I quarter large, floury potatoes and put into a large roasting dish. Add quartered tomatoes (about six), slices of onion, chopped garlic, a big splash of oil (about 2Tbs?) and an even bigger splash of red or white dry wine (maybe 1/4 - 1/3 of a cup). Toss round so everything is covered with wine and oil. Bake in a moderate oven for 20 minutes then add chunks of capsicum (red and orange bell peppers) and slices of firm tofu. Toss round again and bake for another 20 minutes. Add whole button mushrooms and herbs etc and bake for another 20 minutes.
It all comes out garlicky and delicious. There is always too much for me to eat, but it's good for lunch the next day too, and would makes a lovely filling for a frittata or quiche.
Does anyone else have any delicious and simple one-dish baked meals? I am always looking for more possibilities.
I used cheese in both of these in very moderate amounts for the lacto-friendly, but both are also easily prepared vegan.
This made an awesome meal for three (with some leftovers) and is easily scalable. It took no more than 30 minutes total, which could be vastly improved upon if you're like me and chop your veggies as soon as you get home from the grocery store.
( Asparagus with balsamic glaze. )
( Pasta with broccoli florets and kalamata olives, topped with feta. )
Any cheap & easy vegetarian or vegan recipes y'all would like to share? I'm vegetarian & my roommie omnivore, but vegan food is good too! ^_^
I've been wanting to try grilled avocado sandwiches for months now, so as soon as we get our card we're *~*~splurging~*~* on some avocados. (note, I'm being sarcastic; I don't think buying tasty & healthy fruits/veggies is splurging but I just read a stupid article & feel snarky)
The lotsa garlic linguine and broccoli pasta also looks great (we're garlic-lovers).
* This is all my estimates of what I did, remembering the next day. So it may not be accurate.
* This is all in Australian standard measurements, I think American is a little different
* This is not vegan. While it could probably be made vegan, that's not how I made it last night.
* 3 medium sized photos are under the cut.
* 2 1/2 cups of flour
* 1 cup of sugar
* 3 tablespoons of baking powder
* 2 1/2 cups of mashed sweet potato
* ~ 100g margarine (I think)
* 1 1/2 tablespoons of apple sauce
* 1 egg
* 1/2 milk
* A heap of Mixed spice (nutmeg, cinnamon, allspice)
* 1 vanilla pod
* 100g cream cheese
* 100g margarine
* 1 passionfruit pulp
* approx. 2 cups of icing sugar mix (I didn't have straight icing sugar).
(there was heaps left over though)
( Method and Photos, under here )
( Squash & Spinach Soup )
(I call it Squash & Spinach soup because that's what you notice as soon as you plate it up, but as you can see, it has lots of other good stuff as well. I cook by "inspiration" rather than recipe, so all these quantities are approximate. Adjust to your taste.)
Pear, walnut and goats cheese salad.
Rocket and baby spinach
Handful of walnuts, roughly broken up
Approx 40g goat's cheese feta
1/2 tbsp white wine vinegar
1/2 tbsp whole grain mustard
3 tbsp olive oil
1) Half and core the pears, then slice into medium wedges. Coat the wedges in lemon juice and put on a baking tray. Bake at 150 deg for about 5-7 mins. They should be warm, but not overly browned/softened.
2) Combine the vinegar, oil, mustard and a pinch of salt in a water-tight container and shake thoroughly. It can sit for a while after this, but you should give it a quick re-shake before serving.
3) Put the spinach/rocket into bowls, layer the pears on top and then scatter the walnuts over them. Drizzle on the dressing, then crumble the goats cheese feta over the top. You can also add some croutons if desired.
There you go, gretel :)
* 1 punnet of cherry tomatoes
* Stringless green beans (about 10 or so I guess)
* Half a pack of Haloumi cheese
* Grated normal cheese.
* 1 tiny butternut pumpkin
* 4 or 5 baby beetroots (homegrown!)
* An interesting lettuce or spinach mix.
* Marinated olives
* Sea Salt and Paprika
( A pretty simple method )
Not entirely sure this was as healthy as I was hoping, but it was certainly tasty.
I think next time though, I'll remember to prick the tomatoes before roasting and remember to add the homegrown snow peas we were given!
Just how awesome is Haloumi! Anyone else a fan?
* 1 can of either chick peas or four bean mix (she prefers chick peas, I prefer the mix)
* 1 can of crushed tomatoes (flavoured if you want)
* 1 glove of crushed garlic (optional, I think I just love garlic).
