Recipe wanted

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MisterPlough

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Recipe wanted
« on: March 01, 2007, 14:11 »
Does anyone have a good recipe for a vegetarian chilli?

Ta v m
Mister Plough

"Gardening requires a lot of water - most of it in the form of perspiration" - Lou Erickson

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Sadgit

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Recipe wanted
« Reply #1 on: March 01, 2007, 14:18 »
I just chuck stuff together...

tin chopped toms
tin kidney beans
half a bag of quorn mince
1 onion
1 pepper
several chillis
cumin
garlic
salt & pepper
and a good dash of good dark soy sauce

fry onion and pepper till golden brown, chuck in toms, garlic and beans. cook for 5 mins then chuck in the quorn/chillis and cumin.

cook for 25 mins tasting all the time to see if you need more chilli/cumin/soy sauce/salt/pepper

and thats how I make it and I prefer using quorn to any other mince substitute.

plus I don't fry the garlic, I ALWAYS burn it :)

and I put in soy sauce which I have never seen in many veggie stuff, but I feel it gives it a more hearty taste, obviously cut back on the salt as soy is salty already....

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Mrs.Veg

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« Reply #2 on: March 01, 2007, 14:53 »
A recipe with beans in - YUSSS!!!!  Can't wait to give it a try! :lol:

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Sadgit

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« Reply #3 on: March 01, 2007, 15:05 »
and I make a mean bean curry

use several types of tined beans, kidney, haricot, blackeyes, chickpeas etc

same method as below but use

chillis
cumin
coriandar
paprika
tumeric

use 1 teaspoon ish of each and taste as you go to suit your taste..

onions - fried
peppers - fried
3 tins of toms - chucked in
5 tins of beans - chucked in
3 or more cloves of garlic - chucked in
spices - mixed in
salt&pepper - ground

add more toms/beans if needed also.. makes a nice big pan full

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Mrs.Veg

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« Reply #4 on: March 01, 2007, 15:10 »
Oooyah!  Sounds explosive stuff!!  Unfortunately for me I have some kind of a food intolerance to curried food, makes me very sick..... :(

Great recipes though matey! :D

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Ice

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« Reply #5 on: March 01, 2007, 17:49 »
I've got a good Tex-Mex veggie chilli recipe if you want.  It's slightly more complicated but very do-able.
Cheese makes everything better.

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Ice

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« Reply #6 on: March 01, 2007, 18:00 »
By the way Mrs V, you are sailing very close to the wind right now. :lol:  :lol:  :lol:

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Mysteryjimbo

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« Reply #7 on: March 01, 2007, 18:45 »
Chilli has got to be one of the most simple recipes known to man.  I like to chuck in some jalapenos as well.  Possibly consider quite a bit of tom puree as it can be watery using tinned (if not reduce for longer).

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MisterPlough

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« Reply #8 on: March 01, 2007, 18:51 »
That's great thanks y'all.

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Mrs.Veg

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« Reply #9 on: March 01, 2007, 19:56 »
Quote from: "Ice hockey mad"
By the way Mrs V, you are sailing very close to the wind right now. :lol:  :lol:  :lol:

 :lol:  :lol:  :lol:

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WG.

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« Reply #10 on: March 01, 2007, 21:54 »
Try this tasty (vegetarian) recipe along with your favourite chicken curry dish ... or instead of it if you so fancy:

RED LENTILS with CABBAGE

1lb ordinary split red lentils, washed
3pts water
1 tsp ground turmeric
10 Tbsp veg oil
2 tsp cumin seed
0.5tsp cayenne pepper or ground dried chiles
10 cloves garlic, peeled and chopped
8oz onion, peeled, sliced thinly
1lb of cabbage, finely shredded (I use the tough outer leaves, you could try curly kale too)
2-3 tsp salt
8oz tomato, chopped (tinned is fine)
1tsp fresh ginger, grated

Put the lentils and most of the water into a large pan & bring to boil.  Add turmeric and stir.  Cover and simmer gently for 60-70 minutes. Stirring infrequently.

