Vegan Store Cupboard Challenge

icontinuetodream

This weeks recipes:

Pumpkin stuffed ravioli

VEGAN PASTA DOUGH



200 g white 00 four
150 ml warm water
1 tblsp olive oil
salt
Put the flour in a large bowl, make a small circle in the middle. Put in the olive oil and the salt and start mixing with a fork. Continue while pouring in the water little by little.
Once all the ingredients are in continue kneading with your hands, take it out of the bowl and go on a table, until is all smooth.


Roll pasta thinly, stuff with mashed cooked pumpkin (add any spices you like whilst mashing) and cook in plenty of boiling water for about 3-4 minutes.

Cashew Rice Roast


4oz brown rice
½ lb cashews
1 onion
2 cloves garlic
4tbs veg oil
4oz wholewheat breadcrumbs
2tsp yeast extract
1tsp dried mixed herbs
salt & pepper


Cook rice util tender (or use leftover rice) and grind cashew nuts
Chop onion & garlic finely and saute in veg oil until softened
Combine all the ingredients and press mixture into a loaf pan
Bake for about half an hour in moderate oven 180/gas 4


Tuscan White Beans with Garlic & Sage


2 tbs extra virgin olive oil
2 cloves garlic finely chopped
10 fresh sage leaves finely chopped or 1tsp dried sage
2 tins cannellini beans or dried & cooked equivalent
salt & pepper as desired


Heat oil in large pan over medium low heat. Add garlic and cook, stirring, for approx 15 seconds. Add sage and cook, stirring, for another 30 seconds

Add beans, stirring to coat. Simmer over low heat until hot – about 10 mins. Season with salt & pepper and drizzle with a little olive oil


Coconut Curried Veg Stew


2 tbs corn oil
1 med onion chopped
4 garlic cloves chopped
2tbs curry powder
½ tsp chinese five spice powder
4 carrots sliced into chunks
½ head cauliflower cut into bite sized pieces
1 ½ cups cubed butternut squash
2 medium new potatoes thinly sliced
2 cups veg broth
1tsp sugar
1 tin coconut milk
1 cup peas (frozen)
1 tin chick peas


Heat oil over medium heat and saute until soft. Lower heat and add garlic & spices, cook, stirring for 1-2 minutes. Add carrots, cauliflower, squash & potatoes. Stir well to coat with spices and cook for 3 minutes. Add the broth & sugar, bring to a gently simmer. Lower the heat and cover, simmer for about 15 minutes
Stir in coconut milk and peas. Simmer until the veg is tender – about 10 minutes or so. Add chick peas, stir and heat through for 5 mins. Serve.

Roasted garlic polenta

put a bulb of garlic in a small pot, half cover with boiling water, splosh some olive oil over the top and whack it in the oven for around 20minutes.....

make the polenta with 1 cup of cornmeal to 3 cups of water, 1tbs olive oil and mix all together then bring to a boil (while stirring) over a high heat, immediately reduce the heat to medium and cook, stirring constantly for 5 minutes. Remove from the heat. Squish the garlic out of the cloves (literally, just squeeze individual cloves towards their base and they will squirt out like toothpaste) and stir into the polenta. Now you have two choices...either serve immediately or place into an oiled baking dish and allow to cool then slice and fry in a little olive oil.....serve with a tomato and basil sauce

Aduki Beans & Winter Squash Saute


1 medium sized winter squash, peeled seeded and cut into bite sized pieces– I use butternut
2 tbs olive oil
1 onion chopped
¼ cup water
1 tbs soy sauce
1 tin or dried & cooked equivalent aduki beans


Heat oil over medium heat. Add onion and cook, stirring, until softened. Add squash, stirring to coat. Add water & soy sauce, cover and cook until squash is tender – about 20 minutes. Gently stir in the beans and season. Cook for another 5 mins.


Falafels
2 cups of cooked chick peas
2 cloves garic roughly chopped
1tsp turmeric
½ tsp salt
¼ cup onion roughly chopped
2tbs fresh parsley
2tbs water
1 ½ tsp lemon juice
2 ½ tbs flour
1 tbs olive oil


In food processer, blend chickpeas, garlic, turmeric, salt, onion, parsley, water & lemon juice. Add flour and blend until well mixed. Roll mixture with wet hands into balls. Saute balls in non stick frying pan until browned on all sides.

Enjoy!!

Mayflower10cat

Falafels and fried spicy polenta are two of my personal favourites, also! I'd only ever been served soft (wet)polenta when eating out and not been terribly impressed. Making it myself and spicing it up, dipping in semoulina and frying until crisp was a revelation.

icontinuetodream

just an aside.... the enchiladas and the cashew rice roast seem to have gone down the best over the past week.... I think that they will be on the 'favourites' list from now on....

got to say that the hazelnut and potato bake was a new recipe for me and was boring to say the least!!!:o if this is your first time doing vegan....don't do that!!!:D:D:D

bohemia

Just wondering if this is the best place to post or not but... would anyone veggie/vegan recommend getting a slow cooker? Everyone seems to be raving about them but I wondered if they are mainly great for meat dishes.

Doom_and_Gloom

I am a vegan and have a 6.5L slow cooker. It is great for chillies, currys, stews etc. Rice pudding using rice milk or soya milk is really nice - my omni fiance loves rice pudding made with vanilla rice milk in the slow cooker. 6.5L is a very large slow cooker but it means I get loads of left overs for the freezer. Wouldn't be without my slow cooker.

rinabean

I have a slow cooker, but I never really use it. Nothing I cook needs to be on that long. I pressure cook pulses - I'm pretty sure it's cheaper, and it's certainly faster! - and I prefer to make stews on the hob as it means I don't need to wash another pot after frying onions or whatever at the bottom. There certainly are vegan recipes but I just don't see the point, personally.

[Deleted User]

This is a very good thread. Thank you for all the recipes, they sound fab and delicious. We aren`t vegan but have catereed for a vegan child in the past, nor are we completely vegetarian these days after being veggie for 10 years. We do eat mostly vegetarian meals though and I am more than happy to explore vegan food.

Do you have or make a topping for deserts?

I am now going to look for a soya bean shaker, I used to have a soya milk maker that cooked the beans and then ground them but it was far too big for my kitchen and was such a faff to clean

anoneemouse

Google "cashew nut cream" Kittie.

I've not made it myself yet, but it's very nice.

Rummer

I have had a quick skim of the thread and I am really looking forward to seeing what recipes and ideas people come up with. A few years ago I tried to live a vegan lifestyle however I found it too challenging. We are mainly vegetarian in our eating habits now and have just started ordering a weekly fruit and veg box to encourage a healthier lifestyle. If I come up with interesting recipes I will share!

Does anyone have an interesting recipe for celeriac?

rinabean

Not very "interesting", but I love cream of celeriac soup! I find that if you cook a few potatoes in there too and add some extra oil, when blended it's nice and smooth (without needing cream or a bought substitute). I like it with lots of garlic and rosemary. Wishing I had some celeriac now!

I've got red peppers in my veg box tomorrow. What's a nice autumn/winter recipe for them? I don't want them raw, and I could just make something summery and mediterranean but I don't fancy it. I've tried subbing them for carrots in a mirepoix and that was a disaster I'm not repeating. Otherwise they're just going to be roasted red peppers as a dip/pesto/pate, which is fine too!