[tomtom]

Hello,
Off down to Exmoor for the weekend with MrsTT and two other couples (and a smattering of small sprogs)... and we're - sorry - I am cooking grub for Saturday PM. If all were non veggie, I'd just bung in a chicken to roast or something, but one pair is so I'm going to have to be a bit more creative. Problem is, I've cooked for them 3-4 times before and I've used up my vegetarian repertiore... (Lasagne, Chilli, Curry..). Ideally it'd be something I could pre-prepare and wang in the oven (like a Lasagne or Mossaka..)...
Any good tips/recipies out there?
TT

[nai]

is fish an option?

[tomtom]

is fish an option?

Nope

[butters]

Plenty of Dahl recipes and the like out there which are veggie - depends on whether you want to do two or three different dishes really. Let me know if it is an option and I will get on the case later.

[tomtom]

Plenty of Dahl recipes and the like out there which are veggie - depends on whether you want to do two or three different dishes really. Let me know if it is an option and I will get on the case later.

They got a dahl and a veg balti last time I dont want to appear the one trick pony that I am!

[tommytwotone]

Veggie Shepherd's Pie - not exactly groundbreaking but easy to do in large quantities with Quorn mince.

Homemade / semi home made with the "just add hot water" packet dough pizza?

Tomato / red onion / mozzarella / rocket tart?

 

[JohnM]

My favourite veggie curry meals are pitod ka saag (chickpea flour dumplings in yoghurt sauce) and malai kofta (potato dumplings stuffed with spinach, paneer and cashews in a creamy sauce), which must surely be one of the best veggie dishes of any kind in the world!  These are a lot harder to prepare than your average veggie curry but they are definitely something different and would certainly impress.  It would be a case of making the dumplings and sauce in advance, keeping them separate and reheating both on the day.  There are plenty of recipes online for malai kofta but if you want the recipe for pitod ka saag let me know.

[tomtom]

Veggie Shepherd's Pie - not exactly groundbreaking but easy to do in large quantities with Quorn mince.

Homemade / semi home made with the "just add hot water" packet dough pizza?

Tomato / red onion / mozzarella / rocket tart?

Hmm.. a big tart/quiche/frittattattatttaaaaatatttaattaaaa-aaaaaa-a might work... good arrows 3T
Shortcrust pastry, a quiche/pie tin load of eggs milk cheese and fillings etc...


edit:RE shep pie.. good idea, but I'm not a huge fan of the quorn option.. its OK, just doesnt float my boat.... & the pizza option's good, but the veggie couple have their own (home made from mud and straw) pizza oven in their garden which really rocks..

[Stubbs]

Mexican stuff?  Either a vege chilli or Vege fajitas?  You can make guac, salsa, grate cheese and chop veg etc before hand, then it's just a case of stir frying up the vege's with a pre prepared spice mix and a splash of beer.  If you wanna go a bit more classy you could cook up some frijoles negros to go with it too.

[tomtom]

Mexican stuff?  Either a vege chilli or Vege fajitas?  You can make guac, salsa, grate cheese and chop veg etc before hand, then it's just a case of stir frying up the vege's with a pre prepared spice mix and a splash of beer.  If you wanna go a bit more classy you could cook up some frijoles negros to go with it too.

Oh yeah - thats a great idea! Forgot about Mexicanananana

I can also make sweet potato fries..... heaven.

[Stubbs]

That'll be £13.72 

[andy popp]

You mentioned roasting a chicken - just do a full roast dinner and cook a nut roast of some sort (and some non-meat gravy of course) as well the chicken. Everyone loves a roast dinner. I've been vegan for years and don't see why veggies and non-veggies can't both get what they enjoy.

[Stubbs]

I've been vegan for years and don't see why veggies and non-veggies can't both get what they enjoy.

+1  Are they some sort of weird veggies who don't like people eating meat near them?

[tomtom]

You mentioned roasting a chicken - just do a full roast dinner and cook a nut roast of some sort (and some non-meat gravy of course) as well the chicken. Everyone loves a roast dinner. I've been vegan for years and don't see why veggies and non-veggies can't both get what they enjoy.

I'm not well versed with the nut roast I'm afraid - but your point of meat&veg is a good one (the veggies present are not precious about it). if I go for the tex-mex idea I can do a load of fajita's with a meat and non-meat fillings.. some re-fried beans, bit of guac, some sour cream.. cheeky bottle of tequila...... Mind you, I'm making a bit more cooking for myself there and moving away from the make it and bosh it in the oven idea....

