VeggieBoards

VeggieBoards (http://www.veggieboards.com/forum/)
-   Vegan Support Forum (http://www.veggieboards.com/forum/60-vegan-support-forum/)
-   -   What Did You Cook Lately? (http://www.veggieboards.com/forum/60-vegan-support-forum/200065-what-did-you-cook-lately.html)

Naturebound 01-31-2016 05:27 PM

Made tempeh bacon tonight, marinaded with maple syrup, dijon, rice vinegar, tamari, ginger. I broiled the thin slices in my oven. Had some steamed asparagus with it, and made homemade crumpets and raspberry chia jam (recipe from Oh She Glows Cookbook with just frozen raspberries, maple syrup, and chia seeds).

Spudulika 02-08-2016 05:48 AM

One of my favourite meals this winter is Leek, Potato & Barley Stew with Parsley Dumplings:

Ingredients:

2 tbsp vegetable oil
1 x large onion, chopped
1 x large carrot, chopped
1 x large stick celery, chopped

1 tsp dried mixed herbs
1/2 Cup barley
1 litre boiling water
1 x vegetable stock cube

500g potatoes, peeled and cubed
500g leeks, washed and sliced

250 ml oat milk
2 rounded tablespoons white flour

100g self-raising wholemeal flour
50g vegetable suet
1 tsp salt
handful of fresh parsley, finely chopped

Method:

Heat the oil in a large saucepan. Add the onion, carrots and celery. Saute for five to ten minutes.

Add the water, stock cube, herbs, barley and lentils. Bring the pan to a boil. Put lid on pan, reduce heat and simmer for 20 minutes.

Add the potatoes and leeks. Bring back to the boil. Put lid on the pan and, reduce the heat and simmer for a further 15 minutes.

While the stew is cooking place the flour, vegetable suet, salt and parsley in a bowl. Stir to mix. Add just enough cold water to form a firm dough. Divide dough into six evenly sized balls. If sticky dust lightly in flour.

Mix flour into oat milk, stir into soup. Bring back to the boil. Gently place the dumplings on the top of the stew, reduce heat and replace the pan lid. Continue to simmer for a final 10 minutes until the dumplings are risen.

Gita 02-08-2016 07:27 AM

Quote:

Originally Posted by Naturebound (Post 3889649)
Wow, that looks so delicious!

I have made potato sandwiches for ages! Of course I like Indian food, but I never knew they had potato sandwiches! it is funny because I get asked what I am eating, and I say "potato sandwich," I do get funny looks. I have never used tomato, just onion, I think today I will make a potato and tomato sandwich for lunch! (Breakfast was leftover Chana Masala, with a side of 1/2 avocado, over leftover black Japonica rice which last night I used to make stir fry vegetables with.)

Try green bean sandwiches too! Sort of stir fry whole greenbeans (when they are fresh is best), add some tomato, and other veggies and whatever veganise, mustard or other sauce you like, and tuck between 2 slices of great bread! I love eating these too when I can get fresh greenbeans!

Spudulika 02-26-2016 10:29 AM

I made a Greek lentil dish called 'Fakes' for my tea - very simple very satisfying. Once served up, the Greeks season the dish with a dash of red wine vinegar and for something so simple it's an amazingly good way to lift the dish.

http://vidavitality.com/wp-content/u...10_630x315.jpg

I roughly followed this recipe:

https://souvlakiforthesoul.com/2010/...til-soup-fakes

Beautiful Joe 02-26-2016 11:56 AM

I made a 16 bean soup. Sauteed onion and celery, added some garlic, then vegetable stock, beans (that had been soaked), a bunch of "bac'n" bits, liquid smoke, beau monde, pepper.

silva 02-26-2016 01:43 PM

http://www.hurstbeans.com/system/ima...png?1449091824
My favorite-the 'ham' seasoning is vegan, I asked and got a nice clear reply! I only use about half.
Carrots, potatoes, onions, celery if I have some...
I swore I had a bag but can't find it!

silva 02-26-2016 01:45 PM

Quote:

Originally Posted by Spudulika (Post 3921865)
I made a Greek lentil dish called 'Fakes' for my tea - very simple very satisfying. Once served up, the Greeks season the dish with a dash of red wine vinegar and for something so simple it's an amazingly good way to lift the dish.

http://vidavitality.com/wp-content/u...10_630x315.jpg

I roughly followed this recipe:

https://souvlakiforthesoul.com/2010/...til-soup-fakes

so right about the vinegar! Or lemon. I esp like balsamic

Beautiful Joe 02-26-2016 02:02 PM

Quote:

Originally Posted by silva (Post 3921977)
http://www.hurstbeans.com/system/ima...png?1449091824
My favorite-the 'ham' seasoning is vegan, I asked and got a nice clear reply! I only use about half.
Carrots, potatoes, onions, celery if I have some...
I swore I had a bag but can't find it!

