Recipes

[Rachel]

Meat-eaters often ask me "but what do you eat? Salad??" And so, inspired by Susthama's tiffin recipe, I thought it might be nice to have a place to share vegetarian / vegan recipes as well as recipe sources. Whilst I think that vegetarian cuisine (I have limited experience with vegan cuisine) is full of variety, I sometimes find myself making the same things over and over again. It's always nice to learn new recipes to spice up the weekly menu!

[Rachel]

I get all my recipes from a website called www.allrecipes.com. There is an www.allrecipes.co.uk that was started up fairly recently, but I've been using the dot com site for years and am too set in my ways to switch over. =) On the dot com site they have recipe collections, including a vegetarian collection with a vegan sub-collection. I find the site very useful! =) Oh, and you can automatically switch from US to metric measurements, scale recipes and the printing options are great. I'm so easily impressed...

My two favourite baking adventures recently were Vegan Chocolate Cake and Vegan Zucchini Bread (or cake since it's sweet and not savoury). I know it might sound a bit strange, but it's lovely!

[Mervyn Carter]

Many thanks to Rachel for starting this helpful discussion

I just thought I'd chip in and recommend "Vegan Village". Their website has a links page giving access to several vegan recipe databases:-

http://www.veganvillage.co.uk/fddrnk.htm#recipes

Beware of the "Vegan Kitchen" chocolate and tofu cheese cake if you're on a diet !

Bon appetite

Mervyn
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Never trust a skinny cook
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[Rachel]

Thanks Mervyn! I had a quick look through the page, looks great! I've booked marked it. =)

[Kaspalita]

Okay - here is the pate recipe (finally) that Helen and James were asking for.

The trouble is, I don't really know any of the amounts of anything. In a way it's similar to making a nut roast.

Cook red lentils in water until very soft - keep an eye on them and add more water if needed.
Try two cups of dry lentils, to five cups of water.

In another pan, fry a large, finely chopped onion. When the onion is soft, and translucent, just before it starts to caramelise. Add you spices, salt, black pepper, paprika, maybe a pinch of chilli as well. We don't use garlic, but you could fry some with the onion, if you fancied.

When the red lentils are cooked, and nice and sloppy, put them with the onion and spices. I add a tin of chopped tomatoes at this point, as well. And sometimes in the kitchen we'll have a Marmite jar with the bit that no one can scrape out still left init, so I might rinse this out and add it to the mix, or some soy sauce, perhaps.

At this point I'll also add a handful of oats, or breadcrumbs, to make the consistency more 'pate' like.

Last step is to transfer the mixture into a baking dish, or several small ones, and bake for about half an hour, at 200C.

[James Hinde]

Thanks Kaspalita
We'll give it a go for our Buddhist group meeting on Tuesday and let you know what everyone thinks.
James

[Rick Davis]

Some of you might try a great new hummus I have been making (well my cook has been making) a can of or equivalent amount of chickpeas and mix/blend/food process with an equal amount of ROASTED in the oven pumpkin (the roasted flavor is very distinct) ....add your favorite spices, garlic, onion, curries or cumn for savory, italian, or even sweet cinnamon (not my preference) .....is great on crackers or bread. It's been a big hit at the meditation group I go to...

[Rachel]

Thanks Rick. I like both hummus and pumpkin, great idea to combine them!. I´ll have to give that a try!