We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Going vegan......old style?!
Comments
-
Twinklestar, I love pakora and they are really easy to make all you need is a variety of veg I generally just use potatoes and onions but anything you have left over is good, chop the potatoes in to small matchstick sizes and slice the onion to the same size (some people like cook their veg first so it can be in bigger chunks but I don't as I find it's too mushy but try it that way too) about a cupfull (depending on how much veg you have) of besan flour made from chickpeas (if you cant get hold of it I have tried it with normal flour but use carbonated water with it and it is still good) add about half a cupfull of water to make it in to a paste (sort of the consistency of yorkshire pud batter) add some finely chopped fresh chilli, garlic and ginger and fresh corriander and add some spice, normally I add a pinch of salt a half teaspoon of cumin, half teaspoon of corriander and half teaspoon of garam masala also maybe a pinch of tumeric as it helps the colour but not too much as your fingers will go yellow when eating it and then coat the veg in it and fry in hot oil in small batches (about a tablespoon size) until a deep golden brown and voila! lovely yummy pakoras. Sorry I dont have the proper measurements for it as I find it is personal to everyones taste and it's a case of trial and error to find how you like it. I really want to make some now
All that glitters is not gold0 -
Zahava - that sounds delicious - I've just printed it off!0
-
Not done much of great interest food-wise recently -have had a cold and now am left with a really sore throat - which is my excuse for eating more ice lollies than the kids....
Did tacos today - made chilli using soya mince, served with salad and salsa, coleslaw for the non-vegans in the family (yeah, I know it can be vegan, but this wasn't), and (just to use it as I bought it reduced in the supermarket) fried plantain. It was yummy!
Am planning to use the rest of the chilli with baked potatoes and salad probably Tuesday, and thinking about doing felafel tomorrow.
I have some kidney beans leftover, am contemplating what to do with them - any ideas? I was thinking of doing a beany dip/spread type of thing. Not fully decided yet.0 -
You could try adapting these recipes to make them vegan Trow.Enjoy the little things, for one day you may look back and realize they were the big things.I married Moon 8/4/2011, baby boy born 26/9/2012, Angel Baby Poppy born 8/11/15, Rainbow baby boy born 11/2/20170
-
Thanks for the pakora recipe Zahara. Will definitely have a go at making some soon and it will be a good way of using some of the giant bag of chickpea flour that is sitting in my kitchen looking unloved.
I'm having a real Indian food phase at the moment. There are so many fabulous vegan dishes available and they tend to be so delicious and flavoursome that I just can't get enough of them. Tonight I made baingan bharta (silky aubergine with potatoes) and homemade chapatis. I've never even contemplated making my own chapatis before but it was so easy and my OH thought it was great fun helping to cook them. :j The baingan bharta is a westernised version of the indian dish because traditionally the aubergine would be cooked over an open flame to give a smoky flavour. This lacks the smoked flavour but is quicker and still tasty.
Baingan Bharta - serves 4
2 medium potatoes
1 large aubergine
2 tblsp sunflower oil
1/2 tsp cumin seeds
1 medium onion, finely chopped
1 garlic clove and about 1/2 tsp fresh ginger - crushed or blitzed to a paste
1/2 tsp chilli flakes
2 tblsp tomato puree
1 tsp turmeric
1 tsp dried coriander
salt
coriander to garnish
Peel potatoes and chop into small pieces. Boil til tender, drain and set aside.
Chop aubergine into chunks, boil til tender, drain and mash or blitz in blender til a smooth and silky mush.
In another pan heat the oil and fry the cumin seeds until they change colour, then add the onion and fry until softened.
Add the ginger-garlic paste and the chilli flakes and fry for a minute. Stir in the tomato puree and spices and cook until well blended.
Add salt and aubergine mush. Mix well and fold in the potatoes. Cook gently to ensure everything is hot through. If needed add a little water to get the right consistency.
