Gingham's vegetarian menu planner SPRING

Penelope_Penguin

Thanks Gingham - that looks lovely again. I have a swede, so will be trying the bake.

The galette was a huge hit - even DS who professes not to like cabbage had a *happy plate*. Here's a pic - next time I'll brown it a bit more, but the small penguins were threatening to faint clean away with hunger :eek:



And here's mine, with extra sprouts and cauliflower, for the brassica lovers



Penny. x

organic_wanabe

Pen - that looks great but where's the wine! I must try it - but what's the bet that there is now a run on cabbages, maybe even a shortage. Gingham - what a superb thread and a great encouragement for us non-veggies to eat more. Have you tried Delia's braised celery yet? I was never very keen on the taste and only used it for flavouring stocks and adding a wee bit to stews and spag bol. However, when I found the braised celery recipe it became a firm favourite and it's the only dish that DS really enjoys which contains carrots.

Penelope_Penguin

organic_wanabe wrote: »

Pen - that looks great but where's the wine! I must try it - but what's the bet that there is now a run on cabbages, maybe even a shortage. Gingham - what a superb thread and a great encouragement for us non-veggies to eat more. Have you tried Delia's braised celery yet? I was never very keen on the taste and only used it for flavouring stocks and adding a wee bit to stews and spag bol. However, when I found the braised celery recipe it became a firm favourite and it's the only dish that DS really enjoys which contains carrots.

Good job I'm not paranoid - you're the second person this afternoon to comment on my *drinking while I cook* There's a glass there, just a bit out of shot I reckon Gingham has a job on the side for the *Cabbage Marketing Authority*. Great dish though, and we sat and suggested lots of alternative fillings and additions to the dough whilst eating.

Penny. x

organic_wanabe

Pen - I suspect that many of us use some of the money we have saved to "toast" our thriftyness. No need to feel paranoid, you deserve your little treat, as do I!

Gingham_Ribbon

I'm looking forward to the braised celery, but I put half of this week's in the shepherd's pie and half in the curry that's in the slow cooker at the moment. Next time we get some, I'm definitely going to try it.

I think I'd like the galette with some sweetcorn in it, or chopped tofu sausages, or peas... It's going to be a great use up leftover veg dish, I'm sure of that!

buxtonrabbitgreen

Gingham_Ribbon wrote: »

I don't use quorn as a rule. There are nice cauldron sausages that are tofu based for quickness and are great in casseroles. (See my first menu planner. Link in post 1.) Rice and noodles, pasta, bread, bulgar wheat, couscous, quinoa and millet might tempt him, but I'm going to be pointing out ways of adding meat in at the end when making veggie dishes which should make it easier for those with veggies and meateaters in the house.

Does he like potatoes, just not mashed? Have you tried taking his potatoes out of the pan and mashing everyone else's? He might eat them boiled with a dab of butter on top.

Thanks Gingham, I will just look out for what you cook. By the way he doesn't like cauldron sausages or any potatoes except chips, but he only gets them once a week.

Churchmouse

Pen-Pen, just out of interest, how much milk did you use? I used only 200 mls, and I'm sure Gingham used 200 instead of the 250mls the recipe states for her second lot. Yours looks great. I did brown mine a bit more, but there was only me here ! Your pie dish is exactly the same as the one I used.

CMx

Jo_R_2

Hurray for veggies!:j

Was interested to see your recipe for making tomato sauce. Must admit to never ever buying passata, I always prefer a chunkier sauce so use an onion and a clove of garlic gently fried, a tin of tomatoes chopped up, a generous squeeze of tomato puree, then season with black pepper, and add either veggie bouillon or veggie gravy granules depending on how thick/salty you want it. I tend to use the bouillon with a pasta sauce and the granules with a chilli, for example.

Also can we have the recipe for the choc and cherry muffins? Pretty please? :j

Penelope_Penguin

Churchmouse wrote: »

Pen-Pen, just out of interest, how much milk did you use? I used only 200 mls, and I'm sure Gingham used 200 instead of the 250mls the recipe states for her second lot. Yours looks great. I did brown mine a bit more, but there was only me here ! Your pie dish is exactly the same as the one I used.

CMx

Hi, CM! I followed you two and used 200ml milk. As you mentioned before, it's sometimes difficult to know what it is you're aiming for, so I thought I'd follow what you 2 had done, as that had worked for you.

Next time I think I'll leave out the bacon - it did nothing for me. I might replace it with cheese (greyure and leek in the dough sounds good to me), and, separately, ratatouille as the filling.

Penny. x

spiddy100

Made the galette last night at last Or rather, a version of it! Thought i would share (sorry don't have any pictures).

I had no chunky bacon so used some lovely smoked streaky from the good butchers - definitely wouldn't leave that out myself as it set the flavour for me. Also, we had no parsley so I used a tsp or so of dried mixed herbs sprinkled over the cabbage which was nice. Oh, and only one shallot so used a finely chopped onion and that was fine.

I used all the milk as I forgot until too late what people had said about the batter being runny. It was fine but did take a little longer to set and take colour than I'd expected - probably cooked for about 45 mins altogether.

I thought it was a bit like a big toad in the hole with cabbage and bacon in DH had seconds :eek: even though he'd been making *very* sceptical noises when I described what we were having!

Next time I think I'd use a little less garlic (used three large cloves, and normally love loads of garlic). I agree with Pen Pen re the leek and gruyere, that would be lovely. But you could make the bacon and cabbage version and sprinkle the top with some cheese, that would be nice too.

Thanks for sharing this recipe Gingham Ribbon