[butters]

There are plenty of recipes online for malai kofta....

A quick search reveals many recipes - none of which seem to bear the slightest resemblance to one another. As an example I found this variation on the theme which requires 24 (yes that's twenty four) cloves of garlic whereas this one requires something like three! I appreciate that there are variations in any recipe but that is taking it to the extreme...

if you want the recipe for pitod ka saag let me know.

Go on then.

PS - I might still try the first variation of the Malai Kofta just out of of curiosity.

[Dolly]

Porcini risotto ?
Lemon and rocket risotto ?
Both filling with lots of textures and flavours and essentially "one pot meals" that allow you to drink heavily whilst cooking

[lagerstarfish]

I am cooking grub for Saturday PM.

[cvnt]

See what's left from #pickonvegansfriday and serve that.

The vegetarians can pick the meat out if they have to.

[/cvnt]

[nik at work]

I'm not well versed with the nut roast I'm afraid

You can get quorn roasts that you just bung in the oven for forty minutes or so, the in-laws are veggie and when I do a roast I do a chicken and a quorn roast. You end up with round discs of something a bit plastic looking which more or less doesn't taste of chicken, or anything much, but it seems to keep them happy (although, as is probably apparent, quorn very much doesn't float my boat).

[tomtom]

Cheers Nik,
Thats useful to know - though I've always thought quorn/meat substitutes are a but incongruous, shirley if you choose not to eat meat (fair enough - not my bag, but fair enough) then why eat something that pretends to be meat! A greyer line is drawn for the quorn mince stuff as I guess it can be used to pad out lasagne/spag bol/chilli type dishes... As a side question - what do the vegetarians out there think of Quorn etc..?

The risotto's a good idea... keep em coming - theres some good ideas here.. thanks

[nik at work]

I agree entirely about quorn products, but if it keeps the in-laws quiet then it's fine by me.

[SA Chris]

Chips.

[slackline]

I've a couple of friends who are vegetarian for ethical reasons as oppossed to not liking the taste/flavour, and would still like to eat meat, but can't justify it to themselves.  They eat quorn as a substitute.

[nik at work]

That argument would be more compelling if Quorn actually tasted vaguely like meat...

[Davey_C]

If you want to get poncey with your cooking then checkout Masterchef from last week, the whole episode was centred around vegetarian cooking. One thing that looked quite nice was the spiced vegetarian haggis parcel.

Here's all the recipes from the episode and the episode itself via iPlayer.

[SA Chris]

Veggie Haggis is great, tastes better than the real thing.

(I realise making comment like this may result in my untimely death).

[slackline]

That argument would be more compelling if Quorn actually tasted vaguely like meat...

  Its their loss though.

[wintermute]

How about stuffed butternut squash? I'm not veggie and neither is anyone i've made this for but always gone down well and pretty substantial. Plus its only a few minutes to prepare, then most of the time waiting for it to cook.

Half a small squash each;
Cut in in half, scoop out seeds and put a bit of butter and chopped garlic in each cavity. drizzle with oil, season and bung in oven for 50 minutes or so at about 190 (untill its all soft).
Scoop out the flesh, mix with some thyme, roast walnuts and blue cheese.
Put the mixture back in the skins and then top with more walnuts, cheese and a good drizzle of honey.
Back in the oven for 10 minutes or so.
Eat skins and all, goes well with any sort of salad. Personal favourite is leek and canneloni bean with mustard dressing.

Risotto also a great shout though.

[Paul B]

that sounds fantastic!

(next to a steak)

[nik at work]

I agree that does indeed sound very nice.

[Jim]

what about meat suprise?

[SA Chris]

Is the vegetarian option just called surprise?

Or how about surprise meat?

[Jim]

Or how about surprise meat?

same thing

[tomtom]

Great idea Wintermute - tasty, and simple to make... I'll run it past the commander in chief mrs TT and see what she thinks...

I seem to be experimenting with a sweet potato, carrot and lentil casserole thing tonight (heavily laced with paprika) as the chicken I was going to put in it smelt off...

