Vegan Store Cupboard Challenge

ToastLady

My Mum used to always put apple and sultanas in her curries too....I always picked out the sultanas, but the apples were fine. 
Joedenise...the lemon sauce was lemon juice from half a lemon, zest from half a lemon, capers, chopped black olives (as that's what I have), but green would do too, a beaten egg and some grated vegetarian Parmesan type cheese, some pasta water and some crumbled up walnuts added at the end. Am sure you could use a nut milk such as cashew instead of the egg, or not bother with it at all. This was for a one person portion. Basically spaghetti cooked and drained, saving a bit of the water, back in the pan with saved water, all other ingreds except walnuts and cheese mixed together, add to pan, stir until heated through, add grated cheese and walnuts, freshly ground black pepper. (I didn't add any salt as there's enough in the olives and capers). It's a nice quick meal when you can't be bothered cooking. 

joedenise

Thanks ToastLady that sounds lovely but as usual no olives in stock.  Really must buy some but will definitely give this a go.  I've copied and pasted it into a document so I'll be able to find it again!

candygirl

Wednesday2000 said:

I made houmous the other day and I used vegan mayo in place of tahini as I'm not a fan. I had it on wholemeal toast with sliced cucumber.

I made burritos today with tortilla wraps. I had some leftover Mexican rice and beans and I wrapped them in the wraps, baked them in the oven and had them with Frank's hot sauce and salsa on top. Very nice!

That all sounds lush 😋😁

trmorrs

icontinuetodream said:

Okay...this weeks recipes...(minus the stirfry...thats self explanatory!!)


Braised Cabbage with Red Beans & Rice


2tbs olive oil
1 onion chopped
1 carrot chopped
½ green cabbage (or white!!)
1 litre veg stock
4oz arborio rice
1 tin drained kidney beans
salt & pepper to taste


Method

1. In a large stockpot, heat oil over medium low heat. Add onion and carrot, cook until softened (about 10 minutes)
2. Add cabbage and about ¼ of the stock, stir to combine. Cover and cook on med-low heat for 20 minutes, stirring a few times
3. Add remaining stock and bring to a boil over high heat
4. Add rice, salt and pepper. Reduce heat to med-low and cook for 15-20 mins until rice is tender
5. Add beans and cook, uncovered for approx 5 mins until heated through – stir occasionally.

Hazelnut & Potato Bake


6oz hazelnuts
2 stalks celery finely chopped
3 spring onions finely chopped
1 clove garlic crushed
3/4lb mashed potato
2tbs vegan marg
1oz wholewheat flour
5fl oz soy milk


Method

1. Combine nuts, celery and spring onions with mashed potato and garlic
2. Melt marg in small saucepan and stir in flour, slowly add milk, stirring constantly to avoid lumps. When boiling and thickened, combine with potato & nut mixture
3. Place in baking dish and bake in moderate oven – 180/gas 4 for half hour

Lentil Pastichio


½ lb brown lentils
4tbs vegan marg
1 large onion chopped
2 cloves garlic minced
1 small green pepper chopped
4oz mushrooms chopped
1 can tomatoes
2tsp oregano
2tsp ground cinnamon
1/2lb wholewheat pasta
1oz wholewheat flour
10 fl oz soya milk
1oz nutritional yeast
salt & pepper as required


Method

1. Rinse lentils, cover with water, bring to boil, then lower heat and simmer, covered for about 20 mins
2. Melt 2tbs of the marg in a large saucepan, add onion and saute until it begins to soften.
3. Add garlic, pepper, mushrooms, tomatoes, oregano & cinnamon.Bring to the boil then lower the heat and leave to simmer for 10 mins while you cook the pasta
4. Add tomato mix to lentils. Mix and let simmer together for a few more minutes
5. Melt remaining marg, sprinkle in flour, slowly stir in milk to make white sauce. Season well and stir in nutritional yeast
6. Oil large casserole dish. Put cooked and drained pasta on the bottom. Pour over lentil mix, then spoon the white sauce over the top
7. Bake at 200/gas 6 for half an hour.

