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Post by jean on Feb 6, 2012 15:11:38 GMT
I have a vegan friend coming to stay in a couple of weeks. Please tell me what to feed her on.
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Post by Weyland on Feb 6, 2012 15:28:25 GMT
I have a vegan friend coming to stay in a couple of weeks. Please tell me what to feed her on. Vegetables and soy milk. You might get away with pulses if you're careful. You could try and turn her/him with the scent of bacon and egg sandwiches, but that might be cruel. |
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Post by jean on Feb 6, 2012 15:44:13 GMT
Vegetables and soy milk. You might get away with pulses if you're careful. I know, but I need some advice about how to combine them in delicious (and preferably easy) ways. |
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Post by Weyland on Feb 6, 2012 15:54:35 GMT
Vegetables and soy milk. You might get away with pulses if you're careful. I know, but I need some advice about how to combine them in delicious (and preferably easy) ways. My favourite vegan dish, assuming a version could be made without dairy produce, would probably be lentil lasagne. Though I prefer it with red lentils mixed with Puy. (Best meal I ever had in France was Puy lentils with local sausage, in Le Puy, with a fantastic salad including a blue cheese.) <exit, stage left> |
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Post by everso on Feb 6, 2012 23:37:34 GMT
Shouldn't be too difficult, Jean. How about a pasta dish? Spaghetti or other pasta (so long as it's not an egg based pasta) with a tomato and mixed vegetable (peppers, courgettes, aubergines, onions, garlic) sauce with lots of fresh basil on top. You could also use Quorn in the sauce. No parmesan cheese of course  |
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Post by Alpha Hooligan on Feb 7, 2012 10:35:57 GMT
I have a vegan friend coming to stay in a couple of weeks. Please tell me what to feed her on. Bacon, steak, chicken and lamb...just tell her it's Linda McCartneys or something. AH |
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Post by Alpha Hooligan on Feb 7, 2012 10:41:14 GMT
Vegetables and soy milk. You might get away with pulses if you're careful. I know, but I need some advice about how to combine them in delicious (and preferably easy) ways.Yeah, well, the best of luck with that...   AH |
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Post by aubrey on Feb 7, 2012 11:58:06 GMT
Our lass does a really nice lentil sauce for pasta. It is probably my favourite of the non cream based sauces.
Though last week she came up with something that tasted a lot like Shippham's Beef paste (obviously I had it with bread) - something I haven't tasted for 35 years. There was no beef in it, by the way.
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Post by trubble on Feb 7, 2012 12:23:00 GMT
Oh Jean! Do not fear! I will eventually put lovely ideas on this thread. Every time I try, I get interrupted.
In the meantime, Rose Elliot has a book called Vegan Feasts - might be in your library or something?
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Post by trubble on Feb 7, 2012 12:31:40 GMT
Hummus! In pitta bread. Falafel! In pitta bread. I like to put most things in pitta bread.  Guacamole. Jambalaya. (Mainly Rice (like paella is mainly rice) with a sort of ratatouille & kidney beans mixture - can taste of whatever you like... chilli, cayenne etc is nice). Nutroast. Do not be scared of nut roasts! They are just posh stuffing. And forget clichés because they are delicious. Vegetable curry. Weyland will make you one. I make a lentil thingy -- mushroom, aubergine and puy lentil mixture - used in place of lamb in moussaka - v nice and filling with baked potato or flour tortilla or...um... pitta breads. I have a butterbean thingy made mainly with a bit of tomato puree, fresh chillies, lots of coriander. V nice served with pitta bread! jean - stock up on pitta breads, kay? |
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Post by trubble on Feb 7, 2012 12:32:56 GMT
Lentil dahl. Like Sophie Dahl only nicer. There are some really nice indian recipes for potato and aubergine, if you feel like cooking indian things?
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Post by trubble on Feb 7, 2012 12:37:36 GMT
Stir fry.
With or without tofu.
But always with toasted sesame seeds and sometimes with toasted pine nuts.
