Allotment Gardening Advice Help Chat

Chatting => Chatting on the Plot => Competitions => Topic started by: John on May 10, 2010, 00:34

Title: Recipe Competition - Vegetarian Main Course Dishes
Post by: John on May 10, 2010, 00:34
We're looking for vegetarian main course recipes -

We’re looking for filling vegetarian dishes that use a lot of spices and herbs. Multi-cultural offerings are more than welcome! Let's celebrate the diversity that makes Britain great! This competition will run until Wednesday 30th June.

The best recipes will be published permanently on our sites.

There's Prizes! We've got a few great recipe books to give away that we were sent to review including The Great Allotment Cookbook (http://www.amazon.co.uk/gp/product/1856753093?ie=UTF8&tag=allotment5-21&linkCode=as2&camp=1634&creative=19450&creativeASIN=1856753093) and Grandma's Ways for Modern Days (http://www.amazon.co.uk/gp/product/1905862350?ie=UTF8&tag=allotment5-21&linkCode=as2&camp=1634&creative=19450&creativeASIN=1905862350) plus a copy of our Easy Jams, Chutneys and Preserves (http://www.allotment-garden.org/book/jam-book.php) if you haven't got one.

The competition is open to all members and you may enter more than one recipe. The winners will be chosen by Allotment Growing at the beginning of July

The Legal Stuff

By entering you agree to grant to the allotment growing website group including sub-domains and associated sites thereof a non-exclusive licence to publish and use your recipe and extracts from your recipe on the site.

The prize must be taken as stated and cannot be deferred. There will be no cash alternative. Prize(s) unclaimed after 28 days will be deemed to have been forfeited and Allotment Growing reserves the right to offer the prize to another entrant. The winner will need to provide their name and address in order to receive their prize.

Recipes should be in line with the theme of the competition. Entries that do not comply in the sole opinion of Allotment Growing will not be eligible. The decision of Allotment Growing to accept or reject an entry is final. No correspondence will be entered into.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Val H on May 30, 2010, 14:03
Come on you lot - I know there are loads of talented cooks out there! Get your recipes in. :D :D :D
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: tosca100 on May 30, 2010, 14:59
Sorry, used to be a cook and am a veggie, but nt keen on spiced food. :(
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on May 30, 2010, 21:10
How many are we allowed to enter?   I can probably fill a few pages! Are we going hot spicy or just using a variety  of herbs?  (Note to self, look up Aubergine rolls tomorrow).
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Ice on May 30, 2010, 21:41
Imam Bayildi  (The priest fainted.)

2 large aubergines
4tbsps good olive oil
1 onion sliced thinly
1 green pepper sliced thinly
1 large tomato thinly sliced
Garlic to taste
1tbsp tomato puree
1/2tsp paprika
1tsp salt
1/2 tsp allspice
Loads of chopped flat leaf parsley.

Halve the aubergines lengthways.  Scoop out some of the flesh to leave something that resembles a thick skinned canoe.  Heat the olive oil in a saucepan, add onions, peppers and garlic and fry  until softened.  Add  chopped aubergine flesh, tomatoes, puree, paprika, allspice and cook gently for a few minutes.  Season to taste.  Add half the chopped parsley and allow to cool a little.

Place your canoes in an ovenproof dish and fill with the mixture.  Any extra mixture you can also place in the dish around the aubergines.  Pour in about half a pint of boiling water around the aubergines.  Cook for an hour in the oven Gas6, 200C 400F.

Serve warm or at room temperature with flatbread, yoghurt dip made from cucumber and mint and tomato salad.

