Cuggie, herbi, JunkyYardy...et al,
Have a staple of Lasagne, Chili, Cauliflower & Celeriac Cheese and I'm knocking up a Veggie Cottage Pie at the as I type. What other "one-pot" type dishes do you cook at this time of the year?
Mrs deadly is gradually getting into the idea of more beanz, chickpeas etc so stuff involving those would be good. But fling 'em all my way.
(Cougar, Soup isn't allowed 
)
you is on the iDiet and i claim my 500 english pennies.
slut.
you is on the iDiet and i claim my 500 english pennies.
Nope. Absolutely not. How's your bodyfat percentage and why didn't you reply to my tweet? x
We just do a big pan of "broth" with mixed vege's, pearl barley, soup pasta and chili. No blending or food processing allowed. But just baked bread with butter is required.
Stew.
I've been quite enjoying of late...
Nice dark greens (ideally cavalo nero, but kale of something similar is good) fried/wilted with a bit of garlic then add a tin of chickpeas and maybe some pine nuts if they're handy, the zest from two lemons and the juice from one. Served up with pasta with white pesto mixed through it (or some artichoke hearts instead).
The greens makes it winter-warmy, the chickpeas give some weight but they're sparse enough not to be too worthy and the lemon perks it up. [edit- and the artichokes make you fart]
Sounds nice macc. Noted!
Large pan;
Two tins of plum tomato
One veg stock cube
One roughly chopped onion
Couple of cloves of garlic
One bouquet garni containing cinnamon stick, bay leaves, peppercorns and cardamon pods
Bring to boil and then simmer for half an hour.
Move that in to a blender, mash it up big styleeee - bosh*
In same pan, add a little butter and a spoon of curry powder. Gradually melt butter and powder together. Then add some spinach, frozen or fresh, it matters not.
Cook up the spinach, then add the soup back in adn bring to heat. Add a little creme fraiche before serving
'tis glorious.
*Obligatory big tongued mockney twaddle.
Innit!
Plenty of good Veg Curries. Tarka Dhall etc
Veejumatayrains
Not a veggie myself, but enjoying a lot of marinated 3 bean salads and cous cous dishes at the moment. Tescos roasted veg cous cous and Moroccan cous cous is particularly nice - especially with a splash of vinegar
Nigel Slater's veg curry dishes are worth a look - authentically not like takeaway curries in that they aren't buttery-soupy-sloppy in consistency. I run up a few of the ones from his 30 min cook book that are intended as side dishes and have them all together. In fact, although its not a veggie book there are a lot of good veg ideas in it. So its good for people like me who aren't veggie but usually cook for people who are.
Jamie - Member
deadlydarcy
Dhal (pref channa or green mung)and homemade chapatti, or pitta bread will do if you cant be bothered. Plenty of fresh coriander or flat leaf parsley. Don't forget a strong pickle on the side. Im on my phone now but I'll try and remember to put up some recipes later.
Jamie
Another time...I'm actually hoping for some useful input here, cheers.
Another time...I'm actually hoping for some useful input here, cheers.
Then spell vegetarian correctly.
Ta ra.
Bye. Never knew you felt so strongly.
Actually another nice winter warmy. Its a side dish so its off topic a bit, but its low maintenance and no prep so it can fizzle away while you're cooking something else.
gently fry a drained tin of butter beans with some fresh chill and either thyme or rosemary or both, letting them pop and fluff and then start to crisp. 10 to 15 mins all in, adding a couple of smashed garlic cloves about halfway through, then a glug of red wine vinegar at the end. A very non-beany bean dish.
And my current fave winter brekky, although its a nice lunch too. My friend Mark's "Polish Eggs" one onion and one chopped chilli fried with lots of oregano or magoram them scramble in half a dozen eggs and serve on good thick tasty toast
Leek and Chickpea soup
340gr/12oz chickpeas, soaked overnight or tinned
1 medium potato, peeled and cubed
5 medium leeks, finely chopped
1 tablespoon olive oil
knob of butter
2 cloves of garlic, finely sliced
salt and freshly ground black pepper
850ml/1 1/2 pints chicken or vegetable stock
Parmesan cheese, grated
EV olive oil
Sweat the leeks and garlic, chuck in the potato and stock, bring to boil, simmer, blend and eat
Million variety of curries - particular favourite is aubergine, spinach and tomato.
Risotto's - again loads of variety: try broad bean, pea and mint with feta cheese
Pasta sauces: just done one for tonight - red onion, green, red and yellow peppers, fresh plum tomatoes, pesto, capers (takes about 10 minutes, don't overcook it)
Celeriac, roasted in a sweet desert wine is most awesum.
Root vegetable stew, copious amounts of garlic, ginger and anything else to hand. Then add dumplings. Can be blended for soup next day, makes agreat packed lunch and my kids love it.
I eat a lot of roast veg over winter. Just throw a combination of onion, sweet potato, peppers, parsnip, carrot, celeriac, butternut squash, garlic smothered in olive oil together. Herbs like rosamary and thyme as well. Normally serve it with wraps and hummus. Ummmmm ummmmm.
Have you tried delias vege cottage pie. One of the best things I have cooked! Something about the mace that gives it an awesome taste....
you tweeeeeeted? i did not get an email informing me of such news....
put on 2-3lbs of pure xmas fat, thankfully the gym has put on another morning spin class so i'm back into the groove.
