Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 Minestrone Soup Ingredients - Serves 4 ¼lb red lentils 1 onion 2 cloves garlic 1 courgette 1 carrot 1 red pepper ¼lb sliced mushrooms 2 tablespoons tomato pureé 1 can tomatoes Dash red grape juice 1 teaspoon basil 1 teaspoon oregano 2oz spaghetti Salt & pepper Fresh parsley 1½ pints vegetable stock Method • Chop the onion, crush the garlic and fry in olive oil until softened. • Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes. • Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened. • Pureé the tomatoes and add to the pot along with the lentils, stock, tomato pureé and grape juice. • Bring to the boil, reduce the heat and simmer for ½ an hour. • Break the spaghetti into pieces and add to the pot, simmer for ¼ of an hour. • Add the parsley, and serve. Mulligatawny Soup Ingredients - Serves 4 4oz Red Lentils 1 Small Potato ½lb Carrots 1 Small Turnip or Swede (about 4 ounces) 1 Parsnip 1 Courgette 1 Onion 14oz Tin Chopped Tomatoes 1 Tablespoon Tomato Pureé 1 Teaspoon Garam Masala 1 Teaspoon Curry powder 1 Dessert Apple 2 Pints Water 2 dessert spoons Sunflower Oil Salt & Pepper Method • Peel and dice the onion, heat the oil in a saucepan add the onion and fry gently with the garam masala and curry powder. • Whilst the onion is frying wash the lentils under cold running water, it is easiest to put them in a sieve. • As soon as the onion is soft add the water to the pan put in the lentils and turn up the heat. • Wash the vegetables, peeling any that are not organic, dice into ½ to 1 inch chunks and add to the pan, along with the chopped tomatoes and the pureé to the pan. • Once the soup begins to boil stir and then lower the heat and allow to simmer. • Wash, core and small dice the apple and add to the pan. • Cover and simmer for approximately 1 hour, until all the vegetables are cooked. • Season to taste and serve. This soup is a meal in itself for four and could be a starter for 6. Asparagus and Pine Nut Quiche 1 recipe basic pastry 1lb/450g asparagus, trimmed and chopped into 2 " (5cm) lengths 2 tbsp olive oil 4oz/110g vegan Cheshire-style 'cheese', grated 4 tbsp snipped fresh chives 1½oz/40g pine nuts, lightly toasted 250ml carton soya cream Parmesano Method • Toss the prepared asparagus in the oil and roast while the case pre-cooks. Roast until just tender. • Remove and allow to cool a little. • Mix with two-thirds of the 'cheese', the pine nuts and chives and pack these into the prepared case. • Top with the remaining 'cheese' then carefully pour over the soya cream. Sprinkle with Parmazano and bake at 200°C for 30 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 nice, thanks! regards, blake wilson Minestrone Soup Ingredients - Serves 4 ¼lb red lentils 1 onion 2 cloves garlic 1 courgette 1 carrot 1 red pepper ¼lb sliced mushrooms 2 tablespoons tomato pureé 1 can tomatoes Dash red grape juice 1 teaspoon basil 1 teaspoon oregano 2oz spaghetti Salt & pepper Fresh parsley 1½ pints vegetable stock Method • Chop the onion, crush the garlic and fry in olive oil until softened. • Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes. • Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened. • Pureé the tomatoes and add to the pot along with the lentils, stock, tomato pureé and grape juice. • Bring to the boil, reduce the heat and simmer for ½ an hour. • Break the spaghetti into pieces and add to the pot, simmer for ¼ of an hour. • Add the parsley, and serve. Mulligatawny Soup Ingredients - Serves 4 4oz Red Lentils 1 Small Potato ½lb Carrots 1 Small Turnip or Swede (about 4 ounces) 1 Parsnip 1 Courgette 1 Onion 14oz Tin Chopped Tomatoes 1 Tablespoon Tomato Pureé 1 Teaspoon Garam Masala 1 Teaspoon Curry powder 1 Dessert Apple 2 Pints Water 2 dessert spoons Sunflower Oil Salt & Pepper Method • Peel and dice the onion, heat the oil in a saucepan add the onion and fry gently with the garam masala and curry powder. • Whilst the onion is frying wash the lentils under cold running water, it is easiest to put them in a sieve. • As soon as the onion is soft add the water to the pan put in the lentils and turn up the heat. • Wash the vegetables, peeling any that are not organic, dice into ½ to 1 inch