine
3 tsp chilli flakes
1 can chopped toms
1 jar roast peppers
3 tbsp coriander
12 small tortillas
1 pack soft cheese
3 oz cheddar cheese

Fry onion and garlic until soft. Add red pepper,k courgettes and aubergine.  Add chilli and fry until soft.  Add half toms and simmer 25 mins.  Drain roasted peppers and put in blender with coriander with chill and rest of toms, blen.  Spread tortills with soft cheese.  Spoon ve in middle and roll up.  Place in overnproof dish.  Pour over sauce and sprinkle with cheddar.  Bake 20 mins at gas No 6. ,  Serve with a green salad and rice.

gypsy

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #17 on: June 06, 2010, 15:27 »
Basil and courgette pasta bake

Not spicy but plenty of herbs in this recipe

10 oz dry weight pasta
small bunch of fresh chopped basil
small bunch of fresh chopped chives
small bunch of fresh chopped parsley
1 red chilli, adjust to your own taste
2 onions sliced
3 med courgettes, chopped
2 cloves garlic
2 large tins chopped tomatoes
Medium tub of fromage frais
Tablespoon olive oil
salt and black pepper to taste

Method
1.Cook the pasta in a pan of boiling water or veg stock, drain
2. fry the courgette, onion and garlic for about 3 mins in the olive oil, add the chilli, basil, chives, tomato. Bring the sauce to a gentle boil. Stir in the cooked pasta, salt and pepper.
3. Pour into a casserole dish, bake in the oven 190 c / 375f / gas 5 for 25 mins
4. Spoon over the  fromage frais and sprinkle with the chopped parsely and serve.
Catherine

PlymouthMaid

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #18 on: June 06, 2010, 16:14 »
Broad bean and Courgette Pilaf

About ˝ an hour tp prepare   30 mins to 1 hour to cook
Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
50ml/2fl oz vegetable oil
1 onion, peeled, finely chopped
2 cloves garlic, peeled, crushed
1 cinnamon stick
1 tsp ground turmeric
10 cardamom pods, lightly crushed
2 cloves
225g/8oz basmati rice, soaked in water for 20 minutes and drained
200g/7oz broad beans,
400ml/14fl oz vegetable stock
4 courgettes sliced  into one inch pieces
olive oil, for brushing
salt and freshly ground black pepper
50g/2oz butter
To serve
chopped fresh parsley
lemon juice
yoghurt

Method
1. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle.
2. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes.
3. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender.
4. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside.
5. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt.

wighty

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #19 on: June 07, 2010, 19:43 »
Tonight Entry - Spicy Potato Curry


2lb pots peeled and cut into chunks
2 tbsp oil
1 onion
1 red chilli, seeded and c hopped#
3 garlic gloves
1" garlic grated
1 can toms
6 tbspmild curry paste
coriander to garnish
naan bread and nat. yog to serve.

Parboil pots to 10 mins. Drain.  Heat oil and fry onion , chillli, garlic and ginger 2 mins then add toms, paste and 1/2 pt water.   dd pots  and simmer 15 mins or until tender.  Sprinkle with coriander and serve with naan bread and nat. yog.

Mosslane

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #20 on: June 08, 2010, 10:55 »
Egg on Toast - Romanian Style

This is my adaptation of a Romanian recipe - Ochiuri cu Praz.
It serves 2 on its own or 4 served with a hearty salad or similar accompaniment.

You need 4 very chunky slices of bread, homemade or something like a bloomer I find is best especially if a day or two old and slightly stale. (shop sliced bread just goes soggy)

4 Eggs
50g of butter plus extra for frying the bread
1-11/2 tsp flour
300ml milk
1 leek or a bunch of salad onions depending on the season
50g of cheese, grated - Cheddar is good but you can use any cheese really
Paprika
Black pepper
1 tomato - optional

Clean and finely chop the leek/onion. Fry lightly in the butter. Add the flour to make a roux and then slowly add the milk to make a sauce. It needs to be a similar thickness to the Bechamel used on Lasagne.

Fry the slices of bread in butter and lay flat in an oven proof dish, sprinkle with a good pinch of Paprika. Poach the eggs and place one on each slice of bread. Pour over the sauce and top with the cheese. Slice the tomato if using and lay the slices on top of the cheese and finish with a dash of pepper. Put in a pre heated oven for 3-4 minutes to melt and brown the cheese.

The reward of a thing well done is to have done it....

GSDPenny

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #21 on: June 08, 2010, 14:33 »
Baked Enchiladoas

1tbsp oil
1 onion
2 garlic cloves
1 red pepper
2 courgettes
1 aubergine
3 tsp chilli flakes
1 can chopped toms
1 jar roast peppers
3 tbsp coriander
12 small tortillas
1 pack soft cheese
3 oz cheddar cheese

Fry onion and garlic until soft. Add red pepper,k courgettes and aubergine.  Add chilli and fry until soft.  Add half toms and simmer 25 mins.  Drain roasted peppers and put in blender with coriander with chill and rest of toms, blen.  Spread tortills with soft cheese.  Spoon ve in middle and roll up.  Place in overnproof dish.  Pour over sauce and sprinkle with cheddar.  Bake 20 mins at gas No 6. ,  Serve with a green salad and rice.

Sorry if I'm being thick... I love the sound of these ingredients together and would really like to try these but I'm not sure which bit I spoon in the middle before rolling up, and which bit is the sauce?

