Vegan recipe ideas (please)
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- alan refail
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- Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
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Pleased to hear that. The leek recipe was the only one I had not made myself.
Cred air o bob deg a glywi, a thi a gei rywfaint bach o wir (hen ddihareb Gymraeg)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
- alan refail
- KG Regular
- Posts: 7252
- Joined: Sun Nov 27, 2005 7:00 am
- Location: Chwilog Gogledd Orllewin Cymru Northwest Wales
- Been thanked: 5 times
Don't forget to let us know, in due course, how the veganfest was received.
Cred air o bob deg a glywi, a thi a gei rywfaint bach o wir (hen ddihareb Gymraeg)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
Well, that was awesome... Great food, great friends and way too much wine!
So, here was the menu:
Aperitivo - aperol with bowls of almonds and pistachio from Sicily
Antipasto - broadbean pea and mint crostini, tomato basil shallot crostini, artichoke hearts, padrona ... And mixed meats
Primo - Linguini with leeks and lemon
Secondo - For the vegans baked cauliflower with smoked paprika and tomato, pork serloin for the meat eaters, served with sides of kale, borlotti beans and chestnuts
Insalata - Fennel and orange salad
Dolce - Peaches and raspberries with basaltic viniger, basil and mint
Dolce - Tiramisu (not vegan) with amaretto liqueur
Formagi - Many cheeses (not vegan) with home made bread (vegan) and home grown chutneys
Coffee and chocolate (from etna)
Digestive - Home made limoncello (ok not from the allotment but from lemons from a friends mums place in Italy)
And every course featured some veg from the allotment - or at least home grown. We are incredibly lucky that my husbands parents have an English vineyard which we work on sometimes - so we an honestly say that the wine was home grown!
I may be washing up for a while ..... And sleep........
So, here was the menu:
Aperitivo - aperol with bowls of almonds and pistachio from Sicily
Antipasto - broadbean pea and mint crostini, tomato basil shallot crostini, artichoke hearts, padrona ... And mixed meats
Primo - Linguini with leeks and lemon
Secondo - For the vegans baked cauliflower with smoked paprika and tomato, pork serloin for the meat eaters, served with sides of kale, borlotti beans and chestnuts
Insalata - Fennel and orange salad
Dolce - Peaches and raspberries with basaltic viniger, basil and mint
Dolce - Tiramisu (not vegan) with amaretto liqueur
Formagi - Many cheeses (not vegan) with home made bread (vegan) and home grown chutneys
Coffee and chocolate (from etna)
Digestive - Home made limoncello (ok not from the allotment but from lemons from a friends mums place in Italy)
And every course featured some veg from the allotment - or at least home grown. We are incredibly lucky that my husbands parents have an English vineyard which we work on sometimes - so we an honestly say that the wine was home grown!
I may be washing up for a while ..... And sleep........
Thanks alan refail and everyone for the vegan recipes , that really helped me out
http://dessertshome.com
http://dessertshome.com
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I cooked my daughter carrot salad, ate with pleasure, although she usually does not like vegetable salads.
You will need:
4 carrots grated
1-2 tablespoons rains
1-2 tablespoons dried cranberries
1-2 tablespoons shredded coconut
1-2 tablespoons pecan chopped
1-2 tablespoons walnuts chopped
1-2 tablespoons pumpkin seeds
1 tablespoon oil of your choice
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger root
1/2 teaspoon Dijon mustard
Salt and pepper to taste
How to cook:
Step 1
Combine all the ingredients in a glass salad bowl.
Step 2
Whisk together the dressing
Step 3
Pour over the salad and toss to coat
Step 4
Served immediately or leave in the bridge covered for up to 2 hours for flavors to meld
Done with a prescription https://club.cooking/recipe/best-carrot-salad/, there are still other kind of salads, but my daughter does not like them, so I made this)
I cooked my daughter carrot salad, ate with pleasure, although she usually does not like vegetable salads.
You will need:
4 carrots grated
1-2 tablespoons rains
1-2 tablespoons dried cranberries
1-2 tablespoons shredded coconut
1-2 tablespoons pecan chopped
1-2 tablespoons walnuts chopped
1-2 tablespoons pumpkin seeds
1 tablespoon oil of your choice
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon grated fresh ginger root
1/2 teaspoon Dijon mustard
Salt and pepper to taste
How to cook:
Step 1
Combine all the ingredients in a glass salad bowl.
Step 2
Whisk together the dressing
Step 3
Pour over the salad and toss to coat
Step 4
Served immediately or leave in the bridge covered for up to 2 hours for flavors to meld
Done with a prescription https://club.cooking/recipe/best-carrot-salad/, there are still other kind of salads, but my daughter does not like them, so I made this)
A cheap'n'cheerful meal I sometimes do is what Mr LW has asked for tonight. I'm vegetarian, not vegan, but I think this would work if you use a vegetable based oil for frying the onion.
Tagliatelle with tinned toms and veggie sausages (you could use your Linda McC ones) - serves two.
Dice half an onion and fry in the bottom of a saucepan.
Cut four sausages of choice into small bite-sized chunks and add to the saucepan.
Add a helping of herbs of your choice, plus a good few shakes of black pepper (I have peppercorns in a grinder).
Add a tin of chopped tomatoes.
Heat it all through, stirring carefully.
While you're doing all this, prepare enough tagliatelle for two people (I think the pack suggests 75g per person) and cook in water as per pack instructions.
Drain tagliatelle, divide onto two plates, carefully put the tomato and sausage mix over the top.
You could ring the changes by substituting any chunky veggies that want using up for the sausages (may need to steam them first if they're root veg).
Tagliatelle with tinned toms and veggie sausages (you could use your Linda McC ones) - serves two.
Dice half an onion and fry in the bottom of a saucepan.
Cut four sausages of choice into small bite-sized chunks and add to the saucepan.
Add a helping of herbs of your choice, plus a good few shakes of black pepper (I have peppercorns in a grinder).
Add a tin of chopped tomatoes.
Heat it all through, stirring carefully.
While you're doing all this, prepare enough tagliatelle for two people (I think the pack suggests 75g per person) and cook in water as per pack instructions.
Drain tagliatelle, divide onto two plates, carefully put the tomato and sausage mix over the top.
You could ring the changes by substituting any chunky veggies that want using up for the sausages (may need to steam them first if they're root veg).