Vegetarian and Vegan Recipies

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mushroom

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Vegetarian and Vegan Recipies
« Reply #15 on: November 11, 2007, 23:34 »
Mashauk, your recipe sounds fantastic, I will be trying it out this week!

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mashauk

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Vegetarian and Vegan Recipies
« Reply #16 on: November 11, 2007, 23:39 »
Which one, the stew or the halloumi?  I think I may be becoming a halloumi addict and may need treatment!  :lol: I also love Quorn sausages, I know I shouldn't but I do!  Will try to think of some more during the week and post them.

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mushroom

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Vegetarian and Vegan Recipies
« Reply #17 on: November 11, 2007, 23:48 »
Halloumi. I like the other one too, but I want halloumi because i've never had it before. It sounds like a specialist cheese though, I have googled it, seems it is uniquely Cypriot according to

http://en.wikipedia.org/wiki/Halloumi_cheese

so I'm hoping either Sainsburys or the local deli will have it

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mashauk

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« Reply #18 on: November 12, 2007, 00:10 »
It is Cypriot, they sell it in my local international shop.  It's expensive in Sainsburys but they should sell it, if not try a Greek or Turkish shop if you have one, they may have it.  Don't eat it raw though, it makes your teeth squeak!  Best fried or grilled.

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mushroom

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Vegetarian and Vegan Recipies
« Reply #19 on: November 12, 2007, 00:22 »
Quote from: "mashauk"
Don't eat it raw though, it makes your teeth squeak!


I might just try a little bit of it raw, for a laugh. I want to hear my teeth squeak :)

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gobs

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Vegetarian and Vegan Recipies
« Reply #20 on: November 12, 2007, 05:04 »
It's a nice cheese and good for meat substitute in cooking, one of my OH's favourites, only very salty, I think it's wildly available, here, in the East M is anyway. :lol:
"Words... I know exactly what words I'm wanting to say, but somehow or other they is always getting squiff-squiddled around." R Dahl

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noshed

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Vegetarian and Vegan Recipies
« Reply #21 on: November 13, 2007, 22:08 »
The International Shop - one of the seven wonders of the world. Or E17 at least. They restock the shelves with a forklift.
Self-sufficient in rasberries and bindweed. Slug pellets can be handy.

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gobs

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Vegetarian and Vegan Recipies
« Reply #22 on: November 13, 2007, 22:42 »
So you can get at strong vinegar then as well.

Never mind the local habits. :lol:

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Guest

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BULGAR BAKE
« Reply #23 on: November 14, 2007, 17:57 »
THIS IS WHAT WE'RE HAVING FOR DINNER TONIGHT

8oz (200g) bulgar
1 pepper
1 onion
cheese
1 egg
natural yoghurt

fry pepper and onion, remove from pan
melt a little butter and put bulgar in,
then pour in stock (approx 1pt/500ml)
bring to boil, simmer and cover - cook til water's absorbed

mix in egg, yoghurt, vegetables and season well
put in ovenproof dish and cover with grated cheese

bake at gas mark 4 for approx 20 mins

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mashauk

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Vegetarian and Vegan Recipies
« Reply #24 on: November 14, 2007, 18:53 »
Not really a recipe as such, but a nice idea for a simple but tasty supper:

Spaghetti
Garlic (as much as you like, the more the better), chopped up small
Loads of chopped parsley, fresh or dried
Olive oil or butter

Cook the spaghetti, fry the garlic & parsley briefly, chuck over the spaghetti with the cooking oil or butter that you fried them in.


Add grated cheese if liked.

I love it!

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mashauk

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Vegetarian and Vegan Recipies
« Reply #25 on: November 14, 2007, 18:56 »
Quote from: "noshed"
The International Shop - one of the seven wonders of the world. Or E17 at least. They restock the shelves with a forklift.


It's my favourite shop, I rarely go to "proper" supermarkets anymore, they're so cheap.  Are you also in sunny Walthamstow then?  How funny that you know it.  Do you also know the little Turkish bakers a few doors away, that actually supplies them with their bread?  yum...

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Guest

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LEEK AND GOATS CHEESE TART
« Reply #26 on: November 17, 2007, 21:49 »
pastry - 50g rindless goats cheese
           220g plain flour
           50g  vegetable fat (cookeen)
           50g butter

filling - approx 350g trimmed leeks, sliced
           250g goats cheese
           3 eggs (i used 5)
           250 ml creme fraiche or double cream
           spring onions

make pastry by crumbling cheese in after you've rubbed in the fats.
cover and leave to rest in the fridge
fry leeks gently for 10-15 mins til very soft
put in a sieve and squeeze out all the liquid (this takes a bit of effort :wink: )
roll out pastry and use to line a loose bottomed quiche tin
bake blind for  20 mins or til golden - gas mark 5, 375F or 190C
crumble cheese and mix with the leeks
in a seperate bowl mix eggs and creme fraiche and season well
place leeks and cheese on pastry base
carefully pour egg mixture over
sprinkle chopped spring onions on top
bake for 30-35 mins til set
stand for 10 mins before slicing

that's the 'proper' recipe, i'd mixed in the cheese with the eggs before i realised i wasn't 'meant' to do that and of course it turned out fine :D

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mushroom

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blind scouse
« Reply #27 on: November 20, 2007, 10:21 »
Scouse is stewed bits of meat (usually cheap cuts/bones of lamb) with root vegetables. Blind scouse is the same, but without meat.

It's traditionally made with whatever remains in the larder, boiled up into a stew, flavoured with salt and pepper, and served with bread. All the veg is chopped into pieces large enough to sit on a fork.

Ingredients

handful of carrots
handful of parsnips
2 or 3 chopped onions
chopped turnip
chopped swede
as many potatoes as you like, chopped
some barley if you've got it - this will thicken the stew!

if you have the following, add it about 30 mins before serving:
frozen peas
frozen broccoli

you can add sprouts and spring greens and cabbage as well, but traditionally it's made just with root veggies and onion.

Add the first lot of ingredients to a large pan, cover with water and boil it until it starts to go tender, salt and pepper to taste, add any other non-root veg, boil for another 30 minutes. most of the potato should break down, giving body to the liquid. Season with salt and pepper, and serve with bread and butter. You may have to use a fair bit of salt.

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gobs

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Vegetarian and Vegan Recipies
« Reply #28 on: November 20, 2007, 10:47 »
Are you sure about them peas in there, wouldn't that be too sweet with snips and carrots?

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mushroom

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Vegetarian and Vegan Recipies
« Reply #29 on: November 20, 2007, 10:55 »
Quote from: "gobs"
Are you sure about them peas in there, wouldn't that be too sweet with snips and carrots?


I've only ever added a handful of peas. It is sweet-ish because of all the (usually old) root veg. The turnip/tellow turnip isn't too sweet though. I add a fair bit of salt, which offsets the sweetness. You can add vinegar if desired.

Saying that, it is a dish borne of necessity (help, i've run out of food) rather than a culinary tour-de-force.



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