chunks and add to the pan, along with the chopped tomatoes and the pureé to the pan. • Once the soup begins to boil stir and then lower the heat and allow to simmer. • Wash, core and small dice the apple and add to the pan. • Cover and simmer for approximately 1 hour, until all the vegetables are cooked. • Season to taste and serve. This soup is a meal in itself for four and could be a starter for 6. Asparagus and Pine Nut Quiche 1 recipe basic pastry 1lb/450g asparagus, trimmed and chopped into 2 " (5cm) lengths 2 tbsp olive oil 4oz/110g vegan Cheshire-style 'cheese', grated 4 tbsp snipped fresh chives 1½oz/40g pine nuts, lightly toasted 250ml carton soya cream Parmesano Method • Toss the prepared asparagus in the oil and roast while the case pre-cooks. Roast until just tender. • Remove and allow to cool a little. • Mix with two-thirds of the 'cheese', the pine nuts and chives and pack these into the prepared case. • Top with the remaining 'cheese' then carefully pour over the soya cream. Sprinkle with Parmazano and bake at 200°C for 30 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 when are you cooking it and when are we invited over? heartwerk Nov 5, 2007 11:51 PM Recipies Minestrone SoupIngredients - Serves 4¼lb red lentils1 onion2 cloves garlic1 courgette1 carrot1 red pepper¼lb sliced mushrooms2 tablespoons tomato pureé1 can tomatoesDash red grape juice1 teaspoon basil1 teaspoon oregano2oz spaghettiSalt & pepperFresh parsley1½ pints vegetable stockMethod• Chop the onion, crush the garlic and fry in olive oil until softened. • Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes. • Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened. • Pureé the tomatoes and add to the pot along with the lentils, stock, tomato pureé and grape juice. • Bring to the boil, reduce the heat and simmer for ½ an hour. • Break the spaghetti into pieces and add to the pot, simmer for ¼ of an hour. • Add the parsley, and serve. Mulligatawny SoupIngredients - Serves 44oz Red Lentils1 Small Potato½lb Carrots1 Small Turnip or Swede (about 4 ounces)1 Parsnip1 Courgette1 Onion14oz Tin Chopped Tomatoes1 Tablespoon Tomato Pureé1 Teaspoon Garam Masala1 Teaspoon Curry powder1 Dessert Apple2 Pints Water2 dessert spoons Sunflower OilSalt & PepperMethod• Peel and dice the onion, heat the oil in a saucepan add the onion and fry gently with the garam masala and curry powder. • Whilst the onion is frying wash the lentils under cold running water, it is easiest to put them in a sieve. • As soon as the onion is soft add the water to the pan put in the lentils and turn up the heat. • Wash the vegetables, peeling any that are not organic, dice into ½ to 1 inch chunks and add to the pan, along with the chopped tomatoes and the pureé to the pan. • Once the soup begins to boil stir and then lower the heat and allow to simmer. • Wash, core and small dice the apple and add to the pan. • Cover and simmer for approximately 1 hour, until all the vegetables are cooked. • Season to taste and serve. This soup is a meal in itself for four and could be a starter for 6. Asparagus and Pine Nut Quiche1 recipe basic pastry1lb/450g asparagus, trimmed and chopped into 2" (5cm) lengths2 tbsp olive oil4oz/110g vegan Cheshire-style 'cheese', grated4 tbsp snipped fresh chives1½oz/40g pine nuts, lightly toasted250ml carton soya creamParmesanoMethod• Toss the prepared asparagus in the oil and roast while the case pre-cooks. Roast until just tender. • Remove and allow to cool a little. • Mix with two-thirds of the 'cheese', the pine nuts and chives and pack these into the prepared case. • Top with the remaining 'cheese' then carefully pour over the soya cream. Sprinkle with Parmazano and bake at 200°C for 30 minutes. Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 Any time you like :-) Jo Re: Recipies when are you cooking it and when are we invited over? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 as long as you come by and pick me up its a long walk otherwise heartwerk Nov 6, 2007 11:47 PM Re: Recipies Any time you like :-)JoRe: Recipies when are you cooking it and when are we invited over? Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
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