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Post by normasnoquers on Jun 10, 2007 9:15:29 GMT
Little Tyg has asked if we can have a week of vegetarian meals, in his words 'just for something different to do' bless him. Any suggestions for your favourite meat-free dinners would be gratefully received..... I'm starting on Monday with Mixed Bean and Veg Sausage Chilli, that should get things moving in more ways than one!!! ;D
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Post by smiffy on Jun 10, 2007 10:35:40 GMT
Lentil curry is my tygs fav. She is a veggie!
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Post by shemlock on Jun 10, 2007 11:15:01 GMT
This is a favourite of ours, since my daughter became a veggie.
Oven Baked Spaghetti
22g/8oz Wholewheat spaghetti cooked
2 x 400g/14oz tins tomatoes (roughly chopped)
1 large onion (grated)
1tspn oregano
100g/4oz cheddar cheese
2tbspns Parmesan cheese
Grease 4 individual oven proof dishes and divide the spaghetti in each one. Or, I tend to use 1 large one and bung it all in.
Pour the tomatoes over the top.
Add the onion and sprinkle with oregano, season well.
Grate the cheese and sprinkle over the top, finally finish with the Parmesan.
Bake for 30 minutes at 180 C/ 350 F
This is how it reads in the book, and have adapted it to my own way, by frying the onions, use only 1 tin of tomatoes, and add to the onions and stir and then add a tin of red kidney beans, and a tbspn of tomato puree. Then pour the mixture over the spaghetti and finish as the recipe.
It is a quick simple meal but delicious. You can also do this as a meat dish by adding mince, which has been browned. A variation on spaghetti bolognaise. I often prepare this in the morning, before work, pop it in the fridge, and bake in the evening when I get in.
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Post by lily on Jun 10, 2007 14:10:49 GMT
How about Janglers stuffed mushrooms?
xxx
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Post by michaelesterol on Jun 10, 2007 15:26:51 GMT
How about Janglers stuffed mushrooms?
xxx You can't stuff a mushroom with a Janglers. Anyoo, it's not veggie.Janglers in an animal....or so I'm told Chick Pea and Mushroom Flan:6oz shortcrust pastry used to line a flan dish. Filling: Can of chick peas (or if you'd rather use fresh 40z cooked as per packet instructions). 4oz fried mushrooms 2 eggs 3 fluid ounces milk 3oz mature cheddar grated put the chick peas and fried mushrooms in the pastry lined flan dish. Beat the eggs and add the milk. Pour over the filling. sprinkle the cheese on top and bake at 220c (Gas 7) for 40 minutes. serve with new potatoes and seasoanal vegetables, and gravy.
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Post by Tigger on Jun 12, 2007 10:35:15 GMT
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Post by carlott on Jun 12, 2007 10:41:08 GMT
How about Janglers stuffed mushrooms?
xxx I hear that they can go a little flat - something I never thought I would say about Janglers ;D
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Post by roobarb on Jun 12, 2007 11:37:31 GMT
Veggie meals for kids.... hmmm....
Cheese pizza with lots of veg topping (they can do that bit themselves if they want. Red peppers are great, sliced toms etc etc)
mushroom and asparagus risotto (coz British asparagus is in season right now and I for one am eating it every night!)
Roast veg and halloumi cheese. Halloumi is brilliant for roasting, grilling or frying as it keeps it shape and makes things a little bit more substantial.
Stirfried tofu with vegetables. That's dead easy, buy a stirfry and some tofu bits from the supermarket and chuck them all in the pan with a sauce or something.
The Vegetarian Society ( vegsoc.org ) has lots of ideas, as does the bbc website.
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Post by smiffy on Jun 13, 2007 6:40:55 GMT
We also do a pasta and pesto dish for tyg.
Spaghetti, pesto, mushrooms and asparagus, few peas and some pine nuts. Fry the mushrooms, when they are soft add the peas, then the asparagus (cut into 1 inch lengths). Add to the cooked and drained pasta, stir in some pesto. Garnish with a liberal sprinle of the pine nuts and some grated cheese.
Meaties have chicken fried with the mushrooms!
Also, she likes a risotto.
