Vegan Recipe Thread.

ceridwen

My sort of ideal timespan for getting a workday meal together - 10 minutes:

http://urbanvegan.blogspot.com/2007/11/autumn-express-101-simple-vegan-meals.html

Sazbo

ceridwen wrote: »

My sort of ideal timespan for getting a workday meal together - 10 minutes:

http://urbanvegan.blogspot.com/2007/11/autumn-express-101-simple-vegan-meals.html

thanks! some great (quick) ideas in there.


Saz

anniewoo

Thanks for that,I've added it to my favourites.Looks like some nice things on there.

Pink.

Hi ceridwen,

I have added your link to the Vegan Recipe thread so that it can be found easily.

Pink

**purpleprincess**

This is an amazing vegan recipe website

neverdespairgirl

Butternut squash, peanut, pea and spinach curry with cashew salad. Serves 4 as a main course.

This is wonderful!

2 tbsp vegetable oil
1 large onion, peeled
1.5 tbsp thai green curry paste
4 cloves of garlic, roughly chopped
2 handsful of skinless, roasted peanuts, roughly chopped
1 stalk of lemon grass
400 ml unsweetened coconut milk
2 green chillies, sliced
600g butternut squash, cubed
2 large handsful of fresh peas
250 spinach, roughly chopped

Heat the oil, and saute the onion. Add the curry paste and garlic, and cook for 1 min, while stirring. Add peanuts and fry for 1 more minute.
Remove base and hard outer layers of lemon grass stalk. Thinly slic the stalk until you get to the woody bit (don't throw that bit away).

Add coconut milk, chillies, lemon grass, lemon grass stalk, and 600ml hot water, and bring to the boil. Add the squash, and salt to taste. Simmer rapidly for 5-10 mins, until the squash is almost cooked through. Add the peas, cook for 3 more mins. Stir in the spinach and turn off the burner.

Cashew salad:

Large handful of roasted cashews, roughly chopped
2 spring onions, sliced
handful of coriander, roughly chopped

Mix all ingretients together in a bowl.

To serve - divide the curry into 4 plates, sprinkle the salad on top. Serve with plain rice.