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Spicy vegetarian Recipes Anybody?

 
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mrsnesbitt



Joined: 28 Oct 2004
Posts: 1574

PostPosted: Mon Oct 17, 11 1:52 pm    Post subject: Spicy vegetarian Recipes Anybody?  Reply with quote    

Chilli & Curry getting laborious now - any hints/tips/links/favourites?
Thanks

Nick



Joined: 02 Nov 2004
Posts: 34031
Location: Hereford
PostPosted: Mon Oct 17, 11 1:54 pm    Post subject: Reply with quote    

Watch Hugh's vegetarian posturing on 4OD from last night. Some exciting stuff in there.

Shan



Joined: 13 Jan 2009
Posts: 8287
Location: South Wales
PostPosted: Tue Oct 18, 11 11:00 am    Post subject: Reply with quote    

I love mushroom and stilton burgers with chilli, onion & tomato relish. You need a large mushroom.

Aubergine, tomato and courgette baked with taleggio and served with crusty bread is also a favourite.

I also love Imam Bayildi, served with flat breads and sour cream.

otatop



Joined: 01 Jun 2005
Posts: 1425
Location: North London
PostPosted: Tue Oct 18, 11 11:24 am    Post subject: Reply with quote    

Here's one from our parish magazine - now a favourite at Otatop Towers.

Lenten Lentils

1 tbsp olive oil
1 large red onion - finely chopped (actually any colour is fine!)
2 garlic cloves crushed and finely chopped
1 small mild red chilli de-seeded and finely chopped
2 pinches turmeric
1 small cinnamon stick
1 star anise (sometimes I put in more than one)
4 green cardamom pods - bashed, husks discarded and seeds crushed
175g / 6 oz Puy or Umbrian lentils (ordinary green or brown work fine as well)
700ml / 1.2 pts chicken or vegetable stock (I found that was too much about 2/3 of it is fine)
2 medium tomatoes skinned and de-seeded (if you can be bothered), then chopped
A large handful coriander and/or parsley roughly chopped


Heat the oil in a large heavy pan over a low-medium flame. Tip in the onion, garlic and chilli and stir thoroughly. Cook gently for 10-15 minutes, stirring occasionally, until the onions have softened.
Add the spices and stir-fry for 1-2 minutes, then raise the heat, add the lentils and stock, and bring to a boil, uncovered. Reduce to a steady simmer and cook for 15-20 minutes, adding a good pinch of salt towards the end.
When the lentils are barely resilient to the bite, remove the pan from the heat. Season with black pepper, add more salt if necessary, then stir in the tomatoes and herbs and cook for 2-3 mins. They should be a sloppy, sauce like mass.
Enjoy as a side to another dish or alone or with rice.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41983
Location: North Devon
PostPosted: Tue Oct 18, 11 11:49 am    Post subject: Reply with quote    

Buy/borrow a copy of Plenty by Yotam Ottolenghi.

joanne



Joined: 28 Oct 2004
Posts: 7095
Location: Morecambe, Lancashire
PostPosted: Tue Oct 18, 11 11:54 am    Post subject: Reply with quote    

I saw this yesterday and it's on my list to make this week

http://www.bbcgoodfood.com/recipes/234607/moroccan-mushrooms-with-couscous

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