This is my all time favourite meal to serve to my vegetarian friends.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: mumofstig on May 30, 2010, 22:10
onion and potato bhagies
8/9 tablespns gram (chickpea) flour
1.5 teaspns chilli powder
1.5 "      "      salt
1 teaspn ground coriander
1 "     "     ground cumin
1  "      "    garam masala
1 medium potato....cut into thin sliced/pieces
1 onion...cut into thin sliced/pieces
lemon juice......................oil to fry

Sieve flour into medium bowl
Add cold water as necessary to make a thick cream conistency
Add all spices and mix well
Add the sliced veg ensuring they are well coated with the mixture.
Add a few drops of lemon juice and mix again.
Heat oil up slowly intil hot.
Ladel out the mixture using a tablespoon at a time and lower carefully into oil, space them about to avoid sticking, about 6 in a batch.
Turn heat to 3/4 full and cook for 8-10mins until golden brown.
Taste and add extra spices for next batch if they are not spicey enough for you!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Val H on May 30, 2010, 23:29
How many are we allowed to enter?   I can probably fill a few pages! Are we going hot spicy or just using a variety  of herbs?  (Note to self, look up Aubergine rolls tomorrow).
As many as you like! As for hot spicy or just a variety of herbs, either or! :lol: :lol: :lol:
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Lewjam on June 02, 2010, 13:09
Random Spicy Pasta

I often make this with Tuna or Chicken if i have it in but it works just as well with extra veg.

Some pasta (200g Dry?) Shells are the best as they capture the source.
Green Pesto (half a pot of bought or make your own with recipe at the end)
Tomato Paste
2x Red Peppers (Cut in half and roasted in the oven - after roasting chop into chunks)
1x onion (Cut into quarters and roasted in the oven) - after roasting cut into chunks)
4 fat garlic cloves (Roasted i the oven)
10 Cherry Tomato (Cut in half - can roast a little whole first for extra flavour if you fancy)
10 small broccoli florets
2 carrots (Peeled and cut into Cubes)
1 tsp paprika
1 tsp Smoked paprika
1/2 tsp chilli powder/Kenyan pepper) (paprika gives heat, so add as much or as little as you like – I like it hot so use some Shri lanken chilli powder that gives some real heat)
Salt and pepper
Olive oil

Boil the pasta, roast the veg.

Drain the pasta, add the veg and stir in. (Let the heat of the pasta warm the pesto through

Add a good squirt of tomato paste, the spices and stir again ensuring all the pasta is coated.  salt and pepper.

Add the cherry toms

Drizzle oil if you like it – makes it a bit smoother and adds the lovely nutty flavour of the oil

(Haven’t tried this but might at the weekend - crumble in a little goats cheese on top and bake in grill for a few mins - could add an extra edge to it? Maybe even stilton?)

Apologies as ever, my things tend to me made by eye so i dont have proper measurements unless i make it again soon and weigh everything!

Veg can be added/taken away as you wish- Should be a gloopy consistency not too dry with everything covered

For pesto - i usually buy if im honest - good shop bought stuff is nice, and the cost of pine nuts makes it more expensive to make your own some times – more so if you don’t have basil spare!!

I usually use the following recipe

 ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped
• a handful of pine nuts, very lightly toasted
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil

Blizt the garlic and basil, add the nuts and blitz again, add a bit of cheese and blitz.  Put in a bowl and stir in more cheese and oil until it is gloopy and looks like pesto! Salt and pepper to taste.

Is a nice tea time dish - not fancy enough to Win, but it is a nice quick healthy tea!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on June 02, 2010, 19:53
Aubergine Cannelloni (serves 6)

3long thin Aubergines
Olive oil for brushing
three pack mozzarella cheese
4 tbsp Pesto (either green or red)
3oz cheddar grated
i/2 pt passata

Slice Aubergines lengthways and griddle, brushing with oil.
Oil a shall dish.  Cut Mozzarella into thin slilces.  Lay two slilce of cheese sise by side on each abergine slice.  Spread with a little pesto then sprinkle over a litte grated cheese.  Roll the aubergines up in rolls and place in the dish.  Spoon over the passata and sprinkle remaining cheese on top.  Bake in over 200C (400F) or Gas mark 6 for 25 mins until bubbling and golden.  Serve hot with crusty bread and green salad.

My FIL asked me what the meat I had used was and wouldn't accept there was none.  (He doesn't eat vegeterian).  Easy to reduce quantities.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: GSDPenny on June 04, 2010, 10:34
Haven't posted much although I've been lurking and reading for years, and have a very productive allotment as a result of the hints and tips on here.

