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i'm bored of eating the same things all the time.
i want to try and cut out cheese in meals
sounds like the devils work to me.
you don't make friends with salad(cheese)
I always make cous-cous with halloumi, chillies, onion and courgettes. Use that Ainsley Harriott vegetable cous-cous and fry all the ingredients in a pan. Takes 10 minutes tops and is lovely.
so this sounds pretty good
sound advice though, thanks
roast some sweet potato and mash it up with spring onion, chopped coriander a bit of cream cheese. Pop a few tablespoons of the mix on a tortilla, wrap them up and put them in a dish fold side down (so they don't fall apart)
Pour over some tomato sauce (i use tin tomatoes, onion, garlic, coriander, cumin and smoked paprika) and chuck some cheese on top. In the oven for 20/25 mins. BOSH.
like the addition of cream cheese though
it's one of my favorite recipes.
this blog is really good for recipes - http://herbivoracious.com/
than usual, with beans instead of mince or whatever. It was pretty nice
cooked with onion and plenty of parsley, mint and red wine.
Always making cous cous with vegetable stock not water
Butter beans. Seriously, butter beans in a salad with radishes and char grilled halloumi with spring onions and cous cous. WOW.
Add some toasted pine nuts to most stuff to make it better.
Ottolenghi's 'Plenty' is boss.
Fennel makes lots of things better. Butternut squashes kick bottom.
i'll look into getting 'Plenty'
Pad Thai: http://cleangreensimple.com/2011/05/quick-and-easy-pad-thai/
Spinach, mushroom & sun dried tomato pasta: http://bargainbriana.com/spinach-mushroom-and-sun-dried-tomato-pasta/
Crispy roasted chickpeas: http://steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html
i'm definitely going to roast some chickpeas
slice an aubergine really thin, fry it in loads of olive oil until quite soft, then put onto a baking tray with a slice of halloumi on top each slice of aubergine and put in the oven until the halloumi is getting crispy. top with this: http://www.ivillage.co.uk/spicy-lime-and-coriander-paste/60646 (i miss out the cinnamon cos cinnamon in savoury things is gross, and prob less salt than it says there)
really, really delicious
i also have a whole bunch of great mexican recipes that can easily be made veggie. the most important thing is to get some good dried beans and cook them for ages - my fav is black beans but pinto are good too. mix with loads of fried onion, garlic, cumin, chilli powder and some hot sauce. you can pretty much eat that on its own with rice and salsa but it makes for amazing burritos or quesadillas, or as a dip for nachos along with (HOME-MADE) guacamole and salsa
guacamole: 2 ripe avocados, 1 lime, a small onion, a tomato (cut the seeds out), cumin, chilli powder and a big handful of fresh coriander - basically just mash the avocados in lime juice, finely chop everything else and mix it all together, and season to taste
for salsa just chop up some tomatoes (i take the seeds out and just use the flesh), onion, some pickled jalapenos (or whatever chilli of your choice), lots of lime juice, bit of vinegar (preferably from the jalapenos jar), cumin, chilli powder, fresh coriander, salt. you can also replace the tomatoes with pineapple for a sweeter one.
1kg butternut squash , peeled and cut into bite-size chunks
3 tbsp olive oil
bunch sage leaves picked, half roughly chopped, half left whole
1½ litres vegetable stock
1 onion, finely chopped
300g risotto rice (arborio)
1 small glass white wine
50g parmesan or other hard cheese, finely grated
- Before you make the risotto, heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 minutes until it is brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 minutes until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 minutes, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few minutess. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Vegetable Tagine (serves 8):
100g Sun Dried Apricots, halved
1tbsp olive oil
2 x 400g can of chick peas
1 large onion, finely chopped
2 garlic cloves, thinly sliced
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
400g can Cherry Tomatoes
300ml vegetable stock
Pinch saffron threads
Salt to taste
3tbsp ground almonds
4 large courgettes, cut into large pieces
1 butternut squash, weighing approximately 500g, peeled and diced
4 tomatoes, skinned and quartered
2tsp Harissa paste
2tbsp fresh parsley, chopped
500g couscous, prepared as directed on the packet
It can be done in a pan on the stove or in a proper tagine in the oven:
-Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.
-Heat the olive oil in a pan, add the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes.
Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, salt and ground almonds. Heat to simmering point.
Add the courgettes, squash, tomatoes, chick peas and harissa with a little extra water if necessary and heat until the vegetables soften.
Season to taste adding extra harissa if desired, then stir in the parsley and serve with couscous
and i like apricots so i'm just being weird. just not sure they go? hmm i should try it huh?!
Apricots are common in north african main dishes.
this stuff is the best thing ever. jamie oliver's recipe is a bit weird, i'd leave out the oregano and he doesn't use celery. use white wine vinegar too. and basil instead of parsley. wait, he doesn't use sugar either.
sorry this is rubbish i'll find another one
and underneath was a comment saying 'I tried this recipe but did this instead and took out this and added this and put more of this in and less of this in, and it was okay. 6/10'
recipe commenters are my favourite on the internet, apart from people on thedailypuppy.com who leave comments talking to the dog.
Hi Jamie I tried out this recipe but i didnt have any aubergines so I used more cheese and carrots as a substitute. This was not very good, I am not sure if it was because I did not add aubergines but whatever it was this recipe sucks. Oh and parmesan isnt vegetarian it has meat in it so there.
it gets better the longer it sits in the fridge but that never happens. make sure you eat it with good crusty bread.
can i leave them out or are they integral to the dish?!
although if you put olives in water, bring it to the boil and then drain, and repeat a couple of times, you can make them a lot less intense. then you can add them to a dish later. olives are often a bit much for me on their own but they're great after doing this.
ottolenghi is great for ideas even if you don't cook everything to the book. southern italian and middle eastern food is fucking amazing.
also if you're pescetarian then you can make caponata with swordfish which is something i'll never ever forget eating and miss every day *sniff*
his books really give me ideas as well as great recipes - the way he puts things together that you wouldn't imagine of doing. That said some of it is a bit odd. Fennel crumble being a particular recipe I don't think I'll be making again.
i think a lot of them need a bit more testing before the books get published and some of the instructions are a bit daft, like having the oven preheating for half an hour just to roast some squash that you could just fry instead.
certainly helped me reduce how much meat i eat though.
fry pretty much any veg in olive oil for a while, add sugar and wine vinegar, cook it off and let it cool down.
using red and yellow peppers like this, with some raisins & pine nuts and some breadcrumbs was really good.
100g red lentils
450ml vegetable stock
two chopped tomatoes
put it all in one pot for 20 - 30 minutes (spinach at the end), jobs a good'un
where noone has hilariously mocked vegetarians, asked why they bother, or put a meat recipe up for a laff. What an enlightened message board.