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Vegan Mains
Wed 19-Oct-16
8:13 pm
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eileen54
Somerset

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Nut Roast

200g mixed chopped nuts , the size of peppercorns

1 onion chopped

1 green pepper chopped

1 grated carrot

50g sliced mushrooms

50g breadcrumbs

25g flour

125ml vegetable stock

1 tblsp mixed herbs

1 tblsp vegtable oil

salt and pepper

1 preheat oven to 190C

2 saute onion in oil for a few minutes

3 add pepper and mushrooms fry 2 minutes

4 add carrot fry for 1 minuter

5 remove from heat and stir in flour

6 stir in vegetable stock, breadcrumbs, nuts, herbs, and season with salt and pepper

7 place in greased loaf tin and press down with the back of a spoon

8 bake approx 35 minutes

serves 4 freezes well

Never give up Tomorrow is another day.

Wed 2-Nov-16
6:49 pm
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eileen54
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Baked Cauliflower

1 cauliflower bottom trimmed so it will sit flat and a cross cut into the bottom of the stem

1 onion diced

teasp of dried thyme

teasp of garlic granules

salt and black pepper

4 tble of flour

600ml of plant milk I used alpro soya

150 ml plant cream I used some oat cream I had made

oil or spray oil

1 tble of wholegrain mustard

breadcrumbs

place some foil in a baking dish and put the cauliflower onto this rub or spray with oil and put in 2 tblsp of water wrap into a parcel and bake for about 1 1/2 hrs or until tender

 

saute the onion until tender and then stir in the garlic and herbs, then stir in the flour and cook for about 2 minutes, stir in the plant milk and simmer to thicken.

take off the heat and stir in mustard and plant cream, season

 

take the cauliflower out of the oven and remove foil placing cauliflower in the baking dish, pour over sauce and sprinkle with breadcrumbs bake for about 15 mins until breadcrumbs are browing.

Never give up Tomorrow is another day.

Wed 2-Nov-16
6:53 pm
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Aly
Normandy France

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Sounds yummy! Am busy experimenting altering favourite recipes. It is surprisingly easy!

Trying to enjoy life as it is

http://www.letertregites.com

Wed 2-Nov-16
6:56 pm
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eileen54
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adapted it from the good food christmas mag, there are loads of lovely recipes in there I want to try.

Never give up Tomorrow is another day.

Fri 11-Nov-16
6:57 pm
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Danny
Scarborough, England
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Hi Eileen,

What oven temp for baking the cauli please?

Never knowingly underfed

Fri 11-Nov-16
7:29 pm
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Toffeeapple
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Crikey, did you see that everyone?!  surprised

I'll try that again!

Fri 11-Nov-16
8:18 pm
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Aly
Normandy France

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Just picked myself off the floor!eeek

Trying to enjoy life as it is

http://www.letertregites.com

Tue 15-Nov-16
7:50 pm
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eileen54
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Hi Danny I did it in the Aga so don't use temperatures , I would say about 180 to 200

Never give up Tomorrow is another day.

Tue 3-Jan-17
11:06 am
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paperman
Saxmundham, Suffolk

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I don't very often add to this group although I have been a member for few years now. I do though often cast through the entries and have an interesting read.

Over the past (or is it passed?) 12 or 18 months I have got interested in Moroccan food following a super Autumn touring holiday we had there in 2015, if you haven't been it is much recommended.

We have friends who are vegetarian (I know this is a couple of clicks down from vegan but is from the same side of the tracks) and I mugged up a Vegetable Tagine combining various ideas and recipes for when they came over the other evening, apparently it was well thought of....phew, it was/is the first time I have ever cooked something like this for 'outsiders' although I had practised a few times 'in-house' with different ideas beforehand.

I have been asked to write up the recipe for someone and now also paste it in here for anyone interested:

Vegetable Tagine

For this recipe I use a cast iron casserole for the main cooking element as my tagines are all earthenware and I hesitate to generate the heat required for the initial browning process even with a heat diffuser on the stove for fear of cracking the tagine. I therefore use the tagine from step 4 onwards only, if however you have an iron tagine or are less concerned than I am about the risk of cracking then use the tagine for the whole process.

Also whilst I produce this as a stove top meal you could just as easily use the oven in which case I suggest for the first cooking (after the browning) possibly 220C (200C Fan) Gas 7 followed from step 4 at 180C (160C Fan) Gas 4.