Thank you

Penny

wighty

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #22 on: June 08, 2010, 19:38 »
Sorry Penny, typed whilst drinking a rather palatable red!  The red pepper/coriander is mixed in with the fried veg and this is what you put in the middle of the rolls.  Enjoy!

Poolfield2

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #23 on: June 08, 2010, 22:25 »
I just checked to see if I had already put this in the recipe section and i couldn't find it so here goes:

Chestnut Casserole - serves 2

1 tbs olive oil
8 pickling size onions
3 medium carrots in chunks
1 stick celery in 1" pieces
8 button mushrooms, halved
2tbs broadbeans
2 or 3 broccoli florets
1/2 tsp mustard powder
1 tbs soy sauce
12 tinned chestnuts (or dried chestnuts coooked in water til tender)
2 tbs chopped parsley
2 tsp cornflour


Cheese dumplings

2oz bread crumbs
2oz veggie cheddar
1/4 tsp mustard powder
pinch cayenne
1 egg

Stir fry veg in oil for a couple of minutes and stir in mustard powder. Add soy sauce and enough water to come up half way up the veg. Simmer for 10 minutes, meanwhile  mix all ingredients for dumplings and divide mixture into 10 small balls.  Add chestnuts and stir, then balance the dumplings on top of veg and put lid on pan, simmer for another 10 minutes. Lift veg and dumplings onto a serving dish and thicken sauce with cornflour and pour over veg.

joyfull

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #24 on: June 09, 2010, 06:46 »
oooh thats sounds nice Pooly  :)

GSDPenny

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #25 on: June 10, 2010, 08:56 »
Sorry Penny, typed whilst drinking a rather palatable red!  The red pepper/coriander is mixed in with the fried veg and this is what you put in the middle of the rolls.  Enjoy!

Thank you.  I know what one of this week's veggie meals will be now.

mobilekat

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #26 on: June 10, 2010, 18:56 »
Wild Garlic and Brassica Risotto

(can use wet garlic or leeks instead), the brassicas change as to what's left in the fridge!

Serves 2-4 (depending upon appetite)

1 onion- finely chopped
2 cloves garlic- finely sliced (or crushed)
1 table spoon of Olive oil
1 mug risotto or paella rice
About 2 pints vegetable stock- I use 'Marigold’s Vegan bouillon reduced salt'- purple tin (only as its low salt!)-I normally have this in a second pan keeping it warm.
White wine (or sherry if no wine)-
Large pinch dried mixed herbs
Couple of handfuls quite finely cut brassicas.- aim for ˝ inch pieces of cauliflower or broccoli, and finely slice any leaves.
Wild garlic- about 10-20 well washed and finely sliced leaves, or a couple of inches of wet garlic neck, or leek.
Fresh Parmesan cheese if you like it


Begin by gently frying onion and garlic lightly in olive oil until the onions go a bit translucent, then add the rice, stir well and fry gently until the rice starts to go translucent too.
Add a glass of white wine (or first mug of stock), stir well, add mixed herbs.
Traditional risotto recipes now tell you to add tiny amounts of stock and keep stirring until it’s all cooked.
I tend to be ‘multi-tasking’ so add about 1/2 pint of stock, stir well, and keep an eye on the risotto-on a low heat, while doing other things. each time the stock is nearly all gone add a little more, and stir.

After about 10 mins add brassicas- I have used cauliflower, broccoli, purple sprouting, and even cabbage.
Keep stirring and adding stock- keep testing the rice to see how its going- I like a little bit of bite left, but not a nasty bullet hard centre- when its nearly cooked add smaller amounts of stock each time.
When rice and brassicas nearly cooked add finely slice wild garlic.

If needed add more wine to the cook. :)

Once the rice and brassicas are cooked, turn off the heat and grate about an ounce of parmesan over the risotto and stir well.

Serve- I tend to grate more parmesan over it, and black pepper, and if available garnish with chives, or flowers from the wild garlic.
Great with Salad, or fresh bread
Very often quite lost- would be more lost if I could work out where I was!- But always find my way home.....

Ice

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #27 on: June 11, 2010, 17:43 »
I finally made Bern's spicy bean burgers on page one.  They are lovely and it's a good recipe for substituting things and using up what you have in the fridge.  I followed the recipe and put in some cooked brown rice left over from last night to pad them out further. 


wighty

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #28 on: June 11, 2010, 20:19 »
Peppers stuffed with chickpeas and onions in a tomato sauce,

1 tbsp olive oil
2 onions chopped
garlic to taste
1 1/2 tsp sage
2 cans chickpeas
6 red peppers
2 cans chopped oms
1 tsp mixes herbs

serves six, cook 200C or nO 6

Heat oil and add onions and garlic, cov er and cook on low heat for 30 mins until borwn.  Put 2/3 onion in bowl , add chickpeas and sage, stuff into peppers.  Mix rest of onions with tomatoes and herbs. Pour round peppers. Bake 1 hr basting frequently.  Serve with crusty bread.   (serves six, there is only two of us and I found it easy to sort out quantities).

Yorkie

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Re: Recipe Competition - Vegetarian Main Course Dishes
« Reply #29 on: June 11, 2010, 21:49 »
Noooooooooo  :blink:

Not more recipes to try  :lol:
I try to take one day at a time, but sometimes several days all attack me at once...



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