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Discussion Starter · #1 ·
Yes its winter here in australia and i need some good winter type dishs. Anyone got any suggestions.<br><br><br><br>
Think 'How it all vegan' recipe for 'shepards pie' type comfort food.<img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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I would make chili or a vegetable soup with some freshly baked herb bread <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I love winter food!<br><br><br><br>
Split pea soup<br><br>
Curried lentils<br><br>
Veggie stew<br><br>
Bean soup<br><br><br><br>
Do you have a crock pot (slow cooker)? I love mine to cook things all day. Fresh bread would go well with all of these.<br><br><br><br>
Also, lasagne or bean enchiladas baked in the oven would be yummy and would warm the house. Okay, now I'm hungry!!
 

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Discussion Starter · #5 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by pickletatertot</i><br><br><b>I love winter food!<br><br><br><br>
Split pea soup<br><br>
Curried lentils<br><br>
Veggie stew<br><br>
Bean soup<br><br><br><br>
Do you have a crock pot (slow cooker)? I love mine to cook things all day. Fresh bread would go well with all of these.<br><br><br><br>
Also, lasagne or bean enchiladas baked in the oven would be yummy and would warm the house. Okay, now I'm hungry!!</b></div>
</div>
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I would love the recipe for the veggie stew and curried lentils.<br><br><br><br>
I don't have a crock pot unfortunately<br><br><br><br>
I also wouldn't mind your lasagne recipe, is it vegan?<br><br><br><br>
I've played around with lasagne before but still havn't found the perfect vegan recipe.
 

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I can give you my lasagna recipe.<br><br><br><br>
2 cans of tomato paste<br><br>
1/2 onion<br><br>
1 red pepper<br><br>
1 carrot<br><br>
5 cloves of garlic<br><br>
blend these together in a food processor<br><br><br><br>
fry 1/2 block crumbled tofu in olive oil<br><br><br><br>
1/2 onion diced<br><br>
4 spears asparagus cut into small slices<br><br>
1 carrot chopped<br><br>
1 stalk celery chopped<br><br>
1 small zuchini chopped<br><br>
1 fresh tomato chopped<br><br>
fry these vegetables up in olive oil (add the zuchini and tomato near the end)<br><br><br><br>
Mix the three together along with:<br><br>
1/2 tsp basil<br><br>
1 tsp oregano<br><br>
1 tsp cayenne pepper<br><br>
water to thin sauce<br><br><br><br>
prepare some whole wheat lasagna noodles and wash some spinach.<br><br><br><br>
place a layer of noodles, a layer of sauce some spinach and vegan cheese as well if desired. place more noodles sauce, noodles and then top with vegan chesse or brush with oil. It you use vegan cheese sprinkle with water and cover so that it doesn't dry out.<br><br><br><br>
Bake at 350 for about 30 minutes. You cna uncover it just before it is done.
 

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Here are a few recipes for you:<br><br><br><br>
Autumn Stew...this is so yummy and easy!<br><br><br><br>
1/2 cup water or vegetable stock<br><br>
1 Tbs soy sauce<br><br>
1 onion, chopped<br><br>
1 red bell pepper, diced<br><br>
4 large cloves of garlic, minced<br><br>
1lb. (4 cups) butternut squash<br><br>
1 15 ounce can chopped tomatoes<br><br>
1 cup water<br><br>
2 tsp oregano<br><br>
1 tsp chili powder<br><br>
1/2 tsp cumin<br><br>
1/4 tsp black pepper<br><br>
1 1/2 cups corn, fresh or frozen<br><br>
1 15 ounce can kidney beans<br><br><br><br>
Heat water and soy sauce in a large pot, then add the onion, bell pepper, and garlic. Cook over medium heat until the onion is traslucent and most of the water has evaporated. Cut the sqush in half, remove the seeds, then peel and cut into 1/2 inch cubes. Add to onion mixture along with chopped tomatoes, water, oregano, chili powder, cumin, and pepper. Cover and simmer until the squash is just tender when pierced with a fork, about 20 minutes, then add corn and kidney beans with their liquid. Cook 5 minutes longer.<br><br><br><br>
Here's another...<br><br>
Curried Lentils & Pineapple<br><br><br><br>
1 large onion, finely chopped<br><br>
1 clove garlic<br><br>
12 oz split red lentils 1.5 pints water<br><br>
4 tsp. curry powder<br><br>
14 oz. pineapple pieces, drained<br><br><br><br>
Suate the onion and garlic in a little water. After 10 minutes or so add the curry powder and lentils. Stir for a minute or so to make sure the curry powder is well mixed in. Drain and thoroughly mash the pinapple pieces and add them to the pan with the water (note: I always thought it was silly to dump out the juice so I used crushed pineapple with it's juice and lowered the amount of water accordingly.) and bring the lot to a boil. cover the pan with a lid and simmer gently for 20-30 minutes-ensure the lentils are soft and cooked. Garnish with fresh tomato slices and serve with brown rice.
 
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