VEGETARIAN RECIPES for newbies and the rest of us
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2: Hello veggie lovers Here is another MMM to bring you up to date...AND I'm going to try to write one soon about the Queen's Diamond Jubilee...so stay tuned MACCA'S MEATLESS MONDAY...digging my potatoes
Enjoy Happy Veggie Cooking -
2: Hello veggie lovers Hope everyone is well Sorry I'm a week late posting my Diamond Jubilee column...I've been traveling and crazy busy...Here tis...
Enjoy -
I have today bought Vegetarian Living magazine (£3.50) which has an extra magazine with it called "Food Vegetarian Home Cooking" by Mary McCartney. It is "exclusive recipes from her new book" There are ten recipes from the book in this magazine. In the back of it there are details of a special offer to get the full book at a £2 discount.
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Fiona M:
I have today bought Vegetarian Living magazine (£3.50) which has an extra magazine with it called "Food Vegetarian Home Cooking" by Mary McCartney. It is "exclusive recipes from her new book" There are ten recipes from the book in this magazine. In the back of it there are details of a special offer to get the full book at a £2 discount.
Hi Fiona I've been looking all over for Vegetarian Living and can't find it. I think it may not be available in US I wish it was because I want Mary's book and would looove to get a discount. I probably will just send for Mary's book anyway as I'm dying to give it a look I am so late with posting my MMM's not too many excuses except for a flood in my area and still crazy busy I'm wondering if that will ever change. So to update here's another column MACCA'S MEATLESS MONDAY...ALL MY LOVING HUT..VEGGIE FAST FOOD
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ One More MACCA'S MEATLESS MONDAY...I GET THAI WITH A LITTLE HELP FROM MY FRIENDS http://www.dailykos.com/story/2012/06/25/1102940/-Macca-s-Meatless-Monday-I-get-Thai-with-a-little-help-from-my-friends All about my favorite Thai food..with yummy food porn THAI ICED TEA Thai Concentrate for Thai Iced Tea at Home Best way to start a Thai meal. 1/3 cup loose Thai tea leaves 4 cups water 2/3 cup sugar Combine all ingredients in a saucepan. Bring to a boil and then lower heat to a simmer and brew for 20 minutes. Pull off heat and cool completely and then strain out the leaves. When cool, store as a concentrate. Pour over ice and top with 2 or more tablespoons of coconut milk sweetened or unsweetend to taste. THAI LETTUCE WRAPS A great starter or entree with lots of protein! Serves 6 Sauce ¼ cup lime juice ¼ cup sugar 2 Tbs. low-sodium soy sauce 1 Tbs. rice vinegar ½ tsp. light brown sugar Filling 2 8-oz. pkg. plain tempeh, broken into chunks 1 Tbs. vegetable oil 2 Tbs. minced fresh ginger 2 cloves garlic, minced (2 tsp.) 1 cup low-sodium vegetable broth ¼ cup chopped fresh mint ¼ cup lime juice 2 Tbs. chopped shallots 1 Tbs. low-sodium soy sauce 1 Tbs. rice vinegar 2 tsp. sugar 1 tsp. chile sauce, such as sriracha ¼ tsp. light brown sugar Toppings and Wraps ½ lb. green beans, thinly sliced 2 cups bean sprouts 1 cucumber, peeled into thin strips 1 large carrot, shredded Fresh mint, cilantro, and basil 18 whole large lettuce leaves ½ cup chopped peanuts 1. To make Sauce: whisk together all ingredients in small bowl. 2. To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients. 3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce, peanuts and extra shiriacha and lime wedges. PAD THAI This is a happy addiction for me. It's gluten free and vegan and so delish! Serves 4-5 1/4 cup crunchy, salted peanut butter, at room temperature 1 cup lime juice (about 5-1/2 large limes) 1/4 cup plus 1 tablespoon Mirin (sweet rice wine) 1/4 cup low-sodium soy sauce 2 tablespoons granulated sugar 2-1/2 teaspoons chili paste (Sambal Oelek is perfect)or your fave chili paste Grapeseed oil for the pan or use vegetable or peanut oil 1-1/2 cups thinly sliced onion 1 tablespoon finely minced garlic 2 cups grated carrots 1-1/2 cups bean sprouts 1-1/2 cups thinly sliced red bell peppers 2 cups finely sliced Napa cabbage 8-ounces Pad Thai-Style rice noodles 6-10 ounces lightly fried firm tofu cubes (optional) 1 cup roughly chopped, fresh cilantro 1/4 cup roughly chopped, fresh mint 5 finely chopped scallions About 3/4 cup roughly chopped salted peanuts Sea salt and freshly ground black pepper In a medium-sized mixing bowl, whisk the peanut butter with the lime juice, Mirin, soy sauce, sugar and chili paste. Set aside. Generously coat a large sauté pan or wok with grapeseed oil. Place the pan over low-medium heat and add the onion. Add the garlic after about 5 minutes, and continue to cook until the onion is soft, about 10 minutes. Turn the heat up to medium-high