Yes, I usually add carrots and potatoes, but my sister is dieting, and won't eat either potatoes or carrots ATM.

I bought the mixed beans from the bulk bins at Fresh Thyme, and it's my favorite mix of beans that I've tried so far.

Spudulika 03-18-2016 09:50 AM

I made a batch of Quinoa Fiesta Salad for work, and it was super. Definitely going to be a regular on my menu.

http://8zxa3etwpf-flywheel.netdna-ss...alad-300kb.jpg

I roughly followed this recipe, used a tin of red kidney beans, a can of sweet corn, some diced salad tomatoes, bell peppers and red onion, with chilli flakes, cumin powder and lime juice to season.

http://www.forksoverknives.com/recip...-quinoa-salad/

Naturebound 03-19-2016 03:07 AM

Made a spinach avocado dip for a St. Patricks day potluck at work. I blended three avocados, fresh squeezed lemon juice, tahini, fresh cooked spinach, cumin, black pepper, pinch of maple syrup, pinch of almond milk. I also added in fresh dill. Despite the green look of it, at least a few people braved trying it and really liked it.

herolium 03-19-2016 04:38 AM

Rice, potatoes and peas. I'm currently eating high protein, high carb low fat.

Spudulika 04-02-2016 01:23 AM

Yesterday I made a spicy butternut squash soup.

- In a large pan heat two tbsp oil. Then saute two diced red onions, two diced carrots and two diced sticks of celery until tender.
- Add in one peeled, seeded and cubed butternut squash (about 1k/2lb) and a couple of peeled and diced potatoes (about 500g/1lb).
- Almost cover in boiling water. Add a vegetable stock cube and about two teaspoons of curry powder. Add lid and bring to the boil.
- Reduced the heat and simmer for 20 mins, until vegetables are tender.
- Take off the heat and blend with a metal hand blender (take care not to splash!). Add a little plant milk if too thick.
- Season to taste and serve with crunchy croutons.

http://recipes-all.com/wp-content/up...quash-Soup.jpg

Spudulika 04-03-2016 10:32 AM

This evening I made a whole wheat berry (whole wheat grain) a pilaf/risotto with a load of mushrooms that needed using up. Really tasty! Next time I'm adding in some dark greens which will work well against the richness of the mushrooms and red wine (spring greens, leek or spinach would all be good). Next time I may wind back the volume of liquid by half - it doesn't absorb like with uncooked rice, it just reduces, which is good for flavour but maybe a tad rich. If you've never tried whole wheat berries, they're a good store cupboard ingredient. Cheap as anything to buy and they have a great chewy texture, almost rubbery (it sounds horrid, but is good once you get into it) unlike any other grain I've tried.

I used this recipe here:

http://wholegrainscouncil.org/recipe...shroom-risotto

http://wholegrainscouncil.org/files/...jpg?1354025179

silva 04-03-2016 11:36 AM

Hot sour soup.
Dried ****ake mushrooms, baby bok choy, water chestnuts, silken tofu cubed, hot chili oil, rice vinegar and udon noodles. Added cornstarch but it didn't seem to thicken as usual. DOn't think I ever add more then 3 Tablespoons

Ladyjay 04-03-2016 03:33 PM

Fried up some cabbage with tvp, onions, garlic, and a splash of soy sauce. Made a little gravy with veggie broth and cornstarch. I put it over brown rice. Delish!!!

Oooo 04-03-2016 05:05 PM

Today I made dau sot ca chua. Vietnamese for tofu in tomato sauce. This side dish is sooo delicious and reminds me of great times!!

https://i.ytimg.com/vi/KAI67KHtq9s/maxresdefault.jpg

You need: firm tofu in squares, garlic, 2 tomatoes chopped, 1 table spoon sugar, 2 table spoon soy sauce, 1 onion chopped.

Get the water out of the tofu and chop it in squares. Fry tofu until crisp. In another pan combine tomatoes, onion, soy sauce, sugar and garlic. Bake until tomatoes are soft. Add tofu. Bake until the sauce is thick. And enjoy! Great with rice.

