Gingham's vegetarian menu planner SPRING

Gingham_Ribbon

HopeElizzy wrote: »

I must admit I felt a little embarrassed when I saw where the Galette recipe came from. I have the book, The French Kitchen, and hadn't even noticed that yummy one. :

:rotfl: That made me laugh and then wonder what I'm missing in my own cook books!

ajaxgeezer

Gingham_Ribbon wrote: »

What did you think of the tarts, Churchmouse? (And you're welcome. Credit where it's due!)

.... where are the tarts? Oh, we're still talking food? Never mind then.....

Gingham_Ribbon

DH fancied soup with the PSB so this is what I did. It's all approximate measures because I just chucked everything in:

2 cups of split peas (I didn't soak them.)
2 smallish potatoes, peeled and cubed
large handful of PSB, chopped and washed
1 medium onion, chopped
Vegetable stock to cover
2 cloves of garlic, crushed.

I boiled the split peas in water for about 10 minutes then added everything else, simmered for about half an hour and blitzed. DS complained about the colour (very green) but once he'd tasted it he ate every drop.

I've decided I don't really like PSB much. It looks divine but I find the taste a bit sharp. Worked well in the galette and was nice as a soup too.

**purpleprincess**

Hullo!!

I made the slow cooker curry yesterday, the one with chickpeas and carrots in, and it was lush!!! Really really nice!! We had it with cous cous and a spoonful of aubergine pickle on the side :drool: We're having the leftovers tonight with the tomato puree etc. Really yummy!!

Thanks!

Gingham_Ribbon

organic_wanabe wrote: »

This thread has really inspired me to be more creative with veg - thanks Gingham. Made humous (? spelling) for lunch for the first time yesterday and really enjoyed it though used 3 cloves of garlic which was probably too much! Over the weekend going to try the following since it is simple and I have a couple of aubergines to be used:

Aubergine Melts (serves 4)

3 Tbsp olive oil
2 aubergines, halved lengthways
4 tomatoes
1 x 150g mozzarella
basil

Heat oven to 200C. Drizzle the oil over the aubergines and bake for 25 mins till softened. Meanwhile slice tomatoes and mozzarella then arrange on top of aubergines. Return to oven for 5 mins till cheese has melted. Scatter over some basil. Serve with couscous and green salad.

DH asked me to thank you for this recipe. We had it this evening and I have to say, it was mouthwateringly delicious. we don't have couscous very often as I'm never sure what to make with it but this was perfect. I didn't have any salad left (delivery tomorrow) and no basil, so I toasted some pine nuts to sprinkle over it and I didn't skimp on the couscous. I can't wait till we get aubergine in the bag again. :j

So THANK YOU! x

**purpleprincess**

Had the leftovers of the slowcooker curry last night, but rather than rinsing our baked beans I just left them as they were- chucked the whole tin in, added some tomato puree, spoonful of aubergine pickle and a touch more curry powder. And it was really really lush!! We will definitely be having this again!! 2 wonderful meals out of 1!! We had it with chopped, fried courgette on the side.

Really really thank you.

organic_wanabe

I tried a quick & simple, new cauliflower recipe yesterday that someone reading this thread may find useful. I served it with organic r**** b*** but I'm sure it would go equally well with pasta.

Cauli & Almond Cream (serves 4 as a side dish/2 as a main dish)

1 medium cauli
2 Tbsp ground almonds
2 Tbsp lemon juice
2 Tbsp Greek yoghurt or creme fraiche (I used some leftover marscapone)

Cut cauli into florets, rinse and cook (covered), in boiling/salted water until tender.
Drain and reserve some of the cooking water.
Blitz cauli, almonds, 1 Tsp lemon juice, yoghurt, 1 Tbsp cooking water until smooth and fluffy, adding the extra cooking water if it seems too stiff.
Taste and adjust the seasoning and add more lemon juice if necessary.
Reheat and stir well before serving.

I added some leftover grated parmesan to it just at the end.

It proved a big hit.

I have half of last night's batch leftover - do you think it would be OK to freeze?

michelefauk

Hi
I hope nobody minds me butting into this thread, i have been following it for days but not had the courage to jump in!

As a veggie with a non-veggie OH and DD1 (15) DS (13) and DD2 (2 1/2) I am always looking for new ideas for meals that dont break the bank, so thanks for all of the inspiration guys!

Can I just add though that I tried the Galette last night, had been looking forward to it all day but mine didnt come out quite like the pics on here! It was bit tasteless too I have to say, I dont think I put enough seasoning in it. OH did say it would be nice with liver and onions!! I did think about trying it with leeks as they are quite a strong flavour.

Anyway,thanks again for all the ideas, I will keep reading and am very impressed!

spiddy100

We have had spring greens in our box this week and last night I cooked them really simply but it was delicious - even DH (normally an unrepentent carnivore) said he would like to have it again

Stir-fried spring greens (enough for 2)

1 large head spring greens
2 cloves garlic, thinly sliced
Piece fresh ginger, about 1cm, chopped
Juice 1/2 lemon
About 1 tbsp soy sauce

Wash the spring greens, remove the stalk and slice finely.
Heat oil in a wok or large frying pan (I used olive oil for the flavour but I would use peanut or sesame if I had it) over a medium heat. Add the garlic and ginger and cook, stirring, until the garlic starts to cook.
Turn up the heat, add the greens and stir fry for 2-3 minutes until they start to wilt. Stir constantly to prevent the garlic from burning.
Add the lemon juice and soy sauce and cook for a minute or so. The greens should be wilted but not too soft.
Serve with brown rice.

Gingham_Ribbon

Thanks everyone. Top recipies coming through!

I would say that the galette, if not using bacon, definitely needs a generious amount of salt, and I use either fresh rosemary or dried parsley too. It's nice with grated cheddar in the batter and leeks work very well.

the cauli and almond mash reminds me of a soup recipe I saw yesterday in a magazine in the doc's. It was fennel soup with almond. I'm going to try it when we get some in the veg box.

I think it was just a couple of bulbs of fennel, some veggie stock and an onion, simmered and blitzed with a couple of tablespoons of ground almond added at the end.