[Guest]

cannelloni tubes (or you can use sheets of lasagne, boiled)

filling: 1 onion
          1 carrot
          2 sticks celery
          garlic
          6oz red lentils
          5oz mozzarella
          1 egg
          2oz breadcrumbs
          4oz cottage cheese
          thyme, coriander leaves
          stock
          cheddar


1lb 12 oz tinned tomatoes
1 tsp basil

white sauce: 1oz butter, 1oz flour, 1/2 pt milk 1 bayleaf nutmeg


finely chop veggies, saute with garlic for 5 mins. add lentils, 3/4pt stock, and thyme. boil then cover and simmer for 20mins. leave to cool

add 1/2 mozz and all remaining filling ingredients to this.


simmer tinned tomatoes (and juices), basil and seasonings for 15 mins.

make white sauce.

fill cannelloni tubes with lentil mixture and place in ovenproof dish

top with tomato and then white sauce

sprinkle with remaining mozz and a little cheddar

bake at mark 6 for 40-45 mins

[mushroom]

Thank you Rosemary, I'm going to try this next week  

[mushroom]

would you have a photo of it? (not as strange as it sounds - if i make something fiddly I like to take a snap of it )

[mashauk]

Coconut milk (about a cupful)
2 pints stock (I use Telma fake Chicken as it's stronger than vegetable)
Couple of dessertspoons of soy sauce
Handful of soya (or other protein such as tofu)
Chopped onion
Couple of cloves of garlic chopped
Bit of chilli (how much is up to you!)
A few lime leaves if you can get them, I think these are what make it taste authentic, you can get them in jars but the dried ones I think are better
2 sheets noodles (these will absorb the soup so can be cooked separately then just chucked in the soup at the end)
Some veggies (I use a few peas, a small cup tinned sweetcorn, sliced carrot, broccoli, mange tout, a few sliced mushrooms if available, basically whatever!)

Saute the onion and garlic for a couple of minutes
Add any raw veg, chopped up
Add any cooked veg (i.e. sweetcorn)
Add chilli & lime leaves
Add protein
Add coconut milk and soy sauce
Add stock and cook for about 20 minutes
Add noodles

Dinner for about 4 people is served.

I guess non-veggies could add chicken or prawns instead of the soya.

[mushroom]

thank you mashauk! (btw i have halloumi now, my deli does it )

[mashauk]

Yum.  My fridge died last night (still under guarantee thankfully) but they can't come and look at it until 10th December so poor old me has to eat all the Brie and Camembert that's still lurking on the top shelf!  It's a hard life.

[Ice]

I had this at a vegetarian dinner party and was blown away by it and I'm a committed carnivore.  

Spicy Mexican style soup

225gs chick peas cooked or use canned
2 small red chillies deseeded and chopped
1tbsp coriander seeds
1tbsp cumin seeds
15gs fresh coriander
50gs butter
6 cloves of garlic 1tsp turmeric
Zest and juice of 1 lemon
s&p
200mls creme fraiche

Dry roast coriander and cumin for 2-3 minutes then crush finely. (Use coffee grinder if you have one)  Melt butter and add spices, garlic and chilli then cook on low for 5 minutes.  Add turmeric, stir and remove from heat.  Drain chick peas and keep water.  Chop coriander stalks and keep leaves, add to chick peas.  Stir in lemon juice and zest.  Liquidise.  Add water and spices.  Reheat, adjust seasoning and stir in the creme fraiche.

[mashauk]

I hope Nigella doesn't sue me for copyright, but this is so similar to one of "my" recipes that I'm sure she won't mind.  I'm cooking this tonight for dinner.

Serves 2-3
Ingredients
•   1 large sweet potato, the orange-fleshed American variety
•   1 large Desiree potato or other red/firm potato
•   1 red onion
•   1 yellow pepper
•   1 red pepper
•   half a head of garlic
•   4 tbspns olive oil
•   black pepper
•   125g halloumi cheese, sliced as thinly as you can
•   Oven proof baking dish, 25 x 15cm

Method:

1.Preheat the oven to 200C/ gas mark 6.

2.Cut the sweet potato into rough 4 cm cubes and the Desiree slightly smaller (2.5cm) as the sweet potato will cook more quickly. Halve the red onion then cut the half into 4-6 segments, discarding any tough outer skin. De-seed the peppers and cut into 2.5 cm squares, and separate the cloves of garlic.

3.Put everything into a large roasting tin or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leech out).

4.Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown.

5.You'll need to turn the oven up to maximum, or light the grill for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the grill until the cheese has melted and turned slightly brown on top, about 5-10 minutes. Serve straight out of the roasting tin.

[alibean]

Wow - inspired by all the recipes on here - time to add my own. Although quantities are always abit 'as I go along'......

Runner bean glut?

Lots of runner beans (parboiled)
Couple of onions
1-10 cloves of garlic (to taste)
Fresh/ dried basil  (tsp ish)
Fresh/dried oregano (tsp ish)
Good splodge of tomato puree
Pinch of sugar
Generous glug of olive oil
Salt & pepper


Chop up onions & Garlic - put in overnproof dish, add some olive oil and nuke for a couple of minutes until soft.

Add everything else and a bit more olive oil

Cook in the oven for approx half an hour. - Great with cous cous, veggie sausages, jacket spud & cheese/ soya cheese - whatever......

[mashauk]

Just out of interest, which soya cheese do you use?  I want to buy some but haven't tried any for years, when there wasn't much choice and I didn't really like it then but would like to try again.

[alibean]

I use a vegan parmesan type from Tescos called Florentino (on the free from/wholefood aisle). Gives a nice parmesany taste without that funny soya cheese flavour.

[mashauk]

Thanks for that, I haven't seen in before as I haven't got a tesco near me but will look out for it next time I'm in one, the shaker style vegan parmesan's yuk, like sawdust!

[cbu183]

I used to live in Rome and my friend Mario gave me this recipe.  It is summer on a plate.  

Don't worry - Quantities do not need to be perfect and you can adjust to taste.
1 pot supermarket basil or equivalent own grown
1/4 pot parsley or equivalent own grown
1 clove garlic
palmful pine nuts
Approx 2 oz parmesan
Approx 1 oz pecorino

blitz all - it is better in pestle and mortar but who has time?

Then you can do allsorts with this but a great Italian recipe is to serve it with cooked cold green beans, pasta and new potatoes as a salad.  Great for the vegetarians with a glug of vino at a barbecue!

[Christine]

It's winter, cold and thick soups are brilliant to do in one pot.

There's a whole variety of vegetarian and vegan ones here

It's cold and at the moment I'm using up allotment veg (potato, carrot, parsnip, swede, onion along with bought celery and leek) with lentils and pearl barley thrown in. It's a case of quantity to match the numbers of those who eat. Bit haphazard but works.

[mashauk]

I used to live in Rome and my friend Mario gave me this recipe.  It is summer on a plate.  

Don't worry - Quantities do not need to be perfect and you can adjust to taste.
1 pot supermarket basil or equivalent own grown
1/4 pot parsley or equivalent own grown
1 clove garlic
palmful pine nuts
Approx 2 oz parmesan
Approx 1 oz pecorino

blitz all - it is better in pestle and mortar but who has time?

Then you can do allsorts with this but a great Italian recipe is to serve it with cooked cold green beans, pasta and new potatoes as a salad.  Great for the vegetarians with a glug of vino at a barbecue!

So long as you use vegetarian parmesan