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  1. #21
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    Quote Originally Posted by Rose&Aurelia&Hannah View Post
    Lentil curry - fry onion/garlic in oil add cumin seeds, mustard seeds, turmeric, garam masala. Add can of diced tomatoes and soaked red or yellow lentils. Add water and cook for 30-40min. Serve with rice.
    Yum.

  2. #22
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    Quote Originally Posted by binnielici View Post
    I'm ovo-lacto vegetarian (so eat dairy and eggs) and have been since I was 17. Some easy vegetarian meals that go well with meat eaters (the rest of my family) are:

    Risottos

    Roast pumpkin, spinach and feta
    Pea and asparagus
    Roast sweet potato and sundried tomato

    Pasta
    Spinach and ricotta lasagne/cannelloni or stuffed shells
    Roast vegetable lasagne
    Parmesan and spinach orzo
    Below use any shape pasta
    Roast cherry tomato and basil sauce
    Creamy pumpkin and spinach sauce
    Pea, asparagus and Parmesan

    Rice

    Fried rice with egg, carrot, zucchini, peas, corn, bean shoots and Bok choy



    Mushroom sauces for pasta and in risotto is also a good source of nutrients. I am allergic (anaphylaxis) so they don't come in the house! Hence why no suggestions above 😊
    Can you please tell me how you do the creamy pumpkin & spinach sauce....

  3. #23
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    [QUOTE=Nafsika;8418973]Can you please tell me how you do the creamy pumpkin & spinach sauce....[/

    Steam pumpkin until soft (I use Kent but some people prefer butternut). Once cooked put in blender (stick mixer whatever you have) and purée. Pour back in pan and pour in cream. Season to taste. Depending on the pumpkin (sometimes they are so flavoursome and other times a little bland) you may want to add a small amount of stock of your choice. Take off heat stir through baby spinach and cooked pasta.

    I change what I top it with sometimes just some Parmesan cheese. Other times I will crumble feta on top with toasted pine nuts.

  4. The Following User Says Thank You to binnielici For This Useful Post:

    Nafsika  (28-02-2016)

  5. #24
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    [QUOTE=binnielici;8419017]
    Quote Originally Posted by Nafsika View Post
    Can you please tell me how you do the creamy pumpkin & spinach sauce....[/

    Steam pumpkin until soft (I use Kent but some people prefer butternut). Once cooked put in blender (stick mixer whatever you have) and purée. Pour back in pan and pour in cream. Season to taste. Depending on the pumpkin (sometimes they are so flavoursome and other times a little bland) you may want to add a small amount of stock of your choice. Take off heat stir through baby spinach and cooked pasta.

    I change what I top it with sometimes just some Parmesan cheese. Other times I will crumble feta on top with toasted pine nuts.
    Thank you kindly

  6. #25
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    We try and have a couple of meat free nights per week. Our usual suspects are

    - Pumpkin, fetta, cashew and spinach quiche
    - Satay stir fry veges (easiest satay sauce ever, peanut butter, coconut milk, garlic and a bit of curry powder)
    - Spring rolls
    - Gnochhi with pumpkin & sage sauce
    - Mushroom and lentil rissoles
    - Risotto (pumpkin & Spinach or mushroom)
    - Pumpkin falafels
    - Macaroni Cheese (pasta with basic white/cheese sauce, add pureed carrot & cauliflower)
    - Tacos/Nachos/Burritos (just using kidney beans instead of mince)
    - Broccoli & Ricotta pasta
    - Homemade Ricotta Gnocchi
    - Big plate of mixed veges

  7. #26
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    Quote Originally Posted by binnielici View Post
    ooh recipe or link please 😄
    I've found it!

    If you can't read it, let me know and I will type it up and PM it to you. And anyone else who decides they would like it.
    Attached Images

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    binnielici  (03-03-2016)

  9. #27
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    Quote Originally Posted by Tiny Dancer View Post
    I've found it!

    If you can't read it, let me know and I will type it up and PM it to you. And anyone else who decides they would like it.
    Thank you! Looks lovely I think I'll give it a go this weekend 😊


 

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