Guest guest Posted November 6, 2003 Report Share Posted November 6, 2003 Hiya! Just joined your list and got asked to say " hello " , so " hello " :-) I'm from England (Yorkshire). Good to see lots of people from all over the world on this list! I'm a co-ordinator for an organic veg-box scheme (you get a box of random, but cheap, organic vegetables and/or fruit each week). We're a bit innundated with carrots, cauliflower, potatoes and cabbage at the moment so I was wondering if any of you had any nice recipies using any of those ingredients, which I could share? Or indeed, recipes for apples and/or pears. Here's a recipe in exchange ;-) -------------- Eric's Cabbage (side dish): onion mustard seeds cabbage oil/vegan marg for frying * gently fry onions (cut into rings is nice) and mustard seeds * when onions are soft, add chopped (sliced) cabbage and a little water (or stock) * cover and cook gently until cabbage is cooked to your satisfaction * serve as an accompaniment to your main meal (it's good with mashed potato and nut roast) --------------- Well, it's simple but tasty. Sorry there are no quantities, I don't really cook that way. At a guess I'd say an onion and 2 desert spoons(or about a tablespoon) of mustard seeds plus about 1/4 a cabbage will do two people. (but use whatever looks right to you. Add salt and pepper to taste, if you wish). Let me know if you'd prefer me to give " proper " quantities next time. Look forward to hearing from you. Best wishes, Naomi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2003 Report Share Posted November 7, 2003 hi naomi last winter we lived on this cabbage salad (never got sick of it for some reason) thinly slice part of a green cabbage into a bowl in jar, mix part olive oil, part tamari, minced ginger (or slices if you have time to let the flavour impart) and a dash of sucanat and a little water this is the basic dressing ... if you want you can add some toasted sesame oil and toasted sesame seeds to the salad ... roasted whole almonds (skin on) are also a crunchy addition to the salad, as is shredded carrot i'm sorry i don't have specific measures ... i go by taste shake well and toss with cabbage (and other veggies if using) hope you like it tara (in chilly guelph ontario canada) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2003 Report Share Posted November 7, 2003 On 6 Nov 2003 at 12:28, naomi_kv wrote: We're > a bit innundated with carrots, cauliflower, potatoes and cabbage at > the moment so I was wondering if any of you had any nice recipies > using any of those ingredients, which I could share? hey there, one of my favourite autumn dishes is to take all of those and any other hearty autumn veggies i have, marinate them in a nice vinagret (usually lemon juice, olive oil and garlic) for about an hour, then roast @ 450 for 40 min to an hour depending.. make sure to stir a few times or the bottoms will burn. peace jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2003 Report Share Posted November 7, 2003 Hi Tara, Thank you for that, it sounds very good! But what is sucanat? Not to worry at all about the measures, I cook by taste too - and get very confused over how much a " cup " or " 25 grams " might be! That's a nice part of the world you live in (apart from the cold, maybe)! I seem to know a lot of people from near Toronto. My brother goes over every summer to play ice hockey. Anyway, I will stop wandering off-topic. Do you have a regional speciality? How about anyone else? Are any regional specialities anywhere actually vegan?! I made really nice " bangers and mash " last night. It's sausage and mashed potato, kind of a traditional english dish... Here's the basic recipe - I served it with cabbage and purple- sprouting broccoli (tastes like normal broccoli, looks pretty): -------- I would start the potatoes first, then make a start on the gravy. Whilst that's doing, you can grill the sausages. The cabbage and broccoli don't take long (I steamed mine over the gravy). for the " mash " * potatoes * vegan margarine (or you could try soya milk/creme or even a soft not-cheese). Peel and chop the potatoes. Boil until soft (about 20 mins, better to be a bit overdone). Mash up with lots of vegan margarine (or alternative). for the " bangers " * vegan sausages (I use the Taifun tofu grill sausages because they taste nothing like " real " sausages, and don't have that unpleasant sausage-texture :-) ). Use 2-3 per person I chopped one into small bits to add to the gravy (this isn't very traditional, but was tasty). Grill the rest until starting to brown on all sides (or according to any packaging you got!), proabably about 7 mins. for the gravy * oil for frying * onion * garlic gravy mix - straight from a packet, if you like. I like to add my own touch so use the following (per person): * 1 teaspoon vegan vegetable boullion (or a stock cube), * 1 teaspoon of a darker " gravy mix " which contains a little cornflour for thickening (you could just add 1/2 teaspoon of cornflour and a little more of the stock you have). Mix cornflour with a little COLD water before adding to the hot stock, * 1/4 to 3/4 teaspoon of marmite (which I find much nicer than vegemite!), * some very ripe, finely chopped fresh tomatoes (approx. 