Naturebound 04-03-2016 05:44 PM

2 Attachment(s)
For dinner I baked two acorn squash halves, then added cooked wild rice and homemade cauliflower alfredo sauce in each squash half. For the cauliflower alfredo, I blended steamed cauliflower, blanched almonds, nutritional yeast, splash of cashew milk, marjoram, nutmeg, black pepper, and salt.

I also made a batch of fresh strawberry muffins for another potluck at work Tuesday, and I made the frosting with coconut butter. Totally palm oil free and no Earth Balance or margarine needed! I blended melted coconut butter, beet derived organic confectioner's sugar, strawbeery puree, lime juice, vanilla extract, and a splash of cashew milk. I actually like this type of frosting better as it gets really thick and easy to spread and sets well. I had more batter left than I had mini muffin spaces for, so I had to make a few bigger sized ones too.

Spudulika 04-04-2016 12:09 AM

Quote:

Originally Posted by Oooo (Post 3943969)
Today I made dau sot ca chua. Vietnamese for tofu in tomato sauce. This side dish is sooo delicious and reminds me of great times!!

https://i.ytimg.com/vi/KAI67KHtq9s/maxresdefault.jpg

You need: firm tofu in squares, garlic, 2 tomatoes chopped, 1 table spoon sugar, 2 table spoon soy sauce, 1 onion chopped.

Get the water out of the tofu and chop it in squares. Fry tofu until crisp. In another pan combine tomatoes, onion, soy sauce, sugar and garlic. Bake until tomatoes are soft. Add tofu. Bake until the sauce is thick. And enjoy! Great with rice.

That looks super. I've never tried Vietnamese style food. What would you serve this with apart from rice? Any other vegetable dishes?

Spudulika 04-04-2016 12:17 AM

Quote:

Originally Posted by Naturebound (Post 3943977)
For dinner I baked two acorn squash halves, then added cooked wild rice and homemade cauliflower alfredo sauce in each squash half. For the cauliflower alfredo, I blended steamed cauliflower, blanched almonds, nutritional yeast, splash of cashew milk, marjoram, nutmeg, black pepper, and salt.

I also made a batch of fresh strawberry muffins for another potluck at work Tuesday, and I made the frosting with coconut butter. Totally palm oil free and no Earth Balance or margarine needed! I blended melted coconut butter, beet derived organic confectioner's sugar, strawbeery puree, lime juice, vanilla extract, and a splash of cashew milk. I actually like this type of frosting better as it gets really thick and easy to spread and sets well. I had more batter left than I had mini muffin spaces for, so I had to make a few bigger sized ones too.

I don't bake very often these days, but clearing out my cupboard yesterday I found a couple of packs of golden icing sugar* so I should try to do something to use them up. I like the idea of using coconut oil to make the icing rather than a vegetable oil based spread which is often too waxy for me.




* talking of bleaching, this stuff is raw cane so has a slightly more caramelly flavour and browner tint than the usual white variety. It's what I get if I'm going to bake.

http://i0.goodness-direct.co.uk/d/320120b.jpg

http://www.healthysupplies.co.uk/pic...-sugar-cup.jpg

https://www.google.co.uk/#q=golden+i...tYjQbDZa_ZM%3A

Naturebound 04-04-2016 02:43 AM

Quote:

Originally Posted by Spudulika (Post 3944065)
I don't bake very often these days, but clearing out my cupboard yesterday I found a couple of packs of golden icing sugar* so I should try to do something to use them up. I like the idea of using coconut oil to make the icing rather than a vegetable oil based spread which is often too waxy for me.




* talking of bleaching, this stuff is raw cane so has a slightly more caramelly flavour and browner tint than the usual white variety. It's what I get if I'm going to bake.

http://i0.goodness-direct.co.uk/d/320120b.jpg

http://www.healthysupplies.co.uk/pic...-sugar-cup.jpg

https://www.google.co.uk/#q=golden+i...tYjQbDZa_ZM%3A

I actually used coconut butter which is different than coconut oil. it is a little bit drier and thicker and less runny than coconut oil. I have also seen recipes for frosting using the oil, but I would think separation and temperature changes would have more of an effect on that than coconut butter.

Spudulika 04-04-2016 03:00 AM

Quote:

Originally Posted by Naturebound (Post 3944121)
I actually used coconut butter which is different than coconut oil. it is a little bit drier and thicker and less runny than coconut oil. I have also seen recipes for frosting using the oil, but I would think separation and temperature changes would have more of an effect on that than coconut butter.