Also, I have used tinned butter-beans to save the overnight soak etc. and also I have used tinned potatoes, this because an Indian lady I know always uses them in her curries because she says that they hold together better....as it happens she also makes the very best curries ever. But for both fresh can be used but then adjust for their required cooking times:

This recipe feeds 3 possibly 4, otherwise will make a superb side dish.

  1. To make the chemoula, use a blender to pulse the ingredients to a paste. Taste and see if possibly you will need to add a further table spoonful of honey (it needs to taste ‘lemony’ but not overwhelmed by the lemon) and add if needed.
  2. Tip the oil and vegetables, excepting the butterbeans, tinned potatoes and tomatoes, into a heatproof casserole and cook until lightly browned.
  3. Add the chemoula together with the dried fruit plus 400ml of flavoursome vegetable stock turn heat down to lowest simmer and lid the casserole. Simmer for 45 minutes/ 1 hour.
  4. Add the tomatoes, butter beans, black olives, thyme and potatoes and continue to simmer for a further 45 minutes or until the tomato skins have started to wrinkle.
  5. Sprinkle with torn mint, coriander or parsley leaves and serve with either couscous or crusty bread.

Ingredients

For the chermoula

  1. 3 x Garlic Cloves
  2. 2 x Red Onions
  3. 1” Fresh Ginger peeled
  4. 100ml Olive Oil
  5. About 100ml Lemon Juice freshly squeezed, probably 2 lemons but don’t be too concerned if it is slightly less than the full 100ml.
  6. 1tsp Chilli Flakes ground to powder (otherwise use chilli powder)
  7. Generous handful of coriander leaves and stalks chopped.
  8. 1tbsp each of honey, cumin, paprica & turmeric

For the tagine

  1. 1tbsp Olive Oil
  2. 2 x Carrots (medium size) cut into chunks
  3. 2 x Parsnips (medium size) cut into chunks
  4. 1 x Red Onion cut vertically into quarters or eighths if possible
  5. 1 x Aubergine (small size) cut into chunks
  6. 1 x 170gm tin Jersey Royal potatoes
  7. 1 x 125gsm tin Butter Beans
  8. 2tbsp. Black Olives
  9. 10 x Cherry Tomatoes
  10. 8 x Soft Dried Dates cut into 3’s
  11. 8 x Soft Dried Apricots cut into quarters
  12. 1tsp Dried Thyme

I have reached an age where my train of thought often leaves the station without me...

Tue 3-Jan-17
11:27 am
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Sooliz
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You mention adding a 'further tbsp. honey' in your description, Chris (hi, by the way!  wave), but there's no mention of honey in the ingredients list.  So is it one of the ingredients in the chermoula, or do you just add it if you need to counterbalance the lemon?

Sounds good anyhow.  I don't have a tagine so would use a stovetop/ovenproof pot.

learning to love veg…..except celery :-O

Tue 3-Jan-17
2:12 pm
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paperman
Saxmundham, Suffolk

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I would like to claim it was a deliberate error but actually I have left a complete line out of the recipe for the chemoulaaargh. There should be a further line which reads: 1tbsp each of honey, cumin, paprica & turmeric.....cursessteam. I cannot see a way of editing that into the entry, so if you have any ideas Soo please either let me know or do it.....oops. Both thanks for spotting it and sorry for the error.

and Hello to you too.

I have reached an age where my train of thought often leaves the station without me...

Tue 3-Jan-17
2:25 pm
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brightspark
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Sounds tasty, Chris ... might keep a copy of this for future use!

Hope you're well and happy! big_hug

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Tue 3-Jan-17
2:30 pm
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paperman
Saxmundham, Suffolk

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Hi Val, yes on both counts thanks, hope same for you and yours too (and to everyone else too of course xxx). 

I have reached an age where my train of thought often leaves the station without me...

Tue 3-Jan-17
6:12 pm
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Toffeeapple
North Bucks

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Edited to add the missing ingredient line.

I'll try that again!

Wed 4-Jan-17
9:41 am
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paperman
Saxmundham, Suffolk

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Many thanks TA. Knew you or Danny could probably work some magic xxx

I have reached an age where my train of thought often leaves the station without me...

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