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The Vegetarian Recipes Thread
- Thread starter Estro Felino
- Start date
I am slowly in the process of writing down my recipes for my eldest daughter. Today i finished my peanut butter sauce masterpiece.
This is for 5 people, adjust as required, you will need...
fresh baby spinach 250g
basmati rice 500 grams
extra firm tofu 500g
red bell pepper 2
garlic 2 or 3 cloves
ginger root 2.5cm piece per person
chilli-garlic sauce 3 or 4 tea spoons
natural peanut butter 10 table spoons
soy sauce 8 table spoons
pure maple syrup 5 table spoons
virgin coconut oil 5 table spoons
vegetable stock 3 cups
water 4 cups
Drain and pat dry tofu, cut into 1.3 cm – 0.5 inch sticks.
Wash and dry spinach.
Peel and mince or crush the garlic.
Wash, peel, and mince or crush the ginger.
Wash, de-seed, and slice pepper into strips.
Rinse the rice under cold running water until the water is clean then drain and transfer to a pan.
Add the broth and 2 1/2 cups of water; bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, about 15 to 18 minutes.
Remove the rice from the heat and let it stand, still covered.
Heat a pan over medium-high heat and add the coconut oil and melt it.
Add tofu and pepper. Gently stir fry until pepper is tender and tofu is lightly browned.
Place the garlic and ginger in a bowl with the peanut butter, soy sauce, chilli-garlic sauce, the remainder of the water, and maple syrup and whisk it to combine.
Pour the sauce into the pan with the tofu and pepper and mix to combine it.
Add the spinach to the pan remove from heat immediately, stir until spinach is just wilted and coated with the sauce.
Uncover the rice and fluff with a fork, serve it into bowls and top with the sauce.
For non vegies it s delicious with cubes of chicken breast in place if the tofu.
This is for 5 people, adjust as required, you will need...
fresh baby spinach 250g
basmati rice 500 grams
extra firm tofu 500g
red bell pepper 2
garlic 2 or 3 cloves
ginger root 2.5cm piece per person
chilli-garlic sauce 3 or 4 tea spoons
natural peanut butter 10 table spoons
soy sauce 8 table spoons
pure maple syrup 5 table spoons
virgin coconut oil 5 table spoons
vegetable stock 3 cups
water 4 cups
Drain and pat dry tofu, cut into 1.3 cm – 0.5 inch sticks.
Wash and dry spinach.
Peel and mince or crush the garlic.
Wash, peel, and mince or crush the ginger.
Wash, de-seed, and slice pepper into strips.
Rinse the rice under cold running water until the water is clean then drain and transfer to a pan.
Add the broth and 2 1/2 cups of water; bring the mixture to a boil over high heat.
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, about 15 to 18 minutes.
Remove the rice from the heat and let it stand, still covered.
Heat a pan over medium-high heat and add the coconut oil and melt it.
Add tofu and pepper. Gently stir fry until pepper is tender and tofu is lightly browned.
Place the garlic and ginger in a bowl with the peanut butter, soy sauce, chilli-garlic sauce, the remainder of the water, and maple syrup and whisk it to combine.
Pour the sauce into the pan with the tofu and pepper and mix to combine it.
Add the spinach to the pan remove from heat immediately, stir until spinach is just wilted and coated with the sauce.
Uncover the rice and fluff with a fork, serve it into bowls and top with the sauce.
For non vegies it s delicious with cubes of chicken breast in place if the tofu.
Secret Chief
nirvana is samsara
Very quick and tasty desert.
For each person slice a banana into 1cm pieces, drop the pieced into a bowl. Pour over half small pot of vanilla yogurt, sprinkle with flaked almonds. Job done
For each person slice a banana into 1cm pieces, drop the pieced into a bowl. Pour over half small pot of vanilla yogurt, sprinkle with flaked almonds. Job done
Secret Chief
nirvana is samsara
- Meera Sodha's vegan recipe for Assam tea malt loaf | The new vegan
Simple meal tonight, for 5 hungry eaters. It took approximately 4 or 5 minutes to make.
Two tins of tomatoes, four or five cloves of garlic crushed, a handful of shredded basil, a teaspoon of cornflower. Enough pasta of your choice for all.
Drop the pasta into boiling, well salted water. While it's cooking heat the tomatoes, add the garlic and cornflower mix while heating.
Take tomatoes off the heat and mix in the basil
Drain the pasta, pour it into the tomatoes, mix so all the pasta is coated in tomato sauce.
Serve.
Two tins of tomatoes, four or five cloves of garlic crushed, a handful of shredded basil, a teaspoon of cornflower. Enough pasta of your choice for all.
Drop the pasta into boiling, well salted water. While it's cooking heat the tomatoes, add the garlic and cornflower mix while heating.