I couldn't resist this competition though as we've introduced a couple of veggie nights a week, despite being confirmed meat-eaters, and this is our favourite so far.  My OH cooks once a week and this is his creation, hence the title.

BERN’S SPICY BEAN BURGERS (Makes 4 LARGE burgers)

FILLING
2 slices of bread (wholemeal or white)
1 tin kidney beans, rinsed and drained
(Think broad beans, or borlotti beans, or a combination of the 2 will work well here and am growing some specifically for this!)
1 tin sweetcorn, rinsed and drained
(Hopefully this will be replaced by home grown crop late summer)
1 chopped onion
2 grated carrots
1 tablespoon tomato puree
Teaspoon crushed garlic
Chilli, cumin, fresh coriander, Cajun powder – to taste - will absorb quite a lot
1 beaten egg

COATING
Wholemeal flour
1 beaten egg
Breadcrumbs (wholemeal or white)

In food processor:-
•   Blitz bread to breadcrumbs and tip into large bowl
•   Grate carrot and add to bowl
•   Chop onion and add to bowl
•   Empty 2/3 kidney beans and sweetcorn to processor and blitz to mush. Add to bowl.
•   Add remaining ingredients (apart from egg) and stir
•   Add beaten egg and bring mix together
•   Shape into burgers – if mixture is too sloppy, add a little flour, too sticky, add a little water
•   Place on a plate of wholemeal flour to coat, then dip into egg and then breadcrumbs
•   Leave to chill in fridge for at least a couple of hours to firm up a bit
•   Bake in oven (at least 180°C) for about 20 mins (could also shallow fry, but baking is healthier and works perfectly)

You'll only need 1 burger each, but I normally open freeze the other 2 burgers before bagging.  Haven't tried cooking from frozen as I defrost first, but I suspect they would just take a little longer.

Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Ice on June 04, 2010, 10:41
I love the sound of those burgers.  I'm going to make some for my barbecue later.  :)
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: GSDPenny on June 04, 2010, 10:59
Let me know how you get on - we've never tried this in case they end up sliding through the bars, but I think I'm worrying needlessly as they do make quite a firm burger, especially with a thick coating and ample chilling.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on June 04, 2010, 19:48
Layered Pancake stack (To serve two)

4 pancakes#
180g spinach
4 tb sp marscapone
1 onion
i garlic
3 toms
1 red pepper
2 courgettes
1 tbsp tom puree
30g cheddar

 Cook spinach until wilted, squeeze and mix with marscapone.  Cook onion, garlic, chopped tomsl, red peeper and courgette until soft, add tom puree.  Lay pancake on baking tray and put halve ratatouillle on top  and spread.  Add another Pancake then spinach mix then pancake then rest of ratatouille then last pancake.  Sprinkle with cheese and bake `5 mins.  Serve with salad.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Yorkie on June 04, 2010, 20:49
I am getting soooooo hungry (and I have already had tea!)
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on June 04, 2010, 21:07
I  Have a few more absolute favouites that  we cook time after time. Let me know and I will    pass them on.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: joyfull 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:
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty 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.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: gypsy 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.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: PlymouthMaid on June 06, 2010, 16:14
Broad bean and Courgette Pilaf

About ½ 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.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty 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.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Mosslane 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.

Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: GSDPenny 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
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty 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!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Poolfield2 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.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: joyfull on June 09, 2010, 06:46
oooh thats sounds nice Pooly  :)
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: GSDPenny 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.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: mobilekat 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 ½ 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
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Ice 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. 

Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty 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).
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Yorkie on June 11, 2010, 21:49
Noooooooooo  :blink:

Not more recipes to try  :lol:
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: mobilekat on June 12, 2010, 09:44
last nights dinner.......