and add the carrots, bean sprouts, peppers and cabbage. Stirring occasionally, cook until the carrots are tender, about 7 minutes. Remove the vegetable mixture from the heat while you cook the noodles. Cook the noodles in a large pot of boiling, salted water just until tender but still firm to bite, about 6 minutes. Remove 1/2 cup of the noodle water and add it to the vegetable mixture. Then drain the noodles and add them along with the tofu if using. Add the cilantro, mint, scallions, and pour the sauce over the entire mixture. Season to taste with salt and pepper (if necessary) and gently toss to evenly combine all of the ingredients and garnish with the peanuts. PINEAPPLE FRIED RICE with CASHEWS So yummy and great for a party served in a pineapple boat. Serves 5-6 as entree 1 small can pineapple chunks (packed in juice), drained, OR 1+1/2 cups fresh pineapple chunks 3-4 cups cooked rice (I use brown jasmine), preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered) 1/4 cup vegetable oil 2 shallots, finely chopped 3 cloves garlic, finely chopped 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes) 1 egg (vegans can omit) ½ cup frozen peas optional: 1 small carrot, grated (about 1/4 cup) ¼ cup currants OR raisins ½ cup roasted unsalted whole cashews 3 spring onions, finely sliced 1/3 cup fresh coriander STIR-FRY SAUCE: 3 Tbps. soy sauce 2 tsp. curry powder (your choice) optional: 1/2 tsp. sugar Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside. In a cup, stir the soy sauce/fish sauce together with the curry powder. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling). Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed. Now add the rice, pineapple chunks, peas, currants and cashews. Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice) Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party . Top with spring onions and coriander, and ENJOY! Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source). THAI PANANG CURRY Serves 4-6, adapted from Bon Appetit 1 tbsp vegetable oil 2 large shallots, thinly sliced 2 tbsp panang curry paste 2 tbsp chopped, peeled ginger 1 14 oz can lite coconut milk 1 1/2 cups vegetable broth 8 fresh or frozen kaffir lime leaves (I used dried) 2 dried chiles de arbol 1 butternut squash, chopped into 1-inch chunks (or use equivalent sweet potatoes) 1 small head of cauliflower, cored and broken into 1-2-inch florets (or use broccoli) 1 lb carrots, peeled and cut on a diagonal into 1/2-inch slices 2 red bell peppers, cut into 1/2-inch squares 1/4 cup liquid tamarind concentrate or 2 tbsp tamarind paste mixed with 2 tbsp water (or use 1/2 amount or omit to taste) 1/2 cup thinly sliced fresh basil 2 tbsp soy sauce 1 tbsp fresh lime juice 1 12-oz package firm tofu, drained, patted dry and cut into 1-inch cubes kosher salt Heat oil in a large heavy wide pot over medium heat. Add shallots, panang curry paste, and ginger; stir until shallots begin to soften, 2?3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes. Add remaining coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add butternut squash to pot. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15?20 minutes. Stir in cauliflower, carrots, and peppers. Cook until all vegetables are tender, 10?15 minutes. Stir tamarind concentrate, half of basil, soy sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt. Serve, garnished with the basil. THAI STICKY RICE and MANGO (Khao Nieow Ma Muang) 1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible. 3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top) 1/4 cup sugar 3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later) 1/8 tsp salt for the topping 1/2 tbsp salt for mixing with rice 1/4 tsp rice flour 6 medium mangoes -- peeled and sliced Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins). Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins. Heat the rest of coconut milk and add salt. Stir until the salt is dissolved. This makes the topping sauce. To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.. "With A Little Help From My Friends" "I get high with a little help from my friends" The Beatles Enjoy Veggie Cookers -
2: Hello I have some new recipes for veggies lovers MACCA'S MEATLESS MONDAY...IT'S TIME FOR BREAD
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Hummus and Pita Bread is a classic combination, but for your tea party? Sure. It is not a traditional tea sandwich but it exhibits most of the same characteristics. Just don't try cutting the crust off the pitas! Hummus and Pita Bread Sandwiches 3 cups hummus 12 mini pitas Chopped olives and tomatoes, optional Cut the pita pockets in half and fill each with about 2 tablespoons of Hummus. Top with chopped olives and tomatoes, if desired. Makes 24 tea sandwiches.
