Wednesday, 29 August 2007

Some starters, side dishes, sauces, and other miscellaneous recipes

see comments

1 comment:

Miss Kris Dove said...

Starters, sides and miscellaneous
Tomato and lentil soup
(serves 2-4)
2pts vegetable stock
1 tin chopped tomatoes
1 tin of green lentil, rinsed
1 small onion, chopped
1 clove of garlic, crushed
1 tbsp olive oil
pinch of basil, oregano or mixed italian herbs
pinch of sea salt and black pepper
-saute garlic and onion
- add stock, lentils, tomatoes and herbs and simmer for 20 mins, then serve
~you could try adding other vegetables, for example bell peppers or courgettes to this if you like. Just saute them along with the onion and garlic~
Vegetable broth
(serves 2)
4 tbsp broth mix, soaked overnight
2 pts vegetable stock
1 onion
1 clove garlic, crushed
1tbsp vegetable oil
pinch of salt and pepper
chopped or diced mixed vegetables to taste(you could use turnip, potatoes, leeks or carrots.) Adjust quantities depending on how thick or thin you like your soup.
-saute onions and garlic in oil
-add stock, broth mix and veggies and bring to the boil
-simmer over a medium heat for 30-40 min, then serve
Lentil and veg soup adaption
As above, using 4tbsp red lentils instead of the broth mix. You don't have to leave the red lentils to soak overnight.
Garlic bread
sliced bread
garlic puree(Or crushed cloves, but using puree is easier)
vegan margarine(I use pure)
pinch of basil
pinch of sea salt
-Mix garlic puree, vegan marge, salt and basil in a bowl, adjust to how garlic-ey and dry or greasy you like your bread.
(Try 1 medium clove's worth-or puree squeeze that size- with 50g marge per 4 slices of plain bread)
-spread garlic marge on bread and bake for 5-10 mins at 220 C
Viniagrette dressing
20 ml cider vinegar
60ml olive oil
pinch of sea salt
pinch of black pepper
a few drops of lemon juice
For a basic viniagrette mix 1/4 of cider vinegar to 3/4 extra virgin olive oil, and add a pinch of sea salt, black pepper, a few drops of lemon juice and mix well, then drizzle over a salad to serve.
~you could add a little mustard (1tsp)and a pinch of sugar, or try different oils or vinegars, eg. sherry or wine vinegar and walnut, flax or hemp oil

Salad suggestions
You can buy many ready-made salads in a bag in most supermarkets these days, or make them up yourself. Dark green leaves are the most nutritious as well as having the strongest flavour, eg, watercress, or baby spinach leaves. You can also eat broccoli or mushrooms raw in a salad. Other tasty additions include celery, bell peppers, baby tomatoes, olives, avocado, and grated carrot. Seeds or nuts make a tasty and nutritious sprinkle, or you could use bac-O's(soya bacon flavour bits) or croutons.
Widely available in most supermarkets these days, but it's easy to make your own and come up with your own combinations.
2 tins of chickpeas, drained, (reserve the liquid)
3-4 cloves garlic, crushed, or equivalent garlic paste
2 tbsp lemon juice
2 tbsp tahini
1 tbsp cumin
3-7 tbsp liquid from chickpeas(depending whether you like it creamy or thick and pate-like)
-put all ingredients into a liquidiser and blend well, scraping the sides a few times for an even blend, then serve
~hummus makes a good sandwich filling or dip ~ try your own combinations using bell peppers, caramelised onions, olives and other herbs and spices like paprika~

2 avocados
1 small onion, chopped finely
1 tbsp olive oil
1 tbsp lemon juice
1 tsp coriander
1 fresh chilli, finely chopped
-put all ingredients in a blender and mix well, then serve
~makes a good dip or sandwich filling with salad~
Potato salad
450g baby new potatoes
2-3 spring onions(scallions) chopped
1 tsp chives
6 tbsp of vegan mayonnaise
-boil potatoes for about 20-25 minutes
-drain and leave to cool
-dice and mix with mayo, chives and scallions, then serve
~keeps in fridge for a few days~
1/2 white cabbage, cored and sliced
1-2 carrots, grated
4-6 tbsp vegan mayonnaise
1/2-1 tsp cider vinegar
pinch of parsley or chives(optional)
-mix together in a large bowl, then serve
~keeps in fridge for a few days~
Tomato Ketchup
Most store bought ketchup is vegan but do be careful to read the labels since some brands can contain milk. It's also full of sugar and salt, so, homemade is healthier. And tends to be cheaper too!

6oz tomato puree1 tbsp red wine vinegar1 tsp soy sauce3 tbsp waterpinch of salt, paprika, basil and oregano
(optional if you prefer your ketchup a little sweeter- 1/2 tsp sugar)-simmer and keep stirring over a low-medium heat over hob-set aside to cool and store in an airtight tub in the fridge for up to 2 weeks.