Garnish with fresh coriander and serve with rice and chapati.0 -
Many thanks for that recipe twinklestar, I also love baigan bharta too it’s very similar to the middle eastern dip of baba ganoush (also one of my faves), I will definitely try out your recipe and I also thought that I would post my own recipe too, as even though it’s a slightly different version of the same dish, it’s always good to get an idea of other peoples styles of cooking.
Baigan ka bharta
Ingredients
· 1 tablespoon olive oil
· 1 large aubergine, sliced in half
· 1/3 teaspoon mustard seeds
· 2 bay leaves
· 2 green chilies, minced
· 1 tablespoon fresh ginger, grated
· 1 onion, diced
· 2 tomatoes, chopped
· 1/2 teaspoon haldi (turmeric)
· 1/2 teaspoon chili powder
· 1/2 teaspoon amchur (mango powder) (optional)
· 1/2 teaspoon zeera (cumin)
· 1/2 teaspoon garam masala
· 1 teaspoon methi (dried fenugreek leaves)
· 1 pinch of salt, to taste
· 1/2 teaspoon lemon juice
Directions
Roast the aubergine in the oven at 400°F (gas mark 6) for 45 minutes or until soft.
While the aubergine is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, haldi, garam masala and chilli powder.
Saute for 5 more minutes.
Cool the aubergine and scoop out the insides from the peel.
Mash or blend until smooth.
Add the aubergine and remaining ingredients and stir well. Allow to cook for at least 10 more minutes.
Serve warm with toasted pita or naanAll that glitters is not gold0 -
I found the new Pure cheese slices in Asda this week, I dont usually buy vegan cheese as Im not a huge fan but wanted to try this. I had it in a sandwish with plamil mayo and baby leaf spinach and it was really nice, I dont think Id buy it every week, but it made a nice change.Real stupidity beats artificial intelligence every time.
Terry Pratchett ( Hogfather)0 -
I found the new Pure cheese slices in Asda this week, I dont usually buy vegan cheese as Im not a huge fan but wanted to try this. I had it in a sandwish with plamil mayo and baby leaf spinach and it was really nice, I dont think Id buy it every week, but it made a nice change.
I've been waiting for these to come out for ages! I bet our local supermarket and Tesco won't bother stocking them though - I'll just have to hope H&B do.0 -
Am continuing to enjoy vegan cooking. But theres one thing I haven't tried yet.. tofu. Do I need to eat it? And whats the best introduction?Claire
Breastfeeding activist mummy to 3 lovely children0 -
You really don't have to eat tofu at all, it's just a well known protein source that many people have heard of. Plently of people avoid all soy products completely and I know some vegans don't like tofu at all. Personally, I reckon tofu scramble is really nice but it's also good if you deep-fry cubes of tofu and then chuck them into a stir-fry, curry or big bowl of noodles and veg. There's a recipe for tofu scramble somewhere near the beginning of this thread if you fancy trying it (one day I may actually try and organise it with links and things like weezl's 50p thread).
And now for something completely different....
I'm going away next week for a library conference (excitement:rolleyes:) but the venue is in the middle of nowhere and I've been informed that the food is blinking awful. I have specified on my registration form that I require vegan food and have been told this is fine but am a bit worried that catered food that is awful to begin with is going to reach hitherto unimagined levels of awfulness when caterers have to deal with veganism. :eek:
So, my question to you all is what secret stash of goodies can I take with me for emergency nibbles?
Am going from Monday morning to Wednesday afternoon. Doubt that the room will have fridge so can't take stuff that reuqires chilling. So far have thought of:
two mini cartons of soya milk
homemade cookies
nut and fruit mix
Any helpful thoughts gratefully received.:D0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 350.4K Banking & Borrowing
- 252.9K Reduce Debt & Boost Income
- 453.3K Spending & Discounts
- 243.4K Work, Benefits & Business
- 598K Mortgages, Homes & Bills
- 176.6K Life & Family
- 256.5K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards