Gingham's vegetarian menu planner SPRING

HopeElizzy

:hello:
Well, my galette is in the oven! My littlies are pretty good about eating their veggies so we'll see what they make of this. I've had a quick skim through all your notes (mostly GinghamRibbon and Churchmouse, I think) and am cooking it at a lower temperature for slightly longer.
I've also made a note of what I've done next to the recipe in the book - The French Kitchen by Joanne Harris. Looking through this book there are a few other recipes I may be trying and not just the pudding ones! I have both of Joanne Harris' cookery books as well as all her novels - I usually end up drooling while reading especially Chocolat!

ells2123

Hi,

My first veggie recipe tonight from this thread - i made the filo pastry tart with caramailsed red onion, roasted red pepper and feta cheese (had no goats cheese!)

Was absolutley yum, carnivarous bf very impressed! We thought a smaller version would make a lovely starter served with salad next time we have friends round.

Thanks Gingham Ribbon and everyone else who has contributed their ideas!

:beer:

**purpleprincess**

I made the spinach and goats cheese pizza, :drool: !! Was really nice, we added a couple of sun dried tomatoes to it too.

Making the lentil lasagne tonight!!

**purpleprincess**

The Green lentil curry in SC, is this Delia's recipe with egg? Is it easy to do in the slow cooker?

Tam_Lin

1 courgette (24p)
1 onion (16p)
1 leek (20p)
Handful of mushrooms (40p)
Handful new potatoes (30p)
Tin chopped tomatoes (19p)
3/4 pint stock (5p)
Dill (69p)

Serves 2-3 for £2.23

Chop and fry the courgette, onion, leek and mushrooms in a little oil. Add tomatoes and stock, then potatoes. Add as much fresh chopped dill as you can find; our local international shop does the equivalent of 2 cupped handfuls for 69p. You can also use dried dill. Simmer for 45 minutes or until potatoes are soft.

The dill gives it the most amazing creamy flavour; no need for any other seasoning. Would go great with crusty bread. My determinedly carnivorous DH has wolfed down the lot, including the portion I'd set aside for my lunch tomorrow.

aussielle

What a truly inspiring thread!

I've been totally absorbed reading it from beginning to end and made a note of loads of new recipes to try, including the legendry galette (the pics look fab) trouble is I'm now starving!!!!

Thanks GR and everyone else who has posted recipes :T

aussielle

Hope you don't mind, here's my veggie version of cottage pie maybe some of you may like:

Ingredients

pre cooked red lentils
pre soaked and cooked aduki beans(or tinned)
large pan of mashed potato
large leek
couple of cloves of fresh garlic
tin of chopped tomatoes
spoon of sugar
level tbs vegetable bouillon powder
grated cheese

Method

Gently saute leek and garlic until soft. Add tomatoes, pre cooked red lentils and aduki beans, sugar and bouillon powder.

Transfer into oven proof dish, cover with mashed potato and grated cheese and cook in oven until cheese has melted and top goes a little crispy...it's delicious and equally so with a layer of sliced sweet potato on the top as an alternative to mash.

As it freezes well I tend to make quite a few of them in one go.

Gingham_Ribbon

Hi everyone. Thanks for the recipes.

To answer the curry questions, I am not very adventurous with them at the moment. Two reasons being that I often scoop out some of the mixture THEN add the spices because my toddler has gonen off spicy food at the moment and I'm not pushing it. The other reason is that my husband has a stomach problem and can't eat anything too spicy, so I'm not experimenting much incase I make it too hot.

The slow cooker curries are more or less all the same, with slightly different ingredients, and they're fine in a pan too. I sometimes just throw onion/leek/carrot, cauliflower/potato/chickpeas/any root veg to the slow cooker with some stock and passata to cover and a spoonful of pataks curry paste and a little garlic. It may need to be transfered to a pan for a little while to reduce the sauce down a little bit before serving.

Or I fry some onion in sunflower oil, add garlic, add some steamed cauliflower or carrot with some passata, curry paste and a tin of chickpeas and let it reduce down and don't bother with the slow cooker depending on how much time I have. The second way is easiest if my toddler is having some as I just have a seperate pan with all the same things in minus the curry paste.

The delia one is gorgeous done properly, and I did it that way rather than in the slow cooker in the end so I can't promise it would be okay in that. (Sorry!) But there's no harm in bunging it all in and giving it a go. It's lentils and spices. It won't go wrong I'm sure!

Gingham_Ribbon

STANDARD VEGETABLE BAG (suitable 2-4 people) @ £10.55
Lady Balfour Potatoes
Carrots
Onions
Salad Tomatoes
Courgettes
Broccoli
White Mushrooms
Batavia Lettuce
Cauliflower
Eggs: £1.25

Morrison's list

spring onion
cucumber
yoghurt
milk
cheddar
creme freche
single cream
goat's cheese
pasta
butter

STANDARD FRUIT BAG (suitable 2-4 people) @ £7.50
Mango
Bananas
Navel Oranges
Rocha Pears
Royal Gala Apples
Ruby Grapefruit

Gingham_Ribbon

My menu plan this week only covers dinners because I'm not being very adventurous with lunches lately and have covered everything that I will make this week already. Also, we are having leftovers quite a lot as I am making plenty for dinner and reheating a day or two later. And then there's the picnic thing at lunch times and you never know when it's going to be nice enough to just make a pack up and go play in the park.

cauliflower and chickpea curry with rice
courgette and tomato flan with salad
mushroom risotto
broccoli flan and potato wedges
carrot and lentil soup
courgette and goat's cheese tarts and salad
pinto bean burgers and potato wedges