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MOTHERSHOULDKNOW:
Hummus and Pita Bread is a classic combination, but for your tea party? Sure. It is not a traditional tea sandwich but it exhibits most of the same characteristics. Just don't try cutting the crust off the pitas! Hummus and Pita Bread Sandwiches 3 cups hummus 12 mini pitas Chopped olives and tomatoes, optional Cut the pita pockets in half and fill each with about 2 tablespoons of Hummus. Top with chopped olives and tomatoes, if desired. Makes 24 tea sandwiches.
Hey Mothershouldknow I love this idea and actually went out and bought the cute little pitas You're right they make lovely tea sandwiches and snacks and I found out that it's one way to get kids to like hummus Because they are so cute they can't be resisted and it's hard to control how many you eat I am way behind in posting MMM so I'll try to get back on track ops: MACCA'S MEATLESS MONDAY...LIVING IS EASY WITH SALADS
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2: Hello veggie lovers Hope all is well Finally getting around to posting some columns. My busy and lazy side is taking over MACCA'S MEATLESS MONDAY...TODAY IS OUR 4TH BIRTHDAY...WE'RE GONNA HAVE A GOOD TIME
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MACCA'S MEATLESS MONDAY...SGT. PEPPERS RED, YELLOW & GREEN ENJOY Happy Veggie Cooking -
2: Hello veggie lovers Trying to get caught up with my posting Here are some new MMM! MACCA'S MEATLESS MONDAY...GREEK WORDS OF WISDOM
Happy veggie cooking -
2: Hello Hope all the veggie lovers are doing well Finally posting another MMM...this one is personal MACCA'S MEATLESS MONDAY...JET TO TAMPA
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2: Hello veggie lovers Trying to catch up with my posting so here's another MMM with my favorite Southern food MACCA'S MEATLESS MONDAY...COMING UP IN NORTH CAROLINA http://www.dailykos.com/story/2012/09/03/1127105/-Macca-s-Meatless-Monday-coming-up-in-North-Carolina Yummy comfort southern cooking delish WATERMELON SALAD A trad southern ingredient but used in a healthy updated recipe. Serves 4 2 tablespoons white wine vinegar 1 lime, zested and juiced 1/4 cup extra-virgin olive oil 1 red onion, thinly sliced 4 cups seeded watermelon chunks 1 cup crumbled feta cheese 1/4 cup mint chiffonade 2 cups baby arugula Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad. Add the watermelon, feta, mint, and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing. TRADITIONAL SOUTHERN MACARONI SALAD This was something I had growing up and I loved it. I still love it but update it slightly to make it earth friendly. Tastes even better! 1 lb elbow macaroni (or other small pasta) 1/2 small red onion, minced 1 stalk celery, minced 1/4 cup minced fresh parsley 1 Tbsp lemon juice 1 Tbsp Dijon mustard 1/8 tsp garlic powder 1/8 tsp cayenne pepper 1 1/2 cups mayonnaise(I use Vegannaise-so tasty!) Salt & pepper to taste Cook the pasta for 1 minute less than the package directions call for. Drain pasta and rinse under cold water for 30 seconds. Set aside. Meanwhile, combine the red onion, celery, parsley, lemon juice, mustard, garlic and cayenne pepper in a large bowl. Add the drained pasta and stir to combine. Let sit 5 minutes. NORTH CAROLINA STYLE BBQ with FRIES Yes, you can have traditional North Carolina style BBQ and still be healthy and Earth friendly! The secret is the trad sweet sour vinegar sauce which is so good it can become an addiction!. 