All Vegetable Spicy Stir Fry

Serves 2

3 cloves Garlic- finely chopped
1 fresh chilli- finely chopped (depending upon the heat of the chilli- don’t use whole scotch bonnet!!)
1 inch of ginger- finely chopped
2 table spoons oyster sauce or 1 table spoon soy sauce
1 heaped teaspoon veg stock- or 1 cube

1 onion- sliced- fairly chunky
2 carrots-finely sliced
6-8 mushrooms
1 leek
1 pepper- I prefer red or yellow as sweeter!
4 stems asparagus- in 2 inch long pieces

Green veg- Pak choy, swiss chard, spinach, broccoli- big handful of each(or the ones you have)
Rip the leaves into big chunks, leave the pak choy leaves whole if small and slice if big, try to get slices the same size for ever cooking!
Any other veg that wanders past!

Works best in a wok, or the biggest frying pan you have (I sometimes use my paella dish!)
Ensure all vegetables is ready chopped before you start cooking as will only take 5-10 mins to cook!

Start the Garlic, chilli, ginger off in ½ pint water, on a medium heat once they are bubbling add the stock, carrots and onions.
Cook until the carrots are starting to soften a little, then add leeks, mushrooms, asparagus, broccoli, peppers and any other ‘semi hard veg- eg courgettes.
Once back up to heat add all the soft greens, and the oyster/soy sauce and turn up the heat and stir like mad!
You may need to add a bit more water to help the greens to start wilting.

I aim to steam most of the vegetables and avoid using oil unless it is a ‘sticky pan’.
Its ready when the greens are wilting, but the firm vegetables still have a little crunch left!

Use whatever vegetables you have that will hold its shape- have found butternut squash really doesn’t work!

I try to get a mixture of veg that look good together- and that the colour balance nicely!
If you want more ‘bulk’ you can add noodles or rice, but I don’t normally.
If you are not keen on spicey food just leave out the chilli and ginger, tastes just as good.

And the really good news is, if you are following a diet (eg slimming world) the only items that are restricted are the oyster sauce and the stock- so is virtually a free meal! :)
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on June 13, 2010, 18:26
Sorry, but whilst looking up my flat breads recipe I came across this all time favourite!

African Sweet Potato Stew

1 onion
4tbsp oil
garlic and ginger to taste
1/2 tsp cayenne pepper
12 oz sweet potatoes
1 tbsp  curry paste
1/2 pt passata
1/2 pt veg stock
 8 oz spinach leaves
8 oz button mush
4 tbsp crunchy peanut butter (optional but does add something to the taste)
chopped coriander

Chop onion and fry in 3 tbsp of oil with ginger, garlic and cayenne.  Add c urry paste and cook 1 min.  Add diced potatoes.  Add passata and stock.  Bring to boil, cover and simmer for 20 mins.  Shred spinach leaves.  Heat remaining oil and fry mush  then add to pots with the spinach and cook for a further 5 mins.  Mix a few spoonfuls of juice to peanut butter (if using) to loosen it and then add to pots.  Add coriander and serve with rice.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: unchained on June 23, 2010, 07:42
I cannot claim this recipe to be my own but it is from my favourite Indian cookbook and I do cook it quite often. All the vegies that I have cooked it for say its the best veg curry they have had!

Mixed Vegetable Curry (taken from: Indian Restaurant Cookbook by Pat Chapman);

300g Potatoes
115g Carrots
115g Turnips (if available)
3 Tablespoons veg oil
1 Large finely choped Onion
115g Tomatoes (tinned or fresh)
115g Peas
Salt

1Tsp Turmeric
1Tsp Cummin,ground
1Tsp Coriander, ground
1Tsp Chilli powder
2Tsp Garlic powder
2Tsp Paprika

1. Wash, peel and chop the potatoes, carrots and turnips, then blanch in boiling water for about 5 mins.
2. Mix the spices with a little water to make a stiffish paste.
3. Heat the oil, fry the onions until golden, then add the paste. Fry for 5 mins or so.
4. Combine blanched vegetables with the fried onion and spices, then add the toms and peas. Simmer until cooked - about 15-20 mins - adding salt to taste.

The root veg can be varied and I often substitute the turnips with parsnips.

Enjoy.