Heat the crushed tomatoes up in a small saucepan (adding the garlic) and stir them around so they don't burn. When its reduced a little and turned more into a sauce, add beans and peas and continue to stir till heated. Shouldn't take more than five minutes.
Delicious on toast, especially if you don't have energy for cooking anything that's effort.
I have made more interesting recipes then this lately, but I've been sick and completely disorganised.
Inspired by Winnie The Pooh, by A. A. Milne
Make the vegan vanilla base cake recipe, and add toasted sesame seeds, toasted coconut, toasted poppyseeds, and whatever dried fruit you have handy. Bake as usual. Then turn out of the pan (upside-down), brush with honey or agave, and stick under the broiler briefly until a crisp crust develops.
- 1 cup white flour
- ⅔ cup whole wheat flour
- ½ cup sugar
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup water
- ⅓ cup canola oil
- 1 teaspoon vinegar
- 1 teaspoon vanilla
Mix dry ingredients. Add the remaining and beat until well blended. Pour into a greased 8 or 9-inch pan and bake at 350 °F for 30 to 40 minutes.
You can make a white cake by omitting the cocoa and using double the vanilla.
Makes an excellent base to make gingerbread cake, banana cake, marble cake (mix half cocoa and white cake batter in the pan, leaving a swirl), and it's the base for my Crustimony Proseed Cake.
This is one of my favorites, though I tend to just call it Bad Breath Soup.
Personally, I can't wait to try one of the recipes for vegan peanut butter chocolate pies, because they look amazing!
Has anyone here tried similar recipes?
Heat and grease a waffle iron
Beat two eggs.
Add 1/4 cup flour, 1 tsp baking powder. Some salt, garlic powder, chopped onion if you wish.
Mix well and spoon into the waffle iron.
Enjoy when crisp at the edges.
Latina Fresh, Caramelised Vegetable Agnolotti
All natural ingredients with no added artificial colours or flavoursAND
A delicious combination of Caramelised Sweet Potato, Parsnip, Carrot, Potato, Onion, Garlic and Rosemary/
They have all vegetarian ingredients, however the brand does carry a lot of meat varieties and I suspect they are all made on in the same factory, so this might cause issues for you.
I recommend getting a nice sauce base for eating them in too though, we just had them in some combined tinned tomato and eggplant and garlic stuffing we had leftover from the night before. Which, while it tasted nice that way, was a bit of a waste of the pasta.
*They are a fresh pasta and so normally above my price range.
This community seemed a little empty so I thought I'd introduce myself. So hi! I'm a lacto-ova vegetarian (nearly 12 years now) from Perth, Western Australia. I'm not really all that much of a cook, but I do love finding quick and cheap recipes and making them healthier/vegetarian.
I bring a recipe, the one I made tonight, adapted from a omnivore recipe card I found at my local supermarket. The original idea is here if you are interested in creating a better adaptation or making suggestions. The link does contain embedded media though unfortunately.
Roasted Tomato and Zucchini Spirals
10 cherry tomatoes
Salt and freshly ground black pepper
2 garlic cloves, minced
170g pitted kalamata olives (half a small jar, though this one did have sun dried tomatos in it, they didn't really add anything to the recipe)
handful coarsely chopped parsley (flat-leaf was recommended but I only have curled parsley growing so...)
500g wholemeal pasta (spirals was all we had in the house)
2 tsp plus 1 tbsp extra-virgin olive oil
- Pre-heat oven to 190º. Place tomatoes and thickly sliced strips of zucchini of on a small baking tray and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast tomatoes in oven for about 8 minutes, or until the skin begins to split and the zucchini looks tender. Remove the vegetables from the oven.
- Bring large pot of salted water to the boil. While water is heating, place the remaining 1 tablespoon of oil in a large heavy sauté pan over medium heat.
- Place minced garlic in pan and sauté for 1 minute or until its golden. Add the tomatoes and zucchini and sauté for 3 minutes. Add the olives and toss gently. Bring the mixture to a simmer and add the parsley.
- Meanwhile, cook pasta in the salted boiling water for 8 minutes or until al denté. Drain the pasta and toss in pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates and serve.
Has anyone ever used avocado in place of mayo this way before? I discovered it while trying to use up an avocado that was past its prime, and I thought it turned out wonderful.