1 cup apple cider vinegar 2/3 cup ketchup (recommended Heinz no salt added ketchup) 1/4 cup yellow mustard 3 tablespoons dark brown sugar (or light brown sugar) 1 tablespoon molasses (if using light brown sugar add 1 more tbls. molasses) 2 teaspoons louisiana style hot sauce 2 teaspoons black pepper 1 teaspoon salt 12 ounces seitan, cut into thin strips or use tempeh, veggie chicken strips, or even tofu (I use tempeh) 4 whole wheat hamburger buns 12 pickle chips (optional) 1 cup prepared coleslaw (optional but the best!) recipe below Bring vinegar, ketchup, mustard, brown sugar, molasses, hot sauce, pepper and salt to a simmer in a saucepan over medium heat. Cook 5 minutes. Transfer 1 cup of the sauce to a bowl, and set aside. Add seitan to saucepan and cook 10 minutes. Divide among buns. Serve with coleslaw, pickle chips and extra sauce. CAROLINA SLAW RECIPE This is the traditional Carolina vinegar slaw dressing that is perfect with BBQ! 1 large head of cabbage, finely shredded 1 medium bell pepper, finely chopped 1 medium sweet onions, finely chopped 2 carrots, grated . Dressing: 1 cup sugar 1 teaspoon salt 2/3 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon celery seed 1 cup cider vinegar Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled. Enough slaw for 8 to 10 servings. GARLIC JALAPENO GRITS and GREENS Oh yeah! healthy, earth friendly grits & greens. So traditional & yummy! Serves 2 3/4 cup water 3/4 unsweetened, unflavored soy milk (almond or rice milk are also fine) dash salt 1/2 cup corn grits/polenta (NOT instant) 1 tbsp Earth Balance 2 tbsp nutritional yeast 1/2 tsp garlic powder 1/2 tsp onion powder freshly-ground black pepper hot sauce (I like Texas Pete or Crystal) In a small pot, bring the water, soy milk and salt to a boil. Reduce heat to medium, and whisk in the grits. Cook for 5-7 minutes, stirring frequently. Reduce heat to low. Stir in the Earth Balance, nutritional yeast, garlic powder and onion powder. Turn heat off, cover, and allow to cool for a couple of minutes. Serve with ground pepper and hot sauce to taste. COLLARD GREENS (vegan) Serves 2 1/2 bunch collard greens 1/2 tbsp olive oil 1/2 tbsp Earth Balance 2 cloves garlic, minced dash salt Wash and dry the collard greens well. Trim out the center stalk. Stack the leaves and cut into strips. Heat a cast iron pan over medium-high heat. Add the olive oil and Earth Balance (reduce the heat if necessary to prevent smoking), then toss in your greens and garlic. Sprinkle with salt and sautée until tender, about 10 minutes. FRIED GREEN BEER TOMATOES No post about southern cooking would be complete without something fried. Southerners really love fried food! Fantastic with the grits above! 2 large green tomatoes 1 12-ounce bottle dark vegan beer (I like Samuel Adams) 1 cup yellow cornmeal 1 cup unbleached, all-purpose flour Canola oil for frying Salt and pepper, to taste Wash and slice the tomatoes into very thin slices. Pour the beer into a medium-sized bowl, and place the tomato slices in the beer. Make sure they?re all covered, and allow to marinate for 5 minutes. Combine the cornmeal and flour in a large bowl. Cover the bottom of a large skillet with oil, and heat on medium heat for about 5 minutes. Test to make sure the oil is ready by sprinkling a little flour into the oil. If it sizzles, it?s hot enough. When the tomatoes are marinated, salt and pepper each slice. Dip each slice into the cornmeal mixture to cover both sides. Carefully place the tomatoes into the hot oil. Fry on each side for about 3 to 5 minutes or until golden brown and crispy. Yum-0! BEST CARROT CAKE EVER Southerners LOVE cakes especially Carrot and Red Velvet Cake which are traditional favorites. I love baking and have been experimenting with vegan baking and OMG it is awesome! I will never go back! 2 cups all purpose white flour 1 cup of white sugar 1/4 cup brown sugar 1/2 tsp of salt 2 tsp of baking powder 1/2 tsp of baking soda 2 tsp of cinnamon 3 cups shredded carrots 3/4 cup of canola oil 1/2 cup of orange juice 1/2 cup of golden raisins 1/2 cup shredded, unsweetened coconut 1/2 cup of chopped walnuts Preheat oven to 350 degrees and grease a 9x9 inch square pan with oil. Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded carrots and the oil to the dry ingredients and mix well with a spoon (not a hand mixer!). Add the orange juice and mix again, then fold in the nuts, raisins and coconut. Put the batter into pan. Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center. Let cool before topping with vegan buttercream or use cream cheese frosting recipe below red velvet cake. Buttercream Frosting: 1/2 cup (112 g) nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature 3 cups (300 g) confectioners' sugar 1 1/2 teaspoons (8 ml) vanilla extract 2 tablespoons (30 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water To make the frosting, with an electric hand or stand mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, add confectioners' sugar and fluff for another few minutes. Add vanilla, milk and food coloring (if using). Once all ingredients are well-combined, beat on high until frosting is light and fluffy, 3 to 4 minutes. Add 1 or 2 tablespoons more milk to achieve the right consistency. Cover the icing with plastic wrap to prevent it from drying out until ready to use. Rewhip before using. To frost cake, place one layer, rounded-side down, on a plate or cake stand. Using a palette knife or offset spatula, spread some frosting over top of cake. Carefully set other layer on top, rounded-side down, and repeat. Cover entire cake with remaining frosting. If desired, sprinkle with pecans. RED VELVET CUPCAKES 1 c (237 ml) soy milk 1 tsp apple cider vinegar 1 1/4 c (156 g) flour 1 c (198 g) sugar 2 Tbls cocoa 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/3 c (78 ml) canola oil 2 Tbls red food coloring (liquid) 2 tsp vanilla extract 1/4 tsp almond extract 1 tsp chocolate extract (optional but good!) Preheat oven to 350F (175C) and line a cupcake tin. In a medium-sized bowl, combine the soy milk and vinegar and set aside to curdle (this is to imitate buttermilk. It is an important step because the vinegar gives the baking soda something with which it can react!) In another bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Set aside. Add the oil, food coloring and extracts to the curdled soy milk and whisk well to combine. Sift the dry ingredients into the wet and fold to combine, mixing just until large lumps disappear. Pour into liners and bake 18-20 minutes. Makes 1 dozen. Vegan Cream Cheese Frosting 1/4 c (58 g) margarine, softened 1/4 c (58 g) vegan cream cheese, softened 2 c (312 g) powdered sugar 1 tsp vanilla Cream together the margarine and cream cheese just until combined. Sift in the powdered sugar in half-cup batches, whipping thoroughly combined after each addition. Add the vanilla and whip until light and fluffy. WATERMELON Or do what I usually do and crack open a watermelon and spit the seeds southern style. "Coming Up" Paul McCartney & Wings couldn't pull up the coming up vid just now...will try later Found out that not only was MMM the first MM weekly column in the US we also have one of the largest audiences Enjoy
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2: Hello veggie lovers Happy Halloween For Halloween I'm dressing as a little Here's a special Halloween edition of MMM just for you MACCA'S MEATLESS MONDAY...SPOOKY PUMPKINS HIDDEN IN THE YARD
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These are awesome recipes! And, a very noble philosophy to present!
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SurSteven:
These are awesome recipes! And, a very noble philosophy to present!
Thanks Sur Steven hope you found the Hershey Bars! They're hidden in the yard!
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2: Hello veggie lovers check out the latest MMM below Yup, I went there with credit to Oliver in text MACCA'S MEATLESS MONDAY...MITT FREE MONDAY
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Hi everyone. Does anyone have a good recipe for 'meatless' Tortiere? Or 'meat pie' if you would. Thanks,
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Paul always talks about a fav dish of his is his nut loaf, has anyone ever seen "HIS" recipe for his nut loaf?
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ehwalled:
Paul always talks about a fav dish of his is his nut loaf, has anyone ever seen "HIS" recipe for his nut loaf?
Linda McCartney Foods hosts articles about Paul and his families vegetarian journey including weekly recipes for those following the meat-Free Monday trail: http://www.lindamccartneyfoods.co.uk/ourstory/thefamily/ http://www.meatfreemondays.com/recipes/ I can't see one at the moment for nut roast - perhaps one will be posted for the holiday season? Several family members have launched recipe books. The latest is Mary: http://www.meatfreemondays.com/news/mary-mccartney-launches-new-recipe-book-food.cfm and of course Linda: http://www.amazon.co.uk/Linda-McCartneys-Vegetarian-Home-Cooking/dp/1611451833 One of those may carry the nut roast recipe of which Paul is so proud of that he can claim some personal involvement with. Martin
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I've heard of these nut roast in England. Some tell me they've been served in pubs. I've always wanted ANY vegan recipe for one
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DawnD:
Hi everyone. Does anyone have a good recipe for 'meatless' Tortiere? Or 'meat pie' if you would. Thanks,
Hey Dawn Hope you got some good ideas for meat pie from the comments. The only meat pie i've ever tried is more of an empanada (which is meat pie ) Here's the recipe i use....this might be quite different from what you had in mind. Picadillo (meat filling) this is vegan and i love this recipe! 1 cup water 1/4 cup raisins 1 Tbsp olive oil 1 1/2 cup diced onion 1 green or red pepper, diced 1-2 jalapenos, seeded and diced (optional) 2-4 cloves garlic, minced (to taste) 12 ounces frozen (meatless) soy crumbles (I like Boca brand) 15 ounce can diced tomatoes, undrained 2 Tablespoons tomato paste 1/2 cup green olives, quartered 1 Tbsp liquid from olive jar 1 tsp ground cumin 2 tsp brown sugar 1/2 teaspoon cinnamon (optional but I like it) salt to taste (I used about 1/2 tsp) Heat water in microwave safe dish until boiling (2-3 minutes). Remove dish from microwave and place raisins in boiled water. Allow to soften in water for 15-20 minutes. Drain, reserving plumped raisins. Heat oil over medium-high heat. Add onion, green pepper, and jalapenos. Saute until soft and slightly browned (about 5 minutes). Add minced garlic and saute until fragrant, about 30 seconds. Add frozen soy crumbles, stirring frequently until thawed and well combined (about 2 minutes). Reduce heat to medium. Add tomatoes, tomato paste, green olives, olive liquid, drained raisins, cumin, brown sugar, cinnamon and salt. Cook for 5 to 10 minutes, until heated through and the flavors have had a chance to meld, add a few tablespoons of water if needed. Serve over rice or as a filling in stuffed pepper or empanadas. then just take pastry rounds or squares size you want, add flling and prick edges with fork to seal so filling doesn't escape. Bake at about 350F temp or you can fry if you like. Enjoy! for you guys looking for Paul's fave recipe for nut roast...i think this is it. Not positive and he may have several fave recipes so don't hold me to it Cashew Nut Loaf with Herb Stuffing serves 8 For the Roast: 1 cup margarine (i use Earth Balance) 2 large onions, finely chopped 3 cups unroasted cashews 1 1/2 cups white bread, crusts removed 3 large cloves of garlic 1 cup vegetable stock salt and pepper nutmeg 2 Tbsp. lemon juice For the Stuffing: 3 cups bread crumbs 1 cup margarine 2 small onions, grated 1/2 Tsp. each thyme and majoram( fresh herbs will be good here) 3 Tbsp. parsley, chopped ? Preheat oven to 400°F and line a greased 1-lb. loaf pan with a long strip of greased nonstick paper. ? Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat. ? Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste. Mix all stuffing ingredients together. ? Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine. ? Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then). ? Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper. I'll add some more MMM columns soon