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  1. #21
    Funkychicken's Avatar
    Funkychicken is offline I'm supposed to have a plan? Can't I just be proactive with pep?
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    WARM SNAKE BEAN SALAD I Looooove this dish!

    2 bunches snake beans (or green beans if easier)
    1 tsp olive oil
    1 med red onion, thinly sliced
    1 small red chilli
    2 tbs brown sugar
    1/3 cup balsamic or malt vinegar
    1/2 cup flaked almonds
    2 tsp chopped fresh coriander

    Steam beans until tender. Heat oil in a pan and add onion & chilli, cook stirring until soft. Add sugar and vinegar, cook stirring until sugar is dissolved. Stir in nuts & coriander, cook until hot, then stir in beans.
    Serve in a salad bowl.

  2. #22
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    Yum!!!!

    I am not vegan but I love vego and vegan dishes, will have to try these out

  3. #23
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    These are fantastic, I'm Vego and want to cut back my intake of diary and animal products so I will definitely be cooking up a storm with these

  4. #24
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    jag5000 is offline "tickled pink"
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    I just realised one of DD's fav vego dishes is also vegan

    vegetarian san choy boy (sorry for the crappy recipe, I usually cook 'by eye')

    saute some ginger and garlic in some olive oil, add lots of finely chopped mushrooms (I use different types). Add some finely chopped veg.. I like capsicum, bean sprouts and snow pea sprouts.. add a few splashes of vego asian type sauce.. soy and hoisin are our favs. Serve in lettuce cups made from iceberg lettuce.

    DD likes hers with chopped peanuts on top

    ETA: forgot one of the most important ingredients! a can of diced water chestnuts!

  5. #25
    Ana Gram's Avatar
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    Spinach and Bean Stuffed Mushrooms

    2 tsp olive oil
    1 onion, finely chopped
    100g spinach leaves, finely chopped
    220g can baked beans
    1 capsicum, diced
    4 large field mushrooms
    2 cups cooked couscous

    Heat oil in pan. Add onion and spinach. Cook, stirring until spinach starts to wilt. Remove from heat and stir in baked beans, capsicum and couscous. Season with salt and pepper. Remove stems from mushrooms. Place mushrooms in oven proof dish and brush with oil. Spoon mixture into mushrooms. Cook at 200C until mushrooms are tender.

    You need to check the label of the baked beans to make sure they are vegan as most I have seen on the shelves of the major supermarkets contain cheese. And you can use vegan cheese instead of couscous if you prefer. I don't use vegan cheese as it contains palm oil.

  6. #26
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    Gnocchi with Napoletana sauce:

    GNOCCHI
    • 2 large potatos
    • 1 cup flour
    • 2 tablespoons dried basil
    • 2 tablespoons dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    Boil potatos until soft. Mash the potatoes in a bowl until there are as few lumps as possible.
    In another bowl, add the flour and seasonings, mix, and make a well in the center. Add the potatoes and slowly mix together to form a smooth dough. Add more flour if needed.

    Dust a kitchen space with more flour, take sections of the dough, and roll out into a inch thick rope. Cut the rope into inch long pieces. Take each piece and pinch the ends to form an oval ball.
    In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Keep warm in a bowl in the oven.

    NAPOLETANA SAUCE
    • 1kg ripe tomatoes, peeled and chopped
    • cup olive oil
    • 2 cloves garlic, chopped
    • 2 onions, chopped
    • vinegar, to taste
    • sugar, to taste
    • salt
    • 6-7 fresh or dried whole basil leaves


    METHOD


    Take the core from the top of the tomatoes and make a small cross with a sharp knife at their base. Plunge tomatoes into boiling water and drain and run under cold water. Peel the tomatoes and then cut in half. Squeeze out the seeds and roughly chop. For a better textured sauce, place in a bowl and mash with a potato masher.

    Place oil and garlic in a medium sized saucepan. Cook over low heat for 2-3 minutes.

    Add onions and continue cooking for 30 mins or until broken down and "jam-like". Add tomatoes and season and simmer for 1 hour, or until mixture thickens and the oil has separated from the sauce.

    Taste the sauce and add a little sugar or vinegar, depending on how sweet or tart the sauce is.

    Pour sauce over gnocchi and eat!

  7. #27
    Ana Gram's Avatar
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    Sugar Snap Pea and Chickpea Salad

    375g green beans, topped
    125g sugar snap peas
    2 cups cooked couscous
    125g capsicum, roasted and cut into strips
    400g can chickpeas, drained and rinsed
    100g rocket
    juice of 1 lemon
    1 clove garlic

    Cook beans and peas in boiling water until bright green but crisp. Drain, run under cold water and drain again. Add to couscous, capsicum, chickpeas and rocket. Toss well. Combine lemon juice with garlic and whisk. Add dressing to salad and toss.

  8. #28
    Ana Gram's Avatar
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    Zucchini and Corn Muffins

    1 cup plain flour
    1 cup corm meal
    1 tbsp sugar
    1 tbsp baking powder
    1 egg equivalent
    1/2 cup soy milk
    1/4 cup olive oil
    300g can creamed corn
    2 small zucchini, grated or finely chopped

    Preheat oven to 200C. Lightly grease a muffin pan or line with patty cases. Sift dry ingredients into a large bowl. Combine egg equivalent, milk, oil and corn in another bowl. Add zucchini and wet ingredients to flour mixture and stir until just combined. Spoon into muffin pan. Bake until golden and cooked through, around 15-20 minutes.

  9. #29
    Ana Gram's Avatar
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    Curried Lentil Burgers

    2 tbsp olive oil
    1 onion, finely chopped
    1 large carrot, finely chopped
    1 tbsp korma curry paste
    2x 400g cans brown lentils, drained and rinsed
    1 1/4 cup breadcrumbs
    1/3 cup fresh coriander leaves, roughly chopped

    Heat half the oil in a fry pan over medium heat. Add onion and carrot. Cook, stirring occasionally until soft. Add curry paste. Cook, stirring until aromatic. Remove from heat. Put lentils through blender until roughly chopped. Add lentils, carrot mixture, breadcrumbs and coriander. Mix until well combined. Cover and refrigerate for 30 minutes. Shape into patties and cook in fry pan using remaining oil, until golden and heated through.

  10. #30
    Ana Gram's Avatar
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    Lentil Bolognaise

    1 onion, finely diced
    2 cloves garlic, crushed
    400g can lentils, drained
    button mushrooms, sliced
    1 tsp marjoram
    400g can crushed tomatoes
    3 zucchinis, sliced

    Cook onion and garlic until soft. Add lentils, mushrooms and marjoram. Cook for 5 minutes, stirring occasionally. Stir in tomatoes and zucchini, simmer until zucchini is tender. Serve with pasta.


 

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