Take tomatoes off the heat and mix in the basil
Drain the pasta, pour it into the tomatoes, mix so all the pasta is coated in tomato sauce.
Serve.
July is the month of basil. So...
A recipe from my home town. Flat bread stuffed with bietola ( Bietola - Wikipedia)
For the filling: Put olive in oil in a pan with very thin slices of garlic. Then add tomato sauce and leaves of bietola. Close the pan with a lid.
When the beetle spinach is cooked, add slices of boiled potato. Add salt.
For the bread: In a bowl, a glass of water, a teaspoon of olive oil, a spoon of sunflower oil. Add some salt and a pinch of baking soda.
Stir well. Then add slowly 200 gr. of semolina flour. Form a dough. Put in the freezer for half a hour.
For the filling: Put olive in oil in a pan with very thin slices of garlic. Then add tomato sauce and leaves of bietola. Close the pan with a lid.
When the beetle spinach is cooked, add slices of boiled potato. Add salt.
For the bread: In a bowl, a glass of water, a teaspoon of olive oil, a spoon of sunflower oil. Add some salt and a pinch of baking soda.
Stir well. Then add slowly 200 gr. of semolina flour. Form a dough. Put in the freezer for half a hour.
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What is beetle spinach, I've never heard of it and a Google only returns beetles that attack spinach
I have no idea of the real name in English. We call it bietola. It's a Mediterranean plant that looks like Spinach with huge leaves. Very tasty.
It is very common in Italy.
Bietola - Wikipedia
It is either called chard or beet spinach.
Ahh ok, it's "chard" in English,
The video
metis
aged ecumenical anthropologist
Looks like swiss chard, which my wife and I eat quite often.
You are going to love me for this...
In a large pan cook a small/medium white onion until just beginning to turn translucent.
Add 3 or 4 peeled and crushed garlic cloves and cook until tender
Add chopped white cabbage, mix well to coat it with the butter. Cook until the cabbage is starting to catch at the edges.
Salt and pepper to taste
Done.
We get a box of random veg every week from the local bio farm. Last Thursday there was a huge white pointed cabbage included.
We've had 2 meals with boiled cabbage and a bucket full of coalslaw and still had almost 1/4 of it left.
To finish it off i made the above to have with sunday dinner.
Its bloody lovely.
In a large pan cook a small/medium white onion until just beginning to turn translucent.
Add 3 or 4 peeled and crushed garlic cloves and cook until tender
Add chopped white cabbage, mix well to coat it with the butter. Cook until the cabbage is starting to catch at the edges.
Salt and pepper to taste
Done.
We get a box of random veg every week from the local bio farm. Last Thursday there was a huge white pointed cabbage included.
We've had 2 meals with boiled cabbage and a bucket full of coalslaw and still had almost 1/4 of it left.
To finish it off i made the above to have with sunday dinner.
Its bloody lovely.
In my country it is difficult to find raw corn .
Corn is usually sold cooked and canned.
A recipe I invented.
To boil some corn adding salt, EV olive oil, apple vinegar, oregano, thyme, chili pepper.
To boil it until the water has almost disappeared.
Then putting it in the fridge. Adding lettuce leaves. And tomato slices. It is a fresh corn salad. Very good.
Corn is usually sold cooked and canned.
A recipe I invented.
To boil some corn adding salt, EV olive oil, apple vinegar, oregano, thyme, chili pepper.
To boil it until the water has almost disappeared.
Then putting it in the fridge. Adding lettuce leaves. And tomato slices. It is a fresh corn salad. Very good.
In my country it is difficult to find raw corn .
Corn is usually sold cooked and canned.
A recipe I invented.
To boil some corn adding salt, EV olive oil, apple vinegar, oregano, thyme, chili pepper.
To boil it until the water has almost disappeared.
Then putting it in the fridge. Adding lettuce leaves. And tomato slices. It is a fresh corn salad. Very good.
Its really funny here, about 20km away is a whole plane of farms growing corn. We can go to a farm and buy a few kilos, some people just stop at the sude of the road and pick what they need.
Yet we can't buy it on the cob in the shops
I do the similar but without the apple cider vinegar, thought it I'd invented it
That's interesting.Its really funny here, about 20km away is a whole plane of farms growing corn. We can go to a farm and buy a few kilos, some people just stop at the sude of the road and pick what they need.
Yet we can't buy it on the cob in the shops
I do the similar but without the apple cider vinegar, thought it I'd invented it
I have always seen that in American movies people eat corn from the cob.
That's pretty cool.
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I live in Iowa, the state in the US most known for growing corn. If you go outside the city(and that's easy to do, most of our cities are not big) all you see is fields and fields of corn, as far as the eye can see.
Though only 5% of that corn is for human consumption. It goes mostly for ethanol and cattle feed.
We Never Know
No Slack
Yes. Stop eating corn!
Its food for my future steaks and future petro for my vehicle