Stock up on sesame seeds and pine nuts. Just throw them on top of anything you make. Roasted winter veg with couscous and toasted pine nuts. Pumpkin soup with toasted pine nuts. Courgette and Pasta with toasted pine nuts. Spinach with toasted pine nuts. See?
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Post by Weyland on Feb 7, 2012 13:20:42 GMT
jean - stock up on pitta breads, kay? I concur. I make my own pittas nowadays, since I bought a new bread machine. It is a thing of wonder. I'll be making some this afternoon, to accompany the home-made chicken Madras/Dansak I have in the freezer. Chilli con carne with Quorn instead of carne is palatable enough, as long as one is heavy on the chillies, which I always am in any case. Made a chorizo pizza with dough from the bread machine yesterday. Half semolina in the flour mix. Tomato passata, mozzarella, sliced tomatoes, grated onion, sliced chorizo, more mozzarella. Dotted the top with this extra hot sambal I got in Holland last time. Almost perfect. Just over the threshold of pain. Must reduce the sambal dose a bit next time. (I prefer pepperoni to chorizo, but couldn't find any in Welshpool.) |
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Post by trubble on Feb 7, 2012 18:17:55 GMT
<<covetous smiley>>
I have a rarely used bread machine but I know nothing about being able to make pitta breads in one?
Can you give the quick low-down plz?
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Post by trubble on Feb 7, 2012 18:21:36 GMT
Right Jean! I have shunted a couple of cookery books towards the computer.
Now, tell me all. Does this vegan friend eat pasta? What sort of stuff would you like to cook? Perhaps you have a couple of speciality dishes that between us we could turn into something vegan? Are you a brown rice / wholemeal pastry sort of a gal?
I'm listening.
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Post by Weyland on Feb 7, 2012 19:15:17 GMT
<<covetous smiley>> I have a rarely used bread machine but I know nothing about being able to make pitta breads in one? Can you give the quick low-down plz? My pleasure, Your Trubness: 1 tsp fast yeast
500g strong white flour
1 tsp salt
300ml luke-warm water
1 tbsp olive oil (or equivalent butter)Put in machine in the usual order. White dough setting. Knock back and knead lightly.
Make into 12 balls. Cover for 10 minutes on floured surface.
Roll each into 150mm disc, cover, rise for 25 minutes.
3 minutes at 240°C. (I'd make it at least 4 minutes, unless you like them soft.)
Cool on wire rack.
Split, stuff, scoff, brag.
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Post by bonbonlarue on Feb 7, 2012 19:57:14 GMT
I have never been bothered about meat and especially since I developed diverticulitis have tried to avoid it
I can't see myself being vegan yet as I still have the boys at home...but any vegetarian recipes would be welcome chums...keep this thread going... please...sticky maybe?
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Post by housesparrow on Feb 7, 2012 20:23:43 GMT
Jack made a mushroom ristotto last week. Proper risotto rice and fancy fungus, or course, not your usual pub fare.
The trouble with vegan is that to make it tasty you need masses of interesting ingredients, so end up with a huge quantity. And vegan doesn't, I'm sorry to say, freeze very well.
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Post by everso on Feb 8, 2012 1:53:19 GMT
Jack made a mushroom ristotto last week. Proper risotto rice and fancy fungus, or course, not your usual pub fare. The trouble with vegan is that to make it tasty you need masses of interesting ingredients, so end up with a huge quantity. And vegan doesn't, I'm sorry to say, freeze very well. Simple and very effective.  Trouble is you need parmesan on it (at least I do) |
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Post by housesparrow on Feb 8, 2012 10:58:10 GMT
One of my walking friends is a vegetarian-going-on-vegan. Unfortunately she doesn't like mushrooms, and the muchsroom risotto seems to be the only veggie dish on offer in half the pubs we visit.
It was she who introduced me to Waitrose's vegetarian haggis (which from memory is vegan). I bought one to sample and to my surprise Jack - a confirmed carnovore - enjoyed it. Apart from the obvious advantage that someone else has made it, it is very easy to cook - pop it in the microwave.
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