[JamesR]

A butternut squash and chickpea tagine always goes down well with the veggies I know

Fry onions and garlic until soft and sweet, add a little salt and some toasted/ground cumin and coriander, cook for a little longer. Then add some tinned tomatoes (or loads of chopped fresh ones), top up with a small amount of water. Put in a cinnamon stick and a couple of bay leaves at this stage if you have them. Simmer the tomato sauce for around twenty minutes then add chunks of peeled butternut squash or pumpkin, sweet potato would work too. Simmer until the veg is starting to soften then add drained, tinned chickpeas and cook gently until it has all married together nicely. Adjust the seasoning if necessary and maybe add a bit of fresh lemon juice to bring out all the flavours. Serve this with a tzatziki style yoghurt dip, cucumber and tomato salad, fresh mint and almond flakes on top, tabouleh, flat bread or just rice.   

[fatdoc]

put some chilli in that... and some fennel seed


IMO

[Robl]

Just do a meat dish and tell em its quorn - vegetablists are always bangin on about how it tastes just like real meat...  they won't know 

*awaits flaming from said vegetablists...

[webbo]

so next time I bump in to you Rob.Instead of saying "do you like chicken well suck this its fowl" It will be a case of here comes Quorn.

[lagerstarfish]

I use Quorn ^tm occasionally because my strange daughter likes it better than chicken in a curry.

I get a better result out of frozen Quorn ^tm chunks by coating them in dark soy sauce as soon as they come out of the freezer and letting them stand for 20 mins before frying them in hot oil; they soak in the soy as they defrost a bit and the frying gives a nice texture.

mind you, adding salt and fat to anything makes it taste better IMO

[Robl]

so next time I bump in to you Rob.Instead of saying "do you like chicken well suck this its fowl" It will be a case of here comes Quorn.

haha! you know it makes sense webbo! 

[butterworthtom]

Thai green curry
If you are going to use a paste make sure it doesn't contain any shrimpy or fishy goodness. Works well with some oyster mushrooms and aubergine for the bulk. Do with some tastey buttery rice.

[Dolly]

Or better still with tofu ?

[namnok]

fried portabello mushrooms, red pesto in the cup, stuffed with seasoned breadcrumbs toppped with metled cheese

[tomtom]

There are some great ideas here - thanks

I'm going to go with the squash from Wintermute.. sounds tasty and simple.. Risotto is the back up plan in case the super-marche does not have any squashes..
Then again, I may just dish up a whopping great joint of nicely red in the middle lamb and declare "its wonderful what they can do with quorn nowadays!"...

I'll let you know how it goes down...

[JohnM]

I had a PM asking for the pitod ka saag recipe but I will post it on here in case anyone else wants to try it out.

Ingredients:
950g plain Greek style yogurt
100g chickpea flour
1tsp salt
1tsp tumeric
1/2tsp sugar
1/2tsp garam masala
3.5cm root ginger
ghee or veg oil
1tsp fennel seeds
1/2tsp cumin seeds
4 cloves
1 onion finely chopped
2 tbsp ground coriander
1/2 chilli powder
2 green chillies
chopped coriander leaves
juice 1/2 lemon

Dumplings:
Whisk the yoghurt and 500ml of water and the chickpea flour, salt, 1/2 tsp tumeric, 1/2 tsp sugar, garam masala and 2.5cm ginger finely chopped in a bowl.

Heat ghee/oil in a pan and briefly saute the fennel seeds and then add the yoghurt mix and cook, stirring constantly for 20-25mins over a medium heat until the mixture forms a soft dough.  Remove from the tin a transfer to greased 15cm square tray or tin.  Put it in the fridge for 30mins and it will set like a cake.

Sauce:
Heat oil in a saucepan over a medium/low heat and add the cumin seeds and cloves folled by the onion until it is soft.  Meanwhile whist the yoghurt with the ground coriander, remaining tumeric, red chilli powder and salt.  Add to the onions stirring constantly to stop the yoghurt splitting.  Add the green chillies and 200ml of water and cook for 5mins.  Add salt and sugar to balance the taste if it is a bit too bitter.  Finish with fresh ginger, coriander leaves and lemon juice.

Cut the dumpling cake into 2.5cm squares.  Heat oil in a pan and add the dumplings until they brown and have a slight crust.  Serve on top the the hot sauce.

[tomtom]

The meal went very well - thanks for all your help and advice. I had to make a late swerve and go with goats cheese instead of blue (due to a pregnant guest) which nearly made it a bit too rich.. but it went down really well with the guests. Served with a spinach, rocket and beetroot salad

[JohnM]

Looks great!  What is that next to the spinach salad?

[SA Chris]

A hand holding a knife.

[wintermute]

Nice one! Looks like you did it justice.

[slackline]