Who Gives a .... Anyway

We have been doing Meat Free Mondays (and some other days too, but Mondays is a no neg), and there are a number of recipes that I loved so I think committing them to the electronic cloud may help us remember them, and perhaps someone else. Brown Mushroom Risotto with Mangetout Serves 4 Ingredients 1 onion 1 or 2 cloves garlic (depending on taste) 750 ml of veg stock (keep warm on the stove, you can make you own or by a good quality one) 8 large brown mushrooms 2 handfuls of mangetout (about a cup) 1 cup (250ml) of dry white wine, although you can also use red but then dilute half half with water 6 to 8 sprigs of thyme or 1 teaspoon dry 1 cups arborio or if you do not have sushi rice 2 teaspoon olive oil Parmesan cheese or hard cheese like grana padano Items needed Frying pan Large pot Pot/Container for stock knife and chopping board Time Prep about 10 mins Cooking about 10 mins Instructions Get stock warm in separate pot / container Add 1 teaspo...

As part of the Falafel recipe already listed, I never listed a Humus recipe, or more like how to make it. Ingredients Please note that my kids are very salt and pepper sensitive so adjust to taste. A tin of chickpeas, NOT drained 4 tablespoons of tahina (sesame paste) 2 cloves garlic, bottom cut off and pealed teaspoon of powdered cumin 3 or 4 tablespoons of lemon juice 2 or 3 tablespoons of olive oil salt and pepper to taste Method The one thing about Humus is it must be smooth. SO use a strong blender. Empty tin into the blender then add garlic, tahina, the garlic cloves and cumin. add the 3 tablespoons of lemon juice and 2 tablespoons. And blend. Not that I have kept on standby the lemon juice and Olive oil. This is because you may need to add it later when the blender is struggling. Blend or pulse until mixed, then taste, add lemon juice, salt and pepper to taste. Then blend again. If it is too thick add the extra olive oil You can also ad...

I am teaching my 7 year old daughter (Julia) simple meals to cook, so that she can cook her own meals. While she still requires a little help, and Lucy almost 4 years old always gets a tasks this was an easy recipe and it really did taste moreish. Ingredients Yummy Tin of peeled whole tomatoes (or you can peel 4 tomatoes, if you do not want the sugar that comes with the tinned ones) A Tin of Lentils (or about ½ a cup soaked overnight in 1 cup of water and a teaspoon of vinegar) Dried powdered Cumin and dried Basil One chopped onion About a teaspoon of crushed garlic A handful of fresh basil Pasta, we used spinach Tagliatelle (made using spinach juice) 2 x teaspoons olive oil Optional ¼ cup red wine Method Take medium size saucepan and place on stove, get it warm (should take between 1 and 2 mins) Add oil, add onions, and cover the onions with oil This must cook for about 3 mins While that is busy, blend the tomatoes and lentils, and a teaspoon of cumin, until ...

I finally found a good Falafel recipe, that I found the base of from VideoJug. Ingredients You need 250 g chickpeas (soaked over night is water, cover dried chickpeas with water plus two thirds) 2 cloves of garlic handful of parsley handful of coriander 1 chilli , chopped (optional, can also use powder) 2 tbsp flour ¾ tsp baking soda 1 tsp cumin 1 tsp coriander 1 ltr vegetable oil (for frying) salt / pepper (optional) blender or food processor bowls spoon tray slotted spoon saucepan or wok paper towel (for drying the balls on) Instructions Drain and purée drained chickpea until they are like breadcrumb like mixture. Add the rest of ingredients Introduce the parsley, coriander, chilli, garlic and blend until well combined. Then add the flour, the cumin, coriander (ground or seeds), the baking soda and about one and salt to taste and. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water (say...

A simple and quick pasta recipe, that is delicious and vegan. Serves a family of 4. I did submit this to Meat Free Monday website. Ingredients ½ an onion 2 Teaspoons of olive oil Garlic clove (optional) 1 x tin tomatoes and onions, or 4 chopped skinless tomato 1 x tinned peas (must be tinned) Penna pasta recommended – assuming dried, if freshly made boil water as you add onion Method Heat 1 teaspoon of oil Add the chopped onion, when soft add the garlic (crushed or chopped) Simmer for 5 minutes. Add the tinned tomato and onions or tomato Put water for pasta in kettle for more efficient boiling Simmer the sauce while water boils. Once water boiled cook pasta, as pasta is cooked, remove heat from sauce, add the tinned peas. If you like pepper and salt add now. Drain pasta using a sieve or colander and place the sieve / colander back on to pot you cooked the pasta in. Pour the rest of the olive oil over the pasta and toss. I suggest adding the pasta to the sauc...

Serves 6 I got the original recipe is from Meat free Monday – fry’s news letter. They said the creator was Jodi-Ann Pearton who has just won Chef of the Year 2010. Modification in GREEN NOTE:  This uses cheese so technically it is not meat free, so vegans this is not an option. Ingredients 4 large eggplants (Used 3 more than enough) Salt 300ml olive oil 1 onion, chopped 2 cloves garlic, chopped 2g fresh thyme 2g fresh parsley 1 box VEGETARIAN MINCE 10g fresh basil leaves (I needed 30g) 2 tins tomatoes 4 potatoes, sliced thinly (skins on) – I would suggest par boiling them, or extending the cooking time to 60 minutes 300g goat’s cheese (Used chunky cottage cheese, since 300g of goats is not easy to come by, 250g not enough, would recommend ricotta cheese) 3x tomatoes for the top although the picture does not have them, and I think this is a mistake below 1/2 cup freshly grated Parmigiano-Reggiano Method Mine did not look like this, but tast...

This was originally inspired by Good Food Magazine, as published on BBC Food website called Chickpea Tangine. This is not a Tangine, since it is not cooked in the Tangine cooking pot. Tastes better with butter beans Ingredients Method 2 tbsp olive oil 2 onions 2 garlic cloves ½ tsp each ground cinnamon, garum marsala, coriander and cumin – can add ½ tsp chill too for a bit of bite 6 courgettes 3 chopped tomatoes 1 can of butter beans 225ml vegetable stock 1 ½ cups frozen peas 2 hand full’s of chopped coriander T ake each courgette and cut them from just below stem end to tip and then turn them 90 degrees and repeat. Then cut of the tip, and then cut into thirds, this should give you 12 quarters. Into a container empty the herbs, and add the courgettes to the container, make sure each is covered in herb mixture. P lace a pot on a low heat and add the oil into the pot. Chop the onions now this gives the oil time to be warmed up, add onions to oil and fry them ...