Spicy bean stew, fartastic:
2-3 cloves garlic
1 onion
3 red chillis
2 cans tomatoes
red or yellow pepper or both
400g kidney beans
125g brown lentils
125g red lentils
Chop up the onion and fry in olive oil til softish
Add chopped garlic, chillis and fry for another minute
Add chopped peppers and fry a bit more
Add rest of ingredients + salt and pepper
Teaspoon of marmite and a veg stock cube add a bit more taste if it's not enough as is. A tablespoon of curry powder is also an option.
Cook for 45min or so.
beans on toast
HTH
I have listed the ingredients as I am sure you can cook and do it without instructions
Ok I got excited and have listed stuff as well
Cous cous works well as it is quick and you can either cook the veg and beans you want to go with it or add them as a sort of salad - I tend to do the later and the cous cous is still warm so its not quite a proper salad- seeing as I have seen you chilli no point telling you what to do just add stuff you like.
I tend to add something to the couscous water to give some flavour - stock, veg bouillon, chilli sauce, sun dried tomatoes, lemon whatever you wish ..I assume you get the jist
You can do a sort of Moroccan chick pea stew
onions, garlic, peppers, courgette whatever and chick peas [ whatever else is to hand - i tend to add some greens but vegans need to] - you can mess about with stock levels to have either something quite dry or sloppy stew with dumplings...mmmmm dumplings - you can add herbs to dumplings and/or stuff them if you want to put in some effort
http://www.bbc.co.uk/food/recipes/chickpeastewwithtoma_73070
http://www.myrecipes.com/recipe/moroccan-chickpea-stew-10000001673009/
You can do red dragon pie instead of Cottage pie
http://www.eighth-day.co.uk/recipes/bredrago.htm
they have a few recipes here but vegan for non vegan grate some cheese on everything 
refried beans - quick simple but needs some good sauce to make it taste of something [ bit bland IMHO but some like it and dead quick
http://whatscookingamerica.net/CynthiaPineda/Beans/RefriedBeans.htm
As others note getting seasonal veg this time of year you are going to roast a lot of veg and eat a lot of soups and stews with whatever beans you have to hand
Butter beans make some nice stuff
http://www.bbc.co.uk/food/recipes/search?keywords=butter+beans&x=19&y=8&diets=vegetarian
Made me realise I need to vary what I eat myself as i just make the same old stuff
3 medium-sized onions
3 large cloves garlic
3 tbsp olive oil
a few whole sprigs of thyme
2 bay leaves
2 x 400g cans of crushed tomatoes (or passata)
2 x 400g cans of butter beans
2 medium-sized whole chillies
2 tbsp black treacle
1 tbsp grain mustard
1 tbsp smooth French mustard
Peel and roughly chop the onions and the garlic, put them in a heavy-based casserole with the olive oil and leave over a moderate heat till they are soft. An occasional stir will prevent them from sticking to the pan.
Add the dried thyme and the bay leaves, the crushed tomato, 250ml of water and the drained beans, and then bring to the boil. Season with salt and black pepper, the two chillies, treacle and the mustards.
Partially cover with a lid and leave to simmer gently for 30 minutes or so – you want the sauce to thicken a little. Serve hot.
Roasted Beetroot, one of the best rooties on the planet.
An evenings nom nom’idge:
Roast with garlic, chilli and red wine. Lots of salt and pepper.
Then get some goats cheese, mash it up so it's a creamy mixture, slice the beetroot into slices about 6mm thick, place individual slices on rye or cracker bread, then place goats cheese in between slices of beetroot in succession.
If you are not dribbling at the mouth by now you are a non human and you need to charge your batteries up.
Not a one pot thing, strictly speaking, but I can provide my recipe for courgette, leek and butter bean pie if you so wish.
Also, my personal favourite risotto recipe is caramelised fennel and shallot.
Dhals are dead simple and very tasty- spinach and yellow split pea is the one I rely on most often.
And a good hearty winter root veg stew with chestnuts and herb dumplings is essential. You can wing it with the actual ingredients too.
Some good ideas here. Trying to think what else I can suggest seeing as most of what I'd suggest has already been mentioned (and you've vitoed soup).
Butter pie, maybe? Fry off some onions till they're translucent rather than fried, and parboil sliced potatoes until they're soft. Line a suitable dish with shortcust pastry (you can buy this pre-made), then layer the potatoes and onions with lumps of butter and salt & pepper. Add the top crust and bake.
A variant on that is "meat" and potato pie; fry onions and Quorn mince, cube and boil the spuds till they're almost mashable, drain then add the onion / Quorn mix along with a little stock + cornflour or veggie gravy, give it another couple of minutes and then pie up as above.
Add other root veg (carrot, swede etc) to that mix and use a different shape of pastry, and you've got a Quornish pastie.
Cougs, I'd never heard of butter pie until my gf told me about them last year, then in december she made us a veganised one (using vitalite!) and it was pretty tasty, although a massive carb overdose...
I'm fairly sure it's a Lancashire thing. They used to be called "Catholic pies," because Catholics don't eat meat on Fridays, or some such superstition.
I can recommend the Clayton Park ones. Nom.
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