Vegetarian quick questions thread

I do a sort of bean and veg stew in the winter - it's very warming and great for using up bits and pieces of vegetables! It's basically onions and other veg (peppers and sweetcorn from your list, maybe), some garlic and chilli flakes, a tin of beans, a tin of tomatoes and some seasoning, all simmered together in the oven for a couple of hours. It's lovely with a bit of crusty bread to mop up the sauce.

The other one that immediately occurs from your list is stromboli - sort of a pizza swiss roll - make a tomato and onion sauce, spread it over the rolled out pizza dough, sprinkle over the grated mozzarella, then roll it up and bake in the oven until golden. It's still basically pizza, of course, but just a slightly different way of doing it!

I think chickpeas would work - I tend to just use whatever tins of beans are in the cupboard, to be honest! Turning some into soup sounds like a good idea, too - think I'll try that next time I make this. :think:

I can't see any reason why you couldn't cook it in a pot rather than in the oven. I tend to use the oven just to keep the hob clear (I don't have a great deal of work surface space in my kitchen so the hob tends to double as storage space for saucepans) - as long as you keep the heat low and stir occasionally I'm sure it would cook away quite happily in a pot.

Here's one for you to do in future as you'll need to buy some tofu (I use the Cauldron one).

Ingredients:

Tofu, tin tomatoes, onion, garlic, olive oil, cheese (cheddar or other), tomato puree, soy sauce.

Method:

1. Drain tofu and squeeze out excess liquid (I wrap in tea towel and put under heavy pan). Slice in half, and then each half into 2 or 3 pieces. Sprinkle with soy sauce. Fry in pan or grill for few minutes.

2. Meanwhile fry onion and garlic in little olive oil, when soft add tin toms, herbs and tom puree. Cook til it becomes thick.

3. When tofu has cooled so you can handle it, slice a pocket in the each piece and fill with cheese.

4. Place tofu in ovenproof dish and cover with the tomato sauce.

5. Cook in oven for around 20mins on highish temperature (around 200C)

6. Serve with whatever you fancy. I made it yesterday and had roast pots with rosemary and cauliflower.

I find it lasts for few days in fridge so you can save a portion for later in week, but tofu doesn't freeze great so I wouldn't freeze it.

Enjoy!

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zippychick wrote: »

Thanks Flutterby/ I must admit i am scared of tofu........ he he

If you would like to name your dish, I can add it to the list of Veggie recipes

Tomato baked tofu? or something?

Ummm we just called it stuffed tofu at home!

There's nothing to be scared with it, can't really go wrong with tofu. Then again I'm a tad scared of Quorn (I can eat the sausages and mince that's it). I grew up with tofu so stick to that.

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