Fave Recipies

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[Karma Sonam]

What do people like to make?  One of my favourites is aubergine and mozzie cheese bake.  Easy and yummy.

[WonderlandAlli]

Now that I am in university I haven't been cooking at home as much. I make easy things, I use Smart BBQ to make sandwiches, I use veggie hot dogs with cheese and a bun, I'll have bagged salad and canned vegetarian tomato and rice soup... Or I just have a protien bar and a can of V8 on the road. It varies. I just try to get in my protien and carbs in the right balance and keep the fat down, but I'm a habitual stress binge eater so it can be hard not to get a bag of skittles, bag of cheez-its, and an energy drink for the study hall...

My fave is Smart BBQ with Havarti cheese on a wheat bun, and a (small) side of fritos.

[Wonky Badger]

I love hummus! I tested it first time in Israel, and when I came home I just had to learn how to make it. I prefer to eat it with whole-grain rye bread instead of the traditional pita bread.

[Bodhisatta2010]

Being anal retentive I am actually going to post a vegan recipe:

Equipment needed:

o  Ten quart pot with lid.
o  Four cup measuring container or 4 one cup measuring container, or 1 one cup measuring container used four times.
o  Wooden stirring spoon.
o  Stove top with working burners.
o  Soup spoons and soup bowl
o  Soup ladle
o  Large Strainer

Materials:

o  16 oz. / 454g of split peas
o  1/8 cup of curry powder
o  Cup of ground garlic
o  1/4 cup of oregano
o  1/8 cup of salt
o  1/4 cup of Olive Oil
o   8 cups of water  (add as required during cooking/processing)
o  1 can of precooked peas (for backup)
o  1 large white onion.
o  two large carrots
o  two twelve inch stalks of cellery
o  Loaf of French Bread
o  Butter
(alternately - Brown & Wild Rice - previously cooked.)

Process

1.  Place olive oil in bottom of pot
2.  Add water
3.  Turn on surface burner and bring water to a boil
4.  Inspect peas for presence of stones removing any stones found.
5.  Wash peas.
6.  Cut up carrots, cellery, and onions into quarter inch cubes.
7.  Insert vegetables and peas into boiling water.
8.  Cook peas until soft - stiring about every fifteen minutes
9.  When peas are cooked place total ingredients into blender and puree.
10.  Mix in seasonings.
11.  Serve with bread and butter.
Alternately I like to mix in some cooked brown and wild rice if you don't have bread and butter available.

[Karma Sonam]

Yum!

[Shi Hong Yang]

Veggie Chili

1 can dark red kidney beans  (rinse in a strainer with cold water to get off salt)
1 can light red kidney beans (rinse in a strainer with cold water to get off salt)
* diced onions/frozen onions (monastics observing the 5 pungents omit this)
chunked up tomatos or 1 can diced tomatos (whole can, no rinsing)
tomato juice 1 large can
if you don't like it too "tomatoy" in flavor add a bit of water and 2 Tablespoons or so of worchester sauce, a tablespoon of sugar is ok too, cut it with potatos diced up if you need too or your favorite pasta when the soup is boiling

pepper to taste and limit your salt (mrs. dash doesn't do it for me)
Chili powder.....just love it and I have to add extra in mine! about 1 tsp to 1 Tablespoon

cook medium heat until boiling then lower the heat to LOW or put in a slow cooker all day

Use the VEGI ground meat or throw in tofu (Firm)

[thelionroars]

Veggie Burgers

I picked up this recipe from a cookbook I found in a local health store "The Little Pigs Cookbook" or some such... it's vegan and I basically just omitted the garlic and onion.

200-300g silken tofu (one packet)
1-1.5 cups of cooked brown rice
1 shredded carrot and 1 shredded zucchini
a fair amount of finely chopped parsley
a bit of flour
a splash of soy sauce
a generous amount of cumin, and some dried coriander
wheatgerm
olive oil for cooking (any oil will do)

Combine all the ingredients except the wheatgerm and olive oil, and mix by hand. Grab handfuls, squeeze the moisture out, and roll the round patties in wheatgerm until completely covered. I fry them in a pan with olive oil. Serving suggestion - in a sandwich with salad and tomato sauce (and Nuttelex if you're in Australia).

Makes 5-6 burgers

[LostMonk]

Veg Cheddar Soup


Preparation Time: 45 minutes
Serves: 6-8


Ingredients:
-----------------------------------------------------

1/3 cup butter
1 lg or 2 med leeks
2 cloves garlic
1 16oz bag frozen broccoli cauliflower carrots
1 10z frozen broccoli
6 cups veg stock
1 can fat-free evaporated milk
12 oz shredded cheddar cheese
2/3 cup flour
salt and pepper to taste
tabasco (optional) to taste


Instructions:
-----------------------------------------------------

Melt butter in pot or dutch oven.
Saute leeks and garlic until leeks are soft
Add stock and veggies
Simmer until veg is soft
Puree stock and veg mix, then pour back
Whisk flour in milk until dissolved
Stir milk mixture in slowy until well mixed
Stir in shredded cheese until melted
Salt, pepper and tabasco to taste


Additional comments:
-----------------------------------------------------

Goes great with fresh baked bread. You can add all kinds of veg as well, such as squash zucchini and such for different flavor combinations.

[LostMonk]

Sesame Tofu

Preparation Time: 40 minutes
Serves: 6


Ingredients:
-----------------------------------------------------

1 package extra firm tofu (16 oz)

1/2 cup low sodium soy sauce
2 tablespoons maple syrup
2 tablespoons ketchup
1 tablespoon rice vineger
1 tablespoon cider vinegar
2 tablespoons sesame oil
1 teaspoon dried ginger
1 teapspoon minced garlic
1/2 cup apple juice
2 tablespoons sesame seeds


Instructions:
-----------------------------------------------------

Use this as a marinade for the tofu. I personally left mine marinading overnight, as my kids are new to tofu. I used the drain/freeze/press technique before I cut the tofu into 1/2 inch squares. Bake in a 375 oven 15 minutes a side, on a greased baking pan.


Additional comments:
-----------------------------------------------------

After I baked it, I mixed it into a stir fry of bell pepper, onion, carrot, string beans and bok choy. Served on a bed of rice. For the rice, use tea rather than water in making it for an extra layer of flavor.

[Karma Sonam]

bean casserole.

Tin of beans.  The more vareities the better.  Mushrooms, peas, linda mc sausages (though you can omit these), bouillion, fresh thyme and rosemary water to come up to half way up the dish,   cover and stick in oven at 180 for an hour.  Serve with couscous.  Gorgeous and dead easy.

[Karma Sonam]

now spring has sprung, nettle soup is a fave in this house

[Bodhisatta2010]

Just plain old noodles:

Ingredients

Noodles

(4) cups of your flour of choice.
(1/4) cup of oil (olive or vegetable)
(non-vegan) (5) whole eggs
(vegan) see:  http://www.theppk.com/veganbaking.html
(4) tablespoons of salt
(1->3) cups of water depending upon type of flour used.
Optional: (1) cup of additives such as chopped broccoli, or spinach.

Vegetable Broth

(8-10): gallons of water, depending on size of pot
(2) large onions or onion powder.
(1/4) cup: Parsley.
(5) - large carrots
(2) stalks of cellery
(4) cloves of garli
(1/4) cup of Oregano
Salt to taste
Sugar to taste

Tools and Equipment

o  Flat, clean surface to mix ingredients
o  Large eight to ten gallon pot to boil water.
o  stove
o  two hands
o  source of water
o  mixing/stirring spoon
o  rolling pin
o  sharp knife

Process

Vegetable Broth

Fill pot to just below the brim.
Place the pot with water in it onto the stove.
Turn on the stove to high heat.  
Set timer to about ten minutes to estimate time to boiling water.
Add all vegetable ingredients.
Cover pot.
After reaching boiling temperature place cover to one edge to prevent water boiling over onto stove.
Let vegetables cook until vegetables are at a consistency acceptable to your taste.
When vegetables are cooked add noodles.
Cook noodles from ten to twelve minutes or until ready by taste.


Preparation of Noodles

Place flour into the center of the clean surface in one great heap.
(If making specialty noodles) Finely chop spinach, broccoli, or other vegetable ingredients and mix with flour.
Form a cone in the center of the flour heap.
(non-vegan) Crack open eggs and add to the center of the cone.
(vegan) Place vegan binder ingredients into the center of the cone.
Add water, salt, oil, or milk to the center of the cone.
Place flour on kneading / mixing surface to keep dough from sticking.
Mix flour and other ingredients by hand and knead until noodle dough is in one lump,  Add additional water as needed until dough is firm but pliable.
Roll dough with hands into one long log.
Use rolling pin to flatten the log till it is about 1/8 inch thick.
Place a cutting board beneath the flattened log.
Slice flat dough with sharp knife.
Cut the sliced noodles to desired length.  Twelve inches to one third of a meter is usual size.
Let dry until broth is ready. ( Do not worry if they get stiff.)
When vegetables are cooked and water is boiling, add noodles to broth.
Cook for ten minutes or until done by taste.  (Should not be chewy or hard.  Should not dissolve in water)

Cover in favorite sauce if making a noodle dish, or leave in broth if you wish to eat noodle soup or Soba.

ENJOY!

[catmoon]

I wonder.. did I ever post my recipe for vegetarian pot roast here?