Bob
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on June 23, 2010, 19:32
Printed that one off,  I would be a 'piscaterian' by choice (a veggie who eats fish, ) but Paul likes his meat, so we only have meat at the weekend and the rest of the week it's veg or fish!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Val H on June 25, 2010, 13:24
Only 5 more days to go - get your recipes in!  :D :D :D :D :D
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Val H on June 30, 2010, 22:35
This competition has now closed. Results will be published soon. Thank you for your entries.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Val H on July 01, 2010, 13:40
Thank you all again for participating and the wonderful recipes.

After careful consideration the winners are as follows:

First Prize       GSDPenny for BERN’S SPICY BEAN BURGERS
Second Prize   Ice for IMAM BAYLIDI  (The priest fainted)
Third Prize      PlymouthMaid for BROAD BEAN AND COURGETTE PILAF

As there are 3 prizes, could GSDPenny let me know which prize she prefers first, followed by Ice etc. I'll also need you to pm me with your real names and addresses!

Last, but far from least, we have awarded a STAR PRIZE to Wighty for her numerous delicious recipes and, especially, her AFRICAN SWEET POTATO STEW. A copy of "Good Home Cooking" by Diana Peacock is winging its way to her.

I know I've got your name and address somewhere Wighty, but it would help if you could pm them to me.

HAPPY COOKING :D :D :D.


Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: joyfull on July 01, 2010, 13:51
well done everybody, there was some lovely recipes there which I will try out  :)
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Ice on July 01, 2010, 13:51
Well done GSDPenny, they were lovely and a worthy winner.  :)

Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: mumofstig on July 01, 2010, 13:59
well done the prizewinners!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: GSDPenny on July 01, 2010, 14:24
I'm absolutely over the moon to have won. I can genuinely say that I've never won anything before - probably because I don't usually enter :)

What brilliant timing too - the plot is rapidly providing larger and larger quantities of produce(you know how it goes, 3 broad beans on day 1, 12 on the next, and 457 on day 3!), so any recipes to use things in a new and interesting way are gratefully recieved.

And there's still loads of ideas on this thread alone to work through.  If only I liked aubergines...
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Mosslane on July 01, 2010, 17:32
Well done everyone. Some great recipes.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Pretty Chick on July 01, 2010, 18:21
Congratulations prize winners   :D.
As I'm a vegetarian I'll definitely try some of these great recipies  :).
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Yorkie on July 01, 2010, 18:53
Excellent results, I too look forward to trying the recipes and well done to Wighty for sheer volume too, fab!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on July 01, 2010, 19:52
Thankyou for providing me with a competition that I could at last enter! Not good with the photos although had 'cracked' it with our last system but now we have this new one!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: PlymouthMaid on July 05, 2010, 00:00
Whoop Whoop - how exciting!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: Ice on July 05, 2010, 11:15
The book came today, thank you Val.  Have to say that it is very, very good and would recommend it to people that enjoy foraging and making great, old fashioned recipes.  :)
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: PlymouthMaid on July 06, 2010, 22:21
Got my book today - will be very useful as have discovered the delights if jam making recently. Thank you.
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: GSDPenny on July 07, 2010, 13:09
I've been a bit lax in replying, especially as my book arrived on Saturday (The Great Allotment Cookbook) - what stunning delivery speed.

I haven't done more than flick through it yet - I'm looking forward to a decent quiet spell with a cup of coffee in one hand, which might happen if it ever rains and I don't have to trawl water up and down the plot - but it's got loads of ideas for excess veg and out of the 200 recipes I'm bound to be able to find something to enter next year's competition with.

Or is that not how it's supposed to work....?
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: sloegin on July 08, 2010, 20:05
Can i enter even though i'm a chef?
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: wighty on July 08, 2010, 20:13
This competition has closed although your contribution would have been very welcome I'm sure.  My daughter is a pastry chef  and I love making puddings but never eat them!
Title: Re: Recipe Competition - Vegetarian Main Course Dishes
Post by: sloegin on July 08, 2010, 22:57
Oh i also specialise in pastry going to make Rick Steins cherry pithivier at the weekend!