2 little ones or one larger one), * a squirt of tomato puree (you may not need this if your tomatoes are very ripe, or use a bit more if you don't have fresh tomato), * boiling water (maybe about 1/2 a pint; slightly more than the amount of gravy you think you want... add it slowly if you're not sure, and taste to make sure your mix isn't too salty) * a chopped sausage (if you like) Finely chop onions and garlic and fry in a little oil. Mix the dry ingredients (boullion/stock/gravy powder) with some of the boiling water. When onions are soft, add the stock+hot water you just made. Heat and stir for a few minutes (especially if you added cornflour!). Gradually add the other ingredients starting with the sausage, then marmite, and finally the tomato. Add more hot water as necessary, simmer the mix and stir as you go along. From the onions, it takes about 10-15 mins to cook. To combine: Pile mashed potato on plate. Add grilled sausages (so they stick out at a jaunty angle, if possible!). (add cabbage/broccoli/other accompanying veg). Pour the gravy mixture over it all. Enjoy! ------------- Thank you again for the recipe, :-) Naomi , " Tara Treanor or Pete Long " <p- pie@s...> wrote: > hi naomi > last winter we lived on this cabbage salad (never got sick of it for some reason) > > tara > (in chilly guelph ontario canada) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2003 Report Share Posted November 7, 2003 hi naomi sucanat is organic unrefined dried sugar cane (the brand name is sucanat, made in n.america by wholesome foods) - it has a sort of molasses-y flavour and is not as sweet as white or brown sugar in canada 'regional' is kind of lost -- at least this part ... i'm sure there are regional influences (such as quebec maple syrup and alberta (gag) beef) but here in bland old ontario we do the best we can culling from other cultures! where are you? my sister is in london now doing her phd at ... ahhh i think imperial college ... tara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2003 Report Share Posted November 8, 2003 At 12:28 PM 11/6/2003 +0000, naomi_kv wrote: > We're a bit innundated with carrots, cauliflower, potatoes and cabbage > at the moment so I was wondering if any of you had any nice recipies > using any of those ingredients, which I could share? Here are two flexible recipes. You could easily vary the amounts of cabbage, carrots & potatoes. * Exported from MasterCook * Festival Slaw Recipe By :Cooking Light - Low Fat Ways to Cook Vegetarian Serving Size : 8 Preparation Time :0:00 Categories : Salad Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups shredded cabbage 1 cup shredded red cabbage 1 cup shredded carrots 1/4 cup finely chopped onion 1/4 cup chopped dry roasted cashews 1/4 cup white wine vinegar 1/4 cup unsweetened pineapple juice 1 tablespoon dijon mustard 1/8 teaspoon salt 1/8 teaspoon pepper Combine cabbage, red cabbage, carrot, onion, and cashews in a medium bowl and toss gently. Combine vinegar and next 4 ingredients; stir well. Add to cabbage mixture and toss gently. Cover and chill thoroughly. S(ISBN): " 0-8487-2206-X " Copyright: " 1996, Oxmoor House " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; trace Fat (7.0% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Soup 2 Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes soups & stews Soyfoods vegan vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 1 large garlic clove -- minced 4 cups vegetable broth or water 1 1/4 cups red potatoes, chopped 2 cups tomatoes, chopped 1 bay leaf 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon salt or to taste freshly ground pepper dash hot pepper sauce 1 cup chopped zucchini 1 cup shredded cabbage 1 cup mushrooms, sliced 1 15 oz can soybeans -- drained and rinsed* Heat oil in a large nonstick saucepan over low heat. Add onion, carrots, celery, and garlic and cook, stirring occasionally, 5 minutes. Add broth, potatoes, tomatoes, herbs, salt, pepper, and hot pepper sauce. Cover and simmer until potatoes are almost tender, about 15 minutes. Discard bay leaf. Add zucchini, cabbage, mushrooms, and soybeans and simmer until vegetables are crisp-tender, about 10 minutes. Serve hot. *Note: Feel free to substitute any type of beans you prefer for the soybeans. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 16g Fat (39.1% calories from fat); 27g Protein; 28g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2003 Report Share Posted November 8, 2003 Hi, On Thu, Nov 06, 2003 at 12:28:17 -0000, naomi_kv wrote: > a bit innundated with carrots, cauliflower, potatoes and cabbage at > the moment so I was wondering if any of you had any nice recipies Here's a potato curry one but I always add cauliflower. POTATO CURRY ------------------ 6 medium potatoes - peeled and evenly diced 2 tbspns oil 1 tspn salt 2 tspns cumin seeds 1 tspn yellow mustard seeds ( or 2) 2 tspns black mustard seeds 1 large tspn turmeric 1 tspn ground coriander 1/2 tspn cayenne pepper 1 cup water - may need 1/2 cup more if adding cauli 1/2 small container (1/2 cup) Soy yoghurt, plain. 2/3 cup frozen peas thawed plus about 1/2 cauliflower Heat oil add spices, cook stirring 2 - 3 minutes, then add potatoes and stir well to coat. Continue to cook for 5 - 10 minutes till potatoes are starting to brown at edges. Add the cauli here. Add water and lower heat, cover and simmer/steam for 30 minutes stirring occasionally until potatoes are tender. Make sure you scrape up all the spices on the bottom of the pot. Add yoghurt and peas and warm up. I actually cooked it a lot longer than 30 min more like an hour on simmer. I am a wuss I don't add the cayenne but I do use about 2 teaspoons of the yellow mustard seeds and 2 tspns of the ground coriander. If you can't get the yoghurt or don't like it this dish is still good. Persian Quote Link to comment Share on other sites More sharing options...
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