Black Bean & Sweet Potato Enchiladas


2 large sweet potatoes peeled & diced
1tbs olive oil
1 large clove garlic finely chopped
1 small chilli seeded & finely chopped
1 tin black beans (or dried & cooked equivalent) drained
1 tin tomatoes
1tbs chilli powder
salt & pepper
tomato salsa
8 tortillas
½ red onion finely chopped


Method

1. Preheat oven to 200/gas 6. Arrange sweet potatoes in single layer on oiled baking sheet and roast until tender, turning once, about 20 mins. Remove and put to one side
2. Reduce oven temp to 180/gas 4. Heat oil in large frying pan over medium heat. Add garlic & chilli and cook, stirring for about 20 seconds. Add beans, tomatoes, chilli powder & salt & pepper to taste. Add sweet potato and simmer for 5 minutes.
3. Spread thin layer of salsa over the bottom of lightly oiled baking dish and set aside.
4. Place tortilla on flat surface. Spoon a portion of sweet potato mix down centre and roll up.
5. Place in baking dish seam side down and repeat with rest of tortillas.
6. Spoon any remaining mix on top of tortillas, top with remaining salsa and sprinkle with the onion
7. Cover and cook for approx 20 mins.

Black Eye Pea Lasagne


1 tin (or dried & cooked equivalent)
2tbs olive oil
1 onion finely chopped
2 cloves garlic finely chopped
1tsp cumin seeds
1 tin tomatoes
2tbsp tomato puree
1tbs soy sauce
6oz wholewheat lasagne
1tsp lemon juice
1/2pt soya yoghurt
1tsp arrowroot or cornflour


Method

1. Heat oil in medium suacepan and fry onion and garlic for 5 mins until soft
2. Add cumin, beans and tomatoes and cook for 5 mins
3. Add tomato puree, soy sauce and salt & pepper. Bring to boil, then reduce heat and simmer for 10 minutes
4. Cook lasagne in simmering water with the lemon juice until soft. Plunge into cold water until use
5. Mix 1tbs yoghurt with arrowroot/cornflour in small pan to make smooth paste. Add rest of yoghurt and stir in. Bring to boil over moderate heat
6. Grease lasagne dish, spread about 4tbs bean sauce over bottom of dish, then alternate between lasagne sheets & bean mix until all used and cover with yoghurt topping
7. Cook at 200/gas 6 for 40 mins until browned on top.

Valencian Rice


2tbs Olive oil
1 large onion finely chopped
4 cloves garlic finely chopped
2 medium carrots finely chopped
1 tin tomatoes
8oz rice
½ tsp turmeric
¼ tsp cayenne pepper
6oz cooked chick peas


Method

1. Preheat oven to 190/gas 5
2. Use some of oil to grease baking dish. Heat remaining oil in a large pan and add onion and garlic. Stir & cook until onions soften
3. Add carrots, then after a few minutes add tomatoes, reduce heat to low and cook for approx 10 minutes, stirring occasionally. Leave lid off pan. Add rice, turmeric, cayenne and stir for a couple of minutes
4. Stir in chick peas, enough boiling water to cover, then transfer to baking dish and bake for approx 20-25 minutes until rice is tender and most of the liquid absorbed.

Enjoy!!!! :D:D

Thank you so much!! 🙌🏻

Wednesday2000

My Mum always put sultanas and apples in curries too. I used to like Malayan (I think they were called) curries when I lived in the midlands, with banana and pineapple.

I took some cooked red lentils out of the freezer yesterday so I'm making spaghetti bolognese with them. It should be enough for today and tomorrow.

[Deleted User]

trmorrs- you're very welcome! I had to change my username when I lost my login details 🙈😂 when I started those lists I was feeding an average of 8 people a day too - it's been odd going down to 2 but I am almost getting used to it! 😉

Wednesday2000

I don't know if other people follow vegans on YouTube but I like Caitlin Shoemaker. She did a recipe the other day called Pantry Pasta. It had walnuts fried in chilli and garlic and sprinkled on top, I think.

That reminds me I need to buy more pasta as that will be the last of my spaghetti when I make it today.

[Deleted User]

I've only ever used YouTube for music Wednesday but might have a mooch now 😉 lentil bolognese is lush - haven't made it for a while but think it will be on the list for next week now! 😁 
Going to have a mooch later in the fridge to see what I need to use up over the next few days -  fairly sure I have celeriac and swede as well as white cabbage but if they're still looking good I'll leave them for a few more days and have a 'roast' on Sunday 😁

candygirl

 making a fridge bottom veggie chilli today , full of all sorts including wilted celery,  courgette ,n carrot .I don't follow a recipe, just bung it all in with tinned toms, beans n loads of chilli n garlic.Will have with crunchy bread 😋
Omg WEDNESSAY , banana n pineapple in curry!!! I thought Jack Monroe's peach n chick pea curry was bad!! 😉😂😂😂

Wednesday2000

Squirrelgirl - I like Rae Likes Froot on YT too, she is in London. She did a video the other day where she was trying weird food combinations and it was cracking me up.

Maybe she would think putting banana in curry is weird!