Thanks for the clarification. I will remember :)

plnteater 04-04-2016 08:21 AM

Chickpeas, black beans, crushed fire roasted tomatoes, fire roasted frozen corn, roasted green and red bell peppers, onions, garlic cumin, chili powder, garam Marsala, hullless barley over a baked japanese sweet potato.

Naturebound 04-05-2016 03:28 AM

2 Attachment(s)
Example of lunches I prepared for this week below (black beans, brussels, and sweet potato). I only made four lunches as today is potluck day at work. I also am having oatmeal as a morning snack at work but didn't photograph that lol.

Also, I made a vegan style waldorf salad with homemade cashew mayo, broccoli, walnuts, onion, raisins, apples, and spinach for the potluck (plus the muffins in a previous post).

Oooo 04-05-2016 04:30 AM

Quote:

Originally Posted by Spudulika (Post 3944057)
That looks super. I've never tried Vietnamese style food. What would you serve this with apart from rice? Any other vegetable dishes?

I served this with vegetable buns. 1 cup of veggie Soup per person with only stock. You can add small veggie like green union. I added small pieces of carrot and leek. Rice. And we had a spinach dish. Baked in some olive oil with garlic and pine nuts.
There are many many more vegetable dishes!

Spudulika 04-05-2016 11:06 AM

The other day I made an onion sauce to go over cauliflower and broccoli - it's not as tasty as cheese sauce but it is nice and vegan. Also makes a good sauce for nut roast:

Dice a couple of medium sized onions very finely.
Melt 1oz (28g) of vegetable spread (I used Pure sunflower spread) in a saucepan.
Add the onion and gently saute until tender.
Take off the heat and miix in 1oz / 28g white flour (all purpose).
Slowly mix in half a pint (285ml / 1 & 1/4 US Cups) of non-dairy milk (I use almond or oat)
Bring to the boil, stirring constantly until thickened.
Season with salt and pepper.

http://recipeyum.com.au/images/buttery-onion-sauce2.jpg

Spudulika 04-09-2016 07:31 AM

Got this Indian Chana Masala (Chickpea & Tomato Curry) bubbling on the hob right now and it smells A-Maze-Ing!
Nice straightforward recipe from the minimalist baker site: http://minimalistbaker.com/easy-chana-masala/
I've doubled the recipe so this batch should now serve both of us once a week for a month or maybe more, depending on how I serve it (ie: with rice and/or naan, plus maybe a vegetable side).

Easy Chana Masala

http://cdn.minimalistbaker.com/wp-co...alistbaker.jpg

Spudulika 04-28-2016 10:06 AM

The other day I made Chilli sin Carne al Mole (vegetarian chilli in a spicy chocolatey sauce) and I served a Mexican cabbage slaw/salad with it. Really good. Recommended as a great fresh crunchy side to a rich spicy stew like chilli.

It's basically shredded white cabbage (I used red) with grated carrots, finely sliced onion, finely diced green chillies & chopped fresh coriander dressed with lime juice, salt, cumin powder and oil if you want (I omitted the oil).

Here's Jamie Oliver's version, it's a bit fancier than what I made, but nice and pretty:

http://www.jamieoliver.com/recipes/v...-street-salad/

http://static.bips.channel4.com/bips...139b73d7ca.jpg

Triss 04-28-2016 11:05 AM

Spudulika - your food sounds AMAZING!!

I tried cooking tofu last night. It did not go well.
It ended up tasting like rubber eggs.

silva 04-28-2016 06:17 PM

Quote:

Originally Posted by Triss (Post 3956857)
Spudulika - your food sounds AMAZING!!

I tried cooking tofu last night. It did not go well.
It ended up tasting like rubber eggs.

Awwww, I love tofu! the only thing rubber eggs make me think of is how some chinese restaurant tofu triangles are like!
i've found every brand of tofu is different. Some have much more texture, others very smooth. I don't press much, just between my palms, and never freeze. Some people like tofu best that way- they like the 'chewy' quality

when i make scrambled tofu i sautee it crumbled with onions and peppers with a marinade of water, liquid smoke, garlic and onion powders and a touch of maple or agave syrup. I let simmer till absorbed and golden

LedBoots 04-28-2016 11:08 PM

Quote:

Originally Posted by Triss (Post 3956857)
Spudulika - your food sounds AMAZING!!

I tried cooking tofu last night. It did not go well.
It ended up tasting like rubber eggs.

I thought I hated tofu for years, and then someone showed me how to cook it. :)


All times are GMT -7. The time now is 06:52 AM.

Powered by vBulletin® Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.

vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
User Alert System provided by Advanced User Tagging (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.