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how do you get tofu to taste like it does in restaurants?
Love tofu in things as it absorbs all the flavours but every time I try and cook it at home it just ends up a soggy mess.
I've got Yotam's book, lots of good looking stuff in there (although it all contains ridiculous ingredients like Za'atar that they don't really stock in Waitrose)
Eh, i bought my za'atar from my local waitrose.
Get to that fucking suggestion box douchebag and demand some fucking za'atar!
With ingredients from Waitrose though (if you can be arsed). I finished mine off last night.
I found the best thing is to get out of the habit of meat (or substitute) + two veg. Go more for something + rice or pasta dishes or salads.
You should taste my veggie bangers and mash potato. I make mash suitable for kings (and I make homemade onion gravy).
Quorn sausages are high in protein, low in fat... and I season my mash, i don't just lump loads of butter in it.
I like stodge. I can't help it.
the thread is called "healthy vegetarian recipes", you big dork.
I buy a pack of stew veg from Sainsburys, full of potato, swede, carrot etc etc. I grab a packet on quern pieces and fry (in a tiny bit of olive oil) the pieces along with onions and garlic. i then put them in to a casserole dish, along with the stew veg, add vegetables stock and put in the oven for an hour. Serve with rice and you can get about 4 meals for a fiver and you get some goodness from the veg.
along with some seasoned mash, you are in flavour country.
Basic dahl/lentil recipe.
First of all:
Dahl is I guess Indian by nature.
Lentils are Hippy by nature.
Dahls- two types, channa and thur. They’re both yellow, slight diff. in colour and in taste.
Lentils – several types. Green, brown, lighter brown and often black. You could also include black-eyed peas/dried beans (like fava or white beans) too.
So, 3-4 cups of say dahl or lentils.
Then put them in your slow cooker until soft to taste. Don’t add salt yet and do not let them boil dry. Keep adding little bits of water until soft/cooked.
Once these little suckers are cooked, set aside.
In a pot, put some cooking oil. Any sort really. Heat it, gently.
Cut two onions and fry a little until brown.
Add 2 or 3 chopped tomatoes. Tinned are fine.
Heat this lot.
Add garlic. Lots of it.
Add a chopped red or green pepper.
Add a little water to cover it all and heat.
Once cooking for about 10 mins, add some basic curry powder and stir.
Chuck in one dried chilli – minus seeds. Be careful removing the seeds as they are HOT! SO, do not wipe your eye, penis or arse once you’ve touched the chilli.
Let it all simmer and bubble away.
You can also add spinach, kale, potatoes as well.
Put on rice or pasta (!) and eat.
this that thewarn recommended, lush too https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/h/lentil_squash_bakewithacheesypotatotopping.A4.html
basically go for more veg/protein and less cheese...
that makes things easier. They aren't really animals are they? Stuff like prawns and mussels definitely aren't in the same league as a cow or a sheep.
but they don't have souls, so it's alright to eat them
would it be ok to eat that?
21 grams lighter as I saw in the film 21 grams. Therefore you can eat dead people. Just don't eat living people.
Butternut squash, goats cheese and spinach is better though.
these are some things I make but adapt:
http://www.goodhousekeeping.co.uk/food/recipes/courgette-and-caper-pasta (this is much better with spaghetti or linguine. sometimes I add mushrooms).
http://www.waitrose.com/home/recipes/recipe_directory/n/nut_roast.html (the best nut roast. not vegan but hey. goes well will homemade tomato sauce)
http://www.eatyourbooks.com/library/recipes/576155/pumpkin-cheddar-and-pumpkin-seed (cant find the whole thing but I can scan it in if anyone wants).
Rose Elliot has a lot of bean and lentil type things http://www.roseelliot.com/catalogue_main.php?catID=2031 (cant find it but there's a really good recipe for a red lentil sauce that works really well with anything. pasta, baked potato, on toast etc.)
I like buying bags of dry soya and making my own burgers. big, big fan of salads. big fan of having things on toast/bruschetta.
there's infinite combinations for things like curries and 'stir fry' or risotto. I really like cauliflower in curry (roast it first with some onions, cook it in a casserole dish).
who is the best vegetarian cook in the world
I quite like making vegetable 'bake' type things. they're so easy to do. and its a good way to use up bread that's going foosty (crumble into breadcrumbs and put on top near the end). also fan of stirring tapenade through pasta to make it nicer. so many people use far too much pesto I find.
the trick is never follow a recipe. just have things like line, ginger, fresh chilli, peanut butter in the cupboard at all times.
get into the habit of tossing seeds into salads and cereal (haha I sound so healthy here. I have two slices of toast every morning. one lathered in butter with marmite, one lathered in butter with honey).
kale, potato and onion hash,
two poached eggs on the top
sprinkle of chilli flakes
bit of salt and pepper
made an ace-o cauliflower soup last night. semi-skimmed milk rather than cream. slow-fry onion and garlic for a while. sweat the veg (potato + gentle mother cauliflower) for ten mins before adding stock. cook for ten. blend. season liberally. scoff with wholemeal pitta
it's a bit of faff, but if you make loads of each thing you can endlessly adapt it: burritos with rice and sour cream; on top of nachos; bean quesadillas (my personal fav, but prob the least healthy); etc etc. or just eat on its own from a bowl for the healthiest option.
dried black or pinto beans: soak and boil until nearly tender. while they're boiling, roughly chop a big onion and lots of garlic, and fry in some olive oil with a generous dash of cumin and chilli powder. when the beans are on the verge of being done, add the onion and garlic mix along with a veg stock cube and plenty of your fav hot sauce (i've dabbled with many, but my current favourite is a combo of encona west indian and nando's peri-peri). continue to cook and season/adjust spices to taste until the beans are really soft (time will vary depending on quantity and soaking time - just keep checking but don't be too impatient as the longer they cook the tastier they will be). once they're done i like to puree them a bit with a hand blender, which gives them the consistency of refried beans
salsa: two tomatoes, an onion, a handful of pickled jalapenos, one or two limes. remove the seeds from the tomatoes, finely dice everything, mix together, add a decent splash of the pickling juice from the jalapenos and squeeze in lime juice to taste, plus a generous sprinkling of cumin and chilli powder. optional additions include sweetcorn, finely diced bell pepper, fresh coriander.
guacamole: chop two avocados and mash them with the juice of one lime. finely dice one tomato (seeds removed) and one small onion, and chop a big handful of fresh coriander. mix it all into the avocado with cumin, chilli powder and salt to taste. you might want to add more lime juice depending on how limey it is.
these quantities might actually be slightly nonsense cos i usually just sorta improvise everything, but it never turns out less than amazing. i cannot overstate how delicious a pot of spicy beans can be if you take the time to cook them properly and keep adjusting the flavours, and you can quite happily just eat them on their own with some rice too if you cba with all the other stuff.
Hugh's Veg book is simple, tasty and healthy. Brilliant.