Fry finely chopped onion and carrott. Add rice and fry until rice has taken on oil (not long!), add veg stock. As it cooks, add capsicum and peas, baby corn and other veggies you like! Keep the liquid level topped up, just befor the rice is cooked and pine nuts and cahews. Stir in some cheese.
For meaties, add some spicey smoked German sausage,and or Chorizo.
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Lucy Lastic
Young Limb
Another cynical ex hippy now working for the establishment
Posts: 33
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Post by Lucy Lastic on Jun 13, 2007 7:32:12 GMT
Cous Cous with roasted veg
Chop some red onion, peppers, courgettes, mushrooms and anything else that takes your fancy into bite size pieces, put in a roasting tin, drizzle with olive oil and put in a very hot oven for 15 mins or so.
Soak the couscous in veggie stock until stock is absorbed.
When veg is cooked, drain off any excess oil and mix with cous cous, add some sliced black olives and some sunblush tomatoes (the semi dried ones in oil), add a little of the tomato oil for flavour. season to taste
this can be eaten hot or cold and is good for carrying for lunch
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Post by normasnoquers on Jun 13, 2007 9:28:33 GMT
Great suggestions so far... thanks. Last night we had a pasta bake with chestnut mushrooms and spinach and cheese sauce... scrummy!!
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Post by Kelly Sigh on Jun 13, 2007 15:56:09 GMT
VEGETABLE BAKE
Veg of your choice - I tend to go for a mix of: -
Leeks - sliced into ½" pieces Peppers - all colours for variety - sliced or diced, but quite chunky Mushrooms - button for preference Brocolli - small florettes Cauliflower - small florettes Carrots - rough chopped Courgettes - sliced (halved if two large)
Tin of Campbells Condensed Soup - either Mushroom, Tomato or Celery. 5fl oz of Double Cream tsp Curry Powder (strength to suit your tastes) Breadcrumbs Tomato Slices to decorate
Bung all the veg into an ovenproof dish Mix together the soup, cream and curry powder and pour over the veg Sprinkle breadcrumbs over the top and arrange the tomato slices in a pattern of your choice.
Shove it in the oven for about 35-40 minutes at 180C.
Use the time to either make a salad, or faff on here!
Kel
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Post by Phil Occifer™ on Jun 13, 2007 19:54:04 GMT
Great suggestions so far... thanks. Last night we had a pasta bake with chestnut mushrooms and spinach and cheese sauce... scrummy!! Only 'cause the lamb cump chops were £15!!!
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Post by normasnoquers on Jun 17, 2007 8:37:46 GMT
Well, we managed to go the whole week without taking a single lb of mince or pack of chicken out of the freezer, and I must admit to enjoying our experiment. The fridge wasn't being raided (as I had expected) by 8 in the evening and many of the recipes we used have been printed off and put in the 'favourites' folder. Oh, but that first bite of bacon sarnie yesterday was LUSH!!! Thanks again for all your ideas.... luv Norma and Tygs
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Post by Phil Occifer™ on Jun 17, 2007 15:36:40 GMT
Well, we managed to go the whole week without taking a single lb of mince or pack of chicken out of the freezer, and I must admit to enjoying our experiment. The fridge wasn't being raided (as I had expected) by 8 in the evening and many of the recipes we used have been printed off and put in the 'favourites' folder. Oh, but that first bite of bacon sarnie yesterday was LUSH!!! Thanks again for all your ideas.... luv Norma (rapidly adding extra pounds as I speak) and Tygs
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Post by faeryboots on Jun 17, 2007 22:14:47 GMT
One pack of frozen short crust pastry. Half a pound of mixed mushrooms. Small pack of chestnuts. Half a pint of milk. small quantity of butter and flour. Cayenne pepper. Small glass of sherry.
Roll out pastry to make a four small flan cases. Bake blind and set aside. Make a quantity of white sauce using flour, butter and milk. Gently fry mushrooms and add to white sauce with a good pinch of cayenne pepper. Add chestnuts to sauce and a small glass of sherry. Keep stirring! When cooked through, chestnuts should be firm but not hard, add to pastry cases, cook for around twenty minutes at gas four, serve with a tomato and onion salad. Yummy.
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