Meanwhile, heat the oil in another pan over medium heat, add cumin seed and cayenne.  After a few seconds, add garlic.  When garlic starts to brown, add onion and cabbage.   Stir and fry for 10 minutes, add a quarter of the salt, stir in, remove from heat and set aside.

When the lentils have cooked, add remainder of salt, tomato and ginger.  Stir, cover and cook for 10 minutes.  Then add the cabbage mixture, cook to heat through, stirring all the while.

Serves 6, 8 or more unless one of them is me.  Leftovers are great cold or re-heated.  Freezes very well if you've got some left.  Sleep with windows open.

with apologies to Madhur Jaffrey
[ModFind]

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MisterPlough

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« Reply #11 on: March 05, 2007, 13:24 »
Thanks for all the suggestions.

On Friday we had 10 for dinner and I cooked a veggie chilli and chicken and broccoli crumble.

For the chilli, I used adzuki beans, kidney beans and black eyed beans added to some quorn mince, 3 tins of chopped tomatoes, some tom puree, some chilli puree, five fresh green chillis. I tsp of cumin, salt, pepper and a splash of soy sauce at the end. Everybody raved about it!

For the chicken and broccoli crumble. 5 slices of bread made into bread crumbs. I large heag of broccoli chopped into florettes, 4 chicken breasts, two cans of condensed campbells chicken soup, some milk, two tsps of curry powder, juice of 1/2 lemon.

Fried off the chicken added that and raw broccoli to the oven proof dish, then mixed the lemon juice, soup, about 8 fl oz of milk and the curry powder, then poured it over the top of chicken and broccoli. Put bread crumbs over the top and cooked at 180 in the oven for about an hour until broccoli cooked.

Both delicious and plentiful!

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Annie

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« Reply #12 on: March 05, 2007, 23:16 »
Chilli

1 onion,peeled,choped
1gren pepper,seeded,chopped
1 tbsp olive oil
1 garlic clove,crushed
1 14oz canned toms
6oz dried kidney beans or 2x14oz cans kidnet beans
5oz cooked green lentils
1tspmild paprika
1/2-1 tsp chilli powder
salt,ground pepper

If using dried kidney beans,soak overnight,drain use fresh water boil hard for 10 minsthen simmer gently1-11/2 hrs until tender.
Fry onion and peper 10mins.
Add garlic and toms.
Add drained kidney beans and lentils,add seasoning/spices.
Simmer10-15 mins.

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WG.

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Recipe wanted
« Reply #13 on: March 20, 2007, 22:01 »
Had this for supper tonight - basically just with rice and a tomato chutney.  The chicken curry which I'd also made was surplus to requirements 'cos the lentils and rice was so good.

Quote from: "whisky_golf"
Try this along with your favourite chicken curry dish (or instead of it if you so fancy):

1lb ordinary split red lentils, washed
3pts water
1 tsp ground turmeric
10 Tbsp veg oil
2 tsp cumin seed
0.5tsp cayenne pepper or ground dried chiles
10 cloves garlic, peeled and chopped
8oz onion, peeled, sliced thinly
1lb of cabbage, finely shredded (I use the tough outer leaves, you could try curly kale too)
2-3 tsp salt
8oz tomato, chopped (tinned is fine)
1tsp fresh ginger, grated

Put the lentils and most of the water into a large pan & bring to boil.  Add turmeric and stir.  Cover and simmer gently for 60-70 minutes. Stirring infrequently.

Meanwhile, heat the oil in another pan over medium heat, add cumin seed and cayenne.  After a few seconds, add garlic.  When garlic starts to brown, add onion and cabbage.   Stir and fry for 10 minutes, add a quarter of the salt, stir in, remove from heat and set aside.

When the lentils have cooked, add remainder of salt, tomato and ginger.  Stir, cover and cook for 10 minutes.  Then add the cabbage mixture, cook to heat through, stirring all the while.

Serves 6, 8 or more unless one of them is me.  Leftovers are great cold or re-heated.  Freezes very well if you've got some left.  Sleep with windows open.



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